The Food Studio

Winnipeg's Premier Casual Cooking School

Grilled Portobello Mushroom Salad with Hazelnut Pesto

Ingredients
•    Hazelnut Pesto:
•    1 cup fresh flat-leaf parsley leaves
•    1/3 cup chopped toasted hazelnuts
•    3 tablespoons grated Parmesan
•    2 cloves garlic
•    1/2 cup extra-virgin olive oil
•    Kosher salt and freshly ground pepper
•    Grilled Portobello Salad:
•    4 large portobello mushrooms, stems removed
•    1/2 cup olive oil
•    Kosher salt and freshly ground pepper
•    2 tablespoons sherry vinegar
•    1 teaspoon Dijon mustard
•    4 ounces baby arugula
•    1 small head fennel, bulb thinly sliced, fronds reserved for garnish
Directions
For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.
For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.
Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.
Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.
Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.

 

Mexican Eggs

  • Olive oil Butter
  • clove garlic, minced 14 cup Salsa of your choice
  • ¼ diced, de-seeded Roma tomatoes
  • 2 eggs Sea salt

Instructions:

Heat olive oil over medium high heat with a bit of butter. Add garlic, then tomatoes and salsa. Heat through until tomatoes begin to soften and are hot. Make “holes” or spaces for the eggs in the sauce. Crack the eggs into the holes, season with salt and cook uncovered for a few minutes, then place a tightly fitting lid on pan, reduce heat and let the egg cook to desired doneness.

Herb-Roasted Lamb Chops

  • 4 large garlic cloves, pressed
  • 1 tbsp fresh thyme leaves, lightly crushed
  • 1 tbsp fresh rosemary leaves, lightly crushed
  • 2 tsp kosher coarse sea salt
  • 2 tbsp extra virgin olive oil, divided
  • 6 1 1 4 inch thick lamb loin chops

Mix first 4 ingredients and 1 tbsp olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400. Heat remaining 1 tbsp olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side.

Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.

Transfer lamb to platter, cover and let rest for 5 minutes.

Bed & Breakfast French Toast

French Toast

  • 1 cup brown sugar
  • 12cup butter
  • 2 tbsp corn syrup
  • 5 medium tart apples, peeled and sliced
  • 5 eggs
  • 1 12 cups milk
  • 1 tsp vanilla
  • 1 loaf French bread

Cook sugar, butter and syrup and pour into a sprayed 9 x 13 inch baking dish. Spread apple slices over syrup mixture. Slice bread into ¾ inch slices and place on apples slices.

Whisk together remaining ingredients and pour over bread. Cover and refrigerate overnight.

Bake uncovered for 40 minutes in a 50 oven. Serve with Spicy Apple Syrup.

Spicy Apple Syrup

  • 1 cup applesauce
  • 1- 10 oz jar apple jelly
  • 12 tsp cinnamon
  • 1/8 tsp ground cloves
  • Dash salt

Combine all ingredients in small saucepan. Cook over medium heat, stirring constantly until jelly melts and syrup is hot.

Home-made Buttermilk Ice Cream Sandwiches

4 – 6 servings

  • 2 cups buttermilk
  • 1 cup whipping cream
  • 3 large strips orange rind
  • 6 egg yolks
  • 2/3 cup sugar

In saucepan, heat buttermilk, cream and orange rind over medium heat until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.

In a bowl, whisk egg yolks with sugar. Slowly whisk in cream mixture; return to pan and cook over medium-low heat, stirring constantly, for 8 minutes or until thick enough to coat back of spoon. Strain through fine sieve into 9-inch (2.5 L) square metal cake pan; refrigerate until cold.

Cover with plastic wrap; freeze for about 1 ½ hours or until almost solid. Break up and puree in food processor until smooth. Scrape into airtight container; freeze for 4 hours or until firm. (Or freeze in ice-cream machine according to manufacturer’s instructions.)

Adapted from recipe in Canadian Living Magazine – Market Fresh Special Issue Summer 2008

Ice Cream Sandwich

Use an ice cream scoop to portion 1/3 – ½ cup softened ice cream for each sandwich.
Invert half the cookies on a tray, bottom side up.
Place the ice cream on each bottom and top with a second cookie, positioning it so that the bottom surface is
in contact with the ice cream and the top side is facing out. 
Flatten gently to smoosh the ice cream.
Enjoy now or wrap and freeze for later.

Crispy Chicken and Oven Fries

(Serves 4 – 6)

Crispy Chicken

  • 12 chicken drumsticks with skin
  • 1 cup flour
  • 1 small pouch of tomato basil soup (approx. 3 tbsp)
  • 2 Tbsp Italian seasoning mix
  • 1 ½ tsp baking powder
  • 2 tsp paprika
  • 2 tsp sea salt
  • 2 tsp pepper
  • 2 egg whites
  • Cooking spray
  • Pre-heat oven to 425 F.

Pour the following ingredients into a medium size bowl to make a coating mix: flour, instant tomato soup mix, Italian seasoning mix, baking powder, paprika, salt and pepper. Roll raw drumsticks in egg white, then coating mixture.

Spray baking pan with cooking spray, place coated drumsticks in pan and set pan on lower central rack of preheated oven. Bake for 50 minutes.

Oven Fries:

  • Cooking spray
  • 6 medium red potatoes, washed well
  • 1 ½ Tbsp canola oil
  • ½ tsp salt
  • 2 tsp your choice of herb mix (fresh or dried)

Preheat the oven to 425 F (220 C). Line a baking sheet with foil and coat with cooking spray (for easier clean up).

Using large, sharp, non-serrated knife cut the potatoes into very thin slices, about 1/8 inch (3 mm) thick or into thin sticks by using a mandolin. Place the potato slices and canola oil in a large bowl and toss to coat well. Spread the potato slices evenly on the prepared pan. Sprinkle with salt and herbs, if desired. Bake for about 15 minutes, then flip with a spatula and bake for another 10-15 minutes or until golden brown.Yield: 6 servings.

3200 Roblin Boulevard Winnipeg, Manitoba R3R 0C3 Phone: 204-888-FOOD (3663) E-mail: fdstudio@mts.net