Recipes

Mashed Potato Biscuits
Yield: 10
Ingredients:
Mashed Potato Biscuits

* 500 ml (2 cups) unbleached all-purpose flour
* 7 1/2 ml (1 1/2 teaspoons) baking powder
* 125 ml (1/2 cup) unsalted butter, softened
* 250 ml (1 cup) sugar
* 5 ml (1 teaspoon) vanilla extract
* 250 ml (1 cup) leftover mashed potatoes
* 30 ml (2 tablespoons) 35% cream
* Whipped cream (optional)
* Fresh berries (optional)


Directions:
Mashed Potato Biscuits

1. With the rack in the middle position, preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper.
2. In a bowl, combine the flour and baking powder. Set aside.
3. In another bowl, cream the butter, sugar and vanilla with an electric mixer. Add the potatoes and beat until smooth. Using a wooden spoon, stir in the dry ingredients, alternating with the cream.
4. On a floured surface, flatten the dough with your hands until it is about 2 cm (3/4 inch) thick.
5. Using a 6-cm (2 1/2-inch) round cookie cutter, cut biscuits from the dough. Combine and flatten the scraps and cut more biscuits. You should have 10 biscuits in all.
6. Place the biscuits on the cookie sheet. Bake until a toothpick inserted in the centre of a biscuit comes out clean, 16 to 18 minutes. Let cool.
7. Serve warm or cold.
8. Variation: Slice the biscuits horizontally in two. Fill with whipped cream and fruit.

Easy Potato Croquettes
Yield: 8

I like Yukon gold potatoes for these croquettes – they’re creamy and buttery. Use 4 medium to large potatoes. To shape the croquettes, roll into log shape or use 2 spoons and shape them into ovals known as quenelles.
Ingredients:
Easy Potato Croquettes

* 2 lb. cold mashed potatoes (with no butter or cream) (908 g)
* Nutmeg, to taste
* Coarse salt and freshly cracked black pepper, to taste
* 1 1/2 cups flour seasoned with salt and pepper, to taste (375 ml)
* 4 eggs
* 1/4 cup homogenized milk (60 ml)
* 2 cups bread crumbs (500 ml)
* 3 cups vegetable oil (750 ml)


Directions:
Easy Potato Croquettes

1. In a large mixing bowl, combine the mashed potatoes, nutmeg and salt and pepper. Roll the mixture into 2 x ¾ -inch logs, about ¼ cup of mixture. Place logs onto a tray and cover. Refrigerate for 15 minutes to firm up the mixture.
2. Set up breading station: Place the breadcrumbs in a medium bowl. Place the seasoned flour in a medium bowl. In another medium bowl, whisk together eggs and milk.
3. Dip the potato logs into the flour mixture to coat. Dip the floured logs into the egg mixture and then the breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato logs.
4. Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking about 6 in the pan at a time. Cook until golden brown, about 4 minutes. Transfer to paper towel to drain. Makes 24 croquettes.

White Cheddar Garlic Mashed Potatoes
Yield: 8

Recipe courtesy of Christine Chamberlain, Executive Chef, President's Choice.
Ingredients:
White Cheddar Garlic Mashed Potatoes

* 12 medium Yukon Gold potato, peeled and cut in chunks
* 1 head garlic, cloves, peeled, left whole
* 3 tbsp unsalted butter
* 1 cup low-fat sour cream
* 1/2 cup 35% cream
* 3/4 cup plus 2 tbsp. white cheddar cheese
* 1/2 cup diced cooked bacon
* 1/4 cup chopped green onion
* salt and pepper, to taste


Directions:
White Cheddar Garlic Mashed Potatoes

1. Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until potatoes are fork tender. Drain the potatoes.
2. Mash both the potatoes and garlic together. While still warm mix in butter, sour cream, 35% cream, cheese, bacon and green onions. Season with salt and pepper.
3. This dish can be prepared in advance. Spread potatoes into a baking dish and refrigerate until needed. Cover and reheat in a 325 degree F. oven for 20 to 25 minutes.

Smoky Squash Soup
Yield: 8
Ingredients:
Smoky Squash Soup

* 4 pounds squash or pumpkin, seeded, cut into 1" chunks and peeled
* 1 tbsp olive oil
* 6 x slices smoky bacon, chopped
* 1 x medium onion
* Water or stock, as needed
* 1 cup cream or milk
* salt and pepper
* pinch nutmeg
* About 2 Tbsp crème fraiche or sour cream (optional)
* About 2 Tbsp chopped chives (optional)


Directions:
Smoky Squash Soup

1. Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
2. When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

Chicken Pot Pie
Yield: 8
Ingredients:
Chicken Pot Pie

* 5 cup chicken stock
* 3 cup cubed smoked ham
* 2 tbsp vermouth, (optional)
* 3 carrot, sliced
* 2 sweet potato, peeled, and, cubed
* 3 celery, stalks, sliced
* 1 bay leaf
* 1/2 tsp dried savory
* 1 cup frozen peas
* 1/2 cup diced sweet red pepper
* 1/3 cup butter
* 1 onion, chopped
* 3/4 cup flour
* 3/4 tsp dry mustard
* 3 cup cubed cooked chicken
* 1 pinch salt
* 1 pinch pepper
* pastry, for 9-inch single crust pie
* 1 tbsp milk


Directions:
Chicken Pot Pie

1. Preheat oven to 450 degrees F (200 degrees C).
2. In dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil.
3. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp.
4. Add peas and red pepper; simmer for 2 minutes.
5. Drain, reserving liquid; discard bay leaf.
6. Set vegetable mixture aside.
7. In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened.
8. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden.
9. Stir in mustard.
10. Gradually whisk in reserved liquid until smooth.
11. Increase heat to medium high; cook, whisking constantly, until boiling and thickened.
12. Add reserved vegetable mixture and chicken; season with salt and pepper to taste.
13. Pour into 12 cup (3 L) casserole dish.
14. On lightly floured surface, roll out pastry to 1/4 inch (9 mm) thickness.
15. With floured cutters, cut out desired shapes.
16. Overlap cutouts over entire casserole; brush with milk.
17. Bake on baking sheet for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.

Pot Roast with Dumplings
Yield: 6

We like to serve this supper in a large soup plate, so that it's easy to chase around the sauce with your roll or dumpling. Try horseradish as a perky accompaniment.

Traditionally a part of chicken stew (another great winter braising dish), these are ideal sauce sponges. For a kick, add 1 tsp (5 mL) of chopped rosemary for fragrance.
Ingredients:
Pot Roast with Dumplings

* 3 1/2 pounds (1.5 kg) Boneless blade or chuck beef roast, tied
* 2 tbsp (25 mL) vegetable oil
* 1 x medium onion, roughly chopped
* 1 ribs celery, roughly chopped
* 2 x medium carrots, peeled and roughly chopped
* 2 cloves garlic cloves, minced
* 2 sprigs sprigs fresh thyme
* 2 x bay leaves
* 1 cup (250 mL) chicken or beef stock (low sodium preferred)
* 1 can 28-ounce (796 mL) diced tomato

Braised Vegetables

* 1 lb. mini potatoes, cut in quarters
* 2 x medium carrots, peeled and cut into sticks
* 2 x medium parsnips, peeled and cut into sticks
* 2 x medium white turnips, peeled and cut into wedges
* 1 x 341 mL bottle beer
* 1 tbsp (15 mL) butter
* horseradish, as accompaniment

Fluffy Dumplings

* 1 cup (250 mL) all purpose flour
* 2 tsp (10 mL) baking powder
* 1/2 tsp (2 mL) fine salt
* 2/3 cup (150 mL) 2% milk
* 2 tbsp (25 mL) olive oil or vegetable oil
* 3 tbsp (40 mL) finely chopped green onion or parsley

Crispy Sage Potatoes
Yield: 6
Ingredients:
Crispy Sage Potatoes

* 1 lb. Yukon gold potatoes, peeled and sliced, wafer thin (454 g)
* 30 fresh sage leaves, stemmed
* 2 tbsp extra virgin olive oil (60 ml)
* 1 tsp coarse salt (5 ml)
* Pepper, to taste


Directions:
Crispy Sage Potatoes

1. Preheat oven to 400 F.
2. Grease a non-stick cookie sheet with 1 tbsp. of the extra virgin olive oil. Arrange half of the potato wheels on the sheet. Press a sage leaf onto potato wheel. Top the potato and sage leaf with another potato wheel. Brush tops with remaining extra virgin olive oil. Sprinkle coarse salt on top of potato wheels.
3. Place an additional cookie sheet on top of potatoes. Bake for 20 minutes. Remove cookie sheet for additional 20 minutes or until crispy and golden brown. When potatoes are golden brown remove from the oven and arrange on a plate. Season with coarse salt and crushed pepper. The sage leaf will show through the translucent potatoes thus not requiring a garnish.

Beer-Battered Cod and Chips
Yield: 4
Ingredients:
Beer-Battered Cod

* 4 x 4 oz cod filets (or cod filets to equal 1 1/2 lb total)
* 1 tsp dry yeast
* 3 tbsp warm (body-temperature) water
* 1 bottle beer
* 1 1/4 cups flour, sifted
* 1/4 cup flour
* salt and pepper
* 1 L vegetable oil, for frying (may be more depending on size of pot) from chip recipe
* 1 tsp lemon salt

Chips

* 4 large russet potatoes
* 1 L vegetable oil, for frying (may be more depending on size of pot) keep for frying Beer-Battered Cod
* flaky sea salt

Tartar Sauce

* 1 egg yolk
* 1 tbsp Dijon mustard
* 300 ml vegetable oil
* 1 shallot, finely minced
* 3 tbsp minced cornichons
* 3 tbsp chopped chives
* 2 tbsp chopped parsley
* 2 tbsp capers, drained and finely chopped
* lemon juice to taste
* hot sauce to taste
* salt and pepper to taste

Lemon Salt

* zest of one lemon
* 1/2 cup flaky sea salt


Directions:
Beer-Battered Cod

1. To prepare beer batter, combine yeast and warm water in a medium bowl. Let stand about a minute at room temperature; yeast should begin to foam slightly.
2. Add the beer and stir in sifted flour. Mix should resemble pancake batter consistency; adjust with additional flour or water if necessary.
3. To prepare fish slice filets into approximately 12 x 2oz portions. (Each piece should be about the size of half a deck of cards.)
4. Dust filets with the remaining flour and season lightly with salt and pepper.
5. Dip one at a time into batter and fry, in small batches, in 360deg oil until gloden. Remove filets with slotted spoon and drain on paper towels. Season filets with lemon salt while still warm.

Chips

1. To prepare potatoes, peel and cut each lengthwise into 6 pieces. Bring a large pot of salted water to a roiling boil.
2. Parcook the potatoes by boiling them for about 6-8 minutes. Potatoes should be barely broken up and puffy just around the cut edges; gently drain and spread out on tray to let dry out slightly.
3. Heat vegetable oil in a wide, deep pot to 360deg. Deep fry potatoes until golden brown on all sides, about 4-6 minutes.
4. Remove using a slotted spoon and drain on paper towels. Season chips generously with flaky sea salt while still warm.

Tartar Sauce

1. For tartar sauce, combine egg yolk, lemon juice and mustard in medium bow. Whisk in vegetable oil in a slow, steady stream. Fold in shallot, cornichons, chives, capers and parsley. Season to taste with hot sauce, salt and pepper.

Lemon Salt

1. Combine well in a medium bowl. Spread out on tray or plate to dry out overnight or place in low oven (250) for an hour.

Thai Basil Chicken Soup

Ingredients:
Thai Basil Chicken Broth

* 1 whole chicken (2 ½ - 3 lb)
* 1 medium carrot, peeled and cut in half
* 1 medium onion, skin removed and cut in half
* 1 stalk lemongrass, bruised
* 3/4 lb. shitake mushrooms, stems and caps separated, reserving caps for crepes
* 1 bunch Thai basil stems and leaves
* 1 tbsp ginger, smashed
* 1 red Thai chili split (seeded if no heat is desired)
* peel of 1 lime
* 1 tbsp black peppercorns
* 2 bay leaves

Thai Basil Chicken Soup Garnish

* Thai Basil Chicken Broth
* Red finger chili, (optional)
* 1/4 cup fish sauce
* 1 1/2 tbsp sugar
* juice of 2 limes
* chicken leg meat, from Thai Basil Chicken Broth
* ½ cucumber, peeled, seeded and sliced
* 4 plum tomatoes, quartered, seeded and cut into ½ inch triangles
* 1 bunch green onion, chopped
* 1 tsp sesame oil
* 1 lime, cut into quarters
* Thai basil stem and leaves
* Salt


Directions:
Thai Basil Chicken Broth

1. Place all ingredients in a large pot.
2. Cover with cold water, approximately 2 – 2 ½ quarts.
3. Bring up to a boil then reduce heat to a simmer, uncovered.
4. Skim top, removing impurities throughout cooking process.
5. Cook for 1 hour at a low simmer.
6. Remove chicken from pot.
7. Remove leg meat, pull into pieces and reserve for soup garnishes.
8. Remove remaining chicken and reserve for personal use.
9. Strain stock into a clean pot.

Thai Basil Chicken Soup Garnish

1. Bring stock to a boil.
2. Add chili, fish sauce, sugar and lime juice.
3. Season with salt.
4. Add pulled chicken meat, cucumber and tomato.
5. Serve soup, piping hot, garnish with green onion, sesame oil, quartered lime and Thai basil.