#chefilonadaniel

Why Use Sour Cream in Cake?

The use of sour cream in a cake is a very traditional thing to do going way back, but why? Proper sour cream contains fat. This fat adds richness to the cake creating a finer crumb that is more tender. Also, sour cream helps a cake to become golden in baking. Most importantly, the acid in sour cream interacts with your baking powder to promote a better rise.

The scoop!

I made this cake a few weeks ago as part of a fundraising event I did for Bark for Life PEI. This program provides comfort to those who are on a cancer journey. I used Bavarian Sugared Almonds from Atlantic Mustard to make these, but feel free to use any candied nut of your choosing, or just use plain nuts and a splash of vanilla added into the mix instead.

Sour Cream Coffee Cake Created by Chef Ilona Daniel Makes 1 9x13 pan

Batter:

1 cup salted butter

1 cup sugar

2 large eggs

1 cup sour cream

1 Tbsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

Topping:

1 cup Bavarian-Style candied almonds (or just plain slivered almonds)

1 teaspoon ground cinnamon

½ tsp nutmeg

½ cup brown sugar

Lightly grease an 9x13'' baking pan.*

Preheat oven to 350 degrees F. Combine topping ingredients together in a bowl. Set aside.

In a stand mixer, cream together butter and sugar until pale and fluffy. Add egg and mix. Add sour cream and vanilla and mix.

In a separate bowl whisk together the flour, baking soda and baking powder. Add dry ingredients to butter mixture and mix just until combined.

Spoon half of the batter into your prepared pan and smooth into an even bottom layer. Sprinkle half of the topping mixture over the top. Spoon remaining batter on top and smooth into an even layer.

Sprinkle remaining topping mixture over the top.

Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the center comes out clean, or with few crumbs.

Check the mixture about half way through baking --you may want to put a piece of tinfoil over the top to keep the top from browning too much.

PEI POTATOES are such a versatile, affordable and adaptable vegetable. It’s hard to imagine a breakfast, lunch or dinner table where Prince Edward Island Potatoes wouldn’t make a welcome focus.

In my travels to China, I was amazed to see the how this root vegetable was utilized, many times in dishes I had never seen before. These naturally low-fat tubers were presented in salads and spicy stir-fries that were as delicious as they were beautiful in appearance.

* PEI POTATOES & Sichuan style seasonings ready to be mixed

When I returned home, I knew I had to share these dynamic potato flavour combinations with you. It’s also great to report that potatoes are naturally low in fat, have 45% of daily vitamin C, more potassium than a banana and are naturally gluten free! It’s important for me as a chef and as an instructor to share recipes that are suitable for the tastes and nutritional requirements that are prevalent today.

These potato roses are prepared with a Sichuan flavour profile as I think they pair really well with PEI golden potatoes. Don’t let the chili flakes intimidate you, as the PEI Potato mellows any fire with their inherent sweetness. 

I always use PEI potatoes whenever I’m preparing a meal because I know that the best flavours are to be found in the Island’s iron rich soil!

To get started with this recipe, you want to oil a muffin pan, if you have a non-stick or silicone version, this is a great place to use it. I like using sunflower oil to prepare the pan and in the making of the dish, but feel free to use any other neutral oil that you prefer.

Using a mandolin (Japanese slicing tool) is really helpful in making quick work of slicing the potatoes, but you can also use a vegetable peeler, or a sharp knife and some patience. What’s important here is slicing the potatoes into thin enough rounds that they can be rolled up. If the potatoes are too thick, they might break.

*tile the thinly sliced potatoes using 15 slices per rose and start rolling like this.

*here’s a tray of roses ready for the oven

Sichuan-Style PEI POTATO Roses

Makes approximately 1 full regular muffin tray

10 PEI POTATOES (Yukon Gold is the variety I used), peeled if desired

1/2 cup sunflower oil, plus more for greasing muffin tins

1 Tbsp Sichuan peppercorns, ground (or substitute ground corriander or cumin)

6 Tbsp sesame seeds

1 Tbsp chili flakes (I used a Korean variety, but any will be suitable)

2 tsp garlic powder

1 Tbsp granulated onion

1/2 - 3/4  Tbsp Kosher salt

1 Tbsp minced ginger

Line muffin tin with parchment paper and generously grease the entire tin with canola oil. Use mandolin to slice potatoes thin enough to bend. Place in a large bowl and toss with the canola oil then add spices. Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 15-20 pieces of potato forming a line. Roll the line of potatoes up starting at one end and place in the muffin cups. Bake 375 for 10 min then cover with foil and bake for another 10-15 min.

*You can use different spice combinations if you prefer. Instead of the Sichuan Peppercorns, sesame seeds & chili flakes add the following to the garlic powder, granulated onion and kosher salt:

Rosemary & Lemon Zest 

Summer Savory & Black Pepper 

Italian Seasoning & Paprika

Curry Powder & Black Sesame Seeds

Check out the nutritional information for 1 medium PEI Potato: Calories: 110 calories

Fat: 0 g

Cholesterol: 0 mg

Sodium: 0 mg

Potassium: 620 mg; 18% Daily Value

Vitamin C: 27mg; 45% Daily Value

Vitamin B6: 0.2mg; 10%Daily Value

Fiber: 2g 8% Daily Value

Grocery store rotisserie chickens. We all have bought one at one time or another. Some of buy them all of the time, and why not? Those chickens are an easy option when you’re in a rush to get a meal on the table, when you’re too tired to cook, and they are a relatively affordable mealtime option.

As a chef, I don’t often rely on a grocery store chicken, but I do enjoy them as a treat every so often. For me though, when I pick up a rotisserie chicken, the chicken serves as a short-cut for a meal I’m craving, but I want to eat it NOW! 

I make tacos, buffalo chicken dip, chicken salad, flautas, or a super creamy alfredo pasta made with fresh noodles from the near by deli section in the grocery store. I would say however, that my favourite thing to make out of a roasted supermarket chicken is a pot base filling. I might use that filling in a premade pie crust that I top with tater tots and cheddar, or stuff them into puff pastry for an unreal pot pie pop tart, or this glorious chicken pot pie poutine.

The sauce comes together in about the same time as it takes to cook up some oven fries. I do recommend waffle fries for this dish; it just holds the sauce and cheese curds in just the right way. If you have an air fryer- definitely cook up the waffle fries (or other frozen potato product of choice) in there.

I use cheese curds for this poutine... I think for this specific dish, it’s a must. To help thicken the sauce there is no cornstarch slurry or a cooked roux of any kind. I rely on the thickeners that are present in a block of cream cheese. I melt the cream cheese into the sauteed mirepoix, and thin it out with whipping cream and chicken stock to get the perfect consistency. I like to season the mixture with summer savory and nutmeg, but if you prefer poultry seasoning, or a simple addition of rosemary and thyme- you do you!

Rotisserie Chicken Pot Pie Poutine Chef ILona Daniel Serves 4-6

3 cups frozen mirepoix mix, thawed ½ cup butter ¼ teaspoon dried summer savory 1 package cream cheese, cubed 1 sodium free chicken stock tetra pack (3 cups) 2 cups whipping cream 1 tsp nutmeg, ground salt and ground black pepper to taste 3 cups cooked chicken, shredded or chopped into cubes 1 cup frozen vegetable medley, thawed 3 tablespoons chopped fresh parsley Waffle fries- 4 portions, cooked 1 cup cheese curds

Over medium heat in a large saucepan, sautee the mirepoix mix, summer savory in the butter.

Stir in the cream cheese and as it starts to melt, add in cream and stock; bring to a boil.

Stir in chicken, nutmeg, and vegetable medley into the pot and once the mixture is heated through thoroughly, stir in parsley.

Scatter the cheese curds over the freshly cooked waffle fries and cover with pot pie sauce.

I was chatting with some friends at work about old school sweets and squares that our grandmothers used to make. You know the recipes I’m talking about? The ones on yellowed index cards or scrawled on scraps of cardboard... the treats that become heirlooms.. ya know what I mean? 

These caramel oat bars are exactly that kind of recipe. They are made with with classic pantry items like brown sugar, flour, condensed milk, and oats. The caramel layer is something like the toffee in a Skor bar but soft rather than crisp. This is the perfect addition to a picnic, a holiday cookie tray, afternoon tea, or anytime you want a substantial square.

Oooey Gooey Caramel Oat Squares

Created by Chef ILona Daniel

Makes 1 8x8 pan

For the shortbread base:

1 cup flour

½ tsp baking powder

Pinch salt

¼ cup sugar

½ cup butter, room temperature

In a bowl, stir together the dry ingredients until combined. Using your hands, blend in the butter with the flour. Line a parchment lined 8x8 pan to make removal far easier. Press the dough firmly into the bottom of the baking dish and bake for 12-15 minutes or until the edges just begin to brown. While the base is baking prepare the other components.

Caramel Sauce:

¼ cup butter

2 Tbsp corn syrup

¼ cup brown sugar

1 can sweetened condensed milk

Place butter, corn syrup and brown sugar in a heavy bottomed pot heated to medium heat. Once melted, add in the condensed milk and stir constantly. Once it comes to a boil, cook while stirring constantly for an additional 2 minutes. The colour should change and take on a caramel colour. Set aside

Topping:

1 cup flour

1/3 cup brown sugar

1 cup rolled oats

1 ½ tsp cinnamon

½ tsp nutmeg

¾ cup melted butter

Combine all of the dry ingredients together in a bowl and stir until combines. Pour over melted butter and stir until the butter is evenly distributed.

Eggnog Spiced and Glazed Donuts with Sugared Rosemary 1 cup sugar 4 teaspoons baking powder 1 1⁄2 teaspoons salt 1⁄2 teaspoon nutmeg 2 eggs 1⁄4 cup unsalted butter, melted 1 cup milk/eggnog 4 cups flour (plus a little more if dough is sticky)

In a large bowl mix the sugar, baking powder, salt and nutmeg.

Add  eggs, milk and melted butter. Beat well.

Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.

Cover with plastic wrap and chill for *at* *least* one hour.

Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.

Working half the dough at a time, roll it out on a floured surface to about     1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.

Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.

Remove from the oil and set them on paper towels or brown paper bag 

 Sugared Rosemary Sprigs ½ cup water 2 cups sugar 2 packages rosemary (cut into little sprigs appropriate to garnish a donut

In a medium saucepan, stir sugar into water, and continue to stir over medium heat until the sugar is melted; do not boil. Remove from heat and dunk the sprigs a few at a time; strain and allow to dry for an hour. After an hour, roll the sprigs in sugar. Allow to dry for a further hour before use.

For the Eggnog Donut Glaze: 1 cup confectioners' sugar 2 tablespoons eggnog 1/2 teaspoon vanilla extract Dash ground nutmeg

In a small bowl, whisk together the powdered sugar, 2 tablespoons of eggnog and a dash of nutmeg. Add in additional eggnog if the glaze is too thick, you want it thick but spreadable. Dip the top half of the donuts into the glaze, set on a piece of wax paper to set. Garnish with a little sprig of fresh rosemary, sift a little bit of powdered sugar over the rosemary and add a light sprinkle of nutmeg and pearlescent sprinkles and non-pareils.

Egg Nog Fudge

½ cup Butter 3/4 cup Egg Nog 2 cups Sugar 2 cups White Chocolate Chips 1 7 Ounce Jar Marshmallow Fluffy Cream 1 Tbsp Vanilla Extract 1/2 Teaspoon Nutmeg Grated

 Line a 9x9 pan with foil and spray with a non-stick cooking spray.

In a medium saucepan, combine butter, sugar, and eggnog. Bring to a boil.

Cook until the temperature reaches 234 degrees on a candy thermometer.

Remove from heat. Stir in white chocolate until melted.

Stir in marshmallow cream, vanilla, and nutmeg, and evenly spread into prepared pan.

Garnish with more grated nutmeg. Cut into pieces once almost completely cooled.

While it is easy to imagine popping a soup or stew into a Thermos; think bigger! Scrambled eggs, chicken fingers, ramen, oatmeal, nachos, and pierogis work really well in a Thermos. These recipes can be made in bulk and frozen, and reheated as needed; these pizza grilled cheese sandwiches work especially well. Do up an entire loaf’s worth of grilled cheese, wrap individually and freeze.

To ensure that lunch stays hot in a thermos, here are your four steps to a satisfying school lunch:

Boil water by adding a large glass full of hot water into the microwave for 2-3 minutes.

Fill the Thermos with boiling water, close the lid and let it sit inside for about five minutes.

When you’re ready to fill the Thermos, pour out the water and add the pre-heated food immediately.

Cover your food with the lid as soon as you can to keep the heat inside of the container.

Meal planning and bulk cooking is the way to balance your desire to make nutritious home-cooked food with the realities of your limited schedule. My tomato soup recipe uses an Instant Pot to streamline the process; work smarter not harder, as my Grade 5 teacher Mr. Malar always used to say.

 Pizza Grilled Cheese Sandwiches Created by Chef Ilona Daniel

Makes 4 sandwiches

 1/4 tsp dried oregano

4 Tbsp butter, softened

8 slices Italian bread

8 slices mozzarella cheese, or 2 cup grated mozzarella

1/2 green pepper, cut into thin slices

8 slices ham

18 pepperoni slices

 Directions

Butter one side of each of the bread slices.

Buttered side of bread down; layer the following (do all four at the same time, assembly-line style, to make the process much quicker):

Cheese

Oregano

Pepperoni

Peppers

Ham

Cheese

Top with remaining slices of buttered bread; butter side up.

Cook three to four minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary. Serve with Creamy Tomato Sauce to create the complete the pizza component experience or spread a tablespoon of pizza sauce before the first layer of cheese in the assembly-line order.

Instant Pot Creamy Tomato Soup Created by Chef Ilona Daniel

1/4 cup butter

1 medium onion, diced

6 cloves of garlic, sliced

1 Tbsp dried oregano

1 tsp of salt

2 Tbsp sugar

1/2 teaspoon of pepper, ground

2 cups of chicken stock

2 x 28 oz canned whole tomatoes

1 cup of heavy cream

Directions

 Select the “saute” function on your Instant Pot and allow to heat up.

Add the butter, onion, and garlic and saute for two minutes, then add the oregano, salt, and pepper. Continue to saute for another two minutes, or until the vegetables are soft and the onions are translucent.

Add the chicken stock and canned tomatoes.

Put on the lid and set to high pressure for 10 minutes.

Once finished, use the quick release method to depressurize, then remove the lid.

Blend the soup with an immersion blender, until smooth and lump-free.

Stir through the cream and serve hot

Flour has become the new toilet paper as the world seeks to find comfort and stability during this global pandemic. Many people have taken up baking and a way to cope and and as a way to pass the time. I am one of those people, but in truth I’ve always been one of those people. If you’re gonna eat the carbs, they better be the best tasting ones!

This recipe is a really versatile sugar cookie. You can cut out whichever shapes most tickles your fancy. You can also spend a lot of time decorating them or keep it really simple.

The one tip I have for you is make sure you don’t roll out the dough too thinly; these cookies are best enjoyed when they are tender. These cookies freeze well, so go for it!

Who doesn’t love eating a freshly baked biscuit right out of the oven? Slathered with butter? Yes please!

The only challenge in making this carb fantasy a reality hinges on who is actually going to make the effort to make prepare the biscuit dough! 

This is an easy drop biscuit recipe which means there is no kneading and no cutting. Using an ice cream scoop to drop the dough in even round onto the baking sheet makes these garlicy and dilly biscuits a time-saving hero recipe!

If you’ve ever been to Red Lobster, you’ve likely feasted on their Cheddar Bay biscuits; this version is akin to those biscuits made-over for a black tie affair. I use as little equipment as possible, i use pre-grated cheddar, and kitchen scissors to cut the dill and Maroun’s Original Garlic Spread takes all the hassle of processing garlic;  no peeling, no chopping – using the 1 TBSP = 1 Clove formula.  

To make these biscuits extra special, brush the tops of the biscuits with egg yolk before they go into the oven to give a really glossy, golden finish.

Maroun’s Garlic-Cheddar Biscuits

Created By: Chef Ilona Daniel

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons white sugar

½ teaspoon cream of tartar

¼ teaspoon salt

½ cup shredded cheddar

1 tbsp The Original Maroun’s Garlic Spread

2 tbsp chopped fresh dill (or chives or parsley)

½ cup melted butter

1 cup milk

Preheat oven to 400 degrees F

In a large bowl, combine flour, baking powder, sugar, cream of tartar, dill, cheddar, Maroun’s Garlic Spread and salt. Stir in butter and milk just until moistened. Drop batter on a lightly greased cookie sheet by the tablespoon.

Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Brush each biscuit with melted butter with some more Maroun’s Garlic Paste added. Serve warm.