#peichef

Let’s play with some new ingredients for our pantry!

Cooking at home can become monotonous from time to time. We get stuck in a routine that starts to feel like a rut. In my experience, just like travel, experiencing new ingredients can help bring feelings of renewal to our everyday existence.

The recipe I am sharing with you today is for rice paper dumplings. It is a very approachable place to start learning how to make dumplings. There are no complicated folds or dough to work with. A robust, plant-based filling is wrapped in rice paper bundles and then pan fried.

Rice paper

Rice paper is made often from a combination of rice flour and tapioca starch. It is formed into circles or squares just slightly thicker than a sheet of paper. To use rice paper, simply slide the sheet into a large bowl of cold water until it just becomes pliable. It can be used to make fresh rolls without any other additional cooking required, or it can be pan-fried as I am doing with the dumpling recipe today.

Sweet potato noodles

When we think of sweet potato, most often we think of holiday meals and the colour orange, but sweet potato noodles could not have less association to either concept. Korean sweet potato noodles, or Korean glass noodles are made from sweet potato starch and water and are gluten free. The noodles are sold dried in bundles and once they are cooked, they have a wonderfully chewy and light texture. To cook sweet potato noodles, bring a large pot of water to a boil for about four to five minutes. Drain the noodles well and rinse the cooked noodles under cold water immediately. Once the noodles are cooled, toss the noodles with some sesame oil or vegetable oil so that they don’t stick together.

Toasted sesame seeds

This sounds almost too simple but buying the sesame seeds already toasted makes such a handy addition to many applications. Typically, toasted sesame seeds are a Korean or Japanese product that can be found in grocery stores in larger city centres or readily at any Asian grocer. Toasted sesame seeds lend a greater flavour than its untoasted counterpart. I like to add it to soups, noodle salads, and when the seeds are mixed with honey and Dijon mustard makes a perfect glaze for fish, chicken, or pork.

Rice paper dumplings Created by Chef Ilona Daniel Makes 12 dumplings

24-26 rice paper sheets

1 package firm tofu, crumbled by hand and squeeze out any excess water

1 package (227 g) cremini mushrooms, very finely diced (brunoise)

½ cup grated carrots

1 cup finely grated coleslaw mix or grated green cabbage

2 spring onions, finely sliced

4 garlic cloves, minced

2 Tbsp grated or minced ginger

1 cup sweet potato noodles, cooked and cut into 2 cm pieces

2 tbsp soy sauce

1 Tbsp toasted sesame seeds

4 Tbsp cilantro, chopped

2 Tbsp vegetarian hoisin sauce

1 tsp sesame oil

Pinch of white pepper

Oil for frying

Directions: In a large pan, sauté mushrooms for a few minutes in oil. Once browned, add all the vegetables (except cilantro and green onion) and tofu. Add in the sweet potato noodles, soy sauce, hoisin sauce, sesame seeds and a pinch of white pepper along with a dash of sesame oil, stir through and take off the heat. Stir in chopped green onion and cilantro.

While the filling cools in the fridge, prepare a dumpling building station. You will need: a bowl of water and a dampened cutting board.

To assemble: Slide a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket. Repeat this process so the dumpling is double wrapped. Continue to repeat this process until all 12 of the dumplings have been assembled. Pan fry the dumplings in vegetable oil for a few minutes on each side over medium heat until lightly golden.

Serve with your favourite dipping sauce. I really like sweet chilli sauce with these dumplings.

Breathe in the warm sea salt-scented air, imagine the robust fragrances of fruity olive oil, sun drenched herbs, citrus and fruits. These simple ingredients, made perfect simply from the Mediterranean climate, makes for welcome accompaniments to your backyard meals.

As we slowly begin to come together once again this summer, it’ll be important to spend as much time with the people we adore as possible. The salads of the Mediterranean are simple to prepare and are versatile to pair well with a myriad of eats coming off of the grill.

Feta and watermelon work well as the salinity of the feta cuts into the juicy sweetness of the watermelon. This is one of my favourite summer salads. During the hottest weeks of the summer, I almost exclusively eat watermelon. Sometimes, I like to squeeze a little bit of fresh lime juice and a sprinkling of sea salt over a bowl of cubed watermelon; it is one of the easiest salads you can make with such a rewarding flavour payoff. 

For the uninitiated into the cuisine of the Mediterranean, lentils are a popular staple that is utilized in various preparations. Lentils are a legume boasting high levels of iron, polyphenols, magnesium and folic acid.

While the nutritional boons of lentils are inviting, lentils are also very affordable, especially when you purchase them dried. This lentil salad is best made the day before you plan to eat; let those flavours intertwine for ultimate gastronomic pleasure. I especially love pairing this salad with grilled seafood like salmon, halibut or any shellfish, but shrimp would be my top pick.

Feta & Watermelon Salad Created by: Chef Ilona Daniel

Serves 4

1 cup crumbled feta cheese

3 tbsp extra virgin olive oil

3 tbsp chopped fresh basil

1/2 cup black oil cured olives, pitted and chopped

4 cups of watermelon sliced thinly

1 bunch of mint, chiffonade

1 Boston bib lettuce, roughly torn

2 green onions, sliced thinly

Juice of a lime

Salt & pepper to taste

Additional 1/4 cup olive oil

Marinate the feta with the basil oil and chopped basil for an hour.

Meanwhile, prepare the other ingredients. Toss the lettuce, watermelon, mint, green onions, lime juice, olive oil, and olives gently, and scatter across a platter. Place cheese atop of salad and serve immediately

Greek Lentil Salad Created by: Chef Ilona Daniel

400g brown lentils, picked and rinsed (14 oz.)

1 bay leaf

2-3 peppers (red, orange, yellow), roasted and sliced

250g feta cheese, crumbled (9 oz.)

10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes

1 red onion, chopped

a handful fresh parsley (or dill), chopped

a handful fresh mint, chopped

10 kalamata olives, pitted and sliced

salt and freshly ground pepper

For the dressing

6 tbsps extra virgin olive oil

6 tbsps red wine vinegar

1 clove of garlic, minced

Pinch of sweet paprika

To prepare this Greek-style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6 centimetres of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a firm texture.

In the meantime, prepare the vegetables. You could use the peppers raw, cut into little cubes or roasted.

To prepare the dressing, add all the ingredients in a bowl and whisk to combine.

When it comes to favourite categories of food groups, I would say dairy and carbohydrates really speak to me. One of my favourite ways to devour carbs is in noodle form. In my many trips to China, I eagerly looked forward to slurping back as many noodles in the plethora of preparations that I could get my hands on!

The noodle recipe I’m sharing with you today is one that comes together really quickly especially if you use fresh noodles. I like lo mein noodles for their thickness and rich yellow colour. A quick trip to your local Asian food mart offers an array of noodles. Feel free to use your favourites, but this recipe is ideally made with fresh Shanghai lo mein.  If you can’t source lo mein noodles in your area, spaghetti will work in a pinch.

In my weeknight lo mein recipe, I opt for scrambled egg or tofu as my protein of choice because it requires minimum preparation/cook time which makes meal time much easier during the work week.

To make a successful noodle stir-fry, there are a couple of important steps to do before you start cooking the dish.

1. Prepare the noodles according to package directions. If you are using pre-cooked noodles, give them a rinse in hot water to separate the noodles, then rinse in cold water.

2. Prepare the remainder of the ingredients required for the recipe ahead of time and have them beside the stove so there are within reach.

3. If you have a wok, use it. If not, use the biggest skillet you have. It is imperative that you keep the pan as hot as possible; the high heat gives that seared “wok hay” flavor that makes take-out noodles so yummy!

Weeknight Lo Mein

Serves 4

3 cups bean sprouts

4 green onions, cut into 2″ sections

4 teaspoons soy sauce

2 teaspoon dark soy sauce

1 teaspoon sesame oil

0.5 teaspoon salt

0.5 teaspoon sugar

1 tablespoon shaoxing rice wine

0.5 teaspoon white pepper

16 oz. fresh Shanghai Lo Mein (1 package), prepared according to package directions

*4 eggs, scrambled and reserved (optional)

6 tablespoons vegetable oil

Mix the soy sauce, dark soy, sesame oil, salt, sugar, white pepper, and shaoxing rice wine together and set aside.

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.

When it comes to burgers, I typically season local beef with salt and pepper, but I do switch up my routine every so often and this is when I like to incorporate my all-purpose rub into the grilling routine. My spice rub works well in burgers, kebabs, ribs, brisket, pork chops or even shrimp.

Bun: I like an old-fashioned brioche-style bun. I like to brush butter on cut sides of bun, and grill them for extra flavour; butter is always a good thing!

Burger: For every pound of ground beef, I use 1.5 tbsp of my spice rub. I like to portion each of my burgers to weigh six ounces. I press the burgers out into a circle just wider than the circumference of the bun.

Grill the burger on medium-high heat for three minutes, then flip to the other side, and grill for another three minutes. Flip the burger again, and this time brush some of your favourite barbecue sauce atop the patty; grill for another two-and-a-half minutes. Repeat on the other side.

Chef Ilona’s All-Purpose Grill Rub

This rub is great on kabobs, steaks, ribs, chops or shellfish. This recipe is based on ratios you can make a big batch to last all summer with enough to give some to your guests to take home with them, or you can make one cup.

8 parts brown sugar

3 parts kosher salt

1 part paprika

1 part of each of the following: cumin, coriander, black pepper, garlic powder and mustard powder

How to cook with indirect heat on your BBQ

Cooking with indirect heat on an outdoor grill is essentially using your grill as an oven. Indirect heat is lower and slower than cooking directly over an open flame. Using indirect heat is the optimal way to prepare a whole chicken, a full side of salmon, or even my mango-cherry cobbler.

How to set up your grill for indirect cooking:

Gas Grill: Turn on half of the burners; one half of the grill should have no flame and the other side will. Close the lid and preheat the grill for 10 to 15 minutes to the desired temperature. Pop your ingredients on the unlit side of the grill, lower lid and allow ingredients to cook. Charcoal Grill: Scoot the hot coals to one side of the grill. The side that has no charcoal is where you’ll be cooking the ingredients indirectly. When you are ready to cook, follow the same method as with the gas grill

Use my all-purpose bbq spice rub for your chicken legs and thighs on the BBQ using the indirect method- score the chicken pieces cutting into the flesh about 1-2 cm. Sprinkle the chicken liberally w/ the rub and a bit of vegetable oil, and massage the seasoning into the all of the nooks of the chicken pieces.

Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place chicken thighs, skin side up, on the cool side of the barbecue and close the lid. Increase burners in hot zone as needed to maintain a temperature of about 425˚F.

Set a timer for 45 minutes. Check the grill occasionally to confirm that the temperature is staying caround 425˚F (preferably without opening the lid). The chicken thighs are done at 45 minutes (to check for doneness, a meat thermometer should read a minimum 165˚F internal temperature). Transfer to platter and serve.

“Asparagus inspires gentle thoughts.” ~ Charles Lamb

Believed to have originated in the Mediterranean over 2,000 years ago, asparagus is part of the lily family. The name for asparagus comes from the Greek meaning “shoot”. The ancient Greeks revered the vegetable not only for its flavour but for its purported medicinal benefits. To this day, there are entire festivals dedicated to celebrating this fancy vegetable. One of the most popular is held in Germany.

Asparagus high in folic acid and a good source of potassium, fibre, thiamin, and vitamins A, B6, and C. Did you know that green and white asparagus are actually the same species? The difference is that white asparagus is grown in the dark so there is no opportunity for photosynthesis to occur. This then allows the asparagus to maintain its snow-white appearance.

The recipe for these asparagus and prosciutto bundles is very adaptable. If you want to substitute the white variety for the green, just use blue cheese instead of the cheddar and drizzle a little honey in the bundle before you wrap them up.

Additionally, you can use other meats instead of prosciutto: black forest ham, salami, or another salt-cured meat are all great options.

Asparagus and Prosciutto Bundles Created by Chef Ilona Daniel

Makes 16 pieces

2 bunches asparagus, ends trimmed

2 Tbsp extra virgin olive oil

kosher salt and pepper

2 sheets frozen puff pastry thawed

1 cup of your favourite cheese (I used aged cheddar), shredded

1 round of Boursin Cheese

16 slices prosciutto

4 Tbsp chopped chives

1 egg beaten

Sesame seeds

Preheat oven to 425°F. Line a sheet pan with parchment paper.

On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 16 squares.

Toss asparagus in olive oil and season with salt and pepper.

To make the bundles, smear a small amount of Boursin in the middle of the square and then place a slice of prosciutto on top of the cheese. I fold the prosciutto in thirds so it fits nicely on the square. Next, sprinkle a couple of teaspoons of chives over the prosciutto. Follow with three or four stalks of asparagus and 2 tablespoons of cheese.

Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush the puff pastry with an egg wash. Sprinkle with a liberal amount of sesame seeds.

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.

I love tacos; authentic, messy, satisfying tacos! In the 1930s,Tacos al pastor were first created in Puebla, Mexico by Lebanese immigrant community living in the area. At this time, the Lebanese classic, shawarma was intrroduced to Puebla. This creation was originally known as tacos árabes, and used meat cooked on a vertical, or upright, grill.

The technique of cooking meat on a vertical spit would eventually evolve into tacos al pastor. When the upright grill moved on from Puebla, the tacos al pastor as we know it today gradually came into being: Marinated pork replaced lamb on the spit.

photo credit for image directly above: https://blog.thermoworks.com/pork/al-pastor-on-a-spit/

Pork al Pastor     Adapted Kenji Lopez’ recipe

10 whole ancho chilies, seeds and stems removed

10 whole guajillo chilies, seeds and stems removed

1 ½ cup low-sodium chicken stock

¼ cup vegetable oil

3 tbsp dried oregano

3 tbsp dried ground cumin seed

3 Tablespoons paprika

5 chipotle chilies packed in adobo sauce, plus 2 teaspoons sauce from can

1 ¼ cup distilled white vinegar

1 bulb, whole cloves garlic

2 tbsp kosher salt

3 Tbsp sugar

10 pounds boneless blade-end loin or sirloin pork roast

8 ounces (½ pound) sliced bacon

Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.

Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until aromatic but not browned, about 30 seconds. Add paprika, chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.

Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.

Using a very sharp chef's knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.

Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade. 

Begin to layer the meats and pineapple in a baking dish starting with the sliced pork, then bacon and finally pineapple. Continue this process until everything has been layered up. 

Slow cook the meat in a 325 oven for about 3 hours or until the meat is tender, but remains intact; pork al pastor is not pulled pork. Check the pork after the 2.5 hour mark.