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Recipe by: Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)
Flat Iron Duxelle Roulade
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Sage infused Oil
Ingredients
- 474 ml Canadian Canola Oil
- 125 ml Sage leaves
- 25 ml Parsley
Instructions
- Add the Canola Oil and sage leaves to a medium sauce pot. Warm over medium heat until the oil is hot, about 5 minutes.
- Use a mesh sieve to strain the sage infused oil into a bowl.
- When cool, put it into a jar or bottle.
Notes
Squash Puree
Ingredients
- 1 medium Squash
- 125 ml Canadian Canola Oil
- 2 ml Cinnamon
- 1 ml Nutmeg
- 1 ml Maple syrup
- 125 ml hot water
- Salt to taste
Instructions
- Bring a pot of water to a boil.
- Peel the squash. Slice the squash in half lengthwise; scoop out and toss the seeds. Cut squash into a medium dice
- Place diced pieces of squash into boiling water. Let cook till you easily cut through. About 15 mins.
- Drain squash from water. Place the pieces into a blender or food processor 5. Add the cinnamon, nutmeg, honey and salt; pulse until you reach a creamy consistency. 6. For best results strain the blended puree into a fine strainer to get rid of any unwanted lumps
Notes
Potato Fritzs
Ingredients
- 2 kgs PEI Potatoes
- 1000 ml Canadian Canola Oil
- Sea Salt
Instructions
- Using a medium heavy pot with a thermometer; pour in oil to measure 4”. Heat over medium-high until the thermometer registers 300°.
- Wash and peel potatoes. Use a mandolin or cut into paper thin slices.
- After letting it sit, place on a sheet tray or plate lined with paper towel and pat dry. 5. Working in a few batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
Notes
Wild Mushroom Foam
Ingredients
- ½ lb Wild Mushrooms Chopped
- 15 g Black Garlic
- 5 ml Thyme Chopped
- 150 ml milk warmed
- 50 ml water
- 220 g Soy Lecithin
- Salt to taste
Instructions
- Gather ingredients
- Sweat mushrooms, garlic and thyme.
- Add warm milk, water and simmer to infuse flavor. 4.puree and strain
- Add lecithin and salt
- Keep warm and use an immersion blender to foam.
Notes
Wild Mushroom Duxelles
Ingredients
- 226 g Wild Mushrooms
- 30 ml Canadian Canola
- 45 ml Shallot - Brunoise
- 5 ml Thyme chopped
- 5 ml Sage chopped
- 10 ml Black Garlic
- Salt to taste
- Black pepper to taste
- 60 ml dry vermouth
Instructions
- Gather Ingredients
- Finely chop Mushrooms (food Processor)
- Brunoise Shallots
- Finley Chop sage and thyme
- Heat nonstick pan to high- medium heat
- Start sweating off onions and garlic until translucent
- Next add in mushrooms and chopped herbs
- Cook until there is no more liquid
- Deglaze with Vermouth
- Taste and add in desired amounts of salt and pepper.
Notes
Flat Iron Duxelle Roulade
Ingredients
- 250 ml Duxelle
- 566 g Top Blade Flat Iron Butterfly
- 3 oz Pancetta sliced
- 5 ml Salt
- 5 ml Pepper
- 30 ml Canola oil
Instructions
- Preheat oven to 350 C/ 175F . Gather Ingredients (duxelles should be cold).
- Butterfly Flat iron to ½ inch in thickness.
- Next lay an even layer of pancetta over the flat Iron.
- Spread an even layer of duxelles
- Roll the meat evenly like a pinwheel
- After you have a nice even tight roll you will need to truss the roll to keep it together during cooking.
- Heat a nonstick pan, medium- high heat
- When hot, sear the seam side first to bind the meat together.
- Sear all sides and finish in the oven until you reach 145F/63C 8-10 minutes Tip: Rest for 5-10 minutes before cutting
Heirloom Carrot Quick Pickle Salad
Ingredients
- ½ lb Heirloom Carrots Julienne (keep carrot tops for garnish in salad.)
- 15 ml Cinnamon
- 5 ml nutmeg
- 1/2 g (1) Bay leaf
- 100 ml White Vinegar
- 250 ml water
- 10 ml maple syrup
Instructions
- Peel and julienne Heirloom carrots.
- In a medium pot, all ingredients except carrots, carrot tops and bring to a simmer. Cool the pickle liquid.
- Then put carrots into a liter container, and pour the liquid over.
- Set aside in the refrigerator to marinate.
- When you are ready to serve, remove carrots from the liquid and toss carrots in the chopped carrot greens and serve.
Notes
Toasted Hazelnuts
Ingredients
- 250 ml hazelnut
- 5 thyme branches
Instructions
- Preheat oven to 300
- On a baking sheet with parchment lay thyme branches
- Put hazelnuts into a perforated pan then place over thyme branches
- Put into oven and toast for 20 mins
Notes
About Cooks the Books 2022
[/vc_column_text][vc_row_inner css=”.vc_custom_1672952300050{margin-bottom: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”16671″ img_size=”large” alignment=”center”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Taste Canada Cooks the Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. The 2022 students chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1672952609313{margin-top: 5px !important;margin-bottom: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”14009″ img_size=”large” alignment=”center”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]
Access the Gateway by scanning a unique QR code or Click Here
Explore. Inspire. Cook.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”16821″ img_size=”large”][/vc_column][/vc_row]
