Cooks the Books Recipe: Centennial College Team Two

Pass squash through a food mill. Add to a small mixing bowl.

Thinly slice shallot on mandolin, add to bowl. Set aside.

In a separate small bowl whisk balsamic vinegar, canola oil, honey and mustard to emulsify. Season with pumpkin pie spice, salt and pepper.

Add ingredients to squash mixture. Set aside.

In a large mixing bowl combine carrot, parsnip, celery root, beet, rutabaga, turnip and apple.

Add dressing and toss to combine. Adjust seasonings.

Process the ground beef in food processor for 2 minutes until it become smooth and fine.

Transfer the meat in a medium bowl.

Add 1whole Egg, Onion, Garlic, Fish sauce, maple syrup, black pepper, salt, and four. Mix well together by hand for 2 minutes. Let it rest in the freezer for 10 minutes.

Slice the Goat cheese into small cubes, place it in a small bowl, and set aside.

Prepare 3 small bowl for the breading process. 1 for the flour, 1 four the beaten egg, and 1 for panko bread cramps with finely chopped thyme and rosemary.

Get the meat mixture from the freezer and work on it. Using Tablespoon, scrape the meat into the side of the bowl and make a ball shape using hands. Poke in the middle to make a whole. Place the cheese in the middle, season a little bit of salt and pepper, and cover the cheese with meat.

Place the meat balls in a medium making sheet with wax paper on the bottom and let it rest in the freezer for another 10 minutes.

In a medium saucepan, add canola oil and heat it for 370 F.

Coat the beef ball with flour and then coat it with egg, and lasty coat it with panko breadcrumbs.

Deep fry the ball until golden brown and set aside.

After cooking all the beef balls. Place it in a plate and serve.

In a medium bowl, add all ingredients

Combine all together using wire whisk until smooth.

Set aside and serve.

Wash hands and gather equipment. Preheat oven to 350.

Soak rice in boiling water. Cover and set aside for 60 minutes. Drain and set aside.

Add canola oil to a medium saucepan. Saute mushrooms and onions until softened. Add garlic, cook for another 2 minutes. Set aside

In a large bowl combine cooked mushrooms and onion, chicken broth, reserved rice, cranberries, thyme. Season with salt and pepper.

Transfer mixture to a glass baking dish greased with canola oil. Cover with tin foil, bake for 75 minutes.