2022 Cooks the Books presented by Canadian Beef – Team: Culinary Institute of Canada
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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
Sage infused Oil
Sage oil is a great substitute for olive oil on marinates or in some dressings.
Yields: one 16 oz Bottle
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
Tip: For longer keep time, store in the fridge
Squash Puree
Squash are good sources of vitamin A, C, and B vitamins; they're high in antioxidants; and they're rich in minerals such as potassium, magnesium, and manganese.
Yields: one 32 oz Bottle
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
Tip: Add hot water and oil bit by bit to help give the puree a glossy finish
Potato Fritzs
The potato is the top vegetable crop grown in Canada, with production reaching 4.8 million tonnes in 2017. PEI continues to be Canada's largest potato-producing province, growing one-quarter of the potatoes in the country. Our tiny but mighty province is no small potatoes!
Servings 6 portions
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
Tip: Place slices in a salted ice bath, this helps give the crisp more of a crunch. Let sit for 5-10 mins
Wild Mushroom Foam
Yield: 200ml
Servings 6 servings
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
Tip: keep hot for a better foam product.
Wild Mushroom Duxelles
Duxelles, pronounced duck-cell, originates from France. Duxelles mainly consists of mushrooms commonly used for stuffing. It has a beautiful rich earthy flavor; we are doing our own little local twist by using mushrooms we have foraged on Prince Edward Island.
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
Tip: You can squeeze out liquid from the mushrooms in a cheesecloth to speed up the cooking process.
Flat Iron Duxelle Roulade
Roulade is a French term for thin pieces of meat rolled around a savory filling. Duxelle is the perfect fit for this. These rich earthy flavors compliment beef very well. Yield 6 3 1/2 oz Portions
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
Servings 6 servings
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
Tip: keep purple carrots separate so the other ones don't get discolored.
Toasted Hazelnuts
Hazelnuts have health benefits, including helping decrease blood fat levels, regulating blood pressure, reducing inflammation and improving blood sugar levels, among others. Yields 250 ml.
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
Tip: these add a perfect crunch to salads or desserts.
About Cooks the Books 2022
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.
