Table Talk — Archives
Archive for the ‘Recipes’ Category
Valentine’s Day – Recap
It’s been almost a week since Valentine’ Day. Over 350 people ordered our special menu, which was picked up last Friday and Saturday. To say things were a little CRAZY would be an understatement.
We were concerned that our parking lot would be jammed with people trying to get to their dinner and to the bakery next door. However, it seems that all of our customers consulted each other in advance and agreed to space out their visits every two minutes, and it all went off without a hitch.
We were greeted on Monday morning to numerous emails and voice mail messages from people telling us how much they enjoyed their meal. Our favourite was from Erica who said:
Thank you so much for a wonderful Valentine’s Day meal. It probably goes without saying that the food was great – the veggies were perfectly tender-crisp, the risotto heated beautifully (I’d had my doubts!), and every last item was delicious.
I was so pleased to receive the little extras you included that contributed to the meal’s presentation – the chive pesto to add to the bisque (I swirled it into a heart), the loose tea that perfectly complemented the meal, the candle you included to add to the ‘mood’…
Finally, my husband was tickled pink at the brownie you gave him when he went to pick up our meal. You’ve obviously found the perfect recipe for success – wonderful food, great customer service, and all the little touches that make a casual customer a raving fan. I’ve already recommended you to my friends, and I look forward to the next opportunity to use your service. Thanks again for your help in making a memorable Valentine’s Day.
We were thrilled!
We had one request for the recipe for the cheesecake and we promised to provide it. Here it is:
White Chocolate Cheesecake with Raspberry Sauce
Chocolate Crumb Base
3 c. graham crumbs
½ c. sugar
½ c. cocoa powder
¾ c. melted butter
Cheesecake
500 Gr. Cream cheese (cubed and at room temperature)
½ c. sugar
¼ c. flour
¼ c. sour cream
1 egg
½ c. melted white chocolate
Raspberry Sauce
6 c. fresh or frozen raspberries
2/3 c. sugar
Preheat oven to 300°F
For Base:
Sift dry ingredients until well mixed. Add melted butter and stir to combine. Place the crumb into a 10 in. springform pan and press firmly to cover the bottom of the pan. Bake for 15 minutes. Remove from oven and allow to cool completely.
For Batter:
In a mixer, beat cream cheese and sugar on medium speed, stopping to scrape down the sides as needed. Mix until well blended. Add flour, sour cream and egg mixing on low speed after each addition. Add melted white chocolate and mix until well combined.
Pour the cheesecake batter into the pan and bake for 25 to 35 minutes. Remove from oven and allow the cheesecake to cool completely before refrigerating. Allow the cake to set in the fridge for 4 to 6 hours before attempting to remove the springform. Tip: run a sharp paring knife between the edge of the cake and side of the pan before removing the springform from the base.
Slice and plate the cheesecake, spoon the raspberry sauce on top to garnish.
For Raspberry Sauce
Simmer the raspberries and the sugar on the stove top over medium heat for approximately 10 minutes. Stir constantly to avoid any scorching. Allow to cool before topping the cheesecake.
Filed Under: Recipes, Uncategorized
Cookie Baking
For the third year in a row at the Red Apron we have revived an age old tradition – the Christmas Cookie Exchange. The concept is simple: gather your friends and family, bake your favourite cookie recipe, and everyone takes home a sampling of each.
These events can sometimes be compared to sale day at Filenes Basement, with participants kicking, punching, and elbowing their way to the best goods. But ours was quite civilized, although it did include mulled wine and spiked apple cider!
Who knows where this tradition started. Many cultures share a history of community baking. The ruins of Pompeii show evidence of public ovens where people brought their bread to be baked and through the ages communities all over the world often shared public ovens which would be fired up daily, or weekly. These ovens became a community gathering place, where stories were told, problems were solved, and women found companionship and support. I like to think that this is the root of the Cookie Exchange.
Our staff work hard to put great food on the table for our clients and this time of year is especially busy. It doesn’t always leave us a lot of time to do our own preparations for the holiday season. So a few Sundays ago we gathered to bake.
Many pounds of butter, chocolate and flour later – we went home to stuff our cupboards and freezers with a selection of tasty treats. The favourites of the day were Justine’s Millionaire Shortbread cookies which took top prize for the most intricate and exciting cookie with layers of shortbread, chocolate and dulce la leche…mmmmm… Jo-Ann’s Peanut Butter Chocolate Balls were the easiest no-bake kid friendly. We all enjoyed his Peanut Butter Oatmeal cookies too!
Season’s Greetings!
Filed Under: Recipes, Tips and Tricks, by Season
Duck, duck, goose?
Well, we are up to our wings in duck…pies that is. This week marks the first week leading up to the Christmas Holidays that our seasonal pies will be available, starting of course with Duck. Our Duck & Fig pies have become a favourite with our customers during the 3 years that we have been making them, and the calls have been coming in for the last 30 days – ‘are the pies ready yet?’. The answer today is YES!
The process, I must tell you, is quite labour intensive. First, we start with premium Ontario Duck Legs – which are slowly braised in a mixture of figs, white wine and aromatics for 2 hours.
When they are cool enough to handle, the meat is carefully stripped from the bones and set aside, while the bone and juices are dumped into a large stock pot and simmered for a day – to reduce to a rich, flavourful sauce.
For our first batch we started with 70 Kilos of duck!
Meanwhile, batches and batches of Pie Crust dough was made – using butter, lard, organic flour and local eggs.
Many cultures have a traditional food that resembles a meat pie in some way but the Oxford English Dictionary traces the first use of the word “pie” as it relates to food to 1303. In the Middle Ages, pies were the specialty of patissiers.
Filed Under: Entertaining, Recipes, Tips and Tricks, by Season
The Day of the Tamworth Boar
Today’s Menu includes Heritage Pickle Patch Tamworth Boar, ‘Beau’s‘ Beer & Apple Stew. Last night, we were at the Urban Element demonstrating how to cook up Tamworth Loin Chop with Caramelized Halls Apples and Beau’s Beer Gastrique. For those who could not make it, the recipe is below.
The loin chops were served with a Saute of Local Winter Greens. Any fresh greens such as kale, rainbow chard, turnip tops, mustard greens, and rapini with butter, olive oil, garlic and salt will work well. Season with pepper to taste.
2 tsp olive oil
4 pork loin chops, about 4 oz each
salt to taste
Freshly ground black pepper
1 medium yellow onion, peeled, halved and thinly sliced
1 sprig fresh thyme, or ½ teaspoon dried
¼ cup sugar
½ cup apple cider vinegar
¼ cup Beau’s Beer
Heat the olive oil in a large skillet over medium-high heat.
Season the pork chops with salt and pepper and sear them on both sides until just cooked through, about 4 to 6 minutes per side depending on the thickness of the chops. Thinner chops will take less time, while thicker chops will take a bit longer. Transfer the pork chops to a platter and keep warm.
In the same pan, add the onion and thyme and turn the heat to medium. Season with salt and pepper and cook until the onions begin to wilt, about 3 minutes. Turn the heat to high; add apples and cook until the onions and apples are golden brown.
For the gastrique, dissolve sugar in 1-tablespoon water in a small saucepan over medium heat. Increase heat; boil without stirring until amber, brushing pan sides with a wet pastry brush,
about 5 minutes. Add vinegar and beer (mixture will bubble vigorously). Stir until caramel bits dissolve.
Filed Under: Recipes
Feast of Fields
What beautiful weather, and a beautiful setting for Feast of Fields. The Canadian Organic Growers hosted the Ottawa Feast of Fields at Vincent Massey Park again.
We served a bruschetta of smoked Arctic Char and Fresh Tomatoes on a house made savoury biscotti. Along side we served up a pot of hot Potato & Garlic soup. The produce was provided by Maureen at Sweet Meadow Farm where they grow a variety of heirloom tomatoes and potatoes.
Filed Under: Recipes
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We are Mothers, residents of our community, entrepreneurs as well as active participants in our local economy. We individually have a history of owning and operating successful local businesses.
Our commitment to getting people “back to the table” starts at home and extends to our community through a number of philanthropic endeavours.