February 28, 2014

Brazilian Feijoada from Canada AM

Post by Chef Corbin

Serves: 4-6 Ingredients ½ LB black turtle beans (dried and soaked in water over-night) ½ LB red beans (dried and soaked in water over-night) 4 tbsp. extra virgin olive oil 1 LB Pork Shoulder (diced into large pieces) 4 medium sized onions, diced medium 5 cloves garlic. minced 2 bay leaves ¼ LB smoked beef […]

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February 24, 2014

Lemon Pavlova

Post by Chef Corbin

Meringues 200 grams egg white 400 grams white sugar pinch of salt   Method Heat over Bain Marie the egg whites with the sugar (to a temperature of 120 degrees).  Remove from heat and place into a mixer and whip at high speed until stiff peaks form. Place dolups of the meringue onto a parchment […]

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February 24, 2014

Poached Asparagus And Shrimp Salad With Fresh Basil, Lemon, Artichokes, Haricots Vert And Cucumber Vinaigrette

Post by Chef Corbin

Ingredients Cucumber Vinaigrette 1 English cucumber, peeled, seeded and diced fine 1 tsp. sherry vinegar 1 tsp. chopped fresh dill ½ tsp. Dijon mustard salt and pepper to taste 1 garlic clove minced 1 tbsp. liquid honey Method Combine all ingredients into a blender and blend until smooth. Remove and serve. 13 thin slices of cucumber […]

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February 24, 2014

Chef Corbin’s Tips for Spring

Post by Chef Corbin

Although it may not seem like we’re going to get springtime weather soon, it’s still a great time to think about what spring means for your kitchen and pantry. As the calendar gets closer to spring, it’s a good idea to transition to the foods that spring represents: lamb, asparagus, citrus, a wider variety of […]

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