Claim Chowder
clam chowder
This clam chowder is inspired by Chen's youth on the West Coast of British Columbia.
Makes 4 servings
Clam Stock
Ingredients:
2 kg (5 lb) littleneck clams
15 ml (1 tbsp) vegetable oil
10 ml (2 tsp) chopped shallots
2 cloves garlic
500 ml (2 cups) dry white wine
2 sprigs fresh thyme
1 bay leaf
Instructions:
Rinse clams under cold water for 10 minutes. Drain.
In a heavy-bottom pot with a lid, warm oil; sweat shallots and garlic for 2 minutes over low heat. Add white wine, thyme, bay leaf and clams. Cover and steam until shells open.
Drain clams and liquid through a strainer, saving liquid for use in chowder.
Let clams cool for 20 minutes. Remove clams from shells and set aside for use in chowder. Discard shells and shallot mixture.
Chowder
Ingredients:
45 ml (3 tbsp) unsalted butter
15 ml (1 tbsp) oil
60 g (2 oz) salt pork
75 ml (1/3 cup) medium-diced leeks
150 ml (2/3 cup) chopped white onions
75 ml (1/3 cup) medium-diced fennel
75 ml (1/3 cup) medium-diced celery
1 clove garlic, chopped
30 ml (2 tbsp) chopped shallots
150 ml (2/3 cup) medium-diced potatoes
20 ml (1 tbsp plus 1 tsp) all-purpose flour
375 ml (1 1/2 cups) clam stock
250 ml (1 cup) heavy cream
2 kg (5 lb) clams, shells removed (from clam stock recipe)
3 sprigs fresh thyme
0.5 ml (1/8 tsp) fennel pollen
Zest of 1/4 of a lemon
1 sprig fresh dill, chopped
0.5 ml (1/8 tsp) cayenne pepper
Salt and white pepper, to taste
Juice of 1/8 of a lemon
Instructions:
Warm butter and oil in a heavy-bottom pot on medium heat.
Add salt pork, leeks, onions, fennel, celery, garlic, shallots and potatoes. Sweat for 3 minutes.
Add flour and stir for another 30 seconds. Slowly add clam stock. Simmer for 5 minutes, then add cream. Simmer slowly for 15 minutes over low heat.
Stir in clams, thyme leaves, fennel pollen, lemon zest, dill and cayenne.
Taste and adjust seasoning with salt and white pepper. Balance flavours with lemon juice.
Chicken Noodle Soup
chicken noodle soup
Hearty chicken noodle soup, Casarecce, rustic kale, lemon and Parmesan cheese
Makes 12 servings
Ingredients:
1 whole chicken approx. 3 lbs.
2 cloves of garlic, thinly sliced
1 tablespoon of oil
4 cups of Tuscan kale leaves only, stem removed and cut into bite size pieces
3 cups of white onions, peeled, cut into half and thinly sliced
4 cups of carrots, peeled and cut into medium-sized strips
2 leeks, cut into thin rounds, washed and dry
4 cups of button mushroom, cut each mushroom into ½
6 sprigs of thyme
2 bay leaves
6 springs of tarragon leaves
6 springs of parsley
2 lemon peel
juice of 2 lemons
1.5 tablespoons kosher salt
½ teaspoon fresh cracked black pepper
20 cups of unsalted chicken stock
12 portions of cooked Casarecce pasta, please follow instruction
12 soft poached eggs about 3 minutes in boiled acidulated water
1 cup of grated Parmesan cheese
Instructions:
add whole chicken into the stock pot and add cold water to cover
bring it to a boil and discard water, rinse under cold water to remove any impurities
set chicken aside and clean the pot
warm pot with medium high heat
add in oil and sweat onions, leeks and carrots for 2 minutes
add in garlic and mushrooms and cook for 1 more minute
secure all herbs and lemon peel with cheese cloth
add in whole chicken, parmesan stock and chicken stock
bring it to a boil and skim often to remove the scum and fat
turn heat down and simmer for 30 minutes to cook the chicken
remove the chicken and set aside to let cool for 30 minutes
remove skin from chicken and pull meat away from bones
discard skin and bones, pull apart breast and leg meat
keep the meat in larger chunks and not shredded
add in kale leaves
continue to simmer the broth for another 10 minutes
taste the kale to make sure it is nice and tender and not fibrous
add in salt, lemon juice and black pepper
taste to adjust seasoning
garnish each bowl with poached egg, pasta and parmesan cheese
ladle in about 12 fl oz of soup
Mama Chen’s Chicken Curry
mama chen’s chicken curry
mama chen’s chicken curry is my childhood comfort food.
Makes 4 servings
chicken curry
Ingredients:
8 pieces of bone in thighs
1/3 yellow onions medium size, large dice
1 medium size shallots
1/6 piece ginger, from a medium size, skin off, thinly slice
3 cloves of garlic, skin and stems remove
1 tsp ground cumin
1 tbsp curry powder
1 tsp turmeric powder
1 tsp coriander powder ground
4 pieces of kaffir lime leaves
2/3 whole stalk of lemon grass, pounded and cut into 3 segments
1 cup pineapple juice
1 whole lime, all juice
1 whole lime zest, microplane
salt and pepper, season to taste
1 tbsp brown sugar
6 tbsp canola oil
1/4 tsp cloves ground
1/4 tsp chili flakes
1/2 tsp fennel seeds
1.6 cup of coconut milk or 400 ml
2/3 cup plum tomato
6 pieces of small Yukon gold potatoes
1tbsp tomato paste
Instructions:
heat a pan on high heat, add in 3 tbsp of canola oil
season the chicken with salt and pepper
heat pan till light smoke appear
add in chicken on the skin side down
sear on medium heat till light golden brown on both sides
set the chicken aside from the heat
in a food processor, chop up ginger, shallots, onion and garlic
heat up a heavy bottom pot, add 3 tbsp of oil
lightly toast all the spices for 10 seconds, add in chopped up garlic, onion, ginger and shallots
cook for 1 minute, add in lemon grass and kaffir lime leaves
add in pineapple juice, lime juice, zest, brown sugar, coconut milk, plum tomato, tomato paste
add in chicken, skim as much of the fat as possible from the chicken. Discard the fat but add in the left over pan juice
put lid on and simmer for about 30 minutes on low heat
taste and adjust seasoning with salt and pepper
pierce the potato with a pairing knife to check for doneness
rice
Ingredients:
1 cup jasmine rice
3/4 cup coconut cream
1.25 cup water
4 pieces of kaffir lime leaves
1/3 stalk of lemon grass, pounded
1/2 tsp kosher salt
Instructions:
rinse rice till water runs clear
drain the rice to remove all water
add in all the rest of ingredients into a pot
stir the rice to evenly distribute the seasoning
bring it to a boil, cover with a lid
turn the heat to a gentle simmer
simmer till no liquid left, about 20 minutes
turn heat off, let sit for 20 minutes
open the lid, remove lime leaves, lemon grass
fluff the rice up with a fork, serve warm with curry chicken
Snap Pea Garnish
Ingredients:
snap peas 12 pieces, stems removed
3 tbsp of kosher salt
3 litre of water
Instructions:
bring water to a boil
blanch snap peas for 1 minute
remove and shock in ice water for 2 minutes
To Serve
Fill a small bowl or ramekin with coconut jasmine rice. Serve 2 pieces of chicken and several pieces of potatoes on the plate. Ladle sauces over the chicken. Serve with cilantro on the rice and snap peas on the chicken
Marinated Flank Steak
marinated flank steak
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade.
Makes 2 servings
Flank Steak
Ingredients:
Flank steak 16 oz piece
4 tbsp of olive oil
2 tbsp of soy sauce
1 sprig of thyme
2 cloves of garlic, thinly slice
1/2 shallot, thinly slice
1.5 tbsp of maple syrup
1/2 tsp chipotle spice
Black pepper, freshly crack
1 tbsp of unsalted butter
1 tbsp of oil
2 cloves garlic crushed
Small pinch of salt
Instructions:
mix garlic, shallots, maple, soy, 2 tbsp of olive oil with a whisk
marinade the flank steak and cover with a Saran
Wrap and hold in the fridge over night
heat pan with 1 tbsp of oil and 2 tbsp of olive oil
remove beef from the marinade, remove the garlic and shallot or it will burn
set the oven at 300 f
season beef lightly with salt and pepper
using medium high heat to sear beef 1 minute, flip over to the other side and add in crushed garlic
add in thyme, baste beef with foamy butter
finish cooking beef in the oven until internal
temperature reaches 115f and remove from the oven
remove the beef away from pan or it will continue to cook
let rest for 10 minutes, temperature will rise to about 135f for medium rare. Cook to 120f for medium
125f for medium well
slice thinly
Vine Ripened Tomatoes
Ingredients:
1 pack of Windset farm cherry tomatoes
Salt and pepper
Few basil leaves
2 cloves of garlic crushed
3 sprig of thyme
2 tbsp of extra virgin olive oil
Instructions:
drizzle olive oil on Cherry tomatoes
season with salt and pepper
tear up few leaves of basil, few sprig of thyme around the tomatoes
add in crushed garlic
turn oven to 350f and roasted the tomatoes for about 12 minuted
baste olive oil onto the tomatoes for extra flavour
Succotash
Ingredients:
2 ears of corn, shuck from cobs
1 small green zucchini, medium dice
Green beans, medium dice
1 small red pepper, medium dice
1/2 small onion, small dice
1 clove garlic, medium strips
1 tbsp of oil
3 tbsp of olive oil
1/6 lemon for juice
Salt and pepper
Instructions:
heat pan with oils on high heat, add in peppers, onions, corn, zucchini
do not stir the vegetables for 30 seconds
add in garlic and green beans, stir with wooden spoon
adjust seasoning with salt, pepper and lemon juice
taste as you go, the pan should not be wet from vegetables juices
it should be roasted and slightly caramelized
Maple Bacon Dressing
Ingredients:
• 2 pieces of old fashion bacon, dice
• 1 large shallot, thinly slice
• 1 garlic thinly slice
• 2.5 tbsp soy sauce
• 1.5 tbsp maple syrup
• 1 tbsp of red wine vinegar
• Black pepper
Instructions:
in a small pot, heat up with medium heat and add in oil then bacon
render the bacon till light brown, stir often
add in shallots and garlic, cook till shallot becomes tender and soft but not too soft
add in soy, vinegar, and maple
crack good amount of black pepper
taste to balance out the sauce by adding soy, maple or vinegar if needed
Chickpea Chili
chickpea chili
This hearty Chickpea Chili is packed with chickpeas, canned tomatoes, carrot, celery and onion and flavoured with traditional chili spices.
Makes 4 servings
Ingredients:
1 cup dry chickpeas, soak in water overnight
1/4 whole cauliflower, cut into small florets
1 ear of corn, shuck
1 beef steak tomatoes, cut into medium dice
1/2 can whole plum tomatoes
2 tablespoon tomato paste
1/2 tbsp chili powder
1/2 tbsp chipotle powder
1/3 tsp ground cumin
2 small bay leaves
2 small onions, medium dice
2 small carrots dice
2 ribs of celery, medium dice
1 whole jalapeño, seed remove and small dice
1 whole organic PC veg broth 900 ml
3 cloves garlic dice
2 clove of garlic crushed
8 slices of baguette, cut into bias
1 lime, cut into wedges
4 tablespoon sour cream
2 tablespoon of oil
8 tablespoon of Extra virgin olive oil
8 eggs
3 litre of water
2 tablespoon of distilled vinegar
2 tablespoon of chopped cilantro
Salt and pepper
Instructions:
in a pan, heat up 2 tbsp of olive oil, add in cauliflower and corn, do not stir so that the vegetables can char lightly
let cook for 2 minutes and set aside
in a pot, heat up 2 tbsp of oil and 3 tbsp of olive oil
add in carrots, celery, onions, jalapeño and cook for 2 minutes on high
turn the heat to medium, add in garlic, bay leaves and all the spices
cook for 30 second, stir often
add in tomato paste and cook for 20 seconds, stir
add in soaked chickpeas, diced tomatoes, plum tomatoes, veg stock
add small amount of salt as you go, lightly, taste often
cover with lid and lower the heat to a simmer
it will take about 35 to 45 minutes to cook depend how tender you like your chickpeas
add in charred cauliflower and corn and cook for 5 minutes
in a saute pan add in the remaining olive oil, add 2 cloves of crushed garlic
heat up with medium low and add in sliced baguette, turn the heat down to low
season bread with small amount of salt toast till golden brown, drain and pat dry on paper napkin
bring water, vinegar to a boil, stir water with a whisk
crack 2 eggs at a time and poach for about 2.5 minutes
cook to your personal preference, if you like runnier or firmer yolks
add in chopped cilantro before you serve the chili
To serve
Serve chili with poached eggs, sour cream, toasted crostini
Butternut squash and Yukon gold potato gratin
butternut squash and Yukon gold potato gratin
Potatoes and butternut squash are paired with a garlicky cream and Gruyere cheese for a dish that's worthy of going back for a second scoop.
Makes 16-20 portions
Ingredients:
8 medium-sized Yukon gold potatoes, peeled
5 top part (neck) butternut squash, peeled
10 eggs
1 L (4 cups) cream
10 sprigs of thyme, leaves only (discard stems)
4 medium-sized cloves of garlic, grated on microplane
2 1/2 (37.5 mL) kosher salt
1 1/2 tsp (7.5 mL) black pepper
2 cups (500 mL) Gruyere cheese, grated
Instructions:
Line pan with parchment paper. Mix cream, eggs, garlic, salt and pepper with a whisk. Divide the cream mixture into two bowls.
Utilize a French or Japanese mandolin to slice potato and squash separately. The slices should be about 2-cm thick. Toss the cream to coat the squash and potato slices so the potato does not oxidize. Fold in 1/2-cup of cheese amongst the two bowls. Build the gratin by alternating the layers of potato and butternut squash. Add in as much of the remaining cream as possible into the dish.
Poke several holes from the top to the bottom of layers with a small pairing knife so the cream can fill the layers. Wrap with tin foil and bake at 325 degrees Fahrenheit for 90 minutes. Check for doneness by piercing a small pairing knife right into the layers of the gratin. It should have no resistance at all. Remove the tin foil and spread the rest of the Gruyere cheese on top of the gratin. Set the oven at 400 degrees Fahrenheit. Melt and brown the cheese for eight minutes or until desired colour is reached.
To serve
Allow to set out of the oven before slicing and enjoy.