I was invited to watch, photograph, engage and ultimately try out this lunch prepared by students of Danforth Tech and some Stratford students under the guidance of Chef Emily Watkins. At 20 years of age, she left an office job in favour of moving to Italy to follow her passion and learn to cook. She worked without pay, no knowledge of Italian – armed only with a determination to learn the skills that would make her a worthy chef. After her three years in Florence she honed her craft under Heston Blumenthal at the Fat Duck and also worked as a private chef in London.

Today, Watkins is one of the UK’s fastest rising chefs and she is now free to express her own ideas as Chef at The Kingham Plough in Oxfordshire, England. This country pub serves up English country fare and as Chef Watkins relates, “the approach is simple, seasonal and earthy”. The menu changes daily and 85% of her suppliers are within a 10 mile radius of the pub.

Most of my morning was spent watching the Chef orchestrate the culinary students deliver a lunch that would begin with poached eggs, followed by a seared duck breast and finished with a warm chocolate mousse. Watching the entire meal be prepared from start to finish and then to be able to actually taste the meal for yourself was both entertaining and educational (yes I am still learning).

The first course was the crisp hen egg with spinach purée, crispy bacon, watercress. The highlight was the crispy bacon and the poached egg that was then dredged in flour, egg and Panko then fried until golden. Gonna have to make this meself!

The main course was seared duck breast. The students were instructed on how to score the the duck fat in a cross-hatch pattern then properly sear the meat for colour, crisped fat and to a medium doneness (pink). The base of the of the dish would be braised lentils that were cooked much like a risotto would: mire poix, herbs and then gradual amounts of stock were added until they were cooked. Another neat side was the caramelized endive that was both savory and sweet.

Dessert was a light, very well-whipped chocolate mousse that had a delicious topping of candied orange peel wonderful orange cookies good for a sweep in the mousse or with a coffee or tea! Until the next post, here’s the recipe for the seared duck breast and the braised lentils, enjoy!

Duck Breasts With Eversham Lentils

(serves 4)

4 duck breasts

coarse salt & fresh pepper

fried sage for garnish

Evesham Lentils

1 cup of green lentils

1/4 cup butter

2 Tbsp. olive oil

extra-virgin olive oil

4 shallots, diced (1/3 cup)

1 carrot, diced

approx. 1 litre of chicken stock

2-3 Tbsp. chopped fresh sage

1. Rinse the lentils well. In a pot add your butter, oil, shallots, carrots,  and sweat until softened then add the sage. Now add the lentils, some salt and pepper and stir. Add the stock one ladle at a time and stir-in and continue to add stock until the lentils are just tender. Remove from the heat and reserve.
2. Take your duck out the fridge and pat-dry. Score the fat in a cross-hatch pattern with a sharp knife and allow your duck to come to room temperature. Season the breasts with salt and pepper and place a skillet on your stove-top over medium-high heat and place the breasts fat-side down and sear for 3urn over and sear the other side for a minute then turn over again and sear the fat side again for another minute. Repeat the process twice more then remove the breasts from the pan and allow to rest for 10 minutes before slicing and serving.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

When you’re a city of 20 million, you have to feed the citizens and tourists alike. There’s street vendors for those in a rush, high end restos catering to the rich with haute Ottoman and European dishes and then there’s the open kitchens which are found throughout the city. Much like in Greece, these open kitchens offer seasonal, fresh dishes that are presented in the front windows or counters of the store.  One walks through Istanbul enticed by the aroma and sight of these dishes, presented with panache yet still very rustic.

One of the dishes that drew me in was Islim Kebabi, the recipe I’m sharing  today. Essentially its a dish made of an eggplant-wrapped meatball topped by tomato and pepper. There’s a few techniques used here but nothing overly tasking and this a great presentation dish for family and friends.

Essentially, Islim Kebabi requires some lightly fried eggplant to wrap the meatballs in, fried meatballs, a quick tomato sauce and finally the dish comes together in the oven.

Islim Kebabi

(serves 4-6)

1 recipe of Keftedes

3 eggplants, 1/2 in. sliced lengthwise

oil for frying

Sauce 

1 cup tomato purée

1/4 cup olive oil

1 med. onion, finely diced

2-3 cloves of garlic, minced

sea salt and fresh ground pepper to taste

1 tsp. dried Greek oregano

pinch of cinnamon

2 tomatoes, pulp removed & quartered

1-2 banana peppers, halved & cut into 1 inch pieces.

toothpicks

Pre-heated 350F oven

1. Slice your eggplants lengthwise to about 1/2 in. slices and sprinkle with salt and place upright in a strainer to allow the bitter liquid to drain for 30 minutes. Pat-dry with paper towels and add about 1 cm. of vegetable oil in a skillet and fry the eggplant slices over medium heat until just soft and pliable (about 2 minutes). Reserve on paper towels and drain off/discard oil.
2. In the meantime, mix your ground beef (or lamb) with the remaining ingredients then fry-off a small meatball to taste-test then, form into palm-sized meatballs. Lightly dredge in flour and add about 1 cm. of olive oil in a skillet and brown on both sides, reserve on paper-lined platter.
3. In the same skillet, add some more olive (if needed) and add your onions, garlic, tomato purée and bring up to a simmer. Season with salt and pepper and reduce until the sauce is thick. Add the dried oregano, a pinch of cinnamon and set aside. Pre-heat your oven to 350F.
4. Place three slices of fried eggplant into a medium-sized ramekin (or like-sized bowl) with . Now place a meatball inside and bring the eggplant up toward the top of the meatball and affix with one or two toothpicks and top with a tomato quarter and green pepper.
5. Place the sauce in a baking dish that with snugly hold the eggplant and meatball bundles. Drizzle with some olive oil and place in your pre-heated oven for 30 minutes or until just golden on top.
6. Serve with a rice pilaf and place the Islim Kebabi to the side with a spoon or two of sauce. Serve with an Amydeon Oenos red from the Amyntaio Wine Co-Op.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

Ryba po Grecku, is usually pan-fried (with our without) breading then reserved until a sauce of onions, carrots, celery, parsley (sometimes parsnip) and lemon and some bay or another herb of choice may be added to finish the sauce. As a Greek, I immediately thought of Psari (fish) Plaki where whole fish is traditionally baked on a bed of onions, peppers, tomatoes and another similar dish of Psari ala Spetsiota (Spetses style) with onions, tomatoes, wine, parsley and lemon.

I knew the Polish had to been inspired by these two dishes but my curiosity heightened when I found out that Ryba po Grecku is also served as part of a buffet for special occasion dinners, that the Polish also celebrate namedays (like Greeks) and again this Greek-inspired dish would be offered on such days.

AN old friend of Polish descent, Konrad Ejbich adds that on Christmas Eve the Polish do not eat meat and that there should be a total of thirteen courses and one should sample each of the offerings to truly welcome the New Year with promise. My question still remained…how is it that Polish would offer foreign dishes on special occasions like Christmas? Adds Konrad, “there was a time when Poland ruled a great part of Europe (Polish-Lithuanian Commonwealth) with one of it it’s hallmarks being religious and cultural tolerance.

Food was obviously included in the Poles’ tolerance of other cultures and now that I think of it…those cookbooks I bought included a Moussaka and Baklava recipe! Ryba po Grecka is a Greek-inspired dish, made through the filter of the Polish palate and using ingredients at hand. I’ve only considered how Greeks in the Diaspora will cook traditional Greek dishes using the ingredients available or on-hand in the particular part of the world where they live. Climate, geography and the availability of Greek ingredients are all factors.

It’s comforting to know and see how much Greek cuisine is so widely loved and appreciated! Ryba po Grecku is a dish served most commonly cold/room temperature but I prefer to eat this warm.

Ryba po Grecku (Fish ala Greque)

(serves 4)

1 lb. sole fillets

cornmeal

1/4 cup extra-virgin olive oil

1 1/2 cups of ripe tomato purée (or processed canned tomatoes)

3-4 cloves of garlic

1 large onion, peeled & thinly sliced

1/2 cup diced celery

1/2 cup of shredded carrots (use your box grater)

1/2 cup finely chopped parsley stems

1 tsp. sweet paprika

1 shot of dry white wine

1/4 cup chopped fresh parsley

2 Tbsp. chopped fresh dill

lemon wedges for garnish

salt and pepper to taste

1. If using frozen fillets, thaw overnight in your fridge, otherwise rinse and pat-dry then brush olive oil on both sides of fish and season with salt and pepper. Place back in your fridge while you’re making the sauce.
2. Place a large skillet on your stove over medium-high heat and add the olive oil, onions, garlic, celery, carrot and parsley stems and sweat the veggies for about 5-6 minutes. Now add the wine, paprika and tomato purée, salt and pepper and bring back to a boil then simmer for 20-25 minutes or until the sauce is thick. Adjust seasoning with salt and pepper, stir in parsley and dill and reserve.
3. Take your fish out of the fridge and allow to come back to room temperature. Heat a large non-stick skillet on your stove-top over medium-high heat. Place about 1 1/2 cups of cornmeal in a plate and dredge both sides of the fish then drizzle some oil in your pan and place your fish in the skillet (fry in batches) and fry for about 2-3 minutes a side or until slightly golden. Remove the fillets and reserve on paper-lined plate.
4. Ryba po Grecka is served family style: spoon some sauce on a platter and then cut the fillets into three pieces and set on the sauce in a domino fashion and then pour remaining sauce over the fish. The polish eat this dish cold so it can be prepared a day in advance but I had it warm with a side of rice pilaf. I drank a Glinavos Primus white (from Epirus) with this.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

My approach to cooking to seek genuine recipes that come from folks who know about a particular cuisine and in this instance I’m the wisdom of Art Smith, one-time chef to Oprah Winfrey. At Table 52, Art Smith’s restaurant in Chicago, he serves his fried chicken only on Sunday’s for his Southern Brunch.

Art Smith’s Fried Chicken is first placed in a brine solution over night then place in a buttermilk/Tabasco  for a day then, it’s dredged in flour and buttermilk twice, giving you lots of that delicious crispy skin and juicy, succulent chicken meat underneath. This isn’t health food but it’s delicious and everyone should make and offer it on occasion for family or friends.

Brining is a method of making meat (often poultry or pork) moister by soaking it in a basic solution of water and salt (sugar and other flavourings may be added) then the meat is cooked. I was first introduced to brining when I heard about how this method will guarantee my roast turkey will turn out moist & juicy each and every time. Chicken is moister than turkey so you know how the results are going to be here!

The second step in Art Smith’s Fried Chicken is to allow the brined chicken to then soak in buttermilk that’s been spiked with some Tabasco sauce. I used my favoured hot sauce, Sriracha and I got the heat I wanted plus more flavour. The enzymes in buttermilk tenderize meat and don’t think that the buttermilk is going to get dumped – no, NO! You see, during the third step in making the best fried chicken ever is to remove the chicken pieces from the buttermilk then dredge it in an Old Bay seasoned flour then dunk the chicken once more in the reserved buttermilk and finally dredge one more time in the flour.

My previous attempts at homemade fried chicken failed because they were dredged in flour just once and what I ended up getting was either a fried chicken with a coating that looked unappetizing and burnt or just golden but the chicken meat inside was not fully cooked. I’m convinced the double coating of buttermilk and seasoned flour protects allow the coating and chicken meat to endure the 12 minutes cooking time in the fry pan.

The flour here is seasoned with Old Bay seasoning, a mixture that’s often used for seafood boils in the South and now very popular throughout Canada and the US. Old Bay is named after Chesapeake Bay where this seasoning mix was born. Many fish mongers now sell it, many grocery stores and high-end food shops will also sell it. There’s always mail-order and you could always mix your own batch of Old Bay seasoning. Everyone should add Old Bay into their pantry and everyone should make Art Smith’s Fried Chicken.

On the day I first sunk my teeth into this dish from the heavens, I collaborated with Paula of Dragon’s Kitchen to make a southern-style dinner. We settled on the fried chicken, some macaroni & cheese, cheddar & chive biscuits and collard greens with smoked turkey or ham hocks. Collards are a loose large leafed plant with long stalks that belong to the broccoli and cabbage family. The collard greens were a dish I thought of including after having this delicious side dish while having lunch in Harlem, New York at Sylvia’s, Queen of Soul Food.

Collard greens are not difficult to prepare but they do require some time: cut the stalks off (I discarded them) then soak and rinse them free of any dirt/grit then add them into a large pot with some diced onions, garlic, stock (or bouillon cubes with hot water) plus a leg or thigh or smoked turkey or a smoked ham hock. The collards are then simmered until tender, taking on the flavours of the melting onions, garlic and smoked meat. A fantastic side dish that/s perfect for fried chicken.

The other key to perfect fried chicken is to shallow-fry them. I used a heavy-bottom Dutch oven to fry them and when one says shallow-fry, you’re talking about frying in about 1-inch of oil. The chicken is fried in batches and for about 6 minutes /side. You’ll see the flour coating turn a lovely golden-brown and after making this fried chicken a few times, I can say with confidence that the chicken is also cooked through! Don’t you feel like fried chicken tonight?

Art Smith’s Fried Chicken

(serves 4)

1 whole chicken, cut into pieces (thighs, legs, wings, backs), trimmed of any excess skin

1/2 cup salt

enough water to cover chicken by 1 inch

enough buttermilk to just cover chicken (approx. 4 cups)

2 tablespoons Tobasco (I used Sriracha sauce)

2 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon baking powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon cayenne pepper

1 teaspoon freshly ground black pepper

Vegetable oil, for frying

1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.
2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and hot sauce (to taste), submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.
3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Run your fingers down each piece of chicken to remove excess buttermilk then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 350-365°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and keep warm in a pre-heated 250F oven until ready to serve.

Collard Greens

(for 4)

1 bunch of collard greens

2 Tbsp. butter or olive oil

1 large onion, peeled & sliced

2-3 cloves of garlic, smashed

1 smoked turkey leg or ham hock

chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)

1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.
2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some macaroni & cheese and biscuits.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

Yorkshire Pudding

(makes 12)

12 Tbsp. of beef fat/drippings

6 large eggs, beaten

2 cups of milk

2 tsp. sea salt

2 cups all-purpose flour

Pre-heated 450F oven, middle rack

1. In a bowl, add the eggs and beat with a whisk then add the salt and milk and whisk until blended. Now add the flour and mix until the there are no lumps. Place in the fridge for an hour and return to room temperature before baking.
2. Place a tablespoon of the beef dripping/fat from your Prime Rib’s roasting pan and place in your pre-heated 450F oven for 5 minutes. Carefully remove the muffin tin and pour equal amounts of batter into the muffin tins and place back in the oven. Reduce the temperature to 400F and bake for about 35 minutes or until golden (do not open the oven or the Yorkies will deflate).
3. Remove from the oven and serve on or beside each serving of Prime Rib and serve “au jus” on top.

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© 2011, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.