A Night to Remember

THE 3rd ANNUAL FOOD COURT SOCIAL
Presented by the Slaight Family Foundation

A fractured arm while sailing in Newport, Rhode Island did not stop me from attending this star-studded event last night. Our chefs today are stars! Budding Michelin stars that is. We have to partly thank the Internet for connecting so many ‘foody’ connoisseurs around the world and share some great food! Our blogs open the window to these talented chefs. George Brown College has great culinary courses with the talented Chef John Higgins (Director) at the helm. This evening of extraordinary food made by extraordinary chefs was held in partnership with the Centre for Addiction and Mental Health (CAMH) for education and training new chefs at George Brown Chef’s school!

“Appetite for Change. One bite at a time”

Thursday September 22nd 2016
7:00pm – 11:00pm
George Brown College Waterfront Campus, 51 Dockside Drive, Toronto

The Canadian Chef’s Menu is mouth-watering!
george-brown-chefs-menu

What’s best at the waterfront is seafood. Chef Anthony Rose, Rose and Sons prepared this feast.
george_brown-seafood2
I eagerly tasted the culinary treats from most of the chefs that night!
george_brown-seafood
Chef John Higgins (first chef awarded the Toronto Arts Culinary Award) believes in the FORMULA:  Passion + Hard Work = A Very Good Chef! You have to love food. Only a true foody need apply. Otherwise, it is not fun because of the long hours in the kitchen, chopping, simmering and arranging fresh market delights.

Chef John Higgins and Eva, with my broken arm

Chef John Higgins and Eva, with my broken wing

Chef John Higgins and G.B. Chefs in the Making

Chef John Higgins and G.B. Chefs in the Making

The environmentalist Chef Michael Stadtländer was one of the great chefs that night. Chef Stadtländer promotes and believes in farm to table dishes. Take a pilgrimage to his Eigensinn Farm where the freshest dishes are available for your  dining pleasure. An internationally celebrated destination for gourmets.

Chef Michael Stadtländer and Eva

Chef Michael Stadtländer and Eva

Chef Stadtländer made a butternut squash soup just in time for thanksgiving celebrations. The pickled beet garnish was the pièce de résistance that really did it.  Also, the meatball stuffed with cheese which came gushing out was divine .
I have been wined and dined this evening. Now it is time to hobble home.
Bon appetite!

Butternut Squash and Apple Soup with Flavour! (easy recipe)

There is  a wonderful supply of beautiful squashes, pumpkins and other  gourds available now.  Every upscale restaurant seems to have butternut squash soup on their menu.  I started experimenting with different flavours for my squash soup and liked the slight bite when I added lemongrass and ginger.  Not to mention the health benefits!  I added an apple to give this soup a lightness. And, it can easily be served before a main course without feeling too full.  It is especially good with homemade crackers (see instructions below).
print_recipe
.
.
INGREDIENTS
butternut-squash-soup-ingredients4 1/2 tablespoons olive oil
a 2 1/2 lb. squash,   peeled  and cubed
1 large onion, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
1 large apple peeled and coarsely chopped
1 teaspoon ancho chili powder
6 cups chicken or vegetable stock
2 tablespoons finely chopped ginger  (divided)
1 tablespoon finely chopped lemongrass
Salt and pepper to taste
INSTRUCTIONS
1. Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onions and carrots. Cook stirring until tender and the onions translucent, about 5 minutes.
2. Add the squash, celery, and apple and cook another 5 minutes. Add the ancho chile, 1 tablespoon of ginger, lemongrass and  pinch of salt and stir into the mixture.
3. Add the stock and bring to a boil. Then ~ Reduce heat, cover and simmer another 45 minutes.
4. Add the final tablespoon of the ginger for that extra “bite” of flavour. (optional)
Puree the soup using an immersion blender right in the pot. Or, blend in batches, using a blender or food processor.
~ Add salt and pepper to taste.~
Note: If you are serving this soup to children, then you may want to leave out the “spicy” ginger.
IMG_1709

EVERYTHING YOU WANTED TO KNOW ABOUT EVERY TYPE OF SQUASH
Butternut, acorn , spaghetti, delicata and kabocha squash all belong to the winter squash family though most start to pop up at grocery store and farmer’s markets in the early fall.  Edible pumpkins also belong to this group, along with less familiar squash varieties like hubbard, turban, sweet dumpling, banana and buttercup. While each squash has its own unique taste and texture, these are versatile vegetable.  Most can be used interchangeable and they can be baked, roasted, steamed, sauteed or microwaved.   When shopping for squash, look for squash that’s firm and heavy for its size.  You may be able to buy squash that’s already peeled and cut up.  This will be more expensive than whole squash but can be a real time saver.

Shop for pumpkins grown for eating rather than carving.  These include sugar pumpkins, pie pumpkins, sweet pumpkins, cheese pumpkins and heirloom varieties.  Store winter squash in the refrigerator or in a cool dry place.  They will keep for weeks or a month or longer.

ACORN and delicata squash have edible skin and indeed much of the nutrients are just under the skin so it is advantageous to eat the skin.  Butternut squash can be peeled with a vegetable peeler. Squash with harder skin should be cooked as is and the flesh scooped out later.
SQUASH SEEDS can be scooped out before cooking and most are edible as well as nutritious.  Rinse the seeds, pat them dry and bake them with salt and olive oil at 300F (150C),  stirring occasionally for 20 minutes.  When you think of a seed having the power to grow a plant,  think of the nutrition value they can impart.

PASTA REPLACEMENT: After spaghetti squash is cooked it’s flesh can be pulled out in spaghetti-like strands. This is a wonderful no carb gluten free replacement for pasta as well as a good vegetarian filling for tacos and other dishes.
didyouknowGinger helps to reduce nausea from many causes; pregnancy, postoperative nausea and more. Ginger reduces inflammation and possibly lessen arthritis pain.  Some studies have shown that ginger was more effective that the over-the-counter drug Dramamine for treating motion sickness!

Ginger extract has been used by osteoarthritis patients to relieve pain.

 

“TASTY” GOURMET CRACKERS
I have admired the appearance and flavour of those lovely crackers on the restaurant tables.  You can buy them for a pricey sum at gourmet food shops. I decided to make my own GOURMET CRACKERS and used tortilla wrappers as well as pita bread. You can get rice tortillas at a whole foods store. Other options are whole wheat, spinach flavoured or other flavoured wraps.
DO IT YOURSELF (DIY): Slice the wraps with a knife as pictured below. Brush the wraps with olive oil and sprinkled with sesame seeds, steak seasoning, or salt, herbs (fresh or dried) and/or spices and baked at 375F for 10 minutes, these are yummy crackers for soups, dips or snacking!   Your kids will love them too!

Tortillas, pita bread, black and white sesame seeds, steak seasoning, olive oil

1. Tortillas, pita bread, black and white sesame seeds, steak seasoning, olive oil

slice into wedges

2. Slice into wedges

Brush with olive oil, sprinkle with sesame seeds, herbs, salt or seasoning

3. Brush with olive oil, sprinkle with sesame seeds, herbs, salt or seasoning

bake at 375F for 10 minutes

4. bake at 375F for 10 minutes

 

Serve with soup, dips, snacks for just pennies a piece! Yum!

Serve with soup, dips, snacks for just pennies a piece! Yum!