Chilled Creamy Carrot Soup with Fine Herbes Mousse

Cool, creamy and intense, this silky smooth Chilled Creamy Carrot Soup from Thomas Keller's Michelin-starred California restaurant, 'The French Laundry', captures the essence of the season's fresh produce. The earthy sweetness of farm fresh carrots and the mellow heat of fragrant curry powder, local honey and rich cream are made for each other. Garnished with a savoury quenelle of whipped Fine Herbes Mousse, made from crème frâiche, fresh chives, chervil, tarragon and parsley, this bright and beautiful soup is excellent served either warm or chilled, as part of an elegant brunch or al fresco summer meal.

Chef Thomas Keller

Chilled Cream of Carrot Soup
Serves 4

3 medium carrots, peeled, trimmed, and cut into 1" rounds
2 1/2 cups fresh carrot juice
1 tsp butter
1 tsp honey
1/4 tsp curry powder
1/2 cup heavy cream
Salt and freshly ground white pepper
Fresh nutmeg for garnish

Simmer the carrots, half of the carrot juice, butter, honey and curry in a medium pot over medium-low heat until the liquid has evaporated and carrots are very soft, about 1 hour. Add the cream, increase heat to medium, and simmer for 3 minutes. Purée the carrot mixture with the remaining 1 1/4 cups carrot juice using an immersion or standing blender. Then pass the soup through a fine sieve into a medium bowl and season to taste with salt and pepper. Cover and refrigerate until chilled. Divide soup between 4 chilled soup glasses or bowls and garnish with a swirl of cream, fresh ground nutmeg and some chives, or Thomas Keller's Fine Herbes Mousse.

Fine Herbes Mousse

Serves 4

1/4 cup crème frâiche
1 chive, finely chopped
1 small sprig parsley, minced
1 small sprig chervil, minced
1 small sprig tarragon, minced

For the mousse, whisk crème frâiche in a medium bowl until stiff peaks form. Fold in the chives, parsley, chervil, and tarragon. Divide soup between 4 chilled soup bowls and place a spoonful of mousse in centre of each bowl.

Provençal Pissaladière Niçoise

Pissaladière, a delicious savoury dish originally from Nice in the South of France, the tart made with onions, black Niçoise olives and anchovies on a thin pizza-like dough. Although similar to a Neapolitan pizza, Provençal Pissaladière gets its name from the ground-anchovy condiment know as pissala, a specialty of the coastal region around Nice, was made from puréed anchovies, cloves, thyme and bay leaves, which was originally spread on the tart before baking.

lovely salty anchovy filets

Traditionally spread thick on top of the pie-shaped dish, pissala is now often replaced by toppings that include anchovy fillets, onions stewed in olive oil, black olives and sometimes a light sprinkle of strong sharp cheese such as Parmesan and herbes de provence. The crust varies from a flat-bread-style dough to ones made of puff pastry. 

Larousse Gastronomique

According to the French cooking bible Larousse Gastronomique, "good pissaladière should have a layer of onions half as thick as the base if bread dough is used; if made with shortcrust pastry the layer of onions should be as thick as the flan pastry".

Thinly sliced onions need to be cooked for at least 45 minutes to caramelize 

to a sweet golden brown

Anchovies are then arranged over the sweet onion mixture, traditionally in a lattice pattern, and each diamond is studded with a briny Niçoise olive. Some pissaladières may also use thinly sliced tomato, but for the purist it’s the sweet-salty combination of onions, anchovies and olives that truly hits the spot.




Provencal Pissaladiere
Serves 4

For the pizza dough:
2 teaspoons active dry yeast
1 cup warm water
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
Cornmeal

For the topping:
1/4 cup olive oil
12 yellow onions, peeled, halved and very thinly sliced

4 Roma tomatoes, thinly sliced
Salt and pepper to taste
2 sprigs each of thyme, basil, oregano, rosemary
1/4 cup Pastis
1/3 cup oil-cured French black nicoise olives, pitted
30 anchovy fillets

Place the yeast in the warm water in a small bowl and let stand for 5 minutes. Place in stand mixer fitted with the dough attachment. Add the oilve oil flour and salt in and start mixing on low speed. Add a little bit of water if you feel like the dough is still dry (should be smooth and elastic. Place the dough on a lightly floured work surface and knead for several minutes until the dough is form but smooth with no visible cracks from lack of moisture. Place in a lightly oiled bowl and cover with a damp towel. Allow dough to rise in a warm, draft free spot for about 1 hour.

In the meantime prepare the topping. Heat the olive oil in a large pan over medium-low heat. Add the onions and season with salt and pepper. Add the herbs plus 8 anchovies and let the onions cook and caramelize for 45 minutes to an hour, uncovered, stirring occasionally. Add the pastis continue cooking until the moisture has evaporated, about 10 more minutes. Remove the herbs and set aside.

Preheat to 375°F. Roll the dough on a floured surface into a thin 10x15-inch rectangle. Transfer the dough to an inverted baking sheet dusted with cornmeal or covered with a sheet of parchment paper. Cover dough with a damp cloth and let rest for 10 minutes.

When ready, spread the soft, golden onions inside the inner rectangle. Evenly space a single layer of sliced tomatoes over the top, then lay the anchovies in a diamond pattern over them — you can slice them in half lengthways and use fewer for a less strong flavour — and scatter over the thyme and olives. Bake for 20-25 minutes, until the edges are golden and puffy, and the base is crisp.

This tart is delicious hot or cold. Tiny Pissaladieres are a great idea for a cocktail party or as a first course for a dinner party.

Zucchini, Ricotta & Feta Fritters with Dill

These delicious savoury Zucchini, Ricotta & Feta Fritters with Dill are absolutely addictive. Low fat and low cal, it seems impossible that anything so healthy could taste so great. Topped with a dollop of tzatziki, these fabulous fritters make an easy summertime hors d'oeuvre or side dish served with some grilled fish or chicken. Tweak the recipe with some smoked mozzarella or pecorino cheese instead of the feta or some chopped spinach, sweet corn or fresh cilantro for more savoury twists on this true Italian classic.



Zucchini, Ricotta & Feta Fritters with Dill
Makes about 20

2 medium zucchini, coarsely shredded
1/4 cup ricotta cheese

1/4 cup Greek yogurt
2 tbsp feta, crumbled

3 garlic cloves, minced

3 large scallions, very thinly sliced
1/4 cups fresh dill, chopped
2 large eggs

2 tsp finely grated lemon zest
Kosher salt and freshly ground pepper
Olive or vegetable oil, for frying
3/4 cup all-purpose flour
Lemon wedges and tzatiki, for serving

In a strainer, toss the shredded zucchini with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can.

In a large bowl, combine the zucchini, ricotta, yogurt, feta, garlic, scallions, dill, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.

Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges and a little tzatziki.

Guacamole Salad

All the bright colours and flavours of a classic Mexican Guacamole come together beautifully in this creative summer salad. Using each of the key ingredients of the southern original, this fresh, fabulous and vibrant salad features generous slices of ripe avocado, cherry tomatoes, crisp red onion and fragrant cilantro tossed with a zingy lime vinaigrette. Served on warm tostadas or alongside a bundle of crispy corn chips, this refreshing Guacamole Salad is a delicious culinary twist on the Mexican classic.

Guacamole Salad

Serves 4

1 pint grape tomatoes, halved
1/2 cup red onion, thinly sliced

2 ripe avocados, seeded, peeled, and sliced

1/2 cup fresh cilantro, washed and trimmed
1/2 teaspoon freshly grated lime zest
1 tbsp freshly squeezed lime juice
3 tbsp olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Arrange the avocados, tomatoes, onions and cilantro on a platter, and season with salt and pepper. Drizzle with oil and lime juice, and serve immediately. For extra protein, black beans would also be a nice addition to this fresh and fragrant salad.

St Lawrence Market Chef Series: Jason Bangerter

One of the best kept secrets at Toronto's St Lawrence Market is its Executive Chef Series where participants can "eat, mingle and dine with the city's top local chefs" and enjoy a five-course meal complete with wine pairings. The first chef to kick off the Market's 2012 season was Chef Bangerter, Executive Chef of O&B Canteen and Luma at TIFF Bell Lightbox. One of my favourite restaurants and chefs in Toronto, I signed up immediately and was one of the lucky few fortunate enough to get tickets to the event.

The new loft-style Miele Gallery at the St. Lawrence Market's mezzanine level kitchen, is the venue for the Chef Series. A fabulous urban loft-style space with exposed brick walls, dark bamboo flooring and soaring ceilings, the kitchen is equipped with a sexy state-of-the-art Miele kitchen. Chef Bangerter and his staff arrived early to set up the kitchen and prepare the evening's spectacular 5-course dinner. Matthew James was also on hand to discuss the evenings wine pairings, as well as Toronto historian and local celebrity Bruce Bell, who provided fascinating stories about the St Lawrence Market area and Toronto's early days when the Market was on the shore of Lake Ontario and an apple orchard stood where Berczy Park now stands.

Chef Bangerter organizing the kitchen and his staff before the dinner begins

Celebrated Toronto historian Bruce Bell told fascinating stories about the 

St Lawrence Market and the city's early days

One of Chef Bangerter's Luma staff composing the first of five courses,

the Watermelon, Tomato and Buffalo Mozzarella salad for 40 people!

Chef Bangerter's five-course menu started with a fabulous Watermelon and Tomato Salad with a perfectly ripe ball of Buffalo Mozzarella, garnished with wild leeks, aged balsamic vinegar and baby basil leaves. The second course was a memorable Poached Duck Egg served with a summer smoked duck breast, garnished with fried croutons and wild flower honey. Chef Bangerter took the time to explain his technique for smoking the duck as an infusion of sugar, salt and chamomile tea, and proceeded to pass around the aromatic mixture to let us all inhale its delicate fragrance.

The delicious Watermelon, Tomato and Buffalo Mozzarella Salad

Chef Bangerter explaining his special aromatic blend for the Duck Breast

Chef Bangerter's special smoking mixture for the Summer Smoked Duck Breast

Poached Duck Egg with Summer Smoked Duck Breast & Wild Flower Honey

A perfectly poached duck egg

The third course was a gorgeous filet of west coast Lingcod, served on a colourful carrot and pea purée, along with a succotash of fresh peas, fava beans and turnip. Chef Bangerter and his staff's finesse in the kitchen was extraordinary. I had to admire their skill. Serving 40 people a five course meal that included dishes like poached duck eggs and roasted Lingcod that requires perfect timing and attention to detail, and they were faultless. The meal was beautifully presented, perfectly cooked and wonderfully flavourful.

Roasted Lingcod with Braised Beef Short Rib and Vegetable Succotash

Dessert came in two courses: the first was a delicious slice or ripe chevre from the Loire Valley served with a stalk of poached rhubarb, sweet rhubarb coulis and crisp lavender shortbread, all garnished with dried lavender, a sprig of organic baby basil and a macadamia nut. The second dessert course was a silky smooth Lemon Tart that had been sprinkled with sugar and caramelized with a blow torch to give it a crisp crust much like a creme brulée. Garnished with a wild blueberry preserve and sour cream ice cream, and served with a Peller Estates Ice Cuvée Rosé, the meal was outstanding from start to finish. Bravo.

Chevre with Rhubarb purée and lavender shortbread biscuit

Chef Bangerter and his sous chef preparing the Lemon Tart

Lemon Tart with blueberry preserve and sour cream ice cream

A wonderful end to a wonderful evening

For any food lovers who'd like to have an opportunity to interact with talented chefs while dining on a magnificent five-course menu, the St Lawrence Market Chef Series is the place to go.  The 2012 session features Jason Bangerter from Luma, Mike Crockford from Oro, John Horne from Canoe and Jason Rosso from the Boiler House. Although the series sells out quickly, I do know that there are seats still available for Jason Rosso, but take note — keep your eye on this event for next year and grab your tickets early. It's a great way to meet your favourite chefs, meet some interesting people and enjoy a fabulous meal.

The Diamond Jubilee Concert Picnic

World-renowned British chef Heston Blumenthal and Royal Chef Mark Flanagan, conjured up a remarkable five-course menu for 12,000 lucky guests who won tickets to celebrate Monday’s Diamond Jubilee Concert Picnic in the Gardens of Buckingham Palace. Guests from all over the United Kingdom were given specially designed picnic baskets which represented some of the most iconic dishes from the last 60 years of The Queen’s reign.

British chef Heston Blumenthal and Royal Chef Mark Flanagan with the 

packaged contents of the Diamond Jubilee picnic hamper

The picnic hampers included the very best of British produce, including a chilled country garden soup comprised of baby plum tomatoes with a mint-infused oil, followed by Lapsang Souchong tea-smoked Scottish salmon and a new Diamond Jubilee Chicken recipe devised by celebrity chef Blumenthal and Chef Flanagan, based on the iconic Coronation Chicken, originally created to celebrate the Queen’s official crowning in 1953, which represented, then, the colonial nature of the British Empire, so it included fruit, curry and mayonnaise.

Chef Blumenthal

Their new recipe for Diamond Jubilee Chicken included tender British chicken breasts bound with a creamy mayonnaise which had been infused with aromatic Indian spices, fragrant coriander, sweet sultanas and garnished with peppery nigella seeds. The potted tea-smoked salmon, included fragrant Lapsang Souchong tea-smoked salmon, from a recipe created by Heston, together with flaked poached Scottish salmon, crème fraiche, lemon and fresh chives. 

Heston Blumenthal's Lapsang Souchong Tea Smoked Salmon 

available from Waitrose in Britain

The Sandringham Strawberry Crumble Crunch was comprised of a strawberry compote made from organic British strawberries grown on the Sandringham Estate in Norfolk. The richly scented Florence strawberries were harvested and frozen last year in preparation for the Jubilee Picnic. Fiona Cairns, the cake designer who created Kate and William's wedding cake, created two delicious cakes for the picnic hamper: Lemon & Caraway Madeira Cake and a Chocolate Indulgence Cake which was decorated with a chocolate crown and sprinkled with one of Heston’s favourite finishing touches — popping candy. There were also vegetarian, dairy and gluten free options. Moet & Chandon Champagne, Cobra beer and Hildon water were also on hand during the day.

All smiles, the Queen tried each and every dish

Apparently the Queen tried each and every dish, which took six months to create with the help of royal head chef Mark Flanagan, and gave her seal of approval. The hampers were provided by the Queen’s warrant holder, supermarket Waitrose. Chief executive officer Mark Price said: ‘Her Majesty has personally tasted every dish and has been involved in creating everything that goes into the hamper. Her attention to detail is legendary and we are very proud to be involved in creating them as our Jubilee gift to her.’

Jubilee Picnic menu

Starter:

Chilled British Country Garden Soup

A chilled British baby plum tomato soup with red peppers and cucumber, finished with garden mint-infused oil

Mains:

Tea-smoked Scottish Salmon

Fragrant Lapsang Souchong tea-smoked salmon, mixed with delicious flaked poached Scottish salmon, lemon, British crème fraîche and a sprinkling of fresh chives

Diamond Jubilee Chicken

A new take on a British favourite created in 1953 to celebrate The Queen’s Coronation – an aromatic blend of Indian spices mixed with mayonnaise, tender shredded chicken and fragrant coriander, finished with peppery nigella seeds.

Vegetarian option – Mushroom Parfait

A smooth, roasted mushroom purée blended with a rich port, brandy and Madeira reduction, British butter and free-range eggs, then baked until set.

(Served with fresh bread rolls, butter and crunchy seasonal crudités)

Pudding:

Sandringham Strawberry Crumble Crunch

Creamy yogurt marbled with Sandringham strawberries and British cream, with a crunchy meringue and oat crumble topping

Cakes:

Lemon & Caraway Maderia cake

A traditional Maderia cake with zesty lemon, and a warming aniseed finish

Chocolate indulgence cake

A light, fluffy chocolate sponge with a rich, smooth ganache topping, decorated with a chocolate crown and sprinkled with popping candy.

Cheeseboard:

Taste of England Cheese selection

Duchy Originals from Waitrose organic mature West Country Farmhouse Cheddar and creamy Red Leicester Crunch, served with Duchy Originals from Waitrose Chutney and Oaten biscuits

Coronation Chicken Salad
Serves 6

6 chicken breasts
1 tbsp mild curry powder
2 tbsp sunflower oil
salt & pepper
1 cup red seedless grapes, halved
6 stalks celery, very finely chopped
1 container of alfalfa sprouts
1/2 cup pecan, toasted

Dressing:
4 tbsp mayonnaise
1 cup Creme Fraiche
1/2 cup mango chutney
2 tbsp curry powder

Preheat the oven to 350°F. Rub the chicken with oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes until cooked through. Allow to rest for 10 minutes then pull into bite size pieces. Allow to cool completely before adding to your salad.

Mix the ingredients for the dressing very well. Mix the cooled chicken, celery, grapes, and half the alfalfa shoots with the dressing. Serve the Coronation Chicken Salad over mixed salad greens and garnish with alfalfa sprouts, grapes, pecans and some diced celery.

Tomato and Zucchini Tian with Thyme

A classic French Provençal dish of baked seasonal vegetables, this Tomato and Zucchini Tian with fresh thyme from the garden, captures all of the colourful flavours of summer. Simple and delicious, this dish is also low in calories. Traditionally, a Summer Vegetable Tian can feature any variety of layered vegetables, herbs and cheeses from bright green and yellow zucchini and small potatoes to plump purple eggplant and plum tomatoes. Layered and baked, this recipe showcases summer's best — fresh zucchini and tomatoes from the St. Lawrence Market with some fresh thyme from our garden. Topped with a little grated Pecorino, this decorative gratin-style tian is one of my favourite summer recipes, and is as healthy and delicious as it looks.

Fresh thyme from the garden

Tomato and Zucchini Tian
Serves 4

3 tsp olive oil
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 medium zucchini, thinly sliced
3 plum tomatoes, thinly sliced
1/4 cup fresh Parmesan, Asiago, Feta or Gruyere, grated
4 sprigs of fresh thyme

Heat the oven to 400°F. Brush a small baking dish with 1 teaspoon of the oil. Combine the dried thyme, salt and pepper together in a small bowl. Arrange half of the sliced zucchini in the baking dish and sprinkle with about 1/3 of the thyme mixture. Top with the tomatoes and sprinkle with half of the remaining thyme mixture, then top with the remaining zucchini and thyme mixture.

Drizzle the composed tian with remaining 2 teaspoons of olive oil, and sprinkle with the cheese. Scatter the fresh thyme over the Tian and bake until the vegetable are tender and the cheese has melted, about 30-40 minutes. Serve warm.