This past Sunday La Petite Chef took part in a cooking competition and came in first! The name of the comeptition,  Not Your Baba’s Borscht. The Children’s of Chernobyl organized this fundraiser for their sub charity, Dishing for Dzherelo. Dzherelo is a rehabilitation center in Ukraine that works with children of special needs. Ukraine is seriously lacking in government run programs for people with special needs so organizations like this are extremely important. We jumped at the chance to get involved.

What were we going to compete for? The golden beet. By making the best borscht and passing the scrutiny of judges as well as all the audience the winner would take home this trophy and have ample bragging rights to boot.

Competitors were Chef Anthony Rose, Drake Hotel,  Chef Donna Dooher Mildred’s Temple Kitchen, Exec. Sous Chef Jeff Dueck Art Gallery of Ontario and Tatiana Shabotynsky of La Petite Chef.

Everyone had really interesting interpretations, Chef Anthony used smoked brisket, Donna Dooher and her crew used golden beets and Chef Dueck used candy cane beets.We decided on a traditional red borscht with wild mushroom dumplings called Ushka, dill and sour cream swirl and a side crostini topped with pork liver pate.

Lynn Crawford was an amazing host and I have never met anyone with so much energy. Anne Yaramovich and her crew also prepared a mouth watering lunch inspired by the menu at Veselka. Veselka is a Ukrainian restaurant in New York which is famous for it’s borscht. The owner, Tom Birchard was one of the judges. The remaining two judges were Malcolm Jolley of Good Food Revolution and Olga Stanko as the honorary “baba” representative.

The instructions we received were the following;

The Competition:

Each Chef will prepare and serve 253 small portions of their borshch entry.

Each guest, and each judge will receive a taster of your soup anonymously labelled for judging.

The Borshch should be your interpretation of best borshch ever!

The only criteria is that it should contain beets, and it should have some kind of souring agent. 

It need not be authentic, and it can express your preferred style of cuisine.

Judging Criteria:

Presentation   20%

 Taste    50%

Creativity   10%

Novel or impressive use of ingredients  10%

Authenticity   10%

 For a Total of  100 %

For some more info check out:

http://www.marketwire.com/press-release/-1578624.htm

http://www.kyivpost.com/news/guide/general/

Highlights:

Friendly competition with Chef Anthony

Winning the Golden Beet

One of the judges, Malcom Jolley, Good Food Revolution

Chef Anne's Bigus Stew with Pork Belly

Chef Anene's Potato Varenyky with Truffle Oil

Letters from the children of Dzherelo

Check out some if the highlights:

Bite Catering

These grilled cheese were really delicious.  Grilled Pear, Smoked Gouda and Crispy Prosciutto.

Al the Best Fine Foods

Chicken + Swiss Chard Terrine. Loved how colourful these were. All the Best Fine Foods

Whole Foods Market

Another grilled cheese, with 6 yr aged Cheddar, Parmesan and Kozlik’s Canadian Mustard.

Jayne's Catering

Loved these! They were little mini submarines made from pata choux, with lemongrass chicken and  kimchi. I got a lot of ideas from this one.

Great Cooks on Eight

These were my favourite. Duck confit on an apple chip topped with Quince Jam.

Stratford Chef School

Smoked Duck Breast on Sesame Cripsy with Cramberries and Sea Buckthorn.

Mushroom Soup. Unfortunetly didn’t get the name down..

Fondue Skewers. Also missed the chef for this one.

Tutti Matti

Wild Boar Stew

Cheese Cake Lollis

Macrons

The Cake Lady

These were just beatiful

Viva Tastings

Arctic Char on Radish

East + Main Bistro

Mushroom Ravioli with Tomato Cream Sauce

She Takes the Cake

Dolce De Leche Cakes

From the Farm Cooking School

Chicken Liver Pate with Apples, Tarragon and Calvados

AGO

Mini Smoked Meat Sandwiches

I like using blogs to research recipes because they are honest. Equipped with step by step photos and readers’ comments it is the safest way to find recipes off the internet. I found them the most useful in my quest for the perfect muffin recipe.

After reading a lot of blogs and  browsing through what felt like hundreds of different websites on the muffin topic I managed to put together a decent list of reliable sources that I thought were on to something. Their suggestions were more or less the same and their products looked good. I plan to use them as guides and will probably try out a few of the recipes. In my opinion, the best sites for muffin recipes are:

The List

http://www.simplebites.net/how-to-make-the-best-muffins/

http://bakingsheet.blogspot.com/2006/01/cooking-school-bakery-style-muffins.html

http://www.bakedperfection.com/2009/02/bakery-style-blueberry-muffins.html

http://www.slashfood.com/2006/01/08/tips-for-creating-a-bakery-style-muffin/

http://www.joyofbaking.com/muffins/muffinrecipes.html

http://bakingfix.com/thefix/?p=3343

http://www.thekitchn.com/thekitchn/tips-techniques/quick-baking-tip-how-to-get-a-domed-muffin-top-143051

http://www.ilovemuffins.ca

The Conclusion

After completing my online research I concluded the flowing:

1. I need a recipe that uses either sour cream or yogurt

2. I need a recipe that uses a decent amount of baking powder as a leavening agent

3. I need the batter to be very thick

4. I need ingredients to be room temperature

5.  I need to not over mix

6. I need to bake at a higher temperature

7. I need to use butter

This will narrow down the recipe pool list a little I think.

Online research complete! Next, scour the city for the best muffin and stuff my face with as many candidates as possible.

I hate baking sometimes….

I find it incredibly heart breaking when you put a lot of prep work into a product that your certain is going to be amazing and it doesn’t turn out. I get really crushed and seriously second guess any talent I have as a chef.

With baking there is way more anticipation than I can handle, unlike with cooking where  results are usually  a lot faster.  You can see pretty quickly where there might be an error and there’s usually time to readjust, not so with baking. It’s a pretty strict science with a lot of variables from the equipment you use to the temperature of the room.

This is why I have struggled with muffins all my life and have been trying to bury this fact in a dark corner of my mind. Well no more I say, I am going to face my fears and  create the perfect muffin even if it takes me 200 tries, I vow to myself and to anyone else that cares I will figure out how to make the perfect muffin and share it with the world.

In order to do this I need to determine what makes a perfect muffin (thoughts here are appreciated so don’t be shy).

I have concluded that a perfect muffin for me is composed of the following.

Perfect Muffin Compostition

-More or less even colour of beautiful golden brown

- Well shaped top that  rises about 1 inch from the top of the muffin tin at it’s center

- Sides cascade down in a uniform slope to form a ”mushroom” like shape

- Top should be a little crispier with interesting toppping (oats, crumble, nuts)

- The body of the muffin and center of the top is light and soft

- Should stay soft all day long

- Not overly sweet

- More than one ingredient (eg. apple + pecan, banana + walnut)

Those are the conditions I am trying to meet, nay, going to meet. Positive thinking is half the battle.

The Plan

First and foremost my plan of attack is to do preliminary research i.e. eat a lot of muffins in the city and see if my perfect muffin is out there somewhere.  I can then use that as my golden standard and use it as a real life comparison.

Second, hit the books/internet. I will  do research on the web, read food magazines and cook books to find anything that is written about muffins. See what secrets I can uncover.

Third, start muffin trials documenting each version like a mad scientist

Fourth, create the perfect muffin and gloat a lot then go to the gym.

Onwards I go…

Want a classy summer cocktail party? Start by serving your guests a platter of fresh shucked oysters and sparkling wine. On a hot summer day, the cool and refreshing taste of oysters can instantly transport you and make you  feel as though  you are sitting by the sea with the sound of the waves crashing and salt water spray in your hair.

Oysters and bubbly have the perception of being lavish treats but in reality they are very economical. Oysters cost approximately $1.00  a piece, sometimes less. You don’t need to cook anything just shuck them. This can be a little tricky at first but once you are comfortable with finding the “hinge” its really not that hard.

Setting up an oyster bar can be a lot of fun too.  Prepare  a few toppings in advance,  make sure you have a garbage handy and cocktail napkins, crush some ice and present the oysters, hire a chef to do the shucking if there’s more than 24 oysters and voila! Oyster Bar!

Oyster Bar Essentials

Toppings:

Freshly grated horseradish (jarred is OK )

Lemon/Lime wedges

Tabasco or other hot sauce

Cocktail Sauce

Fresh Ground Pepper

Mignonette Sauce  (1/2 cup Red wine vinegar, 2 tbs finely minced shallot, 1 tbs course ground pepper, pinch of salt)

Supplies:

Oyster Shucker

Garbage Can

Cocktail napkins

Small Plates

Serving bowls/ spoons/ forms for serving toppings

Crushed ice to place oysters over

Large shallow bowl for crushed ice + shucked oysters

Suggested Accompaniments:

Sparkling wine

Fresh bread + butter

Shoe string fries + garlic aioli

Cocktail shrimp

Decor Ideas:

Scattered sea shells

Vases filled with whole lemons

 How to Shuck An Oyster 101

Equipment:

1. Oyster Shucker

2. Sturdy Kitchen Towel

Step one: Scrub the oysters well under cold water, and lay them on a plate of crushed ice

Step two: Place the oyster, bumpy side down, on a folded kitchen towel.

 Step three: Align the top of the shucker knife to the hinge of the oyster 

Step four: Fold towel over to secure oyster

Step five: Hold the oyster steady with one hand, and gently push knife into hinge until you feel the knife slide in slightly   

Step six: Twist knife until hinge pops open

Step seven:  Insert knife all the way, running it along the upper half of the shell  

Step eight: Lift up upper half of shell, scraping off any attached flesh.  Run the knife underneath the oyster to detach the muscle.  

Step nine: Carefully place on crushed ice, discard top shell.

*Be sure to reserve as much of the liquid, also known as oyster liquer, as possible.

Some Oyster Facts:

Like wine, oysters owe much of their flavor to environment in which they grow. Oysters are influenced by their surroundings and develop to be salty or sweet, with notes of cucumber, melon, herbs, flint or copper.

Canadian oysters are farmed in British Columbia,Prince Edward Island, Nova Scotia and New Brunswick. The two main types of oysters farmed in Canada are Eastern and Pacific. Some of the best-known and “bar” favourite oysters are the Malpeque from Prince Edward Island and the Kusshi from British Columbia.

Buy only live oysters: their shells must be closed, heavy and engorged with water. If a shell is half-open, knock it against a hard surface—a live oyster will close.

For even more flavourful oysters, open them 15 minutes before tasting.

Rule Britannia 

Great Britain was next on my destination list. I made it my mission to try as many traditional British dishes as possible. Despite the terrible reputation that Britain has had for food I really enjoyed the cuisine there. I think that they have become conscious of the bad rap they’ve had but instead of totally changing their cuisine and trying to invent something completely different I think they (like so many of us now ) returned to basics and have focused on quality ingredients which has worked. Here are some of my favourite memories of British cuisine:

Pies + Pasties

Pies and pasties are probably the most quintecential British food and the Brits are obsessed with them. Pies were the ‘thang’  in medieval times are were even given props in songs and poems like “4 and 20 Black birds baked in a pie…”  There have been chronicles found recording giant meat pies that would sometimes be as large as 9 feet, needed two men to carry them and were placed on wheels so they could be wheeled around to the guests. Crazy.  In Victorian times, pie-men would be like hot dog vendors selling them at fairs and to construction workers.

Pies come in a variety of shapes and sizes and with a plethora of fillings such as steak and kidneys, mutton or game bird. Most are filled with the classic combo; meat + vegetables.

Different regions have different pies  that they are famous for;

Cambridge:   Huntingdon ‘fidget pie’- Apple, bacon, potato, onion. Yes please.

West Yorkshire: Denby Dale Pie- A squarely designed pie cooked with gravy strewn potatoes, stewing beef,  onions, and occasionally laced with Yorkshire beer. Serious comfort food.

The difference between a pie and a pasty is that a pasty is like a calzone but made with pie crust, they are great as “to-go”  meals. Cornish pasties are the original version and they are pretty gosh darn delicious with beef, potatos, onions and turnips. They really hit the spot on a dreary day.

British Bangers

 Bangers to the Brits are like cheeses to the french. If you go to a butcher shopped there are lists of bangers with different meats and spices from various regions all over Britain. The most famous banger is the Cumberland sausage.  It’s usually sold as a long coil and  has chopped meat, not ground. Cumberland sausages are also protected and can only be made in Cumbria. “Bangers + Mash” is the classic combo usually served with a side of peas but proper British breakfasts are also not complete with out a good banger or two.

I was particulary fond of the wild boar bangers I had with creamy mashed potatoes,  boiled savoy cabbage  and coved in veal jus (pictured on the far right). I was served this is in a gorgoues gastro pub in Oxford that reminded me of a hunting lodge. That’s the way to do British food.

La Petite Conclusion

There were a lots of other dishes I had that were fantastic but I would have to say that  Bangers and Pies like these can’t be replicated anywhere else except the U.K so they get first place. If you are ever across the pond I highly recommend that you seek out some gastro pubs and fill up on these national treasures. Overall, when its comes to British food, don’t knock it till you try it!

 Below are some other favourite culinary memories from the U.K just to make you hungry…

Loads of Turkish Delight

Don’t forget the candles…

This sounds like a no brainer but I’m not talking about everyday candle lighting with your basic tea lights, I mean really putting thought into your candles, having lots and going big.

I catered a party this summer where interior designer Andrika Lawren(www.andrikalawren.com) was a guest and also helped with the set up. She did a great job with simple but wow worthy candle lighting.

Flowers are fine but they were all around the garden anyways. The best was that as the sun went down the candles when from pretty and warm to something really special and created  such a beautiful atmosphere.

Andrika used large glass candle holders some of which were about 3 ft tall, these also created a lot of interesting dimension and gave it a very urban feel.

Budget Friendly Ideas

Want to emulate the same idea but don’t want to break the bank? Hit your local Ikea and Dollerama to stock up on vases and candles.

This Ikea Vasen will do the trick. It’s the perfect price at $1.99 and runs  about 7 inches tall   .

Their  thick white candles candles start at $1.99 and some have a nice light scent.

http://www.ikea.com/ca/en/catalog/products/00017133/

Happy Hosting!

- La Petite Chef

Here are a few ideas:

1.Start with a french inspired menu!

Ofcourse the food has to be the focal point and believe me if the French have anything say in this they would ask that you include 2 things cheese and wine. Do not go to your local Metro or Loblaws for this, you must partake in the whole experience to do this this right. Find a local cheese shop and start there. They will let you sample the cheeses, guide you in how much you should buy and give you the low down on the regions where they are from so that you can let you guests know. That is how the french approach cheese, It’s a ritual, slapping a wheel of brie on a cutting board does not cut it. Look for interesting textures, shapes and colours and don’t forget about the baguettes! Our favourite fromagerie is the cheese boutique in Toronto www.cheeseboutique.com

For the mains, our favourite combinations have been:

Steak Frites with roasted Garlic aioli and Frisee salad

Croque Monsieur  + Side Salad

French Onion Soup, Escargot, Coq au Vin

Beef Bourgignon

Check out our online menu for more French inspired foods.

Decor- It’s all about the little details

I loved the little touches Andrika Lawren (www.andrikalawren.com) and the host used for a french inspired bachlorette they were throwing:

Une Bicyclette: Equipped with picnic essentails and a french flag

Coffee Plantation

Tico Food 

 My personal favorite, fried plantains. I love the caramelized version which was the most common way of serving them. Sweet, savory, succulent, and highly addictive. I couldn’t get enough, meals wouldn’t feel complete without them. I had them with grilled meat, with ice cream, with gallo pinto. I had them for breakfast or just on their own as salty plantain chips. Of all the dishes I tried, fried plantains are probably what I will miss the most since they are hard to come by in my neighborhood.

Caramleized Fried Plantains

Grilled Shrimp, Pineapple Salsa, Crispy Fried Plantain

Gallo Pinto + Pulled Pork

Fresh is the Best

Fresh salsa was a must with most meals and came in many different forms from the traditional tomato, onion, cilantro version, to pineapple, papaya, chilis and mango. Avocados made an appearance often as did potatoes, onions and squash. There were several varieties of squash that we don’t normally see here but are common in Mesoamerica like chayote and zapallo. The fruit was outstanding as it was simply picked and served. Fresh orange and guava juice were a morning ritual that I wish I could transport home with me.   

 Eating Local, no problem

Costa Rica is still an agricultural country, with more than one fourth of its population working in this sector. Consequently many items on the menu come from local farms, gardens, and plantations. The coastline provides and abundance of fish like Grouper and Red Snapper. Becoming a locavore is piece of cake here while in Toronto it requires far more of an active effort. I am jealous.

Coffee Culture

Home grown arabica beans, freshly roasted makes for a heavenly morning coffee.

One can not experience Costa Rican cuisine without experiencing the coffee. Coffee production is huge to Costa Rica. It is their number one export and they take it seriously. F.Y.I there are few things better than trying freshly roasted and brewed coffee straight from the plantation. Jealous again.

Green Coffee

It was really great to see that Costa Rica is really transforming they way they produce coffee. They are very conscious of the environmental factors incurred by coffee production on their land and are trying to ensure that coffee production is made in the most natural way possible.

Shade plantations have been gaining popularity despite the fact that critics believed farmers would never agree to losing some of their yields in exchange for a better environment.  They plant banana trees with the coffee plants to create natural shade as well as serving as habitats for diverse populations of tropical forest species. In addition, farmers are starting to use the excess pulp to fertilize their fields instead of dumping it in the rivers. We hope to see this continue so that we can keep drinking that amazing coffee.

Costa Rica I miss you…

This hot chocolate taste like Heaven. Real Heaven. Everyone should try this, like today, or better yet, right now. You’ll thank us. That’s all I need to say about this recipe.

Ingredients

1 cup whole milk

1/3 heavy cream

1/4 cup sugar

5 oz semisweet chocolate, chopped(make sure it’s the best you can find. It makes a difference!) 

1 Cup whipped cream for garnish (marshmallows can be used for an “An American hot chocolate in Paris”)

Cocoa powder for dusting

Method

Simmer the milk, cream and sugar together until just boiling. Stir in the chocolate until melted. Don’t let it boil. Serve warm in warm mugs.