A VERY BIG THANK YOU TO EVERYONE WHO CONTRIBUTED TO THIS YEAR'S CALENDAR!

 

Summer Pork Chop

 

Creamy Goat Cheese Polenta

 

Ingredients

• 4 Cups Corn Meal

• 4 Cups Water

• 4 Cups Milk

• 300g Goat Cheese

• 2 Tablespoons Butter

• 100g White Onion (Small dice)

• 40g Garlic (Small dice)

• ½ Bunch Thyme

• Salt and Pepper to taste

 

Procedure

1. In a large Rondeau Sautee Onion and Garlic with Butter until translucent, add Thyme

2. Add Cornmeal, Milk, and Water cook over medium low heat until cornmeal is soft and all liquid is absorbed, about 30 min.

3. Season to taste, portion into vac seal bags and allow to cool before sealing (will prevent messes). Date and Label.

 

Pickled Mustard Seed

 

Ingredients

• 2 Cups Apple Cider Vinegar

• 1 Cups Sugar

• 1 Cup Water

• 1 Cup each Yellow and Brown Mustard Seed.

Procedure

1. Combine Vinegar, Sugar and water in a small saucepan, bring to a boil. Pour over mustard seeds. Allow to cool, Date and label.

 

 

Summer Vegetable Ratatouille

 

Ingredients

• Patty Pan Squash (halved)

• Eggplant (roll cut)

• Honey Mushrooms

• Cipollini Onions (Caramelized)

• Heirloom Tomato (Large Dice)

• White Wine (as needed)

• Butter (as needed)

• Canola Oil (as needed)

• Basil (as needed)

 

Procedure

1. In a Pan over medium high heat melt butter into canola oil. Add Patty pan squash and cook 2-3 min until lightly browned.

2. Add Honey Mushrooms, and Cipollini onions along with a splash of white wine. Cook 1-2 min

3. Add eggplant and continue cooking 1-2 minutes.

4. Remove from heat and toss in tomatoes and fresh basil. Season to taste

 

Basil Oil

 

Ingredients

• 2 Bunches Basil

• 2 cups Canola Oil

• 2 Cups Olive Oil

 

Procedure

1. Blanch Basil very quickly for colour.

2. In a blender combine until smooth, allow to sit overnight.

3. Strain twice after 24 hours through a chinois, do not force through.

 

SUMMER PORK CHOP

 

Creamy Goat

Cheese Polenta

 

Summer Vegetable

Ratatouille

 

Pickled Mustard Seeds

 

Basil Oil

 

Bloody Dock

 

Basil

 

Goat cheese Crumble

 

THE ALBION ROOMS

Head Chef  Jesse Bell

 

 

 

 

thealbionrooms.com

T.613.760.4771