Cooking at home with The Chefs


If this COVID-19 pandemic has taught us all, it’s the discovery of our creativity in the kitchen. Many are conquering their fear of boiling water and going beyond to create delicious, nutritious meals, either for themselves as solo eaters, or for the whole family. Organizations are stepping up to the plate to offer help while promoting the culinary industry.

Just recently, Savour Ontario, courtesy of the Dairy Farmers of Ontario, gathered a selection of well-known chefs, growers, makers and producers to showcase Ontario’s culinary richness, and to share this bounty with all Canadians.

At a time where supporting local is more important than ever, Savour Ontario has collaborated with over 30 Ontario chefs, to offer a free recipe collection designed to inspire passionate home chefs!

The collection features recipes from a diverse range of local chefs that have been specifically curated to feature the ingredients found in many home pantries – but with a few new twists sure to inspire home cooks across the province.

Chefs and tastemakers include Canada’s top talent: Chefs Lynn Crawford, Michael Bonacini, Jason Bangerter, Mark McEwan, Cory Vitiello, Elia Herrera, La-toya Fagon, Tawfik Shehata, John Sinopoli, Michael Hunter, Alida Solomon, Missy Hui, Renee Bellefeuille, Alexandra Feswick, Suzanne Barr, Mariane Oliveira and Joshna Maharaj as well as special recipes from Feast On certified chefs across Ontario: backhouse (Niagara), The Breakfast Pig (Sault Ste Marie), Eddington’s of Exeter (Exeter), Flame + Smith (Prince Edward County), Lumbertown Ale House (Arnprior), Elmhirst’s Resort (Kawarthas) and Iron Kettle B&B (Windsor-Essex).

The recipes are not only mouth-watering, but easy to create – and the collection is available free at Savourathome.ca. @savourontario.

Here’s one recipe that’s perfect for a Sunday brunch:


Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream.

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Savour Ontario

Butter Croissant & Milk Chocolate Pudding with Vanilla Whipped Cream
Courtesy of Chef Jason Bangerter of Langdon Hall in Cambridge, Ont., and considered a well-respected and influential leader in Canada’s culinary industry. “This is a delicious and easy way to use up any day-old crusty bread or butter croissants with some simple pantry items combined with fresh, whole cream and milk chocolate!” says Bangerter, adding try various types of chocolate and add your favourite dried fruit and nuts to amp up the experience – just add a handful to the bowl when you mix the croissant and chocolate with the cream mixture before baking.

– 4 cups (1L) medium butter croissants, chopped or torn
– 1 ½ cups (375 mL) milk chocolate, roughly chopped
– 4 large eggs
– 3 ½ cups (875 mL) whipping (35%) cream, divided
– 3 Tbsp. (45 mL) sugar, divided
– 1 vanilla bean, split (seeds only) or a few drops of vanilla extract
– 1 tsp ground cinnamon
– Pinch kosher salt
– 1 Tbsp. (15 mL) unsalted butter for coating pan

Place croissants and chocolate into a medium bowl. In a second medium bowl, add eggs, 2 ½ cups of cream, 2 tablespoons of sugar, cinnamon and salt. Whisk well to mix. Pour 1/3 of cream mixture into bowl with croissant and chocolate. Gently stir mixture to moisten croissant and combine well with chocolate. This is a good time to taste the mixture and adjust to your liking with more sugar and spice if you desire.

Butter baking pan, dust with a pinch of sugar and spoon prepared croissant mixture into baking pan, spreading it evenly. Pour remaining cream mixture into baking pan, sprinkle with more chocolate and sugar. Place prepared baking pan into a larger pan and pour in enough hot water until it reaches halfway up pan holding pudding creating a water bath. Carefully transfer to a preheated oven and bake at 350F (180C) for 25 minutes or until custard is just set (soft and jiggly) and top of the pudding is golden brown. (Cooking time will depend on the size of your baking pan and how deep your pudding is).

Once custard is set, remove from water bath and allow to sit and cool slightly at room temperature for 5 minutes before digging in.

While the pudding cools, in a medium bowl, whisk remaining cream, sugar and some vanilla. Serve alongside pudding. You can also serve with vanilla ice cream.



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