Fall Recipe-Roasted Squash Soup with Cod Brandade Fritters

 

Here is Chef Kaya’s mothers soup recipe as seen in Snapd Guelph, clearly great cooks run in the family!

Soup ingredients:

2 Medium Curry squash

200 ml olive oil

1 white onion

A handful of fresh herbs from your garden such as savory, marjoram, rosemary, thyme

3 cloves of garlic

3 L  vegetable stock

250 ml white wine

Brandade ingredients:

300g dried cod soaked for three days in cold water with the water changed each day

1 lb potato, peeled

2 cloves of garlic

1 bunch rosemary

1 cup cream

2 bay leaves

Soup method:

Cut your squash in half and clean out all the seeds.

Season with salt and pepper and a bit of brown sugar, drizzle of olive oil on the flesh

Put the squash flesh side down on a baking tray and cook it until its soft at 375

Once the flesh cools down, scrape of the flesh and reserve

In a heavy bottomed pot, cook your onions with garlic and remaining olive oil, add the white wine, once the wine is evaporated add your squash and enough vegetable stock to cover it. Add picked herbs.

Cook it for 15 minutes,  puree and season with salt and pepper.

Tip:  Choose a squash variety with darker flesh that is ripe, this ensures the natural sugars in the squash balances the savory notes in the dish

Brandade

Drain the cod from the water and cook in cream with the bay leaves and rosemary, strain the fish and flake, discard the liquid.

In the meantime boil potatoes, once they are cooked pass them through a food mill or mash until smooth.

Mix  potato and fish, add a dash of olive oil and more rosemary to give a meat ball consistency, make little balls the size of your thumb

These can be reserved in the fridge for up to three days.

Tip: Dried cod is easy to find at an Italian or Portuguese store.

 

Brandade fritter

Roll the brandade balls in flour and deep fry them until they are golden and crispy

Heat up the soup, adding additional stock if needed

Drop the fritters into the soup just before serving, add lemon zest and a dash of olive oil to the soup to finish.

Enjoy,

Chef Kaya Ogruce

Head Chef

Appetizingly Yours

 

Fruit Tart Recipe

These fruit tarts are simple to make and seriously delicious.  One of my favourite books is Ottolenghi, the cookbook.  This is where I adapted the recipe from years ago and still use it.  During the summer when fruit is in season is the perfect time to wow yours guests with these chilled tarts.

Makes 12, 3″ tarts

110g marscapone cream

100g sourcream

10g heavy cream

1/4 tsp vanilla

25 g icing sugar

put everything into the mixer and whisk until super smooth. Fill a piping bag with the mixture and pipe into prebaked tart shells.  Add any fresh fruit you like and sprinkle with icing sugar.

If you haven’t been using a scale to measure out ingredients. NOW IS THE TIME.  It is an accurate measurement when baking verses the different sizes of “one” cup measurements.

Enjoy

Lana

 

AY SOURDOUGH !!

I was taught by two amazing Chef’s on how to make Sourdough bread and bread in general and this laid the foundation of my love of making bread. Chef John Bex and Chef Neil Baxter in Stratford Ontario, both with such different ways of making bread and both with exceptional results.  I am so honored to have had the experience of learning from them both. I also had an enormous amount of hands on experience, both success and failures, as the Pastry Chef for a summer. I had to figure out bread schedules, cultures, poolish, proofing, over proofing, scoring, shaping, baking and how the weather impacts bread and my favorite when the bread SINGS.  As it cools the bread crackles. I firmly believe you learn far more from failure then you do from success. I have had many loaves look beautiful in the basket only to flatten out like a saucer when I went to cook them, not to mention how many loaves I tried to score perfectly and yet….nothing. Picking up tips from bakers and books is the only way to go! I learned from Chef Ryan O’Donnell how to score correctly and can now do it almost every time.  I learned from Chef Ian Middleton about oven spring and DDT ( desired dough temperature )  I know now how to tell when my culture , whose name is OSCAR, is happy and when he is not! Sourdough bread is an art.  If you come across any bakery that makes their own sourdough bread it is worth every penny.  You have to feed your culture every day to keep it alive. Thats commitment. My culture has been alive for many years, I even take it with me on vacation! I love to share how to make sourdough bread because to me, bread making  is ancient, romantic and a skill that seems to be fading. There is something rewarding when you bake bread and I hope you get an opportunity to try! One of the best bread books out there in my opinion is TARTINE. Based out of San Francisco, this bakery is so popular there is a line up to get there bread, everyday.  They ring a huge bell outside when the bread is up!  How cool is that??!!

While we don’t have a bell, we do sell the loaves for $5 each.

Please stop by , get a tour of the facility and see what was freshly baked!

Lana