Chocolate Truffles Show: Chef At Home 2   Chef: Michael Smith   Category: Dessert

Ease of Cooking: Easy   Yields: 12 Truffles

Ingredients

For the Filling8 oz of good bittersweet chocolate1 cup of 35% whipping cream

For the Chocolate Coating8 oz of good bittersweet chocolate2 cups of rice krispies

Method

For the Filling:

Chop chocolate into small, even pieces.

Heat cream in a small saucepan to just below a simmer.

Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy.

Set in a refrigerator, overnight.

For the Chocolate Coating:

Roll truffle filling into balls, using a melon baller or teaspoon.

Pour rice krispies into a shallow pan.

Melt chocolate in a double boiler.

Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines

of the fork, and then roll in rice krispies.

Set on a rack or baking sheet and put into the refrigerator to set.

Blueberry Sticky Buns By: Anna Olson

Ingredients:

Dough:2 tsp dry active yeast 4 tbsp warm water 1/2 cup milk, room temperature 1 egg, room temperature 2 tbsp sugar 2 1/2 cups all purpose flour 1/2 tsp salt ½ tsp ground nutmeg1/2 cup unsalted butter, room temperature 1/2 cup cream cheese, room temperature

Sticky Bun Filling:1/2 cup unsalted butter, room temperature 1 cup brown sugar 3 Tbsp maple syrup1 tbsp cinnamon 2 cups fresh or frozen blueberries   Method:

Sticky Bun Dough Using a mixer fitted with the paddle attachment, dissolve yeast in water and allow to sit for 5 minutes. Add milk, egg and sugar and blend. Add flour, salt and nutmeg and mix for 1 minute to combine. Add butter and cream cheese and knead for 5 minutes on medium speed.

Place dough in a lightly oiled bowl, cover and let rest 1 hour in a draught-free place

Sticky Bun Filling Combine butter, sugar, maple syrup and cinnamon. Spoon a tablespoonful of filling into bottom of each cup of a greased 12-cup muffin tin.

Preheat oven to 350 F. On a lightly floured surface, roll out dough into a rectangle 1/2- inch thick. Spread remaining filling over the dough, sprinkle with blueberries and roll up lengthwise. Slice dough into 12 equal portions and arrange them in muffin tin. Allow to rise for 1/2 hour. Bake 30 minutes, and turn out onto a plate while still warm.

Whole Grain Pancake By: Michael Smith 5

Ingredients:

1 cup oats1 cup All Purpose flour1 cup whole-wheat flour2 tablespoons baking powder1/2 teaspoon nutmeg1/2 teaspoon salt1 1/2 cups milk1/4 cup vegetable oil2 eggs1 teaspoon vanilla2 tablespoons honey

  Method:

Preheat a large skillet over medium to medium low heat.

Whisk together the oats, flours, baking powder, nutmeg and salt. Using the same whisk, but in a second bowl, whisk together the milk, oil, eggs, vanilla and honey. Pour the wet into the dry mixture and stir briefly, just until combined. Spoon into the skillet and cook away!

Upside Down Apple Pie By: Michael Smith 3

Ingredients:

For the Pastry:1 cup pastry flour1 tablespoon sugarOne-half teaspoon saltOne-half cup frozen butter4-6 tablespoon ice water

For the Apples:One-quarter cup butterOne-half cup sugar3 golden delicious apples, cored and sliced into 6 pieces each

  Method:

For the Pastry:Put flour into a large bowl and whisk in sugar and salt. Grate in frozen butter and blend lightly with fingertips. Add ice water, 1 tablespoon at a time and stir until dough comes together. Pat into a flat disc and refrigerate for at least a half hour.

For the Apples:Melt butter in an ovenproof skillet and add sugar. Swirl pan around to help dissolve sugar and then let it caramelize. Add apple slices in an attractive pattern and let them cook until they begin to brown and get soft.

Assembly:Preheat oven to 375 degrees Celsius.

Roll dough into a 10-inch round and lay it over the apples in the skillet, tucking edges around apples. Bake for 30 minutes, until pastry is golden. Invert onto a serving platter while tart is still warm.

Three Chocolate Mousse Cups By: Michael Smith 5

Ingredients:

For the Milk Chocolate Cups:8 ounces milk chocolate, chopped

For the Dark Chocolate Mocha Mousse:1 lb 70% dark chocolate, chopped1 cup brewed coffee2 tablespoons sugar2 cups 35% whipping cream1 tablespoon vanilla extract

For the White Chocolate Drizzle:4 ounces white chocolate, chopped  Method:

For the Milk Chocolate Cups:Gently melt the milk chocolate in a medium bowl set over a small pot of simmering water. Meanwhile line your choice of four ramekins, very small bowls or muffin pan molds with plastic wrap. Press the wrap evenly into the mold of your choice paying particular attention to the bottom corner where the sides meet the bottom. Spoon two or three spoonfuls of melted

chocolate into each mold. Swirl it up and around the sides to form an even coat. As it cools it will thicken slightly and adhere to the sides. Refrigerate until set.

For the Dark Chocolate Mocha Mousse:Gently melt the dark chocolate in a medium bowl set over a small pot of simmering water, you may reuse the milk chocolate bowl. Add the coffee and stir until melted. Remove the bowl from the simmering water and let cool. Meanwhile whip the 35% cream with the sugar and vanilla until soft peaks form. Fold the cooled chocolate and coffee mixture into the whipped cream and cover with plastic wrap. Refrigerate until the mousse has set.

To finish:Gently melt the white chocolate in a clean medium bowl set over a small pot of simmering water. Remove the milk chocolate cups from fridge and carefully ease them out of their molds then peel off the plastic wrap. Place them onto a serving platter. Scoop the mousse into a piping bag or a freezer bag. Cut off the corner and pipe into the chocolate cups. Using a spoon or a fork, drizzle the top of the chocolate mousse with melted white chocolate. Refrigerate until firm.

Sweet Potato Dumplings By: Michael Smith 6

Ingredients:

2 large sweet potatoes, approximately 1.5 pounds1.5 cups flour1 tablespoon ground cumin2 tablespoons olive oilSalt and pepper1/4 cup butter

  Method:

Place the sweet potatoes on a baking sheet and bake in your oven at 350°F until they are past squishy and shrunken. The trick is to slowly cook them through then continue cooking as they lose moisture, concentrating their flavour. This will take about an hour or so. Take them out when they have begun to brown, before their juices leak out and are lost to the pan.

When the sweet potatoes are cool enough to handle, peel them and toss the flesh into a large bowl. Add the cumin, olive oil, salt, pepper and most of the flour, (but not all of it.) Mash and knead everything together into a dough. If the dough seems wet adjust its consistency with some more flour. The trick is to add the least amount of flour needed to bring the sweet potato into a workable dough. A little too much flour will dilute their flavour a bit, but still work just fine.

Bring a large pot of water to a boil. Salt the water liberally. Meanwhile roll the dough by

hand into a log about 2-inches in diameter. Sprinkle the dough, your hands and the work surface with lots of flour to ease the way. Cut into 1-inch or so pieces. Depending on the size of your pot drop half of them into the boiling water and cook until they float to the surface, about 2-3 minutes. Strain out and add the rest.

You can serve the dumplings straight from the pot. If you like you can also continue and brown them. Heat a large skillet over medium-heat and add the butter. When it foams, add the dumplings and pan fry until golden brown. Season with salt and pepper.

Spiced Maple Ice Tea By: Michael Smith 2

Ingredients:

6 green tea bags1 tbsp of star anise, cracked or powderedOne-quarter cup of maple syrup1 lemon, slicedIce  Method:

Boil a kettle of water.

Put tea bags, star anise, maple syrup and lemon into a large pitcher. Pour in six cups of hot water and brew for 5 minutes. Chill.

Fill a glass pitcher with ice and pour tea over it. Serve.

Spiced Banana Muffins By: Michael Smith 3

Ingredients:

One and one half cup flourOne-half cup bran1 tbsp baking powderOne-quarter teaspoon salt1-teaspoon ground nutmeg2 ripe bananas, peeled2 eggs, 1-cup brown sugar

One-half cup vegetable oil1-teaspoon vanilla extract

  Method:

Preheat oven to 375 degrees Celsius.

Whisk together the flour, bran, baking powder, salt and nutmeg.

Mash the bananas and stir in the eggs, brown sugar, oil and vanilla. Mix well and add to the dry ingredients. Stir until well combined. Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.

Serve warm with Raspberry Butter.

Old Fashioned Chocolate Pudding with White Chocolate Whipped Cream By: Michael Smith 5

Ingredients:

For the Pudding:2 cups milk1/2 cup brown sugar1 tablespoon cocoa8 oz 70% dark chocolate, chopped1 teaspoon vanillaPinch-o-salt2 tablespoon cornstarch

For the Whipped Cream:1 cup 35% whipping cream4 oz white chocolate

  Method:

For the Pudding:Pour 1 and one half cups of the milk into a medium saucepan and add sugar, cocoa, chocolate, vanilla and salt. Bring to a simmer and whisk until chocolate has melted and it's smooth.

Meanwhile whisk the cornstarch into the remaining milk until it has dissolved. Slowly pour the cornstarch mixture into the chocolate mixture whisking well. Continue cooking over low

heat, stirring constantly until the pudding has thickened. Pour into your choice of parfait glasses, ramekins or small bowls and refrigerate until set, about an hour. Serve topped with White Chocolate Whipped Cream.

For the Whipped Cream:Heat cream and white chocolate together in a small saucepan, just until chocolate has melted. Whisk smooth. Pour into a medium bowl and place in refrigerator until well chilled.

Once cooled whip into soft peaks and dollop onto chocolate pudding or your favourite dessert!

Old Fashioned Apple Pie By: Michael Smith 4

Ingredients:

For the Pastry:2.5 cups all purpose flour1-teaspoon salt2 tablespoons sugar2 sticks (1 cup) of frozen butter8 tablespoons ice water

For the Filling:4 Honey Crisp or granny smith apples, peeled, cored and sliced_-cup brown sugar1-teaspoon cinnamon2 tablespoons flour

  Method:

For the Pastry:Whisk the flour, salt and sugar together in a large bowl. Using a standard box or potato grater, grate the frozen butter into the flour and toss lightly with your fingers until it is thoroughly combined. Sprinkle in ice water and mix with your fingers until the dough comes together in a ball. Divide it into two pieces, making sure one half is slightly larger than the other. Wrap in plastic wrap, flatten and chill for at least 30 minutes or even overnight. Resting will help tenderize the pastry and make it easier to roll.

Remove the pastry from the refrigerator and allow it to warm slightly, just until it is pliable. Lightly flour your hands, the rolling pin, your work surface and the dough. Roll out the larger pastry disc into a circle large enough to slightly overlap the edges of an 8-inch glass pie dish. Transfer the dough to the pie dish by folding it into quarters then unfolding it in the dish.

Preheat your oven to 375 degrees.

For the Filling:Toss the apples with the brown sugar, cinnamon and flour. Add the apples to the bottom crust then roll out the remaining smaller disc and carefully place over the top of the pie. Roll and crimp the edges of the dough together, tightly sealing them. Poke a few vent holes into the top of the pie and place on the bottom rack of oven. Bake for 1 hour, until the crust is golden and juices are bubbling.

Oka Stuffed Potatoes By: Michael Smith 2

Ingredients:

6 baker potatoes2 cups of Oka cheese, gratedOne-quarter cup of parsley, choppedSalt and pepper  Method:

Bake potatoes at 400 degrees for 45 minutes or until tender when pierced with a fork. Let cool.

Slice the top, lengthwise, off of each potato and scoop out the flesh. Add crumbled cheese, crumbled bacon, green onion, salt and pepper. Mash well and then stuff back into potato shells.

Place on a baking sheet and bake for 20 minutes, or until cheese is melted and potatoes are heated through.

Oatmeal Muffins By: Michael Smith 2

Ingredients:

2 cups flour1-cup oatmeal1 tbsp baking powderOne half tsp baking sodaOne half tsp salt1-cup brown sugar1 tsp cinnamon

One half tsp nutmeg2 eggsOne-half cup oil1.5 cups yogurt1 tsp vanilla extract1 cup grated carrots (about 3)

  Method:

Preheat oven to 350 degrees.

Sift together flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.

Mix eggs, oil, yogurt and vanilla in a large mixing bowl. Stir in carrots and then dry ingredients.

Spoon into 6 large or 12 regular sized muffin cups. Bake for 30 minutes.

No Knead Bread By: Michael Smith 5

Ingredients:

For 1 normal loaf of Country Bread:2 cups all-purpose or bread flour1 cup of whole-wheat flour1/2 cup of any multi-grain mix1/4 teaspoon of dry yeast1 1/4 teaspoons of salt1 5/8 cups of warm water

For 1 normal loaf of City Bread:3 cups all-purpose or bread flour1/4 teaspoon of dry yeast1 1/4 teaspoons of salt1 5/8 cups of warm water

For 1 larger loaf of Country Bread:3 cups all-purpose or bread flour1 cup of whole-wheat flour1/2 cup of any multi-grain mix1/2 teaspoon of dry yeast1 1/2 teaspoons of salt2 1/4 cups of warm water

For 1 larger loaf of City Bread:4 cups all-purpose or bread flour1/2 teaspoon of dry yeast1 1/2 teaspoons of salt2 1/4 cups of warm water

  Method:

For traditional baking:Preheat oven to 425°

Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with plastic wrap and rest in a warm place for 18 hours. It will double in size, bubble and long gluten strands will form. Knock the dough down and form it into a baking pan. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more. Bake 45 minutes in a preheated oven.

For baking in a covered pot:Whisk the dry ingredients together thoroughly. Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total. Cover the bowl with a towel and rest in a warm place for 12 to 18 hours. It will double in size, bubble and long gluten strands will form. Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball. Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel. You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel. Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.A half an hour or so before the dough is ready preheat your oven to 450° with a heavy covered pot in it. You may use cast-iron, steel, enamel or ceramic. When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot. Shake the pot a bit to settle it then place the lid on the pot and start baking.Bake for 30 minutes with the lid then remove it and bake for 15 minutes more

Never the Same Way Twice Muffins By: Michael Smith 5

Ingredients:

Dry ingredients:1 cup flour, whole wheat, spelt or white1 cup oats, ground in food processor1 tablespoon baking powder2 tablespoons soy flour

2 tablespoons milk powder2 tablespoons wheat germ or bran1/2 teaspoon salt1/2 teaspoon ground nutmeg1/2 teaspoon cinnamon

Granola Flavour:1/2 cup oats1/4 cup sunflower seeds or any other seed1/4 cup slivered almonds or any other nut1/4 cup raisins or any other dried fruit

Wet ingredients:4 eggs1 cup yogurt, sour cream or milk1 teaspoon vanilla1 cup vegetable oil1/4 cup honey or maple syrup

  Method:

Preheat your oven to 350°. Whisk together the dry ingredients in a large bowl. Add the granola ingredients and stir. Whisk together the wet ingredients in another bowl. Pour the wet ingredients into the dry and stir a few times, just to combine. Try not to over mix or the muffins will toughen. Spoon the batter into a lightly oiled muffin pan. If you like you may line the pan with paper liners. Bake for 20 to 25 minutes, until you can insert a toothpick into a muffin and it comes out clean.

Monkey Bread By: Michael Smith 5

Ingredients:

For the bread:4 tablespoons butter, melted2 cups milk1/4 cup brown sugar1 tablespoon vanilla1 tablespoon instant yeast4 cups flour2 teaspoons salt

For Rolling:1 cup sugar3 tablespoons cinnamon

1 stick butter (8 tablespoons, 4 ounces or 1/2 cup), melted

  Method:

Preheat oven to 200°. Lightly oil a large bundt pan or other baking pan.

In the bowl of a stand-up mixer fitted with dough hook attachment, add the melted butter, milk, brown sugar, vanilla and yeast. Mix for a few minutes and then add the flour and salt. Mix until the dough comes together in a shiny mass, and pulls away from the sides of the bowl. Put the dough into a large oiled bowl, cover with a towel and place in the preheated warm oven to rise for 1 hour, or until doubled in size.

When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.

Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them into the bundt pan or other baking pan.

Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again. Remove from the oven and increase the heat to 350°. Once hot, place the pan back into the oven and bake for 40 minutes.

Mango and Strawberry Cobbler By: Michael Smith 3

Ingredients:

For the Filling:2 cups fresh or frozen strawberries2 cups fresh or frozen mangoOne-half cup flourOne-half cup sugar2 tablespoons lemon juice

For the Topping:1-cup flourOne-half cup cornmeal2 tablespoons sugarPinch of saltOne-half tablespoon baking powder1 stick butter, frozenOne-half cup milk

 

 Method:

Preheat oven to 375 degrees Celsius.

For the Filling:Place fruit into a large bowl and toss well with the flour, sugar and lemon juice. Pour into a 2-quart ovenproof casserole or other dish. It is best if the fruit fills the dish but doesn’t rise above the edges.

For the Topping:Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips. Pour in milk and stir until mixture comes together and forms a rough dough. Place spoonfuls of the dough on top of the fruit evenly covering it. Bake until the fruit is bubbling and the topping is golden, about 45 minutes. Serve warm.

Little Vanilla Cakes By: Michael Smith

Ingredients:

4 ounces white chocolate2 ounces butter2 eggs4 tablespoons sugar1 vanilla bean, split and seeds scraped1 tablespoon vanilla extractOne-quarter cup flour

  Method:

Preheat oven to 350 degrees Celsius.

Lightly butter 4 ramekins and then sprinkle with sugar. Shake so the sugar coats the bottom and sides of each ramekin. Discard excess sugar.

Place the chocolate and butter in a bowl set over a pot of simmering water until melted. Stir until smooth.

In a medium sized bowl whisk together the eggs, sugar, vanilla seeds, vanilla extract and flour. Pour in melted chocolate and stir well. Pour into prepared ramekins and refrigerate until ready to bake.

Place on a baking sheet and bake for 10-15 minutes, or until cakes are just cooked through. Unmold onto serving plates and serve with whipped cream and fresh fruit.

Jello Berry Shooters By: Michael Smith 3

Ingredients:

One and one-half cup apple or white grape juice1 tablespoon powdered plain gelatin (1 package)One-half cup frozen blueberriesOne-half cup frozen raspberries

  Method:

Pour one-quarter cup of the apple juice into a small pot and heat. Pour one-quarter cup of the remaining apple juice into a small bowl. Sprinkle gelatin over it and stir. Pour in hot juice and stir well until gelatin dissolves. Pour in the remaining apple juice and stir.

Place frozen berries into 6 glasses. Fill with juice and refrigerate until they set, about 1 hour.

Horseradish Smashed Potatoes By: Michael Smith

Ingredients:

8 small or 4 large Yukon gold potatoes, unpeeled, washed and cut into quarters1 cup milk1 stick butter2 heaping spoonfuls prepared horseradishSalt and pepper

  Method:

Steam potatoes in a stovetop steamer or a pot with a tight fitting lid and an inch or so of water. Cook for 15-20 minutes until tender when pierced with a knife.

Meanwhile heat the milk, butter and horseradish in a small pot. Place potatoes in a bowl and pour in hot milk mixture. Smash well and season with salt and pepper.

Homemade Doughnuts By: Michael Smith

Ingredients:

For the Doughnuts:4 cups flour4 teaspoons baking powder1 cup sugar1 teaspoon salt1 tablespoon ground nutmeg1/2 stick (2 ounces, 1/4 cup or 4 tablespoons) of butter, melted3/4 cup buttermilk3 eggs

For the Cinnamon Sugar Coating:1/2 sugar1/4 cup ground cinnamon

  Method:

Preheat your deep fryer to 375°.

For the Doughnuts:In a large bowl whisk together the flour, baking powder, sugar, salt and nutmeg. In a separate bowl, whisk together the butter, buttermilk and eggs. Pour into the dry ingredients and stir well until combined and the mixture forms a dough.

On a floured surface roll the dough until it's about 1” thick. Cut out doughnuts using a 3” round cutter and then cut out the centers with a half inch round cutter.Drop the doughnuts into the hot oil and fry until they are golden and float to the top. Flip and fry on both sides. Drain on paper towels.

For the Cinnamon Sugar Coating:Whisk together the sugar and cinnamon and toss the hot doughnuts in the mixture.

Fortune French Toast By: Michael Smith 3

Ingredients:

1 cup of cream cheese

1 cup of orange marmalade1 loaf of fresh raisin bread, unsliced1 cup of oatmeal2 tbsp butter2 tbsp oil1 tsp of ground star anise or any other spice4 eggs1 cup of milk

  Method:

Puree cream cheese and marmalade in a food processor until smooth.

Slice raisin loaf into 6 thick slices. Cut a deep pocket through the side of each slice.

Whisk milk and eggs together.

Put oatmeal into a shallow wide dish.

Fill each slice with 2 tablespoons of the cream cheese mixture.

Dip bread slices in egg mixture and then oatmeal.

Heat oil and butter together in a large skillet over a medium to medium high heat and fry bread slices until golden brown on one side, flip and brown other side. Serve with blueberry maple syrup.

Fortune French Toast By: Michael Smith 2

Ingredients:

1 cup of cream cheese1 cup of orange marmalade1 loaf of fresh raisin bread, unsliced1 cup of oatmeal2 tbsp butter2 tbsp oil1 tsp of ground star anise or any other spice4 eggs1 cup of milk

  Method:

Puree cream cheese and marmalade in a food processor until smooth.

Slice raisin loaf into 6 thick slices. Cut a deep pocket through the side of each slice.

Whisk milk and eggs together.

Put oatmeal into a shallow wide dish.

Fill each slice with 2 tablespoons of the cream cheese mixture.

Dip bread slices in egg mixture and then oatmeal.

Heat oil and butter together in a large skillet over a medium to medium high heat and fry bread slices until golden brown on one side, flip and brown other side. Serve with blueberry maple syrup.

Fortune Cookies By: Michael Smith 2

Ingredients:

One-half cup of butter, softened3 egg whites1 cup of icing sugarPinch of salt1 tsp of ground star aniseOne-half tsp of vanilla extractThree-quarters of a cup of all-purpose flourA variety of hand written or typed fortunes that are about one quarter inch by 2 inch.1 empty egg carton   Method:

Preheat oven to 325 degrees.

Place the first 6 ingredients into a bowl and beat with a wooden spoon until smooth. Stir in flour.

Let the batter rest for about half hour.

Drop a teaspoon of batter onto a lined baking sheet and using the back of a spoon, spread very thinly into a 4-inch circle. Repeat so there are 2 circles on the baking sheet. Bake until it just begins to get golden in colour, about 3-5 minutes. Remove from oven, and while still hot, place a paper fortune across the centre of the cookie. Fold up the edges so that it forms a semi circle, and almost simultaneously, fold down the sides of the semi-circle to create an upside

down u. Place in an empty egg carton and let harden. Repeat with the rest of the batter.

Deep Fried Mars Bars By: Michael Smith

Ingredients:

1-cup all purpose flour_-cup cornstarch1-teaspoon baking powderSalt12 oz club soda or water4 Mars bars, frozen

  Method:

Preheat your electric fryer to 375 degrees.

Whisk together the flour, cornstarch, baking powder and salt. Add the club soda. Avoid over mixing the batter or it will be tough.

Dip the frozen chocolate bars into the batter, coating evenly, then carefully add them to hot oil. Fry until the outside is golden and crispy.

Dark Chocolate Peanut Butter Crunches By: Michael Smith 5

Ingredients:

For the Base:16 ounces 70% dark chocolate, melted1 cup peanut butter1 cup corn syrup1 teaspoon vanillaPinch of salt8 eggs4 cups dry roasted peanuts

For the Middle Layer:2 cups peanut butter16 oz cream cheese, at room temperature

1 cup brown sugar1 tablespoon vanilla1 teaspoon nutmeg

For the Topping:16 oz 70% dark chocolate1 cup 35% whipping cream

  Method:

For the Base:Place the chocolate, peanut butter, corn syrup, vanilla and salt into the bowl of a stand-up mixer and beat until smooth with the paddle attachment. Add the eggs, one at a time until combined and then fold in the peanuts. Pour into a large baking pan and spread out into an even layer. Bake for 30 minutes. Cool.

For the Middle Layer:Beat peanut butter, cream cheese, brown sugar, vanilla and nutmeg together until smooth. Spread over cooled base and chill.

For the Topping:Melt the chocolate with the whipping cream and stir until it's smooth and glossy and all the chocolate has melted. Spread evenly over peanut butter layer and chill until set.

Dark Chocolate Paté By: Michael Smith 5

Ingredients:

8 oz of the very best 70% dark chocolate, chopped1 cup 35% whipping cream1 vanilla bean, seeds scraped or 1 teaspoon of vanilla extract or 1 Tablespoon of Grand Marnier

  Method:

Gently heat the cream and vanilla seeds and vanilla pod in a small saucepan. When the mixture simmers, turn off the heat and add the chopped chocolate. Stir with a wooden spoon until the chocolate has completely melted and the mixture is smooth and glossy. Should the mixture begin to separate, to appear curdled, simply stir in a spoonful or two of cold cream and continue gently stirring until the mixture smoothes out again. Pour into a small festive serving bowl and refrigerate until set. Serve with graham crackers, biscotti or fruit.

Cuppa Mocha By: Michael Smith 4

Ingredients:

1-cup milk1 tablespoon brown sugar1 tablespoon cocoa powder1 tablespoon espresso powder  Method:

Heat the milk, brown sugar, cocoa and espresso together in a small pot until the espresso has dissolved and the mixture is hot and steamy. Enjoy!

Croissant Pudding By: Michael Smith 5

Ingredients:

8 croissants, dried and stale, cut in half 2 cups milk2 cups 35% whipping cream4 eggs1/2 cup honey1 teaspoon nutmeg1 teaspoon vanilla

  Method:

Preheat your oven to 350°.

Lightly toast the croissants in a toaster or in the oven. This will add flavour and dry them out even more, so they can absorb more of the pudding mixture.

Pour the milk and cream into a large bowl. Add eggs, honey, nutmeg and vanilla, and whisk well to combine. Add the toasted croissants to the custard mixture and let them soak until they completely absorb the liquid. Turn them gently to help. You may also fit the croissants into an 8” x 8” baking pan then pour the liquid over them there. Either way once they have soaked up the mixture and filled the pan they’re ready. Bake for 1 hour, until the top is golden brown and a bit poofy.

Cornbread By: Michael Smith 4

Ingredients:

1 stick (1/2-cup or 8 tablespoons) of butter1.5 cups milk1.5 cups course cornmeal½-cup brown sugar3 eggs1 teaspoon baking powder¼-teaspoon salt  Method:

Preheat oven to 425 degrees. Place an 8-inch cast iron skillet in the oven to preheat.

Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.

Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.

Oil cast iron skillet and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.

Coleslaw By: Michael Smith 5

Ingredients:

1/2 cup cider vinegar1/2 cup yellow mustard1/2 cup sugar1/2 head cabbage, cored and sliced thinly1 red pepper, stems and seeds removed and thinly sliced.1 red onion, peeled and sliced thinly3 carrots, peeled and gratedSprinkled sea salt and freshly ground black pepper, to taste

 

 Method:

Whisk the vinegar, mustard and sugar together. Put cabbage, pepper, onion and carrots into a large bowl. Add dressing and toss well to combine. Season with salt and pepper. Serve immediately or refrigerate for a few hours to let the flavours mingle

Chocolate Truffles By: Michael Smith 2

Ingredients:

For the Filling: 8 oz of good bittersweet chocolate1 cup of 35% whipping cream

For the Chocolate Coating:8 oz of good bittersweet chocolate2 cups of rice krispies  Method:

For the Filling:Chop chocolate into small, even pieces.

Heat cream in a small saucepan to just below a simmer. Pour over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. Set in a refrigerator, overnight.

For the Chocolate Coating:Roll truffle filling into balls, using a melon baller or teaspoon.

Pour rice krispies into a shallow pan.Melt chocolate in a double boiler. Dip truffles into the chocolate using a fork and drain some of the excess chocolate, letting it drip through the tines of the fork, and then roll in rice krispies. Set on a rack or baking sheet and put into the refrigerator to set.

Chocolate Dipped Strawberries By: Michael Smith 4

Ingredients:

12 large ripe strawberries, washed

8 ounces 70% dark chocolate4 ounces white chocolateRice KrispiesShredded coconutChopped nuts

  Method:

Melt the dark chocolate in a bowl set over a small pot of simmering water. In a separate bowl, melt the white chocolate.

Impale a strawberry with a fork and dip it into the melted dark chocolate. Lay the strawberry on a parchment-lined baking sheet while the chocolate hardens. Lightly drizzle some white chocolate over the dark and leave to completely set.

Alternately:Dip strawberries into melted chocolate and then immediately roll in your choice of rice krispies, coconut or chopped nuts. Lay on a baking sheet to set. You may also dip the tip of the hardened dark chocolate berries into the melted white chocolate.

Chocolate Chip-less Cookies By: Michael Smith

Ingredients:

1-cup butter2/3-cup sugar2/3-cup brown sugar2 eggs2 teaspoons vanilla extract2 cups flour2 tablespoons baking powderA pinch salt¼-cup cocoa2 cups grated dark chocolate  Method:

Preheat your oven to 375 degrees.

Whip the butter and sugars together in a stand up mixer until light and fluffy. Add eggs and vanilla and beat for a few more minutes.

In another bowl, whisk together the flour, baking powder, salt and cocoa. Add to the butter

mixture and mix well. Stir in the grated chocolate.

Scoop spoonfuls of cookie dough with a large spoon, and then using your hands, roll into balls. Place on a parchment or silicon lined baking sheet, leaving about 2 inches between cookies.

Bake for 12 minutes.

Chocolate Chip Cookie Brownies By: Michael Smith 5

Ingredients:

For the Cookie Base:1 1/2 cups flour1/4 cup sugarPinch salt1 stick butter (8 tablespoons, 4 ounces or 1/2 cup) 1 egg, lightly whisked1 teaspoon of vanilla extract1 cup chocolate chips

For the Brownie Layer:1 cup flour1 cup sugar1 tablespoon cocoa1/2 teaspoon salt1 stick butter (8 tablespoons, 4 ounces or 1/2 cup) 8 oz 70% dark chocolate, chopped2 eggs1 tablespoon vanilla extract1 cup chocolate chips

  Method:

Preheat your oven to 350°.

For the Cookie Base:Put flour, sugar, salt and butter into a medium bowl and mash the mixture until it’s crumbly. Whisk the egg with the vanilla and stir in along with the chocolate chips. Continue stirring until a dough comes together. Press it into a lightly oiled parchment-lined, 8” by 8” baking dish.

For an extra crispy cookie-like base, pre-bake the cookie dough for 15 minutes, If you prefer a softer base layer don’t pre-bake. Either way will support the brownie layer.

For the Brownie Layer:Whisk the flour, sugar, cocoa and salt together. Meanwhile melt the butter over low heat. Turn off heat and add the chocolate. Stir gently with a whisk as the chocolate melts then whisk the mixture smooth. In a second bowl whisk the eggs with the vanilla. Scrape and discard the whisk. Add the wet ingredients to the dry ingredients. Add the chocolate chips and mix well with a wooden spoon or the like.

Pour the batter over the baked or un-baked chocolate chip cookie base and bake for 45 minutes, until a toothpick comes out clean when inserted into the centre of the brownie.

Chocolate Chip Biscotti By: Michael Smith

Ingredients:

1 cup of white or brown sugar1/2 stick (1/4 cup, 4 tablespoons) of butter, softened2 eggs1 tablespoon of vanilla extract2 cups of all-purpose flour2 large spoonfuls of cocoa powder1 teaspoon of baking powderA pinch of salt1 cup of chocolate chips  Method:

Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.

Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.

Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.

Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!

Chocolate Banana Milkshake By: Michael Smith

Ingredients:

Chocolate Banana Milkshake4 ripe bananas4 large scoops vanilla ice cream4 cups milk1 tablespoon cocoa powder

  Method:

Place all ingredients into a blender and puree until smooth and thick. Serve immediately.

Cheddar Biscuits By: Michael Smith 3

Ingredients:

2 cups flour1 tablespoon baking powderOne-half teaspoon salt1 cup grated cheddar cheese1 and one-half cup heavy whipping cream

  Method:

Preheat oven to 450 degrees Celsius.

In a medium-sized bowl, whisk together the flour, baking powder and salt. Add cheddar and stir. Add cream and stir until the mixture just comes together. Knead the dough a few times. Pat the dough into a flat round about one inch thick and cut into eight wedges. Place them on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.

Caramel Crème Brulee By: Michael Smith 2

Ingredients:

1 cup plus 6 tbsp of sugar One half cup of water2 cups of milk1 cup of 35% whipping cream1 tbsp vanillaPinch of salt8 egg yolks

  Method:

Preheat oven to 325 degrees.

Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.

Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.

Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.

Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.

Bread Pudding By: Michael Smith

Ingredients:

3 cups milk3 eggsThree quarters of a cup brown sugar1 tsp ground cardamomOne half tsp ground cinnamon1 tbsp vanilla extract1 loaf day old bread, cut into cubes and toasted1-cup raisins2 tbsp course sugar   Method:

Preheat oven to 350 degrees.

Whisk together milk, eggs, brown sugar, spices and vanilla. Toss in bread and raisins. Pour into a 9” by 9” ovenproof casserole dish, sprinkle with course sugar and bake for 30-45 minutes, until eggs are set, and the top is golden brown.

Banana Brownies By: Michael Smith 4

Ingredients:

1-pound dark chocolate2 sticks (1 cup) of butter4 eggs4 ripe bananas1-cup flour1-cup sugar1 tablespoon of cocoa powder1 tablespoon of baking powder

  Method:

Preheat your oven to 325 degrees.

Melt the chocolate and butter together in a small bowl set over a pot of simmering water.

In a separate bowl, mash together the eggs and bananas. Add the flour, sugar, cocoa and baking powder and stir to combine. Pour in the melted chocolate mixture and stir.

Butter and flour an 8” by 8” baking dish and pour in the batter. Bake for 1 hour and 15 minutes, until a toothpick comes out clean and the brownies are firm to the touch.

Banana Bread Pudding with Bourbon Hard Sauce By: Michael Smith 4

Ingredients:

1 large loaf day old white bread, cubed4 eggs2 cups milk2 cups 35% heavy whipping cream

2 cups brown sugar2 tablespoons vanilla extract1 tablespoon nutmeg4 very ripe bananas, peeled  Method:

Preheat your oven to 350 degrees.

Toast cubes of bread in the oven until golden brown and crispy. This will add flavour and help them absorb the pudding mixture.

Whisk together the eggs, milk, cream, sugar, vanilla and nutmeg. Mash the bananas and add to the mixture. Stir in the toasted bread cubes and let rest for 15 minutes or so while the bread soaks up the pudding.

Pour into a 9" by 13" baking dish and bake until the pudding sets and the top browns a bit, about 60 minutes.

Butterscotch Breakfast Buns By: Michael Smith

Ingredients:

For the Bread Dough:3 cups of all-purpose flour1 cup of rolled oats2 tsp of salt1.5 cups of tepid water1 Tbsp yeast1 oz of honey1 oz of olive oil1 oz of dried milk powderZest of 2 oranges

For the Buns:1 cup of sugar1 stick of butter, in chunks  Method:

For the Bread Dough:Arrange flour, oats and salt in a pile on a work surface. Make a well in the centre and pour in the water. Sprinkle the yeast over it and then the honey, oil, milk powder and zest. Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been

absorbed and a dough begins to form. Knead for 10 minutes, until the dough is smooth and elastic. Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel. Place in a warm spot and let rise for 1 hour, until it doubles in size.

For the Buns:Preheat oven to 375 degrees.Pour sugar into a 12-inch skillet and pour in an equal amount of water. Bring to a boil and let the sugar dissolve without stirring it. As the water begins to evaporate, the sugar will begin to caramelize. When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened. Let cool in the pan.

Put the risen dough on a cutting board and punch it back. Roll it out into a log and slice into 12 pieces. Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.

Bake for 25 to 30 minutes and then invert onto a serving dish.

Baked Chicken with Spinach and Cherry Tomatoes By: Michael Smith

Ingredients:

One 3 to 4 pound organic roasting chicken2 onions, peeled and chopped6 cloves garlic2 stalks of celery, chopped1 large carrot, peeled and choppedSalt and pepper1 rosemary sprig2 bay leaves24 cherry tomatoes1 pound of baby spinach

  Method:

Preheat your oven to 300°F.

Toss the onions, garlic, celery and carrot into a Dutch oven and lightly season with salt and pepper. Add rosemary and bay leaf. Stir the vegetables. Season the chicken and rest on top of the vegetables. Cover tightly with a close fitting lid and bake for 90 minutes or so, until an instant read thermometer shows 165°F. Cover the chicken with foil and rest on a plate for 15 minutes or so before slicing.

Meanwhile place the Dutch oven over a medium burner and bring to a simmer. Add the tomatoes and spinach. Stir until the spinach has wilted and the tomatoes have heated through.

Season to taste.

Slice the chicken, removing all the meat, toss with the spinach and tomato broth. Serve immediately.

Chewy Chocolate Chip Cookies By: Michael Smith

Ingredients:

1 1/2 cups of flour1 teaspoon baking powder1/4 teaspoon salt1 stick of butter, room temperature (4 ounces)1 cup brown sugar1 tablespoon corn syrup1 egg1 teaspoon vanilla1 cup chocolate chips

  Method:

Preheat your oven to 375°F. Whisk the flour, salt and baking powder together. Set aside. Cream the cold butter and sugar together by beating them until they’re smooth in a stand mixer. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl or combine them in a food processor. Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips with a spoon.

Using a spoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for exactly 12 minutes. Cool for two minutes on the cookie sheet then remove and cool further.

Oven Fried Potatoes By: Michael Smith

Ingredients:

4 large baker potatoes, washedOlive oil

Salt and pepper

  Method:

Preheat your oven to 400°F. Cut each potato into half the long way, then into quarters again the long way, continue cutting to make 8 wedges. Toss the wedges with a splash or two of olive oil, salt and pepper and spread out evenly on a baking sheet. Roast for 15 to 20 minutes, until golden brown on one side. Flip the potato wedges and continue to bake until they are crispy and golden on both sides.

Peanut Butter Hot Chocolate By: Michael Smith

Ingredients:

2 cups of milk2 heaping spoonfuls of cocoa2 heaping spoonfuls of brown sugar1 teaspoon of vanilla1/2 teaspoon of ground nutmeg (optional)1/2 cup peanut butter

  Method:

Whisk everything together in a small pot, bring to a simmer for a moment or two. Serve in your favourite mugs and share with someone special!

Peanut Butter & Jelly Cookies By: Michael Smith

Ingredients:

1 cup flour1 teaspoon salt1/2 teaspoon baking soda1/2 cup creamy peanut butter 1/2 stick (1/4 cup) butter, melted 1/2 cup brown sugar1 large egg1 teaspoon vanilla

White sugar for rollingA jar of your favourite jam, jelly or marmalade

  Method:

Whisk the flour, salt and baking soda together. In a separate bowl, whisk together the peanut butter, butter, brown sugar, egg and vanilla. Add the dry ingredients to the wet and stir together until smooth. Using a spoon, form 1-inch balls. Roll each in granulated white sugar then place on a baking tray. Bake for 5 minutes.

Gently push each cookie down with the back of a small spoon, flattening it and forming a small depression in the center. Fill the center with a small spoonful of your favourite jelly. Return to the oven and bake for another 10 minutes or so.

Roast Apples, Fennel and Onions By: Michael Smith

Ingredients:

1 bulb fennel, chopped into medium chunks, fronds removed and reserved, 2 local apples, cored and cut into chunks1 large onion, peeled and cut into large dice1 tablespoon fennel seedOlive oilSalt and pepper

  Method:

Preheat your oven to 375°F. Put fennel, apples, onion and fennel seed into a large roasting pan. Season with salt and pepper and splash with olive oil. Toss well and roast in oven until golden brown and caramelized, about 30 minutes.