New Post has been published on www.evsmanagement.ca/clients/evolution/2017/08/04/chef-discove

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/08/04/chef-discoveries-lead-back-to-classic/Chef Discoveries Lead Back to Classic As a chef you often make crazy discoveries but oddly enough they aren’t always about food. You might discover your dishwasher is broken, half your staff is ill on Friday night or that your order won’t arrive today. You might discover you have a new dinner function for fifty seven people two hours before they arrive or even that you have a dozen special meals in a room twenty minutes after service starts. There are always so many new things to discover in the kitchen some of which can obviously increase blood pressure and turn some hair grey (that is if you haven’t pulled it all out yet.)   Not all discoveries are blood pressure increasing events though. While the other day I did turn around and discover that the summer is half gone I also discovered that its peak fruit season yet again. I have to admit that with me having been a little preoccupied with work lately it was really amazing to come home and find that my wife and son had taken a morning in the summer sun to go do a little berry picking. The berries this year seem a little smaller than usual but are very sweet. This means a little more work when it’s time for the cleaning but that they make for perfect additions to recipes or even for straight out of the bowl eating. Another sweet discovery I had this week was finding absolutely stunning cherries at half the regular price per pound, it was a good find for sure. You know the type of cherries I mean. Cherries so dark and shiny they almost look black and so sweet you would think each was wrapped in a blanket of sugar. The cherries were definitely hard to resist and with as good as they were I figured getting extra was a wise move if I wanted any hope of having any left to cook with. When I bit into those cherries it took me back a couple decades to the last time I had tasted cherries so good. With a couple of pounds of perfect cherries now in the game I was having such a hard time figuring out which to eat and which to make something with first. Of course the obvious choice was to roll both the ruby red strawberries and midnight black cherries into something that would make everyone happy. One of my favourite fresh fruit desserts has always been the Clafouti. This simple yet classic dessert was one of the very first desserts I was introduced to in baking class at culinary school all those years ago and to this day I still marvel at how every time I enjoy a piece warm with a little real vanilla ice cream my taste buds time warp my memory right back to class. Clafouti is one of those dishes that delivers rich and velvety baked custard flavours and is the perfect vessel for delivering summer fruit to your mouth and while I love crisps, cobblers and other baked dishes there is something decidedly more elegant about this classic and it’s just as easy to make. So if you’ve discovered that its peak fruit season and you’re looking to make a baked recipe discovery of your own this week check out my Cherry Berry Clafouti this week and make your repertoire a little sweeter in the process. – Chef House Chef House’s Summer Cherry Berry Clafouti 1 tablespoon butter 8 ounces fresh pitted cherries 8 ounces fresh strawberries 1 cup whole milk ½ cup granulated sugar 3 large eggs 1 teaspoon vanilla extract ½ cup AP flour 1 teaspoon finely grated fresh orange zest Pinch of salt Heat the oven to 400F Coat a 10-inch heavy cast iron skillet with the butter and set aside. Combine the milk, sugar, eggs, and vanilla in a food processor fitted with the blade attachment and process until smooth. Pulse in the flour, zest, and salt until just incorporated. Pour the batter into the prepared pan. Top evenly with the fruit and bake until set and light golden brown around the edges about 40 – 45 minutes. Remove and cool. Serve as desired. Chef House #post- .CPlase_panel display:none; -- source link

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