What's cooking in Yellowknife Weekly Recipes from Chef Pierre
Spoonwall
Chef Pierre's Culinary Institute
Pictures of students with instructor
Catering Menu
Our Catering Experience
Wednesday, December 14, 2011
Saturday, October 1, 2011
Thursday, August 4, 2011
Wednesday, May 25, 2011
The Perfect Caesar Salad
The Perfect Caesar Salad
For the dressing:
2 egg large York
Juice of 1 lemon
2 table spoon Red wine vinegar
5 drops tobasco
1 teaspoon Worcestershire sauce
2 medium garlic clove crushed
4 flat anchovies chopped
1 tablespoon capers chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
Pich of salt
½ teaspoon coarse ground black pepper
For the salad:
2 romain hearts cut bite size
1 pack chef Pierre’s Seasoned Croutong
½ cup shredded Regiano Parmesan
2 table spoon bacon bits
Method:
Put Egg Yorks, lemon juice, Worcestershire sauce, tobasco & Vinegar into a mixing bowl,Wisk until smooth add the capers, anchovies, garlic. Mix all well together and the, slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify. Season with salt and pepper
To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates. Sprinkle some Parmesan, bacon bits and croutons on top
For the dressing:
2 egg large York
Juice of 1 lemon
2 table spoon Red wine vinegar
5 drops tobasco
1 teaspoon Worcestershire sauce
2 medium garlic clove crushed
4 flat anchovies chopped
1 tablespoon capers chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
Pich of salt
½ teaspoon coarse ground black pepper
For the salad:
2 romain hearts cut bite size
1 pack chef Pierre’s Seasoned Croutong
½ cup shredded Regiano Parmesan
2 table spoon bacon bits
Method:
Put Egg Yorks, lemon juice, Worcestershire sauce, tobasco & Vinegar into a mixing bowl,Wisk until smooth add the capers, anchovies, garlic. Mix all well together and the, slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify. Season with salt and pepper
To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates. Sprinkle some Parmesan, bacon bits and croutons on top
Wednesday, March 9, 2011
JOIN OUR TEAM!
WE HAVE THE IMMEDIATE OPENINGS:
- Full Time & Part Time Bartenders (Bush Pilot Cafe/YK Airport)
- Short Order Cooks (Bush Pilot Cafe/YK Airport)
- Chef/Kitchen Manager (Bush Pilot Cafe/YK Airport)
- Baker`s Assistant (Chef Pierre`s Catering)
- Catering Stewart/Driver (Chef Pierre`s Catering)
- Admin. Assistant (Chef Pierre`s Group of Companies)
- Kitchen Helpers (Chef Pierre`s Catering) Apply in person with Resume and current references at 4909-51 Avenue Second level Yellowknife, NT or Email Resume with Reference to: pierre@chefpierre.ca
Friday, February 4, 2011
Rack of Caribou with Maple, Cranberry & Port Reduction
"I like this recipe because I think that berries complement the wild game,It also showcases northern traditional foods in a more modern way.makes this with caribou, but you can use any lean game meat – just don't cook it past rare since it dries out quickly.
Caribou (it maybe hard ti get now days) and venison (which can be one of several game meats). If you wind up with a larger rack (I also tried this with a 4-pound venison rack), cut it into 1-pound portions. If you don't have brandy, use cognac, whisky or rye.
INGREDIENTS:
1/2 cup pure maple syrup
1 cup cranberries
2 tsp extra-virgin olive oil
2 racks caribou (each about 7 ribs and 1 lb/450 g)
2 tsp minced shallots
2 cloves garlic, minced
1/2 tsp cracked black pepper
1 tbsp brandy
2 tbsp ruby or tawny port
1/4 cup red wine
1-1/2 cups beef stock
Kosher salt + pepper to taste
In small saucepan, bring maple syrup to boil over medium-high heat. Boil 1 minute. Add cranberries. Cook 2 minutes. Strain, reserving berries and syrup separately.
Heat oil in large skillet over high. Add racks. Sear until all sides are browned, about 3 minutes. Transfer to baking sheet. Bake in preheated 350F oven 10 to 15 minutes for rare (an internal temperature of about 125F). Let stand, loosely covered with foil, 5 minutes before separating into chops.
Meanwhile, add shallots, garlic and pepper to skillet. Cook over medium-high, stirring, until shallots are translucent, about 3 minutes. Add brandy. Using barbecue lighter, carefully ignite. When flame extinguishes, add port and wine. Cook until sauce reduces by half, about 4 minutes. Add reserved syrup and stock. Simmer until sauce is thick enough to coat back of spoon, about 10 minutes. Stir in reserved cranberries. Season with salt and pepper. (Makes about 1-1/3 cups.)
Caribou (it maybe hard ti get now days) and venison (which can be one of several game meats). If you wind up with a larger rack (I also tried this with a 4-pound venison rack), cut it into 1-pound portions. If you don't have brandy, use cognac, whisky or rye.
INGREDIENTS:
1/2 cup pure maple syrup
1 cup cranberries
2 tsp extra-virgin olive oil
2 racks caribou (each about 7 ribs and 1 lb/450 g)
2 tsp minced shallots
2 cloves garlic, minced
1/2 tsp cracked black pepper
1 tbsp brandy
2 tbsp ruby or tawny port
1/4 cup red wine
1-1/2 cups beef stock
Kosher salt + pepper to taste
In small saucepan, bring maple syrup to boil over medium-high heat. Boil 1 minute. Add cranberries. Cook 2 minutes. Strain, reserving berries and syrup separately.
Heat oil in large skillet over high. Add racks. Sear until all sides are browned, about 3 minutes. Transfer to baking sheet. Bake in preheated 350F oven 10 to 15 minutes for rare (an internal temperature of about 125F). Let stand, loosely covered with foil, 5 minutes before separating into chops.
Meanwhile, add shallots, garlic and pepper to skillet. Cook over medium-high, stirring, until shallots are translucent, about 3 minutes. Add brandy. Using barbecue lighter, carefully ignite. When flame extinguishes, add port and wine. Cook until sauce reduces by half, about 4 minutes. Add reserved syrup and stock. Simmer until sauce is thick enough to coat back of spoon, about 10 minutes. Stir in reserved cranberries. Season with salt and pepper. (Makes about 1-1/3 cups.)
Saturday, January 29, 2011
Whitefish and Champagne Risotto
Ingredients
1 whole Whitefish (about 3 pounds total), filleted and cut into small pieces, bones and trimmings reserve
1 small onion, halved
1 small carrot, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
Salt
8 cups water
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1½ cups Arborio rice
1 cup Champagne or prosecco
¼ cup finely chopped flat-leaf parsley (Italian Parsley)
Method:
Combine bones and trimmings from fish, onion, carrot, celery and generous pinch salt in a large pot; cover with water. Bring to a boil, skimming froth. Reduce heat and gently simmer stock, uncovered, for 30 minutes. Pour stock through a fine-mesh sieve into a large saucepan, discarding solids. Skim off and discard any fat. Bring to a bare simmer.
Heat oil in a heavy large saucepan over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened, about 7 minutes. Add whitefish and stir to combine. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.
Add champagne and cook until champagne is mostly absorbed, then add 1 cup stock and cook, stirring, until liquid is mostly absorbed, 5 to 7 minutes. Add ½ cup more stock and cook, stirring, until mostly absorbed. Repeat, adding liquid in ½ cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Serve immediately, garnished with parsley.
1 whole Whitefish (about 3 pounds total), filleted and cut into small pieces, bones and trimmings reserve
1 small onion, halved
1 small carrot, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
Salt
8 cups water
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1½ cups Arborio rice
1 cup Champagne or prosecco
¼ cup finely chopped flat-leaf parsley (Italian Parsley)
Method:
Combine bones and trimmings from fish, onion, carrot, celery and generous pinch salt in a large pot; cover with water. Bring to a boil, skimming froth. Reduce heat and gently simmer stock, uncovered, for 30 minutes. Pour stock through a fine-mesh sieve into a large saucepan, discarding solids. Skim off and discard any fat. Bring to a bare simmer.
Heat oil in a heavy large saucepan over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened, about 7 minutes. Add whitefish and stir to combine. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.
Add champagne and cook until champagne is mostly absorbed, then add 1 cup stock and cook, stirring, until liquid is mostly absorbed, 5 to 7 minutes. Add ½ cup more stock and cook, stirring, until mostly absorbed. Repeat, adding liquid in ½ cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Serve immediately, garnished with parsley.
Thursday, January 27, 2011
Arctic Char Gravlax with Sorrel Cream Sauce
I loves to cook with Arctic Char. I always preferred cold water fish as the icy waters freeze in the flavour.
Ingredients for Gravlax
2 bunches if fresh dill with stems
1 bunch fresh thyme
1 cup course sea salt
1 cup brown sugar
1 cup white sugar
4 Tbsp. black peppercorns, cracked
1 tsp. whole allspice, cracked
2 oz. Brandy
2 fresh char fillets (about 2 pounds each) skin on, pin bone out
Method for Gravlax
Mix together sea salt, brown and white sugar, peppercorns and allspice. Rub the mixture on all sides of the char. Put a thin layer of the mixture on the bottom of the cooking dish, lay fillets skin down in the dish and pack the remaining rub evenly around the fillets. Spread the dill and thyme on top of the fillets until the char is covered. Sprinkle a little brandy on each fillet.
Tightly cover the dish and leave at room temperature for 2 hours, then refrigerate for 24 hours. Remove the cover, flip over the fillets, rewrap the dish and put a weight on top (like a cookie sheet with 2 cans on top). Return to the fridge for another 24 hours. At the end of curing, unwrap the fish and scrap away the herbs and spices. The gravlax will be firm but pliable and slightly translucent. Expect to see a great deal of liquid accumulate in the dish as the fish shrinks.
To slice the gravlax, use a thin, sharp knife. Hold the knife at a 10 degree angle, starting from the tail end, begin slicing the gravlax no thicker than 1/6 of an inch. The slices should be so thin that you can see through the flesh and watch the knife’s movement as you slice.
Ingredients for Sorrel Sauce
250 ml sour cream
1 bunch fresh sorrel
1 garlic clove, finely chopped
1 oz. lemon juice
1 Tbsp. fresh dill, finely chopped
salt and pepper to taste
Method for Sorrel Sauce
Put sorrel, dill, garlic and lemon juice in a cuisinar or blender and puree. Add sour cream and season with salt and pepper.
To serve, arrange the gravlax slices on a platter, serve with thin slices of toasted bread and sorrel sauce.
Friday, January 21, 2011
Maple-Candied Arctic Char
Maple - Candied Arctic CharIngredients:
• 1 Arctic Char fillet cleaned and cut into 1/2 inch strips
• 1/4 cup maple syrup
• ¼ cup honey• 2 garlic cloves
• 2 tsp fresh ginger
• 1 tsp olive oil
• 1 tsp kosher salt
• 1 tsp cracked black peppercorns
• ½ cup light brown sugar
• 1 tsp Liquid smoke
Method:
• Heat oven to 275°F.
• In a food processor, combine maple syrup, honey, garlic, ginger,salt, liquid Smoke and olive oil until well combined.
• Grease a shallow, glass baking dish with butter
• Place char strips in dish,
• Pour the sauce over the fillets, completely covering them.
• Sprinkle cracked peppercorns and the brown sugar on top to cover all the fish
• Bake 30 minutes, or until the sugar has caramelized.
NOTE: The Arctic Char could be replace with salmon
Monday, January 10, 2011
Saturday, January 8, 2011
Chef Pierre’s Perfect Caesar Salad
For the dressing:
2 large egg yolks
Juice of 1 lemon
2 tablespoons red wine vinegar
5 drops tobasco
1 teaspoon Worcestershire sauce
2 medium garlic cloves crushed
4 flat anchovies chopped
1 tablespoon capers chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
Pinch of salt
1/2 teaspoon coarse ground
black pepper
For the salad:
2 Romaine hearts cut to bite size
1 pack chef Pierre’s Seasoned Croutons
1/2 cup shredded Reggiano Parmesan
2 tablespoons bacon bits
Method:
Put egg yolks, lemon juice, Worcestershire sauce, tobasco & vinegar into a mixing bowl. Whisk until smooth, add the capers, anchovies, garlic. Mix all well together and then slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will separate and not emulsify. Season with salt and pepper
To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese and croutons and toss again. Serve on chilled plates. Sprinkle some Parmesan, bacon bits and croutons on top
2 large egg yolks
Juice of 1 lemon
2 tablespoons red wine vinegar
5 drops tobasco
1 teaspoon Worcestershire sauce
2 medium garlic cloves crushed
4 flat anchovies chopped
1 tablespoon capers chopped
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
Pinch of salt
1/2 teaspoon coarse ground
black pepper
For the salad:
2 Romaine hearts cut to bite size
1 pack chef Pierre’s Seasoned Croutons
1/2 cup shredded Reggiano Parmesan
2 tablespoons bacon bits
Method:
Put egg yolks, lemon juice, Worcestershire sauce, tobasco & vinegar into a mixing bowl. Whisk until smooth, add the capers, anchovies, garlic. Mix all well together and then slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will separate and not emulsify. Season with salt and pepper
To serve:
Tear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese and croutons and toss again. Serve on chilled plates. Sprinkle some Parmesan, bacon bits and croutons on top
Monday, December 13, 2010
.Chef Pierre's Mulled Wine
ingredients
• 2 Oranges
• peel of 1 lemon
• peel of 1 lime
• 250g sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
This taste like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg.
Peel large sections of peel from your oranges, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your vanilla and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil for about 5 minutes It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and when it’s warm and delicious, ladle it into glasses and serve.
Cheers!
• 2 Oranges
• peel of 1 lemon
• peel of 1 lime
• 250g sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla, halved
• 2 star anise
• 2 bottles of Chianti, or other Italian red wine
This taste like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg.
Peel large sections of peel from your oranges, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your vanilla and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil for about 5 minutes It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and when it’s warm and delicious, ladle it into glasses and serve.
Cheers!
Subscribe to:
Posts (Atom)