chefdemaison.ca

We’ve been making ice cream and it’s all sugar free! Diabetics can rejoice!

chef michelle — Fri, 18 May 2012 21:12:42 +0000

In an effort to help my favourite diabetic client I have been working on creating some really excellent ice cream flavours. My best effort yet is Lemon Meringue. It’s made from lemon ice cream, ribbons of lemon curd and meringues. It uses a combination of sweeteners: liquid splenda and stevia for the ice cream and lemon curd and maltitol for the meringues. I’m not convinced that the meringues are necessary but they were fun.

I also made Maple Ice Cream with Pecan Praline Bacon. Again this was a long process to candy the bacon but the whole project was exciting.

Of course, ice cream is not the only thing that I make. I have been working very hard supply my clients with controlled carbohydrate meals to try and help them with their insulin doses and sugar levels. The biggest focus is on adequate protein…so I did some smoking today with maple. Here are some Powderpuff Smoked Ribs

I also made some Cod and Salmon with Sweet Chipotle Mustard (sugar free of course).

Some Vegetarian Treats

chef michelle — Mon, 16 Apr 2012 21:01:56 +0000

I was cooking for my one of my clients who’s family is expecting their first child. While I enjoy the flavours of these two vegetarian dishes it was the colours that jumped out at me today.

This Mardi Gras Red Bean stew is loaded with kidney beans and kale.

This Eggplant Parmigiana just hits the spot!

Gorgeous Decorated Cupcakes! What a birthday party.

chef michelle — Fri, 18 Nov 2011 13:40:24 +0000

We just had a marvellous time as 6 girlfriends spent a morning learning about cake decorating, working with fondant and piping skills. The final results were just amazing.

Gingerbread Decorating Class Saturday December 17, 2011

chef michelle — Wed, 16 Nov 2011 02:56:38 +0000

Come spend the day decorating your own gingerbread tree. We supply the baked and assembled tree, 24 gingerbread cookies, assorted candies and royal icing. Learn to pipe, colour flow and sugaring techniques.

Class is Saturday December 17, 2011 from 10 a.m. to 12 noon. Suitable for children 8 and over. Younger children may attend accompanied by an adult. Class is held at the Royal Canadian Curling Club, 131 Broadview Ave. Class is $35. Limited Spaces.

To register send an email to michelle@chefdemaison.ca

Order Your Gingerbread Menorah

chef michelle — Tue, 01 Nov 2011 20:23:27 +0000

Can’t believe that it took me so long to make it up. With Christmas and Chanukah falling on the same week this year I thought that it was only fitting to create a decorate your own gingerbread menorah for all of those people who stare longingly at gingerbread houses.

Order this menorah fully decorated (with 8 candles waiting to be attached with royal icing) $45 or order this menorah as a kit, with all pieces, a piping bag of royal icing and then you get to go to your favourite bulk candy store and choose the candies of your dreams to decorate your menorah. $25.

Delivery not included. Order deadline is Friday November 25th.

Countdown to Christmas Gingerbread Trees!

chef michelle — Sat, 22 Oct 2011 19:04:21 +0000

Order yours now. Nibble on a fragrant gingerbread cookie every day from December 1st to 24th.
This tree stands over 16 inches tall.
$50. Pick up or local Toronto delivery available for a fee.

Day Five - Culinary Exploration 2

chef michelle — Mon, 18 Jul 2011 11:27:46 +0000

Our last day at camp saw the students prepare the day’s baking and meals on their own. As usual we started our morning with baking. The group collectively decided to make Boston Cream Pie Cupcakes.

After the cupcakes were baked, we sliced them in half and scooped out a wee hole in the centre for the filing.

This was a team effort

We drizzled the cupcakes with chocolate ganache

and here is the yummy result

Here is Emma getting the chicken prepped for the stir fry

together Tash and Kassidy chopped up all of the vegetables

Elizabeth gets working on prepping the vegetables for the Phad Thai

Vincent works on the tofu and the cooks the Phad Thai

Here is our lunch: Basmati Rice, Ginger Chicken Stir Fry and Phad Thai

After lunch we made irresistible treats. We collected leftover egg whites from the weeks’ work, whipped them up with some sugar and then got to use our piping skills again. Here we are making meringues.

Next we cooked up my favourite brown sugar fudge

We learned lots of candy making skills, especially about how different cooking temperatures affect the texture of sugar. Here we are making popcorn balls (our sugar went to 240F)

We finished our afternoon off with chocolate truffles. It takes a lot of chopping, fortunately everyone was a real pro by this time in the week

Just like the Swiss Master Chocolatiers we hand dip our centres.

And that’s it for camp for the summer. Shortly I’ll post our fall cooking lesson schedule for after school and evenings for both kids and adults.

Day Four - Culinary Exploration 2

chef michelle — Fri, 15 Jul 2011 00:37:12 +0000

No morning should start without some serious baking. Today, the class voted on chocolate brownie cupcakes with chocolate fudge icing.

We all took turns practising with the piping tube

A study in Chocolate Brownie Cupcake

Lunch today was a portable picnic lunch with Muffulletta, Sunny Sweet Potato Salad and Coleslaw with Spiced Parsley Mayonnaise. We grilled up the sausages from Meating on Queen. We tasted each one, we tried Chicken with Sun Dried Tomato, Turkey Sausage, Jerk Pork Sausage and Hot Ecuadorian Sausage. They were all fabulous and I highly recommend a visit to pick some up.

Lots of grilled vegetables go inside our Mufulletta. Grilled Eggplant

some sliced tomatoes

some sauteed mushrooms

We chopped vegetables for coleslaw

We needed to peel potatoes for potato salad

After our veritable feast of a lunch we went Geocaching. Today we were searching for the Zhong Hua Men Archway Geocache It didn’t take too long to achieve success.
Then we headed into chinatown to do a Scavenger Hunt. The grocery store was air conditioned, it also had a very unusual array of items….frozen turtles?

Next was our afternoon baking session. We made Garlic Parmesan Monkey Bread
and Cinnamon Rolls

While we waited for the breads to bake we kept ourselves busy carving vegetables. We have some very very creative chefs!

Here is my new wallpaper

Day Three - Culinary Exploration 2

chef michelle — Thu, 14 Jul 2011 02:36:43 +0000

We started our morning working with Filo pastry. We made our strudel filling together

We melted butter, brushed the filo sheets and then rolled them to make strudel and filo triangles.

Here is our finished work which we had with lunch. Grape and toasted pecan strudel. I hope that you got to try some if your son/daughter brought leftovers home.

We prepared the fish that we purchased at Hooked. The pickerel was breaded. Here we are with our breading station, flour, egg, breadcrumbs….always keep one hand clean.

We cooked up some rice, vegetables, soy sauce, ginger, garlic and make Whitefish en Papillote

Today was our vegetable preparation day. Elizabeth made honey lemon glazed carrots, Vincent made sauteed celeriac, grilled asparagus and grilled fennel. Emma made sauteed onions, Kassidy made some fabulous garlic sauteed mushrooms and Tash grilled us some summer squash. We had a nice selection for our buffet lunch.

We finally got to try the lemon squares that we made yesterday

After a full morning of cooking we went to the St Lawrence Market and did a Scavenger Hunt. We finished off our field trip with a Geocache. Today we found the Geocache named “Matthew, Mark, Luke and John”. We ended the day with more work on our vegetable flowers.

Day Two - Culinary Exploration 2

chef michelle — Wed, 13 Jul 2011 02:44:02 +0000

We cooked up a storm today but it remained surprisingly cool in the kitchen, especially in the walk in fridge….hey where are those kids.

We started off the morning by caramelizing sugar in preparation for creme caramel

We heated milk and cream and then tempered in some eggs for the custard in the creme caramel

On to salsa making. We scored at the Kensington Market yesterday and got some great fresh tomatillos…..so we made tomatillo salsa.

We loved the unique and sweet flavour of tomatillos.

We made 2 types of salsa (tomato and tomatillo) as well as guacamole to go with our corn tortilla chips

We had a veritable feast. Grilled fresh corn tortillas with refried beans, sauteed onions, sauteed peppers, chopped cilantro and cheese all grilled and then served with sour cream

Everyone wanted to sautee like a pro (without an implement to stir) so we all practiced flipping bread.

We’ll have it down pat by the end of the week for sure

our field trip took us to Meating On Queen. George showed us how how assembled, seasoned and mixed the sausage mixture. Today he was making Jerk Pork Sausages. We can’t wait to try them George. Thank you so much for sharing your trade secrets with us.

We stopped of at Hooked Fishmonger on Queen Street. They spent lots of time with us talking about the fisheries that they choose as suppliers. Visit them on Facebook to learn more. We picked up some whitefish and some pickerel that we’ll be cooking tomorrow. We also tried some Sea Asparagus, a first for me.

We ended our day with some baking and some vegetable carving.