dish! Toronto’s Ultimate Destination for The Culinary Arts and Events

June 1, 2013 § Leave a comment

I think I’ve mentioned before that I work (create, innovate, cultivate, fascinate, mediate) for the bestest company in North America…Strategic Coach!  Recently spent a few days at base camp in Toronto, Ontario where we took a break and  had a delicious time at Dish Cooking Studio on Dupont.

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As if we need a reason to let our competitive side sneak a peek, we were divided into two groups for an Iron Chef Face-Off.  Trash talking…”Garnish, Tarnish” and “That meatball has the taste of V-I-C-T-O-R-Y my friend!”…certainly made it fun.  Did someone singe their body hair- yes, did someone place the hot tongs on someone’s arm mistaken it for the railing- yes, did someone ignore a FB friend request- yes…

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…but in the end The “A” Team was victorious.  Here are the valiant victors:

BEFORE:

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AFTER:

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And  the dish that got them the wooden spoon was a little something like this:

Chicken Stuffed with Roasted Poblano Peppers and Goat Cheese accompanied by Sesame Wild Rice

(These directions are a total guess)  Here’s a similar recipe from Emeril Lagasse- CLICK HERE.

Pound out boneless, skinless chicken breast.  Halve poblano peppers and blacken in a grill pan.  Combine goat cheese with toasted pecans, roasted tomatillos and herbs.  Slice peppers into ½ inch strips and then assemble the stuffed breasts by placing 1 strip of pepper and a scoop of the goat cheese mixture.  Roll up the chicken breast and secure with kitchen string.  Sear each side of chicken breast until browned then pop in the oven to finish.

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Meanwhile, prepare the rice by steaming white jasmine rice and wild rice separately.  Fry the rice with sesame oil and toss in egg.  Toss with corn, avocado, red pepper, carrots, scallions, and drizzle with sesame oil.  Their dish is on the right hand side of the plate below.

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The sore losers prepared a diabolical dish of Chicken Meatballs.

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It went something like this:

Chicken Meatball and Roasted Avocado Skewers accompanied by Potato and Ramp Hash AND a Citrus Avocado and Snow Pea Salad

(And  even though I was on this team these directions are a total guess)  Here’s a similar recipe from Simply Reem- CLICK HERE.

Use ground chicken combined with Greek pita bread that has been soaked in milk, add fresh ginger, garlic, cilantro, red chili pepper and form into meatballs.  Place on parchment lined baking sheet and bake until browned.  Use unripe avocado and cut into 1 inch pieces.  Saute the avocado until brown and skewer 2 meatballs and 2 pieces of avocado.

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For the potatoes- peel and cut large white potatoes into cubes and cook on stove until blackened. Add ramps, roasted white corn and seasoning.

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For the salad- chop avocados, orange segments, grapefruit segments, then add slivers of sliced snow peas, mashed grape tomatoes, lemon zest and fresh squeezed lemon.

YUMMY!

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To wet our appetite before cooking we shared 3 varieties of hummus with a vegetable crudite and pita crisps.  My favorite was the curry hummus.  This one sounds good:

Thai Coconut Curry Hummus

1 can (15.9 oz) chickpeas, drained and rinsed
1 tbsp tahini
2 tbsp lemon juice
1/4 c olive oil
2 tbsp red curry paste
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 c sweetened flake coconut

Combine all ingredients, except for coconut, in food processor and blend until well combined. Remove from processor, place into medium bowl and stir in coconut. This hummus does need to chill in the refrigerator for at least an hour before serving for the flavors to get nice and friendly. Enjoy!

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After the cooking was complete and we sat around a large table

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together we enjoyed a little starter of Hearts of Palm Ceviche:

Vegetarian Ceviche That Looks Not-So-Vegetarian

Ingredients:

  • 1 (14 ounce) can hearts of palm, cut in rings
  • 2 large tomatoes, diced (any color)
  • 1/2 small red onion, diced
  • 1/2 bunch fresh cilantro, chopped
  • 2 jalapenos, diced (or to taste)
  • 2 limes, juice of
  • 1 tablespoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • avocado (optional)
  • cucumber (optional)
  • green bell pepper (optional)

Directions:

  1. Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
  2. Chop everything else and mix together.
  3. Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

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And the happy ending was a Chocolate Molten Lava Cake filled with Orange Chocolate Ganache and topped with Pineapple and Crunchy Sesame Bark.

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I love how they used the little mason jars for the ceviche and dessert.

Team B

The happiest, most successful people in the world do something that not only fulfills a need, it is personally meaningful.

Thank you Babs and Dan for sharing the sandbox with us!

xoxo

Maureen

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