Eigensinn Farm

Back in the big city after a week at Eigensinn Farm I feel a renewed passion for food and a profound respect for what it takes to grow and raise what we eat (and take for granted) everyday. Pulling vegetables out of the ground, washing and serving theme to enthralled dinners in the course of 6 hours... smoked ham which takes over 7 months to prepare... duck offal turned into a piece of rustic art with the help of Eigensinn Farm squash and random sticks used as skewers... glorious piglette chops, belly, neck, saddle and sausage(made with head cheese,piglette scraps and speck)... I was left speechless half the time.

Swiss Chard waiting to be picked

Fresh from the garden baby carrots and turnips

A selection of beets

Kosher the pig

Piglette saddle

Duck skewers

Chef at the stove with apprentices

Plating during service at Hai Sai

Much respect to chef Michael Stadtlander and his wife Nobuyo for the strong stance they have taken in sourcing, foraging, raising and growing beautiful local ingredients. As well as giving all the apprentices past, present and future a place to work, learn and grow with the farm.

Crush Cooking Competition

Tools of the Trade

When it comes to knives, cooks are very particular. Everyone has their own preferences as far as length, weight and balance. After investing in German knives I have seen the light, Japanese steel is the only one for me now! The company that has caught my heart is Kikuichi, manufacturer of high quality carbon-steel knives. Mine have french style handles and come with wood carrying cases to protect the blades. Knives are hand stamped with the company logo a chrysanthemum and engraved with japanese script spelling out the name Kikuichi.

The mystique of Japanese steel was brought to the forefront  of pop culture in the Quentin Tarantino film "Kill Bill".  The protagonist "the bride" goes to Okinawan in search of Hatori Hanzo a renowned swordsmith retired to a life of a sushi chef to convince him to make her a sword to exact her revenge.  Kikuichi holds true to this legendary reputation with the pedigree of 700 years of cutlery production. The last hundred or so years dedicated to knives as opposed to samurai swords which became obsolete with the abolition of  Samurai rights in the 1860's, including carrying a katana in public.   

www.kikuichi.net

Fruits of the Sea

The incredible seafood in Europe is enough to inspire anyone to get in the kitchen. For a cook it is damn near heaven on earth. Recently I traveled to Europe for the first time and during a day in Athens stumbled across the most amazing seafood market I have every laid eyes on. Razor clams, swordfish, octopus, squid, shrimp, langoustine, newspaper cones of sardines and even fish still in rigamortis.  Now, that isn't saying much as I am not the most well traveled person but I am sure you'll enjoy these pictures.

Culinary Reads

The must have for chefs young and old, Anthony Bourdain"s long strange trip through the culinary underbelly.

The book that helped inspire Anthony Bourdain to write and most likely countless other young chefs to cook with love.

The tale of one authors quest to become line cook, butcher and pasta expert at the age of 40. Endearing and ridiculous all at once, a thouroughly entertaining read.

Michael Ruhlman looks at Michael Symon, Thomas Keller and Brian Polcyn to attempt and quantify what makes a chef and follows them each on their own journey in search of perfection.

A humorous look at life in the grand old hotels of New York.

The trip around the world in search of the perfect meal,  Anthony Bourdain at his finest.

I'm Back Baby!

Returning from my trip to Greece I was yearning for nothing more than a couple hours in the kitchen and some friends to cook for.  Easy enough to fix, a few hours later, lots of stains on my jeans and voila! I felt right at home again. Amazing how a little time off brings the passion back.  It's getting too hot to have the oven on except to make a grilled cheese or bacon or both, hence the following menu and what could be better than Ontario strawberries and cream for dessert?

Roasted Beet Carpacio with Chevre Noir, Arugula and Walnut Oil

Ingredients:

2 large beets

small chunk chevre noir

Arugula

Walnut Oil

White Balsamic

Salt

Pepper

Method:

Wrap Beets in foil and roast in 350 oven until there is no resistance to a knife 

Peel as soon as you can handle and slice an 1/8 of an inch thick

Combine 1 part White Balsamic and 2 parts Walnut Oil and season with Salt and Pepper

Using a peeler shave Chevre Noir

Lay out Beet slices, toss Arugula with Vinegrette and garnish with Chevre Noir

Tomato Water with Fresh Peas and Croque Monsieur

Ingredients:

3 pounds overripe beef stake tomatoes

Fresh Peas 

Cherry Tomatoes 

1 Bunch Basil

Wonder Bread

Bacon

Aged Cheddar

Butter

Method:

Puree Tomatoes and season with Salt, allow to slowly strain through cheese cloth or fine chinois for at least 4 hours, chill

Chiffonade Basil and reserve

Cook off Bacon, then build croque monsieurs. Cheddar, Bacon and Butter on the outsides of the Bread

Blanche Peas in boiling Salted water for thirty seconds and refresh in ice water 

Serve Soup garnished with Cherry Tomatoes, Peas, Basil and Croque Monsieur  

Parsley and Ham Terrine with Kozliks Grainy Dijon

Ingredients:

1 Small Smoked Ham

1 Bunch Flat leaf Parsley

Grainy Dijon Mustard

Chicken Stock

1 Packet Gelatin

Pepper

Method:

Braise Ham in Chicken Stock at 300 until it shreds with very little resistance, allow to cool

Strain Chicken Stock and follow instructions on gelatin to create jello

Pick Parsley off stems and chiffonade

Shred Ham and mix with Dijon, Parsley and Pepper to taste

Press Ham mixture into a Terrine mold or loaf pan lined with plastic wrap and pour Stock over to cover, chill for at least a couple hours

To serve, smear some Mustard onto plates, turn Terrine out onto cutting board and slice with very sharp knife

Strawberries with Cream and Cornflake Chocolate Crunch

Crack Yourself A Beer

 

Railway spike bottle openers, crack a cold beer and watch the train go past...

Available at the Drake General Store or directly through angusbennettcatering@gmail.com