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Dining with Chef D


Valentine’s Day is among one of the busiest days of the year at restaurants. So, if you want to change things up a bit and put together something at home Tim Bolen was with Chef D at his new kitchen to get some great ideas.

 

Recipes

Chocolate Cream Pie

Makes 18 tart shells

INGREDIENTS

¼ cup of sugar

¼ cup of cornstarch

2 tablespoons of unsweetened cocoa Powder

¼ teaspoon of salt

3 cups of Eby Manor 4% chocolate milk

6 ounces of dark chocolate, chopped fine

3 tablespoons of unsalted butter, divided into 3

2 tablespoons vanilla extract

½ pint of fresh Ontario greenhouse strawberries diced, hold back a few for garnish

INSTRUCTIONS

Prep your tart shells as per package directions.

Rinse and dice the strawberries into a bowl and set aside.

Whisk the sugar, cornstarch, cocoa, and salt together in a large saucepan. Whisk in the chocolate milk until incorporated, making sure the sides of the pot are clean.

Place the pan over medium heat whisking constantly until the mixture starts to thicken and bubble evenly. Approx. 8-10 minutes

Remove from heat.

Whisk in the chocolate and butter till smooth. Add Vanilla.

Gather your previously prepared pie shells and diced strawberries, and place 2-3 pieces of strawberry into each shell. Then spoon in 2 tablespoons of the chocolate mixture into each shell, place them in the fridge for 30 minutes to cool fully.

Slice your remaining fresh Ontario strawberries and place them in the top of your desserts before you serve them for garnish.

ENJOY

CHEF’S NOTES

Using a lower fat milk will make your filling thinner and it may not set firm like it will with a higher fat cream or milk.

You can use any type of chocolate you have on hand if you don’t like dark chocolate, but it will change the sweetness of the dessert.

You can hand cut the chocolate or use a food processor.

 

Strawberry Cucumber Salsa

Makes 2 servings

INGREDIENTS

½ cup fresh Ontario green house peppers, diced

½ cup fresh Ontario greenhouse mini cucumber, diced

½ cup fresh Ontario greenhouse strawberries, diced

1 lime, juiced

1 tablespoon of olive oil

Salt and pepper to taste

INSTRUCTIONS

Rinse all the fruits and vegetables you will be using.

Dice the cucumbers, peppers and strawberries and put them into a medium bowl.

Cut the lime in half and squeeze it into the bowl, pour in the olive oil and stir everything together.

Add the salt and pepper to your taste.

ENJOY

CHEF NOTES

If you like a bit of heat you can add one teaspoon of chipotle powder when you’re adding the salt and pepper.

When I say dice, there isn’t a specific measurement as long as they are all the same size so you can get a bit of each in every mouthful. If you want to dice the peppers, thin slice the cucumbers, and quarter the strawberries that works too.

You do not have to use olive oil. You can substitute whatever your favourite oil is.

We like to use orange and yellow peppers because of their mild sweet flavour, and of course they look good on TV!



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