• Scarborough Fair Handpies

    Posted by Pierre Lamielle

    recipe contributor
    Pierre Lamielle

    Scarborough faire handpie

    In honour of Pie Day (March 14) here is a great recipe for handy handpies.

    Scarborough Fair was an annual raucous medieval festival of merriment organized to conduct a little bartering. This pleasant peasant party lasted from The Feast of the Assumption of Blessed Virgin Mary until the Feast of St.Michael . Raise thine flagons of good-cheer beer and snarffle down a herby minced meat hand-pie whilst thou sing a classic ballad in honour of Parsley, Sage, Rosemary and Thyme.

     

    Chopped Canada Champ and Top Chef Canada Contender
     Award winning illustrator

    head tshirt designer at FoodOnYourShirt.com

     

    INGREDIENTS 

    Hot water crust

    1 ½ cups flour

    pinch of salt

    1 egg

    1/3 cup water

    1 stick of butter, cubed

    filling

    150g (approx ½ cup) Spragg Meats Ground pork

    150g (approx ½ cup) Spragg Meats breakfast Pork sausage

    ¼ cup of raisins or currants

    2 sprigs each of parsley, sage, rosemary, thyme (leaves only)

    Are you going to Scarborough Fair?

     

    PROCEDURE 

    Sift flour into a large bowl.  Make a hole in the middle and toss in the egg, cover it with some flour.

    In a small pot combine the water, salt and butter, bring to a boil until the butter is completely melted.

    Pour the hot water into the dry ingredients and use a table knife to mix it all together until you form a dough ball.

    Gather the dough into a ball, wrap it in plastic wrap and blap it all into the fridge to chill for 1 hour.

    Meanwhile prepare your meatballs.

    Combine the finely chopped herbs with the meat and divide the meat into 4 equal balls. Roll them tightly.

    Cut off 1/3 of the dough ball and set aside for the lids. Roll out the remaining dough until it is ¼ inch thick. Cut out 4 5-inch circles using a bowl as a cutting guide.

    Roll out the remaining 1/3 of the dough ball to ¼ inch thick. Cut out 4 3-inch lids using a smaller bowl as a cutting guide.

    Brush beaten egg around the edge of the 5-inch disk of dough.

    Place a meatball in the center of the disk of dough and pull up the sides to form an open pocket around the meatball. Now place a lid on top and crimp the edges to seal, pinching and crimping all around to form a seal. Now poke a small hole in the top to vent and brush the tops with the remaining egg wash. If you like you can cut out some little leaf shapes from the remaining dough to place on the top of the pie. So ornate!

    Pop them back into the fridge for 20 minutes to firm up.

    Meanwhile, preheat the oven to 375˚F.

    Place the pies an inch apart on a parchment lined baking sheet.

    Bake at 375˚ for 15 minutes, take out the pies and reduce the heat down to 325˚F for 15 minutes or until golden brown and beautiful.

    Set them on a wire rack to cool for 15 minutes before eating one with a nice flagon of ale.

     

  • Foul-Mouthed French and Their Stinking Onion Soup

    Posted by Pierre Lamielle

     

    recipe contributor
    Pierre Lamielle

    French Onion Soup

    Recipe from Kitchen Scraps: A Humourous Illustrated Cookbook

    The French are foul-mouthed. They find enormous pleasure in cussing, eating stinky cheese, and smoking like chimneys. But for some reason they have a globally recognized technique for kissing that involves a lot of tasting of the other person’s mouth. The ultimate contradiction is that the national soup of France is comprised nearly entirely of onions. 

    Head shirt chef at Food On Your Shirt

    @foodonyourshirt

     

    INGREDIENTS 

    a stale French baguette

    5 white or yellow medium-sized onions

    3 Tbsp vegetable oil

    2 Tbsp butter

    1 Tbsp flour

    1 glass of red wine

    3 sprigs of thyme

    bay leaf

    4 cups water

    salt and pepper

    8 oz Gruyère, grated

    PROCEDURE 

    Tear up the French bread into 2-inch chunks, and put it in an oven at 200°F. (Don’t worry about preheating the oven.) Dry out the bread while you prepare everything else.

    Ciseler the onions.

    Heat a large pot over medium heat. When it’s hot, add the oil and the onions. Now you can chill out and, if you have a TV nearby, put on something French with subtitles while you slowly cook the onions . . . because it’s going to take a while—about 30 to 40 minutes.

    As the onions cook, they will release moisture. Think of it as forcing the onions to perspire in a sauna and cleaning their smelliness from the inside out. The next thing is the onions will slowly start to turn brown. The sugars deep inside in the onions are being released and caramelizing.

    Success of this dish lies in your ability to walk the thin line between golden brown and burnt to merde. You need enough colour so the onions give the soup flavour that will carry it without the help of stock. Just as they are beginning to look perfectly browned and the bottom of the pan is covered with crispy brown flavour clingers, it is time to melt in the butter. Mix it in smoothly, then sprinkle on the flour and stir it quickly to avoid lumps. Cook this for about 30 seconds. Then crank up the heat and toss in the red wine to deglaze the pan. The liquid will help release all the clingy bits on the bottom, which translate into flavour.

    When it stops smelling like raw booze, toss in the thyme and water. Bring it to a rapid boil and reduce it by a third, approximately 30 minutes.

    While your soup reduces it’s a good time to take the bread out of the oven. Then crank up the broil setting for the final meltdown.

    When the soup has reduced, taste it for salt and pepper, and season as needed. It may need lots of both at this point (although seasoning it before this reduces may result in something too salty).

    Fill up a deep bowl with chunks of dried-out French bread. Scoop in the onion soup to cover, making sure you gets lots of onion and also plenty of broth for the bread to soak up. Cover the whole thing with a big messy handful of cheese, and blap it onto a tray and into the oven. Keep an eye on it until the cheese gets crusty, bubbly, and golden-brown delicious.

    Serve it sizzling with a bottle of French red wine.  

    Bon Appetit Onion Challenge video

     

     

     

    PS... this was a joke, it was a homemade beet blood capsule

  • Lumberjack flapjack stack

    Posted by Pierre Lamielle
     

    recipe contributor
    Pierre Lamielle

    Head shirt chef at Food On Your Shirt

    @foodonyourshirt

    Lumberjack flapjack stack

    Everyone needs a great simple pancake recipe.

    This is a perfect starting point to customize your pancakes with chocolate chips, diced apple and/or bacon bits.

    Pancakes are kind of a big deal in Canada.

  • Spaghetti carbonara

    Posted by Pierre Lamielle

     

     

     

    recipe contributor
    Candace

    Spaghetti Carbonara

    Serves 4 people

    The simple creamy combination of egg, cheese, pork and noodle is the perfect distillation of all the best things. It's easier to make than you can imagine. You don't need to fuss with it, just have the confidence to mix hot noodles with raw egg to make a creamy sauce and show it who's boss.

    Carbonara is not 'to die for', it's 'to kill for'.

    Food On Your Shirt

     

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    INGREDIENTS 

    Handful of dried spaghetti

    1/2 onion, finely diced

    4 cloves of garlic, grated

    4 pieces of prosciutto, cut into long strips

    2 eggs

    1/4 cup of heavy cream
    (or pasta cooking water)

    1/2 cup of grated parmesan cheese

    PROCEDURE 

    Bring a large pot of water to a boil for the spaghetti.

    Get a small pot over medium heat and melt the butter. Add the garlic, onion and prosciutto. Cook gently so nothing caramelises.

    In a small bowl mix together the grated cheese, egg and cream.

    Cook the spaghetti until al dente.

    Remove the onions and garlic from the heat.

    Hoist the spaghetti out of the boiling water with some tongs and put it into pot of onions, garlic and prosciutto.

    Pour the egg and cheese mixture on the hot pasta immediately and mix it all vigorously until it's all creamy and steamy.

    If you want the sauce to be a little bit saucier you can add a few splashes of the cooking water to the spaghetti. 

    Serve immediately!

     

      

     

  • Brussels, bacon and beer

    Posted by Pierre Lamielle

    BRUSSEL SPROUTS, BACON AND BEER

    Serves 4 for dinner

     

    10 brussel sprouts

    nob of butter

    splash-¼ cup of beer

    2 oranges

    clove of garlic

    ½ cup pumpkin seeds, toasted

    handful of fresh or dried cranberries

    2 sprigs of thyme

    2-10 pieces of crispy bacon

     

    Use a pairing knife to prep your Brussels sprouts. Point the tip of your knife at an angle into the base of the sprout to cut out the cone shaped core. Once you’ve got the solid core removed you can pull the sprout apart and into individual leaves. Pile those leaves into a bowl and discard the cores. It takes a couple tries to get the whole core so you can pull it all apart, but finding spiritual enlightenment takes practice.

    Get a very large pan on medium high heat and leave it for 5 minutes to warm up.

    When the pan is hot add the oil and immediately add the Brussel Sprouts, thyme and garlic. Cook for 3-4 minutes, tossing everything occasionally. Aren’t they turning a lovely green colour?

    Add the orange juice and cook for 1 minute. Remove from the heat and add the butter, stir to distribute. Taste it. Does it need salt? Add some until it tastes perfect.

    Serve with pumpkin seeds and bacon on top.

     

     

     

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