#culinaryinstituteofcanada

[chefilona]

CHEF ILONA: Oooey Gooey Caramel Oat Bars

I was chatting with some friends at work about old school sweets and squares that our grandmothers used to make. You know the recipes I’m talking about? The ones on yellowed index cards or scrawled on scraps of cardboard... the treats that become heirlooms.. ya know what I mean? 

These caramel oat bars are exactly that kind of recipe. They are made with with classic pantry items like brown sugar, flour, condensed milk, and oats. The caramel layer is something like the toffee in a Skor bar but soft rather than crisp. This is the perfect addition to a picnic, a holiday cookie tray, afternoon tea, or anytime you want a substantial square.

Oooey Gooey Caramel Oat Squares

Created by Chef ILona Daniel

Makes 1 8x8 pan

For the shortbread base:

1 cup flour

½ tsp baking powder

Pinch salt

¼ cup sugar

½ cup butter, room temperature

In a bowl, stir together the dry ingredients until combined. Using your hands, blend in the butter with the flour. Line a parchment lined 8x8 pan to make removal far easier. Press the dough firmly into the bottom of the baking dish and bake for 12-15 minutes or until the edges just begin to brown. While the base is baking prepare the other components.

Caramel Sauce:

¼ cup butter

2 Tbsp corn syrup

¼ cup brown sugar

1 can sweetened condensed milk

Place butter, corn syrup and brown sugar in a heavy bottomed pot heated to medium heat. Once melted, add in the condensed milk and stir constantly. Once it comes to a boil, cook while stirring constantly for an additional 2 minutes. The colour should change and take on a caramel colour. Set aside

Topping:

1 cup flour

1/3 cup brown sugar

1 cup rolled oats

1 ½ tsp cinnamon

½ tsp nutmeg

¾ cup melted butter

Combine all of the dry ingredients together in a bowl and stir until combines. Pour over melted butter and stir until the butter is evenly distributed.

To assemble: Spread the caramel over the shortbread base, sprinkle oat mixture over the top. Bake in a pre-heated 350F for 30 minutes. Allow to cool to room temperature before cutting into squares. This recipe can be easily doubled or tripled and freezes like a dream.

[marcelthielesh-blog]

Culinary is not only pleasure and chefs are not rock stars - they are more! You are the bearers of responsibility to preserve and develop our cultural heritage! Without educated chefs and above all junior staff in our industry, the know-how and a whole culinary heritage sands ... #koppertcress #youngchefsunplugged #chefstalk #chefs #chefstable #education #food #bestchefs #worldchefs #ycup #ycup2018 #culinaryheritage #culinaryinstituteofamerica #culinaryinstituteofcanada (hier: Dornbirn) https://www.instagram.com/p/BpUoXu7Alz6/?utm_source=ig_tumblr_share&igshid=1gv20bz7n7y9w

[chefilona]

Chef ILona Daniel: Deep Dish Quiche Lorraine

The secret is simple: Use a blend of all-purpose flour and whole wheat flour for a crust that has a wonderfully nutty flavour, and a body that holds up to the demands of the Quiche Lorraine filling.

Classically, Quiche Lorraine didn’t always have the Gruyere cheese, but over time, it has become an essential component of the classic. I do insist that Gruyere is used here (I am usually a free-wheeling kind of chef), it truly makes all of the difference in the flavour of the final dish. Cheddar just doesn’t have that fruity, mushroomy funk that Gruyere is known for.

Deep Dish Quiche Lorraine An adapted classic!

For the crust:

1 cup (2 sticks/8 ounces/224g) cold, unsalted butter, cubed

2 cups all-purpose flour

¾ cup whole wheat flour

1 teaspoon fine sea salt

10 to 13 tablespoons ice water

Extra flour, for rolling the dough

In a large bowl, whisk the flour and salt until blended. Add the butter cubes to the flour and toss to separate and coat them. Between your thumb and index finger, squish and flatten each cube, and toss in the flour as you flatten them.

Drizzle 10 tablespoons of the ice water over the flour and butter and toss together like you toss a salad. Continue to mix with your hands until the dough clumps together. If the dough seems very floury and doesn’t clump together, add more water, 1 tablespoon at a time.

Tip the clumps onto the countertop gather them together with your hands, pressing and kneading briefly until the clumps come together to form a dough. Shape it into a round, flat disc that is about 7 inches in diameter. Wrap in plastic and chill for 10 minutes in the refrigerator, or for up to 3 days.

On a generously floured surface roll the dough with a floured rolling pin into a 14- or 15-inch circle that is about 1/8-inch thick. Keep lifting the dough as you roll it to make sure it isn’t sticking to the work surface. If it starts to stick, sprinkle some flour underneath it.

Roll the dough over the rolling pin to lift and drape it over and into the springform pan. Lift the edges as you press the dough into the bottom edge of the pan and up the sides; try to avoid stretching it. Once the dough is securely in the pan, roll the rolling pin over the top edge to “cut” away the excess.

Cover the dough with plastic and chill in the freezer for 30 minutes.

Set a rack in the middle of the oven and preheat the oven to 350°F. Line the dough with parchment paper and fill the pan completely with dried beans, pie weights, or rice. Set the pan on a baking sheet and bake for 1 to 1 1/4 hours or until the crust is golden brown. Let the crust rest for 5 minutes then remove the dried beans and parchment paper. Beans can be re-used.

For the filling:

1 cup cooked bacon, cut crosswise into 1/4-inch pieces, cooled

2 medium onions, chopped fine, about 2 cups, sauteed in the bacon fat that renders from the bacon needed for this recipe. Sautee onions until completely tender, caramelized, and then left to cool.

1 ½ Tbsp cornstarch

1 ½ cups whole milk

1 ½ cups whipping cream

8 large eggs plus 1 large yolk

½ tsp table salt

¼ tsp ground black pepper

1/8 tsp grated nutmeg or mace

2 cups Gruyère cheese, grated

Place cornstarch in large bowl; add 3 tablespoons milk and whisk to dissolve cornstarch. Whisk in remaining milk, eggs, yolk, cream, salt, pepper, and nutmeg, until mixture is smooth.

Scatter onions, bacon, and Gruyère evenly over crust. Gently pour custard mixture over filling. Give the pan a gentle shake to ensure there are no air bubbles.

Bake in a 350 degree oven until top of quiche is lightly browned, toothpick inserted into center comes out clean, and center registers 170°F on instant-read thermometer, 1¼ to 1½ hours. Transfer to wire rack and let stand until cool to touch, about 2 hours. Cut into wedges and serve.

[chefilona]

My @culinaryinstituteofcanada group E students finished their rotation with me today. I’m excited to see what they take with them in their next/last rotation of the school year! Good luck to you all! #pei #canada #cheflife #community #charlottetown #culinaryinstituteofcanada #plantbased #nutrition #breakfast #culinaryschool #cheflife #studentdriven #traythatbacon #canadianchef #culinaryarts #instructorlife #sendoff #truecooks #futurechefs #culinaryfederation #jrchefs

[chefilona]

These girls make me laugh so much! Bring out the phone, and @cynthia_pearson is immediately striking a pose 😂 Today was plant based burger day, and @brielleclark & @sarahelizabethjanepike were a part of the team that made a tasty variation of @ohsheglows Angela’s walnut & lentil loaf They topped their creation with @peibrewingcompany honey wheat ale battered onion rings. Amazing job ladies! #pei #canada #eastcoast #culinaryinstituteofcanada #community #goodfood #laughs #grrrlarmy #studentdriven #fridays #plantbased #vegan #vegetarian #greengoddess #boom #fridaymotivation #sofull #lovemyjob #beer #beerbattered #onionrings #liveyourbestlife #liveoutloud

[chefilona]

NOW that’s a bowl of @pei_potatoes! #pei #canada #gojarodgo #chateauxpotato #culinaryinstituteofcanada #studentdriven #taters #classicalcuisine #liveoutloud #livethedream #eastcoast #eastcoastbeastcoast #food #buzzfeast #huffpostgram #huffposttaste #cooking #cooking #yum #getitdone #bigbowl

[chefilona]

Thanks @harvest_wholesale for having the @culinaryinstituteofcanada students in as part of understanding procurement! How to get Food on the plate is essential to understand & execute! Student Driven Learning looks like this! #cicroadtrip #canada #culinaryinstituteofcanada #pei #procurement #produce #culinaryschool #food #cheflife #eat #reallife #learn #grow #coldroom #teachersofinstagram #studentdriven #studentlife

[chefilona]

Come by for the @culinaryinstituteofcanada #Vegan #BreakfastBowl tommorow! $5.25, coffee included. 7-8:30 ♥️ #canada #community #CulinaryInstituteOfCanada #eastcoast #pei #charlottetown #breakfast #yum #nomnom #culinaryschool #culinaryarts #goodeats #plantbased #plantbaseddiet #veggie #veggies #canadianchefs #food #veganfood

[chefilona]

Tutti Fruitti French Toast from @culinaryinstituteofcanada breakfast service this am! Berry cereal crusted French toast, mango-cranberry compote & toasted coconut 🥥! #yum #nomnom #frenchtoast #painperdu #breakfast #CulinaryInstituteOfCanada #culinaryschool #cooking #cookingschool #lovedoingthisstuff #lovemyjob #community #pei #eastcoast #goodeats #cheflife #chefsofinstagram #teachersofinstagram #canadianchefs #foodseductress

[chefilona]

My group E students made beautifully executed Eggs Benedict this morning. Paired with a gorgeous sunrise, this is a spectacular start to the week! @culinaryinstituteofcanada #pei #canada #cheflife #community #charlottetown #culinaryinstituteofcanada #hollandcollege #mondaymotivation #breakfast #studentdriven #culinaryschool #eggs #eggsbenedict #eggslut #nomnom #feedfeed #getsome #eater #eastcoastbeastcoast #canadianchef #instructorlife

[chefilona]

My @culinaryinstituteofcanada Group E students’ Breakfast Poutine! The love of nostalgic tater tots topped w/ maple candied sausage crumble @adl_pei & @franksredhot cheddar cheese sauce, scallions, and then topped w/ a sunny side-up egg. Delish! #mornay #mornayallday #pei #canada #canadianchef #culinaryinstituteofcanada #cheflife #community #charlottetown #eggs #cheese #breakfast #brekkie #eater #huffposttaste #eatergram #instayum #cook #studentdriven

[chefilona]

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A post shared by Chef ILona Daniel, MEd, CAE, BA, Red Seal (@chef_ilona)

Teaching in Xuchang is always so great, and the students there are so sweet! On my last day teaching there, the students wanted to express their thanks for the time we shared in class. Some brought me snacks, some wrote notes, and this young lady sang me a song. Her voice is so beautiful! Life is a beautiful experience, if you open yourself to it ♥️ #tbt #china #teachingabroad #teachersofinstagram #sing #sang #song #liveoutloud #mylifestory #life #xuchang #china #culinaryinstituteofcanada #wanderlust #joy #lastday #china🇨🇳 #class #classroom

[chefilona]

Thanks @eric.mcmurray for showing us the ins and out of making sausages out in the industry! We look forward to cooking up the sausages we made today! #studentdriven #culinaryinstituteofcanada #eastcoast #pei #butchery #sausages #oldschool #nomnom #livelovelearn #hustleandflow #bringit #getit #lovelocal #fooddaycanada #reallife #studentdriven #culinaryschool #hollandcollege #fieldtrip

[chefilona]

Today was a big day for our vegan breakfast bowls at the @culinaryinstituteofcanada! I think we have some fans of our tahini dressing ✨A great first day of service for Group E! #culinaryinstituteofcanada #pei #canada #eastcoast #community #cheflife #real #eat #breakfast #breakfastbowl #vegan #veganbreakfast #tahini #hummus #avocado #picodegallo #flaxseed #chia #chiaseeds #green #plantbased #lovemyjob #healthy #healthyfood #getupandgo #nomnom #huffpostgram #huffposttaste #buzzfeast

[chefilona]

Beet & Brandy cured salmon. @culinaryinstituteofcanada culinary student, Tom, started by skinning the salmon on Friday. He then buried said salmon in a cure of salt, sugar, dill, lemon, lime, beets & some brandy. Tom then vac-packed the salmon, and let it cure over the weekend. We used it during breakfast service as part of our Eggs Benny Monday! Tom executed this project like a boss! 💪🏽💪🏽💪🏽 #pei #canada #eastcoast #culinaryinstituteofcanada #community #cheflife #culinaryschool #canadianschool #salmon #gravlax #beetcuredsalmon #eggsbenedict #eggsbenny #studentdriven #realfood #fresh #yum #nomnom #canadianchef #lovemyjob #teachersofinstagram #chefinstructor #seafood #fish

[chefilona]

Look at this plump sea beauty! @cowsicecream @raspberrypointoysters Lucky limes are tasting so good this time of year! Thanks @james_e_power for hosting our @culinaryinstituteofcanada students today; I learn something new every visit! #pei #canada #eastcoast #culinaryinstituteofcanada #community #oysters #oceanpearl #canadianchefstraveling #canadianchef #culinaryschool #culinaryarts #cookingschool @atlanticshellfish #nomnom #nomnomnom #yum #yummy #nakedoysters #luckylime #fooddaycanada #shuckit #shuck #roadtrip