#peinice

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Chef ILona Daniel: Roasted Cabbage Steaks w/ Confit Garlic

Roasted Cabbage Steaks with Garlic Confit

Chef Ilona Daniel

Serves as many as the size of your cabbage!

Garlic Confit:

7 Heads of garlic, peeled and cloves kept whole

1 cup Vegetable oil or a combination of olive and vegetable oil

Fresh herbs (I like using thyme, rosemary, and savory)

3 bay leaves

Salt

Preheat oven to 250 degrees.

Place garlic cloves, herbs, salt and bay leaves in a baking dish that has a lid, leaving at least an inch of room at the top.

Pour in the oil to totally cover the garlic, and cover with lid.

Place in the oven and cook for at least 1 hour or until you can easily pierce the garlic with a fork.

Transfer everything to an air tight container. Store in refrigerator for up to 2 months; it definitely won’t last that long.

For the cabbage steaks:

Preheat the oven to 425f and line a baking sheet with parchment.

Slice cabbage, in a top to stem motion, in ½ - ¼” slices

Place cabbage steaks onto baking sheet in a single layer.

Brush each cabbage steak with the garlic oil, then sprinkle evenly with salt and pepper.

Roast on center rack of oven at 00 degrees for 45 - 60 minutes depending on thickness. Top w/ garlic confit and chopped parsley.

[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]

Chef ILona Daniel x Explore Summerside #WarmUpYourWinter ~ veggies!

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

When we think about ways to warm up our winter, supporting our community fam can help us promote body-mind wellness as well as to breathe life into the stories we share around the table.

I find veggies in the wintertime taste the best when they are roasted. I just love those caramelized charred bits, don’t you?!

I got my hands on some amazing veggies from the Summerside Farmer’s Market including some cabbage, parsnips and carrots. I cut the cabbage into “steaks” and seasoned them with salt, pepper, thyme, lemon juice and olive oil. I roasted the cabbage for about 40 minutes or until the edges were golden. I finished them with some roasted garlic and chopped parsley. Cabbage is super affordable, and can be a great way to bulk up a meal, and when you roast it, it is the kind of dish that you’ll keep reaching for!

My parsnips and carrots are also an easy dish to prepare. Salt, pepper, Dairy Isle butter, and B’Haven Farm honey is all you’ll need to bring warmth and excitement to the dinner table.

B’Haven Honey & Dairy Isle Butter Roasted Parsnips and Carrots Chef Ilona Daniel

•             1 1/2 lb carrots, peeled and sliced into long strips

•             1 ½ lbs parsnips, peeled and sliced into long strips                                        

•             ½ cup Dairy Isle butter, melted

•             ½ cup B’Haven Farm honey

•             salt & pepper

Heat oven to 425°F.

Stir together the butter and honey. Arrange the vegetables on two large sheet pans and brush with the olive oil/honey mixture. Season with salt & pepper.

Roast for 20 minutes, then flip using tongs. Return to the oven for another 15-25 minutes, until edges begin to caramelize and carrots are cooked through.

Brush with reserved honey/olive oil during the last few minutes of cooking. If you are feeling fancy, feel free to sprinkle smattering of fresh herbs just before serving; parsley, chives, or dill all work well.

Explore Summerside; The City by the Sea creating memorable culinary experiences!

[chefilona]

Chef ILona Daniel x Explore Summerside: #WarmUpYourWinter w/ Samuel’s Coffee Rubbed PEI Beef Ribs!

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

When we think about ways to warm up our winter, supporting our community fam can help us promote body-mind wellness as well as to breathe life into the stories we share around the table.

Meat and potatoes are an Island staple, so let’s have a little fun with something we all know and love! Owned and operated by Moyna Matheson, a sixth generation descendant of Samuel Holland, Samuel’s Coffee House has 2 locations in Summerside and proudly serves ethically sourced coffees and teas along with light artisanal fare. I picked up some medium roast Ethiopian Yirgacheffe coffee to be the cornerstone flavour profile in my spice rub for an incredible cut of PEI beef; the ribs. I serve the slow roasted PEI Beef Ribs with gorgeous vegetables from the Summerside Farmer’s Market. The cabbage wedges, carrots and parsnips are roasted with Dairy Isle butter and honey from B’Haven Farm. ADL Buttermilk & Aged Cheddar biscuits along with mashed potatoes round out this perfect weekend meal!

Samuel’s Coffee Rubbed PEI Beef Ribs Chef Ilona Daniel For the Samuel’s Coffee Rub:

·         ¼ cup medium ground medium roast Samuel’s Coffee (I like the Ethiopian bean for this)

·         ¼ cup paprika

·         2 Tbsp Granulated Garlic

·         2 Tbsp Granulated Onion

·         2 Tbsp sugar

·         2 Tbsp kosher salt

·         1 Tbsp Ground Black Pepper

·         1 Tbsp Ground Cumin

·         1 Tbsp Ground Coriander

You will need a 6 lb bone-in PEI Beef Rib

Preheat the oven on 500° F (260° C).

Lay the beef ribs on a parchment-lined baking sheet. Rub beef with a small amount of vegetable oil, then aggressively coat the beef with the spice mix; you want a lot of rub on the beef ribs. Get your hands in there! Roast in the 500° F (260° C) oven for 15 minutes, or until you have a nice sear on the ribs. Remove the beef from the oven, then turn the heat down to 300° F (150° C).

Pack up the beef in double or triple-wrapped foil parcel. You want to create something like a sleeping bag for the beef; don’t wrap it too tightly because we want a little steam to help soften the beef. Make sure the beef is completely wrapped up with no gaps for the steam to escape. Place the beef pouch on top of a baking rack and place the baking rack on top of a baking sheet to catch the drippings; roast for 4 hours.

After 4 hours, turn the heat down to 220° F (100° C) and slow roast for 2-3 more hours. The final product should be tender with a little jiggle. Thicken the drippings with a cornstarch slurry to be served as a sauce for the ribs.

Explore Summerside; The City by the Sea creating memorable culinary experiences!

[chefilona]

Chef ILona Daniel x Explore Summerside #WarmUPyourWinter

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

Owned and operated by Moyna Matheson, a sixth generation descendant of Samuel Holland, Samuel’s Coffee House has 2 locations in Summerside and proudly serves ethically sourced coffees and teas along with light artisanal fare. I picked up some medium roast Ethiopian Yirgacheffe coffee to be the cornerstone flavour profile in my spice rub!

You can use this rub on PEI Beef; my favourite is on cuts that favour low and slow cooking such as the beef rib.     

Samuel’s Coffee Spice Rub

¼ cup medium ground medium roast Samuel’s Coffee (I like the Ethiopian bean for this)

¼ cup paprika

2 Tbsp Granulated Garlic

2 Tbsp Granulated Onion

2 Tbsp sugar

2 Tbsp kosher salt

1 Tbsp Ground Black Pepper

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander

Combine all of the spices and use as desired and store in a cool dry place.