chefilona

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Chef ILona: Sesame Soba Noodle Salad

What are Soba Noodles?

Soba noodles are thin noodles made with buckwheat flour; sometimes with the addition of wheat flour. Their characteristic nutty flavour is enhanced with their dense and chewy texture.

This noodle salad is a salad that will hold up and not become mushy. The salad can stand alone or be served as a side along with a piece of grilled salmon or chicken.

We are adding the plant powerhouse, edamame to this buckwheat noodle salad base to create a nutritionally dense meal replete with a bounty of vegetables as well.

Edamame is a word used to describe immature green soybeans. Edamame has a nutty, earthy flavor to it.

Edamame is a great source of plant-based protein. It’s also an excellent source of Vitamin C, Calcium, Iron, and Folates.

You can also use edamame:

Stirred into pasta

Eaten alone with salt and pepper

Tossed in a salad

Mixed in a stir fry

Pureed into a dip

Sesame Soba Noodle Salad

Serves 4-6

1/3 cup unseasoned rice vinegar

1/3 cup vegetable oil

2 tablespoon Sriracha (hot chili sauce)

1 tablespoon toasted sesame oil

8 cups matchstick-size pieces mixed vegetables (such as carrots, radishes, beans, cucumbers, and bell peppers; about 1 1/4 pounds)

Kosher salt, freshly ground pepper

1 cup frozen edamame beans, shelled and thawed

8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles, cooked according to package directions

1 cup (loosely packed) cilantro leaves including the tender stems

3 scallions, thinly sliced

1 tablespoon black or white sesame seeds

Whisk first four ingredients in a large bowl. Add vegetables to the dressing; toss to coat. Season with salt and pepper.

Top the vegetables with 1 cup of thawed edamame beans.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables and edamame.

Add cilantro and scallions; season to taste with salt and pepper.

Sprinkle sesame seeds over and serve.

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CHEF ILONA: WHIPPED COTTAGE CHEESE W/ ASPARAGUS PESTO & ALEPPO PEPPER

"Leap into Spring with Whipped Cottage Cheese and Asparagus Pesto" ~Chef Ilona

While many Canadians reach for yogurt over cottage cheese when in the dairy case, but when it comes to nutritional value, cottage cheese may just be the superior cultured dairy product. According to Health Canada, roughly one half-cup serving of 2% cottage cheese contains 90 calories, 12 grams of protein, 5 grams of carbohydrates, and 2.5 grams of fat. Additionally, cottage cheese is an excellent source of calcium, which plays an important role in maintaining bone health. If the nutritional statistics on cottage cheese isn’t enough of a motivator to include more cottage cheese into your diet, I find its inherent versatility highly engaging. Cottage cheese is suitable for both sweet and savoury preparations.

As of late, I have become a fanatic of whipping the cottage cheese for about 45 seconds using an immersion/stick blender. I use the whipped cottage cheese as the base for various toppings and for spring, charred asparagus pesto is going to be my go-to. The traditional version of pesto is made with a glut of fresh basil, pine nuts, parmesan cheese and olive oil. In my iteration of the herbaceous, verdant sauce, I use roasted asparagus, a splash of lemon juice, pistachios, parsley, tarragon, parmesan cheese and olive oil. The resulting flavour is very fresh while still have enough depth of flavour to carry throughout the cottage cheese base.

I live to garnish my springtime platter with some of the reserved tips of roasted asparagus, Aleppo chili flakes, additional Parmesan, olive oil, and parsley, but feel free to use your own creative license to garnish or not garnish at your own discretion. I live to serve assorted vegetables including the first of the radishes of the season, cucumbers, and crostini.

Whipped Cottage Cheese and Asparagus Pesto Chef Ilona Daniel Serves 4-6

For the whipped cottage cheese:

2 cups cottage cheese 2 Tbsp olive oil

Using an immersion blender or a food processor, whip ingredients together until smooth, about 1 minute. Taste and season with salt as desired.

For the asparagus pesto: 2 bunches asparagus, trimmed 3 Tbsp olive oil 2 garlic cloves, crushed ¼ cup pistachios

½ cup parsley 2-3 sprigs tarragon, de-stemmed ½ cup parmesan, grated 1 tbsp fresh lemon juice ½ cup olive oil Set oven to high broil.

Toss asparagus with olive oil and sprinkle with a bit of salt and pepper to taste. Place asparagus on a cookie sheet and broil until the asparagus is lightly charred. Allow to cool before moving the next step. Place the asparagus, garlic, pistachio, parsley, tarragon, parmesan, and lemon juice in a food processor. Process until finely chopped. With the motor running, gradually pour in the olive oil and process until the mixture is combined. Season well with salt and pepper to your preference. Spread the cottage cheese over a serving platter, and dollop with pesto. Sprinkle with additional herbs, chili flakes, parmesan or lemon zest according to your own whim. Drizzle with olive oil. Serve with crackers or crostini, and assorted veggies for dipping.

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CHEF ILONA: Field Berry Pavlova Roll

So what exactly is pavlova anyways? Traditionally speaking it is a spherical meringue based dessert originating in either New Zealand or Australia (depends on who you ask). The dessert is named after Russian ballet dancer, Anna Pavlova.

The baked meringue is typically filled with chantilly cream and passionfruit- Passionfruit is as common as an apple or a strawberry is for us here in Canada.

My adaptation for this pavlova is to turn it into a roll and use field berries instead of the standard passionfruit. I think this makes for a perfectly light, and well-suited dessert for Easter or any springtime-early summer meal.

Pro-tip: Let your egg whites come to room temperature. Room temperature egg whites captures the most air for the loftiest meringue on the go!

So what exactly is pavlova anyways? Traditionally speaking it is a spherical merigue based dessert originating in either New Zealand or Australia (depends on who you ask). The dessert is named after Russian ballet dancer, Anna Pavlova.

The baked meringue is typically filled with chantilly cream and passionfruit- Passionfruit is as common as an apple or a strawberry is for us here in Canada. My adaptation for this pavlova is to turn it into a roll and use field berries instead of the standard passionfruit. I think this makes for a perfectly light, and well-suited dessert for Easter or any springtime-early summer meal.

Pro-tip: Let your egg whites come to room temperature. Room temperature egg whites captures the most air for the loftiest meringue on the go!

Summer Berry Pavlova Roll Serves 4-6 Created by Chef Ilona Daniel

Meringue Roll:

• 2 tsp corn starch • 2 tsp vanilla extract • 2 tsp white wine vinegar • 6 large egg whites • 1 cup sugar

Filling:

• 1 cup whipping cream • 2 packages whipping cream stabilizer (optional) • ¼ cup sugar • ½ cup fresh raspberries or your favourite berry in season • ½ cup chopped dried strawberries • Icing sugar for dusting

Line an 11″x16″ jelly roll tray (Swiss roll tin) with the baking paper. Preheat the oven to 325F/160C.

Mix the cornstarch, vanilla and vinegar together in a small bowl, until smooth; set aside.

Whisk the egg whites in a clean, dry bowl until stiff, and then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely incorporated.

Spoon the egg white mixture into the prepared tray and smooth out using an offset spatula. Bake for 25 minutes or until it is lightly golden.

Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner’s sugar and turn out the meringue onto the paper.

Next, peel away the lining paper and place a new piece of baking paper on top, then roll the meringue, starting from the short side, using the towel as an aide; cool.

Whip the cream until stiff peaks form.

When the meringue is cool, unroll it, and remove the top paper; spread the whipped cream over the entire layer. Top with dried strawberries and re-roll the dessert, placing the seam side down.

Dust generously with confectioner’s sugar.

Move to a serving platter and use a serrated knife to cut into slices. Top with additional whipping cream and slice berries.

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CHEF ILONA: Iberian Mussels with Chorizo and White Wine

The Iberian Peninsula is a mountainous region that's most associated with the countries of Spain and Portugal.

When we talk about the flavours of the Iberian peninsula, what are we talking about? The most basic ingredients include eggs, beans, rice, cheese, pork, beef, seafood and a wide range of vegetables.

Chorizo (Spanish) or chouriço (Portuguese) is a pork sausage flavored with paprika that is smoked, often over hickory. The sausage is a flavorful ingredient in egg or bean dishes, soups, casseroles and sandwiches.

Because of the thousands of miles of coastlines in the peninsula, fish and seafood are a very important part of the local cuisines.

Iberian Mussels with Chorizo and White Wine

Chef ILona Daniel

Serves 4

5 lbs mussels

3 tbsp olive oil

1 large onion, finely chopped

4 cloves garlic, chopped

200g chorizo, skin removed and sliced

1 Tbsp paprika

3 Tbsp tomato paste

½ cup roasted red pepper, chopped

2 cups dry white wine

3 tbsp chopped fresh flatleaf parsley, plus extra sprigs, to garnish

Clean the mussels well, scrubbing the shells and removing the beards. Throw away any which are broken or don’t close when tapped on the side of the sink.

Heat the olive oil in a large pan, add the chopped onion and sauté for 2-3 minutes, until slightly softened. Add the chorizo and cook for a further 2 minutes. Add the garlic and chorizo and cook for another 3 minutes. Stir in tomato paste and paprika and continue to cook for two minutes. Add in the mussels and the wine and season with a pich of salt and black pepper. With a simmering sauce, cover the pan and allow the mussels to cook for 8 minutes or until the mussels completely open.

Throw away any mussels that haven’t opened. Garnish the mussels with chopped parsley and serve immediately.

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CHEF ILONA: REVITALIZING GINGER CHICKEN NOODLE BOWL!

Ingredients that instantly remind me of sunshine and brightness are ones I often reach for in the darkest and shortest of days. Ginger and turmeric are at the top of my pure sunshine ingredients. The dazzling, indelible colour of turmeric conjures up memories of canola fields and a warm breeze blowing through my hair. Ginger brings vitality and vibrance to the tastebuds in such a singularly special way. Ginger is versatile, sliding easily into the role of sweet or savoury applications. 

Ginger is a rhizome which means its root system grows and spreads across rather than vertically. These rhizomes of ginger are known as hands which is why you might sometimes hear the quantity of ginger needed for a recipe as “thumb-sized”. 

Gingerol, the essential oil which gives ginger its unique aroma and flavour also has powerful anti-inflammatory and antioxidant effects which can help reduce nausea symptoms. 

Additionally, ginger can soothe an upset stomach and can aid in more rapid digestion. Sometimes, if I’ve had a rich meal, I will slice a few thin slices of ginger, pop them into a mug, pour boiling water over them and sip like tea; it works like a charm. 

Ginger was one of the first spices to have been exported from Asia. It made its way to Europe along with the rise of the spice trade and was used intensively by ancient Greeks and Romans as both medicine and flavouring. 

The soup recipe I am sharing with you today is very approachable for a weekday meal. If you buy grocery store roasted chicken, the leftovers work well in this soup. If you want to make this soup plant-based, swap the chicken for some tofu sheets called yuba and some enoki mushrooms. 

The pancit canton noodles are also a brilliant yellow which really sends that sunshine impact into overdrive. It is not entirely necessary to use the pancit canton noodles, you can use whatever you have on hand. I just adore the bright yellow noodles in the creamy golden broth. The fresh squeeze of lime and fresh cilantro are a must in my books. This soup is not suitable for freezing. 

Revitalizing Ginger-Chicken Soup 

Created by Chef Ilona Daniel 

Serves 4 

2 garlic cloves thinly sliced 

2 Tbsp grated fresh ginger (fresh ginger is so important in this recipe) 

1/4 teaspoon turmeric 

4 Tbsp vegetable oil 

4 cups Chicken Stock  

1 can coconut milk 

1 cup shredded cooked chicken 

1 cup creamed corn (I use one of the smaller cans of creamed corn) 

2 Tbsp Sriracha sauce for serving if desired. 

Chopped fresh cilantro, thinly sliced green onion, and lemon wedges for serving 

1 package (227g) Canton (Pancit Canton) noodles, cooked according to package instructions 

In a stock pot, heat the oil to medium-high heat; quickly sauté the ginger, turmeric and garlic for about 20 seconds. Immediately pour in stock, coconut milk, and creamed corn. Simmer the soup for 15 minutes. Stir in noodles, shredded chicken, and heat through. 

Serve with green onion, cilantro and lime.  

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CHEF ILONA: TEMPURA CHICKEN PARMESAN SLIDERS

Chicken tempura is a Japanese dish that involves coating chicken pieces in a light, crispy batter and then deep-frying them until they are golden brown and cooked through. Tempura batter typically consists of flour, water, and sometimes eggs or other seasonings. The batter is mixed to a thin consistency and the chicken pieces are dipped in it before being fried in hot oil. The result is chicken with a crunchy exterior and tender interior.

Chicken tempura is often served with dipping sauces such as soy sauce or tempura dipping sauce, but today, my plan is to bring together the superior Japanese batter, with Italian flavours for a laid back romantic meal- Tempura Chicken Parmesan Sliders.

TEMPURA CHICKEN PARMESAN

CHEF ILONA DANIEL

SERVES 2-4

1 lb chicken breast, sliced into thin strips seasoned with salt and pepper

Batter:

3/4 cup all purpose flour

1/4 cup cornstarch

1/4 teaspoon baking soda 

1 large egg, whisked

1 cup soda water 

In a bowl, mix together the dry ingredients. Make a well in the center and stir in egg and soda water.

Heat oil in small to medium pot to 340-350F

Keep the batter sitting in a bowl resting in a bowl filled with ice.

Dip the strips of chicken in to the batter and allow excess batter to drip off.

Fry the chicken in batches fro 3-5 minutes or until golden brown and chicken is cooked through.

I like to arrange the chicken on a board with garlic butter toasted slider buns, fresh mozzerella, a batch of Marcella Hazan's tomato sauce, and crunchy vegetables as a BYO chicken parm slider situation.

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CHEF ILONA: INSTANT POT FUDGY BROWNIES

Instant Pot brownies are incredibly easy to make, and yields a blissful balance between the texture of cake and fudge. They're everything you want a brownie to be!

Baking in an Instant Pot is a great trick to keep in mind when it's mid-summer and the last thing you want to do is heat up the kitchen. It's also foolproof because of the consistent temperature during baking and inherent humidity within the chamber protects the texture.

Instant Pot Fudgy Brownies

Ingredients:

2 large eggs

1 cup (250 ml) granulated white sugar 1⁄2 cup (125 ml) canola or vegetable oil 2/3 cup (157 ml) cocoa powder

1 Tbsp (15 ml) vanilla extract

1⁄4 tsp (1 ml) salt

1⁄2 cup (125 ml) all-purpose flour

1⁄2 cup (125 ml) chopped nuts (optional) Cooking spray

Directions:

1. Place Instant Pot rack in bottom of inner liner and add 2 cups water.

2. Line a 7-inch (18-cm) round cake pan with parchment paper and spray with cooking spray.

3. Add eggs and sugar to medium-sized bowl. Beat until smooth (about 3 minutes).

4. Add oil, cocoa powder, vanilla, and salt to egg mixture. Beat on low until well combined (about 1 minute).

5. Add flour to mixing bowl about 1/8 cup at a time, mixing in between, until well combined. 6. Add nuts and fold into batter with a spatula.

7. Pour brownie batter into to the prepared baking dish.

8. Lower baking dish into Instant Pot using a foil sling. Secure lid and set valve to sealing.

9. Cook on high pressure for 24 minutes. Use the quick-release pressure method. Once the pressure is fully released, carefully remove lid.

10. Using foil sling, lift the baking dish out of the Instant Pot. Set pan aside and allow brownies to cool for 10 minutes.

11. Cut brownies into wedges and serve.

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CHEF ILONA: Hearty Squash Fishcakes

Canned tuna has become a pantry essential, but in the last 40 years has declined in its consumption due to health and environmental concerns. I grew up as a first generation Canadian to parents who grew up in landlocked countries where seafood of any kind was a rarity and as such was not something we often ate at home except for tinned tuna. Its delicate pale flesh and not overtly fishy flavour combined with an affordable price tag became a regular in the meal rotation.

With concerns over to our personal and environmental health as it relates to tuna consumption, here are some things to contemplate when buying tinned tuna:

When you are looking to buy a sustainably caught product that is lower in mercury, it is imperative that you take a good read of the labels and do a little research ahead of time. Some tuna species are riskier for consumers than others. Albacore can contain three times more mercury than skipjack because albacore are big predators, capable of growing up to 1.4 meters. Typically, it is reasonable to assume the bigger and longer-lived a predatory fish is, the more mercury it tends to have accumulated in its flesh.

As for sustainability, I have found that the Marine Stewardship Council is an excellent resource to refer to when looking to purchase seafood of any variety. Tunas range widely across the ocean, travelling thousands of kilometers during migrations. The tuna’s diets consist of fish, cephalopods, and crustaceans. Tuna fish require 25% of their body weight in food daily to maintain their energy requirements.

Hearty Squash Fishcakes

Chef ILona Daniel

Makes 16 fishcakes

1 ¾ cups canned pumpkin puree

3 x 5 ounce cans msc/sustainably caught tuna, drained

4 green onions sliced

½ corn kernels

½ cup carrot, grated

3 Tbsp cilantro, chopped

3 eggs

1 lime, juiced

1 tsp each cumin, paprika, Old Bay Seasoning, paprika, ground coriander & onion powder

2 ½ cup fresh breadcrumbs

Preheat the oven to 400F.

Mix all of the ingredients together in a bowl.

Using a large spring loaded ice cream scoop, portion and shape the mixture into flat patties onto a parchment lined cookie sheet that has been brushed with vegetable oil. Drizzle the top of the fish cakes with a little bit more vegetable oil or a little bit of melted butter for an extra flavour boost.

Bake at 400 for 15 minutes and then take the cookie sheet out of the oven, flip the cakes over and cook for an additional 10- 15 minutes. Both sides should be golden brown and crispy.

I like to make sliders/burgers with tuna cakes. I pop them onto buns with sriracha mayo, tomato, lettuce, red onion and avocado. Soup, salad, or oven fries make great side dish options for the tuna burgers.

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CHEF ILONA: PANETTONE BREAKFAST BAKE

"Christmas morning should be a low effort meal-time; it’s the perfect day to savour a hot drink and the twinkling lights on the tree."

Several years ago, I was visiting the homestead for the holidays which meant I got to enjoy watching my mom putter around the kitchen cooking up all of our most favourite foods.

My dad has a penchant for the Italian Christmas bread, Panettone, and there is almost always one on the counter for the entire month of December.

Panettone is a sweet Christmas bread which has its origins in Milan. This rich dough is studded with citron, raisins, and other candied fruits. It is baked in a cylindrical shape and has a domed top. In some ways I can see a bit of a flavour profile similarity with Easter’s hot cross buns, but Panettone is much fluffier. Now from time to time, the Panettone gets a little stale or dries out a bit, and this particular year I was there for such a situation. My mom decided to use the bread for French toast. It tasted amazing, but I was still thinking there had to be an even easier way to make this French Toast, so mom didn’t have to stay at the stove. We decided to make a bake out of it, and it worked like a charm.

It is the kind of dish that is a hybrid of bread pudding and French toast. I started adding in eggnog in the last couple of years and it is even more festive. If you are so inclined, I recommend a jigger of rum mixed in with the eggnog base; it is so at home in this mélange.

This can be made and ahead the night before, or when you are ready to eat it.

Eggnog and Panettone French Toast Bake

Created by Chef Ilona Daniel

1 loaf all-butter panettone bread 7 large eggs 1 1/4 cups eggnog 1 Tbsp vanilla extract Zest of 1 orange 2 tsp cinnamon ½ tsp nutmeg ¼ cup brown sugar Icing sugar and Syrup for serving if desired.

Slice the panettone into slices that would fit into your toaster and tile them into a buttered casserole dish.

Gently whisk the remaining ingredients together and pour over the bread.

Cover and place in the fridge overnight so it will ready for baking in the morning or place into a pre-heated 375f oven.

Bake for 30 minutes and serve with syrup and powdered sugar if desired.

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CHEF ILONA: The secrets to the best chocolate chip cookies ever!

Chocolate is a versatile ingredient that can be used in a wide range of dishes, both sweet and savoury.

"Our love for chocolate varies from person to person, and is a cherished indulgence because of its taste, texture, cultural significance, and personal associations."

From childhood to adulthood, we always find a way to come back to the classic comfort that chocolate inherently is.

Secrets to softer cookies

One of the keys to a tender chocolate chip cookie is our choice in sugars. Sugar is hydroscopic. In simple terms this means that sugar has a property of attracting and absorbing moisture from the surrounding environment. I have used a combination of both white and brown sugar. Brown sugar is more hygroscopic than white sugar primarily due to its higher molasses content, making it an essential component of the best chocolate chip cookie.

Cocoa Butter Percentages

Cocoa butter percentages in chocolate indicate the proportion of cocoa butter in the overall composition of the chocolate. Higher percentages generally correspond to higher-quality chocolate with richer flavors and smoother textures. For example, a chocolate bar labeled as "70% cocoa" means that 70% of the chocolate bar's weight is derived from cocoa products, including both cocoa butter and cocoa solids. The remaining 30% may include sugar, milk solids (if it's milk chocolate), and other ingredients.

White Chocolate

White chocolate is made primarily from cocoa butter, sugar, and milk solids. Unlike dark or milk chocolate, white chocolate does not contain cocoa solids, which are responsible for the brown color and characteristic flavor of chocolate.

The cocoa butter provides the creamy and smooth texture of white chocolate. Sugar is added to sweeten the chocolate, giving it a pleasant taste.

Best Ever Chocolate Chip Cookies

Makes 1 dozen cookies

½ cup butter, melted ½ cup white sugar ¼ cup packed light brown sugar 1 Tablespoon vanilla 1 egg 1 ½ cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon salt ½ cup semi-sweet chocolate chips ½ cup 75% dark chocolate chunks (I just smash up a chocolate bar)

Preheat the oven to 350 degrees.

Microwave the butter for about 30-40 seconds to just barely melt it. (It shouldn’t be hot)

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy.

Add the vanilla and the egg; beat on low speed until just incorporated; about 10 seconds. (Extended beating of the egg will make the cookies tough)

Add the flour, baking soda, and salt. Mix until crumbles form. Add the chocolate chips and incorporate either with your paddle whisk if using stand mixer or use your hands if using electric beaters.

Scoop the dough into 12 large balls and place on a parchment-lined cookie sheet. Refrigerate the cookies for 1-2 hours.

Bake for 10-12 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. You will know the cookies are done when the bottom of the cookies are just becoming golden across the entire surface, and the top is gently puffed and pale.

It is a must to cool the cookies on the tray for 30 minutes. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

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[chefilona]

CHEF ILONA: BLUEBERRY CLAFOUTIS

Instead of the usual French Toast or pancake, try something different while classic for brunch or breakfast; clafoutis. This French dish might sound unreachably fancy, but a clafoutis doesn't require any special ingredients—you probably have all of them in your kitchen.

Clafoutis (pronounced klah-foo-tee) is a classic French dessert that originates from the Limousin region of France and dates back many centuries.

Its name comes from the Occitan dialect word "claufoti," which means "to fill." The dish was originally created as a simple, rustic, and frugal dessert. Its simplicity makes it perfect for a hurried brunch by baking fresh fruit, typically cherries, in it’s iconic sweet, pancake-like batter. The result is a custardy, flan-like texture with a slight crispy edge.

From a technical and culinary perspective, there are several important aspects to consider when making a clafoutis:

Fruit Selection: Choose fresh, ripe fruit for your clafoutis. Traditionally, cherries are used, but you can opt for other fruits like cherries, mango, roasted apples or pears, or even peaches.

Batter Consistency: The batter should be smooth and slightly thick but still pourable. Whisking the wet ingredients into the dry ingredients gradually helps to achieve this. The right batter consistency is crucial for the custardy texture of the clafoutis.

Baking Dish: Use a buttered baking dish or tart pan to prevent sticking and for easy removal of the clafoutis.

A blueberry clafoutis is a delightful variation of the classic French dessert and makes use of berries natural to the Maritime area.

The blueberries will release their juices as they bake, creating a delicious contrast between the sweet and slightly tart berries and the custardy clafoutis. Blueberry clafoutis is a perfect dessert for showcasing the vibrant flavor of fresh blueberries.

Julia Child, who famously brought French Cuisine into the homes of North America was deeply fond of clafouti. To elevate the clafouti experience with your guests, you would be remiss if you didn’t share her famous quote related to the dish: "A party without cake is just a meeting. A meeting without clafoutis is just a meeting."

Blueberry Clafouti

Chef Ilona Daniel

Serves 4

2 cups fresh blueberries (or fruit of your preference)

½ cup all-purpose flour

½ cup sugar

¼ tsp salt

1 cup whipping cream

3 large eggs

2 Tbsp butter, melted, plus more for greasing dish

1 Tbsp vanilla extract

Pinch of nutmeg

1 Tbsp icing sugar

Preheat oven to 375°F. Butter a 9-inch square baking dish or cast-iron skillet (which is my preference). Sprinkle blueberries evenly over bottom.

Whisk together flour, nutmeg, sugar, and salt in a bowl. Whisk in cream, eggs, melted butter, and vanilla until completely smooth; for best results, use a stick/immersion blender. Let batter stand 5 minutes. Slowly pour batter evenly over blueberries.

Bake in preheated oven until clafoutis is golden brown and set in center, 25 to 30 minutes. Let stand 10 minutes. Sprinkle with icing sugar just before serving.

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[chefilona]

CHEF ILONA: CURRY CHICKEN CHILI

Masala Twist on a Western Frontier Classic 

"Curry Chicken Chili an easy to prepare one-pot meal that can feed a crowd!"

When it comes to COOLER weather comfort food, a slow cooked, savoury and deeply rich pot of chili is one of my favourites. Some of the first mentions of the Chili con carne approaching what we know today begins appearing in the latter part of the 1800s in pamphlets describing the food of San Antonio. As people began to travel to the Western frontier of the United States and back to the East, chili began to travel with them. It was an affordable dish that stretched animal protein with the addition of beans and a richly spiced tomato sauce. Though it was a food of the working class, the earthy spices and chilies appealed to all classes and was famously enjoyed in the open air in San Antonio’s Military Plaza. 

In a few centuries, chili has become a family favourite around the world. My twist on the traditional chili con carne stays true to the classical component of meat and legumes, tomato sauce, deep earthy spices, and aromatic vegetables. For the flavour profile, I went to the Indian pantry. Garam masala is the dry spice base for the chili. Masala is defined as a blend of spices, which means that there are many variations in this blend of dry spices. Quite often when garam masala is used as the descriptor of a particular blend, it is most often a warm, deeply fragrant combination of spices including cloves, cumin, black peppercorn, coriander, and cinnamon.  

This chili is finished with whipping cream to give the chili a rich finish, but coconut milk can be substituted. Ground chicken is used in this Indian twist on the Tex-Mex classic, but feel free to use a plant-based ground substitute as well.  

Curry Chicken Chili  

Chef Ilona Daniel  

Serves 6-8  

3 Tbsp vegetable oil or ghee  

2 lbs ground chicken  

1 cup onion, small dice  

½ cup celery, small dice  

½ cup carrot, small dice  

1 Tbsp finely chopped garlic  

1 Tbsp grated fresh ginger  

3 tablespoons mild curry paste, divided  

1 Tbsp garam masala  

2 teaspoons salt  

1 container (900ml) no-salt chicken broth  

1 red bell pepper, small dice  

2 cans (540 ml) chickpeas, drained &rinsed  

1 can crushed tomatoes  

1 cup whipping cream  

Chopped cilantro, rice, or warm naan for serving.  

Instructions  

Heat oil or ghee in large saucepan over medium-high heat. Add ground chicken, onions, carrots, and celery; cook 5 to 7 minutes or until the chicken is crumbled and no longer pink, and the onions become translucent; stirring occasionally.   

Stir in ginger, curry paste, garam masala and garlic and continue to cook the mixture over medium heat for 5 minutes  

Stir in broth, red bell pepper, crushed tomatoes, and chickpeas. Bring to a boil, and then simmer over medium-low heat for 40 minutes. If the mixture is too thick, stir in a ½ cup of water to thin out. Once the chilli has thickened and the flavours have come together, stir in cream, and add additional salt if you feel it needs the seasoning.  

Serve chilli in bowls topped with chopped cilantro and naan bread, or scoop chilli over some basmati rice.  

#pei #chefilona #canadianchef #eastcoast #eater #cbcpei #chefsofinstagram #yum #explorecanada #foodwriter #recipedeveloper #recipeoftheday #homecooking #bigbatchrecipe #chili con carne #curry recipe

[chefilona]

CHEF ILONA: JEYUK BOKKEUM

Stir frying the Bokkeum way

Exploring the cooking techniques found in Korean cuisine

What is bokkeum? It is the Korean method to cook food or food ingredients with little or a small amount of liquid by stir-frying over heat.

Origins

The origins of jeyuk (jeyuk is the Korean word for pork) bokkeum can be traced back to the Joseon Dynasty in Korea, which lasted from the late 14th century to the late 19th century. During this time, meat dishes were relatively rare in Korea due to Confucian dietary restrictions that encouraged vegetarianism. However, pork was more commonly consumed in Korea than other meats because pigs were easy to raise and provided a reliable source of protein.

The modern version of jeyuk bokkeum, as we know it today, likely began to take shape during the 20th century. With the introduction of chili peppers and other new ingredients, Korean cuisine started to evolve, incorporating spicier and more flavorful elements into traditional dishes.

All about that spice

Jeyuk bokkeum is usually made with a combination of gochujang and gochugaru.

Gochugaru is a coarsely ground Korean chili powder similar to crushed red pepper flakes in texture, traditionally made from sun-dried peppers without the seeds.

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It’s primary constituents are gochugaru, glutinous rice, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

Though the application of chilies in this dish comes two-fold, yet the dish isn’t nearly as spicy as you might think. And of course, you can always adjust the heat level to your taste. You can omit gochugaru if you like it less spicy or add more to make it spicier.

Why marinating matters

The technique of marinating meat in Korean cuisine, known as "bulgogi," dates back centuries. The term "bulgogi" means "fire meat," and it originally referred to beef dishes. Over time, this marinating and grilling technique was adapted for various meats, including pork, leading to the creation of “jeyuk bokkeum."

Jeyuk bokkeum gained popularity in South Korea as a delicious and affordable street food option. It's known for its spicy and savory flavors, making it a favorite among many Koreans. It can be found in restaurants and homes throughout South Korea

This dish can be served in ssam, lettuce wraps alongside other dishes, or it can be enjoyed with rice and some additional vegetables. If you happen to have some kimchi, this would be a great accoutrement to enjoy with the pork.

The dish's history reflects the adaptability and creativity of Korean cuisine, where traditional ingredients and techniques are combined with new flavors and ingredients to create delicious and distinctive dishes like jeyuk bokkeum.

Jeyuk Bokkeum

Adapted

Serves 6

1 ½ pound pork loin (pork belly is traditional- if you use belly increase cooking time to 12-15 minutes) cut into bite size pieces (1/8 inch thick)

¼ cup gochujang

2 tablespoon soy sauce

1 tablespoon dark soy sauce

2 tablespoons brown sugar

2 tablespoons gochugaru

½ teaspoon ground black pepper

1 tablespoon toasted sesame oil

5 garlic cloves, minced

1 tablespoon ginger, minced

1 medium size onion, sliced

4 green onions, sliced

1 teaspoon toasted sesame seeds

Add all the marinade ingredients into a bowl with the pork along with the onions and green onions.

Mix everything together until fully combined.

Marinate the pork in the fridge for at least 30 minutes, but overnight is best.

To cook, heat a heavy bottomed pan, or preferable in a large cast-iron skillet, cook the marinated pork (in 2 batches if you have a small pan).

Fight the temptation to start moving the meat around in the pan the moment is touches it. It is important to allow the pork to sear and become caramelized. Leave it for 30 seconds and stir. Repeat the process until the pork is cooked.

#pei #chefilona #eastcoast #canadianchef #eater #cbcpei #chefsofinstagram #yum #explorecanada #foodwriter #koreanfood #jeyukbokkeum #gochugaru #gochujang

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CHEF ILONA: BACON WRAPPED PEI POTATOES W/ MAPLE-SCALLION DRIZZLE & BEER-CHEDDAR DIP

#pei #chefilona #canadianchef #eastcoast #cbcpei #eater #chefsofinstagram #yum #explorecanada #foodwriter #PEIPOTATOES #bacon #beer #cheese #cheesedip

[chefilona]

CHEF ILONA: NO FUSS BLUEBERRY LEMON LOAF W/ LEMON GLAZE

I don’t often think about the ice age when I think about PEI blueberries. Yet, surprisingly, the history of this anthocyanin packed fruit stretches back as far as ten thousand years in Atlantic Canada. Blueberries are in fact one of the few fruit varieties which are actually native to North America. Blueberries are prized for the tart, yet sweet flavour that taste wonderful in the ever popular crumbles, pies and smoothies.

Baking: “It’s way too complicated”. “It’s way too specific”. “I am not going to even attempt it”.

These are just some of the phrases I often hear whenever I mention that I baked something or plan to bake something. Now while I shall concede making croissants from scratch is not for the faint of heart, I want to show you that baking from scratch CAN indeed be easy and far more affordable than buying a mix or the premade goodies.

One of the biggest hurdles comes with the perception that you need a lot of equipment; this is simply not the case. Just think of the fancies that were being prepared in the kitchens of Queen Victoria or that of Catherine de Medici.

We can make great cakes with a little bit of our own elbow grease, a spoon or spatula and a couple of bowls.

What I love about this blueberry loaf is that there is zero creaming or whipping. Essentially, you mix the wet ingredients together in one bowl, and then mix the dry ingredients together into a large bowl. Then, you pour the wet ingredients into the bowl with the dry ingredients and gently stir to combine.

Then pour half of the batter into a parchment-lined pan and spread evenly. Next, sprinkle the blueberries over the batter, and then lastly cover with remaining batter. It really is that easy. I’ve also included a lemon glaze which requires you to stir together milk, lemon zest, and icing sugar which then gets drizzled over the loaf.

If you’re looking to build you baking bravery, this is the way to get there~!

No Fuss Fancy Blueberry Loaf with Lemon Glaze

Chef Ilona Daniel

Serves 12

For the loaf:

•              1 ½ cups all-purpose flour

•              ¾ cup granulated sugar

•              ½ teaspoon salt

•              2 teaspoons baking powder

•              1/3 cup vegetable oil

•              2 large eggs

•              ¾ cups ADL LACTOSE FREE milk (I’m using whole milk, but you can use 2%)

•              1 tablespoon vanilla extract

•              1 generous cup fresh blueberries or 1 cup frozen blueberries

For the lemon glaze:

•              4 tablespoons ADL LACTOSE FREE MILK

•              Zest of one lemon

•              1 ½ cups icing sugar

Instructions

Preheat oven to 350º F.

Line a deep 9x9 loaf/casserole dish with parchment paper.

In a large bowl whisk flour, sugar, baking powder and salt,

In a bowl, add vegetable oil, egg, vanilla, and ADL LACTOSE FREE milk; stir to combine.

Add milk mixture to the bowl with flour and sugar then use a fork to combine.

Pour the liquid mixture into the bowl with the dry ingredients and stir until the mixture is just combined.

Do not over mix or your finished product will be tough and unpleasant.

Pour half of the batter into the prepared pan and spread everything evenly.

Sprinkle the blueberries over the batter and top with the remaining batter and spread the batter evenly so the blueberries are covered.

Bake for 45 minutes or until a toothpick comes out clean when inserted into the middle of the cake.

While the loaf is baking prepare the lemon glaze: Sift 1½ cups powdered sugar into a medium bowl to remove any lumps. Slowly whisk in 2 Tbsp. milk and once desired consistency is reached, stir in lemon zest.

Once the cake is cooled, drizzle with glaze.

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[chefilona]

CHEF ILONA: Getting squashed!

When I was growing up, the pumpkin was always a popular ingredient in my home. My father who is of Armenian heritage loved eating not only the pumpkin flesh but relished coaxing the pumpkin seed from its shell after they were freshly roasted. Eating seeds in this way is ubiquitous in Middle Eastern culture and preparing squash in the fall was a favourite childhood memory of mine.

There is a myriad of varieties under the autumn squash umbrella and a plethora of unique species within each subset of varietals that would add seasonal flair to your table. Butternut squash is certainly one of the most readily available of the autumn squash, but I urge you to head out to the farmer’s market nearest you, or pop over to the many pumpkin patches that dot Atlantic Canada to try something different.

I recently went to a farm market in Summerside and learned a lot about different varieties of squash and I even got to try some varieties that I had never heard of before.  For the recipe I am sharing with you today, I picked up two smaller varieties of the Hubbard squash, Winter Sweet and Ambercup, and a white acorn squash. To make my double stuffed fall squash it really doesn’t matter which variety you choose, I personally prefer the smaller sizes because they are quicker to prepare and easier to serve.

You can play with the filling to suit your taste preferences. I used kale, but spinach, dandelion greens or Swiss chard would be equally delicious substitutions. I also opted to add cheese curds into the mix because they are like little nuggets of lactic joy, but feel free to use any cheese you like. If you want to enhance the sweetness profile, a ¼ cup of maple syrup or dried cranberries would work well with the flavour profile. If you want to make the stuffed squash a showstopper, consider garnishing with some pumpkin seeds, chopped pistachios, and pomegranate arils.

Double Stuffed Autumn Squash

Created by Chef Ilona Daniel

Serves 4-6

2 butternut squash or 4 smaller squash like Hubbard Burgess Buttercup, Acorn, or Sunshine Kabocha, halved and seeded

1 bunch kale, roughly 2 cups chopped leaves only

5 cloves garlic

 ¼ cup butter

1 cup cheddar, grated

1 cup cheese curds

1 cup plain sour cream

½ tsp nutmeg

3 tsp summer savory

Freshly ground salt and pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place your squash halves cut side up and drizzle the flesh with olive oil then season with salt and pepper, rub the flesh evenly. Bake for 40-50 minutes or until squash is fork tender.

While the squash is roasting, sauté the chopped kale with the garlic, summer savory and butter until the kale just begins to wilt.

Once the squash is cooked, scoop out the flesh into a bowl, being careful not to pierce the skin.

In the bowl with the squash flesh, add in the cooked kale, half of the cheddar cheese, sour cream, nutmeg, summer savory, and salt and pepper to taste.  Mix everything together with a fork until creamy then add the squash mixture back into the about halfway, then sprinkle with cheese curds and top with more of the squash mixture. Sprinkle cheddar cheese over the top of the stuffed squash. Bake for another 15 minutes at 400F or until the cheddar on the top is melted and bubbling.

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[chefilona]

CHEF ILONA: Zucchini-Flax Fritters and Beet Sandwich

Green your lunch with this Zucchini-Flax Fritters and Beet Sandwich. Packed with chickpeas, flaxseeds, zucchini and spices, these fritters are a sandwich maker!

With the use of a flax "egg", these zucchini cakes are plant-based and become suitable for freezing. Flax eggs are a mixture of flaxseed meal (ground flaxseeds) and hot water. The flaxseed meal absorbs the water and becomes gelatinous, similar to an egg white. These are a great vegan substitute when you don't want to use a chicken egg in a recipe.

To make the Zucchini-Flax Cakes, 

Makes 14 cakes

4 cups zucchini, grated + 1 tsp sea salt and excess water squeezed out 1 cup chickpea flour 1/2 cup ground flaxseeds + 1 1/4 cup boiling water 2 green onions, thinly sliced

2 tsp baking powder 2 tsp ground cumin 2 tsp chili powder 1 tsp salt 1/2 tsp black pepper 1/2 cup olive oil for pan frying

Add all of the ingredients to a bowl and stir to combine. In a pan over medium-high heat, drizzle a small amount of olive oil, and cook pancakes in 1/4-cup-scoop portions patted down into a pancake shape. Once the pancake is golden brown on one side, flip over and continue to cook until the second side is golden brown as well. Suitable to freeze.

An inspo guide on how to build a satisfying sandwich, or feel free to make it your thing! (for 4 sandwiches)

8 tbsp broccoli slaw, lightly dressed with your favourite herb vinaigrette 1/4 cup mint leaves 8 sprigs cilantro 4 tbsp beet kimchi 4 tbsp spreadable herb cheese or plant-based alternative

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