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    It’s crabapple jelly season

    August 19, 2017 /

    and these jellies are the fairest of them all.

    picked from local crabapple trees

    simmered and strained with love.

    find me today at Wheels on Danforth in Oakridge Park.

    Read More
    chefmichelle
  • Offerings

    Easter Bread made with Vegetable Dyed Eggs

    March 25, 2016 /

    Read More
    chefmichelle

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    Hot Red Pepper Jelly

    September 19, 2014

    Frangipane Tart

    September 20, 2014

    What to do with an abundance of Red Peppers in the Fall

    September 19, 2014
  • Recipes

    Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club

    March 15, 2016 /

    Pumpkin Soup (South African) for six
    • 1 med onion, chopped
    • 1 med carrots, chopped
    • 1 stalk celery, chopped
    • 2 tbsp oil
    • 2 tsps cinnamon
    • 1 tsp allspice
    • ¼ tsp nutmeg
    • ¼ tsp ginger, ground
    • 2 inches ginger, minced
    • 28 ozs pumpkin
    • 3 cloves garlic, minced
    • 3 cups chicken stock
    • ½ cup apple juice
    • ½ cup cream
    1.In a soup pot heat 2 tbsp oil over medium heat. Add carrot, onion and celery and saute until vegetables are wilted and onion is translucent.

    2.Add spices, fresh ginger and garlic. Work into a paste adding a bit more oil if necessary.

    3.Add canned pumpkin and chicken stock. Bring to a boil and simmer till vegetables are soft.
    4.Using an immersion blender, blend soup until smooth or desired consistency is reached, add apple juice and cream. Season with salt and pepper to taste.
    Servings: 6
    Yield: —
    Read More
    Michelle Wolfson

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    Spring Lemon Loaf

    March 25, 2015

    Green Curry Sauce for Fish

    June 24, 2015

    Cuban Mojo Marinade for Haddock

    July 8, 2015
  • Recipes

    Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016

    March 1, 2016 /

    Syrian Chickpea Soup for Oraynu
    • 2 cups potato, peeled, diced 
    • 4 cups water
    • 30 ozs chickpeas
    • 1 tbsp mint
    • 2 cups onion
    • 2 tbsps oil
    • 3 cloves garlic
    • 2 tsps salt
    • 1 tbsp cumin
    • 1 tbsp coriander
    • 1 tsp turmeric
    • ¼ tsp cayenne
    • pepper
    • 2 cups canned tomatoes, chopped
    Put water in soup pot. Boil potatoes until very soft. Using an immersion blender puree potatoes in soup pot.
    Drain chickpeas, reserve liquid.
    Add chickpeas to pureed potatoes and blend with immersion blender until very smooth or until desired texture is reached. You’ll likely need to add almost all of the chickpea liquid into the soup to facilitate blending and to adjust thickness of soup.
    In a skillet sauce onions, garlic, salt, cumin, coriander, turmeric, cayenne and pepper until onions are translucent. Stir onion mixture into soup. Heat soup.
    Add diced tomatoes and mint.Adjust seasonings.
    Servings: 6
    Yield: 8 litres
    Read More
    Michelle Wolfson

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    Green Curry Sauce for Fish

    June 24, 2015

    Fastest Dinner Ever

    March 17, 2015

    Coconut Red-Lentil Curry

    October 29, 2014
  • Recipes

    Turkey for 30 People

    December 18, 2015 /

    Here is turkey for 30 ready for the buffet. We brined, deboned, rolled, tied, roasted and then sliced the turkey. Crazy easy to serve.

    Read More
    Michelle Wolfson

    You May Also Like

    Hot Red Pepper Jelly

    September 19, 2014

    Pastiera di Riso

    April 6, 2015

    Coconut Red-Lentil Curry

    October 29, 2014
  • Offerings,  Recipes

    Grand Peres de Grand-mère for an Early Reveillon Meal

    December 11, 2015 /

    Old school maple dumplings.

     

     

     

    Read More
    chefmichelle

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    Frangipane Tart

    September 20, 2014

    Home Made Hot Sauce

    September 8, 2014

    Shabbat Dinner

    October 26, 2014
  • Recipes

    Apple Rose Tarts

    December 2, 2015 /
    Read More
    Michelle Wolfson

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    Green Curry Sauce for Fish

    June 24, 2015

    Coconut Red-Lentil Curry

    October 29, 2014

    Oatmeal Raisin Cookies

    November 5, 2014
  • Recipes

    Cuban Mojo Marinade for Haddock

    July 8, 2015 /

    Demonstrated at the Fairmount Park Farmer’s Market for Fisherfolk

    A simple marinade that adds zest and needs no more than 20 minutes of marinating time.

    Serve with rice and beans for a quick supper.

    Mojo Marinade, adapted from Epicurious.

    3/4 cup orange juice
    3/4 cup fresh lemon juice
    1/4 cup fresh lime juice
    1/4 cup fresh oregano, chopped
    3 tbsp oil
    5 garlic cloves, minced
    2 jalapeños, seeds removed

    3/4 tsp salt

    Place marinade in bag, add around 600 grams of fish and marinate for 20 minutes. Grill, broil or pan fry.

    Read More
    Michelle Wolfson

    You May Also Like

    Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club

    March 15, 2016

    Coconut Red-Lentil Curry

    October 29, 2014

    Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016

    March 1, 2016
  • Offerings

    Heading off to the Fairmount Park Farmer’s Market

    July 8, 2015 /

    With my new bike trailer I bought last spring.

     

     

     

     

    Read More
    chefmichelle

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    Baked French Fries Lesson

    November 21, 2014

    Sugar Free, Gluten Free Delicious Cupcakes

    September 26, 2012

    Home Made Hot Sauce

    September 8, 2014
  • Recipes

    Green Curry Sauce for Fish

    June 24, 2015 /

    This is an easy solution to your weeknight supper problem. If you have this sauce on hand in your freezer  you can have dinner on the table in minutes.

    Defrost sauce in cold water and then just slip in your fish and dinner is done.

    Green Fish Curry tasting at Fisherfolk at the Fairmount Park Farmer’s Market 
    • 4 Fish filet
    • 1 Onion, peeled, roughly chopped
    • 1 Jalapeno, seeds removed
    • 1 clove Garlic, peeled 
    • ¼ cup Cashews, Dry Roastd, Unsalted
    • ½ teaspoon Fennel Seed
    • 2 tablespoons Coconut
    • ¼ teaspoon Coriander, ground
    • ¼ teaspoon Cumin, ground 
    • ¼ teaspoon Turmeric
    • ¼ teaspoon Salt
    • ⅔ cup Water (to keep onions from sticking) 
    • ¾ cup Cream, Heavy, Whipping
    • 3 tablespoons Cilantro 
    • 2 tablespoons Lime Juice (or more)
    1.In a food processor add onion, chili, garlic, cashew nuts, fennel seeds and coconut.
     2. .Heat the oil in a frying pan add the paste. Fry paste until onions begin to brown. If onions stick to the bottom add a little water. Stir in the ground coriander, cumin, turmeric and salt. Add the cream and reduce to desired consistency. Finish with the fresh coriander and simmer for 5 minutes. Add lime juice and adjust seasoning.  Add the fish and gently stir in till fish is cooked.
    Read More
    Michelle Wolfson

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    Bread Soup with Wild Mushrooms

    September 22, 2014

    Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club

    March 15, 2016

    Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016

    March 1, 2016
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Recent Posts

  • It’s crabapple jelly season
  • Easter Bread made with Vegetable Dyed Eggs
  • Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club
  • Syrian Chickpea Soup for Oraynu’s Show Your Heart 2016
  • Turkey for 30 People

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