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  • Offerings

    Shabbat Dinner

    October 26, 2014 /

    Shabbat dinner. Four courses of Jewish favourites. Baked gefilte fish with beet horseradish, chicken soup, paprika and garlic roasted chicken with latkes, broccoli and lemon glazed carrots finished with tea and apple cake. I wanted to include a recipe but I can’t decide which one. Let me know. We participated in the ‪#‎shabbatprojecttoronto‬ ‪#‎keepingittogether‬

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    chefmichelle

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    Frangipane Tart

    September 20, 2014

    ”Cut that sandwich into three”

    November 5, 2014

    Black Bean Quesadillas and Yogurt Parfaits at the Fairmount Park Farmer’s Market

    June 11, 2014
  • Recipes

    Lamb or Veal Osso Bucco – Serves 6

    October 2, 2014 /

    Ingredients

    6 nice big pieces of Lamb or Veal Shank
    1 Onion
    2 Carrots
    1 stalk Celery
    1 tablespoon Parsley
    2 tablespoons Flour
    1 teaspoon Salt
    ½ teaspoon Black pepper
    1 tablespoon Oil, Olive
    2 cloves Garlic
    1 ½ cups Wine, Table, White
    1 teaspoon Basil
    ½ teaspoon Thyme
    1 Bay Leaf
    1 Lemons
    1 Orange
    2 cloves Garlic
    ½ cup Parsley

    Method

    1. Dredge the lamb shanks in the flour [2 Tbsp] seasoned with the salt [1 tsp] and pepper [1/2 tsp].
    2. In a Dutch oven over medium-high heat, saute the lamb shanks in the olive oil [1 Tbsp] until browned thoroughly on all sides. Remove lamb.
    3. Reduce heat to medium. Add the onions,carrots, and celery. Cook, stirring, until softened, 3-5 minutes. add garlic and cook 30 seconds.
    4. Stir in the tomato sauce [1 1/2 cups], vermouth [1 1/2 cups], basil [1 tsp], thyme [1/2 tsp], and bay leaf [1]. Return lamb shanks to the pan. Bring to a boil.
    5. Cover the Dutch oven and place in a 350 degree oven. Bake for 1 1/2 hours or until the lamb is tender and sauce is thickened. Discard the bay leaf and adjust the seasonings if necessary.
    6. Mix together zest, garlic and parsley, sprinkle on top.

     

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    chefmichelle

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    Cuban Mojo Marinade for Haddock

    July 8, 2015

    Apple Rose Tarts

    December 2, 2015

    Roasted parsnips and carrots

    September 16, 2014
  • Offerings

    Challah Bake Along for The Shabbat Project Toronto

    September 25, 2014 /

    I will be organizing a Challah Bake Along for The Shabbat Project Toronto. I’ll supply the recipe in advance and together we can go through the steps to fill our homes with the awesome aroma of home made bread. Let’s bake together! Share this post and join in the fun and community.


    The Shabbat Project Toronto

    http://shabbatprojecttoronto.com/

    The Shabbat Project is an international Jewish unity project. All over the world, Jews are coming together to observe one Shabbat, October 24-25.

     

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    chefmichelle

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    Home Made Hot Sauce

    September 8, 2014

    Tomato Paste Rolls

    November 30, 2014

    ”Cut that sandwich into three”

    November 5, 2014
  • Offerings

    Apple picking with www.notfarfromthetree.org

    September 25, 2014 /

    Wednesday I went apple picking with www.notfarfromthetree.org The apples weren’t very juicy, sweet or ripe so I decided to make jelly with them. After cooking the apples for around one hour (way longer than the usual 30 minutes) the apples started to scorch a bit. So, I put them in bags and let them drip overnight. The resulting juice was very thick with pectin but there wasn’t very much so I supplemented with canned apple juice. The resulting jelly tasted like caramel apples from cooking the apples for so long.

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    chefmichelle

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    Frangipane Tart

    September 20, 2014

    Easter Bread made with Vegetable Dyed Eggs

    March 25, 2016

    Tomato Paste Rolls

    November 30, 2014
  • Recipes

    Bread Soup with Wild Mushrooms

    September 22, 2014 /

    Ingredients

    1 ¼ pounds wild mushrooms
    ¼ cup olive oil
    3 tablespoons olive oil
    3 cloves garlic
    3 sprigs mint
    ½ pound tomatoes
    6 slices bread
    6 eggs
    ½ cup romano cheese
    ½ cup parmesan cheese

     

    Method

    1. Coarsely chop mushrooms, rehydrate porcini if using. Put 1/4 cu oil in large soup kettle and saute mushrooms until they release their liquid. Add the garlic and the mint, salt and lots of pepper cook until the ingredients are well blended.
    2. Peel, seed and chop the tomatoes. Add the tomatoes and 4 cups of water, cook for about 15 minutes and adjust seasoning.
    3. Toast the bread slices, cut the garlic clove and rub the cut side on the toast. Place toast in the bottom of the soup bowl and drizzle with a little oil.
    4. Beat the eggs with the cheese in the bottom of a heated soup tureen. Beat a ladleful of hot soup into the egg-cheese mixture and keep adding soup until the mixture is very hot. Pour soup over the toasted bread. Serve with exra grated cheese.

     

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    chefmichelle

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    Blueberry Buttermilk Muffins

    January 7, 2015

    Grand Peres de Grand-mère for an Early Reveillon Meal

    December 11, 2015

    Turkey for 30 People

    December 18, 2015
  • Offerings,  Recipes

    September Dinner Party Menu

    September 22, 2014 /

    On a balmy September evening I prepared the following menu.

    Crostini di Peperoni
    (Roasted Pepper and Goat Cheese Canape)

    Acquacotta Della Montagna Cortonese
    (Bread Soup with Wild Mushrooms)

    Veal Osso Bucco
    (Braised Veal Shank Slices with Gremolata served over Gnocchi and a Seasonal Vegetable)

    Crostata di Mele con Frangipane
    (Apple Frangipane Tart)

    The Roasted Red Pepper and Goat Cheese Canapes were made from the Red Peppers that I had preserved earlier in the week.

    We sliced a baguette, brushed the slices with a little garlic oil, toasted them and then toped them with goat cheese, roasted red peppers and a little fresh basil.

     

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    chefmichelle

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    Gingersnap Crusted Chicken with Pumpkin Cream Sauce on Barley Pilaf

    February 12, 2015

    Baked French Fries Lesson

    November 21, 2014

    Pletzel

    September 9, 2014
  • Offerings

    Frangipane Tart

    September 20, 2014 /

    Teaser…..dessert for tonight’s dinner party. Recipe tomorrow. Apple Frangipane Tart. ‪#‎appletart‬

     

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    chefmichelle

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    Pletzel

    September 9, 2014

    Baked French Fries Lesson

    November 21, 2014

    Heading off to the Fairmount Park Farmer’s Market

    July 8, 2015
  • Offerings,  Recipes

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

    September 19, 2014 /

    The markets are overflowing with red peppers. Roast them, peel, chop, layer with thinly sliced garlic and fresh oregano then top the jar up with olive oil and refrigerate.

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    chefmichelle

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    September Dinner Party Menu

    September 22, 2014

    My bowl runneth over

    June 22, 2015

    Gingersnap Crusted Chicken with Pumpkin Cream Sauce on Barley Pilaf

    February 12, 2015
  • Offerings,  Recipes

    Hot Red Pepper Jelly

    September 19, 2014 /

    My ripe jalapeños became hot red pepper jelly today. I used this recipe from Ball Home Canning Supplies. I like that the recipe uses fresh jalapeños for heat and doesn’t rely on adding flakes to sweet peppers. http://www.freshpreserving.com/recipes/jalapeno-jelly-recipe
    The recipe calls for food colouring, something I would never add…just sayin’ ‪#‎hotpepperjelly‬

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    chefmichelle

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    www.notfarfromthetree.org

    February 19, 2014

    More Pressure Cooker recipes at the Fairmount Park Farm Market

    October 30, 2013

    Heading off to the Fairmount Park Farmer’s Market

    July 8, 2015
  • Recipes

    Roasted parsnips and carrots

    September 16, 2014 /

    Roasted parsnips and carrots are underrated. Make some today and brighten up your fall meals.

    Ingredients

    2 pounds Carrots, peeled, cut into batons
    2 pounds Parsnips, peeled, cut into batons
    2 tbsps Oil, Olive
    1 pinch Salt and Pepper, to taste

    Method

    1. Preheat oven to 400F. Line a baking sheet with parchment for easy clean up.
    2. In a medium sized bowl, toss carrots and parsnips with oil. Season with salt and pepper.
    Lay out vegetables single layer on parchment.
    3. Roast for around 25 minutes or until edges are golden.

     

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    chefmichelle

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    September Dinner Party Menu

    September 22, 2014

    Black Bean and Bell Pepper Salad

    September 12, 2014

    Oatmeal Raisin Cookies

    November 5, 2014
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  • Turkey for 30 People

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