IACP in New York

For the International Association of Culinary Professional's Conference in New York we partnered with Chef Virginia Willis.  We featured her Kale Omelet served quiche style at one of the nutrition breaks. I have tried several of Virginia's recipes from the her book Basic to Brilliant, Y'all but the omelet is one of my favourites. Here a picture from the last time I made it for brunch:

 

 
Kale Omelet

Ingredients:
3 slices thick bacon, cut into lardoons
or 2 Tbsp canola oil 30 mL
1 onion, preferably Vidalia, chopped
5 cups kale, cleaned, stemmed and chopped 1.25 mL
¼ tsp salt 1 mL
¼ tsp pepper 1 mL
2 Tbsp water 30 mL
6 large eggs, lightly beaten
½ cup freshly grated Parmigiano-Reggiano cheese 125 mL
¼ tsp red pepper flakes 1 mL
¾ cup ricotta cheese 175 mL
1 Tbsp canola oil 15 mL 
Instructions:

1. Preheat the oven to 350 F (180 C). Line a plate with paper towel.
2. Heat a large nonstick, ovenproof skillet over medium heat. Add bacon, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
3. Pour off all but 1 Tbsp (15 mL) of the drippings (reserve the excess fat for another use or dispose). Alternately, heat 1 Tbsp (15 mL) canola oil in the skillet over high heat until shimmering. Add onion and cook over medium heat, stirring occasionally, until golden, 4 to 6 minutes. Decrease the heat to medium-low, add half of the kale, and toss until they begin to wilt, about 1 minute.  Add the remaining greens and season with salt and pepper. Add the water. Toss to coat. Decrease the heat to low. Cover and cook, stirring occasionally, until the greens are wilted and tender, about 15 minutes. Using a slotted spoon, transfer the greens to a large bowl, leaving any cooking liquid behind.
4. Rinse and dry skillet. To the greens add the eggs, ¼ cup (60 mL) of the grated cheese, the reserved bacon and the red pepper flakes. Stir to combine. Fold in the ricotta. Season with salt and pepper.
5. Return the now-clean skillet to the stovetop over medium-high heat. Add 1 Tbsp (15 mL) canola oil and rotate the skillet to coat the bottom of the pan. When the canola oil is shimmering, pour in the egg mixture and spread evenly with a rubber spatula. Cook over medium-low heat until the omelet is barely set at the edges, 5 to 7 minutes. Sprinkle the remaining ¼ cup (60 mL) grated cheese over the eggs.
6. Transfer the skillet to the oven and bake until set, 15 to 20 minutes. Remove from the oven and, using a butter knife or long spatula; loosen the omelet from the sides of the skillet. Give the skillet a shake and slide the omelet out onto a clean cutting board. (Don’t use a knife in the nonstick skillet!) Using a serrated knife, slice into wedges and serve immediately.
7. To serve in tart shells:  Prepare the recipe as directed but rather then cooking it in a skillet, pour egg mixture into tart shells and bake at 350 F (180 C) for 10 to 15 minutes.   Yield: 18 tarts.

Reprinted from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011.

Some of my Favourite Pics from IACP in New York 2012:

Leah, me and Virginia getting ready for the Nutrition Break

Virginia's Kale Omelet's ready for the Nutrition Break

Leah, me and Nathan at a reception overlooking Central Park.

Food Art

Leah and Janice

On Times Square with my favourite foodies!

At Martha Stewart Show:  We 'won' tickets!

Celebrating with George! Cooking Instructor of the Year!











Leah and I had one day to tour as many food spots around the city as possible:

Fresh Mozzarella

Nettie and I

 

IACP in Austin

I had the chance to work with Chef George Geary at the International Association of Culinary Professionals conference in Austin. He developed two recipes that were featured at a nutrition break and at the exhibit.  Here are the recipes:

George's Three Citrus Mint Dressing on Seasonal Fresh Fruits

This light and zesty dressing enhances fresh seasonal fruit like a mint pesto. We served this at the nutrition break.

Ingredients:

8 cups sliced fresh seasonal fruits (melon and berries) 2L
1/2 cup canola oil 125 mL
1/3 cup mint leaves, chopped fine 75 mL
2 Tbsp fresh orange juice 30 mL
2 Tbsp fresh lemon juice 30 mL
2 Tbsp fresh lime juice 30 mL
2 tsp poppy seeds 10 mL

Instructions:

1. In large bowl, combine fruit. Set aside. 
2. In small saucepan, heat oil on low to about 120 °F (50 °C) or until just heated. Turn off flame and add chopped mint. (It may sizzle.) Let sit to infuse for 1 hour and to cool down. 


3. In food processor bowl fitted with metal blade, process orange, lemon and lime juice. Add oil/mint mixture and process until fine, about 45 seconds. Toss over fruit with poppy seeds. Stir to evenly coat. Serve.


Yield: 16 servings. Serving size: 1/2 cup (125 mL) .

Source: www.canolainfo.org

George's Morning Spice Mini Muffins

We served these at the booth! So much flavour. George was a pastry chef at Disneyland for many years and know writes cookbooks, teaches cooking classes (on cruise ships) and leads culinary tours.

Ingredients:

2 1/2 cups all-purpose flour 625 mL
1/2 Tbsp ground ginger 7 mL
1 tsp ground cinnamon 5 mL
1 tsp ground cloves 5 mL
1/2 cup canola oil 125 mL
1 cup molasses, dark 250 mL
1/2 cup granulated sugar 125 mL
2 large eggs
2 tsp baking soda 10 mL
1 cup hot water 250 mL 
Instructions:

1. Preheat oven to 325 °F (160 °C). Prepare mini muffin tins with papers. Set aside. 


2. In medium bowl, whisk together flour, ginger, cinnamon and cloves. Set aside.


3. In large bowl, whisk vigorously, canola oil, molasses, sugar and eggs. Set aside. 


4. In small bowl, dissolve baking soda with hot water. Add to oil and sugar mixture, whisking until fully blended. Fold in flour mixture until well blended.


5. Divide evenly into prepared mini muffin cups. Bake about 9-11 minutes or until cake tester inserted into center comes out clean, about 9 to 11 minutes. Let cool in pans fully, prior to removing. 


Yield: 4 dozen muffins. Serving size: 1 mini muffin.

Source: www.canolainfo.org

Favourite Pics from IACP Confernce in Austin 2011:

Kathleen and I wrangling a bull at the opening reception!

Poster of George and his recipes at  the nutrition break!

George's Three Citrus Mint Dressing on Seasonal Fresh Fruits.

Lauren getting ready for the break.

Lauren, George and I working the booth. Check out the muffins!

Love working with George!

Cute idea for lunch at the exhibits.

We gave away George's 350 Salads and Dressings books. George and Chef Elaine from Johnston and Wales.

Kathleen and Stella at lunch!

Great restaurant.

Raghavan, me and Kathleen!

Samples from the Texas BBQ seminar! So yummy!