This past Saturday (November 6th, 2010), the TYFPC hosted round 1 of it’s 2nd annual “So You Think You(th) Can Cook” Competition at the Royal Winter Fair! Three finalists prepared original Ontario recipes in front of four fantastic judges for a change to win prizes donated by our sponsors – the Toronto Food Policy Council, Sustain Ontario, The Sweet Potato, Chocosol, Local Food Plus, Foodland Ontario, the Toronto Food Termainal and Celebrity Chef Brad Long of Veritas!
The finalists were judged based upon their knowledge of the ingredients, taste and visualappeal of the food, and overall creativity. Everyone enjoyed themselves, including food writer and competition judge Marion Kane who said “These are among the best dishes I have ever tasted… And I have tasted ALOT of food!”
See you(th) next Saturday from 2:00-3:30 for round two of Ontario’s top aspiring Youth chefs!
Here are the winning recipe’s from Saturday’s event. Winning recipes from round 2 of the competition can also be found here.
1st Place. Lucas’ Beet and Carrot Risotto
For the Risotto:
- 3 large beets, quartered and sliced thinly (reserve one for juicing)
- 1 medium onion, finely diced
- 4 medium carrots, halved and sliced thinly (reserve two for juicing)
- 2-3 cloves of garlic, minced
- Beet greens from the three beets, sliced thinly
- ½ cup white wine
- 2-3 tablespoons olive oil
- 1 cup arborio rice
- 3-3 ½ cups chicken stock
- Salt and freshly ground pepper to taste
- 2 tablespoons freshly grated Parmigianno Regianno
- 2-3 tablespoons sliced fresh flat-leaf parsley
For the Carrot Chips:
- 2-3 carrots, sliced thinly with a mandolin or vegetable peeler
- Vegetable oil for deep frying
- Salt to taste
For the Beet and Carrot Risotto:
In a juicer, juice two carrots and one large beet, and set the juice aside. In a small saucepan, bring the chicken stock to a boil then reduce to a simmer. In a large skillet, heat the olive oil over medium heat, once hot, add the beets, onion and carrot and salt to taste, turn the heat to high and sweat for 5 minutes, add the garlic and beet greens, then deglaze with the white wine. Once completely reduced add the arborio rice and toast for 2 minutes stirring constantly to prevent sticking, adding more olive oil if necessary. Once the rice is toasted add the chicken stock one ladle at a time, stirring frequently. Once the stock is absorbed add one more ladle of stock. Repeat until rice is almost tender, about 8 minutes. Once almost tender, add carrot and beet juice and cook two minutes longer or until rice is al dente. Season with extra salt and black pepper, if necessary. Serve immediately.
For the Carrot Chips (these will be made in advance):
Heat the vegetable oil in a pot over medium-low heat, with a thermometer until it reaches 300ºF. Add the carrot and fry for 2-3 minutes, until oil stops bubbling and carrots are lightly golden brown and crispy. Lightly season with salt.
To plate: Add a few large spoonfuls of the beet and carrot risotto to the plate add the freshly grated Parmiggiano Regianno andthe parsley. Top with a small pile of the carrot chips over the plate. Serve Immediately.
2nd Place. Steffany’s Homemade Ravioli stuffed with garden fresh vegetables in pesto and mushroom sauce
PASTA:
- 3 cups flour
- 2 eggs
- 1 tsp oil
PASTA STUFFING:
- 1 eggplant
- 10 swiss chard
- 1 zucchini
- 2 garlic
- ½ onion
- parmesan cheese
- olive oil
PESTO SAUCE:
- 1 ½ cups basil
- ½ cup parmesan cheese
- ½ cup olive oil
- Salt & pepper
Pasta made from scratch, add all ingredients, set aside for a few minuets. Pasta stuffing made from schools garden vegetables (put all in food processor to make paste). By using a ravioli mould, 72 ravioli’s are made. For the mushroom sauce, start with thinly sliced mushrooms and garlic, sauté. Add cream, cheese, lemon zest, salt and pepper.
Pesto- Add all ingredients in blender, and add oil as its blending.
Once pasta is cooked, toss in pesto. Put mushroom sauce in blow. Place the tossed ravioli into the mushroom sauce. Garnish, and serve.
3rd Place. Steven’s Yukon Gold Blini, Salmon Tartare, with a Lemon-Truffle Vinaigrette
Ingredients:
Tartare
- sushi-grade salmon, finely diced
- 1 shallot, minced
- tablespoon 1 to 2 Tbsps capers, chopped
- 1 small bunch chives, chopped
- 1 small bunch fresh dill sprigs, chopped
- 2 tablespoons olive oil
- A squirt of lemon juice to taste
- Salt and pepper
Blini
- 0.5 pound Yukon Gold Potatoes
- 1 tablespoon all-purpose flour
- 1-1.5 tablespoons crème fraiche, room temperature
- 1 large egg
- Confetti peppers
- 1 egg yolk
Vinaigrette
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 1 teaspoon truffle oil
- Juice of half a lemon
- 100ml Cider vinegar
- 300ml EVOO
Tartare
1. Mix all of the salmon tartare ingredients together in a bowl, and before serving add the squirt of lemon juice.
Blini
2. Place the potatoes in a saucepotfilled with cold water 2 inches above the potatoes, bring to a boil, and then reduce to a simmer until thoroughly cooked.
3. Press the potatoes through a tamis, than quickly whisk the flour into the potatoes, than crème fraiche, egg then the yolk. Season.
4. Heat non-stick skillet over med-low heat. Spoon 1 ½ – 2 teaspoons of batter onto the griddle. Cook until bottom is browned. 1-2mins, then flip to brown other side.
Vinaigrette
5. Mix garlic paste, dijon mustard, lemon juice and cider vinegar together. Emulsify EVOO and truffle oil into the mixture. Season