Episode 49: Calgary

Smoked Tomato Vinaigrette

Confit of Pork Cheeks

Roasted Rack of Wild Boar w/ Soft Polenta

Chocolate Sample Plate

Milk Chocolate Brulee

Fallen Chocolate Soufflés


SMOKED TOMATO VINAIGRETTE

12 Roma tomatoes, cut into half and smoked
200 ml canola oil
50 ml grape seed oil
50 ml white balsamic vinegar
2 tbsp sugar
1 tsp salt

Preparation time is 20 minutes
Ease of preparation is easy.
Puree the smoked tomatoes with the sugar.
With the motor running, slowly add the vinegar, and the oils.

Season.
Yield: 1 L


CONFIT OF PORK CHEEKS

500g pork cheeks, cleaned of fat and glands
150g coarse rock salt
1 tablespoon whole black peppercorns
1 tablespoon fresh chopped rosemary
3 fresh bay leaves
500 ml rendered duck or pork fat

Preparation time 30 minutes
Ease of preparation is difficult.
In a bowl mix the cheeks, salt, peppercorns, rosemary and bay leaves.
Cover with a cloth and refrigerate over night.The next day, wipe the excess salt and herbs off the cheeks.
Heat the fat 225 degrees Fahrenheit.
Carefully place cheeks into the fat and cook for 1 hour.
Remove the cheeks from the fat and place in a sterile jar. Pour the fat over the cheeks to completely cover. Let it cool.

Store in the fridge for 2 weeks.

To serve:
Remove cheeks from fat.
Cook in at 400 degrees Fahrenheit oven until crisp and golden brown.

Slice thinly and serve with salad greens and Smoked Tomato Vinaigrette.


ROASTED RACK OF WILD BOAR WITH SOFT POLENTA

Soft Polenta
1 L chicken stock
250 ml corn meal
250 ml corn kernels
1 medium onion, finely diced
3 cloves of garlic, chopped finely 50 ml olive oil
Salt and pepper

Preparation time 20 minutes

Ease of Preparation is moderate.

In a heavy pot, add the olive oil and heat, add the diced onion, garlic and sweat off until tender.
Add the corn and the stock and bring to a boil.
Add the cornmeal and stir quickly to dissolve the stock.
Simmer until the cornmeal has dissolved and is not gritty, season with salt and pepper.

Rack of Wild Boar
One rack of wild boar weighs about 1.2 -1.5 kg and will feed about 4-6 people.
Sear the rack in olive oil until golden brown.
Pre-heat oven to 375 degrees Fahrenheit.
Place in oven for 50-70 minutes.
Let rest and carve.
Serve with the soft polenta.


CHOCOLATE SAMPLE PLATE

Chocolate Terrine
800g dark chocolate
- Egg yolks
1.6L whipping cream

- Gelatine leaves
30 ml Café Royale liquor

Prep time 15 minutes

Ease of preparation: Easy

Line a terrine mould with plastic wrap.
Take whipping cream out and let come to room temperature.
Heat liquor to 40 degrees Celsius.
Add gelatine and let melt, stir gently.
Melt chocolate.
To the melted chocolate add the egg yolks, liquor and gelatine. Mix gently.
Whip the cream to stiff peaks and fold into the chocolate.
Pour mix into the prepared mould and place in fridge to set overnight.
Cut the next day with a hot sharp knife.


Milk Chocolate Brulee

1 L whipping cream
- Egg yolks
250 ml sugar
250g milk chocolate
Sugar to brulee
Prep time 15 minutes

Ease of preparation is moderate.

Preheat oven to 300 degrees Fahrenheit.
Add the chocolate to the cream and slowly bring to a simmer - turn off heat.
In a bowl add the yolks and sugar and mix until sugar has dissolved.
Slowly add the cream to yolks, whisking it all the time.
Strain and pour into ramekins.
Bake in a hot water bath until set.
Remove and let cool.
Refrigerate over night.

Yield: 6 3" ramekins

To Brulee:

Sprinkle sugar over top and caramelize with a blowtorch.


Fallen Chocolate Soufflés

750g dark chocolate
375g butter
5 tablespoons cocoa
190ml sugar
12 egg whites

Preparation time is 10 minutes.

Ease of preparation is moderate.
Preheat oven to 375 degrees Fahrenheit.Butter and sugar 12-3" ramekins.
In a double boiler, melt the butter and chocolate together.
Sift the cocoa and sugar together.
Stir the sifted ingredients in with the chocolate.
Whip the whites until soft peaks.
Fold in with the chocolate.
Pour into prepared ramekins and bake.
Remove once cooked and let cool.
Carefully remove and serve.

Yield: 12