From the Kitchen of Chef Michael Davies – Citrus Quinoa Salad

Elm Hurst Inn & Spa is famous for its deluxe salad bar. And our Citrus Quinoa Salad has to be one of our guest favourites!

Our Quinoa Salad is always a guest favourite.

Not only is Quinoa (pronounced kin-wa) delicious, it’s also packed with protein and gluten, is cholesterol-free, low in calories, and a great source of iron, fibre, and magnesium. This grain-like crop is native to the Andean region of Ecuador, Bolivia, Columbia and Peru, and is a closely related to beets, spinach and tumbleweed!

Quinoa is a grain-like crop, related to spinach!

Chef Michael’s spectacular salad uses Black & Red Quinoa – usually available at health food stores – but plain quinoa works just as well and is now a grocery store staple.

Citrus Quinoa Salad
Serves 4-6

1 cup     Black & Red Quinoa (plain if you can’t find it)
2 cups    Water
½            Sweet red pepper, chopped fine
1             Orange, cut into segments
1             Grapefruit, cut into segments
¼   cup   Chick peas (feel free to use canned)
1             Tart apple, chopped fine
¼ cup     Feta cheese crumbled
¼             Red onion, thinly sliced
1 tbsp.    Olive oil
2 tbsp.    Orange juice
1 tbsp.    Rice vinegar
¼ cup      Pistachios/slivered almonds, toasted
Salt and pepper to taste.

A fresh salad should start with fresh ingredients.

To prepare the salad:
Rinse Quinoa under running cold water.
Place Quinoa, water and salt in a medium saucepan bring to boil. (Please note: The amount of water used for cooking quinoa varies; check package instructions for best results.)
Reduce heat to a simmer and cook for 15 minutes or until water is absorbed and quinoa is tender.
Remove pot from heat, fluff with a fork, bring to room temperature and place cooled quinoa in a large bowl.
Add fruit, vegetables, feta and nuts to the quinoa.

Mix everything together in a large bowl.

For the dressing, whisk olive oil, orange juice and rice vinegar together in a small mixing bowl.
Add to the salad and toss gently.
Season with salt & pepper.
Cover and chill until ready to serve.

Serving Suggestions:
Serve this salad with grilled fish, meat, shrimp, scallops, grilled vegetables, Panini sandwich, or simply serve as a light lunch on top of your favourite lettuce greens and living sprouts.

Perfect for a light lunch, or as an accompaniment to grilled fish or meat.

Visit us at www.elmhurstinndining.com to see what else we’re cooking up!

From the Kitchen of Chef Michael Davies – Cajun Salmon & Sweet Potato ‘Flap Jacks’

In honour of Maple Syrup season, we asked Elm Hurst Inn & Spa’s Chef Michael Davies to share his recipe for Cajun Salmon & Sweet Potato ‘Flap Jacks’ – featuring the world-famous Jakemans Maple Syrup. Their farm is just down the road from us, and open all year!

This delicious dish features Jakeman’s Maple Syrup and Bourbon!

 Cajun Salmon & Sweet Potato “Flap Jacks”
With Jakemans Maple syrup, Lime, Bourbon butter
Makes 4

Ingredients:
4             5oz salmon fillet, skin removed
4 tbsp    Cajun spice
2 oz        Chilled unsalted butter, cubed
4 tbsp    Jakemans maple syrup
1              Juice of lime
1oz         Makers Mark bourbon
1 tbsp    Chopped cilantro

Sweet Potato “Flap Jacks”
2 cups     all-purpose flour
2 tbsp     Cinnamon sugar
2 tsp        Baking powder
1/2tsp    Baking soda
1/2tsp    Salt
1               Egg
1 cup      mashed sweet potato
1 ¼ cup buttermilk
1/2 tsp    grounded cloves
1/2 tsp    mace

Fresh ingredients for a tasty meal.

In a large bowl mix all dry ingredients. Make a well, crack egg in centre. Mix well, add buttermilk and sweet potato. Mix batter, (add more buttermilk if too thick). Proceed to cook pancakes on griddle as you would regular pancakes.

To Prepare Salmon:
Sprinkle salmon with Cajun spice on both sides. In cast iron pan, heat a little olive oil and butter until butter turns brown, add salmon to pan and brown on both sides. Remove from pan and finish in 350 degree oven until just cooked. (Should be plump to the touch).

Sprinkle your salmon with
Cajun spices.

Prepare pancakes at the same time on a griddle while salmon is cooking.  Or, pre-make your pancakes and warm them up in the oven.

To make the sauce:
In the same pan as the salmon, add butter, melt until brown, add Jakemans maple syrup, lime juice, flambé with Makers Mark bourbon, and add chopped cilantro.

Looks good enough to eat!

Plate presentation:
Place one pancake in the centre of a plate, set salmon skin-side down on top, and arrange some of your favourite seasonal vegetables on top, finish with the sauce. Enjoy!

Of course, if you don’t feel like cooking you can find this dish on our current Dinner Menu.

Bon appetit!

How do you like to use Maple Syrup in the kitchen?

From the Kitchen of Chef Michael Davies – Tomato and Roasted Red Bell Pepper Soup

Here’s a delicious mid-winter soup – perfect for your Valentine’s Day dinner – or for any day!

It’s a popular choice of Elm Hurst Inn Brides, and we’ve had quite a few requests to share the recipe. Enjoy!

Tomato and Roasted Red  Bell Pepper Soup is a favourite of Elm Hurst brides!

Tomato and Roasted Red Bell Pepper Soup
Serves 4

Ingredients:
2 large          red peppers, halved, deseeded & chopped rough
1 small         Spanish onion, chopped rough
1 small         carrot, chopped rough
1                     celery stick, chopped rough
18oz              plum tomatoes
2                     cloves garlic, chopped
2.5 cups      vegetable stock (can buy ready-made)
2 tsp.            Sugar, optional
2 tbsp.          Tomato paste
Kosher salt & freshly ground black pepper to taste
½ cup           35% cream
2oz.              Fresh basil chopped

Fresh ingredients for a delicious soup!

To Prepare:

1. Pre-heat oven to 375 degrees. Place peppers, onion, carrot, celery, garlic and tomatoes on baking tray. Mix with olive oil. Bake for ½ hour or until vegetables are roasted & tender. Blend in tomato paste and cook for 1-2 minutes longer.

Just toss with olive oil and roast!

2. Remove vegetables from baking sheet, transfer to a stainless steel pot. Add vegetable stock, simmer for 35 minutes or until vegetables are tender.

3. Taste for seasoning using kosher salt & ground black pepper and sugar if needed.

4. Add cream and half of the basil and puree using a blender until smooth.

5.  Serve in soup bowls with a sprinkle of fresh chopped basil and a swirl of fresh cream.

A beautiful red soup for Valentine’s Day, or any day!

Happy Valentine’s Day from everyone at the Elm Hurst Inn & Spa!

From the Kitchen of Chef Michael Davies – English Sherry Trifle

Trifle is always one of the most popular items on the Elm Hurst Inn’s dessert table.  Made out of layered sponge or pound cake, custard, fruit and whipped cream, and usually served in a glass pedestal bowl so that the attractive layers are in full view, there’s so much to love about this Victorian specialty!

Trifle is as delightful to look at as it is to eat!

Trifle comes in many variations: the Italian version is called Zuppa Inglese (English Soup) while the Spanish counterpart is called Bizcocho Borracho, or ‘drunken cake.’

This month, Chef Michael Davies shares his own recipe for English Sherry Trifle.

Ingredients:

Swiss Roll
4 oz.     Eggs
4 oz.      Sugar
4 oz.      Flour

1/ Whisk eggs & sugar in a stainless steel bowl over a pan of hot water.
2/ Continue until mixture is light, creamy, double in bulk.
3/ Remove from heat and whisk until cold and thick (ribbon stage).
4/ Fold in flour very gently.
5/ Grease a Swiss roll tin and line with greased greaseproof paper.
6/ Pour in Genoese mixture and bake in a hot oven (230-250- degrees C) approx. 8 min.
7/ Turn out on to a sheet of paper sprinkled with castor sugar.
8/ Spread quickly with warm jam.
10/ Roll into a fairly tight roll, leaving the paper on the outside for a few minutes.
11/ Remove the paper and allow to cool on a wire rack.

(Or cheat and buy a good-quality one from your favourite bakery!)

Lots of goodness goes into a traditional trifle!

Trifle Recipe
Makes 6 – 8 portions

1              Swiss roll
14 oz.     Mixed fruit (raspberries, blueberries, blackberries, pears, peaches & plums)
1/2pt      Whipped sweetened cream
1oz.         Sherry (good quality) or Angelica

Custard
15 oz.       2% milk
2 oz.          Sugar
1&1/2   oz.        “Birds Custard Powder” is the best, found in most grocery stores
5 oz.         Cream (3/4 whipped)

It’s easy to make your own custard from a mix.

To assemble Trifle:

1/ Slice sponge cake, place in trifle bowl, soak with sherry or angelica.
2/ Mix fruit (cut peaches, plum, same size as berries) add to the sponge.
3/ Dilute custard powder in a stainless steel bowl with some of the milk, add sugar.
4/ Bowl the remainder, pour a little on the custard powder, mix well, and return to the saucepan and over low heat stir to a boil. Allow to cool, fold in (5oz) cream.
5/ Pour on to the sponge.
6/ Leave to cool.

Layer your ingredients…

7/ Decorate with the whipped cream, some fruit berries and toasted almonds.
8/ Add a splash of sherry or angelica and its ready to serve

…add some finishing touches…

…and enjoy!

 www.elmhurstinn.com
www.elmhurstinndining.com

From the Kitchen of Chef Michael Davies – Traditional Canadian Tourtière

Tourtière is known throughout Quebec and the rest of Canada as the traditional Christmas Eve pie, eaten after midnight Mass. But now that the rules related to fasting before communion has altered, many families eat the Tourtière earlier in the evening.

Tourtiere is delicious served with relish.

The origins of the Tourtière are not known, although Ringuet, in the novel Thirty Acres, gives an important clue. These pies are still called Tourtiere, though they’re made with ordinary meat – but it didn’t use to be that way. There was a bird they called tourtes, a kind of pigeon. They were great to eat back then!

You don’t have to save Tourtière for Christmas – it’s a delicious treat any time of the year.  Chef Michael Davies suggests serving it as a light lunch or an evening meal with a tossed green salad. Try some tomato relish or pickled beets as a side dish!

Recipe for Tourtière
Serves 4
Baking time 35 minutes

Short crust pastry (recipe follows)     14 oz
Medium ground pork or beef                1 lb
Onion finely chopped                               1
Garlic clove, minced                                 1
Nutmeg                                                       ½ tsp
Cayenne pepper                                        ¼ tsp
White pepper                                            ½ tsp
Allspice                                                        ¼ tsp
Salt                                                               ½ tsp
Yukon Potato, boiled and mashed         2 medium

Preheat oven 425 degree F

In a large saucepan combine all ingredients except the mashed potato. Add approximately ½ cup of water or vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 25 minutes. Add a little water if necessary.

Remove from heat and mix in mashed potato. Allow to cool while you prepare pastry.

The filling can be made with ground beef or pork.

Divide dough and split into two circles approx. 11 in” in diameter. Line a 9-inch pie dish with one circle of dough. Refrigerate both circles of dough for 30 minutes.

Spoon meat filling into lined pie dish, brush rim with egg wash. Cover with top circle of dough and cut two vents in the top to allow steam to escape. Trim excess pastry and crimp the edge. Brush with a little egg wash.

Bake in oven for 10 minutes, reduce heat to 375 F continue baking for another 25 minutes.

It’s easy to prepare your own pie dough!

Short Crust Pastry
Flour     2 cups
Butter    2/3 cup
Iced water   3 tbsp
Salt     ½ tsp

Sift flour and salt into mixing bowl

Cut in butter, make by hand until butter resembles the texture of breadcrumbs

Make a well into mixture, add some water, mix lightly into dough. Do not over mix.  Roll into a ball. Rest for 30 minutes in fridge.

Tourtiere can be enjoyed for lunch or dinner at any time of year.

And if you don’t feel like cooking this holiday season? Join us at the Elm Hurst Inn & Spa for Chef Michael Davies’ seasonal menus all December!

From the kitchen of Chef Michael Davies – Roast Pattypan Squash

If it’s fall, it must be squash season! And pattypan squash – also called sunburst or button squash – makes a delightfully colourful and tasty side for almost any meat entree.

Pattypan Squash, a member of the summer squash family, are colourful and tasty!

These little delights are a good source of magnesium, niacin, and Vitamins A and C, and are surprisingly  simple to prepare. Choose squash that are around 2 to 3 inches in diameter for best results, and bake up a batch tonight!

• Rub in olive oil
• Season with chopped basil, tarragon, chives, kosher salt, and freshly ground black pepper.
• Cook in a 375 degree oven until soft but still al dente (a bit crunchy to the bite!) – around 30 minutes.
• When ready to serve, squeeze a little fresh lemon juice on top.

Roast Pattypan Squash are a great accompaniment for your Thanksgiving or Christmas turkey!

A great vegetable to serve with your Thanksgiving or Christmas roast turkey. Enjoy!

To find out what we’re cooking up for the holidays visit www.elmhurstinndining.com  

 

 

From the kitchen of Chef Michael Davies – Roast Turkey, Caramelized Granny Smith Apple & Brie Panini Sandwich on Cranberry Focaccia French Toast, with Pommery-Maple Syrup

Wondering what to do with your leftover Thanksgiving turkey? Try this inspired Panini sandwich recipe from Chef Michael Davies!

Roast Turkey Panini Sandwich

 

Ingredients

Cranberry French toast
1 egg whisked with a little milk
2 thick slices of cranberry focaccia (or any other good quality bread)
Dip both slices of bread in egg mix and brown on both sides in frying pan. Set aside

Preheat Panini Machine to manufacturers specifications ( medium heat)

Sandwich Ingredients
3-4 oz. leftover Roast Turkey
1 oz. brie cheese
½ oz. granny smith apple, sliced, skin on
1 tsp. pommery mustard
2 tbsp. maple syrup
Icing sugar for dusting

Caramelize Apple in a sauté pan with a little hard butter and brown sugar. Set aside.

Mix pommery mustard with maple syrup. Set aside.

To assemble sandwich
Lay one slice of French toast flat on table, layer with sliced cooked turkey, apple, brie, and close with second slice of French bread to form a sandwich.

Place sandwich in pre-heated Panini machine.Cook until cheese has melted and outside layers are golden brown with Panini marks

To Serve
Cut Panini sandwich in half arrange on a plate with your favourite mixed greens and garden vegetables.
Spoon pommery-maple syrup over sandwich, sprinkle with icing sugar.

Perfect for a light lunch or dinner. Enjoy!

www.elmhurstinndining.com  or www.elmhurstinn.com 

From the Kitchen of Chef Michael Davies – How to make the perfect Turkey Stock

After you’ve selected, cooked, and enjoyed your fill of Thanksgiving turkey comes the all-important question of what to do with the leftover meat and vegetables.  Chef Michael Davies suggests making soup stock. Here’s his recipe:

•  Using leftover turkey, separate all cooked meat from the carcass. Set cooked meat aside in fridge and place bones in a stock pot slightly bigger than the turkey carcass.
• Cover bones with water, bring to a boil and simmer. Skim the impurities that come to the top of the stock from time to time to ensure a clean and clear stock.
• Add any raw onions, celery and carrot scraps left over from your Thanksgiving dressings. Don’t throw away your vegetable skins as they can be used for flavouring the stock as well! Make sure you wash your vegetables!
• Add a bay leaf, dried or fresh thyme, parsley and a little garlic if you wish.
• Simmer the stock gently for 3-4hrs, depending on the size of turkey and stock pot.
• Continue to skim stock as needed. You should be able to see the bottom of your stock pot.
• Strain the liquid from bones, keeping the liquid and discarding the bones.
•  Let stock cool overnight in the refrigerator. The fat will come to the top to remove before reheating. This liquid now becomes your perfect stock!    

Regular skimming will ensure a beautiful clear stock.

Here comes the fun part!

 After a Thanksgiving feast, most people have leftover yams, potatoes, carrots, peas, squash, green beans, spinach etc. They can turn your Turkey Stock into delicious Vegetable Soup!

•  Cut and prep your left over vegetables.
• Bring stock to a boil, simmer and add your selected vegetables. (Corn makes wonderful turkey chowder).
• If your vegetables are raw, sweat in butter or vegetable oil until soft. If you are using leftover vegetables, simply add them to hot stock and cook for about 1hr.

I like to keep my vegetable colours looking clean and fresh. For added flavour you can finish your soup with a little crème fraiche, whipping cream, or a teaspoon of basil pesto.

This would be a great compliment to a leftover turkey Panini Sandwich with cranberry-port mustard, brie cheese and caramelized apple. Look for that recipe next!

www.elmhurstinn.com    

 

Turkey tips from Chef Michael Davies

With Canadian Thanksgiving just around the corner, we thought we’d ask Elm Hurst Executive Chef, Michael Davies, for some pointers on finding and cooking the perfect Thanksgiving turkey.

Chef Michael snapped these wild turkeys near Elm Hurst Inn & Spa.

Here’s his advice:

Try to buy fresh
Fresh is always best. If you’re in our area pay a visit to Hayter’s Farms – open year round, and available in many fine food stores in southwestern Ontario.  Otherwise, look for the Canada Grade A stamp on the outside of the package. A small family may only need a breast or thigh – a good butcher will be able to cut it for you.

Avoid buying  a pre-stuffed bird
Try to avoid buying a turkey that is already stuffed. There are dozens of stuffing recipies online – make your own and start a family tradition. Try a new one each year!

Size matters
The rule of thumb is one pound of whole turkey per person. Calculate on having some leftovers, and remember – the larger the bird, the more meat on the carcass.

I bought frozen – now what?
If you had to settle for a frozen turkey, it’s important to thaw thoroughly before cooking. The refrigerator is the best place to thaw your bird. Here are some rough guidelines:

Whole Turkey weight
8-12 lbs. thaw time 1 to 2 days
12-16lbs thaw 2 to 3 days
16-20lbs. thaw 3 to 4 days
20 to 24lbs thaw 4 to 5 days

If you’re thawing in cold water, count on approximately 30 minutes per pound, and change the water every ½ hour.

Cooking times for your turkey
Here are some approximate cooking times for a whole turkey, cooked at 325 degrees F:
8-12 lbs. Cook for 2 ¾ to 3 hrs
12-14 lbs. Cook for 3 to 3 ¾ hrs
14 to 18 lbs. Cook for 3 ¾ to 4 ½ hrs
18 to 20 lbs. Cook for 4 ¼ to 4 ½ hrs
20 to 24 lbs.  Cook for 4 /12 to 5 hrs
24 to 30 lbs. Cook for 5 to 5 ¼ hrs

Storing leftover turkey
Leftover turkey meat should be removed from the bones. (Save the carcass for soup stock). Cover meat in a sealed container and keep in the fridge for no more than 3-4 days. Do not leave turkey out overnight.

Turkey meat may also be frozen. Cover in saran wrap and then aluminum foil to prevent freezer burn. Thaw as needed for use in favourite leftover turkey recipes.

When reheating leftovers, be sure to heat foods to an internal temperature of 165 degrees F.

Check back this Friday for Chef Michael Davies’ simple and delicious Turkey Soup Stock recipe. Or subscribe to our blog and don’t miss a single post!

Don’t feel like cooking this Thanksgiving? We’d be happy to host you at Elm Hurst Inn & Spa.

From the kitchen of Chef Michael Davies – Prosciutto-Wrapped Pork Tenderloin with Celery Root Mashed Potatoes

Every September, Elm Hurst Inn & Spa restaurant participates in Oxfordlicious – a celebration of the flavours of Oxford County. On the menu last year was Chef Michael Davies’ Prosciutto-Wrapped Pork Tenderloin, served with Celery Root Mashed Potato. Enjoy!

Chef Michael Davies in action!

Prosciutto-Wrapped Pork Tenderloin filled with selected mushrooms & sun dried cherry duxelle

Ingredients:
5 oz Pork Tenderloin
2 thin slices prosciutto
½ tsp Dijon mustard
1 oz each shiitake, oyster, Cremini mushrooms, chopped fine in food processor
1 tsp sun dried cherries
2 springs fresh thyme, leaves removed from stems
1 tsp chopped parsley
1 tsp butter
1 tsp shallots
½ oz dry white wine
Kosher salt & freshly cracked black pepper
Celery root smashed potato (recipe to follow)
Marsala wine sauce

To make Pork Tenderloin:
Cut lengthwise ¾ inch. Place plastic wrap over top & with a mallet flatten pork thin, refrigerate.

To make Mushroom & sun dried cherry duxelle:
Melt butter in skillet, add shallots, cook until soft, add chopped mushrooms, sweat until slightly brown,add white wine, cook slowly moving ingredients with a spoon until almost all the moisture is evaporated. Add sun dried cherries, thyme, parsley, salt & pepper. Let cool in refrigerator.

To Fill Pork Tenderloin:
Lay two thin slices of prosciutto on cutting board,spread with Dijon mustard. Place flattened pork tenderloin on top. Spread mushroom mixture on top of pork. Roll into a cylinder, refrigerate.

Make celery root mashed potato & marsala wine sauce ( You can find a recipe for brown sauce flavored with Marsala wine on Google)

To assemble dish:
Sear pork tenderloin in skillet, brown on all sides, finish in 375 degree oven, cook to desired doneness, (I prefer medium). Slice pork tenderloin into three pieces, arrange on plate with smashed celery root potatoes, and serve two types of seasonal fresh local vegetables. Spoon sauce around pork.

Finish pork with fresh sour cherries & some purple daikon radish sprouts.

Celery Root Mashed Potato
½ pound celery root
2 1/2 pounds Yukon gold potato
Kosher salt and pepper
¼ cup crème fraiche
1 cup whole milk, warmed

Butter at room temp for flavor
Chopped chives

Peel & cook celery root & potato with salt until soft. Strain off liquid reserve a little for later. Mash until smooth, add crème fraiche, milk and butter, season with salt and pepper. Add reserved water if needed.

Serves 4 – 5 people