Ever since I started working at Chef and Wife I’ve been responsible for making the bread pudding. It’s one of my favourite desserts to make, and eat! I tend to like desserts that have a savoury edge instead of just being cloyingly sweet. Our version is made with a dozen eggs, a litre of whipping cream, a loaf of French bread, 2 cups of sugar, plenty of vanilla and a tons of chocolate chips. It gets accompanied by an equally sinful butterscotch sauce.
Last week we made minted new potato salad for a catering order. I couldn’t help but snap this shot as they were drained and cooled. They immediately bring to mind nature for me, as if they are a pile of rocks and leaves. It never ceases to amaze me the variety of flavours and textures that come from the earth.
These are thai basil, goat cheese bouchees topped with sunflower seeds. Woolwich goat cheese is mixed with finely chopped fresh thai basil and cracked black pepper. The sunflower seeds are roasted with salt, smoked paprika, black pepper, and chili powder. This hors d’ouevre is superbly balanced once warmed: the savoury puff pastry shell gives way to tangy, fatty goat cheese spiked with pepper and fresh basil. The seeds add texture and a nice deep roasted spice that compliments the goat cheese mixture beautifully.
Last week we did a lovely prix fixe menu for Friday night with a strong focus on local producers. The appetizer was a local Jepson’s farm pork and Fenwood Farm beef bolognese over fettucine with double smoked cheddar. For the main course we served the chickens we roasted off earlier in the week from Fenwood Farms.