Recently, I had an opportunity to participate in a chef’s competition sponsored by Saskatchewan Bounty, a new group promoting food products grown or produced within the province.
For the competition, five selected chefs were challenged to create dishes using food from Saskatchewan Bounty member commodity groups.
Three team members were chosen to assist each chef in the preparation of the meal for a gala dinner and judging. I was assigned to Derek Cotton’s team. He is the chef with St. Thomas More College at the University of Saskatchewan in Saskatoon.
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Our other team members were Brenda Lisley, apprentice chef at the Bessborough Hotel in Saskatoon and Cliff Ehr, a hog producer from Humboldt, Sask.
During the four hours of preparation we were judged on our organization, knowledge of what we were preparing and how well we worked together as a team. Derek’s well organized menu, recipes and individual work plans, as well as his clear instructions to us on each preparation step, impressed the judges.
I developed an appreciation for how much detailed work goes into preparing food for an artistic gourmet presentation. The main course of the three courses that we prepared is pictured.
Pork tenderloin was brushed with a flax paste and then roasted and carved into one centimetre slices.
This was arranged on a sage-infused saskatoon berry port reduction. Beside the pork was a wild mushroom and barley ragout. The truly decorative and time-consuming feature was the julienned carrots, zucchini and sweet potatoes that were wrapped in thin slices of turnip and tied together with a sprig of chive. These vegetable baskets were then steamed and artistically served with green beans.
Each of the 150 guests at the gala dinner was served one of the five meals. It was fun to examine what your neighbours were eating and there was a lot of sharing of food samples. Derek’s organization, our team effort and our meal were rewarded when we received first place from the judges.
It was interesting to discuss with Derek how he is taking campus food service to a new level. Since becoming the chef at St. Thomas More College, the number of students he feeds daily has grown from 50 to 500.
All of the food he serves is prepared by hand in his kitchen and the prices are kept low to accommodate student budgets.
In talking to some university students I know, they said the college is known to be the best place to eat on campus. Derek also provides catering services from his newly renovated kitchen.
Saskatchewan Bounty, the sponsor of the competition, is a partnership of Saskatchewan agriculture commodity groups, and tourism and cuisine organizations. It is a natural concept to promote tourism and food together because when people travel, one of their major activities is eating.
For recipes and information about member groups, log onto www.saskbounty.com.
Brewing ginger beer
Dear TEAM: We used to make ginger beer in the summer. It had so much carbonation the only way you could drink it was to put a small hole in the cap. Our kids thought it was great fun. Could you find a recipe for me please? – S.S., Rosetown, Sask.
Dear S.S.: I was able to find these two recipes on the internet at www.ichef.com/ichef-recipes/Beverages.
Homemade ginger beer
2 ounces fresh ginger 55 g
2 lemons
1 teaspoon cream of 5 mL
tartar
1 pound sugar 500 g
1 gallon boiling water 4 L
1 ounce yeast 30 g
This home brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint (500 mL) bottles or four quart (L) ones. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid – it’s more explosive than champagne. The recipe makes one gallon (four L).
Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to lukewarm. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before trying.
Ginger beer
1 ginger root
1 lemon, grated rind
only
2 ounces cream of 55 g
tartar
11/2 pounds sugar 750 g
1 gallon boiling water 4 L
1 envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved.
Allow mixture to cool, then add yeast that has been dissolved in a little lukewarm water. Cover tightly for six hours, then filter first through a tea strainer, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 F/15 C) place for two weeks. Chill fully before opening to drink.
Source: Leon Soniat, New Orleans Times-Picayune, August 1980
A good flavour
Dear TEAM: I would like to know which is the best brand of spices to buy. I have tried various ones but seem to have to put extra in the recipe. – Margaret
Dear Margaret: For the best flavour, purchase fresh whole spices and grind them yourself. Preferably select spices that are sold in sealed containers rather than those sold in open bins. The more a spice is exposed to the air, and the older it is, the more flavour is lost. Some spice companies recommend purchasing new spices each year. At home you should always store them separately in airtight containers. If you have two different spices in plastic bags in the same sealed container, some of the flavour will transfer.
Watermelon coolers
Watermelon is one of my favourite summer foods. I love the taste and refreshing coolness on a hot summer day. At www.watermelon.org I discovered these beverages.
Watermelon smoothie
2 cups seeded 500 mL
watermelon chunks
1 cup cracked ice 250 mL
1/2 cup plain yogurt 125 mL
1-2 tablespoons sugar 15-30 mL
1/2 teaspoon ground 2 mL
ginger
1/8 teaspoon almond .5 mL
extract
Combine all ingredients in blender container. Blend until smooth. Makes two to three servings.
Watermelon-berry slush
4 cups cubed, seeded 1 L
watermelon
1 10-ounce package 300 g
frozen raspberries
1 12-ounce bottle 355 mL
sparkling mineral water
Place watermelon in a single layer in shallow pan; freeze until firm. Remove from freezer and let stand five minutes.
Drop watermelon through food chute of a food processor or blender with the motor running. Add frozen raspberries alternately with mineral water, processing until smooth. Makes six servings.
