Port

Chef Tim Wasylko Says Good Bye to 24 Sussex

Posted on: November 7th, 2015 by Carla Johnson 1 Comment
Carla Johnson author Cooking With Sin

Photo credit of Chef Tim Wasylko

Chef Tim Wasylko, CWS contributor of “Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel, has been in the press lately.

For five years, Chef Tim prepared meals for the family and guests of our former Prime Minister Stephen Harper. With the change in government, Chef Tim is sadly facing a career change. He has not publicly shared what other opportunities may be in his future yet, but I certainly hope more than a few great offers come knocking on his door. In the meantime, you may be able to find him stirring up more beautiful creations at his family business The Winchelsea in Winchester, Ontario.

Carla Johnson author Cooking With Sin

When the news broke, Chef Tim shared some heart-felt inside stories about the life of the Harper family in an article in the Ottawa Sun. While my personal political views are more to the left, I don’t try to toot my opinions too loudly because wonderful things happen across the full wing-span of politics and I truly enjoy celebrating the accomplishments of people in all walks of life.

The former chef said he never felt like a servant or a butler.  
He recalled the first thing Laureen Harper saying to him as 
“I want you to cook for my family the way you cook for your family.” 
“And I often did,” he recalled.
~ Ottawa Sun, Friday, Nov. 6, 2015

Chef Tim, I wish you the best and I look forward to more wonderful culinary adventures in your future!

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

 

Who Let the Dog Out? #1 – Port Sirloin & Portobello Mushroom Stew

Posted on: March 18th, 2014 by Carla Johnson No Comments

“All his life he tried to be a good person. Many times, however, he failed. For after all, he was only human. He wasn’t a dog.” 
~ Charles M. Schulz

The 1st  in a series of 3 dog “tails” written by Chef Janet Craig of The Satisfied Soul

As a Personal Chef I work in many peoples’ homes with a variety of family pets and as a dog owner I love their dogs. Those of us who have dogs in our lives know each one has their own personality and we can rave ad nauseam about this, much like new parents with their infant. I find that people identify with your child or your dog so you are either Buzzer’s Mum or Timmy’s Mum depending if you are in the dog park or the schoolyard. Of course we dog-crazy people can’t quite understand for a moment why some people do not like them or are terrified of them.

Often times I work in clients’ houses alone for the day and I enjoy having their dog as company, but it can also be a lot of responsibility. As a result, I have had some hilarious situations.

One day I went into my client’s kitchen and there was a young standard Schnauzer named Guinness in his crate. The moment the dog saw me, he went nuts so I phoned the client at her office and asked, “Can I let the dog out while I’m here? When I’m done I will re-crate him before I leave.” She was relieved and said the yard is fully fenced so I could also let him outside. So that sounded good.

Now when I am cooking I usually make about 20 entrees with sides that are labelled and frozen so I’m really busy and every burner is on plus the oven, microwave, etc. I often bring my lunch as well.

So that day I was working away and noticed that Guinness was very quiet. Searching the house, I caught him on the living room rug gnawing away on my lunch steak! I freaked! Not only had he eaten my lunch, but it looked like someone had been murdered on the rug! Quickly I put Guinness back in his crate, turned off all the burners, found the soda and vinegar and got on my hands & knees to scrub the rug and try to make it presentable.

Finally I was able to get back to my real job in the kitchen. I was under pressure and behind in my schedule, but I had to listen to the incessant whining, crying of poor Guinness. Wouldn’t you think, with a belly full of rib eye, he would be sleepy? So, later while cubing meat for shish kebobs to grill on the barbeque I caved and let him outside to run around the yard.

Well, you guessed it. A little while later, I returned to the backyard to find NO dog! I frantically called him and there he was smiling like only a big goofy puppy can from the neighbour’s back yard. Was he able to jump the fence?

So I had to run back into the kitchen, again, turn off the stove, then turn off the barbeque, lock the door and leave the house. As I ran around the block to get to the neighbour’s yard I seaw the tail end of Guinness going over the hedge & fence back into his own yard. NOOO!

I am usually in and out of a client’s house in 4 to 5 hours and leaving before they return home from work, but that day my car was pulling out of the driveway as they were pulling in and she said, “I bet you got playing with that dog!”

“Yeah, you got it!” 😉

Cooking With Sin Chef Janet Craig Port Sirloin Portobello Mushroom Stew

“Who Let the Dogs Out?” #1

Port Sirloin and Portobello Stew

Serves 4-6

3 cups hot beef broth
2 bay leaves
1 teaspoon each of dried thyme and rosemary (or 1 tbsp each of fresh)
1/2 cup red wine
1.2 lb sirloin roast, cubed
salt & pepper
1/4 cup flour
1/4 cup veg oil
1 cup onions, diced
1 cup carrots, sliced
1/2 cup celery, sliced
1 cup Portobello mushrooms, sliced
1 cup red potatoes, skin on, diced
2 cloves minced garlic
2 tablespoons butter
1 cup port wine
2 teaspoon each of salt & pepper
1/2 cup tomato paste (1 small can)
 

1. Heat broth; add bay leaves, thyme, rosemary, red wine. Simmer 20-30 min.

2. Season beef, dredge in flour, brown, and remove. Add onions, carrots, celery, mushrooms, potatoes, garlic & butter. Sauté until onions are caramelized.

3. Return beef, add port, hot broth, s & p. Bring to boil, simmer 45-60 min.(this is nice in Crockpot or baked in heavy casserole) Near the end, thicken with tomato paste.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

 

“Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel

Posted on: July 18th, 2010 by Carla Johnson 1 Comment

Carla Johnson author cooking With SinFive years before the Boston Tea Party, there was another party, the “Madeira Wine Party.” A ship smuggling Madeira wine for John Hancock was seized by the British – the same John Hancock who eventually signed the Declaration of Independence. A fight broke out. Hancock won and received his beloved, smuggled Madeira.

“He at first refus’d us peremptorily; but at dinner with his council, where there was great drinking of Madeira wine, as the custom of that place then was, he softened by degrees, and said he would lend us six. After a few more bumpers he advanc’d to ten; and at length he very good-naturedly conceded eighteen.” ~ Ben Franklin, 1744, asking Governor Clinton of NY for more cannon power in Boston.

Photo credit of Chef Tim Wasylko

What gravy is to English cuisine, demi-glace is to French cuisine. French cuisine has a few select “Mother Sauces” that are the bases of all other sauces – Bechamel, Velouté, Espagnole, Tomato & Hollandaise. If you’ve seen the movie “The Hundred Foot Journey,” you know how beautiful the Mother Sauces look and taste.

Espagnole is the Mother Sauce for demi-glace. Demi-glace is basically beef stock reduced. The industry standard is 50% beef stock 50% sauce espagnol reduced by ½.

When Chef Tim Wasylko was in culinary school, the demi-glace classes piqued his interest. He was enthralled by what happens when liquids are reduced. As liquids evapourate, the flavours become concentrated, so he began experimenting by reducing all the liquids he encountered. He made adult snow cones from a reduction of blueberry juice and Cabernet wine. Then he made a port-wine caramel to put on ice cream.

Tim says,

“Madeira port – a fortified sweet booze like that reduces down to a wonderful caramel. Awesome on ice cream or banana tempura split. Go get a bottle of Madeira and reduce it down to a caramel. It’s life changing.”

Carla Johnson author Cooking With Sin

 

“Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel

Serves 4
 
½ medium sized seedless Watermelon
1 bunch mint
1 bunch basil
1 lime
1 teaspoon kosher salt
1/2 tablespoon good quality olive oil
1/2 teaspoon cracked black pepper
12 pieces of asparagus, blanched and peeled
200g goat cheese.
1 bottle of Madeira

 

  1. Pour bottle of Madeira in a large pot and place over moderate heat, bring to a boil – allow to boil hard for approximately 20 minutes or until it has reduced down to slightly less than a 1/4 cup. It should coat the back of a spoon and be nice and thick. Let it cool. Once cool, pour into a plastic squeeze bottle.
  2. Cut watermelon innto 4 square shapes approximately 5 cm by 3 cm thick. Season with salt and pepper, a squeeze of lime, and chopped basil. Toss and let rest one hour. Reserve the marinade. Place the watermelon pieces on a high BBQ grill for 1 minute per side. Allow to cool.
  3. Blanch the asparagus and cut in 7 cm long pieces. They should all be the same size.
  4. Shape goats cheese in rounds or rolls 2-3 cm in diameter. Cut into medallions.
  5. Assemble: Toss the asparagus in the marinade from the watermelon. Put 6 pieces of asparagus tight together – and perfectly lined up – down the centre of a plate. Then place the grilled watermelon on top of the asparagus in the opposite direction. Place 2 slices of goats cheese on top and make a zig zag design of the Madeira caramel in the squeeze bottle over top.

  

 
 

Looking for more salad recipes? Try “Pork Ninjas” Salad Dressing

 

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

“Goddess Supper III” Pork Tenderloin and Brandied Mushroom Shallot Sauce

Posted on: March 28th, 2010 by Carla Johnson 2 Comments

Athena“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts

“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem

Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.

Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.

We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.

Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”

The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.

Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!

Entree #2

Trish served us Pork Tenderloin & Brandied Mushroom Shallot Sauce. Trish is a principal who specializes in high needs children. With a flick of her eyelid, she commands respect. If we get talking about students on the fringe in education, she will brilliantly expound on the mountains of research addressing their needs. She often stands right up when she gets going, just like a preacher.

trish-me

Trish and I chatting before supper

Pork Tenderloin & Brandied Mushroom Shallot Sauce

Step 1. Preparing the Pork Tenderloin

Ingredients:port

3 lbs pork tenderloin
5 cloves garlic, cut in half
1 teaspoon ground cumin
1 teaspoon sea salt
4 tablespoons soy sauce
2 tablespoons sesame oil
½ cup of fig jam or sauce
¾ cup port

  1. Make 10 slits in each tenderloin and insert a ½ clove of garlic in each slit.

  2. Rub the pork down with a mixture of ground cumin and sea salt and let sit for 15 minutes.

  3. In a dish, mix the soy sauce, sesame oil, fig jam & port.

  4. Pour the mix over the tenderloin and marinate for 6 or more hours remembering to turn the pork over to be fully saturated.

  5. Cook at 375°F for 1½ hours. A convection oven is best. Monitor the cooking time accordingly. It can be cooked in an open pan or wrapped in foil.

pork-tenderloin

Step 2. Preparing the Sauce

Ingredients:brandy

2 cups cremini mushrooms, sliced
2 shallots, finely cubed
a dash of ground cumin
a dash of sea salt
¾ cup brandy
1 tablespoon butter
½ cup heavy cream

  1. In a dish, toss together the mushrooms and shallots with ground cumin and sea salt.

  2. Pour the brandy over the mix and stir until all the mushrooms and shallots are coated. Let it sit for 45 minutes.

  3. Warm the butter in a skillet and add the mushroom/shallot mix. Simmer on low heat allowing the brandy to reduce slowly.

  4. Gently stir in the cream and put in a side dish for serving on the pork tenderloin.

 plate-chicken-potatoes-pork

The dinner continues… the 3rd entree for our supper is on the next post with Gillian’s Pasta Amatriciana.

http://cookingwithsin.com/2010/03/28/goddess-supper-iv-pasta-amatriciana/