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Winter ingredients with Chef Charlotte Langley

January 2, 2017
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Charlotte Langley, Maritimer and resident chef of Restaurants Canada (a national, not-for-profit association representing Canada’s restaurant and foodservice industry), illustrates how to can incorporate seasonal ingredients into your cooking this winter.

While squash and beets are just fine, heat up your kitchen this cold season with exciting ingredients such as pomegranates, figs and citrus.

Chef Langley, a self-declared expert in "urban-dweller foraging," shows you how to spice up your meals with interesting recipes using winter ingredients so you don’t have to settle for chili every night.
 
Recipes:


Ricotta Gnudi


It doesn’t get much better than homemade pasta from handmade ricotta.

Ingredients:

1 batch of Ricotta (see below)
6oz grated Parmesan
¼ cup all purpose flour
2 eggs (beaten)
Salt and pepper
1-3 tbs cornmeal

Ricotta

4L milk
1L buttermilk

Directions:

1) Crumble ricotta, add eggs, parmesan and flour.
2) Add cornmeal according to texture (if wet, add more).
3) Roll gnudi, dredge in cornmeal and allow to cool in fridge.
4) Blanch in gently boiling water, place onto a sheet pan and once again cool and dry

1) Heat milk mixture until first signs of boiling.
2) Off the heat, removed curd with a strainer and place into cheesecloth, and gently salt.
3) Hang overnight in refrigerator.

Carrot Broth

This enticing broth ensures soup season is anything but boring.

Ingredients:

1L chicken stock
1/2L carrot juice
2 tbs soy sauce
2 tbs mirin
1 tbs rice vinegar
2 tsp grated garlic
2 tsp grated ginger
4 tsp sugar
4 tsp sesame oil

1) Combine all ingredients in a pot and bring to a boil, let steep for 20 minutes then strain.

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Meet Chef Charlotte Langley and learn how to use seasonal ingredients at the Restaurants Canada 2017 Show taking place February 26-28 at the Enercare Centre in Toronto.

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