New Post has been published on www.evsmanagement.ca/clients/evolution/2017/06/08/sharing-food

New Post has been published on http://www.evsmanagement.ca/clients/evolution/2017/06/08/sharing-food-a-family-affair/Sharing Food a Family Affair One of the best parts of being a chef is the sharing of food. Recipes, ideas, fresh ingredients, cooking techniques and whole meals are all meant to be shared. Food should be passed from one person to the next satisfying hunger, satiating cravings and inspiring the next session of creativity as it goes.   I’ve been lucky when it comes to being part of a family that not only loves to share food but cooks and bakes really well if I do say so myself. My wife makes some of my favourite dishes and as a vegetarian she has no small task making food that keeps my son and I happy.  Not only does she bake but her perogy lasagna and loaded potato soup are definitely irresistible. At 13 my son Declan is well on his way to being a little culinarian and uses the BBQ like a champ and I have in-laws that you never have to drag me to when it’s time to do family dinner.  My mom and my stepdad Jon do a lot of outdoorsy stuff like gardening, hunting and fishing so I definitely score well when it comes to preserves, fish and game. My sister? Well she does some pretty amazing eats too. Homemade canned goods like jams, pickles, relishes and even fish as well as some being pretty proficient on a cook top too.  My dad and stepmom Jane are definitely foodies in their own right too. They have always enjoyed volunteering at foodie fundraisers and have even helped yours truly out with big dinners. They love to share food so much that when my crew does dinners in that neck of the woods they always host team EVOT dinner parties the night before the big event.  Jane has always done some amazing eats and has a personal cookbook that any chef would love to get his or her hands on. Terrific soups and salads, amazing burgers, great pastas and both sweet and savoury cheesecakes that are beyond extraordinary. My dad is no slouch in the kitchen either and not only is a great cook but has been learning how to do some delicious baking too.  This week you get to share a little of my family’s flavours. My dad was making a from scratch rhubarb pie this week and because food was made for sharing he was only too happy to let me do a little sharing with you this week. So here’s a family pastry crust recipe and the delicious rhubarb custard that makes it a perfect pie. Check it out I promise you won’t be disappointed! – Chef House Chef House’s Dads Rhubarb Custard Pie Pastry Crust 5 cups Flour 1 tsp Salt 1 tsp Baking powder 1 tbsp Brown sugar 1 lb. Lard 2/3 cups Cold water 1 Egg 2 tbsp Vinegar (These last three items should total 1 cup so put the water in last)  Mix the dry ingredients (feel the little lumps of sugar and break each on up. Keep feeling till they are all gone)  With a pastry blender or pair of forks cut in the lard  Whisk together the water, egg and vinegar then stir it into the lard mixture  Bag it in a freezer bag and chill it to make it easier to handle.  This recipe will make enough pastry for approximately 6, 8 inch double pie crusts. Rhubarb Custard Pie Filling  3 cups Rhubarb cut in ½ in. Pieces 1 10 in.  Unbaked pie shell 1 cup Sugar 2 tbsp Flour ½ tsp Salt 2 Eggs 2 tbsp Melted butter 1 cup Milk (This is an old recipe that used whole milk. You may want to use a little cream to make up the cup) Roll out the pastry for the shell. The pastry should be cut about 1 inch larger than the pie plate so the edge will over hang. Crimp the edge so that it hooks on the edge of the pie plate. This will keep the pastry from shrinking into the pie plate when it is baking. Mix sugar, flour and salt. Mix the eggs, melted butter and milk thoroughly Put the cut rhubarb into the pie shell and carefully pour the liquid mixture over the rhubarb. Put it into a preheated oven at 450 degrees for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and bake for 30 to 35 minutes. It’s done when the center doesn’t jiggle. Allow to cool before digging in or you will burn the roof of your mouth! Chef House #post- .CPlase_panel display:none; -- source link

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