Kyle Thomas

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Jan 02 2017

Sweet Smoky White Fish Soup with Charred Onions and Potatoes

Sweet Smoky White Fish Soup with Charred Onions and Potatoes

I said I would do this more often but then forget. The culprit is most likely the fact I don’t write out complete recipes and just write would I need to know. I’ve decided, though, that if something doesn’t make sense you can fill in the blanks with your own intuition. That way, you learn. 😉

Sweet Smoky White Fish Soup with Charred Onions and Potatoes

Servings

6 normal sized servings
12-16 small plate servings

Soup

1 tablespoon canola oil
1 medium yellow onion, chopped
2 cloves garlic
2 tablespoon dried Labrador Tea
1 tablespoon Smoky Sweet Paprika
8 cups fish stock/vegetable stock
5 medium potatoes, peeled and quartered
2 pounds white fish, skinned, boned, and cut into large pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Saute onion in a pot or cooking vessel with canola oil until translucent. Add garlic and spruce tips, paprika and sauté until ready.

Add the fish stock to the pot and bring it to a boil. Add the potatoes to the soup and reduce it to a simmer. Allow it to simmer, covered, for 15 minutes. Add the cod to the soup and continue simmering it until the fish is cooked through and the potatoes are tender, about 10 to 15 minutes.

Process the soup, in batches in a food processor until it has a smooth consistency. Alternately, use an immersion blender until the desired pureed consistency is reached. Adjust the seasoning to taste and serve.

Cool and refrigerate in an air-tight container for use later in the day. Reheat on stove slowly.

Charred Onions

8 pearl onions, halved

Heat a dry pan on med-low heat and put onions cut side down until formalized and charred. Turn over and char second side
Keep Warm

Charred Potatoes

6-8 baby potatoes, coined

In a pan with oil on med-low heat sauté coined baby potatoes for 6-8 minutes until golden brown and tender. Mix in mustard and salt if desired.

Plating

In a small bowl or glass pour in small amount of soup.
Slide slices of potato along the edge of the dish.
Place charred onion beside the potato
Sprinkle of paprika and garnish with water cress or other green garnish
Add a piece of focaccia to side of plate beside soup bowl

I got inspiration for this somewhere, but I don’t remember where. Sorry.

Written by kylewith · Categorized: Food · Tagged: focaccia, labrador tea, paprika, soup, white fish

Dec 18 2016

Sous-vide Paprika and Juniper Halibut on Spruce Tip Morel Risotto

I sometimes spend hours writing and formulating recipes and then never publish them. There is no reason I need to but I often pull inspiration from others, so maybe someone out there can pull from the things I’ve tried. I also don’t claim to be very good at coming up with these dishes, but they do generally turn out pretty good. And I just like trying new things.

The thing to note about this dish is that while the fish is in the cooker you can make the risotto and the timing lines up pretty well.

Sous-vide Paprika and Juniper Halibut or White Fish

Season Fillets

Do this up to an hour before cooking. Once fillets are seasoned, seal and put in fridge until ready to use.

  • Salt
  • Pepper
  • Sweet Smoky Paprika
  • Ground Juniper

Heat Precision Cooker to 140ºF about 20 minutes before use (depends on water container size)

In Precision Cooker Bag

  • 2-4 fillets of seasoned Halibut or White Fish – two per bag
  • 2 tbsp butter per bag
  • Lemon Zest
  • Seal and remove all air from the bag

Cook fish for 30-45 minutes depending on thickness of fillets.

Finishing Cooking Process

  • Remove from pot and pat dry with paper towel
  • Heat skillet to med-high heat with more butter
  • Brown presentation side of fish for 30-45 seconds in pan
  • Remove skin
  • Serve immediately
  • Plate with Morel Risotto

Spruce Tip Morel Risotto

  • 900ml vegetable stock
  • 2-3 cups water
  • 2 tablespoon butter
  • 1 cup minced shallot, leek or onion
  • 2 garlic cloves, minced
  • 2 cups risotto rice
  • 1-2 ounce dried morels
  • Salt
  • 2 tablespoons chopped chives or parsley
  • 1/2 cup grated pecorino or parmesan cheese

Instructions

Pour boiling water over dried morels in a bowl and let sit for about 30-minutes. Clean morels in water once steeped. Remove hydrated morels and reserve and filter the morel water for later use.

Pour the stock and 2 cups of morel water into a pot and bring it to a gentle simmer.

In another pot or pan, heat the butter over medium-high heat – at this point, I also added some dried spruce tips to start infusing into the butter – and saute the minced shallots until they soften and turn translucent. Add the garlic cloves, the morels, more spruce tips and the rice and mix well. Cook for 3-4 minutes, stirring often.

When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. I didn’t particularly measure out 1/2 cup but used a ladle throughout the whole process. Sprinkle a little salt over everything. With risotto, you have to constantly stir the rice as it absorbs the liquid as to ensure everything is evenly cooking and not burning to the pan. As each scope of stock is absorbed, add another, then another until the rice is cooked through, but still firm.

When you reach that point, add the grated cheese and a little more stock. Stir to incorporate the cheese into the risotto. Once ready, remove from heat.

Plating

On a clean plate scope, a small bit of risotto into the middle and with a knife or spoon shape it into a circle. Sprinkle with leftover juniper and paprika spice mix. Place a cut of fish on top of the risotto. Then add a garnish of parsley or chives. I happened to have pickled baby onions, which added a weird pop of colour. It needed something green.

Inspiration came from here: http://honest-food.net/2012/06/10/morel-risotto-recipe/

Written by kylewith · Categorized: Food · Tagged: fish, morel mushrooms, precision cooker, risotto, sousvide, spruce tips

Dec 22 2013

Cooking my first Turkey

I have never cooked a full turkey on my own. Today will be my first time cooking a this glorious bird, in a new oven at that. I’m hosting a misfits Christmas dinner this even. If you know where I live, you could probably come and get some food as well.

Thanksgiving Yellowknife Style

 

First off I needed to figured out how long to cook it. I consulted my dad, who said 30 mins for every pound. Another article online said 16 mins per pound, while a friend said 20 mins per pound. I’m going to go with 20 mins per pound as the average and closely watch the meat thermometer.

I’ll update this post as I go along.

Update #1

I think the biggest thing people screw up when cooking a turkey is removing all the “goodies” inside. Sure, I knew they were there, but when I pulled out the neck and stuck my hand inside the bird, I didn’t think there was anything else. I was wrong. About an hour into the cooking, I reread the directions and noticed the park about fulling out the giblets from the neck area. So that happened.

I don’t know how long the turkey will actually take, so I’m closely watching the thermometer. Before putting the bird in the oven, I lathered it in butter, a lot of butter. I then put a small layering of bacon, because I like bacon.

We are coming on an hour and a half in the over and the bird is almost starting to read a number on the thermometer. I read somewhere to baste the bird every 30 mins. I attempted this but there was very little drippings in the bottom to work with. I’m hoping as the time goes by that more shows up so I can keep this turkey moist.

Also at this point the Turkey is uncovered in the hopes that a nice brown skin is created.

 

Written by kylewith · Categorized: Food · Tagged: christmas dinner, cooking, turkey

Nov 21 2013

Kyle’s Favourite Foods

Here are my favourite foods. Or my favourite meats.

#5 – Ribs

Beef or pork, it doesn’t matter. Slow cooked, pressure cook or broiled, it doesn’t matter. With lots of sauce or not, it doesn’t matter.

#4 – Turkey (Chicken)

It’s an all around good food and relatively lean.

#3 – Beef

Just all things beef. From the cheapest cut to the finest porterhouse. Steak, roast, it doesn’t matter. Tenderize the crap out of it and marinate it into goodness.

#2 – Bacon

I realize I am shaming myself here when I say it is number 2. Bacon is amazing and great with so many things, but in the end is not a dominate food. You can, but you don’t normally have a main course of bacon. Think about it.

#1 – Ham

I love a good roasted ham. One that just falls apart when you pull your fork across it.

I guess you could say that #2 and #1 could be combined into one epic category of Pork because lets face it, anything pork is my favourite.

http://instagram.com/p/g_j3qPMAdb/

Written by kylewith · Categorized: Food · Tagged: Food, meat

Sep 17 2013

Why I love local food

This video depicts exactly how I feel about food. And while I may not use wheat flour that is local I still mix and bake all my bread right here.

http://www.youtube.com/watch?v=lUtnas5ScSE

Background on the video here: http://www.adweek.com/news/advertising-branding/ad-day-chipotle-makes-magic-again-fiona-apple-and-dark-animated-film-152380#!

Written by kylewith · Categorized: Food · Tagged: baking, Food, local

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