C O O K I N G W I T H

O N E C H E F

K a r l We l l s w i t h S t e v e Wa t s o n

ONE CRITIC

F l a n k e r P r e s s L i m i t e d

S t . J o h n ’ s

Contents LIGHTER DISHES

12 SOUPS Jeremy Charles’s Seafood Soup | Sheilagh’s Creamy Mushroom Soup | Peanut and Celery Soup | Cream of Potato Soup | Red Bell Pepper Soup | Classic French Onion Soup | Autumn Harvest Soup | Pauline’s Fish Chowder | Red Clam Chowder | Cioppino | Borscht

24 SALADS Warm Duck Salad with Seasonal Greens | Baked Brie with Wild Berries | Greek Salad | Couscous Salad | Fig, Carrot and Pistachio Salad | Grilled Potato and Artichoke Salad | Debbie’s Warm Red Cabbage Salad

30 SNACKS Vegetarian Samosas | Mynock Wings | Pine Nut Crusted Goat Cheese | Newfoundland Beer-Steamed Mussels | Blue Cheese Crostini | Escargots in Phyllo | Salmon and Cheese Roll-Ups | Maple Rum Scallops | Prosciutto-Wrapped Scallops | Mexican Ceviche | Pan-Seared Shrimp with Cauliflower Purée | Thai Shrimp with Sesame Seed Garnish | Salt Cod Omelette | Mark’s Pan-Kissed Tuna | Pulled Pork Poquitas

MAINS 50 VEGETARIAN Grilled Tofu and Vegetable Kebabs | Noodles with Thai Peanut Sauce | Mary

Walsh’s Country Pesto | Stuffed Zucchini

58 SEAFOOD Jeremy Charles’s Cod with Sherry Lentils, Bacon and Tomatoes | Cod Bell Island | Cod au Gratin | Pan-Fried Cod with Sautéed Vegetables and Partridgeberry Chutney | Savoury Stuffed Cod Fillets | Poached Cod Fillets in Cheese Sauce | Portuguese Grilled Salt Cod | Grand Bank Scallops in White Wine Sauce | Curried Jumbo Shrimp | Lobster Thermidor | Rodney’s Nan’s Salt Cod Cakes with Tartar Sauce | Steelhead Trout Cakes | Baie d’Espoir Steelhead Trout with Pecans and Cayenne | Poached Salmon Vinaigrette with Julienne of Rainbow Peppers | Salmon Coulibiac with Mushroom-Savoury Egg Sauce | Pan-Seared Salmon with Sun-Dried Tomato and Oregano Dressing | Maple Ginger Salmon | Sesame-Crusted Salmon | Cedar Plank Salmon | Grilled Halibut with Moroccan Herb Sauce | Pan-Fried Cajun Halibut with Corn Salsa | Karl’s Seafood Ragout | Wendy Mesley’s Linguine with Fennel and Sardines | Salt Cod Ravioli with Mushroom Cream Sauce

94 POULTRY Newfoundland Savoury Stuffed Turkey Breast | Chicken Cacciatore | Linda Swain’s Chicken Carbonara | Pan-Roasted Chicken with Cream Sauce | Coq au Vin | Chicken with Forty Cloves of Garlic | Roast Chicken with Herbs on the BBQ | Turkish Chicken Casserole | Grilled Chicken Penne | Hot and Cold Marinated Chicken Salad | Mushroom-Stuffed Chicken Breast | Chicken Cordon Bleu | Paella

116 PORK Sugar-Baked Ham with Pineapple-Raisin Tea Sauce | Hawaiian Roast of Pork with Asian Slaw | Newfoundland Savoury Crown Roast of Pork | Stuffed Pork Chops | Toad in the Hole | Newfoundland Cassoulet | Hungarian Pork Goulash | Medallions of Pork Tenderloin

132 LAMB Indian Lamb Curry | Pete Soucy’s Lamb Curry | Lamb Kebabs | Rosemary and Garlic Grilled Lamb Chops | Roast Leg of Lamb with Mint Gravy

142 BEEF Provençal Braised Beef | Beef in Guinness | English Roast Prime Rib with Yorkshire Pudding | Shawn Silver’s Sausages with Irish Mashed Potatoes and Guinness Gravy | Bob’s Beef Wellington | Grilled Flank Steak | Mark Critch’s Sirloin Steaks with Mustard Sauce | Pineapple Beef Stir-Fry with Cashews | Cousin Hallie’s Pressure Cooker Cabbage Rolls | Spaghetti with Meatballs | Gourmet Meat Loaf | Open-Faced Beef and Swiss

164 GAME Moose Stew in Partridgeberry Wine | Moose Stroganoff with Dill | Moose Braised in Beer and Onions | Hunter’s Delight | Most Excellent Rabbit Pie | Sheilagh’s Caribou Roast with Madeira Sauce

DESSERTS

174 Jane Crosbie’s Steamed Chocolate Pudding with Sunshine Sauce | Pineapple Bread Pudding | Gerry Crewe’s Malva Pudding | Baked Custard with Rice | Apple Crisp | Pat’s Mount Pearl Blueberry Crisp | Madagascar Bananas | Bananas with White Chocolate en Papillote | Apple Galette | Apricot Bread | Easy Chocolate Orange Cheesecake | Rhubarb and Strawberry Pie | Cream Puffs | Potato Chip Cookies | Blueberry Muffins

Foreword

I had neve

r really c

ooked befo

re Karl We

lls asked

me to do a

cooking se

gment with

him. Shee

r panic an

d ego star

ted me dow

n

the road t

o becoming

a foodie.

Karl and S

teve combi

ne good fo

od and gre

at convers

ation on

One Chef O

ne Critic.

People op

en up in k

itchens. T

hat’s wher

e

all good p

arties sta

rt and end

. Use the

recipes in

this book

to cook fo

r your fri

ends and f

amily. Enj

oy the gre

at meals,

but also s

avour the

conversati

ons that c

ome from h

aving thos

e

people in

your kitch

en.

Only then

will you g

et a true

taste of w

hat makes

One Chef

One Critic

such appe

tizing tel

evision. Bon a

ppetit!

Mark Critc

h

22 Minutes

, CBC TV

IntroductionIt’s hard to believe One Chef One Critic has been on the air for six seasons. We can honestly say that the last six years have been a blast. The other good news is that during those six years we’ve collected lots of recipes. Now we want to share them with you in Cooking with One Chef One Critic. You’ll find recipes that were conceived or adapted by Chef Steve Watson and featured on the show. We also include recipes from many guests and guest chefs. You’ll find, as well, recipes that I’ve collected over the years as a result of various television food segments I produced and hosted on CBC TV. I’ve also managed to squeeze in a few of my own recipes, like Moose Braised in Beer and Onions, and Karl’s Seafood Ragout.

Cooking with One Chef One Critic is not meant to be a cookbook that breaks new ground in the culinary arts – far from it. These are mostly tried and true home-style recipes that have been done many times before. It’s simply a book for our fans to celebrate a TV show called One Chef One Critic in photos and recipes that we used as a guide or were given to us for the show. Viewers often ask Steve and me for these recipes. Now we’ve finally put them together for you in this book.

Steve Watson deserves full credit for creating or adapting many of the recipes in Cooking with One Chef One Critic – there would be no book without him. And the main responsibility for writing Cooking with One Chef One Critic fell to me. So as you read this book, the introductions to recipes, and the recipes themselves, the voice will be mine.

We’ve arranged Cooking with One Chef One Critic in three main sections: Lighter Dishes, Mains, and Desserts. Lighter Dishes are recipes that might work well as an appetizer, snack, side dish, or light meal. Some recipes, such as Borscht, or Maple Rum Scallops, could even work as a main course. I’d encourage you to put your own twist on these recipes, and indeed on all of the recipes in Cooking with One Chef One Critic. Most are flexible enough to be changed to suit your own personal tastes. Use them as a guide.

Our Mains section includes, although not exclusively, the recipes that Steve and I prepared with our special guests on One Chef One Critic. We’ve cooked almost every kind of seafood and popular meat you

can think of over the course of six seasons, and the recipes have been grouped according to the type of meat featured in any given recipe. You’ll even find a Game section with moose, rabbit, and caribou dishes. Our vegetarian offerings are limited, but I can say from experience that they’re delicious.

We haven’t prepared too many desserts on One Chef One Critic, so for the Desserts section we dipped into recipes given us by guests and guest chefs, as well as personal dessert recipes. One of my favourites is Jane Crosbie’s Steamed Chocolate Pudding with Sunshine Sauce. It became a family favourite in John and Jane Crosbie’s household and is still anticipated with lip-smacking delight on special occasions. Then there’s Pat’s Mount Pearl Blueberry Crisp, which Pat Watson herself prepared on One Chef One Critic. It’s a winner, and it proved to me that Mrs. Watson is no slouch when it comes to cooking.

At the end of every recipe, we’ve included a short tip that might suggest a way of making a recipe taste a little different or a way of making it a little shorter. We hope that some of these might be useful to you. A wine pairing is also suggested for many recipes. Most of these suggestions came from the wine experts on One Chef One Critic over the past six seasons. Use them as a guide to the type of wine you might want to try with the recipe. It’s your palate, your choice. Nothing is written in stone here.

Before you start reading and preparing these recipes, let me offer a word of encouragement. We didn’t put anything in Cooking with One Chef One Critic that is beyond your ability to make at home. With the exception of game such as moose, caribou, and rabbit, all of these recipes can be produced using ingredients that are readily available at your local supermarket. Everything can be made using basic kitchen equipment, and if, for example, you don’t happen to own an electric mixer, you can use a whisk. No diploma in the culinary arts is required. We want you to get in there and start cooking. Have fun, include the whole family, and take pleasure in what you’ve made with your own hands from the bounty of fresh ingredients that we’re so blessed to have at our disposal. Please don’t let this book remain on a shelf gathering dust. Keep it in your kitchen and use it.

KARL WELLS

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Jeremy Charles’s Seafood SoupI had the pleasure of meeting Chef Jeremy Charles in 2007. He was Executive Chef at Atlantica at the time, having just returned home from developing his culinary skills in places like Montreal and Chicago. Jeremy quickly developed a following in St. John’s. We filmed segments of One Chef One Critic at Atlantica in our first year, and he was, as usual, a very gracious host. Today this much-lauded chef is one of the owners of Raymonds, voted Canada’s best new restaurant in 2011 by enRoute magazine. Jeremy gave me this soup recipe and another for cod with sherry lentils, bacon, and tomatoes – also in this book – when we met on a sunny afternoon in a dining room overlooking the tickle in Portugal Cove, Newfoundland.

Serves 6

1/2 cup (125 mL) extra virgin olive oil1 red onion, finely diced1 leek, finely diced1 fennel bulb, finely diced3 tsp (15 mL) garlic, chopped1/4 tbsp (4 mL) red pepper flakes1/4 tbsp (4 mL) anise seed1/2 bottle (375 mL) Chardonnay or Sauvignon

Blanc1 tin (28 oz/796 mL) whole plum tomatoes,

drained

4 cups (1 L) fish stock or bottled clam juice1 lb (454 g) cod fillets, cubedfew saffron threads6 jumbo shrimp6 tbsp (90 mL) vegetable mixture (carrot, onion,

celery), finely diced6 brioche croutons6 tsp (30 mL) aioli (garlic mayonnaise)1 tsp (5 mL) tarragon, finely chopped

Heat 1 tbsp (15 mL) of olive oil in cooking pot on medium. Place onion, leek, fennel, and 2 tsp (10 mL) garlic in pot, and cook for 4 to 5 minutes or until softened. Add red pepper flakes and anise seed. Reduce heat to medium-low and continue cooking for 3 to 4 minutes. Add wine and stir. Let wine reduce by half. Add tomatoes and fish stock and simmer 15 minutes. Add cod and saffron. Simmer another 10 to 15 minutes. Meanwhile heat 1 tbsp (15 mL) olive oil in frying pan on medium. Add 1 tsp (5 mL) garlic and the shrimp. Cook shrimp until they turn pink. Set shrimp aside. Add mixture of diced carrot, onion, and celery to pan, and cook until softened. Toast croutons using a toaster oven or regular oven. Spoon soup into bowls and float 1 shrimp in each bowl, to the side. Sprinkle the mixed vegetable dice into each bowl. Drizzle 1 tbsp (15 mL) olive oil into each bowl. Spread a teaspoonful (5 mL) of aioli on each crouton. (You can easily make a quick aioli by stirring together good commercial mayonnaise, minced garlic, white pepper, and a dash of lemon juice.) Float a crouton in centre of each bowl. Finally, sprinkle fresh tarragon over top of each bowl of soup.

Tip: You can also add scallops to this soup.

Paired Wine: E. Guigal Tavel Rosé, France

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Sheilagh’s Creamy Mushroom SoupMy friend Sheilagh Guy Murphy did a CBC TV cooking segment with me and, after much giggling and general silliness, we managed to complete this recipe of hers. The mushroom flavour is so condensed that this soup will become like manna for true mushroom devotees.

Serves 6

1 lb (454 g) fresh mushroomsjuice of 1/2 lemon1/4 cup butter2 tbsp (30 mL) green onions, minced1/2 bay leaf1/4 tsp (1 mL) dried thyme2 cups (500 mL) whipping cream

2 cups (500 mL) chicken stock1 tsp (5 mL) salt1/2 tsp (2 mL) ground pepper1 tsp (5 mL) cornstarch1 tbsp (15 mL) water1 tbsp (15 mL) parsley, chopped

Finely chop mushrooms and combine with lemon juice. Melt butter in large frying pan on medium. Add green onions and sauté. Add mushrooms, bay leaf, and thyme. Cook and stir until liquid completely evaporates. Blend in cream, chicken stock, salt and pepper, and bring to a boil. Remove bay leaf. Reduce heat. Dissolve cornstarch in water and add to soup. Simmer for 10 minutes. Ladle into bowls and sprinkle with parsley.

Tip: For extra flavour, stir in 2 tbsp of vermouth.

Paired Wine: Joseph Drouhin, Saint-Véran, France

Peanut and Celery SoupThis recipe came my way from my friend, the Telegram’s To Your Taste wine columnist, Steve Delaney. I’d never tried peanut soup before, but now it’s one of my favourites.

Serves 4

1 tbsp (15 mL) butter1 tbsp (15 mL) vegetable oil4 large celery stalks, chopped1 onion, chopped3 cups (750 mL) chicken broth1/2 cup (125 mL) crunchy peanut buttersalt and pepper to taste1/2 cup (125 mL) light creamchopped celery leaves

Preheat butter and oil in a saucepan on medium. Add celery and onion and cook for 5 minutes, or until the onion is soft and turning golden. Add chicken broth and bring to a boil. Reduce heat, cover, and simmer about 30 minutes. Cool the mixture slightly and then process in a blender until smooth. Return to the rinsed-out pan, then, using a whisk, beat in the peanut butter. Heat through until just boiling. Add salt and pepper to taste. Stir. Serve in bowls with a swirl of cream, and celery leaves sprinkled over all.

Tip: An amontillado sherry works well as an accompanying wine with this soup.

Paired Wine: Willm Gewürztraminer, Alsace

Karl with S

heilagh and

John Murphy

, c. 199 9

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Cream of Potato SoupSoups like this one are made for cold winter evenings. Hot rolls with fresh butter make it even better.

Serves 6

1 medium onion2 tbsp (30 mL) butter4 large red potatoes, peeled and diced3 cups (750 mL) chicken broth1 tbsp (15 mL) chopped fresh parsley1/4 tsp (1 mL) ground thyme1/4 tsp (1 mL) celery seed1 1/2 cups (375 mL) whole milk, well mixed with 2 tbsp (30 mL) all-purpose floursalt and pepper to taste

In a 2-quart saucepan, on medium, cook onion in butter until soft. Add potatoes, chicken broth, parsley, thyme, and celery seed. Bring contents to a boil and reduce heat to medium low. Simmer for 20 minutes, stirring occasionally. When potato is soft, remove saucepan from heat and cool. Purée half of the soup in a blender. Return purée to saucepan. Stir milk and flour mixture into soup and bring to a slight boil. Reduce heat to medium low and simmer soup, stirring often, until thickened. Add salt and pepper to taste. Stir. Serve with fresh bread or rolls.

Tip: You may use 2% milk if desired.

Paired Wine: Odorus Bierzo, Spain

Red Bell Pepper SoupHere’s a recipe I came across while doing a broadcast for television, away from the studio, many years ago. It’s another warm, comforting soup for fall or winter.

Serves 6

6 cups (1.5 L) fresh or frozen red bell peppers, seeded and diced

2 cups (500 mL) onions, chopped1/2 tsp (2 mL) dried thyme2 1/2 cups (625 mL) low-sodium tinned chicken broth3 1/2 cups (875 mL) whole milk1/2 tsp (2 mL) salt1/2 tsp (2 mL) black pepper

Combine peppers, onions, thyme, and broth in pot and bring to a boil. Reduce heat to medium low and simmer until the peppers are soft. Remove pot from burner and cool. Blend contents of pot in a food processor, returning puréed batches to another pot. Add milk, salt, and black pepper to purée. Blend with a whisk. Bring to just a slight boil and serve.

Tip: Add a little cream for a rich soup.

Paired Wine: Southern Sisters Reserve Riesling, Australia

Cream

of P

otato S

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Classic French Onion Soup I discovered classic French soupe à l’onion when I was a teenager and becoming interested in what I thought was very sophisticated food. I had no clue then that this is pretty much a French peasant dish. However, I loved it then and I love it now. That’s what’s really important. Here is a recipe that stands the test of time. By the way, you’ll need some ovenproof bowls.

Serves 6

3 tbsp (45 mL) butter5 large yellow onions, thinly sliced1/4 tsp (1 mL) black pepper1 tbsp (15 mL) all-purpose flour3 tins of low-sodium beef broth, 14 oz (420 mL) each3 cups (750 mL) water1 bay leafsalt and pepper6 to 8 slices of crusty bread1 cup (250 mL) grated Gruyère cheese2 tbsp (30 mL) grated Parmesan cheese

Put butter in large saucepan or pot and melt on medium. Add onions and black pepper. Fry onions, stirring frequently, until onions turn golden. Sprinkle onions with flour and stir until all traces of flour disappear. Cook one minute longer. Don’t forget to stir. Gradually add beef broth to onions, stirring constantly. Stir in water and bay leaf. Increase heat and bring to a boil. Reduce heat to low and cook for 30 to 40 minutes. Remove bay leaf. Adjust seasoning if necessary. Place ovenproof bowls on a cookie sheet and ladle soup into them. Toast bread slices lightly, then fit the toasted slices into the bowls to cover the soup beneath. Preheat broiler. Sprinkle equal portions of Gruyère cheese on top of each bowl, followed by equal portions of Parmesan cheese. Place bowls under the broiler and allow cheese to melt until golden brown.

Tip: Add a dash of sherry to the soup for extra flavour.

Paired Wine: Acacia Pinot Noir, California

Autumn Harvest SoupMom was right. Vegetables are good for you, and the more variety the better. Here’s a recipe that gives you an impressive variety of vegetables and flavours. Bet you can’t stop at just one bowlful.

Serves 10

2 tbsp (30 mL) butter1 cup (250 mL) finely diced onion1 tbsp (15 mL) garlic, chopped1/2 turnip, diced2 carrots, diced1 parsnip, diced 3/4 lb (375 g) potatoes, diced1 leek, cleaned and finely diced1/2 cup (125 mL) celery, finely diced2 cups (500 mL) tomatoes, seeded and diced2 cups (500 mL) cabbage, chopped2 cups (500 mL) green beans, chopped2 cups (500 mL) corn kernels 8 cups (2 L) turkey or chicken broth1/2 tsp (2 mL) dried thyme1 bay leafsalt and pepper to taste1 lb (454 g) cooked turkey, cubed

Melt butter in soup pot and add onion and garlic. Cook on medium until soft. Add turnips, carrots, parsnip, potatoes, leek, and celery. Cook and stir for 3 to 4 minutes. Add tomato, cabbage, green beans, and corn. Next add broth, thyme, and bay leaf. Increase heat and bring to a boil. Reduce heat, cover, and simmer for at least 45 minutes. Add salt and pepper to suit your taste. Finally, add turkey meat and simmer for 20 minutes or more. Remove bay leaf and serve.

Tip: Don’t be afraid to add other vegetables, or to leave out ones you may not like.

Paired Wine: La Linda Chardonnay-Viognier, Argentina

Classic French

Onion Soup

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