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The Chef Upstairs is a private cooking and dining studio in Toronto, Ontario that prides itself on supporting local agriculture and bringing the freshest, local ingredients into their studio. They educate their clients about the health benefits of eating foods that are at their nutritional peak – and at their tastiest. This month’s “Spotlight On” features Chef Carmen Applegath who provides us with tips, tricks and recipes for Grilled Ponzu Salmon with Cabbage Slaw & Chicken Pot Pie.

Spotlight On Chef Carmen Applegath

Chef Carmen graduated from the prestigious DuBrulle French Culinary Institute in British Columbia, Canada. Over 17 years experience as a Chef in the culinary industry has led her to become the Chef and Owner of Amuse Bouché, a personal Chef and Catering Company in Toronto Ontario.

As a Chef with a background in French cooking, The Chef Upstairs has invited Chef Carmen to host a series of cooking classes in January based on the recipes of Julia Child. From learning how to make her famous Beef Bourguignon and Duck l’orange these are classes will have you cooking like Julia in no time! Check out our website at www.thechefupstairs.com for class dates and recipes.

Grilled Ponzu Salmon with Cabbage Slaw

• 5-6 ounces per person of salmon, 3-4lb

Ponzu Marinade

• 1 ½ cups fresh orange juice
• 1 cup soy sauce (low sodium)
• 6 oz sake or white wine
• 1 tsp white sugar
• ¼ cup fresh lime juice
• Red pepper flakes
• Pinch of paprika

Cabbage Slaw

• ¼ to ½ cup of each of the following:
• Thinly slice red cabbage, Napa cabbage
• 1 carrot thinly sliced
• 1 green onion, thinly chopped

Dressing

• ¼ cup lime juice
• ¼ cup rice vinegar
• ¼ freshly chopped cilantro or Italian parsley
• ½ cup good olive oil
• Salt and pepper to taste

Directions

Marinade

• In a saucepan combine the orange juice, soy sauce, sake (or wine), sugar, lime juice and chili flakes/paprika.
• Bring to a boil and reduce heat to simmer to reduce to 1/3
• Let cool
• Pour over salmon with the skin side up in a shallow dish and refrigerate for approximately 1 hour
• Grill or bake the salmon until cooked through

Slaw

• Mix all the veggies in a large bowl
• Mix the dressing and toss, at least 1 hour prior to serving

Serve the salmon with the slaw either on top or beneath

 

Chef Carmen’s Notes

• This can be done with any fish that you enjoy.
• Can be served hot or cold and is great for a buffet.
• Reserve some of the marinade to add to the slaw dressing.
• Ponzu sauce is also available in the grocery store.

Health Benefits

Salmon is loaded with polyunsaturated fats known as Omega-3 fatty acids. Salmon also contains calcium, magnesium, protein and B vitamins, making it one of the best protein foods you can eat. Cabbage is also rich in nutrition and fibre and is a great source of vitamin C.

Chicken Pot Pie

Makes 6 servings in ramekins or 1 large 9” casserole dish.

Crust

2 sheets of puff pastry cut into 6 rounds or place one sheet to cover the casserole dish and chill

Filling

• 4 x 4oz boneless, skinless chicken breast, diced
• 3 tablespoons olive oil
• 2 cups diced yellow onions
• 1 cup diced carrots
• 1 cup diced celery
• 1 tablespoon minced garlic
• 1/3 cup flour
• 4 ¼ cup chicken stock, divide into 4 cups and ¼ cup
• Sprig of thyme or a pinch of dried thyme
• 1 leaf of sage, finely chopped
• 3 tablespoons cornstarch
• 2 tablespoons chopped fresh flat-leaf (Italian) parsley
• Salt and pepper to taste

Directions

• Cut the puffed pastry to fit the top of 6, 8 oz ramekin or a large casserole dish with a bit to fold over the edges (Remember to keep the puffed pastry cold, as it will rise better)
• Drizzle the olive oil in a saucepan and brown the chicken on all sides, add onions, garlic, carrots and celery
• If you are using frozen vegetables omit this step, only sauté the onions and garlic with the chicken, add the frozen veggies to the mix at the end)
• Sauté’ until the onions and garlic are translucent
• Sprinkle the flour over the chicken and veggies mix and cook for 5 to 7 minutes or until slightly golden in colour
• Whisk 4 cups of chicken stock and thyme/sage into the sauté pan with the chicken and bring to a boil (this is when you would add the thawed previously frozen vegetables with any liquid removed)
• Simmer for approximately 10 minutes
• Combine the cornstarch and the remaining ¼ cup chicken stock in a small bowl and mix well
• Slowly whisk the paste into the chicken and veggie mixture and cook over medium heat until thickened (stir continuously to avoid burning), remove from heat
• Add salt and pepper to taste along with the parsley
• Fill the ramekins with the mixture and top with the puffed pastry round or in the casserole dish
• Place the ramekins or casserole dish on a cookie sheet and bake in a preheated 375 degree oven for approximately 15-20 minutes or until the crusts are golden
• Serve warm

Chef Carmen’s Notes

• These potpies are a great way to use up leftover chicken.
• Should you not have the inclination to cut all the vegetables, use frozen vegetables such as frozen pea/carrot combination and corn etc.
• Puffed pastry is found in the freezer section of the grocery story
• Any herbs or vegetables can be switched with you favourites
• I like to make a double batch and freeze in a casserole dish

Health Benefits

This recipe can incorporate all sorts of healthy vegetables plus chicken is a very good, low fat source of protein, B vitamins, niacin and selenium.