ManChef.ca
Cooking Program for Men - By Peter Graben
Dear ManChefs,

Yes, we are experiencing a very warm sunny weather, all the ingredients of summer are there to be enjoyed. We don't have to highlight the best ingredients they are all in the stores. Buy locally and bring a bountiful of summer to your table!

What's new this month?

We had our first Father Daughter Cooking Class and it was great fun. Below is the response from the wife and mother.

Hi Peter,
I was just going to email (you) to thank you so much for such a great experience for the both of them and you beat me to it. They really enjoyed themselves and your company. The food was delicious but I'm sure you've heard that a million times. Next time I make chicken soup, the onion will have the skin on it.

Thank you again. Hope to see you in the near future.
Mary

It's only natural

Raspberry Crumble
Serves 6

You will need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.

Ingredients:

  • 1.5 pounds raspberries (600g)
  • One table spoon of sugar
For the Crumble Topping
  • 8 oz. (225 g) Plain Flour, 4oz (110g) butter, room temperature, cut into small pieces
  • 4oz (90g) light brown sugar.
First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.

Then when it all looks crumbly, and the butter has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden. Serve with chilled pouring cream or vanilla ice cream.

Green Bites Cooking Workshop
Evergreen Brick Works

Sign up and join me in a Fun Evening at Evergreen Brick Works

August 9: BBQ for Men

Menu:
  • Tossed Salad
  • Grilled Salmon
  • Pineapple Wedges with Citrus Butter
  • Garlic Bread
Click here to register
Peter's Cooking Tips & Tricks


Why you should chop garlic with a knife


The Question
Is it true that chopping garlic with a knife produces more flavour than using a garlic press?

The Answer

Although it's convenient, a garlic press makes a brutal attack on the poor garlic. First the juice gets squished out, and then the pulp and you're left with all those bits inside the press that are so maddening to clean out. Pressed garlic doesn't hold up well when you heat it, either - it turns bitter and quickly loses its characteristic flavour.

The best way to chop garlic is to use a chef's knife with a sharp blade and cut with a rocking motion. If you want the garlic flavour to disperse through food quickly, gently purée the chopped pieces by pressing on them with the flat edge of the knife.
Cooking Made Easy Using Tutorial Videos



Classes

Day Time Classes:
Monday, Wednesday & Thursday.
11:30am to 1:30 pm.

Evening Classes:
Monday, Wednesday & Thursday.
7:00 pm to 9:00 pm.

Contact Peter

Email: peter@manchef.ca
Call: 416.967.1818
Web: www.manchef.ca

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