ManChef & C.H.I.R.S. 

Cooking Program for Men
- By Peter Graben
416-967-1818

Over the last month I have had the pleasure of coaching 4 members from Community Head Injury Resource Services (CHIRS ). CHIRS is a multi-service agency that provides a broad range of support to a clientele with diverse and complex needs. During the hands on cooking sessions the group cooked up a storm and became Chefs for the day. Each member?s confidence grew in the kitchen as they learned new tools and saw their dishes go from basic ingredients to full delicious meals. To learn more about the CHIRS non-for-profit charitable organization please visit www.chirs.com.

 
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Eating Al Fresco:
 
This month at ManChef we are focussing on eating al fresco, and we have everything covered for the glorious moment when you have your first outdoor meal of the year!

This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if we're lucky enough to have hot weather.
 

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Tomato Cucumber Gazpacho:
  • 1 lb (700 g) firm red ripe tomatoes
  • 4 inch (10 cm) piece of cucumber, peeled and chopped.
  • 2 or 3 spring onions, peeled and chopped
  • 2 cloves garlic, crushed, large red or green peppers, deseeded and chopped.
  • 1 heaped teaspoon fresh chopped basil, marjoram or thyme (depending on what's available)
  • 4 Tablespoons olive oil.
  • 1 tablespoons wine vinegar, salt and freshly milled black pepper.
  • For garnish large red or green pepper, deseeded and very finely chopped
  • 1 hardboiled egg, finely chopped
  • 1 heaped tablespoon fresh chopped parsley
  • Small croutons
Method:
Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
 
Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly ? anything from 5-10 fl oz (150-275 ml) ? then cover the bowl with foil and chill thoroughly.
 
Adding flair to Gazpacho,  tomato juice ice cubes  added to the soup just before serving!
 

 
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Peter's Cooking Tips and Tricks

Grow your own Herbs. You can grow a wide selection of herbs in even the smallest garden - even a large pot on a sunny balcony works well. Buy established plants and peat-free compost, and water frequently.


 
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

 

 


www.manchef.ca |  peter@manchef.ca