Ciao! February March 2020 CIAO_FebMar2020 - Page 24

ciao! cooks Chefs John Lindenbach and Wendy May Oakwood For Oakwood baker/owner extraordinaire Wendy May, following a recipe precisely is optional, but having patience is essential. Trust us, her luscious banana cream pie is proof. Chef John Lindenbach loves experimenting with out-of-the-box ingredient pairings. Perogies, kielbasa and sauerkraut bring classic Euro flavours to poutine, showcasing a "go big or go home!" mentality. Prince Vladimir Poutine Sauerkraut and sour cream offset rich fried potatoes with tang. INGREDIENTS 4. Place fries onto plate or large shallow bowl, then add cheese curds on top and pour over gravy. 5. Top with remaining ingredients. Yield 1 bowl of poutine Beef Gravy 1/4 cup butter 1/3 cup all-purpose flour 1 1/4 cup beef stock 1/4 tsp salt 1/4 tsp black pepper Banana Cream Pie Assembly 2 cups French fries 2 perogies, quartered 3 slices kielbasa, cut into quarters 2 green onions, finely chopped 1/2 cup cheese curds 3/4 cup beef gravy 2 Tbsp sour cream 1/4 cup sautéed onions 2 slices bacon chopped 1/4 cup sauerkraut Pie Filling 1/2 cup 35% cream 1/2 cup 3 1/2 gelatin sheets 2 Tbsp cornstarch 3 eggs 2 ripe bananas mashed 2 ripe bananas sliced METHOD Beef Gravy 1. In a medium saucepan, melt butter over medium heat, then add flour and whisk until smooth. 2. Slowly whisk in the broth, salt, and pepper. Stir until mixture comes to a boil and thickens. 3. If too thick, add a bit more liquid (red wine or more stock). Assembly 1. Boil, pan or deep fry perogies until cooked. 2. Gently fry kielbasa until slightly crisp on both sides, then drain on paper towel. Repeat for bacon. 3. Sauté onions and sauerkraut in small pan until hot through. 22 ciao! / feb/mar / two thousand twenty Find Wendy's graham wafer crumb crust recipe on ciaowinnipeg.com. INGREDIENTS Chantilly Cream 3 cups 35% cream 2 tsp vanilla 2 Tbsp sugar METHOD Chantilly Cream 1. In the bowl of a stand mixer, add cream, sugar and vanilla, mixing on medium high until cream holds stiff peaks. Set aside until ready to use. Pie Filling 1. In a medium heavy bottomed pot, heat cream and sugar to a full simmer. 2. In a medium bowl combine the remaining sugar, cornstarch and eggs. Whisk well to combine. 3. Mash 2 bananas and set aside. 4. Slice 2 bananas and set aside. 5. Temper egg mixture with hot cream taking care to stir constantly as you add the cream. 6. Carefully pour mixture back into pot, stirring constantly. 7. Over medium low heat, cook until mixture comes to a hard simmer, being careful not to bring to a full boil. Remove from heat. 8. Bloom gelatin sheets by fully submersing in cold water. Leave up to 5 minutes then remove from water gently squeezing out the excess. 9. Add gelatin to the hot mixture stirring to fully dissolve, then add the mashed banana mixture and stir to combine. Assembly 1. On the bottom of the baked pie shell, cover with single layer of sliced banana, then add custard mixture on top. 2. Place remaining banana slices on top of custard in single layer. 3. Cover with plastic wrap pressed gently onto the surface and refrigerate until set. 4. Using an offset spatula, spread a thin even layer of whipped cream over the surface of the pie right to the edge of the crust. 5. Mound remaining whipped cream onto the pie and swirl into an abstract pattern. 6. Keep in fridge until ready to use. Will keep 3-4 days if covered so the cream doesn’t dry out. Yield 1 pie