Ciao! February March 2020 CIAO_FebMar2020 - Page 24
Chefs John Lindenbach and Wendy May
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.
Sauerkraut and sour cream offset
rich fried potatoes with tang.
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
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
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
3 1/2 gelatin sheets
2 Tbsp cornstarch
2 ripe bananas mashed
2 ripe bananas sliced
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).
1. Boil, pan or deep fry perogies
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.
ciao! / feb/mar / two thousand twenty
Find Wendy's graham wafer crumb
crust recipe on ciaowinnipeg.com.
3 cups 35% cream
2 tsp vanilla
2 Tbsp sugar
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.
1. In a medium heavy bottomed
pot, heat cream and sugar to a full
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
9. Add gelatin to the hot mixture
stirring to fully dissolve, then add
the mashed banana mixture and stir
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
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