Chef Laura ~ Caterer - Vancouver BC - Canada

Chef Laura’s Recipe of The Week – Romanoff Sauce

Laura — Wed, 22 May 2013 02:27:41 +0000

Ingredients:

5 Egg Yolks
1 Cup Sugar
½ Cup Grand Marnier, Cointreau or Kirsch
1 Cup Whipped Cream

Beat yolks until creamy. Add sugar in slowly beating until smooth. Add liquor and cook over heat in a double boiler.

Cool completely.

Fold in whipped cream (already whipped.)

Serve with fresh seasonal berries or fruit.

This is lovely served in a glass one layer fruit, one layer sauce & repeat garnish with fresh mint sprig or berry or fruit used.

Enjoy!

Happy Mothers Day!

Laura — Sun, 12 May 2013 20:07:00 +0000

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Cinco de Mayo Recipes

Laura — Mon, 06 May 2013 20:22:29 +0000

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5.

The holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla). It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. (Wikipedia 2013).

For me, Cinco De Mayo is an independence of the oncoming summer; a time for when we can be free of ourselves from the layers of winter; and express ourselves, with all of the beauties of spring, and summer to come. The 24^th of May is Canada’s official summer time!

Let’s celebrate Cinco De Mayo! Let’s celebrate early!

The cake heat burns deliciously on my tongue and on the roof of my mouth. The US may have called independence but Mexico will always be apart of earth. In this world political boundaries are not important.

Diablo Chocolate Cake with Chilies

Chocolate Ganache And Rock Salt.

Makes one 9-by-9-inch square cake, 12 generous pieces

1 large egg

1 cup granulated sugar

6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 cup brewed coffee, room temperature or warm

1/2 cup unsweetened natural cocoa powder

1 Tablespoon of Chipolte pepper (processed in food blender with coffee liquid)

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt, optional

Himalayan pink sea salt

Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with cooking or grease and flour a 10-inch round cake pan; set aside.

In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I use Callebaut). Whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about processing chipotle with coffee; blend in food processor or blender until smooth . Together, they bring out and enhance the flavor of the cocoa powder and adds depth of flavor; The coffee can be any temperature other than piping hot; you don’t want to scramble the egg. Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

Chocolate Ganache

9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

3/4 cup whipped cream

1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons of one of these; rum, bourbon, coffee, orange, raspberry or chocolate-flavored liqueur)

Place chocolate in a double boiler and heat to soften chocolate; set aside. In a small microwave-safe bowl heat the cream (I use whipping cream) for about a minute. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.

Butter Cream

1/4 cup unsalted butter

Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.

This is sublime served with port or better yet a chocolate port!

Enjoy!

Sweet Endings: Rhubarb & Ginger Fool

Juicing Recipe # 4 – Citrus Sunset

Laura — Thu, 28 Feb 2013 18:14:41 +0000

Here is the fourth and final juicing recipe for my juicing challenge! Note: If you refrigerate your fruit and vegetables, the juice will be cold!

2 blood oranges (peeled)

2 ruby grapefruit (peeled)

4 stalks of celery

3 limes

14 oz can organic coconut milk

1 tsp. turmeric

½ tsp. cinnamon

Put the spices into the container before you start juicing, then juice all the remaining ingredients and mix in the coconut milk. Add a few ice cubes as this is most refreshing cold.

Juicing Recipe #3

Laura — Thu, 21 Feb 2013 01:08:21 +0000

Here is the third juicing recipe for my juicing challenge! Note: Drink immediately, as the enzymes are most active and live in FRESH juices, which is why juicing is so beneficial.

½ fresh pineapple

2 oranges peeled

10 strawberries fresh or frozen

1 Cup of coconut water

Or…

1 Cup of coconut milk (to make it more like a smoothie)

Or…

Water (you can never go wrong with good ol’ H2O!)

Add a handful of fresh mint 10 -15 sprigs

½ tsp. cinnamon

¼ tsp. turmeric

Mint is a natural breath & body odor regulator as well as a good digestive aid
Cinnamon regulates blood sugar levels
Turmeric is a natural anti- inflammatory

Juicing Recipe #2

Laura — Thu, 14 Feb 2013 00:39:16 +0000

To continue with my new ‘juicing’ series to contribute to all of the cleansing and healthy eating resolution since spring break bathing suit season is looming, here is the second juice recipe!

Apple Ginger, Celery with Diakon & Spinach Juice

2 crispy apples (I love galas)

1 bunch spinach

4 or 5 stalks of celery

½ Diakon peeled

4 oz. of ginger

Wash thoroughly and juice away. The apple and ginger really mellow the spinach. Diakon is an Oriental radish. One of its healthy attributes it boasts is being a blood purifier. It also contains the enzyme myrosinase, which is a defense enzyme that lowers the risk of heart disease, diabetes and cancer. Fresh juices should always be consumed immediately as the enzymes are active for only ½ hour.

Enjoy!

Chef Laura’s 2013 Juicing Challenge & Contest

Laura — Wed, 06 Feb 2013 17:04:26 +0000

Even though the holidays have been over for more than a month, some of us may still be feeling the aftershock of cookies, second helpings of our favorites, and over-consumption of grape juice (aka, wine). Since it only happens once a year, I always decide to indulge over the holidays. I’m one to eat more, exercise less, and disregard counting calories, and I do so without feeling guilty! Valentine’s Day is just around the corner and spring break bathing suit season is looming. Little voices buried deep in the under-layers of our winter weight usually persuade us in some form or another to cleanse, or watch what we are eating. My personal favorite (to answer to those little voices) is cleansing with juice.

So I am launching a juicing contest! For the next four weeks on Wednesdays, I will be posting a new juicing recipe for you to try as a mid-week pick me up.

I will post a new juice recipe that will have loads of healthy attributes.

I would love to see you pull out your juicer (I’ve had one for years and bought it for only $70.00) and make the juice recipes that I post! Afterwards, I want your to share how it tastes, what you liked or didn’t like, and how you feel after drinking the juice!

Also, you have a chance to…

WIN A JUICER!

It’s this easy:

1) Follow me on Twitter and Tweet, “I want to win a juicer from @ChefLaura!”

2) Like me on Facebook and post on my wall, “I want to win a juicer from Chef Laura!”

3) Do both and be entered to win twice!

4) If you are already following me on Twitter and liked me on Facebook, you can still enter by following steps #1 and #2 (do both and be entered in twice)

Note: The contest starts on Wednesday, February 6th and will end on Wednesday, February 27th. The winner will be chosen on the morning of Thursday, February 28th.

We will cover postage costs for the lucky winner in Canada or the USA. Global entries welcome<

Are you up for the challenge? Well, if you are…ready, set, JUICE!

Here is the recipe for week #1

Kale Green Juice

Of all green leafy vegetables, kale is the most nutritionally dense.Try to buy organic if possible.

Wash all vegetables thoroughly. Cut into pieces to fit in your juicer and juice away. Add 1 Tsp. of turmeric. Add sea salt to taste. Drink immediately.

Enjoy!

3 carrots

1 apple

3-4 celery stalks

7 leaves kale ( remove woody stems)

sea salt (to taste)

1/2 tsp. tumeric

Urban Wedding Show + Chef Laura = Success!

Nancy — Fri, 30 Nov 2012 00:12:51 +0000

As we wrap up our blog series on weddings, we’re happy to proclaim the Urban Wedding Show a smashing success. The size of the venue gave the event an intimate feel, and gave us a chance to really talk to people. We met lots of brides-to-be, grooms-to-be (who sacrificed a day of football-watching to show up for their lady), and lots of bridesmaids-to-be (who ran the gamut of emotions.)

Our display turned out beautifully: filled with food, flowers and the attention to detail that I thrive on.

Most importantly, we got to meet many couples seeking a tailored catering function for their wedding or pre-wedding. That led to lots of flamboyant conversation as we brainstormed some fantastic ideas. It was exciting, and I look forward to these great events. Thanks to all who visited!

Planning Your Wedding?

Recipe for Bliss…

Editor — Tue, 06 Nov 2012 06:42:28 +0000

Chocolate Covered Grapes Dusted with Gold

These are wonderful on their own or lovely as garnishes on other desserts.

Gold is considered non-toxic in its metallic form because it resists reacting to any chemical process in our bodies. It has no flavour or nutritional value, and passes through our body unaltered! 22 karat gold flakes are available at specialty food stores and cost around $18- per vial. USE ONLY EDIBLE GOLD.

Makes approx. 18 clusters.

Ingredients

1 cup firm seedless grapes (thoroughly washed and dried)
2 ounces high quality chocolate (we like Callebaut dark chocolate blocks)
Edible gold dust

Remove grapes from stems, wash and dry completely or the chocolate will react with water and harden (‘seize’) so the dipping process won’t work.

Prepare a baking sheet by lining it with parchment paper.

Melt chocolate in a double boiler.
Once fully melted, remove chocolate from heat.
Add grapes into the chocolate, using a spatula to coat them gently but thoroughly.

Use a fork to gently lift grapes out of chocolate and allow excess chocolate to drain off. Be careful not to puncture the grapes.

Place grapes in groupings of 3 so, when set, they form single clusters. Leave space between the clusters. Repeat until all the grapes are finished. Work quickly so that the chocolate doesn’t set.

Sprinkle the clusters with the edible gold flakes before the chocolate sets. Note: shut off fans while using the gold flakes to avoid any gold dust getting into the air.

Refrigerate for 20 minutes or more.
They will keep refrigerated for up to 5 days.

Food of Love

Chocolate Covered Bliss

Editor — Fri, 02 Nov 2012 17:03:53 +0000

Stay Tuned for the Recipe!

Enjoy a Sample This Weekend:

http://urbanwedding.com/listings/chef-laura/

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