Make Spanish Omelette by Chef Bari

How to Make a Cheese Spanish Omelette by Canadian Recipes of the Great White North

Cooking Skills
Breakfast can be one of the easiest starting points of mastering your cooking skills. Three decades ago I began my career in the culinary arts program, with the very first class in the "Breakfast" Lab.

In the classroom you learn the general technical aspects of what an egg does for cooking. But of course the science of cooking can be very boring, as any young cook your "Stoked!" to begin the cooking adventure.

Born into the Business
My parents ran the Spudnut Shop in Vernon,British Columbia


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Preparing an omelette was one of our first labs in cooking procedures. The fun was about to begin! We had a choice of making any omelette we pleased, as long as you were willing for the instructor to have a taste test. In the Lab, the Chef Instructor prepared an omelette first and now it was our turn.

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We all headed to the kitchen lab to begin our very first task. First and most importantly, you must get
your small wares ( pans and utensils), have a written recipe ready from the night before and a mise
en place ( prep) of your food products. So - first I had my small saute' pan with spatula and my ingredients.

Ingredients:

•  2 whole eggs
• 2 tsp of Olive Oil or Grape seed Oil ( I prefer grape seed oil)
•  1/4 cup of Grated Cheeses
• 1/8 cup of  Chopped Green Peppers
• 1/8 cup of Chopped Red Peppers
• 1/8 cup of fine chopped sweet white onion
• 1/8 cup of Fresh Chopped Roma Tomato
• Sprinkle of Cayenne spice ( easy does it!)
• Few drops of hot sauce of your choice

Topping: 1/4 cup of Tomato Salsa and 1 tablespoon of Sour Cream

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Method:

1. Mix two eggs together in small bowl
2. Turn on burner medium.
3. Place saute' pan on burner and add oil.
4. Wait for the pan to get hot, swirl empty pan to distribute the oil.
5. Add both peppers and onions - saute' Swirl pan. Place back on burner.
6. Add mixture of eggs and swirl pan.Using your spatula or fork, lightly move egg towards the center as it cooks. Swirl pan in a circular motion and place back on burner to cook.
7. Turn burner to low heat
8. Take off burner and add grated cheese,Sprinkle Cayenne and add chopped Roma tomatoes.
9. Place back on burner and cook lightly. Swirl or agitate saute pan. Take off burner. Using your spatula or fork, fold in half. Or...if you like to do it like a professional chef - toss to fold.
10. Place back on burner and cook lightly until golden brown and flip over to do the same with the next side.
11. Take off burner and plate. Top with Salsa and a dob of Sour cream.

Enjoy!

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Canadian Recipes of The Great White North

The Great Spudnut by Canadian Recipes of the Great White North

The Great Spudnut Story

The Great Spudnut

I’m not sure of the exact year that I started to attend The Church of the Immaculate Spudnut, but I remember the day like it was yesterday. To this day I remember the smells and tastes with a crystal clarity that I have been able to recall, on demand, for near fifty years.

I was 10 or 11 years old, on my way home from doing my paper route I think, as I had money in my pocket. I was walking down the main street of Vernon B.C., without having any knowledge of what was about to happen to me. I stepped into the exhaust air vent of the Spudnut Shop Portal. The effect was instantaneous, my entire body became weak from the effect of the smell. I believe that it was the spirit of the Great Spudnut that grabbed my shirt and pulled me through the front door and set me down in front of the cash register, at the feet of the spudnut wizard. The spudnut wizard was disguised as a old man with a twinkle in his eye and a smile on his lips. He turned to me and said the words that would change my destiny. “What can I do for you young man?” I replied hesitantly,”I-I-I wooould liike a dooonut please.” He looked me in the eye with a gaze that was as steady as an old oak, then he looked sideways over his right shoulder. That’s when I noticed two other old men sitting on stools at the counter, the old chrome stools with the padded vinyl top. They both had half smiles and also had some of the same twinkle in their eyes.

The wizard then turned his full attention on me and in a very serious voice said, “We don’t have any doughnuts here, son.”

I could see the fryer, the glazing pan and the racks full of glazed doughnuts, so I replied, “There’s doughnuts everywhere.”

“Oh, you mean these”, he said sweeping his hand to indicate the wall behind him that seemed to me to be entirely covered with doughnuts. “These are not doughnuts, son, These are SPUDNUTS. If you want DOUGHnuts there are other places in this town that make very DOUGHYnuts. I would be happy to tell you where they are. But since it is obvious that you have never had a spudnut, I will give your first one free. This is a very good business move on my part, because after you have had your first one, you will be coming back here to give me all the rest of the money you can get your hands on.” Having said that, with a great flourish he, with one smooth motion whirled around and had a plate in his hand with a spudnut neatly in the middle. He set it on the counter in front of an empty stool and said “Hop up son and try your first spudnut. You’ll never eat a doughnut again.” He then went to the cooler and got me a milk, plopped it on the counter in front of me and said, “Nothing like a milk to wash down a spudnut.”

Then the spudnut wizard and his two apprentice wizards that he referred to as his “regulars” sat and watched me with great intensity as I contemplated the orb of beauty on the plate in front of me. One of his ‘regulars’ said ” might as well not put it off. One bite and you are part of this club for the rest of your life.”

The lifetime commitment sounded a little scary, but the Spudnut could not be resisted. I picked it up and cautiously took the first bite. Very quickly I ate the rest. I had barely swallowed the last bite when the prophecy fulfilling words came out of my mouth, “How many more of these will fifty cents buy?”



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About Chef Bari:

My first cooking skills started at around six years old under the cheerful glee of my Italian grandfather, who taught me how to make pasta from scratch. After the early start during my weekend visit I would somehow end up with flour from head to toe. But miraculously, the luncheon dinner of Chicken Cacciatore and homemade fettuccine was ready for our big family.
When I turned ten, my mom opened up the Spudnut Shop beginning the wonderful adventure of knowing exactly what the wizard meant by the "Spirit of the Spudnut".

Canadian Northern Chili by Chef Bari

Canadian Northern Chili by Canadian Recipes of the Great White North

There is nothing better than enjoying a hot bowl of Canadian Northern Chili with a Canadian Beer on a cold evening. It's easy and quick to prepare and great for the whole family - the chili that is - the beer are for adults :) Enjoy this Canadian Northern Chili with basmati rice. Chili recipe is in my book : Canadian Recipes of the Great White North 

Canadian Northern Chili 

Ingredients:

• 1 lb of ground beef (  lean hamburger)
• 1 whole sweet white onion ( medium chopped)
• 3 cloves of garlic minced
• 2 tablespoons of Chili Powder
• 1 cup of Kidney Beans ( one can)
• 1 cup of Pork & Beans ( one can)
• 1 tablespoon of Paprika
• 2 cups of Tomato Sauce ( two cans)
• 1/2 cup of Tomato Paste ( optional)
• 2 tablespoons of sugar
• 1 teaspoon of Hot Sauce ( optional)
• 1 whole jalapeno pepper - finely chopped (optional)

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Method:

1. Saute' ground hamburger until cooked using medium heat. Remove any fat. 
2. Add chopped onions and minced garlic
3. Add Chili Powder and Paprika - mix well 
4. Saute for five minutes
5. Add Kidney Beans and Pork and Beans - mix well.
6. Add Tomato Sauce and Tomato Paste - cook for five minutes.
7. Add sugar - mix in. Season to taste with Salt and Black Pepper
8. Optional - add hot sauce and jalapeno pepper that are finely chopped.
9. Cook on low heat for 45 minutes to 1 hour.

Canadian Northern Chili 

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Cordon Blue by Canadian Recipes of the Great White North

How to Make Cordon Bleu by Canadian Recipes of the Great White North

Making Cordon Bleu is just a matter of planning ahead. It's easy to make with such a tasty reward afterwards. Your guests will be complimenting you for years afterwards. Join Canadian Recipes of the Great White North  and be sure to check out his book, Canadian Recipes of the Great White North.

Mammoth Chicken Cordon Bleu

Mammoth Chicken Cordon Bleu

Yield: 4 to 8 pp ( each portion is actually made for two guests)

Ingredients:

• 4 - 4-6 oz Chicken Breasts ( Costco has the best selection)
• 8 Slices of Swiss Cheese ( if you don't care for Swiss Cheese you can use Provolone)
• 4 slice portions of Black Forest Ham

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Ingredients for Breading Station:

• 1 cup of flour
• 1 cup of Egg Wash ( 1 egg mixed with 1 cup of milk)
• 2 cups of Seasoned Bread Crumbs

Method:

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1. Slice each Chicken breasts horizontal, producing an identical twin piece of chicken. You should of 8 slices of chicken.
2. Lay out 4 slices of chicken flat and begin preparing each chicken in an assemble-line.
3. Season Chicken with salt & white pepper ( you can use black pepper)
4. Add two slices of Swiss Cheese on top of flat chicken piece.
5. Add one slice of black-forest ham laying flat on top of cheese.
6. Cover with another two thin slices of Swiss Cheese - laying flat on top of black-forest ham.
7. Top with your other piece of thin sliced chicken breast. 
8. Place in Freezer for two hours.
9. Set up Breading Station : Flour / Egg Wash / Seasoned Breading.
10. Bring out your four frozen stuffed chickens. Now is a good time to pre-heat your oven to 400 degrees F.
11. First place each stuffed chicken into the flour, then into the egg wash and next to the breading. Be sure your stuffed chicken is coated evenly. 
12. Place Cordon Bleu Chickens on baking sheet and place in the oven for 45 - 50 minutes.

Chicken Cordon Bleu 

To The Plate:

After your chicken is cooked, bring out of oven and let rest on for 5 minutes. Now you have the option to
slice each Cordon Bleu on the bias. You can divide each Cordon Bleu onto two plates or if you're big

eaters - place on one plate.

Chicken Cordon Blue

This authentic Cordon Bleu dish goes great with Roasted Seasoned Potatoes and a great salad like

Roast Potatoes ready for oven

Greek Salad.

Greek Salad

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