Chilli Con Carne by Chef Bari

When you have a cold, it's always nice to have some comfort food. And Chili with rice certainly fills the spot!

Chili Con Carne by Chef Bari

There's so many ways to make #Chili Con Carne - so here's my Recipe - it's quick and easy, along with the basic spices in your home.

Chili Con Carne by Chef Bari

Ingredients:

2 tablespoons of Olive Oil /OR/ Grapeseed Oil /OR/ Vegetable Oil - your choice

1/2 lb of Ground Hamburger

1 medium chopped sweet white onion 

2 cloves of fresh minced garlic OR 1 tablespoon of garlic powder

3 tablespoons of Chili Powder

1 teaspoon of paprika ( if you don't have paprika - don't worry about it) 

3 tablespoons of sugar (Tip: sugar helps remove heartburn and adds flavour to your dish)

1 can of kidney beans - drained and washed - very important

Season with Salt and Black Pepper 

3 cups of tomato sauce

2 cup of chicken stock OR beef stock OR water 

OPTIONAL: 

1. A couple of drops or three or more  of Hot Sauce - depending how spicy you like your Chili - I have also used these items, but not all at once : green chilis, Tabasco, Franks Hot Sauce, Spicy Salsa, Red Chili Peppers - you name it. Just be very careful how much spice you use. And if you don't like spice at all - omit it all together. But personally, it's not Chili with the heat. 

2. 1 cup of sliced mushrooms 

3. 1 Fresh small OR half Green Pepper - small cut (Tip: adding green bell pepper adds a fresh zest and unique flavour to any tomato sauce. For example, did you know Boston Pizza uses it in their meat sauce? It really makes a delightful difference) 

4. You may also add a teaspoon of oregano and cumin - if you have it.

Adding ingredients - Beginning of the cooking process of making the Chile by Chef Bari

Method: 

Add oil and cook hamburger until well cooked under medium heat on top of stove - in your favourite pot, sauté pan or - like me Brasier-Pot. 

Add chopped onion - stir and sauté until transparent for 3-4 minutes.

Add sliced Mushrooms and chopped green bell pepper ( Optional) - stir and sauté for 3 minutes

Add all spices - stir in evenly

Add sugar.

Add Kidney Beans and mix evenly throughout

 Add tomato sauce - mix evenly

Add chicken or beef stock or water as needed 

Cook for 45 minutes on low heat. Careful not to burn - and it's best to set timer - stir every 15 minutes. If you need more liquid - add it. 

Plate and serve - goes great with rice, noodles and even perogies - believe it or not. I have also served it with gnocchi.

Chili by Chef Bari

 Thank you for checking out my recipes - please support my efforts by buying my cookbook, Canadian Recipes of the Great White North


By Chef Bari

Scallop Potatoes by Chef Bari

Scallop Potatoes by Chef Bari                        Photo Credit: Chef Bari

So today, I'm making a comfort food dish - Baked Canadian Great White North Scallop Potatoes. 

Bechamel by Chef Bari               Photo Credit: Chef Bari

STEP ONE: 

Creamy Béchamel 

First you make a creamy béchamel : 

Ingredients: 

4 cups of milk 

2 tablespoons of butter

1 tablespoon of olive oil

1/2 cup ( dry measuring cup) All purpose Flour

1/2 teaspoon of ground nutmeg

Salt & Pepper to taste

Method : 

In a sauce pan add butter and olive oil.  Place on medium heat (5). 

Add flour and mix in using wooden spoon.

Add ground nutmeg, salt and pepper ( preferably white pepper, but not necessary)

Stir evenly for 5 minutes. Take off burner and let sit. The Roux should be a smooth creamy consistency - not a thick mass. 

Place milk in microwave for 2 minutes (depending on your microwave - warm but not boiling) 

Add milk gradually to your roux ( butter and flour mixture) Use wire whip (whisk) to stir evenly. 

Place back on burner on low heat (2) stirring constantly- have a look at photo for finished product. Cook on low for 10 minutes- stirring constantly- very important! 

Take off stove and let rest.

Grated Canadian Cheeses by Chef Bari

STEP TWO: 

GRATED CHEESE - Canadian Great White North Style 

You can use a variety of different cheeses to suit your lifestyle. Because I'm making a Great White North - Canadian style - I use cheddar and marble cheese.

Ingredients: 

4 cups of grated cheddar cheese 

4 cups of grated marble cheese 

Set to the side.

Preparing Scallop Potatoes by Chef Bari           Photo Credit: Chef Bari

STEP THREE: 

Prepare Potatoes 

Ingredients: 

6 medium Potatoes 

Method: 

Clean potatoes in cold water. If you're using a spring variety of potatoes, like Red Skins or White Potato or Yellow Potato - it's not necessary to remove skins. But, if you're using older russet potatoes, it's best to peel them or you'll get a bitter taste. 

Sliced potatoes thin, but not paper thin. 

STEP FOUR: 

Prepping by Chef Bari        Photo Credit: Chef Bari

Building The Scallop Potato Dish

Finishing touches before placing Scallop Potatoes in Oven - Photo by Chef Bari

PREHEAT OVEN AT 350 DEGREES F

Method : 

Get your favourite baking dish, preferably a 9x12 inch baking ceramic dish. Either spray with oil or lightly butter.

Now - take a ladle of of Béchamel and to lightly cover the bottom.

Begin adding sliced potatoes throughout the pan evenly - see photo. 

Add another ladle of béchamel, spread out evenly.

Add combination of grated cheddar and marble cheese. Repeat process- just like making Lasagna- See photos.

When your at your last layer, continue with last ladle of Béchamel on last layer of sliced potatoes and top with grated cheddar.

Place in PREHEATED OVEN at 350 degrees  F - for 40 minutes.

After 40 minutes- turn down heat to 300 degrees F - for 10 minutes.

Now - turn off oven completely leaving Scallop Potatoes in oven. 

Baked Canadian Great White North Scallop Potatoes by Chef Bari      Photo Credit: Chef Bari

Bring out of oven after 10-15 minutes- Let rest for 10 - 15 minutes before you cut it. It needs to set. 

Cutting it too soon will make it a lot harder to serve.  

Cut portion of Scallop Potatoes by Chef Bari - Great to impress your Dinner Guests       Photo Credit: Chef Bari

Thank you for checking out my recipes.  Please support my efforts by buying my cookbook : Canadian Recipes of  the Great White North - Great for the whole family!

By Chef Bari 

Aioli Dressing by Chef Bari

Today is a nice sunny warm day for June, so I thought it would be fitting to make a nice rich Aioli Dressing for my Fresh Romaine Lettuce.

Aioli Dressing by Chef Bari

Aioli is an emulsion of oil, garlic and vinegar.  The original Aioli is a Provençal sauce made with just garlic, olive oil and egg yolks, but of course, I, Chef Bari had to spice it up a bit to make this dressing a rich  tasting dressing bursting with freshness.

Check out a bunch of recipes with my published cookbook : Canadian Recipes of the Great White North - it's wild, Canadian and fun for the whole family. From outdoors, home recipes to desserts with great illustrations made specially for children's viewing.  It makes a great souvenir and a very useful cookbook. It's Canadian and unique from the rest. 

My Aioli dressing recipe is as such : 

Ingredients:

1 large egg

1 teaspoon of mustard 

1/2 fresh Lemon - squeeze separately in small bowl and remove seeds

2 tablespoons of White Vinegar ( you may add red wine vinegar if you like - I usually use what I have at hand in my pantry)

3 cloves of fresh minced garlic

3/4 cup of Olive Oil or Grapeseed Oil (Today I had Grapeseed Oil available, so I used this fresh light oil instead)

1/2 teaspoon of sea salt ( again use what salt is at hand - regular table salt will do the trick)

A pinch of Black Pepper ( it would be nice to use White Pepper, but once again, I just had Black Pepper available)

A pinch of dry Cayenne Pepper ( if you don't like to spice things up, this ingredient can be omitted)

Method: 

1. Add one whole egg into cup mixer of your choice. (If available, use your blender. I used my handy Braun hand held mixer. It comes with all the right attachments, including the plastic cup. As you can see by my photo, my Braun is an older model and well used.) P.S. - I should get paid for selling their produce - but it really is a handy tool in your kitchen.

2. Add your choice of mustard, lemon juice, 1 tablespoon of vinegar, fresh minced garlic, dry cayenne pepper, sea salt and black pepper 

3. Mix together well. 

4. Now - keep blending mixture as you add your oil in a steady stream. If you over do it, just stop. Mix well and keep going. 

5. Add rest of vinegar (1 tablespoon) and finish mixing it in. 

6. Wrap and place in fridge until ready to use.

At this point, you need to cut up a couple of Romaine hearts, wash and rinse well.  Add the Aioli Dressing to your specific taste. Myself, I like lots ! 

Mix with chopped Romaine.  To Plate :  Add Romaine already mixed with dressing. Top with fresh grated Parmesan. Garnish with fresh lemon wedge and maybe fresh cherry tomatoes and even English cucumbers- it's really your choice. 

And last - Bon appetite!

I hope you enjoy my recipes and appreciate it for supporting my efforts by buying my published cookbook: 

Thank you,

Chef Bari