Chicken Fettuccine Carbonara by Chef Bari

Pasta has been a part of my family, since my Mom comes from a Italian family, The Varze's.  My grandfather was born in Italy.

Chicken Fettuccine Carbonara by Chef Bari

Anyway- LETS GET COOKING!  

Today's dish is Chicken Fettuccine Carbonara

Ingredients:

2 raw chicken breast cut into cubes (Tip: Cut slightly frozen - easier and unformed pieces)

6 pieces of raw bacon

2 cups sliced Fresh Mushrooms 

2 tablespoons of fresh minced garlic (Tip: Try to always use fresh garlic and not the already process garlic in a jar. The fresher the better quality.)

1/2 cup of cut Green onions

4 tablespoons of Olive Oil

1 - 33 % whipping cream ( 1/2 Litre liquid)

Fettuccine for 4 guests

Optional: Buy a nice loaf of fresh French Bread

Method: 

1. Get all your ingredients ready cut and portioned - as shown in my photo.

Mise en Place - Prep by Chef Bari

2. Next -  Place your pot with water on the stove for cooking fettuccine. Get that going.

3. Take out your deep Brasier sauté pan, placing on the top burner on medium heat. Add Olive Oil. 

4. Once heated, begin by adding the cut bacon and mushrooms at the same time - sauté for 5 minutes. (Tip: Add the mushrooms will prevent the bacon from sticking to pan.)

5. Now add your raw chicken cubes and minced garlic, cook until done. Keep mixing.

6. Add fresh green onions, mix evenly throughout.

Chicken and Veggies cooking by Chef Bari

7. Now add 33% whipping cream. It's important to keep stirring, you may turn down your heat to low.

Creamy |Carbonara Sauce with Chicken and Veggies by Chef Bari

8. Your water should be ready to add your fettuccine. Cook Fettuccine until el dente - to the bite. 

9. Drain fettuccine and add to your sauté pan with the creamy chicken and ingredients. Mix throughout.

Chicken Fettuccine Carbonara ready to serve by Chef Bari

10. Add some fresh Parmesan - take off stove and serve to your guests.

Voila - Bon Appetite! 

Thank you for checking out my recipes and don't forget to join me on Facebook. I also appreciate your support in buying my published cookbook : 

By Chef Bari

Cream of Broccoli and Cheddar Soup by Chef Bari

Today with Canadian Recipes of the Great White North, Chef Bari presents Cream of Broccoli and Cheddar Soup. 

Let's get cooking !

Cream of Broccoli and Cheddar Soup by Chef Bari

Ingredients:

4 cups of Broccoli (You may use the whole Broccoli with stem or just the florets - your choice - I will show you what to do with the stems)

1/2 small white sweet onion - finely diced

1 large carrot- finely diced into cubes

4 stalks of Celery - finely diced into cubes

1/8 cup Olive oil OR Grapeseed Oil OR Canola Oil

3 tablespoons of Butter

1/4 cup All Purpose Flour

1 Litre of Chicken or Vegetable Stock

1 cup of Cream or Half and Half ( depending how rich you would like it - you make use milk too)

1 cup grated Cheddar Cheese

Method: 

1. Begin cutting broccoli into smaller florets. Using stem? Cut outside husk from stem, as shown.

Cut stem into slices - as shown.  

Stems cut and Broccoli florets ready - Chef Bari

          The stem makes nice sweet veggies too, next time you make veggie trays.

By Chef Bari

2. Blanche Broccoli in boiling water for 5 minutes. Drain and cool under cold water. (This stops the cooking and provides you with a fresh green product)

By Chef Bari

                                                                  Blanche and cool 

Blanched Broccoli by Chef Bari

3. In large sauté pan - add Olive Oil and butter on medium heat.melt butter.

4. Add onions, carrots and celery ( finely diced). Sauté until onions are translucent.

5. Add blanched broccoli and continue sauté for about 5 minutes on medium to low heat.

6. Add flour. Stir in evenly. Cook and stir for another 5 minutes.

Canadian Recipes of the Great White North

7. Take sauté pan off of heat.

8. Warm up you chicken or veggie stock in microwave.

9. Add chicken stock to sauté pan stirring constantly. Mix throughout evenly.

10. Return sauté pan onto burner, lower heat. If too thick add more stock or water. (Just remember, you will be adding cream at the finally step.)

11. At this point you have two options - 1. Keep as a chunky cream soup or 2. Make into a Cream purée of Broccoli Soup. See photo as shown.

Cream Soups by Chef Bari

12. Cook until veggies are tender. See photo as shown: 

13. Take off burner. 

14. Use your favourite blender - begin blending your cream soup.  I enjoy using my Braun Blender ( I use it for making homemade mayo & dressings, cream soups and hollandaise)

Blend with Braun or Mixer of your choice by Chef Bari

15. Blend until nice and smooth.

Grate Cheese by Chef Bari

16. Add shredded cheddar cheese - mix in evenly.

Chef Bari

17. Final step : Add warm cream - mix in evenly.

To serve : Place in your favourite presentation bowl. If you like, you can add a few Blanche broccoli for presentation and a small handful of shredded cheddar cheese - See photo as shown

Cream of Broccoli and Cheddar Soup by Chef Bari

Voila - Bon appetite!  

Thank you checking out my recipes and for supporting me by BUY my published cookbook, Canadian Recipes of the Great White North by Chef Bari.

See more about Chef Bari 

Cream Soups by Chef Bari

Chicken Cordon Blue by Chef Bari

Making Homemade Chicken Cordon Bleu by Chef Bari

Are you looking to impress your family and friends?  Then its a safe bet - Chicken Cordon Bleu will be at the top of Gourmet dishes.

I hope you enjoy my Chicken recipe dish - please join me on Facebook for more exciting dishes.

You can make from 2 to 5 pieces - or choice

Lets Get Cooking

Ingredients: 

5 - 4 oz Chicken Breasts 

5 slices are Deli Ham - of your choice

5 slices of white cheese - your choice : Typically Swiss or gruyere but really you can use most white cheeses that you personally enjoy.

Breading Station:  

1/2 cup of All Purpose Flour

Egg Wash - 2 eggs with 1/2 cup of milk or water - or choice

2 cups of Bread crumbs - season to your preference - I like to season with garlic powder, paprika, salt, pepper and Italian seasoning. Play around with your favourite spices. You can even add Cajun spice if you like.

Breaded Chicken Cordon Bleu ready to be lightly fried or baked in the oven by Chef Bari

Method: 

Slice Chicken Breast making a  pocket. 

Layout ham; layout sliced cheese on top of ham and roll.

Insert rolled ham and cheese into pocket of Chicken Breasts.

TIP: Once you stuffed the chicken breasts with the ham and cheese, freeze them individually. You can do this the night before - it makes the overall prep work seem easier.

Set up Breading Station - see Photo

Dip the chicken first into the flour, then into the egg mixture and finally into the breading.

Now - here you have two choices : you can set up your fryer or if you're health conscious- quick spray.  First choice - set deep fryer to 375 degrees F - once it's ready - deep fry chicken to a light golden brown.

If you use the second choice - quick spray as said and place in preheat oven at 375 degrees F.

Either way you choose - cook for 25 - 35  minutes depending on your oven. 

Bring out and let rest for 10 minutes before serving. 

Breading Station (not shown) includes a flour station first, egg wash second and breading third 

Stuffed Chicken Breasts ready for the Breading Station by Chef Bari

Cooked Chicken Cordon Bleu by Chef Bari

TIP NOTE: 

Because of the ham within the chicken it may appear your chicken may look pinkish - this is because of the ham bleeding into the flesh of the chicken meat. It's normal.  Just make sure clear juices are apparent. 

Raw chicken is obvious once you have cooked chicken enough times. 

If you aren't deep frying your chicken it will most likely be in the frozen state - therefore it's best to cook it for 45 minutes. 

As a professional chef - cooking procedure comes to touch and look - you just know when it's ready after experience. 

Robert Sauce

A nice sauce is the traditional Robert Sauce - a Demi-glaze Derivative ( brown gravy)  Sauce with shallots, Dijon mustard, white wine and fresh chopped parsley.

Sauce Robert is a brown mustard sauce and one of the small sauces, or compound sauces, derived from the Classic French Espagnole sauce, one of the mother sauces in French cuisine

Check out more great Gourmet dishes - such as my Apple-Cinnamon Stuffed Pork Loin  by Chef Bari

Robert Sauce by Chef Bari

Thank you for your support in my published cookbook : Canadian Recipes of the Great White North - much appreciated!

Please Note: All photos are by Chef Bari and are Copyright. 

Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

Good Afternoon - I decided to make a couple of  Apple-cinnamon  stuffed Pork Loins with a Dijon Mustard and Garlic Crust, perfect for any fancy dandy Gourmet Dinner - sure to impress your guests.
By Chef Bari 

Ok - Lets get Cooking 

Here's a step by step photo preparation of how to do it. 

Method:

Apple-Cinnamon Filling 

Cut fresh apples of your choice into cubes (medium cut) along with 1/4 of a small onion.  

Place in small cooking sauté pan.

Add 1/4 cup of white & brown sugar. 

Add a teaspoon of fresh lemon juice & 1/4 teaspoon of Cinnamon.

Now here you can do one of several options: either add 1/4 cup fresh apple cider OR 1/4 cup of fresh orange juice. 

Set on burner and cook on medium heat. ( Myself I also placed in a fresh cinnamon stick to get that extra flavour) Cook for approximately 10 minutes. If you like you may thicken with cornstarch ( 1 teaspoon of cornstarch to 2 tablespoons of water or Apple juice - cold) Stir into Apple mixture until thicken.

Place in fridge to cool off. (Very important) 

Apple Cinnamon filling 

Mustard-Garlic Crust 

In a Bowl: 

1 cup of fine bread crumbs OR crackers - both fine. 

Add seasonings : a pinch of cumin/ garlic powder ( Note: I prefer fresh minced garlic) a pinch of Sea-Salt and Black Pepper, onion powder and a pinch of Italian seasoning.

Add 3 Tablespoons of melted butter and 2 tablespoons of Olive Oil. Mix together. 

Add  1 healthy tablespoon of  Dijon and regular mustard. Mix well. Let sit while preparing pork tenderloins.

Mustard-garlic crust with my Granddaughter helping out - isn't she so cute 

Prepare Pork Loins

Place pork loin on cutting board used for meats. Take a paring knife and remove the silver skin from tenderloin. Check out photo. 

Begin to filet pork loin by cutting down the length of the pork loin. Please see photo. 

Flatten pork loin by using a mallet or choice what you have in your kitchen. ( Tip: You can even use your potato masher)

Season pork loins with Sea-Salt ( You can use household salt too), ground course Black pepper and a tablespoon of Olive Oil.

Bring out of the fridge your prepared Apple-Cinnamon Salsa mixture. Place on each of the tenderloin - length-wise down the middle. Please see photo.

Carefully roll each pork tenderloin into a long even roll.

Pat each tenderloin with olive oil.

Now - take your prepared Mustard-Garlic Crust ( Tip: If not pliable, place in microwave for 15 seconds. 

Apply your Crust generously on top of each Pork Tenderloin.

Place in PRE-HEATED OVEN at 375 degrees F for 25 minutes. 

Pounded out Tenderloin - ready for stuffing

Both Tenderloins with apple cinnamon stuffing - ready to be rolled by Chef Bari

Mustard-garlic crust added - Pork loin is now ready for the oven by Chef Bari

Just out of Oven - Apple Cinnamon Stuffed Crusted Pork Loin by Chef Bari

You can do this with your family too - LIKE and Share - to support my efforts you can also buy my book :

Check out my Baked Chicken Fingers recipe including photos 

Note: All photos are by Chef Bari and copyright.

Christmas Cookbook by Chef Bari

Thank you for stopping by! Happy Thanksgiving and soon a Merry Christmas 2014.

Throughout North America you can pretty much guarantee the holiday season is in full swing. Today is Thanksgiving in United States and soon to follow is Black Friday, a frenzy of sales throughout Canada and the USA.

In the past years, Chef Bari has posted recipes and colourful photos, cooking up a storm.

To celebrate Chef Bari's website, the Christmas Cookbook and Canadian Recipes of the Great White North, he has made a special Christmas Cookbook (free) e-book offering more tested recipes along with colourful pictures.

Pumpkin Halloween Cake by Chef Bari

ABOUT CHEF BARI

Chef Bari has worked at the finest hotels, restaurants and private clubs in Alberta and British Columbia. He has served celebrities Wayne Gretzky,the LA Kings, Edmonton Eskimos, Brook Shields, Kenny Rogers and Ron Lancaster (quarter-back for Saskatchewan Rough Rides and coach for the Edmonton Eskimos).

Chicken Fettuccine Carbonara by Chef Bari

Great White North Pizza by Chef Bari

He has volunteered with Telerama and contributed to the Stollery Children's Hospital Foundation. 


CHEF BARI COOKBOOK

Chef Bari's cookbook, Canadian Recipes of the Great White North was published in 2003 in memory of his daughter Jenni.  

His book layout was formatted with children in mind, the Great Outdoors and for parents to be able to interact with their children. It's more than just a
cookbook, with wildlife illustrations by children artist, Diane Lucas.

Canadian Recipes of the Great White North by Chef Bari

FOLLOW CHEF BARI


Chef Bari is retired from the hospitality industry, but you can follow him on these sites, cooking up a storm!

1. Facebook - Canadian Recipes of the Great White North showcasing 1000's of step by step photos helping you on your cooking journey.
2. Chef Bari Website - collection of recipes and photos, plus full bio.
3. Christmas Cookbook on Facebook featuring treats, squares, cakes, tarts, assorted Christmas cookies, breads and chocolate.
4. And for this Christmas Holiday celebration, Chef Bari has put together an free Christmas present, an e-book called Christmas Cookbook by Chef Bari.

It's free to download : CHRISTMAS COOKBOOK

Ginger Cookies by Chef Bari

Nanaimo Bars by Chef Bari

MERRY CHRISTMAS 2014

I like to wish everyone a safe Merry Christmas and a joyful New Year. All the best to your family and friends.

Thank you for supporting me and if you haven't done so already, please buy my cookbook, Canadian Recipes of the Great White North.

Warm regards,
 Chef Bari     


COOKING UP A STORM WITH CHEF BARI

Shepards Pie by Chef Bari

Spinach Salad by Chef Bari

Homemade Lasagna by Chef Bari

Caper Dressing by Chef Bari

Banana Bread by Chef Bari

Oven Baked Chicken Fingers by Chef Bari

Chicken Curry by Chef Bari

Eggs Benedict by Chef Bari

Honey-mustard Sauce by Chef Bari

Banana Chocolate Muffins by Chef Bari

Quick Banana Recipes - Banana Chocolate Muffins by Chef Bari

Banana Chocolate Muffins by Chef Bari

Today I thought I cover a quick banana recipe which makes 8 Banana Muffins. It only takes 10 minutes to prep and 30 minutes to cook at 350 degrees F.

Dry Ingredients:

1 1/3 cup Flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon

Wet Ingredients:

5 Tablespoons of Butter
2/3 cup of Sugar
2 Large Eggs
2 ripe Bananas - mashed with a fork
1/2 teaspoon of Vanilla

Add 1/3 cup of Chocolate Chips ( Last Step)

Method:

1. Add above dry ingredients into a bowl and mix good.

Next in Mixing Bowl:

(In separate mixing bowl - either a mixer or another bowl with use of a
beater. I prefer using my Bosch Mixer)

2. Mix the above WET INGREDIENTS together. Start with creaming butter
first. Add sugar until well mixed. Add one egg at a time and then add the
mashed bananas with vanilla.

3. Add DRY INGREDIENTS into the WET INGREDIENTS until mixed.

4. Now add chocolate chips. 

If you don't want chocolate chips, then add blueberries and or even walnuts. The choices are yours.

BAKE: 350 degrees F for 30 minutes. 

Voila!  Enjoy!

Check out more of my recipes here or  : Canadian Recipes of the Great White North.

Thank you for joining me and please support my efforts by buying my cookbook : Canadian Recipes of the Great White North by Chef Bari

Canadians - Buy my Cookbook here - to avoid duty charges 

Americans and World - Buy my Cookbook here with Amazon

Banana Chocolate Muffins by Chef Bari

Chicken Fingers - Baked

Homemade Baked Chicken Fingers

Homemade Baked Chicken Fingers  by Chef Bari 

Baking poultry in the oven is healthy for your family with a lot less fat. It's a good for you dinner which is easy and fast to make.

Ingredients: 

2 Large Chicken Breasts - cut into Strips ( 1 chicken breast per person) 
1/2 cup mayo
2 Tablespoons of milk 
1/4 teaspoon garlic powder
Salt & Pepper to taste
A pinch of cayenne pepper 
2 cups Bread crumbs of your choice ( cornflakes work well too) You can 
mix half & half too. 

Preheat Oven : 400 degrees F


Method:  (Preparation)

1. Mix mayo ( mayonnaise ) with milk, garlic powder, black or white 
pepper and a pinch of cayenne. Should be a smooth consistency but 
not runny either.
2. Prepare your bread crumbs - I like to add black pepper, salt, a pinch of 
cayenne and garlic powder to my bread crumbs as well. 
3. If you haven't already - cut your chicken breasts into strip portions. 
4. Spray baking sheet with Pam to prevent chicken from sticking to pan.
5. The next process is a little messy, but the secret here, I like to use one 
hand for coating the chicken strips in the mayo mixture and my other 
hand is used strictly for applying the bread crumbs. So - first add a 
chicken strip to mayo and transfers to bread crumbs. Pat well with the 
bread crumbs so it's well coated. Place on baking sheet. Continue 
process...
6. Last tip or trick to make a crispy coating - Spray Pam on top of chicken 
fingers lightly.
7. Be sure you have Preheated oven at 400 degrees F
8. Place homemade chicken strips in preheated oven for 20 - 25 minutes. 
9. Take out - cut one strip in half to make sure your chicken is cooked 
throughout - just a good precaution. *( Finished product should be nice 
and crispy on the outside but juicy and clear on the inside. Not pink! 
Don't over-cook or you will have dry leather pieces. And of course - 
don't under-cook for obvious reasons)

10. Serve with Honey- Mustard dipping sauce : 1/2 cup of mayo/ 2 
Tablespoons Dijon Mustard/ 1 tablespoon of regular mustard and 2 
tablespoons of liquid honey ( take any honey you have and place in 
microwave to make it liquid throughout) Mix together. Again - I always 
like my dips to a little spicy - so I add a pinch of cayenne. ( You may 
omit cayenne) 

Honey-mustard Sauce

Homemade Chicken Fingers makes an awesome Dinner meal for the whole family. Depending on your family - figure 1 chicken breast per person ( cut into strips of course)
Goes well with Roast Potatoes, which you can find in my cookbook, Canadian Recipes of the Great White North 

Ready for the Oven - Uncooked


(all photos are copyright) 

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