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Mon 29 Jamie Oliver’s one-pot wonder
Tue 30 Marilyn’s Big Little Experts! 
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Do You Have What It Takes To Be Chef For A Day?

We all know that Peter Papapetrou isn't afraid to try new things when it comes to fashion, but a whole new job? That's another story. Peter spent a day shadowing Chef Lynn Crawford at her incredible Toronto restaurant, Ruby Watchco, and learned the hard way that a delicious meal doesn't always come so easily. Watch the video above for his hilarious hair-searing adventure, and then take the skills Peter learned into your own kitchen with Lynn's advice and recipes below. 
 
Liquid Poached Halibut

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Ingredients
  • 3/4 cup dry white wine
  • 5 cups water
  • two pieces halibut fillet
  • 1 teaspoon salt
  • 1 teaspoon pink peppercorn pepper
  • Lemon cut in rounds
  • 2 sprigs thyme
Instructions
  1. In a deep set saucepan bring dry white wine and water to a boil with sprigs of thyme, lemon, pink peppercorn and salt and simmer 20 minutes.
  2. Add halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes.
  3. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh herbs and garnish with lemon wedges.
 
Infused Oil 

Ingredients
  • 2 cups olive oil
  • 10 sun dried tomatoes, chopped
  • Fresh Basil
  • 7 cloves of garlic
Instructions
  1. Place sun dried tomatoes, garlic, fresh basil into a glass jar and then pour in olive oil.
  2. Close bottle tightly and refrigerate 8 hours or overnight before using. 
  3. Keep in refrigerator (it will last for about a week)
 
Flambéed Apples

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Ingredients
  • 2 large tart apples
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 tbsp bourbon
Instructions
  1. Combine the apple slices and lemon juice in bowl.
  2. Melt butter in medium skillet over medium heat.
  3. Add the apples and brown sugar.
  4. Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
 

 
 
 

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Tuesday, March 14, 2017

Coming Up

Mon 29 Jamie Oliver’s one-pot wonder
Tue 30 Marilyn’s Big Little Experts! 
SEE THE FULL SCHEDULE