You asked for them; Recipes from Chef Shawn Kretz 100 Mile Cuisine Episodes 1& 2 – Cooking with Kretz – December 29, 2009

You asked for them; Recipes from Chef Shawn Kretz 100 Mile Cuisine Episodes 1& 2 – Cooking with Kretz – December 29, 2009

If you haven’t checked out the first episodes of Cooking with Kretz click this LINK.

Chef Shawn Kretz has created quite the menu from foods harvested within 100 Miles of SD&G.

In our first episode shot locally as Schnitzels, we featured Bison & Goat Cheese Pizza using a Beau’s Brew dough; Bison pepperoni from Island View Farms in Summerstown and some local Goat cheese; local mushrooms, and Red Russian Organic Garlic from Stan Lalonde in Ormstown Quebec.

Here’s the recipe for the pizza dough.

You can come up with your own toppings and flavours:

Cornwall Ontario

Pizza Dough
1 pkg active dry yeast (2.5 tsp)
1.5 cups luke warm beer
1 tbsp sugar
(let bloom for 5 minutes)
Add:
3.5-3.75 cups of flour
2 tbsp cold pressed oil
1 tbsp salt

Knead until the gluten strands do not tear. let double in bulk in an oiled, covered bowl.

Divide into even sized balls and roll into pizzas. You can then use any sauce and toppings you desire.

Cooking time for a thin crust pizza is approximately 5 minutes at 450-500 degrees.

There are some amazing local food products available.

You may have to look a bit harder for them, but you can also ask your local grocer to stock them too or buy direct from some sources like Island View Farms.

Beau’s Brew has many other uses besides pizza dough too.    You can find them at Schnitzels here in Cornwall.

Episode two featured a Roasted Butternut Squash Soup!

Butternut Squash Soup

1 Butternut Squash
1 medium onion
5 cloves garlic

1 tbsp pumpkin spice (nutmeg, cloves, cinnamon)
seasoning to taste (salt and pepper)

Cut up the Squash, onion and garlic and roast them in a 325 degree oven until they start to colour.

Put them in a pot, cover with water or vegetable stock, and boil until the squash is soft.

Puree in a blender until smooth.

This is classically served with brown (slightly burnt butter) and some fresh sage.

To contact Shawn you can email him at info@cornwallfreenews.com

We also would wish to thank our other amazing sponsors for these episodes and the series.

Schnitzels European Flavors

The Cornwall Downtown Business Improvement Association

And Homestead Organics

We’d also like to thank Island View Farms, Levac Apiaries, Stan’s Best Maple Products & Organics, and all those who helped make this show come together.

Stay tuned for the next episodes of Cooking with Kretz which will be appearing exclusively here on The Cornwall Free News.

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1 Comment on "You asked for them; Recipes from Chef Shawn Kretz 100 Mile Cuisine Episodes 1& 2 – Cooking with Kretz – December 29, 2009"

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Brinda Fiorino
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Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated… Read more »
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