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:
1 pkg active dry yeast (2.5 tsp)
1.5 cups luke warm beer
1 tbsp sugar
(let bloom for 5 minutes)
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.
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)
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 firstname.lastname@example.org
We also would wish to thank our other amazing sponsors for these episodes and the series.
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.