About the chef:

Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click here.


Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco.

Producer: Raymont’s Berries (Strawberries)
Other:

Eton Mess

Ingredients

  • 4 large egg whites
  • 150 grams of sugar
  • 400 grams of mixed berries (raspberries, strawberries)
  • 1 tsp of vanilla extract
  • 1 tsp of honey
  • 1 sprig of mint
  • 500 ml of 35% cream
  • 1 tablespoon of icing sugar
  • 1 tablespoon of roasted almonds slivers
  • 1 tablespoon of lavender

Instructions

  • Preheat oven to 250 degrees
  • Whisk the egg whites until you reach stiff peaks (easier with mixer).
  • Once you can turn the bowl over and not have anything fall out, add sugar one tablespoon at a time, and mix for 3-4 minutes between tablespoons. Once fully incorporated, add lavender.
  • Line a cookie tray with parchment paper. Using a piping bag or spoon, transfer mixture into equal sized dollops, and bake in the oven for 1 hour and a half.
  • With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
  • Half or quarter the berries, and place in a bowl with 1 tablespoon of sugar, vanilla, and honey- mix well (macerate)
  • Whip cream until soft peaks form, then fold in the icing sugar.
  • Mix everything in a bowl and transfer onto plates for service. Drizzle with fresh strawberry jam and garnish with fresh mint.

About the chef:

Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click here.


The Perfect French Omelette!

Omelettes don’t have to be as massive as you may think. With the right ingredients, you can make a gourmet French omelette in 5 minutes. Asparagus are only around for a limited amount of time! Here is the recipe and the steps to creating the perfect omelette.

Producer: Wrightland Farms (Asparagus)
Other Products: Lee and Maria’s Market

Ingredients (per omelette):

  • 2 Large Eggs
  • 1 Tablespoon of butter
  • 1 Tablespoon of freshly chopped soft herbs (parsley or chives or basil)
  • ½ Cup of grated Ontario Cheddar
  • ½ Cup of cooked asparagus
  • 1 Pinch of Salt & Pepper

How to cook asparagus:

  • Cut asparagus to desired length (typically removing 1-2 inches of the wood-like stem, from the bottom.)
  • Bring water to a boil on high heat. Once your reach a rolling boil, add asparagus for 30 seconds.
  • Transfer from pot into a strainer.

Making the perfect omelette:

  • Whisk the eggs together with a fork, carefully breaking the yolk.
  • With a non-stick pan preheated on a medium burner, melt your butter.
  • Once the butter has melted, immediately add the eggs, and scramble gently for 10 seconds.
  • Let the egg (liquid) cover the bottom of the pan wait until the egg mixture cooks through (approximately 1 minute) and add your pinch of salt and pepper.
  • At this point the egg resembles a thin crepe. Lay out your asparagus in the middle of the omelette (a line) and cover with cheese and fresh herbs.
  • Once the cheese has started to melt (1 minute), fold both sides of the omelette onto the asparagus
  • flip onto a plate using the pan as your spatula