Delicious Meals to Try at Home!
Provided by the Fanshawe College Culinary Arts Students
Looking for some inspiration for your next meal? Thanks to Fanshawe College's Culinary Arts Program we have some tasty restaurant-quality recipes you can try at home. Thanks to all of the students for your submissions!
During the fall semester, Fanshawe College students were challenged to create recipes that could potentially be featured at the Chef's Table restaurant located at the downtown campus. See below for a couple of the featured dishes to help get you motivated for this week!
Stuffed Beet Ravioli with Parsnip and Rutabaga Crème Sauce
Chef: This dish was created by Fanshawe College student, Devin O’Malley, who won the student inspired recipe competition to have their creation on The Chef’s Table restaurants winter menu.
Fresh Beet Pasta Dough (Yield approx. 1lb)
2 Red Beets
1 tbsp Olive Oil
2 Large Eggs
6 Large Egg Yolks
2 ½ cups AP Flour (313 Grams)
Preheat your oven to 400f and roast beets until tender (35-45min). Cool and remove the skin, then puree in a food processor.
Create a well with your flour and add in your eggs, egg yolk and 1 tbsp of olive oil, incorporate until barely coming together and then add your beet puree. Knead until smooth and elastic (7-10min), dusting with flour if too sticky and then when finished cover with plastic wrap in a bowl lightly. brushed with olive oil and let rest for 1 to 2 hours.
Cut your dough into 6-8 pieces and roll each piece out until flat and then feed through the pasta maker on each setting twice until you reach number 5.
Place rolled sheets onto a lightly floured surface and cut into ravioli shape.
Beet Ravioli Filling (Yield approx. 3 Ravioli)
6 Golden Beets
1 cup Ricotta Cheese
1 cup Goat Cheese
Directions: Mix together Ricotta and Goat Cheese, set aside.
Roast the golden beets at 400f until the beet is tender and shows little resistance. then set aside. (approx. 30-40min)
Walnut and Mint Garnish
¼ cup of walnuts, toasted
3-4 leaves of fresh mint, chiffonade
Parsnip and Rutabaga Crème Sauce
150 grams Parsnips, peeled, ½ inch dice
100 grams Rutabaga, peeled, ½ inch dice
4 garlic cloves, smashed to release allicin
500 grams of heavy cream
240 grams of water
50 grams unsalted butter
Place half of your butter into a large pot and melt, then place parsnips and rutabaga into the pot and let them sweat for 4-5 minutes on medium-low heat, adding in your garlic around the 4-minute mark. Add your heavy cream, water, and the rest of your butter into the pot. (You should have enough liquid to cover the parsnips and rutabaga. Bring to a boil and then simmer until the parsnip and rutabaga show no resistance to a pairing knife. Blend with an immersion blender or transfer to a Vitamix blender and blend until smooth. Strain through a mesh strainer and then portion out.
Winter Bruschetta with Pancetta and Pear
*This dish appeared on The Chef’s Table winter menu
Chef: Lucia Stevenson
200g Variety Cherry Tomatoes
½ Bartlett Pear
1 Tbsp Balsamic Vinegar
1 Tsp Olive Oil
¼ Cup Goat Cheese
5 Baguette Slices
4-5 Basil Leaves Chiffonade
Balsamic Glaze Drizzle on Top
Salt and Pepper
- Medium dice cherry tomatoes, pancetta, pear and shallot.
- Render pancetta in a pan for about 1 min. and add diced pear. Sauté until pancetta is crispy.
- Combine cherry tomatoes, shallots, balsamic vinegar, olive oil and salt and pepper to taste. Add in Pancetta and Pear.
- Grill baguette slices and top with goat cheese.
- Top baguettes with bruschetta mixture and drizzle balsamic glaze over top.
- Finish with chiffonade basil.
The Perfect Scrambled Eggs!
Chef: Jichen (Jerry) Peng.