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chefilona · 1 year

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CHEF ILONA: Mashed Potato and Honey Biscuits

Who doesn’t love eating a freshly baked biscuit right out of the oven? Slathered with butter? Yes please!

These biscuits get their tenderness from leftover. mashed potatoes. I know, I know, mashed potatoes are so delicious, that any leftovers are a rare occurence indeed. I recommend that you pop an extra potato or two for your next batch of mashed.

The only challenge in making this carb fantasy a reality hinges on who is actually going to make the effort to make prepare the biscuit dough!

Mashed Potato & Honey Biscuits Yields 12 biscuits Created by Chef Ilona Daniel

2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup butter

1 egg

1 Tablespoon honey

¾ cup buttermilk

1 cup leftover mashed potatoes

Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.

Cut in butter until mixture is like coarse crumbs. I use my hands to do this, but feel free to use a pastry blender if preferred.

In another bowl, combine the mashed potatoes, buttermilk, egg and honey mixing with a spoon.

Add the potato mixture to the dry ingredients.

Use a rubber spatula and gently stir together until the dough just comes together.

On a floured surface, tumble out the dough and press the dough into a ¾" rectangle.

Fold the dough in half and press out the dough into a ¾" rectangle. Repeat the press and fold method 2 more times.

Using a sharp knife, cut the dough into 12 even squares and place onto a parchment-lined baking sheet.

Brush the tops of the biscuits with egg yolk using a pastry brush.

Bake in a 400F oven for 12-15 minutes or until the biscuits are an even golden brown and cooked through.

Freezer-Friendly Instructions: The biscuits can be frozen, unbaked, for up to 3 months. They can be baked without thawing; they may just take a few extra minutes in the oven.

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redfoxflooring · 4 years

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We have been open on #PEI for a year now! 🦊 It is an honour to join other amazing small businesses on this Island and #lovelocalpei #lovelocal #pei Come visit us at the former Sears building in @city_of_charlottetown (at RedFox Flooring Warehouse) https://www.instagram.com/p/CDUO__8pCQS/?igshid=srh0bp4sv66x

#pei #lovelocalpei #lovelocal

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diaspora9ja · 3 years

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P.E.I. chambers of commerce launch Islandwide Love Local, P.E.I. campaign | Local-Business | Business

Chambers of commerce on P.E.I. have launched a provincewide store native marketing campaign.

The brand new marketing campaign goals to deliver consideration to the significance of buying and shopping for native whereas showcasing Island services and products, in addition to the entrepreneurs behind them. The marketing campaign launched Friday, Nov. 27 and runs via March 2021.

“Many Island companies have been hit onerous by the pandemic, and regardless of this, they’ve proven resilience and tailored to serve prospects safely,” stated Penny Walsh-McGuire, CEO of the Larger Charlottetown Space Chamber of Commerce. “With the vacation season upon us, we’re asking Islanders to help native companies as a result of the place you purchase issues. Whenever you select to purchase native, extra of your cash is staying proper right here in our group.”

Penny Walsh-McGuire is the CEO of the Larger Charlottetown Space Chamber of Commerce. — SaltWire Community File Picture

The Love Native, P.E.I. marketing campaign notes that each $100 spent regionally creates $45 in financial worth right here in P.E.I.

The Love Native, P.E.I. marketing campaign is a partnership between the Larger Charlottetown Space Chamber of Commerce, the Larger Summerside Chamber of Commerce, the West Prince Chamber of Commerce, the Kensington and Space Chamber of Commerce, the Jap P.E.I. Chamber of Commerce, and the Acadian and Francophone Chamber of Commerce.

Love Local, PEI

Prince Edward Island chambers of commerce have partnered to deliver Love Native, PEI Island-wide! Small companies on Prince Edward Island make use of extra Islanders than another enterprise by creating jobs for your loved ones, associates, neighbours and fellow Islanders. Whether or not it’s a retail retailer, restaurant, artisan, bakeshop, or a neighborhood grocery retailer, small companies contribute to our Island economic system. Whenever you purchase and help native, extra of your cash stays on PEI and is reinvested again into your group. Small companies assist our communities develop. Small companies have been there for you; they’ve supported your nephew’s soccer staff, your daughter’s fundraiser and your native faculty breakfast program. Now, it is time so that you can be there for them. This vacation season and all year-round, put your cash the place your

is #LoveLocalPEI lovelocalpei.ca Larger Charlottetown Space Chamber of Commerce Larger Summerside Chamber of Commerce, PEI Jap PEI Chamber of Commerce Kensington & Space Chamber of CommerceWest Prince Chamber of Commerce RDÉE Î.-P.-É. Inc.

Posted by Love Local, PEI on Friday, 27 November 2020

Do you know?

Shopping for native gives practically 20 occasions the impression on labour earnings for associates and neighbours as in comparison with on-line buying

A ten p.c shift from on-line to in-store purchases helps nearly 500 jobs and greater than $15M in wages and earnings for Islanders

P.E.I.’s retailer sector instantly employs 11,200 Islanders and is the biggest private-sector employer on Prince Edward Island.

Supply: Statistic Canada/Calculations by P.E.I. Division of Finance

For extra details about Love Native, P.E.I., go to:

from Diaspora9ja https://diaspora9ja.com/p-e-i-chambers-of-commerce-launch-islandwide-love-local-p-e-i-campaign-local-business-business/?utm_source=rss&utm_medium=rss&utm_campaign=p-e-i-chambers-of-commerce-launch-islandwide-love-local-p-e-i-campaign-local-business-business

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chefilona · 1 year

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CHEF ILONA: Maple Candied Prosciutto & Avocado Club Sandwich

Ah, prosciutto, the sweet-and-salty, dry-cured ham that’s the shining star of every charcuterie spread. But this salty Italian, porcine pleasure can do much more than sit on a cheese board wrapped around a piece of melon.

Candied proscuitto produces the extreme, yet ethereal balance between salty and sweet and makes for asandwich you will not soon forget.

Prosciutto is a sweet, delicate ham. True prosciutto comes from Italy, but other versions are now produced elsewhere.

Other than this sandwich, my maple candied proscuitto tastes great on top of a salad or crumbled and sprinkled over some grilled peaches and balsamic reduction. I also enjoy is as a garnish for mac n’ cheese.

Maple Candied Prosciutto & Avocado Club Sandwich Created by: Chef Ilona Daniel Directions for 1 sandwich

Candied Prosciutto:

Lay sliced prosciutto onto a parchment lined cookie sheet (4 slices per sandwich). Drizzle with Maple syrup. Cover with another sheet of parchment and another cookie sheet on top; this keeps the prosciutto flat. Bake for 10 minutes at 375F. Meanwhile prepare the rest of the sandwich fillings

1 Brioche Bun, split, brushed with melted butter (garlic butter if you’re feeling fancy). Toast on the top cookie sheet where the prosciutto is baking in the oven for 4 minutes.

2 slices of Tomato

4-6 sliced red onion rings

3 slices of avocado

2 leaves of Boston Bibb Lettuce

Blue Cheese or your favourite type of cheese (smoked cheddar works awesome here)

Once the prosciutto is crisp, assemble the sandwich by layering the fillings onto the bottom bun. Top with top bun and enjoy.

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chefilona · 1 year

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CHEF ILONA: CURRIED QUINOA SOUP

Stick to the ribs food is on the menu in my house and none so wonderfully restorative and affordable as soup. Soup is definitely one of those dishes people will be so readily willing to experiment with. Perhaps it harkens back to our primal cooking roots when we had a big kettle over the fire. Everything was soup or a stew.

I find the inherent heartiness soup possesses allows for some really great experimental endeavours in vegan cooking. The word “vegan” is slowly transitioning from a culinary dirty word, to an area of cuisine worthy of widespread exploration.

I am an omnivore, but I do choose to eat approximately 50 percent of my meals as vegetarian/vegan because, for me, it is about balance. I love how preparing vegan meals calls upon my creativity. I never want to feel as if my meal is missing something, so I find it beneficial to consider colour, texture, in addition to flavour when experimenting with meat free meals.

The soup recipe I will be sharing with you is versatile, and relies on red lentils for thickening, ginger for cold fighting proactive powers, kale for iron, red peppers for vitamins and powerhouse sweet potatoes for a myriad of amazing nutrition. The soup is spiced with curry flavours, which have warming built into them.

This soup freezes very well, so I do recommend making a double batch of this to help out on those nights when you are cold, tired, and super hungry.

Curried Quinoa Soup Chef ILona Daniel

3 Tbsp vegetable oil

1 tsp cumin

1 tsp turmeric

1 Tbsp curry powder

1 onion, diced

4 cloves garlic, minced

2 Tbsp fresh ginger, minced

6 cups veggie broth (or 6 cups water with veggie boullion)

1 red bell pepper, diced

2 sweet potatoes, peeled and diced

1 cup dry red lentils

1/2 cup dry quinoa

2 fist-fulls of chopped kale or baby kale

Cilantro or basil as garnish is optional, but a really awesome option.

Heat oil in a large pot over medium heat. Add onion, garlic and ginger to the pot, and sauté for about 5 minutes, or until the onion is soft. Add the cumin, turmeric, and curry powder. Let it cook for about a minute.

Add the remaining ingredients, excluding the cilantro, and turn the heat up to high. Bring to a boil, then reduce the heat, and let it simmer for about 20-25 minutes. Stir in kale, check to see if you need a bit of salt or pepper.

Top with cilantro or basil, and serve.

*photo credit LISA KITAHARA

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chefilona · 1 year

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CHEF ILONA: Sheet Tray Apple Pie!

There is an evergreen statement which goes, “nothing says comfort like a slice of warm apple pie.” There are many nostalgic feelings which many Canadians attach to the dish as it connects them to their childhood and family gatherings.

As a first generation Canadian, I can’t exactly say my love for pie came in natural flow with my upbringing. Rather, it was something we as a family learned and experienced together. Mom and dad would test drive new dishes and apple pie was amazing.

I especially loved a warm piece of pie with a slice of cheddar. This sheet tray version pulls on my Hungarian heritage as we typically served a sort of apple pie, but instead of the traditional round pie, our Hungarian “almas pite” was baked and cut into squares. As an intertwining of my own cultural culinary experience, this recipe is a blend of both comforting apple desserts.

The dough is enriched with milk and egg yolk which renders the dough more tender than a typical pie dough, making it much easier to work with.

Feel free to use other fruit like blueberries, peaches, pears, cherries, or use your frozen strawberries and rhubarb that you squirreled away in the spring and summer.

Apple Pie Squares

Serves 8-10

1 ½ cups butter

3 ¾ cup flour

1 ½ tsp. salt

1 egg yolk and milk to make 1 cup (keep the egg white to brush over the top of dough)

6 cups peeled, sliced apples (I like Fuji or Granny Smith)

1 cup sugar

2 Tablespoons flour

1 tsp. cinnamon

1 tsp nutmeg

1. Preheat oven to 400F.

2. Cut butter into flour and salt.

3. Add egg yolk and milk.

4. Roll out half the dough and place on large bar pan...about 12 x 16 inches.

5. Spread apple slices evenly over bottom pastry.

6. Sprinkle with sugar, flour, nutmeg, and cinnamon mixture.

7. Roll out other half of dough and place on top…pinch edges.

8. Beat the egg white until foamy and brush over crust.

9. Bake at 400 for fifteen minutes, then reduce heat to 325 and bake an additional 30 minutes.

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chefilona · 1 year

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CHEF ILONA: HONEY BEER BREAD

Chef Ilona’s Honey Beer Bread

Makes 1 loaf

Ingredients:

• 3 cups all-purpose flour

• 2 Tbsp. sugar

• 1 Tbsp. baking powder

• 1 tsp. salt

• 2 Tbsp. Honey

• 1 tall can craft beer like ale or Pilsner

• 4 Tbsp butter, melted

Directions:

1. Preheat the oven to 350 degrees F. Grease a loaf pan.

2. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I put my honey in the microwave for a few seconds. Mix very lightly, just until make sure all the ingredients had come together and all the dry ingredients were incorporated into beer.)

3. Pour half the melted butter into the loaf pan. Then spoon the batter into the pan and pour the rest of the butter on top of the batter.

#atlanticcanada #pei #prineedwardisland #chefilona #welovepei #lovelocalpei #tourismpei #tourismcanada #explorecanada #explorepei #meetinpei #welcomepei #noisepei #truepei #islandlife #recipe #craftbeer #discovercharlottetown #discoveratlantic

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redfoxflooring · 4 years

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We have been open on #PEI for a year now! 🦊 It is an honour to join other amazing small businesses on this Island and #lovelocalpei #lovelocal #pei Come visit us at the former Sears building in @city_of_charlottetown (at RedFox Flooring Warehouse) https://www.instagram.com/p/CDUO__8pCQS/?igshid=1b8rznn8w6h7n

#pei #lovelocalpei #lovelocal

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chefilona · 3 years

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Chef ILona Daniel x Explore Summerside #WarmUpYourWinter ~ veggies!

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

When we think about ways to warm up our winter, supporting our community fam can help us promote body-mind wellness as well as to breathe life into the stories we share around the table.

I find veggies in the wintertime taste the best when they are roasted. I just love those caramelized charred bits, don’t you?!

I got my hands on some amazing veggies from the Summerside Farmer’s Market including some cabbage, parsnips and carrots. I cut the cabbage into “steaks” and seasoned them with salt, pepper, thyme, lemon juice and olive oil. I roasted the cabbage for about 40 minutes or until the edges were golden. I finished them with some roasted garlic and chopped parsley. Cabbage is super affordable, and can be a great way to bulk up a meal, and when you roast it, it is the kind of dish that you’ll keep reaching for!

My parsnips and carrots are also an easy dish to prepare. Salt, pepper, Dairy Isle butter, and B’Haven Farm honey is all you’ll need to bring warmth and excitement to the dinner table.

B’Haven Honey & Dairy Isle Butter Roasted Parsnips and Carrots Chef Ilona Daniel

• 1 1/2 lb carrots, peeled and sliced into long strips

• 1 ½ lbs parsnips, peeled and sliced into long strips

• ½ cup Dairy Isle butter, melted

• ½ cup B’Haven Farm honey

• salt & pepper

Heat oven to 425°F.

Stir together the butter and honey. Arrange the vegetables on two large sheet pans and brush with the olive oil/honey mixture. Season with salt & pepper.

Roast for 20 minutes, then flip using tongs. Return to the oven for another 15-25 minutes, until edges begin to caramelize and carrots are cooked through.

Brush with reserved honey/olive oil during the last few minutes of cooking. If you are feeling fancy, feel free to sprinkle smattering of fresh herbs just before serving; parsley, chives, or dill all work well.

Explore Summerside; The City by the Sea creating memorable culinary experiences!

#warmupyourwinter #chefIlona exploresummerside lovelocalpei citybythesea peinice summerside pei princeedwardisland

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chefilona · 3 years

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Chef ILona Daniel x Explore Summerside: #WarmUpYourWinter w/ Samuel’s Coffee Rubbed PEI Beef Ribs!

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

When we think about ways to warm up our winter, supporting our community fam can help us promote body-mind wellness as well as to breathe life into the stories we share around the table.

Meat and potatoes are an Island staple, so let’s have a little fun with something we all know and love! Owned and operated by Moyna Matheson, a sixth generation descendant of Samuel Holland, Samuel’s Coffee House has 2 locations in Summerside and proudly serves ethically sourced coffees and teas along with light artisanal fare. I picked up some medium roast Ethiopian Yirgacheffe coffee to be the cornerstone flavour profile in my spice rub for an incredible cut of PEI beef; the ribs. I serve the slow roasted PEI Beef Ribs with gorgeous vegetables from the Summerside Farmer’s Market. The cabbage wedges, carrots and parsnips are roasted with Dairy Isle butter and honey from B’Haven Farm. ADL Buttermilk & Aged Cheddar biscuits along with mashed potatoes round out this perfect weekend meal!

Samuel’s Coffee Rubbed PEI Beef Ribs Chef Ilona Daniel For the Samuel’s Coffee Rub:

· ¼ cup medium ground medium roast Samuel’s Coffee (I like the Ethiopian bean for this)

· ¼ cup paprika

· 2 Tbsp Granulated Garlic

· 2 Tbsp Granulated Onion

· 2 Tbsp sugar

· 2 Tbsp kosher salt

· 1 Tbsp Ground Black Pepper

· 1 Tbsp Ground Cumin

· 1 Tbsp Ground Coriander

You will need a 6 lb bone-in PEI Beef Rib

Preheat the oven on 500° F (260° C).

Lay the beef ribs on a parchment-lined baking sheet. Rub beef with a small amount of vegetable oil, then aggressively coat the beef with the spice mix; you want a lot of rub on the beef ribs. Get your hands in there! Roast in the 500° F (260° C) oven for 15 minutes, or until you have a nice sear on the ribs. Remove the beef from the oven, then turn the heat down to 300° F (150° C).

Pack up the beef in double or triple-wrapped foil parcel. You want to create something like a sleeping bag for the beef; don’t wrap it too tightly because we want a little steam to help soften the beef. Make sure the beef is completely wrapped up with no gaps for the steam to escape. Place the beef pouch on top of a baking rack and place the baking rack on top of a baking sheet to catch the drippings; roast for 4 hours.

After 4 hours, turn the heat down to 220° F (100° C) and slow roast for 2-3 more hours. The final product should be tender with a little jiggle. Thicken the drippings with a cornstarch slurry to be served as a sauce for the ribs.

Explore Summerside; The City by the Sea creating memorable culinary experiences!

#beef #beefribs #canadianchefs #lovelocalpei explorepei explorecanada peinice citybythesea canadianchefs peichef chefilona recipeoftheday makeathome canadanice

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chefilona · 3 years

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Chef ILona Daniel x Explore Summerside #WarmUPyourWinter

2020 has emphasized for all of us the importance of the communities we live in and the local businesses who contribute to vibrancy of the place we call home. Explore Summerside, the “City by the Sea” and I have teamed up to Warm UP Your WINTER through a revitalized approach to reconnecting, recharging and making memories through a celebration of locally producers and purveyors!

Owned and operated by Moyna Matheson, a sixth generation descendant of Samuel Holland, Samuel’s Coffee House has 2 locations in Summerside and proudly serves ethically sourced coffees and teas along with light artisanal fare. I picked up some medium roast Ethiopian Yirgacheffe coffee to be the cornerstone flavour profile in my spice rub!

You can use this rub on PEI Beef; my favourite is on cuts that favour low and slow cooking such as the beef rib.

Samuel’s Coffee Spice Rub

¼ cup medium ground medium roast Samuel’s Coffee (I like the Ethiopian bean for this)

¼ cup paprika

2 Tbsp Granulated Garlic

2 Tbsp Granulated Onion

2 Tbsp sugar

2 Tbsp kosher salt

1 Tbsp Ground Black Pepper

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander

Combine all of the spices and use as desired and store in a cool dry place.

#peinice exploresummerside explorepei princeedwardisland #thecitybythesea #sayitwithlocal #LoveLocalPEI activateourisland canadianchefs peichef chefilona recipeoftheday easyrecipe spicerub eeeeeats chefsofinstagram

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