Introducing You An Award Winning Talented Chef – Suman Roy

I would like to introduce you to an award winning and talented chef named Suman Roy. Chef Suman and I met after I joined the WordPress community, where we crossed paths and became friends. Over the years Chef Suman Roy has been on various television programs, news articles and culinary magazines. Chef Suman Roy demonstrates a passion for cooking, and the culinary industry, Chef Suman has also published a book “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,”

Here is a biography and introducing you his life: also can be viewed on http://chefsuman.ca

The Early Years.

From his early days, Chef learned the most valuable lesson from George Bernard Shaw: “There is no love sincerer than the love of food.” Though this got him occasionally in a lot of trouble. Chef recalls his early days, when his father would attend the local market every morning, to get the freshest seafood and vegetables. With a few culinary steps, and the addition of a few fresh herbs and spices, these were transformed into a delicious piece of culinary art.  “Chef Suman” as he is popularly known by his apprentices and peers, learned the importance of local, sustainable, healthy cooking from his childhood days from his mother, a very renowned Chef in India.

The Apprentice.

He has apprenticed under the able guidance of many of the World’s most renowned Chefs, in Michelin Star Restaurants, The Leading Hotels of the World, and the World’s finest Kitchens.

The Professional Chef.

During his more than 15 years as a renowned and creative Culinarian, Chef has traveled across the globe with culinary careers across the breadth of four continents.  All of this, and a commitment to his profession has led Chef to his current career as Corporate Executive Chef for Campbell’s Soups, a world leader in their class. was also a Chef of the Athlete’s Village for the Vancouver 2010 Olympics serving up his delicious, healthy and culturally sensitive culinary styles to some 2,600 athletes from 82 nations participating in the games. Chef Suman was nicknamed “Gourmet Alchemist” during his tenure as a Chef on the US Presidential Yacht. Chef is often finds himself confronted with this question; “What makes you different from your colleagues?” he replies Flavours… Flavours… Flavours… “It’s knowing how to marry the rich and varied International Flavours, this is an art, not a trade.”  As an avid Locavore, Chef has become as master at working with local sustainable ingredients, fusing International flavours and creating masterpieces.

The Teacher.

Chef Suman teaches Culinary Art at Centennial College in Toronto.

The Award Winner and Author.

Since 2006 Chef has been trying to find the answer to the question; “What is Canadian Cuisine.”  To his surprise, there has not been a consensus.  So,  he decided to travel around the country trying to define what he calls OUR CANADIAN CUISINE.  After almost 3 years of extensive research, came Chef’s award winning book, “From Pemmican To Poutine – A Journey Through Canada’s Culinary History,” which rightfully summarizes his philosophy: “Using fresh, local and in-season ingredients is the basis of much of my cooking.”  This Literary creation scored Chef two International Recognitions – The Gourmand World Cookbook Award in Paris, France in 2010, and the Cordon D’Or Culinary Academy Award in Florida, United States in 2011. Chef was also recognized by the Premier of Ontario for this magnificent creation. In 2007, Chef was awarded “Hero of Everyday Life” and “CEO’s Marketplace Excellence Award” by Sodexo, and “President’s Award” by The Escoffier Society of Toronto in recognition of his contribution to the Community. In 2008, Chef Suman was invited to be the first Chef member to sit in Toronto Food Policy Council, in recognition of his knowledge and passion towards a Greener Culinary journey. In the same year, Chef became the first Canadian Chef to be invited to visit Singapore by IE Singapore to explore the Singaporean Cuisine.  During this part of Chef’s journey, he brought back many authentic Singaporean flavours to the daily life of Canadians. Chef also visited China, the same year as an ambassador of Canadian Cuisine.

Join his fanpage on Facebook http://www.facebook.com/pages/Chef-Suman/294167643938185

Join his twitter page — https://twitter.com/Chefsuman

I wish Chef Suman continued success in his culinary career and his devotion and dedication to food and safety and health. Congratulations to him and all his accomplishments. Wishing him the best.

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.

Armenian Cheese Boreg

Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 dozen

●   ½ pound, or more,  butter melted,  or better yet Clarified Butter.

●   Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best).  You will
     need the whole box.

FILLING: 
●  1½ lbs. Jack cheese,  or ricotta,  or Armenian or Greek (Feta) cheese. Mix or take your choice.  Feta is
    the most authentic.  I like to mix feta and jack cheese ½ and ½.
●  1 cup chopped Armenian or Italian parsley,  Flat leafed.
●  2 eggs [beaten well]
●  ½ teaspoon salt
●  ½ teaspoon white pepper
●  Mix the above ingredients for the filling

DIRECTIONS: 

1.  Preheat oven to 400°F

2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
    sheet of phyllo.

3. Brush a strip with butter and place another strip on top of that strip.  Butter that strip and add
    another until you have stacked 4 buttered strips.  

4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle.  Now as
    you would fold a flag,  fold the filling and strip into a successions of triangular folds until you reach
    the end.  Brush butter on both sides and place on a baking sheet.  Do this until all the phyllo or the
    filling is used up.  Should come out pretty close to even and approximately two dozen triangular
    turn-overs..**SEE COOK'S NOTES**

5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
    golden brown.

6. As soon as they are cool enough to handle,  serve as an appetizer or a side dish

**COOK'S NOTES** 
1.  If you only need a dozen, you can now put a tray full in the freezer and freeze.  When frozen,  you
     can store them in your freezer in plastic zip-lock® bags and bake them,  without thawing,  at a later
     date.

Almond Baklava with Rosé Water

Almond Baklava With Rose Water..

Ingredients.

• 1 2/3 cups sugar
• 1 1/2 cups water
• 2/3 cup honey
• 2 cinnamon sticks
• 8 2×1/2-inch strips orange peel
• 2 teaspoons rose water*

 

• 1 cup (2 sticks) unsalted butter, melted
• 3 cups coarsely chopped almonds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

 

• 15 fresh phyllo pastry sheets or frozen, thawed

 

• Plain yogurt

Read More http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124#ixzz2EtJPpX00

Stir 1 1/3 cups sugar, 1 1/2 cups water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Mix in rose water. Chill until cold.

Preheat oven to 325°F. Brush 13x9x2-inch metal baking pan with some of melted butter. Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Fold 1 sheet of phyllo in half to form 12×9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter. Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain rose syrup. Spoon 1 cup syrup over hot baklava; cover and chill remaining syrup. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve baklava with yogurt and remaining syrup.

* Available at Middle Eastern markets and specialty foods stores.

Read More http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124#ixzz2EtJk10Dn

http://www.epicurious.com/recipes/food/views/Almond-Baklava-with-Rose-Water-106124?id=106124

Recipe Credits found from website above.

Armenian Nutmeg Cake

Recipe Credits and Website go to

http://www.dishesfrommykitchen.com/2012/04/armenian-challenge-daring-bakers-april.html

Ingredients For The Armenian Nutmeg Cake:

Milk – 1 cup

Baking soda – 1 tsp

All-purpose – 2 cups

Baking powder – 2 tsp

Brown sugar, firmly packed – 2 cups

Butter – 3/4 cup (preferably unsalted, cubed)

Walnut pieces -1/2 cup you may need a little more

Ground nutmeg – 1 to 1 1/2 tsp (5 to 7 ½ ml) (5 to 8 gm) (try to grate it fresh yourself; the aroma is enchanting)

Egg – 1

 Method:

1. Preheat your oven to moderate 350°F/175°C/gas mark 4.

2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.

3. Sift together the flour and the baking powder into a large bowl. One sift is fine

4. Add the brown sugar. Go ahead and mix the flour and brown sugar together.

5. Toss in the cubed butter.

6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.

7. Take HALF of this resulting crumbly mixture into your spring form (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.

8. Crack an egg into a mixer or bowl.

9. Toss the nutmeg in with the egg.

10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.

11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very liquidy.

12. Pour the batter over the base in the spring form pan.

13. Gently sprinkle the walnut pieces over the batter.

14. Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.

15. Allow to cool in the pan, and then release. Enjoy!

A Delicious Week Ahead For Everyone! Stay Tuned. Many Surprises Coming Your Way

It is with great joy and excitement, that I report to you all today, that starting tomorrow, It will be a very delicious week with so many Armenian and Middle Eastern Authentic Dishes and Recipes. I will show you tricks on how to prepare them, I will be outlining them with key flavours, and among so many other surprises that are headed your way. I have already prepared all the recipes that I will be featuring per day and I just cannot wait to have them posted up. I want to show to the world what we Armenians and Middle Eastern people eat on a regular basis and show to people different types of dishes that many are and have always been interested in. A lot of my readers/fans always wanted to know what we eat and how we prepare things, what we do to entertain our loved ones who come over, among many tasty recipes. Armenians and Middle Eastern dishes have unique types of foods and we carry a wide selection of all kinds of foods to eat from Appetizers, Vegetable Dishes, Meats, Breakfasts, Lunches, Dinners, Desserts, Pastries, and I will be giving you ideas on what to prepare during the upcoming Christmas holidays, and all year round.

In this world, there are so many different types of foods, styles, herbs, spices, and so many ways you can create your masterpiece with ingredients and it is an interesting world of culinary, cooking and baking. It is incredible what you can do with food, how it all comes together, the right texture, taste, and filling our tummies with goodness and a necessity in life that all of us need in life. I cannot wait until I show you all some interesting recipes, ingredients and products needed, the quantity, preparation, notes, and among so many different things. Stay tuned for a delicious and mouth watering week to come.

Talin’s Specialty Cinnamon Cake

One of my favourite things is to bake and to cook. I LOVE Making cakes. I am here to tell you about a basic cake you can make and its so simple. It takes less than 15 minutes to prepare everything. Here it is. for something so simple, easy and fast.

Ingredients

2 Table spoons of Cinnamon

1 table spoon of vanilla extract

1 to 2 table spoon of baking powder

2 cups flour

2 cups sugar

half cup of canola oil

1 cup of Milk….

6 Eggs.

How to prepare:

First you beat the eggs in the stand mixer, then you put in all the liquid ingredients, and beat them very well, then put in the dry ingredients. beat them very well together…

then you grease the pan with the cooking spray and then preheat the oven to bake mode to 350 c, then you put the cake batter into the pan, then you put it into the oven once its preheated.

Baking time takes about an hour to an hour and 10-15 minutes…

 

 

Talin’s Roast / Marinade

Today I will be discussing on how to cook Roast with great Marinading sauce.

It is so important to incorporate the Tomato Paste as that is the key ingredient as well as lots of Garlic.

Roast Marinade.

You get some roast, cut it up — wash it, clean it,

1. 5 Tablespoon full of Tomato Paste
2. 1 Teaspoon of All Spice
3. 1 Teaspoon of Salt
4. 1/2 Teaspoon of Black Pepper
5. 5 Cloves of Garlic Chopped into Fine Pieces .. Do not squeeze the garlic. You want to have the Garlic pieces everywhere.
6. 1 or 2 cups of water so it can cook— Remember Tomato Paste Absorbs a lot of water so add a bit more to your satisfaction to prevent from burning…

Cook for about half an hour — depending on the size of the roast. the smaller ones take about 15 minutes….

And your done!