Chef's Corner Magazine Spring 2018, V1, Issue 1

Content

Departments

Publisher’s Note,

Impressum,

Chef’s Favorite,

Eat This, Not That,

Recipes,

Ripe & Ready,

Spring calendar 2018,

Features

Improve your diet with healthier choices, 6Everything in moderation, 12

Publisher's Note

Hello Readers,

Spring is the season synonymous with a new beginning and new life. This is one of the many reasons why it is my favorite time of year. And for that reason, I decided to launch the first issue of Chef's Corner Magazine which exclusively celebrates Haitian chefs and gastronomy. I am so thankful for the harvesting of fresh crops, outdoor festivals, and events.

In this issue, you will find a deliciously refreshing, Chef‛s Favorite seasonal recipe from Executive Chef Alain Lemaire and recipes from Haitian chefs in our communities. Damourude Lazarre shares with us her lifestyle change for better health, and I‛m sure you will find the recipes from holistic lifestyle coach and raw vegan chef Nzingah Oniwosan very refreshing. Bountifully, this spring bares so many different products which made selecting just ten a bit challenging. However, we handpicked a delightful list of exotic tropical fruits for their benefits which you would want to introduce to your diet.

Lastly, but undoubtedly as important, I am so grateful for all the contributors who took time away from their family and own projects, meeting deadlines to make this publication possible. We honestly could not do without you.

Carl Bazelais

Publisher & EIC: Carl BazelaisManaging Editor: Katleen Bazelais

Contributing Writers: Damourude Lazarre, Nzingah Oniwosan

Contributing Photographers: Charles Deluvio, Roberta Sorge & Charles Unitas, Rezel Apacionado

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Editorial Board Members Alain Lemaire, Lemaire Hospitality Group Carl Bazelais, Bonspoon Media Katleen Bazelais, Zeal Apparel Co Keu Reyes, Artistic Warfare Vladimir Tilme, General Mills.

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Contact Us Chef’s Corner Magazine magazine@bonspoon.com 321-800-8539

Chef’s Corner Magazine is published quarterly by Bonspoon Media, LLC. All rights reserved. Subscription rate is $30 annually.

No part of this publication may be used without written permission by the publisher. Every effort iss made to avoid errors, misspellings and omissions. If an error comes to your attention, please accept our apologies and notify us immediately.

Thank you.

Chef's Favorite

Chef Alain Lemaire’s Recipe

Chilled Shrimp & Salmon Salad

Ingredients

4 oz fresh, skin-off salmon

8 (16/20) shrimp peeled and deveined tail-off

1 avocado

1/2 red bell pepper

1/2 red onion

1 sprig of fresh thyme

1 sprig of fresh curly parsley

Juice of 2 lemons

Juice of 1 lime

1 scotch bonnet or habanero pepper - Salt &pepper to taste

Court bouillon: white wine, pepper cloves, parsley and thyme sprigs, bay leaves, lemon juice, fresh garlic, salt and pepper to taste.

Preparation

1. Cook shrimp in court bouillon for approximately 2 to 3 minutes or until opaque. Do not let overcook or shrimp will be rubbery. Remove from liquid and chill quickly to stop cooking process.

2. Chop parsley and thyme (save a pinch full for garnish). Chop finely 1/8 of habanero pepper. Cut red onion, red pepper and avocado into dices. Combine all ingredients except for salmon and shrimp in mixing bowl and stir well until all is well coated. Adjust seasoning to taste.

3. Cut salmon into 8 – ½ oz rectangular-like portions.

4. Right before service, let salmon and shrimp marinate for 5 to 7 minutes in mixture. Do not let over sit, otherwise Salmon will start cooking and change color and texture.

5. When plating, pour some of marinate over dish and serve cold. Garnish with remainder of thyme and parsley.

Eat This, Not That

Everything in moderation

Oh, my! Here go the 30s where you immediately become health conscious - thinking of ways to be bad without adding a few pounds to your waistline. I started reducing the number of fried foods I consume to avoid an increase in my cholesterol levels because they are significantly higher in fat and calories than non-fried foods. One of my guilty pleasures is fried meats with plantains and pikliz which is a pickled slaw. After evaluating my health, I decided I am going to be happy and eat what I love while keeping my motto in mind: “everything in moderation.”

One of the ways that I'm still able to enjoy the foods I love is: instead of having them fried, it is now a treat to have the plantains boiled, and meats baked. I also have increased my water intake drastically because we know water makes everything smooth. Drinking water has cleared my skin, my life, and even how regular I am. When it comes to alcoholic beverages, instead of having three drinks, I have two then followed by a glass of water. Before I start my day, I have a glass of water. I walk around with a two-liter jug of water which I drink from throughout the day, and most importantly, I drink a glass before bed.

Alcohol dehydrates us drastically although you may want a glass of wine a day, make sure you are also drinking enough water so that you don’t pay for it the day after. So far, I have cut my fried foods, increased my water intake, and eating more veggies. I have a salad or vegetables with every meal. It is always best to eat the vegetable raw or lightly steamed to keep all the nutrients. For example, I may have a cucumber and tomato salad for breakfast along with a few slices of avocado and have a side green salad with the leftover avocado with just lime and salt. I try to pile on the greens for dinner. I may have a raw cabbage salad or sautéed beet greens with my meal for more protein. Remember always to have veggies with every meal. And when it comes to eating fruits, the best time to have them is before noon so that your body can properly digest and absorb the nutrients.

Word of advice, You should always speak with a doctor before making any drastic lifestyle changes. Since I started this journey, I've made several adjustments and I am pretty sure I will keep making changes and adjusting as I go until I find the right balance. You should set goals. However, don't burden yourself with ones that are so unattainable, and don’t beat yourself up for coming up short of your goals. Enjoy the process, but remember to keep everything in moderation!

Here are a few suggestions:

You can replace soda with water with a few slices of pineapple, cucumber, and mint.

Fried meats can be baked in the oven and broiled for added crispiness.

Remove any “bouillon cubes” from your diet completely!

Garlic in everything!

Eat less red meat and more fish.

Instead of ground beef, sub with ground chicken or turkey.

Instead of pork sausages, have homemade chicken sausages.

Leave the bacon and smoked meats alone.

Eat more greens, i.e., spinach, callaloo, beet greens, Swiss chard, collard greens and kale.

Drink more water and hot tea.

By Damourude Lazarre

food recipe

Chef Robert Octela Plantain & Bacon Encrusted Hogfish

Ingredients

Ingredients:

4 - 6 ounce filets of Hogfish2 cups of crumbled bacon3 cups of crushed plantain chips1 teaspoon salt1/2 teaspoon pepperCoat or spray the fish pam High heat

Andouille Mash Ingredients:

4 lbs. Idaho® potatoes - 90 count 1/2 lb. shredded cheddar cheese 8 oz. Andouille sausage 1/2 teaspoon salt 1/2 teaspoon ground black pepper 6 tablespoons unsalted butter 1/2 cup heavy cream

Sautéed Spinach Ingredients:

1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butterLemonSea or kosher salt

Grilled Pineapple Relish Ingredients:

1 small pineapple, peeled, cut into 1/2-inch rounds, cored.

Canola oilSalt and freshly ground black pepper4 green onions, thinly sliced1 Serrano Chile, finely diced3 tablespoons rice vinegar1 tablespoon freshly chopped cilantro leaves.Honey, to taste

food recipe

Chef Jouvens Jean Recipe

Creole Sushi Roll

Ingredients

8 oz Tempura batter mix

1 nori each (rice paper)

2 oz griyo cooked and pulled

5 oz cooked djon-djon rice

2 oz sweet plantains cut into batonnets

4 oz soy sauce reduction, (in squeeze bottle)

1 oz pikliz

2 eggs each

1 oz spicy mayo (in squeeze bottle)

4 quarts vegetable oil (for frying)

1 tsp salt

4 oz soda water (cold)

1 tbsp scallions (julienne)

Equipment

Sushi knife or standard chef knife

Metal or plastic bowls

Cutting board

Plastic wrap (to cover mat)

Bamboo rolling mat

Flat plates (for the tempura batter and panko)

Table-top fryer or medium sauce pot

Metal tongs

Paper napkins

Procedure:

Step 1: Constructing Your Sushi Roll Start with a single sheet of Nori. Coveredbamboo-rolling mat with plastic wrap. Spread the djon-djon sushi rice across half of the sheet using your fingers. Remember not to press down too hard or your rice will be packed too tightly once rolled.Flip over the Nori sheet. Then, layer the griot, sweet plantain and pikliz across the width of the sheet, about 1 cm in from the edge of the sheet on the rice.

Step 2: Rolling Your Sushi Roll Be sure that the Nori is facing the outside of the roll. Starting from the end of the sheet, curl the

bamboo mat over using your fingers, pressing gently but firmly to help pack the contents together. Ensure the end of the Nori sheet ‘sticks’ as it is rolled. Keep rolling forward and compressing until it is firmly packed and circular.

Step 3: Deep Frying the Sushi Roll To create the crispy outer coating of your sushi roll, you’ll need to roll it in tempura batter. For ease of rolling, pour a little of the batter onto a small flat plate. Holding your sushi roll firmly in one hand, dip either end into the batter to help seal them during the frying process.

Then, roll the sushi roll across the plate, coating the entire roll in tempura batter.

Quickly transfer the roll over to the plate of panko. As before, roll it across the plate, making sure the panko adheres evenly to the batter. You may need to roll it back and forth to get a nice even coverage.

In a medium saucepan set over medium heat dip the entire roll into the hot oil. Leave for 1-2 minutes, or until the outer casing is a light golden brown. Flip the roll to the other side to ensure that the entire roll is evenly fried.

After the entire roll is golden brown, remove with a pair of metal tongs and place onto a paper napkin to allow the excess oil to run off and be absorbed. This roll is best when served hot but it can also be served room temperature as well.

Step 4: Cutting the Sushi Roll Place your roll on the cutting board. Before cutting your sushi roll, dip the tip of your knife in cold water and let it run down the blade. This will prevent rice and batter from sticking as you make each cut.

Cut the roll into 1.5 cm segments (or approx. 3/5 of an inch). This will make 8 segments in total, plus the two end pieces which can either be used as decorative centerpieces for your sushi plate.

Step 5: Serving the Sushi Roll Top the sushi roll with soy sauce reduction and spicy mayo and serve.

food recipe

Chef Marc- Ellie Lissade

Creole Bruschetta

Ingredients

1 Pack of Salt fish (Boneless)

1 onion

3 chopped green onions

Parsley,

Half of 1 Red and green Peppers,

2 tablespoon oil

2 tablespoon of lime juice

2 teaspoon of Cayenne Pepper

1 teaspoon of Black Pepper

Instructions:

1. Boil the Saltfish for desalting.

2. Meanwhile, peel and thinly slice onion and the green onions, Chop the parsley, cut the the green and red pepper into small pieces. Set aside.

3. Extract the water out of the salt dish by squeezing with your hands or a drainer. 4. Flake the cod with a fork and place in a bowl. Add onion, green onions, green and red pepper, parsley, black pepper.

5. Then combine everything.6. Chill before serving.

7. Serve with an avocado mousse and Plantain chips (papita) on top for decoration, on a lightly toasted baguette.Voila!!

8. Quick Recipe For Avocado Mousse.9. 2 Avocados

10. 1 tablespoon of Regular Mayonnaise11. Salt and pepper for taste 12. 1 teaspoon herbs and garlic seasoning 13. 1 squeezed Lime juice or 2 tablespoons

Prep:

Mashed the avocados using food processor or a (Pilon) then add all the other ingredients in a bowl mix with a spoon until the mixture is smooth or use a food processor.

Ready in 115 minutes Serves 6 people Prep 25 minutes

food recipe

Chef Taissa Mazile

Curry Grilled Goat

Ingredients

4 lbs of fresh goat meat

½ cup virgin olive oil

Juice of 5 sour oranges

Salt and pepper to taste

Juice of 12 limes

1 table of regular mustard

4 tablespoons of curry powder

1 bouquet garni entwined

2 branches of leeks

1 ½ fresh parsley

8 cloves of garlic

2 local peppers

1 green pepper

¼ cup of soy sauce

2 bay leaves

Preparation

1. In a food processor, add garlic, parsley, leek, chili pepper, green pepper, soy sauce, pinches of salt and pepper and curry powder, virgin olive oil.

2. After cleaning the meat, rinse with cold water.

3. Boil water adding a bunch of thyme, parsley and leek to the water, along with the sour orange peel, lime peel and two (2) bay leaves.

4. Once water boils, add the roasted goat, simmer for 5 to 8 minutes in boiling water.

5. Remove goat meat from boiled water place it in a container, pour the marinade on it, and stir with a spoon so that the marinade is well impregnated in the meat.

6. Cook over medium heat for a good 30 minutes before gradually adding a little warm water to finish cooking.

7. Once the goat is cooked and tender, let stand a few minutes, before being able to grill on the coal or gas grill.

8. Serve with weighed banana, a small salad and a light spicy sauce of shallots.

Ready in 60 minutes Serves 6 people Prep 25 minutes

food recipe

Chef Marc-Ellie Lissade

Mini Kremas Cheesecake

Ingredients

1/3 cup chocolate graham cracker crumbs

1 tablespoon white sugar

1 tablespoon margarine,melted

1 teaspoon if coconutextract

Filling:

1 and half (12 ounce) package cream cheese, softened

1/4 cup white sugar

1/2 cup of Cremas or Rum Cream

1/2 teaspoon grated lemon zest

1/4 teaspoon vanilla extract

2 eggs

Add all ingredients to list

Directions:

Prep 20 minutes Cook 25 m, Ready In 1 h 15 m

Preheat oven to 325 degrees F (165 degrees C)

Procedure:

Grease a 6-cup muffin pan.

In a medium bowl, mix together the chocolate graham cracker crumbs,

sugar, and margarine with a fork until combined.

Measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pressing firmly. Bake in the pre-heated oven for 5 minutes, then remove to cool. Keep the oven on.

Beat together the cream cheese, sugar, Cremas or Rum Cream, lemon zest and vanilla until fluffy. Mix in the egg.

Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

For plating, feel free to use any kind of fruits or nuts. But for this particular recipe i used Strawberries and Blueberries soaked in room temperature melted sugar with water ... With crushed pistachios.

Ready in 75 minutes Serves 8 people

Eat This, Not That

Improve your diet with healthier food choices

The road to health is long and twisted. It can feel overwhelming and there is a definite learning curve. When it comes to making healthier food choices there are so many conflicting diets that it can be paralyzing. In this series,” Eat This Not That” our goal is to assist you on your journey towards healthier eating. As we navigate through the different ways we can improve our diet here our guiding principles:

One size does not fit all. Although we are very similar in a general sense, the nuances of our genetic makeup could have impacted how we metabolize or break down food. Our goal then is to find the combination that works best for us individually. This requires a refined awareness of how we respond physically, and emotionally to the foods we ingest.

Practice and all is coming. We have inherited many of our bad habits when it comes to eating. We did not get here overnight, and most of us will not be able to break these habits by going “Cold Turkey.” We must be purposeful in how to make these changes. To discontinue habitual behavior, we must derail existing habits, and create a window of opportunity to act on new intentions. Secondly, repetition is key. Lastly, there must be stable context cues available to trigger a new pattern. "

Honor every milestone. We are often so focused on our big goal that we forget to honor the mini milestones required to make it there. By acknowledging these moments it allows us to see our progress and overcome feelings of defeat.

Breakfast is our most important meal of the day. We are literally “breaking a fast.” Therefore, it is essential that our first meal of the day is light to allow our system to eliminate toxins and metabolic waste. The current trend is to have a heavy breakfast, and unfortunately, it has become very processed. We want to replace our cereals, bacon, eggs, with whole foods that keep us energized throughout the day, so we do not require coffee to make it through the day.

COFFEE

Coffee is the go-to for most of us to start our day. Unfortunately, long-term use of coffee can have a negative impact on your health. One of the ways it can affect us is by interfering with our absorption of vital minerals. Also, coffee is very acidic and can irritate the stomach and the lining of your small intestine which can eventually lead to ulcers, gastritis, and irritable bowel syndrome (IBS).

EAT THIS:

Lemon Water: Lemon water is a great way to kick-start your day. It is energizing, has a long list of health benefits, and will help remove the toxins in our bodies.

CHAI TEA:

This Indian tea is a powerful blend of tea, herbs, and spices. Although it has caffeine, yet it significantly less than what we find in a cup of coffee. It comes with a long list of health benefits. It improves digestion, enhances the immune system, fights inflammation and has antioxidant properties. It has also been suggested that chai has antibacterial and anti-cancer effects.

GREEN SMOOTHIE:

A green smoothie is a great way to boost your energy levels while reaching your daily requirements of fruits and vegetables. Full of the vitamins and minerals you need to thrive this makes for a great breakfast.

CEREAL:

Cereals tend to be a staple for breakfast. Unfortunately, although convenient it is not our optimal choice. It has loads of pesticides, sugar, and other chemicals used for coloring, preserving or flavoring which can lead to mineral loss. Moreover, many of these cereals are fortified with synthetic vitamins which are not the same as finding it from a natural source.

EAT THIS:

Overnight Oats: If time is of the essence overnight oats is a great way to have a

wholesome breakfast on a time crunch. It is super-easy to prepare, portable, inexpensive and a delicious way to get your day off on the right foot.

GRANOLA:

Granola is the best replacement for cereal. By substituting healthy granola for cereal, you’ll cut out loads of artificial ingredients and sugar from

your morning meal. Also, you can have lots of fun creating your own granola recipes.

SMOOTHIE BOWL:

When having a smoothie bowl, think of ice cream for breakfast. But instead of being loaded with sugar it’s filled with fruits, superfoods, and love. Depending on your ingredients, a smoothie bowl can be an excellent source of fiber, protein and natural sugars.

Try these recipes to help you transition to healthier breakfast options:

food recipe

Blueberry Overnight Oats

Ingredients

2 cup rolled oats

2 cup almond milk

2 tbsp ground flax seeds or chia seeds

2 tablespoon agave

� 1 cup blueberries

� 1 teaspoon cinnamon

� 1 teaspoon nutmeg

� 1 teaspoon vanilla extract

� ¼ cup walnuts or pecans,

chopped (optional)

Preparation

1. In mason jar add rolled oats, almond milk, nuts, ground flax seeds, agave, cinnamon, and nutmeg. Stir all ingredients.

2. Add blueberries. Cover and place in fridge overnight or for at least 4 hours

3. Shake jar before pouring into to bowl.

4. Add additional milk if needed and garnish with blueberries and cinnamon.

Ready in 4 hours Serves 1 people

food recipe

Master Cleanse

INGREDIENTS

2 tablespoon organic lemonor lime juice

2 tablespoon Maple Syrup

1/10 teaspoon cayennepepper

10 oz spring or purifiedwater

PREPARATION

Mix all ingredients in a glass

Serves 1 person

Ripe & Ready

Seasonal fruits and vegetables

10 exotic tropical fruits to introduce to your diet this spring

Loquat*:

lowers blood pressure, Prevents Diabetes, Lowers Cancer Risk, Soothes Respiratory System, Boosts Immunity, Controls Cholesterol Levels, Regulates Circulatory System, Strengthens Bones, Aids in Digestion and Weight Loss.

Mango*:

Aids Digestion, Cures Anemia, Cure Acne, Promote Brain Health, Boost Immunity, Controls Diabetes also Promote Brain Health.

Chayote squash*:

Aids Weight Loss, high in fiber, boosts energy, helps lower high blood pressure, helps dissolve kidney stones and treats atherosclerosis (hardening of the arteries).

Sapodilla*:

Cure diarrhea, Maintains bone, dental & eye health, prevents premature aging, Treats dysentery (inflammation of the intestines).

Star apple (kayimit)*:

Reduces cramps during PMS, Prevents flatulence (intestinal gas), Boosts immunity, Lowers blood sugar levels, Prevents anemia, Treats cough naturally, Treating blood pressure, Prevent cancer cells.

Cherimoya*: prevents premature aging, Boosts immunity, Lowers Blood Pressure, Improves Bone Health, Prevents Cancer, Improves Heart Health and great for the skin.

Ackee*:

Aids digestion, lowers blood pressure, controls diabetes, improves heart health, regulate circulation, high protein content, boost immunity.

Breadfruit*:

Prevents and Reverses Oxidative Stress, Boosts immunity, Prevents Cancer, high in fiber, boosts energy.

Tamarind*:

Improves Digestion, Protects Heart Health, Improves Circulation, helps with Weight Loss, reduces joint pain and inflammation, arthritis and gout

Cashew Apple*:

Possess antibacterial properties, effective in treating stomach ulcers and gastritis, treat infant thrush and sore mouth & chronic dysentery and as an anti-diarrheal.

Credits: organicfacts.net, livestrong.com, thealthbenefitsof.com, healthbeacon.com, Grown in Haiti, asiaworldmedia.com, philosokitchen.com, meghantelpner.com, mnn.com, plantogram.com

food recipe

Heavy Metal Smoothie

Ingredients

1-2 cup spinach

1 bunch of cilantro

1 cup of mango

1-2 bananas

1-2 sprigs of mint

1 1⁄2 of nut milk or water

Direction

Blend spinach, cilantro, mint,

and nut milk in blender until smooth.

Add fruit and blend again.

Note: Cilantro can be substituted with parsley.

Ready in 5 minutes Serves 1 person

food recipe

Berry Smoothie Bowl

Ingredients

1-2 Frozen Bananas

¼ cup frozen Blueberries

¼ cup frozen Blackberries

¼ cup frozen Strawberries

2 cups Spinach or 1 tsp spirulina

1 scoop Plant-based protein (optional) Splash Water or plant-based milk

¼ cup GranolaAdditional fruit (kiwi, banana, etc)

Preparation

1. Place all ingredients except granola and additional fruit. Blend until smooth.

2. Garnish with granola and additional fruit.

Serves 1 - 2 people

Gastronomic Calendar

Spring calendar 2018

Afro Haitian Mizik Festival Hollywood, California Sat, May 12, 2018, 8:30 PM Sun, May 13, 2018, 3:00 AM

Taste Of Haiti

Orlando, Florida May 5, 2018

Miami, Florida May 12, 2018

Haitian Flag Day Festival Connecticut Sat, May 19, 2018 12:00 PM – 8:00 PM

Farm to Table

Sunday May 27, 2018 Port-Au-Prince, Haiti

Haitian Culinary Tradition Tue, May 16, 2017 6:30 PM – 9:30 PM Washington, DC 20009

Chef Desire's Flavors of Citronade

Sat, April 28, 2018 3:00 PM – 6:00 PM Brooklyn, NY 11216

Creole Food Festival

Creole| Kreyol| Criollo| Kriol| Sat, June 9, 2018 2:00 PM – 7:00 PM EDT Brooklyn, NY 11216

Paté Kòdé Week June 1st - 7th 2018

Lemon Water: Lemon water is a great way to kick-start your day. It is energizing, has a long list of health benefits, and will help remove the toxins in our bodies.