Brookes Westshore Students' Cookbook 2021 by Brookes Education Group

Brookes Master Chef COOKBOOK 2021

Brookes Activities This was a very special year! With the Coronavirus hindering many activities, we were worried that it would alter the mood in the dorms, but it only brought the dorm students closer together. Activities this year were mostly created by the students who were involved in the activity team. However, every week one thing was for sure, we would be cooking with Ms. Carla on Sunday nights! This was an excellent time for all students to come together in the kitchen and experience a new culture, new taste, or new friendship through cooking.

The Master Chef competition was another way we were able to bond, and grow together, through the art of cooking! Thanks to our fearless leader, Ms. Carla Belas, we had amazing cooking competitions this year, including the Master Chef competition. During Master Chef, students stepped out of their comfort zones and made meals for a panel of judges. We are so proud of their creativity and growing self-conﬁdence!We are thrilled to have been able to experience this event, and can’t wait to have a copy of the cookbook for our kitchens!

Aija Salvador & Michaela Witte Brookes Dorm Parents and Activity Coordinators 2020-2021

Brookes Master Chef Competition In a year marked by isolation, worries, and the stresses of a global pandemic, the cooking activities in the Brookes Westshore dormitory helped students ease their minds while warming their hearts. The first-ever Master Chef competition was the highlight of Sunday evenings. Over four weeks, nine students competed against each other while preparing some of the most iconic Canadian foods. Each week, three competitors were tasked to make a main dish and a dessert assigned by the event organizers. The creations were evaluated by a group of judges based on the following criteria: taste, execution and originality. The students did an amazing job, often leaving the judges agonizing over their decision. Beyond just a fun time, the activity provided an enriching learning experience and involved many skills: detail and precision, time management, teamwork, flexibility and independence. Some had the opportunity to display their excellent cooking skills while others discovered talents they were not aware of before. Furthermore, the focus on Canadian dishes encouraged students to step out of their comfort zone by challenging them to make food other than what they are used to preparing at home, while stimulating their creativity as they incorporated international flavours into Canadian cuisine in unusual combinations such as the chocolate chip mochi cookie. All the amazing recipes produced for the 2021 Brookes Westshore Master Chef competition are gathered in this cookbook. More than a souvenir of good times cooking together, this cookbook aims to encourage students to continue cooking for their friends and families and, especially, for themselves — thus developing their appreciation of innovative cooking, leading to better and healthier food choices. Carla Arouca Belas Brookes Dorm Parents and Organizer of the Brookes Master Chef 2020-2021

The judges played a crucial role in the Master Chef

Judges

competition. Each week, three different judges were in charge of tasting the dishes and deciding on the winner in each semi-final and the final round. In order to avoid bias, the judges evaluated the dishes without knowing who prepared them, only learning the name of the winner after the votes were counted and the results made public. Being a judge is a delight but also a great responsibility. The competitors' creativity, dedication and efficiency resulted in amazing dishes, leaving the judges with very difficult decisions to make. We are grateful to all those who volunteered to be part of this adventure.

1st Semi-final: Thia McDonald Satsuki Dean Liang Kaibo (Kevin) 2nd Semi-final: Aija Salvador Michaela Witte Ikaruga Maai 3rd Semi-final: Noah Forbes Sylvie Stewart Grantham Kasaoka Miku Final: Aija Salvador Brenda Ragonese Mori Yui

TABLE OF CONTENTS Shepherd's Pie

Nanaimo Bars

Burgers

Pumpkin Pie

Mac and Cheese

Chocolate Chip Cookies

Salmon

Apple Pie

Cooking Activities 2021 photo collage

First Semi-Final

Nana, Henry and Stan

Shepherd's Pie & Nanaimo Bar

Shepherd's Pie SERVES 4

P R E P 15 min

C O O K 50 min

R E A D Y 65 min

Likely originated in England, Shepherd's Pie is a popular dish across Canada. It consists of a ground meat pie topped with mashed potato. Although our Master Chef competitors - Nana, Henry and Stan followed the traditional Shepherd's Pie recipe below. However, each one added their own special touch to the dish. Henry combined Asian and Western ﬂavours by adding oyster sauce and soy sauce while frying the vegetables and the ground beef. Stan made a spicy Shepherd's Pie by adding a generous dash of chilli powder to his veggies and ground beef. Nana added spinach to the meat and broiled extra cheese on the top.

INGREDIENTS 700 g potatoes peeled 1 medium onion, chopped

DIRECTIONS 1. Boil the potatoes with a teaspoon of salt until tender. 2. While the potatoes are cooking, fry the chopped onions; add the carrots and other vegetables 3. Add ground beef to the pan with the onions and vegetables. Cook

1 cup of vegetables - diced carrots, corn, peas

until no longer pink. Season with salt and pepper or other

500 g ground round beef

seasonings of choice.

4 tbsp of butter

4. Add the beef broth and cook uncovered for 10 minutes.

½ cup beef broth

5. Preheat oven to 400°F.

Salt, pepper, Worcestershire Sauce or other

6. Place the boiled potatoes in a bowl with 4 tbsp of butter. Mash

seasonings of choice Henry's version: add oyster sauce and soy sauce Nana's version: add spinach and parmesan cheese

with a potato masher, add salt. 7. In a casserole dish, make a layer of the ground beef and vegetable mixture, then spreading the mashed potatoes over it. Sprinkle grated parmesan cheese on top. 8. Cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes.

Nanaimo Bars SERVES 9

P R E P 25 min

C O O K 45 min

R E A D Y 70 min

The Nanaimo Bar is a classic Canadian dessert named after the city of Nanaimo, BC. This popular dessert consists of three layers: starting with a mix of nuts and coconut crumb base, followed by a custard icing in the middle, ﬁnishing with chocolate ganache on the top. Following a basic recipe, our competitors made three different versions of this delicious dessert. Stan added salt to his base to balance out the inherent sweetness. Henry sprinkled crumbled cashews on top for decoration and additional ﬂavour. Finally, Nana added a fourth layer of toasted hazelnuts with maple syrup caramel dressing.

INGREDIENTS Bottom Layer: 113 g unsalted butter, diced into pieces 50 g granulated sugar 30 g unsweetened cocoa powder ⅛ tsp salt 1 large egg, lightly beaten 180 g graham cracker crumbs 76 g almonds, ﬁnely chopped 83 g sweetened shredded coconut Filling 113 g unsalted butter, softened 2 tbsp heavy cream 2 tbsp custard powder 210 g powdered sugar Top Layer 120 g semi-sweet or dark chocolate chip 2 tbsp unsalted butter Optional Fourth layer Nana's version: ½ cup hazelnuts and maple syrup Henry's version: ½ cup cashews, chopped

DIRECTIONS Line a 20 by 20 cm baking pan with parchment paper and set aside. First layer: 1. Melt the butter in a bowl set over a saucepan of simmering water at medium-low heat 2. After melted, remove from heat and add sugar, cocoa powder and salt. 3. While whisking vigorously, very slowly pour in the beaten egg in a thin stream. 4. Return the mixture to heat and cook until it has just thickened. 5. Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated. 6. Press mixture into prepared baking dish and put into the fridge while preparing the filling. The bottom layer shouldn't be warm when adding the custard frosting layer. Second layer: 1. Mix powdered sugar, butter, custard powder and heavy cream. Whip until very pale and fluffy. 2. Spread the mixture into an even layer over the bottom layer. Chill in the freezer. Third layer: 1. Melt semi-sweet chocolate along with butter in a bowl set over a pot of simmering water until smooth. 2. Spread the mixture into an even layer over the filling layer. Chill until chocolate has set. 3. Cut into squares. 4. Store in an airtight container in the refrigerator, bring to room temperature before serving. Nana's fourth layer: 1. Roast the hazelnuts for about 5 minutes over medium heat. 2. Put the maple syrup on and heat and stir until it boils. 3. Mix the hazelnuts with maple syrup still hot, add some salt. 4. Spread the mixture on the top of your Nanaimo bars. 08

Second Semi-Final

Janet, Erin and Avani

Burgers & Pumpkin Pie

Burgers SERVES 4

P R E P 20 min

C O O K 40 min

R E A D Y 60 min

Hamburgers are a sureﬁre crowd pleaser here in Canada. Janet, Avani and Erin presented their versions of hamburgers combined with a side dish.

INGREDIENTS 500 g hamburger meat ½ tsp salt and pepper Buns Lettuce Tomatoes, sliced 1 Onion, sliced Slices of bacon 1 or 2 cloves of garlic, chopped Mayonnaise, ketchup, mustard

Optional ingredients used by the competitors: Soy

DIRECTIONS 1. Make the hamburger mixture with salt and ground pepper. According to your taste, add some of the optional ingredients used by our competitors. 2. Form the burger patties. 3. Grill the patties: Place on a grill. Grill on one side until you can see the juice begin to ooze on the surface. Flip over and grill on the other side, again until you can see some juices coming through. 5. Fry the bacon slices in a frying pan. 6. Onions can be either served fresh with the hamburger or sautéed a little in olive oil. 7. Grill the buns.

Side dishes by Janet

sauce, cooking wine, oyster sauce, A1 sauce, herbs (Rosemary, Parsley, Oregano) and mirin

Burger sauce: After the beef is almost cooked, make the sauce. Mix 1 Tbsp of sugar, 2 tbsp of mirin, 3 tbsp of soy sauce, and 4 tbsp of water. Cook in a pan until thickened. Salad dressing: mix lemon, black pepper, sugar, sesame oil, garlic, onion and a bit of soy sauce. Spread it over a mix of green salad. Poutine: 1. Cook the ground beef with ketchup, soy sauce, sugar, salt and garlic until the water evaporates. 2. Bake frozen fries until crisp and brown. 3. Place the baked fries into a small baking pan. Then, add the cooked ground beef and cheese on top. Put in the oven and bake until the cheese melts.

Spicy Juicy Burger by Erin SERVES 4

P R E P 20 min

C O O K 40 min

R E A D Y 60 min

Spicy Bulgogi Burger is packed full of ﬂavour with a garlic and ginger Korean barbecue sauce. Topped with thinly sliced carrots and radishes.

INGREDIENTS 500 g hamburger meat 4 hamburger buns Toppings of choice

SPICY BULGOGI SAUCE INGREDIENTS 1 tbsp minced ginger 1 tbsp minced garlic 1 tbsp tamari soy sauce (low sodium) 2 tsp toasted sesame seed oil 1 tbsp Gochujang – Korean fermented chili paste Black Pepper Spicy Fresh Red Pepper (optional)

DIRECTIONS Prepare the meat In a bowl, mix the ground beef with all the spicy bulgogi sauce ingredients. Prepare the patty 1. Remove some liquid from the meat with a tissue. 2. Add spices to the meat. 3. Knead the meat, but not too hard. 4. Divide meat into bun-sized patties, about half a thumb thick. 5. Wrap each patty and put into the refrigerator for a few minutes. Making the hamburgers 1. Heat the pan/grill. 2. Place the patty when pan is hot. 3. Grill the patty for 3 minutes, ﬂip it over and grill for 3 more minutes or til done.

Pumpkin Pie SERVES 8

P R E P 20 min

Pumpkin Pie is the traditional dessert of Thanksgiving celebrations in Canada. It consists of a pie ﬁlled with spiced pumpkin custard. The pumpkin puree is ﬂavoured with cinnamon, powdered ginger, nutmeg and cloves. The competitors made three very different versions of Pumpkin Pie: Erin made a classic pie while Janet and Avani added new ingredients such as chocolate, cream cheese, berries and Fruit Loops to their pies.

INGREDIENTS Filling: 3 large eggs 1 can pumpkin puree 1 cup heavy cream 1 tsp vanilla extract ¾ cup light brown sugar ½ tsp sea salt 2 tsp ground cinnamon ½ tsp nutmeg ½ tsp cloves ½ tsp allspice Janet's version: Add 60 g of dark chocolate and 100 g of cream cheese

C O O K 50 min

R E A D Y 70 min

DIRECTIONS Pie Crust: 1. Mix flour, salt, sugar, butter and cold water with your hands or using a food processor until it begins to stick, and hold together when pinched. 2. Turn the dough into a ball, and place it in plastic wrap and refrigerate for at least 15 minutes. Filling: 1. In a large bowl, beat the eggs. 2. Add the pumpkin puree, cream and vanilla extract, whisking until combined. 3. Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined. Putting it together 1. Preheat your oven to 425° F. 2. Roll out your pie dough to fit the size of your pie plate. 3. Carefully transfer the dough to the pie plate and shape the crust. Put the dough into the oven to bake for 5 minutes. 4. After 5 minutes, take it out of the oven and put in the filling. 5. Reduce the temperature to 350° F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Allow the pie to cool on a wire rack for 2 hours. Refrigerate until ready to serve. Janet's Pumpkin Pie Pie crust: Mix the butter, sugar, flour and egg yolk with your hands. Shape the dough into a ball, wrap it in plastic wrap and refrigerate. Filling: Make your filling following the recipe. Spread a layer of cream cheese over your pie crust, then add the pumpkin puree over the cream cheese. Top: After taking out of the oven, sprinkle grated caramel sea salt dark chocolate on top.

Pie Crust: 1 ¼ cups all-purpose ﬂour ½ tsp sea salt 1 tbsp granulated sugar ½ cup salted butter, chilled and cut into small pieces ¼ cup ice cold water Janet's version: 60 g of butter, 30 g of sugar, 125 g of ﬂour and 2 egg yolk

Third Semi-Final

Semvia, Lydia and Rio

Mac and Cheese & Cookies

Mac and Cheese SERVES 4

P R E P 15 min

C O O K 20 min

R E A D Y 35 min

DIRECTIONS Mac and Cheese is very popular in Canada, especially among children and teenagers. It consists of macaroni pasta with cheese sauce, preferentially cheddar cheese. It is so tasty and simple to make that it is considered comfort food. Rio, Lydia and Semvia made three amazing versions of this dish.

INGREDIENTS 1 ½ cup uncooked elbow macaroni 3 tbsp butter 2 tbsp all-purpose ﬂour ½ tsp salt ⅛ tsp ground black pepper 1 ½ cup milk, any kind ¾ cup half-and-half 2 ½ cups shredded cheddar cheese Lydia's version: Add 1 cup mozzarella and parmesan cheese, 1 tsp oregano Rio's version: Add 2 onions and bacon Semvia's version: Add ⅔ cups of shredded Dubliner cheese, 1 cup of breadcrumbs

Mac & Cheese by Lydia 1. Preheat the oven to 380 F and lightly grease a square baking dish. 2. Cook the macaroni till al dente, according to package instructions. Drain and set aside. 3. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. 4. Slowly add the milk and half-and-half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. 5. Remove from heat and stir in 1 cup shredded cheese (mozzarella and cheddar), stirring until just melted. 6. Add the cooked macaroni noodles and toss to coat. Pour half of the pasta mixture into the prepared baking dish. Sprinkle ½ cup mozzarella and cheddar cheese over the top. Add remaining pasta and sprinkle with remaining cheese plus parmesan and 1 tsp of oregano. 7. Bake for 15-20 minutes or until the cheese is melted on top. Mac & Cheese by Rio 1. Slice the onions thinly and the bacon 2. Fry the bacon in a frying pain 3. Add the onions, stir-frying it in medium heat until brown. 4. After the onion begins to brown, add the flour, then milk, stirring until boiling. 5. When boiling, add cheddar cheese, stir until it turns an even orange. 6. Mix the cheese sauce with the cooked macaroni. Mac & Cheese by Semvia 1. Melt ½ tbsp of butter in a medium saucepan. 2. Add 2 tbsp of flour and stir constantly. 3. Cook for 2 minutes. 4. Add 2 cups of half-and-half cream to produce the amount of sauce you will have. Stir and reduce to low/med heat. 5. Boil the water to cook the macaroni . 6. Grate ⅔ cups of shredded Dubliner cheese. 7. Add cheese into sauce slowly, about ¼ of the cheese at a time, stir in between. 8. Add ¼ tsp salt and ¼ tsp pepper to the sauce. Grease with butter. 9. Strain noodles and mix with the sauce. 10. In a bowl, mix 1 cup of breadcrumbs, 1 tbsp butter, and ⅛ tsp of salt. 11. Spread pasta in a greased pan. 12. Evenly spread breadcrumb over pasta. 13. Place the mixture into the oven to broil until golden brown, 3-5 14 minutes.

Chocolate Chip Cookies S E R V E S 20

P R E P 20 min

C O O K 10 min

R E A D Y 30 min

In Canada, cookies are one of the ﬁrst things kids learn to make when they start cooking with their families. Special dates such as Christmas, Valentine's Day and Halloween have their traditional cookies. However, chocolate chip is the go-to cookie, good for breakfast, afternoon tea or at bedtime with a glass of milk. In Canada, there is always a great excuse to have a good homemade cookie.

INGREDIENTS 1 cup salted butter softened 1 cup white (granulated) sugar 1 cup light brown sugar packed 2 tsp pure vanilla extract 2 large eggs 3 cups all-purpose ﬂour 1 tsp baking soda ½ tsp baking powder 1 tsp sea salt 2 cups chocolate chips(or chunks, or chopped chocolate) Senvia's version *Mochi Ingredients: Mochiko glutinous rice ﬂour 180 g 10 tbsp Sugar Salt 2 tbsp of Cocoa powder 13 tbsp of hot water Instructions Mix everything Microwave for 5 minutes Freeze for 5 minutes

DIRECTIONS 1. Preheat the oven to 375 F. Line a baking pan with parchment paper and set aside. 2. In a separate bowl mix ﬂour, baking soda, salt, and baking powder. Set aside. 3. Cream together butter and sugar until combined. 4. Beat in eggs and vanilla until ﬂuffy. 5. Mix in the dry ingredients until combined. 6. Rio's version: Add the chocolate chips to the dough and mix well. Then roll 2-3 tbs of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. 6. Lydia's version: Roll 2-3 tbsp of dough at a time into balls, open a hole in the middle, put 4-5 chocolate chips inside, seal, then place evenly spaced on your prepared cookie sheets. 6. Semvia's version: Roll 2-3 tbsp of dough at a time into balls, open a hole in the middle, put the mochi* inside,seal, then place evenly spaced on your prepared cookie sheets. 7.Bake in a preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown. 9. Let them sit on the baking pan for 2 minutes before removing them to the cooling rack.

Banana chocolate chip cookies by Semvia S E R V E S 15 |

P R E P 15 min

C O O K 13 min

R E A D Y 30 min

DIRECTIONS 1. Mix egg, banana, sugar, butter, vanilla extract at high speed for about 4 minutes 2. Add cinnamon, oats, ﬂour, baking soda and salt and mix on low speed for about 1 minute 3. Add chocolate chips, mixing on low speed for about 30 seconds 4. Using a large cookie scoop, around ¼ cup, make approximately 14 equal-sized cookies 5. Optional: refrigerate for 2 hours for soft cookies 6. Preheat the oven to 350 F 7. Place the cookies 2 inches apart, for about 13 minutes bake

INGREDIENTS

8. Let cool down for 10 minutes

1 egg 3 medium ripe bananas ½ cup light brown sugar ¼ cup white sugar ¼ cup unsalted butter 2 tsp vanilla extract ½ or 1 tsp cinnamon ½ cup oats 1 ¼ cups ﬂour ½ tsp baking soda ¼ tsp salt 1 ¼ cups chocolate chips

Final

Nana, Semvia and Avani

Salmon & Apple Pie

Salmon SERVES 4

P R E P 30 min

C O O K 20 min

by Semvia |

R E A D Y 50 min

Salmon is one of the most highly valued ﬁsh species along Canada's coasts. It is an iconic staple of Canadian cuisine. Semvia, Avani and Nana prepared the ﬁsh in three original ways. Semvia made an exquisite salmon risotto with asparagus as the main dish. Avani fried her salmon and made a delicious avocado, spinach and tomato salad. Nana prepared an amazing tempura salmon with avocado, spinach and tomato salad, with smiley-face potatoes on the side.

INGREDIENTS 500 g salmon ½ cup milk 4 tbsp butter 1 onion 2 cloves of garlic 250 g rice Salt Pepper ½ cub of chicken bouillon 2 tbsp cooking sake Asparagus

DIRECTIONS Prepare rice: cook rice and put it into the refrigerator the night before. Prepare the salmon: season the salmon with salt, pepper, and cooking sake. Reserve.

Risotto: 1. Melt butter in a frying pan. 2. Fry the garlic and onion, add the salmon cut into little pieces. 3. Take the rice out of the refrigerator, mix with the salmon and add milk. 4. Add salt, pepper, and chicken bouillon.

Salmon: fry the slices of salmon in butter. Sauce: mix brown sugar and soy sauce, cooking until thickened Asparagus: fry the asparagus with butter, salt and pepper

Salmon SERVES 4

P R E P 40 min

by Nana

C O O K 30 min

R E A D Y 70 min

DIRECTIONS Hollandaise sauce: ﬁll a saucepan with a bit of water, low enough that a mixing bowl balanced on the rim will not touch the surface of the water. Bring the water to a low simmer. In the glass mixing bowl, whisk together the egg yolks, lemon juice, a pinch of salt and freshly ground black pepper. Whisk vigorously until thick and pale. Place the bowl over simmering water. Whisking constantly, slowly begin pouring in the melted butter, a tablespoon at a time; this process will take a few minutes. Continue cooking and whisking the sauce until it thickens to desired consistency. Remove the sauce from heat, cover with plastic wrap and keep warm.

INGREDIENTS 4 English mufﬁns, split

Salmon Tempura: mix 1 egg, 300 ml cold water and 140 g ﬂour in a bowl. Dust the salmon pieces lightly with a little ﬂour before applying the coating. With chopsticks, dip the salmon pieces into the coating and twirl them around to coat them. Fill a wok over half full with oil. Heat the oil to 340°F and deep-fry 3 or 4 salmon pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining salmon in the same manner.

1 large avocado, sliced 2 tbsp fresh dill heirloom tomatoes, for serving 4 large eggs 1 tbsp white vinegar 400 g salmon

Sandwich: Preheat a large frying pan and melt 1 tbsp of butter (or, use olive oil). Once the butter is melted, add the English muffins and toast on both sides. Alternatively, brush the muffins with melted butter, then place them onto a baking sheet and toast in the oven under the broiler for a couple of minutes. To assemble the sandwich, first layer the English muffin with sliced avocado, top with salmon and a generous amount of Hollandaise.

For Hollandaise Sauce: 4 large egg yolks 1 tbsp fresh lemon juice salt and black pepper ½ cup butter, melted

Smiley-face potatoes: 1. Mash 4 medium boiled potatoes and mix with 3 tbsp of cornstarch powder, 6 tbsp of ﬁne bread crumbs, 1 tsp salt and 1 tsp black pepper. 2. Put the dough in the refrigerator for 30 minutes 3. Spread the dough and dip it into a round mold 4. Make the eyes using a straw and make the mouth using a spoon 5. Put the oil in the pan and fry it brown over medium heat

Salmon

by Avani

SERVES 4

P R E P 20 min

C O O K 15 min

R E A D Y 35 min

DIRECTIONS 1. Zest 1 tsp of lemon rind and reserve. Cut the lemon in half. 2. Heat 1 tbsp of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook for about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then ﬂake with a fork into chunks. 3. Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons of olive oil and whisk together. Season to taste with salt and pepper. 4. Arrange the salmon, avocado, spinach and cherry tomatoes in a bowl and drizzle over the dressing and sesame seeds.

INGREDIENTS 1 lemon Salt and pepper 3 tbsp olive oil 400 g salmon ﬁllet 1 tbsp minced shallot ½ avocado, thinly sliced Sesame seeds Spinach Tomatoes

Cooking Activities 2020/2021 Photo Collage