Cooking Workshop Instructions

Shopping List: Per 2 People (Tourtiere will have extra for freezer)

Carrots (3) (look for the colourful carrots and choose 3 different colours)
Russet potatoes (3)
Cooking onion (1)
Arugula or spinach (3 cups)
Mixed greens (3 cups)
Mini Cucumber (2)
Red or yellow pepper (1)
Limes (3) or 3 tbsp Quick Lime (see special ingredients)
Pomegranate or 1/3 cup pomegranate seeds
Ground pork (or your favourite ground meat): 454 g
Brie Cheese: 300 g
Greek Yogurt: 1 cup
Broth of your choice: 1 cup (or water)

Special Ingredients:

Puff pastry: frozen (2 sheets/ 1lb)
Quick Lime
Planeta Olive Oil or other good quality Cold Pressed Brand

Bulk Food Store:

Dried savoury: 2 tbsp
Ground cloves or Allspice: 1-2 tsp
Dark chocolate (or your favourite) 200 g
Pretzels or plain Kettle Chips (Potato) 1 cup
Raw pumpkin seeds: 3?4 cups
Honey 3 tbsp.

Baked Potato Chips

Preparation Time: 10 minutes
Baking Time: 30 minutes
Stand Time: 5 minutes

Ingredient List

2 russet potatoes, scrubbed and cut into 1/4-inch-thick slices
2 tbsp olive oil
Coarse salt
Freshly ground pepper

Equipment

Baking Tray
Parchment paper (optional)
Mandolin (optional)
Food processor with slicer insert (optional)
Spiralizer (optional)
Vegetable peeler or
Sharp knife (mandatory if not using above)

Directions

Preheat the oven to 400 degrees. Lightly coat a rimmed baking sheets
with cooking spray; set aside. Place potatoes, oil and 1?2 tbsp salt in a
large bowl; season with pepper. Toss to combine.
Arrange potato slices on prepared baking sheets, spacing them 1/4 inch
apart. Bake, rotating sheets halfway through, until potatoes are crisp and
golden brown, about 30 minutes. Spread the potatoes on parchment
paper; let stand for 5 minutes. Sprinkle with salt, if desired.

Festive Chocolate Bark

Preparation Time: 10 minutes
Freezer Time: 30 minutes
INGREDIENT LIST
200 g Dark Chocolate pieces, melted
1/2 cup (125 mL) raw pumpkin seeds
1 cup (250 mL) Gluten free pretzels or Plain Kettle Chips
1 tbsp. (15 mL) pomegranate seeds or cranberries (topping)
1 tbsp. (15 mL) pumpkin seeds (topping)

Equipment

Parchment paper
Small tray (freezer safe)
Medium Bowl (microwave safe)
Spatula

Directions

In a large bowl combine melted chocolate, 1/2 cup (125 mL) pumpkin
seeds and pretzels or chips until chocolate is coating everything. Spread
evenly onto a parchment-lined tray to about 3/4-inch thick; sprinkle
with pomegranate seeds and 1 tbsp (15 mL) pumpkin seeds. Place in the
fridge or freezer until set, about 30 minutes.
Using a large sharp chef’s knife, cut hardened chocolate into irregular
pieces. Serve on desser board with assorted fresh fruit.
Store in the refrigerator or freezer.

Honey Lime Vinaigrette

Preparation Time: 5 minutes

Ingredient List

3 tbsp olive oil
3 tbsp honey
3 tbsp fresh lime juice or Quick Lime

Equipment

Mason jar or small jar with whisk
Salad spinner (optional)
Large mixing bowl
Serving plate (with Tourtiere)

Directions

In a jar with lid or small glass with whisk; combine all
ingredients until creamy and set aside.

Creamy Dip

Be prepared to be amazed at the simplicity of this ever
popular tasty dip.
Preparation Time: 5 minutes

Ingredient List

1 cup Greek yogurt
Sea Salt, to taste
Freshly ground pepper, to taste
2 tbsp olive oil

Equipment

Small mixing bowl
Spatula
Grater
Cutting board
Sharp knife
Platter or serving board

Directions

In a small bowl, place greek yogurt. Sprinkle it with sea salt
and pepper to taste. Pour olive oil on top and serve.

Brie Tourtiere Tarts

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Baking Time: 30-35 minutes
Makes: 12 tarts

Ingredient List

1 onion, chopped finely
1 lb lean ground pork
1 cup grated potato
2 tbsp dried savory
1 tsp ground cloves
1 tbsp sea salt
1 tsp freshly ground black pepper
1 cup chicken broth
2 cups chopped arugula or spinach
454 g (1 lb) store-bought frozen puff pastry, thawed (2 sheets)
300 g brie cheese; cut into 12 pieces
1/2 pomegranate, seeded

Equipment

Muffin tin
Sharp knife
Cutting Board
Frying pan
Wooden spoon
Grater
Rolling pin

Directions

• In a saucepan, brown onion and meat while breaking up mixture with a wooden spoon.
• Add grated potato and spices; stir until well combined, about 3 minutes.
• Add broth and bring to a boil. Simmer uncovered for about 20 minutes.
• Add chopped arugula and cook for 5 minutes. Season with salt and pepper. Let cool and strain any excessive liquid (which will cause pastry to be soggy and not brown).
• With the rack in the middle position, preheat the oven to (425 °F).
• On a floured work surface, roll out each sheet of puff pastry and cut each sheet into 6 equal squares (12 in total).
• Press each pastry square into prepared or silicone muffin trays. Allow corners to hang over.
• Divide the filling into the centre of each of the 12 tarts (they can be pretty full.)
• Bake for 30-35 minutes or until the pastry is golden brown & the bottom of the tart is also golden. If edges are browning too quickly, lightly cover with a sheet of parchment or tin foil (do not seal or the pastry will be steamed and become soggy.

Immediately top each tart with brie cheese and sprinkle with pomegranate seeds. Serve on a bed of microgreens to emulate a wreath.
Korey’s tip: Prepare meat mixture up to two days in advance, but it is best to
assemble the tarts just before baking. If you want to freeze the tarts, do so
before baking.