salut: simply fabulous entertaining - best propane grill

Chef Taryn Wa has a mini steak set.
Taryn Wa likes this festival.
"Every party is very interesting," said the colleague.
The founder and director of Vancouver Cooking & catering company delicious chef food (savourychef. com).
"Tradition-
Everyone has their own stories about what their family has been doing.
Everyone is very happy.
"Does this sound like the last holiday party you had?
Or are you too tired to really enjoy it?
There is no doubt that adding hosting duties to all the other needs of the holidays can be stressful.
But it's not necessarily the case. Just ask WA.
"There was a time when we wanted to get fancy and then people realized that being with guests was more important than being in the kitchen," she said . ".
"Food is about building relationships.
If you can have delicious food with your guests and take the time to be with them, win-winwin.
"That's right, we see a return to a more elegant form of entertainment, but it's not over these daysthe-
The most fuss of the past
Forgot to do it for Martha Stewart.
Throw an unforgettable easiest way-but stress-free —
The activity is to hire a catering staff.
"If you want to take care of everything and hold the simplest party of all time while making a deep impression on your guests, please hire a caterer," Wa said . ".
"They will bring everything in, clean it up after the event, and clean it up during the event.
Basically, it is to relieve stress.
"In addition, with the recent B. C.
Catering companies can also offer wine, beer and cocktails, she noted.
If there is a family favorite dish, they can even include the signature dish of the owner.
If you do not want to hire a catering service, you can still hire a service person.
Even if you really want to do it yourself, you should use the leased glassware, cutlery and dishes
Not only does everything match, you don't have to polish it beforehand, wash it afterwards, or store it at the end of the party.
As for what the service was, we saw a welcome return from Air Canada.
"People will go back to more refined dishes, delicate snacks," Wa said . ".
"One or two can eat.
You have a cup in your hand and you are talking so you want something that you can pop up in our mouth.
"Snacks can look complicated and, indeed, they have to be assembled at the last minute.
But all the ingredients can be done in advance, as long as the ingredients are of good quality and some can even be purchased instead of homemade.
"Assembly is an easy part," she said . "
After that, you just need to add a cheese plate, a platter and some interesting bread.
"For holidays, candy," Wa added . ".
"This is a time of year when people indulge.
"In addition to the food, it is important to create a mood with soft lighting and simple and elegant decoration.
There we also saw a more sophisticated approach.
There is no need to decorate the hall with branches of holly trees and swing of golden bars;
A few simple floral arrangements should be able to do this.
"If you have a good florist, you can give them your theme and they will prepare something for you," Wa said . ".
"Living plants, not flowers, has become a trend in the past few years.
"No matter what you do, the most important thing is that you have time to be with friends as a host.
This means keeping it as simple as possible.
"It's part of the art of entertainment and it's easy to make it look," Wa said . ".
"Then your guest goes home and says, 'Wow, it's a party.
Recipe: Cooking director Taryn Wa of delicious chef food says you can make the most of this toothpick ingredient in advance from scratch.
Alternatively, if there is a problem with the time, you can use the chimichurri sauce and fried onion you purchased.
Chimichurri sauce: 1 small garlic, 1 chopped scallion, 1 chopped scallion, 1/2 tbsp (20 mL)
Parsley, cut vegetables 1 pinch olgan o2 tbsp (30 mL)
Sherry vinegar cup (60 mL)
Extra virgin olive oil, salt and pepper with delicious green onions: deep oil
Frying2 shallots3 tablespoons (45 mL)
Garlic bread: 1/2 tablespoons (20 mL)
1 1/2 tablespoons of garlic and garlic (20 mL)
2 small ciabatta, pizza bianca or focaccia loavescanapes: 10 oz (butter, soft salt and pepper without salt)280 g)
2 teaspoons of Flank steak (10)
20 slices of garlic bread fingers3/8 cups (mL olive oil Salt and pepper)100 mL)
Unprocessed sauce ounces (20 g)
Chimichurri: Mix all ingredients together.
Season with salt and pepper.
Let's sit for at least an hour before serving.
Fried Onion: fill in-
Pan of half size with cooking oil and hot oil to 300 F (150 C).
Cut the scallions as thin as possible, then add corn starch and stir.
Fried to gold.
Remove from the fryer and drain water on paper towels.
Season it with salt and pepper.
Make garlic bread: Preheat the oven to 325 F (160 C).
Mix the parsley, garlic, butter, salt and pepper for later use.
Cut the bread in half width (
Like you cut a sandwich)
And cut the pieces into 2-x-1-inch (5 cm by 2 cm)
Rectangular, used as the bottom of the sandwich.
Apply each bread "finger" with garlic butter, then place it on a baking tray and bake in the oven until it is crisp and golden, for about 10 minutes. Serve hot.
Prepare the steak: heat the gas or propane grill to medium temperaturehigh.
Rub the steak with olive oil and season it with salt and pepper.
Barbecue to rare to medium rare (
Two to three minutes each side).
Rest for 2 minutes.
Assemble the sandwich: Cut the beef strips on the grain into inches (1 cm)slices.
Put 3 sides on each hot garlic bread finger and shower with chimichurri.
Decorated with three crispy onion rings.
Serve immediately.
20 Anthony giemmundi's wine is paired with a delicious side dish and a delicious red wine.
Trivinto gold reserves 2012 ml of red wine with Cabernet Sauvignon, $23 blackberry jam appetizing tobacco, pepper and black tea taste tame meat in Argentina Mendoza.
US $2010 $18 fresh plum, black fruit with dry herbs and cocoato-drink red.
Recipe for delicious chef food cooking director Taryn Wa.
She points out that you can also use a nursery and shop that you buy normally
Bought potato chips.
Just make sure they are fairly solid and the size is the same.
Pickled cucumber: 1 tablespoon (15 mL)
1 tablespoon of rice vinegar (15 mL)
Honor inch of the Salt Cup (60 mL)
Chopped cucumber caramel lemon cake: 1 teaspoon (5 mL)sugar1 tsp (5 mL)
Salt1/4 cups of lemon juice (60 mL)crème fraîche (Such as freedom)
Potato chips: 6 cups of medium Yukon gold potatoes (1. 5 L)
Vegetable oil Salt and pepper from Tastecanapes: 7 ounces (200 g)cold-smoked or lox-
Salmon slices, cut into 20 slices, potato chips45 mL)
1/4 scallions with caramel lemon cream, cut 3 tablespoons (45 mL)
Pickled cucumber 2 slices of leeks, chopped to make pickled cucumber: in a small pan-
Boil vinegar at high temperature.
Mix honey with salt;
Cool to room temperature.
Pour the cucumber in the fridge and sit for at least an hour.
Refrigerate for more than a week.
Make caramel lemon cream: heat the sugar in a small pot at medium and high temperatures;
It melts and then changes color quickly.
Once it is golden, remove it from the heat. (
Don't touch sugar, it's hot! )
Add lemon juice and salt carefully.
Allow complete cooling.
Mixed with cream cake.
Stay frozen until ready for use for up to two days.
Fried potato chips: Cut unpeeled potatoes into 1/8 using mandolininch (3 mm)slices.
Soak in cold water for at least 1 hour until overnight.
Drain and dry thoroughly.
Heat the oil in a pot deep enough
Fried to 300 F (150 C).
Fry the potatoes in batches to crisp golden brown.
Take it out of the oil and drain it out with paper towels.
Season with salt and pepper.
Assemble snacks: Put 1 salmon on each potato crispy.
Decorate with cream, pickles, scallions and leeks.
Wine paired with 20 Anthony giemmondi: cream and smoked salmon with fresh, mineral, Green Apple citrus flavors.
Selly slin (Fish Label)2013, Mosel-Saar-
Ruwer, Germany, $16, crisp apple/melon with floral tones.
The perfect flavor of salmon is baked.
British hill pyramid Riesling Organic 2013, Okanagan Valley, Colombia, UK, $20, vibrant, juicy, Organic wine with peach color, Orange, mineral spots that stand up to salmon and
Recipes for Taryn Wa, Co-
Founder and culinary director of chef cuisine.
Please note that there are food warehouses and Whole Foods
Ice cream pastry
Stewed figs: 5 dry black mission cups (60 mL)red wine2-inch (5 cm)
Slice cinnamon stick 1 star anise5 full black peppercorns1 tsp (5 mL)
Salted caramel onion: 1 small onion, cut 2 tablespoons (30 mL)
Butter clip for Salt1 sprig thymecanap: 1 to 2 stores-
I bought it frozen.
Butter Puff pastry7 tbsp (100 mL)chèvre (
Fresh goat cheese
Stewed figs: put all the ingredients in a small pot and make sure the wine covers the figs.
Boil, reduce the heat to low, boil until the fig becomes soft for about 20 minutes.
Let the figs cool in the wine until ready to use.
Caramelized onion: Cook the onion at low temperatures with butter, salt and thyme until golden and caramelized, stirring constantly.
Please remove the thyme branch before using it.
Baking puff pastry: Preheat oven to 400 F (200 C).
Line the baking tray with parchment paper.
At the same time, thaw the puff pastry and cut it into 1/2-inch (3 cm)rounds.
Place a puff pastry circle on the lined baking tray and cover it with another piece of parchment paper.
Put another baking tray on parchment paper.
Bake for 20 to 25 minutes or golden brown.
Remove and cool from the oven.
Snack: 1 teaspoon of shop or tube (5mL)
Put goat cheese on each puff pastry. Mound 1 tsp (5 mL)
Caramel onions are available in each round.
Decorate each can with a quarter of fig stew and a piece of snow lotus leaves.
Anthony giemmundi's wine competition is a fresh and White competition, and goat cheese and lovesickness are made from each other.
$18 (Acacia 2011, San Antonio Valley, San Carolina)
Private wine shops only).
The fresh sea breeze lights up the fruit of San Antonio and lets lime, lemon flowers and salty kisses fight the cheese pie.
White paradise Marburg lovesickness dry white wine 2013, Marlboro, Marlboro, New Zealand, $ month bright kiwi fruit dotted with rota and citrus, easy to tame cheese.
Recipe for delicious chef food cooking director Taryn Wa.
Please note that you can use the store-
If you don't have time to do it yourself, buy kale fries.
Crispy Parmesan cheese: Cup (60 mL)
Crispy slices of Parmesan cheese and kale: 2-leaf kale1 tbsp (15 mL)
Grilled bakery with olive oil Salt and Pepper: 2 tablespoons (30 mL)
1 tablespoon olive oil (15 mL)
1 cup of butter onion, garlic clove and garlic (250 mL)
Mushrooms (
Buttons, wild, oysters, mushrooms, etc. )
A sub, chopped fineSalt and pepper removed from 1/3 cup (1/3 cup (75 mL)
Squeeze 3 leeks with heavy cream of lemon juicing and finely cut 20 Melba toast10 kale pieces 20 crispy Parmesan cheese: Preheat the oven to 350 F (180 C).
Line the baking tray with silicone lining. Mound 1 tsp (5 mL)
At least 2 inch of the Palma hills on the passenger ship (5 cm)between them.
Bake in the oven until slightly yellow for 5 to 8 minutes and check regularly to make sure they don't burn.
Remove from the oven;
They become brittle when they cool down.
Cook kale fries: Preheat the oven to 350 F (180 C).
Wash kale to dry and remove the middle veins of each leaf.
Brush with olive oil and season with salt and pepper.
Bake on a baking tray until the kale becomes crispy and the edges turn slightly yellow for 10 to 15 minutes. (
Be careful they don't burn. )
Cool completely and then split into small pieces.
Cook mushrooms: Heat olive oil and butter in a frying pan with medium heat until the butter melts.
Add scallions and garlic to cook until soft and fragrant.
Add mushrooms, thyme, salt and pepper until the mushrooms are ripe.
Add the cream and continue cooking until almost all the cream is reduced and you have a thick sauce.
Remove from high temperature and cool to room temperature.
Add lemon juice and leeks.
Check the seasoning and adjustment if needed.
Snack Assembly: 2 teaspoons (10 mL)
A mushroom mixture on each Melba toast.
Decorate each can with 1 crisp Parmesan and 1 kale slice.
20 kinds of Anthony giemmundi wines from southern France, mushrooms, fresh taste and delicious red wine.
2012 Castle $22 soft texture, juicy black cherry and BlackBerry, and a delicious dark stream of licorice;
Perfect for mushrooms.
Rone red wine family in Roone Valley, France, $18 juicy, ripe raspberry fruity, plus dry herbs, is a tonic for this creamy mushroom dish.
Recipe for delicious chef food cooking director Taryn Wa.
This dessert with Asian spices is definitely the most picky.
Five fragrant skins: cup (60 mL)
Salt-free butter cup (125 mL)
1/3 cup of brown sugar (75 mL)
Pastry flour, 1 teaspoon (5 mL)
Chinese spiced pastry: 4 large egg cups, plus 3 tablespoons (100 mL)
3 tablespoons of water Cup (100 mL)
Whole milk1 Cup (250 mL)
Pastry flour, sifted1 teaspoon after measurement (5 mL)
1 tbsp Jewish salt1 (15 mL)
Grain sugar 3 1/2 tbsp (50 mL)
No salt pastry cream: 1 cup (250 mL)
Whole cup of milk (60 mL)
2 teaspoons of sugar (10 mL)
Cornstarch1 egg yolk vanilla beans, split and scratch cream: 3/4 cups (175 mL)
2 tablespoons of cream (30 mL)
10 fresh strawberries, 20 cut into wedge-shaped fresh raspberries, 40 fresh blueberries halvedand halved prepare five spice shells: Mix all ingredients in a large bowl until the dough is formed.
Refrigerate for at least 1 hour until stable. Roll to 1/10-inch (2 mm)
Thickness and cut into thumb
Rectangle of size.
Make a Su-style pastry: Preheat the oven to 425 F (220 C).
Line the baking tray with parchment paper.
Sift through the flour.
Stir milk, water, butter, salt, and sugar in a large pan on a medium fire.
It's just hot.
Immediately add all the flour at once and mix it fully.
Reduce the heat to medium and cook to the bottom slightly brown.
Transfer the batter to the bowl of the Vertical mixer with the paddle attachment.
Mix for five minutes while cooling the batter.
Add the eggs one by one and stir fully after each addition.
Transfer the mixture to a pipe bag containing the tip of a large pastry. Pipe thumb-
Pastry of the size on a baking tray lined with parchment paper.
Put a piece of spiced skin on each eclair and put it in the oven. Bake at 425 F (220 C)
10 minutes until it has just solidified, then reduce the heat to 325 F (160 C)
Bake until the end, about 10 minutes.
Take it out of the oven.
Cool thoroughly, then cut half vertically (
Like hot dog bread).
Make pastry cream: stir in a large pan with medium heat for three-
Part of milk and chopped vanilla beans.
Cook it.
When the milk is heated, mix the sugar and egg yolk together in a separate bowl.
Add corn starch and remaining milk to the egg mixture and mix until mixed.
Once the milk is boiling, reconcile the egg yolk mixture with half the milk.
Mix and stir.
Put back in the pan and mix with the rest of the milk.
Boil with medium and high heat and stir constantly.
Remove from the high temperature and cool.
Plastic wrap placed directly on the cream freeze is stored in the refrigerator to prevent skin formation.
Make Chantilly cream: add cream and sugar to the bowl of the stand mixer.
Scrape vanilla beans into a cream mixture.
Using the mixer attachment, mix at high speed until the volume is doubled to form a stiff peak.
Assemble eclairs: piping pastry cream in the lower half of eclair.
There are berries on it.
Apply a tube of Chantilly cream to the berries.
The top has the second half of each eclair.
36 Anthony Gismondi's wine is paired with the best dessert wine when the wine is sweeter than the dessert.
It is served with Canadian ice wine or French sake.
The 2009 castle of almakan salms in Bordeaux, France, has a juicy $30 taste, plus enough honey, roasted pears and apricots to balance the vanilla pastry cream.
Inniskillin Okanagan Riesling ice wine 2012, Okanagan Valley, Colombia, UK, an intoxicating mixture of $35 apricots, roasted red apples and spiced honey,