Q+A with Chef Michael Smith

Q+A With Chef Michael Smith

June 23, 2013

Eclectic Kitchen Asks:

1- How would you describe your own creative process? 

For me, I think it's all about seeing, touching, smelling and being with my ingredients. 
In particular, it makes me feel responsible when I know the producers. 

2- When did you know you first wanted to be a chef? 

I had bought a new car in Arts school, and had to pay for it so I got a job… The easiest job to get is to work in a restaurant so I did the classic dishwashing thing. Three or four days in I realized the cooks were having way more fun than the dishwashers so I promoted myself to cook and went from there. 

He also added that he was 19 at the time, studying graphic design in Arts school. 

3 - What is one thing in your kitchen that you can't live without? 

My kids. I love the kids in the kitchen. And salt and pepper. 

4- What is one food trend you wish would end?

Foam. 

5 - If you had to eat one dish for the rest of your life, what would it be? (I then welcomed Canadiana Baked Lentils as a possible item for that list)

A good garden fresh salad. I love my veggies. 

6- What do you say to the kids to get them to the dinner table? 

Dinner. Sit down. 

7- What do you think is the most under appreciated and under used ingredient in Canada? 

Lentils. We grow the world's best lentils right here in Canada.

8- What should every Canadian be growing in their garden, window garden?

Something. Anything. Whatever works for you, just do it. And get your kids involved. 

9- When you aren't travelling, does your family meal plan in advance?

On the fly. I'm really no good at meal planning. When I go to the grocery store I buy everything I see. 

10- Who is your favourite super hero?

The Newteen Titans. Every comic book collector will know exactly who I'm talking about. 

11 - If you could have anyone in the world cook you dinner, who would it be? 

My grandfather. I never met him but as I get older my mom tells me more and more that I am my grandfather. 

12 - Have you always had awesome hair? :)

He chuckled and said no. 

A Day with Chef Michael Smith thanks to Lentils.ca

OK this post is now beyond late. I am telling you that it's because I still cannot believe it happened!

On Sunday June 23, I had such an unforgettable experience, that my face hurt from smiling. As the grand prize winner of the "2013 Love Your Lentils" contest, I had the privilege of spending a 12-hour adventure with Chef Michael Smith enjoying the city of Saskatoon while taking in some lentil highlights. I was alongside a fabulous group of culinary gurus, writers and experts and friends. 

The Love Your Lentils Campaign took place throughout the month of May and aimed to educate Canadians about lentils (a bean that belongs to the pulse family - who knew right?)! It has countless health benefits, and has been coined by many, a "superfood." The contest outlined that they were looking for the best original and adapted home recipes containing lentils.

Not only do lentils help fight cancer, cardiovascular disease and diabetes but did YOU know that we grow the best in the world, right here in Canada. According to the Saskatchewan Pulse Growers (Sask Pulse), Canada is the number one exporter of pulses to the world, and of those exports, 97% of the lentils, 83% of the chickpeas, and 72% of the peas come from Saskatchewan. (source: http://www.saskpulse.com/)

I encourage you to check out Sask Pulse Growers website. You'll find it's resource rich, including health benefits, recipes, research and get excited, there's even The Canadian Lentils Mobile App.

A picture says a 1000 words, so here are some highlights from the day:

We stayed at The Delta Bessborough Hotel in Saskatoon. 

First stop: The Saskatoon Farmers' Market

We had time to browse and speak with vendors. 

We were warmly welcomed!

Tried a Cherry Rhubarb Smoothie from The Prairie Pie Company! Incredible. 

Chef Michael embracing his inner hipster. 

This family generously gave Chef Michael some fig cookies. He shared and they were de-lish. 

Learned that lentils belong to the pulse family. Alongside other beans, peas, soy & chickpeas.

Lentils are sexy, believe it.

Afternoon stop at the Lucky Bastard Distillery.
Everyone in learning mode.

Until these happened... Tried my first bacon infused caesar.
...We may have stayed for a couple.

Love the branding! I hope to see these products at the LCBO someday soon.

taste takes time. noted.

Left to right: Lucky Bastard Distillery's Saskatoon Berry Liquer,
Chai Vodka, Original Voka and Game Gin.

"The Label station is not a toy." 

Dinner at Boffins. Course three: My dish featured at dinner! They prepared Mustard Rubbed Duck Breast with Apple Raisin Compote, Cremers, Asparagus on Canadiana Baked Beans.

Chef Michael made my night/life by pointing out that he ate it all. :)

After an non-stop day, I found the right opportunity to ask Chef Michael a few questions I brainstormed with a little help from some friends. He wondered why I waited until after the distillery tour to ask...not a coincidence. 

Can't stop there... Read on, Q+A with Chef Michael Smith. 

Love Your Lentils Campaign - GRAND PRIZE WINNER

Canadiana Baked Beans for the win! 
This just in: I WON THE 2013 Canadian Lentils CONTEST!!!

I undoubtedly have the best friends & family in the world. THANK YOU for voting and for putting up with "a couple" bean related messages/texts/emails. On Friday June 21st, I'll be flying to Saskatchewan to tour lentil farms, pick berries and dine with my kitchen idol, 
Chef Michael Smith. 

Someone pinch me, please. This is simply remarkable. Thank you all so much!!

Many of you have asked  - so I'm happy to share the award winning recipe.

Here's what you need:

2 cups lentils (pre-cooked measurement)

1 bayleaf

8 slices bacon (cook slightly)

2 medium onions

1 large green pepper

Sauce: 

1 can tomato paste 

1/3 cup of brown sugar

1/4 cup of maple syrup

2 cups of water 

1tsp Worcester sauce, maggi, 

.5 tsp cayenne pepper, dry mustard

Steps: Cover lentils with sufficient water, add bay leaf and bring to gentle boil. Once water reaches this point, reduce to simmer for 13 minutes. Drain and add a tsp of salt

In a saucepan, gently cook onions and peppers in a tsp of oil, or bacon grease as I used. 
Cook on medium for three minutes. Once soft, combine onions, peppers and lentils

In a casserole dish, add chopped, cooked bacon and layer in three parts: lentils, bacon, sauce. Do this three times adding all extra sauce to the top. 

Bake on 325 for 60 mins then remove lid for final 20 minutes. (bakes 80 mins total)
Let cool for 10 mins, enjoy! 

Canadiana Baked Beans - Contest Entry Love Your Lentils Contest

VOTE HERE

"Canadiana Baked Beans" - My lentil recipe entry for the Love Your Lentils Blogger Contest.

"Did you know here in Canada we grow the worlds best lentils?" 

Well if Chef Michael Smith says this, then I'm a believer.

Simply put: I heart Chef Michael Smith and have set a goal to meet him someday, and ok if he's willing, have him cook me a meal too. ;) 
Every time I'm able to tune in, he teaches and inspires me to make healthy tasty food. I just began following his Facebook page, only to learn that there is a contest underway this month of May- with only one week remaining!! Is there time for me to enter? YES! But I'll need your help! (please and thank you!)

Catching my eye was the "The Love Your Lentils Campaign."

May is Love Your Lentils Month...who knew? (me neither, so mark it on your calendar for next year!) 

Chef Michael explains the contest here... I'm submitting an entry as a Blogger and I need your help, DAILY, from now until May 31st - KINDLY TAKE A MOMENT, VOTE & SHARE.

The TOP 10 recipes in each segment as voted by the public will be reviewed by Chef Michael and his team. I am currently in 10th place after only 24 hours - but I need your help to remain there until the contest closes May 31st!! 

My dish, "Canadiana Baked Beans" is a take on traditional Canadian Baked Beans - made with Canadian bacon, maple syrup and lentils.

Anyone who knows me would say I'm a proud Canadian et j'adore Canada.  I have aspired to create something simple, fun and delicious - with hopes of providing a realistic meal option that can make its way to dinner tables across Canada.

HERE IS THE LINK TO VOTE!  I'll publish the recipe on Eclectic Kitchen with an update after the contest closes on May 31, 2013.

Thank you in advance for your time, support and votes. 

Oh and there's a BONUS in this for you: One lucky voter will be selected to win the contest as well! Check out the site for full details and I wish you luck, too. 

Honey Ginger & Soy Lettuce Wraps (crockpot style)

I'm sure you have been there. I invited a friend to drop by after work for a bite and hockey game... I then said to myself: awe shit, now I have to make something. I decided to "do research on pintrest".... which really meant 20 pins and 30 mins later, I remembered what I was REALLY looking for. :)

I can't seem to find the original recipe that inspired this creation, but I opted for an easy clean up version and used the ol' crockpot.

You can easily add or eliminate items from your wrap, whatever suit your taste buds. For example, I have added to mine fresh mango, pickled ginger, thin vermicelli noodles and additional Saracha (but only when I'm feeling like a baddass).

Here's what you need (basic recipe):

2 lbs boneless skinless chicken breast
(season with black pepper and slightly brown)
1/3 cup of low sodium soy sauce
1/4 cup honey
1/4 cup tomato paste
3 tbs rice wine vinegar
3 cloves of minced garlic (incase you haven't notice, I like garlic)
1 tbs water
1 tbs Saracha hot sauce...aka "the new ketchup"
1 tbs onion powder
1 tsp sesame oil
1.5 tbs corn starch (add in final 20 mins)
1/4 cup water (to mix with cornstarch)
top with 2 tsp sesame seeds
Lettuce...I used the romaine I had on hand
(Bib lettuce is best, fyi)

Cut chicken into bite size pieces and season in black pepper


In a medium bowl combine ingredients except water, cornstarch and sesame seeds

Pour over chicken and cook on low for 4 hours

Then in a small bowl dissolve cornstarch + water and add to crockpot stirring well

Cover and cook on high for 15 mins


Garnish with green onion and sesame seeds

Serve in lettuce...apparently bib lettuce is the best to use though I had romaine in my fridge.

I appreciate your posts and comments about the blog, including the recipes you've tried. I'm having fun and can't wait to get grillin'.

Spring Rolls 2.0

Spring Rolls 2.0
Disclaimer: If you end up eating half a dozen of these in one sitting, don't hate me...you have been warned, these are really, really good. Please sign my waiver before making these.

I've made spring rolls a couple of times now... first in a joint effort with my brother in law Richard. Round one was SO GOOD! Richard deserves a lot of the credit. Then I made them again for a superbowl party where 24 disappeared in under 15 mins, and then again for the Jude's birthday celebration where four dozen proved to not be enough. 

'The Jude' is my mom, for anyone who doesn't know. 

You can cook these up right away, keep in fridge for up to 2 days, or you can also freeze them.

Experimenting with different wrapping techniques evolved into one that worked...or I could have watched Richard from the beginning. I'll still take a gold star for improving over time.

I have convinced myself that despite being fried, the super-food innards cancel that out! (Anyone want to back me on this?)

Here are some shots from Round #1. These were taken on a beauty Sunday afternoon when I joined my bil and sis at their home in Ayr...

We made 2 different fillings. 
The recipe below is the one on the right.
Right: pork, beef, sweet potato, carrot, onion, fresh ginger & garlic, spices
Left: beef, cabbage, carrots, onion, fresh garlic, spices

Our efficient rolling station. 

Take that eHarmony haters! 
Richard met my sister Ani on his first date!
[Cough (away from the food), less kissing/more rolling, please]

Fry keeping an eye. crisp all sides.

GET IN MY BELLY!!!

Here's what you need:

1 lb. ground beef 

1 lb. ground pork (I removed the casing from 4 sausages I had in freezer)
3 medium size sweet potatoes

5 carrots

1 medium onion 

2 tbs of fresh chopped ginger 

4 cloves of garlic, chopped

1 tbs of each: paprika, basil, black pepper, salt

.5 tbs garlic powder, onion powder

 a splash of maggi (I freakin love this stuff!)

1-2 pkgs of Egg roll or spring roll wraps (see photo to left) 

Shred your carrots and sweet potato with a cheese grader, or finely chopped with a processor

In a splash of oil, cook your beef and pork together for about 4 minutes

Add onions (diced), fresh garlic and ginger, cook for 2 mins

Add spices, shredded carrots, sweet potato, and a splash of maggi

Cook together on low until everything is tender and potent

Roll them up the best way you know how. Seal with a cornstarch/water paste or melted butter.


Layer with waxed paper and freeze for a few weeks.
We also made samosa triangles by cutting wraps 
in dialonal halves and pressed the edges with a fork.

Don't forget to sign my waiver before making these... ;-)

Bon Appetite! 

Dilly sweet potato fries w creamy dill + garlic mayo

Dilly sweet potato fries w creamy dill + garlic mayo (baked and delicious)

I make these often (my often is twice a week). They are melt in your mouth awesome. 

Sometimes the grocery store will label yams-sweet potatoes, or vice versa. I use whatever and they are both equally delicious.
If you're wanting to get a nice crispy bake to your homemade fries, it's best to cut them into desired size and soak in water for up to 24 hours. I let mine soak for about three hours chilling in the fridge. 

Here's what you need:
4 medium size sweet potatoes
2 tbs olive oil
1 tbs course sea salt
1/3 cup of fresh dill (chopped)
+ optional: cloves of garlic (the amount you use is up to you. I stink up a storm using an entire head of cloves) and love adding cherry tomatoes to the sheet when flipping mine the first time. 



Prep your baking sheet with aluminum foil and preheat oven to 425.

Peel, soak, and dry your potatoes. Cut them in half and then into half inch sticks.

Toss in a bowl with garlic, oil and dill. Coat evenly.

Bake for 20-25 mins and then add cherry tomatoes (toss in same bowl so they are lightly coated in oil as well).

Add sea salt and bake for another 15-20 mins.

Creamy Dill + Garlic Mayo 

1/2 cup mayo
1/4 cup freshly chopped dill
Juice from half a lemon
2 cloves of garlic (pressed)

Mix together and chill for 30 mins before serving.

You should have enough dill mayo left over to use on your sandwich the next day.

Don't plan on kissing anyone for a few hours? Add an extra clove of garlic. At the very least, I will still be your friend. Enjoy! 

The Cous is on the loose!

Couscous is probably one of the easiest things you can make in just a few minutes and it's amongst the healthiest grain-based products. 

Equal liquid to cous makes it easy to remember. By adding some simple ingredients, (cooked or fresh), you can pack it full of veggies and fresh herbs. 

It makes a delightful, low effort potluck contribution or can be the staple in your pre-made lunches for the week. I actually do this quite often...managing to bring it Mon-Thurs before I hit my couscous overload maximum. 


Here's what you need:

one bag of couscous. (I typically make 2 cups...this expands to more than 4).  

2 tomatoes

2 gloves of garlic

1 small shallot

1 medium red pepper

1 english cucumber

a handful of flat leaf parsley 

a handfull of fresh mint or cilantro

lemon juice and olive oil to taste

Boil water 1 to 1 ratio of couscous to hot water

Put 1 bag of couscous in a bowl add the water and cover tightly until water is absorbed

Cool in refrigerator

Blanch 2 tomatoes in hot water and peel and seed then dice finely

Blanch 2 cloves garlic in same water and mince

Dice one small shallot

Dice 1 red pepper in same size (small)

Dice 1 English cucumber in small dice if it has a lot of seeds remove and can be peeled if skin is tough

Chop one bunch of flat leaf parsley with a small handful of mint or cilantro

Mix all the ingredients together

Add lemon juice and olive oil to taste, refrigerate over night and adjust flavour next day, with salt and pepper to taste. 

Natural Energy Bars

Natural Energy Bars

I'm not a big fan of protein powder (insert gross face here). In my opinion, it looks and tastes like chalk and I can't pronounce half of what is listed under its "ingredients." 
So I decided I wanted to try and make an alternative to snack on for good energy. 

Here you have it... my alternative. 

They are perfect before or after a workout, and make a fulfilling breakfast on-the-go. These natural energy bars are very easy to make, and you can switch up what is in them with whatever tickles your taste buds!
...cranberries instead of raisins you say, go on with your creative self! 

Just stick to 1 cup - 1.5 cup of each when measuring your proportions. 

All these ingredients are super foods; high in omega 3s, iron, zinc, good fats and protein. 

                                                                                                   Here's what you need:

4 cups - Oats (You will not toast these like the others)

1.5 cups - Raisins 

1.5 cups - Crushed Almonds 

1.5 cups - Peanuts

1.5 cups - Flaked or Shredded coconut

1 cup - Pumpkin Seeds 

1 cup - Sunflower Seeds

1 cup - Sesame Seeds

1.5 cups - Wheat Germ (aids in binding)

Liquids: 

1 cup of Honey OR Maple Syrup

1/2 cup of Brown Sugar (optional)

3/4 cup Olive oil

Prep your baking dish and preheat oven to 350.  I use 2 square brownie pans with parchment paper covering bottom and sides. 

Toast all your ingredients before combining them all in the same bowl (except the oats!). 

It is best to toast the ingredients individually using a small fry pan as they have different toasting times. Pay attention to your heat because a burnt taste will ruin your final product.

Once everything is combined, stir in liquids until everything is well coated. 

Press into baking dish, disperse evenly and firmly pat down so the top is level. You may need a second dish. 

Bake at 350 for 25-30 mins. You'll see it start to bubble mid way, and brown on the top. 

Let cool for one hour and cut into desired size. 

Wrap individually with saran for up to 2 week freshness.  

Two-Bite Avocado Brownies

Two-Bite Avocado Brownies 

Truth: I have mixed feelings about avocado. One minute I enjoy it, the next I'm picking it out of the sandwich I just made. It's one of my "got to be in the mood foods."

I've read countless articles about the health benefits that avocados have to offer. They are a monosaturated fat (good fat), full of vitamins, antioxidants and are great for the skin. So I decided to pair it up with something I undoubtedly enjoy... chocolate.

This recipe below is a mixture of a few I viewed online. I've since made them twice, experimenting with ingredient substitutions. 


(Note to self: Coconut flour in lieu of white flower is disgusting but a handful of moist cranberries will add a subtle burst of sweetness.)

The recipe below was a hit! Having never baked with avocado before, I wasn't sure how it would affect the texture and sweetness but damn, these were both moist and delicious. I shared with a few people and even my reluctant mother went back for seconds. 

Here's what you need:

2 good size avocados, skin removed, pitted and mashed. 
2 squares unsweetened baker’s chocolate
1 cup sugar (I substituted 3/4 cup of brown sugar)
2 eggs
1 teaspoon vanilla
3/4 cup flour 
1/2 teaspoon baking powder
1/2 teaspoon salt

Prep your avocados, mash them and set aside. 

Melt chocolate (over stove or microwave) and add to avocado. 

Add sugar, eggs and vanilla and beat until smooth. 

Fold in flour, baking powder and salt. 

Once combined, spread into a greased glass dish. 

Bake in a preheated oven (350°) for 25-30 min. Oven baking time will range so keep an eye for a nice crispy top. 

Let cool for 10 minutes.

Once cooled, cut into your ideal "two-bites"... or three, or four...