Cooking at Home with Bistro ’67

Three Recipes from Durham College's Bistro '67, Raul Sojo

Spend the day with the Executive Chef of Durham College’s Bistro ’67, Raul Sojo, as he invites you into his kitchen to create culinary masterpieces from around the world that are sure to have everyone drooling. Learn about his commitment to sustainable ethically grown food and his support for local farmers. Start cooking, and when Bistro ’67 is open again you can challenge Chef to a culinary throw-down. 

Sourdough Pizza Recipe

Bistro ‘67, Durham College, W. Galen Weston Centre for Food

Ingredients

300 g Sourdough (find sourdough recipe here)
1 cup Tomato sauce (store bought)
1 cup Mozzarella or provolone cheese (grated)
1 cup Sautéed mushrooms
1/2 cup Fresh mushrooms

Instructions

  1. Preheat oven to 500 degrees F
  2. With hands stretch dough to desired thickness of crust
  3. Spread tomato sauce evenly on top of the dough
  4. Top with cheese, and sautéed and fresh mushrooms
  5. Bake at 500 degrees F for 10 minutes or until the cheese is melted and the dough is cooked all the way through
  6. Finish with fresh greens, olive oil and a pinch of salt

Argentinian Empanada Recipe

Bistro ‘67, Durham College, W. Galen Weston Centre for Food

Ingredients

Empanada Dough

2 cups Water

1 1/2 tbs Salt

3 1/2 tbs Lard

7 cups All purpose flour

Instructions

  1. Mix all the ingredients together in a large bowl and knead until elastic
  2. Wrap in plastic and refrigerate for 24 hours, remove when ready to use

Empanada Filling 

½ tbs Salt

½ tbs Black pepper

1 tbs Chilli flakes

1 tbs Smoked paprika

1 tbs Dried oregano

1 tbs Cumin

3 tbs Butter

40 g Green onions (separate whites from greens)

300 g Sliced white onion

900 g Beef (chopped by hand)

Instructions

  1. Heat skillet with 2 to 3 tablespoons canola oil add beef, salt, black pepper, chilli flakes, smoked paprika, oregano and cumin; brown most of the way then stir in green onions; place mixture in bowl and set aside
  2. In the same skillet, melt the butter and add sliced white onion; stir until soft and translucent
  3. Add beef mixture back into the skillet and mix with sautéed white onions
  4. Set aside beef mixture
  5. Place dough on a lightly floured surface and divide in half
  6. Roll one half out to ¼” thick
  7. Using a 4.5” round cookie cutter, cut out rounds; repeat until all dough is used
  8. Place 2 tbs of beef mixture in the centre of the round of dough
  9. Fold dough in half over filling; crimp edges with a fork to seal; repeat with remaining filling and dough 
  10. Deep fry at 350 degree F until crispy

Sourdough Country Loaf

Bistro ‘67, Durham College, W. Galen Weston Centre for Food

Ingredients

Making the Levain

The night before you are planning to bake, make the levain. For this you will need:

100 g Bread flour

100 g Whole wheat flour

200 g Warm water

2 tbsp Sourdough starter (use your favourite starter recipe)

Mix all ingredients together and leave in a warm place overnight.

Sourdough Country Loaf

The day you are mixing the dough you need the following:

900 g Bread flour

100 g Whole wheat flour

750 g Warm water

200 g Levain

20 g Salt

Instructions

  1. Mix the levain in the 700 g of water; save 50 g of water to be mixed with the salt
  2. Make sure the levain is well dispersed in the water
  3. Add the two flours and mix until no dry spots remain; rest dough for 45 minutes
  4. Add the salt with the water and squeeze the dough between your fingers to incorporate the salt; set aside for 45 minutes
  5. Fold the dough on itself turning the container and dough 45 degrees each time for a total of four folds, or four turns
  6. Repeat this process four times (wait 45 minutes and fold). Keep the dough covered while resting
  7. Divide the dough in two; rest dough for 20 minutes
  8. Shape and bake at 400 degrees F until done

See article below for a Carne Asada Harvest Power Bowl recipe and video with Raul Sojo!


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