About Look! iCook! guest. chefs Taso Agelopoulos Anthony Ascenzo Kevin Brown David Chung Patrick Sikorski Mario Vena Zahra Jiwa KEVIN BROWN Sunday April 12th @ 8:30pm Spicy tomato water “shooter,” with feta and watermelon salad Tomato water “shooter” 1 lb large, overripe tomatoes 8 large basil leaves 1 red finger chili ½ tsp salt 1 clove garlic Place all ingredients in food processor, and pulse until chopped fine. Pour entire contents into a double layer of cheesecloth, and hang bundle over a non-reactive container in the fridge overnight. Keep chilled in sealed plastic container for up to 5 days. Serve in chilled shooter or pony glasses with a little drizzle of olive oil.   Feta and watermelon salad 8 oz feta cheese, cut into ½ inch cubes 8 oz seedless watermelon, cut into ½ inch cubes 3 oz olive oil 1 oz white vinegar 1 tbsp chopped fresh oregano 1 tbsp chopped fresh mint Combine all ingredients, allow to marinate for 1 hour. Serve with toasted slices of baguette. *** Ted the Fisherman’s Organically Raised Arctic Char, grilled in parchment paper, with roasted fingerlings, baby beets, butter braised leek fondue Leek Fondue ½  cup unsalted butter 2 tablespoons white wine vinegar 1 bunch leeks, white and light-green parts only, halved lengthwise and chopped roughly 4 garlic cloves, peeled and halved 2 tablespoons flour 1 cup chicken or vegetable stock ½ cup sour cream 1 tsp chopped fresh thyme Place butter and vinegar in a deep saute pan or dutch oven and melt over medium heat. Add leeks and garlic, season with salt and pepper, and cover. Cook over medium low heat for 20-30 minutes, or until leeks are very soft. Remove leeks from liquid, and place in blender. Return liquid to stove, bring to a brisk simmer, and sprinkle the flour over. Allow to simmer for 30 seconds, add thyme and sour cream, stir to combine, then pour into blender with leeks, and purée. Arctic Char 4 fillets boneless Arctic Char 16 fingerling potatoes, blanched and cooled, cut in half 16 baby beets, blanched and cooled 4 oz olive oil Preheat barbecue to 350 degrees. Season char with salt and pepper. In separate bowl, toss the potatoes and beets with olive oil. Cut 4 sheets parchment paper, approximately 12” by 12”. On each sheet of parchment, make a little pile in the centre of beets and potatoes. Place the char on top, fold the parchment over, and seal shut. Place on the upper rack of the barbecue or on indirect heat (one side off) for 12-15 minutes. To serve, open the packets halfway, and pour over the leek fondue. *** Spicy summer vegetable stew 1 zucchini, cut into ½ inch dice 1 cauliflower, cut into florets 1 red pepper, cut into ½ inch dice 2 cups Brussels sprouts, halved 1 onion, peeled and sliced 4 large ripe tomatoes, roughly chopped 3 cloves garlic, crushed and chopped 2 tbsp finely grated ginger 1 can coconut milk 1 finger chili, seeded and chopped ¼ cup butter ½ bunch cilantro, washed and chopped  (stems too)   1 tsp each: Ground coriander Ground cumin Chili powder ½ tsp each: Cinnamon Nutmeg Toast the spices in a small frying pan over medium heat until fragrant and toasted.  Allow them to cool. Heat the butter in a small saucepan and bring to a boil, skimming off the foam, until clear. Pour the butter into a larger pot over medium heat, add onion and cauliflower, sauté until beginning to color. Add brussels sprouts and garlic, and continue to sauté for 3-4 minutes. Add all other ingredients, cover, and bring to a simmer. Simmer for 20 minutes, serve with fresh bread. Sunday April 19th @ 8:30pm Lentil strewn baby greens salad, with prosciutto, heirloom tomato, mozzarella, and lemon vinaigrette Lentils 1 cup mixed lentils or beans, soaked overnight in cold water 6 cups water or chicken stock Salt to taste Simmer the beans gently in salted water or stock until tender. Rinse well, then marinate in vinaigrette for 2 hours before serving Vinaigrette Juice of 2 lemons Zest of half a lemon 3 tablespoons honey 1 shallot, chopped fine ½ tsp chopped garlic ½ bunch basil, chopped 3 tbsp white vinegar 1 cup vegetable oil Whisk all ingredients together, and season to taste with salt and pepper. If you want a more uniform dressing, place all ingredients except oil in blender, then add oil in a thin stream with machine running. To assemble: 4 cups mixed baby greens 16 halved grape tomatoes 8 oz fresh mozzarella, sliced or torn into pieces 4 slices prosciutto Spread the greens on a large platter or individual plates. Arrange tomatoes, mozzarella, and prosciutto aro.und the greens, then spoon the beans and vinaigrette over all. Serve immediately. *** “Torta” style sandwich, with spicy tomato coulis Spicy tomato coulis 8 large plum tomatoes, seeded and chopped 2 cloves garlic 6 oz olive oil Zest of one lemon 3 tbsp honey 1 tsp salt 1 finger chili Place all ingredients in small saucepan, bring to a simmer, reduce by half, and puree. Torta style sandwich 8 slices good quality bread, preferably a denser type 8 green olives 6 fillets of anchovy 2 cloves garlic Zest of one lemon 6 tbsp olive oil 6 oz cooked meat, chopped 8 oz cheese (goat, cheddar, whatever you like) Place the olives, anchovy, garlic, lemon zest, cooked meat, and 4 tbsp olive oil in a food processor and process until uniform but still chunky. Spread 1 tbsp of the mixture on 4 of the 8 slices of bread. Top with 2 oz of grated cheese, 2 oz of cooked meat, and the other slice of bread. Brush the outsides with olive oil, grill on both sides until cheese is melted, cut as desired, and serve with tomato coulis. *** Spice crusted flank steak, with red pepper chimichurri Spice crust 2 tbsp dark chili powder 2 tbsp ground sesame seeds 2 tbsp ground mustard 2 tbsp ground ginger 2 tbsp ground coriander seed 1 tbsp kosher salt   Flank Steak 2 lb flank steak, trimmed so it is about the same thickness throughout 3 tbsp Dijon mustard 3 garlic cloves 2 tbsp sesame oil 2 tbsp sherry or white wine Score the steak with a sharp knife diagonally, just lightly. Purée the mustard, garlic, sesame oil, and sherry together. Spread the mixture all over the steak, rubbing for a minute to penetrate the meat. Place the steak in the refrigerator, and allow to marinate for 2-3 hours. Dredge the meat in the spice mixture, coating thoroughly. Allow to stand at room temperature for 20-30 minutes to even the temperature. Heat a cast iron pan or grill very hot. Sear the meat for 5 minutes on each side, or to desired doneness. Allow to rest for 10-12 minutes, then slice thin against the grain. Red pepper chimichurri 1 large roasted red pepper, seeded and skinned 1 large bunch flat leaf parsley, washed and dried ½ bunch fresh cilantro, washed and dried 1/2 cup olive oil 1/3 cup red wine vinegar 2 garlic cloves, peeled 1/2 teaspoon ground cumin 1/2 teaspoon salt Place all ingredients except red pepper in food processor and process until smooth.  Chop the red pepper fine by hand and add to the processed mixture. Keep at room temperature for up to 2 hours, or refrigerate for up to 3 days.