Salad Appetizers

A notice to all friends and fans, Anton will be taking a break to take care of his health.  We wish Anton a speedy and healthy recovery.  Please use the links below to wish Anton well.



In this video, Anton is sharing some of his mom's favorite recipes.  These quick and tasty salad appetizers are easy to make and great for parties or gatherings.

Ingredients: (to be used as the base in all three salads)
equal parts of water, sugar, vinegar (10%), oil

Ingredients: (carrot salad)
shredded carrots, salt, onion, celery, root (optional), raisin, parsley, Maggi

Ingredients: (cucumber salad)
cucumber, dill, sour cream, onion, toasted garlic

Ingredients: (sausage salad)
sausages, parsley, onion



Recorded on Saturday, April 23, 2011 @ Fraser Park Restaurant.

Schnitzel

We're back with another episode of Cooking With Anton.  Today's demonstration is Pork Schnitzel.

We're having fun taping Anton's episodes and hope that you all are enjoying it too.  We've followed Anton's demonstrations at home with great results.  Please let Anton know if you've tried any of his recipes and your results.

Ingredients:
pork, eggs, flour, Parmesan cheese, salt, pepper, bread crumbs

Optional Ingredients: (for breading)
sesame seeds, flax seeds, instant mash potatoes, crushed potato chips, panko (Japanese bread crumbs)



Recorded on Saturday, April 9, 2011 @ Fraser Park Restaurant.

Kitchen Tricks

We're back with another demonstration with Anton.  Today's demonstration doesn't involve cooking, rather, Anton would like to provide a few helpful hints/tricks that he uses in the kitchen on a daily basis.

Here are a few things Anton will share in the video:

     Keep knives sharp and how he sharpens them.

     Use a dish towel under the cutting board to reduce the board from slipping.

     Keep wooden cutting boards dry, elevate the board at one end when not in use.

     Store peeled garlic in oil.

     Make a simple garlic spread with garlic, basil, oregano, butter/margarine, and oil.

     Keep herbs/spices in the refrigerator to combat pests and to reduce flavor loss.

     Freeze unused herbs in ice cubes for future use.

     Roast beef:

            180°C (356°F) ~ 200°C (392°F)  =  flap open  (30 minutes)

            140°C (284°F) ~ 160°C (320°F)  =  flap open  (45 minutes)

            120°C (248°F)  =  flap closed      

            55°C (131°F) ~ 60°C (140°F)  =  internal temp resulting in med/well done

     Basic spice mix for 1000g:
            200g flour, 200g sugar, 100g salt, 200g Hungarian paprika, 100g garlic,
            50g black pepper, 50g white pepper, 50g ground anise

Recorded on Saturday, April 2, 2011 @ Fraser Park Restaurant.

Rouladen & Spaetzle

Thank you for coming to another episode of Cooking with Anton. Today's demonstration is rouladen and spaetzle.  Anton cooks this with the restaurant in mind, so some steps have been simplified for efficiency, this works well in the home setting.  Enjoy.

Ingredients: (rouladen)
beef or pork slices (leftover roasts also good), bacon, Italian parsley, pickles (gerkens), mustard, caremelized onions, sauteed leeks, salt and pepper, au jus (gravy)

Ingredients: (spaetzle)
flour, eggs, chicken stock (or milk), tumeric, nutmeg, mace, garlic, salt, sugar, parsley granulated garlic, black and white pepper, Maggi



Recorded on Saturday, March 19, 2011 @ Fraser Park Restaurant.

Potato Pancake

In this next installment, Anton is demonstrating the potato pancake that is served in the breakfast menu.  The recipe has evolved over the years, beginning from Anton's mother's recipe and evolving to his own currently being used at the restaurant.

Ingredients:
potatoes, carrots, leeks (previously zucchini), onions, eggs, flour, oats, chicken stock (optional), garlic, granulated garlic, nutmeg, mace, black pepper, white pepper, turmeric, salt, sugar



Recorded on Saturday, March 5, 2011 @ Fraser Park Restaurant.