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.

Mayonnaise

For Anton's first demonstration, he decided to prepare something simple, his homemade mayonnaise.  This is a really easy thing to prepare.  Please bear with our video quality, we'll work on providing a better product as we get used to it.  This mayonnaise is what is served at the restaurant.  In making the mayonnaise, you can always make your own adjustments for your own tastes.

Ingredients:
eggs (room temperature), garlic, garlic powder, sugar, salt, paprika, vinegar

Recorded on Saturday, February 12, 2011 @ Fraser Park Restaurant.

PROJECT: Cooking with Anton

It's a honor and a privilege to receive an email from Anton (Fraser Park Restaurant) and be asked if we could provide some assistance to take pictures and videos for him as he would like to share his passion and experiences as a chef through demonstrations.  You see, Anton would like to share some of his recipes with the world and he would like to use the web as his vehicle to pass on his knowledge.

Anton believes that even though he may be giving away some "secrets", the demand for his food and his restaurant will still continue, and this we agree.  Ever since we started visiting Anton's Fraser Park Restaurant, we've had quick conversations with Anton, and we truly believe that he is passionate about his food, and most recently in meeting Sylvia, she is as well.

We'll work on providing what Anton would like to share.  We're not looking to prosper from this project, other than Anton's passion to share, and our passion to learn and to help post his demonstrations.  This is a win-win project for both.

When watching the demonstrations, please take note that Anton addresses his cooking for the restaurant, so in many ways the recipe may be simplified or some pre-cooking may have been done.  Anton's recipe's have been passed down from his mother, he has used her recipes and made it his own through changes in ingredients and cooking.  Anton hopes that you do the same and make it your own as well.