Tag: Chef Michael Olson

Chef Michael Olson’s launches new cookbook ‘Living High Off the Hog’

Posted on by Sharman

For the past five years, Alberta Pork has proudly sponsored chefs Anna and Michael Olson’s culinary sessions at the Fairmont Jasper Park Lodge’s annual Christmas in November event. When Chef Michael Olson shared that he would be creating an all pork cookbook, Alberta Pork was proud to support his new cookbook venture ‘Living High Off the Hog.’

A CARNIVORE’S LOVE LETTER TO ONE OF THE MOST VERSATILE, AFFORDABLE AND TASTY TYPES OF MEAT: PORK.

Over the years, Michael has shared delicious pork recipes at Christmas In November designed to make home cooks, including those with limited experience in the kitchen, feel like they can produce a successful meal. From bite-sized appetizers – like his Super Mario Meatballs – to showstopper main courses – like his Cheddar and Apple Stuffed Pork Loin with Cider Glaze– Michael has used his 30 years of experience as a professional chef to create pork recipes that you’ll want to eat over and over again.

With a rundown on everything you need to know about pork including how to buy, store, butcher and prep various cuts, as well as special sections on deli meats, charcuterie and BBQ, Living High Off the Hog is a great gift to inspire new and veteran home cooks alike.

CHEF MICHAEL OLSON SAT DOWN TO TALK ABOUT WHAT INSPIRED HIM WHEN IT CAME TO RECIPE DEVELOPMENT FOR THIS NEW COOKBOOK.

What made you want to create an all pork cookbook?

Originally I pitched it as a meat book. I wanted to give people the confidence to cook with cuts they may not be familiar with. If you have never cooked a pork butt, it can seem daunting. The publisher liked the idea but suggested I focus on just one meat. I was happy to focus on pork as I feel it is the most versatile and affordable meat available for consumers. It is consistent coast to coast and ubiquitous to Canadian cooking.

 

How did your upbringing influence your passion for pork?

I was raised in Foam Lake, Saskatchewan where my father had the local hardware store. I am the youngest of seven, and food was always centre to the home. We rarely ate out, I probably ate in restaurants a handful of times before I was 15. Growing up in a big farming community in Saskatchewan meant that anytime there was a public function or a wedding, there was always loads of Ukrainian food; kubusa (pork sausage) was everywhere.

My Mom didn’t cook pork all the time, but I grew up with classics like pork chops made in cream of mushroom soup. We always had ham on Christmas Eve dinner – and even today, my go to for the holidays is ham and scalloped potatoes.

 

What was your inspiration for developing recipes for Living High Off The Hog?

I’ve spent a lifetime as a professional cook, but once I moved to teaching I transitioned to being a home cook and cooking with basic domestic appliances. Coming to Christmas in November for the past 15 years helps me learn what people want to eat in their home, what their skill level in the kitchen is, and what are their challenges. Of course my wife Anna and I always bounce idea off each other, but thinking about the skill level of the average home cook is the main direction for recipe development.

 

What is your best tip for not overcooking pork?

“Don’t overcook it,” chuckles Olson.

I use a meat thermometer, and I know that the Canadian Food Inspection Agency wants us to cook to upwards of 160°F, but for lean cuts of pork loin roasts I cook to 145°F and give the meat five minutes to rest. The USDA suggests that the National Pork Board recommends cooking Pork to 145 degrees Fahrenheit, and I go with that.

 

The phrase living high off the hog refers to the rich being able to afford the choicest, lean cuts of meat from a pig. Your cookbook focuses on the affordability of pork, why was that so important to you?

Pork is the biggest bang for the buck for a meat protein. I love beef, seafood and chicken, but pork is the best value. This cookbook features recipes that use a variety of cuts available in any butcher shop or grocery store that will have you feeling like you’re living high off the hog. Many people know my love of BBQ, but this book features recipes that are completely versatile for year-round cooking. From Tuesday night tacos to fancy holiday feasts, this book uses every cut available in the counter. This is a book for home cooks and I wanted to keep it simple.

 

 

Statistics suggest that less Canadians are cooking, but the popularity of cooking shows indicate the interest in cooking is there. Why is Living High Off the Hog a good gift for someone who may be new to or interested in cooking?

Throughout the book I’ve tried to make very clear directions and make each recipe achievable with great results; there is a picture for every recipe to help visualize the end result. I don’t think anyone starts cooking with the intention of failing, so I made things very clear to help new home cooks achieve success in the kitchen.

Every time there is a detailed technique in the recipe description I have a processed photo. If you read through the recipe first, gather the ingredients, and look at your timing, I truly believe anyone can cook anything in this book.

 

 

 

Recipe: Chef Michael Olson’s Sausage Patties

Posted on by Sharman

Chef Michael Olson‘s recipe for sausage patties will satisfy any hankering you may have for sausage muffins, but without having to go through the drive thru. Pick up a pack of English muffins and set the table up with a variety of condiments for a build-you-own sausage patty brunch. These can be served as-is with a side of kettle chips and condiments such as maple mustard, or put into a small bun for a quick snack.

Chef Olson’s tip – stop by your local butcher for freshly ground, locally sourced pork. You’ll be able to taste the difference.

What you’ll need…

Makes 6
Prep Time: 10 minutes
Cook Time: 10 minutes

(450g) 1 lb ground pork
(45 mL) 3 Tbsp finely chopped dried cranberries
(30 mL) 2 Tbsp maple syrup
(2 mL) 1⁄2 tsp dried sage
(5 mL) 1 tsp salt
(5 mL) 1 tsp fresh ground black pepper
(5 mL) 1 tsp rye whiskey
(60 mL) 1⁄4 cup cold water

Directions:

In a mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, stir the ground pork with the dried cranberries, maple syrup, sage, salt, pepper and rye whiskey – if mixing by hand, using your hands works best.

Drizzle in the cold water while mixing and make sure it is fully incorporated. Cover and chill until ready to cook.

Divide the meat mixture into 6 even portions and flatten with your hands while between plastic wrap or in a re-sealable bag that has been cut open along the sides (this is more durable).

To cook the patties, heat a heavy bottom skillet over medium high heat and add the patties, leaving an inch (2.5 cm) between them.

Reduce the heat to medium and cook for about 4 minutes per side, until firm and the juices run clear.

 

Recipe: Chef Michael Olson’s Pumpernickel Stuffed Pork Chops with Pear Gingerbread Sauce

Posted on by Sharman

Chef Michael Olson shared this recipe for Pumpernickel Stuffed Pork Chops with Pear Gingerbread Sauce at the Fairmont Jasper Park Lodge’s 2018 Christmas in November; the golden brown chops are filled with a dark ruby jewel of a pumpernickel stuffing and the gravy is rich with splendid pear and ginger snap aromas. It smells like Christmas and this recipe is sure to impress.  The efforts are well worth the result.

Serves 4
Prep Time: 30 minutes
Cook Time: 50 minutes

What you’ll need…

1 medium onion, sliced
1⁄2 stalk celery, coarsely chopped
(500 mL) 2 cups roughly diced day-old pumpernickel bread
(125 mL) 1⁄2 cup fresh or frozen, thawed cranberries
(250 mL) 1⁄2 cup dry white wine, divided
(5 mL) 1 tsp chopped fresh thyme
(5 mL) 1 tsp grainy mustard
(2 mL) 1⁄2 tsp salt, plus extra for seasoning
(1 mL) 1⁄4 tsp ground black pepper, plus extra for seasoning
(250g) 4 x 8 oz bone-in center cut loin chops
(15 mL) 1 Tbsp butter
(15 mL) 1 Tbsp vegetable oil
1 Bartlett pear, unpeeled, cored and cut into 8 wedges
(250 mL) 1 cup Alberta Chicken stock
(125 mL) 1⁄2 cup gingersnap crumbs

Directions:

For the stuffing, pulse 1⁄4 of the sliced onion (about 1⁄2 cup/125 mL) with the celery in a food processor.

Add the pumpernickel and cranberries and pulse until everything is quite finely chopped.

Transfer this to a bowl and stir in 1⁄4 cup of the white wine along with the thyme, mustard, and 1⁄2 tsp (2 mL) of salt & 1⁄4 tsp (1 mL) of pepper.

Really stir this well to break it down and soften it, almost to a paste consistency. Spoon this into a large disposable piping bag (no tip needed).

To prepare the chops, use a paring knife and insert the tip into the base of the chop, close to the bottom of the rib bone.

Wiggle the knife from one side of the chop to the other, in an arc, to create a pocket for the stuffing – try not to cut through the chop.

Insert the tip of the piping bag into the small gap where the knife went in and push as much stuffing as you can (the chop will swell).

Repeat this with the remaining chops until all of the stuffing has been used. Chill until ready to cook.

Preheat the oven to 350F (180C). Heat a large ovenproof skillet over medium high heat and add the butter and oil.

Once the butter foams and then subsides, drop in the chops, seasoning lightly on each side when in the pan, and flipping over once browned, about 4 minutes.

Remove the chops from the pan and reduce the heat to medium.

Add the remaining 3⁄4 of the sliced onion and the pear and toss to coat in the butter.

Arrange the chops on top of the onion-pear mixture and place in the oven, uncovered, to roast for about 30 minutes, until an internal temperature of 150F is reached.

Remove the pan from the oven to the stove and remove the chops from the pan to a cutting board to rest.

Have the pan on medium heat (take care – the handles will be hot) and add the remaining 1⁄4 cup of white wine, stirring with a wooden spoon until the liquid reaches a simmer, gently pulling any onion or pear stuck to the bottom.

Stir in the chicken stock and bring to a simmer. Sprinkle in the gingersnap crumbs and stir until the sauce thickens and becomes glossy – this only takes a minute.

Season to taste and serve the chops over the sauce. Enjoy!

Recipe: Ham and Cheddar Waffle Benedict

Posted on by Sharman

Ham and cheddar waffle BenedictOK, so I may be slightly addicted to chef Michael Olson’s overnight holiday ham recipe that I learned how to make (and sampled daily) at this year’s Christmas in November at the Fairmont Jasper Park Lodge. While my favourite way to indulge in the overnight ham is straight from the roasting pan, it can also be enjoyed the following day in a variety of ways – assuming you have any leftovers.

Brunch is my favourite meal – so I’m happy to share another savoury breakfast dish on the blog. You need a waffle iron and some patience making Hollandaise sauce – but piling ham on top of a cheddar cornmeal waffle just tastes better with a poached egg and generous serving of buttery Hollandaise.

What you’ll need…

2 cups of leftover ham, separated
Step-by-step Hollandaise Sauce
4 poached eggs
1 tomato, sliced

Cheddar Cornmeal Waffles

  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 tablespoons baking powder
  • 1 teaspoons salt
  • 1 tablespoon sugar
  • 2 large eggs, separated
  • 1 cups milk
  • 1/4 cup butter, melted
  • 3/4 cup cheddar cheese, grated

Preheat waffle iron. Combine flour, cornmeal, baking powder, salt, and sugar in a large bowl.

In a medium bowl, whisk together egg yolks, milk, and melted butter. Add to the dry mixture, mix in the grated cheese, and stir until combined.

In a clean dry bowl, beat egg whites until stiff but not dry. Fold into the batter.

Spoon approximately 1/3 cup batter onto each section of the waffle grid. Close lid and cook until no steam emerges from waffle iron, or until your waffle light turns green.

Place cooked waffles to a baking sheet; place in an oven set to low heat to keep warm until serving.

Once waffles are all cooked, and your accompaniments are ready and warm, top each waffle with ham, tomato slices, a poached egg and Hollandaise sauce. Enjoy!