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Christine Cushing


 

Join me on My Favourite Foods for video recipes,   adventures and food fun https://youtu.be/cp5P1xEKf8k

 

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Christine Cushing


 

Join me on My Favourite Foods for video recipes,   adventures and food fun https://youtu.be/cp5P1xEKf8k

 

As the host of Food Network’s extraordinarily successful daily flagship series, Christine Cushing Live, her reality show, Fearless in the Kitchen, on the Oprah Winfrey Network, Christine has been showing Canada how to cook for  15 years. She is about to shoot season three of her exciting series - Confucius Was a Foodie - airing on Nat. Geo in Asia.  Watch for premiere January 19, 2017 on NTD tv in Canada. Christine and her crew travelled to  8 countries to discover the history, evolution and incredible flavours of the vast Chinese cuisine.  As the resident chef on the highest rated talk show in Canada, the Marilyn Denis Show, Christine’s life revolves entirely around food.

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one. After graduating with honours from George Brown College, Christine went on to graduate at the top of her class at the famed Paris École de Cuisine La Varenne. 

She was the spokesperson for Cook for the Cure Breast Cancer campaign and a superhero for the Starbright foundation for Sick Kids hospital and currently a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as a committed advocate of the Children's Breakfast Clubs . She has published three best-selling cookbooks, Dish it OutFearless in the Kitchen, and her third called Pure Food won a Gourmand world cookbook award in Spain (Whitecap2007). Her line of artisan food products is available across Canada in select stores. 

Christine’s culinary philosophy is simple: Start with the best ingredients, have fun and share everything you know about food.
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Walking the cobblestone paths of Montmartre Paris, shooting Confucius was a Foodie takes me back to the time I spent here at culinary school. Ooh la la!

 

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Featured Recipes


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Featured Recipes


Spaghetti Carbonara  www.christinecushing.com

Spaghetti Carbonara  www.christinecushing.com

spaghetti Carbonara 

I was recently in Rome and got this recipe from an amazing pasta maker.  I will never make it any other way! 

 

Cream of Mushroom Soup ChristineCushing.com

Cream of Mushroom Soup ChristineCushing.com

Cream of Mushroom soup

I take cream of mushroom soup to new heights with a few twists that are easy to master but are incredibly delicious. 


Homemade Rice Pudding ChristineCushing.com

Homemade Rice Pudding ChristineCushing.com

Homemade rice pudding

One of my earliest kitchen memories is of my dad’s rice pudding carrying the aromas of cinnamon throughout the house.  Greeks have a thing for rice pudding and we love it in the late afternoon or in the evening as opposed to directly following a meal.  

 

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Shipwreck Bay, Zakynthos


Travelling is more than a hobby to me. It inspires my cooking and regenerates me.  Here are some of my favourite places ...Shipwreck Bay Zakynthos. Yes, it really is this blue. 

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Shipwreck Bay, Zakynthos


Travelling is more than a hobby to me. It inspires my cooking and regenerates me.  Here are some of my favourite places ...Shipwreck Bay Zakynthos. Yes, it really is this blue. 

Pine Forest Montenegro overlooking Adriatic 

Walking through this shaded path in Montenegro, all I can smell is the incredibly fragrant aroma of pine and the fresh sea air.  

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Cream of Mushroom soup


by Christine Cushing 

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Cream of Mushroom soup


by Christine Cushing 

Cream of Mushroom soup ChristineCushing.com

Cream of Mushroom soup ChristineCushing.com

Creamy wild mushroom soup

 

Sweet Sherry adds great depth and contrast to the earthy flavours of wild mushrooms and takes this delicious soup to new heights.  You will love how a simple mushroom soup can taste so rich and layered with intense flavours of  the forest sprinkled with thyme and tarragon.  For a richer flavour I add good quality dried porcini mushroom, soaked in water and drained -to the mushroom mix.      

2 Tbsp. Butter (25 ml)

4 shallots, chopped

1 clove garlic, chopped

¼ tsp. fresh chopped ginger (2 ml)

1 leek, thoroughly washed , white part only, chopped

2 stalks celery, diced

1/2  cup sweet Sherry wine (125 ml)

5 cups assorted mushrooms, washed and sliced (1.25L) like Portobello, shitake and king oyster

pinch grated nutmeg

3 sprigs fresh thyme

1 small Yukon gold potato, peeled and diced

5 cups chicken stock or vegetable stock(1.25L)

1 cup whole milk (250 ml) 

salt and pepper to taste

½- cup whipping cream ( 125 ml) , optional for more richness

1 Tbsp. lemon juice (15 )  

chopped fresh tarragon to taste

thinly sliced king oyster mushrooms, for garnish 

drizzle of my extra virgin olive oil 

In a large, pot heat butter on medium.  Add the shallots , garlic, ginger, celery and leek and sweat  for about 7-9 minutes until just soft.  Add the sherry and increase heat to high and simmer uncovered until liquid is syrupy and almost evaporated.    Add the sliced mushrooms and reduce heat to medium and cook for about 5-8 minutes until mushrooms are soft and golden. 

Add the nutmeg,  fresh thyme, diced potato, chicken stock , milk and salt and pepper.  Bring to a boil.  Reduce to low heat and simmer covered for 30 minutes or until vegetables are soft.

Add  the cream  and bring back to the boil.  Add the lemon juice and adjust seasoning.  Puree the soup with an immersion wand blender for several seconds for a creamier soup.   Add freshly chopped tarragon just before serving.

For added flavour, pan fry or bake a few thin slices of king oyster mushroom  in hot olive oil until golden and serve on top of soup with sprigs of tarragon.       

 

Serves 4-6