Cooking Lesson at the Thompson Hotel

My cooking needs some help!

My cooking needs some help!

My dinner parties usually are a result of a last minute run to the supermarket and/or specialty shops for cheese and grapes, or a totally catered event from one of my favourite Toronto restaurants. Sure, that sounds awesome… but at some point I should probably act a bit like a grown up and whip up a meal or two without  having to use

So, I reached out to the lovely and (super) talented Robert Mills, head chef at the Thompson Hotel, to see if he would be so kind as to give me a lesson or two of his favourite dishes.

I think I did a pretty darn good job… the trick will be… trying to do it on my own. EEK! keep you posted!

Meanwhile, check out our fun afternoon here:

Want to try making this meal at home, follow the recipe below and tweet me pictures of your creations @laurenmarias! Good luck.

Roasted Organic Salmon, King Mushrooms, Farro Risotto

4 X 6 oz pieces of Salmon Fillet,

Pan seared and oven roasted for 10minutes at 350F

4 p/c king mushrooms sliced

Pea shoots

Farro Risotto

2 cups Farro

2 tablespoons olive oil

1 onion finely chopped

2 garlic cloves finely chopped

5 stalks celery, finely chopped

5 cups approx Vegetable Stock

1 tablespoon butter

1 tablespoon parmesan cheese

Heat a medium size pot and add olive oil and sweat off onions, garlic and celery, add the farro and reduce the heat to low

Heat the vegetable stock up in another pot

Slowly add the vegetable stock to the faro mixture about ¼ of a cup at a time, allowing the farro to absorb the vegetable stock before adding more.

This process should take about 15 minutes, the grain will be slightly chewy, then add the butter and parmesan cheese

** Special thank you, again, to Robert Mills of the Thompson Hotel! I really appreciate you taking the time out of your suuuuuuper busy day to teach me a thing or two, about a thing or two! You rock! See you at the Thompson, peeps!

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