Eatdrink Waterloo & Wellington #2 August/September 2018

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42 |August/September 2018 eatdrink.ca |@eatdrinkmag Recipes Firehouse Chef Recipes from Canada’s Firefighters By Patrick Mathieu Review and Recipe Selections by TRACY TURLIN Patrick Mathieu is a Quebec native who was influenced by his grandmother to learn to cook at the age of 16. A few years later he was inspired by his grandfather and uncles to become a firefighter. Sixteen years on, Mathieu now works for the Waterloo Fire Department. He and his wife Andrea Lauren own Station House Catering and Private Chef Services. He’s a food columnist for Firefighting in Canada magazine and was a contestant on Season 2 of Food Network Canada’s Chopped Canada. Somewhere in there he found time to write a cookbook: Firehouse Chef: Recipes from Canada’s Firefighters (Whitecap Books, 2016). According to the author, rookies are given the following choices in the firehouse kitchen: cook for a bunch of hungry firefighters, or clean up after them. For Mathieu the decision was easy. He developed his firefighting/ life-saving skills, balanced that out with his culinary skills, and found he loved them both. Firehouse Chef was more than the meat and potatoes fare I was expecting. These men and women seem to love their food spicy. I was also surprised at the number of desserts on offer. Mathieu gives us 90 of his own recipes, ranging from classic French Canadian dishes to Italian and Mexican favourites. He and his wife honeymooned in Thailand, and their love for the beautiful flavours of that country are apparent in this book. Fifty further recipes are contributions from other firehouse cooks across Canada, including a number from Southwestern Ontario. If you know any firefighters, you’ll definitely want to check this out to see if they have a recipe included. I never really get tired of fresh Ontario corn with a simple butter/salt/pepper treatment, but Mexican Grilled Corn is a decadent alternative and sure to impress at your next cookout. A beautiful balance of sweet corn, salty cheese and tangy lime, these are only made better by being incredibly messy. The perfect summer food made for sharing with a crowd. If you like the camping vibe without the wood smoke and mosquitoes, try a slightly more upscale version of the campfire classic, S’mores Sundae. It’s a great way to enjoy the flavours of childhood memories without dropping marshmallows in the fire. (Does anyone else like them charred on the outside? Tasty, but difficult to find the sweet spot before they go nuclear.) For an easy and quick weeknight dinner in the summer, you can’t do much better than Grilled Ahi Tuna with Sicilian Salsa. The flavourful salsa can be made ahead of time and the tuna can be grilled in less than five minutes. It makes for a very light yet satisfying dinner. Salad or pasta could be served alongside, depending on your appetite. I could cook from this book all summer and never run out of recipes I want to try. I actually tried to find a recipe I didn’t like the look of and couldn’t find one. (Maybe the risotto. I don’t get risotto. Is it rice? Is it cream? Is it mushy, crunchy?) What was Author Patrick Mathieu
Eatdrink: The Local Food & Drink Magazine I saying? Oh yes, all of Firehouse Chef’s recipes — including risotto — are flavourful dishes that work as well for a busy family as they do for busy firefighters. In addition to the wonderful food, we get a glimpse into the lighter side of life in a working firehouse. This book is as much fun to read as it is to cook from. Mexican Grilled Corn Serves 4 In Ontario, we really look forward to fresh corn season and in the fire house a couple dozen cobs will regularly show up during a shift. Try this Mexican street-food edition to dress up your next cob. August/September 2018 | 43 TRACY TURLIN is a freelance writer and dog groomer in London. Reach her at tracyturlin@gmail.com Recipes excerpted from Firehouse Chef: Recipes from Canada’s Firefighters. Published by Whitecap Books. Reproduced by arrangement with the Publisher. All rights reserved. Brush each ear of corn with about 1 Tbsp (5 ml) mayonnaise mixture and then roll in the cheese to coat. Sprinkle with salt, pepper and cilantro and serve with lime wedges for squeezing over the corn. 4 ears fresh corn, husked ½ cup (125 ml) mayonnaise ½ Tbsp (7.5 ml) Mexican-style chili powder ½ Tbsp (7.5 ml) smoked paprika 1 tsp (5 ml) finely grated lime zest ½ cup (125 ml) crumbled cotija, queso fresco or feta cheese Kosher salt, to taste Freshly ground pepper, to taste ½ cup (125 ml) fresh cilantro, chopped 1 lime, cut into wedges, for serving Prepare a gas or charcoal grill over high heat. Grill the corn, turning frequently with tongs until the kernels have softened and are charred in spots, 6-8 minutes. Remove from the grill and allow to cool slightly. In a small bowl, combine the mayonnaise, chili powder, smoked paprika and lime zest. Put the cheese on a small plate.
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Eatdrink Waterloo & Wellington #2 August/September 2018

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