Hello Cosmo kids! Below is the recipe I promised from a segment on “Oh So Cosmo” with celebrated chef Cory Vitiello of The Harbord Room. I also wanted to give you the heads up on a CONTEST designed by Thermador and chef Cory.  

On May 19^th and May 27^th an exclusive cooking class series entitled Fire & Spice at the LCBO will take place. Chef Cory will showcase some of the emerging culinary trends toward bold flavours and sensual foods. Consumers are invited to log onto thermador.ca up to May 12th to enter to win a coveted seat at one of the two classes!

Enjoy the recipe below… I know I did!

Spice Crusted Sashimi Grade Tuna with Mussels, Saffron, Kaffir lime leaf, Thai Basil, Bird's Eye Chili, Cilantro and Smoked Sea Salt4 5 oz pieces of center cut sashimi grade tuna

2 tablespoons toasted and freshly ground fennel seed, cumin and coriander seed

Method: Lightly toast the spices until they give off their scent. Grind in a coffee grinder or blender. Roll tuna in the mixture until it is lightly coated. In a hot pan sear the tuna on all sides for 2 minutes total, leaving the centre very rare.

1 lb fresh mussels

1 cup white wine

1 finely diced bird’s eye chili, seeds removed

1 tablespoon finely chopped ginger

1 large shallot, finely chopped

2 cloves garlic, finely chopped

Pinch of saffron

Juice of 2 limes

1 carrot, julienned

1 small leek, julienned

2 pieces baby bok choy, finely sliced

2 tablespoons cold butter

2 kafir lime leaves, bruised

1 piece lemon grass, bruised and cut into 2 inch pieces

Small handful of torn fresh cilantro

Small handful of torn basil leaves

2 teaspoons salt

Method: In a large shallow pan cook the garlic, shallot, ginger, chili, saffron, leek, carrot, lemongrass, lime leaf, and salt in a small amount of canola oil until just tender. Add mussels and bok choy, bring to a boil and cover for 2 minutes or until mussels fully open. Add lime juice, butter, cilantro and basil; stir constantly until butter is incorporated.

Assembly: In large shallow bowl spoon equal amounts of the mussel/sauce/vegetable mixture. Slice the tuna down the center and present it cut side up. Lightly season the cut side of the tuna.

Panna Cotta with Ginger and Rhubarb Compote

1 1/4 cup 10% cream

1 cup 2% milk

3/4 cup sour cream

1 teaspoon ground cinnamon

1/3 cup honey

1/2 teaspoon vanilla

5 sheets hydrated gelatin

Method: Cook all ingredients except for 2% milk over a simmer for 7 – 10 minutes. Remove from heat and add milk. Pour equally into 4 large ramekins or cups. Chill in the refrigerator for 2 hours.

Ginger and Rhubarb Compote

1 1/2 lb rhubarb, cut into 3/4-inch pieces

3/4 cup sugar

1/2 cup minced crystallized ginger

1 tablespoon fresh lime juice

3/4 teaspoon grated lime peel

Method: Place rhubarb in medium pot. Mix in sugar, ginger, lime juice and peel. Cook over high heat until sugar dissolves, stirring often. Cook for additional 4 minutes. Reduce heat to medium heat; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat and chill.

Assembly: Carefully run a small thin knife along the inside of the ramekin to free the Panna Cotta from its mold. Tip out onto serving plate or bowl. Garnish with a couple spoons of the compote and serve with cinnamon ginger snaps.