This is Felice. She’s a culinary teacher, recipe creator, and private caterer. On the side, she works at the Robertson in Rothesay, and she’s currently pursuing her Interprovincial Certification as a chef.
She is by all definitions a total GIRL. BOSS.
Obviously, I needed to ask her some questions because, inspiration for days!
Me: Felice, what are your big hairy audacious’s for 2018?
Felice: This year I would like to explore more plant-based recipe creating, a Europe trip this summer to cook and explore, an interprovincial red seal certification as a chef, to spend a week straight on the beach with my dog, and to find more inner focus.
Me: Holy. That’s it? (hashtag kidding).
Also Me: What advice would you give to a budding chef or wannabe chef? (asking for a friend)
“Find inspiration all around you, take time or demand time to have creative brainstorming sessions. It’s worth its weight in gold. With all the competition out there, try and stay authentic, challenge your own skills and creativity and have fun.”
Me: Oh em gee I wish I could bottle that up and drink it.
Still Me: Ok curious, I suspect that some readers are going to want to ask you what they should make for dinner tonight, or for their next dinner party, something that is foolproof and sure to impress?
Felice: A super simple recipe that anyone could whip up at home tonight and look like a rockstar would be this Coq au Vin (recipe below) that cuts the bake time in half, is full of flavour, and your friends will be super impressed. Make a green baguette to go with and they’ll be in heaven.
Me: What? Yes please!!!
Below the recipes, but you can also find them at felicekamminga.com
Follow Felice on Insta http://instagram.com/felice.kamminga
- 1 Whole Chicken (or 3 lb chicken parts)
- Salt to taste
- 2 Tbsp Olive oil
- 3 Tbsp Butter
- 1 Large Onion (or 2 Medium leeks)
- 4 Medium Carrots, peeled and halved diagonally
- 3/4 Cup Dry white wine
- 1 1/2 lb Parisienne potatoes or small red potatoes peeled
- 2 Tbsp finely chopped flat-leaf parsley
- 1/4 Cup Heavy cream or creme fraiche
- Squeeze of fresh lemon juice (optional)
Preheat oven to 350 F
Put potatoes on to boil for 10 minutes on high heat. Set aside.
Meanwhile, pat chicken dry with paper towel and season with salt. Heat oil in oven-proof pot over medium heat. Sear chicken on both sides until crisp. Set aside. Wipe out pan
Return pan to heat and sweat diced onion in pan with butter, 5-7 minutes.
Add chicken with skin side up, carrots, and wine. Bring to boil for 4 minutes.
Cover pot and braise chicken in oven until cooked through or chicken reaches an internal temperature of 165 F- 175 F, 25 to 30 minutes.
Remove the chicken from the oven, stir in the heavy cream, toss the potatoes in chopped parsley and add to pot, season with salt, a squeeze of lemon and enjoy!
Green Garlic Bread
Packed full of antioxidants, this green garlic bread is fun to serve, tastes delicious and is good for you too. Serve before dinner or alongside a chowder, soup, casserole or pasta.
- 1/4 Cup Flat leaf parsley diced
- 4 tbsp Soften butter or olive oil
- 1/2 tbsp shallot or white onion
- 1 garlic clove
- sea salt and pepper to taste
- 1 Ace’s baguette or any fresh baguette will work
Blend all ingredients together in a food processor or bullet blender. For extra vibrancy blanch your parsley before blending.
If your green garlic oil is too think chill to set up. If it’s not thin enough add a bit more oil.
Heat baguette in the oven at 400 F for 10 minutes.
Slice the baguette, not cutting right through to the bottom of the bread. Spread green garlic oil into cuts of the bread and serve.
Serve extra oil on the side or freeze for later use.