Often, the chefs we speak to are inspired by culture and cuisine from places across the globe. For Ming Shen, Executive Chef at The Derrick and Untitled in Calgary, it’s the opposite. “My cooking is influenced by North American culture and my personal experiences,” he explains.
Dishes like Montreal Smoked Meat or a simple Applewood Smoked Chicken Breast score high with Chef Ming. “In the world of cooking, smoking and BBQ are like a slow dance with flavours, and it is big in North American culture.”
Because of its neutral flavour and high smoke point, he says that canola oil is perfect for a variety of cooking methods. Enter Chef Ming’s recipe for Truffle Fries with Smoked Aioli, which both use canola oil. Chef stresses safety first, especially with hot oil. “And be very slow when adding oil to the egg to make the aioli.”
“Everyone loves fries, and I am pretty sure almost everyone can try to make some at home,” he adds. “I can picture people having a glass of beer or champagne with Truffle Fries and Smoked Aioli while they are enjoying sunshine during summertime.”