STRAWBERRY SHORTCAKE WITH A TARRAGON CREAM
Ingredients:
½ cup tarragon leaves
1 ½ cups heavy cream
2 tbsp confectioners’ sugar
½ cup light corn syrup
2 Pints strawberries, hulled and sliced in half
3 tbsp sugar
zest of half a lemon
zest of half lime
1 tsp lime juice
1 tsp lemon juice
3-4 sprigs tarragon
Method:
- Place a pot of water on high heat and bring to a boil.
- Plunge the tarragon in the water for about 10 -15 seconds.
- Quickly place in a bowl of ice water and then squeeze out all excess water and place in a blender with the corn syrup and puree for about 30 seconds.
- Let it rest for an hour. Whip the cream with the sugar until thick. Add the tarragon syrup.
- For the Macerated strawberries, place strawberries, 3 tbsp of sugar, zest of half of lemon and lime, lime juice, lemon juice, 3-4 sprigs of tarragon in a large bowl and toss. Let rest for 30 minutes
To Serve:
Use angel food cake (or your favourite shortcake recipe). Cut cake in four pieces and then cut each piece in half horizontally and place on four plates. Spoon the strawberries on top of the bottom layer, then the cream, and top the top layer of cake. Finish with icing sugar.
Chef Rob Feenie, Executive Chef, Cactus Restaurants Ltd.
The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of 26 casual fine dining restaurants in BC, Alberta and Saskatoon, Rob Feenie is also one of Canada’s most recognized and celebrated chefs.
At Cactus Restaurants Ltd., Chef Feenie leads the culinary team, blending his talent for creating elegant, globally-inspired cuisine with his passion for simple dishes using fresh, sustainable ingredients. Chef Feenie’s innovative approach to cooking has continued to drive the evolution of Cactus Club Cafe’s menu selections and its commitment to sourcing the best fresh, local and sustainable products wherever possible.
Growing up in Burnaby, BC, Chef Feenie first developed a curiosity for international cuisine over countless traditional family dinners at his Japanese neighbours’ home. This early experience was followed by a high school exchange program where he was first introduced to European chefs and techniques. At 20, Chef Feenie attended the Dubrulle Culinary Institute in Vancouver and upon graduating, became a Sous-chef in some of Western Canada’s top restaurants, notably Le Crocodile and Cherry Stone Cove in Vancouver and The Rim Rock Café in Whistler.
While at Le Crocodile he began a series of work and educational trips, or stages, throughout Europe and North America, starting in Alsace with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants. In North America he worked with Chef Charlie Trotter, at Trotter’s Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York.
In 1995 Chef Feenie opened the internationally celebrated Lumière Restaurant in Vancouver, followed by Lumière Tasting Bar and then Feenie’s, a more casual Canadian Bistro, next door to Lumière, in 2003. Throughout his career, Chef Feenie has secured international culinary recognition, including the coveted Relais Gourmand and Traditions et Qualitè designations, in addition to the Mobil Travel Guide four-stars designation and the AAA Five Diamond Award. In 2009 and 2011, Chef Feenie won the Vancouver Gold Medal Plates competition.
Chef Feenie has published four cookbooks: Rob Feenie’s Casual Classics, Rob Feenie Cooks at Lumière, Lumière Light and Feenie’s. He also starred on New Classics with Chef Rob Feenie on Food Network Canada for five seasons. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Chef Masaharu Morimoto.
