Chef Ilona Daniel

Basque Cheesecake is a rebellious cheesecake that defies all of the Instagram rules and has become one of the most made and posted desserts on the planet over the last 6 months despite its humble appearance. It seems as though there is a counter-culture wave which is coursing through the food spheres of social media. Perhaps, we will finally be stepping away from dishes which look visually dynamic, but questionable on the eating towards something more stripped down and jus...t delicious outright. We owe our debt of gratitude to the originator of this lactic masterpiece to Santiago Rivera, owner of San Sebastian pintxos café, La Viña in the Basque region. Some key features of this singular cheesecake include the creamy center, the decoratively copious use of parchment paper and the burnished and bronzed exterior. Get the full recipe and how to video in the link on my bio! : @michael.danielian

Proud sister post: @michael.danielian has been working tirelessly with a great team of hardworking folks building something really special in beautiful Belfast, #princeedwardisland! Our mom was the master baker in our family; making dainties that would delight was so her thing! After she passed, Michael took up her mantle. Watching Michael build his talent, confidence, and joy in the culinary craft, while letting mom live on in his baking is such an honour and heart-swe...lling thing to witness! If you’re looking to get your hands on authentic European pastries like choux craquelin or Mille feuilles, head to @countrytastekitchenbakery in Belfast. You’ll find it on the same property as the @thechuckwagonfarmmarket! And totally say hi to my bro, Michael when you’re there! I’m so proud of you Hammy!!! See more

My friend @terragarnhum has been an entrepreneur for years running her own hair studio! Located in the heart of @discovercharlottetown, it makes @lovelocalpei so easy to do!!! Thanks friend for this sweet pop of coral xo!!! @activateourisland & support local as you’re able to!!!

Embrace the soup that’s good for the soul! I riffed and played with a recipe for chicken soup. This one is simple. Coconut milk, ginger, chicken, chicken stock, pancit canton noodles, lime, cilantro. Not too complicated, but the flavour just grabs you in a comforting embrace and holds you tight just the way a good soup should! What’s your riff on a chicken noodle soup; I wanna learn your secrets!!!

Layers and layers and layers This winter I’ve been making my fair share of biscuits. Some have been plain, some sweet, and these nom nom deliciousness cheddar-jalapeño biscuits! My fave way to enjoy them is warm slathered in local butter & honey! What’s your fave way to enjoy a biscuit? With chowder? Molasses? Strawberry jam? Carbs & dairy; my fave love story

It’s tea time! While I’m all for sipping on a cuppa, I think tea has more moves than that! In my latest piece for @peiguardian @journalpei @thechronicleherald, I share 2 recipes where tea is the feature flavour!! My matcha & white chocolate chip cookies are soft and chewy & totally crush-worthy! I also have a plant based recipe for a Genmaicha & honey glazed tofu! Green tea is one of my faves to cook with; I’ve even ground it up and bit and mixed it with panko & ground almonds to coat chèvre medallions that I then pan fry in butter! For the full recipes & how-to video, LINK IN BIO! : @michael.danielian

There will always be a part of the Scottish Highlands in my soul, and a part of my soul remaining in the highlands. I’ll never forget my FreedomTour; the mountains, the sea & seeing thee #robbieburns

It’s the finale week of my #WarmUpYourWinter collaboration with my friends in @exploresummerside, the #citybythesea! This week we’re going under the sea, for a seafood celebration! Everyone knows a good cup of chowder needs a great biscuit! The biscuit can’t be dry or lacking seasoning; it just makes everything so sad! My recipe for biscuits is packed w/ 2 year old aged cheddar from @adl_pei and I like going old school route, so buttermilk is in the mix!... There’s no kneading or cutters involved ; we want to keep our biscuits tender as a first love! These are perfect for big batch baking for the freezer! Anyone else like to drizzle molasses on their warm biscuits?! Omg, soooo good! @exploresummerside @lovelocalpei @dairyislecheese @dairyfarmersofcanada @activateourisland @islandstoneware @tiapei902 @tourismpei @canadas_smartest_kitchen @canadasfoodisland @northcapecoastal @farmfoodcarepei @rose.a.dennis @toddrichard1 See more

Well that’s a wrap on sandwich week! (I know, grooooan!) Invigorating your mealtime routine can be done by heading to the #citybythesea, @exploresummerside! I shared recipes this week for an incredibly easy @adl_pei creamy tomato soup, a Chicago Italian Beef sandwich using @abpibeef, & a @lobster_pei grilled cheese. I kept it simple by picking up sweets from fiveelevenwest, bread from @southcentralkitchen @evermoorebrewing, servingware from @islandstoneware & iced coffee from @samuelscoffee! All local, all delicious!#warmupyourwinter

Grilled cheese. Loved this simple sandwich since I was a kid! There’s something very reassuring about the warmth, & texture in every bite. This grilled cheese I made to help #warmupyourwinter is made with everything from @exploresummerside ! Delicious sourdough from @southcentralkitchen, @lobster_pei from Waddell’s, butter & cheese from @adl_pei & some bacon from @pleasantpork. When you make a lobster grilled cheese, keep your pan’s heat at medium & put a lid on it; it helps ...heat the lobster up nice and gently! I served it up w/ a creamy tomato soup & some slaw using veggies from the @summersidefarmersmarket! And as always plating it all up on @islandstoneware for a gorgeous experience! Did you imagine that all of this goodness could come from 1 special community?! It’s a perfect time to go and explore what delicious ingredients await you in the #citybythesea! See more

Chicago Beef Sandwiches are a whole mood! My version is made w/ @abpibeef chuck flats. It’s an intensely flavourful cut that braises so well! There lots of pickled veggies that melt into the sauce. I stack the meat on some hogie rolls from @evermoorebrewing and I top it with harvarti made in the @exploresummerside @adl_pei plant! Served up w/ some veggie crisps and creamy tomato soup soup; the week’s #warupyourwinter is a winner! If you haven’t been to @islandstoneware you n...eed to! They make some gorgeous servingware! Also, @homebycaleyjoy has lots of awesome things to make your table pop! Wanna watch how to make it? Check out my IGTV! Chicago Inspired Italian Beef This recipe is based upon the iconic Chicago Italian Beef sandwich by way of PEI. There are some ingredients that are simply unavailable in Canada, so I’ve taken a bit of poetic license to get us as close as possible. I’ve opted to use Havarti instead of provolone because I prefer the buttery quality of Havarti melted on this epic sando. 3lb PEI BEEF chuck flats, trimmed of excessive visible fat and cut into large pieces 2 Tbsp Italiano Seasoning or (1 Tbsp italian dry herb seasoning, Tbsp granulated garlic, Tbsp onion powder) 1 cup pepperoncini pepper slices + splash of juice or mild pickled jalapeno 1 cup Pickled Vegetables, drained and chopped 2 cups beef stock Havarti cheese slices Hoagie/Sub buns At a medium-high heat, brown the beef in a small amount of vegetable oil. Place browned beef, Italiano Seasoning, both pickled vegetables, and beef stock in a casserole dish with a fitted lid. Allow the beef to braise in a 350F oven until tender; this should take about 3 hours. If desired after 3 hours have elapsed stir in 2 bell peppers (use your favourite colours). To assemble the sandwich: Pull apart the meat and stuff some into a bun topped with some of the cooked bell peppers if using. Place a few slices of Havarti on top of the meat and place in a broiler until the cheese just melts. Top with additional pickled vegetables and pepperoncini. Meat will freeze well for up to 3 months.

I’m loving my time tasting @exploresummerside so I can bring you some delicious ways #WarmUpYourWinter! This week I am sharing my undying love for sandwiches! My take on the Italian Chicago Beef Sandwich has some little changes to the original due to access to specific ingredients. The beef is the most important part of this equation, and I used incredible @abpibeef chuck flats which I browned and then braised in a mix of giardinera, mild jalapeños w/ their juice, bell peppe...rs, and beef stock. Once the beef got nice and tender, I packed it into delicious bread from @evermoorebrewing & topped it with @arlacanada havarti that is made right here in Summerside at @adl_pei! After a little melting under the broiler, I topped it off with some more mild jalapeños! To bring it all together, I used @islandstoneware to plate it up! @tiapei902 @northcapecoastal @tourismpei @meyerhousewarescanada @canadasfoodisland @canadas_smartest_kitchen @welcomepei @meetinpei @lovelocalpei @activateourisland #peinice See more

Summertime is in the rearview, & embracing the awesomeness that is autumn on #PEI! My bro @michael.danielian & I hit the heritage roads to enjoy some leaf peeping. We usually go on thanksgiving weekend, but we were both working, but if 2020 has taught us anything, it’s that schedules are great and all, but don’t live & die by them! These red dirt roads tho; pulls on my heartstring! This is on the Old Appin Road!

When it comes to cooking with apples, we almost always thing of something for dessert. Rightfully so; it’s why apple pie is so iconic. My Silk Road spiced apple fritters find inspiration from the beloved Indian snack, Pakoras. I have included spices like cinnamon, paprika, cardamom to coax out interesting flavour aspects of the apple. ... In my recipe, I have called for a poblano pepper which is one of my most beloved peppers, but if this is difficult for you to source, swap for a couple of jalapenos which have been completely de-seeded. If you prefer some real kick, leave the seeds where they are. Other than apple pie or crumble, what’s your fave way to cook an apple? *RECIPE LINK IN BIO~ via @harrowsmithmag * See more

Thankful for salads like this

So what are you gonna do on this blustery day on #PEI? Comfy, cozy things like a hoodie or an oversized scarf sound really nice; good call! Did you hear about the #scarecrowsinthecity happening in @discovercharlottetown? It’s a lot of cuteness for everyone! Make a day of it; 1st pop into @foundersfoodhall & experience the iconic Mooless Mac at @stir.it.up.pei! Seriously folx, it is so good. I crushed one the other day & I mean that literally! I didn’t want to put it down e...ven though it was so freshly made that my fingers were feeling the heat from the bun! Didn’t even care, had to be eaten immediately! After you’ve had your Mooless Mac, explore the core to find your fave scarecrow! So many Island artists came together to make this whimsy come to life! Let me know where you’re fave scarecrow is; I wanna compare notes! See more

These are so cute and so tasty! A perfect fall activity! Try my recipe for these spooky treats!

LAST CALL! 2 tix left to my "Culinary Spooktacular" as part of the Discover Charlottetown Scarecrow Festival! This Sunday 1-2:30. Interactive cooking class & full 3 course meal. #scarecrowsinthecity https://www.eventbrite.com/e/chef-ilonas-founders-hall-mark

It’s time to get that cauliflower game strong my lovelies!!! Have you ever roasted an entire crown of cauliflower before? It’s super easy, and it looks hella impressive on the table. I gave mine a bit of a Sichuan spice treatment! Chillies, prickly ash, sesame, garlic, cilantro, black vinegar & mustard oil. ... Once it came out of the oven, garnished it with some fresh herbs & pickled things. You totally could switch up the spices to your liking and it would be awesome on your holiday table! Takes about 45 minutes in the oven. What’s your tried and true fave way to enjoy cauliflower? T’is the season! See more

What are you making for your holiday weekend supper? Ham or turkey? Either way you need to get my PEI CORN PIE onto your table! It’s creamy, it’s got summer savoury, and it’s topped with buttery Ritz cracker topping! Here’s my recipe with Harrowsmith https://www.harrowsmithmag.com//prince-edward-island-corn-

Enjoy a full 3 course meal & cooking class this Sunday with a decidedly spooky theme! Coconut curry Squash Bisque w/ black biscuits, Nero di Seppi linguini fra diavolo & pumpkin pie trifle! Lunching is easy when you come hang out with me!

Are you planning a smaller Thanksgiving meal this year, but still want to enjoy turkey? I’ve got some simple & delicious recipes for turkey scaloppini & Herb & Garlic Hasselback potatoes! Don’t want all of that cranberry sauce leftovers? I’ve got a great swap idea for you! Recipes are linked in my bio! Just because 2020 is a weirdy, it doesn’t mean we should skip the turkey entirely. Don’t you agree?! Story & recipes featured in @thechronicleherald

I was feeling a bit stressed this week so I decided to take a little break. Long drives always do the trick! I didn’t expect to end up foraging, but I found a field filled with Pinks! These common meadow mushroom are known in Latin as Agaricus campestris. It is the wild cousin of the button mushroom. I’d say I harvested about 4 lbs worth and I’ve been enjoying them everyday since simply sautéed and finished w/ a smattering of tarragon. We are so lucky to be so close to nature’s goodness!

Did you know that along with grapes and apples, stone fruits like plums were some of the very first fruits which were cultivated as a crop? It’s no wonder why, these are fruits you’ll find growing around the world in different countries and climates. This salad is little bit savoury & a little bit sweet! I’ve got plums, apricots, grapes, tomatoes & shallots adorned with crushed pepitas, prosciutto, basil, honey-garlic scape vinaigrette & a Parmesan mousse flavoured w/ @p...ernodricard from @peiliquor, Parmesan from @preschoice & the best full fat whipping cream from @adl_pei! This Parmesan mousse would also make a super fun addition to your charcuterie board. Wouldn’t it be so tasty to dip a puff pastry twist into Parmesan mousse? Omg yum!!! Recipe printed first in my monthly food column in the Saltwire family of newspapers across Atlantic Canada! If you wanna make it, Link in bio! See more

Embracing the full beauty that is fall on #PEI includes a drive along our heritage roads to enjoy some leaf peeping! Have you experienced driving under a canopy of crimson, gold, and ochre coloured leaves? If you have what’s your favourite heritage road? I’m a big fan of the Old Appin Road!

Discover Charlottetown will be kicking off the Scarecrow festival October 9-18th! I’m joining in on the festivities w/ my culinary spooktacular! You’ll eat & learn to make a 3 course meal with me! Get tickets to my Oct 11th experience: https://www.eventbrite.com/e/chef-ilonas-founders-hall-mark