APPETIZERS

Deep-Fried Tom Kah Chicken Dumplings by Chef Pongtron Pongsumana of One Night in Bangkok

Deep-Fried Tom Kah Chicken Dumplings

Chef Pongtron Pongsumana, One Night in Bangkok The viscous filling inside these crispy wrappers bursts with rich coconut flavour. Serve with sweet and sour sauce. Ingredients 2 Tbsp oil 2 Tbsp flour 1 cup ground cooked chicken 1 tsp ground galangal 1 tsp lemongrass 1/2 teaspoon lime leaves, sliced 2 Tbsp sugar 2 tsp tamarind […]

Deluxe Brushetta by Chef Pasquale Greco of Paradise Restaurant

Deluxe Bruschetta

Chef Pasquale Greco, Paradise Restaurant This hefty version is fully loaded with fresh toppings punched up with bold garlicky flavour. Ingredients 1/2 cup black olives, chopped 1 tomato, diced 1 green pepper, chopped 1 onion (white or red), chopped 2 cloves garlic, minced 5 anchovy fillets, chopped 2 Tbsp olive oil 2 tsp salt 1 […]

Duck Fingers

Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat Ingredients 6 medium eggs 1 cup milk 2 Tbsp seasoning salt 2 Tbsp Montreal chicken spice 3 cups all purpose flour 1 cup salt and vinegar chips 2.2 lbs of duck tenderloins 2 Tbsp […]

Dumpling Wrapper

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden This recipe is the basis for Green Deluxe Shrimp Dumpling, Shrimp & Spinach Dumpling, and Orange Shrimp & Scallop Dumpling. Mixing the dough with boiling water develops the gluten that creates the dough’s elastic consistency. Ingredients ­1 cup wheat flour 1/2 cup water, boiling 1/2 […]

Dungeness Crab Cake with Apple Slaw

Dungeness Crab Cake with Apple Slaw Delicate gourmet crab meat is balanced by the sweet-tart tang of matchstick Granny Smith apples. INGREDIENTS 1 cup Dungeness crab meat, shredded 1 Tbsp red peppers, finely diced 3 tsp chives, finely chopped 1/4 tsp Worcestershire sauce 1/4 tsp Tabasco sauce Zest of 1/2 lemon 1/2 lemon, juiced 1 […]

Escargots

Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s menu preparation of regular escargot baked in a ramekin. INGREDIENTS 1/2 cup salted butter 1 Tbsp minced garlic 1 tsp dried parsley flakes 1 1/2 […]

Escargots Bourguignonne by Chef Pierre Molin ofRed Lantern Restaurant

Escargots Bourguignonne

Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France are an ancient delicacy. Prehistoric sites have shown piles of snail shells indicating that humans have been eating them for centuries. The Romans also loved these chewy morsels and cultivated vineyards on which the snails could feed and fatten. The first French recipe for snails […]

F.O.O.D.

Garlicky Kale with Red Potatoes Ingredients 1 large bunch kale or collard greens 2 lbs red potatoes, scrubbed 1 Tbsp olive oil 1 small onion 3-4 cloves garlic, smashed with side of knife blade 1/4-1/2 cup water, for steaming Juice of 1 lemon 1 Tbsp olive oil or Earth Balance non-GMO “buttery spread” Salt and […]

Falafel Plate Dips

Falafel Plate Dips The healing power of sesame seeds in tahini boosts immunity and heart health.   INGREDIENTS Tahini 1 head of garlic 3/4 cups lemon juice 1 1/2 tsp salt 2 cups tahini 1 Tbsp cumin Hummus 1 cup chickpeas, dried 2 tsp baking soda 3/4 cups tahini 1 tsp salt 1 Tbsp cumin […]

Fennel, Arugula and Radicchio Salad with Oil-cured Olives by Chef Anna Paganelli of De Luca’s Cooking School

Fennel, Arugula and Radicchio Salad with Oil-cured Olives

Chef Anna Paganelli, De Luca’s Cooking School Christmas on a plate, this stunning salad playfully combines sweet, salty and bitter. Ingredients 1 cup arugula 1 small head radicchio 1 small bulb fennel, thinly sliced 1/4 cup thinly sliced red onion 1/4 cup orange segments 4 Tbsp extra virgin olive oil 2 Tbsp fresh lemon juice […]

Festive Chèvre by Owner Mo Razik of Fenton's Gourmet Foods, The Cheese Shop

Festive Chèvre

Owner Mo Razik, Fenton’s Gourmet Foods, The Cheese Shop Ingredients 8 oz (200 g) piece of unripened goat cheese 1 tsp minced dry garlic 1 tsp dry parsley 4 oz (100 g) jumbo calamata olives 30 mini toast crackers Method 1.   Using a cheese wire, cut the goat cheese lengthwise into two half cylinders. 2.   […]

Fish Mousse Soup

Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. INGREDIENTS: Fish Mousse 2 cups ground pickerel 1 tsp dried shrimp, finely chopped 1 tsp Chinese sausage, finely chopped 1/2 tsp dried flounder fish powder 1/4 […]

Flaky Shrimp Ball by Chef Ming Chen and Chef Geoffrey Young of Kum Koon Garden

Flaky Shrimp Ball

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden The delicate ball creates a symphonic blend of texture with a rich mouth feel. First note is the crunch from the exterior, then a creamy smoothness from the custard, followed by the firmer textures of pork, chestnuts and mushroom. It finishes with the lingering sweetness […]

Foie Gras de Canard en Terrine by Chef Bernard Mirlycourtois of Brasserie Mirlycourtois

Foie Gras de Canard en Terrine

Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Foie gras has been a delicacy for 4500 years, since the time of the ancient Egyptians. The first pâté de foie gras is believed to have been cooked in Alsace in 1870, and Alsatian foie gras is reputed to be the best in the world. It’s not available in Canada, […]

Foie Gras Pâté

Chef Fern Kirouac, In Ferno’s Bistro Ingredients ­1 small onion, diced 3 bay leaves 1 lobe foie gras 1 oz whipping cream 2 oz brandy ½ lb butter, cut into small cubes Salt and pepper Method 1.  Cook onions and bay leaves on high heat until onions are slightly caramelized. 2.  Use a warmed knife […]

Four Bean Salad

Winnipeg’s International Centre The longer the salad marinates in the fridge, the more flavourful it will be. Ingredients 2 cans green beans, drained 1 can red kidney beans, drained 1 can chickpeas, drained 1 small onion, chopped 1/2 cup white vinegar 1 tsp salt 1/2 cup white sugar 1/4 cup oil Method 1.  In a […]

Fried Seafood Dumpling by Chef Ming Chen and Chef Geoffrey Young of Kum Koon Garden

Fried Seafood Dumpling

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden The clear, sweet juiciness of the fruit is the first note, which is balanced by a slightly oily feel of the crisp won ton. The seafood brings the sweet notes back up, with the shrimp leading and the others following. There are four categories of […]

Funghi Deliziosi by Chef/co-owner Greg Anania

Funghi Deliziosi

Bellissimo Chef/co-owner Greg Anania The earthiness of mushrooms matches well with these bold flavour pals. This pan perfectly balances the salty feta and olives with sour lemon juice, and spicy herbs and garlic. Ingredients 2 lbs white button mushrooms 1 cup sliced red onions 1/4 cup sliced green onions 1 cup diced tomato 2 Tbsp […]

Gazpacho

Chef Arnold Carreira, Orlando’s Seafood Grill Ingredients 2 cups tomato juice 2 tomatoes, chopped 8-10 cucumbers, chopped 2 tsp cilantro 1/2 tsp oregano 5-6 leaves fresh mint 1 tsp virgin olive oil 3 tsp red wine vinegar Method 1.    Combine all ingredients into a food processor and blend until smooth. Chill and serve with croutons. […]

Gewertzraminer Mussels

Chef Ron Schellenberg, Fude Ingredients 2 Tbsp vegetable oil 1 Tbsp diced white onion 1/2 tsp roasted garlic 1/2 tsp lemon juice 1 Tbsp 33% whipping cream 1 Tbsp Gewertzraminer wine 8 oz mussels Salt & pepper, to taste 1 tsp lemon zest (garnish) Sprinkle of chopped green onions (garnish) Method 1. In a medium […]