APPETIZERS

Kolokithokeftethes (Zucchini Patties)

Irene Adamopoulos, Greek Market These crispy, golden patties can be tucked into a bun for a vegetarian burger substitute, or simply served with a smear of tzatziki and a sprig of mint. Ingredients 5-6 zucchini shredded and squeeze out water 2 medium white onions, grated and squeeze out water 6 Tbsp  fresh mint chopeed 3 […]

Kugelhopf by Baker Jérôme Boulanger of Le Croissant

Kugelhopf

Chef Dave Bergmann, Bergmann’s on Lombard Part cake, part bread, kugelhopf is a special breakfast item from Alsace, the northeastern region of France. This centuries-old recipe can be easily adapted to suit any family’s taste. A Bundt pan is a suitable substitute if you don’t have an authentic mould. Ingredients 2 1/4 cups all-purpose flour […]

Laotian Hot and Sour Soup by Manager Jimmy Sayavong of Vientiane

Laotian Hot and Sour Soup

Manager Jimmy Sayavong, Vientiane The ingredients may sound exotic and the flavours bright and complex, yet this soup is actually quite simple to prepare. Frozen lemon leaf and galanga (which resembles ginger and sold pre-sliced), tom yum mix and tamarind soup base can be found in Asian groceries. Ingredients 1 tsp tamarind soup base 2 […]

Lemon Garlic Prawns by Head Chef Geoff Stevens of Bonfire Bistro

Lemon Garlic Prawns

Head Chef Geoff Stevens, Bonfire Bistro For the best quality prawns, Chef Geoff recommends Neptune’s or Gimli Fish markets. See our Specialty Foods listings for information. Ingredients ­8 prawns, shelled and deveined 1 Tbsp olive oil 2 Tbsp butter 3/4 Tbsp garlic, minced 1/3 cup mixed shallots and garlic. julienned 1/4 cup red peppers, minced […]

Lettuce Wraps by Executive Chef Tristan Foucault, formerly of Hu's on First Asian Bistro

Lettuce Wraps

Executive Chef Tristan Foucault, formerly of Hu’s on First Asian Bistro These saucy wraps can be served, as pictured, in a head lettuce bowl or in a dish with loose lettuce leaves. The fresh crunchy lettuce provides a nice contrast to the salty filling. Ingredients 1 head iceberg or butter lettuce 2 chicken thighs, diced […]

Lobster Medallion Canapés

Chef Bill Georgakopoulos Rae & Jerry’s Tender lobster pairs naturally with dill and lemon. Ingredients 10 oz lobster tail, whole 1 1/2 cup cream cheese, whipped 4 sprigs fresh dill 1 Tbsp lemon juice 1/2 tsp crushed garlic pinch of salt 1 dozen cocktail crackers Method 1. Broil lobster meat, uncovered, for 10-15 min in […]

Lobster Tail Sashimi • Curry-Oil • Soy-Syrup by Chef Makoto Ono of Gluttons Bistro

Lobster Tail Sashimi • Curry Oil • Soy Syrup

  Chef Makoto Ono, Gluttons Bistro A luxuriously textured dish, the sweet soy mingles with a mild, clean curry flavour that lingers on the palate. The beet microgreens add the occasional earthy hit. Ingredients 2 fresh, live lobsters Curry Oil 4 tsp curry powder 1/2 cup canola oil pinch of salt Soy Syrup 2 Tbsp […]

Mac-and-cheese by Chef Barbara O'Hara of Dessert Sinsations Cafe

Mac and Cheese

Chef Barbara O’Hara, Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry adds a kick of heat to these two-bite treats, which are perfect as a midday or midnight snack. Ingredients 3 cups elbow macaroni, al dente […]

Mango Lobster Relish in Cucumber Cups by Chef Dave Bergmann of Bergmann’s on Lombard

Mango Lobster Relish in Cucumber Cups

Chef Dave Bergmann, Bergmann’s on Lombard These tiny morsels are cool and refreshing. Sweet bursts of mango and lobster combine with the satisfying crunch of cucumber. Ingredients 1/2 cup lobster meat, finely diced 1 small mango, finely diced 1 tomato, seeded and finely diced 2 English cucumbers, cut into 1/2-inch rounds 2 Tbsp olive oil […]

Manila Clams with Grilled Portuguese Water Bread by Chef Shaun Ursell of Bonfire Bistro

Manila Clams with Grilled Portuguese Water Bread

Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent of an Italian feast—use slices of crispy grilled bread to sop up the leftovers. Pick up juicy Manila clams at Mariner Neptune. Ingredients 1 Tbsp extra virgin olive oil pinch of saffron pinch of crushed chilli flakes 1 Tbsp garlic, puréed or finely chopped 4 […]

Maria's Garlic Butter Jumbo Shrimp in White Wine Sauce by Owners Maria and Tom De Nardi of Piazza De Nardi

Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce

Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients 3 Tbsp garlic butter 1 clove fresh garlic, finely chopped 8-12 jumbo shrimp Salt & pepper, to taste 2 green onions 1/2 red pepper 1/2 green pepper Fresh parsley, to taste 1/2 cup parmesan cheese, freshly grated 1 cup white wine 1/2 roma tomato, chopped […]

Market Salad

Market Salad Chef Sean McKay of Mitchell Block Sunchokes are available at local markets in the summer. INGREDIENTS Dijon Apple Cider Vinaigrette 1/3 cup Dijon mustard 4 Tbsp local honey 1 ¼ cups canola oil 1 cup apple cider vinegar Salad 1 cup bite sized cauliflower florets 1 cup finely sliced Brussels sprouts 1 cup […]

Matcha Coconut Milk with Shiratama Chef Masa Sugita, Yujiro Japanese Restaurant

Matcha Coconut Milk with Shiratama

Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect treat to serve on a hot summer day. Red bean paste adds pleasing sweetness to chewy dumplings in cooling coconut milk. Ingredients Coconut Milk 1 cup coconut milk 6 Tbsp and 2 tsp 2% milk 3 Tbsp and 1 tsp condensed milk 2 tsp green […]

Medjool Date, Mascarpone, Maple Syrup, Pistachios by Chef Adam Donnelly of Segovia

Medjool Date, Mascarpone, Maple Syrup, Pistachios

Chef Adam Donnelly, Segovia These salty-sweet bites of heaven excite with a palate-pleasing, tongue-teasing combination of flavour and texture.  Ingredients 1 500 ml container of Mascarpone cheese juice of 1 lemon 3 Tbsp maple syrup, plus extra for garnish Pinch of salt 1 cup pistachios 20 Medjool dates sea salt to garnish Method Lemon Mascarpone […]

Mini Chorizo and Pepper Frittata by Chef Rouan Robb Brio/Storm Catering

Mini Chorizo and Pepper Frittata

Chef Rouan Robb, Brio/Storm Catering Inspired by zesty devilled eggs, these fluffy bites are elegant comfort food. They’re made extra special with peppery chorizo sausage.  Ingredients Filling 1/2 tsp butter 1 Tbsp canola oil 1 medium potato, peeled and finely diced 1/2 onion, finely diced 3/4 cup finely diced chorizo sausage 1/3 cup finely diced […]

Mini Yorkshire Puddings

Chef Bill Georgakopoulos Rae & Jerry’s These light as air puddings are a two-bite roast beef dinner. Ingredients Yorkshire Puddings 6 eggs 2 cups milk 2 cups flour 1 tsp salt 1 tsp sugar 1 tsp pepper Crème Fraîche 1 cup sour cream 3 tsp white horseradish 1 tsp Worcestershire sauce 2 tsp lemon juice […]

Minted Raspberry and Pea Shoot Salad on Brioche by Chef Lorna Murdochof fusion grill

Minted Raspberry and Pea Shoot Salad on Brioche

Chef Lorna Murdoch, fusion grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery cashews provide textural punctuation. This light summer salad is served with toasted cashews, chive froth and an ice wine dressing. At home Chef Lorna grows […]

Miso-Soup by Chef Bee Venevongsa of Meiji

Miso Soup

Chef Bee Venevongsa, Meiji Miso soup is made from a paste of fermented soy beans. It is traditionally garnished with ingredients that reflect the season. Here, tofu, seaweed and green onion make an appearance. Miso paste, bonito flakes and dried seaweed are all available at Asian grocery stores.  Ingredients 4 Tbsp miso paste 1 Tbsp […]

Mixed greens with hemp-seed Yogurt Cheese by Mixed Greens with Hemp-Seed Yogurt Cheese by Chef Talia Syrie of The Tallest Poppy

Mixed Greens with Hemp-Seed Yogurt Cheese

Chef Talia Syrie,  The Tallest Poppy Homemade yogurt cheese takes two days to make but adds a savoury touch. Ingredients Yogurt Cheese 3 cups 3% plain yogurt 1 tsp salt 1 cup hemp seed Salad Dressing 1 cup olive oil 1/4 cup balsamic vinegar 1 Tbsp grainy Dijon 1/2 tsp salt 1/2 tsp pepper 1/2 […]

Moules Flamande au Pernod with Tempura Leeks by Chef/Owner Fern Kirouac of In Ferno's Bistro

Moules Flamande au Pernod with Tempura Leeks

Chef/Owner Fern Kirouac, In Ferno’s Bistro The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or two of your favourite sausages and a pungent blue cheese. Ingredients Mussels 2 cups whipping cream 1 1/3 cups white wine 1/2 tsp garlic 2 […]