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 […]

Manitoba Wild Mushroom Chowder

Mushroom Chowder

Curl up with a bowl of this robust, earthy soup full of colourful wild mushrooms. A spoonful of bubbly honey foam adds a perfect drop of sweetness. Ingredients 1 onion, finely diced 4 cloves garlic, minced 3 shallots, brunoise 1 cup each of Loveday button, crimini and portobello mushrooms, roughly chopped 1 cup Manitoba chanterelles […]

Mushroom Perogies

Mushroom Perogies This recipe takes a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. INGREDIENTS Mushroom Perogy Filling 1/2 cup butter 4 cups mushrooms, roughly chopped 1/4 cup garlic, minced 1 cup yellow onion, sliced 1 Tbsp fresh rosemary, finely chopped 1 Tbsp […]

Mussel and Whiskey Shooter by Chef Blue Harland of Beaujena's

Mussel and Whiskey Shooter

Chef Blue Harland, Beaujena’s The ultimate lakeside cocktail: this creative shooter is a surefire way to get guests’ mouths watering. Spinach, shallot and whiskey are blended into a savoury purée, which could easily double as a light summer sauce for fish or pasta. Ingredients 1 shallot, minced 1 Tbsp clarified butter 1 pinch coarse sea […]

Mussels Marinara by Chef Michele Di Fonte of Monticchio

Mussels Marinara

Chef Michele Di Fonte, Monticchio Spice and garlic awaken taste buds in this super smooth tomato-based sauce. Ingredients 2 lb mussels 1 1/2 cups tomato sauce 2 Tbsp olive oil garlic to taste splash of white wine pinch of red pepper flakes Method 1. In a large saucepan on medium high heat, sauté garlic in […]

Naem Khao

Chef/Owners Randy Khounnoraj and Korene McCaig Khao House This recipe packs crunch and bold flavour into a handheld snack.  INGREDIENTS 1 cup cooked jasmine rice (lukewarm) 1 Tbsp toasted rice powder 1 tsp toasted chile powder 1 Tbsp minced ginger 2 Tbsp shredded coconut, toasted 1 shallot, diced 1 Tbsp rough chopped cilantro 1 Tbsp […]

Naked Salad Rolls with Enoki Mushrooms & Sliced Mango, Onions & Carrots

Chef Denise Friesen, Personal Chef/Private Caterer Chef Denise Friesen is the former Executive Chef of the Winnipeg Winter Club. A prairie-trained chef, she is intrigued by Asian ingredients and techniques, always seeking new ways to incorporate them into her dishes. In Winnipeg, enoki mushrooms are sold in a standard-sized bag at Asian groceries and Superstore. […]

Northern Pike Cakes with Cilantro Cucumber Chutney by Sous Chef Thomas Stuart, Fude

Northern Pike Cakes with Cilantro Cucumber Chutney

Sous Chef Thomas Stuart, Fude These delicate fish cakes can be made with any type of white fish to get a similar taste. The refreshing cucumber cilantro chutney helps draw out the spiciness of the fish mixture. Ingredients Pike Cakes 16 oz northern pike, minced 1 1/3 cups bread crumbs 4 large eggs 3/4 cup […]

Northern Pike Caviar Bannock Blinis by Chef Lorna Murdoch of fusion grill

Northern Pike Caviar Bannock Blinis

Chef Lorna Murdoch, fusion grill Freshwater caviar is a delicate accent to these bite-sized blinis. Ingredients 1 3/4 cups and 1 Tbsp all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp sugar 1/4 cup cold butter 3/4 cup milk 3 scallions, chopped 2 Tbsp cooked wild rice 2 Tbsp […]

Ocean Jewel Roll by Chef Cho Venevongsa, Wasabi On Broadway

ocean jewel roll

Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs 1 tsp sugar 1 tsp soy sauce 1 tsp water 1 tsp sake Pinch salt 2 tsp vegetable oil, for pan Filling 1 cup cooked sushi rice 1 asparagus spear 1 Tbsp mayonnaise 1 Tbsp tobiko 3 pieces amaebi (sweet shrimp) 2 strips avocado 2 […]

Olive Rosemary Baguettes by Vaughn Barkman of Tall Grass Prairie Bakery

Olive Rosemary Baguettes

Vaughn Barkman, Tall Grass Prairie Bakery Baker Vaughn Barkman is the brainchild behind this delicious recipe. These individual-sized baguettes are great dipped in balsamic vinegar and olive oil. Ingredients Baguettes 5 1/2 cups light lfour 2 tsp sea salt 3 Tbsp fresh rosemary, chopped coarsely 2 Tbsp olive oil 2 Tbsp honey 1 lemon, juiced […]

Olives Escabeche

  Manager  Mike Fox Albert Street Cocktail Company A hit of cayenne gives these olives kick. The large batch is great for a party and will keep in the fridge for about a week. Ingredients 4 L bucket mixed Mediterranean olives 2 Tbsp fennel seed 2 Tbsp chile flakes 4 bay leaves 1 tsp cayenne […]

Orange Shrimp & Scallop Dumpling by Chef Ming Chen and Chef Geoffrey Young of Kum Koon Garden

Orange Shrimp & Scallop Dumpling

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients ­1 1/2 Tbsp bamboo shoots, chopped 1 Tbsp sesame oil 1 Tbsp chicken broth powder 1/2 Tbsp salt Pinch black pepper 48 shrimp (51/60 count) 24 scallops, diced Fish roe, […]

Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette by Chef Andy Arjoon of Coyote Cafe

Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette

Chef Andy Arjoon, Coyote Cafe At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are readily available at the city’s Asian markets. Ingredients Red rice vinaigrette 2 Tbsp white sesame seeds, toasted 1 Tbsp grated ginger root 1 Tbsp minced […]

Oyster Beignet, Green Onion Fondue by Chef Alan Shepard of Step'N Out

Oyster Beignet, Green Onion Fondue

Chef Alan Shepard, Step’N Out Bubbly beer helps create a light and crispy tempura. Using rice flour makes this a celiac-friendly dish. Add a squeeze of lemon to draw out the subtle flavours of the green onion dip. Ingredients Oysters 6 fresh Village Bay oysters, shucked 1 tsp rice flour 6 cups vegetable oil for […]

Pan Seared Diver Scallop set on Chile Flecked Polenta Crisp with Baby Bok Choy Citrus Butter Sauce by Chef Dave Bergmann of Bergmann's On Lombard

Pan Seared Diver Scallop set on Chile Flecked Polenta Crisp with Baby Bok Choy Citrus Butter Sauce

Chef Dave Bergmann, Bergmann’s On Lombard Although only one side is seen, Chef Dave sears his scallops on both sides, “I want both sides of my scallops to taste good,” he says. The chef also suggests adding caviar to the dish for an elegant finish. Ingredients 2 cups water Salt, to taste 1/2 cup cornmeal […]

Pan Seared Scallops in Squid Ink Adobo

Recipe: Chef Jeremy Senaris Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture contrast to the delicate hint of citrus from edible begonias.   INGREDIENTS Squid Ink Adobo Sauce 1 Tbsp squid ink (or cuttlefish ink) 1 medium sized onion, coarsely chopped 5 garlic […]

Pan Fried Pork Dumplings by Chef/owner Wei Quan Zhu of Logan Corner

Pan-Fried Pork Dumplings

Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages represent good fortune and prosperity because of their resemblance to Chinese gold bars. Hint: to steam separate dishes in unison, stack bamboo steamer baskets, with the longest cook time at the bottom. Ingredients 8 oz bok choy, diced 1 Tbsp minced ginger 3 green onions, […]

Pan-Seared Scallops by Chef Norman Pastorin of The Grove Pub & Restaurant

Pan-Seared Scallops

Chef Norman Pastorin, The Grove Pub & Restaurant Earthy pork belly and shallot crumble, verdant pea purée and blood orange sauce complement scallops’ melt-in-your-mouth texture. Ingredients 4 oz pork belly (may substitute bacon), frozen and minced 4 shallots, minced 2 cups olive oil 2 cups peas 1 cup blood orange juice 5 scallops salt and […]

Pandesal Buns

Ready to Roll Chefs Genevieve and Nikki Melegrito Sugar Blooms & Cakes Inc This cheery mother and daughter duo opened their first bakery on Selkirk Avenue in 2011, then moved to their new McPhillips Street location in 2015. Lavish cakes, breads, and sweets provide nostalgic Filipino flavours with impressive attention to detail. In the Philippines, […]