Parmesan Cups

Chef Bill Georgakopoulos Rae & Jerry’s Strong parm contrasts with smooth chèvre and pops of caviar for bold flavoured elegance. INGREDIENTS 1 cup shredded parmesan or asiago cheese 1 1/2 cups goat cheese, softened 3 sprigs fresh dill, separated 1 bunch green onions, finely chopped 2 Tbsp salmon roe caviar method 1. Arrange shredded cheese […]

Pâté Campagne

Pâté Campagne Chef Justin Bohemier, La P’tite France This is good old fashioned country food that never goes out of style. The comforting flavours found in the coarse pork and chicken loaf and gently spiced apple butter warm the soul. Ingredients Country-Style Pâté 2 lbs pork shoulder 2 lbs pork belly 1 lb chicken liver […]

Pea Soup with Bacon Brittle by Chef Neil Higginson of Fort Gibraltar

Pea Soup with Bacon Brittle

Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam with crackling crisp, deluxe bacon brittle. Ingredients Bacon Brittle 1 cup white sugar 1/2 cup light corn syrup 1/4 tsp salt 1/4 cup water 2 Tbsp butter, softened 1 tsp baking soda 1 cup rendered bacon, matchstick cut Horseradish Crème Fraîche 1/2 cup sour cream […]

Peru Meets Lake Winnipeg Ceviche by Chef Michael Day of Hermanos

Peru Meets Lake Winnipeg Ceviche

Chef Michael Day, Hermanos Loads of lime, freshly grilled corn and a punch of jalepeño and garlic brighten these bites. Serve with grilled pita chips for extra flair. INGREDIENTS 3 cobs fresh corn 1 pkg pita bread (4-6 pieces) 2 Tbsp extra virgin olive oil dash sea salt 2 lbs fresh pickerel, cut into bite-sized […]

Pesto Shallot Bruschetta by Owner/baker Tom Janzen of Bread & Circuses

Pesto Shallot Bruschetta

Chef Greg Anania, Bellissimo Bread & Circuses’ signature sourdough baguette uses a house‑made culture and contains only flour, salt and water. Locally grown shallots are sharp, but Bothwell smoked gouda smooths the bite. Ingredients 1 sourdough baguette 6 shallots, diced 12 oz Bothwell smoked gouda cheese Pesto 4 cups of packed, fresh basil 1/4 cup […]

Pesto Tomato Baked Brie

Pesto Tomato Baked Brie The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased pesto can be used. INGREDIENTS 1 cup chopped tomatoes 3/4 cup pesto 1 1/2 cups olive oil Pepper to taste 3/4 cup shredded parmesan cheese 2 cloves garlic, minced 1 wheel of brie cheese METHOD 1. Mix ingredients […]

Pickerel Ceviche Salad by Executive Chef Jason Gower of Delta Winnipeg's Blaze Bistro

Pickerel Ceviche Salad

Executive Chef Jason Gower, Delta Winnipeg’s Blaze Bistro This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot frying pan if marinated less time. An initial sour citrus burst is cut by the sweetness of the balsamic reduction. The firm texture of the […]

Pickerel Cheek Pops

Pickerel Cheek Pops Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice. INGREDIENTS Garlic Confit 6 garlic cloves 1/2 cup vegetable oil Braised Cabbage 2 cups red cabbage, cut into small pieces 1 star anise seed 1/4 cinnamon stick 1/4 tsp salt 1 Tbsp onion, […]

Pickled Potato Chips, Apple Kimchi and Celery Root Purée

Michael Robins Sydney’s Sydney’s serves these crispy one-bite wonders on top of braised shortrib, with apple kimchi and celery root purée. Ingredients Pickled Potato Chips 5 russet potatoes 2 cups white vinegar 2 L canola oil Apple Kimchi 4 granny smith apples 1 carrot ½ red onion 3 tbsp soy sauce 3 tbsp mirin 1 […]

Plantains with Provolone and Guava by Chef Dario Pineda-Gutierrez of Café Dario

Plantains with Provolone and Guava

Chef Dario Pineda-Gutierrez, Café Dario An unusual combination of sweet fruit and salty cheese, this dessert is similar to a traditional Colombian snack. Chef Dario picks up guava paste at ethnic grocers like Dino’s Grocery Mart, 460 Notre Dame Ave. Ingredients 2 ripened plantains, peeled and sliced lengthwise 1 cup provolone cheese, thinly sliced 1 […]

Pomegranate Salad by Chef Patrick Shrupka of Amici

Pomegranate Salad

Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which is an actual pomegranate reduction, to give the salad a festive colour. Ingredients Dressing 1 1/2 Tbsp canola oil 1/2 Tbsp red wine vinegar 1/2 small can mandarin orange slices, with juice Salt & pepper, to taste Candied almonds 2 Tbsp sugar 1/4 cup sliced, […]

Potato Risotto

Michael Robins Sydney’s The ideal pairing of creamy starch and briny sea asparagus. Ingredients 3 Yukon Gold potatoes ½ yellow onion 5 cloves garlic, minced ¼ white wine 1 L chicken or vegetable stock 3 Tbsp butter ¼ cup grated Parmesan 1 cup green peas salt and pepper, to taste 5 pieces sea asparagus 1 […]

Prawns Two Ways by Chef/owner Dario Pineda-Gutierrez of Cafe Dario

Prawns Two Ways

Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp butter 6 garlic cloves 1/4 onion, diced 1 can escargots, use 12 snails 8 medium-sized mushrooms, diced 1/2 oz Pisco or brandy 1/2 oz white wine 1 tsp lemon juice 2 Tbsp parsley, coarsely chopped salt and pepper to taste 12 prawns peeled, deveined, butterflied […]

Prosciutto and Asparagus Appetizer Cooking School Director, Tony De Luca, De Luca's

Prosciutto and Asparagus Appetizer

Cooking School Director, Tony De Luca, De Luca’s For this simple, but tasty dish, Director Tony uses Italian prosciutto that has been aged at least two years. The prosciutto should be sliced thicker than in pre-packaged varieties to prevent the tearing of the meat when wrapping. The first note is aromatic, the scent of roasted […]

Pumpkin Apple Spice Soup

Wouter Gorter Sana Souphouse RECIPE INSPIRATION In 2014, co-owners Wouter and Andre Dabrowski married their backgrounds in sustainable agriculture, microbiology and economics to open the doors to a downtown soup bistro. The owners credit Andre’s mother for many recipes and top secret ingredient, imported Russian salt. Using simple, fresh food as the foundation, the cooks […]

Pumpkin Porridge

Pumpkin Porridge

This versatile Eastern European dish easily feeds many and is customary at autumn feasts. In Russia, ‘to cook kasha’ figuratively means to build strong, trusting relationships. Infused with sweet, robust pumpkin, this cereal welcomes additions of cinnamon and maple syrup for a dessert or stick-to-your-ribs breakfast. Or, add fresh herbs for a savoury, seasonal accompaniment […]

Quinoa-Potato Cakes with Fresh Peas

Chef Ben Kramer Diversity Food Services Chef Ben Kramer serves these healthy morsels with tomato chutney, horseradish cream, and leaves from the quinoa plant. Ingredients 2-3 Tbsp coconut oil 4 garlic cloves, minced 1 cup fresh peas 4 russet potatoes, cooked and mashed 1 cup cooked quinoa 1/2 cup chopped cilantro 4 tsp ground cumin […]

Rabbit Food Salad by Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks

Rabbit Food Salad

Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients 3/4 cup balsamic vinegar 1/4 cup sun-dried tomato, blended to paste 1/2 tsp basil pesto 2 cups extra virgin olive oil 4 cups field lettuce mix 1 English cucumber, cut lengthwise into 4 1/2-inch thick strips 1/8 of a red onion, shaved 4 roma tomatoes, […]

Radishes and their Greens

Chef Ben Kramer Diversity Food Services Waste not, want not: this dish uses the whole radish. Miso butter is a complex flavour addition to the peppery root vegetable. Ingredients 2 Tbsp unsalted butter 2 Tbsp brown rice miso paste 1/4 tsp hemp seeds 1/4 tsp ground chile flakes 3 bunches or so assorted radishes (fresh, […]

Roast Butternut Squash and Beef Tataki Salad by Chef/owner Scott Bagshaw of Deseo Bistro

Roast Butternut Squash and Beef Tataki Salad

Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 1/2 butternut squash, oven roasted at 375°F for 90 min juice of 1 lemon salt and pepper 1 Tbsp Dijon mustard 400 g gleaned beef tenderloin 1/2 cup togarashi seasoning 1/2 cup firm ricotta cheese, cubed 1 cup tempura batter (combine 5 egg whites, 1/2 cup rice flour, 1 […]