Khao Soi
Chef/Owners Randy Khounnoraj and Korene McCaig Khao House Spicy chile gives a kick to creamy coconut. INGREDIENTS Paste 2 cloves of garlic 2 fresh Thai chiles 1 stalk of lemongrass, cleaned and chopped 1/2 cup chopped ginger 1/2 cup chopped galangal small bunch of cilantro stems 2 shallots, chopped Broth 2 cups coconut milk 4 […]
Irish Stew
Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Chef Gerard pairs this hearty stew with classic soda bread from the local stalwart, Gunn’s Bakery. INGREDIENTS 1 lb leg of mutton, or spring lamb leg or loin, cubed 1 large white onion, diced large 2 medium carrots, diced large 2 large potatoes peeled, cooked and diced […]
Shepherd’s Pie
Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Use a star tip piping bag to get restaurant fancy with presentation. INGREDIENTS 1 lb ground lamb 2 medium carrots, diced and cooked 3/4 cup fresh peas 1 cup 36% cream (reduced by half) 1 lb russet potatoes (fully cooked and mashed until smooth) salt and pepper, […]
Pow Wow Tacos
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Bison chili sits atop fry bread in this colourful “Tipi” taco. INGREDIENTS Chili 1-2 lbs lean ground bison 2 Tbsp cooking oil 1 large onion, diced 2 stalks celery, sliced 3 cloves of garlic, minced 1 green pepper, chopped 3-4 Tbsp chilli powder 1 tsp cumin 28 oz can […]
Butternut Squash Pizza
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Traditional squash and pine nuts top this bannock pizza crust. INGREDIENTS 1/2 butternut squash, peeled, cored and thinly sliced 1/2 tsp salt 1 tsp chilli powder 2 Tbsp oil (olive, grapeseed, vegetable or canola) 1 Tbsp pine nuts 1 cup shredded mozzarella 1/2 cup shredded cheddar 1/4 cup white […]
Calamari Pasta
Calamari Pasta A wonderful dish and culinary trompe l’oeil to tease palates. INGREDIENTS 1 lb large squid tubes 1 tsp salt juice of 1 lemon 4 Tbsp olive oil 1/2 lb fresh asparagus 1 lb fresh pasta 1 1/2 cup organic white flour 3 large free-run eggs plus 1 egg yolk 1/4 tsp salt Garnish […]
Pomegranate Marinated Lamb Skewers with Cranberry Chutney
Pomegranate Marinated Lamb Skewers with Cranberry Chutney Tart cranberry chutney holds up and accents the gaminess of lamb. INGREDIENTS Lamb Skewers 1 cup lemon juice 2 cups pomegranate juice (reduced by half) 2 Tbsp ground cumin 1 Tbsp salt 1 tsp black pepper 4 lbs Manitoba grass-fed lamb loin cut into 1 inch cubes Cranberry […]
Spaghetti Puttanesca
Spaghetti Puttanesca A collection of vivacious condiments results in a very lively dish. INGREDIENTS 1 lb spaghetti pasta 4 cloves garlic, sliced 5 anchovy fillets, chopped 1/3 cup extra virgin olive oil 1 can whole tomatoes, puréed 1/2 cup pitted kalamata olives 3 Tbsp capers, drained pinch of red chilli flakes pinch of oregano 1/4 […]
Penne Campagnola
Chef Giacomo Appice Tre Visi Cafe Chef “Jack” is a traditionalist at heart who appreciates the perfection of the classic Italian “mother dishes”. Spaghetti puttanesca, like its original intent, is seductive with its aromas, and excites the palate with its briny boldness. This is also a great trick dish when only pantry staples are around. […]
Chinese Black Bean Vermicelli
Chinese Black Bean Vermicelli Equal parts tamarind, miso and hoisin are used for this recipe. INGREDIENTS 1 Tbsp olive oil 1 Tbsp sesame oil 1 1/2 tsp garlic, crushed 1 tsp ginger, crushed 1 1/2 Tbsp Chinese black beans 1 1/2 Tbsp tamarind, miso, hoisin mixture 1/2 cup demi-glace 1 oz white wine pinch each […]
Curry Cream Pappardelle
Chef David Hyde Café Carlo Chef David has been at the helm of the Café Carlo kitchen since its Cal-Ital focused menu launched more than 30 years ago. Since then, many global influences have informed Café Carlo’s flavour profiles maintaining its status as a beloved destination for imaginative pastas. Those in the know can attest to […]
Creamy Black Garlic Pappardelle
Creamy Black Garlic Pappardelle Black garlic adds sweetness reminiscent of balsamic vinegar. INGREDIENTS Sauce 4 cups whipping cream 1 bulb black garlic, available at De Luca’s Specialty Foods 1 cup of mushrooms per serving of pasta Salt and pepper to taste Assembly Pappardelle or pasta of your choice 1 chicken breast per serving of pasta […]
Beef Wellington
Beef Wellington Possibly the best use of puff pastry and an excellent way to showcase a tender filet of beef. INGREDIENTS Beef Wellington 6 oz filet mignon 1/2 cup finely chopped mushrooms 3 oz foie gras 6 x 6 inch of whole butter puff pastry egg wash (1 egg beaten with 2 tbsp. milk) salt […]
Meatless Loaf
Meatless Loaf An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a timeless classic. INGREDIENTS Meatless Loaf 1 lb Japanese eggplant 1/2 cup walnuts 1 lb firm tofu 1/2 lb crimini mushrooms 2 cloves minced garlic 1 cup wheat germ 1 cup oats 1/4 cup chopped Italian […]
Spicy Peanut Ramen
Spicy Peanut Ramen This dish runs on the spicier side, so adjust chilli amounts depending on preference. INGREDIENTS Ramen Broth 1 stewing hen 1 large onion 15 cups water 5 tsp salt 3 tsp sugar Spicy Peanut Sauce 1 cup peanut butter 1/2 cup hot chilli paste 1/4 cup oyster sauce 1 cup mirin 1 […]
Mango Chicken Heroshima
Mango Chicken Heroshima This multilayered sub sandwich uses a 7” egg bun, available at KUB Bakery. INGREDIENTS Chicken Skewers 2 lbs white chicken breast, ground 1/2 lb chicken thigh, ground 1/2 tsp salt 1/4 cup sugar 1 Tbsp garlic, minced 1 tsp black pepper 1 tsp chilli flakes 2 Tbsp potato starch 1/4 cup water […]
Spicy Bulgogi Pizza
Spicy Bulgogi Pizza Korean-inspired bulgogi beef, packed with flavour, adds spice while tangy kimchi brings the kick. INGREDIENTS Bulgogi Beef 1/4 lb beef, thinly slice 1 tsp salt 2 tsp sugar 1/2 tsp black pepper 2 Tbsp sesame oil 1 tsp garlic powder 2 Tbsp fresh ginger, chopped 1/2 cup pear purée 2 tsp chilli […]
Lamb Tikka Masala
Chefs Varun & Anil Kumar Clay Oven Chefs Varun and Anil present big, bold flavours in their authentic Indian dishes. From biryani and masala to tandoori and thali, customers cross neighbourhood borders to get the fresh, authentic tastes of India prepared just the way they want—mild, medium, hot or extra hot. At the Shaw Park […]
Shish Tawouk
Shish Tawouk Muhammara brings its hint of heat and a little zing (from the sumac) to chicken. INGREDIENTS 1 1/2 lbs boneless, skinless chicken breasts 1 Tbsp garlic, minced 3 Tbsp fresh lemon juice 3 Tbsp extra virgin olive oil 2 Tbsp Greek yoghurt 2 Tbsp tomato paste 1 Tbsp paprika 1/2 Tbsp muhammara paste […]
Bucatini Pasta with Basil Cashew Pesto
Bucatini Pasta with Basil Cashew Pesto Each fork twirl coats long noodles with heavenly cashew creaminess adding classic comfort to crimini, shiitake, oyster and portobello mushrooms. INGREDIENTS 1 lb bucatini pasta 1 cup assorted mushrooms 1 cup snap peas, bias cut 20 grape tomatoes, halved Juice of 1 lemon 1/4 cup extra virgin olive oil […]
Organic Salmon Poke Salad
Organic Salmon Poke Salad Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. INGREDIENTS Vinaigrette 1 Tbsp finely grated ginger 3 Tbsp soya sauce 2 Tbsp sesame oil 3/4 Tbsp Sambal hot sauce Poke 12 oz fresh organic salmon 1 English cucumber, diced 1 mango, diced 1/2 cup snap peas, cut into […]
Swordfish Steak Sandwich
Swordfish Steak Sandwich A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque game. INGREDIENTS Swordfish Marinade 1 tsp fresh thyme 1 clove garlic 1/2 green onion 1 tsp fresh basil 1 tsp fresh rosemary 2 Tbsp olive oil Pesto Aioli 2 cups fresh basil […]
Eggplant Roulade
Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott Motto: “Food is my animal!” Executive Chef Phil Andrews serves a fresh summer menu with familiar fare that local diner’s crave – but with healthy alternatives that appeal to business travellers seeking a variety of smart dishes. All about offering delicious options, Phil touts a […]
Yogurt Panna Cotta with Green Granita
Yogurt Panna Cotta with Green Granita Freeze-dried raspberries and Cara Cara oranges add sweet pops of colour to Italian iced granita. INGREDIENTS Yogurt Panna Cotta 24 freeze-dried raspberries (Scoop n’ Weigh) 1/4 cup hemp hearts, toasted 1/2 cup whole milk 1/2 cup heavy cream 1/3 cup + 2 Tbsp sugar 1 tsp salt 1 1/2 […]
Duck Chilequiles
Chef Chris Gama Clementine Café Chef Chris has been pushing menu boundaries while helming Clementine Café, the Exchange District’s all-day breakfast hot spot. Adding inventive flavour combinations and elegant twists, he bowls over breakfast-goers by adding duck confit to traditional Mexican chilequiles. Yogurt panna cotta gets seasonally tweaked with sweet probiotics, vegetation, and a punch […]
Norwegian Crêpes
Norwegian Crêpes Smoked rainbow trout adds a subtle yet strong flavour. Smoked salmon can be substituted and is available at Gimli Fish Market. INGREDIENTS Crêpes 1 egg (Nature’s Farm) 1/4 cup 2% milk 1/3 cup flour Pinch salt & sugar Smoked Trout Filling 2 Tbsp smoked trout 1/4 cup spinach 1 Tbsp capers 1 […]
Mediterranean Baked Eggs
Chef Andre Desautel Promenade Café & Wine Chef Andre brings culinary comfort food to the ever-popular Promenade Café & Wine kitchen. Mediterranean baked eggs are inspired by the saucy shakshuka; while Norwegian crêpes are a French take on a classic combinations of bagels with lox and cream cheese. Served as a homage to owner Shawn […]
Lechon Kawali, Taro Gnocchi & Beet Purée
Recipe: Chef Allan Pineda A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a kawali pan. Allan’s version incorporates aromatic lemongrass and favourite local root veggie, beets. INGREDIENTS Lechon Kawali (Pork Belly) 1 lb pork belly 1 tsp Hawaiian sea salt 1 Tbsp whole peppercorns 3 bay […]
Tuna and Salmon Kinilaw
Recipe: Chef Allan Pineda Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the Philippines. Unlike its citrus-dressed South American cousin (ceviche), kinilaw is marinated in coconut vinegar. INGREDIENTS 1 cup tuna 1 cup salmon 1 shallot 1 tsp ginger, finely grated 1 Thai […]
Power Bowl
Lisa Reiss Desserts Plus RECIPE INSPIRATION Family-owned and operated kosher-dairy bistro has been in business for nearly 40 years, now serving in a new location on King Edward Street. Many veg-centric dishes are on offer at the bistro -reflecting growing demand. These recipes elevate healthy dishes with creamy, housemade sauces and fresh ingredients. Power […]