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 […]

Mock Turtle Soup by Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks

Mock Turtle Soup

Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients Soup 2 lbs roma tomatoes, cut lengthwise 1/2 cup olive oil 2 heads garlic, peeled 1 L chicken stock 1/2 cup maple syrup 1/2 cup whipping cream Salt and pepper, to taste Turtle ravioli 8 round won ton wrappers 1/3 cup diced cooked scallops 1/3 […]

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 […]

Mulefoot Rack of Pork

Mulefoot Rack of Pork Chef Tim Palmer The Fairmont Winnipeg “The Mulefoot offers a darker meat than your regular commodity pork and is much richer and flavourful meat,” says Chef Tim Palmer. INGREDIENTS Pork Brine 2 L apple juice 5 cups salt 1 1/2 cups brown sugar 3 Tbsp mustard seeds 2 Tbsp juniper berries […]

Murg Makhni (Butter chicken)

East India Company Ingredients 1 cup tomato purée 1 Tbsp East India Company garam masala 2 Tbsp and 1 tsp paprika Salt, to taste 3 Tbsp and 1 tsp yogurt 4 pieces Tandoori Chicken (already cooked) 3 Tbsp and 1 tsp 35% cream (10% cream can be substituted) 1 Tbsp butter Crushed red chiles, optional […]

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 […]

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 […]

Nagano Pork Belly

Nagano Pork Belly Chef Scott Bagshaw Enoteca A bright, acidic romesco and fragrant Sherry sauce dress fatty pork belly. At Enoteca, the meat is brined for 24 hours, then braised. Squid ink makes an appearance on this plate, but has been eliminated for the home cook. Ingredients Romesco Sauce 1/2 onion, chopped 2 cloves garlic […]

Napolitana Pizza

Napolitana Pizza (12”) INGREDIENTS 1 ball of dough (approx. 250 g) tomato sauce 6 ham slices 1 cup mozzarella 3-5 tomatoes, sliced 1 Tbsp crushed garlic oregano extra virgin olive oil METHOD 1. Preheat oven to 500°F. 2. Roll out dough to fit 12” pan. 3. Spread the tomato sauce on the dough. 4. Add […]

New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis by Chefs Scott Grant & Janet Grywacheski, Bergmann's On Lombard

New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis

Chefs Scott Grant & Janet Grywacheski, Bergmann’s On Lombard Ingredients Catfish 4 sheets rice paper 6 (8 oz) boneless catfish fillet, diced 1 clove garlic, minced Salt & pepper, to taste 1/4 cup cold whipping cream 1/2 small red pepper, julienned 1/2 small yellow pepper, julienned 4 long chives Water or white wine, for pan […]

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 […]

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 […]

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 […]

Old-fashioned Oatmeal

Chef Tomas Sohlberg, Stella’s Cafe & Bakery Hannah Glasse’s The Art of Cookery Made Plain and Easy, 1747, includes a recipe for water gruel made of oatmeal and water, and flavoured with butter and pepper. It was also served with wine sauce, sherry and dried fruits. Ingredients 2 cups quick rolled oats 1 cup 2% […]

Orange County Burger

Orange County Burger Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson, Nuburger Nuburger’s entry for Le Burger Week 2016 features a zingy orange salsa and a blast of heat from sweet chilli mayo. INGREDIENTS Orange Salsa 2 oranges 1/2 cup red grapes 2 tsp tomatoes, diced 2 tsp red onions, diced pinch […]

Orange Roughy with Scampi Sauce by Chef Arnold Carreira of Orlando's

Orange Roughy with Scampi Sauce

Chef Arnold Carreira, Orlando’s Orange roughy was not discovered until 1889, largely because it is found between 800-1500 metres under the surface of the water. These fish are slow growing and have a very long life span. They are found in the waters off the coast of New Zealand. The fish has firm, white flesh […]

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, […]

Orecchiette with Sausage and Rapini by Chef Anna Paganelli of De Luca’s Cooking School

Orecchiette with Sausage and Rapini

Chef Anna Paganelli, De Luca’s Cooking School Chef Anna’s favourite pasta throughout the year adds festive colour to holiday tables. Bitter rapini and piquant chiles add depth of flavour to this rustic dish. Ingredients 500g Orecchiette pasta 2 links fresh Italian sausage, peeled and chopped 1 1/2 lbs rapini 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 […]

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 […]