Veal Scaloppine with Marsala Demi-Glace by Head Chef Geoff Stevens of Bonfire Bistro

Veal Scaloppine with Marsala Demi-Glace

Head Chef Geoff Stevens, Bonfire Bistro Demi-glace is a rich sauce made from a complicated blend of beef stock, spices and vegetables. Demi-glace is available at Stephen & Andrews Food & Wine Shoppe. Ingredients ­4 6oz pieces of veal scaloppine 2/3 cup demi-glace 3 oz dry Marsala 2 handfuls fresh green beans 2 Tbsp shallots, […]

Veal Scaloppini Alla Marsala by Chef Pasquale Greco of Paradise Restaurant

Veal Scaloppini Alla Marsala

Chef Pasquale Greco, Paradise Restaurant A hint of lemon and mushroom juices add zing and depth to the velvety sauce. This special entrée is typically served in Italy on Christmas Day or New Year’s Eve. Ingredients 6 oz veal scaloppini 1 Tbsp butter 1 clove garlic 1 small onion, chopped 1/2 tsp salt 8 medium […]

Vegan charred red pepper spinach and cilantro dip by Chef Ray Miller of York The Hotel

Vegan Charred Red Pepper, Spinach and Cilantro Dip with Gilled Corn Tortillas

Chef Ray Miller, York The Hotel During one of his urban foraging trips, Chef Ray discovered the Winkler-made fresh corn tortillas by SunnyDay Products. These tortillas provide a much more rustic and intense flavour than flour tortillas. Ingredients 2 red peppers 454g spinach, steamed 1 540 ml can chickpeas, drained 2 Tbsp tahini paste 2 […]

Vegetarian Beet Borscht

Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets, shredded 1/2 cup fresh lemon juice 1 onion, chopped 1 pound roma tomatoes, chopped (about 6-8) 1/2 pound green cabbage, shredded (a little less than half a head) Salt and pepper, to taste 1 bunch fresh dill, chopped Method 1.  In a heavy soup pot, […]

Vegetarian Cassoulet by Ben Kramer of Diversity Food Services at the University of Winnipeg

Vegetarian Cassoulet

Ben Kramer, Diversity Food Services at the University of Winnipeg Cooked beans and lentils pack this hearty cassoulet with protein power. Ingredients 2 Tbsp olive oil 1 large onion, diced 1 large carrot, diced 1 sweet potato, diced 1 red pepper, diced 1 zucchini, diced 2 garlic cloves, minced 1 dried bay leaf 2 cups […]

Venison Brochettes with Pomegranate and Sour Cherry by Chef Angela Baschuk of Pineridge Hollow

Venison Brochettes with Pomegranate and Sour Cherry

Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t have that strong flavour associated with wild game. Ingredients Venison 16 oz venison tenderloin Marinade 2 1/2 cups pomegranate juice 1/4 cup red wine vinegar […]

Vietnamese Crepe by Chef Thu Nguyen of Pho No. 1

Vietnamese Crêpe

Chef Thu Nguyen, Pho No. 1 A riff on the French classic, Vietnamese crêpes are crisp, flavourful and surprisingly, unlike their French cousin, made without any egg. Ingredients Crêpe 1 Tbsp canola oil, or enough to cover bottom of pan 2 Tbsp rice flour 1 cup water a few drops yellow food colouring (sub turmeric […]

Vietnamese Fish Stew

Vietnamese Fish Stew

Linh Tran, Viva Restaurant The sweet heat of this carmelized basa will have diners fighting over the last morsel. INGREDIENTS 3 Tbsp vegetable oil 1 lb basa fillets, cut into 4-5 pieces 2 Tbsp sugar 3 Tbsp fish sauce 2 Tbsp garlic, minced 1 Tbsp pepper 3 Tbsp oyster sauce 1/2 tsp hot chilli flakes […]

Vietnamese Steamed Buns by Chef Thuyeh Trinh Thai of Thanh Huong

Vietnamese Steamed Buns

Chef Thuyeh Trinh Thai, Thanh Huong These pillowy steamed buns meld savoury with sweet. Ingredients Filling 1 lb ground pork 1 cup minced shiitake mushrooms 1 pkg clear vermicelli noodles soaked, drained and minced 1 large onion, minced 1 tsp black pepper 1 Tbsp salt 1 Tbsp sugar 2 Tbsp oil Dough 6 cups all […]

Voyageur Stuffed Chicken with Cranberry Maple Sauce by Chef Neil Higginson of Fort Gibraltar

Voyageur Stuffed Chicken with Cranberry Maple Sauce

Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly with sweet and tangy cranberry maple sauce. INGREDIENTS Chicken 4 slices bacon, cut into lengthwise strips 2-3 shallots, julienne cut 1/2 tsp fresh rosemary, chopped 1/2 tsp fresh thyme, chopped 1/4 tsp fresh garlic, chopped 1/4 cup white wine 4 oz. Oka cheese, shredded 2 […]

Walnut Apricot Stuffed Roast Chicken by Chef Paul Vocadlo of Bistro Dansk

Walnut Apricot Stuffed Roast Chicken

Chef Paul Vocadlo, Bistro Dansk Our cover depicts a whole roasted chicken, in the restaurant kylling portions are a healthy half bird as this recipe instructs. Ingredients 1/4 butter 1 cup chopped celery 1 cup chopped onions 1 tsp dried basil 3/4 tsp paprika 1 cup dried apricots, thinly sliced 2 Tbsp water 4 cups […]

Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream by Pastry Chef Richard Warren of The Fort Garry Hotel

Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream

Pastry Chef Richard Warren, The Fort Garry Hotel Instead of vanilla, serve this tart and tangy rhubarb crisp with basil-infused white-chocolate ice cream. Ingredients Basil and White Chocolate Ice Cream 2 cups milk 2 cups heavy cream 30g fresh basil leaves 1 cup sugar 10 egg yolks 200g white chocolate, chopped Rhubarb Filling 700g fresh […]

West African Peanut by Soup Chef Gord Harris of Prairie Ink Restaurant and Bakery

West African Peanut Soup

Chef Gord Harris, Prairie Ink Restaurant and Bakery Prairie Ink’s signature soup has an initial rich peanut flavour that releases an addictive lingering blast of cayenne pepper heat. Ingredients 3/4 cup diced carrots 3/4 cup diced celery 3/4 cup diced white onion 3 cups sweet potatoes, peeled and chopped 12 cups water 2 cups smooth […]

White Truffle Perogies

Chef Lorna Murdoch, Fusion Grill Ingredients Dough 2 cups all-purpose flour ½ teaspoon salt 2 large egg yolks 2 tsps vegetable oil ½ to 1/3 cup hot tap water Filling 2 medium potatoes, peeled, cut into chunks 2 tsps milk 1 tsp white truffle oil salt, to taste Method Dough 1.  Place flour and salt […]

Wild Arctic Char Churchill Trader’s Table style with Cumberland Sauce by Chef Robert Duehmig of The Chocolate Shop

Wild Arctic Char Churchill Trader’s Table style with Cumberland Sauce

Chef Robert Duehmig, The Chocolate Shop This upscale shore lunch is given a taste of Hudson’s Bay circa the fur trade era, with the sweet and sour accents of traditional English Cumberland sauce. Ingredients Arctic Char 2 x 4 oz Arctic char fillets 3 Tbsp virgin olive oil 1 tsp lemon juice 1/2 cup red […]

Wild Mushroom Ragoût on a Manitoba Wild Rice Latke by Chef Michael Neil of Pineridge Hollow

Wild Mushroom Ragoût on a Manitoba Wild Rice Latke

Chef Michael Neil, Pineridge Hollow This elegant starter riffs off the classic meat and potato dish, with tender mushrooms echoing the texture of beef. Ingredients Ragoût 2 cups chopped wild mushrooms 1 large shallot, minced 2 cloves garlic, minced 2 Tbsp olive oil salt and pepper to taste 3 Tbsp white wine 2 Tbsp whipping […]

Wild Mushroom Soup by Executive Chef Jason Gower of Delta Winnipeg Hotel

Wild Mushroom Soup

Executive Chef Jason Gower, Delta Winnipeg Hotel This rich and earthy soup is as easy to make as it is delicious. If you’re unable to find all types of fresh mushrooms, soak the same amount of dried mushrooms in hot water for about 10 minutes to rehydrate. Ingredients 1/2 cup chanterelle mushrooms, sliced 1/2 cup […]

Winnipeg Lake Fish Roulade with Sorrel Tomato Salad by Chef Michael Neil of Pineridge Hollow

Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad

Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish course light and summery. Ingredients Roulade 8 small pickerel fillets 2 cups smoked whitefish, meat only 8 Tbsp crumbled goat cheese 1 Tbsp finely chopped […]

Wonton Soup

Chef Jimmie Sayavong Boun’s Restaurant This recipe is great for big batch cooking. Freeze wontons for later use. INGREDIENTS Pork Wonton Dumpling 1 lb ground pork dash of salt and pepper garlic powder, to taste onion powder, to taste 1 pkg wonton wrappers (approx. 3.5 inch squares) Soup 2 cups chicken broth 1 cup of […]

World Famous Pad Thai by Chef Pradith Uksornpim of Sawatdee Thai

World Famous Pad Thai

Chef Pradith Uksornpim, Sawatdee Thai Like the burger in North America, pad thai is ubiquitous in Thailand. While it is served at fine dining establishments, it is mostly known for being sold at street food vendors. On the streets of Bangkok, a plate of pad thai with egg will set you back about 33¢. The […]