Carrot and Butter Bean Soup by Chef/owner Maria, Bernstein's Deli

Carrot and Butter Bean Soup

Chef/owner Marla, Bernstein’s Deli Ingredients 2 L chicken stock 2 cups dry jumbo lima beans 1  1/4 lb carrots, chopped large black pepper to taste Method 1. Add all ingredients in a pot over medium high heat. 2. Cover and bring to a boil 3. Reduce heat to low and simmer for 2.5 hours, stirring […]

Cashew Crusted Salmon with Maple-Miso Glaze by Chef/owner Chris Stoneham of Enorae Bistro

Cashew Crusted Salmon with Maple-Miso Glaze

Chef/owner Chris Stoneham, Enorae Bistro Salmon should not be marinated too long. Over marinating will begin to cook the fish, changing its texture. The aromatic nuttiness of the cashews complements the tang of the mustard. The sweetness of the maple syrup becomes evident as the dish finishes with the flaky texture of the salmon. Ingredients […]

Cassoulet by Chef Tristan Foucault of Peasant Cookery


Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up soul-warming, this enhanced cassoulet hits all the right seasonal notes.  Ingredients 3 Tbsp canola oil 1 lb pork butt cut into 2 cm cubes 1 yellow onion, finely diced 6-8 cups water 1 Tbsp tomato paste 1 1/2 cups of prosciutto, diced medium 1 smoked […]

Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar by Chef Makoto Ono of Edohei

Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar

Chef Makoto Ono, Edohei The first bite of this dish is textural: a creamy mouth feel that is paired with a subtle citrus tang. The dish picks up momentum with the sharp bite of the chives and finishes with the buttery smoothness of the scallop harmonizing with the saltiness of the roe. Note: the caviar […]

Chana Masala

Chef Nitin Mehra East India Company Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon. INGREDIENTS 2 Tbsp oil 1/3 cup fresh ginger, julienne sliced jalapeño, to taste 1 1/2 Tbsp paprika 2 Tbsp ginger garlic paste 2 Tbsp garam masala 1/2 boiled potato, grated 1/3 cup tomato […]

Chicken Bhoona

Chef /Owner Ashwani Kumar Nagpal India Palace Chatt masala is a blend of spices that typically includes dried mango powder, ginger, cumin, coriander, chili, and asafoetida INGREDIENTS 2 Tbsp oil 1 onion 1/2 tsp turmeric 1 tsp paprika 1/2 tsp cumin powder 1/2 tsp coriander powder 2 chicken breasts, cut into pieces 1 green pepper, chopped […]

Chicken Cacciatore by Chef Joe Wojakowski of Fort Garry Hotel

Chicken Cacciatore

Chef Joe Wojakowski,  Fort Garry Hotel ‘Cacciatore’ means hunter in Italian and this hearty chicken dish returns to its roots with an aromatic tomato sauce full of earthy flavours. Ingredients 1 Tbsp dried porcini mushrooms 1 cup warm water 8 chicken thighs, on the bone 1 Tbsp minced garlic 3/4 cup tomato purée 1 cup […]

Chicken Livers by Executive Chef Paul Masserey of Pasta La Vista/Breadworks

Chicken Livers

Executive Chef Paul Masserey, Pasta La Vista/Breadworks When making this rustic, yet elegant dish, be sure not to overcook the livers— they will become dry and tough. Ingredients ­450 g chicken livers 4 cups all purpose flour 4 cups bread crumbs 1/4 cup chile flakes 1 tsp salt 1 tsp pepper 1 can beef stock, […]

Chicken Sausages with Broccoli by Owner Tony De Luca of De Luca's Specialty Foods

Chicken Sausages with Broccoli

Owner Tony De Luca, De Luca’s Specialty Foods The chicken sausages with Cajun spice used in this recipe can be found at De Luca’s Specialty Foods. Ingredients 1 lb (450 g) chicken sausage with Cajun spice 1.5 lb (700 g) rapini or broccoli, cut into small rosettes 4 Tbsp olive oil 1/2 cup dry white […]

Chicken Souvlaki by George Karasoulis of Pembina Village Restaurant

Chicken Souvlaki

George Karasoulis, Pembina Village Restaurant Instead of sandwiches, pack this fresh-grilled chicken souvlaki to go. Ingredients 2 lbs boneless, skinless chicken breast, cut into 3/4″ cubes 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic powder 1 tsp dried oregano 1/4 cup vegetable or olive oil, plus additional 2 Tbsp olive oil 1 tsp dried […]

Chicken toes with grilled dilled havarti eggs by Chef/Owner Terry Gereta of Mise

Chicken Toes with Grilled Dilled Havarti Eggs

Chef/Owner Terry Gereta, Mise A healthier version of the frozen poultry favourite is easy enough for kids to help. Ingredients Chicken Toes 1 cup flour 1 cup bread crumbs 1 egg, beaten 1 chicken breast Grapes, oranges, celery to garnish Grilled Dilled Havarti Eggs 8 slices whole wheat bread 4 slices dilled havarti cheese butter […]

Chicken Vegetable Soup by Chef Paul Vocadlo of Bistro Dansk

Chicken Vegetable Soup

Chef Paul Vocadlo, Bistro Dansk Like a warm embrace on a cold day, this simple standard envelopes with its full-bodied chicken stock and chewy dumpling morsels. Ingredients Soup 1/4 whole chicken (about 6 lbs) 4 L water 1/2 cup minced (diced) celery 1/2 cup minced onion 1/2 cup julienne carrots 1/4 cup minced green onion […]

Chicken Wings

Winging It Owner Roger LeBlue Lovey’s BBQ Chicken Wings Imitate wood smoked flavour at home by cooking these delicious wings on the grill. INGREDIENTS 2 1/2 cups paprika 10 Tbsp brown sugar 10 Tbsp white sugar 10 Tbsp kosher salt 5 Tbsp black pepper 10 tsp cayenne pepper 10 tsp dry mustard 10 tsp garlic powder 10 tsp onion […]

Chickpea Pakoras by Ben Kramer of Diversity Food Services at the University of Winnipeg

Chickpea Pakoras

Ben Kramer, Diversity Food Services at the University of Winnipeg Chickpea flour forms the crunchy batter of this savoury, cilantro- stuffed patty. Serve with tomato-ginger chutney and cucumber raita. Ingredients 1 cup dried chickpeas 1 russet potato, cooked and peeled 1 cup chickpea flour 1 onion, minced 3 Tbsp ginger, minced 1 Tbsp salt 1 […]

Chili Dog Wrap

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger The classic chili cheese dog gets lightened up with chunky chili, a whole wheat wrap, and a sprinkling of green. Ingredients Chili 1 Tbsp oil 3 1/2 cups sliced onions 2 cloves garlic, minced 1 cup chopped celery 1 1/2 tsp cumin 1 tsp chile flakes 1 […]

Chilled Peach & Roasted Carrot Soup

Chilled Peach and Roasted Carrot Soup This refreshing summer soup is served in the French style, with dressed arugula. Swap cream for pistachio milk to make the soup vegan. INGREDIENTS 2 large carrots, peeled and diced 2 large onions, peeled and diced 1 cup frozen peaches 4 cups cream 1 Tbsp parsley oil or lemon […]

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 […]

Chocolate Chili by Damian Belanger of Bon Vivant!

Chocolate Chili

Damian Belanger, Bon Vivant! A classic chili gets new life with this chocolate twist. Ingredients 1 29 oz can whole tomatoes, broken up 1 10 oz can diced tomatoes 1 cup Bon Vivant! Chocolate Chili sauce, or to taste 1 cup vegetable juice or tomato juice 1-2 Tbsp chilli powder 1 tsp ground cumin 1 […]

Cocoa Chimichurri Prawns by Chefs Marion Robinson and Peter Long of The Star Conservatory Restaurant

Cocoa Chimichurri Prawns

Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant This subtle cocoa chimichurri sauce complements the lightly-seasoned, pan-seared garlic prawns. Ingredients Prawns 8 Tbsp garlic oil 4 tsp butter 8 tiger prawns, peeled, deveined & tail left on, cut in half length-wise salt and pepper to season 4 Tbsp white wine Sauce 1 cup […]

Confit de Canard avec Cassoulet Blonde by Chef Melissa Makarenko, Resto Gare

Confit de Canard avec Cassoulet Blonde

Chef Melissa Makarenko, Resto Gare Duck Sausage available at De Luca’s Specialty Foods. Ingredients Confit de Canard 2 cups salt 2 cups sugar 1 Tbsp juniper berries 6-8 duck legs 2 L duck fat (or high quality canola oil) 12 pieces duck sausage Cassoulet Blonde 3 L white flagolet bean, canned or cooked from dry […]