MAINS

Consommé with Bison Ravioli by Chef Robert Duehmig of The Chocolate Shop

Consommé with Bison Ravioli

Chef Robert Duehmig, The Chocolate Shop The silky rich broth gets nicely contrasted texture from the ravioli. The ravioli could also be served alone with a brown sauce. Ingredients Vegetable Consommé Stock 1 tsp olive oil 2 cups spanish onions, chopped 5 small shallots, chopped 1 leek, white and light green parts coarsely chopped 1 […]

Coq au Vin by Chef Bernard Mirlycourtois of Brasserie Mirlycourtois

Coq au Vin

Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Although modern recipes often substitute chicken in this recipe, Chef Bernard uses a coq (rooster) to recreate his Burgundy signature dish. The older the bird, the richer the sauce will be, so check with your butcher. A fruity, big-flavoured wine will add more interest than a thin one. And it […]

Coquille St Jacques Gratinée by Chef Bernard Mirlycourtois of Brasserie Mirlycourtois

Coquille St. Jacques Gratinée

Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Fresh, clean scallops are revered by chefs for their ability to support different sauces. This traditional recipe is the best known scallop dish. Ingredients ­Duchesse 8 oz white potatoes, boiled 2 eggs Coquille 8 scallops 1/2 lb mussels 1/4 lb baby shrimps (300 count) 2 Tbsp shallots, diced 1 cup […]

Corned Duck Breast with Corn and Citrus Relish by Chef Cameron Huley of Four Points by Sheraton Winnipeg South

Corned Duck Breast with Corn and Citrus Relish

Chef Cameron Huley, Four Points by Sheraton Winnipeg South A fine balance of savoury and tangy tastes complement tender duck meat. Ingredients Corned Duck and Brine 4 cups water 2 Tbsp sugar 4 Tbsp sea salt 2 Tbsp pink salt (available at Piazza Di Nardi) 10 juniper berries 3 pieces of star anise 1 bay […]

Cornmeal Crusted Baby Pickerel and Rainbow Trout

Cornmeal Crusted Baby Pickerel and Rainbow Trout

Chef Terry Gereta,  Fusion Grill Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s St. Andrews area garden. Wine pairing: Peninsula Ridge Estates Winery Inox Chardonnay Ingredients Warm potato and arugula salad 4 tomatoes, peeled and seeded 2 red […]

Crayfish Étouffée by Chef Karen Nielsen of La Vieille Gare

Crayfish Étouffée

Chef Karen Nielsen, La Vieille Gare Louisiana crayfish is available, frozen, year round from local fishmongers. But, the best fresh crayfish are those locally harvested in summer and fall and available from Gimli Fish and Neptune’s. Pea shoots are available at Organza Market. Ingredients Étouffée sauce 1 lb fresh crayfish meat 1 Tbsp garlic, minced 1 […]

Cream of Onion Soup by Chef Justin Bohémier of La P'tite France

Cream of Onion Soup

Chef Justin Bohémier, La P’tite France A spin on classic French onion soup, this decadent version is sweet and velvety. Chef Justin suggests letting the onions turn dark brown for the best flavour. Ingredients 3 yellow onions, sliced 4 cups chicken stock 2 cups heavy cream 2 cups water 3 garlic cloves, halved 1 oz […]

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 […]

Creamy Egg Salad Sandwich by Marla Bernstein of Bernstein’s Deli

Creamy Egg Salad Sandwich

Marla Bernstein, Bernstein’s Deli This egg salad recipe is super creamy and lightly seasoned compared to traditional fillings. Ingredients 2 hard boiled eggs 1 Tbsp mayonnaise 1 Tbsp chopped green onion lettuce leaf 2 pieces whole wheat bread salt and pepper Elman’s kosher dill pickle Method 1. Grate hard boiled eggs. 2. In a small […]

Crêpe, Pesto and Egg

Chef  Norm Pastorin The Cornerstone Swap a salad course for this filling dish that works as an appie, light lunch, or a side. Ingredients Crêpes 2 eggs 1 cup milk 1/3 cup beer 1 1/3 cup flour 7/8 Tbsp butter, melted 1/4 tsp salt 1/2 cup + 2 Tbsp rendered pancetta 1 1/4 cups mozzerella […]

Crown Roast Rack of Lamb with Lemon Pepper Spaetzle by Chef Patrick Shrupka of Amici

Crown Roast Rack of Lamb with Lemon Pepper Spaetzle

Chef Patrick Shrupka, Amici Chef Patrick uses two small oven-proof dishes for the lamb, the first is to wrap the racks around, the second is to keep the bones pointing out in a nice way. He suggests placing the lamb on the buffet table while still in the pan so that it stays hot during […]

Curried Mushroom Soup by Chef Gary Patson and Sous Chef Mac Nurse, Maxime Restaurant

Curried Mushroom Soup

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This soup is tangy in its mildest rendition, and can be made hotter depending on the strength of curry used. At Maxime, Chef Gary Patson likes to add a sprinkle of cayenne pepper for some extra fire. Ingredients Soup 1 cup chicken broth 1 cup […]

Curried Pea Bean & Lentil Soup by Chef/owner Maria Bernstein, Bernstein's Deli

Curried Pea Bean & Lentil Soup

Chef/owner Marla Bernstein, Bernstein’s Deli Ingredients 2 litres vegetable stock 1 stick celery, sliced thin 1/2 jumbo yellow onion, diced 1/2 cup dry green split peas 3/4 cup dry green lentils 1/2 cup dry small white navy beans 1/2 lb peeled carrot, chopped medium 3/4 tsp curry powder 3/4 tsp turmeric 1/4 tsp cumin black […]

Curry Chicken Stir-Fry with Coconut Rice by Chef Gord Harris of Prairie Ink Restaurant and Bakery

Curry Chicken Stir-Fry with Coconut Rice

Chef/owner Robin Maharaj,  Deadfish Cafe and Lounge This dish has a great aroma. The combination of coconut milk and shredded coconut make it a winner – good for company! Ingredients Coconut Rice 3/4 cup jasmine rice, rinsed and drained 1 cup coconut milk 1 tsp sugar 1 tsp kosher salt 1 tsp crushed lime leaves […]

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 […]

Dansk (Pork-Schnitzel) by Chef Paul Vocadlo of Bistro Dansk

Dansk (Pork Schnitzel)

Chef Paul Vocadlo, Bistro Dansk Chef Paul swears the secret ingredient of his famous schnitzel, that artfully counterbalances crisp and tender texture, is housemade bread crumbs. Ingredients 2 pork tenderloin (16 oz) 2 cups milk 2 cups all purpose flour salt and fresh cracked pepper 2 cups canola oil 2 cups bread crumbs lemon, cut […]

David Roll

Chef Masa Sugita, Yujiro Japanese Restaurant Specially created for a regular customer at Yujiro, East meets West in this brawny surf ‘n’ turf roll. Soft pieces of tuna and beef contrast against crunchy onions and kaiware. For easy rolling, cover the sushi mat in plastic wrap to create a non-sticky surface. Ingredients 3.5 oz rib […]

Deluxe Chicken Noodle Soup by Chef Thu Nguyen of Pho No. 1

Deluxe Chicken Noodle Soup

Chef Thu Nguyen, Pho No. 1 Simple to prepare and simply delicious, a steaming bowl of this replenishing Vietnamese chicken soup is the cure for what ails you. Ingredients 4 L chicken stock 2 tsp fish sauce 2 tsp sugar 3/4 cup broccoli florets 1/2 cup sliced carrot 1/2 cup sliced green bell pepper 1/2 […]

Deluxe Vermicelli by Linh Tran of Viva Restaurant

Deluxe Vermicelli

Linh Tran, Viva Vietnamese Restaurant Don’t be intimidated by this multi-step recipe, star of this issue’s cover. The effort is worth the reward: a hearty meal in a bowl to suit all tastes. Ingredients Charbroiled Pork 2 lbs lean pork tenderloin 2 cloves garlic, minced 1/2 cup sugar 2 Tbsp fish sauce 1 Tbsp soy […]

Denning Vleis by Chef Louise Briskie-deBeer of LuLu's Restaurant

Denning Vleis

Chef Louise Briskie-deBeer, LuLu’s Restaurant This hulking lamb shank is tamed by slow-roasting it to seal in the warm South African flavours of tamarind, allspice and cloves. The meat falls off the bone into succulent shreds, perfect for mouth-watering lamb sandwiches the next day. Ingredients 4 lamb shanks 4 cloves of garlic, minced 2 medium […]