Northern Pike Caviar Bannock Blinis
Chef Lorna Murdoch Fusion Grill Freshwater caviar is a delicate accent to these bite-sized blinis. Ingredients 1 3/4 cups and 1 Tbsp all-purpose flour 2 tsp baking powder 1/4 tsp…
Recent Posts
Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant The Star Conservatory Restaurant’s pretty-as-a-picture salad is made even more whimsical with chocolate curls that add a sweet finish. Ingredients…
Lemon Roasted Potatoes
Tom Papaioannou, Pembina Village Restaurant Take plain roasted potatoes up a notch with loads of lemon, herbs and fresh dill. Ingredients 1 cup olive oil 2 Tbsp lemon juice 1/2…
Village Greek Salad
Tom Papaioannou, Pembina Village Restaurant Go Mediterranean with this feta-friendly greek salad. Ingredients Dressing 1 cup extra virgin olive oil 1/2 tsp oregano 1/2 tsp Lawry’s seasoning salt 1 tsp…
Village Shrimp Saganaki
George Karasoulis, Pembina Village Restaurant For a taste of Greece, take these tangy and cheesy shrimp on the road. Ingredients 20 shrimp, cleaned and deveined pinch of salt pinch of…
Matcha Coconut Milk with Shiratama
Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect treat to serve on a hot summer day. Red bean paste adds pleasing sweetness to chewy dumplings in cooling coconut…
Chawan Mushi
Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty shrimp dominate in each spoonful of this egg custard. Check out specialty Asian food stores and ethnic-food aisles for Japanese…
Spinach Goma Ae
Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose of iron is easy with this mouthwatering spinach dish. A hint of sweetness and speckle of sesame seeds dress up…
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…
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…
Crab Apple and Brussel Sprout Salad
Chef Cameron Huley, Four Points by Sheraton Winnipeg South This petite-sized salad packs a wallop of crunch. Apple dressing hits a sweet note while chunks of bacon provide an addictive…