Pickerel Tacos with Mango Pineapple Salsa
Fude Inspired Cuisine and Wine Bar A new classic, this light summer favourite is great for the lake. To cook on the barbeque, dry toast the shell, then wrap the…
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Kolokithokeftethes (Zucchini Patties)
Irene Adamopoulos, Greek Market These crispy, golden patties can be tucked into a bun for a vegetarian burger substitute, or simply served with a smear of tzatziki and a sprig…
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…
Gluten-Free Chocolate Torte
Chef Jason Sopel, Chaise Café Gooey dark and white chocolate filling covers a hazelnut crust. Ingredients Crust 2 cups hazelnuts 2 Tbs melted butter Filling 2 cups dark or milk…
Jerk Beef Goulash
Chef Lawrence Warwaruk Lux Solé Ingredients 2 Tbsp butter 1 pound stewing beef (chuck or flank steak, cubed 1" pieces) 1 tsp paprika 1 medium onion, diced 4 cloves garlic,…
Oxtail Stew and Dumplings
Chef Judith Christian, Caribbean Spice Ingredients Stew 3 lbs oxtail, washed, fat trimmed off 3 Tbsp beef seasoning 2 Tbsp garlic powder 3 Tbsp soy sauce 2 tsp seasoning salt…
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards…
Pineapple Curry Prawns
Chef Toui Savangsengouthay Bangkok Thai The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns. Ingredients…
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…
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 Add all ingredients in…
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…