Appetizers & Snacks
Mijoté de wapiti à la bière et légumes d’automne
Dans son tout premier livre, Fred Campbell fait le récit de ses excursions de chasse et de pêche les plus marquantes d’un bout à l’autre du Canada. À travers cet homage passionné à la richesse de notre territoire, de sa faune, de sa flore et de ceux qui l’habitent, l’entrepreneur et aventurier cherche à susciter…
Chili Con Carne
Did you ever think you would see a vegan chili without any beans in it?? OK, technically there are beans in this recipe, since tofu is made of soybeans, but this is in no way similar to any other vegan chili you’ve had. Anybody who claims that they don’t like tofu will be absolutely blown…
Struffoli
Des recettes traditionnelles – dont plusieurs inédites –issues des belles régions du Molise et de Naples. Cheffe de talent au restaurant comme à la maison, Giovanna Covone présente 70 recettes familiales rassembleuses, tirées du menu de Bottega, mais aussi de son carnet personnel transmis d’une génération à l’autre. Des entrées aux desserts, ces plats trouveront…
Rhubarb Cheesecake Tart
I have been making this tart for years (decades, even), but it has never made it into a cookbook. Once you try the delicately poached rhubarb spiralled in little rosettes overtop a creamy cheesecake filling, you’ll make this springtime recipe a staple. — Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know…
Roasted Beet Salad
Roasting is not traditionally an Indian cooking method, as ovens were not commonly available, leading to a preference for boiling, steaming, or frying. However, when Suma’s mother visited their Canadian home, she discovered that her favourite beet salad recipe gained an entirely new depth of flavour when the beets were roasted. This vibrant and flavourful…
2024 Cooks the Books presented by Canadian Beef – Team Top NAIT
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2024 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”19632″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Ribeye Cap Roulade with Autumn Vegetables and Potato-Parsnip Tart [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20661″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20660″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Jillian Sampson and Hailey Whitford Team: NAIT | Edmonton, Alberta The Ribeye Cap (spinalis) is…
Crispy Chicken Thighs with Vinegar Beans
This dish feels very French to me, for no particular reason, I suppose, other than that it’s brothy and rather beige. While those descriptors may not be for everyone, to me, brothy and beige is beautiful. I love this recipe for a quick and straightforward dinner. Chicken thighs are my favourite part of the chicken,…
2024 Cooks the Books presented by Canadian Beef – Team Top Toques
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2024 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”19632″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Petite Tender Steak with Potato Dumpling and KW Craft Apple Cider Glazed Beets [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20646″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20645″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Gabrielle Cow and Hillary Masha Team: Top Toques | Kitchener, Ontario…
2024 Cooks the Books presented by Canadian Beef – Team Georgian College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2024 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”19632″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Walnut and Herb Crusted Top Sirloin Steak with Cauliflower Mousse and Prune Sauce [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20628″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20627″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Juan Gonzalez Viera and Chevy Vanderhaas Team: Georgian College | Barrie,…
Chipotle Bison Chili
This recipe was built for batch-cooking and feeding a crowd because it makes a huge amount. It comes from my friends Tanya Guetre and Michelle Kozy. They used to have a lovely little store and catering company called Savour. When they made this chili, I’d buy it by the gallon. When they closed their store,…