Appetizers & Snacks
Warm Golden Cauliflower and Carrot Salad with Cinnamon Maple Dressing
If there was ever a salad equivalent to a warming, good-for-the-soul soup, this is it! This salad is my trick to getting in those veggies in the winter, when I no longer feel like cold salads and smoothies. Plus – the dressing is SO good, you’ll want to make extra and drizzle it on everything!…
Kernel-to-Cob Corn Chowder
“This recipe calls for every part of the corn—the husk, the silk, and the cob for broth and the kernels for the chowder itself. Like many of the recipes in this book, you can cook this chowder in steps—the broth one day, the soup the next.” – The Zero-Waste Chef by Anne-Marie Bonneau Follow Anne-Marie on IG //…
Spiced-Up BLT Pasta Salad
“This is like a BLT sandwich but made into a pasta salad! As always, the L stands for lettuce and the T for tomato, but the B in this recipe name is for spicy, buttery bread cubes. The crispy cubes with Cajun-inspired seasoning are so irresistible—just try to be polite and leave some of the…
2022 Cooks the Books presented by Canadian Beef – Team: Pius X
[vc_row][vc_column width=”1/2″][vc_single_image image=”17000″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16999″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre Stout and Cranberry/Apple Beef Cheeks with Smoked Autumn Spiced Oat Crumble The bittersweet, chocolatey stout and acidity of the cranberries and apples are the perfect enhancement to the rich, deep flavour…
2022 Cooks the Books presented by Canadian Beef – Team: Culinary Institute of Canada
[vc_row][vc_column width=”1/2″][vc_single_image image=”16957″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16956″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College) Flat Iron Duxelle Roulade [/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1672952274261{margin-bottom: 5px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column][vc_column_text dp_text_size=”size-3″] Sage oil is a great substitute for olive oil on marinates or in some dressings. Yields: one…
2022 Cooks the Books presented by Canadian Beef – Team: Centennial College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16932″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16931″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Olga Geyber and Verónica Quintero from Centennial College Mill Street Organic Cobblestone Stout and Ginger Sous Vide Beef Chuck Short Rib with Maple Glazed Autumn Root Vegetables Gentle and slow cooking process for tender and juicy ribs with a sweet and bitter flavor…
2022 Cooks the Books presented by Canadian Beef – Team: Top Toques
[vc_row][vc_column width=”1/2″][vc_single_image image=”16541″ img_size=”full”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16916″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”16915″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels The succulent swirl of flavour from sous vide-cooked flank steak is complemented by artisanal smoked maple syrup-kissed…
2022 Cooks the Books presented by Canadian Beef – Team: Fanshaw College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16896″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16895″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Silvio Luiz Maruyama Junior and Angela Ann Gallardo from Fanshawe College Skirt Steak Niku Maki with potato and turnip cake, wasabi squash puree, sweet and sour plum reduction and pickled vegetable ribbons This interpretation of a traditional Japanese beef roulade or “Niku…
2022 Cooks the Books presented by Canadian Beef – Team: Fleming College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16881″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16880″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column css=”.vc_custom_1672958282445{padding-top: 0px !important;}”][vc_column_text] Recipe by: Student Chefs Joshua Massie and Emily Eyre from Fleming College Sous-vide Beef Belly with a Red Wine Glace, Roasted Bone Marrow with Parsley and Little Leaf Microgreen Salad, served with Rosti Potato, Butternut Squash Puree, and a Shimiji Mushrooms, Leek, and…
2022 Cooks the Books presented by Canadian Beef – Team: Thistletown Collegiate
[vc_row][vc_column width=”1/2″][vc_single_image image=”17024″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”17023″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute Weekday Wellington with Horseradish Hollandaise Sauce Nothing beats a perfectly cooked steak dinner, enjoy this shortcut version of the classic Beef Wellington any night of the week. Tons of WOW factor…