Appetizers & Snacks
2024 Cooks the Books presented by Canadian Beef – Team George Brown 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] Smoked Beef Tongue meets Filipino and Bajan Fusion [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20574″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20573″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][/vc_column][vc_column width=”1/2″][vc_single_image image=”20575″ img_size=”large”][/vc_column][vc_column width=”1/4″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Negus King and Francine May Adriosula Team: George Brown College |…
2024 Cooks the Books presented by Canadian Beef – Team Fanshawe 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] Grilled Denver Steak “Bakareta” with tomato liver sauce, California Walnut crusted rice cake and glazed California Prunes. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20567″ img_size=”400×300″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20566″ img_size=”400×300″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Rica Sese and Mae Flor Mangasar Team:…
2024 Cooks the Books presented by Canadian Beef – Team 2 Durham 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] Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20554″ img_size=”400×300″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20553″ img_size=”400×300″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Ashley Sedgwick and Alden Giberson Team: Durham College | Whitby, Ontario Oxtail and barley wrapped…
2024 Cooks the Books presented by Canadian Beef – Team 1 Durham 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] Pan Seared Beef Short Ribs with Creamed Corn and Fondant Potato [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20551″ img_size=”400×300″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20542″ img_size=”400×300″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Darshan Grills and Morgan Drew Team: Durham College | Whitby, Ontario Pan seared…
2024 Cooks the Books presented by Canadian Beef – Team Centennial 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] Flat Iron Liver Barbecue with Prunes Ensalada and Fried Garlic Wild Rice [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”20528″ img_size=”400×300″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”20527″ img_size=”400×300″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Edgar Barker and Charmaine (Tara) Origenes Team: Centennial College | Toronto, Ontario…
Curried Lentil Stuffed Squash
When Aaron and I first started dating, he’d always pitch stuffed bell peppers as a dinner option. Since he was so committed to this idea, I didn’t have the heart to tell him that I just don’t really like cooked bell peppers enough to warrant eating a whole one for dinner, no matter how good…
Beignets aux pommes
(avec ou sans levain) Je ne suis pas très friande de friture, mais j’adore les beignets aux pommes. Ils me rappellent les sorties avec mes enfants au mont Saint-Grégoire, où on en dégustait au milieu des vergers. Le secret d’un beignet léger est de remuer la pâte le moins possible. Cela évite de développer le…
Nutty Pumpkin Squares
As the seasons change, these tender pumpkin cake squares with caramel pecans baked right in to create gooey pockets of pumpkin caramel are one of the first signs of fall at the bakery. When we start loading up our pantry with extra cases of pumpkin purée, cinnamon, cloves, nutmeg, cardamom, ginger, and allspice, all bakers…
Gravlax de Saumon
Le gravlax est LA spécialité culinaire des pays nordiques que je préfère. Il est fait de filets de saumon crus longuement marinés dans un mélange de sucre, de sel, de poivre et d’aneth. Le sel cuit le poisson alors que le sucre le fermente et fait ressortir les arômes. La chair devient fondante et parfumée,…
Kings of their Own Ocean
Kings of Their Own Ocean is an urgent investigation that combines science, business, crime, and environmental justice. Through Karen Pinchin’s exclusive interviews and access, interdisciplinary approach, and mesmerizing storytelling, readers join her on boats and docks as she visits tuna hot spots and scientists from Portugal to Japan, New Jersey to Nova Scotia, and glimpse,…