Appetizers & Snacks
Zwiebelkuchen Onion Quiche
“This quiche is a Schales family tradition, served to celebrate the first crush of grapes after harvest and bless the new vintage,” says Jennifer Schell, author of 2021 Taste Canada Awards Shortlisted Cookbook, The B.C. Wine Lover’s Cookbook: Recipes & Stories from Wineries Across British Columbia. “Stefanie Schales serves it to her family and crew…
Salted Chocolate Halva Fudge with Tahini Drizzle
“Packed with good fats, this delicious freezer fudge is a perfect treat for anyone who loves tahini,” says Lee Capatina, author of Eat Good Fat: Nourish Your Body with Over 100 Healthy, Fat-Fuelled Recipes Gold Winner at the 2021 Taste Canada Awards. “Inspired by the flavours of Middle Eastern halva, I’ve used tahini and toasted…
Ruthie’s Cheesecake Squares
This Cheesecake Squares recipe is from 2021 Taste Canada Hall of Fame Honoree Bonnie Stern. “These little cheesecake squares are the ones my mom used to make for every occasion,” says Bonnie. “They are always perfect for parties, tea, snacks, dessert and even breakfast. Serve as is or with berries, grated chocolate or sprinkles.” Follow…
Double Beef Patty Melt with Gruyère and Molasses Bread
“There really isn’t a patty melt culture in Canada,” says Matty Matheson, chef and author of 2021 Taste Canada Awards Shortlisted cookbook, Matty Matheson: Home Style Cookery. “It might be because we don’t have a lot of diners. Regardless, I love a patty melt so much, and I don’t think there’s a more Canadian patty…
Chocolate Babka
“This bread, whose name means “little grandmother,” is all things comforting and homey, with its rich dough and cinnamon-and-chocolate filling woven throughout,” says Chef Anna Olson, author of the 2021 Taste Canada Award Gold winning cookbook, Baking Day with Anna Olson: Recipes to Bake Together. “Chocolate is a relatively new (and North American) addition to…
Date Halva
[vc_row][vc_column][vc_column_text] This Date Halva recipe is from A Spicy Touch Cookbook, written by 2021 Taste Canada Hall of Fame Honoree Noorbanu Nimji, along with her co-author Karen Anderson. “This stores well in the freezer and makes a delicious treat that you can pull out for your guests to enjoy with coffee after dinner.” Follow along…
2021 Cooks the Books Recipe: Thistletown Collegiate Institute
[vc_row][vc_column][vc_column_text] Monique Thompson and Thomas Goodwin Follow: on Instagram @tcichefs @thistletowntdsb // Facebook // Twitter [/vc_column_text][/vc_column][/vc_row]
2021 Cooks the Books Recipe: Fanshawe College
[vc_row][vc_column][vc_column_text] Follow on Instagram // Facebook // Twitter Braised Bahamian Spiced Ontario Lamb Shanks with Sweet Potato Mash and Roasted Root Vegetables Ontario fall themed dish, with a Bahamian twist. This dish features traditional root spices including ginger and nutmeg, with a little heat. Fall off the bone braised lamb makes the final product tender…
2021 Cooks the Books Recipe: École des métiers de la restauration et du tourisme de Montréal
[vc_row][vc_column][vc_single_image image=”15481″ img_size=”large” alignment=”center”][vc_empty_space][vc_column_text] Follow on Instagram // Facebook Pâté chinois (Shepherd’s Pie) The Pâté chinois or Shepherd’s Pie is a recipe that passes the test of time. From the pioneers who constructed the coast-to-coast railroad, unifying the provinces to still being one the favorite family dish on many Canadian tables. This contemporary version…
2021 Cooks the Books Recipe: Conestoga College
[vc_row][vc_column][vc_column_text] Follow on Instagram // Facebook // Twitter Honey Glazed Duck Breast with Kabocha Squash, Goat Cheese Strudel and Apple Vinaigrette Lightly cured duck breast, slowly rendered to a crisp, and coated with five-spiced honey glaze. Served with a delicate goat cheese strudel, hard seared squash, and fresh apple vinaigrette. [/vc_column_text][/vc_column][/vc_row]