Appetizers & Snacks
Taste Canada Awards Gala Host Q & A
With the Taste Canada Awards Gala right around the corner, we thought it would be a good idea to get to know our hosts a little better! So we sat down and asked our dynamic duo, Mairlyn Smith and Hubert Cormier a few questions about cookbooks, Canadian cuisine and their dream dinner guests. Taste Canada:…
Tartare de cerf
Avec Cuisine de chasse, le chef Stéphane Modat nous propose de découvrir tout le potentiel gastronomique que recèle notre terroir en nous apprenant à apprêter la viande de gibier tel que l’orignal, le cerf, l’ours, l’oie ou la gélinotte, tout en s’assurant d’exploiter nos ressources de façon respectueuses et responsable.
Fermentation Revolution
“Fermentation is one of the hottest kitchen trends of the past two years, and for good reason–it allows us to transform the ordinary into the extraordinary (think: delicious pickles, olives and ginger beer). But, more than that, fermented foods have enhanced nutritional value, aid in digestion and help regulate our immune systems.” The following recipes…
Spiced Chocolate Molten Cake
In Good Company features more than 100 satisfying recipes created by Food Network star, Chef Corbin Tomaszeski —from hearty breakfast fare, savoury small plates, and super salads to tasty mains and favourite desserts—that are perfectly suited for sharing.
À la soupe
Cinquante-deux soupes bien garnies à décliner toute l’année. Des bases originales : bouillon de lait de coco, de tomate de septembre, de parmesan, fumet de porcinis. Puis des mélanges gagnants : des légumes, des légumineuses, des céréales, du poisson, un peu de viande… Avec des accompagnements gourmands : scones au fromage, craquelins multigrains, grilled cheese……
Breakfast Poutine
This delicious twist on a classic will make you forget everything you ever knew about poutine, especially with the addition of maple Hollandaise!
Wickaninnish Inn Salmon Gravlax
Curing salmon at home is surprising easy, and this recipe is a luxurious and sophisticated addition to any gathering. Picture British Columbia’s west coast and thoughts of salmon won’t be far behind. Executive Chef Barr’s recipe for a simple but flavourful gravlax makes the most of the bountiful and sustainable wild fish. Perfect for canapés…
Le Pouding au chia à la Bomba Rosa
(cacao, framboise et noix de coco)Elle n’a pas fait a, la Madame Labriski ? Oh que oui. Aprs le succs de la galette du même nom, voici une version pouding au chia tout aussi délicieuse. Une bonne recette, c’est une bonne recette.
Ratatouille Tian
“You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), who was a…
