Thursday, July 31, 2014


Arctic char liver pate delicious on thin bread: recipes from ‘The Boreal Feast’

In her new cookbook “The Boreal Feast: A Culinary Journey Through the North,” Michele Genest explores the wild ingredients of the boreal region and incorporates them in plenty of creative recipes. Here are three to try.
Hakan Sarnaker’s Thin Bread

Warm beet salad with mushroom vinegar features Canadian ingredients

Chef Terry Pichor favours using fresh ingredients on the menu at the secluded Sonora Island Resort in homage to the coastal region where it’s located. Following is a recipe he created that features Canadian ingredients that would be perfect for to try at home to this Saturday to mark Food Day Canada.

TOMATO SEASON: Recipes for spicy-sweet tomato jam and cheese-stuffed tomatoes

That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavour of the juicy tomato flesh.

5 Flavours: Alex Guarnaschelli on 5 ingredients Americans need to use more of

Salt and acid. Americans want more of those flavours in their foods, and Alex Guarnaschelli is ready to deliver.

Recipes for Portuguese fare: Octopus salad, caldo verde and piri-piri

In her cookbook “Pimentos & Piri Piri,” Carla Azevedo explores the cuisine of Portugal as it is reflected in modern-day Canada. Here are some recipes for home cooks to try.
Octopus Salad

Chilled soups refreshing during warm weather, but flavour is key to success

LONDON, Ont. — Based on the general conception of soup, “chilled soup” is something of an oxymoron.
Real soup is warming, hearty and comforting, not cold. But there are lots of good words to describe chilled soup as well — refreshing, flavourful, hydrating, easy to make, even fruity.

Recipes for cold soups: Thai green pea, cucumber avocado, gazpacho, parsnip pear

Here are four diverse recipes for delicious chilled soups, perfect for summertime entertaining.
Thai Green Pea Soup
Green curry sauce gives a spicy lift to this soup and the arugula balances the sweetness of the peas. A blender works best because it breaks down the pea skins, making a smooth puree.
30 ml (2 tbsp) vegetable oil
125 ml (1/2 cup) chopped onions
5 ml (1 tsp) chopped ginger

BACK TO SCHOOL: Recipe for easy overnight ham and cheese casserole

Those first few weeks when the kids head back to school can be among the most hectic for families. The lazy days of summer quickly give way to crazy schedules, homework and afterschool activities. And don’t forget somehow managing to slip dinner into the middle of all that.

Recipe for frozen chocolate granola bananas

The words hungry kids heading home from school hate most? “Have a piece of fruit.”
Afterschool snacks are one of the toughest terrains for parents to navigate. The kids want a treat, but parents — mindful that dinner is just around the corner — want to keep it healthy. So we decided to come up with a healthy, filling snack that kids would still consider a treat.

Breakfast tortilla, grilled cheese, fish and chili sure to satisfy hungry campers

Here are some recipes for camping created for Canadian Tire by Marcus Monteiro, executive chef of Brasaii Restaurant and Lounge in Toronto.
BREAKFAST: Vegetable Omelette
It’s easy to keep the base of the omelette the same, then tailor it to different tastes with vegetables and cheese. If you have any spinach and mushrooms left over, use them in a lunch sandwich.

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