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