This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
Smoked Green Lentils with Wild Sorrel, Lovage, Sprouted Red Lentils, Dark Harbor Dulse and Pickled Rhubarb Jesse harvests New Brunswick with wild abandon and an infectious smile. He’ll forage for the sheep’s sorrel and grow the lovage himself in his
Buckwheat Honey and Thai Spiced Flank Steak & Lemongrass Lentils Chef Ross Munro is a beef expert, aging PEI meat to perfection before serving it. Thai-inspired, the lemon grass, spice paste and curry leaves can be found is Asian food
“Cassoulet” Smoked N.S. Wild Boar Sausage, Crispy Choucroute, Lentils with Tomato and Duck Confit A great riff off on the classic French Cassoulet only using an all-Canadian cast. Begin by making the Duck Confit (duck fat is now available
Coconut-Cardamom Rosewater Red Lentil Ice Cream Bacalao, St. John’s Dessert Chef Andrea Maunder writes: “This is a riff on Asian red bean ice cream, with East Indian inspired flavourings, using Canadian lentils and Newfoundland honey! It’s vegan and dairy, egg,
Tagliolini with Black Beluga Lentils and Butter Poached Lobster Pasta y Fagioli is a classic of Italian cuisine. Derived from la Cucina Povera (cuisine of poverty) Italians have long combined pasta and legumes for a nutritional punch above its weight.
Red Lentil Ragout with root vegetables, Newfoundland Chanterelles and Mount Scio Savoury, topped with Citrus-roasted Cod Loin Chef Roary Macpherson, uses ‘scrunchion fat’ in this recipe, the rendered remains of frying small bits of fat pork to use as a
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