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 Bacon Lentil Ragout The Waterfont Centre has a marvellous herb garden and was the second hotel in Canada to have it’s own bee hives. When Dana serves this at Heron’s , it’s a menu component in her Pan-seared Qualicum
Canadian Lentil Meatballs with Cucumber Yogurt Sauce This is a wonderful home-style Persian dish, the kind that Hamid grew up enjoying. The Cucumber Sauce is more of a method than an actual recipe. Like all great chefs, he tastes as
Pickled Pacific Mackerel and Lentil Salad Pickling fish is a very traditional way of preserving it but one not as widely used in Canada as it should be. If you cannot find really fresh mackerel, any firm white fish
Locals Island Bison Tournedos with Braised Lentil Ragout This dish is a serious course in the elements of classic French cooking. The Braised French Lentil Ragout is outstanding. And yes, bison are being farmed (ranched?) on Vancouver Island, near Black
Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette It’s interesting to watch chefs all tackle a challenge to develop a recipe. Chef Dang has created a very ‘clean’ dish where all the flavours and textures are
Lentil-Crusted Quadra Island Scallop Black Lentil Panelle /Smoked Lentil Ragout/ Asparagus & Honey Lime Vinaigrette The dish says “Spring in British Columbia!” Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops harvested from the cold,
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