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.
The Great Canadian Lentil ~ Wild Mushroom Ravioli In busy restaurants it’s important to be able to assemble the ingredients for a great dish like this in minutes. In fact, that’s the point of this multi-layered recipe. Norm creates all
Pan Seared Snapper Fillet with Spicy Spot Prawn Escabeche on Red Wine Braised Black Lentils with Wilted Mustard Greens and Lentil Fritter Chef Yarymowich has this dish on her Picasso Menu during the extraordinary May-long exhibit at the Art Gallery of
Foie Gras Gnocchi Poutine Monforte Dairy Cheese Curds and Goat Cream Upper Canada Cheese Company Guernsey Ricotta & Potato Gnocchi Cabernet Franc Lentil Jus When Chef Ryan Crawford cooks, it’s from farms and purveyors as close to the back door
The Great Canadian Beluga Lentil Burger – A Whale of a Burger As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen. Then I read…and headed to my local lentil purveyor immediately. You
Wild Pheasant with Immature Juniper, White Asparagus, Morels & Ramps on Beluga Lentils with Pancetta in Red Wine DNA specializes in true Boreal cuisine and the wild flavours of Quebec. Because foraged ingredients are so difficult to find, Chef Derek
Crispy Pickerel with Chorizo and Green Lentil Ragout Both Harissa with it characteristic heat and the lemony-flavoured Sumac are available at Persian food markets. Like many of the other recipes, the Lentil Ragout, this time well-endowed with Chorizo and kale,
Laird Lentil Falafels The Laird lentil is to the culinary world what Marquis wheat was and Yukon Gold potatoes are – a true, unmitigated star! Released as a registered cultivar way back in 1978, it is still the standard for
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