Chef Jesse Vergen, Saint John Ale House, Saint John, NB
May01

Chef Jesse Vergen, Saint John Ale House, Saint John, NB

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 greenhouse.   The dulse is harvested from slippery intertidal rocks on Grand Manan in Dark Harbour, named because its shore is in the shade of high cliffs till late in the morning. ...

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Chef Craig Flinn, Chives, Halifax
May01

Chef Craig Flinn, Chives, Halifax

“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 in specialty grocery stores) and refrigerate until needed.   1 cup sugar 1 cup salt 1 shallot (thinly sliced) Thyme sprigs 8 duck legs 1 ½ litres rendered duck fat Combine salt, sugar,...

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Chef Andrea Maunder, Bacalao, St. John’s, NF
May01

Chef Andrea Maunder, Bacalao, St. John’s, NF

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, and gluten-free. Packed with flavour, protein, good fats and lots of other good stuff, too!”   Sounds sorta wild, doesn’t it? Don’t believe me, believe your own...

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