Chefs Connie DeSousa and John Jackson, CharCut, Calgary
May01

Chefs Connie DeSousa and John Jackson, CharCut, Calgary

Lentil Scones with Country Ham and Cheese Curds This is a recipe I know I will make over and over.  The clincher for me is the kale…I love the stuff and with the cheese curds and lentils, they are full of all the good things I love to eat!   They’d be great with Paul Rogalski’s Curried Lentil Soup.  ½ cup whole green lentils dry 3 cups all purpose flour ½ tsp kosher salt 1 tbsp baking powder ½ cup butter (frozen and grated) ½ cup...

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Chef Paul Rogalski, Rouge, Calgary
May01

Chef Paul Rogalski, Rouge, Calgary

Pressure Cooked Curried Duck and Lentil Soup While Chef Rogalski uses a pressure cooker to prepare this flavour-rich soup, it can be prepared as well in a large, heavy saucepot.  While he suggested buying the Duck Confit, Chef Craig Flinn of Chives Restaurant in Halifax provides a good basic recipe. Makes 8 – 10 servings.  4 tbsp canola oil 2 cups diced celery 2 cups chopped onion 3 cups diced apple 5 tbsp peeled and grated ginger...

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Chef Remi Cousyn, Calories, Saskatoon
May01

Chef Remi Cousyn, Calories, Saskatoon

Lentil Burger From the heart of lentil-land, this burger can take on any comers.   I like them made into ‘slider-size’…mini burgers that I can use as appetizers to top with sour cream or a favourite relish.   2 cups du Puy lentils  3 large onions, finely chopped  3 ½ tbsp olive oil  4 cloves garlic, finely chopped  1 tbsp ground cumin  1 tbsp ground coriander  1 tbsp herbes de Provence  2 tbsp cornstarch For Frying 1/3 cup olive oil...

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