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Full text of "Celebrate with Canadian cuisine"

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Agriculture and Agriculture et 

Agri-Food Canada Agroalimentaire Canada 

Look us up on the Internet: http://www.agr.ca 



special Thanks to 



C A N A D I A X P A C 1 F I C 

HOTELS 

HOTELS 

C AN AD 1 EN i^\L 11'' lUL'E 



Cover photo: George McNeill, Executive Chef, Royal York Hotel 



Canadian Cuisine! 



Finally, this elusive phrase is beginning to have some meaning. With the help 
of seven great Canadian chefs, Agriculture and Agri-Food Canada in collaboration 
with Canadian Pacific Hotels, define Canadian Cuisine with style, one glorious 
region at a time. 






^orfd-cfass animals and products at a wonddass fair 
-tfic ^m^afis alwavs J? ^air to rememfer! 

Agriculture and Agri-Food Canada (AAFC) is proud to be associated with the 
Royal Agricultural Winter Fair in its 75th anniversary year. Like the Royal, 
AAFC has a long and proud history of serving Canada's agriculture and food indus- 
try. The agri-food sector is vital, employing close to two million Canadians. 

One reason for the sector's success is its ability to access markets, both at 
home and abroad. The federal government assists by seeking and securing new 
international markets, working to eliminate trade barriers and promoting Canadian 
products abroad. In cooperation with provincial governments and industry partners, 
it also helps exporters to clinch sales through the development of international mar- 
keting programs. 

To ensure that those who buy Canadian are assured of safe and wholesome 
agriculture and food products, the Canadian Food Inspection Agency works with 
industry in grading, enforcing safety standards, controlling pests and disease, and 
monitoring labeling and packaging. The end result is agricultural and food products 
unsurpassed anywhere on earth in terms of quality and safety, and an industry that 
racked up a record $20 billion in exports last year. 



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Tluse Cmadkn Tacific hotels cfufs arc pleased to present tfieir recipes 

created witn Canadian products. 



From Sea to Sky - the foods of 
southern British Columbia 
Michael AUemeier 

Executive Chef, Wildflower Cafe, Chateau 
Whistler (Whistler. British Columbia) 

Born in South Africa, Michael AUemeier 
started cooking at the age of 16 in Winnipeg, 
Manitoba. After completing his apprenticeship he 
studied under Simon Smotkowicz and Tony 
Murakami of the Canadian Culinary Olympic 
Team. 

In 1990 he joined Bishop's Restaurant in 
Vancouver, and became chef there three years 
later. With his team, he and owner John Bishop 
developed and compiled the recipes for the 
award-winning Bishop's: The Cookbook (Douglas 
&McIntyre, 1996). 

He was appointed Executive Chef of 
Chateau Whistler's Wildflower Cafe earlier this 
year. In his cuisine he emphasizes the local boun- 
ty of British Columbia. 

A Native Feast 
John K. Cordeaux 

Executive Chef, The Queen Elizabeth Hotel 
(Montreal, Quebec) 

John Cordeaux was born in England and 
made his culinary debut at the Royal Victoria 
Hotel in Sheffield, South Yorkshire. He went on 
to work at the well-known Wildflower Restaurant 
of The Lodge at Vail (Colorado) and at Scotland's 
five-star Turnberry Hotel, where he reached the 
national finals of the Culinary Scholarship 
Competition organized by Chefs Albert and 
Michel Roux. 

Appointed Executive Chef of the Queen 
Elizabeth Hotel in 1991, at the age of 30, Chef 
Cordeaux supervises a staff of 90, serving an 
average of 3,000 meals a day in the hotel's three 
restaurants and 33 banquet rooms and through its 
outside catering service. 

Chef Cordeaux's cuisine is rooted in the tra- 
ditions of classic cooking, but with a contempo- 
rary twist, characterized by a profound respect for 
fresh, locally-grown produce, pungent yet light 
sauces (often of exotic inspiration), and colourful 
and innovative presentations. 

In 1992 he received a Special Award of 
Merit from the Confrerie de la Chaine des 
Rotisseurs. and the following year was named 
Chef of the Year for the City of Montreal during 
the Grand Gala culinaire Charlton Hobbs. In June 



1994, Chef Cordeaux had the honour of cooking 
for celebrated chef Paul Bocuse and a delegation 
of grands chefs from France - moments which, he 
says, "are precious souvenirs engraved in my 
memory." 

John Cordeaux lives and cooks in Montreal 
with his wife and their three children. 

From the Foothills... the cuisine of 
southern Alberta 
David Garcelon 

Executive Chef, The Lodge at Kananaskis 
(Kananaskis, Alberta) 

Born in St. Stephen, New Brunswick, 
David Garcelon studied at the Culinary Institute 
of Canada and apprenticed at the Vancouver 
Lawn Tennis Club and Toronto's Windsor Arms 
Hotel. He worked as a Sous Chef and Executive 
Sous Chef in various hotels from Saint John to 
Vancouver before being appointed Executive 
Chef of The Lodge at Kananaskis, where he and 
his staff are proud to promote a unique Native 
Canadian style menu, as well as locally-produced 
Alberta beef, venison, and buffalo, to their 
Canadian and international clientele. 

In 1995 Chef Garcelon acted as Head Chef 
during a sixteen-day food promotion in Beijing, 
China, to create awareness of Canadian food 
products, including ostrich, buffalo and venison. 

Awards and honours include a bronze 
medal at the 1991 British Columbia Grand Salon 
Culinaire, and a Chef de Cuisine Certification 
(Canada's highest culinary achievement) in 1995. 

David Garcelon lives in Canmore, Alberta, 
with his wife and their two sons. 

A Canadian Culinary Celebration 
Ontario *s Bounty 
George McNeill, CMC 

Executive Chef, Royal York Hotel (Toronto, 
Ontario) 

Born in Scotland, the son of a chef, George 
McNeill trained in Europe and the United States 
before coming to Toronto's Royal York Hotel in 
1989. 

As Executive Chef he supervises a staff of 
100, preparing an average of 4.()()() to 6.000 
meals a day in Canada's largest hotel kitchen 
(25.000 square feet). Since his arrival, the elegant 
landmark hotel has become synonymous with 
superb cuisine, and his original nage dish - part 



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appetizer, pari soup - is one of the most popular 
items on the hotel menu. 

Chef McNeill led the Canadian National 
Team to 3 gold medals and a bron/.e at the 1996 
Culinary Olympics, the world's largest and most 
prestigious cooking competition. The apprentice- 
ship program he designed and implemented is 
recognized as a leader in the industry, and is in 
place at Canadian Pacific hotels from coast to 
coast. 

A member of the Escoffier Society and the 
Confrerie de la Chaine des Rotisseurs, George 
McNeill is the only Canadian chef to have been 
recognized as a Certified Master Chef (CMC) by 
the Epicurean World Master Chefs' Society and 
the Culinary Institute of America. He was named 
Chef of the Year in 1996 by the Escoffier Society 
and the Canadian Federation of Chefs and Cooks, 
and in 1997 by the Ontario Hostelry Institute. 

Small tastes of the Maritimes 
Dale Nichols 

Executive Chef, Hotel Halifax (Halifax, Nova 
Scotia) 

A native of Moncton, New Brunswick, Dale 
Nichols studied the culinary trade in Toronto 
under the apprenticeship of Mark McEwan at the 
Sutton Place Hotel. He went on to become Sous 
Chef, then Executive Chef of Pronto Ristorante 
and first Executive Chef of the renowned Acrobat 
Restaurant, operated by Toronto's top restauran- 
teur. Franco Prevedello. Dale Nichols has opened 
several critically acclaimed Toronto restaurants, 
including The Wellington Club, Canoe, and the 
Paramount Bar & Grill. 

Eager to return to his native East Coast and 
to bring new tastes and techniques to the stan- 
dards of the day. Chef Nichols left the Paramount 
and came to the Hotel Halifax two years ago. 
Among other specialties, his creative use of low- 
fat marinades and salsas in place of creams and 
butter sauces has won favour with health-con- 
scious diners. 

Late autumn at the Chateau 
showcasing two of Quebec 's 
great cheeses 
Jean Soulard 

Executive Chef, Le Chateau Frontenac (Quebec 
City, Quebec) 

Jean Soulard was born in a small village in 
France, where his father ran a bakery and his 
mother managed an inn and restaurant. He 
trained formally at the Ecole hoteliere de 
Saumur, graduating as "Meilleur apprenti 
cuisinier de France." Before becoming Executive 



Chef of the Chateau Frontenac in 1993, he 
worked for the Hilton International chain at their 
hotels in Asia (Guam, Tokyo, Hong Kong and 
Manila), Quebec City and Montreal, and in pres- 
tigious restaurants in France, England, Corsica 
and Switzerland. 

Winner of numerous international culinary 
awards, including the Gold Medal at the Salon 
culinaire mondial de Bale (Switzerland) in 1987, 
Chef Soulard led the Quebec team to a gold 
medal at the Salon culinaire du Quebec in 
Montreal, and has twice been named Chef of the 
Year (in 1987 by the Montreal newspaper The 
Gazette, and in 1989 by the Association des 
Cuisiniers et patissiers du Quebec). In September 
of this year he was honoured by his fellow 
Quebec chefs for his exceptional contribution to 
our culinary heritage at a gala evening, the Gala 
des Chefs: Profession Cuisinier, given in his hon- 
our at the Montreal Casino. 

Chef Soulard is the author of two cook- 
books: Comme au Chateau (1990) and La Sante 
dans les grands plats (1995). 

Pheasant at its best 
Roger Tremblay 

Executive Chef, Deerhurst Resort (Huntsville, 
Ontario) 

Roger Tremblay was born in Rouyn- 
Noranda in northern Quebec, and had the mak- 
ings of a chef from an early age. "Being from a 
large family, everyone had to get involved in the 
preparation of meals," he recalls. "I wanted to 
carry on the family tradition of preparing fme 
food, and decided to become a chef." His fond- 
ness for local produce and regional flavours pre- 
pared with a country style is reflected in the 
menus he designs at Deerhurst Resort. 

After studying his craft in Lasarre, Quebec, 
Roger Tremblay worked at the Chateau Lake 
Louise, the Banff Springs Hotel, and the 
Algonquin Hotel (New Brunswick) before join- 
ing Deerhurst Resort in 1988. In addition to his 
duties as Executive Chef, overseeing the opera- 
tion of 8 kitchens spread across 900 acres. Chef 
Tremblay started a maple syrup operation at 
Deerhurst which grew from a simple hobby to a 
month-long annual family festival! He also con- 
ducts cooking demonstrations for the themed 
weekends that run throughout the year at the 
resort, and leads workshops for local Muskoka 
chefs. 

Chef Tremblay was named Regional Chef 
of the Year (1988) by the Muskoka District 
Chefs' Association, and in 1993 received his 
Chef de Cuisine Certification. 

He lives in Huntsville with his wife and 
children. 



J 

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4 



From Sea to Sky - the foods of 
southern British Columbia 
Chef Michael Allemeier 

Shell-roasted B.C. Spot Prawn Tails Scented with 
Lemon Thyme and Paired with Parsnip Puree 

In British Columbia, spot prawns are relished for 
their ultra-sweet tasting meat. They are easily identified 
by two white spots at the base of the tail. Louisiana bay 
shrimp or black tiger prawns may be substituted. 

As an appetizer course, mound a spoonful of 
parsnip puree in the centre of each plate, then lean the 
roasted prawns on the side and garnish with a sprig of 
lemon thyme. 

1/4 cup fresh lemon thyme sprigs 50 mL 

1/2 cup unsalted butter 125 mL 

2 large garlic cloves, sliced 2 

1 lb prawn tails, shell-on 450 g 

i/2tsp salt 2 mL 
Parsnip Puree (recipe follows) 
Additional lemon thyme sprigs, as garnish 

Strip leaves from lemon thyme; set aside. Combine 
lemon thyme .stems and unsalted butter in small 
saucepan. Heat gently till butter melts. Add sliced gar- 
lic. Cook over low heat till milk solids evaporate and 
only clarified butter remains; about 10-12 minutes. 
Strain butter, discarding garlic and stems. 
Split prawns down the back and open them. Remove 
any veins. Place on baking sheet; brush with melted but- 
ter Sprinkle lightly with salt and reserved thyme leaves. 
Roast in preheated 400' F (20()°C) oven for 5 - 7 min- 
utes, depending on the size, until prawns turn pink. 
Serves 4 - 6. 



Parsnip Puree 

1 vanilla bean 

2 cups cold water 
1 tbsp salt 

1 tbsp granulated sugar 

2 cups peeled, diced parsnips 
1/2 lemon 

2 tbsps butter 
1/3 cup table cream (18%) 
Salt, to taste 



1 

500 mL 

15 mL 

15 mL 

500 mL 

1/2 

25 mL 

75 mL 



With tip of sharp knife, scrape seeds from vanilla beans 
and reserve. Combine beans, water, salt, sugar, and 
parsnips. Squeeze juice of lemon. Add juice and seeded 
lemon half to parsnips. Bring to a boil, reduce heat, 
cover and cook till tender, about 25 - 30 minutes. Drain, 
removing beans and lemon half Transfer parsnips to 
f(x)d processor; add reserved .seeds and puree with butter 
and cream until smooth. Adjust sea.soning. Keep warm. 

A Ragout of Vancouver Island Wild Mushrooms and 
Baby Leeks, Pemberton Pumpkin and Shuswap 
Sheeps' Brie and Elephant (iarlic Bread Pudding 

Wild mushrooms grown in profusion on 
Vancouver Island. In this recipe they may be replaced 
with oyster, shiitake, or portobello mushrooms. 

To serve this dish, reheat bread pudding in 
microwave and place in centre of warm serving dishes. 
Sp<M)n on mushroom ragout, top with pumpkin and gar- 
nish with fresh sage and/or baby leeks. 



45 mL 

4 

4 

4 

5mL 

1 L 


15 mL 
50 mL 
25 mL 



50 mL 



3 tbsps unsalted butter 

4 shallots, peeled and thinly sliced 
4 garlic cloves, minced 

4 baby leeks, cleaned and diced 

1 tsp green peppercorns 

4 cups mixed wild mushrooms 

(chanterelles, lobster 

chicken-of-the-woods, hedgehog, etc.) 
1 tbsp minced fresh sage 
1/4 cup dry sherry 
1/4 cup chicken or vegetable stock 

Salt and freshly ground pepper, to taste 
1/4 cup minced fresh parsley 

Pemberton Pumpkin (recipe follows) 

Savory Shuswap Sheeps' Brie Bread 

Pudding (recipe follows) 

Fresh sage and baby leeks, cleaned and 

trimmed, as garnish 



Heat large saucepan over medium heat. Add butter, 
shallots, garlic, leeks and green peppercorns. Cook for 5 
- 6 minutes or until shallots begin to brown. Add mush- 
rooms and sage; cook 2 minutes on medium-high heat. 
Pour in sherry, stir and cook for 1 minute. Add stock, 
cooking uncovered until almost completely reduced. 
Season with salt and pepper, adding chopped parsley at 
the last moment. 

Pemberton Pumpkin 

Sugar pumpkins are sweet, fleshy and have lots of 
flavour. Because they are low in water content, they are 
ideal for cooking. If you cannot find the particular vari- 
ety, use butternut squash instead. 

1 lb sugar pumpkin 450 g 

1 cup chicken or vegetable stock 250 mL 

1/4 cup unsalted butter 50 mL 

Salt and freshly ground pepper, as needed 

Peel, seed and cut pumpkin into 1/2" (1 cm) pieces. 
In a small saucepan, combine pumpkin, stock and butter. 
Season lightly with salt and pepper Bring to a boil, 
reduce heat and simmer until tender, 5 - 7 minutes. 
Drain and keep warm. 

Savoury Shuswap Sheeps' Brie and Elephant Garlic 
Bread Pudding. 

Regular brie or goats milk cheese may be sub.sti- 
tuted for the Shuswap Sheeps' Brie, a tangy cheese pro- 
duced in the lake district in central B.C. 



1 tbsp 
1/2 cup 
i/2 cup 
1 cup 
I 
I 
4 oz. 



unsalted butter 15 mL 

diced red onion 50 mL 

sliced elephant garlic 50 mL 

milk 250 mL 

egg yolk 1 

whole egg 1 

Shuswap Sheeps' Brie, finely diced 125 g 

1 1/2 cups day old bread cubes 375 mL 

3 green onions, minced 3 

I tsp salt 5 mL 

In skillet, melt butter; saute onion and garlic till tender 

over medium heat. Let cool. 

In small saucepan, heat milk to simmering. In separate 

bowl, whisk egg yolk and egg together Whisk in hot 

milk. Add cheese, bread cubes, onions and salt, mixing 

to combine thoroughly. Let stand 10 minutes. 

Divide among 4 well-buttered ramekins. Place ramekins 

in large baking dish and fill, halfway up sides, with very 



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hot water. 

Bake in preheated 350°F ( 1K()°C) oven for 25 - 30 min- 
utes or until set. 

Remove from oven and allow to cool completely in 
water. Loosen puddings by sliding sharp knile around 
edge.s. Invert on serving plates. 
Serves 4. 

Spiced Birkenhead Quince, Apple and Hazelnut 
Strudel with an Okanagan Late Harvest Optima 
Sauce 

Puff pastry is found in the frozen food section of 
most supermarkets. One package has enough for two 
strudcls. 

Puff pastry, thawed and rolled to 

4x 12" (15 X 30 cm) 
3 tbsps unsalted butter 
1 fresh quince, peeled, cored 

and cut into 1/2" (1 cm) cubes 

1 firm cooking apple, peeled, cored 
and cut into 1/2" ( 1 cm) cubes 

1/4 cup crushed roasted hazelnuts 

1/4 cup brown sugar 

1/2 tsp cinnamon 

1/2 tsp ground ginger 

2 tbsps sour cream 
1 egg, well beaten 

Granulated sugar, as needed 

Late Harvest Optima Sauce (recipe follows) 

Lightly sweetened whipped or sour 

cream, as needed 

Fresh mint sprigs, as garnish 



45 mL 



1 

50 mL 

50 mL 

2 mL 

2 mL 

25 mL 



Over medium heat, melt butter in saucepan. Add 
quince, cooking slowly for 5 minutes. Add apple and 
hazelnuts; continue to cook for 4 - 5 minutes. Stir in 
brown sugar, cinnamon and ginger, cooking till apples 
are tender. Remove from heat, let cool. 
Fold in sour cream. Mixture should be quite dry. 
Carefully mound filling in centre of pastry making sure 
that one-third remains on both sides. Brush with beaten 
egg and fold over to form a long roll, pinching pastry to 
.seal. With sharp knife, cut slits along the lop. Brush 
with remaining egg and dust with granulated sugar. Let 
strudel rest for 15 minutes before baking in preheated 
4()0°F (20()°C) oven for 25 - 30 minutes or until golden. 
Let cool. 

To serve, spoon Late Harvest Optima Sauce onto the 
bottom of des.sert plates. Top with a slice of strudel and 
a dollop of whipped or sour cream. Garnish with fresh 
mint. 

Late Harvest Optima Sauce 

British Columbia produces some excellent dessert 
wines, among them this Late Harvest Optima. 

1 cup Late Harvest Optima wine 250 mL 

1 vanilla bean 1 

8 oz. unsalted butter, at room temperature 250 g 
cut into small cubes 

Pour wine into small saucepan. Split vanilla bean, 
scraping seeds into wine. Bring to boil over medium 
heat. Cook, uncovered, till wine is reduced by half. 
Over very low heat whisk in butter cube by cube. Strain 
sauce and keep at room temperature till ready to serve. 



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A Native Feast 
Chef John K. Cordeaux 

Succotash of Smoked Corn with Pearl Barley and 
Beans "Amerindienne" 

To smoke com, boil husked cobs until tender. 
Drain, cool and then proceed according to manufacturers 
directions to smoke cobs for 10 minutes. Cut niblets 
from cobs and use in the soup. To store, cut niblets 
from cobs and freeze for up to 3 months. 



1/2 cup 

1 

1 

6 cups 

1 cup 

1/4 cup 

1 tsp 

8 cups 
1 

2 cups 
1 

1/2 cup 
1/2 cup 



butter 

small onion, minced 

small leek, carefully washed & minced 

smoked com niblets 

white wine 

all purpose flour 

minced garlic 

chicken stock 

bay leaf 

whipping cream (35%) 

pheasant breast 

cooked fava beans 

cooked pearl barley 

Salt and freshly ground pepper, to taste 

chervil sprigs 



125 mL 



1.5 L 


6 lbs 


250 mL 


1 cup 


50 mL 


1/2 cup 


5mL 




2L 
1 


3 cups 


500 mL 




1 


1/2 cup 


125 mL 


1/3 cup 


125 mL 





Reserve 1 cup smoked com (250 mL) for gamish. 
In large saucepan, melt butter and add onion and leek. 
Cook gently over low heat for 2 - 3 minutes or until 
limp but not browned. Add com, continuing to cook for 
2-3 minutes. Add white wine and bring to boil, cook- 
ing uncovered till liquid is reduced to a few tablespoons. 
Whisk in flour, garlic and chicken stock, continuing to 
cook until slightly thickened. 
Season to taste with salt and pepper. Add bay leaf, 
cover and simmer gently for 30 minutes. Remove bay 
leaf and puree soup in blender or food processor. Retum 
to saucepan, add cream and keep warm. 
In a lightly oiled, non-stick skillet pan fry pheasant 
breast until well-browned on all sides. Slice into thin 
strips making a fine julienne; set aside. 
Re-heat fava beans, pearl barley and reserved com ker- 
nals. Mound in centre of large soup plates. Pour on hot 
soup, gamish with pheasant strips and gamish with 
chervil. 
Serves 8. 



Clay-baked Mercier Partridge with Semi-smoked 
Cabbage and Candied Quebec Berry Compote 

True clay baking is an ancient technique. Here 
Chef Cordeaux pays homage to our native ingredients 
and their autumnal flavours. 

8 large cabbage leaves 8 

1 small carrot, finely diced 1 

1 small, finely diced 1 

1/2 cup minced leek 125 mL 

4 partridges, ready to roast 4 

4 bay leaves 4 

8 small sprigs thyme 8 

6 slices lean side bacon 6 

1 minced shallot 1 

white earthenware clay * 6 kgs 

butter 250 mL 

white wine 125 mL 
Salt and freshly ground pepper, to taste 

seasonal berries, eg. blueberries, 750 mL 
black currants, strawberries, 
cranberries or raspberries 

granulated sugar 1 25 mL 

maple vinegar ** 75 mL 
Additional fresh thyme sprigs, as gamish 

Blanch and smoke cabbage leaves for 5 minutes, accord- 
ing to manufacturers instructions. In small bowl, com- 
bine carrot, onion and leek. Stuff partridges with mix- 
ture. Press one bay leaf and two sprigs thyme into each 
cavity. 

Wrap each bird in smoked cabbage, ensuring that they 
are completely covered. Wrap the legs of each bird with 
one slice of bacon. 

Divide clay even into four balls. Flatten to 10" (25 cm) 
circle. Place partridge on clay, breast down, wrapping 
evenly. Place with the join down on baking sheet. 
Roast in preheated 350°F (180°C) oven for 1 hour. 
Meanwhile slice remaining smoked cabbage into narrow 
strips. Dice remaining bacon. In large saucepan, melt Q 
cup (125 mL) of the butter. Add bacon and shallot; 
cooking gently till translucent but not browned. Add 
slice cabbage and white wine. Braise for 15 minutes, 
seasoning with salt and pepper to taste. 
Make the compote by placing berries in heavy saucepan. 
Add sugar, maple vinegar and remaining butter. Cook 
over medium heat until thickened slightly. 
To serve: Remove partridges from oven and with a ham- 
mer crack the clay. Carefully remove the birds, slicing 
the breast off first before cutting the legs in half. Place 
a mound of braised cabbage in the centre of each plate, 
top with partridge and surround with several spoonfuls 
of berry compote. Garnish with fresh thyme. 

* White earthenware clay may be purchased at hobby 
and craft stores such as the Hobby Emporium in 
Richmond Hill, Ontario 

** Quebec-produced maple vinegar is made in small 
amounts just outside of Montreal. Sweet and delicious, it 
is not widely available so you may have to substitute 
balsamic vinegar in this recipe. 



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From the Foothills... the cuisine 
of southern Alberta 
Chef David Garcelon 

Rack of Alberta l.amb with Fireweed Honey and 
Wheat Flake ( rust 

The hot pink spires of fireweed are found in 
meadows aeross Canada but it's only in the west where 
it's nectar is collected for a delicate, light-tasting honey. 
A good substitute would be clover honey. Wheal flakes 
may be purchased at most whole food stores. 



1 cup 



1/3 cup 
1/2 cup 



wheat flakes 250 mL 

6 - 8 bone racks of lamb 2 

chine bone removed 

fireweed honey 75 mL 

chopped fresh herbs such as parsley, 1 25 mL 

chervil, chives and rosemary 

Salt and freshly ground pepper, as needed 

Roasted Red Pepper Potatoes (recipe follows) 

Balsamic Vinegar Sauce (recipe follows) 



Spread wheat flakes on baking sheet and toast for 15 
minutes in preheated 350°F (180°C) oven. Set aside to 
cool. 

In large skillet over high heat, sear lamb racks till 
browned, about 3-4 minutes. Sprinkle lightly with salt 
and pepper. Brush meaty side lightly with 1 tbsp (15 
mL) of the honey and transfer to open roasting pan so 
that honey-basted side is up. 

Mix cooled wheat flakes, remaining honey and herbs. 
Pack onto upper side of the lamb rack. 
Bake in pre-heated 350°F oven till medium-rare, about 
30 - 40 minutes or until firm to the touch. Remove from 
oven, cover with a kitchen towel and let rest for 5 min- 
utes before carving. 

Serve with Roasted Red Pepper Potatoes and drizzle 
with Balsamic Vinegar Sauce. 

Roasted Red Pepper Potatoes 

3 potatoes, peeled and quartered 3 

1-2 cloves roasted garlic* 1-2 

1 tbsp butter 15 mL 

1 tbsp whipping cream (35%) 15 mL 

1/2 roasted, sweet red pepper** 

1/2 peeled, seeded and finely diced 

Chopped fresh parsley and chives, as 

needed 

Salt and freshly ground pepper, to taste 

Cook potatoes till tender in boiling salted water. Drain 
and mash with roasted garlic, butter and cream. Fold in 
roasted pepper and season to taste with fresh herbs, salt 
and pepper. Keep warm till serving. 



Balsamic Vinegar Sauce 

Place 1/2 cup (125 mL) balsamic vinegar into small, 
heavy saucepan. Bring to a boil over medium heat and 
cook until slightly syrupy. 

* Clean garlic head well, cutting away any roots. With a 
sharp knife, slice off 1/2" ( 1 cm) from top of head. 
Place on small square of foil; drizzle with 1/2 tsp (2 mL) 
oil and sprinkle lightly with salt and pepper. Wrap tight- 
ly; bake in 35()°F ( 1 HO^F) oven for 20 - 25 minutes or 
until tender. Unwrap gently and squeeze each clove to 
release the cooked flesh. 

** Holding red pepper on long fork and sear over hot 
coals or an open gas flame till flesh blisters, cracks and 
blackens. Place in plastic bag; let stand till cool enough 
to handle. Peel and seed pepper. 

Saskatoon Berry Brulee 

Ask any Prairie person and you'll find that the 
memories that Sasktoon berries evoke are of freshly 
baked pies and warm harvest kitchens. Here's another 
way of using the fabulous summer fruit crusted with 
caramelized maple sugar. 

1/4 - 1/2 cup Saskatoon berries 50 - 125 mL 

1/2 cup Alberta Springs rye whisky 125 mL 

5 egg yolks 5 

2 cups whipping cream 500 mL 

1/3 cup granulated sugar 75 mL 

2 tbsps maple sugar 25 mL 

Place berries and whisky in small bowl; cover and let 
stand for 6-12 hours. Drain, reserving leftover liquor 
for the cook. Divide 1 tbsp (15 mL) of the berries 
among 4 - 6 heat proof ramekins. 
In a mixing bowl, whisk together egg yolks, cream and 
granulated sugar. Pour over berries. The ramekins 
should be about ae full. Set into large baking pan and 
fill half-way up the sides of ramekins with hot water. 
Bake in preheated 350T (180°C) oven for 40 minutes. 
Remove dishes from hot water; let cool and refrigerate 
till thoroughly chilled, about 4-6 hours or overnight. 
Just before serving, sprinkle with maple sugar. Arrange 
on oven proof baking sheet; place under very hot broiler 
and cook till sugar bubbles, melts and turns very dark 
brown. Serve immediately garnished with remaining 
marinated berries. 
Serves 4-6. 



J 

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A Canadian Culinary 

Celebration 

Chef George McNeill 

Corn-crusted Salmon with Thyme-infused Garlic Oil 
on Sweet Carrot and Barley Risotto with Sun-dried 
Cranberries, Corn, Squash & Lima Beans 

Many of Chef McNeill's dishes are composed of 
small steps. Break any recipe down and it becomes not 
only very easy, but possible to prepare well in advance. 

To serve, warm flat soup plates and place hot bar- 
ley risotto in centre of each. Top with corn-crusted 
salmon, pour tarragon broth around the risotto and driz- 
zle with a little oil. 



6 


2 oz (50 g) salmon fillets, skin on 


6 


1/2 tsp 


salt 


2mL 


1/4 tsp 


freshly ground pepper 


1 mL 


1/3 cup 


commeal 


75 mL 


2 tbsps 


canola oil 


25 mL 



Season salmon with salt and pepper; coat with commeal. 
Heat oil over medium high in non-.stick skillet. Saute 
salmon till golden brown on both sides. Keep warm. 

Thyme-infused Garlic Oil 

1 1/4 cups canola oil 300 mL 

8 whole garlic cloves, peeled and cleaned 8 

1 tsp minced thyme 5 mL 

2 shallots, minced 2 

In a small saucepan, combine l/4cup (50 mL) of the oil, 
garlic, thyme and shallots. Cover and cook gently for 3 
- 5 minutes or until very soft but not browned. Add 
remaining oil, simmer over very low heat for 1 hour. 
Remove from heat; cover and refrigerate for 1 -2 days. 
Strain oil and refrigerate until needed. 
Makes 1 cup (250 mL). 

Tarragon Broth 



1/2 Spanish onion, minced 


1/2 i 


2 cups 


2 tbsps canola oil 


25 mL ; 


3 tbsps 


1/2 bunch, fresh tarragon 


1/2 i 


1 


1/2 cup white wine 


125 mL i 


1/4 cup 


1 1/4 cups fish or chicken stock 


300 mL : 


1 tsp 


1 tsp cornstarch 


5 mL : 


1 



Salt & freshly ground pepper, to taste 

In medium covered saucepan, gently cook onion in oil 
until translucent. Chop 1/2 of tarragon, using stems and 
leaves. Add to saucepan. Team for 2 - 3 minutes. Add 
wine and increase heat. Cook, uncovered, to reduce 
wine by half. Add stock and return to boiling. 
Make a paste of cornstarch and water or a little more 
stock. Whisk into boiling .stock to thicken slightly. 
Strain and keep warm. 

Meanwhile, strip off leaves from remaining tarragon; 
chop finely and add to broth. Sea.son to taste with .salt 
and pepper. Keep warm till needed or refrigerate till 
serving and re-heat. 



Sweet Carrot and Barley Risotto 

Barley is one of the best substitutes for rice and 
this dish proves it! 

1 cup pearl barley 250 mL 
21/4 cups chicken stock 300 mL 
1/4 cup each diced carrots, butternut squash50 mL each 

com niblets, quick frozen 
or fresh lima beans 

2 tbsps dried cranberries 25 mL 
1/4 cup grated Parmesan cheese 50 mL 
2 tbsps butter 25 

Fresh herbs (Italian parsley, chives, 

basil), as needed 

Salt & freshly ground pepper, to taste 

Combine barley and chicken stock in covered saucepan. 
Bring to boil, reduce heat and simmer till tender, about 
25 minutes. 

Steam carrots till tender crisp, drain and set aside. Melt 
I tsp (5 mL) of the butter and toss with squash. Spread 
on small baking pan; roast at 350°F ( 180°C) till tender, 
about 15 minutes. 

When barley is tender, add prepared vegetables and 
cranberries, mixing well. Stir in Parmesan and butter. 
Keep warm. Just before serving, season with fresh 
herbs, salt and pepper. 
Serves 6. 

Braised Ontario Lamb Shanks with Wild Muskoka 
Chanterelles on White Bean and Blue Cheese Ravioli 

Begin this recipe by braising the lamb shanks 
until very tender. This may be done a day or so ahead 
of time, then assembled at the last minute. 



2 lbs 

2 



1 cup 



1 kg 

2 

1 

2 

250 mL 


1 

1 


I 

500 mL 

45 mL 

1 


1 

50 mL 
5mL 



lamb shanks 

carrots, cleaned and chopped 

large onion, washed and quartered 

celery stalks, coarsely chopped 

dry red wine 

Cold water, as needed 

sprig rosemary 

large sprig fresh thyme 

cleaned and split chanterelles 

minced shallots 

garlic clove, minced 

white wine 

chopped rosemary 

tomato, peeled, seeded & diced 

Balsamic vinegar reduction * 



Sear the shanks until richly browned in a lightly oiled 
stockpot. Remove and set aside. Add carrots, onion and 
celery, stirring quickly to combine. Brown lightly over 
medium heat. Deglaze with red wine; return shanks to 
stockpot and add cold water to barely cover. Toss in 
ro.semary and thyme. Simmer, covered, until shanks are 
very tender, checking from time to time and adding 
water as needed. 

When tender, let cool completely and with a fork, shred 
the meat. Reserve. 

Strain the stock, skimming any excess fat, and reserve. 
Refrigerate both lamb and stock until needed or use 
immediately. 

About 30 minutes before serving .saute shallots and gar- 
lic for 30 .seconds in a hot. lightly oiled skillet. Add 
chanterelles and continue to cook for 2 - 3 minutes. Stir 
in white wine, shredded lamb shanks and enough 






reserved lamb stock to moisten thoroughly. Bring to a 
boil over mcciium-high heat. Add chopped rosemary 
and tomato. Taste and adjust seasonings il necessary. 
Keep warm while preparing ravioli. 

Bring a pot of salted water, with a touch of oil added, to 
a boil. Gently immerse pasta and simmer till tender, 
about 4 -5 minutes. 

To serve: With slotted spoon, pile lamb shank mixture in 
centre of hot plate, overlap warm ravioli on top and 
spoon on sauce. Drizzle with balsamic vinegar reduc- 
tion. 

* Heat 1/4 cup (50 mL) balsamic vinegar to simmering. 
Let cook till reduced by half. 

White Bean and Blue Cheese Ravioli 

Choose a nippy Canadian blue for this recipe. ..one 
that is creamy but still has enough bite to balance the 
richness of the lamb. 



Prepare the ravioli: 



1 1/2 cups white beans 
garlic clove 
carrot, diced 
leek, diced 
onion, diced 
celery stalk, diced 
bay leaf 

chicken stock, as needed 
tomatoes, peeled, seeded and diced 
chopped Italian parsley 
diced Canadian blue cheese 
Butter, as needed 

Salt and freshly ground pepper, to taste 
pasta sheets or 
wonton wrappers, as needed 
egg, well beaten 



375 mL 



1 

1 

1 

1 

1 

3 cups 

2 

1/4 cup 

1/2 cup 



Wash, sort and soak beans in cold water overnight. 
Drain and set aside. 

In saucepan, combine garlic, carrots, leeks, onions and 
celery. Cook gently over low heat till beginning to soft- 
en. Add bay leaf, beans and chicken stock. Bring to 
boil; simmer till beans are tender. Remove from heat, 
cool and drain of any excess stock. Add half the diced 
tomatoes, parsley, cheese and enough butter to smooth 
the mixture and add a little creaminess. 

Brush pasta sheets with egg wash and place a tablespoon 
of filling at intervals on pasta. Cover with second sheet 
of pasta, pressing between filling to remove air bubbles. 
Seal thoroughly and cut. 

Crunchy Roasted Apricots with Tira Misu & 
Espresso Chocolate Sauce 

To serve, spoon the Tira Misu into dessert dishes 
or onto attractive dessert plates. Garnish with Crunchy 
Roasted Apricots and Espresso Chocolate Sauce. 

6 apricots, fresh or canned in water 6 

1/4 cup unsalted butter, softened 50 mL 

1/3 cup granulated sugar 75 mL 

3/4 cup cake & pastry flour 1 75 mL 

1/3 cup sliced, blanched almonds 75 mL 

Zest of half a lemon 

Tira Misu (recipe follows) 

Espresso Chocolate Sauce (recipe follows) 



Arrange apricot halves on lightly buttered baking dish. 
In small bowl, rub butter, sugar. Hour and almonds 
together to make crumbs. Add lemon zest and pat mix- 
ture over apricots. Bake in preheated 375°F ( I9(}°C) 
about 30 - 35 minutes or until topping is beginning to 
brown. 

Tira Misu 

To make the coffee rum noted in this dish, brew 
some triple strength coffee. To 1/4 cup (50 mL) of the 
coffee, add enough dark or spiced rum to equal 1/3 cup 
(75 mL). 

5 sheets gelatin 5 

3 egg yolks 3 

1/2 cup icing sugar 125 mL 

13oz Mascarpone cheese, lightly beaten 375 g 

2 cups whipping cream (35%) 500 mL 

10 lady finger sponge cookies 10 

1/3 cup coffee rum 75 mL 

Soak gelatin sheets in cold water; set aside till needed. 
Whisk egg yolks and icing sugar together over hot 
water. Beat in cheese and remove from heat. 
Bring 1 cup (250 mL) of the cream to a boil. Stir in 
gelatin till dissolved. Whisk into cheese mixture. 
Beat remaining cream till soft peaks are formed. Fold 
into cheese mixture. 

Place sponge fingers on bottom of serving dish; sprinkle 
with coffee rum. Add cheese mixture and refrigerate till 



750 mL 

2 

50 mL 


set. 




Espresso Chocolate Sauce 




125 mL 








2 cups whipping cream (35%) 


500 mL 




6 egg yolks 


6 


6 


1/3 cup granulated sugar 


75 mL 




1/2 cup espresso coffee 


125 mL 


1 


1 tsp vanilla 


5mL 




1 oz melted bittersweet chocolate 


30 g 



In a heavy saucepan, bring cream to a boil. In a bowl, 
whisk egg yolks with sugar. Carefully whisk in boiling 
cream. Return mixture to low heat, cooking and stirring 
gently will it becomes slightly thickened and will coat 
the back of a spatula. Strain, if necessary. 
Add coffee, vanilla and melted chocolate, stirring so that 
chocolate forms flecks throughout the sauce. 






Ontario's Bounty 
Chef George McNeill 

Local Carrot and Butternut Squash Soup with Warm 
Leek Flan, Savoury Orange Oil and Cumin-spiked 
Maple Vinegar 

To serve, place Leek Flan in centre of each soup 
plate. Ladle on the steaming soup and drizzle with 
Savoury Orange Oil and Cumin-spiked Maple Vinegar. 
Chef McNeill garnishes the soup with sage fritters fi 
whole leaves of fresh sage that he dips in tempura batter 
and deep-fries. Fresh sage leaves may also be used. 

Local Carrot and Butternut Squash Soup 

1 garlic clove 1 

1/2 cup diced onion 125 mL 

1 tsp curry paste 5 mL 
1/2 cup unsalted butter 125 mL 
1 1/2 cups peeled, diced carrots 375 mL 
1 1/2 cups peeled, diced butternut squash 375 mL 

3 cups chicken stock 750 mL 

Bouquet garni of parsley & bay leaf 
Salt and freshly ground pepper, to taste 

In large saucepot. combine garlic, onion, curry paste and 

2 tbsps (25 mL) of the butter. Heat gently, cooking for 5 
minutes over low heat. Add carrots and squash; continue 
to cook for 5 minutes. 

Pour in stock and add bouquet garni. Simmer over low 
heat for 30 minutes, or until vegetables are tender 
Remove bouquet garni and whisk in remaining butter 

Leek Flan 

1 leek, white part only finely diced 1 

I tbsp butter 15 mL 

1/3 cup whipping cream - 35% 75 mL 

1/2 cup grated Gruyere cheese 125 mL 

1 1/4 cups homogenized milk 300 mL 

1 tsp minced parsley 5 mL 

4 eggs, well beaten 4 
1/8 tsp cayenne pepper .5 mL 
1/4 tsp salt 1 mL 
6 baked savoury tart shells 6 

Combine leek and butter in medium saucepan. Cook 
gently over low heat till leek is translucent, about 3-4 
minutes. Whisk in cream, cheese and milk. Bring to 
boil, stirring constantly. Add parsley. 
Whisk hot mixture into a bowl containing beaten eggs. 
Sea.son with cayenne pepper and salt. 
Pour into buttered 10" (25 cm) pie plate. Set into a 
large dish containing enough hot water to come halfway 
up sides of pie plate. Bake in preheated 300"F ( 150°C) 
oven till set, but not browned, about 25 minutes. 
Remove from oven and let cool. Cut into small squares 
and fit into tartlet shells. 

Savoury Orange Oil 



4 oranges 

I tsp cumin 

1 tsp fresh thyme 

2 shallots, minced 
1 tsp tumeric 

1 1/4 cupscanola oil 

1/2 cup chicken stock 



4 




5 mL 




5mL 


2 lbs 


2 


1 cup 


5mL 


1 


300 mL 




1 25 mL 





With sharp knife remove orange zest; chop coarsely. Set 
aside. 

In a dry skillet, toast cumin over medium heat till lightly 
browned. Combine with thyme, shallots, tumeric and 
zest in small saucepan. Add 1 tbsp (15 mL) of the oil. 
Heat slowly for 1 - 2 minutes or until tender and shallots 
are translucent. Add chicken stock and bring to a boil. 
Simmer, uncovered, over low heat until reduced by half. 
Add remaining oil; continue to simmer for 15 minutes. 
Remove from heat and cool. Puree in blender and pour 
into small glass jar Let stand overnight to allow solids 
to settle. Strain off oil and use as required. Refrigerate 
until needed. 

Cumin-spiked Maple Vinegar 

Maple vinegar is an infusion of maple syrup and 
vinegar If it is not available, substitute a high quality 
cider vinegar 



1 tsp 
1/2 cup 



cumin seeds 
maple vinegar 



5 mL 
125 mL 



Toast cumin seeds in dry skillet till browned. Remove 
from heat and cool for 1 minute. Add vinegar to pan. 
Return to heat and warm slightly. Let stand for several 
hours to infuse the cumin flavour into the vinegar. 
Strain and use as required. 

Country-style Roast Chicken with Smashed Garlic 

and Rosemary 

Buttery Onion Mashed Potatoes 



carrots, washed 




2 


celery stalks with leaves 




2 


large Spanish onion, unpeeled 


1 


2 1/4-2 1/2 lb (1.1 -1.2 


kg) 


2 


roasting chickens 






bunch rosemary 




1 


garlic bulbs 




2 


vegetable oil 




15 mL 


Salt, as needed 






Cracked black pepper, as 


needed 





tbsp 



Coarsely chop carrots, celery and onion. Place on bot- 
tom of roasting pan large enough to hold the two chick- 
ens. 

Coarsely chop 6 cloves of the garlic; reserve. 
Wash the birds; pat dry. Stuff cavity with rosemary and 
remaining whole garlic cloves. 
Brush chickens with oil and rub with chopped garlic. 
Sprinkle lightly with salt and cracked pepper Place in 
roasting pan. 

Roast in preheated 350° ( 180°C) oven for 1 1/2 hours or 
until juices run clear when pierced with a sharp knife. 
Transfer to hot platter and keep warm while preparing 
the Dark Mushroom Jus with contents of roasting pan. 

Dark Mushroom Jus 

For a thicker sauce, combine a little cornstarch 
with chicken stock and whisk into hot juices. 



Roasting pan contents 

portobello mushrooms, stems removed 1 kg 
Ontario chardonnay 250 mL 

large potato, thinly sliced 1 

Chicken stock, as needed 



Drain liquid from roasting pan. skimming fat from sur- 






face. If necessary add chicken stock to equal 2 cups 
(300 mL). Set aside. 

Place roasting pan directly on stove top on medium heat. 
When vegetables start to cook, add mushrooms, cooking 
over medium heat till they begin to brown, about 7 - X 
minutes. 

Increase heat to medium-high. Stir in chardonnay, cook- 
ing uncovered till reduced by half. Add potato and 
reserved stock; continue cooking till liquid is reduced to 
one quarter. Coarsely puree in blender or food mill and 
strain. Keep warm till needed adding stock to thin if 
necessary. 

Buttery Onion Mashed Potatoes 



1 

3 lbs 


large Spanish onion 1 
Yukon Gold potatoes, peeled & cut in 1 .5 kg 


1/2 cup 


quarters 

buttermilk 125 mL 


2 tbsps 


butter 25 mL 




Salt and white pepper, to taste 



Trim root and top off Spanish onion. Rub with oil and 

roast in 350° F(180°C) oven till tender, about 1 1/2 

hours. Cool and puree. 

Cook potatoes till tender in boiling, lightly salted water. 

Drain, return to heat briefly to dry. 

Mash, then whip in onion puree, buttermilk and butter. 

Season to taste with salt and white pepper. 

Keep hot till serving. 



Ontario Walnut and Chocolate Tart with Raspberry 
Sherbet and Warm Apple Cider Butter 

2 oz dark chocolate 60 g 

1 cup corn syrup 250 mL 

1/2 cup granulated sugar 125 mL 

5 eggs 5 

1 tbsp melted butter 15 mL 

3/4 cup walnut crumbs 175 mL 
One 1 1" (27 cm) unbaked, 
sweet tart pastry crust in springform pan 

Chop chocolate coarsely and combine with com syrup in 
small, heavy saucepan. Heat gently till chocolate melts. 
Let cool slightly. Whisk in sugar, eggs and butter. Pour 
into prepared tart shell; sprinkle evenly with crumbs. 
Bake in preheated 350°F ( 1 80°C) oven for 35 minutes or 
until set. Let cool before removing from pan. 

Raspberry Sorbet 

4 cups water 1 L 

1 1/2 cups granulated sugar 375 mL 

8 cups raspberry puree 2 L 

Juice of 2 lemons 

1 egg white, 1 

beaten to form soft peaks 

Bring water and sugar to boil; allow to cool completely. 
Stir in raspberry puree and lemon juice. Freeze in ice 
cream machine according to manufacturers instructions. 
As mixture begins to turn slushy, fold in egg white. 
Continue to freeze until firm, about 2 hours. 






Small tastes of the Maritimes 
Chef Dale Nichols 

Smoked Peppered Mackerel with Partridgeberry 
Mayonnaise 

Crowell's Smokery in Yarmouth County. Nova Scotia, 
prepares both lemon-peppered and garhc-spiced macker- 
el. Partridgeberries come from Newfoundland but are, 
in reality, low bush cranberries. They are also called lin- 
gonberries, rock, alpine, mountain and European cran- 
berries. Make the puree ahead of time and use it as we 
are today in mayonnaise or as a wonderful, tangy sauce 
for your Christmas goose or turkey. 

Partridgeberry Mayonnaise 



1/4 cup 
50 mL 
2 cups 
3/4 cup 
1 

1/2 tsp 
1/2 cup 
1 cup 



red wine, raspberry or cider vinegar 



partridgeberries 
brown sugar 
cinnamon stick 
ground cardamom 
water 
mayonnaise 



500 mL 

175 mL 

1 

2mL 

125 mL 

250 mL 



First make the puree. In a small saucepan, combine 
vinegar, berries, sugar, cinnamon, cardamom and water. 
Cover and bring to a boil over medium heat. Reduce 
heat; simmer till berries are soft and mixture thickens, 7 
- 10 minutes. Remove from heat; let cool. Remove cin- 
namon stick and press through a strainer or food mill. 
When cool combine 1/4 cup (50 mL) puree with the 
mayonnaise, stirring well. Refrigerate until needed. 
Refrigerate remaining partridgeberry puree. 
To serve, .spoon Partridgeberry Mayonnaise onto slices 
of the smoked mackerel. 

Pan-fried Halibut with Roasted Garlic Potatoes 

Yukon Gold potatoes arc one of Canada's great 
agricultural success stories. Hybridized at the University 
of Guelph, they are now on menus around the world. 

12 1/2" (1 cm) slices Yukon Gold potatoes 12 

2 tbsps canola oil 25 mL 

1 tbsp minced fresh rosemary 15 mL 

1 tbsp minced fresh thyme 15 mL 

1/2 tsp salt 2 mL 

1/4 tsp freshly ground pepper 1 mL 

In a small bowl, toss potato slices with oil, rose- 
mary, thyme, salt and pepper. Place on non-stick or 
parchment-lined baking sheet. Bake in preheated 350°F 
(180°C) oven for 12 - 15 minutes or until barely tender. 
Cool and set aside till needed. 

Pan-roasted (iarlic 

12 garlic cloves, peeled 12 

1 tbsp canola oil 15 mL 

1/2 cup white wine 125 mL 

Salt & freshly ground pepper, to taste 

In a small, non-stick skillet saute garlic in oil until 
edges turn golden brown. Add 1/4 cup (50 mL) of the 
wine, cooking and stirring till liquid has evaporated. 
Pour in remaining wine and cook further till garlic is 
fully softened and no more liquid remains. Remove 
from heat, mash with fork and season salt and pepper 
Set aside to cook then refrigerate till needed. 



The Halibut 

12 oz halibut 300 g 

3 tbsps canola oil 45 mL 

Salt & freshly ground pepper, as needed 
Chopped parsley and grated lemon rind, as 
garnish 

Slice halibut into 12 small portions. In large non- 
stick skillet, saute halibut in oil over medium-high heat. 
Season lightly with salt and pepper. 

To Assemble: Spread a I tsp (5 mL) garlic on 
each potato slice. Top with halibut and garnish with 
chopped parsley and grated lemon rind. Serve warm. 

Makes 12 portions. 

Oxford Nova Scotia Wild Blueberry Tart 

Wild blueberries flourish all over Canada but they 
are commercially cultured and harvested by Oxford 
Farms near Amherst. Either buy small tart shells or 
make your own with Chef Nicols' recipe. 

Sweet Tart Pastry: 

2 cups all purpose flour 500 mL 

1/3 cup granulated sugar 75 mL 

2/3 cup chilled un.salted butter 150 mL 

2 eggs 2 

Mix the flour and sugar in large bowl. Cut in butter till 
mixture resembles fine crumbs. 

Beat eggs till frothy; pour into flour/sugar mixture, com- 
bining with a fork till dough begins to hold together. 
Shape into ball; cover and refrigerate while making fill- 
ing. Roll carefully on lightly floured surface; cut into 
rounds to fit small tart pans. Prick pastry and bake, 
unfilled, in preheated 400°F (200°C) oven for 12 - 15 
minutes or until golden brown. Remove and cool. 



The Filling: 

2 cups frozen wild blueberries 
3/4 cup granulated sugar 

Juice from 1 lemon 



500 mL 
175 mL 



In a small saucepan, combine blueberries, sugar and 
lemon. Bring to a boil. Stir and cook over high heat for 
5 minutes. Reduce heat to medium/low and simmer till 
thickened, about 20 minutes. Remove from heat and 
cool. Set aside till ready to serve 



Cream Cheese Topping: 

8 oz cream cheese, softened 

1/2 cup butter, softened 

1 tsp vanilla 

2 cups icing sugar 



250 g 
1 25 mL 

5mL 
500 mL 



In a deep bowl, whip the cheese, butter and vanilla 
together. Beat in icing sugar till lightly and smooth. Set 
aside. 

To assemble: Place a small spoonful of blueberry filling 
in each prepared tart shell. Finish with a tiny dollop of 
Cream Cheese Topping. 

Makes 24 tartlets. 



^ 



Smoked Salmon Tortellini with Ste.Famille Whiti- 
Wine Sauce 



1 cup 

1 

2 Ibsps 
1/2 cup 
1/2 tsp 

48 
1 



cubed smoked salmon 250 mL 

small onion, diced 1 

canola oil 25 mL 

dry ricotta cheese 1 25 mL 

chopped fresh tarragon 2 mL 
Salt and freshly ground black pepper, to taste 

2" (5 cm) pasta rounds or wonton wrappers 48 

egg, beaten 1 



In medium saucepan over low heat, cook salmon and 
onion in oil till salmon begins to break apart. Remove 
from heat; let cool. Stir in ricotta cheese and tarragon; 
season with salt and pepper to taste. 
Assemble the tortellini: Lay out pasta rounds. Brush 
with beaten egg. Place 1/2 tsp (2 mL) filling in centre of 
each; fold over forming a half moon. Flip back the edge 
of the half moon and bring the ends around to meet in 
the centre. Seal together with more beaten egg. Set 
aside while preparing sauce. 

To cook tortellini, bring a large pot of salted water to a 
boil. Add pasta and cook, covered, over medium heat till 
al dente. Toss with Ste. Famille White Wine Sauce 
(recipe follows). 



Ste.Famille White Wine Sauce 



1/2 tsp 


chopped garlic 


2mL 


2 


shallots, minced 


2 


2 ibsps 


canola oil 


25 mL 


1 cup 


Ste.Famille white wine 


250 mL 


1 tsp 


black peppercorns 


5mL 


2 


bay leaves 


2 


2 cups 


whipping cream (35%) 


500 mL 


1/4 cup 




chopped chives 


50 mL 






1 tbsp 


chopped tarragon 


15 mL 



Salt and freshly ground pepper, to taste 

In a medium saucepan saute garlic and shallots in oil till 

tender. Add white wine, peppercorns and bay leaves. 

Bring to a boil, uncovered, and cook over medium high 

heat till reduced to about 1/4 cup (50 mL). 

Add cream, return to boil, cooking till sauce is reduced 

by one-third. 

Strain; add chives and tarragon. Season to taste with 

salt and pepper. 

Serves 6. 






Late Autumn at the Chateau 
showcasing two of Quebec ^s 
great cheeses 
Chef Jean Soulard 

Pumpkin and Leek Soup 

Buy tiny pumpkins to use as serving bowls. Cut 
off their tops, scoop out the seeds with a spoon and .set 
them aside until needed. Just before serving heat them 
by filling with boiling water and allowing them to 
stand for 2 - 3 minutes. Drain them thoroughly before 
using. 

1 tbsp nut oil or unsalted butter 15 mL 

1 leek, white part only, washed, trimmed 1 

and chopped 

1 2 lb / 1 kg pumpkin, peeled and cubed 1 

2 medium potatoes, peeled and diced 2 
2 cups half & half cream (10%) 500 mL 

1 tsp salt 5 mL 
1/2 tsp freshly ground pepper 2 mL 

Additional cream or homogenized milk, as 

needed 

Chopped fresh chives, as garnish 

In saucepan, heat oil or butter over medium-low. Add 
leek; cover and cook gently till limp. Stir in pumpkin 
and potato cubes. Cover, steam for 5 minutes. Add 
cream, salt and pepper. Bring to boil, reduce heat to 
low and simmer, covered, for 25 - 30 minutes. Puree 
soup, thinning with additional cream or milk if neces- 
sary. 

Ladle .soup into heated serving dishes or small, pre- 
warmed pumpkins. Generously sprinkle with chives. 
Serves 8. 

Warm Autumn Salad with St. Basile Cheese and 
Sauteed Cortland Apples 

St. Basile de Portneuf, one of the most delicious cheeses 
in all of Canada, is produced from raw milk (lait cru) 
just west of Quebec City. Because it is made in such 
small quantities, you may have to substitute a high qual- 
ity Quebec-made brie in this recipe. 
Cortland or Northern Spy apples are preferred because 
they hold their shape well. 

2 firm, cooking apples, peeled and thinly sliced 2 
1/3 cup melted, unsalted butter 75 mL 
4 sheets phyllo pastry 4 
4 1 oz (28 g) portions St.Basile-de Portneuf 4 

cheese 

Salad greens, as needed 

Vinaigrette, recipe follows 

In a small skillet over medium heat, saute apples in 2 
tbsps (25 mL) of the butter till lender. Remove from 
heat and set aside to cool. 

Unfold phyllo pastry carefully. Immediately re-wrap the 
unused portion and refrigerate. On a flat surface brush 
each sheet of pastry lightly with melted butter. Fold in 
half, end to end. Brush with remaining butter. Place 
apples in the centre of each folded sheet. Top with a 
piece of cheese and gather pastry up to form a small 
purse, pinching it tightly to seal. Place on lightly oiled 
baking sheet. Bake in preheated 37.5T ( I90°C) oven 
for 15 minutes or until golden. 



Arrange salad greens on individual plates. Top with 
phyllo purses; drizzle with vinaigrette and serve imme- 
diately. 
Serves 4. 

Basic Vinaigrette 

This simple recipe may be enhanced with chopped fresh 
herbs or minced garlic. 



1/4 cup 


apple cider vinegar 


50 mL 


1 tsp 


Dijon-style mustard 


5mL 


1/2 tsp 


salt 


2mL 


1/2 tsp 


freshly ground pepper 


2mL 


2/3 cup 


canola oil 


150 mL 



Whisk or shake together vinegar, mustard, salt, pepper 
and oil. Refrigerate until needed 
Makes 1 cup ( 250 mL). 

Golden Winter Fruit Tart with Le Migneron Cheese 

Le Migneron is found only in the Charlevoix , a region 
of fiords and river-scapes, on the north shore of the 
St. Lawrence where the Canadian Shield plunges steeply 
into the river. The Creme de Cassis is from LTle 
d' Orleans. 



4 4" ( 1 cm)rounds puff pastry 

1/4 cup lightly sweetened applesauce 

2 large, cooking apples 

3 ripe but firm pears 
2 tbsp melted butter 

1/3 cup Creme de Cassis 

2 tbsps orange marmalade 

4 oz Le Migemon cheese 



4 

50 mL 

2 

3 

25 mL 

75 mL 

25 mL 

llOg 



Place puff pastry on ungreased baking sheet. Spread 
with applesauce. Peel and thinly slice apples and 2 
pears. Overlap fruit slices atop applesauce. Drizzle or 
brush with melted butter. Bake in preheated 400°F 
(200°C) oven for 25 minutes until pastry is crisp and 
beginning to brown. 

In small saucepan, cook Creme de Cassis till reduced to 
half. Set aside. Melt orange marmalade in either the 
microwave or in small saucepan on stove. 
When pastries are done, remove from oven and drizzle 
with warm orange marmalade. Set aside to cool slightly. 
To serve, peel remaining pear; arrange on plate with tart. 
Splash with Creme de Cassis and place a slice of cheese 
on the side. 
Serves four. 



^^ 



Pheasant at its best 
Chef Roger Tremblay 

SaiisuKe-stiinVd IMieasunt Breasts with Dried 
Muskoka Cranberry Sauce 

Chef Tremblay suggests that chicken breasts may 
be substituted for pheasant and Hnk sausage may be 
used to replace the venison wine sausage which may not 
be available in your area. Serve this dish with roasted 
or steamed seasonal vegetables. 

3 cups rich beef stock 750 mL 

4 4- 6oz (115 -150g) boneless 4 
pheasant breasts 

4 venison wine .sausages 4 

12 slices lean bacon, 12 
4 pieces diced, 8 pieces cut in half crosswise 

2 shallots, minced 2 
4 whole shiitake mushrooms 4 
3/4 cup dried cranberries 175 mL 
1/2 cup Port wine 125 mL 

Salt and freshly ground pepper, to taste 
1/4 cup whipping cream (35%) 50 mL 

3 - 4 branches of fresh rosemary 3-4 



In a medium saucepan bring beef stock to full boil over 

high heat and cook, uncovered, til! volume is reduced by 

half. Set aside. 

With a sharp, narrow knife, make a pocket in each 

pheasant breast by inserting knife from wing end. Insert 

whole sausage into pocket. 

In large, non-stick skillet, sear breasts over high heat till 

golden. Remove and arrange in oven proof baking dish. 

Arrange half slices of bacon on top. Roast in pre-heated 

375°F ( I90°C) oven for 30 - 35 minutes, or until bacon 

begins to crisp. 

Over medium heat saute diced bacon in the same skillet 

used to sear pheasant. When beginning to brown; add 

shallots, mushrooms and dried cranberries. Cook for 4 - 

5 minutes or until mushrooms are tender 

Remove shiitake and set aside for garnish. Drain any 

excess fat. Add port; cook until pan is almost dry. Add 

reserved beef stock; continue to cook over medium heat 

for 2 - 3 minutes or until sauce begins to thicken slight- 

ly- 

Season to taste with salt and pepper 
Just before serving, add cream and reheat. Reheat 
mushrooms. 

To serve, slice roasted pheasant breasts; arrange on heat- 
ed platter Spoon on sauce; garnish with shiitake mush- 
rooms and rosemary branches. 

Serves four 






Egalement disponible en fran9ais. 

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