Savour Canada recipes

1+1

Agnculture and Agriculture et Canadian Agriculture Library

ri"f,°,°d Agroalimentaire Bibliotheque canad,enne de I'agnculture

Canada Ottawa K1A 0C5

Quality

is in our nature

Savour

RECIPES

^P 11153

;|2010

c. 3

1*1

Agriculture and
Agri-Food Canada

Agriculture et
Agroalimentaire Canada

Canada

Publication information:

Her Majesty the Queen in Right of Canada, 2010

AAFC-AAC: 11153B
CAT: A72-85/2010
ISBN: 978-1-100-51103-0

Savour

CANADA

Chances are, no matter where you are in the world,
a Canadian food product — or one made with Canadian
ingredients — is close at hand.

Our pork, beef and fish and seafood products are
exported to more than 180 countries, as are our wheat,
pulses and canola oil. Our soybeans are a preferred choice
among the world's nations for their higher protein content
and consistency in shape and size. And who could forget
that we are the world's largest producer and exporter of
maple syrup? And one of only two countries that produce it?

Surprised? You shouldn't be. The global reach and range
of Canadian food and agricultural products is astounding —
and continues to expand!

You'll find a special selection of recipes created by six of
Canada's top chefs and others that showcase Canada's
finest and most diverse food products and ingredients.
All chefs have cooked internationally, but always return
home saying the same thing: We have one of the most
unique and distinct food cultures in the world. And it's
not just about the product or commodity. It's about the
people, their passion, their innovation. It's about our
land, our pristine water and our cultural mosaic.

It just doesn't get better than Canada, because Quality
is in our nature!

/T S* g ,

A

CnGT Michael Smith

Charlottetown, Prince Edward Island

Chef Smith is an award-winning author and inter-
nationally-known TV food show host. In 1992, his
roving culinary adventures landed him in Canada's
smallest province, Prince Edward Island, where he
made his home.

"Cooking is not just about the end product or
ingredients. It's about the people and their passion
for excellence. Canada has one of the most distinct
and unique food cultures in the world. It's reflective
of our surroundings, our different climate zones and
our broad ethnic diversity. We are close to the land,
and close to the sea. Food is woven into our
cultural fabric. "

West Coast Smoked Salmon
with Slow-Scrambled Eggs

Canadian smoked salmon, sliced

10 ounces

Rye bread

4 slices

Butter

1 tbsp

Eggs, extra large

4

Milk or cream

2 tbsps

Chives or green onions,

thinly sliced

1/4 cup

Gouda cheese, grated

4 ounces

Salt

1/2 tsp

Ground pepper

pinch

Caviar

1 ounce

Chives, whole

3

Fresh dill or parsley

3 sprigs

Canadian oysters

4

300 g

15ml

30 ml

60 ml

2 ml

30 g

Invert a ramekin over each slice of rye bread and then, with a small paring
knife, trace tightly around the exterior to cut out a small circle. Toast the
circles until they're golden brown and crispy; they will shrink slightly.

Gently line four lightly oiled 6-ounce (3/4 cup/175 ml) ramekins or small
tea cups with plastic wrap taking care to work out any air bubbles. Ensure
that any extra plastic wrap is folded down the outside of the moulds. Line
each ramekin with a single layer of smoked salmon, trimming the salmon
to make the lining as even as possible.

Fashion a double boiler by placing a glass or metal bowl over a pot of
simmering water. Toss in the butter and heat it until melted. Meanwhile,
whisk together the eggs, milk, chives, Gouda cheese, salt and pepper.

When the butter is melted, pour in the egg mixture. Stir with a wooden
spoon until the eggs have thickened into soft, creamy curds. This will
take about 10 minutes.

Spoon the scrambled eggs into the smoked salmon moulds. Top each
mould with a toasted rye bread round. Place a small plate over top of
the filled ramekin and flip the ramekin and plate over. Remove the ramekin
and gently peel off the plastic wrap revealing the smoked salmon stuffed
with slowly scrambled eggs. Top with a shucked oyster and additional
recommended topping.*

Makes 4 servings

*Chef Michael Smith recommends that the dish be topped with
a generous dollop of Brown Butter Hollandaise, a small tangle of
pickled red onions, a generous spoonful of caviar, a chive or two
and perhaps a sprig of dill. For recipes on these recommended
toppings visit www.eatcanadian.ca.

Recipe created by Michael Smith. Additional recipes developed
by Chef Smith can be found at www.eatcanadian.ca.

Canadian Bison Blanquette
with Morel Mushrooms

Canadian stewin

g bison

1 1/4 lbs

600 g

Garlic

1 0 cloves

Thyme, fresh

4 stalks

Poultry stock (unsalted) or water

3 cups

750 ml

Morels, dried

1/2 cup

1 0 to 1 5 g

Cream (35%)

1 1/3 cups

300 ml

Lemon

1/2

Butter

2 tsps

30 g

30 ml

Flour

3 tsps

30 g

45 ml

Salt, coarse

to taste

Pepper, white or

cayenne

to taste

Blanch garlic cloves by placing in a saucepan, covering with cold water
and boiling gently for five minutes. Remove garlic, rinse with cold water
and set aside.

Soak Morel mushrooms in lukewarm water for 20 minutes to reconstitute
them. Rinse and cook gently in the cream over medium heat. Cook for
20 minutes and turn off heat.

Cut meat into approximately 30 to 35 g (1/2") cubes. Rinse the meat in
ice water and place in a saucepan. Add the poultry stock or cold water
to 2 cm (3/4") above the pieces. Add coarse salt and slowly bring to a boil.
Skim carefully and add the thyme and blanched garlic cloves. Cook gently,
covered, for 50 minutes until the meat is tender.

In a saucepan, melt the butter over medium heat and add the flour to
make a roux. Turn off heat when the roux becomes white and frothy.
Set aside to cool.

Remove the chunks of cooked meat, garlic and thyme from the cooking
liquid. Pour this liquid, while still warm, onto the cooled roux, whisking
it continuously. Bring to a low boil and cook for a few minutes. Add the
Morel mushrooms and cream, then cook for a few more minutes. Place
the meat back in, along with a pinch of cayenne and a dash of lemon
juice, and simmer for two to three minutes. Taste for seasoning, and
serve with wild rice.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

Japanese-style Canadian
Soybean Salad

Canadian soybeans, cooked

1 1/2 cups

225

g

350 ml

Spinach, raw and well rinsed

2 cups

200

g

475 ml

Fresh tomatoes

2

225

g

Vinaigrette

Soya sauce (naturally brewed)

1/4 cup

60 ml

Mirin (mild cooking sake)

4tsps

20 ml

Dashi (Japanese fish broth)

4 tsps

20 ml

Rice vinegar

3 tsps

15 ml

Sesame oil

a few drops

To Garnish:

Sesame seeds

to taste

Cut tomatoes into thin slices. Spread over plate.

Cook soybeans in salted boiling water for five minutes. Cool in cold water.
Drain soybeans and mix with spinach.

Pour soya sauce, mirin and dashi into a pot and bring to a boil.
Turn off the heat and add the vinegar and sesame oil. Cool.

Add spinach and soybeans to the sauce and let soak for a few minutes.
Set the soybeans and spinach in the middle of the plate already garnished
with tomatoes, and add a spoonful of sauce.

Garnish with sesame seeds.
Makes 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

W. I*

PS

%

A

I

■

ChGT Daryle Nagata

Vancouver, British Columbia

Chef Nagata's stellar international background
includes cooking stints at the exclusive Savoy in
London, La Reserve Geneva, and the Fairmont
in Washington, D.C., where he served as personal
chef to numerous heads of state and celebrities.
He is currently Executive Chef at the Pan Pacific
Hotel in Vancouver.

"I travel a lot and I can tell you it just doesn't
get better than Canada. We have a great bounty
of products available with outstanding quality.
Canadian beef, for example, is revered around
the world for its flavour and high quality. It's very
distinctive. We finish our beef with grain, it's properly
aged and marbled, and as a result, it is tender, juicy
and has a unique taste. "

Asian-style Canadian
Beef Short Ribs

Beef short ribs,

cut in 2" (5 cm) pieces 3 lbs
Salt and freshly ground pepper

Sesame oil 2 tbsps
Garlic, separated into

cloves and peeled 1 bulb

Star anise 5 whole

Japanese soy sauce 1/2 cup

Packed brown sugar 1/4 cup

Fresh ginger, chopped 3 tbsps
Green onions, coarsely chopped 1/2 cup

Rice vinegar or cider vinegar 2 tbsps

Water 2 cups

1.5 kg

30 ml

125 ml
60 ml
45 ml

125 ml
30 ml

500 ml

Trim fat from short ribs. Season with salt and freshly ground pepper.
Heat oil over medium-high heat in Dutch oven or large heavy pot;
add short ribs and brown all over.

Add garlic, star anise, soy sauce, brown sugar, ginger, onions, vinegar
and water. Bring to a boil; reduce heat to simmer. Cook uncovered for
1 1/2 to 2 hours, until the short ribs are quite tender.

Preheat oven to 450°F (225°C). Remove ribs from the braising liquid
and place them on a broiler pan; roast in oven until crispy, about
1 5 minutes. Meanwhile, skim any fat from the surface of the braising
liquid, then boil liquid over high heat for 10 minutes to concentrate
the flavours. The sauce should thicken slightly. Remove only the star
anise. Ladle sauce into shallow bowls and place a rib in each.

Makes 4 to 6 servings

Recipe provided by Beef Information Centre (www.beefinfo.org).
Chef Daryle Nagata has enhanced the Asian flavour by adding star
anise to the recipe.

Recipes developed by Chef Nagata can be found at
www.eatcanadian.ca.

7

Canada's beef herd is built on British and European
continental breeds that are different from the beef
herds, of key competitors. These breeds deliver meat
that is more tender and well-marbled, which
is why Canadian beef is popular with discerning
beef eaters everywhere.

Wild Rice Frittata
with Dried Cranberries

Canadian wild rice,

cooked in salted water

1/2 cup

100 g

125 m

Shallots, finely chopped

2 tbsps

30 g

30 m

Red pepper, finely chopped

3 tbsps

40 g

45 m

Fresh tarragon, chopped

1 tbsps

15 m

Canola oil

2 tbsps

30 m

Green onion, finely chopped

1

All-purpose flour

2 tbsps

20 g

30 m

Eggs

4

Dried cranberries

1/4 cup

35 g

60 m

Cream (35% or sour cream)

1/4 cup

60 m

Salt and freshly ground pepper

to taste

Soak dried cranberries in lukewarm water for five minutes.
Drain and chop.

Heat 1 5 ml (1 tbsp) of canola oil in a frying pan, add the shallots and red
pepper, cover and steam for one minute. Before they get discoloured, turn
off the heat and add the green onion, cranberries, tarragon, salt and pep-
per. Sprinkle thoroughly with 20 g (2 tbsps) of flour. Mix well and set aside
to cool.

Break the four eggs into a bowl. Sprinkle with salt and pepper.
Mix in 60 ml (1/4 cup) of sour cream or 35% cream. Add 100 g (1/2 cup)
of cooked wild rice and the mixture of shallots, red pepper, cranberries,
tarragon and green onion.

Pour this mixture into a buttered and floured pan. Bake at 180°C (350°F)
for 12 to 15 minutes.

Serve as an accompaniment to white fish or poultry.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

Grilled Salmon
with Berry Compote

Canadian salmon fillets (4) 6 to 8 oz

Shallot, finely chopped 1

Lemon zest and juice 1/2 lemon

Canadian berries, fresh or frozen 1 1/3 cups
(cranberries, blueberries, Saskatoon berries)

Fresh thyme 2-3 sprigs

Canadian honey to taste

Salt and pepper to taste

Canola oil 2 tbsps

Assorted vegetables

170 g to 225 g

200 g

300ml

30ml

In a medium saucepan, slowly bring the berries, shallot, thyme, lemon
zest and juice to a simmer.

Add some honey, adjusting the quantity according to the sweetness
of the berries used.

Cook until the berries are softened.

Adjust seasonings to taste, remove thyme sprigs, and keep warm.

Brush salmon fillets with oil, season with salt and pepper and barbecue
to desired firmness.

Serve with berry compote and assorted grilled vegetables.
Makes 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

Canadian salmon are a cornerstone of the

country's world-renowned seafood industry and

a favourite of fish lovers everywhere. These magnificent

fish have created a rich cultural heritage for all Canadians,

and are a mainstay of many communities on both

our Pacific and Atlantic coasts.

10

Chef/?

G

em i cousyn

Saskatoon, Saskatchewan

i

Chef Cousyn decided at a young age to pursue
cooking and polished his culinary skills across
France, Switzerland and Canada before finally
settling in Saskatoon in 1995. With his wife and
co-owner, Janis Cousyn, Chef Cousyn took over
Calories Restaurant and transformed it into one of
Saskatchewan's most popular dining establishments.

"The taste and quality of Canadian beef and pork
are second to none. And Canada continually produces
amazing specialty and niche products, such as bison,
and wild mushrooms... the University of Saskatchewan
just came out with a new variety of hardy sour
cherries called Carmine jewel, which are particularly
versatile. We use them in our mustards, lamb
meatballs and many other dishes. They're excellent
for processing of any kind, dried for use in granola
and fruit bars, or fresh in jams and jellies. "

"

3^h

Prairie Steak and Eggs

Rib-eye medallions (1) 3 to 4 oz

Unsalted butter

or fat from making lardons 1 tsp

Quail egg 1

A handful of crisp coarse lardons

90 to 120 g

5 ml

Heat a grill to medium-high and barbecue steak until the desired
doneness.

Meanwhile, melt butter or pork fat in a small skillet and fry quail egg
until still runny in the centre, about 45 - 60 seconds.

To make pork lardons, cut salt pork or thick-cut bacon into small cubes.
Fry over medium heat until well-browned and crisp. Drain on paper towels
and keep warm until needed.

Top steak with egg, surround with warm lardons and serve.

Makes 1 serving

Recipe created by Remi Cousyn. Additional recipes developed by
Chef Cousyn can be found at www.eatcanadian.ca.

Canadian beef: the taste you love; the nutrients
you need. Meticulous breeding, careful stock-raising
and state-of-the-art processing facilities mean that the
taste and quality of Canadian beef are unequalled
anywhere. Look for our speciality products such
as halal-certified, kosher, natural
and organic beef.

11

12

Lentil and Feta Patty

Canadian lentils, green or red

1 cup

200 g

250 m

Water

2 cups

500 m

Garlic, crushed

1 clove

Celery

1/2 stalk

White onion, diced

3 tbsps

30 g

Feta cheese, diced

1/3 cup

100 g

80 m

Red pepper, diced

3 tbsps

25 g

30 m

Green onion, minced

1

Canola oil

3 tbsps

45 m

Oregano, chopped

3 sprigs

Flour

2 tbsps

30 g

30 m

Egg

1

Salt and pepper

to taste

Rinse lentils in cold water. Place them in a saucepan along with the water,
garlic, celery and onion. Bring to a boil, skim if necessary. Cook covered
on low heat for 1 5-30 minutes or until tender. When the lentils are tender,
add salt and cook for another five minutes. Be careful not to overcook;
the lentils must remain intact. Drain and set aside to cool.

While cooking the lentils, saute the red pepper and green onion in
1 5 ml (1 tbsp) of canola oil, until lightly browned. Turn off heat and
add the oregano.

In a bowl, combine the lentils, cooked vegetables, egg, flour and diced
feta. Mix thoroughly. Shape the patties and cook them in a hot frying pan,
using the remaining canola oil. Brown evenly on both sides.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

Pork Medallions with
Fresh Blueberry Sauce

Canadian pork tenderloin

1.1 lbs

500

g

Honey

2 tbsps

25 m

Rice vinegar

2 tbsps

30 m

Sweet white wine

2 tbsps

30 m

Blueberry juice

2/3 cup

100 m

Beef broth (unsalted)

1 2/3 cups

400 m

Fresh blueberries

3/4 cup

150

g

180 m

Cornstarch

2 tbsps

10

g

Canola oil

2 tbsps

30 m

Water

1 tbsp

15 m

Salt and pepper

to taste

Prepare the pork tenderloin by cutting into 1 .5 cm-thick (1/2") medallions.
Season with salt and pepper and leave at room temperature.

Pour honey and 1 5 ml (1 tbsp) of water into a saucepan and bring to a
boil. Add the vinegar, reduce heat and cook for one minute. Add the white
wine and reduce sauce to the consistency of a syrup. Add the blueberry
juice and reduce to half. Add the beef broth and boil until desired
consistency. Taste for seasoning and add the fresh blueberries.

Saute the medallions on high heat in a bit of canola oil. Turn over once
and keep the meat slightly pink. Remove the medallions from pan and
set aside on a warm plate. Remove the fat from the saucepan and pour
in the blueberry sauce to deglaze the pan. If necessary, thicken the sauce
with a little cornstarch dissolved in blueberry juice.

Pour the hot sauce over the medallions and serve.
Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

14

%

v-llGT Donna Dooher

Toronto, Ontario

Author, restaurateur, and internationally-known
TV food show host, Chef Dooher is one of North
America's leading advocates of the rewards and
entertainment value of hands-on-cooking. Chef Dooher's
newest restaurant venture is Mildred's Temple Kitchen
in the heart of Toronto's Liberty Village

"We are spoiled here in Canada. We have an incredible
food and agriculture distribution system, and we have
vast ethnic influences from around the world. We make
innovative products like chickpea flour, which is great
for people who have a wheat intolerance. Chickpeas
provide excellent nutritional value and are a staple in
many diets around the world. "

w

•.. 1 \*..i

y

•. '

Canadian-style Dosas with Sweet
Potato and Roasted Onion Curry

Canadian-style Dosas

Canadian chickpea flour

1 cup

250 m

Canadian buckwheat flour

1/4 cup

60 m

Salt

1/2 tsp

2 m

Ground cumin

1/2 tsp

2 m

Water

1 1/2 cups

325 m

Clarified unsalted butter

as needed

(a.k.a. ghee)

In a medium-sized mixing bowl, combine the chickpea and buckwheat
flours. Stir in the salt and cumin. Whisk in the water to make a thin batter.
Let stand for about 30 minutes before using.

Heat a cast iron griddle or crepe pan over medium-high heat. To test to see
when pan is ready to use, sprinkle the pan with water. If the drops hiss and
dance, it's ready to cook the dosas.

Brush the pan quickly with clarified butter (ghee) and pour on about 1/4 cup
(60 ml) of the batter. Spread it with the back of a spoon or swirl it to
ensure that the dosa is very thin. When the top surface is dry, brush with
more clarified butter, loosen the edges and flip. Cook until the underside
is richly golden. It will take only a few seconds if the pan is hot enough.
Keep the dosa warm and repeat until all the batter is used. Set aside
and prepare the Sweet Potato and Roasted Onion Curry.

Makes 6 servings

Recipe created by Donna Dooher. Additional recipes developed
by Chef Dooher can be found at www.eatcanadian.ca.

Canadian pulses come in a wide variety of colours,
shapes and sizes. Whether it is chickpeas, lentils, beans
or peas, there is no shortage of choice. Seeded area in
Canada has expanded 400 per cent in the past 15 years,
with annual production at 4.8 million tonnes. International
. demand for this quality, nutritious and economical
product, is fuelling the growth.

15

Sweet Potato and Roasted Onion Curry

Sweet potatoes, peeled and

cut into 1 " (2.5 cm) cubes 3

Unsalted butter 2 tbsps 30 ml

White onion, thinly sliced 1

Cumin seeds 1 tsp 5 ml

Green chili, minced 1/2-1

Clove garlic, minced 1

Fresh ginger, grated 1 " (2.5 cm) piece

Garam masala 1 tsp 5 ml

Black mustard seeds 1/2 tsp 2 ml

Turmeric, ground 1/4 tsp 1ml

Fresh coriander, chopped 1/4 cup 60 ml

Fresh lemon juice 1 tsp 5 ml

Kosher salt to taste

Cook the sweet potatoes in boiling salted water until just cooked through,
about 10 minutes. Drain and set aside in a large bowl.

Melt the unsalted butter in a large skillet. Saute the onion until golden,
about five minutes. Combine the cumin seeds, green chili, garlic, ginger,
garam masala, black mustard seeds, and turmeric and stir into the onions
and cook for one minute.

Add the sweet potatoes to the onion mixture and mix well. Stir in the
chopped coriander and the lemon juice.

Season to taste with the kosher salt.

To serve, spoon some of the sweet potato and roasted onion curry onto
each dosa, roll or fold over.

Makes 6 servings

Recipe created by Donna Dooher. Additional recipes developed
by Chef Dooher can be found at www.eatcanadian.ca.

Shrimp Salad with Fresh
Soybeans and Tofu Sauce

Canadian northern shrimp, cook*

;d 1 cup

150 g

250 m

Soybeans, cooked

1 1/2 cups

225 g

350 m

Red onion, chopped

3 tbsps

25g

45 m

Red pepper, chopped

3 tbsps

25 g

45 m

Rice vinegar

1 tsp

5 m

Canola oil

2 tsps

10m

Tofu

3/4 cup

125 g

180 m

Sesame oil

2 tsps

10 m

Lime juice

1/2

Honey

1 tsp

5m

Salt

to taste

White pepper

to taste

Drain and squeeze excess water from shrimp and set aside.

In an electric mixer, combine the tofu, sesame oil, juice of half a lime,
honey, salt and pepper, and mix until smooth and thick. Set aside
in a bowl.

In another bowl, mix the soybeans, onions and peppers. Add a pinch
of salt, rice vinegar and canola oil.

Add the shrimp to the tofu sauce and fold in.

In the middle of a plate, form a "nest" with the mixture of soybean, onion
and red pepper. Place the shrimp seasoned with tofu sauce in the center
of the nest and serve cold.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

18

v*nGT Alain Pignard

Montreal, Quebec

Chef Alain Pignard plied his trade in some of the
finest kitchens around the world before coming to
Canada. He is currently Executive Chef of Fair-
mont The Queen Elizabeth where he — along with
his 90-member kitchen brigade — prepares dishes
for clients staying in the hotel's 1,000-plus rooms
or those attending functions. Every year, Chef
Pignard and his team prepare more than 100,000
meals for other high-visibility events throughout
Montreal.

"Canadian pork is the best in the world. Our
achievements in breeding selection have resulted
in a lean and flavorful pork that is second to none.
And it comes in such a wide variety of cuts.
Fork is endlessly versatile. "

4

flH«"

'J!

>

••' n

M-1*

j

iiiiULL

i

i

I

„im«

y

■

I,

,M

v "

'' I

r.. ■

"

tt T-

"

81. c

1 ■■

1 1 '

f

::

H.u'

I

L

I'mnrfji'i"

French Canadian Pork Cretons

Canadian pork belly

1 1/2 lbs

675 g

Carrots, peeled and

sliced lengthwise

2

Cooking onion, cut into

1/2" (1 cm) thick slices

1

Dry white wine

1 1/4 cups

300 m

Salt and freshly ground pepper

pinch

Mayonnaise

2oz.

56 g

Grainy mustard

1 oz.

28 g

Whipping cream (35%)

2 tbsps

30 m

Sunflower oil

2 tbsps

30 m

Salt

1/2 tsp

2 m

Freshly ground white pepper

to taste

Cinnamon

pinch

Cloves

pinch

Arrange the carrots and onion slices in a small roasting or cake pan. Top
with the pork belly, skin side up. Pour on the wine. Sprinkle lightly with
salt and ground pepper. Cover with a loose tent of foil and roast at 350°F
(180°C) for three hours or till the pork is very tender. Let cool.

When pork is cool enough to handle, remove the lean meat with your
fingers. You should have about 10 oz (280 g). Set aside. Discard the rest.

Measure the mayonnaise, mustard and whipping cream into a food
processor. Process mixture for a few seconds until it is light in colour.
Add the oil, salt, white pepper, cinnamon and cloves and pulse again
briefly to blend. Add the reserved meat; pulse briefly till coarsely ground.

Serve with chutney and mustard on warm baguettes.

Makes about 116 cups (375 ml)

Recipe created by Alain Pignard. Additional recipes developed by
Chef Pignard can be found at www.eatcanadian.ca.

Canadian pork: lean, healthy and delicious.
What could be more tempting than the aroma
of crisp, sizzling bacon for breakfast? Or more
delectable for a dinner treat than roast pork tenderloin
accented with blueberries? Canada is the world's
' ird largest pork exporter.

19

... --?-'■

20

Broiled Beef Bavette
Marinated in Canadian Beer

The marinade

Canadian stout beer

1/2 cup

125 m

Canadian pilsner

beer

1/2 cup

125 m

Onion, finely chopped

2/3 cup

100g

150 m

Garlic, diced

1 clove

Tamarind paste

2 tbsps

40 g

30 m

Ginger, grated

1 tbsp

20g

15 m

Soya sauce

2 tbsps

30 m

Canola oil

1 tbsp

15 m

Maple syrup

2 tbsps

30 m

Cane sugar

2 tbsps

30 g

Salt and cayenne

pepper

to taste

Beef bavette

1.25 lbs

600 g

In a small saucepan, reduce the two beers by half. Before removing from
the heat, add half of the onions, garlic, tamarind, ginger, soya sauce, and
maple syrup. Return to boil for three to four minutes. Turn off heat and
add the canola oil and a pinch of cayenne. Once cooled, place the meat
in the marinade and turn it frequently for six hours (less for finer cuts).

Remove the meat from the marinade and dry on paper towel. Salt the
meat. In a deep frying pan, sear meat in hot cooking oil. Turn once to cook
to desired consistency. Once cooked, place meat on a warm plate and
leave for five minutes. Remove fat from frying pan. Add the other half of
the onion, cover and steam for one minute. Sprinkle the onions with cane
sugar and cook for one minute. Add the marinade to the frying pan and
bring to boil with the onions and sugar, scraping the bottom of the pan
with a wooden spoon.

Cut meat into strips and fan out on a plate. Cover with the marinade sauce.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

Cornmeal Polenta
with Wild Mushrooms

Canadian mushrooms,

dried

1/2 cup

I5g

125m

(chanterelle, porcini)

Milk, lukewarm

2 cups

500 m

Mushrooms, fresh

1/2 cup

50 g

125 m

Cornmeal

1/2 cup

80 g

125 m

Garlic

1 clove

Vidal Icewine

1 tbsp

15m

Parsley, chopped

1 tbsp

15m

Tarragon, chopped

1 tbsp

15 m

Butter

3 tbsps

25 g

25 m

Egg

1

Egg yolk

1

Salt

1 tsp

5g

Cayenne pepper

to taste

Nutmeg, grated

to taste

Soak the dried mushrooms in the warm milk for one hour.

Remove mushrooms from the milk and squeeze out the liquid.
Set milk aside.

Chop the dried and fresh mushrooms. In a small frying pan, saute the
chopped garlic in a bit of butter 10 ml (1 tbsp) over medium heat. Add the
mushrooms before the garlic starts to brown, and cook until softened. Add
1 5 ml (1 tbsp) of Icewine to deglaze. Add salt and pepper to taste. Turn off
heat and keep warm.

Heat the milk with 1 5 g (2 tbsps) of butter, 5 g (1 tsp) of salt, and a pinch
of cayenne and nutmeg. When it reaches the boiling point, remove the
milk from the heat and slowly pour in the cornmeal, stirring constantly to
avoid lumping. Once all the cornmeal has been added, return the saucepan
to heat and cook while stirring for seven minutes. Remove from the heat,
add the combined eggs and return to boil for one minute. Add the sauteed
mushrooms, parsley and chopped tarragon, and taste for seasoning.

Spread the polenta on a buttered plate. Once cooled, cut the polenta up
with a knife or a cookie-cutter. Heat and serve with a tomato sauce.

Makes 2 to 4 servings

Recipe provided by Agriculture and Agri-Food Cananda.

:

f

Chef Chris a

erni

St. Andrews by-the-Sea, New Brunswick

Chef Aerni is one of New Brunswick's most
celebrated chefs. In 2001, following traditional chef
training in Switzerland and time working around
the world, Chef Aerni and his wife, Graziella,
bought the Rossmount Inn in St. Andrews
by-the-Sea, an 87-acre estate including an 18-room
country inn with a lovely bar and restaurant.

"Living in Canada, and specifically on the East Coast,
is as close to nirvana as I could have ever hoped
for. Within a 30-minute drive, I can pick up fresh
sturgeon, sea urchins, mussels, scallops, snow crabs,
herring, lobster... this area is incredibly rich in food
products, from organic produce to wild mushrooms. "

Maritime Lobster- Yukon Gold
Eggs Benedict

A Rosti made with Canadian Yukon Gold potatoes forms the base of
this sumptuous breakfast treat with poached eggs, Summer Savoury
Hollandaise Sauce, and lobster from Atlantic Canada.

The Lobster

One live Canadian lobster

1 1/2 lbs

Large pot of water

12 cups

Sea salt

2 tbsps

White vinegar

1/2 cup

675g

4L

30ml

125 ml

Bring the water to a boil, add the salt and the vinegar. Submerge the
lobster into the water (head first) and cover with a lid.

As soon as the water is back to a boil, pull the pot from the heat source
and let the lobster simmer for four minutes, then remove from water.
Set aside until cool enough to handle. Crack shells and remove the meat.
Set aside.

Meanwhile prepare the potato Rosti, Hollandaise and eggs.

Potatoes Rosti*

Canadian potatoes (Yukon Gold) 4 large

Canola oil 3 tbsps

Onion, minced 1/2 cup

Salt 1/2 tsp

Freshly ground pepper 1/2 tsp

45 ml

125 ml

2 ml

2 ml

Cook unpeeled potatoes in boiling water until nearly tender. Cool
completely and if possible, let stand overnight. Peel and shred coarsely
into a large bowl.

In a 1 0" (25 cm) skillet, add 1 tbsp (1 5 ml) of the canola oil and saute the onion
until tender. Add onions to the potatoes and season with salt and pepper.

Over medium heat, add the remaining canola oil in the skillet used to
saute the onions. Pat the potato mixture evenly into the pan. Continue
cooking until the underside is deep golden, about 20 minutes.

*When cooking Rosti it is important to have a dry potato. The potatoes
are cooked with the skin on until soft. They are drained and left to cool
overnight or a full day without removing the skin.

Continued on next page

23

Canadian lobster is available as live or frozen
whole lobster, raw, pre-cooked or blanched, as frozen
lobster tails, as lobster meat and in several other forms.
Harvested from some of the cleanest, most pristine waters
in the world, Canadian fish and seafood products are
known internationally for their variety,
quality and value.

24

Summer Savoury Hollandaise

Salted butter

1/3 lb

Shallot

1

Dry white wine

1/3 cup

Apple cider vinegar

3 tbsps

White peppercorns

10

Summer savoury

3 leaves

Omega 3 egg

1

Lemon

wedge

Cayenne pepper

pinch

150 g

75 ml
45 ml

Melt the butter in a small saucepan and let it boil until the milk particles
start to turn brown. Set aside and keep warm. The brown milk particles
will now settle to the bottom of the pan. This process creates a clarified
butter.

Peel and chop the shallot and place in a small saucepan. Add the wine,
vinegar, peppercorns and savoury leaves. Bring to a boil over medium heat
and simmer, uncovered until the liquid has been reduced by 10 per cent
of the volume. Keep this reduction warm.

Separate the egg yolk from the white and place the yolk in a stainless steel
bowl. Discard the white or save for another use. Strain the reduction into
the same bowl. Place the bowl over simmering water to create a double
boiler; whisk in the egg yolk until the mixture reaches the consistency
of a cream.

Slowly, under steady mixing, incorporate the clarified butter into the egg
mixture. Add some of the brown milk particles to the hollandaise for taste
(the milk particles contain all the salt in the butter so use them carefully).

Finish the Hollandaise by adding some lemon juice and a pinch of
cayenne pepper.

Poached Eggs

Omega-3 eggs1
White vinegar
Water

6

1/4 cup

9 cups

60 ml
3L

In a wide rimmed pot, bring water to boil; add white vinegar.

Break the eggs one by one in a small bowl and let them slide into the
water, simmer for a minute and a half. Turn the eggs carefully with a
slotted spoon and simmer for another minute and a half. Remove one
by one with a slotted spoon and let the water drip off.

To Assemble

Invert the potatoes onto a large, warmed plate and slice into six wedges.

For each serving place a wedge of crisp Rosti on a heated plate with a
poached egg on top. Spoon the Hollandaise over each egg. Arrange the
lobster meat (tail cut into slices, claws and whole knuckles) in the center.

Top with a tiny spoonful of caviar; sprinkle with chives and summer
savoury leaves.

Makes 6 servings

Recipes created by Chris Aerni. Additional recipes developed by
Chef Aerni can be found at www.eatcanadian.ca.

Canada's Yukon Gold potatoes are

the perfect spud for making Rosti because of their

rich potato flavour and beautiful, natural golden-buttery colour.

Yukon Gold was Canada's first bred potato variety to be promoted,
packaged and marketed with its name right on the package.
And it is one of the few varieties in the world that is marketed
-at the retail and restaurant level by its name.

25

l

Quality

is in our nature

Savour

RECIPES

P 11153

2010

c.3

1*1

Agriculture and
Agri-Food Canada

Agriculture et
Agroalimentaire Canada

Canada