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Archive for Recipes

Herb roasted chicken with wild leek pesto

Lucy Waverman’s Herb-Roasted Chicken with Wild Leek-Lemon Pesto This pesto freezes well, so I make lots and have it for the next couple of months. If Meyer lemons are not available, use tangerines (remove the seeds) with a spritz of lemon juice. If you can’t find all the fresh herbs for the rub, cut the

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Jeremy’s Lamb Marinade

Look how easy this lamb marinade is. Try and use fresh, Ontario garlic if possible. 2 cloves of garlic minced 1 sprig on fresh rosemary minced 1 sprig of fresh thyme minced 1 tsp salt 1 tsp pepper 3 tablespoons olive oil Mix together and rub all over lamb. Marinate for as long as possible.

Chickpea curry

This is a great meatless meal with brown basmati rice Ingredients Serves: 6 2 onions, diced 4 cloves of garlic, chopped 1/2 – 1 tsp. chilli powder 1 tsp salt 1 tsp tumeric 1 tsp. paprika 1 tbsp. ground cumin 1 tbsp. ground coriander 1 tsp. garam masala 880g of chickpeas (tinned) 880g canned tomatoes

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Smokey Lentil soup

IN G R E D I E N T S 2 cups Lentils 4 cups Chicken stock 2 cups Water 2 cloves Garlic; finely chopped 2 cups Tomatoes; crushed 1 tablespoon Olive oil 1 Medium onion; finely chopped 2 tablespoons Parsley; chopped 2 slices Bacon; chopped   IN S T R U C T I

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Recipes from the Mark Picone event!

Risotto of Sibari Nero, King Salmon, Spiced Green Olive Salsa Risotto is synonymous with a style of cooking rice and here we are using the Sibari Nero Rice. Native to China, it is actually dark purple in colour and was cultivated exclusively for the Emperor. When cooked, it is exceedingly aromatic. We will be complimenting

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Salmon Bulgogi

Well, I’m sure you have heard of Bulgogi which is a Korean dish normally made with beef or in my bbq class we made it with bison. You marinate the meat, grill it, slice it thin and serve it with grilled veggies in a lettuce leaf and serve with a dipping sauce. This is a

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Blue Cheese toasts

              This Blue Cheese spread was a huge hit at our French class Tuesday night! 1 French baguette, cut into 1/3 inch slices 1/4 cup butter, melted 4 ounces crumbled blue cheese 1/8 cup butter, softened 1 clove of garlic minced salt and pepper to taste 1/2 cup chopped

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Recipes from Steak Event!

What a great evening! Chef Jeremy Buckingham grilled 4 different cuts of beef and we paired them with the following 4 steakhouse favourite sides. Bon Appetite! Blue Cheese Dressing Ingredients 2 ½ ounces (70 g) Blue Cheese 3 tablespoons (45 ml) Buttermilk 3 tablespoons (45 ml) Sour Cream 2 tablespoons(30 ml) Mayonnaise 2 teaspoons (10 ml)

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Roasted Red Pepper with Feta Crostini

This is a scrumptious appetizer and most of the items are always on hand for last minute entertaining! Roasted Red Pepper with Feta Crostini Ingredients 1 head of garlic 5 tablespoons olive oil, divided 1 jar roasted red bell peppers, drained 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 1 (4-ounce) package

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