This week, I finally got the chance to meet Top Chef Canada’s Rich Francis. Doing a bit of traveling in Alberta, the chef came down to Calgary to join fellow cheftestant Karine Moulin at her restaurant, Raw Bar, for this past Monday’s viewing party. Francis chatted with a full room of folks about his time on the show, what is was like cooking off against Karine, the other competitors and all of that good stuff.
Rich’s dish from episode 6 has many components and you can get the full breakdown here on FoodNetwork.ca, but to keep things simple, here’s the bright and briny tapenade used to finish his pickerel dish. This tapenade would be great on a variety of grilled meats, so try it out on whatever you happen to be roasting/grilling for dinner this week!
I’m really loving my weekly efforts for the Chopped Canada Mystery Solved blog series on Food Network Canada online. Last fall, I wasn’t spending nearly enough time in my own kitchen cooking, so both this cooking venture and Top Chef Canada: Taking The Challenge Home has got me back right into the groove of slicing, dicing, baking, etc…I’m better for it, as are all of my friends who get to eat the leftovers.
Anyway, here’s some of the great Chopped Canada mystery basket-inspired recipes I’ve come up with lately. If I have to pick one stand out, it’s definitely the maple brined pork chops! Damn!
It’s no secret that condensed milk is sweet, syrupy and intense. The majority of my condensed milk consumption comes from ordering Vietnamese coffees to accompany my many pho lunches in Calgary. You’ll find this milk in lots of desserts like pies, and sauces like dulce de leche. However, years ago, condensed milk came from people’s need of having to transport milk for long periods of time without it spoiling. It was also a ration staple during wartimes as well. The more you know!
Now that it’s getting all snow-melty and sunny outside, I see a lot more barbecued dinners in my future. Whether it’s burgers, hotdogs or some ribs, food just seems to taste better when it’s grilled. This relish is nice, bright and tart. It would go beautifully with some blue cheese on a burger or just dolloped on top of some pork tenderloin. It also only takes 15 minutes to make too, so we’re basically winning at life here.
Alright, not the prettiest picture, but, in my defence, it was early in the morning and I was having a ‘cook off’ on Breakfast Television with my co-instructor Vincci Tsui and some of our participants. The cook off was a ton of fun and my team ended up making a barley risotto with kale, lemon and roasted chicken. It may not look like much, but it was unanimous with the group (and the TV host) that is tasted great.
Again, not the best capture, but click on the image (or here!) to watch the compilation of clips from our morning on BT Calgary. It was fun cooking in our Calgary Co-op kitchen, but I also got to mention an exciting event that is happening on Friday, May 29th that we’re partnering up with The Calgary Farmers’ Market for. Going to be a good one! Watch the video for some details about it! Risotto recipe below!
I’ve had a variety of beans sitting in my pantry for quite awhile. For way too long, in fact. I’m ashamed! So, this past weekend, I decided it was time to do something about it. It seems like the weather is finally starting to warm up a touch, but a few days ago, a big bowl of this Indian-inspired dish hit the spot perfectly as I sat by my kitchen window shivering in anticipation of having to leave my house at some point in the evening.
This is definitely a perfect vegetarian dish for the winter, but filling for more carnivorous appetites too. Hell, even throw in 4 cups of a soup stock of your choosing to this and you have a warming soup too. I love multi-purpose recipes!
I always seem to forget how fantastic a plate of spaghetti can be. That being said, I have never quite seemed to master the art of using a spoon to spin the noodles around my fork, so eating this pasta can be a somewhat messy endeavour on my end. C’est la vie!
After I cooked this pasta sauce and happily covered my spaghetti with it, I realised that it may have not been the sexiest-looking sauce ever created. Nonetheless, it is delicious and if you don’t think pork, cream and a bit of cheese won’t be tasty on a pasta, then let this dish prove you wrong.
- Top Chef Canada Rich Francis’ Tapenade
- Chopped Canada Mystery Solved: March Recipe Round Up
- Cherry and Red Onion Relish
- Avenue Magazine: Restaurant Round Up For The Winter
- Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States