Mains Archives • Page 5 of 14 •

Potato and Mushroom Tart

Michael Robins Sydney’s A luscious, savoury slice of creamy potatoesContinue readingPotato and Mushroom Tart

Potato Soufflé

Neil Higginson Tapastry This twice-baked soufflé is airy and pillowyContinue readingPotato Soufflé

Rutabaga Fries

Chef/Owner Leighton Fontaine Osborne Village Cafe This take on aContinue readingRutabaga Fries

Duck Fingers

Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chipsContinue readingDuck Fingers

Poutine

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Browning aContinue readingPoutine

Hawaiian Pizza

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Rich marinara,Continue readingHawaiian Pizza

Chili Dog Wrap

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger The classicContinue readingChili Dog Wrap

Spicy Buffalo Burger

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Use yourContinue readingSpicy Buffalo Burger

Game Meat Tourtière

Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail,Continue readingGame Meat Tourtière

Turbot alla Puttanesca

Turbot alla Puttanesca

Chef Fabrizio Rossi Nicolino’s This briny sauce is filled withContinue readingTurbot alla Puttanesca

Pappardelle alla Boscaiola

Chef Fabrizio Rossi Nicolino’s Boscaiola, meaning ‘woodsman’s style’ sauce isContinue readingPappardelle alla Boscaiola

Bison Ribeye

Chef Mandel Hitzer deer & almond A dark rich stockContinue readingBison Ribeye

Pan Seared Black Cod with Mirin Butter Sauce

Chef Fraser MacLeod, 529 Wellington This sweet, salty, slightly spicedContinue readingPan Seared Black Cod with Mirin Butter Sauce

Grilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce

Chef Fraser MacLeod, 529 Wellington A good stock is theContinue readingGrilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce

Stuffed Zucchini

Irene Adamopoulos, Greek Market Choose large zucchini (about 6-8 inchesContinue readingStuffed Zucchini

Zucchini Soba Salad

Alena Feldman, Organza Market Pickled ginger, ume-su, soba noodles, andContinue readingZucchini Soba Salad

Spice Rubbed Pork with Rhubarb Chutney

Fude Inspired Cuisine and Wine Bar Rhubarb freezes well, makingContinue readingSpice Rubbed Pork with Rhubarb Chutney

Pickerel Tacos with Mango Pineapple Salsa

Fude Inspired Cuisine and Wine Bar A new classic, thisContinue readingPickerel Tacos with Mango Pineapple Salsa

Murg Makhni (Butter chicken)

East India Company Ingredients 1 cup tomato purée 1 TbspContinue readingMurg Makhni (Butter chicken)

Linguine con frutti di mare

Chef Patrick Shupka, Amici Ingredients 5 oz fresh linguine (singleContinue readingLinguine con frutti di mare

White Truffle Perogies

Chef Lorna Murdoch, Fusion Grill Ingredients Dough 2 cups all-purposeContinue readingWhite Truffle Perogies

Bob Marley Roll

Wasabi Ingredients Softball-sized mound of cooked sushi rice 3/4 sheetContinue readingBob Marley Roll

Peanut Thai Wrap

Peanut Thai Wrap Chef Dave Schultz, Saucer’s Cafe Ingredients 1Continue readingPeanut Thai Wrap

Smoked Salmon and Wild Rice Pasta

Chef Steven Donnelly, Four Points Sheraton Ingredients Smoked Salmon 3Continue readingSmoked Salmon and Wild Rice Pasta

Jerk Beef Goulash

Chef Lawrence Warwaruk, Lux Solé Ingredients 2 Tbsp butter 1Continue readingJerk Beef Goulash

Rice Pelau

Chef Denesh Bahadoosingh, Tropikis Ingredients 2 1/2-3 pounds chicken (anyContinue readingRice Pelau

Oxtail Stew and Dumplings

Chef Judith Christian, Caribbean Spice Ingredients Stew 3 lbs oxtail,Continue readingOxtail Stew and Dumplings

Doubles

Chef Bindy Tiwari, Bindy’s Caribbean Delights Ingredients Filling 1 TbspContinue readingDoubles

Vegetarian Beet Borscht

Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets,Continue readingVegetarian Beet Borscht

Tom Yum Kung

Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chickenContinue readingTom Yum Kung