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28 recipes for "contest"
28 recipes
Salmon in tomato-orange sauce with shrimp

Salmon in tomato-orange sauce with shrimp

May 12, 2009

This is relatively simple and light dish. At the same time it is very delicious. You may want to use any fish you like or combine different kinds of fish, for example tilapia and salmon. The salmon and shrimp can be served with roasted vegetables, and it costs about 60 dollars.

Oh My Chicken & Spinach Puff Pastry Braids

Oh My Chicken & Spinach Puff Pastry Braids

May 12, 2009

I love making simple recipes look extra special. This recipe looks like you spent a lot of work on it and it shows in the wonderful presentation....but it is simple and anyone can do it......I also love that you can put everything together and cook it without spending the whole night in the kitchen. I like to serve this with a wonderful mixed green salad...that is the wonderful part of this dish...it has several components of an entree all in once dish so you can serve it with a nice salad and enjoy! It also allows you to have some room for a special dessert.

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

May 13, 2009

Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).

Butter Tart Salmon

Butter Tart Salmon

May 13, 2009

This recipe was inspired by my love for butter tarts. How wonderful it would be to incorporate this Canadian favourite into an entree. Using some of my favourite comfort foods, I created this unique savoury rich torte. This multi-layered dish is a delicate balance of sweet and salty. Chilled chardonnay, crusty baguette (lathered with real butter of course) and a crisp mixed green salad would be ideal accompaniments to complete this meal.

Rich, Hearty Vegetarian Chocolate Stout Chili

Rich, Hearty Vegetarian Chocolate Stout Chili

May 13, 2009

I chose this dish because it is so rich and satisfying, that even the biggest meat-eaters wouldn't miss the meat. It's hard to find a good vegetarian Chili Recipe, and I believe this is the best out there. It focuses on complex flavors and it screams "Canadian". A big bowl of chili is the ultimate comfort food. I serve this will a dollop of plain yogurt or sour cream on top, and a sprig of fresh cilantro. And of course with one of my Honey Buttermilk Beer Buns (recipe follows) on the side. This is hands-down the best vegetarian chili out there!

Double Chocolate Pie

Double Chocolate Pie

Double the chocolate, double the deliciousness. This easy no-bake pie is worth indulging in second helpings (maybe more).

Prizewinning Apple Pie

Prizewinning Apple Pie

Oct 22, 2008

On Thanksgiving weekend The Village at Blue Mountain, Ont., fills with the fragrance of freshly baked apple pies. For this Quintessential Apple Pie Contest, bakers from this apple-growing region that rings Georgian Bay carry their pies – double crust, single crust, lattice top, streusel and more – to the judging tables. Baking enthusiast Brenda Hall of Collingwood, Ont., took first prize with this pie, which she called “Grandma Thompson's,” a classic double-crust pie that's not too sweet but full and juicy with freshly harvested local McIntosh apples. For a fall pie, re-roll the pastry scraps and cut out maple leaves to arrange over the top crust.

Phyllo Halibut Bundles and Warm Wild Rice Salad

Phyllo Halibut Bundles and Warm Wild Rice Salad

May 12, 2009

For the past 25 years I have been receiving Canadian Living magazine, have purchased the cookbooks and special publications. I have several file folders that are stuffed to overflowing with years' worth of my favorite recipes. A few years ago I finally gave away most of my mother's cookbook collection because I never used them. Those well used folders of CL recipes are the foundation of my cooking. I often think of CL magazine as a proud parent - one of my proud parents. Canadian Living has been with me from my infancy as a cook and has stood by me as my kitchen skills were honed and my cooking instincts matured. I would not be the cook I am today without CL. So, thank you, thank you, thank you for the years of wonderful meals and lessons. My guests think I am a cooking genius but it is the support system behind the cook that is the real genius.

I created this recipe because I love Greek inspired flavours and I love make-ahead meals when entertaining. You can enjoy a day out with family and friends and still have dinner ready for your guests half an hour after you get home. This meal can be made early in the day of the dinner or the day before guests arrive. The recipe looks daunting but it is not difficult to put together. The key is to chop and prep all of the vegetables and fresh herbs needed for all components prior to cooking. Use ready to go pre-washed, packaged spinach. If made ahead the flavours have a chance to meld together. This recipe features BC halibut, prairie grown wild rice and walnuts that grow in many regions of Canada. Also, Canadian orchard fresh nectarines when in season. During spring and summer use locally grown farm fresh herbs and vegetables (or from your garden) as well as locally produced free range or organic eggs.

Approx. cost: $90.00

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