Crusted Sablefish and Chips

By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner

The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Sat­urday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.

Turkey Dumplings with Bean Sprout Salad

Mint Chocolate Cookie Squares

A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.

Homemade Kimchi

A traditional fermented Korean side dish, kimchi is a sweet and spicy combination of sliced cabbage, other vegetables and seasonings. About a day after jarring the kimchi, you will begin to see bubbles in the liquid; this is a sign that the fermentation process is working.

Spinach, Feta and Egg Pie

Here, the classic Greek pairing of spinach and feta cheese combines with eggs to fill a crisp phyllo pie. Use a serrated knife for neat and easy cutting.

Mum's Sticky Rice

In our family, we prepare rice for all occasions, so this is a definite must-have for Chinese New Year. My mother combines long-grain and glutinous rice, which makes the dish less sticky. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.

Baked Macaroni and Beef

This layered casserole is a snap to put together for a youngster who's able to handle the stove. If there are any leftovers, you can pack them in a container to reheat for lunch the next day.

Chicken & Cilantro Rice Burritos

These burritos are loaded with beautifully seasoned chicken from our roasted chicken & veggies, as well as cilantro and your choice of Big Batch White Rice or Big Batch Brown Rice.

Piri-Piri Chicken Dumplings

Mexican Pulled Pork

This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.