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.

Slow-Cooker Confit Lemon Turkey Breast

Cannelloni

This is my favorite recipe when company comes. Many of the steps can be done a day or two ahead of time which leaves you more time with your guests.

Stuffed Chicken With Late-Summer Vegetables

Ask your butcher to butterfly the chicken breasts. Or, simply do it yourself. Hold knife blade parrallel to work surface and starting at curved side, cut in half almost but not all the way through, then open like a book. Toothpicks are key to securing the sides of the chicken before searing.

Braised Rabbit with Mustard Sauce

Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.

Chicken Liver Mousse

Clarified butter not only seals the mousse in little pots (helping to extend shelf-life), but also adds another layer of luxuriousness to this creamy spread. Allow at least 24 hours for the flavours to develop.

Roasted Carrot and Parsnip Soup With Whipped Goat Cheese and Kale Chips

Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.

Chicken, Spinach & Parmesan Spaghetti Squash Gratin

Spaghetti squash stars in this delicious twist on traditional gratin.

Lentil and Brown Rice Cakes With Baked Fries

This recipe turns powerhouse lentils into a healthy spin on burgers. Golden, crispy baked fries require very little oil but still don't stick to the parchment paper–lined pan—they are the tastiest good-for-you fries you'll ever enjoy. Thick Greek yogurt and fresh garlic on top of the patty give it a creamy kick, and a simple fresh salsa is the only condiment you'll need.

Pancetta and Cheese Ravioli

Everyone will love these little pillows of fresh pasta filled with a savoury mixture. Toss with any of our sauce options, such as Sun-Dried Tomato and Roasted Red Pepper Cream Sauce. Make a double batch of the ravioli, if desired, and freeze for last-minute dinners. Cooked fresh pasta doesn't like to wait, so make sure you serve it as soon as it's ready.