These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.
Up your grill game this summer with our juiciest, most crave-worthy burger ever.
My dad rarely cooked throughout the winter. Every once in a while he'd make a delicious Scottish classic, such as cock-a-leekie soup, but it was not often. However, when summer came, everything changed. Saturday night suddenly became burger night, and since the grill was involved, cooking the burgers – and naming them – became his manly duty. He would pick just about every condiment and spice out of the cupboard to make these moist, flavourful burgers. Waughburgers were never made the same way twice. The only constant was the heavy use of condiments inside the burger mixture. Eventually the job of choosing and stirring together the condiments for the “sauce” went to me, which I took on with great seriousness. I never needed anything but a slice of onion or pickle on top, but my brother, Duncan, still swears by the addition of a pineapple ring as a topper. – Annabelle Waugh
These savoury crêpes are a delicious background for the delightful sweetness of Quebec's signature maple syrup (light or dark, depending on your preference). When you're at the deli counter, ask for the ham to be sliced slightly thicker than regular sandwich thickness. The chives tend to sink to the bottom of the crêpes, so roll them chive-side-out for a pretty presentation.
Thin slices of eggplant form the covering for this robust baked pasta from our new book, Canadian Living Cooks (Random House, 2003), which features a collection of favourite recipes from our show on Food Network Canada.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
This recipe comes from our contributing editor, Andrew Chase, who developed it for his vegetarian friends. But it's so delicious that his nonvegetarian friends love it too.
Serve this savoury tart as either an appetizer or a side dish. For the easiest prep, thaw the puff pastry in the fridge the night before.
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.
