Shrimp & Kimchi Dumplings
Apr 10, 2024
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
Toronto-based Chef Michael Angeloni, proudly shares his family recipe for White Borscht. A delicious Polish traditional Easter soup that connects him to his roots.
"Culturally, White Borscht is a soup served on Easter Sunday in Poland. In traditional facets, people used blessed ingredients that they would get blessed on Saturday in church to then use for this beautiful soup on Sunday. Currently, my mother still gets the eggs blessed that she uses. This soup was always my favourite holiday meal growing up and one that I always looked forward to eating." I also loved having red borscht on Christmas Eve, but the white borscht is my favourite!" ─ Chef Michael Angeloni.
This dish is pure comfort food to John Catucci, host of Food Network Canada’s Big Food Bucket List. It’s his mom’s original recipe – with a few of his own tricks added to it. He makes it at least twice a month. It’s simple but SO delicious and it comes together pretty quickly.
John travels coast to coast checking off one tasty meal at a time and sharing some delightful moments with both the chefs and customers along the way. And be sure to catch brand-new episodes of Big Food Bucket List starting on September 3rd at 8 p.m. ET/PT on Food Network Canada! Food Network Canada is also available to stream live and on demand with STACKTV.
Tourtiere is the creme de la creme of pies. Lightly spiced and herbed, this pork pie is especially anticipated for Christmas Eve celebrations, but it's equally tasty throughout the holidays and winter months. Tourtiere is completely make-ahead, delicious when turkey or chicken take over for pork and perfectly complemented by a tangy relish such as chili sauce.
This turkey is full of flavour thanks to the brine and smoke. Cooking on the barbecue not only allows you to smoke the bird but also keeps your oven free for other dishes. For best results, do not use a bird larger than 13 lb (6 kg) on the barbecue. You'll need about 2-1/2 cups applewood chips; be sure to soak them in water for an hour before using.
My family and I own a 16 acre farm of organic cranberries. When I saw the challenge was to use local products, I couldn't resist working with this wonderful, beautiful and tasty fruit. I serve these with roasted buttercup squashe. The sweetness of the squash blends well with the sweetness of onions and cranberries.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
One of the pleasures of the cooking traditions of the British Isles is seafood pie, with its bounty of northern seafood in a creamy sauce topped with flaky pastry. You can make the pie a day ahead and refrigerate it or freeze it. If you prefer, use pie pastry (one double-crust recipe) instead of puff pastry.
