Alternatives to garnish this autumn soup could be crispy bacon sprinkles, chopped herbs or even just a dollop of sour cream.
Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
This fresh, slightly sour condiment is often used as an accompaniment to dishes such as Leek Pastries with Mild Spices (Boulani). We mashed the garlic to blend smoothly with no chunky surprises.
Wilted baby spinach and sauteed leek add a touch of elegance to this moist, lean version of meat loaf. If you can't find Fontina cheese, any mild-tasting, creamy cheese will do, such as Havarti or mozzarella.
These decadent, creamy, flaky-top pot pies are filled with some of the best Canadian ingredients: salmon, bacon, Dijon mustard, potato and leek. For an added dose of patriotic pride at your Olympic party, use a tiny maple leaf–shaped cookie cutter to cut out the steam vents on top.
You will never want to buy broth again after tasting this homemade chicken stock, which couldn't be simpler to make, thanks to your slow cooker. Homemade stock with no added salt is not only far more delicious than store-bought, but it also allows for better control over the amount of sodium you add to your recipes. Use whatever vegetables you have in the fridge, including the green tops of leeks and shallots, and celery leaves.
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.
When possible, choose wild Canadian salmon for this delectable dish. Other fish steaks, such as Pacific halibut or large trout, are also suitable.
