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  • tccchallenge10one 

    Once again, I found myself situated out of town when it came time to create my assigned Top Chef Canada dish this week. I was back visiting Saskatoon to attend my high school reunion over the past weekend. Yes, in addition to the pressure of trying to impress all of my old classmates, I would also have to cook while on vacation! Damn…

     

    tccchallenge10dog
    My friend Erin graciously donated her kitchen and time to aid me in making cabbage rolls. On a completely unrelated note, I enjoy cooking at Erin’s house because she has the cutest dog in the world. His name is Boogie and I may of fed him scraps during the cabbage roll process!

     

    Alright, back on track…If you didn’t know, cabbage rolls are somewhat of a Saskatchewan specialty. A little bit of history for you: A large portion of settlers came to the prairies in the early twentieth century from the Ukraine, Poland and Russia. With them, came recipes for cabbage rolls. Although recipes vary from family to family, this is a treasured dish in this province. Everyone loves a good cabbage roll!

     

    tccchallengecabbagetwo
    To grab most of the ingredients for the dish, I popped by the Saskatoon Farmers’ Market for produce and The Bulk Cheese Warehouse for the crème fraiche. The Bulk Cheese Warehouse is somewhat of an institution in Saskatoon, with an array of delicious cheeses and baked goods, I always find an excuse to stop by when I’m back in town. Like a typical foodie, I became mildly distracted at the farmers’ market, finding a bag of organic beluga (blue) lentils and fresh local fiddleheads, which I ended up using for a family dinner on Sunday night, but that’s a whole other story…

     

    Cabbage rolls, at their simplest are a mix of rice, onions and ground beef wrapped up in a leaf of cabbage, then baked with tomato sauce. The kind of cabbage we needed to use was ‘sour cabbage’. An entire head of green cabbage which has been fermented. It has a brine-y flavour comparable to sauerkraut. The only ‘non traditional’ addition I made to this basic cabbage roll recipe was some fresh basil mixed into the tomato sauce. So consider these Italin-style cabbage rolls, I guess?

     

    Since Erin is a vegetarian, we made two different baking dishes full of cabbage rolls (one with ground beef and one without). For the beet and apple roulade that David made on the show, he pureed the ingredients and used gelatin to thicken it then roll. To stay a tad more accessible and time effective for the home cook, I simply roasted a large beet, then sliced it into thin strips. I roasted the apples as well, mixed them with some fresh horse radish and layered the beet slices and apple mixture to make a simple, but nice-looking (I hope!) side salad.

     

    tccchallenge10creme 

    The crème fraiche croquettes were an interesting twist too. Basically, I put the crème fraiche into the freezer for a few hours until it’s texture was like a hard ice cream. Right before we were ready to eat, I quickly scooped balls of the frozen dairy, tossed it (quickly!) in flour, eggs and bread crumbs, then fried to crisp the coating. It was definitely a neat take on sour cream with your cabbage rolls, but not really that practical if you’re feeding a large group of people.

     

    The cabbage rolls came out tasting just how I’d remember eating them in my younger years. Yes, their have a very simple recipe with no complex flavours, but sometimes there is beauty in simplicity. I’m happy that I got to make this dish in Saskatchewan, where it has had a long history of being devoured at many a family dinner!
     

    Cabbage Rolls with Crème Fraiche Croquette and Beet Apple Salad 

    Serves…5-6
    Total cook time…1 hour, 15 min

    What you’ll need…
    Cabbage Rolls:
    • 1 pound lean ground beef
    • 1 yellow onion (finely chopped)
    • 2 cloves garlic (minced)
    • 2 cups cooked white rice
    • 1 head sour cabbage (leaves separated)
    • 2 cups crushed tomatoes
    • ¼ cup fresh basil
    • salt and pepper
    • olive oil

    Crème Fraiche Croquette:
    • 1 cup crème fraiche (frozen)
    • 2 eggs
    • ½ cup bread crumbs
    • ½ cup flour
    • salt and pepper
    • grape seed oil


    Beet Apple Salad:
    • 1 large beet (roasted, approximately 1 cup)
    • 2 gala apples (cored, roaseted)
    • 1 TBSP fresh horseradish
    • salt and pepper
    • olive oil

    Cabbage Rolls:
    Preheat oven to 350 degrees. Cook the ground beef in a large pan until fully cooked through. Strain any excess liquid and set aside for now. Place the chopped onion and garlic in the pan with some olive oil. Cook until onions start to caramelize, about 10 minutes. Transfer to a large mixing bowl. Add in the cooked ground beef and rice as well. Stir to combine and season with some salt and pepper. Combine the crushed tomatoes and basil in a separate bowl. Season with salt and pepper. Spoon some of the tomato mixture onto the bottom of a medium baking dish.

    Take a spoonful of the mixture and place into one sour cabbage leaf. Roll up tightly, tucking in sides as you roll. Place rolls in a prepared baking dish. After each layer is full, spoon more crushed tomatoes on top. Continue until baking dish is full. Pour in remaining tomato mixture. Cover and bake in oven for 45 minutes.

    Crème Fraiche Croquettes:
    Heat a generous amount of grape seed oil in a medium-sized pan. Take spoonfuls of the frozen crème fraiche and toss quickly in flour, then egg wash and bread crumbs. Drop into hot oil and fry until crispy on all sides, about 45 seconds. (Make these right before serving)

     

    Beet Apple Salad:
    Peel, then cut the beet into ¼” slices. Spoon out the flesh of the roasted apples into a small mixing bowl and discard the skin. Combine with horse radish, salt and pepper, a bit of olive oil and stir to combine. Place a beet slice on dinner plate, followed by a small spoonful of the apple mixture. Repeat 3 or 4 times until you have a nice little stacked salad!

     

    Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.   

     

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  • Temptation Plantain from Eat Live Travel Write

    It was a big week for Les Petits Chefs last week. Not only did they teach their parents how to make chicken tikka masala from scratch for Food Revolution Day but they also had regular cooking club. With a guest chef to boot: Chef Rossy Earle. The boys have already had the chance to work not once but twice with Rossy: once making empanadas and Panamanian milk candies and once making alfajores. What could she possibly make with the boys to top those amazing dishes? Why “Platano en tentacion,” of course! What the what???

     

     TemptationPlantation_EatLiveTravelWrite_Main 

     

    One of the things I love about having guest chefs come in and work with the boys is that they introduce them to different ingredients and dishes they might not have heard of. The boys were fascinated to hear all about plantains from Rossy and quickly got to work cutting them up.

     

     TemptationPlantation_EatLiveTravelWrite_1 

     

    We talked a little bit about where the boys could find these in Toronto – Kensington Market, most likely – and I have NO DOUBT that some of the guys will be taking their parents on a little field trip in search of plantains and queso fresco (also used in this unusual side-dish).

     

     TemptationPlantation_EatLiveTravelWrite_2 

     

    It’s an easy dish; we were actually done the class early for once (thanks, Rossy, for choosing a stress-free dish for me and the guys last week. I don’t know we could have handled too much more excitement!). With only plantains, lime zest and juice, sugar, butter, cinnamon and water, it’s a perfect example of how sometimes simple ingredients can create amazing flavours!

     

    Rossy talked the guys through the cooking and answered all sorts of questions.

     

     TemptationPlantation_EatLiveTravelWrite_3 

     

    We got to smell amazing cinnamon from Panama (so different from what we are used to – it’s more subtle), marvelled at the BUTTER and SUGAR going into this dish – the boys couldn’t get over that it was not a dessert but a side dish! – and enjoyed the wonderful aromas. Since plantains are not at everyone’s local supermarket, we discussed alternatives that might work as well. We also decided that this might make a great pie filling, too. Not very Panamanian but a pretty great idea!

     

    As the boys waited for their take-home portions to cool down enough to add the cheese, Rossy portioned out a tasting sample for everyone. I was very surprised to see the boys going back for seconds…and thirds… and then I turned around to see one of my guys, Stefan, helping himself to the last little drops of sauce in the frying pan. “It’s SO good,” he proclaimed!

     

    The we portioned out the cheese and I was thrilled to see all the boys were taking some – even just a little. And then sneaking away and starting to eat before they left the lab. Yes, boys, Ms Carter, Ms Lynch, and I saw you. Yes, you, the ones who told your mums that it was “ok” when you got home. Ahem!

     

     

    Verdict? Well, I’ll be making this again – as both a side dish and a dessert. Or, sans cheese, I could even see this on some yogurt for breakfast. Thanks, Rossy, for opening our eyes to new ingredients and unusual uses for them!

     

    Follow Rossy on Twitter and check out her range of hot sauces – SupiCucu.

     

     

    Temptation Plantain

     

    Author: Rossy Earle 

    Prep time: 10 mins 

    Cook time: 15 mins 

    Total time: 25 mins 

    Serves: 2 as a side

     

    A sweet and savoury plantain side dish. Or a pie filling. Or a dessert.

     

    Ingredients:

    2 ripe plantains – not too soft

    ½ cup sugar

    1 cinnamon stick or 1 tsp ground

    3 whole cloves

    1 teaspoon lime zest

    ¼ teaspoon salt

    a pinch white pepper

    ½ cup butter

    1 teaspoon vanilla extract

    Optional – crumbled Queso Fresco or fresh mozzarella or feta cheese

     

    Instructions:

    1. Peel and cut the plantains into 1" slices.

    2. Place all ingredients in a frying pan, except butter and vanilla.

    3. Add water and bring to a boil.

    4. Add plantain slices making sure they’re covered with the liquid. Top with a bit more water if necessary.

    5. Mix and let cook for around 15-20 minutes. As the sugar and spices blend, the natural starch from the plantain will make the liquid thicker.

    6. At this point, stir in butter and vanilla.

    7. Once they are caramelized and soft, they are ready. Do not overcook as they will get mushy.

    8. Serve hot with cheese sprinkled on top.

     

     Mardi_MichelsMardi Michels is a full-time French teacher and part-time food blogger based in Toronto. Her blog, eat.live.travel.write, focuses on culinary adventures both near and far because she travels as often as she can! 

     

  • Top Chef Canada: Season 2, Episode 11 Recap

    We got something of everything on this week’s episode of Top Chef Canada: some frustrations, some surprises, and an equal portion of culinary missteps and magic.

     

    tccrecapjudges 

    Quickfire
    It’s made by an American company, but somehow, good ol’ Kraft Dinner has earned a spot in the pantheon of quintessentially Canadian meals of convenience. While the mac ‘n’ cheese staple seems to have gotten a bad rap from modern foodies, I’d hazard a guess that practically everyone of cooking age in this country has whipped up a box of KD (and enjoyed it) at least once in their life.

     

    For the quickfire, our chefs had to create not one, but two versions of a Kraft Dinner–inspired dish: a refined take, and an “everyday” one.
     

    Fortunately, Trevor didn’t attempt to recreate his childhood concoction of Kraft Dinner, canned tuna, bread, ketchup and protein powder. Instead he employed roasted garlic, whole-grain mustard, broccoli and spicy sausage. I thought it was kind of ingenious that he actually used only one ingredient combination, but presented it two ways. The shortcut definitely saved him some time, but it didn’t work for guest judge Keisha Chanté—she expected more variety from the pair of offerings.


    tccrecap11gangoffourPoor Xavier. Having grown up in France, he hadn’t been exposed to KD before; unlike the other chefs, the poor guy had to waste time reading the box instructions. His unfamiliarity with the featured ingredient didn’t hamper his efforts, though, as his dishes were deemed second best of the challenge.


    Which begs the question: who was first? You may not be surprised to learn that it was once again David.

     

    The Toronto veteran’s been on a roll of late; he won $5,000 in last week’s elimination challenge, and another $10,000 bonus in this quickfire. Quite the big score! Apparently he’ll be using the cash for a good cause—proposing to his girlfriend.  That’s probably the most lucrative mac ‘n’ cheese grilled cheese sandwich and bacon-wrapped scallop he’ll ever cook!


    Elimination
    From Canadian comfort, our chefs crossed the culinary pond (and drove to north Toronto) to serve an Italian family feast at Mark McEwan’s Fabbrica restaurant. Each contestant drew a plate to determine which of the six courses they’d cook for our regular judges plus “First Lady of Italian Cuisine” Lidia Bastianich. 


    tccepisode11judges
    Most of the competitors seemed pretty at ease with Italian cooking. At least, they used all the right keywords—simplicity, freshness, rustic—when grocery shopping. Trevor, though, was a bit disconcerted that he once again pulled the dessert course; we’ll wait until the end of the meal to analyze his efforts.


    After a nicely praised, team-created antipasti course, Jonathan brought in his soup to high expectations (recall that last week Marcus Samuelsson called Jonathan’s broth a “masterpiece”). His deconstructed stracciatella didn’t disappoint!

    From there, service was a bit back and forth. Xavier came up short with his proceeding braised veal pappardelle. He had very little room for error in serving pasta to a standard-bearer of Italian cooking. Unfortunately, not only were his noodles a bit too al dente, the dish as a whole was overwhelmingly salty.

     

    ttcrecapdavidjonathan
    Next, David continued his hot streak by expertly using Fabbrica’s wood-burning oven to cook whole European sea bass and sea bream, then Carl brought out a veritable feast of his own—roasted leg of lamb, pork and fennel sausage, arugula salad, and a selection of funghi—that failed to impress in terms of both texture and flavour.

     

    Did Trevor end the evening on a high note? Not really. While he presented a lemon granita that seemed a nice palate cleanser, his family-style tiramisu was deemed a safe choice, and, generally, a letdown.

    It did not, however, prove to be his undoing. Perhaps the judges decided it wasn’t fair to send someone home for a dessert, no matter how one-dimensional it was.

     

     recap11bottomthreeagain
    Xavier instead made the more flagrant errors. His pasta course revealed a number of errors in execution that our judges just couldn’t ignore, and so the Quebec-based chef was asked to relinquish his jacket and leave the Top Chef kitchen.


    In the winner’s circle were, effectively, both Jonathan and David. The former’s zuppa actually won the challenge, but David’s simple, subtle fish dish was selected to appear on a special menu at Milestones restaurants. For that, the show also cut him another cheque, this time for $3,000.


    Heat Meter
    Who was hot (and who was not) in episode 11?

    Hot: David. The guy has been on fire over the past two episodes. A couple of outright challenge wins, plus a cool $18,000 for his efforts.

    Not: Carl. Unusually, the show’s resident protein expert shanked two meaty mains in the elimination challenge. His sausage had an overly processed texture and his lamb just looked boring.

    Not: Xavier. Though he didn’t do too badly with an unfamiliar quickfire ingredient, the Frenchman failed to successfully execute his Italian elimination offering. Hopefully the experience won’t breed in him any sort of cross-cultural contempt.

     

     Craig Moy

    Craig Moy is an editor at a Toronto-based city magazine. He also writes about all manner of cultural topics, including food culture. 
     

     
     


     
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  • Baby Artichoke Hearts and Pancetta Contorti from The Hot Plate

    Artichokes are an incredible vegetable with a history as rich as its flavour. This side dish is a simple and elegant way to enjoy their delicate texture without overpowering it. It pairs beautifully with lamb, chicken, and seafood. If there is any extra it's a perfect lunch tossed with cheese and pasta.


     

     ArtichokesPancettaContorti_TheHotPlate_Main 

     

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Serves: 4

     

    Ingredients:

    2 tablespoons unsalted butter, divided

    1/3 cup diced pancetta

    1 garlic clove, minced

    1 shallot, thinly sliced

    8-10 baby artichoke hearts

    4 sprigs fresh thyme

    1 lemon


     ArtichokesPancettaContorti_TheHotPlate_1 

     

    Instructions:

    1. Add the juice of a lemon to a large bowl of cold water.

    2. Prep the artichokes. Peel off the bottom leaves until the heart is exposed. Using a knife cut off the remainder of the leaves just above where you see the heart. Using the side of a spoon scrap out any remaining fuzz from the choke. Peel the stem and trim the end. Immediately submerge in the lemon water to avoid browning.

    3. In a heavy skillet, preferably cast iron, melt 1 tablespoon of butter. Add the pancetta and sauté for 5 minutes. Add the shallot and garlic and stir for 1 minute.

    4. Add the artichoke hearts and thyme and sauté for an additional 5-8 minutes until tender. Season with salt and pepper.

    5. Add remaining tablespoon of butter and the thyme. Serve.

     

    Amanda_Garbutt Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

     

  • Strawberry Mojitos from The Hot Plate

    One of my favourite moments as summer begins to set in is the shift from comforting to refreshing flavours. All of a sudden, cravings shift from heavyweight mac n’ cheese and hearty stews to juicy fruits and crisp vegetables kissed by the grill and paired with a new favourite marinade for BBQ’d meat. When this annual shift takes place, I only have one thing on the brain: cocktails! Light, refreshing, zesty cocktails that put that relaxing “ahhhh” sensation into a humid afternoon on a patio. We love mojitos because in a bar or at home there is never an excuse to grow tired of them. Their signature sugar, lime, mint, rum combination leaves lots of room for summertime imagination. Now, this strawberry mojito recipe isn’t reinventing any wheels but “wow” is it ever delicious! When strawberries are at their peak, sweetness becomes as much a flavour as a fragrance, making it the perfect juicy match to this brightly flavoured cocktail.

     

     StrawberryMojitos_TheHotPlate_Main 

     

    Prep Time: 5 minutes

    Total Time: 5 minutes

    Serves: 1

     

    Ingredients:

    4 strawberries, hulled and quartered

    2 wedges of lime

    4 mint leaves, plus sprig for garnish

    1 tablespoon granulated sugar

    1 1/2 oz white rum

    6 oz soda water

    ice

     

     StrawberryMojitos_TheHotPlate_1 

     

    Instructions:

    1. In the bottom of a glass add the strawberries, lime, mint leaves and granulated sugar. 

    2. Using a muddler or the back of a wooden spoon begin to mash carefully until the strawberries and limes are bruised, about 1 minute.

    3. Add the rum and fill the glass with ice.

    4. Top with soda water and garnish with mint sprig.

     

     Amanda_Garbutt Amanda Garbutt is the host of The Hot Plate a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

  • Earlier, we got Marcus Samuelsson's take on this week's Top Chef Canada "Soul Food" Elimination Challenge and it was delightful to hear his accolades for the remaining chefs.

    MarcusHotSeat  

    We wanted to get to know Chef Samuelsson better outside of the kitchen, so we put him in the Hot Seat. Check out the video below and find out how many languages he speaks, his favourite style of cuisine, how he enjoys spending his spare time and more!


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  • The biggest scoop from our trip to Sin City for Vegas Uncork'd was the EXCLUSIVE interview Terry scored with none other than Mr. Bobby Flay. We were the only crew to score a ten, count them 10(!) minute interview with the celebrity chef (insert my touchdown dance here).


    I have to take some space here to give props to Terry, who stood in the tiny cramped quarters of the kitchen at Mesa Grill, Bobby Flay's restaurant in Caesars Palace, for an hour(!)...starving and waiting patiently as Chef Bobby plated his dishes for a Master Series Dinner.

     
    bobbyflayinvegas
    But in the end, Terry got his man. The chef with swagger and charm (Chef Bobby definitely has swagger!) also has a special fondness for Terry. It could be because Terry LOVES Chef Bobby more than any other Food Network host, but it could also be because Chef Bobby recognizes dedication and passion when he sees it, and Terry has it in spades!


    bobbyflayandterry 

    We've got lots of mouth-watering Vegas coverage coming your way. But we thought we'd kick things off with Mr. Bobby Flay and some of his favourite places to eat in Vegas.

     

    As an aside, Bobby Flay is much taller than you'd expect and, dare I say it, sexier in person. He also had really cool sneakers on. The man oozes charisma and sex appeal. Just look at the mischievous smile on his face when Terry asks him if it's true what happens in Vegas, stays in Vegas.

     

     

    This would all be moot if Chef Bobby had no talent, but damn, the man can cook! In fact, at the Uncork'd Grand Tasting, which took place at the Garden of the Gods Pool Oasis in Caesars Palace, where Gordon, Nobu, Guy and Hubert were among the 50 award-winning chefs offering plates, my favourite dish of the night was Mesa Grill's Shrimp and Grouper Ceviche with Mango Habanero and Pickled Red Onion served in a halved coconut.

     

    bobbyflayceviche 

    It was elegant, refreshing and cool with just enough heat -- a perfect thing to eat on a hot Vegas evening.

     

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  • TCCLiveBlogTop Chef Canada episode eleven (watch the preview) premieres Monday at 10pm ET/PT! In this episode, the chefs must create a classic and refined dish using a classic convenience food and Sony Recording Artist Keisha Chante joins in to help judge this Quickfire Challenge. For the Elimination Challenge, the chefs must create a traditional Italian feast for a table of distinguished guests that includes the first lady of Italian cuisine and guest judge Chef Lidia Bastianich. Chef McEwan hosts this once-in-a-lifetime feast at his Italian eatery Fabbrica.   

     

    Join us here Monday night and share your thoughts on the competition during the broadcast of the show via the live blog widget below. Pay close attention to the action in the Top Chef Canada kitchen during this episode and look out for our Live Blog giveaway! We'll also be pulling in Top Chef Canada related tweets from the Twitterverse, so make sure you include the hashtag #topchefcanada in any tweets you send about the show.

    Finally, make sure to check-in to the Top Chef Canada GetGlue page to collect exclusive stickers of all of this season's chefs and more. Looking forward to chatting with you as we watch the Top Chef Canada competition unfold--speak to you soon!


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  • Family Fun: Kid-Friendly Hummous

    It’s the long weekend.  We’ve invited friends over for a BBQ, have family visits spread throughout and a bunch of driving in between.  Plus a vague idea that at some point we’ll relax. 

     

    A lot of time will be spent outside which means many portable snacks.  I’m happy to whip a bag of sliced apples into my purse and assume our “dairy dose” will come from an ice cream stop. But I will take a little extra time (and I truly mean a little, as in 15 minutes) to make homemade hummous.  Yep, I know you can buy it everywhere, but it ‘s a simple, kid-friendly recipe and a fun opportunity for children to learn about what hummous is made from (instead of just peeling a lid off a container most of the time).
     

     hummouspicingredients 

    Kids can squeeze the lemon, help rinse (and snack on) chickpeas and smell garlic on their fingers.  
     

    If you don’t have a food processor, a blender will work fine or even a large mortar and pestle.  Kids like to mash stuff.  A lot.
    Into your food processor add the following:

    hummouspic1aredux
    A 19 oz can of chickpeas.  Drained and rinsed well.

    hummouspic2 

    Add 1-2 tablespoon fresh lemon juice.
     

    hummouspic3tahini
    Two tablespoons tahini.

    hummousgarlic4 

    A couple peeled garlic cloves. 
    (If it were up to me I’d add more. Whatever your family likes, two won’t be very strong)
     

    hummousolive5
    Pour in 6 tbsp olive oil. 
     

    And finally season with salt and fresh ground pepper (you can adjust this later).

    Put the lid on and buzz until the hummous is creamy.  Add a little more olive oil (or water) if it’s too dry.
    hummouspic6
    The nice thing about homemade hummous is you can make it completely smooth or leave it a little coarser.  It’s sometimes enjoyable to have a bit of the texture of the chickpeas left.  Let the kids choose, it keeps them feeling involved and proud of what they made.

    Done!  Now simply ask your kitchen crew to taste and adjust the lemon or seasoning.

    hummouspic7mint 

    If you have herbs in the fridge (I always have leftovers) chop up a couple tablespoons and mix them in.   Mint or dill work well.
     

    You can make your dip look pretty but you can also scrape it into Tupperware and head to the park. 

     

     Hummous     

    hummousfinal1a 

     Ingredients:  

     1 19 oz can chick peas, drained and rinsed

     1 tbsp fresh lemon juice

     2 tbsp tahini

     1-2 garlic cloves, peeled

     ½ tsp salt 

     pinch pepper 

     6 tbsp olive oil
     

     Directions:   

     1. Combine all ingredients in a food processor and blend.

     2. If the mixture is still a bit thick you can thin it with a bit of water or olive oil.

     3. Taste and adjust your seasonings before serving.

      

    sue_riedleheadshot  

    Sue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for the Globe and Mail.  She loves to push stinky cheese on her 3-year old.    

     

  • In this week's episode of Top Chef Canada, the chefs were challenged to create a six-course "soul food" tasting menu for legendary Top Chef Master, Marcus Samuelsson (he won the second season of Top Chef Masters). Not only did the competitors' dishes have to be comforting and refined, but they also had to tell a personal story.  

    marcus2 

    Although Jonathan's personal story moved the judges, it was David's Grilled Flank Steak, Cabbage Rolls, Cheesy Mash, Boiled Beef Cabbage Sauce and Beetroot Horseradish that took the prize this week and truly fed Chef Samuelsson's soul.

    Check out the video below and see what Marcus Samuelsson had to say about the chefs, the food and more!

     

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