Good Food and Drink Festival Ticket Giveaway

Listen up, food and drink lovers! The Good Food and Drink Festival is coming to Toronto on April 5th-7th at the Direct Energy Centre. We have 10 sets of tickets to give away to some lucky readers. Each winner will receive 5 tickets! Don’t miss your chance to experience delicious food trucks, a wine and cheese show, and celebrity appearances. The contest closes on Tuesday, April 2nd at 11am.

anna-olson

Some of our favourite chefs will be at the festival, including Chef Anna Olson, who will be on the Food Network Canada stage on Saturday, April 6th between 11am and 2pm. Eat St. host James Cunningham will be making an appearance on Sunday, April 7th at 1pm.

 

To enter, email us at giveaways@foodnetwork.ca with the answer to this question: What is the title of Anna Olson’s most recent cookbook?

 

Please see giveaway rules (below)

Giveaway Rules

The following are the giveaway rules (“Rules”) for the Good Food and Drink Festival Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer giveaway question and send one email with the correct answers as determined by a Shaw representative to giveaways@foodnetwork.ca. The Giveaway shall run from March 28th, 2013 to April 2nd, 2013 after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There are 10 prizes available to be won, which consists of 5 tickets to the Good Food and Drink Festival. (“Prize”).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.

The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.

Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.

In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

 

12 Recipes for Mini Chefs

Kids love to play with their food! Let
them loose in your kitchen with these kid-friendly recipes from the Food
Network Canada kitchen.

You’ll love tasting their culinary creations!

pancakes 396
BREAKFAST
Homestyle Pancakes with Fresh Berries
French Toast Cups
Fruit Sticks with Chocolate Dipping Sauce

 

pita 396
LUNCH & DINNER
Cheesy Quesadillas
Pita Pizza Rounds
Baked Salsa Ham Roll-Ups

sammie 396
DESSERT
Strawberry Shortcake Parfait
Anna Olson’s Ice Cream Sandwiches
No-Bake Peanut Butter Pie
smoothies 396
DRINKS
Chocolate Banana Milkshake
Green Iced Tea
Summer Sunshine Smoothies

Afternoon Tea with Mom

We’ve brewed up a delicious collection of afternoon tea recipes for a high-brow down-home menu for Mom on her special day.

Savoury and sweet, infused in desserts and chilled to perfection, here are our favourite tea recipes from the Food Network Canada kitchen:

scones 396
SAVOURY TEA SANDWICHES & SCONES

Brioche Tea Sandwiches

Apple & Cheddar Tea Sandwiches

Ham & Scallion Scones with Lemon Chevre

Savoury Spiral Scones



pudding 396

TEA-INFUSED SWEETS

Earl Grey Tea Loaf

Green Tea Ginger Cakes

Jasmine Tea Pudding

Ginger Tea with Lemon Poached Pears

 

strawberry tea 396

ICED TEA OPTIONS

Lemon Lavender Iced Tea

Homemade Peach Iced Tea

Green Iced Tea

Strawberry Iced Tea Latte


Michael Smith’s Brunch Recipes

Need a little inspiration for a bountiful Mother’s Day brunch? We poked through the pantry of superstar dad, Michael Smith for some delicious recipes for breakfast, lunch or anytime in between!

 

frittata 396

MAINS
Broccoli Frittata
Smoked Salmon Frittata
Brunch Bake
Fortune French Toast

 

22
SIDES
Potato Salmon Cakes
Bacon Cheddar Polenta
Watermelon & Basil Salad
Prosciutto Salad Bundles

 

33
SWEETS
Strawberry Rhubarb Shortcake
Sunshine Smoothies
Caramel Creme Brulee
Raspberry Lemon Parfaits

Pea and Goat’s Cheese Risotto from The Hot Plate

Peas are such a fantastic Spring ingredient. There sweet flavour and vibrant green colour add the perfect touch of Spring to any dish. We’ve chosen a Spring Pea Risotto to help give you a meal with two options. Risotto is a delicious main course, but can also be served as a hearty and festive side dish. What we love most is how risotto answers the question, “What do I feed the vegetarian at the table?”

Did you know that more than 6% of the population classify themselves as vegetarians? That puts the odds in favour of you hosting a dinner or holiday meal with at least one veggie-lover at the table. Risotto acts as a great side dish because it is also a main, meaning you don’t have to double up on all the veggie side dishes to make sure there’s enough food to go around.

Whether or not you’re entertaining this holiday, we recommend trying your hand at a beautiful and festive spring risotto!

pea-risotto

Serves 4 (8 as a side dish)

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 small Spanish onion, chopped
1 cup Arborio rice
½ cup dry white wine
4 cups low sodium vegetable stock
1 ¼ cup fresh or frozen peas
¼ cup goat’s cheese plus additional for serving
2 tablespoons freshly chopped mint
salt and pepper

Directions

Pour stock into a small saucepan and heat over low heat, keep warm while making risotto.

Melt butter with olive oil in large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the Arborio and stir for 2 minutes.

Add wine and cook, stirring until evaporated. Add 2 cups of stock and stir until evaporated. Add peas and an additional 1 cup of stock, continue to stir until evaporated. Continue adding stock and stirring until Arborio rice is al dente and creamy. Stir in goat’s cheese and mint. Season with salt and pepper.

Serve risotto as a main or side dish with an additional crumble of goat’s cheese.

 

Amanda_GarbuttAmanda 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.

 

 

 

 

 

 

Related

 

12 Recipes for Mini Chefs

Kids love to play with their food! Let them loose in your kitchen with these kid-friendly recipes from the Food Network Canada kitchen.

Mom will love tasting their culinary creations on her special day, or any day!

pancakes
BREAKFAST
Homestyle Pancakes with Fresh Berries
French Toast Cups
Fruit Sticks with Chocolate Dipping Sauce

pita pizza
LUNCH & DINNER
Cheesy Quesadillas
Pita Pizza Rounds
Baked Salsa Ham Roll-Ups

ice cream sandwiches
DESSERT
Strawberry Shortcake Parfait
Anna Olson’s Ice Cream Sandwiches
No-Bake Peanut Butter Pie
smoothies
DRINKS
Chocolate Banana Milkshake
Green Iced Tea
Summer Sunshine Smoothies

Top 5 Lobster Recipes

We’re all about indulgence with our top 5 ingredient this week. We’re counting down the top 5 lobster recipes on Food Network Canada, based on stats of what you’ve been checking out. If you’re looking to indulge this Easter weekend, lobster is a great way to do it.

1. Lobster Macaroni and Cheese

lobster-1

Topping our list is this lobster mac and cheese recipe from Recipe to Riches. This creamy dish is a guaranteed crowd-pleaser and is so impossible to resist.

2. Ed’s Lobster Roll

lobster-2

This is not your typical roll. Wow your tastebuds with a delicious, tangy lobster roll with mayo, celery and pickle mix, courtesy of Eat St. Bonus: it takes less than 30 minutes to prepare and cook.

3. Lobster Shrimp and Crab Fettuccine

lobster-3

In the mood for pasta? This yummy recipe courtesy of You Gotta Eat Here! might be just what you’re looking for. Of course, you can use any type of pasta you want.

4. Lobster Avocado Cocktails

lobster-4

If you’re searching for a great appetizer for your next dinner party, look no further than these lobster avocado cocktails by Lynn Crawford. They’re a wonderful, refreshing choice that everyone will love.

5. Creamy Lobster Bisque

lobster-5

Have a soft spot for soup? Satisfy your craving with this hearty lobster bisque, courtesy of Chef Nadia G.

 

Related:

 

Top Chef Canada Season 3: Taking the Challenge Home – Episode 2

If you have yet to watch last night’s episode of Top Chef Canada, don’t fret because you can watch episodes online (do we always have you covered or what?). It’s week two of Taking the Challenge Home, a weekly post where we challenged Calgary-based blogger Dan Clapson to recreate a dish from each episode of the season. Luckily for you, you all get to vote on which dish he recreates, so vote as many times as you’d like below. We’ll keep polls open until Thursday at 9am, then check back in with us on Monday so you can see the results! Make sure to check out last week’s Taking the Challenge Home, too!

 

Nicole and Rory‘s Arctic Char, Tomato Emulsion, Confit Fingerling Potatoes and Braised Artichokes

tcc-vote-2

Chris S and Rebecca‘s Roasted Lamb, Braised Lamb with Goat’s Milk Semolina Polenta and Peas

tcc-2-rebeccaand chris

Geoff and Kayla‘s Duo of Chicken with Carrot and Parsnip Chip

top-chef-canada-episode-2-1

 

survey solutions

 

 

Related

 

Top Chef Canada Season 3: Episode 2 Recap

We’re back in the swing of things with the third season of Top Chef Canada and even though we’re only two episodes in, it’s been chock-full of drama and surprises so far! Who knew that so many jaw-dropping moments were in store by the end of episode two? (That’s not an exaggeration. Jaws were dropped. A lot). If you missed the season premiere last week, or if you haven’t seen this week’s episode, you can always watch Top Chef Canada online. That being said, if you have yet to watch last night’s episode, you may want to proceed with caution because we’ve got a ton of spoilers below. Don’t say we didn’t warn you.

Now onto the fun stuff. The chefs headed to meet Lisa and Mark for the Quickfire Challenge and were surprised with guest judge Les Stroud, creator and star of the hit show Survivorman. The challenge that the chefs were faced with was not an easy one. They each selected an MRE (Meal Ready to Eat) that is used in the Army or for survivalists, and use at least two of the ingredients to create a Top Chef Canada-worthy dish. Keep in mind that these were ingredients that have a shelf life of about 3.5 years, like packaged oatmeal, crackers, and other hard-to-use items. In other words, this is food that is eaten for survival, not enjoyment.

The chefs presented some really creative dishes with what they had to work with. Dishes like chili with Spanish rice, pork tenderloin with oatmeal, and peanut butter and cocoa-seared venison were offered to the judges. Some were successful (like Jonathan‘s cooked crack-crusted wild sockeye salmon with cucumber slaw and iced tea, and Matthew‘s tomato salad with orange vinaigrette, cocoa nib crumble and strawberry jam gel). Others were….not. Geoff‘s seared duck breast with cauliflower and cheddar puree, topped with blueberry sauce, was criticized for lacking flavour, while the judges thought that Chris S overdid it with the sweetness of his pork tenderloin drenched in blackberry vinaigrette. In the end, it was Jonathan’s stunning dish (he used 4 ingredients instead of the minimum of 2!) that impressed the judges the most, and he won the challenge as well as immunity for the rest of the week.

top-chef-canada-episode-2

Since Jonathan won the Quickfire challenge, he not only won immunity, but he didn’t have to cook in the elimination challenge this week and was granted a spot at the judges’ dinner table (with guest judge Robert Irvine of Restaurant Impossible). The elimination challenge presented the chefs with a 15 minute scavengar hunt in Riverdale Farm while working in pairs. One team member had to hunt for ingredients, while the other has a couple of minutes to shop for ingredients in the Top Chef Canada pantry. Another shocking surprise: there was going to be a double elimination this week. Some of the teams worked extremely well together and created fantastic dishes, while others failed to meet the ‘team’ part of the challenge. In the end, the dishes that landed in the bottom were Caity and Ruth’s egg yolk ravioli with sauteed kale and grilled mushroom on one plate, and smoked mushroom stock and poached quail egg on the other, and Dan H and Dennis‘ butter poached lobster, corn succotash and tempura zucchini blossoms. Caity and Ruth were criticized for preparing two completely separate dishes and being unable to work together, while Dan H and Dennis’ dish was wrong on flavour, and the judges accused them of being overconfident and cocky.

The best dishes of the week were Chris S and Becky‘s roasted lamb, braised lamb with goat’s milk semolina polenta and peas, and Chris C and Matthew‘s pan-roasted quail breast, confit leg and leek ragout, celery root puree and yellow plums jus. In the end, Matthew and Chris C took home the title of best dish (making this Matthew’s second win in two weeks) and Dennis and Ruth were sent home.

 

 

You can also check out the video recap of this week’s episode below.

 

 

Let us know what you thought of episode 2 and check out the preview for next week’s episode!

 

Related

Top Chef Canada: Taking the Challenge Home; Week 1

Well, here we are again. Apparently I am a glutton for punishment (much like Mr. Bob Blumer) and have signed up again for thirteen weeks of ‘Taking the Challenge Home’ for Top Chef Canada. To quickly refresh your memory, every week after an episode of the series airs, viewers can vote online for a dish from the latest episode that I will recreate at home.

Missed an episode? You can watch online here.

No recipes, no tips; just me, myself and I with a knife and a kitchen. Last year, I made everything from duck liver ice cream, to pretzel-crusted chicken wings with beer mayonnaise and even a chicken noodle soup terrine (so weird, right?) with Top Chef alum Dale Mackay. On a show like this, there is never a shortage of creativity when it comes to the chefs’ creations so I imagine this new season will be full of delicious – and not so delicious – oddities begging to be recreated.

So, here we are…back in the swing of things. The first episode always breaks my heart. I mean, I could not imagine being so excited after being selected to be on this popular series, showcasing your skills for all of Canada to see, then get sent home packing first. My heart goes out to Frederick, it really does.

Just like last year, once the online poll opens, it’s easy to tell fairly early on which dish I’ll be making. After a few hours of the first poll of the season going live, Nicole GomesAsian Fried Chicken Dish shot ahead of the pack. Since I’m a Calgary man myself, I couldn’t be happier to start off my recreation adventures with a chef from my own city.

taking-the-challenge-home-1

This past Friday, I swung by The Calgary Farmers’ Market to stock up on my ingredients for the dish I was assigned to make over the weekend. I picked up some beautiful local chicken from Bowden Farms because, you know when you’re recreating dishes from Top Chef Canada, average chicken meat from the typical grocery store chain simply will not do!

I’ve never made fried chicken at home before and, honestly, I’m not sure why. Maybe it was my fear of large quantities of hot oil or the lingering smell cooking with oil can bring to a home, but whatever apprehensions I had, were about to get the hell out of town so I could focus on the culinary task at hand and get cooking.

The best and worst thing about making fried chicken at home is the fact that your house will smell like, well, fried chicken. This proved to be both tantalizing and odd at the same time.

Now, I’m unsure what officially defines ‘Asian’ fried chicken, so I perused my spice cupboard and settled on five spice powder as an appropriate Asian-style contribution for the coating on the chicken. It has a nice, rich flavour and is used frequently in Chinese cuisine. When it came to the actual frying process, it wasn’t nearly as messy or scary (I am afraid of everything, even puppies) as I had anticipated. A deep, medium pan filled halfway with canola oil on medium-high heat handled the chicken perfectly. A few flips back and forth resulted in a perfectly golden, crispy layer and tender inside. After my first surprisingly successful batch, I may have shouted: “Take THAT, KFC!”

taking-the-challenge-home-2

While I was cooking, I couldn’t help but notice some negative energy in my general vicinity. Sure enough, it was my pet parrot, Baub, who was less than enthused that I was frying up parts of his long lost relatives. I debated frying him up too due to the poor attitude towards his owner, but, honestly, that would be a lot of plucking, and I was in a time crunch. Some other time!

If I have one fault in the kitchen, it’s cooking rice properly. I think it’s due time that I invest in a rice cooker because making rice in a pot is my arch nemesis in the culinary world. After a couple imperfect batches of rice, I decided to make do and fry up the less-than-perfect-ness in a pan a touch of oil, soy sauce, edamame and egg, which resulted in what I can only describe as a white guy’s boring version of fried rice. Having said that, the fried chicken was the star on the finished plate, in all its crispy, golden, and subtly spiced glory.

taking-the-challenge-home-3

After we were all fried, said and done, I had a couple taste-testers for the dish, both whom agreed that it was, indeed, much tastier than Colonel’s fast food variety.

With one week down and twelve to go, I can only wonder what interesting challenges lie ahead. Pigs ears, cow heart, vegan cheese…whatever is about to come my way, I’m ready for it.
 

Asian Fried Chicken with Daikon Slaw and Fried Rice

Cook Time: 60 minutes

Yield: 4

Ingredients

Fried Chicken

2 cups all-purpose flour

2 teaspoons sea salt

2 teaspoons five spice powder

1 teaspoons cayenne pepper

1 teaspoons ground black pepper

2 cups buttermilk

4 chicken wings, skin on

4 chicken thighs, skin on

Canola oil

Daikon Slaw

1 cup carrots, grated

1 cup daikon radish, grated

1 cup napa cabbage, grated

1 tablespoon fresh ginger, finely grated

1 tablespoon rice vinegar

2 tablespoons sriracha

2 tablespoons soy sauce

1 tablespoon sesame oil

salt and pepper, to taste

Fried Rice

2 tablespoons canola oil

2 cups white rice, cooked

½ cup edamame beans, cooked

2 teaspoons soy sauce

2 egg whites


Directions

Fried Chicken
1. Fill a medium-sized deep-set pan halfway with canola oil. Heat over medium-high on stovetop.

2. In a large bowl, whisk together the flour and spices. Pour the buttermilk in a separate small bowl.

3. Dip pieces of chicken in buttermilk, then coat evenly in flour mixture. Let sit for 5 minutes.

4. Working in two batches, carefully place coated chicken into hot oil. Cook on each side for 2 minutes, reduce to medium heat and continue to cook, turning over every 5 minutes until golden and crispy, approximately 25 minutes.

5. Remove chicken from pan, set on paper towel to absorb any excess oil. Keep warm until ready to serve.

Daikon Slaw
1. Place all ingredients in a large bowl and toss to combine. Season to taste with salt and pepper. Chill in refrigerator until ready to serve.

Fried Rice
1. Heat canola oil in a large pan over medium-high heat.

2. Add cooked rice and edamame, stirring reguarly until rice starts to brown slightly, about 3-4 minutes.

3. Add soy sauce and continue to cook for 2 minutes.

4. Add egg whites, stirring quickly until egg is cooked and well-incorporated. Keep warm on stove.
Serve slaw and warm rice with a few pieces of the crispy, fried chicken. Always tastes best when eaten with friends!

 

Dan Clapson 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.

 

 

 

 

 

Related:

Family Fun: Gluten-Free, Chocolate Weekend Scones

I wasn’t looking for gluten-free recipes but, visiting California on vacation, I found myself licking my fingers after sampling (err…eating three wedges) of my friend Amy’s almond-flour scones — so good that I made them as soon as we got home. My scones were slightly less special when I made them myself; after all, nothing is better than someone else baking for you. The recipe is adapted from ElanasPantry.com.

Scones.jpg

Recipe: Gluten-Free Almond Flour Scones with Chocolate Chips
Serves 8

Ingredients
2 cups blanched almond flour
½ teaspoon baking soda
½ cup bittersweet chocolate chips
zest of 1 orange or lemon
1 egg
3 tablespoons maple syrup

Scones_Flour.jpg

If you have not previously heard of almond flour, it’s exactly what the name suggests: finely ground almond. You can find it in your grocery store either in the gluten-free section or with the other flours. Also, try the bulk store. (Note: it might also be called “almond meal.”)

Scones_Ingredients.jpg

Preheat your oven to 350°F. In a medium bowl, combine 2 cups almond flour, ½ teaspoon of baking soda and a ½ cup bittersweet chocolate chips. Stir well to blend in the baking soda.

Scones_Orange.jpg

If you have an orange or lemon handy, grate in the zest of one fruit.

Scones_Syrup.jpg

In another bowl, combine 1 large egg with 3 tablespoons maple syrup. (Note: the original recipe uses agave.)

Scones_Pan.jpg

Add the wet to the dry, then mix with a spatula until everything is moist and well-combined. Press into a lightly greased, round 9″ pan. (I used my quiche dish.) The dough should be about ½ inch thick.

Scones_Dough.jpg

Before you put this in the oven, use a knife to separate the dough into 8 triangles — as if cutting a pie. This will help ease out the individual scones, once baked.

Scones_Bake.jpg

Put the scones in the oven for about 15 minutes, or until browning and holding together. Remove and cool. You can pop out the first one using a pie server. Hopefully, like me in California, you’ll find these to be pretty darn good. And see if you don’t start looking up other gluten-free recipes!

Scones_Cut.jpg

Recipe: Gluten-Free Almond Flour Scones with Chocolate Chips
Serves 8

Ingredients
2 cups blanched almond flour
½ teaspoon baking soda
½ cup bittersweet chocolate chips
zest of 1 orange or lemon
1 egg
3 tablespoons maple syrup

Instructions

  1. Preheat over to 350°F.
  2. Combine the almond flour, chocolate chips and baking soda in a medium bowl, and mix well. Add the orange or lemon zest.
  3. In another bowl, whisk together the egg and maple syrup. Add this to the dry ingredients, then mix with a spatula until everything is moistened and combined.
  4. Press the dough into a 9″ round, greased pan. It should be about a ½” thick.
  5. Using a table, knife score the dough into 8 separate triangles — as if dividing a pie.
  6. Bake for about 15 minutes (or: until browning). Cool and serve.

 

Sue_RiedlSue 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 4-year-old.

 

 

 

 

 

Related:

Seared Scallops with Sweet Pea and Jalapeno Purée from Dan’s Good Side

Alright, so not the best photo…but, what’s a guy to do when he’s cooking dinner at a friend’s house and doesn’t really feel like lugging his big camera over to snap a picture? I have to remind myself that it’s ok to resort to some iPhonetography once and awhile. I mean, after all, it’s the taste that matters, not the picture that I spend ten minutes taking while dinner gets cold!

After getting back into town from my worldly adventures, I had a lot of catching up to do with my friends. This past weekend, I made dinner with my friend Trina. Neither of us have had scallops for quite some time, so we decided to cook some up. The pea and jalapeño purée has a nice bit of heat, which I topped with some sautéed scallions and radishes, scallops and finished it all with a couple dollops of olive tapenade to cut the richness.

This is great recipe that plates well and is full of colour, which is perfect now that spring is officially here (although, as I type this, it is snowing).

seared-scallops-recipe

What you’ll need…

Purée:

1 yellow onion (finely chopped)

3 cloves garlic (halved)

2 cups green peas (thawed)

1 jalapeño (seeds removed, loosely chopped)

1/2 cup half and half

2 TSP cane sugar

1 TSP paprika

1/2 cup fresh basil

salt and pepper

olive oil

Tapenade:

1/3 cup kalamata olives (pitted)

1/4 cup capers

1/4 cup fresh parsley

1 TBSP olive oil

2 TSP lemon juice

1 TSP ground black pepper

Scallops and Vegetables:

1 TBSP butter

1 1/2 cups radishes (trimmed and halved)

1 bunch scallions (trimmed, loosely chopped)

9 scallops

salt and pepper

1 TBSP grapeseed oil

Directions:

Start things off by cooking down the chopped onion and garlic with a little olive oil in a medium pot on medium-high heat. Next, add the green peas and chopped jalapeño to the pot and continue to cook for 5 minutes, stirring occasionally. Now, pour in the cream, along with sugar and paprika.

Once the mixture starts to bubble, reduce to medium heat and let simmer, uncovered, for another 5 minutes. Finally, toss in fresh basil and using an immersion blender or food processor, pureé the mixture until silky smooth. Return to pot, give a light seasoning with salt and pepper and keep warm on the stove.

Now for the tapenade…just place all ingredients in a food processor or blender and purée until smooth. Since the olives are so salty, you won’t need any additional salt. Scoop into a small bowl and set aside until you’re ready to plate.

Next, melt butter down in a medium pan on medium-high heat. Add the radishes and scallions to pan and toss a few times to coat. Let vegetables cook until the radishes become translucent and tender, about 6-8 minutes. Remove from heat and cover.

Last, but not least, pat scallops dry and season on both sides with salt and pepper. Heat grapeseed oil on high heat in a large pan. Carefully place the seasoned scallops into the hot pan and sear on each side until caramelized and crisp, approximately 1 minute per side.

To plate, spoon some of the warm pea and jalapeño purée into the centre of each plate, top with sautéed vegetables, then 3 scallops and a tiny dollop of tapenade on top of each.

 

 

Dan Clapson 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.

 

 

 

 

 

Related:

Macaron Day

Happy Macaron Day, all! We’ve loved chatting with you on Twitter and Instagram all day about your favourite macaron recipes and designs. To celebrate Macaron Day in Toronto, we’ve put together a gallery of some of our favourite recipes from our site, courtesy of Anna Olson, Top Chef Canada, and others. Check them out and tweet us at @FoodNetworkCA with your top picks!

 

 

Green Apple Macarons

Pistachio Macarons

Easter Macarons

Pride Macarons

Assorted Macarons

Almond Macaron with Roiboos Tea-Infused Chocolate Ganache

Macaron Tower

French Macarons

Snowflake Macarons

Pink Peppercorn Macarons

 

Related

 

Top 5 Passover Treats

It’s time for our weekly top 5 post, and this time we’re prepping you for Passover this Monday, March 25th and Tuesday, March 26th, with 5 delicious Passover-friendly recipes. Make sure to also check out our complete Passover Menu.

1. Riccardo Larrivee’s Apple Chips

passover-apple-chips

First up on our list are these yummy apple chips by Ricardo Larrivee. They make a wonderful midday snack that’s delicious as well as nutritious.

2. Spiced Brittle

spiced-brittle-recipe

Michael Smith‘s spiced brittle recipe is super easy to make and only takes about 20 minutes in total. If you’re a fan of treats that aren’t overly sweet, this recipe is perfect for you!

3. Meringue Cups

meringue-cups-recipe

These adorable meringue cups by Trish Magwood are seriously gorgeous and only require four ingredients to make. What more could you ask for?

4. Cocoa Macaroons

cocoa-macaroons-recipe

Cocoa macaroons, courtesy of Anna Olson, are a fantastic way to please the coconut-lover in your family. Bonus: they take a mere 20 minutes to bake!

5. Anna Olson’s Chocolate Truffles

passover-truffles

Chocolate truffles are such a classic treat that it’s hard for anyone to say no to them. With so many different flavour possibilities, you can have fun in the kitchen with these!

 

Related:

 

Perfect Passover Plates

Spring is in the air and so is the scent of unleavened bread!

The Food Network Canada team has scoured our recipe collection for the best Passover-friendly plates to serve your family and friends this holiday.

If your seder is bringing a spectrum of taste buds to your table – Sephardic to Ashkenazi, celiac to meat-free, Anna adorers to Michael fans – the FNC Kitchen has you covered with delicious options.

Here are our favourite four recipes for soups, entrees, greens, starches and desserts; everything you need to pull together a FNC feast this Passover.

 

apple squash soup

SOUPS

Homemade Chicken Broth with Matzo Balls

Spring Pea Soup with Mint

Butternut Squash and Apple Soup

Cabbage and Beet Soup

 

turkey legs

ENTREES

Mona’s Brisket

Oven-Roasted Turkey Legs

Braised Lamb Shanks in Red Wine

Baked Fish with Basil, Garlic and Lemon

 

watercress salad

GREENS

Kale & Cranberry Slaw

Watercress and Spinach Salad with Toasted Almonds

Sauteed Asparagus

Michael Smith’s Brussels Sprouts

 

potato tortilla

STARCHES

Garlic & Rosemary Roasted Root Vegetables

Potatoes Roasted in Salt

Tortilla (Spanish Potato and Onion Omelette)

Anna’s Sweet Potato Homefries

 

poached pears

DESSERTS

Flourless Chocolate Cake

Fresh Fruit Ideas

Lynn Crawford’s Strawberry Pavlova

Cocoa Macaroons
 

Hungry for more Passover recipe ideas and tips? Check out our perfectly paired content picks below.

Related

Green Apple Macarons from Duhlicious

I recently found an easy recipe for frosting using the Jell-O frostings– This recipe works well on pretty much everything… especially macarons. By now, it shouldn’t come as a surprise to you that I love macarons. I’m always looking for different ways to dress ‘em up and play around. I’ve experimented with topping the macarons before baking and non-perils and sprinkles hold up reallyyyy well in the oven.

green-apple-macarons

Green Apple Macarons

Ingredients:

For the macarons:

65g water
250g sugar
90g egg whites, room temperature
250g almond flour (also known as almond meal)
250g icing sugar
90g egg whites, room temperature

For the Jell-O Frosting:

– 3 ounce pkg. of Jell-O, green-apple flavored.
– 2/3 cup granulated sugar
– 1 egg white
– 1 tsp. vanilla

Directions:

1. Gently and slowly stir together the water and 250g sugar until combined.  Using a pastry brush, brush water along the sides of the saucepan to deter crystals from forming around the sides of the pot.

2. In a saucepan over medium heat, bring sugar and water to a boil. Allow to cook, without stirring at all, until it reaches the soft ball stage, or the sugar registers 115’c on a candy thermometer.
(Test for the soft ball stage by dipping a spoon into a glass of ice cold water, then dip into the centre of the sugar and water mixture, and then quickly back into the water. Feel with your fingers to see if you can form into a soft, gummy ball. You will reach this stage after the string stage, in which the sugar mixture will feel stringy between your fingertips.)

3. In the bowl of an electric mixer (make sure the bowl is spotless!), beat 90g of egg whites at moderate speed. Once the egg whites begin to look like a bubble bath– increase the speed to high and very slowly begin pouring in the sugar syrup, holding the saucepan higher than the mixing bowl so that it pours out in a thin, continuous stream. Beat until the bowl is almost cool to the touch (its likely to retain a bit of warmth) and the egg whites form stiff, shining, upstanding peaks. You want to be able to turn the bowl upside down without the egg whites falling out.*

4. While the macarons are still “wet”, top with sprinkles.

5. Make filling while the macarons are cooling down:

Place the ingredients in a large mixing bowl– this works best with a stand mixer, but hand mixers can be used as long as you use a heat resistant bowl.  Turn mixer on high and then slowly stream 1/2 cup boiling water over ingredients.  Whip on high for five minutes- occasionally scraping down the bowl. (you can find more detailed instructions on ‘Coleen’s Recipes‘). I added a little bit more green food coloring to the frosting, to make the green pop.

6. Fill your macarons using the flavoured filling. Eat and Enjoy!

 

MadalinePaulMadalina Paul is the blogger behind Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.

 

 

 

 

 

 

 

 

Related

 

Rodney Bowers, Food Network Host

Rodney Bowers, Food Network ChefFrom a long line of professional cooks and bakers, Chef Rodney Bowers grew up in Newfoundland, helping out in his family’s kitchens and businesses before moving to Toronto to work at the Homestead Inn and the Four Seasons Hotel. After opening two restaurants and a bar of his own, The Delinquent Gourmet is his next culinary adventure.

View Photos <Questions_Answers> Your fave kitchen utensil/gadget? My aga.
<Questions_Answers> What would we typically find in your fridge? Meat and vegetables and always something pickled.
<Questions_Answers> Your signature dish? Anything braised or slow-cooked.
<Questions_Answers> What were your must have kitchen layout requirements? Two sinks, a butcher block, a glass door fridge and Carrera marble…I’m very roman that way.
<Questions_Answers> What was your biggest kitchen splurge? Hm, my aga is essential, so it would have to be the marble.
<Questions_Answers> Where did you get your love for cooking? I was born with it. It’s in the genes.
<Questions_Answers> Your guilty food pleasure? I have been know to eat several sweets a day…is ice cream a sweet?
<Questions_Answers> Any food aversions? Processed food.
<Questions_Answers> Fave cookbook authors? T.K., Raymond Blanc, and M.P.W.
<Questions_Answers> Complete this sentence: People would be surprised to find out… I was a vegetarian for several years and vegan for one of them.
Rodney Bowers's Kitchen
Rodney Bowers's Kitchen
Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery2.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery3.jpg

Rodney Bowers’s Kitchen Couch

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery4.jpg

Rodney Bowers’s Kitchen Decor

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery5.jpg

Rodney Bowers’s Kitchen Table

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery6.jpg

Rodney Bowers’s Kitchen Decor

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery7.jpg

Rodney Bowers’s Kitchen Counter

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery8.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery9.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery10.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery11.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery12.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery13.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery14.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery15.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery16.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery17.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery18.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery19.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery20.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery21.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery22.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery23.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery24.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery25.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery26.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery27.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery28.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery29.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery30.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery31.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery32.jpg

Rodney Bowers’s Kitchen

http://www.foodnetwork.ca/uploadedImages/Food_Network/Content/GuidesandArticles/Open_Kitchen/Gallery/Rodney-Bowers-Gallery33.jpg

Top Chef Canada Season 3: Taking the Challenge Home – Episode 1

It’s a brand new season of Top Chef Canada and we’re so excited about it! We’ve challenged Calgary-based blogger Dan Clapson to recreate a dish from each episode of this season and luckily for you, you all get to vote on which dish he creates. Vote on which one you’d most like to see him recreate below. We’ll keep polls open until Thursday at 9am, then check back in with us on Monday so you can see the results! If you missed the season premiere, you can watch the full episode here.

 

Dennis‘ Duck Cacciatore, Bannock, Pickled Ramps, Chanterelles and Braised Greens

top_chef_dennis

Becky‘s Deconstructed Lemon Meringue Pie with Black Pepper and Honey Marshmallows

rebecca-top-chef

Nicole‘s Asian Inspired Fried Chicken, Edamame, Egg White and Ginger Fried Rice with an Asian Slaw

top-chef-canada-nicole

 

//

 

And the winning recipe is: Nicole‘s Asian Inspired Fried Chicken, Edamame, Egg White and Ginger Fried Rice with an Asian Slaw! Check back on Monday, March 25th to see how it gets recreated.

 

Related

 

Top Chef Canada Episode 1: Guest Judge Chuck Hughes

We hope everyone is all caught up on the season premiere of Top Chef Canada. We sat down with this week’s guest judge, the one and only Chef Chuck Hughes, who talked to us about his childhood, his favourite dishes from the episode, and what he feels the contestants should bring to the competition.

Check it out!

We also put Chef Chuck Hughes In the Hot Seat to learn more about him outside of the kitchen. Find out how many tattoos he has, what he was like as a teenager and more!

Related