Food Network Canada Faves: Side Dishes

side-dishes

Thinking of firing up the BBQ this weekend? Then you’ll need some side dishes to serve with all of that grilled goodness! It’s the last day of National BBQ Month and we’ve been tweeting our favourite recipes and tips from the grill, so follow us @FoodNetworkCA to get in on the conversation!

This week, we’re talking side dishes – potatoes, corn, veggies, and the works – so you can get inspired to create an all-around delicious outdoor meal. Make sure to check out our top burgers, grilled fish, toppings and BBQ sauces as well! Enjoy!

Grilled Vegetable and Feta Salad

Creamy Mediterranean Pasta Salad

Herb-Grilled Corn on the Cob

Easy Baked Potato

Sweet Potato Fries with Chili Coconut Dip

 

 

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Family Fun: Watermelon Popsicles

As the warm, humid weekends slowly (too slowly!) start to arrive, we love to make popsicles. We’ve tried many variants, including juices and yogurt, but the simplest and perhaps most refreshing are the sweet watermelon pops.

Watermelon_Popsicle

Recipe: Watermelon Popsicles
Makes about 6 large popsicles

Ingredients
4 cups cubed watermelon
1 tablespoon fresh lemon or lime juice
¼ cup sugar (or less)

Watermelon_Popsicle_Wedge

The nice thing about this recipe is that you can buy a whole melon and instead of needing to store half of the awkward, slippery bugger in the fridge (where, in our house, it always leaks onto something) you can turn any excess into popsicles. You need about a quarter of a melon, or 4 generous cups, cubed.

Watermelon_Popsicle_Cubed.jpg

Simply pack the melon cubes into your blender, add a squeeze of fresh lemon and ¼ cup sugar. Sugar is up to you, actually; you can skip it completely, or add a fraction (say, half) of the suggested amount — it’s entirely up to your taste buds and the sweetness of the melon. You can also substitute sugar with agave or simple syrup.

Watermelon_Popsicle_Blender

In our zillion-year-old blender (I think it might go back to university margarita parties), I really have to jam down the melon before it purées. Still, it only takes about 20 seconds and gets nice and frothy on top (you will want to drink it).

Watermelon_Popsicle_Puree.jpg

Fill whatever popsicle molds you have; or better still, get your kids to do it. We have large “spaceship” molds and can get about six popsicles out of one batch. Once poured, put the molds into the freezer. Once frozen, devour! (To get the popsicles out, briefly hold the outside of the plastic under some hot running tap water).

Watermelon_Popsicle_Set.jpg

Speaking of those university days… moms and dads, wouldn’t this watermelon juice make a lovely cocktail with a little rum and a mint leaf? Sometimes leftovers are oh-so-good.
Watermelon_Popsicle_Cocktail.jpg
Recipe: Watermelon Popsicles
Makes about 6 large popsicles

Ingredients
4 cups cubed watermelon
1 tablespoon fresh lemon or lime juice
¼ cup sugar (or less)

Instructions

  1. Combine the melon, lemon juice and sugar in a blender; purée until smooth.
  2. Pour purée into your Popsicle molds, leaving room for expansion as they freeze.
  3. Put molds into the freezer until solid. Remove from the plastic cases by holding briefly under hot tap water to loosen the popsicle.

 

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.

 

 

 

 

 

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Dressing Up Your Food: Greek Salad Kebabs

Give your salad new life by reshaping it to reveal a rainbow of veggies in every bite. Forget your typical salad bowl; instead, assemble ingredients on wooden skewers and drizzle with dressing to create gorgeous salad kebabs.

We used Laura Calder’s Greek Salad, complete with oregano dressing and the creamy feta, but this idea works with any salad. How about giving it a go with Caprese Salad or Cobb Salad? Besides, forks are overrated – guests will love biting their veggies off a skewer!

greek-salad-skewers

Supplies:
Wooden skewers

Greek Salad

Ingredients:
Yields 15 Greek salad kebabs
3 mini cucumbers, sliced
1 package grape tomatoes
1 medium red onion, peeled and chopped into four quarters
1 red pepper, chopped into 1 inch squares
1 orange pepper, chopped into 1 inch squares
1 yellow pepper, chopped into 1 inch squares
1/2 cup Kalamata olives
1 brick Macedonian feta cheese, chopped into cubes (crumbles less than Greek or Canadian feta, so it will be easier to string onto the skewers)
1 tablespoon dried oregano
1/2 cup olive oil
1 tablespoon red wine or Jerez vinegar
Drop of balsamic vinegar
Salt and pepper

greek-salad-kebabs-2

Now for the twist…

1. Once vegetables are chopped, assemble the vegetables and cheese onto skewers, leaving about one inch empty at the bottom. Repeat.
2. To make the dressing, mix dried oregano, olive oil and vinegars together.
3. Drizzle over salad kebabs. Season with salt and pepper.

 

Adena Lazowski is founder of the charming food blog, Lace and Lemon Drops. A bona fide domestic goddess, she loves her sea-blue KitchenAid mixer, big bowls of pasta, and most of all, preparing food for family and friends.
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Date Night Zucchini Pasta

Wondering what to do for date night? Nothing says romance quite like long strands of noodles à la Lady & the Tramp, but coming into the summer months you might not always want something so heavy and carb-laden. Your gluten-free prayers have been answered, with a healthy side of yum! Just make sure, if your sweetheart is someone with Celiac, that you check and double-check that whatever cheese and tomato sauce you’re using hasn’t come into contact with any wheat or flour ingredients. In just a few quick steps, you’ll be all set for an evening of heart fluttering, fork-twirling romance! Bon appetit and vive l’amour!

zucchini-noodle-pasta

Zucchini Noodle Pasta

Serves 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

2 zucchinis, julienned

¼ cup plus 1 teaspoon extra virgin olive oil

3 tablespoons pine nuts

¼ cup Parmesan cheese plus additional for garnish

1 garlic clove

¼ cup parsley

¾ cup fresh basil leaves

1 cup prepared tomato sauce, warm

salt and pepper

Directions:

In a food processor, pulse together pine nuts, cheese, garlic, parsley and basil. Drizzle in all but 1 teaspoon olive oil and pulse until a smooth paste forms. Season with salt and pepper and set aside.

Heat remaining olive oil in a non-stick skillet. Add the zucchini noodles and cook for 2 minutes until slightly softened. Divide noodles between plates and top with tomato sauce and 2 tablespoons of prepared pesto. Garnish with parmesan cheese and a fresh sprig of basil.

 

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.

 

 

 

 

 

 

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Top 5 Lentil Recipes + Giveaway

top-5-lentils

Looking for an easy and healthy way to update your favourite summer dishes? We’ve got the answer: lentils! They’re a wonderful source of protein, fibre and Vitamin B, and they can be added to everything from salads to main dishes and even desserts! Canadian Lentils, in partnership with Chef Michael Smith, is hosting the Love Your Lentils Canada competition, where home chefs and bloggers can develop and adapt delicious lentil recipes. You can enter the competition and vote for your favourite dishes at Love Your Lentils.ca

This week, we’re counting down our top 5 lentil recipes. Check them out!

Asparagus and Lentil Salad with Chive and Cider Vinaigrette

Peach and Raspberry Crumble

Bacon Lentil Burrito

Barley and Lentil Salad with Kale, Apples, Almonds and Feta

Strawberry Shortcakes

 

Update: Congratulations to Kathryn B, Adina H and Suzanne D for winning the contest!

GIVEAWAY

Canadian Lentils is giving away a fun prize pack and you can enter to win! There are 3 prizes to be won; each includes a lentil wine bag, iPad case, whisk and an assortment of delicious lentils.

For your chance to win, email giveaways@foodnetwork.ca with the answer to the following question before Friday, May 31st at 3pm:

Why does Chef Michael Smith say his kids love his Bacon Lentil Burritos?

 

Giveaway Rules
The following are the giveaway rules (“Rules”) for the Lentils giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”) and Canadian Lentils.

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until May 31st, 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 three prizes available to be won, which consist of a lentil wine bag, iPad case, whisk and an assortment of delicious lentils (“Prize”). The approximate value of the Prize is eighty dollars Canadian (CDN $80).

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.

 

Food Network Star: Season 9

food-network-star

12 competitors and 1 dream job. Food Network Star is coming back for its ninth season beginning Sunday, June 2nd at 9pm ET/PT!

Expert Judges Alton Brown, Giada De Laurentiis and Bobby Flay return as mentors for a new flock of starry-eyed cooks vying for their very own Food Network show. But this year there’s a twist! For the first time, one previously eliminated finalist will be brought back for another chance at victory. Knives sharpened and smiles wide, here are this season’s competitors who are coming to win:

Nikki Dinki, Andres Guillama, Rodney Henry, Chris Hodgson, Connie “Lovely” Jackson, Russell Jackson, Danushka Lysek, Daniela Perez-Reyes, Viet Pham, Damaris Phillips, Stacey Poon-Kinney, and Chad Rosenthal.

Whose pilot will be green-lit for glory by Food Network executives Bob Tuschman and Susie Fogelson? Tune in to find out!

 

 

Top Chef Canada Season 3: Taking the Challenge Home – Episode 11

Are you all caught up on this week’s episode of Top Chef Canada? If not, you can watch Top Chef Canada online or read our episode recaps. It’s week eleven of Taking the Challenge Home, a weekly post where we challenge Calgary-based blogger Dan Clapson to recreate a dish from each episode of the season. You 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 have a look at last week’s Taking the Challenge Home, too!

top-chef-canada-dishes-11

 

surveys & polls

 

 

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Top Chef Canada: Behind the Scenes with Jody Claman

Did you catch last night’s episode of Top Chef Canada? If not, make sure to watch Top Chef Canada online; trust us, you don’t want to miss this episode! We caught up with this week’s guest judge, Jody of The Real Housewives of Vancouver to talk about her time on the show. Check it out!

 

 

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Top Chef Canada Season 3: Episode 11 Recap

The end is near! With only two episodes left of Top Chef Canada season 3, the competition is more stressful than ever (for us, we mean; we can’t even begin to imagine the tension in the kitchen!). On June 10th, Canada’s top chef will be announced so mark your calendars, stock up on snacks, and get ready for an intense finale! Getting back to this week, if you missed last night’s episode, you can always watch Top Chef Canada online.

top-chef-canada-episode-11-1

This week’s guest judge, for both the Quickfire and Elimination Challenges, was the ever-so-glamorous Jody of The Real Housewives of Vancouver. As the owner of Jody’s Fine Foods and Catering, she definitely knows her stuff. So when the chefs were told they had two hours to make a sophisticated dessert inspired by a word they each selected at random (flaky, velvety, rich, shocking, or crisp), the pressure was on. Up for grabs was a trip for two to Vancouver, BC. The strongest dishes of the challenge belonged to Matthew and Jonathan, with Jonathan taking away the prize with his gorgeous and “shocking” macarons.

top-chef-canada-ep-11

For the Elimination Challenge, the theme was all-out luxury. Not only did the chefs had to cater a party in one of Toronto’s most exclusive neighbourhoods, the Bridal Path, but other members of The Real Housewives of Vancouver would be in attendance. To top it all off, each chef had to create two canapes that incorporate a particular decadent ingredient: truffles, foie gras, lobster, caviar or Kobe beef). Impressing not only the Top Chef Canada judges, but also The Real Housewives of Vancouver? Talk about pressure! In the end, Jonathan, Matthew and Dennis came out on top, with Jonathan taking home the $10,000 cash prize for his amazing truffle-infused dishes.

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Unfortunately, this meant that Danny and Nicole landed themselves in the bottom for losing the flavours of their luxurious ingredients. In the most emotional moment of the show yet, Nicole was eliminated and Danny was given another shot to compete for the title of Canada’s top chef.

Do you think the right person went home? Let us know by tweeting us @FoodNetworkCA and check out the dishes from this episode’s Elimination Challenge below.

 

 

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Top Chef Canada: Taking the Challenge Home; Week 10

Once Top Chef Canada released the news that they would be taking the show on the road to Calgary for the finale, I was inspired to take ‘Taking the Challenge Home’ on the road as well, so I decided to head to Vancouver. Cooking in your own kitchen week after week becomes relatively predictable, so it’s nice to feel your way through someone else’s kitchen and stress out about not knowing where everything is. Keeps things fresh, you know?

This challenge was my first time cooking with goat meat. I was trying to think if it would also be my first time eating goat meat and I think that was the case, although my memory has been known to fail me. After years of being indifferent with goat’s cheese – don’t hate me – I was not too sure what kind of deliciousness, if any, this current culinary venture would bring.

curried-goat-1

Since I was spending the weekend in Vancouver, I wasn’t too sure where I would be able to find goat meat. Not that I would have necessarily known where to find it in Calgary either, but it just added another dimension to the search. I was given a few butcher shops suggestions a la Twitter and chef friends, none of which carried goat meat, unfortunately.

The last butcher shop we tried also didn’t have any goat, but before tears began streaming down my face – just like when Dawson’s Creek ended in 2003 – the butcher told my friend and I that just down the road, there was a Halal butcher shop that would definitely have fresh goat meat. Finally, everything was coming together! I skipped down the road, ordered some goat meat and picked out some Indian spices while the butcher chopped away.

I headed back to my friend’s house to start cooking the curry. I braised the goat for a couple of hours with some vegetable broth and spices. Once it was nice and tender, I separated all of the meat from the bones and let the meat cook in the broth until it reduced and intensified. The flavour of the curry really surprised me. It was robust and slightly spicy. I had kind of anticipated a muttony taste to the goat, which was not the case. It was pretty tasty, and I will definitely be cooking goat more often now!

Making pakoras at home is always quick and painless. The only messy portion of the procedure is the deep frying. Since I was staying with a friend, I didn’t really want to deep fry in her apartment. You know how that oily smell lingers for quite awhile. If my mom taught me anything (and she did) it’s that a good house guest never deep-fries in someone’s home!

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Instead, I opted to sneak into Seaon 2 alum Trevor Bird’s restaurant, Fable, to use their deep fryer. After getting into the kitchen – with Trevor’s permission, of course! – and frying up the chickpea-based batter, I offered up the goat dish and piping hot pakoras to several of his staff for their critiques. They approved. So, I thank you, staff of Fable, for confirming that I can occasionally make food that tastes good!

Now, I wasn’t the only Calgarian on the West Coast over the weekend. Nicole Gomes had just spent some time in Tofino cooking for Feast Tofino, the town’s annual culinary festival. After cooking a collaborative dinner the evening prior, she flew back into Vancouver to visit with some family and friends before heading home. I assumed she would be tired and hungry, so I decided to track her down and offer her some curry. I mean, the dish I was recreating was hers, after all! We sat and chatted about all things West Coast – you know, spot prawns, rain and yoga pants – while she tried my reinterpretation of her curried goat and pakora dish from last week’s Top Chef Canada episode. She enjoyed it and I was one happy camper.

As I type this, I’m still in Vancouver, so I’ll be missing all the fun in Calgary at Nicole’s viewing party tonight. But, I’ve managed to snag a table at Matt Stowe’s event here, so I’ll be able to cheer my hometown girl on this third last episode of Top Chef Canada from afar, wearing my ‘Team Nicole’ shirt, of course!

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Curried Goat with Spinach Pakoras

Ingredients:
Curried Goat:
1 lb goat leg meat (bone in, cubed)
1 tablespoon garam masala
1 meyer lemon (halved)
1 2” piece of ginger (quartered)
3 cups vegetable stock
2 cups water
½ cup diced yellow onion
2 tablespoons pineapple juice
1 tablespoon cane sugar
salt and pepper

Pakoras
½ cup diced yellow onion
1 ½ cups spinach (loosely chopped)
1 ¼ cup chickpea flour
1 cup cold water
2 teaspoons garam masala
2 teaspoons salt
1 teaspoon pepper
olive oil
canola oil (enough for frying)

Directions:

Curried Goat:
1. Place all ingredients in a large pot and season liberally with salt and pepper.
2. Bring to a boil on medium-high heat, cover, reduce to medium heat and let simmer for 2 hours.
3. Remove goat meat, ginger and meyer lemon from the pot and separate the now tender meat from the bones.
4. Return the meat to the pot and continue to cook uncovered, until the remaining liquid in the pot has condensed, about 30 minutes.
5. Keep warm on stove until ready to serve.

Pakoras:
1. In a small pan, cook down the onion in a little bit of olive oil until they begin to caramelize, about 8-10 minutes.
2. Add the chopped spinach to the pan and cook until wilted, approximately 1 minute.
3. In a medium bowl, whisk together the cooked vegetables with the chickpea flour, water, garam masala, salt and pepper to form a thick batter.
4. Heat canola oil in a large pot or deep pan on medium-high heat. Once it’s nice and hot, drop in spoonfuls of the pakora batter and let fry until golden brown, flipping over once, about 1 minute.

To serve:
Place a scoop of curried goat onto each plate and top with a few freshly fried spinach pakoras. Serve some of your favourite chutney or raita on the side!
 

Dan ClapsonDan 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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Food Network Canada Faves: BBQ Toppings

bbq-toppings

Happy Friday! We hope you’re looking forward to firing up the grill this weekend, because we’ve got some delicious recipes for you to try out. May is National BBQ Month and we’ve been tweeting our favourite recipes and tips from the grill, so follow us @FoodNetworkCA to get in on the conversation!

This week, we’re counting down our favourite BBQ toppings. Whatever you’re grilling up, toppings are the easiest way to take a dish from simple to extraordinary. Make sure to check out our top burgers, grilled fish, and BBQ sauces as well! Happy BBQing!

Caribbean Salsa

Super-Quick Guacamole

Creamy Spinach Burger Topping

Sun-Dried Tomato and Goat Cheese Spread

Gourmet Mushroom Topping

 

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Dressing Up Your Food: Shortbread Cookie Bouquet

Shortbread cookies get a spring makeover when disguised as bright blooms in a potted planter. This clever DIY makes a wonderful hostess gift or birthday present for kids and adults alike. We used Anna Olson’s Shortbread Cookies – they’re the perfect backdrop for colourful sprinkles – but Chocolate Chip Cookies or even Chocolate Peanut Butter Cookies would be just as delicious.

shortbread-cookie-bouquet

Supplies:
Cookie sheet
Parchment paper
Cookie pop sticks
Sprinkles
Potted planter
Desert foam blocks
Spanish Moss
Glue gun + glue gun sticks
Ribbon

Anna Olson’s Shortbread Cookies
Yields 4 big cookie lollipops and 8 small cookie lollipops, enough for 3 cookie bouquets.

shortbread-cookie-bouquet-instructions

Ingredients:

1 cup unsalted butter, room temperature
½ cup plus 2 tablespoons icing sugar
¼ cup cornstarch or rice flour
1 ½ cups all purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
1 egg
¼ cup water

Directions:
1. Preheat oven to 350 F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch or rice flour and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

Now for the twist…
1. Line cookie sheet with parchment paper. Split the dough into two separate pieces. Roll one half of the dough into a two inch wide log, and the other half of the dough into a one inch wide log. The two inch log will be used to make large cookies, and the one inch log will be used to make small cookies.
2. Slice each log into 1cm thick discs.
3. To assemble the cookie pops, place a disc on the parchment-lined cookie sheet, laying the large and small discs on separate cookie sheets. Then, press the top of a cookie-pop stick in the center of the disc.
4. Place another disc (of the same size) on top. Press and mold it into a circle so that the cookie-pop stick is firmly in place. Repeat until all of the dough is used up.
5. Make an egg wash by whisking one egg with ¼ cup water. Brush egg wash on each cookie pop. This will help the sprinkles stick to the cookie. Decorate with sprinkles.
6. Bake cookies at 350F for 18-20 minutes, removing the cookie sheet of small discs after 15-16 minutes.
7. To assemble the cookie bouquet, begin by pressing the desert foam into the potted planter.
8. Using a glue gun, glue the Spanish moss onto the top of the desert foam. Fill in any empty space on the edges of the potted planter with Spanish moss as well.
9. Tie bows with ribbon onto each cookie pop. Press the stick of the cookie pops into the desert foam, and voila! Your cookie bouquet is complete.

 

adena-headshot Adena Lazowski is the founder of the charming food blog, Lace and Lemon Drops. A bona fide domestic goddess, she loves her sea-blue KitchenAid mixer, big bowls of pasta, and most of all, preparing food for family and friends.

 

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Top Chef Canada: In the Hot Seat with Massimo Capra – Part 2

We’ve got part 2 of our In the Hot Seat interview with Top Chef Canada guest judge, Massimo Capra! If you haven’t seen part 1 yet, make sure you have a look, and also check out Massimo’s behind-the-scenes look at his time on the show. Enjoy!

 

 

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Casting Call: Top Chef Canada 4

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Sharpen those knives and button your whites, because Top Chef Canada is returning for a fourth season! Food Network Canada’s highest rated show is looking for a fresh and fierce batch of competitors to chop their way to the top.

Hungry for the chance to compete in this showdown of culinary elite, take home the coveted title of Canada’s Top Chef and bank that $100,000 prize?

Our latest national casting call has commenced!

If you are aged 19 years or older, are an up-and-coming culinary star, and think you have what it takes to impress our judges, then click over to http://www.topchefcanadacasting.ca and fill out your application.

The hunt for Canada’s next Top Chef will close on June 20th, 2013 at 6pm ET.

Then tune in to the current season (Mondays 9ET/10PT) or watch Top Chef Canada episodes online for a taste of the challenge, and follow us on Twitter (@FoodNetworkca / @TopChefCanada) and Facebook for more updates to come!

Bonne chance!

Top 5 Potato Salad Recipes

We’ll always be the first to admit our undying love for spuds. Whether they’re baked, mashed or scalloped, potatoes are the ultimate snack. It’s National BBQ Month, and this week, we’re counting down our top 5 potato salad recipes. There’s no better side dish at a backyard BBQ than a big, creamy bowl of the stuff, right?

We’ve been tweeting our favourite BBQ tips and recipes, so make sure you follow us @FoodNetworkCA to get in on the discussion. You can also check out our favourite burgersgrilled fish, BBQ sauces, and patio snacks for even more inspiration.

top-5-potato-salad-recipes

1. Mediterranean Potato Salad

2. Potato Salad with Avocado and Grilled Scampi

3. Octopus and Potato Salad

4. Edamame Potato Salad

5. Fresh Pesto Potato Salad with Brick Cheese

Top Chef Canada Season 3: Taking the Challenge Home – Episode 10

Are you all caught up on this week’s episode of Top Chef Canada? If not, you can watch Top Chef Canada online or read our episode recaps. It’s week nine of Taking the Challenge Home, a weekly post where we challenge Calgary-based blogger Dan Clapson to recreate a dish from each episode of the season. You 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 have a look at last week’s Taking the Challenge Home, too!

top-chef-canada-episode-10-challenge

 

 

survey hosting

 

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Top Chef Canada Season 3: Episode 10 Recap

10 episodes down and 3 to go! The Top Chef Canada season 3 finale is just around the corner (June 10th – mark your calendars!) and the competition is heating up. With every moment on the show turning into a nail-biter, it’s a miracle we haven’t gnawed off our fingers yet! (Sorry for the gross visual! Now, back to the appetizing stuff…). If you missed last night’s episode, you can always watch Top Chef Canada online. Here come the spoilers!

top-chef-canada-episode-10

This week’s Quickfire Challenge was set at Toronto Pearson International Airport. However, the chefs did not jet-set off anywhere. Instead, they prepared meals for others who were doing just that. The challenge was to create a fast, light meal that could be sold to travelers at the airport and also reflects the multicultural nature of Toronto. Each chef had 90 minutes to create a dish based on one of the following destinations: Barcelona, Bangkok, Sydney, Mexico City, New Orleans and Tokyo. This time around, the guest judges were the employees of Toronto Pearson Airport. At the end of the intense challenge, the weakest dishes were Jonathan‘s too-plain teriyaki chicken and Danny‘s impractical noodle soup. The winner of the challenge was Dennis, with his New Orleans-inspired chicken and rice gumbo with buttermilk cornbread.

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Next up was the Elimination Challenge, where the chefs had to prepare and serve a 6-course Indian feast. This week, there were two guest judges: Canada’s leading Indian cuisine expert, Vikram Vij and comedian Russell Peters. Up for grabs was a $5000 cash prize. Everything seemed to go smoothly in the kitchen for everyone but poor Nicole, who was still fighting a cold and could not smell or taste anything. To make matters worse, she didn’t finish plating her dish in time, which landed her in the bottom three this week, alongside Geoff and Jonathan.

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The strongest dishes of the challenge belonged to Danny, Dennis and Matt, with Matt’s Braised Beef with Coconut Curry, Banana Chutney and Jasmine Rice coming out on top.

Do you think the right person went home? Let us know by tweeting us @FoodNetworkCA and check out the dishes from this episode’s Elimination Challenge below.

 

 

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Contest and Giveaway: EAT Vancouver! – Round 3

Listen up, Food Network Canada fans on the West Coast; we’ve got a special treat for you! On May 24th to 26th, the EAT! Vancouver Food and Cooking Festival will be taking place at BC Place Stadium, and lucky for you, we have some tickets to give away! This is the final of three giveaways, so good luck to everyone who enters! Some of our chefs will be appearing on the Food Network Canada celebrity stage, so don’t miss your chance to see your favourites! On hand that weekend will be Chuck Hughes, Bal Arneson, Rob Feenie and Anna Olson. This round of the contest will be open until Thursday, May 23rd at 9am. 

eat-vancouver-final

During round 3 of the giveaway, we’ll be giving away 7 sets of 5 tickets, so you and 4 friends can enjoy the best food that Vancouver is dishing up!

 

GIVEAWAY: We have seven sets of five tickets to give away. For your chance to win, email giveaways@foodnetwork.ca with the answer to the following question:

Name one of the Food Network Canada chefs appearing at EAT! Vancouver, who lives in Vancouver, B.C.

Giveaway Rules
The following are the giveaway rules (“Rules”) for the EAT! Vancouver giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until May 23rd, 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 five prizes available to be won, which consist of a copy of five tickets to EAT Vancouver Food and Cooking Festival (“Prize”). The approximate value of the Prize is fourteen dollars Canadian (CDN $14).

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.