All posts by Philip Lago and Mystique Mattai

Philip Lago and Mystique Mattai are the co-co-creators and couple behind the blog Chef Sous Chef. They combine their love of being in the kitchen and made-from-scratch recipes with mindful moments that bring the dining out experience in. Their cookbook, Eat With Us (Appetite by Random House), releases April 2021.
Falafel scotch eggs on a white plate

Falafel Scotch Eggs Are Crispy, Jammy Perfection


Say hello to your new favourite “Scotch” egg. These jammy eggs are wrapped in a bright and flavour falafel mixture, then fried to crispy golden perfection and topped with a drizzle of tahini lemon sauce. It makes an impressive meat-free appetizer, or try pairing it with a salad for a hearty, colourful meal.

Falafel Scotch Eggs

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 15 minutes
Total Time: 45 minutes
Yield: 6 eggs

Ingredients
For the falafel eggs
6 small eggs
1 ½ cups dried chickpeas, soaked in water for 24 hours and drained
¾ cup fresh parsley
½ cup fresh cilantro
½ small onion, chopped
4 cloves garlic, chopped
2 tsp cumin
2 tsp ground coriander
½ tsp baking powder
½ tsp salt
½ tsp fresh ground pepper
¼ tsp cayenne pepper

For the tahini sauce
½ cup tahini
¼ cup lemon juice
Water, if necessary

Ingredients for Falafel Scotch Eggs on a white countertop.

Directions
1. Boil eggs to a jammy consistency, about 5 minutes. Remove and place in a large bowl of ice water to cool. Once fully cooled, peel and set aside.

2. In a blender or food processor add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, pepper, and cayenne. Pulse for about 1 minute, scraping down the sides as necessary, until the mixture has a sandy texture. Transfer to a bowl.

Related: Green Onion Pancake Shawarma Recipe

Falafel mixture and boiled, peeled eggs in two separate bowls.

3. Lay a square piece of plastic wrap on the counter. Scoop about ⅓ cup of the falafel mixture into the center of the plastic wrap and flatten it out into a circle, about 4-5 inches wide. Place a peeled egg in the center and pull the wrap up to encase the egg in the falafel mixture. Use the wrap and your hands to smooth out the egg, ensuring there are no cracks or holes around the egg. Repeat this step for the remaining eggs.

A peeled boiled egg on a bed of falafel mixture.

4. Transfer eggs to a small baking sheet and place in the fridge to chill for 15 minutes.

Related: West Indian Egg Curry and Roti Recipe

Uncooked Falafel Scotch Eggs on a baking tray.

5. Fill a small pot with frying oil about halfway. Heat the oil to 375° F.

6. Working 1-2 at a time, carefully place the eggs in the oil to fry for 3 to 4 minutes, until crispy and dark golden. Set aside on a cooling rack and fry remaining eggs.

Fried Falafel Scotch Eggs on a cooling rack.

7. Meanwhile, in a small bowl, combine tahini and lemon juice. Whisk until combined, adding water if necessary, to get a sauce consistency. Set aside until serving.

8. To serve the eggs, cut in half and drizzle with tahini lemon sauce.

Falafel scotch eggs on a white plate

Love this Menu Mashup? Try these Cheesy Croque Madame Rolls Drizzled with Hollandaise next!

Leftover turkey dinner waffles on a plate

Turkey Dinner Waffles Will Be Your Favourite Way to Eat Holiday Leftovers


There’s nothing better than leftovers after a turkey dinner with all the fixings, that is until you remix those leftovers into a Turkey Dinner Waffle. Featuring a light and fluffy potato waffle with bits of stuffing throughout, slices of warm leftover turkey, homemade cranberry maple syrup, and then dipped in gravy, this Menu Mashup might just outdo Ross Geller’s iconic Moist Maker Sandwich.

Leftover turkey dinner waffles on a plate

Turkey Dinner Waffles

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Serves 4-6

Ingredients
Waffles
½ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
3 Tbsp butter, melted
¼ cup milk
2 large eggs
2 cups leftover mashed potatoes
½ tsp salt
½ tsp fresh ground pepper
2 cups leftover stuffing

Cranberry Maple Syrup
½ cup cranberry sauce
¼ cup maple syrup

Assembly
2 cups of leftover turkey, warmed up
½ cup turkey gravy, warmed up
1 green onion, thinly sliced

Ingredients for leftover turkey dinner waffles

Directions
1. Preheat waffle iron.

2. In a small bowl combine flour, baking powder and baking soda. Set aside.

Related: Turkey Dinner Hand Pies Are the Leftover Hack You Need

3. In a medium mixing bowl, whisk together butter, milk and eggs. Mix in the mashed potatoes then sprinkle in the dry ingredients. Season with salt and pepper, then stir until just combined.

Mashed potato waffle batter in a glass bowl

4. Grease the waffle iron with butter (if necessary). Scoop about ½ cup of batter onto the waffle iron and arrange a few spoonfuls of stuffing on top. Close the iron and cook the waffles until golden brown. Keep warm in the oven while making remaining waffles.

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

A mashed potato and stuffing waffle on a plate

5. Meanwhile, in a small saucepan, stir together cranberry sauce and maple syrup until simmering. Set aside to cool.

6. To assemble, top a waffle with a few pieces of leftover turkey. Drizzle with cranberry maple syrup and garnish with green onions. Serve with gravy on the side for dipping.

Leftover turkey dinner waffles on a plate

Love Philip and Mystique’s turkey dinner waffle? Try their cheesy Croque Madame rolls next!

slices of nanaimo bar cheesecake on grey plates

Nanaimo Bar Cheesecake is a Canadiana Showstopper Dessert


Bringing the ingredients of everyone’s favourite Canadian dessert square into the format of a cheesecake, this Nanaimo Bar Cheesecake is the perfect treat for any time of the year. With a chocolate coconut crust, creamy and rich center, and a layer of chocolate on top, it is not only delicious, but a beautiful cake to serve to family, friends and guests.

slices of nanaimo bar cheesecake on grey plates

Nanaimo Bar Cheesecake

Prep Time: 15 minutes
Cook Time:1 hour 15 minutes
Total Time: 5 hours 30 minutes
Yield: Serves 10-12

Ingredients
Graham Cracker Crust
1 cup graham cracker crumbs
½ cup almond meal
¾ cup shredded coconut
¼ Tbsp cocoa powder
¼ cup sugar
6 Tbsp butter, melted

Cheesecake
4 cups cream cheese, room temperature
1 cup sugar
¼ cup custard powder
1 cup sour cream
3 large eggs

Topping
1¼ cups dark chocolate
3 Tbsp butter

Ingredients for nanaimo bar cheesecake

Directions
1. Preheat the oven to 350°F.

2. For the Graham Cracker Crust, mix together graham cracker crumbs, almonds, coconut, cocoa powder, and sugar in a medium bowl. Add melted butter and stir until combined. Press firmly into the bottom of a 9-inch or 10-inch springform pan. Bake for 8 minutes at 350°F. Remove from the oven and set aside to cool slightly.

Related: Holly Jolly Peppermint Nanaimo Bars

Graham cracker crust for nanaimo bar cheesecake in a springform pan

3. For the Cheesecake, in the bowl of a stand mixer, beat together the cream cheese, sugar, and custard powder for about 2 minutes, until smooth and creamy. Add the sour cream and beat until combined. While mixing on medium speed, add the eggs, one at a time, until just blended.

4. Pour the cheesecake batter on top of the cooled crust. Use a rubber spatula or spoon to smooth it into an even layer. Bake cheesecake for 55-70 minutes or until the center is almost set. Cool cheesecake uncovered for 1 hour at room temperature. Then cover and refrigerate the cheesecake for at least 2 hours.

Baked cheesecake for nanaimo bar cheesecake

5. For the topping In a small saucepan on low heat, stir together chocolate and butter, until just melted. Pour the chocolate over the cheesecake and smooth into an even layer with a spatula. Return the cheesecake to the fridge to chill for at least 1 hour.

Related: Anna Olson’s Hot Chocolate Nanaimo Bar Recipe

Nanaimo bar cheesecake in a springform pan

6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.

Tip: For neat slices, wipe the knife clean and dip into warm water between each slice.

Love Philip and Mystique’s Nanaimo Bar Cheesecake? Try their Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip next.

green onion pancake shawarma on a white plate

This Green Onion Pancake Shawarma is the Late Night Snack of Your Dreams


This Green Onion Pancake Beef Shawarma features a crisp and chewy green onion pancake wrap, bright and flavourful marinated beef, fresh cucumber salad and a drizzling of tzatziki. It’s the perfect combination of street food flavours to ignite your senses, and satisfy any lunchtime or late night craving.

green onion pancake shawarma on a white plate

Green Onion Pancake Shawarma

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: Makes 8 Shawarma

Green Onion Pancakes
2 ¼ cups all-purpose flour, divided, plus additional
½ tsp salt
¾ cup hot water
¼ cup oil, plus additional for frying
1 cup chopped green onions

Shawarma
¼ cup extra virgin olive oil
¼ cup white vinegar
¼ cup lemon juice
1 tsp cumin
1 tsp ground coriander
1 tsp paprika
¾ tsp turmeric
½ tsp allspice
½ tsp cinnamon
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 lb beef flank steak, cut very thinly against the grain
1 onion, halved and sliced
3 cloves garlic, chopped

Toppings
1 cup chopped cucumber
1 cup chopped tomato
½ cup chopped fresh parsley
2 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
½ cup tzatziki

Directions
1. Combine 2 cups of flour and salt in a large mixing bowl. Pour in the water and stir until it forms a shaggy dough. Knead the dough on a lightly floured surface for 3 to 5 minutes, until smooth. Transfer to a bowl and cover for 20 minutes.

Related: West Indian Curry Chicken Poutine is a Must-Try

2. Meanwhile, in a medium mixing bowl, add olive oil, vinegar, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, salt, pepper, and cayenne. Whisk to combine and add flank steak, onion, and garlic. Gently stir or toss the ingredients until the meat and onions are coated in the marinade. Set aside.

flank steak being marinated with shawarma seasoning

3. In a small mixing bowl, make a cucumber salad by tossing together cucumber, tomato, parsley, olive oil and lemon juice. Season with salt and pepper, then place in the fridge until assembly.

4. Divide the dough into 8 equal pieces. In a small bowl, make a paste by combining ¼ cup of flour and ¼ cup oil. Working one at a time, shape the dough into a rectangle and roll out until thin. Brush with the paste then sprinkle with a generous amount of chopped green onions. With the long side of dough facing you, roll it into a log, then roll the long into a coil. Set aside, and repeat with remaining dough. Roll the coils into 5 to 6-inch rounds.

uncooked green onion pancakes

5. Heat a teaspoon of oil in a large frying pan on medium heat. Working in batches, cook the green onion pancakes for 8 to 10 minutes, turning often, until crispy and golden brown. Set aside until assembly.

Related: Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce

6. While the pancakes are cooking, heat another frying pan on medium-high. Add a tablespoon of oil, and half the marinated beef. Cook for 8 to 10 minutes until cooked through and caramelized. Transfer to a bowl and repeat with remaining meat.

a closeup of beef shawarma

7. To assemble, top a green onion pancake with beef. Drizzle with tzatziki and a few spoonfuls of cucumber salad.

3 plates of green onion pancake shawarmas

Love this green onion pancake shawarna? You need to try this Karaage Chicken and Green Onion Waffles next.

a bowl of curry chicken poutine

West Indian Curry Chicken Poutine is a Must-Try


With the vibrance and spice of a West Indian chicken curry and the comfort of a Canadian classic, this Chicken Curry Poutine features stacks of fresh baked french fries from the Eat With Us Cookbook, a sprinkling of squeaky cheese curds, spicy chicken and a drizzling of curry gravy. It’s a Menu Mashup that really packs a punch.

a bowl of curry chicken poutine

Chicken Curry Poutine

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4

Ingredients
1 ½ lbs french fries (homemade or store-bought)
1 medium onion, chopped
3 green onions, chopped and divided
6 cloves garlic, chopped
2 wiri wiri peppers (or Scotch Bonnet)
1 tsp fresh thyme
1 lb boneless skinless chicken thighs
2 Tbsp curry powder
1 Tbsp garam masala
1 Tbsp geera
¼ cup olive oil
1 Tbsp tomato paste
2 Tbsp flour
2 cups chicken stock
12 oz cheese curds

ingredients for curry chicken poutine

Directions
1. Preheat the oven and cook fries as directed on the package.

2. Make a green seasoning by placing the chopped onion, 2 chopped green onions, garlic, wiri wiri, and thyme in a blender. Add a quarter cup of water and pulse for 5-10 seconds. Transfer to a bowl and set aside.

3. In a medium bowl toss chicken thighs with 2-3 tablespoons of the green seasoning, until coated, then set aside.

Related: West Indian Egg Curry and Roti

chicken thighs marinating in a glass bowl

4. Combine curry powder, garam masala, and geera with the remaining green seasoning.

5. Heat a deep skillet or Dutch oven on medium-high. Add oil and once it begins to smoke, carefully add the green seasoning. Cook for 5 minutes, stirring constantly, until deep brown and fragrant. Add a splash of water if the spices begin to stick to the bottom of the pan.

west indian curry being whisked in a pot

6. Arrange the chicken in the pan and cook for 5 minutes, adding a splash of water as necessary so the spices don’t burn on the bottom of the pan. Flip the chicken, cover the pan and cook and additional 5 minutes, or until the chicken is cooked through.

Related: Karaage Chicken and Green Onion Waffles

west indian chicken curry in a pot

7. Transfer the chicken to a bowl to rest then add the tomato paste to the pan. Cook for 2 minutes stirring constantly, then stir in flour, and cook for another 2-3 minutes. Pour in the chicken stock and whisk until smooth. Bring to a boil, then reduce heat and simmer until it reaches a gravy consistency, about 5 minutes.

8. For assembly, arrange a portion of fries in a shallow bowl and sprinkle with cheese curds.

french fries in a bowl surrounded by ingredients for curry chicken poutine

9. Chop the chicken and arrange on the curds then smother with the curry gravy. Sprinkle with remaining green onions.

a bowl of curry chicken poutine

Love this curry chicken poutine? Try these bulgogi cabbage rolls next!

bulgogi cabbage rolls being rolled

Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce


This Menu Mashup brings you the flavours of Korean BBQ in the format of a classic cabbage roll. Beef and pork are combined with a bulgogi marinade of Asian pear, soy, garlic and sesame, then stuffed in a tender cabbage leaf and smothered in a spicy gochujang tomato sauce. Our Bulgogi Cabbage Rolls are the perfect cold day meal when you’re looking for comfort food with a big punch of flavour.

a plate of bulgogi cabbage rolls on a marble countertop

Bulgogi Cabbage Rolls

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 servings

Ingredients
For the meat filling:
¼ cup soy sauce
2 ½ tbsp rice wine vinegar
2 Tbsp sesame oil
1 Tbsp water
3 green onions, thinly sliced, plus additional for garnish
½ Asian pear, grated
3 Tbsp brown sugar
2 Tbsp minced garlic
2 tsp sesame seeds
½ lb uncooked ground beef
½ lb uncooked ground pork
½ cup uncooked long grain rice

For the tomato sauce:
1 can (28oz) crushed tomatoes
2 Tbsp minced garlic
2 Tbsp grated ginger
2 Tbsp brown sugar
2 Tbsp gochujang
½ tsp salt
1 head napa cabbage

mise en place for bulgogi cabbage rolls

Directions
1. Bring a large pot of salted water to boil. Preheat the oven to 350°F.

Related: This Fiery Korean Gochujang Cauliflower Popcorn is Comfort Food at Its Finest

2. Meanwhile, in a medium mixing bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic and sesame seeds. Add the ground beef, pork and rice. Mix until the ingredients are evenly distributed and set aside.

meat marinade for bulgogi cabbage rolls in a glass bowl

3. In a large mixing bowl, combine tomatoes, garlic, ginger, brown sugar, gochujang, and salt, then set aside.

4. Remove 8 large cabbage leaves from a head of napa cabbage. Cut the thick portion of the centre vein out from each leaf. Submerge 4 leaves into the pot of boiling water. Use tongs to shake any excess water off the leaves and place them flat on a plate for assembly. Repeat with remaining leaves.

5. Spread about 1 cup of the tomato sauce in the bottom of an 8-inch-square baking dish. Lay a cabbage leaf on a clean surface and spoon about ⅓ cup of the meat mixture on the centre. Fold the sides of the leaf over the meat and roll into a roll. Place in the baking dish, seam-side down, and repeat with remaining cabbage leaves.

a bulgogi cabbage roll being rolled

6. Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil. Place in the oven to bake for 75-90 minutes, or until the meat is cooked through and the rice is tender.

Related: 3-Ingredient Kimchi Chicken Patties Your Kids Will Love

bulgogi cabbage rolled slathered with gochujang tomato sauce

7. Cool for 10 minutes before serving with an additional sprinkling of green onions.

a closeup of bulgogi cabbage rolls

Love Philip and Mystique’s Bulgogi Cabbage Rolls? Try their Cheesy Croque Madame Rolls next!

pumpkin spice soft pretzels on a cooling rack

Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip


In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable Pumpkin Spice Soft Pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!

pumpkin spice soft pretzels on a cooling rack

Pumpkin Spice Soft Pretzels with Pumpkin Cream Cheese Dip

Prep Time: 15 minutes
Rising Time: 1 Hour
Cook Time: 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 12 Pretzels

Ingredients
For the pretzels:
1 ½ cups warm water (110°F)
3 Tbsp brown sugar
2¼ tsp yeast
4 cups all-purpose flour + additional for dusting
¼ tsp salt
¼ cup butter, melted + additional for brushing
Oil, to grease bowl
8 cups room temperature water
½ cup baking soda

For the pumpkin spice sugar blend:
½ cup sugar
½ tsp ground ginger
¼ tsp ground all-spice
¼ tsp ground nutmeg
1 tsp ground cinnamon

For the pumpkin cream cheese dip:
4 oz cream cheese, softened
2 Tbsp pumpkin puree
2 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp heavy cream
Pinch salt

ingredients of pumpkin spice soft pretzels

Directions
1. For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.

2. In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic.

Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

dough for pumpkin spice soft pretzels being kneaded on a white countertop

3. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

4. Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.

5. Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.

6. Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.

dough rolled into pretzels for pumpkin spice soft pretzels

7. Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for 15 to 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.

Related: Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

pretzels being boiled for pumpkin spice soft pretzels

8. Bake the pretzels in the oven for 12 to 14 minutes, or until they are shiny with a deep brown colour.

9. While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg, and cinnamon in a small bowl. Set aside until serving.

10. For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree, and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.

11. Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.

pumpkin spice soft pretzels on a baking tray, ready to serve

Note: Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. Leftover dip can be stored in the fridge for up to 5 days.

Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!

Karaage chicken and waffles on white plate

This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

Inspired by Tokyo Hot Fried Chicken in Toronto, our Dining In spicy karaage chicken and green onion waffles features a quick and easy sesame-soy maple syrup and spicy mayo using a togarashi, a Japanese seven-spice blend you can find at most Asian supermarkets (if unavailable, you can substitute with a mixture of salt, chili powder and sesame seeds). Every bite is sweet, spicy and savoury, making for an exciting dish that can be eaten for brunch, lunch or dinner — and it’ll certainly impress anyone who tries it.

Karaage chicken and waffles on white plate

Spicy Karaage Chicken and Green Onion Waffles

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 waffles

Ingredients:

8 boneless, skinless chicken thighs
¼ cup + 1 Tbsp soy sauce, divided
2 Tbsp sake
1 large clove garlic, minced
1 tsp grated ginger
¼ cup maple syrup
1 tsp + 1 Tbsp sesame oil, divided
½ cup mayonnaise
2 Tbsp togarashi + more for seasoning
1 ½ cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
2 eggs
1 cup milk
4 green onions, thinly sliced + more for garnish
½ cup potato starch
½ cup cooking oil
4 tsp pickled ginger

Karaage chicken and waffles ingredients on countertop

Directions:

1. Pound chicken thighs to a ¼ -inch thickness using a meat mallet or bottom of a metal sauce pan. Place them in a medium bowl and add ¼ cup soy sauce, sake, garlic and ginger. Mix to combine and marinate chicken for 20 to 40 minutes.

2. Meanwhile, make the sesame-soy maple syrup by combining maple syrup, remaining soy sauce and 1 tsp sesame oil in a small bowl. Set aside until serving.

Related: Fantastic Fried Chicken Recipes

3. Make spicy mayo by whisking together the mayonnaise and togarashi seasoning in a small bowl. Set aside until serving.

4. In a small bowl, combine flour, baking powder and salt. In a medium bowl, whisk together eggs, milk and remaining sesame oil. Add the dry ingredients to the wet and whisk until smooth. Stir in sliced green onions and set aside.

5. Once chicken is done marinating, add potato starch to a large bowl. Using tongs, transfer chicken to potato starch, shaking any excess marinade off the chicken. Toss until chicken is evenly coated in the starch.

Related: These Waffle Recipes Will Make You Jump Right out of Bed

6. Heat cooking oil in a large skillet on medium-high. Once the oil is hot, carefully lay chicken thighs, one at a time, in the oil and fry for 3 minutes per side or until golden and cooked through. Cook in 2 to 3 batches, ensuring not to crowd the pan. When finished, rest the chicken on a cooling rack and season with togarashi.

Fried chicken on cooling rack

7. Cook waffles in a waffle maker until golden brown.

8. To assemble, lay a waffle on a medium plate. Arrange two chicken thighs overtop and drizzle generously in sesame soy maple syrup. Use a squeeze bottle (if available) to drizzle chicken with the spicy mayonnaise. Finish with pickled ginger and a sprinkling of green onions.

Karaage chicken and waffles being plated on white plate

Like Philip and Mystique’s chicken and waffles recipe? Try their Mexican-inspired taco burgers or their West Indian egg curry.

Watch the how-to video here:


Mexican-inspired taco burger on wood cutting board

These Mexican-Inspired Taco Burgers Are Bringing the Heat

Inspired by the short rib tacos from Toronto’s Playa Cabana, our Dining In Mexican-inspired taco burger boasts fiery flavours using ancho chili, guajillo peppers and jalapeno peppers for an intense and irresistible bite. It starts with a spiced beef patty topped with jalapeno guacamole, guajillo sauce and a handful of tortilla chips, between two burger buns and is the ultimate summer dish bringing all the heat. Say hello to your absolute new favourite BBQ burger!

Mexican-inspired taco burger on wood cutting board

Taco Burger With Guajillo Ketchup and Jalapeno Guacamole

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

6 guajillo peppers
3 cloves garlic
2 avocados, chopped
1 lime, juiced
1 jalapeno pepper, diced
2 Tbsp chopped fresh cilantro
1 ½ tsp salt, divided
2 Tbsp chopped onion
1 cup water
1 Tbsp brown sugar
1 Tbsp tomato paste
1 Tbsp cider vinegar
1 ancho chili, toasted and ground (or chili powder)
1 lb ground beef
1 tsp pepper
8 slices queso fresco
4 burger buns
Tortilla chips
4 slices tomato
4 slices onion

Mexican-inspired taco burger ingredients

Directions:

1. Heat a skillet on medium-high. Add guajillo peppers and toast for 5 minutes. Remove peppers and set aside. Place garlic in the pan, with skin still intact and toast on both sides until lightly charred, about 3 minutes. Remove and set aside.

2. Cut the stems off the guajillo peppers and discard seeds. Use scissors to cut the peppers into small pieces in a medium bowl. Pour boiling water over top until the peppers are covered and set aside to rehydrate for 15 minutes.

Related: Vegan Mexican Recipes to Spice up Your Weeknights

3. Meanwhile, make the jalapeno guacamole by mashing together the avocado, lime juice, diced jalapeno, cilantro and ¼ tsp salt. Set aside until serving.

Ingredient for guacamole on countertop

4. Once the guajillo peppers are rehydrated, remove the skins from the garlic and place in the container of a blender. Add chopped onion, water, brown sugar, tomato paste, cider vinegar and ¼ tsp salt. Strain the guajillo peppers and add them to the blender. Pulse on high until smooth, then pass the guajillo ketchup through a sieve. Discard the seeds and skin, and reserve the ketchup for serving.

5. Preheat BBQ on high heat. Form the ground beef into 4 patties and season with ancho chili, remaining salt and pepper. Place on the grill and cook for 5 minutes per side or until medium-well. Add queso fresco once the burgers are flipped. Toast the buns for the final minute of cooking. Remove the buns and burgers and allow to rest for 3 minutes.

6. To assemble, spread a spoonful of jalapeno guacamole on the bottom bun. Top with a handful of tortilla chips and place burger on top. Spoon guajillo ketchup on the burger, then top with one slice of tomato and onion. Smother in additional guajillo ketchup and finish with the top bun.

Mexican-inspired taco burger being assembled

Like Philip and Mystique’s Mexican-inspired Burgers? Try their leftover fried chicken nachos or their gluten-free eggplant Parm dip.

Watch the how-to video here:


Egg curry and roti on kitchen countertop

Eat Leftovers for Days With This West Indian Egg Curry and Roti

This recipe holds a very special place in my heart. It’s another West Indian dish like channa that encourages breakfast ingredients for dinner and is a play on all five senses. But what makes it stand out is the memory of my extended family gathered together while egg curry with potato was cooking on the stove. Truly made for a crowd or big batches with plenty of leftovers, the process of cooking egg curry is how we cooked from the heart — a dish enjoyed with our hands, honouring my dad’s recipe, paired with my grandmother’s roti recipe. It’s our family’s version of a labour of love. And if there was ever a meal to bring us together, it’s this.

Egg curry and roti on kitchen countertop

West Indian Egg Curry With Roti

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

12 eggs, room temperature
1 medium yellow onion, chopped
6 cloves garlic, chopped
3 scallions, thinly sliced, plus additional for serving (optional)
1 tsp chopped thyme
1 Scotch bonnet pepper, stem removed
2 Tbsp curry powder
1½ Tbsp garam masala
1½ Tbsp geera
¼ cup olive oil, divided
2 large yellow-fleshed potatoes, peeled and chopped
1 tsp salt, plus additional for seasoning
1 Tbsp tomato paste
2 cups chicken stock
Chopped fresh cilantro, for serving (optional)
Roti, for serving

Directions:

1. Bring a large pot of water to a boil. Using a slotted spoon, carefully lay the eggs in the water. Cook for 7 minutes, then immediately drain the water and transfer eggs to a large bowl of ice water. Crack each egg and return to the ice water. Once cool enough to handle, peel the eggs, rinse any bits of remaining shells off and place the eggs on a paper towel to dry.

2. Place the onion, garlic, scallions, thyme and Scotch bonnet in a food processor and blend until it forms a smooth, thick paste, adding a splash of water if necessary.

Related: The Best Ways to Prepare Eggs Around the World, From France to Japan

3. In a small bowl, combine curry powder, garam masala and geera, then set aside.

4. Heat 3 Tbsp of oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil begins to smoke, pour in the seasoning mixture. Fry for 4 to 5 minutes, stirring frequently, until fragrant and starting to brown. Sprinkle in the spice mix and continue to fry, stirring frequently, for an additional 3 to 4 minutes. Add small splashes of water as the seasoning sticks the bottom of the pan to prevent it from burning.

5. Add the potatoes, season with salt and stir until coated in the curry. If the curry is sticking to the bottom of the pan, add a splash of chicken stock or water to loosen it. Lower the heat to medium and cover the pot for 5 minutes, stirring the potatoes halfway through. Stir in the tomato paste until combined, then pour in the chicken stock and bring to a boil. Lower the heat to medium-low, cover and cook until potatoes are fork-tender, about 10 minutes.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Heat a cast-iron skillet on medium-high, then pour in remaining oil. Ensure the eggs are completely dry, then cut four 1-inch lengthwise slits in each, just through the egg white, and place them in the oil. Fry the eggs for 2 to 3 minutes, turning occasionally, until browned and blistered on all sides. Using tongs, place the fried eggs into the curry and lightly boil, uncovered, until the curry has thickened to a gravy consistency, about 8 to 10 more minutes. Serve
in a bowl with roti on the side.

Tip: Cutting slits into the eggs allows them to soak up some of the curry sauce and prevents them from exploding while frying.

Cover of cookbook 'Eat With Us'Excerpted from Eat With Us: Mindful Recipes to Make Every Meal an Experience by Philip Lago and Mystique Mattai. Copyright © 2021 Philip Lago and Mystique Mattai. Photography by Mystique Mattai. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Eat With Us: Mindful Recipes to Make Every Meal an Experience, Amazon, $25.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Curry shepherd's pie in serving platter

Classic Shepherd’s Pie Gets a Spicy West Indian Makeover

This Dining In dish combines two of our favourite comfort foods for the ultimate feel-good meal: a chicken curry shepherd’s pie inspired by the chicken paratha at Ali’s Roti in Toronto. Comforting and rich, this version has all the components of a classic shepherd’s pie, with a simple swap of lamb for chicken. We seasoned the chicken with spices traditionally found in a West Indian curry, tossed it with peas and carrots and topped it with a thick layer of the fluffiest potatoes before baking it in the oven.

Curry shepherd's pie in serving platter

Chicken Curry Shepherd’s Pie

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4 to 6

Ingredients:

2 Tbsp curry powder
1 ½ Tbsp garam masala
½ tsp roasted geera (cumin)
3 Tbsp olive oil
1 onion, diced
6 cloves garlic, chopped
1 wiri wiri or Scotch Bonnet pepper, chopped
1 tsp fresh chopped thyme
2 lbs ground chicken
Sea salt and fresh ground pepper
1 cup diced carrots
1 cup fresh or frozen peas
2 Tbsp tomato paste
¾ cup chicken stock
2 lbs russet potatoes, peeled and chopped
½ cup milk
¼ cup butter

Curry shepherd's pie ingredients on countertop

Directions:

1. Preheat oven to 425°F. In a small bowl, whisk together curry powder, garam masala, geera and ⅓ cup water until smooth. Heat a deep skillet or medium pot to medium-high heat. Add the oil and once it begins to smoke, pour in the spice mix. Stir constantly until it becomes a deep brown colour, about 2 minutes. Add a splash of water if it begins to stick to the pan.

2. Stir in the onions until coated in the curry and cook for 2 to 3 minutes, stirring occasionally, until softened. Add the garlic, peppers and thyme, cook an additional 2 minutes.

Related: Caribbean Recipes That Will Liven Your Dinner Table

3. Add the chicken to pan and season with salt and pepper. Break up and stir the chicken until completely coated in the curry and cook for 8 to 10 minutes, mixing occasionally, until browned. Stir in the carrots, peas and tomato paste. Pour in chicken stock, bring to a boil and reduce heat to simmer for 15 minutes.

Ground meat cooking in pan

4. Meanwhile, place the potatoes in a pot with 2 tsp of salt and cover with water by 1 inch. Bring the pot to a boil and cook the potatoes until fork tender, about 15 minutes. Drain the water and transfer the potatoes to a bowl.

5. Return the pot to medium-high heat and add the milk and butter. Once hot, add the potatoes and mash until smooth. Season with salt and pepper to taste.

6. Transfer the curry chicken to a 9×13-inch baking dish. Dollop potatoes on top and spread, adding divots and ridges for ultimate presentation. Place in the oven and bake for 20 minutes, until the potatoes are hot and peaks beginning to brown.

Curry shepherd's pie being prepared for the oven

Like Philip and Mystique’s chicken curry shepherd’s pie? Try their leftover fried chicken nachos or their caramelized onion risotto.

Watch the how-to video here:

 

Make Date Night Extra Special With This Caramelized Onion Risotto

Make date night extra delicious with a risotto inspired by Toronto-based restaurant Maker Pizza’s “Frank’s Best Pizza”. This Dining In risotto is creamy and subtly sweet, and features yummy ingredients like caramelized onions, tangy goat cheese, Parmesan and rosemary, and is finished with a drizzle of honey and sesame seeds. It’s an unexpected flavour combination that you (and whomever you’re trying to impress) will fall in love with.

Caramelized risotto in white bowl

Caramelized Onion Risotto With Goat Cheese and Rosemary

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

4 Tbsp butter, divided
4 Tbsp olive oil, divided
4 medium onions, thinly sliced lengthwise
Pinch of sea salt
6 cups chicken stock
1 ½ cups Arborio rice
1 ½ cups white wine
¼ cup grated Parmesan, plus additional for serving
2 Tbsp goat cheese, plus additional for serving
2 tsp chopped fresh rosemary
2 tsp honey, for serving
2 tsp sesame seeds, for serving

Caramelized risotto ingredients on white countertop

Directions:

1. Heat 2 Tbsp of butter and Tbsp of olive oil in a large skillet or medium pot. Add onions and cook, without stirring, for 3 to 5 minutes, until they begin to brown. Season with salt and stir, scraping up any bits stuck to the bottom of the pan. Caramelize for an additional 20 to 25 minutes, stirring every 3 to 5 minutes, until sweet and deep brown in colour. Transfer to a bowl and set the pan aside, leaving any bits of onion in the pan.

Caramelized onions in white ramekin

2. Heat the chicken stock in a saucepan until it just comes to a boil. Lower heat to it’s lowest setting.

3. Using the pan that caramelized the onions, turn to high heat. Add remaining butter and olive oil and once the butter is melted, stir in the rice, frying for 3 to 4 minutes until the edges are translucent. Pour in the wine and constantly stir until absorbed. Add in 1 cup of the hot stock and stir until it is absorbed, then repeat 4 to 5 more times until the rice is al dente.

Risotto cooking in white pot

4. Add half the caramelized onions to the risotto, along with Parmesan, goat cheese and rosemary. Stir until evenly distributed then season with salt.

Related: These Easy Dinner Ideas Will Still Impress Your Tinder Date (We Promise!)

5. To serve, plate risotto and use the back of a fork to make a divot. Top with remaining onions, then sprinkle with additional Parmesan, goat cheese, honey and sesame seeds.

Caramelized risotto in white bowl

Watch the how-to video here:


Like Philip and Mystique’s caramelized onion risotto? Try their eggplant Parm dip or their leftover fried chicken nachos.

Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

When life gives you leftover fried chicken, make nachos! Inspired by the flavours of Toronto-based The Heartbreak Chef’s Dutty Chicken Sandwich, these Dining In chicken and pineapple nachos with jerk sour cream pairs leftover spicy fried chicken with the sweetness of pineapple — and is then finished with red onion, jalapenos and loads of cheese. It’s a quick and simple dish for a late-night snack or game-day meal!

Leftover fried chicken nachos

Leftover Fried Chicken and Pineapple Nachos With Jerk Sour Cream

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup sour cream
2 tsp jerk sauce
6 cups tortilla chips
3 cups medium cheddar, grated
2 cups leftover spicy fried chicken (or leftover chicken tossed in jerk sauce), cubed
1 cup pineapple, cubed
½ small red onion, diced
2 jalapeno peppers, sliced
2 green onions, thinly sliced

Leftover fried chicken nachos ingredients on countertop

Directions:

1. Preheat oven to 400°F. In a small bowl, combine sour cream and jerk sauce. Set aside until serving.

Jerk sour cream in bowl

2. Layer about of the tortilla chips on a round baking tray or skillet. Top with about of cheese, fried chicken, pineapple, red onion and jalapeno peppers. Then repeat with another layer — of the tortilla chips, cheese, chicken, pineapple, onion and jalapenos. Place the nachos in the oven to bake for 5 minutes, until the cheese is melted.

Leftover fried chicken ingredients on countertop

3. Remove the nachos and make another layer using the remaining ingredients, forming a pyramid. Return to the oven for an additional 10 minutes until the cheese is bubbling and tortilla chips are beginning to brown.

Leftover fried chicken nachos

4. To serve, spoon a large dollop of the jerk sour cream on the top of the nachos and sprinkle with green onions. Enjoy!

Watch the how-to video here:


Like Philip and Mystique’s leftover spicy fried chicken nachos? Try their eggplant parm dip!

eggplant parm dip in cast iron next to toasted bread

This Vegetarian, Gluten-Free Eggplant Parm Dip is the Perfect Dish for Date Night at Home

Elevate your next date night at home with a crunchy take on the classic eggplant parm. Warm, comforting, cheesy and crispy, our Dining In dip recipe — inspired by the eggplant parm at 416 Snack Bar in Toronto — has everything you love about the original dish, now with a dippable twist! Made by layering tomato sauce, roasted eggplant, mozzarella cheese, ricotta, Parmesan and a crispy quinoa topping, this simple, yet decadent dish is the ultimate oven-to-table meal served family-style with toasted bread for easy scooping.

eggplant parm dip in cast iron next to toasted bread

Eggplant Parm Dip

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Servings: 4 to 6

Ingredients:

¾ cup quinoa
Sea salt
2 cans (746 ml) San Marzano tomatoes, crushed
2 cloves garlic, smashed
½ tsp red pepper flakes
2 Tbsp fresh chopped basil, plush additional for serving
1 large eggplant, cubed
3 Tbsp extra-virgin olive oil, divided
1 cup ricotta cheese
1 cup freshly grated mozzarella cheese
½ cup freshly grated Parmesan cheese, plus additional for serving
3 Tbsp butter, divided
6 slices sourdough bread

eggplant parm dip ingredients on kitchen countertop

Directions:

1. Preheat oven to 425°F.

2. Rinse quinoa under cold water. Add to a small pot with 1 ½ cups water and lightly season with a pinch of salt. Bring to a boil, then reduce heat, cover and simmer for 15 minutes or until cooked through and water is absorbed.

roasted quinoa on baking tray

3. While the quinoa is cooking, you can start the tomato sauce: pour tomatoes into a saucepan. Bring to a boil on high heat, then add garlic and red pepper flakes. Reduce heat to medium low and add basil. Cook for 15 minutes, then season with salt to taste and set aside.

4. In a large bowl, toss eggplant with 2 Tbsp olive oil and ½ tsp of sea salt. Transfer to a parchment-lined baking sheet.

Related: Romantic Date Night Recipes to Make at Home

5. Toss cooked quinoa with 1 Tbsp of olive oil and a pinch of salt. Transfer to a parchment-lined baking sheet and spread into an even layer. Place both the eggplant and quinoa in the oven and bake for 20 to 25 minutes, stirring once halfway through, until the eggplant is caramelized and the quinoa is lightly browned and crispy. Set aside and lower oven temperature to 375°F.

6. Spread tomato sauce in the base of a 12-inch cast iron skillet or 9-inch square baking dish. Layer with eggplant and top with dollops of ricotta cheese. Sprinkle mozzarella cheese overtop, leaving the ricotta peeking through. Finish with a handful of Parmesan and the crispy quinoa. Place in the oven to bake for 25 to 30 minutes or until the mozzarella is melted, ricotta is just turning golden and quinoa is crisp.

eggplant parm dip ingredients deconstructed on kitchen countertop

7. While the eggplant parm dip is baking, heat a skillet on medium and melt 1 Tbsp of butter. Lay 2 slices of bread in the pan and fry until golden brown on both sides. Set aside on a wire rack and repeat process with remaining bread slices. Cut bread in halves or quarters.

8. Before serving, finish with a sprinkling of additional basil and Parmesan. Place the dip family-style in the middle of the table with bread tucked in the sides of the pan and a spoon for serving.

eggplant parm dip in cast iron

Here are more gooey, melty ways to get your cheese fix.

Watch the how-to video here: