Fresh Canadian Bistro: Top Canadian Chefs Share Their Favourite Recipes

Charmian is a professional writer who specializes in food, travel, and gardening. Her writing appears in various publications including More Magazine, Edible Toronto, Canadian Gardening, Canadian Home & Country, and the Globe and Mail. She also writes a popular food blog, "Christie's Corner," and is the editor-in-chief for Cuisine Canada's blog.

This cross-country collection of recipes from Canadian chefs is not the sort of cookbook you turn to when faced with fussy kids or need ideas on what to do with leftovers. Instead, it’s an exciting peak into the bistro kitchens of Canada’s leading chefs. Signature dishes based on locally grown, sustainable choices are the unifying thread, but the resulting collection is as diverse as our geography.

The recipes, most of which are accompanied by a seductive photograph, have been adapted for home use and demonstrate a wide range of influences and approaches. Bison Hump and Saskatoon Berry Perogies put a prairie twist on an Easter European classic, General Tao Bacon has an Asian flare and Salmon Tartar gives a nod to classic French cuisine. Even humdrum chicken holds surprises when paired with pine mushrooms.

Although chapters are divided by course, each recipe is flagged by season in keeping with the Slow Food philosophy. The results are unpredictable, ranging from Chive’s anyone-can-make it Hearty Garden Soup to C Restaurant’s jaw-dropping Sea Urchin & Jerusalem Artichoke Soup with Hazelnut Oil. Sure you’ll find classic Steak Frites, but Foie Gras Poutine puts a high-end spin on a Quebecois tradition while Roasted Canada Goose with Brandy Marmalade sauce is a Canadian take on duck l’orange. Red Thai Curried Caribou, complete with kaffir lime leaves and coconut milk, makes tropical Thai look right at home in Nunavut.

Along with unusual ingredients like buffalo mozzarella, readers will also discover some innovative techniques and presentation ideas. Paul Rogalski uses a French coffee press to infuse stock with garlic and aromatic herbs, while his simple French Pumpkin Soup comes to the table, not in bowls but in tiny gourds.

While the seafood section stands out with Rhubarb Glazed Scallops, classic Maritime “hodge podge” and Pan-roasted Trout with Vegetable Bubbles, save room for dessert. Many of the sweets include garden-inspired ice cream flavours that put Ben and Jerry to shame. Honey and Sorrel, Carrot Cake and Lemon Thyme ice creams accompany a host of fruit based desserts.

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