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Recipes

From Chef Michael's Kitchen

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Moroccan Couscous & Chickpeas
14 years ago

Moroccan Couscous & Chickpeas

Couscous is a grain-like form of pasta made from semolina flour, the same flour used to make pasta. It’s very common throughout the Mediterranean and North Africa. In Morocco it’s often served with dried fruits and nuts and lots of mysterious aromatic spiciness.

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Indian Rice & Dal
14 years ago

Indian Rice & Dal

This is one of my favourite dishes. I love the bright curried lentil sauce and the soft fragrance of the basmati rice. Together they’re addictively aromatic and one of the all-time great flavour combinations. Best of all, this dish is loaded with healthy goodness!

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Bulgur and Mushroom Burgers
14 years ago

Bulgur and Mushroom Burgers

One of the Holy Grails of vegetarian cooking is a meat-free burger that’s tasty, nutritious, full of protein, easy to make and easy to handle. Without the strong protein structure of meat, or the scientific hijinks of processed burgers, it can be tricky to get vegetarian burgers to hold together. This burger uses the strength of bulgur wheat and will easily become one of your favourites.

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Potato Fish Cakes
14 years ago

Potato Fish Cakes

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime Provinces of Canada. Usually they were made with preserved salt cod, but today they’re much tastier with fresh salmon. These crispy cakes are included with the gourmet breakfast served every morning at the beautiful 5-star Inn at Bay Fortune, nestled in Fortune Bay, Prince Edward Island - they are as easy to make as they are to enjoy!

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Whitefish Provençale
14 years ago

Whitefish Provençale

When a local fisherman shows up at my door with a fresh halibut, this is the gold standard recipe I reach for. It’s my favourite way to add lots of simple, bright Mediterranean flavour to the firm, meaty whitefish. This dish is spectacular enough for a special occasion but easy enough for a quick weeknight dinner.

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Prosciutto-Wrapped Salmon
14 years ago

Prosciutto-Wrapped Salmon

Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually “shrink wraps” as it cooks, tightly sealing itself to the fish. It’s a spectacular presentation and very tasty.

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Maple Mustard Grilled Salmon
14 years ago

Maple Mustard Grilled Salmon

Salmon is a regular guest at our table, often grilled with this simple sauce. Its sweet and pungent flavour easily stands up to the richness of the fish. Whenever possible we choose wild Pacific salmon; it’s the most sustainable choice available. We’re also big fans of farm-raised Atlantic salmon. It’s much better for us, and the environment, than beef or meat every day.

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Grilled Salmon Burgers with Pickled Red Onions
14 years ago

Grilled Salmon Burgers with Pickled Red Onions

Who says burgers have to be made from meat? You’ll be amazed at how easy these are to put together, and your guests will be impressed with how tasty they are. They’re packed full of Asian-inspired flavour, a great way to jazz up your next barbecue excursion with something different and healthy.

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Cornmeal-Crusted Salmon with Basil Mussel Broth
14 years ago

Cornmeal-Crusted Salmon with Basil Mussel Broth

Salmonfarmed or wildis one of the healthiest ingredients in any kitchen, and one of the most versatile. It’s easy to add a crisp cornmeal crust and a rich aromatic mussel broth!

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Bloody Mary-Steamed Salmon
14 years ago

Bloody Mary-Steamed Salmon

One of the easiest ways to cook any type of fish is to simply simmer it in a flavourful liquid. And if that liquid just happens to taste like a classic cocktail, all the better! This dish tastes like a special occasion, but you can actually put it together in minutes.

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Grilled Leg of Lamb with Tomato Mint Tapenade
14 years ago

Grilled Leg of Lamb with Tomato Mint Tapenade

The sunny flavours of the Mediterranean and the flavour of a live wood fire in my backyard make this one of my favourite ways to serve lamb. It’s a great excuse to fire up your grill any time of year. Both the marinade and the tapenade are wonderful with any type of meat or fish.

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Pan-Roasted Pork Chops with Rosemary Applesauce
14 years ago

Pan-Roasted Pork Chops with Rosemary Applesauce

Today’s mainstream pork is very lean, so it can dry out very quickly as it cooks. The trick to tender pork chops that stay moist and juicy is a simple two-step cooking method. Begin cooking with high heat, then finish, covered, with low heat. And a savoury twist on classic applesauce won’t hurt either!

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