Curried Cream of Tomato Soup
Рубрика: Appetizers
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Robin Filteau-Boucher’s Beef Tartare
This beef tartare recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a French bistro classic. Made using ribeye, a very tender cut of beef, it’s finely diced and then combined with mayonnaise, chives and olive oil. Bone marrow slow cooked in the oven is also added. Garnish with julienned potatoes and Louis d’Or cheese and it’s ready to enjoy as a starter or a meal served with onion rings.
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Robin Filteau-Boucher’s Onion Rings
This recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a new and improved version of onion rings. Made with a flour, honey and vodka batter, they’re perfectly golden and crispy. They make a great appetizer, or enjoyed alongside beef tartare.
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Pull-Apart Garlic Bread
Garlic bread is always a winning appetizer idea. This recipe, made with milk bread dough and filled with garlic, Parmesan and parsley butter, is easy to make, though it does require time to proof. No matter the season, this shareable classic is a must.
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Crunchy Salad
This refreshing salad with just the right amount of crunch is perfect for entertaining made easy. The roasted peanuts, coconut, sesame seeds and fried onions provide a unique texture, whereas the cucumbers and lettuce bring on the freshness. It pairs perfectly with meat or fish, like our recipe for poached haddock in coconut milk. It’s a pairing your guests will love.
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Kale and Crispy Lentil Salad
This vibrant salad is a great way to eat more lentils. It combines crispy kale with dried apricots, green olives, feta cheese and roasted walnuts. It pairs well with meat or acts as the perfect light lunch. Packed with texture, colour, protein and flavour, this recipe has a lot going for it.
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Joanna Chery’s Green Bean Salad
This recipe by Joanna Chery, chef and owner of Melina’s Phyllo Bar in Montreal, will whisk you away to the Mediterranean. Consisting of green beans, cherry tomatoes, curly parsley and almonds, and served with a red wine vinegar and kefalotyri (a cheese with a light, salty flavour) dressing, this salad will bring colour and freshness to any meal. Serve with fish, chicken or pressure cooker beef youvetsi.
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Honey-Roasted Carrots with Grapes and Dukkah
This recipe is ideal to serve alongside a sweet and spicy meat dish, like our honey and harissa-glazed chicken thighs. On a bed of labneh, place the soft honey and mustard-roasted carrots with grapes and dukka, which is a blend of seeds, spices and mint. The creaminess of the white cheese along with the crunch of the garnish transforms this side dish into a festival of flavours.
