THE RECIPES
Take the VIA Rail culinary experience home.

Why not try your hand at preparing our chefs’ new recipes for the whole family? Everyone will surely enjoy their delicious creations.

Breakfast We wanted the most important meal of the day to start on board with a bang!
Lunch Our chefs take lunch to heart, so their new mid-day meal recipes deliver delicious results.
Dinner Romantic candlelit meal or family feast – our new recipes are perfect whatever the occasion.
 
Stuffed Crêpes
Stuffed Crepes

Mix of fruit and custard rolled into thin crepes.
Makes 8 crepes.

Custard:
60 ml ¼ cup corn starch
120 ml ½ cup sugar
  5 whole eggs
  1 vanilla pod or 1 teaspoon vanilla extract
500 ml 2 cups milk

In a bowl, mix together corn starch, sugar and eggs. If you have a vanilla pod, split it in two and scrape out the insides. Bring milk and vanilla to a boil in a pot. Pour the boiling milk on the egg mixture as you whisk. Pour the resulting mixture back into the pot, bring to a boil and cook for 4 to 5 minutes while stirring constantly. Pour mixture into a bowl, remove the vanilla pod, and stir it occasionally as it cools.

Filling:
1 litre 4 cups season’s fresh fruits cut onto bite-sized pieces

Mix together fruit and cooled custard and reserve the mixture.

Crepes:
500 g 2 cups all-purpose flour
30 g 2 tablespoons sugar
  5 whole eggs
3 g ½ teaspoon salt
1 litre 4 cups milk
45 ml 3 tablespoons melted butter (slightly cooled)

Sift the flour in a large bowl. In a second bowl, mix together all the other ingredients. Pour the mixture on the flour and mix together using a whisk. Let stand for 2 hours. Before cooking, dilute the mixture with half a cup of water. Put on medium-high heat a 20 cm non-stick pan. Melt a knob of butter in the pan. Pour in ⅔ cup of the crepe mixture and cook 2 to 3 minutes on each side.

Assembly: As soon as they’re removed from the pan, daub the crepe with the fruit/cream mix, and roll up like a cigar. Serve on a plate with your choice of Chantilly cream, fruit coulis or chocolate sauce.

 
Benedictine Duck
Benedictine Duck

Poached eggs and hollandaise sauce, smoked duck confit,
and wild rice and mushroom cakes.
For 8 eggs.

Duck meat:
400 g 1 pound shredded duck confit
80 g 2.5 oz. sliced smoked duck breast

Heat up the duck a few seconds in the microwave to make it easier to separate. Slice the duck breast very thin.

Wild rice and mushroom cakes:
120 ml ½ cup wild rice (or leftover risotto or ordinary rice)
2 litres 8 cups water
15 ml 1 tablespoon salt
240 ml 1 cup your choice of mushrooms (button, shiitake, morels, etc.)
15 ml 1 tablespoon olive oil
  1 branch of thyme and rosemary

Pour the rice into a pot filled with salted water. Cook on low heat for 30 minutes, until the rice expands. Pour in a colander to remove excess water and reserve.

Cut up mushrooms in large pieces and sauté them in olive oil for 4 to 5 minutes with the branch of thyme and rosemary. Salt and pepper to taste. Remove half the mushrooms and mix them into the shredded duck confit. Add the rice to the remaining mushrooms and cook for 3 minutes more. Remove the branch of thyme and rosemary.

Crepes:
180 g ¾ cup all-purpose flour
  2 whole eggs
5 g 1 teaspoon salt
7.5 g ½ tablespoon baking powder
360 ml 1 + ½ cup milk
15 ml 1 tablespoon melted butter (slightly cooled)

Sift the flour in a large bowl. Mix together all the other ingredients in a second bowl and pour into the flour while mixing with a whisk. Add the rice and mushroom mixture.

Hollandaise sauce (you can use instant sauce, but real hollandaise is so much better!):
500 g 1 pound salted butter
60 ml ¼ cup water
  8 egg yolks
  1 lemon

Melt butter to clarify it and keep it warm. In a small pan, mix together water and egg yolks. Whisk this mixture on low heat. As soon as the egg yolks have acquired a smooth texture, remove from heat. Slowly drizzle in the clarified butter while whisking.*

*An electric hand-held blender or hand mixer can be used.

Add the lemon juice, season to taste and reserve.

Poached eggs:
  8 whole eggs
2 litres 9 cups water
120 ml ½ cup white vinegar

Break the eggs into a small bowl or cup. Bring to a boil the water and vinegar, and reduce heat to a minimum. Delicately slide the eggs into the hot water. Cook for 4 to 6 minutes according to your preference, then remove them with a pierced spoon. Place them on paper towel.

Place a large pan on high heat with a dab of oil. Divide half a cup of the wild rice mixture into four portions at a time, place them in the pan and lightly flatten them with a fork. Flip the cakes when golden, and serve on plates. Place a bit of the confit-mushroom mixture on the hot cakes followed by a poached egg and a small quantity of hollandaise. Decorate with the sliced smoked duck breast, arugula and chopped tomato.

 
Stuffed French Toast
Stuffed French Toast

Cheesecake between two slices of French toast with compote of red berries.
Makes 4 “sandwiches.”

Fruit compote:
250 g 8 oz. red berries
100 ml ½ cup sugar
100 ml ½ cup water
15 ml 1 tablespoon corn starch
30 ml 2 tablespoons water for the starch

Bring to a boil in a pot the berries, water and sugar. Cook for 3 minutes. Dissolve the corn starch in the water, add it to the boiling berries and mix together. Remove from heat and reserve.

Cheesecake:
250 g 8 oz. softened cream cheese
240 g 1 cup icing sugar
10 ml 2 teaspoons vanilla or almond extract (or why not some Grand Marnier?)
  1 orange (juice and zest)

Combine all the ingredients in a blender until texture is smooth.

Egg mixture:
480 ml 2 cups milk
  2 whole eggs
120 ml ½ cup sugar
5 ml 1 teaspoon vanilla extract

Whip together all the ingredients and pour into an 8 x 8 in. deep dish or cake pan.

  8 slices of your favourite bread

Stuff each of the “sandwiches” with one quarter of the cheese preparation. Press them down well so they stick together during cooking. Heat a non-stick pan on medium heat and throw in a knob of butter. Dip both sides of each sandwich into the egg mixture, and cook them immediately. Each side should take about 3 minutes until golden brown.

Cut each sandwich diagonally and drizzle with the fruit compote. Serve with Chantilly cream or a chocolate iced yogurt.

 
Coddled Eggs
Coddled Eggs

Two slightly beaten eggs, smoked salmon and cream cheese.
Makes 4 servings.

Ingredients:
120 g 4 oz. smoked salmon
120 g 4 oz. cream cheese cut into small cubes
  1 finely chopped green onion
120 ml ½ cup cream (15% or 35%)
  ¼ teaspoon Cayenne pepper
  8 whole eggs
  4 pinches paprika (smoked or regular)

Preparation: Slice the salmon into strips or cubes and place in the four ramekins divided up evenly between them. Delicately mix together the cheese, onion, cream and pepper. Pour into each ramekin. Break two eggs into each ramekin and gently mix in with a fork. Sprinkle with paprika. Place in a cake pan filled with a bit of hot water to create a bain-marie. Pop in a 300°F preheated oven and bake for 8 minutes or more according to your preference.

Serve with toast and fresh fruit.

 
Mediterranean-style pizza
Mediterranean-style pizza

Grilled vegetables and Parmesan on a thin-crust pizza.
Makes 4 individual pizzas.

Grilled vegetables:
  1 zucchini cut in strips or slices
  1 small eggplant cut in strips
  1 red or yellow pepper cut in strips
  1 crushed garlic clove
60 ml ¼ cup olive oil
  To taste salt & pepper
  20 cherry tomatoes cut in two
  1 branch of rosemary, leaves only, chopped
  8 basil leaf, coarsely chopped

Mix together in a bowl the vegetables, oil, salt and pepper.
Spread vegetables on roasting pan and bake for 10 minutes in a preheated 475°F oven. Remove.
Put vegetables back in the mixing bowl. Add tomatoes, rosemary and basil, and mix together.

Assembly:
  4 servings store-bought pizza dough in individual sizes (preferably square)
240 ml 1 cup store-bought tomato sauce
120 ml ½ cup freshly grated mozzarella
60 ml ¼ cup freshly grated Parmesan

Place the dough on a pizza pan and set the oven according to the manufacturer’s instructions. Spread ¼ cup of the sauce and a quarter of the vegetable mix on the pizzas.
Cover in cheese.
Bake according to the pizza manufacturer’s instructions.

Service:
480 ml 2 cups arugula
  To taste quality olive oil and aged balsamic vinegar

Toss the salad with the oil and vinegar.
Drop a portion of salad on each hot pizza and serve.

 
Grilled chicken salad with creamy apple dressing and fruit salsa
Grilled chicken salad with creamy apple dressing and fruit salsa

Grilled chicken breast served on mesclun salad with a fruit salsa and creamy apple dressing.
Makes 4 servings.

Dressing:
120 ml ½ cup apple jelly
30 ml 2 tablespoons cider vinegar
60 ml ¼ cup mayonnaise
  To taste salt & pepper
160 ml ⅔ cup neutral oil (canola, sunflower, grape seed)

Using a mixer at medium speed, combine jelly, vinegar, mayonnaise, salt and pepper. Continue and slowly drizzle in the oil. Correct seasoning and reserve.

Fruit salsa:
  2 pitted peaches, cut into cubes
  1 green apple, cut into cubes
  1 red apple, cut into cubes
  1 tomato, cut into cubes
  1 freshly peeled orange, cut into segments
  To taste salt & pepper
  1 small bouquet freshly chopped herbs (coriander, basil, flat-leaved parsley)
45 ml 3 tablespoons neutral oil (canola, sunflower, grape seed)
15 ml 1 tablespoon cider vinegar

Mix all ingredients together and marinate for 1 hour.

Grilled chicken:
30 ml 2 tablespoons neutral oil (canola, sunflower, grape seed)
5 ml 1 teaspoon five-spice powder
  To taste salt & pepper
  4 deboned skinless chicken breasts cut in 3 lengthwise
30 ml 2 tablespoons cider vinegar
30 ml 2 tablespoons apple jelly

Mix together the oil, five-spice powder, salt and pepper.
Cover the chicken breasts in this spicy oil mixture.
Preheat a skillet on medium-high heat. Put in chicken and cook 5 minutes in each side.

Presentation:
1 litre 4 cups lettuce (spring mix, arugula, romaine or shredded Boston)

Toss together the lettuce and half the dressing in a bowl.
Place equal amounts of salad on each plate, top with chicken and salsa, and drizzle with dressing.

 
Waldorf chicken sandwich
Waldorf chicken sandwich

Focaccia bread sandwich with chicken, apple, celery and roasted almond salad, accompanied by prosciutto chips, lettuce, sprouts, and creamy apple dressing.
Makes 4 servings.

Chips:
  4 slices of prosciutto (maple-smoked bacon is just as good!)

Line a baking pan with silicone paper. Preheat oven to 300°F.
Place slices of prosciutto on the paper and bake for about 15 minutes.
Reserve.

Waldorf salad:
  2 chicken breasts cut into 1 cm cubes
240 ml 1 tasse cubed apples (use red and green apples for more colour)
60 ml ¼ tasse sliced celery stalk
30 ml 2 tablespoons sliced oven-roasted almonds
45 ml 3 tablespoons mayonnaise
45 ml 3 tablespoons sour cream
  To taste salt & pepper
  To taste lemon juice
  To taste Tabasco sauce

Mix together all ingredients.

Sandwich:
  4 servings of focaccia bread cut to make sandwiches
45 ml 3 tablespoons mayonnaise
15 ml 1 tablespoon store-bought pesto
240 ml 1 cup baby lettuces and sprouts (arugula, soya, alfalfa, etc.)

Preparation: Mix together the pesto and mayonnaise and use to brush interior of sandwiches.
Pile on a bit of lettuce and sprouts, the Waldorf mixture, a prosciutto chip, more greens, and then close up the sandwich. Serve with potato chips, soup or crudités.

 
Soya and maple-glazed grilled salmon
Soya and maple-glazed grilled salmon

Oven-grilled Pacific salmon fillet, glazed with soya and maple syrup, served on a bed of lettuce with spiced pecans.
Makes 4 servings.

Roasted pecans:
  1 egg white
15 ml 1 tablespoon water
500 ml 2¼ cups pecans
120 ml ½ cup quality maple sugar (you can substitute white sugar)
2.5 ml ½ teaspoon salt
7.5 ml 1½ teaspoons five-spice powder
2.5 ml ½ teaspoon Cayenne pepper (optional)

Preheat oven to 225°F. Butter a baking pan.
Whip together egg white and water until frothy.
Fold in the pecans.
Mix together sugar, salt and five-spice powder, and sprinkle on pecans.
Pour pecan mixture in one layer on the pan. Bake 1 hour, mixing every 15 minutes.
Let cool completely and store in a hermetically sealed container. You’ll have some left over.

Dressing:
30 ml 2 tablespoons lime juice
5 ml 1 teaspoon garlic chilli sauce (optional)
15 ml 1 tablespoon Japanese-style soya sauce (Kikkoman)
2.5 ml ½ teaspoon sesame seed oil
80 ml ⅓ cup neutral oil (canola, sunflower, grape seed)

Mix together and vigorously whip ingredients. Reserve.

Salmon:
160 ml ⅔ cup maple syrup
60 ml ¼ cup Japanese-style soya sauce (Kikkoman)
  4 salmon fillet (180–210 g)
  To taste pepper

Preheat oven to 400°F. Lightly butter a baking pan.
Bring syrup to a boil in a pot and reduce by a quarter (4–5 minutes).
Stop the cooking by pouring in the soya sauce in the syrup, and mix together using a spatula.
Place the fillets on the pan, season with pepper, then brush them with the maple-soya sauce.
Bake for 25 minutes and brush with sauce every 5 minutes.

Presentation:
1 litre 4 cups spring lettuce mix

Toss the lettuce with the dressing.
Place a portion of the salad on each plate and top with the salmon fillet.
Garnish with a dozen pecans and drizzle with the remaining dressing.

 
Open turkey, bacon, Brie and spinach sandwich
Open turkey, bacon, Brie and spinach sandwich

Makes 4 servings.

Preparation of ingredients:
  4 slices of your favourite bread, toasted
15 ml 1 tablespoon olive oil
  1 finely chopped garlic clove
480 ml 2 cups fresh young spinach
  To taste salt & pepper
  2 cooked turkey breasts, sliced horizontally
  8 slices maple-smoked bacon, cooked
240 g 8 ounces Brie cheese, cut into 8 wedges
  To taste Thousand Islands salad dressing

In a skillet heated on medium-low heat, fry garlic and spinach in the olive oil a few minutes. Salt and pepper to taste.

Preparation: Preheat oven to 450°F and line a baking pan with aluminum paper. Assemble the sandwiches on the pan.
Place on each toast some spinach, a piece of chicken, 2 slices of bacon, and 2 wedges of Brie.
Bake 5–7 minutes, until the Brie boils.
Cut the sandwich diagonally, drizzle with dressing, and serve with potato chips, soup or crudités.

 
Roast beef ravioli sautéed with bacon
Roast beef ravioli sautéed with bacon

Red wine roasted beef ravioli and root vegetables sautéed with bacon. Garnished with onions and mushrooms in tomato sauce.
Makes 4 servings.

Classic marinara sauce:
15 ml 1 tablespoon olive oil
  1 small onion, finely chopped
  1 garlic clove, finely chopped
  1 can of diced Italian tomatoes (540 ml / 19 oz.)
15 ml 1 tablespoon herbs (oregano, basil, rosemary, marjoram, sage, thyme)
  To taste salt & pepper

In a skillet, fry onion and garlic in olive oil.
Add tomatoes and herbs. Add salt and pepper, and simmer for 45 minutes. Stir frequently.

Ravioli:
600 g 20 oz. ravioli stuffed with roast beef (or your favourite stuffed pasta)

Cook the ravioli according to the manufacturer’s instructions.

Sauce:
90 g 3 oz. +/- 4 bacon slices cut into strips
60 ml ¼ cup chopped onion
120 ml ½ cup chopped mushrooms

Heat a skillet on medium-high heat and cook bacon strips. Then add onions and mushrooms and fry for 3 minutes.
Add ravioli, sauté them for 1 minute, and then add the tomato sauce. Cook for 3 minutes.

Presentation:
  16 whole basil leaves, without the stems
120 g 4 oz. freshly grated Parmesan cheese

On each plate, place a portion of ravioli, and top with the rest of the sauce, 4 basil leaves and grated Parmesan.
Drizzle with some reduced balsamic vinegar.

 
Sautéed Scallops
Sautéed Scallops

Scallops and goat cheese sacchetti with truffles served à la nage in a
lobster bisque.
Makes 4 servings.

Lobster bisque:
30 ml 2 tablespoons oil
30 ml 2 tablespoons diced carrots
30 ml 2 tablespoons diced celery
30 ml 2 tablespoons diced onion
  1 lobster cut into pieces (use a hammer and tea towel)
60 ml ¼ cup cognac or brandy
150 ml ⅔ cup strong cider (or white wine)
80 ml ⅓ cup white rice
  1 bouquet garni (bay leaves, thyme, parsley)
1.5 litres 6 cups mussels broth (or fish stock)
150 ml ⅔ cup cream (15% or 35%)

Heat oil in a skillet and fry diced vegetables.
Add the lobster meat and cook with the vegetables for 5 minutes on medium heat. Deglaze with the cognac (if you’re comfortable with the idea and have friends to impress, try flambéed!). Add the white wine, rice, bouquet garni and the mussels broth.
Bring to a boil and cook for 20 minutes on medium heat.
Pour in a mixer – small quantities at a time – and blend into a purée (CAUTION: liquid will be hot).
Strain and reserve.

Scallops:
  16 U-10 scallops, fresh or thawed
  To taste salt & pepper
30 ml 2 tablespoons oil
500 ml 2 cups fresh baby spinach
  20 cherry or grape tomatoes

In a non-stick skillet, lightly brown the seasoned scallops on both sides in a bit of oil. Once they are cooked, add the tomatoes and spinach. Make sure they are seasoned.
Reserve.

Sacchetti:
  16 Goat cheese and truffle sacchetti (or other stuffed cheese pasta)

Cook the pasta in salted boiling water according to the manufacturer’s instructions.

Presentation: In each pasta plate, pour one cup of hot bisque, and add a handful of spinach in the centre.
Surround spinach with the sacchetti and scallops, alternating between the two. Add 5 tomatoes on top for colour. Serve.

 
Beef Short Ribs
Beef Short Ribs

Beer-braised beef short ribs with pearl onions, parsnips and
maple-smoked bacon.
Makes 4 servings.

Braising (done the day before):
2.7 kg 6 lb. 4 bone-in short ribs, trimmed of excess fat
  ¼ cup canola oil
  To taste salt & pepper
  3 large onions, diced
  2 medium carrots, diced
  1 rib celery, diced
  9 medium garlic cloves, chopped
60 ml ¼ cup all-purpose flour
500 ml 2 cups veal, beef, chicken or vegetable stock
500 ml 16 oz. beer (I prefer a stout but your favourite will do too)
22.5 ml 1½ tablespoons fresh rosemary, minced
15 ml 1 tablespoon fresh thyme, minced
  3 bay leaves
15 ml 1 tablespoon tomato paste

Pre heat the oven to 300°F.
In a large oven-safe skillet or Dutch oven, sear the short ribs in oil until golden brown and season to taste.
Remove the ribs and set aside.
In the same pan, sweat the onions, carrots and celery in the leftover fat until they caramelize (+/-12 minutes), add the chopped garlic and cook 30 seconds.
Add the flour to the vegetable mixture and cook for a minute. Deglaze with the beer, add the stock, the herbs and the tomato paste.
Place the short ribs back in, loosely cover with aluminum foil, and place in the oven for 3 hours. Transfer ribs from skillet to large plate, removing excess vegetables that may cling to meat, and discard loose bones that have fallen away from the meat.
Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids.
Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)

Sauce:
  6 slices maple-smoked bacon
  8 oz. frozen pearl onions
  4 medium parsnips
  1 teaspoon sugar
  To taste salt & pepper
  6 tablespoons chopped fresh parsley

In a Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes. Remove with slotted spoon to plate lined with paper towel.
Add to Dutch oven the pearl onions, parsnips, sugar, and salt. Increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes.
Spoon off and discard solidified fat from reserved braising liquid.
Add defatted liquid and bring to simmer, stirring occasionally. Adjust seasoning with salt and pepper. Add the chopped parsley.

Finishing and presentation:
Submerge ribs in liquid, return to simmer.
Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer. Gently stir in bacon. Serve with mashed sweet potatoes and your favourite vegetables.

 
Pan-fried duck breast
Pan-fried duck breast

Honey- and soy-glazed duck breast with gastrique blackberry and
vanilla sauce.
Makes 4 servings.

Lentils:
15 ml 1 tablespoon olive oil
  1 onion, diced
  1 celery stalk, diced
  1 leek, diced
  4 garlic cloves, chopped
  1 carrot, diced
240 ml 8 oz. lentils
400 ml 1 ⅔ cups red wine
480 ml 2 cups vegetable stock

Heat the oil, add the onion, celery, leek, garlic and carrot, and cook for 8–10 minutes. Stir in lentils. Add the wine and stock, bring to a boil, reduce heat, and simmer 35–45 minutes or until lentils are tender and most of the liquid has evaporated.

  3 tablespoons butter or good olive oil
  4 tablespoons flat-leaf parsley, leaves only
  1 cup baby spinach
  To taste salt & pepper

Stir in the butter or oil, parsley and spinach until spinach has wilted. Season with salt and pepper.

Honey-soy glaze:
60 ml ¼ cup maple syrup
60 ml ¼ cup honey
60 ml ¼ cup soy sauce
60 ml ¼ cup rosemary removed from stem

Combine the honey, soy sauce and maple syrup, and bring to a boil. Reduce heat, add rosemary, and
simmer 3–5 minutes until thickened.

Duck breast:
  4 duck breasts (+/–250 g each)
  To taste salt & pepper

Score the duck fat with a ¼-inch criss-cross pattern, and sprinkle the duck with salt and pepper.
Sear duck breast skin side down 8–10 minutes. Flip the breasts skin up, and brush with the honey-soy glaze.
Transfer the breast to 350°F oven and finish cooking for 8–10 minutes or until an internal temperature of
135°F is reached.
Leave to stand, loosely covered with aluminum foil.

Blackberry vanilla gastrique:
  1 cup sugar
  ¼ cup red wine vinegar
  ½ cup demi-glace
  1 shallot, finely chopped
  1 teaspoon fresh thyme, finely chopped
  ½ vanilla bean, scraped
  2½ cups fresh blackberries

In a small saucepan, add sugar and 1 tbsp. vinegar, and caramelize the sugar to a golden brown. Remove from heat and add remaining vinegar.
Return to heat and stir in demi-glace, shallot, fresh thyme, vanilla and blackberries.
Simmer 4 minutes. Season to taste.

Presentation: Spoon a portion of lentils on each plate along with your favourite vegetables.
Cut the duck breasts in thin slices across the grain and fan over the lentils.
Drizzle with the blackberry sauce.

 
Vege Stack
Vege Stack

A pyramid of sautéed vegetables, baked lentils and crisp baby greens layered between toasted tortillas.
Makes 4 servings.

Lentils:
  1 tablespoon olive oil
15 ml 1 onion, diced
  1 celery stalk, diced
  1 leek, diced
  4 garlic cloves, chopped
  1 carrot, diced
240 ml 8 oz. lentils
400 ml 1 ⅔ cups red wine
480 ml 2 cups vegetable stock

Heat the oil, add the onion, celery, leek, garlic and carrot, and cook for 8–10 minutes. Stir in lentils. Add the wine and stock, bring to a boil, reduce heat, and simmer 35–45 minutes or until lentils are tender and most of the liquid has evaporated.

  3 tablespoons butter or good olive oil
  4 tablespoons flat-leaf parsley, leaves only
  1 cup baby spinach
  To taste salt & pepper

Stir in the butter or oil, parsley and spinach until spinach has wilted. Season with salt and pepper.

Sautéed vegetables:
  2 tablespoons olive oil
  4 cups of your favourite vegetables, cut into bite-sized pieces
  To taste salt & pepper

Sauté vegetables in oil for a few minutes until they are cooked to your preference.
Season to taste.

Salad:
  4 cups baby green mesclun
  ¼ cup balsamic vinaigrette

Toss the salad with the vinaigrette.

Toasted tortillas:
  8 5-inch tortillas

Preheat oven to 400°F.
Lay the tortillas flat on a cookie sheet, and bake them in the oven for 10–12 minutes until they are crispy.

Presentation: Place one portion of the vegetables in the centre of each plate, add a toasted tortilla on top, then a portion of the lentils, add another tortilla, and finish with the salad on top.

 
Fresh Tuna Steak
Fresh Tuna Steak

Old-fashioned Dijon and sesame seed-crusted tuna steak,
pan-seared and served rare with a red pepper and smoked
paprika coulis.
Makes 4 servings.

Red pepper and paprika coulis:
  10 red peppers, halved and cleaned of stem, seeds and ribs
  ½ cup olive oil
  To taste salt & pepper
  2 lemons, juiced
  ½ cup olive oil
  1 tablespoon smoked paprika
  As needed water
  To taste salt & pepper

Preheat the oven to 350°F.
Coat the peppers with olive oil and sprinkle with salt and pepper.
Roast in the oven for 30 minutes.
Take them out of the oven, place them in a bowl, and cover tightly with plastic wrap.
Let cool for 30 minutes and remove as much of the skin as possible.
Put the pepper flesh in a food blender, and add the lemon juice, olive oil and smoked paprika.
Blend at medium speed until smooth, adjust thickness by adding water, and season to taste with salt and pepper.

Tuna steaks:
  ½ cup old-fashioned Dijon mustard with seeds
  ¼ cup sesame seeds
  1 tablespoon black sesame seeds (optional)
  To taste salt & pepper
  4 fresh tuna steaks (220 g each)
  2 tablespoons olive oil

Mix together the mustard, sesame seeds, salt and pepper. Coat all sides of the tuna steaks with this mixture.
Preheat a skillet to a medium-high heat, add olive oil, and cook the tuna steaks on each side for 2 minutes, leaving the inside rare.

Presentation: Arrange the steaks in plates with your favourite vegetable and top with the pepper coulis.

 
Pan-roasted Veal Chops
Pan-roasted Veal Chops

10 oz. veal chop rubbed with a Cajun-inspired tomato-infused demi-glace.
Makes 4 servings.

Spice rub:
  3 tablespoons paprika
  2 tablespoons salt
  2 tablespoons dried parsley
  2 teaspoons onion powder
  2 teaspoons garlic powder
  1 teaspoon ground black pepper
  1 teaspoon dried oregano
  1 teaspoon dried basil
  1 teaspoon dried thyme

Mix together all ingredients, and store leftovers in an airtight container.

Sauce:
  1 cup demi-glace
  ¼ cup tomato paste
  2 tablespoons spice rub

Bring to a boil and simmer for 5 minutes.

Veal chops:
  4 veal chops (280 g each)
  6 tablespoons spice rub
  2 tablespoons olive oil

Massage the meat with the spice rub.
Preheat a skillet with oil or your BBQ. Cook the chops for 4 to 6 minutes on each side according to your preference.

Presentation: Serve veal chops on top of roasted garlic mashed potatoes and pan-fried bok choy, with a ladle full of sauce.

 
Rack of Lamb
Rack of Lamb

Coated with a blend of Dijon mustard and breadcrumbs, and roasted to your preference. Topped with a velvety mint and balsamic vinegar-infused sauce.
Makes 4 servings.

Mint and balsamic vinegar-infused sauce:
  1 tablespoon butter
  ½ shallot, finely chopped
  ¼ cup balsamic vinegar
  1 cup demi-glace
  ½ cup fresh mint leaves, coarsely chopped

In a small saucepan, sweat the shallot in butter until translucent, add the vinegar, and reduce for 1 minute.
Add the demi-glace, bring to a boil, add the mint and take off the heat. Let steep for 10 minutes, filter through a sieve, and keep warm.

Racks of lamb:
  2 16 oz. racks of lamb
  2 tablespoons olive oil
  To taste salt & pepper
  ¼ cup Dijon mustard
  ¼ cup bread crumbs

Preheat the oven to 400°F.
Cut the racks in two.
In a skillet, sear the lamb racks on all sides over high heat. Remove the racks and let them cool for 5 minutes.
Season them with salt and pepper, spread a thin coat of mustard on the meat, and dust with breadcrumbs.
Place the racks back in the skillet with the meat facing up, and put in the oven for 15–18 minutes for medium doneness.
Remove from the oven, loosely cover with aluminum foil, and let stand for 5 minutes.
Serve with the bones standing up along with rosemary and garlic roasted baby red potatoes and your favourite vegetables. Drizzle the sauce all over.

 
Horseradish-crusted Pickerel
Horseradish-crusted Pickerel

Canadian pickerel roasted in horseradish and panko breading with ravigote sauce.
Makes 4 servings.

Ravigote sauce:
60 ml ¼ cup white wine vinegar
180 ml ¾ cup olive oil
15 ml 1 tablespoon Dijon mustard
45 ml 3 tablespoons onion, chopped
30 ml 2 tablespoons capers

Put all ingredients in a food blender and mix until the texture is homogeneous. Set aside.

Pickerel:
  4 pickerel fillets (220 g each)
  ½ cup panko breading or coarse breadcrumbs*
  2 tablespoons prepared horseradish
  2 tablespoons olive oil
  To taste salt & pepper

Preheat oven to 475°F. Line large cookie sheet with foil.
In a small bowl, combine panko, horseradish and oil. Sprinkle pickerel with salt and pepper.
Place pickerel on the cookie sheet, smooth side up. Press panko mixture evenly on top of fillets.
Bake pickerel 10 minutes or until golden brown on top and opaque throughout.

Salad:
  4 cups baby spinach or spring mix salad

Toss the salad with half of the sauce, and place a portion of salad in the centre of the plate with the piece of pickerel on top.
Drizzle the remaining sauce around and over the fish, and decorate with thinly sliced red pepper, pieces of lemon and a sprig of dill.

*This breading can be used with any of your favourite fish, and with scallops as well!