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Tag: recipe of the month
Faculty/Staff Posts, Guest Chefs
July Recipe of the Month: Peas, Feta, & Mint Salad (from Bread Bar)
July 5, 2018
This month’s recipe is from SCS Alumnus Jeff Crump’s restaurant Earth to Table Bread Bar, which was recently listed in OpenTable’s Top 100 Restaurants in Canada 2017. Don’t miss Jeff at our AFW 2018 Launch Party on July 14th!
Stratford Admin
July 5, 2018
Faculty/Staff Posts
June Recipe of the Month: Thai Grilled Beef Salad
June 4, 2018
Spicy and fresh, this salad is perfect for those humid summer nights where food is the last thing on your mind.
For a quick dinner, you can make the salad ahead of time (be sure to make the dressing fresh though, to not lose its vibrancy). Grilling the flank steak only takes 15 minutes – including resting.
Stratford Admin
June 4, 2018
Faculty/Staff Posts
May Recipe of the Month: Spring Mix Risotto with Ramp Pesto
May 8, 2018
Foraging season has begun and ramps, or “wild onion”, are beginning to sprout up all over. Growing in large patches where the sunlight breaks through the forest’s tree canopy, you can almost find them from smell alone. The aroma of onion and garlic is fairly pungent on these tender spring onions. If you go out ramp hunting, make sure you follow foraging procedure by only picking five percent of what’s available (or what you can process within three days, as they go off quickly).
Stratford Admin
May 8, 2018
April Recipe of the Month: Chinese Pork Steam Buns
March 28, 2018
These pork buns are a staple on any Dim Sum menu, and can also be quite filling. I recommend hosting a Dim Sum pot-luck party to disperse the labour of all the little bites, but they also make a great meal on their own with some sautéed Chinese greens drizzled with Oyster sauce alongside.
Stratford Admin
March 28, 2018
Faculty/Staff Posts
March Recipe of the Month: Leeks Vinaigrette
March 3, 2018
This recipe is adapted from Paul Bertolli and Alice Waters’ Chez Panisse Cooking, although there are innumerable variations on this French bistro classic. This dish is at its very best with thin baby leeks, but can absolutely made with larger leeks halved lengthwise.
As dreary March gives way to spring, you might even consider adapting this recipe to early asparagus, making sure to blanch the green spears ever so lightly, and dressing them in the vinaigrette rather than marinating them, so that they retain their brilliant green colour.
Stratford Admin
March 3, 2018