It’s an exciting time to be a foodie in Canada. From coast to coast, Canada has become a melting pot in diverse cuisine.
Move over New York. With over 7400 widely varied restaurants, Toronto was recently ranked as having the most diverse food scene in the world, edging out Cairo and Seoul.
With the Michelin Guide now landing in Canada, we hope to prove ourselves a worthy competitor in the global gastronomical duel.
In a new episode of theZoomer, Marissa Lennox brings together top chefs and their dishes from around the world to show off Canada’s vibrant and diverse culinary landscape. BlogTO hosts and influencers DKLO and Tianna Atapattu also weigh in on the Canadian cuisine scene.
theZoomer: Canada’s Cuisine From Coast to Coast premieres Monday, July 11 at 10pm ET / 7pm PT and Friday, July 15 at 11pm ET / 8pm PT on VisionTV.
Here are three delectable recipe highlights.
PAD THAI from Chef Mo of Sala Modern Thai Kitchen
Sala’s Pad Thai sauce | Rice noodle | Choice of your protein tofu or chicken or shrimps and egg | bean sprout and chive | peanut
1. Soak rice noodles in warm water for 15 to minutes until they get soft.
2. Heat a large nonstick wok over high heat.
3. Add oil, cook egg until done then add your choice of protein, tofu/chicken or shrimps cook for 2-3
minutes or until it cook
4. Add rice noodle cook until noodle solf or 2-4 minute
5. Add Sala’s PadThai sauce into and cook it for 1-2 minutes
6. Add bean sprout and chive cook for 1-2 minutes
7. Serve immediately with some crushed peanuts, bean sprout and chive, lime wedges and chili oil on the
★ Use non-stick pans make frying easier, as there is more moisture kept in the pan
★ Shank well all the sauce before cook
★ slowly begin adding the Sala’s stir fry or Pad Thai sauce 60-70% at a time because the flavor might
be too strong to some of us or until all the sauce has been added.
★ Cook all the food within 3-5 days after you purchase
★ If you think you will not cook the food after 3-4 days, recommend keeping it in the freezer.
Many more Thai meal kit for you to try. www.salakitchen.com
SPAGHETTI TONNO PISTACCHIO from Chef Sandra Morelli of Morellina’s Italian Kitchen
This is a lovely Sicilian recipe that is perfect for summer and for entertaining. It is simple and quick to make. This dish offers a combination of rich and intense nutty flavours contrasting with the delicate and sophisticated tuna.
RECIPE PER PERSON
130 grams Spaghetti alla chitarra
1 tablespoon pistacchio pure paste or pistacchio butter
1/3 cup 18% cream
1 tablespoon starchy pasta water
pinch salt and pepper
6oz ahi tuna
1 tablespoon walnut oil
sprig of chives
1 tablespoon crushed unsalted pistacchio
1. Boil water in large pot to fit spaghetti
2. Add salt to water to taste
3. Add spaghetti alla chitarra and follow cooking
Instructions on the package; around 8-10 mins
4. In the meantime stir pistacchio paste/butter with cream and
Add starchy pasta water to help dillute and set aside
5. Cut tuna steak into cubes place in a separate bowl
6. Add walnut oil and mix
7. Add salt pepper and finly chopped chives to taste and set
Tuna mix aside
8. When paste is ready and al dente strain
9. Mix pistacchio cream sauce with pasta stir until all pasta is
Covered with sauce
10. Add pepper and salt to taste
11. Place pasta in serving bowl
12. Add tuna mixture on top and garnish with crush walnuts
CEVICHE BLANCO from Exec. Chef Olivier Le Calvez of Casa Madera
4 oz of striped bass cut in cubes 1×1 cm
1 oz cucumber dice and peeled
1/2 oz red onion sliced
3 segments of grapefruit
1/2 teaspoon of pepitas
3 slices of habanero pepper
1/2 teaspoon of cilantro chopped
3 pc edible flowers
3 oz of ceviche base
1 pinch of salt
4 oz of lemon juice
4 oz of lime juice
4 oz of orange juice
1 teaspoon of yellow panca paste (Peruvian pepper)
1/4 teaspoon of salt kosher
1- Cut the striped bass in cubes 1×1 cm
2- Cut the remaining ingredients as noted in the ingredient list
3- Mix the ceviche base in a bowl until salt is diluted
4- Add all the ingredients to the mix and let marinate for a few minutes
5- Place in plate or bowl (depending on preference)
6- Garnish with edible flowers and a pinch of salt