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Algonquin By the People For the People Tuesday, October 21, 2014
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Honey Maple Glazed Baked Ham

By Mark Steele, Executive Chef, Algonquin College Food & Beverage Services

Anyone who knows my cooking style can attest that I’m a huge fan of maple syrup. I’m lucky if a litre lasts more than a couple weeks at my house, between the Sunday morning pancakes and everything else I add it to. I will often use maple syrup in soup, salad dressings, and as a glaze for all kinds of meat and even some seafood.

This is the best time of year to experience maple syrup right in its natural habitat: the cabane à sucre. There are hundreds of these rustic “sugar cabins” littered across Quebec, which is the world’s number one producer of maple syrup. It’s hard to believe it takes about 40 litres of sap to make one litre of pure maple syrup. Little wonder it’s pricey, but in my opinion, worth every penny.

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posted by Catherine Lee in Live and have Comment (1)

North Atlantic Bouillabaisse with Tomato & Fennel

Do you ever find yourself not knowing what to eat? You’re hungry, but nothing seems appealing to your taste buds. I find this time of year particularly challenging. After over-indulging throughout the holidays, the last thing I want is something rich or heavy. And yet it’s still really cold outside, and I crave something that is going to comfort me.

I can’t think of a better go-to recipe for this time of year than a bouillabaisse. Traditionally, bouillabaisse is a Mediterranean dish, featuring seafood and shellfish originating from the warm Mediterranean Sea. But it’s equally enjoyable in this North Atlantic version, which substitutes scorpion fish and sea urchins with halibut, salmon and shrimp. Read more…

posted by Catherine Lee in Live and have Comments (3)

Kahlua Chocolate Truffles

When I think of Valentine’s Day, I think chocolate and there’s nothing that can get you off your girlfriend’s naughty list faster than chocolate truffles. Trust me I speak from experience. The best kept secret about chocolate truffles are how quick and  easy they are to prepare. Here is a simple but exquisite chocolate truffle recipe where I use Kahlua but that could be substituted with any flavored liquor your taste buds can handle.

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posted by Catherine Lee in Live and have Comments (3)

icon for post Simple But Tasty Bread For That Soup

By Chef Mark Steele

I‘m sure we would all agree that there’s nothing quite like fresh baked bread straight from the oven especially with a tasty bowl of soup. The following recipe is simple but so good and you can jazz it up by adding your choice of ingredients to the dough before shaping whether it be fresh herbs, kalamata olives or jalapeno’s & cheddar just to name a few.

Bread 1Bread 2Bread 3

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posted by Catherine Lee in Live and have Comments (6)