The Chefs
Their Recipes

Michael Smith

"Cooking is not just about the end product or ingredients. It's about the people and their passion for excellence. Canada has one of the most distinct and unique food cultures in the world. It's reflective of our surroundings, our different climate zones and our broad ethnic diversity. We are close to the land, and close to the sea. Food is woven into our cultural fabric."

West Coast Smoked Salmon with Slow-Scrambled Eggs

Canadian smoked salmon, sliced	10 ounces	300 g
Rye bread	4 slices
Butter	1 tbsp		15 ml
Eggs, extra large	4
Milk or cream	2 tbsps		30 ml
Chives or green onions, thinly sliced	¼ cup		60 ml
Gouda cheese, grated	4 ounces
Salt	½ tsp		2 ml
Ground pepper	pinch
Caviar	1 ounce		30 g
Chives, whole	3
Fresh dill or parsley	3 sprigs
Canadian oysters	4

Invert a ramekin over each slice of rye bread and then, with a small paring knife, trace tightly around the exterior to cut out a small circle. Toast the circles until they're golden brown and crispy, they will shrink slightly.

Gently line four lightly oiled 6-ounce (¾ cup/175 ml) ramekins or small tea cups with plastic wrap taking care to work out any air bubbles. Ensure that any extra plastic wrap is folded down the outside of the moulds. Line each ramekin with a single layer of smoked salmon, trimming the salmon to make the lining as even as possible.

Fashion a double boiler by placing a glass or metal bowl over a pot of simmering water. Toss in the butter and heat it until melted. Meanwhile whisk together the eggs, milk, chives, Gouda cheese, salt and pepper.

When the butter is melted pour in the egg mixture. Stir with a wooden spoon until the eggs have thickened into soft, creamy curds. This will take about 10 minutes.

Spoon the scrambled eggs into the smoked salmon moulds. Top each mould with a toasted rye bread round. Place a small plate over top of the filled ramekin and flip the ramekin and plate over. Remove the ramekin and gently peel off the plastic wrap revealing the smoked salmon stuffed with slowly scrambled eggs. Top with a shucked oyster and additional recommended topping.*

Makes 4 servings

Pickled Red Onions

Red onions, large	2
Sugar	1 cup	250 ml
Red wine vinegar	1 cup	250 ml
Salt and pepper	pinch

Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Set aside.

Measure the sugar and red wine vinegar into a small saucepan and bring to a boil with the salt and pepper. Add the onions and continue heating just long enough to return the mixture to a simmer.

Pour the mixture into a large jar (500ml), cover it and rest overnight in the refrigerator before use.

Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They're at their best after a day or two in your fridge, once their flavours have had a chance to mature.

If you like, you may aromatize the pickling liquid with a spoonful of your favourite herb or spice. Try bay leaves, fennel seed or even ground juniper berries. For a very aromatic version, try adding a spoonful or two of standard pickling spice to the simmering sugar before adding the onions.

Makes about 2 cups (500 ml)

Brown Butter Hollandaise

Butter, (1.5 sticks, 12 tbsps or 3/4 cup)	6 ounces
Egg yolks, large	4
Cold water	2 tbsps	30 ml
Dijon mustard	1 tbsp	15 ml
Fresh lemon juice	1 tbsp	15 ml
Salt	¼ tsp	1 ml

Brown Butter:

Toss the butter into a small pan and begin melting it over medium heat. Swirl it gently as it begins to foam. Eventually the foam will begin to subside and you'll notice sediment browning in the bottom of the pan. Continue swirling until the sediment turns a deep golden brown. To prevent it from burning, immediately pour it into a shallow bowl. Let it rest, swirling it occasionally until it fully cools to room temperature. This will take at least 20 minutes, and may easily be done well in advance, even the day before. The browned butter may rest at room temperature overnight.

Hollandaise:

In a glass or metal bowl, whisk the egg yolks, water and mustard until light and frothy. After whisking the ingredients together, you need to create a double boiler by placing the glass or metal bowl with the combined ingredients over a pot of simmering water, ensuring the water does not touch the bottom of the bowl.

Place the bowl over the barely simmering water and continue whisking until the mixture thickens and more than doubles in volume, about 4 or 5 minutes. Remove the bowl from the heat and whisk for a few moments off the heat. Slowly begin adding the browned butter in a steady stream, whisking continuously. Add all the browned sediment that has settled to the bottom of the butter.

Once the butter has been incorporated, slowly whisk in the lemon juice. If you feel the sauce is a bit too thick, feel free to whisk in a few drops of warm water. Serve immediately or keep warm for a few minutes by covering the sauce and placing it over the warm water once again, with the heat element turned off.

Makes 4 servings

Oatmeal Crusted Blueberry, Mint and Cream Cheese Stuffed French Toast

Canadian blueberries, fresh or frozen	1 cup	250 ml
Cream cheese, softened	4 ounces	125ml
Mint leaves, thinly sliced or coarsely chopped	24
Maple syrup	¼ cup	60 ml
Whole grain bread, about 1½” / 3.75 cm thick	4 slices
Milk	1 cup	250 ml
Eggs	4
Vanilla	1 tsp	5 ml
Nutmeg	½ tsp	2 ml
Sugar	2 tbsps	30 ml
Oatmeal	1 cup	250 ml
Butter, as needed, for cooking	2 tbsps	30 ml

Preheat your oven to 400°F (200°C).

In a small bowl combine and blend the cream cheese, blueberries, mint and maple syrup and set aside.

Using a serrated knife, cut the whole grain bread into 1½” (3.75 cm) thick slices. After you have sliced the bread, you will have to make an inside pocket for the cream cheese stuffing. To make the inside pocket, start cutting at one corner of the sliced bread using the serrated knife and slice through each piece of bread almost to the opposite edge. Try to keep the opening as small as possible. You may find it easier to widen the pocket a bit further with your fingers, taking care not to push through the top or bottom of the bread slice.

Spoon an equal amount of the cream cheese filling into each pocket, concentrating it away from the opening, in an even layer.

In a shallow bowl or pan, whisk the milk, eggs, vanilla, nutmeg and sugar together. Soak each stuffed bread slice, one at a time, in the egg mixture until saturated. Pour any extra egg mixture evenly over the slices.

In a second shallow bowl or pan, pour in the oatmeal. Then dredge the soaked bread slices to evenly coat each side. Set them on a plate before beginning to cook them.

In a large skillet or frying pan over medium-low heat, gently melt the butter until it begins to foam. Immediately add the bread slices and brown on both sides. Transfer them to a baking sheet and bake in the oven for five minutes or until the slices are heated through and evenly browned.

Serve with maple syrup, brown butter, berry compote and cider-braised sausage or your choice of toppings.

Makes 4 servings

Brown Butter

Butter, softened

8 ounces

250 ml

Toss half (125 ml) of the butter into a small pan and begin melting it over medium heat. Swirl it gently as it begins to foam. Eventually the foam will begin to subside and you'll notice sediment browning in the bottom of the pan. Continue swirling until the sediment turns a deep golden brown. To prevent it from burning, immediately pour it into a shallow bowl. Let it rest, swirling it occasionally, until it fully cools to room temperature. This will take at least 20 minutes, and may easily be done well in advance, even the day before. The browned butter may rest at room temperature overnight.

Toss the remaining softened butter (125 ml) into a small bowl and whisk it by hand until it begins to incorporate air and expand. This may also be done with a stand mixer or food processor. Add the cooled brown butter and sediment a bit at a time, whisking continuously until it is fully incorporated. Transfer to a small bowl for service. This brown butter may be made several days ahead and refrigerated until needed.

Makes 1 cup (250 ml)

Raspberry Compote

Canadian raspberries, fresh or frozen	1 cup	250 ml
Raspberry jelly or jam	¼ cup	60 ml
Orange juice	¼ cup	60 ml
Cinnamon	pinch

Toss the raspberries into a small bowl and set aside.

Spoon the raspberry jelly into a small pot or pan; add the orange juice and cinnamon. Whisk the mixture together and bring it to a simmer over medium heat.

Pour the hot mixture over the raspberries and stir gently until just combined.

Set aside until ready to serve.

Make 4 servings

Cider-braised Sausage

Canadian pork breakfast sausage links	4 large or 8 small
Small onion, sliced	1
Apple cider or apple juice	1 cup	250 ml
Thyme	½ tsp	2 ml

Brown the sausages in a skillet or sauté pan over medium-high heat, turning until evenly browned. Move them to a plate. Add the onions to the pan and sauté for a few minutes until they soften and begin to brown. Return the sausages to the pan, nestling them into the onions. Add the apple cider or apple juice and thyme. Turn the heat to low, add a lid to the pan and simmer for five minutes. Remove the lid, turn up the heat and continue cooking, gently stirring until the liquid in the pan reduces to a syrup-like consistency, glazing the sausage and onions. Serve immediately.

Makes 4 servings

Daryle Nagata

"I travel a lot and I can tell you it just doesn't get better than Canada. We have a great bounty of products available with outstanding quality. Canadian beef, for example, is revered around the world for its flavour and high quality. It's very distinctive. We finish our beef with grain, it's properly aged and marbled, and as a result, it is tender, juicy and has a unique taste"

Asian-style Canadian Beef Short Ribs

Beef short ribs, cut in 2” (5 cm) piece	3 lbs	1.5 kg
Salt and freshly ground pepper	2 tbsps		30 ml
Sesame oil
Garlic, separated into cloves and peeled	1 bulb
Star anise	5 whole
Japanese soy sauce	½ cup		125 ml
Packed brown sugar	¼ cup		60 ml
Fresh ginger, chopped	3 tbsps		45 ml
Green onions, coarsely chopped	½ cup		125 ml
Rice vinegar or cider vinegar	2 tbsps		30 ml
Water	2 cups		500 ml

Trim fat from short ribs. Season with salt and freshly ground pepper. Heat oil over medium-high heat in Dutch oven or large heavy pot; add short ribs and brown all over.

Add garlic, star anise, soy sauce, brown sugar, ginger, onions, vinegar and water. Bring to a boil; reduce heat to simmer. Cook uncovered for 1½ to 2 hours, until the short ribs are quite tender.

Preheat oven to 450°F (225°C). Remove ribs from the braising liquid and place them on a broiler pan; roast in preheated oven until crispy, about 15 minutes. Meanwhile, skim any fat from the surface of the braising liquid, then boil over high heat for 10 minutes to concentrate the flavours. The sauce should thicken slightly. Remove only the star anise. Ladle sauce into shallow bowls and place a rib in each.

Makes 4 to 6 servings

Recipe provided by Beef Information Centre (www.beefonfo.org). Chef Daryle Nagata has enhanced the Asian flavour by adding star anise to the recipe.

Savoury and Sweet Congees

Barley Congee

Water	5 cups	1.25 L
Salt	½ tsp	2 ml
Pearl Barley	1¼ cups	300 ml

Bring water to a boil in a heavy saucepan. Add the salt and stir in the barley. Cover and reduce heat. Simmer, stirring from time to time, until very tender and a bit like porridge, about 25 – 35 minutes. Keep warm until serving.

Cornmeal Congee

Boiling water	5 cups	1.25 L
Salt	½ tsp	2 ml
Stone Ground cornmeal	1 cup	250 ml

Bring water to a boil in a heavy saucepan. Add the salt and whisk the cornmeal. Simmer for 8 – 10 minutes or until the consistency of porridge. Keep warm until serving.

Pacific Rim Congee with Beef

For a delicious savoury congee, top with Aisan-style Canadian Beef Short Ribs (see recipe) and an array of Canadian products including braised pork cheeks, geoduck, sea urchin, pine mushrooms, wild rice, lentil caviar, marinated tofu, soya beans, salted duck eggs, peanuts, scallions, fried garlic and Chinese crullers.

Ice-wine & Maple-laced Sweet Congee

For a sweet congee, incorporate a splash of ice wine, sweeten with maple syrup and buckwheat honey. Sprinkle on some dried cranberries and spice with cinnamon and nutmeg.

Rémi Cousyn

"The taste and quality of Canadian beef and pork are second to none. And Canada continually produces amazing specialty and niche products, such as bison, wild mushrooms…the University of Saskatchewan just came out with a new variety of hardy sour cherries called Carmine Jewel, which are particularly versatile. We use them in our mustards, lamb meatballs and many other dishes. They're excellent for processing of any kind, dried for use in granola and fruit bars, or fresh in jams and jellies."

Prairie Steak and Eggs

Rib-eye medallions (1)	3 to 4 oz	90 – 120 g
Unsalted butter or fat from making lardons	1 tsp		5 ml
Quail egg	1
A handful of crisp coarse lardons

Heat a grill to medium high and barbecue steak until the desired doneness.

Meanwhile, melt butter or pork fat in a small skillet and fry quail egg until still runny in the centre, about 45 – 60 seconds.

To make pork lardons, cut salt pork or thick-cut bacon into small cubes. Fry over medium heat until well-browned and crisp. Drain on paper towel and keep warm until needed.

Top steak with egg, surround with warm lardons and serve.

Makes 1 serving

Wild and Cultivated Mushroom Bread Pudding

Canadian mushrooms, cleaned and finely chopped	10 oz	300 g
Unsalted butter	2 tbsps		30 ml
Shallots, minced	2
Garlic, crushed and chopped	1 clove
Fresh thyme	2 sprigs
Salt and freshly ground black pepper	1½ tsps		7 ml
Dry white wine	½ cup		125 ml
Eggs	4
Whipping cream (35%)	¾ cup		175 ml
Whole milk	1 cup		250 ml
Sourdough bread, crusts removed, ½” (1 cm) cubes	5 cups		1.25L

Melt the butter in a heavy-bottom skillet until foamy.

Add the shallots and sauté until golden. Add the garlic and the leaves from the fresh thyme sprigs; cook for another minute.

Add the mushrooms, sprinkle with ½ tsp (2 ml) of the salt and a good grinding of pepper; sauté on medium heat until golden and fragrant without over browning the shallots.

Add the white wine, stirring to deglaze the pan. Set aside and let cool slightly.

After removing the crust from the sourdough bread, cut the bread into ½” (1 cm) cubes. Set aside.

In a bowl, whisk together the eggs, cream and milk. Then season with the remaining 1tsp (5 ml) salt. Fold in the mushroom mixture and the cubed bread. Set aside for 30 minutes or overnight, stirring once or twice.

Butter 8 - 3” (7.5 cm) ramekins and fill them evenly with the mixture.

Preheat oven to 275°F (135°C) and bake for 30 – 35 minutes or until the pudding is set. To check for doneness, insert a dry knife and if the knife comes out clean the pudding is done. The top crust will be golden.

Let cool at room temperature for 5-10 minutes. Run a knife along the outside edge and unmold from the ramekins.

Makes 8 Servings

Sour Cherry-cured Bison Tenderloin Carpaccio

Bison tenderloin		2000 g
Fresh thyme, minced		15 g
Fresh parsley, minced		30 g
Fresh rosemary, minced		10 g
White, black and green peppercorns		20 g each
Szechwan pepper, juniper berries, whole cloves		10 g each
Fresh Thai chili, seedless, minced		10 g
Dried Carmine Jewel cherries, finely chopped		200 g
White sugar		100 g
Coarse salt		200 g
Grappa, or other 40+ Liquor	2 tbsps		30 ml
To serve:
Micro-greens	as needed
Carmine Jewel Sour Cherry Vinaigrette (recipe follows)

Trim bison of any sinew and silver skin. Set aside.

In a small bowl, combine the fresh herbs. Using a spice grinder or small food processor, grind the white, black, green and Szechwan peppers together with the juniper berries and cloves. Add the ground spices to the herb mixture, along with the Thai chili, cherries, sugar, salt and Grappa. Mix thoroughly.

Coat the meat on all sides and wrap tightly in plastic. Refrigerate for 3 days.

To serve:

Unwrap, scrape the spice mixture off the outside of the tenderloin and with a very sharp knife or meat slicer, slice paper thin to serve. Serve on micro greens and drizzle with a little Carmine Jewel Sour Cherry Vinaigrette.

Makes 20 servings

Carmine Jewel Sour Cherry Vinaigrette

Sour cherry juice	1 cup	250 ml
Garlic	2 cloves
Fresh thyme	1 small sprig
Fresh rosemary	2 leaves
Dijon mustard	2 tbsps	30 ml
Salt	1 tsp	5 ml
Black pepper	good grinding
Canola oil	1 cup	250 ml

Combine all the ingredients in the blender except the oil and process for a minute or until smooth. While continuing to blend the ingredients, add the oil in a steady stream into the blender.

Taste and adjust the seasoning if necessary.

Makes 1¾ cups (425 ml) dressing

Donna Dooher

"We are spoiled here in Canada. We have an incredible food and agriculture distribution system, and we have vast ethnic influences from around the world. We make innovative products like chickpea flour, which is great for people who have a wheat intolerance. Chickpeas provide excellent nutritional value and are a staple in many diets around the world."

Canadian-style Dosas with Sweet Potato and Roasted Onion Curry

Canadian-style Dosas

Canadian chickpea flour	1 cup	250 ml
Canadian buckwheat flour	¼ cup	60 ml
Salt	½ tsp	2 ml
Ground cumin	½ tsp	2 ml
Water	1½ cups	325 ml
Clarified unsalted butter (a.k.a. ghee)	as needed

In a medium-sized mixing bowl, combine the chickpea and buckwheat flours. Stir in the salt and cumin. Whisk in the water to make a thin batter. Let stand for about 30 minutes before using.

Heat a cast-iron griddle or crêpe pan over medium high heat. To test to see when pan is ready to use, sprinkle the pan with water. If the drops hiss and dance, it's ready to cook the dosas.

Brush the pan quickly with clarified butter (ghee) and pour on about ¼ cup (60 ml) of the batter. Spread it with the back of a spoon or swirl it to ensure that the dosa is very thin. When the top surface is dry, brush with more clarified butter, loosen the edges and flip. Cook until the underside is richly golden. It will take only a few seconds if the pan is hot enough. Keep the dosa warm and repeat until all the batter is used. Set aside and prepare the Sweet Potato and Roasted Onion Curry.

Makes 6 servings

Sweet Potato and Roasted Onion Curry

Sweet potatoes, peeled and cut into 1" (2.5 cm) cubes	3
Unsalted butter	2 tbsps	30 ml
White onion, thinly sliced	1
Cumin seeds	1 tsp	5 ml
Green chili, minced	½ - 1
Clove garlic, minced	1
Fresh ginger, grated	1" (2.5 cm) piece
Garam masala	1 tsp	5 ml
Black mustard seeds	½ tsp	2 ml
Turmeric, ground	¼ tsp	1 ml
Fresh coriander, chopped	¼ cup	60 ml
Fresh lemon juice	1 tsp	5 ml
Kosher salt	to taste

Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl.

Melt the unsalted butter in a large skillet. Sauté the onion until golden, about five minutes.

Combine the cumin seeds, green chili, garlic, ginger, garam masala, black mustard seeds, and turmeric and stir into the onions and cook for one minute.

Add the sweet potatoes to the onion mixture and mix well. Stir in the chopped coriander and the lemon juice.

Season to taste with the kosher salt.

To serve, spoon some of the sweet potato and roasted onion curry onto each dosa, roll or fold over.

Makes 6 servings

Spicy Scrambled Silken Tofu

Silken tofu	1 block	300 g
Canola oil or clarified butter	2 tsps		10 ml
Whole cumin seed	½ tsp		2 ml
Turmeric	½ tsp		2 ml
Green onion, minced	1
Sweet red pepper, diced	¼ cup		60 ml
Jalapeno pepper, minced	½ tsp		2 ml
Freshly ground black pepper	to taste
Soy sauce	to taste
Fresh coriander, coarsely chopped	¼ cup		60 ml

Drain tofu. In a small bowl, mash it lightly. Set aside.

In a non-stick frying pan heat the 2 tbsps (10ml) of oil over medium heat. Add cumin and fry for 10 – 12 seconds; stir in turmeric. Then add the green onion, red and jalapeno peppers and continue to cook until softened, about 3 minutes. Add tofu, quickly stirring to heat through. Season to taste with black pepper and soy sauce. Stir in fresh coriander and serve.

Makes 2 servings

Pear and peppercorn chutney

Bosc pear, peeled, cored, minced	4
Brown sugar	2 cups	500ml
Apple cider vinegar	¼ cup	60ml
Pear cider vinegar	¼ cup	60ml
White wine vinegar	¼ cup	60ml
Pickled green peppercorns, drained	¼ cup	60ml
White onion, minced	1 cup	250ml
Lemon juice	2 tbsps	30ml
Ginger, fresh, rasped	2 tbsps	30ml
White mustard seed, toasted	1 tbsp	15ml
Cloves	2

Put the brown sugar in a large sauce pan. Add the apple cider vinegar, pear cider vinegar and white cider vinegar. Heat this mixture over medium heat, stirring to dissolve the brown sugar. Cook for about five minutes.

Add the pears, peppercorns, white onion, lemon juice, ginger and mustard seeds. Reduce the heat to low, add cloves and simmer gently for 45 minutes. Stir occasionally to prevent scorching.

Cool completely.

Place in sterilized jars and store in the refrigerator.

Makes 4 cups

Alain Pignard

"Canadian pork is the best in the world. Our achievements in breeding selection have resulted in a lean and flavourful pork that is second to none. And it comes in such a wide variety of cuts. Pork is endlessly versatile."

French Canadian Pork Cretons

Canadian pork belly	1½ lbs	675 g
Carrots, peeled and sliced lengthwise	2
Cooking onion, cut into ½" (1 cm) thick slices	1
Dry white wine	1¼ cups		300 ml
Salt and freshly ground pepper	pinch
Mayonnaise	2 oz.	56 g
Grainy mustard	1 oz.	28 g
Whipping cream (35%)	2 tbsps		30 ml
Sunflower oil	2 tbsps		30 ml
Salt	½ tsp		2 ml
Freshly ground white pepper	to taste
Cinnamon	pinch
Cloves	pinch

Arrange the carrots and onion slices in a small roasting or cake pan. Top with the pork belly, skin side up. Pour on the wine. Sprinkle lightly with salt and ground pepper. Cover with a loose tent of foil and roast at 350°F (180°C) for three hours or till the pork is very tender. Let cool.

When pork is cool enough to handle, remove the lean meat with your fingers. You should have about 10 oz (280 g). Set aside. Discard the rest.

Measure the mayonnaise, mustard and whipping cream into a food processor. Process mixture for a few seconds until it is light in colour. Add the oil, salt, white pepper, cinnamon and cloves and pulse again briefly to blend. Add the reserved meat; pulse briefly until coarsely ground.

Serve with chutney and mustard on warm baguettes.

Makes about 1½ cups (375 ml)

Québec Crème Brûlée

Whole milk (3.5%)	1¾ cups	425 ml
Whipping cream (35%)	1¾ cups	425 ml
Maple sugar	½ cup	125 ml
Labrador tea, dried or fresh leaves	5 – 6
Egg yolks	8
Cornstarch	3 tbsps	45 ml
Chicoutai Compote
Chicoutai berries, frozen or wild*	3 cups	750 ml
Maple sugar	2/3 cup	150 ml
Chicoutai liqueur	2 tbsps	30 ml
Organic granola	as needed
Granulated or additional maple sugar	as needed

In a saucepan bring milk, whipping cream and ¼ cup (60 ml) maple sugar to a boil. Add the Labrador tea leaves and simmer for three to four minutes on low heat. Remove and discard the tea leaves.

In a large bowl, whip the egg yolks, remaining maple sugar and cornstarch until they are light and creamy in colour. Slowly pour the warm milk mixture into the egg mixture; whisk briefly to temper it and return the entire mixture to the saucepan over medium heat. Stirring constantly, bring to a boil. Remove from heat, transfer to a glass bowl, cover and chill.

To make the compote, combine the berries with 2/3 cup (150ml) of maple sugar and Chicoutai liqueur in a small heavy saucepan. Cook and stir until the berries soften. Set aside to cool.

In a martini glass, layer the Labrador tea custard with the compote and granola. Finish with a layer of custard on top. Sprinkle the top of each serving with 1 – 2 tsps (5 – 10 ml) maple sugar and, using a blowtorch, caramelize the sugar.

Makes 10 servings

*In Quebec, chicoutai berries are also known as cloudberries, while in Newfoundland and Labrador they're known as bakeapples. Similar in appearance to a small raspberry, these low-growing, orange-coloured berries can be found, like Labrador tea, in boggy areas across Canada's north. Chicoutai liqueur is made in Québec.

Maple Sugar-dusted Mini Brioche

Canadian maple sugar	1 tsp + ¼ cup	5 ml + 60 ml
Active dry yeast	2 tbsps	30 ml
Warm milk	¼ cup	60 ml
All-purpose flour	3½ cups	875 ml
Eggs	6
Salt	1½ tsps	7 ml
Unsalted butter, at room temperature	250 ml	1 cup
Egg Wash:
Egg yolk	1
Salt	Pinch
Milk	1 tbsp	15 ml
Multicolored or plain maple sugar	as needed

In a large warm bowl, combine yeast, 1 tsp (5 ml) maple sugar and warm milk. Stir and let it double in volume.

Sift all-purpose flour, and then add yeast mixture, ¼ cup (60 ml) maple sugar and salt. Slowly incorporate the eggs and then the butter in small portions. Turn batter out onto a well floured board and knead gently until the dough is smooth. Cover and let rise at room temperature until doubled in bulk. Punch down and shape dough into small rounds the size of golf balls that weigh about 20 g (just under 1 ounce) each. Place into buttered brioche moulds. Cover and let rise again until doubled.

Make the egg wash by whisking together the yolk, salt and milk. Brush each brioche with egg wash and sprinkle with maple sugar. Bake in a preheated 300°F (150°C) convection oven until golden brown, about 12 – 15 minutes.

Makes 30 – 36 mini brioche

Chris Aerni

"Living in Canada, and specifically on the East Coast, is as close to nirvana as I could have ever hoped for. Within a 30-minute drive, I can pick up fresh sturgeon, sea urchins, mussels, scallops, snow crabs, herring, lobster…this area is incredibly rich in food products, from organic produce to wild mushrooms."

Maritime Lobster – Yukon Gold Eggs Benedict

A Rösti made with Canadian Yukon Gold potatoes forms the base of this sumptuous breakfast treat with poached eggs, Summer Savoury Hollandaise Sauce, and lobster from Atlantic Canada.

The Lobster

One live Canadian lobster	1½ lbs	675g
Large pot of water	12 cups		4L
Sea salt	2 tbsps		30ml
White vinegar	½ cup		125 ml

Bring the water to a boil, add the salt and the vinegar. Submerge the lobster into the water (head first) and cover with a lid.

As soon as the water is back to a boil pull the pot from the heat source and let the lobster simmer for four minutes then remove from water. Set aside until cool enough to handle. Crack shells and remove the meat. Set aside.

Meanwhile prepare the potato Rösti, Hollandaise and eggs.

Potatoes Rösti*

Canadian potatoes (Yukon Gold)	4 large
Canola oil	3 tbsps	45 ml
Onion, minced	½ cup	125 ml
Salt	½ tsp	2 ml
Freshly ground pepper	½ tsp	2 ml

Cook unpeeled potatoes in boiling water until nearly tender. Cool completely and if possible, let stand overnight. Peel and shred coarsely into a large bowl.

In a 10" (25 cm) skillet, melt 1 tbsp (15 ml) of the canola oil and sauté the onion until tender. Add onions to the potatoes and season with salt and pepper.

Over medium heat, add the remaining canola oil in the skillet used to sauté the onions. Pat the potato mixture evenly into the pan. Continue cooking until the underside is deep golden, about 20 minutes.

*When cooking Rösti it is important to have a dry potato. The potatoes are cooked with the skin on until soft. They are drained and left to cool overnight or a full day without removing the skin.

Summer Savoury Hollandaise

Salted butter	1/3 lb	150 g
Shallot	1
Dry white wine	1/3 cup	75 ml
Apple cider vinegar	3 tbsps	45 ml
White peppercorns	10
Summer savoury	3 leaves
Omega 3 egg	1
Lemon wedge
Cayenne pepper	pinch

Melt the butter in a small saucepan and let it boil until the milk particles start to turn brown. Set aside and keep warm. The brown milk particles will now settle to the bottom of the pan. This process creates a clarified butter.

Peel and chop the shallot and place in a small saucepan. Add the wine, vinegar, peppercorns and savoury leaves. Bring to a boil over medium heat and simmer, uncovered, until the liquid has been reduced by 10 per cent of the volume. Keep this reduction warm.

Separate the egg yolk from the white and place the yolk in a stainless steel bowl. Discard the white or save for another use. Strain the reduction into the same bowl. Place the bowl over simmering water to create a double boiler; whisk in the egg yolk until the mixture reaches the consistency of a cream.

Slowly, under steady mixing, incorporate the clarified butter into the egg mixture. Add some of the brown milk particles to the hollandaise for taste (the milk particles contain all the salt in the butter so use them carefully).

Finish the Hollandaise by adding some lemon juice and a pinch of cayenne pepper.

Poached Eggs

Omega-3 eggs	6
White vinegar	¼ cup	60 ml
Water	9 cups	3 L

In a wide rimmed pot, bring water to boil; add white vinegar.

Break the eggs one by one in a small bowl and let them slide into the water, simmer for a minute and a half. Turn the eggs carefully with a slotted spoon and simmer for another minute and a half. Remove one by one with a slotted spoon and let the water drip off.

To Assemble

Invert the potatoes onto a large, warmed plate and slice into six wedges.

For each serving place a wedge of crisp Rösti on a heated plate with a poached egg on top. Spoon the hollandaise over each egg. Arrange the lobster meat (tail cut into slices, claws and whole knuckles) in the center.

Top with a tiny spoonful of caviar; sprinkle with chives and summer savoury leaves.

Makes 6 servings