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Tag: recipe

Impromptu, Foodie Themed Short Film World Premiere at TIFF 2013

Impromptu takes a look at the redemptive power of food, wine, music and love through the eyes of a modern man. Chuck is in his element, cooking and listening to Chopin with his baby daughter, imagining what he will say to his wife Sylvie once he can get her to slow down long enough to have a real conversation. All goes awry when Sylvie spontaneously invites a group of colleagues over to celebrate a work victory. The festivities begin to spiral out of control, and Chuck must find his way through a planned diner à deux that has turned into pandemonium.

Filmmaker Bruce Alcock continues in the fine tradition of beloved food films such as Babette’s FeastBig Night and Like Water for Chocolate, using the preparation of a meal as a vehicle for exploring the grand themes of love and life. The loosely flowing movements of his simple and colourful line drawings suggest Alexander Calder wire sculptures come to life. Like the piano impromptu from which the film takes its name, the animation embodies the fleeting occurrence of those inner eureka moments that carry us forward—and bring order to the chaos of life’s rich pageant.


Impromptu. Photo taken from the production © 2013 Global Mechanic Media / National Film Board of Canada

The film is cute and quirky with a whimsical, unique style of 3D animation, inspired by filmmaker Bruce Alcock’s fascination with the 1080 Recipes cookbook. Bruce shares one of his favourite recipes for lamb below.

Juniper Lamb

Best with a frenched rack cut into lambsicles, also works with regular chops. Broil or barbeque on high heat. 


  • frenched rack of lamb, cut into lambsicles
  • 4 cloves garlic
  • coarse salt
  • peppercorns
  • 1 teaspoon of cardamom seeds
  • a dozen juniper berries
  • pinch of chipotle
  • olive oil
  • dry white vermouth
  • juice of half a lemon
  • fresh rosemary
  • fresh bay leaf


  1. Crush with a mortar and pestle into a coarse paste: 4 cloves garlic, coarse salt, peppercorns, a teaspoon of cardamom seeds, a dozen juniper berries, a pinch of chipotle.
  2. Combine in a mixing bowl with 3 big glugs of olive oil and the same of dry white vermouth, and the juice of half a lemon or tangerine. Add two big sprigs of rosemary and a bay leaf (fresh is best).
  3. Squish around the lamb chops until well coated and leave them to sit, the longer the better the taste and more tender the chops. I like about 6 hours, but even no sitting time will work.
  4. BBQ high for 2-3 minutes a side and serve.

Are you a foodie and a film fan? Be sure to catch the world premiere of Impromptu when it screens at TIFF 2013:

  • Wednesday September 11 @ 9:15 PM / TIFF Bell Lightbox 2
  • Thursday September 12 @ 2:30 PM / TIFF Bell Lightbox 4

For more information, visit Impromptu on

September 4, 2013 | By | Reply More

The New Is Here!

On the new, it’s easier than ever to create, find and share your favorite food ideas. Browse existing recipes or add a new one, share your thoughts with an article, find innovative products to help you in the kitchen, view cooking videos and web series, and much more! Get social and fill out your user profile, add your FacebookTwitter and Pinterest accounts and subscribe to your favorite users.

If you already have a account, your account details and settings have already been transferred over.

If you forgot your password, visit and request a new password, it will be sent to you immediately. Don’t have a account? Visit and register for one today!

The new gives you all of the tools you need to create, find and share your favorite food ideas!

January 16, 2013 | By | Reply More

Butter Chicken Lasagna Recipe Wins Recipe to Riches

The winner of Recipe to Riches was crowned, with Rick Matharu receiving the highest number of votes for his Butter Chicken Lasagna. His butter chicken lasagna recipe was inspired by the Indian-Canadian fusion dishes he loves to prepare.

Matharu was up against Jason Keary with his Honey Cheese Pastries, Stephen Childs with his Chipotle Chili Bites, Tracey Rigden with her Dulce de Leche Brownies, Jackie Koh with her Smoky Korean Meatballs, Don Harquail with his Golden Toffee Nut Gems, and Cathy Ferguson with her Montreal Deli Dip. Each of the category winners received $25,000. Matharu took home the grand prize of $250,000. He plans to put some of his winnings toward taking some culinary training and a recently purchased home.

Matharu’s winning recipe and the other category winners’ are available as President’s Choice products in select Loblaw stores across the country.

The finale of “Recipe to Riches” can be viewed online at

Butter Chicken Lasagna

Prep: 60 minutes

Cook: 2 hours 20 minutes

Serves: 12

Tandoori Marinade

  • 250 ml (1 cup) plain yogurt
  • 45 ml (3 tbsp) fresh lemon juice
  • 30 ml (2 tbsp) tandoori spice blend
  • 15 ml (1 tbsp) dried fenugreek
  • 5 ml (1 tsp) kosher salt
  • 2 ml (1/2 tsp) freshly ground black pepper
  • 2 ml (1/2 tsp) hot pepper flakes
  • 8 boneless skinless chicken thighs (about 750 g/1 1/2 lb)

Butter Chicken Sauce

  • 45 ml (3 tbsp) extra-virgin olive oil
  • 5 ml (1 tsp) unsalted butter
  • 5 ml (1 tsp) cumin seeds
  • 250 ml (1 cup) diced red onion
  • 30 ml (2 tbsp) minced garlic
  • 5 ml (1 tsp) turmeric
  • 5 ml (1 tsp) minced ginger root
  • 30 ml (2 tbsp) tandoori spice blend
  • 7 ml (1 1/2 tsp) hot pepper flakes
  • 250 ml (1 cup) water
  • 1 can (796 ml/28 oz) crushed tomatoes
  • 325 ml (1 1/3 cups) 35 per cent whipping cream
  • 22 ml (1 1/2 tbsp) fenugreek, crushed
  • 15 ml (1 tbsp) granulated sugar


  • 45 ml (3 tbsp) extra-virgin olive oil
  • 15 ml (1 tbsp) unsalted butter
  • 250 ml (1 cup) diced red onion
  • 15 ml (1 tbsp) minced garlic
  • 500 ml (2 cups) sliced cremini mushrooms
  • 250 ml (1 cup) diced sweet green pepper
  • 15 ml (1 tbsp) kosher salt
  • 2 ml (1/2 tsp) garam masala
  • 2 ml (1/2 tsp) freshly ground black pepper


  • 15 oven-ready dry lasagna noodles
  • 250 ml (1 cup) ricotta cheese
  • 500 ml (2 cups) grated mozzarella cheese
  • 4 basil leaves, shredded
  1. Tandoori marinade: In a large bowl, whisk together yogurt, lemon juice, tandoori spice blend, fenugreek, salt, pepper and hot pepper flakes until well combined. Add chicken; toss to coat. Cover with plastic wrap; refrigerate for 8 to 12 hours.
  2. Heat oven to 200 C (400 F). Scrape marinated chicken onto rimmed baking sheet lined with parchment paper. Bake in centre of oven for about 25 minutes or until cooked through. Remove from oven; let stand for 15 minutes. Cut chicken into 5-mm (1/4-inch) cubes. Place in a bowl, cover with plastic wrap and refrigerate.
  3. Butter chicken sauce: In a medium saucepan, heat olive oil and butter over medium-high heat. Add cumin seeds; toast, stirring frequently, for 2 minutes. Add onion, garlic and turmeric; cook, stirring frequently, for about 5 minutes or until onions are softened. Add ginger, tandoori spice blend and hot pepper flakes; cook, stirring, for another 2 minutes. Stir in water, tomatoes, cream, fenugreek and sugar. Bring to a gentle simmer, stirring occasionally. Cook for 20 minutes. Add cooked chicken cubes; simmer for another 15 minutes or until sauce is thickened. Set aside.
  4. Meanwhile, prepare vegetables: In a medium saucepan, heat olive oil and butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for about 5 minutes or until onion is softened. Add mushrooms and green pepper; cook, stirring, for 8 to 10 minutes or until vegetables are soft. Add salt, garam masala and black pepper; cook for another 2 minutes. Set aside.
  5. To assemble lasagna: Heat oven to 200 C (400 F). Spread one-third of the butter chicken sauce over bottom of a 3-l (13-by-9-inch) glass baking dish. Arrange 5 noodles over top. Dollop with ricotta; top with vegetables. Arrange 5 more noodles over top. Spread another one-third sauce all over. Sprinkle with half of the mozzarella. Top with remaining noodles. Spread remaining sauce all over. Sprinkle with remaining mozzarella. Cover loosely with foil.
  6. Bake in centre of oven for 45 minutes; remove foil. Sprinkle with basil. Return to oven for another 5 minutes or until bubbling and golden on top. Let stand for 10 minutes before serving.

Source: Food Network Canada

[Via Ottawa Citizen]

December 14, 2012 | By | Reply More

Christopher Walken – Chicken With Pears

After recently interviewing Christopher Walken (view interview here) for TIFF 2012, it seemed appropriate to post this video.

This is definitely one of the more random cooking videos available on YouTube. It is simply titled “Man Makes Chicken with Pears”. It’s fairly obvious that the man in question is actually veteran actor Christopher Walken. The recipe itself is kind of questionable, as the chicken doesn’t seem thoroughly cooked through at the end. Luckily, it appears it’s his cat who is going to chow down and not some unfortunate dinner guest. Speaking of cat videos, Walken is enamoured with Henri 2, Paw de Deux. His favorite part? The “cheeseburgers”.

We think he would actually would make a great cooking show host. Mr. Walken, if you are interested give us a call!

September 13, 2012 | By | Reply More

The Dog & Bear – Summer Berry Trifle

Chef Andrew Eade of the newly opened Dog & Bear shows us how to make a Summer Berry Trifle. Find it on the menu at the Dog & Bear a new pub located at 1100 Queen Street West.

Summer Berry Trifle



  1. Layer the sponge cake into a rock glass. Fill with berries and top with lemon curd.
  2. Repeat with another layer of sponge cake, berries, and top with the syrup from the poached rhubarb. Optionally top with whipped cream.
  3. Top with more sponge cake, lemon curd, berries and top with some of the poached rhubarb.
  4. Garnish with fresh mint and serve.

Optionally, let the trifle sit in the fridge for a couple of days to soak up the flavours.

Dog & Bear, Daily, 11 a.m. to 2 a.m.1100 Queen Street West, 647-352-8601

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June 15, 2012 | By | Reply More