Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

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Posts Tagged ‘Lentils’

Gastronomically yours,

July 14th, 2015

The FunDeLentil Tour announces Canada’s favourite signature lentil dishes
24 restaurants across Canada served mouth-watering signature lentil dishes as part of a cross-Canada competition in June

FunDeLentil

FunDeLentil

Saskatoon, SK, July 10, 2015—The votes are in! Canadians have voted online at fundelentil.ca and chosen the Chorizo & Lentil Ragout, by Fable in Vancouver as their favourite signature lentil dish from The FunDeLentil Tour.

Top three dishes as voted by Canadians:

1st Place Winner in The FunDeLentil Tour

1st Place Winner in The FunDeLentil Tour

1st place: Chorizo & Lentil Ragout, by Fable in Vancouver (Chef/Owner Trevor Bird)

2nd place! FunDeLentil

2nd place! FunDeLentil

2nd place: Sustainable Blue Rainbow Trout with Beluga Lentil-stuffed Summer Squash, Smoked Trout Rillette, Fromagerie Au Fond des Bois, Beluga Lentil Puree, Crispy Pancetta and Camelina Powder, by Brooklyn Warehouse in Halifax (Chef Mark Gray)

3rd Place! FunDeLentil

3rd Place! FunDeLentil

3rd place: Lentil Hodgepodge with Spring Vegetables, by Boralia in Toronto (Chef/Co-owner Wayne Morris)

The FunDeLentil Tour– a cross-Canada restaurant competition held throughout the month of June featured 24 restaurants from seven Canadian cities serving signature dishes using Canadian grown lentils. Canadians dined on the creative dishes and voted online at fundelentil.ca for their favourite lentil dish for a chance to win a trip to one of seven Canadian cities. The winner of the trip is online-voter, Brian Bitz from Saskatoon.

Well-known Canadian food advocate, Food Day Canada founder, and Canadian Lentils campaign ambassador, Anita Stewart, was instrumental in bringing on board the 24 restaurants, which are also Food Day Canada participants committed to using Canadian ingredients.

“I travelled across Canada as part of The FunDeLentil Tour to cheer on the restaurants serving signature lentil dishes prepared by some of Canada’s best chefs,” said Stewart. “From the familiar and comforting Lentil Beer Battered Fish and Lentil Chips at Prairie Harvest in Saskatoon created by Chef/Owner Michael McKeown, to the modernist Red Lentil Fritter with Duck, Carrots, and Beluga Lentils created by Marc Lepine at Atelier in Ottawa, these chefs outdid themselves, showing incredible passion and creativity for the versatile Canadian lentil.  It was an incredible experience to see Canadians trying lentils, many for the first time, and to see lentils being prepared in new and exciting ways.”

Canada is one of the world’s largest producers of lentils, planting 3.1 million acres of lentils last year. Types of lentils produced in Canada include commonly known green lentils and split red lentils, and lesser known black or beluga lentils and French Green lentils. The chefs involved at each participating restaurant were invited to use one or any combination of lentils grown in Canada to create their signature dish.

About Canadian Lentils
Canadian Lentils is an Official Mark of Saskatchewan Pulse Growers, a farmer funded organization that works to advance the pulse industry in Saskatchewan, the heart of the lentil-growing region in Canada. For more information about Canadian Lentils and to see more great ways to cook with lentils, visit www.lentils.ca.

 

 

 

 

Contact us for all of your Culinary needs: 705.875.0428

Contact us for all of your Culinary needs:
705.875.0428

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COMING SOON! Check out our line of products! The Spice Co. for all your cooking needs!

Gastronomically yours,

May 12th, 2013

 

May is “Love your Lentils Month”Gotta Pulse?

 

Legumes are any plant that produces fruits that are enclosed in a pod. Common examples of legumes would be fresh peas or peanuts. Pulses are any member of the legume family whose seeds have been harvested and dried. Chickpeas and lentils are the most common selections of pulses.

Although lentils come in a variety of sizes we generally find the large green lentil and red lentil in the grocery store. When lentils are labelled as split this tells us that the tough seed coat around the lentil has been removed and the embryo or inner part of the lentil has been split in half.  Split lentils cook twice as fast as a whole lentil and are preferred in soup based recipes as they can be pureed where we prefer to use whole lentils in salads or rice dishes as they hold their shape well and have a firmer berry like texture.

Canada exports lentils to over 100 countries making Canada the world’s largest exporter of lentils. Most of Canada’s lentils are grown in Saskatchewan with most production being focused on the large green and red lentil varieties.  Lesser produced varieties include smaller sized French green lentils and Spanish brown lentils.

Lentils do not need to be soaked prior to cooking them but should always be rinsed off. Canned lentils are available in a precooked state and will reduce all recipe cooking times however the flavour of them is somewhat bland in comparison to cooking them yourself.

Some people are predicting that pulses like the lentil will become our planet`s super food as they are high in fibre, protein, iron and B vitamins and are easily grown without the use of fertilizers. Lentils in their dry form have a one year shelf life when stored in a dry, cool and dark environment.

Canadian grown lentils are available on most grocery store shelves throughout our area. I suggest that you use a smaller green lentil in the following lentil soup recipe as they have a slightly firmer texture than other lentils; especially in comparison to the brown lentil which soaks up a lot of liquid and is quite soggy in texture.

 

 

Lentil Soup

Ingredients:

 

3 tbsp. canola oil or butter

2 cups peeled and diced yellow onions

1 cup diced celery

1 cup peeled and diced carrots

1 tbsp. minced garlic

1 liter chicken, beef or vegetable stock

1 1/4 cups dry split green lentils, rinsed

4-5 medium sized Ontario Hothouse tomatoes

Salt and Pepper

 

Method:

Heat the oil over medium heat in a heavy bottomed soup pot. Stir in the onions, celery, carrots, and garlic. Stirring frequently, gently cook them in the oil until the onions start to brown up. Stir in the stock, lentils, and tomatoes. Increase heat to bring the mixture to a boil. Immediately reduce the heat to medium-low setting allowing the soup to simmer for about 30-40 minutes or until the lentils are tender.

For a thick soup pulse it with an immersion blender until you reach your preferred consistency. If you make it to thick, simply thin it out with more stock or water. Season to your tastes with salt and pepper. Serves 4-6.

 

 

 

 

 

 

 

 

 

Love Your Lentils

 

 

Love Your Lentils Canada competition launches today

FOR IMMEDIATE RELEASE

Canadian Chef Michael Smith challenges Home Chefs and Food Bloggers to get creative with lentils

Vote for your favourites, Canada

Saskatoon, SK, May 2, 2013 – Canadian Lentils in partnership with Chef Michael Smith announced today the Love Your Lentils Canada competition, which challenges home chefs and food bloggers to develop and adapt recipes that could become a new favourite for family mealtime. All Canadians are invited to test them out and vote for their favourites.

“I love lentils and I’m thrilled that we grow the best in the world right here in Canada!” said Chef Michael Smith, who will be judging the finalists. “I can’t wait to taste what Canada’s home chefs and food bloggers come up with!”

The competition will be split into two divisions: Food Bloggers and Home Chefs.

 

Home chefs will be asked to take one of Chef Michael Smith’s existing lentil recipes and add their own twist to it, while bloggers will be asked to submit completely unique lentil recipes. Visit www.loveyourlentils.ca to submit adapted (Home Chefs) or original (Bloggers) lentil recipes. Then, invite family, friends, fans, and followers to cast a ballot for your recipe – there is a chance they could win, too!

 

Love Your Lentils Canada challenge details:

  • The top ten (10) recipes in each segment as voted on by the general public will then be reviewed by Chef Michael and his team, who will select the top three (3) recipes in each category.
  • The winning Blogger and Home Chef will be flown to Saskatchewan and hosted at the Delta Bessborough where they will spend a day with Chef Michael Smith touring the city and taking in some lentil highlights. Joining them will also be one (1) randomly selected voter from the campaign.
  • The six (6) finalists with their recipe and pictures will be featured and promoted on www.loveyourlentils.ca and www.lentils.ca. The top three winners will also be featured on Chef Michael’s website, http://chefmichaelsmith.com.

Check out www.loveyourlentils.ca for all the details.

JOIN THE TWITTER PARTY:

Tweet with @chefmichaelsmth and @cdnlentils at the #lovelentils Twitter party on Tuesday, May 14th at 8 p.m. EDT.

Canadian Lentils is an Official Mark of Saskatchewan Pulse Growers, a farmers’ organization that works to advance the lentil industry in Saskatchewan, the heart of the lentil growing region in Canada. For more in formation about Canadian Lentils and to see more great ways to cook with lentils, visit us at www.lentils.caClick here to like us on Facebook.

For more information about the Love Your Lentils Canada campaign, recipes or to book an interview, please contact:

Saskia Brussaard, Crave Public Relations

saskia@cravepr.com / 416-850-3519 / @cravepr

*If you’d prefer not to receive press releases about lentils or your interests have changed, just email me so I can update our contact information for you: saskia@cravepr.com

Love Your Lentils

 

 

Copyright © [2013]
Crave Public Relations
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Gastronomically yours,

March 28th, 2013

Gotta Pulse?

 

Legumes are any plant that produces fruits that are enclosed in a pod. Common examples of legumes would be fresh peas or peanuts. Pulses are any member of the legume family whose seeds have been harvested and dried. Chickpeas and lentils are the most common selections of pulses.

Although lentils come in a variety of sizes we generally find the large green lentil and red lentil in the grocery store. When lentils are labelled as split this tells us that the tough seed coat around the lentil has been removed and the embryo or inner part of the lentil has been split in half.  Split lentils cook twice as fast as a whole lentil and are preferred in soup based recipes as they can be pureed where we prefer to use whole lentils in salads or rice dishes as they hold their shape well and have a firmer berry like texture.

Canada exports lentils to over 100 countries making Canada the world’s largest exporter of lentils. Most of Canada’s lentils are grown in Saskatchewan with most production being focused on the large green and red lentil varieties.  Lesser produced varieties include smaller sized French green lentils and Spanish brown lentils.

Lentils do not need to be soaked prior to cooking them but should always be rinsed off. Canned lentils are available in a precooked state and will reduce all recipe cooking times however the flavour of them is somewhat bland in comparison to cooking them yourself.

Some people are predicting that pulses like the lentil will become our planet`s super food as they are high in fibre, protein, iron and B vitamins and are easily grown without the use of fertilizers. Lentils in their dry form have a one year shelf life when stored in a dry, cool and dark environment.

Canadian grown lentils are available on most grocery store shelves throughout our area. I suggest that you use a smaller green lentil in the following lentil soup recipe as they have a slightly firmer texture than other lentils; especially in comparison to the brown lentil which soaks up a lot of liquid and is quite soggy in texture.

 

Lentil Soup

Ingredients:

3 tbsp. canola oil or butter

2 cups peeled and diced yellow onions

1 cup diced celery

1 cup peeled and diced carrots

1 tbsp. minced garlic

1 liter chicken, beef or vegetable stock

1 1/4 cups dry split green lentils, rinsed

4-5 medium sized Ontario Hothouse tomatoes

Salt and Pepper

 

Method:

Heat the oil over medium heat in a heavy bottomed soup pot. Stir in the onions, celery, carrots, and garlic. Stirring frequently, gently cook them in the oil until the onions start to brown up. Stir in the stock, lentils, and tomatoes. Increase heat to bring the mixture to a boil. Immediately reduce the heat to medium-low setting allowing the soup to simmer for about 30-40 minutes or until the lentils are tender.

For a thick soup pulse it with an immersion blender until you reach your preferred consistency. If you make it to thick, simply thin it out with more stock or water. Season to your tastes with salt and pepper. Serves 4-6.

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