#canadianchef

Sometimes it’s fun to play along with the food trends. This cake is jiggly, sophisticated in flavour, and will be a great end to a vernal celebratory meal. I rarely use exact measurements when I bake, this is one where proper ratios will make all of the difference.

Chocolate Cotton Sponge Cake (Adapted Recipe)

260g milk (1 cup 4 tsp)

260g Unsalted butter (1cup 4 tsp)

160 g All-purpose flour (1 1/3 cup)

80g Cocoa powder (2/3 cup)

16 Egg yolks

1 Tbsp Vanilla extract

16 Egg whites

260g White sugar (1 1/3 cup)

INSTRUCTIONS

Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin

Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted, and the milk is just steaming

Sift the flour and cocoa powder into a large bowl and pour over the hot milk and butter, mix until combined

Add the egg yolks and vanilla extract, and mix until smooth and well combined

In a large bowl add the egg whites and whisk until foamy

Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks

Add 1/3 of the meringue to the yolk mixture and mix until well combined

Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined

Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water

Bake for 75 minutes or until the cake springs back when touched

Let’s play with some new ingredients for our pantry!

Cooking at home can become monotonous from time to time. We get stuck in a routine that starts to feel like a rut. In my experience, just like travel, experiencing new ingredients can help bring feelings of renewal to our everyday existence.

The recipe I am sharing with you today is for rice paper dumplings. It is a very approachable place to start learning how to make dumplings. There are no complicated folds or dough to work with. A robust, plant-based filling is wrapped in rice paper bundles and then pan fried.

Rice paper

Rice paper is made often from a combination of rice flour and tapioca starch. It is formed into circles or squares just slightly thicker than a sheet of paper. To use rice paper, simply slide the sheet into a large bowl of cold water until it just becomes pliable. It can be used to make fresh rolls without any other additional cooking required, or it can be pan-fried as I am doing with the dumpling recipe today.

Sweet potato noodles

When we think of sweet potato, most often we think of holiday meals and the colour orange, but sweet potato noodles could not have less association to either concept. Korean sweet potato noodles, or Korean glass noodles are made from sweet potato starch and water and are gluten free. The noodles are sold dried in bundles and once they are cooked, they have a wonderfully chewy and light texture. To cook sweet potato noodles, bring a large pot of water to a boil for about four to five minutes. Drain the noodles well and rinse the cooked noodles under cold water immediately. Once the noodles are cooled, toss the noodles with some sesame oil or vegetable oil so that they don’t stick together.

Toasted sesame seeds

This sounds almost too simple but buying the sesame seeds already toasted makes such a handy addition to many applications. Typically, toasted sesame seeds are a Korean or Japanese product that can be found in grocery stores in larger city centres or readily at any Asian grocer. Toasted sesame seeds lend a greater flavour than its untoasted counterpart. I like to add it to soups, noodle salads, and when the seeds are mixed with honey and Dijon mustard makes a perfect glaze for fish, chicken, or pork.

Rice paper dumplings Created by Chef Ilona Daniel Makes 12 dumplings

24-26 rice paper sheets

1 package firm tofu, crumbled by hand and squeeze out any excess water

1 package (227 g) cremini mushrooms, very finely diced (brunoise)

½ cup grated carrots

1 cup finely grated coleslaw mix or grated green cabbage

2 spring onions, finely sliced

4 garlic cloves, minced

2 Tbsp grated or minced ginger

1 cup sweet potato noodles, cooked and cut into 2 cm pieces

2 tbsp soy sauce

1 Tbsp toasted sesame seeds

4 Tbsp cilantro, chopped

2 Tbsp vegetarian hoisin sauce

1 tsp sesame oil

Pinch of white pepper

Oil for frying

Directions: In a large pan, sauté mushrooms for a few minutes in oil. Once browned, add all the vegetables (except cilantro and green onion) and tofu. Add in the sweet potato noodles, soy sauce, hoisin sauce, sesame seeds and a pinch of white pepper along with a dash of sesame oil, stir through and take off the heat. Stir in chopped green onion and cilantro.

While the filling cools in the fridge, prepare a dumpling building station. You will need: a bowl of water and a dampened cutting board.

To assemble: Slide a rice paper sheet in water for a few seconds and place on the damp surface. Add a spoon of the filling mixture in the centre of the sheet in a rectangle shape

Starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides so you will be left with a square/rectangle shape pocket. Repeat this process so the dumpling is double wrapped. Continue to repeat this process until all 12 of the dumplings have been assembled. Pan fry the dumplings in vegetable oil for a few minutes on each side over medium heat until lightly golden.

Serve with your favourite dipping sauce. I really like sweet chilli sauce with these dumplings.

Breathe in the warm sea salt-scented air, imagine the robust fragrances of fruity olive oil, sun drenched herbs, citrus and fruits. These simple ingredients, made perfect simply from the Mediterranean climate, makes for welcome accompaniments to your backyard meals.

As we slowly begin to come together once again this summer, it’ll be important to spend as much time with the people we adore as possible. The salads of the Mediterranean are simple to prepare and are versatile to pair well with a myriad of eats coming off of the grill.

Feta and watermelon work well as the salinity of the feta cuts into the juicy sweetness of the watermelon. This is one of my favourite summer salads. During the hottest weeks of the summer, I almost exclusively eat watermelon. Sometimes, I like to squeeze a little bit of fresh lime juice and a sprinkling of sea salt over a bowl of cubed watermelon; it is one of the easiest salads you can make with such a rewarding flavour payoff. 

For the uninitiated into the cuisine of the Mediterranean, lentils are a popular staple that is utilized in various preparations. Lentils are a legume boasting high levels of iron, polyphenols, magnesium and folic acid.

While the nutritional boons of lentils are inviting, lentils are also very affordable, especially when you purchase them dried. This lentil salad is best made the day before you plan to eat; let those flavours intertwine for ultimate gastronomic pleasure. I especially love pairing this salad with grilled seafood like salmon, halibut or any shellfish, but shrimp would be my top pick.

Feta & Watermelon Salad Created by: Chef Ilona Daniel

Serves 4

1 cup crumbled feta cheese

3 tbsp extra virgin olive oil

3 tbsp chopped fresh basil

1/2 cup black oil cured olives, pitted and chopped

4 cups of watermelon sliced thinly

1 bunch of mint, chiffonade

1 Boston bib lettuce, roughly torn

2 green onions, sliced thinly

Juice of a lime

Salt & pepper to taste

Additional 1/4 cup olive oil

Marinate the feta with the basil oil and chopped basil for an hour.

Meanwhile, prepare the other ingredients. Toss the lettuce, watermelon, mint, green onions, lime juice, olive oil, and olives gently, and scatter across a platter. Place cheese atop of salad and serve immediately

Greek Lentil Salad Created by: Chef Ilona Daniel

400g brown lentils, picked and rinsed (14 oz.)

1 bay leaf

2-3 peppers (red, orange, yellow), roasted and sliced

250g feta cheese, crumbled (9 oz.)

10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes

1 red onion, chopped

a handful fresh parsley (or dill), chopped

a handful fresh mint, chopped

10 kalamata olives, pitted and sliced

salt and freshly ground pepper

For the dressing

6 tbsps extra virgin olive oil

6 tbsps red wine vinegar

1 clove of garlic, minced

Pinch of sweet paprika

To prepare this Greek-style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6 centimetres of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a firm texture.

In the meantime, prepare the vegetables. You could use the peppers raw, cut into little cubes or roasted.

To prepare the dressing, add all the ingredients in a bowl and whisk to combine.

When it comes to favourite categories of food groups, I would say dairy and carbohydrates really speak to me. One of my favourite ways to devour carbs is in noodle form. In my many trips to China, I eagerly looked forward to slurping back as many noodles in the plethora of preparations that I could get my hands on!

The noodle recipe I’m sharing with you today is one that comes together really quickly especially if you use fresh noodles. I like lo mein noodles for their thickness and rich yellow colour. A quick trip to your local Asian food mart offers an array of noodles. Feel free to use your favourites, but this recipe is ideally made with fresh Shanghai lo mein.  If you can’t source lo mein noodles in your area, spaghetti will work in a pinch.

In my weeknight lo mein recipe, I opt for scrambled egg or tofu as my protein of choice because it requires minimum preparation/cook time which makes meal time much easier during the work week.

To make a successful noodle stir-fry, there are a couple of important steps to do before you start cooking the dish.

1. Prepare the noodles according to package directions. If you are using pre-cooked noodles, give them a rinse in hot water to separate the noodles, then rinse in cold water.

2. Prepare the remainder of the ingredients required for the recipe ahead of time and have them beside the stove so there are within reach.

3. If you have a wok, use it. If not, use the biggest skillet you have. It is imperative that you keep the pan as hot as possible; the high heat gives that seared “wok hay” flavor that makes take-out noodles so yummy!

Weeknight Lo Mein

Serves 4

3 cups bean sprouts

4 green onions, cut into 2″ sections

4 teaspoons soy sauce

2 teaspoon dark soy sauce

1 teaspoon sesame oil

0.5 teaspoon salt

0.5 teaspoon sugar

1 tablespoon shaoxing rice wine

0.5 teaspoon white pepper

16 oz. fresh Shanghai Lo Mein (1 package), prepared according to package directions

*4 eggs, scrambled and reserved (optional)

6 tablespoons vegetable oil

Mix the soy sauce, dark soy, sesame oil, salt, sugar, white pepper, and shaoxing rice wine together and set aside.

Let’s not fool around, bacon is the gateway meat. It is a magical cut of pork prepared in the perfect way. It’s smoky, crispy and natually just a little bit sweet. You’ll be hardpressed to find a dish that a little bit of bacon wouldn’t make the dish just a little bit more special.

This bacon jam is a combo of onions and bacon which is cooked down low and slow until it resembles the texture of marmelade.

This can be added into a cream sauce for an incredible pasta dish or in a club sandwich, a pizza or one of my favourite treatments; hamburgers!

Bacon Jam Created by Chef Ilona Daniel

Yields 1 ½ cups

Ingredients

6 slices                  Bacon

2                              Red Onions

1 tbsp                    Pink Peppercorns

1 tbsp                    Black Peppercorns

1 cup                     Brown Sugar

1 cup                     Water

1 tsp                      Dried Thyme

1 tbsp                    White Vinegar (or Balsamic)

3 oz                        Whiskey (optional)

                               Salt to taste

 Method

Cut bacon into lardons.  Render the bacon with a splash of water until bacon is crisped.  

Cut onions into thin strips, or dice depending on your preference

Add the onions to the rendered bacon to deglaze the pan

Soften the onions on medium-low heat with the lid on until onions are translucent

Once the onions are translucent add the rest of the ingredients except for the vinegar and cook down until the mixture takes on a deep brown colour.

Baking. For some people, it's a word that immediately sparks excitement. For others, it comes with a long list of excuses.

"It's way too complicated." "It's way too precise." "I'll leave that to the professionals."

I hear these comments all the time whenever I mention I've been baking. And while I'll happily admit that making croissants from scratch isn't exactly a beginner's weekend project, I also think baking has earned a reputation for being far more intimidating than it deserves.

The truth is, some of the very best baking is wonderfully simple.

It also doesn't have to be expensive. A homemade loaf often costs far less than a boxed mix or a bakery treat, and the reward is something made with real ingredients, your own two hands, and a kitchen that smells absolutely incredible.

One of the biggest myths I hear is that you need a cupboard full of fancy equipment before you can bake successfully. You really don't. Think about the elaborate pastries and beautiful cakes created centuries ago in the kitchens of Queen Victoria or Catherine de' Medici. Those bakers certainly weren't relying on stand mixers or specialty gadgets.

A couple of bowls, a sturdy spoon or spatula, and a little elbow grease are often all you need.

That's exactly why I love this blueberry loaf.

There's no creaming butter. No whipping egg whites. No complicated techniques or intimidating steps. Simply whisk the wet ingredients together in one bowl and combine the dry ingredients in another. Pour the wet into the dry and gently stir until everything just comes together.

That's it.

Pour half of the batter into a parchment-lined loaf pan, scatter the blueberries evenly over top, then cover them with the remaining batter. Into the oven it goes.

While the loaf cools, stir together a quick lemon glaze with icing sugar, fresh lemon zest, and a splash of milk. Drizzle it generously over the top and let it set if you can wait that long.

Every confident baker starts somewhere, and it usually isn't with laminated pastry or towering layer cakes. It starts with simple recipes like this one that remind you baking doesn't have to be perfect to be delicious.

If you've been looking for a sign to build a little baking confidence, this blueberry loaf is it.

No-Fuss Fancy Blueberry Loaf with Lemon Glaze

Chef Ilona Daniel

Makes: 1 loaf (about 12 slices)

Ingredients

For the Blueberry Loaf

1½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup vegetable oil

2 large eggs

¾ cup milk or lactose-free milk (whole or 2% both work well)

1 tablespoon vanilla extract

1 generous cup fresh blueberries or 1 cup frozen blueberries

For the Lemon Glaze

1½ cups icing sugar

2 to 4 tablespoons milk or lactose-free milk

Zest of 1 lemon

Directions

Heat your oven to 350°F (175°C).

Line a loaf pan with parchment paper. This helps the loaf lift out easily after baking.

In a large bowl, stir together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the oil, eggs, milk, and vanilla.

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or fork until everything is just mixed together. A few small lumps are okay.

Don't overmix! Mixing too much can make the loaf tough instead of soft.

Pour half of the batter into the prepared loaf pan.

Sprinkle the blueberries evenly over the batter.

Cover the blueberries with the rest of the batter and gently spread it so the berries are covered.

Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.

Let the loaf cool completely before adding the glaze.

Lemon Glaze

Put the icing sugar into a medium bowl. If it has lumps, sift it first.

Add 2 tablespoons of milk and stir. Add a little more milk, one teaspoon at a time, until the glaze is smooth and easy to drizzle.

Stir in the lemon zest.

Drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing and serving.

Chef Ilona Daniel revisits the sweet, sour and smoky, herb-rich flavours of Beirutsi-Armenian cooking and invites you to a place where we can share in the rebirth of our growing season, the resilience of family, food and memory.

My father’s Beirutsi-Armenian cuisine was one of the first languages I understood fluently without ever speaking it. Beirutsi-Armenian cuisine sits at the crossroads of history and adaptation. Armenian families arrived in Beirut carrying culinary memories, preserved spices, stories of village ovens, the muscle memory of grinding spices while they found themselves in a new culinary ecosystem replete with the iconic freshness the Levantine pantry is known for. What emerged wasn’t a hybrid as much as a continuation; a living kitchen, shaped by resilience, pride and region.

Tabbouleh was always a treat in my house as it was a time-intensive process to prepare it the traditional way. I have minimized the arduous chopping and mincing to cut down on the prep time; making it much easier to celebrate the freshness that is found in the couscous version of the iconic salad. In my home, our tabbouleh had more grain than parsley which differs from some of the versions you’ve likely had, but I want to share with you the style of salad that is part of my personal food story.

Couscous Tabbouleh Serves: 6

Prep Time: 30 minutes Total Time: 45 minutes 2 cups no salt added vegetable broth ½ cup fresh lemon juice 1/3 cup plus 2 tablespoons olive oil 1 ½ cups couscous 1 English cucumber, seeded and cut into 1/4-inch pieces, (save some cucumber slices for garnish) 1 pint of cherry tomatoes, halved 1 bunch green onion, thinly sliced 2 cups flat lead parsley, chopped 1 cup fresh mint leaves, chopped

There are some dishes that feel like a little wink from the kitchen. Playful, nostalgic, completely irresistible. For me, that’s crab rangoon. That creamy, sweet-salty filling wrapped in something crisp and golden is pure joy. But let’s be honest, those traditional folds can feel a little fussy, especially when you’re making them in batches.

I love a good kitchen project, but I love a smart shortcut even more. This is where my crab rangoon “nachos” come in. It’s less about tortilla chips and more about capturing that same spirit of ease and fun. Instead of the intricate folding technique, I take wonton wrappers, fill them with the classic crab mixture, and fold them in half into simple triangles. No pinching, no pleating, no overthinking.

They crisp up beautifully, and suddenly you’ve got everything you’re craving without the extra steps. Once they’re golden and hot, I pile those crispy triangles onto a platter, almost like nachos. Then it all comes together. A generous drizzle of chili crisp aioli brings richness and heat. Sweet chili sauce adds that familiar sticky-sweet note. Fresh cilantro lifts everything, while slices of jalapeño bring brightness and bite. A sprinkle of sesame seeds finishes it with just the right amount of texture and nuttiness. It’s a little messy. It’s meant to be shared. Every bite is layered, creamy, crunchy, spicy, sweet. What I love most about this version is how it shifts the whole experience. You’re not standing at the counter worrying about perfect technique. You’re building something generous and inviting. It lands in the centre of the table and immediately draws people in. Food like this isn’t about perfection. It’s about flavour, ease, and that moment when everyone reaches in for just one more. Crab rangoon will always have its place. This version is the one I turn to when I want all the joy, none of the fuss, and a whole lot more fun.

Crab Rangoon Nachos

1 package crab meat (imitation crab), sticks or canned 8 oz cream cheese, 1 block 2 green onions, finely sliced 1-2 garlic clove, minced 1 TBSP soy sauce 2 tsp Worcester sauce 1/2 tsp sesame oil 1/2 tsp sugar 1/2 tsp msg 1 tsp white pepper 16 wonton wrappers 2-3 cups neutral oil, such as canola oil, for frying

Toppings sweet chili sauce sliced scallions sesame seeds chili crisp aioli cilantro leaves serrano peppers thin red or green chili slices

Instructions Make the filling: In a medium bowl, mix the cream cheese, crab meat, green onions, soy sauce, sesame oil, sugar, garlic, and white pepper until well combined. Assemble the rangoons:

Lay one wonton wrapper flat on your work surface. Place about 1 1/2 tablespoon (25-28 grams each) of filling in the on one half and fold in half into a triangle leaving a border around the edges.

Press around the filling to seal, removing any air pockets. Repeat with the remaining wrappers and filling.

Heat the oil: Heat about 2–3 inches of neutral oil in a pot or deep skillet to 350°F (175°C). Fry the rangoons: Fry the rangoons in batches for 2–3 minutes, flipping halfway, until golden brown and crispy. Transfer to a rack or paper towel-lined plate to drain.