Brought to you by Canada's dairy farmers and real Canadian chefs - Dairy Goodness
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
brought to you by Canada’s dairy farmers and real Canadian chefs
Simply put, our dairy system The Canadian dairy system isn’t just about
balancing supply and demand to ensure a fair
is a Canadian achievement return for dairy farmers. It ensures Canadians
that benefits all of us. can count on safe, high-quality milk produced
by local farming families. It keeps artificial growth
hormones out of the milk we drink. It grows our
rural economy. It minimizes waste. And, it costs
taxpayers nothing.
Canadian milk is artificial growth hormone-free.
In Canada, dairy farming families produce some of the freshest, highest-quality
milk in the world, without the use of artificial growth hormones to stimulate milk
production. It only takes about three days for your milk to travel from the farm
to the grocery shelf and you can rest assured that all Canadian milk is locally
produced on Canadian dairy farms.
Canadian milk costs less.
In spite of common misconceptions, overall, Canadians pay less for milk
than consumers in the U.S., New Zealand, and Australia. We also pay
considerably less than Americans for cheese, butter, and yogurt.
Source: Export Action Global, 2018. Dairy Systems Around the World.
Milk is a complete food.
Milk is one of the most nutrient-dense foods on the planet, containing
up to 16 essential building blocks for health and disease prevention.
www.LoveCanadianMilk.ca
The average dairy farm in Canada is a family business Canadian dairy farms are
with an average herd size of just 75 cows. The work is
tough, yet rewarding. Tending to the needs of a dairy
sustainable local businesses,
herd is a 24/7 job, with each member of the family owned and operated by real
helping operate the farm and care for the animals. farming families.
Canadian dairy farmers are leaders in
on-farm excellence.
Canadian dairy farmers are consumers too. They understand that Canadians
care about where their food comes from, and how it’s produced.
Dairy farmers are nationally committed to proAction®, a program voluntarily
developed to set and verify compliance with some of the highest standards
for food safety, animal care, traceability, biosecurity, and environmental
practices in the world.
Dairy farmers are proud of Canada’s leadership in quality assurance and
sustainability, and are dedicated to seeing the country’s reputation for
farming excellence grow.
The Canadian dairy sector is an integral part of
our rural communities and national economy.
The Canadian dairy sector is a healthy and crucial part of Canada’s rural economy,
providing a quarter of a million rural and urban jobs and contributing around
CDN $20B to our GDP and billions more in tax dollars.
It is one of the only dairy industries in the world that is
growing, and it doesn’t cost Canadians a cent
to operate or maintain.
www.LoveCanadianMilk.ca
This year’s calendar is special. All 14 featured recipes were submitted by real Canadians, from outstanding
home chefs to culinary professionals who share a love of cooking with Canadian dairy. The selected recipes
represent the best sustainable, local, and creative ideas from real kitchens across our nation and can be made
using accessible ingredients, by chefs of any skill level.
To all who submitted, we offer our sincere thanks. The selection process
was tough, and the quality of the submissions we received was outstanding.
The recipe submissions were reviewed, shortlisted and tested, with winners selected by
a team led by Emily Richards, Canadian professional home economist, cookbook author,
and celebrity chef.
Emily is known for creating recipes that are easy for busy people and families to prepare
and enjoy together. Throughout a career that began in restaurant and hotel kitchens and
has grown to include the Canadian Living Test Kitchen, Food Network cooking shows,
and recognition as a Canadian celebrity chef, Emily has stayed true to her love of good
Emily Richards food and getting people interested in cooking and enjoying great flavours.
Canadian Professional
Home Economist
Celebrating Canadian Restaurants & Chefs…
Canadian restaurants, chefs, and foodservice professionals are ambassadors of local agriculture and culinary
craft. Ontario dairy farmers share a common goal of elevating and celebrating Canadian-made cuisine.
Through leadership and open partnership, Restaurants Canada and Dairy Farmers of Ontario are committed
to finding innovative ways to work together to increase foodservice and consumer access to local foods and
protect the quality and integrity of our national cuisine.
Dairy Farmers of Ontario’s new digital network, DairyOntario.ca, is devoted to Canadian food and healthy
living and will feature recipes and kitchen inspiration shared by the world-class restaurants and foodservice
provocateurs who are changing where, what, and how we eat.
Restaurants Canada’s Chef and Culinary Curator Charlotte Langley is working with a select
group of chefs to reimagine classic Canadian recipes in their own unique style, and share
them on DairyOntario.ca.
Charlotte hails from PEI where she cultivated a deep love for the oceans and her signature
‘Maritime Chic’ style of cooking. Charlotte aims to nurture and inspire through food with
consciously selected ingredients that celebrate season, terroir, and the delicate ecosystems
Charlotte Langley
that sustain us. Working with Restaurants Canada, Charlotte engages owners and operators
Chef and Culinary Curator of all levels in the food and hospitality industry by bringing chefs, growers, harvesters,
for Restaurants Canada and culinary partners to the table.
Marine Stewardship Council
(MSC) Chef Ambassador
Sign up for more delicious recipes, nutrition information,
and great ideas at www.DairyOntario.ca
Natasha Pannozzo
Home Chef, Scarborough, ON
I’m a dessert-baking fiend who takes every opportunity
to make all kinds of baked goods for my family, friends,
and coworkers. I especially love baking my grandmother’s
Middle Eastern recipes. Here’s one of my favourite
recipes of hers that is easy to make and always a hit!
Middle Eastern
Semolina Cake
Classic Kitchen
December
This decadent cake is a perfect way to celebrate the
holiday season!
Preparation time: 30 minutes | Bake time: 55 minutes 2018
Yield: about 36 pieces Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1
1 cup (250 mL) plain Balkan-style yogurt Orange Blossom Water
2 tsp (10 mL) baking powder
Syrup:
4 cups (1 L) granulated sugar
1/2 tsp (2 mL) baking soda
3 cups (750 mL) water
3 cups (750 mL) fine semolina
2 tbsp (30 mL) lemon juice New Moon Full Moon First Quarter Last Quarter
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) orange blossom water or
3/4 cup (175 mL) butter, melted
1 tsp (5 mL) grated orange zest 2 3 4 5 6 7 8
1/2 cup (125 mL) blanched almonds
Hanukkah begins
Instructions:
Orange Blossom Water
Syrup:
1. In a saucepan, bring sugar and water 5. Press mixture evenly into prepared
to boil. Reduce heat to medium and pan. If mixture feels sticky, spray New Moon
simmer for about 30 minutes or until hands with cooking spray.
9 10 11 12 13 14 15
syrup is reduced by about half.
6. Using a chef’s knife, make
Remove from heat; stir in lemon juice Hanukkah ends
lengthwise cuts down batter and
and orange blossom water or grated Human Rights
then make diagonal cuts crosswise
orange zest; set aside. Day
to create a diamond shape. Top each
diamond with an almond.
Semolina Cake:
2. Grease a 13 x 9 inch (3 L) baking pan 7. Bake in prepared oven for about
and line bottom with parchment 25 minutes or until golden brown. First Quarter
paper; set aside. Preheat oven to Remove from oven and slowly pour
16 17 18 19 20 21 22
400° F (200° C). Orange Blossom Water Syrup all over
the cake. Let cool completely. First Day
3. In a small bowl, whisk together of Winter
yogurt, baking powder, and soda; Tip: Pour syrup slowly to allow the cake
set aside for 10 minutes or until to absorb the mixture.
doubled in volume. Cake can be stored covered at room
4. Meanwhile, in a large bowl, temperature for up to 7 days.
combine semolina, sugar, and butter. Full Moon
Use your hands to rub the butter into 23 24 25 26 27 28 29
the semolina mixture. Add yogurt
mixture and continue to mix Eggnog Day Christmas Day Boxing Day
thoroughly with your hands. Kwanzaa
begins
Nutritional info per serving (1 piece):
30 31
200 calories, 3 g protein, 37 g carbohydrates, 5 g fat, 1 g fibre, New Year’s Eve
50 mg sodium, 74 mg calcium
Last Quarter
Tracy Gibbons
Home Chef, Chatham, ON
I have rediscovered my love of cooking as a way to deal with
stress from working a demanding job while raising my three
boys with my husband, Mike. I love to take recipes and reinvent
them to breathe new life into old favourites that have
become stale, sometimes from too much repetition. I like being
creative with fresh ingredients and letting my imagination
take hold. I have just started creating my own recipes that
I hope to share with future generations of our family.
Cheesy Scalloped
Potato Gnocchi
Classic KitchenJanuary
Serve up this comfort food alongside your favourite roast
for a cozy meal the family will adore.
Preparation time: 15 minutes | Cook time: 35 minutes
2019
Serves: 4 to 6 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2 3 4 5
1 pkg (500 g) fresh potato gnocchi 1 cup (250 mL) shredded old cheddar New Year’s Day
cheese Kwanzaa
2 tbsp (30 mL) butter
1 cup (250 mL) shredded monterey ends
5 slices prosciutto, cut into 1/2 inch
jack cheese
(1 cm) strips
A pinch each of salt and pepper
1/2 cup (125 mL) thinly sliced red onion
1/2 cup (125 mL) panko bread crumbs
2 cloves garlic, minced New Moon
1 1/2 cups (375 mL) 18% table cream
2 tbsp (30 mL) chopped fresh chives 6 7 8 9 10 11 12
Instructions:
1. Preheat oven to 350° F (180° C). 4. Return skillet to medium heat
Butter an 11 x 7 inch (1.5 L) and cook onion and garlic for about
baking dish; set aside. 4 minutes or until softened and
starting to brown. Add cream and
2. In a pot of boiling, salted water, cook bring to a simmer. Stir in cheeses,
gnocchi for about 8 minutes or until salt, and pepper until smooth. 13 14 15 16 17 18 19
floating and tender. Using a slotted Pour evenly over gnocchi and
spoon, remove gnocchi into prepared sprinkle with prosciutto. Guru Gobind Maghi
dish. Singh Ji’s
5. Sprinkle panko bread crumbs Birthday
3. In a large non-stick skillet, melt over top, then sprinkle with chives.
butter over medium high heat. Bake in oven for about 25 minutes
Cook prosciutto, stirring occasionally or until bubbly around edges and
for about 5 minutes or until crispy light golden over top.
and browned. Drain on paper towel First Quarter
lined plate. 20 21 22 23 24 25 26
Cheese Ag Days
Nutritional info per serving (1/6th recipe): Lover’s Day (Brandon, MB)
520 calories, 21 g protein, 48 g carbohydrates, 29 g fat, 2 g fibre,
640 mg sodium, 368 mg calcium.
Full Moon
27 28 29 30 31
CHEF’S TIPS:
You can substitute equal proportions of buttermilk, sour cream
or Greek yogurt in most recipes to achieve a similar texture,
with slightly different flavours.
A can or two of evaporated milk is a great addition to your pantry.
If a baked recipe calls for heavy cream, you can substitute it
with evaporated milk. Last QuarterTheresa Pun
Home Chef, New Westminster, BC
I love to cook using fresh local ingredients.
I am an artist and designer but I have a passion
for cooking. Creating beautiful treats and decadent
desserts for my family and friends is something
I love to do. I hope everyone enjoys this recipe!
Chocolate Semi Freddo
with Strawberry Sauce
Local FusionFebruary
This rich and creamy dessert is a great make ahead,
and delicious to serve to guests. Heart Month
Preparation time: 20 minutes | Cook time: 15 minutes
Black History Month 2019
Chill time: 6 hours | Serves: 12 to 16 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2
1 lb (454 g) semi-sweet chocolate, 6 tbsp (90 mL) dark rum or Irish Groundhog Day
cream liqueur
chopped
Whipped cream (optional)
1 cup (250 mL) 35% whipping cream
1/4 cup (60 mL) butter Strawberry Sauce:
4 egg yolks 1 lb (454 g) frozen strawberries
2/3 cup (150 mL) icing sugar 3 tbsp (4g) granulated sugar
3 4 5 6 7 8 9
1 tbsp (15 mL) water
Chinese Frozen Yogurt
2 tsp (10 mL) lemon juice New Year Day
Instructions:
Strawberry Sauce:
1. In a saucepan, combine strawberries, Pour chocolate mixture into non-stick
New Moon
sugar, water, and lemon juice over 8x4 inch (1.5L) pan and drop pan to
medium heat. Bring to a simmer and even out and remove air bubbles. 10 11 12 13 14 15 16
cook for about 8 minutes or until Cover with plastic wrap and freeze for Canada’s Valentine’s Day Nirvana Day
strawberries start to break down and at least 6 hours or overnight, or until Agriculture Day
National Flag
soften. Remove from heat and mash firm.
of Canada day
slightly with potato masher. Let cool
3. Remove plastic wrap from top of Festival du
and refrigerate until ready to use.
loaf and turn out onto serving platter. Voyageur
Slice or alternatively, leave in pan and (Winnipeg, MB)
Chocolate Semi Freddo:
scoop into bowl. Serve with strawberry First Quarter
begins
2. Place chocolate in a bowl set over sauce and whipped cream, if desired.
saucepan with barely simmering
17 18 19 20 21 22 23
water to melt. Whisk in cream Tip: Semi Freddo can be frozen for Family Day
and butter until smooth and glossy. up to 2 weeks. (BC, AB, SK, ON, NB)
Remove from heat. Whisk in egg
Louis Riel Day (MB)
yolks, one at a time, stirring well
Heritage Day (NS)
after each addition. Whisk in icing
Islander Day (PEI)
sugar and rum until well combined.
Full Moon
Nutritional info per serving (1/16th recipe):
270 calories, 2 g protein, 28 g carbohydrates, 18 g fat, 2 g fibre,
24 25 26 27 28
30 mg sodium, 30 mg calcium Festival du
Voyageur
(Winnipeg, MB)
ends
CHEF’S TIP:
Use unflavoured dental floss to cut perfect cheesecake squares every time. Last QuarterLemon Asparagus Fettuccine
with Smoked Salmon
Tim Tufts
Home Chef, Orono, ON
I am a farmer from central Ontario who has always
loved to cook. I generally try to use ingredients
from around my home—this recipe is one of my
family’s favourites! I often substitute my own gravilox
for the smoked salmon featured here.
Classic KitchenMarch
This spring time pasta dish is an easy weeknight meal or dinner National Nutrition Month
to share with friends. National Colorectal Cancer Month
Preparation time: 20 minutes | Cook time: 15 minutes
Canadian Agricultural Literacy Month 2019
Serves: 4 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2
1 pkg (350 g) fresh fettuccine pasta 1/4 tsp (1 mL) each, salt and pepper
3 tbsp (45 mL) butter 2 tbsp (30 mL) each, chopped fresh
chives and parsley
12 oz (375 g) asparagus, trimmed
1 cup (250 mL) 35% whipping cream
1 1/2 tsp (7 mL) grated lemon zest
4 oz (125 g) smoked salmon,
cut into strips 3 4 5 6 7 8 9
Shrove Tuesday Ash Wednesday International
‘Pancake Day’ Women’s Day
Instructions:
1. In a pot of boiling salted water; cook 3. Add pasta and smoked salmon; toss
fettuccine for about 6 minutes or well to coat. Remove from heat and
until al dente. Drain and keep warm. toss with chives and parsley to serve.
2. Meanwhile, in a large, deep skillet, Pea Variation: Substitute 2 cups New Moon
melt butter over medium heat. Sauté (500 mL) fresh or frozen peas for
10 11 12 13 14 15 16
asparagus for 3 minutes. Add cream, asparagus.
lemon zest, salt, and pepper; bring to Daylight Savings
a boil. Time Begins
(except SK)
Nutritional info per serving (1/4 recipe):
580 calories, 19 g protein, 53 g carbohydrates, 33 g fat, 4 g fibre,
500 mg sodium, 82 mg calcium
First Quarter
17 18 19 20 21 22 23
St. Patrick’s Day First Day Hola
of Spring Mohalla
MILK TIP:
Have frozen milk cubes ready when you need them! Simply pour milk into Holi
ice cube trays and freeze for whenever you have a craving for an iced coffee.
Make frozen yogurt cubes for a creamy substitute for regular ice cubes
in your next smoothie! Full Moon
MILK FACT: 24 25 26 27 28 29 30
Bioavailability is a fancy word that refers to the actual amount of a substance
or nutrient your body is able to absorb and use. For example, we know that
milk is a great source of calcium. While some foods may have the same
(or greater) amount of calcium, they may not have the same bioavailability effect.
31
Beyond simply being calcium rich, milk also contains Vitamin D and lactose,
which increase the amount of calcium that your body can absorb and use.
Last QuarterMeagan Lilley
Former Pro Chef, Winnipeg, MB
I am a classically trained chef who is now working in the
public sector. I still love cooking and every meal is an opportunity
to use local and Canadian ingredients. Cheese has always been
a staple in my fridge and takes a good dish to the next level.
Double Cheese
Arancini
Local FusionApril
These cheese-filled rice balls are a wonderful first course or fun
and different side dish.
Preparation time: 15 minutes | Chill time: 1 hour
2019
Cook time: 25 minutes | Yield: 8 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 egg, beaten 1 2 3 4 5 6
2 1/4 cups (560 mL) vegetable broth 1/4 cup (60 mL) fresh grated April Fools’ Day Aggie Days Deep Dish
parmesan cheese (Calgary, AB) Pizza Day
1/4 tsp (1 mL) salt
begin
2/3 cup (150 mL) seasoned dry
2 tbsp (30 mL) butter
breadcrumbs, divided
1/2 cup (125 mL) arborio rice
Canola oil for frying
1/2 cup (125 mL) shredded fruilano
1 cup (250 mL) homemade or
or provolone cheese New Moon
store-bought pasta sauce, hot
1 tbsp (15 mL) finely chopped, toasted 7 8 9 10 11 12 13
2 tbsp (30 mL) chopped fresh basil
walnuts (optional)
Aggie Days Vimy Ridge Day Cheese Fondue Grilled Cheese Ag in the City
1 tbsp (15 mL) chopped fresh parsley (Calgary, AB) Day Day (Saskatoon, SK)
end
Instructions:
1. In a small saucepan, heat broth Roll back into a ball. Cover and
and salt over medium heat; refrigerate for 1 hour. Make-ahead:
First Quarter
keep warm. can be refrigerated for up to 1 day.
14 15 16 17 18 19 20
2. In another saucepan, melt butter 5. Heat oil in large, deep saucepan or
over medium heat. Toast rice lightly Palm Sunday Good Friday
deep fryer to 360° F (182° C).
and start ladling broth into saucepan Vaisakhi Passover begins
6. Roll balls into remaining
until absorbed. Stirring occasionally,
breadcrumbs. Fry rice balls in
continue to add broth for about 20
batches for about 3 minutes or
minutes or until all the broth is used
until golden. Remove with slotted
and rice is tender. Scrape rice into a
spoon to paper towel-lined plate.
large bowl to cool. Full Moon
3. In a small bowl, combine fruilano,
7. Serve arancini with pasta sauce 21 22 23 24 25 26 27
and sprinkle with basil.
walnuts, (if using), and parsley. Easter Easter Monday Passover ends
4. Stir egg, parmesan, and half of Earth Day
the breadcrumbs into the rice.
Dampen your hands and divide rice
into 8 mounds and roll each into a
ball. Make a hole in each and stuff
with some of the cheese mixture. Last Quarter
28 29 30
Nutritional info per serving (1/8th recipe):
Orthodox Easter
340 calories, 7 g protein, 22 g carbohydrates, 25 g fat, 2 g fibre,
790 mg sodium, 128 mg calcium
MILK TIP:
Beat the expiry date on your milk with a trip to the freezer! Milk can
be frozen—without losing its fresh taste or nutrient content—for as long
as six weeks. Milk with higher fat content (homogenized or creams)
may separate when it thaws. Once thawed, give the container a good
shake or beat it with an electric mixer to restore the creamy texture.Rivi Mandelzys
Home Chef, Ottawa, ON
I love to experiment in the kitchen and invent new recipes.
This recipe has become a budget friendly go-to for me.
It is delicious, unique, and can easily replace a full cheese plate
when entertaining. Feta takes on a wonderful soft and
creamy texture when baked and works with any flavours
it is served with—sweet or savoury.
Marinated
Feta Salad
Frugal GourmetMay
Warm gooey cheese with zippy heat is always a hit when
topping a crisp salad.
Preparation time: 10 minutes | Cook time: 20 minutes
Asian Heritage Month 2019
Serves: 4 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2 3 4
1 piece feta cheese (about 8 oz/250 g) 1 cup (250 mL) halved grape Amazing
tomatoes or chopped tomato Agriculture
2 tbsp (30 mL) extra virgin olive oil (Edmonton, AB)
1/2 cup (125 mL) sliced cucumber
2 tbsp (30 mL) honey
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) chopped fresh rosemary
Pinch each of salt and pepper
1/2 tsp (2 mL) hot pepper flakes
New Moon
1 pkg (5 oz/142 g) spring mix
salad greens 5 6 7 8 9 10 11
Ramadan begins
Instructions: Cinco de Mayo
1. Preheat oven to 350° F (180° C). 4. Spread salad greens onto serving
platter and toss with tomatoes
2. Place feta in a small baking dish.
and cucumbers. Using spatula,
3. In a small bowl, whisk together place feta on top of greens.
oil, honey, rosemary, and chili flakes; Whisk vinegar, salt, and pepper First Quarter
reserve half of the mixture. into reserved oil mixture and drizzle 12 13 14 15 16 17 18
Pour over feta; cover and bake for over salad.
Mother’s Day
20 minutes or until softened and
Romaine Variation: Substitute 1 large
slightly puffed. Uncover and broil
romaine heart, chopped for spring mix.
for 2 minutes or until light golden.
Let cool slightly.
Nutritional info per serving (1/4 recipe):
Full Moon
280 calories, 10 g protein, 15 g carbohydrates, 21 g fat, 1 g fibre,
790 mg sodium, 343 mg calcium 19 20 21 22 23 24 25
Victoria Day Strawberries
& Cream Day
MILK FACT:
Milk has 8 grams of protein per glass (30 ml or 8 oz). Protein helps 26 27 28 29 30 31
you gain strength, stave off muscle loss, and maintain mobility
and a healthy weight. St. Albert
International
MILK TIP: Children’s Festival
Need to use up your milk? Make a delicious smoothie mixed with fruit of the Arts
and veggies for a delicious, nutrient-rich breakfast on the go. (St. Albert, AB)
begins
Last QuarterGouda Beer
Cheeseburgers
Amanda Lang
Aspiring Chef, Waterloo, ON
I am a new cook and aspiring chef hoping to
go to culinary school next year. I love to create
new recipes. I try to source local ingredients
for my dishes, especially meat, dairy,
and craft beers.
Classic KitchenJune
Creamy cheese sauce to top a juicy burger will make the start Pride Month
of summer super tasty! National Indigenous History Month
Preparation time: 20 minutes | Cook time: 20 minutes
Dairy Month 2019
Serves: 8 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: Gouda Beer Cheese Sauce: 1
2 lb (1 kg) medium ground beef 1/2 cup (125 mL) India Pale Ale World Milk Day
(IPA) beer
1 pkg (450 g) turkey breakfast sausages National Day To
(casings removed) 1 tbsp (15 mL) all-purpose flour Promote Health
pinch each of salt and pepper 1 cup (250 mL) shredded gouda cheese & Fitness for All
Canadians
2 tbsp (30 mL) butter, softened 2 tbsp (30 mL) 35% whipping cream
8 pretzel or brioche hamburger 2 tbsp (30 mL) cream cheese
buns, sliced
1/4 tsp (1 mL) each, paprika and 2 3 4 5 6 7 8
Boston lettuce leaves ground mustard St. Albert Local Food Ramadan ends World
pinch each of salt and pepper International Week begins Environment Day
Cheese Day
Children’s Festival
of the Arts Eid Al-Fitr
Instructions: (St. Albert, AB)
ends
Gouda Beer Cheese Sauce:
New Moon
1. In a saucepan, bring beer to a gentle 4. Place burgers on greased grill over
boil over medium low heat. Whisk medium heat and grill, turning once
9 10 11 12 13 14 15
in flour until smooth. Whisk in cheese, after about 15 minutes or until no
whipping cream, and cream cheese longer pink inside or meat Local Food
until smooth. Whisk in paprika, Week ends
thermometer registers 165 F (74 C).
mustard, salt, and pepper; set aside.
5. Spread butter on cut sides of buns
and toast lightly on grill. Top bottom
Burgers:
buns with lettuce. Place patties on
2. Preheat grill to medium heat. top and spoon Gouda Beer Cheese
Sauce over top. Top with buns. First Quarter
3. In a large bowl, mix beef,
sausage meat, salt and pepper
16 17 18 19 20 21 22
with your hands until well combined. Father’s Day Canada’s Farm
Divide into 8 and shape each mound Progress Show Ice Cream National
Martyrdom of
into 3/4 inch (2 cm) thick patties. (Regina, SK) Soda Day Indigenous
Guru Arjan
Gently make a small divot in the Peoples Day
centre of the burger. First Day
of Summer
Nutritional Info per serving (1/8th recipe or 1 burger with cheese sauce):
Full Moon
760 calories, 45 g protein, 40 g carbohydrates, 44 g fat, 1 g fibre,
1010 mg sodium, 178 mg calcium 23 24 25 26 27 28 29
Saint-Jean-
Baptiste
(QC)
WORLD MILK DAY 30 Discovery Day
World Milk Day was established in 2001 by the Food and Agriculture (NL)
Organization (FAO) of the United Nations to recognize the importance
of milk as a global food. Last QuarterCanadian Dairy Profile
As Canada continues to become more urbanized, it’s important to stay
connected to where our food comes from, and how it’s produced.
Canadian dairy farms milking cows in the Canadian of the Canadian dairy herd are
produce fresh, local milk dairy herd** produce the Holsteins. The remaining 6%
every day. quantity of fresh milk the market is comprised of the Ayrshire,
requires, with near-zero waste. Brown Swiss, Guernsey, Jersey,
Milking Shorthorn, and
Canadienne dairy cow breeds.
of milk and/or cream are is contributed to Canada’s full-time equivalent jobs are
consumed by Canadians Gross Domestic Product (GDP) sustained by the Canadian
each year (per capita).** annually by the Canadian dairy sector.***
dairy sector.Sustainability
Consistent dairy farming innovation and investments over the last 40 years
have enabled Canadian dairy farmers to operate more efficient farms
and raise, healthier, happier, and therefore more productive cows.
Environment
There has been a 28% reduction in dairy farming’s carbon
footprint from 1990 to 2015. Dairy production represents
less than 1% of Canada’s carbon emissions.
Innovation
From the addition of cow back scratchers that keep
cows clean and healthy to milking ‘robots’ that allow
the cows to choose when they’re ready to be milked,
Canadian farmers have embraced and invested billions
in dairy farming innovations that contribute to the health
and well-being of their cows.
Community
Each year, Ontario’s dairy farming families donate nearly
1 MILLION LITRES OF MILK to the Ontario Association of Food Banks.
Over the next three years, Ontario dairy farmers will provide
$1.5 MILLION to fund hockey, soccer and basketball teams to
increase access to sport and healthy living for youth across
the province.
* Source: Statistics Canada, 2016
** Source: EcoRessources , 2015
***Source: Statistics Canada, 2017Lemon-Raspberry Ricotta Cake
with Crème Anglaise
Jonathan Collins
Pro Chef, St. Thomas, ON
It’s about fewer ingredients, delicious recipes, sure-fire techniques,
nd a return to passionate, healthy, and simple cooking that strips away
a
complexity and teaches people how to cook amazing food with confidence.
Since graduating from Le Cordon Bleu, I have developed a signature style
that blends North American, European, and Asian influences with
a French foundation and distinct Canadian identity, emphasizing
fresh, local, seasonal ingredients.
Local FusionJuly
Fresh juicy raspberries make this moist cake a winner to tote
along to your next summer get together.
Preparation time: 20 minutes | Cook time: 10 minutes
Ice Cream Month 2019
Bake time: 45 minutes | Serves: 10 to 12 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2 3 4 5 6
Calgary Stampede Prairieland Junior
1 1/2 cups (375 mL) all-purpose flour 1 1/2 tsp (7 mL) grated lemon Canada Day
(Calgary, AB) Ag Showcase
or orange zest begins (Saskatoon, SK)
1 tbsp (15 mL) baking powder
1 tsp (5 mL) vanilla begins
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) fresh raspberries
1 cup (250 mL) granulated sugar
3 eggs Crème Anglaise:
New Moon
1 1/2 cups (375 mL) ricotta cheese 1 cup (250 mL) 35% whipping cream
7 8 9 10 11 12 13
1/2 cup (125 mL) unsalted butter, 1/2 of a vanilla bean
melted Prairieland Junior
2 egg yolks Ag Showcase
3 tbsp (45 mL) granulated sugar (Saskatoon, SK)
ends
Instructions:
Crème Anglaise:
First Quarter
1. In a saucepan, combine cream and 4. In a bowl, whisk together flour, 14 15 16 17 18 19 20
vanilla bean over medium heat. baking powder, and salt; set aside.
Bring to a simmer for 5 minutes. Calgary Westerner Days K-Days
5. In a large bowl, beat together Stampede (Red Deer, AB) (Edmonton, AB)
Remove vanilla bean, scrape
sugar and eggs until thickened (Calgary, AB) begin begin
out seeds and return to cream.
and ribbons remain when lifted. ends
Slowly beat in ricotta cheese, butter,
Lemon-Raspberry Mac & Cheese
lemon or orange zest, and vanilla. Day
Ricotta Cake:
Stir in flour mixture until combined.
2. In a bowl, whisk together egg yolks Fold in raspberries. Scrape batter Full Moon
and sugar until thickened and into prepared pan and bake for 21 22 23 24 25 26 27
lightened in colour. Slowly whisk about 45 minutes or until tester
cream into eggs and return mixture Ice Cream Day Westerner Days Vanilla Ice Wine &
inserted in centre comes out clean.
(Red Deer, AB) Cream Day Cheese Day
to saucepan, stirring gently for about Let cool completely on cooling rack. end
3 minutes or until thickened enough
to coat back of spoon. Cover surface 6. Turn cake out onto serving platter
with plastic wrap and refrigerate and serve with Crème Anglaise.
until ready to use. Make-ahead:
Can be refrigerated for up to 3 days. Last Quarter
3. Preheat oven to 325° F (160° C). 28 29 30 31
Line 9 inch (23 cm) round cake or
K-Days Cheesecake Day Queen City
springform pan with parchment
(Edmonton, AB) Exhibition
paper and brush bottom and sides end (Regina, SK)
with butter; set aside. begins
Milk Chocolate
Day
Nutritional info per serving (1/12th recipe):
360 calories, 8 g protein, 35 g carbohydrates, 21 g fat, 2 g fibre,
New Moon
240 mg sodium, 195 mg calcium.Ricotta Squash
Blossom Italian Tart
Sally Torquato
Home Chef, Winnipeg, MB
I’m a home cook raised by an Italian family
that was always cooking and gardening.
Food is my soul!
Frugal GourmetAugust
Picking zucchini blossoms in season from the garden make this
tart extra special. Not to worry—zucchini squash adds just as
much colour and flavour as a topping as well. 2019
Preparation time: 15 minutes | Bake time: 20 minutes Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Serves: 4 to 6
1 2 3
Food Day Canada
Ingredients:
1 9 inch (23 cm) pie crust 1/2 tsp (2 mL) grated lemon zest
(homemade or store-bought) 2 tbsp (30 mL) butter, melted and
1 cup (250 mL) ricotta cheese divided
3 eggs 1 small clove garlic, minced
1/4 cup plus 1 tbsp (75 mL) fresh Pinch each of salt and pepper
grated parmesan cheese, divided 12 zucchini blossoms (flowers), 4 5 6 7 8 9 10
2 tbsp (30 mL) chopped fresh basil stemmed with stamens removed
Queen City Civic Holiday Saskatoon
or one each small yellow and
1 1/2 tsp (7 mL) chopped fresh chives Exhibition (BC, AB, SK, ON, Exhibition
green zucchini squash
(Regina, SK) NB, NU) (Saskatoon, SK)
ends begins
Instructions: Root Beer
4. Bake on bottom rack of oven for Float Day
1. Preheat oven to 400° F (200° C).
about 20 minutes or until pastry is
2. Place pie crust into pie plate and First Quarter
golden and knife inserted in centre
flute edge of crust; set aside. 11 12 13 14 15 16 17
comes out clean.
3. In a bowl, whisk together ricotta Eid al-Adha Canadian National Alberta Open
Zucchini Variation: Thinly slice 1 small Exhibition Farm Days begin
cheese, eggs, 1/4 cup (60 mL) of the green or yellow zucchini and Saskatoon Creamsicle Day
(Toronto, ON)
parmesan cheese, basil, 1 tbsp Exhibition
substitute for the zucchini flowers. begins
(15 mL) of the butter, chives, garlic, (Saskatoon, SK)
salt, and pepper until smooth. Smooth Cottage Cheese Variation: ends
Pour into pastry crust and spread Substitute for ricotta cheese.
evenly. Place zucchini blossoms Full Moon
decoratively on top. Brush with
18 19 20 21 22 23 24
remaining butter and sprinkle with
Parmesan cheese. Alberta Open
Farm Days end
Nutritional info per serving (1/6th recipe):
270 calories, 11 g protein, 13 g carbohydrates, 19 g fat, 1 g fibre,
320 mg sodium, 165 mg calcium.
Last Quarter
25 26 27 28 29 30 31
Banana Split Day
MILK TIP:
We all know that milk is good for you, but did you know it can
help repair cracked china? Immerse your cracked dish or cup in a pot
or pan of fresh milk. Bring to a boil, then immediately lower the heat
and let simmer for about 45 minutes. The proteins in the milk act as
a natural bonding agent that can fuse most cracks!
New MoonWho we are is reflected
on our plates.
Canada is among the most diverse countries
on earth, and this is celebrated in the creativity
and variety of our food. felt they knew very little or nothing about
were concerned about food safety
Canadian farming practices
The way we eat speaks volumes about our
values and our culture, and while it’s clear
Canadians share a wealth of culinary
wanted to know more about where their
knowledge and experience, we are also were concerned about animal welfare
food comes from and how it’s produced
discerning consumers with deep values
that govern our food habits and choices.
viewed farmers favourably, ranking
A 2016 Canadian Centre for Food Integrity were concerned about having enough
them higher than doctors, and even
public trust research survey that sampled food to feed Canada
friends and family members
2,510 representative consumers revealed that…
The Canadian agricultural community welcomes and encourages all Canadians to explore the origins
of the foods they eat and the wonder of our rural communities. Connect with your local dairy or
agriculture education organization to find out the many ways Canadian farmers are investing in
on-farm excellence, animal care, environmental stewardship, and food quality.
Learn more about Canada’s on-farm excellence program at: www.dairyfarmers.ca/proactionConnect with Canadian agriculture...
Farm & Food Care
Farm & Food Care brings farmers, agricultural professionals, related businesses, government organizations and other
groups together with a mandate to provide credible information on food and farming for Canadians. Farm & Food Care
offers amazing Breakfast On The Farm events that bring farmers and consumers together to cultivate awareness and
appreciation for food and farming through a fun event that emphasizes the importance of environmental stewardship,
food safety, and good animal care practices.
www.farmfoodcare.org
Elementary School Milk Program
For over 30 years, Canada’s dairy farmers and local dairy processors have worked together to deliver fresh, local milk to
Canadian school children. Providing elementary students with milk on a daily basis ensures they stay healthy, alert
and ready to learn. Since its inception, millions of Canadian children have benefited from this farm-to-school program
with the help of thousands of volunteers and dairy partners.
www.MilkInSchool.ca
Agriculture in the Classroom
Agriculture in the Classroom Canada (AITC-C) is the national voice for agriculture education in Canada. Working
alongside its nine provincial members, AIT-C works to deliver accurate, balanced, and current curriculum-linked agri-food
resources, programs, and initiatives that are based on science. Through inquiry-based learning, AIT-C offers dynamic
and unique outreach opportunities for students and teachers to connect with Canadians who make their living in agri-food,
and bring students up close and personal with Canada’s agriculture and food story.
www.aitc-canada.ca
AgScape
AgScape® is a registered charity bringing food and agriculture education into Ontario classrooms. All programs and
resources meet eight critical criteria to ensure the highest standards of accuracy, balance, and integrity, and all are
The Voice of Agriculture in the Classroom Ontario
offered free of charge to Ontario educators.
www.agscape.ca
Ontario Dairy Education Program
The Ontario Dairy Education Program is a free, in-class agricultural educational service that provides a broad range
of curriculum-linked presentations for elementary students and teachers across the province. Providing more than
9,000 presentations each year, the program is focused on increasing agricultural awareness and education as well
as helping young people learn more about and pursue career opportunities within Ontario’s agriculture sector.
www.education.milk.orgCauliflower
Crust Pizza
Talent Pun
Home Chef, North York, ON
I grew up in Ontario and am from a family of wonderful
cooks. I like to try out new recipes and experiment
with making healthy food.
Classic KitchenSeptember
This hearty vegetarian pizza will go on repeat for a
weeknight meal.
Preparation time: 25 minutes | Bake time: 35 minutes
Italian Cheese Month 2019
Serves: 6 to 8 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: Cauliflower Crust: 1 2 3 4 5 6 7
1/2 cup (125 mL) pizza sauce 1 large head fresh cauliflower Labour Day Cheese Pizza Day
1 cup (250 mL) shredded 3/4 cup (175 mL) fresh grated Canadian National
mozzarella cheese parmesan cheese Exhibition
(Toronto, ON)
1 red or yellow bell pepper, diced 3/4 cup (175 mL) shredded ends
mozzarella cheese
4 fresh mushrooms, sliced (optional) Ganesh Chaturthi
2 eggs (Hindu Holiday)
1/4 cup (60 mL) sliced pitted First Quarter
black olives 1 tsp (5 mL) each dried basil 8 9 10 11 12 13 14
and oregano leaves
1 cup (250 mL) baby arugula Canada’s
Outdoor
Farm Show
Instructions: (Woodstock, ON)
1. Preheat oven to 450° F (225° C). 3. Bake for 25 minutes or until golden
Line baking sheet or pizza pan brown and set. Let cool slightly.
with parchment paper.
Pizza Topping: Full Moon
Cauliflower Crust: 4. Spread pizza sauce over top of crust; 15 16 17 18 19 20 21
2. Cut leaves and stem off of sprinkle with half of the mozzarella. Cheese Toast Day International
cauliflower. Cut into smaller pieces. Scatter pepper, mushrooms (if using), Plowing Match Cheeseburger String Cheese
Place in food processor in batches and olives all over. Sprinkle with & Rural Expo Day Day
and pulse into small rice-like pieces. remaining mozzarella. (Nipissing, ON)
Place in a large microwaveable bowl.
Cover and microwave on high for 5. Bake for about 10 minutes or until
5 minutes; let cool and pat dry cheese is melted and golden.
Sprinkle with arugula. Last Quarter
with paper towels. Add parmesan
and mozzarella cheeses, eggs, 22 23 24 25 26 27 28
basil and, oregano. Press and shape
First Day World School Chocolate Milk
cauliflower mixture onto prepared of Fall Milk Day Day
pan to create an 11 inch (28 cm)
round pizza crust about a 1/2 inch
(1 cm) thick.
Nutritional info per serving (1/8th recipe):
180 calories, 13 g protein, 9 g carbohydrates, 11 g fat, 3 g fibre, New Moon
360 mg sodium, 295 mg calcium. 29 30
Navaratri begins
Rosh Hashanah
BAKER’S TIP: begins
Substitute water with fresh milk to add a rich, moist texture
to breads and baked goods.
BARISTA TIP:
Make your own latte foam by whipping cold milk in a cup using an
immersion blender, then warming it in the microwave. Spoon onto your
coffee or hot chocolate and enjoy!Creamy Sweet Potato
& Bacon Soup
Christina de Boer
Home Chef, Tara, ON
I live on a dairy farm with my
husband, Dirk, and our boys,
Caleb and James. I love to cook and
bake, but most of all I love to eat!
Classic KitchenOctober
Get ready to serve up this creamy soup as a starter for your
next harvest dinner.
Preparation time: 20 minutes | Cook time: 40 minutes
Women’s History Month 2019
Serves: 10 to 12 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2 3 4 5
8 oz (250 g) bacon slices, chopped 5 cloves garlic, chopped Rosh Hashanah
ends
2 tbsp (30 mL) butter 1 tbsp (15 mL) dried sage leaves or
1 tsp (5 mL) ground sage
4 small sweet potatoes
(about 2 lb/1 kg), peeled 7 cups (1.75 L) chicken broth
and chopped
1 cup (250 mL) 35% whipping cream
3 potatoes (about 1 lb/454 g),
1/4 tsp (1 mL) each salt and pepper First Quarter
peeled and chopped
3/4 cup (175 mL) shredded marble 6 7 8 9 10 11 12
2 carrots, chopped
cheese (optional)
Navaratri ends Yom Kippur
2 onions, chopped
3 tbsp (45 mL) chopped fresh parsley Dussehra
Instructions:
1. In a soup pot, cook bacon over 3. Using an immersion blender, puree
medium high heat until crispy. soup. Alternatively, ladle into blender
Remove with slotted spoon to paper or food processor in batches to
towel lined plate. Reduce heat to puree. Stir in cream, salt, and pepper 13 14 15 16 17 18 19
medium; discard all but 2 tbsp and heat through.
Thanksgiving Day Cheese Curd Day World Food Day
(30 mL) of the bacon fat. Add butter
4. Ladle into soup bowls and sprinkle
to pot.
with bacon, cheese (if using), and
2. Stir in sweet potatoes, potatoes, parsley.
carrots, and onions and cook
Tip: Soup can be made up to 2 days
for about 10 minutes or until onions
ahead and reheated over medium
start to soften. Stir in garlic and sage; Full Moon
low heat.
cook for 1 minute. Pour in broth and
20 21 22 23 24 25 26
bring to a simmer. Cover and simmer
for about 25 minutes or until Pumpkin
vegetables are very soft. Cheesecake Day
Nutritional info per serving (1/12th recipe):
250 calories, 7 g protein, 24 g carbohydrates, 14 g fat, 4 g fibre,
420 mg sodium, 60 mg calcium.
Last Quarter
27 28 29 30 31
Diwali Halloween
MILK TIP:
Milk is delicious, but it’s also an amazing ink stain remover. Next time a pen
or marker explodes in your pocket, soak the stained area overnight in two
parts whole milk (3.25%) and one part vinegar. Remove in the morning
and let dry, then wash normally.
CHEF TIP:
New Moon
For even sweeter, juicier boiled corn on the cob, add milk to the
water in the pot.Ariane France
Home Chef, Vankleek Hill, ON
I am a proud dairy AGvocate
and dairy lover!
Indian Spiced Chicken
Classic KitchenNovember
Change up your weeknight dinner and make this hint of spice
and creamy chicken meal.
Preparation time: 20 minutes | Marinating Time: 10 minutes
Osteoporosis Month 2019
Cook time: 45 minutes | Serves: 6 Sunday Monday Tuesday Wednesday Thursday Friday Saturday
Ingredients: 1 2
1 cup (250 mL) plain yogurt 1 1/2 tsp (7 mL) each garam masala Royal Agricultural
Winter Fair
4 large cloves garlic, minced and ground cumin
(Toronto, ON)
1 tbsp (15 mL) fresh ginger, minced 1 tsp (5 mL) each ground turmeric begins
and ground coriander All Saints’ Day
2 tsp (10 mL) garam masala
1 can (28 oz/796 mL) diced tomatoes
1 tsp (5 mL) ground turmeric
1 tsp (5 mL) salt
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper 3 4 5 6 7 8 9
1 tsp (5 mL) salt
(optional) Daylight Savings
1 1/2 lb (750 g) boneless, skinless Time ends
1 1/4 cups (310 mL) 35% whipping
chicken thighs, chopped
cream
Spiced Tomato Cream Sauce: 1 cup (250 mL) chopped green beans
1/4 cup (60 mL) butter 1/4 cup (60 mL) chopped fresh cilantro
1 large onion, finely diced
First Quarter
1 1/2 tbsp (22 mL) minced fresh ginger 10 11 12 13 14 15 16
Royal Agricultural Remembrance Guru Nanak
Instructions: Winter Fair Day Dev Ji’s Birthday
(Toronto, ON)
1. Preheat oven to 350° F (180° C). 30 seconds. Add tomatoes, salt, and
ends
cayenne, if using. Simmer gently for
2. In an ovenproof baking dish, whisk 15 minutes, stirring occasionally or
together yogurt, garlic, ginger,
until sauce is thickened slightly.
garam masala, turmeric, cumin,
Full Moon
and salt. Add chicken and stir 5. Add cream and beans to the sauce
to coat well. Let stand for 10 minutes along with chicken and all the juices 17 18 19 20 21 22 23
or cover and refrigerate overnight. from the pan. Cook, stirring
occasionally for about 10 minutes
3. Bake chicken, uncovered for about or until chicken is no longer pink
15 minutes or until yogurt is golden. inside and beans are tender.
Sprinkle with cilantro to serve.
Spiced Tomato Cream Sauce:
4. Meanwhile, in a large shallow
saucepan, melt butter over medium Last Quarter
heat. Cook onion for about 24 25 26 27 28 29 30
3 minutes or until softened.
Canadian
Add garlic and ginger; cook for
Western
1 minute. Stir in garam masala,
Agribition
cumin, turmeric, and coriander for (Regina, SK)
Parfait Day
Nutritional info per serving (1/6th recipe):
370 calories, 25 g protein, 13 g carbohydrates, 25 g fat, 2 g fibre, New Moon
1080 mg sodium, 171 mg calcium.Geoffrey Michael Derry
Home Chef, Ottawa, ON
The inspiration for this recipe comes from my long-time house mate.
When I asked, one day, what kind of cookies he would like me to make,
he (obnoxiously) responded BACON! Over the years this recipe has been
tweaked and developed, and has remained a closely-guarded
secret until now. They make a perfect holiday gift and a great
cookie to take camping.
Get ready to make and take these two shortbreads to family
Bacon, Maple &
and friends this holiday season. Perfect to serve with drinks
and more cheese!
Cheddar Shortbread
Bacon, Maple & Cheddar Shortbread
Preparation time: 15 minutes | Chill time: 2 hours
Bake time: 15 minutes per batch | Yield: about 7 dozen
Ingredients:
4 slices of bacon 2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) butter 1/2 tsp (2 mL) baking powder
1/3 cup (75 mL) packed brown sugar 1/2 cup (125 mL) grated extra
old cheddar cheese
1/4 cup (60 mL) maple syrup
Instructions:
1. In a nonstick skillet, cook bacon together and divide dough into 4 equal
Cheddar & Rosemary
over medium high heat until pieces. Roll each into a log and wrap
crispy; reserve fat and remove with plastic wrap. Shape into a square
bacon to paper towel lined plate. log and refrigerate for at least 2 hours
Shortbread
Pour bacon fat into small heat or until dough is very firm. Make-ahead:
proof bowl to cool. Finely chop Refrigerate for up to 5 days or freeze for
bacon. up to 2 weeks.
2. In a large bowl, beat together butter, 4. Preheat oven to 325° F (160° C).
sugar, maple syrup, and cooled bacon
5. Slice into 1/2 inch (1 cm) slices and
fat until smooth and creamy. Stir in
place on parchment paper lined baking
chopped bacon.
sheet. Bake for about 15 minutes or Hilary Unger
3. In another bowl, whisk together until light golden. Repeat with Pro Chef & Caterer, Toronto, ON
flour and baking powder. Stir in remaining dough. I went back to school when I was in my late 40s and achieved
my chef certification, beginning work as a private caterer.
cheese. Gradually stir flour These little shortbread gems were a huge hit—I couldn’t keep
mixture into butter mixture until up with the demand. They work beautifully as a treat before dinner
dough comes together. Knead or as a savoury crisp to have with wine. They are super simple
to make and the dough can freeze for weeks.
Nutritional info per serving (2 cookies):
70 calories, 1 g protein, 8 g carbohydrates, 3.5 g fat, 0 g fibre,
45 mg sodium, 20 mg calcium Classic KitchenDecember
Cheddar & Rosemary Shortbread
Preparation time: 10 minutes | Chill time: 2 hours
Bake time: 20 minutes per batch | Yield: about 7 dozen 2019
Ingredients: Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1 cup (250 mL) butter, softened Pinch pepper 1 2 3 4 5 6 7
2 tsp (10 mL) chopped fresh rosemary 2 cups (500 mL) shredded aged
cheddar cheese
1 tsp (5 mL) ground mustard
1 3/4 cups (425 mL) all-purpose flour
1/4 tsp (1 mL) salt
Instructions:
1. In a large bowl, beat butter until 3. Preheat oven to 325° F (160° C). First Quarter
fluffy. Beat in rosemary, mustard salt, 8 9 10 11 12 13 14
4. Slice log into 1/2 inch (1 cm) rounds
and pepper.
and place on parchment paper Human Rights
2. In a separate bowl, toss cheese and lined baking sheet. Bake for about Day
flour together. Stir flour mixture into 20 minutes or until edges are crispy.
butter mixture until combined well. Repeat with remaining dough.
Knead together and divide dough
into 2 and shape into 11 inch (28 cm)
logs. Wrap with plastic wrap and
Full Moon
refrigerate for at least 2 hours or
until dough is firm. Make-ahead: 15 16 17 18 19 20 21
Refrigerate for up to 5 days or freeze
First Day
for up to 2 weeks. of Winter
Nutritional Info per serving (2 cookies):
80 calories, 2 g protein, 4 g carbohydrates, 6 g fat, 0 g fibre,
80 mg sodium, 46 mg calcium
Last Quarter
22 23 24 25 26 27 28
Hanukkah begins Eggnog Christmas Day Boxing Day
CANADIAN CHEESE:
Day
Celebrated around the world for our outstanding cheddar cheese, Kwanzaa
Canada has made big strides in artisan and commercial cheese making. (ends January 1st)
Our gouda, blue, brie, swiss, farmstead, Italian-style, and ethnic cheeses
like paneer are turning heads. With more than 1,050 cheeses now made
in Canada, try expanding your cheese repertoire with some new
Canadian flavours for your next grilled cheese sandwich or
cheese board. New Moon
29 30 31
MILK TIP:
Since ancient times, people have used the natural vitamins and minerals Hanukkah ends New Year’s Eve
in milk to help replenish dull skin and kickstart the formation of new
skin cells, to give skin a healthy glow.
DIY Powdered Milk & Saffron Face Mask:
For radiant skin, mix 1 tbsp of milk powder with a pinch of saffron and
enough water to make a smooth, thick paste. Apply to your face and neck,
staying clear of the eye area. After about 15 minutes, rinse away the
mask with warm water. Repeat 3-4 times a week for glowing skin.STAY REAL WITH MILK.
MILK IS A COMPLETE FOOD, PACKED WITH THE NUTRIENTS
YOU NEED TO STAY HEALTHY AND PERFORM.
HYDRATE
Regular white milk has been shown to hydrate better than either
sports drinks or water because it is a source of high quality protein,
carbohydrates, calcium, and electrolytes.1
RECHARGE
Chocolate milk provides protein, calcium, and vitamin D with an
added punch of carbohydrates to stimulate performance and improve
muscle recovery. Drinking 500 ml of 1% chocolate milk immediately,
and another 500 ml one hour after exercise has been shown to improve
damaged muscle fibre, outperforming comparable soy and carbohydrate
recovery beverages.2
1 (Timmons, 2011) (Desbrow, Jansen, Barrett, Leveritt, Irwin, 2014)
2 (Hartman et al., 2007)
Dairy Farmers of Ontario is proud to support youth
hockey, soccer and basketball, helping increase
accessibility to sport for youth across Ontario.
For more information on how milk can
power a healthy, athletic lifestyle, visit:Gâteau de semoule du Moyen-Orient (Namoura) Semifreddo au chocolat avec sauce aux fraises durant environ 20 minutes ou jusqu’à ce que tout le bouillon soit utilisé et le riz
Décembre 2018 Février 2019 tendre. Placer le riz dans un grand bol pour le faire refroidir.
Natasha Pannozzo, chef à la maison, Scarborough, ON Theresa Pun, chef à la maison, New Westminster, C.-B. 3. Dans un petit bol, combiner le fromage fruilano, les noix de Grenoble, le cas
Je suis une mordue de desserts et je profite de chaque occasion pour J’adore cuisiner avec des ingrédients de la province frais. Je suis artiste et échéant, et le persil.
concocter des pâtisseries pour ma famille, mes amis et mes collègues. J’aime conceptrice, mais je suis passionnée pour la cuisine. J’adore créer de belles 4. Incorporer l’œuf, le parmesan et la moitié de la chapelure de pain dans le riz.
surtout cuisiner les recettes du Moyen-Orient de ma grand-mère. Voici une de gâteries et des desserts savoureux pour ma famille et mes amis. J’espère que Mouiller vos mains et diviser le riz en 8, puis former des boules. Faire un trou
ses recettes que je préfère qui est facile à faire et toujours appréciée! vous aimerez tous cette recette! au centre et le remplir du mélange au fromage. Reformer une boule. Couvrir et
Ce gâteau décadent est idéal pour célébrer la saison des fêtes! Vous pouvez sans problème faire ce dessert riche et crémeux à l’avance et il réfrigérer 1 heure. (Préparer à l’avance : Peut être réfrigéré jusqu’à 1 jour).
sera délicieux lorsque vous le servirez à vos invités. 5. Faire chauffer l’huile dans une grande poêle profonde ou une friteuse à
Temps de préparation : 30 minutes Temps de cuisson : 55 minutes
Donne environ 36 morceaux Temps de préparation : 20 minutes Temps de cuisson : 15 minutes 360 °F (182 °C).
Temps de refroidissement : 6 heures Donne : 12 à 16 portions 6. Rouler les boules dans la chapelure de pain restante. Frire les boules de riz
1 tasse (250 mL) de yogourt Balkan nature
2 c. à thé (10 mL) de poudre à pâte environ 3 minutes ou jusqu’à ce qu’elles soient dorées. Retirer avec une cuillère
1 lb (454 g) de chocolat mi-sucré haché à rainures et les placer sur une assiette recouverte d’essuie-tout.
1/2 c. à thé (2 mL) de bicarbonate de soude
1 tasse (250 mL) de crème à fouetter 35 %
3 tasses (750 mL) de semoule fine 7. Servir l’arancini avec une sauce pour pâtes et parsemer de basilic.
1/4 tasse (60 mL) de beurre
3/4 tasse (175 mL) de sucre granulé
4 jaunes d’œufs
3/4 tasse (175 mL) de beurre fondu
2/3 tasse (150 mL) de sucre à glacer
1/2 tasse (125 mL) d’amandes blanchies Salade de féta mariné
6 c. à table (90 mL) de rhum brun ou de liqueur de crème irlandaise
Sirop d’eau de fleurs d’oranger Crème fouettée (facultatif) Mai 2019 (Frugal Gourmet)
4 tasses (1 L) de sucre granulé
Sauce aux fraises : Rivi Mandelzys, chef à la maison, Ottawa, ON
3 tasses (750 mL) d’eau
1 lb (454 g) de fraises congelées J’adore expérimenter en cuisine et inventer de nouvelles recettes. Cette recette
2 c. à table (30 mL) de jus de citron
3 c. à table (45 mL) de sucre granulé est devenue une option très économique pour moi. Elle est délicieuse, unique
1 c. à table (15 mL) d’eau de fleurs d’oranger ou 1 c. à thé (5 mL) de zeste
1 c. à table (15 mL) d’eau et remplace facilement une assiette de fromages lorsque vous recevez. Le
d’orange râpé
2 c. à thé (10 mL) de jus de citron fêta devient mou et crémeux lorsqu’il est cuit et se marie bien avec toutes les
1. Sirop d’eau de fleurs d’oranger Dans une casserole, porter l’eau et le saveurs, qu’elles soient sucrées ou salées.
1. Sauce aux fraises : Dans une casserole, combiner les fraises, le sucre, l’eau
sucre à ébullition. Réduire le feu à moyenne intensité et laisser mijoter environ
et le jus de citron à feu moyen. Porter à ébullition et cuire environ 8 minutes Le fromage chaud et coulant est toujours un succès pour napper une salade
30 minutes ou jusqu’à ce que le sirop ait diminué de moitié environ.
ou jusqu’à ce que les fraises commencent à se séparer et à ramollir. Retirer du verte croquante.
Retirer du feu; ajouter le jus de citron et l’eau de fleurs d’oranger; réserver.
feu et écraser légèrement avec un pilon à pommes de terre. Laisser refroidir et
réfrigérer jusqu’à la consommation. Temps de préparation : 10 minutes Temps de cuisson : 20 minutes
2. Graisser un plat de cuisson de 13 po x 9 po (33 cm x 23 cm) (3 L) et tapisser
Donne : 4 portions
de papier parchemin; réserver. Préchauffer le four à 400 °F (200 °C).
2. Placer le chocolat dans un bol sur une casserole contenant un peu d’eau
bouillante pour faire fondre le chocolat. Incorporer la crème et le beurre jusqu’à 1 morceau de fromage féta (environ 8 oz/250 g)
3. Dans un petit bol, mélanger le yogourt, la poudre à pâte et le bicarbonate
ce que le mélange soit homogène et brillant. Retirer du feu. Incorporer les 2 c. à table (30 mL) d’huile d’olive extra-vierge
de soude; réserver durant 10 minutes ou jusqu’à ce que le volume ait doublé.
jaunes d’œufs, un à la fois, et brasser entre l’ajout de chaque jaune. Incorporer 2 c. à table (30 mL) de miel
4. Durant ce temps, dans un grand bol, mélanger la semoule, le sucre et le le sucre à glacer et le rhum jusqu’à ce qu’ils soient bien mélangés. Verser le 1 c. à thé (5 mL) de romarin frais ciselé
beurre. Mélanger à l’aide de vos mains le beurre dans le mélange de semoule. mélange de chocolat dans un moule à pain préparé et taper doucement le 1/2 c. à thé (2 mL) de flocons de piments forts
Ajouter le mélange de yogourt et mélanger davantage avec vos mains. moule sur la surface de travail pour uniformiser la distribution du mélange et 1 paquet (5 oz/142 g) de mélange de salade printanier
éliminer les bulles d’air. Congeler durant au moins 6 heures ou toute la nuit et 1 tasse (250 mL) de tomates raisins coupées en deux ou de tomates
5. Presser le mélange uniformément dans le plat de cuisson. (Si le mélange est coupées en dés
collant, vaporiser vos mains avec de l’aérosol de cuisson). jusqu’à ce que le dessert soit ferme.
1/2 tasse (125 mL) de concombres tranchés
6. Avec un couteau de chef, couper la pâte sur la longueur, puis en diagonale 3. Retirer le plastique du dessus du moule et verser la sauce aux fraises sur le 1 c. à table (15 mL) de vinaigre de vin rouge
pour créer une forme de diamant. Placer une amande sur le haut de chaque dessus avec une cuillère et servir avec la crème fouettée, au besoin. Une pincée de sel et de poivre (chaque)
diamant. Conseil : Le semifreddo peut être congelé jusqu’à 2 semaines. 1. Préchauffer le four à 350 °F (180 °C).
7. Cuire dans le four préchauffé durant 25 minutes ou jusqu’à ce que la pâte 2. Placer le féta dans un petit plat de cuisson.
soit dorée. Retirer du four et verser lentement le sirop d’eau de fleurs d’oranger
sur le gâteau. Laisser refroidir complètement. Fettucine aux asperges, au citron et au saumon fumé 3. Dans un petit bol, mélanger l’huile, le miel, le romarin et les flocons de
Mars 2019 piments forts. Verser sur le féta, couvrir et cuire durant 20 minutes ou jusqu’à
Conseil : il est important de verser le sirop lentement pour que le gâteau ce que le mélange ait ramolli et gonflé légèrement. Découvrir et griller durant
absorbe le mélange. Tim Tufts, chef à la maison, Orono, ON
2 minutes ou jusqu’à l’obtention d’une couleur dorée. Laisser refroidir légère-
Je suis agriculteur au centre de l’Ontario et j’ai toujours aimé cuisiner. Je me
Le gâteau peut être conservé couvert à température ambiante jusqu’à 7 jours. ment.
sers habituellement les ingrédients que je possède à la maison. Cette recette
est une des favorites de ma famille! Je remplace souvent le saumon fumé par 4. Répartir la salade dans des assiettes de service et y ajouter les tomates et les
mon propre gravlax. concombres. À l’aide d’une spatule, verser du féta sur la salade. Dans un bol,
Gnocchis de pommes de terre fromagés fouetter le vinaigre, le sel et le poivre avec l’huile et verser sur la salade.
Janvier 2019 Ce plat de pâtes printanier est un repas de semaine facile ou un bon souper à
partager avec les amis. Variation romaine : Remplacer le mélange de salade printanier par un cœur de
Tracy Gibbons, chef à la maison, Chatham, ON laitue romaine haché.
J’ai redécouvert mon amour de la cuisine pour gérer le stress d’avoir un travail
exigeant en plus de m’occuper de mes trois garçons avec mon mari Mike.You can also read
