Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region by Anne DesBrisay

  • Chocolate moelleux with crème Anglaise and raspberry coulis [Absinthe Café / Patrick Garland] (page 8)

    from Ottawa Cooks: Signature Recipes from the Finest Chefs of Canada's Capital Region Ottawa Cooks by Anne DesBrisay

    • Categories: Cakes, large; Sauces for desserts; Dessert; Cooking ahead; French
    • Ingredients: butter; Dutch-process cocoa powder; dark chocolate callets; eggs; sugar; milk; vanilla beans; raspberries
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Notes about Recipes in this book

  • Fall apple and beer soup with chanterelles and Bonnechere [allium / Arup Jana]

    • Frogcake on February 26, 2017

      A very nice fall soup with perfect balance of Apple, IPA, and Bonnechere juxtaposed with chanterelles. It's not a heavy soup, but does have complex flavours so makes a nice second course taster to a multi course dinner. I used Boreal (Quebec) IPA which worked well. Yum- will be making this again.

  • Lemon and herb risotto soup with poached eggs [Beckta / Kate Brown Ardington]

    • Frogcake on May 14, 2017

      This is a really great, fresh herby soup. I used some of my magic mineral broth stash (recipe in "Clean Soups" book) and fresh tarragon coming up in my garden. Will make this again.

  • Rhubarb streusel muffins [Bridgehead / Jess Fletcher & Tracey Clark]

    • Frogcake on February 26, 2017

      Once in awhile I treat myself to a Bridgehead rhubarb streusel muffin so it's nice to have the recipe, which is true to the real thing. Nothing really unique about it -just a good, solid recipe for a fruity, perfectly crumbly moist muffin. This recipe made ten giant muffins with some streusel left over. As well, you can use two cups chopped rhubarb and two cup firm, chopped strawberries. I like to add a quarter cups of slivered almond to the topping. Giant muffins bake at 350 degrees Fahrenheit for thirty minutes in my oven.

  • Quinoa salad with butternut squash, feta and cranberries [Bridgehead / Jess Fletcher & Tracey Clark]

    • Frogcake on February 26, 2017

      I've made this a few times now and have enjoyed it at Bridgehead. Fortunate to have the recipe -thanks to the chef for sharing it! This is a fabulous recipe which makes for a filling, healthy lunch.

    • Rinshin on January 10, 2018

      Taste is quite good but encountered few issues with this recipe. The ratio of water to quinoa (1 to 1) and timing was off. Had to double the water and really increase the time from 15 min at simmer to closer to 25 min at simmer. Maybe the timing would have been ok if it had more water to start off as I had to keep adding more water. Timing for squash and onion was good. I halved the salad portion and made 1/3 of dressing because the amount of oil etc seemed a lot. It's a good thing too, because I only needed about 3-4 T of the dressing. It's ok because I can use the dressing for other salads and the taste is good. I would certainly make this again with modifications.

  • Jerk pork chops with vanilla sweet potato and minted peas [Erling's Variety / Jeff Bradfield & Liam Vainola]

    • Frogcake on May 27, 2017

      Another super recipe in this book. I made this using rib-eye steaks in place of pork chops. The jerk sauce is sufficiently perky and complex in flavour. It comes together very quickly -just assemble the ingredients and throw everything into a food processor et voila! (Left-overs are great with hamburgers the next day.) We LOVED the vanilla sweet potato purée. The only change I made was roasting the sweet potatoes cleaned but not peeled for an hour in 350 degree oven in a pan with two inches of water. We also LOVED the minted peas, which come together swiftly. It's a simple but sophisticated recipe in which I used mint from my garden thrown into the pot with butter and a pinch of fleur de sel.

  • Slow-roasted pork shoulder sandwiches with peach BBQ sauce [Fraser Café / Simon & Ross Fraser]

    • Frogcake on August 27, 2018

      An amazing recipe! I ground the spices in a mill to make the paste and marinated the pork as directed. The peach bbq sauce is sooooo delicious! Will also make it for other purposes.

  • Four seed bread [Nat's Bread Company / Natali Harea]

    • Frogcake on February 26, 2017

      Nat sells her bread every Saturday morning at the school where the Ottawa Youth Orchestra practises, an orchestra that my son belongs to. She generously donates the proceeds of the day to the academy bassoon section, and her bread is fantastic! This four seed bread is my favourite recipe -lovely fresh with unsalted butter and even better toasted with jam or peanut butter. I feel so fortunate that Nat shared her recipe!

  • Duck meatballs with cheesy polenta and broccoli in a cheddar beer sauce [The Wellington Gastropub / Chris Deraiche]

    • Frogcake on February 09, 2019

      Delicious and inventive! Wow. The cheddar beer sauce is fantastic. The problem is that it’s not very easy to find ground duck. You can substitute it with ground chicken or turkey but it’s not as flavourful. However, ground cheval works well and it is easy to find in Quebec grocery stores.

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  • ISBN 10 1927958539
  • ISBN 13 9781927958537
  • Published Nov 15 2016
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Canada
  • Publisher Figure 1 Publishing

Publishers Text

Ottawa is not your typical national capital. It straddles two provinces, bridges three founding cultures, and may be better known for its Hill and canal than for its cooking. Ottawa Cooks changes that.

Award-winning food writer Anne DesBrisay brings together recipes from 41 of the Capital Region’s most inspiring cooks. From fine restaurants, food trucks, and farmhouse kitchens, here are signature dishes, favorite staff meals, and traditional family recipes that assert what people in Ottawa already know: for more than 20 years, this capital has been quietly and steadily growing one of the most interesting and diverse food cultures in the country.

Beautifully photographed by Christian Lalonde, Ottawa Cooks showcases more than 80 recipes featuring the best of the region’s local products with globally inspired flavors -- and the gifted chefs who create them.