Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra and Jason Parsons bring excitement to the art of cooking. Dabble asked the three kitchen men to agree on a perfect day’s fare. The results are mouthwatering.
I’m a creature of habit and this is one of my favourite treats on weekends. It’s a great brunch dish for anyone (like me) who prefers breakfast to be on the savoury—rather than sweet—side. Although the ingredients are fairly simple, I love the complexity of flavours and textures involved. ~ Michael
I travel a lot and one of my favourite choices when dining out is a roasted beet salad. This is my interpretation of a standard, where the sweetness of the roasted beets with the tartness of the goat cheese is a match made in heaven. ~ Massimo
Dinner: Ultimate Burger
Many people do not realize that the secret to keeping a burger moist while cooking is adding some kind of fat to it. In this case, I use lean beef and the fat from the bacon. When it comes to taste, bacon fat trumps beef fat any day. ~ Jason
Pick up 3 Chefs: The Kitchen Men for more tasty meal ideas from Michael, Massimo and Jason.
They come from three distinct corners of the world. Michael Bonacini grew up as part of an Italian family in Wales, Massimo Capra first tied on an apron in his mother’s kitchen in Cremona, and Jason Parsons got his first job in a roadhouse in Southwestern Ontario. All three have since established their reputations as imaginative and masterly cooks. And when they get together, whether in the kitchen, on TV, or at table, there is energy and excitement. Finally, these three top chefs have collaborated to produce a cookbook that accurately reflects the sense of fun and adventure that makes them such a great team.
In 3 Chefs: The Kitchen Men, Michael, Massimo, and Jason combine their best recipes to create a cornucopia of tasty meals. Bursting with international inspiration, complemented with stories of growing up and learning to cook— this personal collection of recipes will delight and entertain.
Chef Rob Rainford takes grilling to a whole new level–with over 100 recipes and 20 complete menus, all designed for your backyard barbeque.
For Rob, grilling is about entertaining. It’s about gathering friends and family together and spending time cooking and eating outdoors. It’s also about pushing the boundaries of what you think you can do on the grill. Born to Grill takes you where no other barbecue book has gone before …
– 20 international menus, suitable for both charcoal and gas grilling
– Over 100 diverse recipes designed to mix and match
– Unique flavors and dishes from around the world
– Great for novices and grill masters alike
Born to Grill includes advice on the tools and equipment you’ll need to grill like a pro. It also unveils the Rainford Method–a set of techniques designed to take your barbecuing to the next level. Born to Grill gives you all you need to master your grill, embrace the outdoor cooking experience and wow your friends and family with delicious dishes from around the globe–all in your own backyard.
As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment’s notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn’t require spending your whole Saturday in the kitchen.
Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.
Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes
Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread
Fun: Sunday Cheesesteak Sandwiches, Crispy “Fried” Chicken, Lemonade Cookies
Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake
Cooking from the Hip is all about flexibility. You’ll be able to use what you’ve got on hand without being afraid to substitute. You’ll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.
With a name like Mr. Food, Art Ginsburg is well equiped to whip things up in the kitchen.
As a veteren chef whose recipes fill more than 50 cookbooks, Mr. Food was one of the first to promote “Do it Yourself” cooking and food preparations. And, although his take on breakfast, lunch and dinner is “quick and easy”, it’s still long on flavour.
Spend a day with Mr Food:
Breakfast – Brunch Burritos
Lunch – Tuna and White Bean Salad
Dinner – Balsamic Flank Steak
Imagine having TV personality Jamie Oliver as your personal chef for a day. It’s a happy thought, isn’t it?
Well, Jamie’s take on breakfast, lunch and dinner—Italian style—may just be the next best thing.
“I love Italy and everything it stands for,” says the famous chef. “The wonderful ingredients, the beautiful places, the lovely people and the neverending passion they have for their families.”
Why not bring Jamie and a taste of Italy home with these three tasty recipes?
Breakfast – Spicy Scrambled Eggs and Crispy Bacon
Some people are born to shop, some born to travel, but Rob Rainford, well… he was born to grill.
This Jamaican born Torontonian, host of the Food Network Canada TV show, License to Grill is now sharing his signature style, The Rainford Method in his latest book Born to Grill (May 2012).
One bite at a time. That’s how Marc Matsumoto savours the world around him. A globetrotting chef, he shares international recipes with fellow foodies on NoRecipes.com and complements the pairings with beautiful photography on WanderingCook.com. He’s so busy, he has Dabble wondering how he ever has time for his day job, as a private chef in New York City. Busy or not, Marc says he always makes time for breakfast, lunch and dinner.
Cooking is simple. It’s 50% technique, 40% inspiration and 10% ingredients. Armed with some basic techniques and a little inspiration, you can make a tasty meal from even the most derelict pantry.
Spend a day with Chef Marc:
Breakfast – Baked Eggs
Lunch – Matsutake Mushroom Risotto
Dinner – Shiso Pesto Pasta