The contest is over.
Kitchen Party! Contest Winners:
“Young Chefs” Category
“Kooky Cooks” Category
Apple Pecan and Maple Bourbon Galette
“Family Table” Category
Poppy Seed Loaf
We’re having a Kitchen Party contest! Vote for your favourite recipes!
It’s official! The delicious recipes that made it to the finals of the Kitchen Party! contest are ready! Since I’m having a hard time selecting the winning recipe, I need you to help me by choosing your favourite from among the four finalists in each category! To help you make your choice, do what I did, and try out the recipes at home. Take my word for it: they’re all fantastic, just like the stories they tell.
In addition, to thank you for helping me choose the lucky winners, one of you will receive a huge gift! By taking part in the popular vote, you could take home $1,500 in cash. Don’t delay! You have from March 5 to March 31 at 11:59 p.m. to vote! Want to increase your chance of winning? Vote every day!
Patrick Chan, figure skater and host of the Kitchen Party! contest
“We were pleasantly surprised by the quality of the recipes we received as part of the ‘Kitchen Party!’ contest. And we were so touched by the beautiful stories served as ‘side dishes’ to recipes from all across the country. The proof is in the pudding: like contest host Patrick Chan, Canadians love good food and, even more, love to share a nice meal with family and friends.
It was hard enough for us to select the 12 finalists, so we’re asking you to help us choose the winners in each of the three categories. It’s your turn to vote!”
“Young Chefs” Category (17 years old and under)
Choose your favourite recipe for this category.
Cakes have always brought my family together to celebrate occasions like birthdays, anniversaries, and Canada Day. But of all the cakes we’ve baked over the years, from ice cream to meringue, whether big or small, one has stood out: carrot cake. It’s my favourite and my family’s favourite, too.
Carrot cake is my brother’s favourite. Ever since I was diagnosed with celiac disease, I’ve had a hard time making gluten-free versions of my favourite recipes and those of my family. After a lot of practice, I finally found a flour to prepare my recipes so that they taste just as good as they did before. 🙂 Now, my brother and I can enjoy his favourite dessert together! I really missed that!
This recipe comes from far away! Granny Rose, my grandma’s grandmother, used to make this cake in Spain. My Grandma Jeanine’s mother, who came to live in Canada, had 12 children and baked this cake thousands of times. Granny Jeannette, the 10th child in her family, made this cake with my mom, Christelle, and now Granny Jeannette makes it with me. My name is Annabelle, and I’m 11 years old. I’ve been making it since I was five years old! It’s a Garcia family tradition!
Patrick Chan motivated me to participate in this cooking contest. I met him at an event and discovered that we’re both very passionate about figure skating, surfing and cooking. In my kitchen, cookies are shaped like the Eiffel Tower, meringues are pink and blue, and baked goods always have a unique flavour. The first thing I learned to bake was cookies. The spirit of the Francophonie is in my kitchen! My name is Paris, and I’m 10 years old. I’m young, creative and inspiring.
“Kooky Cooks” Category (18 years old and older)
Choose your favourite recipe for this category.
I dedicate this recipe to you, my beautiful grandmother Sofia. Oh, how you spoiled us with your linden-blossom tea and your cheese-filled pastry pies (branzoici or poale-n brâu) all through our childhood! Those pies tasted like heaven! Thirty-eight years later, I still clearly remember the taste and smell of branzoici coming out of the wood-burning oven. Your grandmotherly love reigned supreme in our tiny kitchen. Grandma, my heart was filled with emotion last week when I made your branzoici for my partner for the very first time. And what about you, dear reader? Do you have a Proustian madeleine?
I associate this dish with my two passions. I live in Caraquet where the sea is all around me, and that’s why I love underwater diving. My other passion is cooking. In addition to the joy of diving to find scallops, I cook them using my own recipe. Life in Acadia tastes great, and especially on my French tongue.
Ever since I first started cooking, galettes have been one of my favourite things to prepare. Both simple and elegant-looking, they are true comfort food. I enjoy both sweet and savoury versions, but my favourite would probably have to be apple. I have always lived near orchards that produced an abundance of apples with different qualities. I personally think this recipe is perfect with its sweet and slightly softened apples, crunchy pecans, locally produced maple syrup and a nice punch of Canadian bourbon. I always picture the galette sitting cooling in a farmhouse kitchen, while a family drools in anticipation.
I’m from Normandy, and I grew up surrounded by apple trees on my parents’ old farm. While living in London, I brought home a small apple tree in my 2CV to plant in my garden. A few years later, I started baking these tartes Tatin, which remind me of my childhood. I would make them in the fall, using only the apples from my tree. Now that I’m in Vancouver, I’ve been searching for the best apples to recapture the flavours of my native Normandy, and I’ve found them!
“Family Table” Category (family)
Choose your favourite recipe for this category.
Rappie pie is an Acadian dish from Nova Scotia. This dish, which represents my Acadia and Francophonie, is often served at large parties or gatherings. My mother and I love serving it with pickled beets. There’s nothing better than a good rappie pie with a perfect crust, like the one that my grandfather makes!
My mother JeAnine, who’s 92 years old and has 5 children, was an excellent cook in her day. She loved to make recipes from the great cooks of her era, like Jehane Benoît, Janette Bertrand and Sœur Berthe. She was passionate about cooking shows. Her recipe books overflowed with recipes clipped from newspapers, yellowed with age. I’m so happy to have gotten my hands on her recipe binders when she moved. This recipe is simple to prepare: once the meatballs are made, the meal is almost ready! My two daughters are always asking for this meatball stew!
This is my grandma’s recipe, which is over 70 years old. My grandma fell in love with her neighbour’s poppy seed filling and asked how to make it. The neighbour said the recipe had never been written down and invited her to learn how to make it. With a few modifications over the years, it has become a family favourite.
As someone who’s originally from Réunion Island, an overseas department of France, I’d like to share one of the region’s signature dishes: sausage rougail with white rice and kidney beans. Cooking this dish reminds me of the many times my entire (very large) family would gather over shared meals or at picnics on the beach, which are typical of the island. La Réunion lé la!
“Coup de cœur” Recipe
Aunt Yvonne’s seafood pot pie
Dany Bouffard, Quebec
This recipe was invented by my mother, who was commonly known as Aunt Yvonne. I’m paying tribute to her with this recipe, which is renowned in the Magdalen Islands and beyond. Although my mom is no longer with us, she had an impact on our lives and on our Madelinot heritage. The Ministère de l’Agriculture, des Pêcheries et de l’Alimentation even gave her an award for this recipe in 1983. My mother touched everyone she met with her kindness, generosity, creativity and zest for life.
Recipes from our partners
As a proud partner of Les Rendez-vous de la Francophonie, Air Canada asked Chef Jérôme Ferrer, member of their team of renowned chefs and contest jury member, to share his homemade cheese recipe in honour of the Kitchen Party! contest. Good luck in the contest and enjoy Les Rendez-vous de la Francophonie!
Instant Homemade Fresh Cheese
Ingredients for 4 to 6 people:
– 1 litre of milk
– 6 tablespoons of white wine vinegar or lemon juice
– Virgin olive oil
– Lemon or lime zest
– Herbes de Provence
– 3 sprigs of chives
– Sea salt
– Freshly ground pepper
– 2 drops of Carminée (Québec apple cider reduction)
– Muslin, dish towel or cheese cloth
– Bowl or salad bowl
– 500-ml mason jar or serving dish
In a medium-sized pot, heat the milk until it starts to bubble. Do not boil it, as you don’t want it to overflow. Stir gently with a wooden spatula.
Once the milk has come to a boil, remove the pot from the heat. Using a whisk, break up the thin film that formed on the surface of the milk. Pour in the vinegar or lemon juice and stir gently for a few seconds. Curds will soon start to form. Let the mixture rest for 2 to 3 minutes in the pot.
Place the muslin or cheese cloth in the bottom of a strainer and place it on top of an empty container. Pour in the mixture. Using a spoon, press the cheese to drain it well and form a small block. Let the fresh cheese dry for about 2 minutes.
Season your cheese with a few flakes of sea salt. Add the freshly ground pepper, Herbes de Provence, finely chopped chives and lemon zest.
Cover the seasonings with olive oil and add a few drops of Carminée.
It will keep in the fridge for about 1 week.
A favourite recipe from Wayne Murphy at La Cité
“This tourte à la volaille reminds me of my childhood. When I was young, I was constantly playing hockey at school and in my town. I was always hungry when I came home, and when my mom bought tourtes for dinner, I was allowed to eat two! Today, making this dish brings back warm childhood memories. Plus, it’s a good comfort food, especially in winter! »
Chef-professor in the Arts culinaires and Gestion culinaire programs at Collège La Cité
Wayne Murphy has been a chef-professor in the Arts culinaires and Gestion culinaire programs at Collège La Cité since 1996. He also coordinated these programs from 1997 to 2017.
Chef Murphy is also the executive chef and manager of Global Affairs Canada’s Canadian culinary team for World Expos. In this capacity, he is developing the culinary and VIP hospitality component of the Canada Pavilion in Dubai, which will make its debut on October 1, 2021. Chef Murphy is not a first-time participant in World Expos, having been present in China in 2010 and Japan in 2005 as the executive chef and manager of Canadian Heritage’s Canadian culinary team.
With Collège La Cité, Chef Murphy participated in the 24th edition of the Fête du pain in Paris in 2019, along with a team of students and professors from the Collège. Since 2013, he has been the president and co-creator of the Espoirs culinaires de la region de la capitale nationale competition. This annual competition, sponsored by an embassy, pairs locally renowned young chefs with apprentice chefs from La Cité to promote national products. The contest is followed by a charity dinner for the Vanier Community Services Centre.
As a consultant for several organizations, such as Canada Pork International and Agriculture and Agri-Food Canada, he has participated in a number of international culinary fairs, where he was responsible for creating and demonstrating recipes. He has also represented Canada on numerous occasions; for example, as a chef at the Canadian pavilion of the Foodex fair in Japan (Asia’s largest food fair) or as a chef and judge at the Explora 13 exhibition in Mexico.
Chef Murphy is a founding member of the advisory committee for Savour Ottawa/Savourez Ottawa, an organization that promotes Ottawa as a culinary destination offering local food and experiences year-round. Chef Murphy has also served on selection committees for several scholarships, including the Garfield-Weston Foundation Scholarships and the Loran Scholarships.
Finally, Chef Murphy was a chef-professor and coordinator for the development of culinary school programs in Madagascar from 2000 to 2004 and in Benin in 2000. This included teacher training, curriculum development and the actual construction of the schools.
Wayne Murphy’s passion for teaching and his work as a professor have earned him several awards, including the 2007 Prix d’excellence en enseignement de la capitale nationale and the 2001 Trophée Dupont.
Learn more about La Cité’s culinary programs (in French only).
The Language Portal of Canada’s linguistic stew
The Kitchen Party! contest has inspired Lucie Séguin, the CEO of Public Services and Procurement Canada’s Translation Bureau, to share a very special recipe: the Language Portal’s linguistic stew. Although linguistic stew may not fill your belly, it will at the very least satisfy your appetite for language!
Traditionally, it is served for free to patrons. Then, 550 ambassadors share the tasty meal with their communities, so it’s a treat for plenty of connoisseurs, with 10 million page views each year.
- 23,000 pages of top quality language content
- 13 writing tools
- 150 inspired blog posts by creative bloggers
- 400 educational quizzes in English (double the amount if you like quizzes in French)
- 5 million terms in English, French, Spanish and Portuguese (you’ll find them in the Portal’s TERMIUM Plus® section)
- 3,000 punchy social media posts
- Ask qualified kitchen helpers to assemble the ingredients.
- Leaf through the 23,000 pages of content.
- Mix in the 13 writing tools.
- Incorporate the 400 quizzes, then deglaze with a generous splash of fun.
- Pour the mixture into Language Navigator so that all the ingredients impart their flavours while maintaining their distinctive characteristics.
- When the stew is fragrant, add TERMIUM Plus®, which will make the stew even tastier.
- While the stew simmers, prepare the social media posts. Serve them as an appetizer to whet your guests’ appetites.
- Season with questions and thoughtful comments from loyal users, 33,000 social media followers and The Portal Weekly’s 16,000 readers.
This linguistic stew will delight seasoned language professionals, writers, language quiz lovers and anyone who is curious by nature!
on the next page!