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MasterChef Canada (season 4)
The fourth season of ''MasterChef Canada'' originally premiered on March 3, 2017 on CTV before concluding on June 1. In the United States, this season started showing on The Cooking Channel Cooking Channel is an American basic cable channel owned by Food Network, a joint venture and general partnership between Warner Bros. Discovery Networks (69%) and Nexstar Media Group (31%). The channel is a spin-off of Food Network, broadcasting p ... on October 10, 2017. In the finale, Trevor Connie was announced as the winner of the season. Connie also guest starred in an episode of season five. This was the first season to forsake the show's traditional audition phase, instead directly facing the twenty-four finalists with a surprise challenge in their hometowns that would be finished in the MasterChef Canada kitchen. Runner-up Dorothea "Thea" VanHerwaarden, who originally finished second, Mai Nguyen, who originally finished fourth and Barrie McConachie, who originally finished third plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CTV Television Network
The CTV Television Network, commonly known as CTV, is a Canadian English-language terrestrial television network. Launched in 1961 and acquired by BCE Inc. in 2000, CTV is Canada's largest privately owned television network and is now a division of the Bell Media subsidiary of BCE. It is Canada's largest privately or commercially owned network consisting of 22 owned-and-operated stations nationwide and two privately owned affiliates, and has consistently been placed as Canada's top- rated network in total viewers and in key demographics since 2002, after several years trailing the rival Global Television Network in key markets. Bell Media also operates additional CTV-branded properties, including the 24-hour national cable news network CTV News Channel and the secondary CTV Two television system. There has never been an official full name corresponding to the initials "CTV"; prior to CTV's launch in 1961, it was given the proposed branding of "Canadian Television Network" ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuna Casserole
Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna, with peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, prepared using only nonperishable pantry ingredients. History Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find at the supermarket. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a prepared family dinner in around half an hour. Tuna casserole can also be frozen or refrigerated and then reheated to be eaten the next day. Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness. While there are countless variations of tuna casserole, historically it is made with egg noodles, chopp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagyu Beef
Wagyu ( ja, 和牛, Hepburn: ''wagyū'', ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe. In several areas of Japan, Wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Ōmi beef, and Sanda beef. In recent years, Wagyu beef has increased in fat percentage due to decrease in grazing and an increase in using feed, resulting in larger, fattier cattle. History Cattle were brought to Japan from China at the same time as the cultivation of rice, in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertilizer. Milk consumption was unknown, and – for cultural and religious reasons – meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couscous
Couscous ( '; ber, ⵙⴽⵙⵓ, translit=Seksu) – sometimes called kusksi or kseksu – is a Maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's UNESCO Intangible Cultural Heritage Lists, Intangible Cultural Heritage list. Etymology The word ''couscous'' (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa ‘to pound’, and is probably of Berber languages, B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajine
A tajine or tagine ( ar, طاجين) is a North African dish, named after the earthenware pot in which it is cooked. It is also called or . Etymology The Arabic () is derived from the Berber 'shallow earthen pot', from Ancient Greek () 'frying-pan, saucepan'. Origin According to Rebecca Jones, in the 1990s, the late Dr Vivien Swan identified pottery from various sites on Scotland's Antonine Wall, built by the Numidian governor of Roman Britain, Quintus Lollius Urbicus, of a north African style, one being a casserole dish that may have been a precursor to the modern tajine. Fragments of tajines have also been identified among Numidian ceramics in modern-day Tunisia. According to some sources, the history of tagine dates back to the time of Harun al-Rashid, the fifth Abbasid Caliph. The concept of cooking in a tajine appears in the famous ''One Thousand and One Nights'', an Arabic-language story collection from the 9th century. Today, the cooking pot and its traditional b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last. Cooking and serving A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to form, the heat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb ''souffler'' which means "to blow," "to breathe," "to inflate," or "to puff." History The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggs Benedict
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City. Origin and history There are conflicting accounts as to the origin of eggs Benedict. Delmonico's in Lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for ''Eggs à la Benedick'' in 1894. In an interview recorded in the "Talk of the Town" column of '' The New Yorker'' in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the '' maître d'hôtel'', was so impressed with the dish that he put it on the breakfa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Egg
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried . Origin The ''Oxford English Dictionary'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System of Domestic Cookery'' ''.'' The recipe appeared in the first edition of the same book in 1805. They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option . The ''Oxford Companion to Food'' speculates that the origin may be Indian koftas. As a cold item, the London department store Fortnum & Mason claims to have invented Scotch eggs in 1738, as a traveller's snack, but based this on archival material since lost . Fortnum & Mason certainly popularised Scotch eggs, including the foodstuff as part of various hampers. It is generally believed that Scotch eggs in turn derived from food the British encountered in the Raj, including a Mughlai dish called ''nargisi kofta'' ("Narcissus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bento
A is the Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese, Korean, Singaporean cuisines and more, as rice is a common staple food in the region. The term ''bento'' is derived from the Chinese term ''biandang'' (, ), which means "convenient" or "convenience". A traditional ''bento'' may contain rice or noodles with fish or meat, often with pickled and cooked vegetables in a box."Bento: Changing New York's Lunch Culture," ''Chopsticks NY,'' vol. 27, July 2009, p. 10-11. Containers range from mass-produced disposables to hand-crafted lacquerware. Often various dividers are used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. A typical divider is green plastic grass, also known as the 'sushi grass'. This also works to slow the growth of bacteria. ''Bento'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jamie Oliver
James Trevor Oliver MBE OSI (born 27 May 1975) is an English chef, restaurateur and cookbook author. He is known for his casual approach to cuisine, which has led him to front numerous television shows and open many restaurants. Oliver reached the public eye when his series '' The Naked Chef'' premiered in 1999. In 2005, he opened a campaign, Feed Me Better, to introduce schoolchildren to healthier foods, which was later backed by the government. He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie's Italian, in Oxford in 2008. The chain went into administration in May 2019. His TED Talk won him the 2010 TED Prize. In June 2003, Oliver was made a Member of the Order of the British Empire for "services to the hospitality industry". Early life Oliver was born and raised in the village of Clavering in Essex. His parents, Trevor and Sally Oliver, ran a pub/restaurant, The Cricketers, where he practised cooking in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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