Corned Cod With Potato Risotto

Chef Rodney Bowers serves up some authentic east coast flavour in his hearty corned cod with puttanesca salsa and potato risotto. 4 6-oz. centre-cut cod filets coarse salt, enough to cover fish (approximately 2 cups) 6 tbsp olive oil 1/2...

Cooling Cucumber Raita

By Rodney Bowers 1 large, unpeeled English hothouse cucumber, halved, seeded, coarsely grated 2 cups plain non-fat Greek yogourt 1/4 cup (packed) fresh mint, chopped 1 tsp ground cumin 1/4 tsp cayenne pepper Wrap grated cucumber in a kitchen towel...

Rod’s Famous Chicken Curry

Fine tuned over many years in the back of some of Toronto's best restaurants, Rodney's famous chicken curry is a kitchen-staff favourite. And with it's layers upon layers of rich flavour, it's easy to see why! By Rodney Bowers Serves...

Individual Beef Wellingtons

By chef Rodney Bowers 4 (6-oz.) thick-cut filet mignons 1 tsp salt 1/2 tsp freshly ground black pepper 1 tbsp olive oil 4 (1-oz.) slices goose-, duck-liver or pork country-style pâté 12 slices prosciutto 1 17 1/4-oz. package rolled, frozen...

Rodney Bowers’ Bouillabaisse

2 tbsp olive oil 1 large onion, minced 2 cloves garlic, sliced 1 leek, white-part only, thinly sliced 1 medium fennel bulb, sliced 1/2 cup white wine 2 cups saffron tea 1/2 orange, squeezed pinch of orange zest 1/2...

Thai-Inspired Slaw

By Rodney Bowers Serves 10 1 cup warm unreduced gastrique liquid 2 tbsp good olive oil Some good mayonnaise 1/2 bunch of corriander 1 bunch basil 1 red onion, julienned 2 red peppers, julienned 1 carrot, thinly sliced in rounds...

The Best Brined Pork Roast

By Rodney Bowers Serves 10 For the brine 1 small bone-in pork shoulder (approx. 10-12 lb.) 1 small garbage bag or large vessel that will fit into your fridge 2 cups fair trade raw cane sugar 1 1/2 cups salt...

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