Cook like a Top Chef

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The festive season is fast approaching and here with some ideas to make your celebration stand out is Top Chef Canada winner Rene Rodriguez.

Dried cherry sourdough stuffing

Ingredients
4 cups firmly packed sourdough ( cut into 1/2 inch size cubes)
1 cup dried cherries ( soaked in cranberry juice the night before)
1 cup small diced celery
1/4 lb butter
1 cup chicken stock or turkey stock
1 cup small diced parsnip
1 cup small diced onion
1 tsp salt
1 tablespoon chopped tarragon
1/4 cup maple syrup

Strain the cherries and set aside

Place bread in baking sheet and drizzle bread with maple syrup and bake in oven for 15 minutes at 375F until a little golden brown

In large pan add a butter and fry the onion, celery and parsnip for 10 minutes, strain cherries from liquid and add to pan and add bread and fry a little more, add stock and cook 2 more minutes to moisten, season with salt and a little chop tarragon

For more recipes from René Rodriguez, visit futureshop.ca.

Watercress Salad with Pomegranate,Gorgonzola and Hazelnut-Honey Vinaigrette

Ingredients
5 heads watercress (cleaned)
1 cup pomegranate seeds
2 McIntosh apples (sliced thin)
1 cup gorgonzola
1/2 cup hazelnut oil
4 tbsp sherry vinegar
2 tbsp honey
1 cup sour cream mixed with juice of 1 lemon, in a squeeze bottle
1/2 tsp sea salt

In a bowl, combine honey, vinegar and salt. Slowly add the hazelnut oil, whisking constantly. Set dressing aside for several minutes.

In a large bowl, add the watercress and sliced apple. Add the dressing and toss. Divide among 10 plates, sprinkle pomegranate seeds and crumble blue cheese on each. Drizzle the sour cream mixture on top, sprinkle with a little sea salt and serve immediately.