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Articles by Bashir Munye
Samosas
Share this article Share Share this article Samosas are popular snacks in Pakistan, India, and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. 1H 50 Mins
Stuffed medjool dates with beet hummus
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Garden egg and smoked pickerel
Share this article Share Share this article A smoky take on this seafood-inspired eggplant dish. 1H 10 Mins
Chocolate eggplant Napoleon
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Lobster crudo with jerk apple salsa
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Buffet meal prep
We always hear about how there are so many ways to make your week of cooking easier, but food expert Andrea Buckett shared her simple tips on how to prep for a buffet-style meal that will you and your family survive busy weeks on full stomachs!
Smoked fish in groundnut sauce and matoke
A traditional Ugandan dish you can make right at home! The salty smoked dish is served with a traditional groundnut sauce made with a specific type of peanut grown specifically in continental Africa. Plus, dig in this dish with a homemade Matoke (aka yummy plantain steamed and grilled).
Herby tahini grain bowl
The grain bowl of your dreams! Made with farro, tahini, eggs, edamame, and tender greens, this bowl is filled with nourishing and delicious ingredients.
A Letter To My Daughter by Chef Bashir Munye
By Chef Bashir Munye A story about how food saved me Dear Lula, This letter of love affirmation is for all those nights I spent expediting service or behind the line cooking until midnight, only to come home to find you sleeping. I hope you grow to understand me and see the man I have become. This is a story about how food saved me. Before becoming your father, I was a chef with a complex career driven by the love of cooking and a desire to nurture and help people.
Ready in 30 minutes or less creamy vegetable chowder
Use up your mashed potatoes to whip up this deliciously comforting winter vegetable chowder! Ready in 30 minutes or less, it has all the comforting creamy cheese flavour you could ever ask for.
Brown, wild rice and barberry pilaf
By Christine Cushing SERVES 4 Ingredients 1 tablespoon (15 ml) butter 3/4 cup (175 ml) brown basmati rice, rinsed well 1/4 cup (50 ml) wild rice 1 tablespoon (15 ml) dried barberries or currants Salt and freshly cracked black pepper, to taste 2 cups (500 ml) chicken stock Directions In a small saucepan, heat butter on medium heat. Add the rice and toast for one minute to develop a nutty flavour. Add the stock and barberries and season with salt and pepper . Bring to a boil then reduce heat to low.
Moroccan spiced chicken with olives and lemon
By Rodney Bowers Ingredients 1 tablespoon fenugreek 1 tablespoon anise seed 1 tablespoon cinnamon 2 tablespoons coriander seed 2 tablespoons fennel seed 2 tablespoons sweet paprika 2 tablespoons honey 2 tablespoons grapeseed oil 2 tablespoons unsalted butter 1/4 cup extra virgin olive oil 1/4 cup Cerignola olives 1/2 cup amontillado (dry) sherry 2 small chickens Non-iodized salt Directions Pre-heat the oven to 375 F.
A Permanent Kitchen for My Little Dumplings
It all begins with cooking classes with Chef Bashir, where you will create a dumpling to be named in your honour.You will also receive a four-course plated dinner for up to 20 people starring your dumpling! We will proudly feature it on our farmer's market menu. If our customers love it, it will become a staple. You will also get two aprons, our Top Five Favourites recipes , an invite to our Cocktail Party, and a handwritten thank you card from the chef.
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