Taste Canada: Cook the Books

Pius Culinary takes top prize while cooking from Jennifer Bain’s ‘Buffalo Girl Cooks Bison’ Cookbook

What happens when you pair a cookbook author with a culinary school and give them a stage?  You get Taste Canada’s Cook the Books, a fine culinary event.

The dynamic team from Pius Culinary Institute took the stage with food columnist and cookbook author Jennifer Bain last month in Toronto.

The audience was tipping out of their seats, yearning for a taste, yet settling for a sneak peek of the Bison Sliders with Blueberry Barbeque Sauce, Goat Cheese and Marinated Red Onions (recipe below), a recipe from Jennifer’s cookbook; ‘Buffalo Girl Cooks Bison‘.


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Cook the Books: Culinary Students, Cookbook Authors and a Live Audience

Each year, students from culinary schools across the country join award-nominated cookbook authors in Toronto, Ontario for an event that is sure to get you back in your kitchen.

Cook the Books is a program that runs in partnership with Taste Canada. It’s a way for students to practice their culinary skills under the pressure of a live audience and for cookbook authors to see the up and coming chefs create their dishes while incorporating a unique element.


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The judges have the final say and taste!

Did we mention there are judges? Each team is scrutinized by a panel of judges to which they must present their final dish.   This year, the Bison Sliders stole the taste buds of the judges and helped Pius Culinary Institute capture top prize.


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We know that this recipe is the perfect upscale yet obtainable burger for you to make during these last few fall grilling days. We hope you’ll agree!  Check out the recipe below.

Eat Well…Jenn

BISON SLIDERS WITH BLUEBERRY BARBECUE SAUCE, GOAT CHEESE + MARINATED RED ONIONS

Jennifer Bain Buffalo Girl Cooks Bison Cookbook | www.canolaeatwell.comAt DMK Burger Bar (dmkburgerbar.com) in Chicago, you can make any burger a bison burger.

Owner Michael Kornick originally created this recipe as a summer offering using Michigan blueberries, but it has earned itself a permanent place on the menu.

Michael shared these sliders at thebisoncouncil.com.

This recipe also can be used to make regular-size burgers.

Simply adjust the amount of cheese and toppings that you use.

Makes 8 sliders

1 lb ground bison
2 Tbsp minced garlic
¼ cup finely chopped flatleaf parsley
Kosher salt
Freshly ground black pepper
1 Tbsp canola oil
8 Tbsp chèvre (fresh goat cheese), at room temperature, divided
8 slider buns (each about 2½ inches in diameter), toasted, grilled, or warmed
Marinated Red Onions
Blueberry Barbecue Sauce

In a medium mixing bowl, combine the bison, garlic, and parsley. Season with salt and pepper. Mix well by hand and then divide the mixture into 8. Gently form into patties, each about 2½ inches in diameter. If time allows, refrigerate, covered, for at least 1 hour to let the patties firm up.

In a large nonstick skillet or grill pan over medium-high, heat the oil. Add the burgers. Cook just until no longer pink inside, about 3 minutes per side. Burgers should be cooked to 160°F. Alternately, heat the barbecue to medium-high and grease the grill. Place the burgers directly on the grill, cooking just until no longer pink inside, about 3 minutes per side.

To assemble, crumble or spread 1 tablespoon of chèvre on the bottom of each bun. Top each with a small portion of marinated onions and a burger. Top each burger with a generous dollop of barbecue sauce and more onions, if desired. Cover with bun tops.

MARINATED RED ONIONS

Every chef knows that something tart and crunchy works well as a burger topping. This recipe is from Chicago restaurateur Michael Kornick via The Bison Council. If julienning, or cutting into matchsticks, is too finicky for you, just cut your onion in half and then slice as thinly as possible. Makes about 1 cup.

1 cup red wine vinegar
1 Tbsp granulated sugar
1 small red onion, julienned or cut into thin matchsticks
Kosher salt
Freshly ground black pepper

In a medium mixing bowl, whisk the red wine vinegar and sugar until the sugar is dissolved. Add the onion. Season to taste with salt and pepper. Let stand for 1 hour on the counter, or longer in the fridge, stirring occasionally. Strain before using. Refrigerate for up to 2 weeks.

BLUEBERRY BARBECUE SAUCE

This sauce, from Chicago restaurateur Michael Kornick via The Bison Council, packs a punch. It’s assertively blueberry with hot, sweet, and tart notes. Save the leftovers for sandwiches and more burgers. For more recipes, visit thebisoncouncil.com.

Makes about 1¼ cups.

1 Tbsp canola oil
¼ cup finely chopped onion, preferably Spanish or other sweet variety
1 Tbsp minced jalapeno
¼ cup light brown sugar
¼ cup ketchup
¼ cup Dijon mustard
¼ cup rice wine vinegar
1 tsp hot sauce
2 cups fresh or frozen blueberries

In a medium saucepan over medium-high, heat the oil. Add the onion and jalapeno. Cook, stirring, for 3 minutes. Add the brown sugar, ketchup, mustard, rice wine vinegar, and hot sauce. Bring to a simmer, stirring. Add the blueberries. Cook, stirring often, for 5 minutes. Remove from the heat and let cool to room temperature for about 1 hour.

In a blender or food processor, purée the cooled sauce. Strain through a fine-mesh sieve, discarding the solids. (If seeds don’t bother you, skip this step.) Refrigerate the sauce, covered, until ready to use.

Jennifer Bain 2015 | www.canolaeatwell.com

More about Jennifer Bain:

Award-winning Saucy Lady food columnist for the Toronto Star.

Author of Buffalo Girl Cooks Bison & the Toronto Star Cookbook.

Alberta bison ranch owner.

Photos and recipes reprinted with permission of TouchWood Editions. 

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