What's Cookin'

As we enter apple-picking season and our first Local Food Day Events of the year, it’s only fitting that we share with you our in-house Executive chef Oliver de Volpi’s legendary 5lbs Apple Pie Recipe: a real treat for the eyes and especially for the tummy!

Crust:

3 cups of all-purpose white flour

1 cup cold butter cut in small cubes

½ cup ice water

1 tsp vinegar

½ tsp salt

In this month’s instalment of What’s Cookin’, Suzana Bubic, McGill Food and Dining Services Dining Hall Operations Manager, shares her recipe of kale slaw salad, perfect for a summer meal.

Yield : 10-12 portions

Time : 45 minutes to 1 hour

Ingredients

2 cabbage heads, thinly shredded

2 carrots, thinly sliced

1 red onion, thinly sliced

1/3 cup olive oil

½ cup rice vinegar

3 tbsp. water

2 tsp. salt

¾ tsp. pepper

By McGill Reporter Staff

On Feb. 23, over one hundred hungry supporters rallied, cheering on competing Rez hall students during the second annual Iron Chef Competition organized by McGill Food and Dining Services and Rez Life. The competition pits student cooks living in residence against each other in the kitchen. The points earned in this competition go toward the year-long Rez Warz’s Residence Cup.

By McGill Reporter Staff

On Feb. 23, over one hundred hungry supporters rallied, cheering on competing Rez hall students during the second annual Iron Chef Competition organized by McGill Food and Dining Services and Rez Life. The competition pits student cooks living in residence against each other in the kitchen. The points earned in this competition go toward the year-long Rez Warz’s Residence Cup.

In this, the second instalment of the Reporter’s new feature, What’s Cookin’, Unit Chef René Picarella and his talented baker Paul De Resendes, share with you their legendary Cheesecake recipe just in time for Valentine’s Day.

Cheesecake

Yield: Serves 12

Prep time: 30 mins

• Cook time: 1 hr 15 mins

Ingredients

Mixture:

700 g (25 ounces) cream cheese, room temperature

¼ cup cooking cream 35%

½ cup sour cream

The Reporter presents a new feature, What’s Cookin’, in which McGill Food and Dining Services Chefs share some of their favourite recipes with the McGill community. We hope to bring you a recipe per month during the school year. In this first installment, Jancide Fillion, the Chef at the Royal Victoria College Dining Hall, presents his Black Pepper and Cardamom Chicken.