Under its new rallying cry of CRAVE MORE, the Loblaw Private Brand President’s Choice is encouraging Canadians to discover and savor global cuisine this holiday season. A recent survey found that two out of three Canadians enjoy dishes that feature a fusion of flavors from different cuisines*. To help bring international flavors to Canadian kitchens, President’s Choice engaged top chefs and foodies from across the country to create globally-inspired twists on one of the most traditional holiday foods, the turkey.
The chefs were given complete creative liberty when creating their recipes; their only instruction was to use PC Free From® Whole Turkey as a base. With this mandate, each chef created exotic dishes that allow consumers to experience global cuisine over the holidays without leaving their home.
“As a chef who has spent much of my career abroad, I appreciate how President’s Choice has brought world flavors to Canadian tables through their authentic products,” says Rob Bragagnolo, executive chef, Marben Restaurant. “I am constantly inspired by Canada’s diverse culinary landscape as well as international cuisines, so it was easy and fun to create a global twist on one of Canada’s most beloved holiday dishes.”
Turkey Sous Vide
Dino Renaerts, executive chef and partner of Bon Vivant Group, created a succulent turkey recipe by using the sous-vide cooking technique that originated in Europe as a way for chefs to create gourmet-quality dishes. To make the turkey extra juicy, Chef Dino marinated his turkey in a mixture that contained PC Black Label Lucques Olive Oil and served it with the new PC Cranberry with Port Wine Sauce.
Coconut Curry Turkey Pot Pie
Food writer Dan Clapson created a unique twist on the classic cold-weather comfort food by adding authentic South India and Southeast Asia flavors like fragrant curry, coconut milk and seasonal vegetables such as carrots, potatoes and cremini mushrooms. He portioned the mixture into ramekins and topped with the PC Butter Puff Pastry, creating mini turkey potpies.
Morroccan Turkey Tagine with Red Harissa Hummus and Lemon Couscous
Rob Bragagnolo, executive chef for Marben Restaurant, integrated global flavors by using authentic North African ingredients like dried apricots, raisins, olives and almonds. Chef Rob paired his turkey with a zesty lemon couscous that features a generous dollop of the PC Red Harissa Hummus on top.
Turkey stuffed with apples, foie gras, wild mushrooms and Victor et Berthold cheese
President’s Choice Chef Martin Patenaude gave his recipe French flair by stuffing his turkey with foie gras, a well-known delicacy in France. For the stuffing, he included wild Quebec mushrooms, PC Black Label Onion Cabernet Wine Jelly, Cortland apples, freshly grated nutmeg and roasted hazelnuts.
Maple Syrup Brined Roast Turkey
Richard Julien, chef and owner of Chef Live! and Eats! Urban Lunch Counter created a ‘Canadiana’ version of the turkey by brining in sweet, 100% pure Canadian Maple Syrup. To accompany the turkey, he created a Wild Mushroom and Sage Pan Gravy that incorporates PC Black Label Wild Mushroom Finishing Sauce. Chef Richard served it with Apricot and Amaretto Smashed Mini Sweet Potato that uses a combination of the PC Mini Sweet Potatoes and PC Black Label Apricot and Amaretto Liqueur Fruit Spread.
* Technomic, Inc., 2013, The Canadian Flavor Consumer Trend Report