Winning recipes from the 2009 So You Think You(th) Can Cook Competition

Congratulations to everyone who participated in the cooking contest and to all the volunteers, judges, service learning students, and event staff that helped make the event a success. You really proved that Youth can cook!

If the competition didn’t whet your appetite enough, here are the winning recipes from the 2009 winners of the So You Think You(th) Can Cook Competition:

Hudson Bernard’s Winter Recipe – serves 3

  • ¼ lb Butter
  • 1 Shallots– Brunoised
  • ½ cup Brussel Sprouts
  • ¼ bunch parsley– Blanched
  • 1 cup Chestnuts– fresh
  • ¼ cup White wine
  • 1 cup Chicken Stock
  • ¼ cup cream
  • Bay leaf & Thyme
  • Nutmeg- Pinch
  • Kosher Salt

Cut the Brussels sprout in the middle in to disks and dry and reserve as garnish. Sweat half the Shallots in butter for 4mins. Add the Brussels sprouts, half the wine and stock. Simmer with Thyme until tender. Season and Puree the mixture with blanched parsley. Add cream and butter. keep warm.

Sweat the remaining shallots in butter and add the white wine, Stock and Chestnuts. Cook with bay leaf until the chestnuts start to macerate. Then purée, strain, add cream, butter and season the Mixture. Keep warm.

  • Butter
  • 8 Brussels Sprouts- Leaves Blanched
  • 8 Chestnuts- halved
  • 1T Cranberries- Dried
  • 2 oz Ontario Pancetta- Crispy
  • White wine
  • Kosher Salt and freshly ground pepper

Cook the cranberries with water, season, Purée, strain and transfer into a squeeze bottle.


Sear the Brussels sprouts in butter and add the chestnuts and Lardons. Deglaze with Wine. Plate the Garnish in a small mould and pour the Brussels Sprout Purée. Garnish with a diagonal strip of cranberry purée and Brussels Sprout crisp. Pour the Chestnut Purée tableside.

Matthew Flannigan’s Butternut Curry Cup


  • 1 ½ cups of cooked lentils
  • ½ diced onion
  • 3 cloves of minces garlic
  • ½ diced red pepper
  • 1 diced carrot
  • 1 ½ diced potatoes
  • 3 squash
  • Salt and Pepper
  • Pinch of parsley
  • Pinch of curry powder
  • Pinch of chilly powder
  • Pinch of cumin
  • Pinch of paprika
  • Olive Oil
  • 1 can coconut milk


  • Carve the squash into 3 bowls
  • Dress in olive oil
  • Place in oven on 350F until golden brown
  • Season with salt and pepper and roast diced potatoes and carrots on the oven
  • Saute onions, garlic, add spices and coconut milk
  • Add lentils and red pepper
  • Adjust flavour
  • Add carrots and potatoes from the oven
  • Adjust flavour again
  • Add the mixture into the squash bowls
  • Decorate with croutons, cheese, parsley, grape tomatoes, lettuce, cucumber and grilled zucchini
  • Bon Apetit!

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