Vivre en santé

“En tant qu’homme, et maintenant un fils d’un survivant du cancer de la prostate, je veux assurer ma santé aussi longtemps que je peux ! Pour moi cela inclut vivre bien et manger bien. “

VIKRAM VIJ -Restaurant magnate, celebrity chef (Dragons’ Den, Top Chef Canada), author and entrepreneur

Recettes Conçues par Vikram Vij – Magnat du restaurant, chef célébrité (Dragons ‘Den, Top Chef Canada), auteur et entrepreneur

Vij’s Chai
Submitted by VikramVij – restaurant magnate, celebrity chef, author and entrepreneur


12 to 15 green cardamom pods

5 ½ cups water

1 ½ tsp fennel seeds

6 tsp sugar

5 orange pekoe teabags

¾ cup milk


Makes 6 cups

Place a small bowl and tea strainer beside the stove. With a knife or your hands, peel the green cardamom skins halfway so you can see
the seeds inside. In a kettle or a large pot, combine water, cardamom pods, fennel and sugar, stir once, then bring to a boil on medium-high
heat. As soon as water starts to boil vigorously, add teabags. Stir once and boil for 1 minute, or 1½ minutes for slightly stronger tea. Using a
spoon, remove teabags and place them in the bowl. Discard these later.

If everyone is having chai with milk, reduce the heat to medium and add milk. Heat for 30 to 45 seconds, then turn off heat. Place the tea
strainer over each cup individually and fill. You should have enough to fill six cups. Be careful, as this is very hot chai.

If someone in your group doesn’t want milk in their tea, you can warm the milk separately and add it to each cup accordingly. Remember
that you will then need to use extra water and less milk than is listed in the ingredients.

Coconut Curried Vegetables
Submitted by VikramVij – restaurant magnate, celebrity chef, author and entrepreneur

½ cup canola oil
25 to 30 fresh curry leaves
1 Tbspblack mustard seeds
1½ cups finely chopped onions (2 medium)
1 Tbsp+ tsp chopped garlic
2 cups chopped tomatoes (2 large)
1 Tbspground cumin
1 tsp turmeric
½ tsp ground cayenne pepper
1 Tbspsalt
½ tsp ground black pepper
1 (12 oz) can coconut milk, stirred
1 lb eggplant, in 1½-inch cubes
1 lb cauliflower, in 1½-inch florets
¾ lb red, green and/or yellow bell peppers, in 1½-inch cubes
¾ cup chopped cilantro
3 to 4 cups cooked basmati rice
Serves 6 to 8

In a large pot, heat oil on medium heat for 1 minute. Keeping your head at a distance from the pot, add curry leaves and mustardseeds and allow them to sizzle for about 1 minute, or until just a few mustards seeds start to pop. (The curry leaves will cook and becomeshrivelled.)
Immediately add onions and sauté until golden brown, about 8 minutes.
Add garlic and sauté for 2 minutes. Add tomatoes and cumin, turmeric, cayenne, salt and black pepper. Sauté the masala for 5 to 8 minutes or until the oil glistens on top. Stir in coconut milk. Bring to a boil and reduce the heat to medium-low. Add eggplant, cover and simmer for 5 minutes. Add cauliflower and bell peppers, cover and cook for 5 minutes more. Stir in cilantro.
TO SERVE. Place ½ cup of hot rice in each of six to eight large bowls. Ladle curry over the rice.
WINE. An aromatic Moscatod’Astiis perfect with the coconut and the vegetables.

Grilled Coconut Kale

Submitted by Vikram Vij restaurant magnate, celebrity chef, author and entrepreneur



1 lb kale with stems

3 cups coconut milk

1 tbsp salt

1 tsp ground cayenne pepper

1 tsp paprika

¼ cup lemon juice





Wash kale thoroughly and cut off the stalks. (The tough stalks take too long to grill and are difficult to chew.) Cut kale leaves about
6 inches long. Keep the smaller leaves as well.

In a pot, melt coconut milk on low heat until thoroughly mixed and just lukewarm. Transfer to a large stainless steel bowl and add salt,
cayenne, paprika and lemon juice. Stir in kale leaves, cover with plastic wrap and refrigerate for at least 4 hours.

Preheat a barbeque or stovetop cast-iron grill to high heat. Remove kale from the refrigerator and stir well to make sure leaves are well
covered in the marinade. Using metal tongs, place kale leaves in a single layer on the grill. Cook one side for 30 seconds (smaller leaves)
to 45 seconds (larger leaves). Turn leaves over and grill for another 30 to 45 seconds, or until they have visibly softened.
Serve immediately.

Recettes Conçues par Dino Ovcaric – Chef Exécutif, Résidence de l’Ambassadeur des États-Unis

Dino Ovcaric: Executive Chef, U.S. Ambassador’s Residence

Yields two 9-inch deep-dish pizzas

For the sauce:

1                                              medium onion, grated

2                                              cloves garlic, finely chopped

1 tsp                                        dried oregano

1 (14.5oz)                                can crushed tomatoes

1 (5.5 oz)                                 can tomato paste

1 tsp                                        ground black pepper

-In a bowl, combine the grated onion, garlic, oregano, salt and pepper. Stir in the crushed tomatoes and tomato paste.

-The sauce can be prepared up to a few days earlier.

For the dough:

3 cups                                      all-purpose flour

1/2 cup                                    fine yellow cornmeal

1 tsp                                        salt

1 tsp                                        sugar

1 Tbsp                                     quick rise instant yeast

1 ¼ cup                                    warm water

¼ cup                                       unsalted butter, melted

¼ cup                                       unsalted butter, softened for the second rise

-In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, salt, sugar, yeast, water and melted butter and mix on low speed until fully incorporated (~1-2 minutes) scraping the sides and bottom of the bowl occasionally if needed.


-Increase the speed to medium-low and knead until the dough pulls away from the sides of the bowl (~4-5 minutes).


-Cover the bowl with plastic wrap and let rise at room temperature until nearly doubled (~30-45 minutes).


-Roll out the dough into an 11 × 14 inch rectangle.


-Spread the ¼ cup of softened butter over the surface of the dough leaving a ½-inch border around the edges.


-Roll the dough into a cylinder along the short edge.


-Cover with plastic wrap and let rise in the refrigerator until nearly doubled in size (~30-45 minutes).




To assemble:


4 Tbsp                                     olive oil

16 oz.                                      Mozzarella, shredded (about 4 cups)

½ oz.                                        Parmesan cheese, grated (about ¼ cup)

¼ cup                                       fresh basil leaves, coarsely chopped


-Preheat the oven to 500˚ F.

-To assemble, coat two 9-inch round cake pans with 2 tablespoons of olive oil each.

-Cut the dough in half. Roll out each ball of dough into a 13-inch round about ¼-inch thick.

-Transfer each round of dough to a pan and lightly press 1 inch up the sides.

-Sprinkle the shredded mozzarella over the surface of the dough. Spread the tomato sauce over the cheese and top with Parmesan.

-Bake until the crust is golden brown (~15-20 minutes). Remove from the oven and sprinkle the chopped basil on top.

-Let rest 2 minutes before slicing and serving.

Milk-Poached Chelsea Smoked Salmon on Grits-Filled Roma Tomatoes

Submitted by Dino Ovcaric: Executive Chef, U.S. Ambassador’s Residence

Serves 4



For the grits:


3 Tbsp    stone ground grits (can substitute with coarse yellow cornmeal)

¾ c   chicken stock

¼ c   old cheddar cheese, grated

2 Tbsp     butter

salt and pepper to taste


-In a Sauce pan Heat up the chicken stock and bring to a boil.

-Add the grits in a steady stream while whisking vigorously.

-Cook for about 5-10 minutes depending on the coarseness of the grits.

-Once cooked, add the cheese, butter, salt and pepper to taste.


For the smoked salmon:


8 oz   unsliced Chelsea Smoked Salmon (size for appetizer)

1   bay leaf

1 sprig    fresh thyme

salt and pepper to taste

3 c  3.25% fat milk (or enough to cover the salmon)



-Cut the smoked salmon into 4 equal portions and place in a pan.

-Add the bay leaf, fresh thyme, salt and pepper.

-Pour enough milk to cover the salmon.

-Heat the milk to a light simmer over medium heat.  Once the milk is at a light simmer, remove pan from the heat and cover with a lid.


To dress up the plates, you will need:


2   Roma tomatoes, cut in half with the flesh scooped out

4   slices Italian eggplant, grilled

4   rounds roasted red pepper

Extra virgin olive oil to drizzle

4 tops of purple or green basil (for garnish)



-Place a slice of the grilled eggplant in the center of each plate.

-Add the roasted red pepper round on top of the eggplant then place the scooped out Roma tomato.

-Fill the tomato with the hot grits. Place the cooked smoked salmon on top.

-Drizzle a little olive oil garnish with a basil top.

Pan Seared Breast of Chicken Marinated with Herbs and Garlic

Submitted by Dino Ovcaric: Executive Chef, U.S. Ambassador’s Residence

Yields 4 portions



3  garlic cloves, finely chopped

3 Tbsp    olive oil

1 sprig    fresh thyme, finely chopped

1 sprig    fresh rosemary, finely chopped

salt and pepper to taste

4   boneless skinless chicken breasts



-Preheat oven to 375°F.


-In a bowl, combine the garlic, olive oil, thyme, rosemary, salt and pepper.

-Add the chicken breasts to the marinade and refrigerate for 4 hours or overnight.

-Set an oven-safe frying pan with a heat resistant handle over high heat.  Once the pan is hot, sear the chicken, breast side down,  for approximately 2 minutes.  Avoid moving the chicken pieces in the pan in order to achieve good coloration.

-Flip the chicken pieces over and place the pan in the pre-heated oven for about 7 to 10 minutes.  The temperature of the inner breast  should be 165°F when done.

-Let chicken rest for a minute before slicing.

Tuna Tataki on Baby Zucchini Salad and Pickled Red Onions

Submitted by Dino Ovcaric: Executive Chef, U.S. Ambassador’s Residence

Yields 4 portions


1  medium red onion

2 Tbsp  kosher salt

2  large limes, juice only


8-12  baby zucchini depending on size

½   diced red bell pepper

2 Tbsp  chopped fresh coriander

1  small green onion (green part only)

1 tsp  lime juice

1 tsp  olive oil

Salt and pepper or cayenne to taste


12 oz  sushi grade tuna

1 Tbsp  olive oil for brushing on the tuna

Salt and white pepper to taste


For the pickled red onions:


-Peel and thinly slice one red onion.


-In a bowl, sprinkle onion with kosher salt and toss.


-Place onion in a mason jar. Top onion with just enough fresh lime juice to cover. Seal jar with lid and shake the mixture.


-Taste the liquid and add salt if required.


-Let sit refrigerated for 2 days to 2 weeks.



For the zucchini salad:


-Thinly slice the baby zucchini. Sprinkle zucchini with salt to soften.


-Add the diced red pepper, chopped coriander, green onion, lime juice, olive oil and pepper to taste.





For the Tuna:


-Heat a non-stick frying pan.

-Lightly oil the tuna and sprinkle with salt and white pepper.

-Colour the tuna for about 30 seconds on each side.

-Once seared, remove tuna from frying pan and place on a plate in refrigerator until chilled.

-Slice the tuna across the grain.


Assemble the plates:


-Layout four salad plates.  In the centre of each plate, place the baby zucchini salad.


-Divide and shingle the slices of tuna amongst the plates.

-Top the tuna with the pickled red onion.

-Optional: garnish with a few thinly sliced, salt softened radishes.