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Last updated: 10 months ago

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CHEF ERICA KARBELNIK

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Recipes

Erica has travelled across the world, and each new place brings new flavors into her cooking. Over the years, she has gone back and forth from Toronto to Vancouver, working for some of the best chefs across Canada.


Erica is traditionally trained with a French Italian background and specializes in handmade pasta. She was recently awarded the title of Canada’s Top Chef, after competing alongside her husband and fellow chef, Josh Karbelnik, on Food network’s Top Chef Canada. On the show, Erica tapped into her Moroccan Israeli Background, and brought those flavors to the table, finding her stride and her cooking style. Erica also won her episode of Chopped Canada on Season 3 in 2016.


Chef Erica’s many projects keep her busy, but she hopes to open her own restaurant in the next year.

Managed by Samurai Media

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  1. Play video 'They say having a baby is like watching your heart beat out of your chest…. You are my lungs for my breath, my heart that beats, the blood that runs through my veins. . 365 days ago you made me a mom, you made me a better person. You showed me a type of love I didn’t know existed. Autumn-Jade you are kind, loving, spontaneous, adventurous and so smart. Watching you grow is worth walking this earth a thousand times to see you achieve everything you set your heart out to. . Today is your first birthday, today we celebrate you, you said your first word today of all days… HUG! how fitting, you are filled with so much love! I love you my girl! To the moon and stars. Happy birthday lady bug''
    14.7K
    4.28%
    They say having a baby is like watching your heart beat out of your chest…. You are my lungs for my breath, my heart that beats, the blood that runs through my veins. . 365 days ago you made me a mom, you made me a better person. You showed me a type of love I didn’t know existed. Autumn-Jade you are kind, loving, spontaneous, adventurous and so smart. Watching you grow is worth walking this earth a thousand times to see you achieve everything you set your heart out to. . Today is your first birthday, today we celebrate you, you said your first word today of all days… HUG! how fitting, you are filled with so much love! I love you my girl! To the moon and stars. Happy birthday lady bug
    2 years ago
    Play video 'Whether in a restaurant kitchen, or my kitchen at home, I will always turn to my Anova Precision Cooker Pro. Cooking with Anova makes things so much easier, especially when cooking for a large group. @bringonthekarbs caters many events for large groups so by cooking sous vide, I can ensure that I can cook big batches at a time, and not run the risk of overcooking anything. The Anova Precision Cooker Pro ensures a steady temperature throughout my whole cooking time, with the wifi feature, I can set it and forget it as the saying goes. It makes life as a chef, mom and business owner that much easier. So this holiday season, I am taking entertaining to the next level with these chicken wings saltimbocca, a play on the classic, turned into delicious bite-sized canapes to impress your guests. Recipe below 👇 Prep Time: 30 minutes Cook time: 2.5 hours Serves: 5-10 Special Equipment: @AnovaCulinary Precision Cooker and Precision Oven. Recipe Temp: 77 C Ingredients: Chicken Wing Saltimbocca 3 lbs chicken wings 12 oz/340 g thinly sliced prosciutto, each piece sliced in half lengthwise Leaves from 1 to 2 bunches of sage (1 leaf per chicken wing) 1/2 cup unsalted butter, melted 4 tbsp capers, finely chopped 1 lemon, sliced into wedges, for serving Salt, for serving Instructions: 1. Set the Anova Precision Cooker Pro to 77C. 2. Pat the chicken wings dry and lay them out on a sheet tray. Place one sage leaf on each chicken wing. Wrap a piece of prosciutto around each wing, making sure that it wraps fully around the wing. 3. Once all of the wings are wrapped, place into two separate Anova Vacuum Seal Bags and seal out all the air. Transfer to the water bath and cook for 2 hours. 4. Take the wings out of the bag and transfer to a sheet tray lined with parchment paper. Pop them in the oven at 425F and cook until the prosciutto is crispy, about 7-8 minutes. 5. While the wings crisp, combine the butter and capers in a small bowl. 7. To serve, arrange the wings on a serving platter. Drizzle with the caper-butter and season with lemon juice and salt. Serve immediately. Head to the #LinkInBio to learn more.''
    65.8K
    0.92%
    Whether in a restaurant kitchen, or my kitchen at home, I will always turn to my Anova Precision Cooker Pro. Cooking with Anova makes things so much easier, especially when cooking for a large group. @bringonthekarbs caters many events for large groups so by cooking sous vide, I can ensure that I can cook big batches at a time, and not run the risk of overcooking anything. The Anova Precision Cooker Pro ensures a steady temperature throughout my whole cooking time, with the wifi feature, I can set it and forget it as the saying goes. It makes life as a chef, mom and business owner that much easier. So this holiday season, I am taking entertaining to the next level with these chicken wings saltimbocca, a play on the classic, turned into delicious bite-sized canapes to impress your guests. Recipe below 👇 Prep Time: 30 minutes Cook time: 2.5 hours Serves: 5-10 Special Equipment: @AnovaCulinary Precision Cooker and Precision Oven. Recipe Temp: 77 C Ingredients: Chicken Wing Saltimbocca 3 lbs chicken wings 12 oz/340 g thinly sliced prosciutto, each piece sliced in half lengthwise Leaves from 1 to 2 bunches of sage (1 leaf per chicken wing) 1/2 cup unsalted butter, melted 4 tbsp capers, finely chopped 1 lemon, sliced into wedges, for serving Salt, for serving Instructions: 1. Set the Anova Precision Cooker Pro to 77C. 2. Pat the chicken wings dry and lay them out on a sheet tray. Place one sage leaf on each chicken wing. Wrap a piece of prosciutto around each wing, making sure that it wraps fully around the wing. 3. Once all of the wings are wrapped, place into two separate Anova Vacuum Seal Bags and seal out all the air. Transfer to the water bath and cook for 2 hours. 4. Take the wings out of the bag and transfer to a sheet tray lined with parchment paper. Pop them in the oven at 425F and cook until the prosciutto is crispy, about 7-8 minutes. 5. While the wings crisp, combine the butter and capers in a small bowl. 7. To serve, arrange the wings on a serving platter. Drizzle with the caper-butter and season with lemon juice and salt. Serve immediately. Head to the #LinkInBio to learn more.
    2 years ago
    Play video 'I’m taking a big bite out of summer with these peaches, burrata and prosciutto squeezed between two slices of buttery sourdough and smothered in basil pesto and aged balsamic. For this sandwich, I’m using the most gorgeous and local ingredients that @LongosMarkets and summer have to offer. DYK many Longo’s products are locally sourced. It doesn’t get fresher or more delicious than this when it comes to making this summer favourite. What you need: 2 pc Longo’s sourdough, sliced 1 tbsp butter 1/2 cup Longo’s baby arugula 1/2 ball Longo’s burrata 1/2 Longo’s peach, sliced 50 g Longo’s prosciutto, sliced 1 tbsp Longo’s Basil Pesto 1 tsp Longo’s Aged Balsamic 1 tsp Maldon salt What to do: 1. Place the butter in a heated pan and toast sourdough on both sides till golden brown. 2. Remove the pit from the peach and slice it into half-inch slices. 3. Build your sandwich. Place the basil pesto on one side of your sourdough, and lay down arugula, burrata and prosciutto. 4. Garnish with aged balsamic, and season with Maldon salt. Close the sandwich and take the best bite of your life! Learn more about Local at Longo’s by checking out their summer Experience Magazine. You can grab a copy in-store or check it out on their website! . . . #Longos #Sponsored #ChefEricaK #Peaches #PeachSeason #PeachRecipe #Burrata #Prosciutto #Sandwich #SandwichRecipe #SandwichLovers #SandwichGoals #SandwichesOfInstagram #SummerEats #SummerFood #EasySummerRecipe #QuickSummerRecipe #LunchIdeas #LunchRecipe #GourmetSandwiches #youcantbeatlocal''
    9.6K
    3.90%
    I’m taking a big bite out of summer with these peaches, burrata and prosciutto squeezed between two slices of buttery sourdough and smothered in basil pesto and aged balsamic. For this sandwich, I’m using the most gorgeous and local ingredients that @LongosMarkets and summer have to offer. DYK many Longo’s products are locally sourced. It doesn’t get fresher or more delicious than this when it comes to making this summer favourite. What you need: 2 pc Longo’s sourdough, sliced 1 tbsp butter 1/2 cup Longo’s baby arugula 1/2 ball Longo’s burrata 1/2 Longo’s peach, sliced 50 g Longo’s prosciutto, sliced 1 tbsp Longo’s Basil Pesto 1 tsp Longo’s Aged Balsamic 1 tsp Maldon salt What to do: 1. Place the butter in a heated pan and toast sourdough on both sides till golden brown. 2. Remove the pit from the peach and slice it into half-inch slices. 3. Build your sandwich. Place the basil pesto on one side of your sourdough, and lay down arugula, burrata and prosciutto. 4. Garnish with aged balsamic, and season with Maldon salt. Close the sandwich and take the best bite of your life! Learn more about Local at Longo’s by checking out their summer Experience Magazine. You can grab a copy in-store or check it out on their website! . . . #Longos #Sponsored #ChefEricaK #Peaches #PeachSeason #PeachRecipe #Burrata #Prosciutto #Sandwich #SandwichRecipe #SandwichLovers #SandwichGoals #SandwichesOfInstagram #SummerEats #SummerFood #EasySummerRecipe #QuickSummerRecipe #LunchIdeas #LunchRecipe #GourmetSandwiches #youcantbeatlocal
    a year ago
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