from The Art of Cooking When we talk about Jamaican cuisine, the first thing that comes to mind is Jerk Chicken – a style of barbecue that is native to Jamaica. In most upscale kitchens in North America, you will find Grace Jerk Seasoning along with many different island spices. Chefs from all over Europe […]
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We’ve all become familiar with infused olive oils and condiments with added flavours, now we find the everyday butter with an added punch. Von Slick’s of Winnipeg has put flavoured butter (and no, not the common garlic butter!) on the map. https://vonslicks.ca/ Found in the freezer section, thaw and push the butter up the tube
from Von Slick’s Ingredients 400 g linguine 1 tube Von Slick’s Olive Tapenade 100 g shrimp Kalamata Olives Feta Cheese Cilantro (Optional) Lime Squeeze Directions Cook linguine in salted water until al dente. Strain and set aside. Remove an inch of Von Slick’s Olive Tapenade butter and melt in a frying pan. Add shrimp and
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Real food + Real butter = great flavour. When you take top quality ingredients and infuse it into small batch, classic churned butter, you come out with something that can change practically any meal you prepare. The eco-friendly push-tube is the perfect fit to enhance your next meal. Von Slick’s wants you to enjoy a
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In “The Art of Cooking: Soul of the Caribbean”, Chef Selwyn Richards offers simple recipes that are sure to tug at your memories of home and vacations. But even if you are a newbie to the cuisine, these step-by-step methods, sample menus and easily available ingredients make creating these dishes a cinch. At your next
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For centuries, the culinary world in Newfoundland and Labrador has been abundantly giving us great food and they like to share that love with the rest of Canada. To help us understand the origins of those foods, we turn to author Jennifer Leigh Hill. Jennifer may be familiar to the reader as we featured her
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from The Foods of Newfoundland and Labrador Early century Newfoundland cookbooks did not include a recipe for Jiggs Dinner as no respectable housewife would need it since the dish was served every Sunday along with a main protein like roasted chicken, pork or beef. Not until the 2000’s, did a cookbook or food blogger write
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This is a book about Newfoundland and Labrador and its residents’ love of food. It is not a traditional ‘cookbook,’ per se (even though there are almost 170 recipes included), but rather a look at the history of how some of the various dishes that are typically served in both homes and restaurants around the
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We met the author and photographer in a previous review for The Olive Oil and Vinegar Lover’s Cookbook at https://canadiancookbooks.ca/the-olive-oil-vinegar-lovers-cookbook-2/ – now we get to explore the Maritime provinces through the eyes of an accomplished chef and a world renowned photographer. Author Emily Lycopolus has written seven cookbooks and is a level 2 olive oil sommelier
from A Rising Tide Good food doesn’t need to be complicated, and fiddleheads are a prime example. Whether you’ve sauteed them in olive oil with salt and pepper, tossed with some scrambled eggs, or added them to a creamy soup, these glorious little green buds epitomize the value of simplicity. These fritters are one of
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