from Bottoms Up Credit for the recipe has to go to the ladies in the 17th century kitchen at the Colony of Avalon in Newfoundland. Flip is a really delicious warm drink especially with the nutmeg sprinkled on top of it. For a step-by-step instruction, check out this video: https://drive.google.com/file/d/1nET4CJfkP4D4rpw7soG_mCYwjyTHx3Py/view Ingredients 1 cup beer/ale 1 […]
Newfoundland Flip Cocktail Read More »
from Salt Beef Buckets I’m basing this dish on a little small plate I created in my restaurant days, which was a sake-miso-smoked-black-cod thing. That dish really only worked in theory, because the sake got absorbed and the flavour disappeared, but the miso comes through beautifully. Makes enough for 4 people This cod cake recipe
Cod Cakes with Sesame, Lime & Miso Read More »
from Food & Trembling In the chapter titled “Cradled in the Waves, a Little Bloated, a Little Tempest Toss’d” author Jonah Campbell laments about the Dorito’s All Nighter Cheeseburger Chips and how much he dislikes Doritos. So to pay homage (tongue-in-cheek) to this irreverent food writer, I give you the most simple but tasty lunch
from Made in Quebec Just adding smoked fish or seafood to fresh ingredients can turn a recipe into a specialty, says Belgian-born chef Luc Gielen. He shops at Boucanerie Chelsea Smokehouse in Chelsea, just north of Ottawa, for smoked scallops, salmon and albacore tuna. His signature salad was demonstrated at a Montreal festival of specialties
Warm Endive, Orange and Scallop Salad Read More »
from Flavours of New Brunswick Ingredients 1 pound lobster meat 12 large stuffing mushrooms or 6 portobello mushrooms 1 pound baby spinach, rinsed and chopped 1 cup cream cheese 1 teaspoon dried dill 1 teaspoon lemon zest 1 clove garlic Salt and pepper to taste Method Preheat oven to 450F. Clean and prepare mushrooms by
Lobster & Spinach Stuffed Mushrooms Read More »
from Ants in My Pants Prep: 20 minutes + rising; Bake: 40 to 50 minutes + cooling Makes 2 large loaves Ingredients *Substitution for 2 cups Red River cereal is 1 cup cracked wheat (OR bulgur wheat), 1 cup steel cut oats, 1 tablespoon golden flax seed and 1 tablespoon brown flax seed. Directions Grease
Gran’s Brown Bread Recipe Read More »
from The Little Prairie Book of Berries Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it. Makes 2 cups Swap: Baskap berries, currants, or sour cherries for saskatoons Ingredients 1 Tbsp extra-virgin olive oil 1 small shallot, finely minced 3 small
Saskatoon Berry Barbecue Sauce Read More »
from Flat Out Delicious This classic Dijon is smooth, vibrant and adds the perfect tang to sandwiches, vinaigrettes and sauces. INGREDIENTS 3 TBSP finely chopped onions 1 TBSP minced garlic 1 tsp chili powder 1 TBSP Worcestershire sauce 2 TBSP honey ½ Cup ketchup ½ Cup red wine vinegar 1 TBSP Gravelbourg French Mustard ½
Fresh Peach Mustard Dressing Read More »
from Don’t Honk Twice I love chicken wings! I love all meats in all forms, but the chicken wing is special. Once considered a throwaway by many chefs, wings are now a staple of any pub menu. What I love the most are the potentially endless variations, but the best is blue cheese. So here’s
Blue Cheese Dressing Read More »
from County Heirlooms Contributed by Vicki Emlaw Farmer, Vicki’s Veggies – a small farm best known for its 100+ varieties of heirloom tomatoes & being a local cultural hub. https://vickisveggies.ca/ Ingredients Croutons ½ large baguette, cut into large chunks salt and pepper to taste fresh thyme and rosemary to taste Salad 6–8 lbs heirloom tomatoes,
