from Cooking Tips for Desperate Fishwives “We go out for sushi downtown near Chinatown in Victoria. We are the only customers in the restaurant. Rick gives the sushi chef a bag filled with fresh urchin. The chef gives us a free appetizer in exchange. Rick can hardly close his hands because urchin spines have lodges […]
Sea Urchin Fettucine with BC Spot Prawns Read More »
from Island Gurl Foods Island Gurl Bahama Steam Sauce is a zesty tomato-based sauce that is simply paradise in a bottle. It’s the perfect complement for fresh Ontario Rainbow Trout, complemented with Caribbean Sweet Potato Mash for a tasty island dish. Preparation Time: 5 minutes Cooking Time: 20 minutes Yields: 4 Servings Ingredients 4 Ontario
Steamed Ontario Rainbow Trout with Sweet Potato Mash Read More »
from Dining in Paradise Crème de Banana happens to be one of my favourite liqueurs, so it’s not a coincidence that I make it a primary component in this recipe. Enjoy it with a Yellow Bird cocktail. After all, who says you can’t have a cocktail at brunch? Ingredients Crème de Banana Sauce: 1 cup
Crème de Banana Stuffed-French Toast with Yellow Bird Cocktail Read More »
from Peace River Honey Ingredients: 1/3 cup Peace River Hot Honey 400g block of feta Method: Preheat oven to 350 degrees Fahrenheit. Press all liquid out of the feta and place the feta block in a small, oven safe dish. Top with hot honey. Bake for 20 minutes uncovered or until browned. You can top
Two Ingredient Hot Honey Feta Dip Read More »
from The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan Chef Giulio Piccoli of One Big Table in Kelowna grew up in Italy and beautifully imparts the flavours of his homeland into the dishes he creates in his new home. The eggplant is a well-loved ingredient in Italy, but here people tend
Parmesan & Panko-Crusted Eggplant with Fresh Tomato Basil Sauce Read More »
from The Taste of Nova Scotia It’s almost overwhelming to use three different berries for the shortcake topping, but the result is a grand dish with much colour and flavour. Most people have it for dessert, but someone we know has convinced us that eating Summerberry Shortcake for an occasional lunch or dessert is therapeutic.
Summerberry Shortcake Read More »
from Mushrooming A slight variation from your traditional stuffed mushrooms thanks to the people who know their fungi at Enviro Mushrooms! https://enviromushroom.ca/ Ingredients King Oyster mushrooms 5 largeButter 1 tbspBacon 5 stripsGreen onion 1/2Salt PinchBlack pepper PinchOlive oil 1 tbspBreadcrumbs 3 tbspMinced parsley 1/2 tbspMozzarella cheese 50 gParmesan cheese 25 g Method Preheat oven to
King Oyster Cheese Poppers Read More »
from Cedar + Salt There is nothing better than a gorgeous grass-fed Comox Valley steak grilled to perfection, except perhaps one topped with this deeply satisfying and easy-to-make sauce. I decided to try making this with the fresh green fronds from our CSA carrots instead of parsley as it seemed a shame to snap all
Porterhouse Steaks with Carrot Top Chimichurri Read More »
from The Five Bottle Bar A long cocktail for the hot summer days, the Collins is in fact a complete category of cocktail. It’s a little bit sour, a little bit sweet, topped with soda, and served in a Collins glass. That’s right, they have their own category of glass. The Collins glass is tall
from Cocktail Companions This might be our favourite drink we’ve ever made! Sweet mango, tart lime, and floral hibiscus balance for a delicious tropical flavour. Mixed with smooth tequila and garnished with our “Walking on Sunshine” glass rimmer and dehydrated lime slices, you’ve got the perfect summer mango margarita. This drink is definitely best enjoyed
