RECIPES

from The Outcast’s Guide to Beers of Newfoundland From Bonita’s Kitchen in Newfoundland: Where do I start talking about how delicious this crispy beer battered cod. Made with fresh cod and your favourite beer and a few seasonings and ingredients to make this amazing meal. Ingredients Fresh Cod – 2 Fillets cut into 8 pieces Flour – […]

from Baba Sophie’s Ukrainian Cookbook Cabbage will soon be plentiful and both recipes can be frozen to be enjoyed throughout the colder months. A true Eastern European family would have both available for comforting family dinners and when unexpected guests show up on their doorstep.  Borsch Ingredients 3 Tbsp butter 1 large onion, chopped ½

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

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

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

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

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

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.

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

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