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,
from The Distilleries of Vancouver Island Traditionally, Rum is made from sugarcane by-product, usually molasses. Never one for tradition, Wayward’s Drunken Hive Rum is crafted from molasses made from caramelized BC honey instead! After meticulous fermentation and careful distillation on our custom stills, we age every batch of Drunken Hive Rum in premium full sized
