from Baking Wisdom A napoleon and a mille-feuille are virtually the same dessert of layered pastry and filling, but a napoleon is an individual pastry whereas a mille-feuille is a larger, structured version that is sliced into portions after assembling. These strawberry ricotta napoleons are perfect for a dinner party because you can bake the […]
Strawberry Ricotta Napoleons Read More »
from Sweetness At our house, we love gathering family and friends together to share meals, and one of our favourites is pulled pork. Blade in pork shoulder is best (but not necessary). Best to get started early in the morning as this recipe calls for low and slow smoking. Pulled pork is great as a
Smoked Pulled Pork with Carolina Mustard Sauce Read More »
from The Mermaid Handbook This style of lasagna is common in the regions of Brittany and Normandy in France, which is much like Nova Scotia with the weather, fishing, and all the sea veggies. This recipe uses smoked salmon or salmon filet, whichever you prefer, and a white sauce base instead of the traditional Italian
Salmon Lasagna with White Sauce and Spinach Read More »
from The Ocean Wise Cookbook 2 Recipe is courtesy of Rob Feenie of Cactus Club Café: I love summer barbecues, and this salmon dinner is a family favourite. Here in British Columbia, we are fortunate to have one of the best steelhead farms in the world up at Lois Lake in Powell River. It has
Marinated Barbecued Steelhead with Grilled Red Pepper and Corn Hash Read More »
from Gather Halloumi is a salty Middle Eastern cheese that handles heat well. Pomegranate molasses (which is essentially reduced pomegranate juice) can be found in any specialty shop—it’s a versatile condiment that you’ll want to add to your pantry. Serves 4 Ingredients: 6 c canola oil 4 pitas 12 oz halloumi cheese, cut into 1/2-inch-thick slices 2 oranges 4 bulbs
Pan-Seared Halloumi Cheese and Caramelized Fennel with Orange-Pomegranate Reduction Read More »
from Power Plants Many of the preparations in this book are made with dried herbs, so if you’re growing your own, you’ll need to get comfortable with the drying process. For the most part this is quite easy – sage and parsley are a snap – but others such as basil and mint can b
Drying Herbs at Home Read More »
from Sa Boothroyd Gallery Sift: 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup sugar Grate into mixture above: 1/2 cup frozen butter Add: 1/2 – 3/4 cup dried fruit Mix together: 3/4 cup milk 1 egg Add wet ingredients to dry ingredients and mix together with as few strokes as possible.
Scrumpdillyicious Scones Read More »
from Eat Delicious The first time I traveled to Paris I lost my food mind. Literally. Like, it might still be there, livin’ it up in the French countryside, eating fresh baguettes, Camembert, and a glass (or five) of cabernet. The flavors of that beautiful country forever changed how I understand both food and dining
Wicked Strawberry-Pistachio Broccoli & Candied Maple-Bacon Salad Read More »
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
Boneless Jerk Chicken Read More »
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
Olive Tapenade Shrimp Linguine Read More »
