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
from The Distilleries of Vancouver Island Unlike most distilleries, Stillhead makes its vodka out of 100 percent malted wheat instead of the usual barley, which gives the vodka a “sweeter” taste. Its packaging features the flowing water motif with blue swirls. https://stillhead.ca/cocktails/ Ingredients 2 oz (60 mL) Stillhead Vodka Crushed ice Ginger beer Slice of
Stillhead’s Moscow Mule Read More »
from A Taste of Haida Gwaii I found a recipe for Beets Dauphinoise many, many years ago in a Gourmet magazine. I cut it out and lost it, many years ago, so it is safe to say this recipe comes from my head. How I choose to make it depends on whatever else is competing
Beets Margaret Atwood Read More »
from Eat Alberta First My sister Laurie got the recipe for Phil’s Original BBQ ribs when she lived in Toronto. When she and my brother-in-law, Zig, saw the light and moved to Jasper, she always made them when we visited. I loved all those messy, good times and have continued to make the ribs over
Lip-Smacking Finger-Licking, Messy, Good Ribs Read More »
from Foodshed This dish relies on the serendipity of cool, unctuous yogurt and perfectly ripe fruit. Use fresh fruits and berries in summer; in winter, try poached pears and rehydrated dried apricots or cherries. Serves 4 Ingredients Yogurt Cream 3 cups (750 mL) yogurt (choose a gelatin-free brand) 2 Tbsp (30 mL) honey or maple
Berries in Yogurt Cream with Green Pepper Sauce Read More »
from Great Scoops With Little Italy as our neighbour, we celebrate the annual Italian Week festival by turning our entire ice cream cabinet into one of Italian-inspired flavours. Our tiramisu incorporates all the essential elements of Italy’s most famous dessert – silky mascarpone cheese, strong espresso, cocoa powder, ladyfingers and a dash of a coffee
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from Eat, Leo! Eat! This recipe is not only delicious, but you put half the sauce away for a future meal! Ingredients Instructions Heat olive oil in a heavy pan over medium-high heat. Add the shallots and the garlic and season with salt and pepper. Cook, stirring occasionally until the shallots have softened with golden
Alison Roman’s Caramelized Shallot Pasta Read More »
from Eatertainment A casual al fresco luncheon is all about lighter, less complicated recipes. But of course, we love to add a touch of flare to the easiest recipes! Today we’ve got a spin on the classic caprese salad, with our Melon Prosciutto Caprese Salad! Fresh melon, burrata, prosciutto, and conveniently served in individual glasses?
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