RECIPES

from My Ackee Tree My mum’s strong hands on top of mine. I’m eight years old, and she’s showing me how to press a mixture of flour and butter onto warm apples. I can smell cinnamon and nutmeg. Feel the soft skin of her inner arm against mine as the indentations of my fingers appear […]

from Truly Tantalizing Canadian Cuisine After the big festive dinner had ended, there was always an abundance of dark meat left over that Mom would cleverly morph into lunchtime creamed turkey over hot buttered toast. Here’s my 21st-century redo of Mom’s recipe using fresh turkey breast meat, and without the dreaded can of sliced mushrooms

from Best of Bridge Everyday Celebrations When you visit an Italian deli or grocery store, you will notice a vast array of ingredients that are perfect for an antipasto platter. Use different cutting boards or serving platters to showcase the variety available to your guests and pair ingredients that you like the flavour of together.

Inspired by Feeding My Mother Jann provides recipes in her book including a turkey meatloaf but due to publisher restrictions, we can’t show it here, so I’ve adapted it to my version of meatloaf: Ingredients 1 tbsp butter (or oil if preferred)  1 onion, diced 2 cloves garlic, minced 1 small zucchini, grated 1 carrot,

from A Piece of Black Cake for Santa An intensely dense and aromatic cake made with dried mixed fruit. Most people start soaking the fruit months in advance for a real, full-bodied Caribbean flavour. Also known by the name Caribbean Fruit Cake. Black cake originated from the British plum pudding. Dear readers: cooking as a

from The Artful Pie Project Tourtière a rustic meat pie, is a sentimental favourite. My beloved French-Canadian aunt Aline used to make tourtière whenever my family and I visited her in Montreal.  Customarily served after Midnight Mass 0on Christmas Eve, tourtière is a Quebecois tradition. My father recalled travelling with his siblings by horse and

from Ship to Shore Lift four nice fillets from the John Dory, or have your fish shop do it for you. To fillet the fish, slice firmly into the fish, along the middle, from head to tail. Then work the knife from the incision, away from the middle, staying along the bone. Keep the skin

from The Science and Spirit of Seaweed Chef Mat Clarke of End Dive, Victoria BC provided this recipe. Yield: 2 large salads Ingredients Salad 6 new potatoes 12 green beans 1 cup (250 mL) dried winged kelp, soaked until soft 1 shallot 2 heirloom tomatoes A couple handfuls of local salad greens, torn Dressing 1

from truLOCAL Contributed by Scrambled & Scrumptious www.scrambledandscrumptious.com  This Mexican street corn and chicken includes jalapenos, rice and feta for intense flavour that the whole family will love. Serves: 2 Time: 35 minutes Ingredients 1 ½ cups chicken broth 1 cup brown rice ½ white onion (about 1 cup) 2 tsp butter 3 ears corn,

from truLOCAL Provided by Stephanie Kay at www.kaynutrition.com  Since salmon is a fish rich in healthy fats, it is often cooked at a high heat to help give it a crispy crust, however salmon is also delicious when slow-roasted. This foolproof method helps keep salmon moist and beautifully tender with every bite.  Ingredients 2 salmon