RECIPES

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 […]

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

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

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

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

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

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

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