RECIPES

Thanks to Catherine Gildiner, Coming Ashore Ingredients: 1/2 cup pretzel or sea salt 1/2 cup caraway seed 1 tbsp corn starch dissolved in 1 cup cold water 1 cup boiling water 1 dozen hard (kaiser) rolls 3 lbs. Charlie The Butcher’s cooked roast beef 32 oz. beef au jus 12 oz. fresh horseradish Instructions:Combine pretzel […]

from Fight Fire with Food 2 cups shelled fresh peas or frozen peas1 tablespoon snipped, fresh, dill weed1 tablespoon lemon juice1 tablespoon cider vinegar2 teaspoons Dijon mustard¼ teaspoon salt¼ teaspoon freshly ground black pepper3 tablespoons olive oil2 small heads Belgian endive1 large head butter or Bibb lettuce, separated into leavesFreshly ground black pepper3 tablespoons chopped

from Fight Fire with Food 3 medium sweet potatoes, peeled and quartered2 teaspoons orange zest, grated1/3 cup orange juice1 tablespoon pure maple syrup1 tablespoon unsalted butter¼ teaspoon cinnamon½ teaspoon salt Boil potatoes in a pot of water. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Drain water and place potatoes in

from Fiber Boost I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a moist and flavourful roast. The dish reminds me of my Eastern European roots – cabbage and meat with a dash of caraway seeds. 2 Tblsp vegetable oil2 lb well-trimmed beef

from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt & Pepper, Roasted Garlic & Apple, and Bistro Blue Cheese. We tried the Chili Ranch – all thumbs up from the fam! 1 ½ pounds of new or white skinned potatoes2

from Anthony Bidulka, Set Free Serves 6 Ingredients:3.5 teaspoons olive oil4 boneless, skinless chicken breast halves cut into 1” chunks1 clove minced garlic1 teaspoon ground cumin6 tablespoons orange juice½ cup balsamic vinegar2 tablespoons Dijon mustardSalt and pepper to taste18 cups arugula leaves3 cups thinly sliced fennel3 oranges, peeled, sliced into chunks12 dried figs, chopped into

from A Real Newfoundland Scoff Liz’s notes: This is my preferred method for imbibing Screech, the potent dark rum of Newfoundland. Its moist, rich, velvety texture is made for luring chocolate lovers. The icing is of the sort that you should make it as the cake cools – any sooner and you risk not having

from A Real Newfoundland Scoff Liz’s notes: I’d first named this drink “On the Barrens” because it was boggy and peaty and the blueberry juice reminded me of berry picking at Avondale. But a Labradorian friend and musician suggested “Rattlin’ Bog” after the Irish folk song. Thanks Devin, it’s a much better fit, considering Newfoundland’s

from Canadian Spirits 1 oz. vodka1 oz. coffee liqueurPour over ice in a rocks glass and stir before serving. Nada’s Tips & Tricks I chose this recipe because of my Russian heritage and we do love our vodka! I had 3 taste testers try variations of this recipe – and found we weren’t that adventurous

from Steak Revolution This salad will remind you of an actual Caesar, but since it doesn’t have anchovies or raw egg yolks, that’s as far as it goes. Still, the garlicky yogurt and mustard inform a heady, creamy dressing that would make Brutus double take. When it comes to the bacon, you might as well