Bonita’s Kitchen collects over 50 of her most popular baking recipes, straight from her Upper Island Cove, Newfoundland kitchen to yours. Toutons and sweet molasses raisin bread, baked puddings and blueberry sticky buns, lemon crumbles and maple butter tarts… these are traditional recipes updated for today’s baker. $24.95 www.boulderbooks.ca NO PURCHASE NECESSARY TO ENTER OR WIN. Void […]
September 27, 2021 – Bonita’s Kitchen Read More »
Genuine Tea presents The Relaxation Bundle which is ideal for those looking to slow down and unplug. It includes three of their wonderfully hand-crafted herbal teas and an Aberdeen Gravity Tea Maker – one of the best ways to make tea! Includes Grosche Aberdeen Tea Maker, Lemon Ginger Rooibos, Organic Chamomile Lemongrass and Organic Moringa
September 27, 2021 – Genuine Tea Read More »
from Genuine Tea Serves 1 Ingredients 2 rooibos tea bags 1/3 cup boiling water 1 cup milk 1 cup frozen fruit ¼ tsp ginger ½ tsp lemon zest Instructions Place tea bags in boiling water and let steep for five minutes. Discard tea bags and let tea cool completely. Add all ingredients to your blender and blend until smooth. Nada’s
Lemon Ginger Rooibos Tea & Fruit Smoothie Read More »
“We need food to stay alive; we embrace cuisine out of enjoyment” (pg 9) Prof. Lenore Newman, Director at the Food and Agriculture Institute, Canada Research Chair and Associate Professor in the Department of Geography at the University of the Fraser Valley takes us on a historical and personal journey through the extinction of food
From Tawaw MAKES 4 TO 6 SERVINGS (AS A SIDE DISH) There’s so much boiled food in Indigenous cuisine—it’s one of the main food preparation techniques. This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be.
Potatoes Boiled in Garlic Cream Read More »
From Tawaw The perfect dish for a fall feast! MAKES 2 SERVINGS | SPECIAL EQUIPMENT: LARGE STOCKPOT OR 8-QUART / 7 . 5 – L F O O D – S A F ECONTAINER; ROASTING PAN Pheasants are not native to North America—they were introduced from Asia in the early 1800s — but they’re now
Honey-Brined Roast Pheasant with Acorn Squash and Fresh Sage Read More »
Come in, you’re welcome, there’s room. Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities. Born to Cree parents and raised by a Métis father and Mi’kmaw-Irish mother, Shane Chartrand has spent years learning about his
Tawaw [pronounced ta-WOW] Read More »
On page 187, Lenore (Lost Feast) decides to make Dan a poached pear with chocolate drizzle. I asked Lenore if she had a recipe for this delectable treat and this was her reply: It was recipe 4685 in Escoffier's Guide Culinaire, invented in 1864 and named after a popular operetta. I don’t really follow a
Poire Belle Helene recipe Read More »
Containing over seventy-five recipes along with personal stories and interviews with friends, culinary influences and family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journey – a visionary book that invites readers to leaf through its pages for ideas, education, recipes and inspiration. Value $34.95 www.houseofanansi.com NO PURCHASE
September 20, 2021 – Tawaw Giveaway Read More »
When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved
September 20, 2021 – Lost Feast Giveaway Read More »
