How to Cook Apr 15, 2011 A Tale of Four Skins Last Christmas dinner was prepared by my brother-in-law Ian Clemens, a banker and a chef of surprising enterprise and stamina. He began with torchon ... Read More Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes / Side dish Apr 8, 2011 Wild Morel Cream Sauce In the winter months we turn to our store cupboards, looking to preserves and dried foods for a taste of the warmer months. Eric Whitehead, Vancouver ... Read More Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Main course / Recipes Apr 8, 2011 Wild Manila Clams with a Tomato Vinaigrette A wild Manila clam dish from Markus' Wharfside Restaurant in ... Read More Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Main course / Recipes Apr 8, 2011 Marinated Sablefish on Angel Hair Pasta with Morel Mushrooms Cory Pelan writes that “sablefish is one of my favourite fish to use in winter and fall before the Halibut season starts as it freezes ... Read More Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes / Salad Apr 8, 2011 Traditional Nicoise Style Roasted Lake Trout Salad A gorgeous sunmmer salad featuring local lake trout and edible ... Read More Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Main course / Recipes Apr 8, 2011 Tandoori Salmon on Cumin-scented Basmati Rice For a fresh take on salmon try this spicy ... Read More Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes Apr 8, 2011 Simple Homemade Sausage Makes 1 pound. Sausage is quite easy to make. This recipe is for sausage meat that won’t be stuffed into a casing. It is good for making ... Read More Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Appetizer / Recipes Apr 8, 2011 Seared Venison Crusted with Gin Botanicals and Sautéed Cabbage Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the ... Read More Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes Apr 8, 2011 Roasted Sablefish with Warm Israeli Couscous, Lentils, and Watercress Verjus Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association. Serves 4 Sauce: 1 Tbsp (15 mL) butter ... Read More Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Appetizer / Recipes Apr 8, 2011 Qualicum Bay Scallops, Santa Rosa Plum Glaze Photo credit: Rebecca Baugniet From Vancouver Cooks 2 Published by Douglas & McIntyre, October 2009. Andrea Carlson, of Bishop’s ... Read More Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes Apr 8, 2011 Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors. Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically ... Read More Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
Recipes Apr 8, 2011 Pot en Pot / Magdalen Pot en Pot Courtesy of La Butte Ronde, Ghislain Boudreau and Guy Martineau, proprietors Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish ... Read More 1...59606162636465...71
