Recipes Apr 8, 2011 Halibut with Bacon Dressing & Roasted Beets From the March/April issue of EAT photo: Rebecca Wellman recipe: Jennifer Danter The sweet and salty flavours of the bacon dressing ... Read More Recipes Apr 8, 2011 Grilled Rack of Lamb with Red Currant Jelly Ingredients 1 rack of lamb 1 cup red current jelly 1 cups Dijon mustard 1 cup white wine 1/2 cup butter 1/2 cup shallots (minced) 2 tablespoons ... Read More Recipes Apr 8, 2011 Grilled Birch-Glazed Salmon One the things I love about spring is being able to enjoy the first run of salmon. That it coincides with warm out-on-the-deck weather and Mother’s ... Read More Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken The Chicken 1 Polderside Farms Redbro Chicken, cut into 8 pieces 300 ml buttermilk 7g kosher salt flour for dusting, seasoned with salt and pepper ... Read More Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan The grapes for this wine were fermented on the skin for 14 days to ... Read More Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Grilled Rack of Lamb with Red Currant Jelly Ingredients 1 rack of lamb 1 cup red current jelly 1 cups Dijon mustard 1 cup white wine 1/2 cup butter 1/2 cup shallots (minced) 2 tablespoons ... Read More Recipes Apr 8, 2011 Grilled Birch-Glazed Salmon One the things I love about spring is being able to enjoy the first run of salmon. That it coincides with warm out-on-the-deck weather and Mother’s ... Read More Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken The Chicken 1 Polderside Farms Redbro Chicken, cut into 8 pieces 300 ml buttermilk 7g kosher salt flour for dusting, seasoned with salt and pepper ... Read More Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan The grapes for this wine were fermented on the skin for 14 days to ... Read More Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Grilled Birch-Glazed Salmon One the things I love about spring is being able to enjoy the first run of salmon. That it coincides with warm out-on-the-deck weather and Mother’s ... Read More Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken The Chicken 1 Polderside Farms Redbro Chicken, cut into 8 pieces 300 ml buttermilk 7g kosher salt flour for dusting, seasoned with salt and pepper ... Read More Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan The grapes for this wine were fermented on the skin for 14 days to ... Read More Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Fuel’s Buttermilk Fried Chicken The Chicken 1 Polderside Farms Redbro Chicken, cut into 8 pieces 300 ml buttermilk 7g kosher salt flour for dusting, seasoned with salt and pepper ... Read More Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan The grapes for this wine were fermented on the skin for 14 days to ... Read More Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan The grapes for this wine were fermented on the skin for 14 days to ... Read More Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Curry of Spinach and Eggplant Ingredients for 6 Servings 1 large, firm, shiny eggplant (about 1 1/2 pounds) 1/2 teaspoon coarse salt 2 tablespoons black or yellow mustard seeds 6 ... Read More Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Cornish Hens and Egg Spaetzle From Tony de Luca’s new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. Cornish hen is a ... Read More Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Cider Braised Pork Cheeks with Caramel Poached Crab Apples What you’ll need (Serves 6) 2 lbs pork cheeks 1 cup salt 2 cups sugar 1 tbsp black peppercorns 3 onions, medium diced 2 carrots, medium ... Read More Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Braised Morels Stuffed with Chorizo and Leeks Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. Chef’s note: I use ... Read More Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Bowties del Coray This mouthwatering pasta recipe comes from Cooking with Cory: Inspirational Recipes for the Fearless Cook, published by Whitecap this month. Cory ... Read More Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Bistro 28’s Mussels in Maple Chipotle Cream Sauce Sam Chalmers, Owner and Chef of Bistro 28, generously shares his well loved recipe for mussels this week. This dish recently received an Honourable ... Read More Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
Recipes Apr 8, 2011 Birch Salmon Filets on a Cedar Plank 4-6 salmon filets 1/2 cup soft butter 1 cup Boreal Amber birch syrup black pepper, freshly ground Soak 13″ x 9″ cedar plank for 5-6 hours ... Read More 1...13141516171819202122
