Recipes Apr 7, 2011 Caramelized Apple Salad with Spicy Orange Vinaigrette By Sylvia Weinstock Saanich, Saltspring Island and Cowichan Valley farms grow numerous apple varieties, including King, Prima, Belle de Boskoop, ... Read More Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Butternut Squash Chutney Ingredients 1 onion 2 tbsp garlic puree 2 lbs butternut squash,1 cm dice 1 cup brown sugar 1/2 tsp Cinnamon 1 tsp Ginger 1/2 tsp allspice 1/2 tsp ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Recipes Apr 7, 2011 Café Brio’s Savoury Tomato Tart photo: Savoury Tomato Tart, served with Parry Bay Farm lamb loin and mixed greens Chef Laurie Munn from Café Brio served this elegant tart as a side ... Read More Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Butternut Squash Chutney Ingredients 1 onion 2 tbsp garlic puree 2 lbs butternut squash,1 cm dice 1 cup brown sugar 1/2 tsp Cinnamon 1 tsp Ginger 1/2 tsp allspice 1/2 tsp ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Recipes Apr 7, 2011 Butternut Squash Soup with Pumpkin Seed Oil This recipe was taken from the harvest menu section of the Araxi cookbook Chef James Walt writes: “This soup is very simple to make. Use ... Read More Recipes Apr 7, 2011 Butternut Squash Chutney Ingredients 1 onion 2 tbsp garlic puree 2 lbs butternut squash,1 cm dice 1 cup brown sugar 1/2 tsp Cinnamon 1 tsp Ginger 1/2 tsp allspice 1/2 tsp ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Recipes Apr 7, 2011 Butternut Squash Chutney Ingredients 1 onion 2 tbsp garlic puree 2 lbs butternut squash,1 cm dice 1 cup brown sugar 1/2 tsp Cinnamon 1 tsp Ginger 1/2 tsp allspice 1/2 tsp ... Read More Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets This week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A ... Read More Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Recipes Apr 7, 2011 Artichoke Pesto Ingredients: 5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted ... Read More Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Wildfire’s Blackberry Cobbler with Rosehip Mirroir Cobbler 2 cups blackberries 2 eggs 125 gm butter 1/2 tsp vanilla 1/2 cup sugar 1 cup flour 2 tsp baking powder 2 TBs milk Using a standing mixer, ... Read More Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce When a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to ... Read More Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Summer Cobbler with Cardamom If fresh summer fruit is taking over your kitchen counter, put some of it to use in this dessert – the perfect ending to any summer meal. Any ... Read More Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Smores from Scratch Marshmallows You’ll want to start these the night before because the marshmallows need to sit overnight to dry. * 2 envelopes Knox unflavored ... Read More Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Quince Tart Tatin With Port Ice Cream Recipe courtesy of Brian Bradley, The Marina Restaurant Ingredients: 6 to 8 medium quince 3 cups Sugar ¼ Cup Honey Juice of 2 lemons-divided 2 Tbsp ... Read More Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
Dessert / Recipes Apr 6, 2011 Pumpkin Bread Pudding When I asked Jesse Blades, chef at the Village Restaurant in Oak Bay, for this month’s feature dessert, he confessed it would take some work ... Read More 1...1516171819202122
