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Polenta 101: with Chef Peter Zambri
Maybe it’s because it’s a foreign word, maybe it’s because my mother never made it, but polenta has always intimidated me. Sure, I’ve heard plenty about it, eaten it before at restaurants and enjoyed it (especially with sage brown butter). But when I come across ...
Three Cheese Recipes from 5th Street Bar and Grill
There truly is a “je ne sais quoi” about “le fromage”. Rich, decadent, and extremely satisfying, cheese tasting is a popular pastime that merges effortlessly into restaurant culture. And while many claim that they could truly live off of an assortment of cheeses and selected ...
Chocolate Charlotte: Watch the Video
Watch the video Photography by Caroline West Recipes and Food Styling by Denise Marchessault for EAT Magazine Chocolate Charlotte Yield: 10 – 12 servings Watch the video This beautiful cake involves several steps but each section is very simple. It consists of an easy ...
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Tourtière with Flaky Pastry
Tourtière Nothing showcases a French-Canadian celebration like the traditional rich meat pie called tourtière. Recipes vary from region to region throughout the province, from traditional wild game fillings of venison and grouse, pork and beef inland to seafood such as salmon and shellfish in areas ...
Pan Roasted Pheasant Breast with Spiced Apple Compote
Pan Roasted Pheasant Breast with Spiced Apple Compote Here’s a wonderful dish for the holidays courtesy of Chef Marc-Andre Choquette of Tableau Bar Bistro in Vancouver Pheasant Pheasant breast – 4 Olive oil – 2 tbsp Salt, pepper – to taste Butter – 4 ...
Blood Orange Chocolate Cake
Edible Canada at the Market Chef Jennifer Dodd took advantage of winter’s citrus season and the affinity of rich dark chocolate to marry with sunny blood oranges and intense raspberries. If you can’t find Raspberry Chocolate Sauce for the Semifreddo, you can use straight Raspberry ...
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An Early Winter Salad at Sooke Harbour House
In a typical late fall scenario at a big-chain grocery store, shoppers are faced with nothing but imported produce and the inevitable prospect of another rainy trudge home with a 10-kilo sack of root vegetables over each shoulder. Hearty autumn stews are wonderful in their ...
Grass-fed/Finished Beef Cooking Guidelines & Recipe
“Grass-fed/Finished Beef
Cooking Guidelines & Recipes ~from Chef Bill Jones Courtesy of Bill Jones and Windhorse Farm Cooking Guidelines 1) Grass-fed beef is usually leaner than traditionally raised beef:Use a lower cooking temperature than normal (300-325 F when roasting)Ideally cook to medium rare for steak ...
Heirloom Tomato & Victoria Gin Soup
By Chef Jennifer Dodd, Edible Canada at the Market “Chef Dodd celebrates tomato season with this gin-spiked soup. There are still a few heirloom tomatoes on market shelves, so you can savour late summer’s flavour with this light yet warming dish. She uses goat cheese ...
