Recipes | Eat Magazine

Pan Roasted Pheasant Breast with Spiced Apple Compote

by Guest Blogger on Dec 8, 2011 {No Comments}

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 ...

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Blood Orange Chocolate Cake

by Guest Blogger on Nov 30, 2011 {No Comments}

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

by Deanna Ladret on Nov 25, 2011 {No Comments}

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 ...

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Grass-fed/Finished Beef  Cooking Guidelines & Recipe

by Guest Blogger on Nov 10, 2011 {No Comments}

“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 ...

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Heirloom Tomato & Victoria Gin Soup

by Guest Blogger on Nov 8, 2011 {No Comments}

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 ...

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Honey Orange Ice Cream

by Guest Blogger on Oct 31, 2011 {No Comments}

Honey Orange Ice Cream By Nathan Fong I love fresh homemade ice cream because I can make it using fresh local milk and cream and sweeten it with local honey, instead of sugar. I find that so many commercially made products are too sweet and ...

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Honey-Roasted Duck Legs

by EDITOR'S PICK on Oct 31, 2011 {No Comments}

Honey-Roasted Duck Legs By Nathan Fong One of my favourite items at a Chinese barbecue shop is a whole roasted duck. This is an easy home version in which I use whole duck legs (thighs and drumstick), which are available at Asian markets. Some of ...

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