Main Course

Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association.

Red Fish Blue Fish is the little fish & chip cart that could. Sourcing 100% OceanWise seafood and implementing an Earth friendly Reuse and Recycle system complement their finger-licking good grub. Their chef shares with us their hit Tuna Tacone recipe.

Chef Heidi Lescanecr at Hollyhock on Cortes Island shares this recipe for cool September evenings. 

This simple salmon dish showcases the caramel-honey tones of birch syrup from Quesnel, BC.

Once you've orderd the Blue Cheese Lamb Burger from The Pink Bicycle, it becomes excruciatingly difficult to order anything else (even though, take it from someone who's tried half the burger menu, they're all equally amazing). The man behind the magic, Morgan Alexander, shares the recipe here.

In 1999, The Chronicle Food section cooked more than 28 turkeys to find the best method of producing a plump, juicy bird. Our favorite -- by far -- was the turkey that we brined before roasting. To be sure nothing had changed, we retested the recipe last year and loved the turkey just as much.

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Alesha Davies, owner/operator of AJ's Organic Catering, shares this recipe with us, writing that "quiche is often overlooked as an easy supper fix. This versatile meal can be made with the greatest of ease and easily transformed into a  gourmet meal with the addition of local cheeses, fresh veggies from your local farm stand and herbs that are still thriving in your own garden."

This recipe from Julia Child's Lessons with Master Chefs series features a curry recipe by Mary Sue Milliken and Susan Feniger using spinach and eggplant.

This vivid zinfandel strikes a perfect match with braised lamb shanks for a warming Fall dinner.

Fuel's in Vancouver has been frying up this Buttermilk Fried Chicken on Fridays with a side of whatever is fresh and in season. Their Fried Chicken Fridays end September 26th, but if you've become an addict, take heart, we've got their recipe right here.

This week's 'wine' of the week, the Hop Head Double IPA, is a strong beer and strong beer needs a substantial pairing to bring out the best flavour. This recipe for lamb brings out the best in the brew.

The 2010 Pacific Halibut fishing season starts today, March 6th, and runs until November 15th. In celebration, EAT recipe developer Jennifer Danter serves up this delicious way to welcome spring while using up some leftover winter staples. 

Recipes from New Zealand by Nathan Fong

This is an old winter classic from Italy that really shines using our fine local pork. I prefer a bone-in shoulder. When testing these recipes I used Qualicum Bay Sloping Hills naturally raised pork, which I purchased at Peppers – a wonderful independent grocer located in Cadboro Bay, Victoria.

This recipe from the Bluewater Cafe Seafood Cookbook features local swimming scallops.

This week’s recipe is one of Andrea Carlson’s (Bishop’s) contributions to Vancouver Cooks 2. A beautiful way to make the most of the last plums of the season. 

Robert Clark, Executive Chef at C Restaurant created this recipe for the Canadian Sablefish Association.

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 patties and meatballs, and for stuffings and pasta sauces. 

Another classic recipe, this pot roast has been redesigned by cutting the roast into “steaks”, then braised in a spice enriched broth. Serve with buttery Yuko Gold mashed potatoes or fresh steamed white rice.

From the article IN DEFENSE OF FRENCH CUISINE that appeared in the March | April Issue of EAT Magazine

This tandoori recipe from Liz da Mata at The Reef Restaurant is a brilliant balance of hot spices and cool cucumber.

Chef Derek Griffiths of the Harbour Street Brasserie shares this recipe, perfect for fresh trout.

A meal steeped in tradition and rich in regional and seasonal ingredients. 

This is the extended version (with four wonderful additional recipes) of the article that appears in the Jan/Feb Issue.

photo credit: Tandy Sean Arnold

From chic Montreal and its cosmopolitan cuisine, to Quebec City and its fertile neighbouring farmland in Île d’Orléans, to the wonderful seafood bounties of the Quebec Maritime region of Gaspésie, this province is brimming with culinary plenty. Fat lobes of foie gras, plump magret breasts, cheeses, fresh succulent scallops and buttery rich lobsters—the place is a gourmand’s paradise.

To honour Quebec City’s 400th anniversary this past year, EAT offers this small collection of cherished regional recipes from inland to the waters of the Gulf of St. Lawrence. Bonne fête!

Cory Pelan, owner and chef at La Piola, writes that "sablefish is one of my favourite fish to use in winter and before the Halibut season starts as it freezes remarkably well due to its high fat content,  as well as being a sustainable fish species."

Chef Markus Wieland from Markus' Wharfside Restaurant shares his killer recipe for wild clams that impressed at the Vancouver Island Feast of Fields.

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 Island's professional mushroom forager par excellence (the man behind Untamed Feast), shares his favourite morel recipe with us, adding that dried mushrooms such as morels offer a more intense, concentrated flavour.