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 Lescanec 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.

Chef Bill Jones of Magnetic North Cuisine shared this recipe with students at his recent Wild About Mushrooms class. 

Chef Laurie Munn from Café Brio served this elegant tart as a side dish in his "Nightshade" field to plate cooking workshop held at Foxglove Farm last weekend. Laurie used the 'Sun Gold' variety of tomato grown on Foxglove to achieve the beautiful colour and exquisite flavour in this tart, but you can experiment with your own favourite tomato varieties.

For committed lovers of B.C.’s fine artisan cheeses, by the slice is not enough. Nathan Fong’s delicious recipes bake it into tarts and pizzas.

Three additional recipes from the September | October 2010 Issue

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.

read more

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."

For Nathan Fong, peas went from mushy to magnificent, the minute he tasted his first fresh one, straight off the vine.

This recipe hails from Tony de Luca's new cookbook, Simply in Season (Whitecap, 2010). Use your favourite BC Pinot Noir for the sauce. 

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.

Denise Marchessault, chef and owner of French Mint cooking school, writes: "I don’t know anyone who doesn’t like this salad. Traditional Niçoise Salad, is made with canned tuna with Niçoise olives. In this version, I use local halibut but salmon, snapper and tuna also work well in this recipe.

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.

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 Day is a bonus. So, dads (or sons), here’s an easy Mother’s Day salmon recipe that’s done on the barbecue. Start her off with an icy gin (Victoria Gin, natch) and tonic (don’t cheap out on the tonic – buy Fentimans if you can) while the Q heats up and enjoy the evening. This recipe is pure BC.

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

Courtesy of Parry Bay Sheep Farm, host of the 2010 Vancouver Island Feast of Fields, comes this recipe. Yes, shepherds really do love Shepherd's Pie!

Little Piggy was one of the star players in last weekend's Fernwood Bites event. Now, chef Christabel Padmore shares their popular yam empanada recipe. 

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.

Pot-en-Pot is a traditional Les Îles-de-la-Madeleine dish typically made during lobster season.

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. 

Chef Mara Jernigan of Fairburn Farm shares her recipe for this spring pasta dish. Nettles can also be used as a substitute in recipes that call for spinach. 

George Szasz, owner and chef at Stage Wine Bar in Fernwood, reports that there have been many requests for the gnudi recipe, "and rightly so!" Having recently sampled it myself, I can say how lucky we are that he agreed to share his recipe with us. 

Chef Dan Hayes shares his recipe for this beautiful risotto, which takes its colour from cuttlefish ink.

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

Can there be anything more exciting to serve than a secret recipe from an underground restaurant? Chef Steve from No Fixed Address shares his recipes for this summer meal. To read more about Chef Steve and NFA, click here. 

Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the recipe page on the Victoria Spirits website. 

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.