Frozen Chocolate Raspberry Bombs

This recipe is an excellent and easy way to serve raspberries!  Love it! FROZEN CHOCOLATE RASPBERRY “BOMBS” – serves 4 to 6 3 cups firm but ripe raspberries (about 40 total) 1 cup heavy cream 1/4 teaspoon vanilla extract 1 tablespoon confectioners’ sugar 1/2 pound dark chocolate chips 1/2 cup dark chocolate covered cacao nibs…

Cherry Muffins with Crunchy Tops

With cherries in season, and tasting oh so very very good, I thought fruit for breakfast and went with muffins.  Recipe courtesy of BC Tree Fruits.  Ingredients 1 1/2 cups (375 mL) all purpose flour 1/4 cup (60 mL) white sugar 1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda 1/2 tsp…

Gorgonzola Cheese and Recipes

Written By Vincenzo D’Antonio Gorgonzola is one of the most renowned Italian cheeses in the world. It is a blue veined DOP cheese produced exclusively in Italy from whole cow milk. As it often happens for many specialties of the traditional Italian cuisine, its origins are halfway between legend and reality. According to the historians, the first Gorgonzola…

Taleggio Cheese and Recipes

Written By Vincenzo D’Antonio Taleggio is a cheese of very old origins, perhaps first appearing even before the fifth century. Some documents from the eight century refer to the commerce and the exchange concerning this cheese. Why this name Taleggio? Because its origin area is the Val Taleggio, in Lombardy, the north region of Italy.  The Val…

Introducing Vincenzo D’Antonio

We welcome Vincenzo D’Antonio to The Good Life as a contributing author.  D’Antonio will be contributing articles on his home country and educate you on Italian culinary traditions.  We met in Las Vegas at Caesar’s Palace where he accompanied the great Naples Pizza Master Enzo Coccia in a pizza demonstration and wine pairing.  He is pictured here in mid-thought…

Tom Douglas Dahlia Bakery at Books to Cooks

Books to Cooks is the one stop Vancouver shop for all books related to cooking, wine, beer and spirits,  and a frequent stopover for chefs promoting their latest projects.  A fixture in the Seattle restaurant, Tom Douglas, recently came by to promote his latest cookbook, Dahlia Bakery Cookbook, based on one of his many spots, Dahlia Bakery….

Eggnog – National Eggnog Month – Vancouver takes it seriously

Wow Vancouver!  You’ve gone all out with your eggnog.  No longer is this just a creamy overly-sweet item in the dairy section of the market.  It’s popping up in everything from bread to ice cream. Creme de la Crumb – Eggnog Pecan Scones Bel Cafe – Eggnog Latte Cupcakes – Eggnog Cupcake Shaughnessy Restaurant at Van…

Quang Dang’s Recipe for Wild BC Herring Barigoule

INGREDIENTS Serves 6 6 pieces Wild Pacific Herring, filleted and trimmed 1 Tbsp salt 1 Tbsp sugar 3 lemons, zested and juice separated 1 tsp fresh ground black pepper 1 white onion, finely minced 2 cups smoked bacon, finely diced to match onions and carrots 2 cups extra virgin olive oil 2 fresh bay leaves 6…

Pumpkin – The Seasonal Bacon

Pumpkin – The New Bacon – News headlines rang out this week declaring pumpkin the “it” ingredient du jour.  Well then.  This may just be the case as pumpkin is seasonal and has always been an essential part of fall menus.  And these days it seems pumpkins gone on a marketing blitz and it’s not…