Keep Cool with Yuzu Citrus Cold Brew Granita This is a super easy dessert, great at brunch or for a mid-afternoon pick up! Recipe courtesy of Presidents Choice. Makes: 9 cups (2.25 L) Course type: Dessert Prep time: 15 minutes Cook time: 5 minutes Chill time: 4 hours Ready in: 4-1/2 hours This refreshing Italian-inspired…
Category: Recipes
Grilled Halloumi & BC Blueberries Salad
BC Blueberries Star in this Summer Salad by White’s Spots Chef James Kennedy They’re back! Celebrate Fresh BC Blueberries with #GoBlueBC Celebrate the arrival of fresh BC Blueberries in British Columbia by visiting GoBlueBC.ca. Win Amazing #GoBlueBC Prizes from White Spot and BC Ferries with their GoBlueBC.ca until August 2nd, 2021. Sponsored by White Spot…
Eggs Benedict in Puff Pastry – Chef Dale Mackay
Puff Pastry Eggs Benedict by Chef Dale MacKay Spring is here and we thought we suggest something brunchy for this weekend, Egg Benedict, just in time for Mother’s Day. It’s been a while since we’ve seen Chef Dale Mackay, as he made his way east to first open Ayden Kitchen & Bar, and then Little…
Great Bear Scallops Two Ways
Chef Karen Dar Woon’s Cured and Baked Great Bear Scallops My friend and fellow Les Dames d’Escoffier member, Karen Dar Woon, Your Secret Chef, and I had some fun with freshly harvested Great Bear Scallops from Coastal Shellfish. Dar Woon designed a recipe for both cured and baked (or BBQ’d) and I helped shuck, an…
Chef Vish Mayeker Beef Sirloin With Blueberry Jus
Beef Sirloin, Celeriac, Braised Kale and BC Blueberry Jus Chef Vish Mayeker has been cooking with BC Blueberry’s and we’re sharing this particular recipe for Beef Sirloin with Braised Kale and BC Blueberry Jus. Follow Chef Mayeker on Instagram for more recipes and techniques. Ingredients BC Blueberries Beef Sirloin Au Jus Cipollini Onions Morel Mushrooms…
Angie Quaale’s BC Blueberry Lemon Loaf
BC Blueberry Lemon Loaf From Well Seasoned’s Chef Angie Quaale When you are out in the valley, you are going to want to stop in at Well Seasoned Gourmet Food Store at 20353 64 Avenue and pick up a thing or two for your home kitchen. Owner, Angie Quaale, sources sauces and spices from near…
BC Blueberries With Salmon From Chef Jesse Zuber At Cibo
Salmon With BC Blueberries From Chef Jesse Zuber BC Blueberries are all the rage, all year long, but right now they are super fresh and available at all your local markets. For those more adventurous, there’s you-pick too; locations listed HERE. To get you even more jazzed about these local BC gems, BC Blueberries has…
Melitta Coffee Recipes And New Pour Over
Add Flavour By Cooking With Melitta Coffee We’ve partnered up with Melitta to bring you a couple coffee recipes to honour their new colourful coffee makers. First up Coffee-Rubbed Slow Cooker Pork Sliders and for those looking for alternative baking methods, paleo muffins. Coffee-Rubbed Slow Cooker Pork Sliders Looking for the perfect recipe to celebrate…
Vancouver Hot Chocolate Festival
Sip Some Delicious Drinks During The Vancouver Hot Chocolate Festival With the chill descending over the Lower Mainland, there’s no better time to warm up with some inspired creations courtesy of the 2020 Vancouver Hot Chocolate Festival, which is celebrating its tenth anniversary with a 28-day celebration that’s bigger and better than each edition that…
Winter Harvest Ratatouille With Siduri Pinot Noir
Recipe For A Winter Harvest Ratatouille We’ve partnered with Jackson Family Wines to bring you a recipe for Winter Harvest Ratatouille that pairs perfectly with the Siduri Russian River Pinot Noir. You’ll love this Pinot Noir as it’s full of earthy, spicy notes, bright cherries, cranberry and pomegranate. Flavours are similar, and it’s medium body…
Spanish Food And Wine For Summer
Sipping Spanish Wine And Whipping Up Some Gazpacho Recently we’ve been cooking from Clodagh’s Suppers, a new cookbook from Clodagh McKenna, and we have a few recipes to share, but today we’ll start with her Gazpacho. We’ve been sourcing our tomatoes, cucumbers and peppers from Taves Farms, at the nearby Kitsilano Farmers Market, as they…
Broccoli Bacon Salad
Broccoli Gets Elevated With Fresh Mayo and BACON! Recent trips to the farmers market had me overindulging in all the fresh produce, and recently I had some broccoli that was calling out to be dressed up and served, so I decided to make this broccoli and bacon salad, as I also had bacon on hand….
Herb & Wild Berry Elk Rack – Mr. Bannock
Herb & Wild Berry Elk Rack Pairs With Nk’Mip Pinot Noir As it’s National Indigenous Peoples’ Day on June 21, so we thought we’d feature this recipe from Mr. Bannock, from the Squamish Nation, who has an Indigenous food truck that we’ve been meaning to get to! Recommended pairing is the Nk’Mip Pinot Noir. The recipes…
Crispy Salmon Spheres with Lemon Herb Aioli – Food Gays
Crispy Salmon Spheres with Lemon Herb Aioli It’s National Indigenous Peoples’ Day on June 21, so we thought we’d feature this recipe from our friends The Food Gays. Recommended pairing is the Nk’Mip Chardonnay. The recipes were created in partnership with Nk’Mip Cellars, Canada’s first Indigenous-owned winery. Crispy Salmon Spheres 1 lb Fresh Salmon fillet;…
Angie Quaale/Well Seasoned Grilled Salmon Salad & With Fresh Strawberries
Grilled Salmon & Fresh Strawberries Salad Angie Quaale, owner of Well Seasoned in Langley and Chef CJ on were on Global TV this morning and they demonstrated this recipe that we have below for you, featuring local Langley Driediger Farms strawberries! Celebrate strawberries this June by prepping this great recipe and by taking a trip…
Hot Cross Bun Bread Pudding – Angie Quaale Well Seasoned
Left Over Hot Cross Buns For Pudding Another grand recipe from Angie Quaale from Well Seasoned In Langley. “At my house with Easter dinner, I always serve Hot Cross Buns. But, I always buy too many thinking everyone likes them as much as I do. Alas, the turkey & gravy is too delicious, the sweet…
Presidents Choice Makes Holiday Entertaining Easy
Presidents Choice Insiders Collection Simplifies Holiday Meals We love to entertain, but often just don’t have time to make everything from scratch. Yes, even though I’m married to a chef and have been cooking all my life, it’s just not possible to do it all, so we have to cheat a bit here and there…
Gourmet Warehouse Celebrates 40 Years
Caren McSherry And Her Gourmet Warehouse Are Full Of Culinary Treasures Any cook in the city that knows what’s what has been to Gourmet Warehouse and surely come home with much more that they went for, as there’s just too many good ingredients and tools to play with her. I’m an addict and always leave…
Bobbette & Belle Salted Caramel Cupcakes
Bobbette & Belle Share A Sweet Recipe For Valentine’s Day I don’t think cupcakes could ever go out of style, especially when they are salted caramel. Sure macarons, eclairs and donuts that have gotten their fair share of play of late, but I will always choose a cupcake over most sweets, sometimes just for the…
Chef Ned Bell’s Arctic Char
Pan-Seared Arctic Char with Lentils, Parsnips, and Vanilla Vinaigrette We caught up with Chef Ned Bell at Christmas in November where he demonstrated this tasty Arctic Char from his new cookbook, Lure! You can also make this with chicken, he mentioned, as he often does when cooking for his kids as some of them prefer…
