Udi’s Gluten Free challenged me to make something with their basket of gluten-free goodness that was sent my way. There were leftover veggies and pork in the fridge and it was breakfast time so let’s make a strata. What I like about this breakfast treat is that the ingredients are very flexible. Bread, eggs and…
Category: Recipes
Canadian Pork Sausage, Agassiz Hazelnut and Home Grown Sage Stuffed Canadian Pork Loin
This summer Put Pork on your Fork choose GLV for the recipe for Canadian Pork Loin. We did have a summer BBQ version but as the fall has crept in we recently did a fall one indoors. Go to your butcher and have he/she butterfly your pork. REALLY get to know your local butcher and…
Crispy Salmon with Apple Sauce
It’s almost Fall and one of our fav fish, salmon, is in season. We were also given some of the first of the season apples coming in from the orchards so I thought I’d combine the two for a cosy fall dinner. – GLV 2 salmon fillets (can be spring, coho, sockeye, pink, you pick)…
My First Authentic Canadian Food Experience
I was invited to participate in The Real Canadian Food Project and our first topic is “My First Authentic Canadian Food Experience”. The Canadian Food Experience Project began June 7 2013, but as an expert in procrastination I’ve unfortunately just got to this now. As we (participants) share our collective stories across the vastness of our…
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
Taleggio is a cheese of incredibly old origins, first appearing even before the fifth century. Some documents from the eighth 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 Taleggio farmers began…
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…
Plating Parmigiano With Choices’ Chef Antonio Cerullo and Marquis Wine Cellar
As I just discovered last week, Choices Market in Kitsilano has a hidden event room right behind their flower shop. Complete with a kitchen and more than enough space for few tables, the hideaway is the perfect spot to host a cooking class or wine tasting; the precise reason why I attended. Charming, and appropriately…
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…
Chef Dale MacKay’s Toasted Cheese
At Vancouver’s PNE this year, fair-goers will have the chance to sample Armstrong cheese with Chef Dale MacKay. Here’s his recipe for a stellar cheese sandwich. Ingredients: Olive-Tomato Spread ½ roasted garlic clove 3½ oz (100 g) black olives, pitted 6 medium semi-dry tomatoes 5 tbsp (75 mL) olive oil 10 leaves fresh flat leaf parsley ¼…
Kraft Peanut Butter Truck Hits Town
The Kraft Peanut Butter Truck #KraftPBTruck is travelling across Canada this summer and will be in Vancouver on July 1, 2012 at Canada Place. Check out where the truck is stopping next at www.spreadthefeeling.ca or on the Kraft Peanut Butter Facebook page at www.facebook.com/kraftpeanutbutter Kraft sent some samples of PB S’More, PB Belgian Waffle, PB…
A Year in Lucy’s (Waverman) Kitchen – Spiced Cauliflower Soup
As I waited in line a Chapters to purchase some Christmas gift certificates, the bastards had strategically placed inticing books within an easy reach. I already have over 300 cookbooks (I’ll count and photograph soon), but there’s always something I find that I absolutely need. It’s an obsession. I had to discuss at length during…
Le Marquis de Témiscouata Cheese
Le Marquis de Témiscouata: Pasteurized Cow’s Milk Cheese Crème de la crème, the Marquis is enveloped by a mushroom aroma, and complemented by a creamy almost runny center that releases delicate milky notes. During its weeks of affinage, it becomes covered by a beautifully refined white coat. This cheese is made from the rich milk…
