The Artful of Pie by Denise Marchessault In honour of pie day, March 14 3.14, we salute the Queen of Pie, Denise Marchessault, and her newest cookbook The Artful Pie Project, with Deb Garlick. Denise is a fellow member of Les Dames d’Escoffier British Columbia and has been an integral part of our scholarship committee…
Tag: Recipe
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…
Tempea Tempeh Veggie Stew
Locally Made Tempea Tempeh Makes a Tasty Alternative Protein For those that follow me (and I thank you!), you will know that I am an official BC and Alberta Pork Ambassador and that I cook a lot with pork and other locally-raised meats at home, however, not all my meals include meat, and I love…
Cranberry, Pecan, Chia Seeds and Chocolate Chip Muffins
Morning Muffins with those healthy, trendy, Chia Seeds 1 cup white flour 1 cup whole wheat flour 1/2 cup sugar 1/4 cup chia seeds – Prana has some great ones with probiotics too 150g dried cranberries 3/4 cup pecans – halves or pieces 1 cup chocolate chips 2 very ripe bananas 2 eggs, lightly beaten 125g butter,…
In The Kitchen with Canadian Lentils
Canadian Lentils with Sausage, Spinach and Veggies The United Nations has declared 2016 the International Year of Pulses (IYP). Canada is one of the world’s largest pulse producing nations, growing lentils, beans, peas, and chickpeas. In celebration of IYP, Chef Michael Smith and Canadian Lentils invited Canadian bloggers and foodies to submit a pitch video featuring…
Avocado Pasta Sauce with Macaroni, Olives and Tomatoes
Avocado Pasta Sauce There’s bound to a few leftovers in your fridge from time to time and rather than wasting them, I find the best way to use things up is either soup, or pasta. We had some post-Thanksgiving ham in the fridge, so I whipped up some Avocados from Mexico Sauce and added in…
Barilla Pasta Giveaway Cookbooks, Cups, Apron and Salad in a Jar
To celebrate the kids going back to school we’ve got a Barilla Pasta Giveaway and some recipes for salads in a jar for you! You’ll win Barilla pasta, Barilla branded apron and measuring cups and a David Rocco cookbook! WOO HOO! This is truly my fav pasta as it cooks up perfectly. Stick exactly to the…
Chilled Summer Seafood Plate from Chef Dino Renaerts
Summer seafood is abundant, so why not put out a plate at your next gathering. Chef Dino Renaerts, Chef, Sommelier, and owner of The Bon Vivant Hospitality Group LTD & Bon Vivant Catering LTD has this tasty seafood creation for us. Chilled Summer Seafood Plate Serves 4 4 oz Dungeness crab meat 8 side stripe shrimp…
Avocados and Ice Cream
Once again I’ve been fooling around in the kitchen with Avocados from Mexico and as it’s been a bit hot, I thought I’d chill out with some ice cream. This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power! Ingredients 3 medium Avocados From…
Whitewater Cooks with Passion
As an addict of cookbooks, and an owner of many, I was eager to get my hands on the newest Whitewater Cooks with Passion Cookbook, the fourth in the serious. This book is indeed filled with passionate recipes, and just flipping through the pages reignited my own cooking passion. I’ve whipped up many of the easy…
Avocados From Mexico, Why We Love Them, and a Salad Recipe
Avocados are certainly one of the health foods we never have to force ourselves to eat, they are delicious and of course, not just for guacamole. This fruit (yes they’re a fruit and not a vegetable) makes it’s way onto our dining table in everything from salads, to sandwiches, to creamy smoothies, desserts, and of course,…
White Chocolate Cranberry Oatmeal Cookies
This is an easy peasy recipe. 2 bowls. One dry and one wet. The key to this is having soft butter, meaning leaving it out on the counter for the day, and creaming it well. Also add the eggs one at a time….mix. AND same with the dry ingredients into the wet, slow down….
Whisky Cake with Green & Blacks Organic Dark Chocolate
This week I took a chocolate class at Chocolate Arts, made some chocolate banana waffles and finally completed the chocolate circle with this chocolate cake. I used local Urban Distillers Whisky as we live in BC and drink mostly local so that is what was in the “pantry”. The recipe is surprisingly quick and easy…
Ricotta and White Bean Dip
Dips are super easy when you’ve got a food processor – a must for all kitchens. I have the Kitchen Aid 7 cup processor which I highly recommend. 1 cup ricotta cheese – we used Bella Casara 100% Canadian Cheese 1 can cannellini beans drained and rinced Juice of 1/2 lemon 2 garlic cloves 1/4 cup…
Morning Strata
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…
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)…
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…
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…
