Recipes

Gifts to Make: stylish goodies from your kitchen to give or to get

Sweet Madame Benoit’s maple walnut fudge If anyone should know how to make a good Quebec fudge, it’s Madame Benoit. As a Cordon Bleu graduate, cooking school and restaurant proprietor, and TV star, she championed Canadian cooking with Canadian ingredients. 1 c amber maple syrup 3 c packed brown sugar 1 c white sugar 2 …

Garlic Soup

My first bowl of garlic soup was at the Heald Street Café in San Francisco. My version, which tastes as close as I can get to that one, is based on Richard Olney’s, the American cookery writer who lived in southern France for most of his life. His book Lulu’s Provencal Table: The Exuberant Food …

Recipe of the Week – Pumpkin Risotto with Mushrooms and Taleggio

Risotto alla zucca con funghi e taleggio Recipe credit: the Italian Centre This hearty risotto beautifully blends the harvest flavour of pumpkin with mushrooms and Taleggio cheese. Ingredients: 400 g pumpkin – fresh (substitute canned and 1 L. vegetable stock) 3 T Bonelli olive oil 1 clove Garlic, minced 400 g Mushrooms 40 g Butter …

Recipe of the week – Pepperonta

A friend’s mother would make this with about 6 cloves of garlic. It was heavenly, and stinky. I prefer it now with no garlic and fresh chopped basil and parsley added at the end. Leaving the mixture in the oil in the fridge overnight is important to develop the rich and mellow pepper flavour. You …

The Chestnut

by Karen Virag With its spiky green and rather scary exterior, the chestnut of Paris springs and Christmas carols actually resembles something a centurion might have used to smite an enemy. Indeed, the chestnut (castanea sativa) has been a popular foodstuff in Europe since the time of the ancient Romans and remains so today. Chestnuts …

Gluten Free Holiday Baking

by Mary Bailey It’s one thing to give up bread and substitute gluten free pasta or pizza crust, but to give up Christmas baking? For those who can’t tolerate wheat and gluten, holiday treats become another thing to avoid. As I have several friends and colleagues who have wheat sensitivities or are celiac, I wanted …

Crostini six ways

by Mary Bailey Crostini are a host’s best friend. These toothsome little bites, essentially a small piece of grilled bread with a topping, can be put together in a hurry with a loaf of bread and jars from the pantry. Try these savoury hits of deliciousness with cocktails, with champagne, with beer. Basic Crostini Crostini …

Recipe of the week – Hungarian Peppers stuffed with Quinoa and Smoked Gouda

The toasty flavour of quinoa and the earthy smokiness of the excellent smoked Gouda from Lacombe’s Sylvan Star are highlighted in this simple recipe. There are infinite variations; add black beans, use a mixture of cheeses—a good way to use up bits of cheese left after party— leave out the bacon. 1 T canola oil …

Recipe of the week – Fruit Crisp

The markets are still glowing with BC fruit. I stop at Steve and Dan’s at the Downtown Market for juicy nectarines and those large black plums. You could also make a crisp with the last strawberries of the season. How unusual for us to have September strawberries. So rare and luscious, tiny and red all …

Putting things by

By Mary Bailey. We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. We met one Sunday last fall, upstairs in the airy prep kitchen at Culina Millcreek — Culina founder Brad Lazarenko, Cindy Lazarenko (Lilge) with her girls Reese and Laine; Kirstin Kotelko, along with …