Monthly Archives: March 2012
Family Food
March is a busy month around here as not only do I celebrate a birthday, my lovely sister does as well a few days after mine.
That usually results in a couple of birthday parties at various places not to … Read more
Birthday Eats
Hard. Core. Carnivore.
That’s me in a nutshell.
For as long as I can remember, the thought of tearing into a big juicy steak, pulling the bones from a slow-smoked piece of baby-back ribs, or thinly slicing a rotisserie leg … Read more
Steak Fiorentina
JP Vives, co-chef of La Bodega in Regina, is a self-described “meat and potatoes” lover. Here’s his preferred sturdy Italian-inspired approach to the subject
Ingredients
1 cup (250 mL) virgin olive oil
1/2 cup (125 mL) minced garlic
4, 16 … Read more
Hot & Sour Soup
Ingredients
1 store-bought rotisserie chicken, skin removed, and meat removed and shredded
Half a package of dried vermicelli rice noodles
12 dried shitake mushrooms
1 1/2 tbsp (22 mL) cornstarch
2 tbsp (30 mL) red-wine vinegar
2 tbsp (30 mL) … Read more
A Rose by Any Other Name
Ingredients
1 oz vodka
1 oz rose wine
1 oz grapefruit soda
Grapefruit slice as garnish
Directions
Fill a wine glass with ice cubes. Add vodka, then top with rose wine and grapefruit soda. Garnish with grapefruit wedge and serve.… Read more
The Ultimate Chicken Pot Pie
The addition of whisky to this classic recipe is what takes it from delicious to divine!
Ingredients
Egg Wash:
1 large egg
1 tsp (5 mL) water
Chicken Pot Pie:
1 package of frozen puff pastry, thawed
1/4 cup (60 … Read more
Cranberry-Raspberry Sour Cream Pie
Ingredients
1, 9” (23 cm) unbaked pie crust
2 cups (500 mL) sour cream
3/4 cup (175 mL) brown sugar
Seeds from 1 vanilla bean
Zest from 1 lemon
1 egg, lightly beaten
1 1/2 cups (375 mL) cranberries (or … Read more
Flavours @ Home Spring 2012
A Ray of Sunshine
Break out of grey and beige mediocrity with smart splashes of bright colour
By Colin McAllister & Justin Ryan
We can fix anything—it’s as simple as that.
Aye, and it’s a task we relish! Sometimes our … Read more
New Canadian Cuisine Spring 2012
Hitting the Spot
Spring is the best season to get cooking with wild BC spot prawns
By Eric Pateman · Flavours’ Ambassador of New Canadian Cuisine
Spring—the time when new shoots are sprouting and buds begin to burst from their … Read more
Pan-Seared Sablefish on Potato-Chive Bread Pudding with Sautéed Vegetables & Almond Butter
<h2>Ingredients</h2>
Almond Butter:<strong>
</strong>1/2 cup (125 mL) finely chopped almonds
1 lb (500 g) unsalted butter, room temperature
Salt to taste
Bread Pudding:<strong>
</strong>Butter for the pan
3 medium potatoes, diced and cooked
1/2 loaf of bread, diced (Vives uses … Read more