-recipe and photo courtesy excerpted from British Columbia from Scratch, by Denise Marchessault, photographs by Caroline West. Reprinted with permission of Whitecap Books, 2016. Root Vegetable Terrine “I serve this beautiful layered terrine whenever the occasion calls for something special. It gets its distinctive shape from the mold, but a …
– courtesy Cagneys, Mississauga Short Rib Arancini For the Short Ribs:1 short rib (whole)2 medium onions, diced1 medium carrot, diced2 stalks celery, diced2 sprigs thyme2 sprigs rosemary½ cup red wine8 cups water1 tbsp tomato pasteSalt and pepper to taste Preheat oven to 225°F. Season and brown all sides of short …
-recipes courtesy Tipicular Fixin's Inc. & Victoria Gin Lemon Infused Gin4 lemons2 cups (500 mL) Victoria Gin1 cup (250 mL) sugarSlice the lemons in 1/2-inch slices, place in a large glass jar with a sealable lid, add sugar and pour gin over the top. Seal and store in a cool …
– courtesy of Kerr Street Café, Oakville Choc Hotlet6 oz Lindt dark chocolate, melted on stovetop2 ½ cups (625 mL) milk, your choice Add melted chocolate to a heat-resistant jug. Add milk and steam with espresso machine or handheld frother. If you don't own either, milk can be warmed on …
– recipe courtesy 17 Steakhouse & Bar, Mississauga Lobster Bisque ½ lb lobster meat, cut into small chunks1 tbsp olive oil2 tbsp minced shallots2 tbsp chopped green onions3 garlic cloves, crushed¼ cup white wine2 tsp Worcestershire sauce2 tsp Tabasco sauce1 tsp dried thyme6 tbsp dry sherry1 tsp paprika1 cup hot …
Recipe courtesy Chef Matt Kershaw, The Alex, Burlington 2 lbs unsliced pork belly, skin off 2 tbsp (30 mL) chopped fresh thyme 2 tbsp (30 mL) minced garlic 2 tbsp (30 mL) orange zest 1 tbsp (15 mL) black pepper coarse kosher salt as needed duck fat (or olive …
– courtesy Table 34, Burlington Lavender & Elder Flower Green Tea Infused Crème Brûlée 9 egg yolks4 cups 35% heavy cream1 cup sugar½ cup lavender green tea leaves½ cup elderflower dried leaves Beat egg yolks and sugar together until they reach the ribbon stage. Heat cream and dried tea mixture …
Tom Yum Caesar-Excerpted from Curbside: Modern Streetfood from a Vagabond Chef by Adam Hynam-Smith. © 2015 Adam Hynam-Smith. Published by Whitecap Books. Photo and recipe reproduced by arrangement with the publisher. All rights reserved. “The Tom Yum Caesar was concocted in collaboration with our friends at Dillon's Small Batch Distillers. …
– recipe courtesy of Tipicular Fixin's Peach Sudz 11/2 oz (45 mL) Victoria Gin2 tbsp (30 mL) peach puree½ oz (15 mL) Mad Tom Syrup*3 oz (90 mL) Mad Tom IPA3 dashes Orange bitters In a tumbler stir to combine gin, syrup, puree and bitters. Pour into a highball filled …
2 cups (500 mL) whole-milk ricotta2 large eggs, lightly beaten½ cup (2 oz) grated Parmesan¼ tsp (2 mL) coarse black pepper1 ¼ cup (300 mL) all-purpose flour¼ stick unsalted butter1 small bunch garden mint1 cup (250 mL) crushed peas4 slices crispy double smoked bacon½ cup (125 ml) asparagus spears Stir …