#TasteofThursday recipe from Chef Dan McGee, Au Comptoir

  ‘Thon Frais et Rillon en Salade’  (Fresh Tuna & Pork Belly Salad) By Dan McGee, Chef, Au Comptoir Albacore Tuna, Crispy Cured Pork Belly, Olives, Summer Beans, Tomato Watercress Yields 4 servings INGREDIENTS 2 cups Frisée, washed and trimmed of dark green parts 2 cups Watercress, washed and trimmed 12 Cherry Tomatoes, cut in … Read more

#FridayFavourites – what’s happening October 7 – 14

  Dames Wine – Les Dames d’Escoffier BC Chapter   Celebrate a traditional Thanksgiving Dinner at Dockside Restaurant   GLOWBAL’S Thanksgiving Brunch Buffet   WESTERN CANADA’S MOST POPULAR HALLOWEEN EVENT RETURNS   LEGENDS OF THE FALL: THOMAS HAAS UNVEILS SIGNATURE CREATIONS TO USHER IN AUTUMN   Reminder: EAT! Vancouver Is Back!   #MarketMonday vendor PASTICHE … Read more

#TasteofThursday Railtown Catering Chef Alex Abley’s recipe

 Thanksgiving Pumpkin Pie with Chantilly Cream   Dough: Ingredients: 1 ½ cups flour pinch of salt pinch of sugar ½ cup butter 30 mL water Method Sift flour, add salt and sugar, then cut butter into small pieces. Pinch butter into flour until broken down into pea-sized pieces. Add water and start to bring together. … Read more

#TasteofThursday Brioche Bread Stuffing recipe

Dried Apricot, Chestnut & Brioche Bread Stuffing Ingredients: 2 loaves brioche bread, diced into cubes 4 stalks celery, diced 1 small yellow onion, diced 4 cloves garlic, chopped ½ bunch fresh sage, chopped ¼ bunch fresh thyme, chopped 1 small handful of dried apricots, diced 1 cup roasted chestnuts, chopped ¼ cup toasted pine nuts … Read more

#TasteofThursday Honey Brined – Sage Roast Turkey

  Honey-Brined Sage-Roasted Turkey and Gravy We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. Ingredients: 1 15-lb Organic Tom Turkey 4 cups kosher salt, plus more to taste 1 cup honey ¼ cup whole black peppercorn 5 lemons halved 2 bay leaves 2 heads … Read more

#TasteofThursday Lemon Cheesecake recipe

  Lemon Cheesecake I’m in love with this recipe, I made it for my mother in law’s birthday and it was a huge success! This cheese cake doesn’t need to be baked, and, because there is not any mascarpone cheese, I found it very light! Also the lemon sauce on top is very refreshing. The … Read more

#TasteofThursday Prawn and Quinoa Salad recipe from Glowbal

Prawn and Quinoa Salad   Yields two large salads Ingredients: 2 tbsp grainy mustard ¼ cup apple cider vinegar 1 ¼ cup grape seed oil ½ cup of spinach leaves ½ cup fluid ounce of buttermilk ¼ avocado 1 tsp honey Palm sized amount of Italian parsley Palm sized amount of chive leaves Palm sized … Read more

#TasteofThursday Sandrine’s Lavender Crème Brûlée

               Sandrine’s Lavender Crème Brûlée This lovely recipe is courtesy of Jennifer Schell and first appeared in Jennifer’s cookbook The BUTCHER, The BAKER, The WINE & CHEESE MAKER in the Okanagan.   makes 6 large shallow ramekins 1 cup (250 ml) whipping cream 1 cup (250 ml) milk 1/2 vanilla … Read more

#TasteofThursday summer apricot, almond and rosemary upside down cakes

apricot almond rosemary upside-down cakes    12 mini-cakes ingredients 6 apricots (ripe but firm, approximately 275-300 grams) 75 grams (6 tbsp) granulated sugar + 50 grams (4 tbsp) + 12,5 grams (1 tbsp) 50 grams (2½ tbsp) rosemary or thyme honey (or any other honey) 75 grams (¾ cup) sifted all-purpose flour 75 grams (1/3 … Read more

#TasteofThursday Summer Quinoa salad from Chef Jenna Pillon of Terrafina at Hester Creek

Quinoa Salad   Citrus Vinaigrette (makes 500ml) 100ml apple cider vinegar 10g shallots (peeled, chopped) 8g dijon 45ml orange juice 20ml lemon juice 30g honey ½ tsp salt 350ml grapeseed oil   Beetroot & Apple Puree (makes 500ml) 10ml grapeseed oil 50g onions (large diced) 50g green apple (peeled and diced) 300g beets (peeled and … Read more

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