-recipe courtesy Backhouse, Niagara-on-the-Lake Pan-Fried Featherstone Duck Breast with Dillon's Vodka Laced Niagara Sour Cherries 2 cups Niagara sour cherries, pitted (if frozen, thawed and drained)1 tbsp Featherstone Verjus3 tbsp Dillon's Method 95 Vodka2 to 3 tbsp sugar1 tbsp farm fresh butter4 small duck breasts, individual portion size½ cup Featherstone …
– courtesy Walkers Wine Bar & Grill, Mississauga Nova Scotia Clam Chowder7 strips bacon, diced1 Spanish onion, diced4 celery stalks, diced1 can (400g) baby clams1 L chopped surf clams1 L clam nectar1 L 35% cream3 lbs Yukon gold potatoes, diced and blanched*½ lb butter2 cups all purpose flour *Blanching means …
Pistachio & Dried Cherry Tree Cookies-courtesy Cake & Loaf Bakery, Hamilton/cakeandloaf.ca These shortbreads can be shaped as you prefer, but we love the whimsy of a miniature evergreen tree, dusted with a fresh coating of powdered “snow.” Makes 3 ½ dozen. 2 cups unsalted butter, room temperature1 cup icing sugar …
– recipe courtesy of Treadwell, Port Dalhousie Cold Spring Pea Soup2 large Yukon Gold potatoes, peeled and chopped1 small white onion, chopped2 sticks of celery, chopped4 cups fresh peas1 small bag fresh spinach1 litre vegetable stock1 oz whipping cream (35%)Fleur de selFreshly ground white pepper HEAT saucepan with a little …
Mid-century modern design and cappu”“ ccinos combine in the newest coffee shop to hit downtown Oakville. The Marilyn Monroe Cafe, located at 350 Lakeshore Road East, is meant to be a place where Marilyn herself would feel comfortable sipping lattes.
8 shrimp, peeled and deveined4 scallops4 oz calamari, sliced1 lb mussels4 oz fish, diced2 cups (500 mL) white wine1 cup (250 mL) marinara sauce1 pinch saffron1 tbsp (15 mL) minced garlic1 tbsp (15 mL) chopped onions Heat a large sauté pan. Sauté onions until golden brown. Add shrimp, scallops, mussels, …
– courtesy Foodland Ontario; Ontario.ca/foodlandMuddled Iced Peach CordialCubes of frozen tea and fruit keep this refreshing peach-infused iced tea flavourful and deliciously cold. Serves 6 to 8. 4 bags Earl Grey tea (or your favourite kind)3 to 4 large sprigs fresh Ontario lemon verbena (or lemon thyme, mint or lemon …
For those who love food, there is no finer dining experience than being served at the chef's table. Unless perhaps, the table is centrally located in the gorgeous dining room at Peller Estates, and their own Executive Chef Jason Parsons is describing the meal tableside.
Culinary activist ““ and West of the City contributor ““ Lynn Ogryzlo knows the benefits of eating locally, and she's challenging everyone to do the same.
Montreal's Chuck Hughes, star of Food Network Canada's Chuck's Day Off, won the silver award for Garde Manger in the French-language cookbook category of the 2011 Canadian Culinary Book Awards.