The Ultimate Crêpes
Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
Master the (very simple!) art of crêpe-making and you've got endless possibilities, both savoury and sweet. The thin unleavened pancakes are an ideal base for everything from veggies and meat to fruit and chocolate.
The sauce for this lasagna should be made the day before you want to serve the lasagna; it tastes better the second day! The final dish cuts beautifully when serving and the tomato meat sauce layer and cheese sauce layer combine perfectly for an awesome taste.
As well as looking interesting, the herbs stuffed under the skin add flavour. Save the herb stems to add to the cavity.
This English-style game pie has a rich holiday flavour that is a lovely change from tourtière. Look for fresh rabbit at many grocery and specialty stores.
Our classic recipe for hearty cabbage rolls is a labour of love that won’t disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
I first tasted bannock on a tenth grade hiking trip through the BC Lillooet Gold Rush trail. It was freshly cooked over a campfire and tasted wonderful on a cold and rainy evening. My version of stovetop bannock is jazzed up with some savoury add-ins. Served with Stuffed Pork Tenderloin, it is perfect for mopping up the delicious Maple Beer Sauce.
