Fresh peaches at the market are a sure sign that summer is here. And there's no better way to celebrate than with our Ultimate Peach Pie. A hint of vanilla in the filling brings out the best in the peaches, and a sprinkling of cornmeal in the flaky pastry adds a satisfying crunch. Be sure to bake the pie on a baking sheet to catch any juices that spill over.
Northwest Territories
Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
The inspiration for this dish comes from Eva's husband, who loves fish and seafood. Before the couple had children, Saturdays were known as Seafood Saturday in the Fong house. The Asian spin on this dish displays the diversity we have in Canada: fish and cucumbers from British Columbia, sweet potatoes from Ontario. Eva serves this dish with Sweet Potato Fries.
This one-pan meal is appropriate for breakfast before a big hike or canoe trip. Serve with maple syrup or honey.
Corn kernels and creamed corn add crunch and moistness to muffins. Serve with Really Good Beef and Bean Chili.
