SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.
Halibut and chanterelle mushrooms were and are an important part of Haida food culture. This flavourful recipe contains dried chanterelles because they're much easier to find than fresh. If you're fortunate enough to find them, substitute 1/2 cup fresh, chopped, for the dried; then replace mushroom soaking liquid with dry white wine and omit lemon juice.
I love to barbecue, and this is my family's favourite way to eat salmon. We always buy a few extra maple sugar leaves from the farmer's market to use on the salmon. We also make our own maple syrup from our trees, so this makes it more personal. I serve the sweet salmon with a tart cranberry icewine compote, which sets the flavours off nicely. The icewine is made not far from us, in Prince Edward Country, Ontario, so that is local as well. Finally, we grow fiddleheads on our property, which are just coming into season now, so I think this makes a perfect side dish.
Marinades are acid-oil blends that not only flavour but also tenderize.
Marinades are acid-oil blends that not only flavour but also tenderize.
Use these 10-minute rubs to add flavour and personality to everyday meals.
This French adaptation of a Russian classic features and easy-to-handle cream cheese pastry.
