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61 |
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| Submitted by Don Genova on Friday, May 7, 2010 |
| Filed under Seasonal Recipes |
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Serves 2
This recipe combines two of the best products of the spring season. Make sure the asparagus you buy has tight tips as they are the freshest. Fava beans are also known as broad beans. Some farmers sow them in the fall, so they are one of the first legumes to reach the market in springtime. Working with fava beans is a little labour intensive, but the flavour is quite rewarding. Choose pods that are green and firm, feeling them to make sure they have good sized beans inside. |
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92 |
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| Submitted by Don Genova on Friday, May 7, 2010 |
| Filed under Seasonal Recipes |
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I picked up this recipe in New Orleans from chef Duke LoCicero at Café Giovanni. He and his family are real troopers, recovering from the devastation of Hurricane Katrina in record time. The restaurant was looted, and they had to clean up $30,000 worth of food that had spoiled in the fridge and freezer due to the power outage.
Anyway, this recipe is great as an appetizer for four people, or serves two as a main course entrée, either on pasta, or with lots of crusty bread to mop up the juices. I've given it a BC twist by using BC side-stripe shrimp, which are in season for most of the summer. You could use any other large shrimp as a substitute. Don't overcook them! |
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118 |
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| Submitted by Rhona McAdam on Tuesday, January 26, 2010 |
| Filed under Seasonal Recipes |
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| (6-8 servings) |
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41 |
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| Submitted by Eva Cherneff on Tuesday, January 19, 2010 |
| Filed under Seasonal Recipes |
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| A local recipe inspired by one of Eva's instructors, Erik Anderson. |
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48 |
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| Submitted by Mara Jernigan on Tuesday, January 19, 2010 |
| Filed under Seasonal Recipes |
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| A low carb alternative to Creamy Scalloped Potatoes |
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27 |
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| Submitted by Mara Jernigan on Tuesday, January 19, 2010 |
| Filed under Seasonal Recipes |
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| This is a traditional French stew with spring vegetables such as potatoes, peas, green beans, carrots and turnips. It is probably called "navarin" because of the white turnips in the recipe, called "navet" in French. The French prepare traditional stews such as this one with care, making sure they properly brown the meat and cooking the vegetables separately so they retain the colour and have distinct flavour and the correct texture. |
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105 |
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| Submitted by Stefan Lehmann on Wednesday, December 23, 2009 |
| Filed under Seasonal Recipes |
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Always a favorite at our house and the events we attend. This is a combination of recipes found on-line and adjusted to our tastes feel free to do the same.
Traditionally, German pretzels are bathed in food-grade lye. This recipe is a little easier on the lungs, using a baking soda bath to deliver that unique pretzel taste and texture.
Enjoy! |
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90 |
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| Submitted by Don Genova on Thursday, November 19, 2009 |
| Filed under Seasonal Recipes |
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Ease of Preparation: Easy
Serves 8 to 10 |
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89 |
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| Submitted by Rhona McAdam on Wednesday, November 4, 2009 |
| Filed under Seasonal Recipes |
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(makes about 6 - 250 ml jars)
Work quickly when chopping the quinces so they don't discolour too much. Apparently the pectin level is highest when the quinces are still a bit green, but I had good results with very ripe (to the point of splitting) completely yellow ones. |
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103 |
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| Submitted by Stefan Lehmann on Wednesday, October 28, 2009 |
| Filed under Seasonal Recipes |
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UPDATED: Cheese and Charcuterie at Sips Artisan Bistro
At A Slow Food VI Taste Event at Sips in James Bay
6-8 pm (and 4-6pm)
$2 tasters of unique wines, ci...
More...
Slow Food's Canadian Wild Salmon Manifesto
Drafted by Dr. John Volpe, a Marine Foods Systems Specialist from the School of Environmental Studies at the University of Victo...
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Give Slow Food this Holiday!
A perfect gift for the "Foodie" in your life this holiday, give the gift of a Slow Food membership. ...
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Slow Food VI AGM
Pure Salmon Campaign
Farwell to a Grande Dame of Canadian Gastronomy
Defending our Backyard
Providence Farm Hoe Down
Spot Prawn Festival
Festival of the Stinging Nettle...and other spontaneous greens of spring.
