Archive of ‘Recipes’ category

Recipe: Individual Cheesecakes with Summer Fruit

Keep chilled until serving, then arrange on platters and let your guests help themselves. From The Waste Not, Want Not Cookbook, by Cinda Chavich. Ingredients: 2 cups whipping cream 1/2 cup icing sugar 1 tsp vanilla 2 8-oz. packages cream cheese, softened 1 cup graham cracker or ginger cookie crumbs 3 tbsp melted butter 1 […] Read more…

Recipe: Okanagan Cherry Clafoutis

Photograph by Jo-ann Loro Teddy Gopaloo, pastry chef at the Oak Bay Beach Hotel, shares his recipe for this rustic French dessert, a simple ending for a casual summer menu. You can substitute other fresh fruit, from berries to chopped peaches or apricots, in this traditional recipe. Serve warm with vanilla ice cream. Ingredients: • […] Read more…

Recipe: Maple-Brined Salmon Grilled On a Cedar Plank

How to make maple-brined salmon grilled on a cedar plank, with cilantro sunflower pistou, zucchini spaghetti and roasted tomato.  Kreg Graham, executive chef at the Oak Bay Beach Hotel, serves this classic planked salmon to guests at his long-table dinners. Drizzled with cilantro pesto sauce and plated with zucchini spaghetti and roasted tomatoes on the […] Read more…

Recipe: Kale Crostini

Crostini: 1 large baguette, sliced Olive oil Sea salt Kale: Two bunches kale, tough stems removed Sea salt 1/4 cup olive oil Agra Dolce Onions: 2 medium onions, sliced 1 tbsp olive oil 1 tsp fennel seeds 3 tbsp white sugar 3 tbsp balsamic vinegar Crispy Garlic: 1/4 cup olive oil 6 large cloves garlic, […] Read more…

Recipe: Peperonata With Buffalo Mozzarella and Baguette

James Walt, executive chef at Araxi Restaurant + Oyster Bar/Il Caminetto in Whistler, is famed for the huge long-table dinner he serves out in the field at North Arm Farm each August. He shares this recipe for peperonata from his new book Araxi: Roots to Shoots. It’s a colourful starter of shallots and bell peppers […] Read more…

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