Recipes - Grapevine Magazine

: Anna Olson; Recipes; Hits: 2620

Anna Olson Belgian Beef Carbonnade

Belgian Beef Carbonnade The sauce for this Belgian version of a beef stew uses dark beer to add depth of flavour and prunes to add a subtle sweetness, but that’s not to say that a rich red wine wouldn’t pair perfectly. Serve this with a winter salad with roasted pears and a hazelnut dressing and a loaf of crusty bread and you are ready for any cozy, winter’s night. Serves 6 Prep...

: Grapevine Magazine; Recipes; Hits: 1238

Zuchini Bread

Zucchini Loaf Ingredients 2 cups white sugar3 cups flour3 eggs2 tsp baking powder1 cup olive oil3 tsp cinnamon3 tsp vanilla1 tsp baking soda2 cups grated zucchini1/4 tsp salt Options:1 cup chopped walnuts or chocolate chips (or both)...if using the latter reduce sugar to 1.5 cups Method Mix all dry ingredientsBeat eggs and sugar till creamyAdd oil, zucchini, vanillaAdd mixed dry ingredients...

: Grapevine Magazine; Recipes; Hits: 1043

Seasons Fine Foods Recipe

Sensational Seasonal Turkey Pot Pie Ingredients: 1 5lb turkey, whole2 large onions, chopped1 head of garlic, minced3 stalks celery, chopped1/4 cup turkey fat (from turkey)1/4 + 1/4 cup butter divided1/2 cup flour2 cups turkey broth (from turkey)2 cups milk1 tbsp Cured Spice Co. Rosemary sage and thyme1 tbsp sage (Herb Haven)1/2 tbsp thyme (Herb Haven)Salt and pepper to tasteBay leaves and...

: Grapevine Magazine; Recipes; Hits: 1140

Indigenous Recipe

MAPLE BRINED VENISON WITH WILD GINGER-BLACKBERRY PRESERVES Maple brined venison Serves: 4 Ingredients 4 each venison steaks1 litre water3/4 cup kosher salt*1 cup dark maple syrup2 tablespoons juniper berries, crushed6 each wild ramp leaves 1/2 cup venison broth2 tablespoons dark maple syrup Directions Mix together the water, kosher salt, maple syrup, juniper berries, wild ramp...

: Alexander Ojan; Recipes; Hits: 1071

Portabella Mushroom Sliders

I know BBQ season is technically coming to an end, but true Canadians don't stop lighting up the grill until the snow is knee high! Let's extend this BBQ season with this delicious vegetarian appetizer. It includes easy marinade for the mushrooms and how to make a quick lemon garlic aioli to take these sliders to another level. If you have the time and the patience, caramelized onions are the...

: Grapevine; Recipes; Hits: 1399

Mate Creme Bruleé

MATE CREME BRULEÉ *Required* - A blow torch, 5 3/4 cup ramekins Ingredients: Cream - 530g Sugar - 120g (plus more for the bruleé) Egg yolks - 5 Mate powder - 12g Directions: 1. Preheat the oven to 170°F. 2. Put the cream in a pot with half the sugar and the mate, bring to a boil while stirring occasionally. 3. Take the cream off the heat once it...

Mate Creme Bruleé - 1.0 out of 5 based on 1 vote

: Anna Olsen; Recipes; Hits: 1921

SPRING PEA SOUP with MINT

SPRING PEA SOUP with MINT The key to the vibrant green colour and fresh flavor of this pea soup is to only cook the peas for a few minutes, and to not cover the pot as you do. The accents of the mild leeks and the spring herbs of thyme, mint and tarragon that are first to peek out of our gardens, make for an updated version of this classic. Serves 10 to 12 Prep Time: Under 15...

: Chef Rich Nicholas; Recipes; Hits: 2851

Chez Piggy Hummus by Chef Rich Nicholas

4 cans chickpeas or dried chickpeas 2 cloves garlic 1Tea spoon lemon juice 2 Tea spoon tahini 2 Tea spoon olive oil Salt and pepper to taste Drain chickpeas, reserving some liquid. (If using dried, soak overnight, drain and reserve some liquid) Mash garlic with the flat of a knife, and mince. (You can also use a microplane or grater.) In a food processor combine all ingredients except...