by Kate Colley | Oct 12, 2021 | Recipes
This pasta dish is rich, creamy and full of umami, thanks to the kelp in the bright-green cream sauce and garnish. Ask your fishmonger or seafood supplier to source dried kelp for you. You can also find dehydrated kelp at seafood shops or health food stores. Once...
by Kate Colley | Oct 5, 2021 | Recipes
Serves: 8 Yields 1 L Ingredients: 1 lb fresh chicken livers 2 cups whole milk 1 ¼ teaspoon kosher salt 2 sticks (½ lb) butter 2 shallots, chopped 2 large apples, Ambrosia or Salish preferred, grated 2 teaspoons fresh thyme ¼ teaspoon freshly ground black...
by Kate Colley | Oct 5, 2021 | Recipes
By Chef de Cuisine, Stacy Johnston Here’s a handy tip from a professional to a home cook: Bring your turkey out of the fridge for about 1 hour before putting it in the oven. Heat transfers more easily through a room temperature bird and will give you a more consistent...
by Kate Colley | Oct 5, 2021 | Recipes
By Naramata Inn Pastry Chef Liz Stevenson Serves 4-6 This recipe is easy and straightforward to make but does require some preparation in advance. For best results, make each component on separate days and keep in the fridge or freezer until needed. This dessert is...
by Kate Colley | Sep 22, 2021 | Recipes
Dressing: 2 tbsp Talisker 10-Year-Old single malt scotch whisky 2 cups Canadian canola oil ½ cup honey ½ cup apple cider vinegar 4 tbsp spoon Dijon mustard 1 tbsp dried flaked Kelp 1 tbsp sea salt 1 tbsp cracked black pepper Combine everything in a mason jar and...
by Kate Colley | Sep 12, 2021 | Recipes
Ingredients: Butter, for the pan (or cast iron skillet) – 8 plums (or 6 apples, 6 ripe pears) – 3/4 cup ground and lightly toasted walnuts – 1/2 cup cup butter – 1/2 cup Canadian canola oil – 3/4 cup sugar – 3 eggs – 1...
