RECIPE: Spicy and Creamy Clam + Kelp Pappardelle

RECIPE: Spicy and Creamy Clam + Kelp Pappardelle

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...
RECIPE: Naramata Apple and Chicken Liver Parfait

RECIPE: Naramata Apple and Chicken Liver Parfait

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...
RECIPE: The Perfect Turkey

RECIPE: The Perfect Turkey

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...
RECIPE: Okanagan Apple Oat Crumble

RECIPE: Okanagan Apple Oat Crumble

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...