RECIPE: Pain Rustique
Pain Rustique This recipe makes 2-3 large loaves. For best results, prepare the poolish* a day in advance. It will give you better flavor development and a better quality dough. If making in one day, prove the poolish in a warm place until doubled in size – about 3-4...
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
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 and juicy product! Also, let your...
RECIPE: Okanagan Apple Oat Crumble
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 ALL about apples – use in-season,...