John Bil’s Oyster Mignonette

The late John Bil was Canada’s oyster shucking champion in 2006 and one of the most knowledgeable (and modest) seafood experts we’ve seen. “The first 20,000 are the hardest.” he quipped. But Bil is also very serious. “Oysters are the essence of the ocean…and they are environmentally very...

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either...

Lentil & Sweet Potato Calzones

Accompany these delicious calzones with homemade Chimichurri Sauce or salsa verde made from local grown herbs. 1 cup (250 ml) warm water 2 tsp (10 ml) active dry yeast 3 cups (750 ml) organic flour 1 1/2 tsp (8 ml) salt 3 tbsp (45 ml) cold pressed canola or sunflower oil 3 sweet potatoes, scrubbed...

Not Your Ordinary Fish Burger

This recipe is courtesy of the team at Taste of Nova Scotia…and the proud fisherfolk of that great Province. Make your own homemade mayonnaise and you’ll never go back to store-bought…plus the fact when you make your own, it’s Canadian!  For Burger: 4 sesame buns 16-20 oz...

Tangy Herb Potato Salad with Asparagus

Atlantic Canada grows amazing potatoes…that’s why much of Agriculture and Agri-Food Canada’s research is done there. This recipe, one provided by Taste of Nova Scotia, uses some of the finest ingredients of the Province.  2 + 1/2 kg baby or fingerling potato 14 asparagus spears,...

Maple Bacon Crêpes

What a tremendous brunch or supper dish!  For Crepe Stuffing:  4 eggs (sunny-side up) 1 package local maple smoked bacon, fried or baked 1 package local breakfast maple sausages, pan fried and sliced into rounds 2 large potatoes washed, peeled, cubed small, seasoned and pan fried (hash browns)...

Bacon Fat Caramels

A candy thermometer is absolutely essential for this recipe.  They’re inexpensive and a terrific tool for any serious kitchen. 1 cup whipping cream (35%) 5 tbsp smoked bacon fat (which is about the amount rendered by cooking one pound of bacon in the oven, on a rack or in a pan) 1 tsp salt 1...

Spicy Barbecue Sauce

My recipes often have stories and this one sure does. I flew across from Prince Rupert on a huge Sikorski helicopter and landed at Langara Lightstation where, at that time, the Brunn family were the lighthouse keepers.  Ken loved to grill things, especially salmon.  This is a modified version of...

The Art & Science of Homemade Ice Cream

Summertime and Ice Cream together so we thought it’d be fun to let readers learn from the master ice cream maker himself.  But first a little background. Dairy Processing Education at the Ontario Agricultural College, University of Guelph, has been part of our mandate for nearly 140 years....

Zucchini-Corn Pancakes with Herbed Yogurt Sauce

This is fabulous skillet late summer brunch, lunch or dinner!   Cara provides this tip. “To make your own oat flour, clean out your coffee grinder and grind what you need. Alternatively, you could grind a larger batch in a food processor.” 2 medium zucchini/summer squash, grated and...

Grilled Marinated Cucumbers and Eggplant

Recipe author Cara Tegler writes, “Never thought about grilling cucumber? Think again. Marinating them ahead of time and quickly cooking to char, infuses them with tons of flavour.” Kirby cucumbers are the smaller “cocktail” size version of greenhouse English cucumbers.  ¼...