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...

Clean Out the Fridge Crustless Quiche

When I first wrote this recipe for crustless quiche, my sons were teenagers and I was attempting to inspire them. Seemed to work as three have their chef’s papers.   There is never, ever a reason to buy a quiche. Period. The bit of flour that’s added helps it puff up and give the eggs some...

Wildflower Honey Fudge

I was inspired to dig out this old recipe by a jar of honey from the Ontario Agricultural College’s (OAC) Bee Lab in Guelph.  Otherwise known as The Townsend House, it is the oldest school for apiarists in North America.  Wildflowers from strategically placed hives all over the Province are...

Big Barbecued Beef Ribs

Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation.  Small cans of chipotle peppers can be found in the Mexican section of grocery stores. This hot chile is actually a smoked jalapeño. It adds a spicy smoky flavour to dishes. Use...

THE Classic Icewine Martini

Icewine has been synonymous with Canada since Donald Ziraldo, a University of Guelph graduate (and football quarterback), and his late business partner Karl Kaiser won the Grand Prix d’Honneur, Canada’s first international wine medal, at Vinexpo in Bordeaux, in 1991 with their 1989 Vidal...

Fabulous Wheat Berry Salad

This is another one of Joan Heath’s excellent recipes, she says that it may be made ahead and refrigerated, without the nuts and sunflower seeds, for up to 3 days. While the cooking of the various grains may seem a bit fussy, the results are worth it. Serve the salad on a bed of spinach or baby...

Summer Black Cherry Clafoutis

The recipe for a black cherry clafoutis is easy and very forgiving. The buttermilk adds another layer of flavour and it’s really quite spectacular. Please use only Canadian black cherries…our growers need our support because tons are shipped in before our season can begin and are grown with...

Homemade Mayonnaise

Since so little mayonnaise (if any) on our supermarket shelves is a Product of Canada — and since it’s so very easy to make, here’s our recipe.  Update it with fresh herbs or minced garlic or simply use, as is, in a classic potato salad. Depending upon the acidity of the vinegar,...

Apple & Cider Cobbler

Cheddar cheese and apple pie is a classic combination.  This recipe takes it to new heights by adding Canadian cheddar cheese into the biscuit topping of the cobbler and it can be baked all year round.  Fresh apples and cider from Canada are available even in the late spring and early summer...

Chilled Sour Cream-laced Cucumber Soup

This is our absolute favourite summer soup! 2 English cucumbers 1 tbsp (15 mL) butter 1 tbsp (15 mL) canola oil 1 small onion, minced. 2 tbsps (30 mL) all purpose flour 3 cups (750 mL) chicken or vegetable stock Salt and white pepper, to taste 1 cup (250 mL) sour cream or buttermilk 1 garlic...

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal.  For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a...