Appetizer

Antichi Sapori Catering Company was a popular stop at Taste's Main Event last Thursday. They have shared their Tastes of Bruschetta with us. 

Chef Laurie Munn from Café Brio served this elegant tart as a side dish in his "Nightshade" field to plate cooking workshop held at Foxglove Farm last weekend. Laurie used the 'Sun Gold' variety of tomato grown on Foxglove to achieve the beautiful colour and exquisite flavour in this tart, but you can experiment with your own favourite tomato varieties.

from Get Fresh, September | October 2010

For committed lovers of B.C.’s fine artisan cheeses, by the slice is not enough. Nathan Fong’s delicious recipes bake it into tarts and pizzas.

Three additional recipes from the September | October 2010 Issue

In our March/April issue we feature a number of chowder recipes from Nathan Fong. Here are two more sure to delight and satisfy

Make the best of BC Coho Salmon season with this light and summery ctirus recipe.

Canoe sends us this delicious recipe of olive oil poached wild BC salmon, artichokes hearts, kalamata olive tapenade, soft boiled egg, amarosa tomatoes, pancetta, potatoes, and lemon vinaigrette. Canoe has embedded itself in sustaining the local farm markets and environment by selecting its produce from Ragley Farm, Saanich Organics and Quist Farms. They are members of both Oceanwise (they only have ocean sustained seafood) and Lifestyles (contributing sales dollars to support local employment).

For Nathan Fong, peas went from mushy to magnificent, the minute he tasted his first fresh one, straight off the vine.

Indulge in artichokes and make the most of citrus season with this dish from our feature book of the week.

Megan Turner, Executive Chef at Rebar shares this lip-smacking recipe that's fresh on her menu for the season.

Matthew Rissling, Executive Chef at the Marina Restaurant, shares this fresh, citrus ceviche, perfect for a summer appetizer.

Little Piggy was one of the star players in last weekend's Fernwood Bites event. Now, chef Christabel Padmore shares their popular yam empanada recipe. 

George Szasz, owner and chef at Stage Wine Bar in Fernwood, reports that there have been many requests for the gnudi recipe, "and rightly so!" Having recently sampled it myself, I can say how lucky we are that he agreed to share his recipe with us. 

Chef Steve Walker Duncan from the Ambrosia Event and Conference Centre shares his recipe for a delicious chilled summer soup. 

Chef Anna Hunt from Paprika Bistro has developed several recipes using the aromatic Victoria Gin botanicals. For more of her gin recipes, visit the recipe page on the Victoria Spirits website. 

Just in time for the Okanagan’s Spring Release, this week’s recipe comes from Heidi Noble (of Joie Farm)’s Menus from an Orchard Table. Make this soup, sit back and savour the flavours of the Okanagan. 

Zoe O'Doherty, sous chef at the Marina invented this rhubarb borscht that eliminates the need for vinegar by playing on rhubarb's natural tartness.

Minestrone means “Big soup” in Italian: a big soup of many vegetables. In order for them all to be cooked through at the same time, they’re added in stages. First a tasty soffritto (a base of aromatice vegetables) is made, long-cooking vegetables are added and moistened with the water or broth, and the soup is brought to a boil, at which point the more tender vegetables are added. Dried beans and pasta are cooked separately and added at the end.

Pluck your first verdant greens for this simple and fresh Spring salad from Hilside Estate's Bistro.

Long considered an aphrodisiac, the oyster is a luxurious way to woo your Valentine. Try this recipe for steamed oysters from BC's Fanny Bay Oyster Company.

This recipe from Pierre Lamielle's Kitchen Scraps humorously guides us through the paradox of making onion soup. 

The Sandbar Seafood Restaurant on Granville Island shares their recipe for mussels.

This week's recipe comes from Denman Island's Sally Rae Dyck's (Gourmet by Sally Rae) new cookbook, For the Love of Food. This beautiful appetizer is taken from a section of the May chapter entitled "Have Your Bouquet and Eat it Too", which offers inspiration for using various edible flowers from your garden. 

From the article 100 Mile Holiday

The White Corn Tamale from this week's reviewed book, Entertaining in the Raw, uses Serrano chiles and a raw cacao mole for extra kick.

Chef Markus Wieland from Markus' Wharfside Restaurant shares his killer recipe for wild clams that impressed at the Vancouver Island Feast of Fields.