Food

This recipe is basic enough to bring out the pastry chef within us all and sufficiently delicious to share with kids and company alike.

A sturdy tower of leafy power packs a Roquefort kick. Look for the freshest walnuts possible to bring out the sweetness in this salad or feel free to substitute your favourite nut.

You might know sunchokes under their more official moniker, Jerusalem artichokes. Since they do not come from Jerusalem and are not artichokes, sunchoke is the more popular market term. Look for them in gourmet grocery stores, and substitute button mushrooms if you can’t find them.

Filling and sable: simple, sumptuous, and satisfying. This is a bowl to warm the soul, and the sablefish, also known as black cod, is rich with natural oils.

This vegetable dish has a refreshing, mild bitterness that wakes the palate.

This dessert is so easy that once you’ve tried the recipe, you’ll be using it to make your own caramel sauce in no time. Just watch carefully so the sugar doesn’t burn. Quinces from Australia will be available beginning in late February. Leave them out if you can’t find them now.

A taste of spring freshness with a toasted and roasted tip of the hat to the winter past.

The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found.

(pictured with Pine Nut Cookies)

(pictured with Lemon Custard)

The warm wonder of curry adds a delicious flavour twist to this tangy salad.

Two servings of lamb in one week might be overkill, but test this dish in advance so you can entertain with confidence. “Frenched” lamb racks have excess fat and sinew between the bones cut to free ribs for presentation.

Regular risotto demands constant attention. This recipe is much easier because it substitutes sweet potato for rice.

This dessert is guaranteed to finish your dinner party deliciously!

This dessert is simplicity defined. A pear without peer from poach to plate–a celebration of simplicity and style.

A simple glaze of either honey and orange or blueberry and maple accents this cedar plank-baked salmon. Salmon Filet 1 lb (500 g) wild salmon fillet 1 Tbsp (15 mL) finely chopped cilantro 1 Tbsp (15 mL) finely chopped thyme Juice of 1 organic lemon 1 Tbsp (15 mL) extra-virgin olive oil Sea salt and pepper to taste To prepare cedar plank, visit your local hardware store and buy a 14-inch (36-cm) length of 1-inch-by-4-inch (2.5-cm-by-10-cm) untreated red cedar. Soak overnight in water and discard after using. Preheat oven to 350°F (180°C). Combine cilantro, thyme, lemon, and olive oil and rub into salmon. Season with salt and pepper. Place salmon on prepared cedar plank and place in oven for 15 minutes or until salmon shows white on the top. Do not overcook. Wild Rice Fritters 1/4 cup (65 mL) wild rice 3/4 cup (175 mL) basmati rice 4 free-range eggs 3 Tbsp (45 mL) cornstarch 2 green onions, chopped 3 Tbsp (45 mL) fresh dill, chopped 3 Tbsp (45 mL) fresh oregano, chopped Salt and pepper to taste 3 Tbsp (45 mL) extra-virgin olive oil (or hazelnut oil for additional flavour) Cook wild and basmati rice separately according to package directions and combine after cooking. Add remaining ingredients, except olive oil, and season with salt and pepper. Heat oil in medium fry pan over medium-high heat. Scoop batter into pan in batches and flatten fritters with spatula until they resemble 4-inch (10-cm) pancakes. Cook 3 minutes on each side. Keep warm in oven in separate pan from salmon. Salmon Glaze 1/2 cup (125 mL) honey or maple syrup 1/2 cup (125 mL) orange segments or whole blueberries Warm honey or maple syrup in fry pan; then add oranges or blueberries. To serve, place 1 or 2 wild rice fritters on plate and top with salmon fillet. Drizzle with glaze or a squeeze of grilled lemon.

The Hawaiian red sea salt used to garnish this salad can be found at most gourmet markets. Substitute a quality fleur de sel.

Creamy, sweet, and tart, this dessert is destined to become a favourite. You can buy créme fraiche or make your own by combining 1 Tbsp (15 mL) buttermilk with 2 cups (.5 L) whipping cream. Let this mixture sit uncovered on kitchen counter for 24 hours. Refrigerate overnight and you have créme fraiche.

Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause.

Tart, tender, crunchy, and sweet, this simple salad captures Aurora Bistro’s edible artistry.

Much tastier and healthier than heavily battered fish tacos, brining fish in beer impregnates it with flavour and makes the flesh tender. If you’re concerned about sodium intake, you can cook it in a skillet. If time permits, make the salsa a day in advance to allow the flavours to meld.

1 lb (450 g) catfish filets
3 cups (750 mL) lager or pilsner beer
2 Tbsp (30 mL) kosher or sea salt
2 Tbsp (30 mL) natural cane sugar, divided
2 cups (500 mL) strawberries, sliced
1 small red bell pepper, diced
1 jalapeno pepper, seeded and diced
2 green onions, green and white parts, sliced
1/3 cup (80 mL) cilantro, chopped
1 Tbsp (15 mL) honey
1 Tbsp (15 mL) lime juice
1/2 tsp (2 mL) lime zest
1 garlic clove, minced
Salt to taste
1 Tbsp (15 mL) butter
1 large sweet onion, thinly sliced
1 tsp (5 mL) balsamic vinegar
1/2 tsp (2 mL) smoked paprika (optional)
8 corn tortillas

The carbonation from the beer contributes to the leavening (rising) of bread, with the malt producing a nice crust. Consider serving this garlicky bread with Black Bean Beer Chili.

As the alcohol evaporates during braising, it leaves behind a subtle ale flavour that breathes new life into cooked cabbage. If desired, dried currants can replace cranberries.