General
2500 Recipes
How to escape the cooking routine of the same old dishes, meal after meal.
Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year.
2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to …
A Fork in the Trail
After many years of eating backpackers' standard meals, Laurie Ann March set out to replicate her home kitchen favourites in the outdoors. With more than 200 trail-tested recipes, March will transform your expectations for backcountry cooking possibilities. Don't just crave a gourmet adventure-create one!
Recipes Include:
- Cinnamon Walnut Buns
- Gi …
A Good Catch
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The ultimate fish cookbook for environmentally conscious home chefs — a must-have for aficionados of fine food and a healthy planet.
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One concern in culinary circles these days is sustainable seafood. There's a limit to how much seafood the ocean can produce, and we know we have to fish responsibly and eat only abundant species.
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A Good Catch expl …
A Pocket Guide to Ontario Wines, Wineries, Vineyards, & Vines
The must-have publication for anyone who buys Ontario wines.
Interest in Ontario wines has exploded. No one apologizes any more for serving them; wine snobs compete instead to find the next great producer. The Liquor Control Board of Ontario reports that Ontario wine now accounts for more than 20 per cent of its wine sales.
The market is clearly rea …
A Taste for Justice
From OXFAM-Canada, a company which promotes economic justice through fair trade, comes a cookbook to make a difference. Recipes combine easily available ingredients produced through community projects in the developing world.
A Year in Lucy's Kitchen
One of Canada’s favourite culinary personalities returns with the companion volume to the award-winning Lucy’s Kitchen — an inspirational collection of recipes for every month of the year.
The resurgence of farmers’ markets, along with economic, environmental and health concerns have more and more people cooking for themselves. Now with Lu …
Carrot, Parsnip and Celeriac Stir-fry
SERVES 8
Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices.
2 cups celeriac, peeled and cut in 1/2-inch pieces
2 cups parsnips, peeled and cut in ½- inch pieces
2 cups carrots, peeled and cut in 1/2-inch pieces
3 tbsp butter
Salt and freshly ground pepper
2 tbsp chopped chives
COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain.
HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.
Halibut with Spiced Moroccan Sauce
SERVES 4
The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons.
1/4 cup chopped fresh coriander
1/4 cup chopped parsley
2 tsp chopped garlic
3 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Pinch cayenne
Salt and freshly ground pepper
1/4 cup lemon juice
1/2 cup white wine
2/3 cup chopped fresh or canned tomatoes
4 halibut fillets (about 6 oz/175 g each)
1/2 cup cracked green olives
PREHEAT oven to 425°F.
CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture.
COMBINE wine, tomatoes and remaining spice mixture in a baking dish. Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish.
BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce.
Spicy Green Beans
SERVES 4
The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.
Sauce 2 tbsp soy sauce
2 tbsp rice wine or dry sherry
2 tsp granulated sugar
1 tsp sesame oil
2 tsp hot Asian chili sauce, or to taste
1/4 cup finely chopped shallots
2 tsp finely chopped gingerroot
2 tsp finely chopped garlic
2 cups vegetable oil
2 lb (1 kg) green beans, trimmed
2 tsp balsamic vinegar
Salt
MIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside.
COMBINE shallots, ginger and garlic in a separate small bowl and set aside.
HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds.
ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready. Let sit to drip until cool.
REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.