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Savoury Harvest Brussels Sprouts - A Dressed Up Version of Brussels Sprouts from Foodland Ontario

10/26/2017

 
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A light honey-Dijon glaze coats tender-crisp Ontario Brussels Sprouts and Carrots. Crisp bacon, tender onion and a thin layer of melted cheese put the finishing touches on this hearty side dish.

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Taste & Technique - Recipes to Elevate Your Home Cooking

11/2/2016

 
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Naomi Pomeroy is a twenty-year veteran chef, owner of acclaimed restaurant Beast in Portland Oregon, and 2014 winner of a prestigious James Beard Foundation Award. Her debut cookbook, Taste & Technique – Recipes to Elevate Your Home Cooking, was released in September 2016. I was intrigued to check it out, having heard that Ellen Laing, daughter of local Orchard Hill Farm owners Ken and Martha Laing, had worked along-side Naomi in preparing dishes for all of the photographs in the book.

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Squash, Cheddar and Chorizo Biscuits

8/31/2016

 
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Great with soups or stews, these moist golden biscuits can be made ahead and frozen.

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Berries & Cream Pie

6/30/2016

 
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It’s hard to beat the classic combination of berries and cream. The chocolate crumb crust complements both blueberry and strawberry variations. You could also use a graham crumb or baked pastry crust. 

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Celebrate St. Patrick's Day & Maple Syrup Season

2/21/2016

 
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A menu which incorporates a salute to St. Patrick's Day with an Irish classic, a savoury pie and a celebration of spring - Maple Crème Brulee. 

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Spiced Fruit Tarts by Chef Cindy Bircham

11/1/2015

 
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Each year when the holiday season approaches the world is filled with messages of good cheer and hopes of peace. Despite these warm, heartfelt offerings, the sounds of the season expose an inevitable rift that has been dividing us for centuries: those who love mincemeat and those who hate it.

Read the entire article below or in Relish Elgin Holiday 2015



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A Grape Celebration: 25 Years at Quai du Vin Estate Winery

7/1/2015

 
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On a visit to Quai du Vin's store, event space and vineyards you might get the sense that everything you see before you has come about, like a nice wine, in a natural way with liberal inputs of passion and hard work. And it has … Rob Quai reflected recently on the work (and fun) that has gone into the twenty five years since he and wife Lisa opened the winery that has become a picture-perfect place for quality, affordable wines and memorable events.

Read the entire article in the Relish Elgin Summer 2015 Edition


Potatoes! Moosberger Farms & Crispy Potato Cakes by Chef Cindy Bircham

7/1/2015

 
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Moosberger Farms, located on Nova Scotia Line just west of Port Burwell on Lake Erie’s north shore, has long been a landmark and popular stop for fresh potatoes. A large distinctive sign marks the farm which has been dedicated, for four generations, to a way of life and to growing really good potatoes.

Read the entire article in the Relish Elgin Summer 2015 Edition


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There aren't too many vegetables that grow on five continents, can be prepared using just about every cooking method, and grace the plates of both the most refined and simplest of dining tables. But the potato does.

Read the entire article, plus find Cindy's recipe for Crispy Potato Cakes in Relish Elgin Spring Edition 2015

Goat Cheese & Spring Vegetable Dip with Fresh Herbs, by Chef Cindy Bircham

5/1/2015

 
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The more time I spend outside of kitchens and more time I spend at local farms, the more rooted I become in my belief that wholesome, high-quality food is a product of dedicated, impassioned farmers. The level of nurturing and care given before/during/after growing anything - from soil to ducklings -directly influences what that food will taste like.

Read the entire article, plus Cindy's recipe for Goat Cheese & Spring Vegetable Dip with Fresh Herbs in Relish Elgin Spring Edition 2015.

Sweet Simplicity with recipe for Pear, Cranberry & Almond Cake, by Chef Cindy BirchamĀ 

11/27/2014

 
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There is something to be said about desserts that can be made ahead of time. A triumphant souffle, towering as it comes out of the oven, will quickly deflate if you bake it before the guests arrive. An apple pie crust once tender and flaky will become soft and soggy if more than a day old. We love these desserts but the elegance diminishes if prepared too far in advance.

Read article, plus recipe for Pear, Cranberry & Almond Cake in the Relish Elgin Holiday Edition.


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