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Kale with Quick-Pickled Apple, Gruyère Crisps, and Creamy Dijon Vinaigrette from 'Taste & Technique' by Naomi Pomeroy

11/1/2016

 
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I was a little worried about including a kale salad in this book because they were very trendy for a while, and I don’t want the book to seem dated. But this is a magical version of kale salad. It has so much of what other kale salads are often missing: crisp cheese for texture, a creamy dressing for richness, and a serious kick from a strong Dijon mustard. Don’t use something like Grey Poupon here. You need to look for a brand that has some real heat, like Edmond Fallot.

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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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Seasonal & Simple

9/1/2015

 
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Photo Foodland Ontario
Fall may mean back to busy routines – here are three recipes which make use of seasonal bounty and each takes less than fifteen minutes of preparation time. Berry Fool  is from the Berry Hill Fruit Farm website – a delicious and simple way to use some of the  berries you may have managed to squirrel away in your freezer.  Curried Carrot and Potato Soup is quick to prepare with Ontario potatoes, onions, carrots and garlic. Roasted Pear Salad with Chèvre  is perfect for a light luncheon or starter at a dinner party.

Read the entire article in the Relish Elgin Fall 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 Bircham 

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.


Van Brenk Fruit Farms - Sustaining a Future in Fruit

11/27/2014

 
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In 1969, Rien Van Brenk had completed an education in business and pomology (the study of tree-grown crops) in Holland. He knew he wanted to grow apples and after looking at farms in Australia, the US and Canada, he was determined to pursue his dream in Canada.

Rien’s son Brian says, “Dad went all over Ontario digging holes looking for the farm he wanted. (It’s important for an orchard to possess uniform soil texture throughout.)” In London Ontario, Rien also met wife-to-be Helen, a nurse from Australia traveling abroad. They married, purchased 135 acres on Erin Line and started their farm and family near Wallacetown.

Read the Ven Brenks' story in the Holiday Edition of Relish Elgin magazine.


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