Vancouver Island

Summer is prime time for perfect, fresh vegetables whether from your own garden or the farmer’s market. In our house we are mostly eating them raw and plain as fast as we can pluck them off the vines or from the ground but sometimes we want that little extra. With a plethora of perfect beans, I decided to briefly blanch them and serve them with a piquant aioli flavored with a bunch of gorgeous basil, some parsley and chives and up the umami with some anchovies.

A simple and easy dessert with a cake that takes under 30 minutes to make and bake. The strawberries and rhubarb are gently cooked with a little sugar and thickener to create an incredibly luscious filling. Topped with lightly sweetened whipped cream flavoured with lavender syrup or vanilla, this is a crowd pleaser.

My brother and I who spent a few seasons deckhanding together would ceremoniously eat the first prawns of the season raw before then cooking up a feast. Often we ate them steamed or pan fried with garlic butter (cook gently just until opaque and immediately remove from heat so they don’t over cook) but after we’d had our fill, it was time to get creative. I can’t count the number of recipes we tried over the years but it was a lot! Today I’m sharing two recipes, Spot Prawns In Fennel Tomato Broth and simple Grilled Prawns.

Do your kids love broccoli? No? Then this week’s recipe is for you because this will convert most kids especially if you omit the word broccoli and call it “Cheesy Vegetable Soup”. Today’s recipe is not particularly pretty but it’s a weeknight favourite in our […]

In my humble opinion, the main requirement for fried oysters besides being very fresh, is that the oysters are crispy on the outside, like REALLY crispy! I have experimented with various techniques and recipes and believe the method below achieves the crispiest crust without having to deep fry. These are simple and easy and the whole recipe including sauce and frying time takes under 40 minutes.

With the weather cold, I’m gravitating to warm spices and comforting soups. This recipe starts with a versatile and easy homemade curry paste and is finished with coconut milk, stock and fish sauce for authentic south Asian flavour. The snapper is added minutes before serving and poured over a bowl of rice noodles and vegetable garnishes. Thick and rich, full of bright spice and herbal aromas, this soup is a comforting and satisfying meal in a bowl.

Happy Holidays! This year more than many others I am simplifying plans and focusing on quality time with my family and if time permits, a little downtime for myself. Whether you’re like me and working through most of the holidays or simply want to relax […]

Oyster stew is a traditional dish to have on Christmas Eve….on the East Coast of North America.  I think it’s a great tradition and that we should adopt it here on the West Coast because we too have an abundance of these fresh and delicious […]

This week I am posting another Mexican style BC Seafood recipe, Tuna Ceviche using BC Albacore Tuna.  This is the continuation of last weeks post which featured BC Pink Shrimp in a Mexican style shrimp cocktail.  Together these make fabulous, fresh and healthy appetizers that are […]

This past weekend I lucked into an impromptu girls night and because it was last minute and everyone had been ridiculously busy with various things all week, we didn’t want to stress about dinner or do anything really time consuming, we all just needed to […]