Food
The Practical Art of Preserving
May 18, 2012 | | Back IssuesLearn to make canning part of your food strategy and keep the whole thing manageable, by year-round canning.
The Heirloom Tomato Club
May 18, 2012 | | FarmingHow a couple of avid tomato lovers are helping preserve the amazing variety of their favourite heritage fruit.
A Cook’s Tour of Bolton
May 18, 2012 | | Back IssuesHere, for the uninitiated, is Food In The Hills’ tour of Bolton’s gourmet highlights:
Putting Headwaters on the culinary map
May 18, 2012 | | Back IssuesHeadwaters is emerging as the hottest new culinary region in Canada!
Off the shelf
May 18, 2012 | | Back IssuesOur roundup of fabulous quality items produced by local artisans.
The morel index
May 18, 2012 | | Back IssuesMorels should never be eaten raw as they contain small amounts of toxins that are removed by cooking. Even cooked morels can cause mild intoxication when consumed with alcohol.
Léna Valiquette’s Oatmeal Cookies
May 18, 2012 | | Best Bites | Departments“I use only the freshest ingredients,” says Léna Valiquette. Léna’s shop has been described as “a little stop at Nirvana in Paradise.”
Poached Pears
May 17, 2012 | | Desserts | RecipesThese can be prepared up to two days in advance. Serve with blueberry syrup or chocolate sauce.
Southern Italian Peasant-Style Roast Chicken and Potatoes
May 17, 2012 | | Main Dishes | RecipesA simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.
Stracciatella alla Fiorentina (egg-drop soup with spinach)
May 17, 2012 | | Recipes | SoupsStarter for a simple Italian dinner of spinach egg drop soup, roast chicken and poached pears prepared by Pietro and Tina Fanzo in their Mono kitchen.
Roasted Heirloom Tomatoes
May 16, 2012 |Use the small varieties of heirloom tomatoes for this. They collapse on the trays and the taste is deep, rich and oily after roasting for 2 to 3 hours.
