One afternoon in late fall, Jack and I thought we’d take old Freddie, the retired flat deck logger crummy, and...
Recipes
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By Linda Gabris
Originally published in “Cooking Rough” March/April 2011 issue of BC Outdoors magazine.
Whether you use a couple prized jars of home-canned salmon or have to resort to store-bought canned fish when the gourmet stash is running low, in this recipe either one works great producing a loaf that’s always...
This is the time of year that our larders are at their fullest – a freezer full of moose meat...
As much fun as it is to experiment in the kitchen, some of the best ways to highlight the...
I’ve been making this prawn avocado salad for close to a decade. Reminiscent of ceviche, this salad is a huge...
Spot prawn season is here and I, for one, could not be happier. They are a bit sweet and full...
Mini Crispy Fish Bowls
24 wonton wrappers
Vegetable oil for brushing
1 cup flaked leftover cooked fish (any kind of red or white fleshed fish works great)
1/4 cup skinless, boneless minced smoked fish (salmon, trout, other)
3/4 cup softened cream cheese
2 tablespoons heavy cream
1 egg
1 teaspoon fresh minced dill
1 teaspoon Tabasco
3 minced green...
Pierogis have been a staple in our family as long as I can remember. While we typically stick to what...
With our freezer full of salmon after several trips to the ocean this year, we are always trying to think...
Cottage cheese-filled crepes have always been a staple at family gatherings for my entire life. These fully loaded crepes have...