Blog Archives

Foodie Friday: Brisket

Brisket is a hearty main often favoured for Sunday dinners. Here, it’s a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp sautéed green beans to round

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday Dessert

Chocolate Caramel Tart AMANDA HESSER * YIELD10-inch tart (12 to 16 servings) * TIME1 hour 15 minutes INGREDIENTS FOR THE CHOCOLATE DOUGH: * ½ cup (1 stick) salted butter, at room temperature * ½ cup plus 1 tablespoon confectioners’ sugar

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday:ROSEMARY AND CHILI CHICKEN CUTLETS

* Total time
15 minutes * Portion size BY: PAUL LILLAKAS AND THE CANADIAN LIVING TEST KITCHEN * 1/2 cup dry white wine (such as Sauvignon Blanc) * 1 teaspoon chopped fresh rosemary * 1/4 to 1/2 tsp hot pepper flakes

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday: Dijon and Cognac Stew

Serves: 4 to 6 Total time: 3 hours By: Regina Schrambling/NYTimes INGREDIENTS * ¼ pound salt pork, diced * 1 large onion, finely diced * 3 shallots, chopped * 2 to 4 tablespoons butter, as needed * 2 pounds beef

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: , ,

Foodie Friday: Robillita

A stew recipe to try this weekend. It’s called Ribollita meaning, “boiled again” and is from the Tuscany region of Italy. You prepare the stew and the toast with Parmesan is baked on top in the oven. About 50 minutes.

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: , ,

Foodie Friday Ribs

Red Wine-Braised Short Ribs With Carrots DAVID TANIS * YIELD6 servings * TIME3 hours A recommendation for the dish – preparing and then refrigerating it, not only intensifies the flavour after re-heating but it’s easier to skim fat off the

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

How To Prepare Lobster Blog

I was brought a special treat this weekend on my partners return from the east coast, a freshly cooked lobster right from Halifax, and now all that’s left is to do the final preparation to eat it. The question then

Posted in All Stories, Annoucer Blogs, Richard Huskisson Tagged with: , , , , , , , , ,

Foodie Friday

Cauliflower Fried Rice with Sausage INGREDIENTS * 1 head of cauliflower (about 2 pounds), separated into florets (discard the stalk or use it in another recipe) * 1⁄4 cup coconut oil * 4 eggs, whisked * 5 pork sausages *

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday

INGREDIENTS FOR THE PASTRY (SEE NOTE): * 2 cups/250 grams all-purpose flour, more for dusting * ½ teaspoon salt * 4 tablespoons/50 grams pork lard * 4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes * ½

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

5 Ice Cream Recipes

Five easy summertime ice cream recipes for you. Pic:YouTube screen grab.

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday

Beef Stew With Prunes By – MARK BITTMAN * YIELD4 servings * TIME2 hours INGREDIENTS * 3 tablespoons extra virgin olive oil * 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes * Salt and pepper to taste *

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Strawberry Rhubarb Pie Recipe

It is the time of year where Rhubarb is getting ripe and ready for making into one of the best late-spring/early summer treats. Strawberry-Rhubarb Pie! For your convenience here is a simple recipe.   Preheat oven to 400 degrees F

Posted in All Stories, Annoucer Blogs, Richard Huskisson Tagged with: , , , ,

Foodie Friday

Spanish-Style Lamb Stew By John Willoughby * YIELD6 servings * TIME2 1/2 hours INGREDIENTS * 3 tablespoons olive oil * 3 pounds boneless lamb stew meat(preferably shoulder), cut into 1 1/2-inch chunks * Salt * pepper * 2 medium onions,

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

Foodie Friday

A Cod Cake recipe to try this weekend. Allow time to chill in the fridge before sautéing them in your pan. Serve clam chowder or coleslaw. Serves: 4 to 6 as main course, 6 to 8 as an appetizer. Source:

Posted in All Stories, Annoucer Blogs, Kent Chambers Tagged with: ,

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