12 days of christmas

The 12th Day of Christmas: Mushroom Tourtière

The 12th Day of Christmas: Mushroom Tourtière

Makes two 9-inch pies

t’s finally here – the 12th Day of Christmas. I say finally, but in truth the days went by very fast. The 12 Days of Christmas has been a fun project, and we’ve shared an amazing spread of delicious food with friends and family in the process. As mentioned on day six, without really meaning to, three of the 12 recipes we chose feature mushrooms. Today’s is the third and final. A twist on the classic Quebecois tourtière, it is 100% vegetarian and is an impressive meal offering for those skipping out on the turkey or ham.

Tourtière is a French Canadian meat pie, typically made with minced pork, but each family has its own recipe that can also feature beef, veal, or game meats. It graces many holiday tables across Canada and is often accompanied by

The 11th Day of Christmas: Duck Confit with Winter Greens

The 11th Day of Christmas: Duck Confit with Winter Greens

Serves 4

Making duck confit at home can be intimidating. It’s one of those foods associated with high-end restaurant menus and, in recent years, trendy gastro-pub poutine. Really though, it’s not much different than roasting a chicken leg – a very fatty, chicken leg.

John Bishop is an iconic Vancouver chef of the long-time restaurant, named for the man himself, Bishop’s. A pioneer of the sustainable food movement, he was ...

The 10th Day of Christmas: Sticky Toffee Pudding & Whiskey Caramel Sauce

The 10th Day of Christmas: Sticky Toffee Pudding & Whiskey Caramel Sauce

Serves 6

Who knew? There are a surprising number of restaurants in BC with sticky toffee pudding on their menus. I discovered this because my job requires me to travel throughout the province, and at times I find myself eating out a lot. Fortunately, I have amazing colleagues that are great dining companions. One in particular has a serious soft spot for sticky toffee pudding and I swear he must scope out the places that have this on their menus because, without fail, it always makes an appearance at our table at least once per trip.

A classic British dessert, sticky toffee pudding is about as comforting as you can get at this time of year. A good one is moist and has depth to...

The 9th Day of Christmas: Naturally Leavened French Country Bread

The 9th Day of Christmas: Naturally Leavened French Country Bread

Flour, salt, water. These three simple ingredients are a culinary wonder in their ability to be transformed into bread with a perfectly crisp exterior and a soft, chewy interior. Today’s post features authentic French bread, courtesy of James Beard award winner, and proprietor of Tartine Bakery & Café in San Francisco, chef Chad Robertson.

You may be familiar with Robertson’s, now multiple, cookbooks. In recent years his first book, Tartine Bread, developed somewhat of a cult following. In it Robertson eloquently and simply explains ...