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Home Cooking | Editor’s Letter Spring 2016
Restaurants are great places full of inspiration and innovation. They provide an important cultural touchstone in today’s world. But, for millennia cooking has been the province of the home. Home cooks may even have something to teach modern day chefs.
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Lemon Thyme Spritzer | Non-Alcoholic
A refreshing and easy to make spritzer with zesty, floral flavours.
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Tasting Notes | Fairmont Vancouver Airport
On a brief layover in beautiful Vancouver, CSL had a chance to experience some of the goodies on the menu at @Globe YVR restaurant at Fairmont Vancouver Airport.
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Shrimp Quiche
Master the basic recipe for quiche and you’re all set to experiment with different fillings like ham and cheese (for the classic quiche Lorraine), leeks and bacon or roasted vegetables. If you’re hosting a party make mini-quiches, by lining muffin tins with pastry, then adding the egg mixture.
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Scrambled Eggs Cherry Tomatoes and Smoked trout on Toast
Easy to whip up, these eggs are a flavourful way to start the morning. Substitute smoked salmon for smoked trout and top with caviar and crème fraîche for a simple appetizer or special brunch dish.
