MUSES OF MUSTARD Mustard & Brandy Roast Chicken recipes
Lamb Meatball Korma with Lentils. . .150 Mongolian Cauliflower “Meatballs” . . 150 Spaghetti and Salmon Meatballs in Red Pepper Sauce. . . . . . . . . 151 GUILTY (PLANT-BASED) PLEASURES Plant-Based Potato Tart. . . . . . . 152 Plant-Based Chocolate Raspberry Tart. .153 Plant-Based Squash & Mushroom Lasagna. . . . . . . . . . . . . . 154 KOREAN BARBECUE Korean Short Ribs ( Galbi ). . . . . . .154 Grilled Pork Belly . . . . . . . . . . 155 Spicy Grilled Chicken ( Dak Bulgogi ). . 155 Soy-Glazed Potatoes ( Gamja-bokkeum ). .157 Sesame Bean Sprouts . . . . . . . . 157 Spicy Braised Tofu . . . . . . . . . . 157 Seasoned Spinach ( Sigeumchi Namul ). .158 Fermented Bean Sauce. . . . . . . .158 ONE-POT MEALS Chicken Chickpea Curry with Herby Yogurt&Naan. . . . . . . . . . . 158 Gorgonzola-Stuffed Pork Chops . . . .158 Salmon Chowder . . . . . . . . . . 159
BRÛLÉE ALL DAY Brûlée Pumpkin Doughnuts. . . . . . 141 Brûlée Brie with Bourbon-Kissed Cranberries. . . . . . . . . . . . .142 Maple Miso Brûlée Sablefish. . . . . .142 Crème Brûlée Pear Tart. . . . . . . .143 A THANKFUL GATHERING Bacon-Wrapped Turkey Roulade withPesto.. . . . . . . . . . . .145 Roasted Brussels Sprouts with Sweet 'n' Spicy Pecans. . . . . . 145 Roasted Beets with Goat’s Cheese & Pine Nuts. . . . 146 Potato Rosettes . . . . . . . . . . .146 Vegetable Parcels . . . . . . . . . .147 Chocolate Swirl Pumpkin Cheesecake . .148 MAKE IT MEATBALLS Vietnamese Sticky Pork Meatball Bowl. .149
served with Fingerling Potatoes. . . . 133 Mustard, Cauliflower & Cheddar Soup. .133 Dark Chocolate & Honey Mustard Tart . .134 HANDMADE PASTA Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage. . 135 Handmade Linguine Puttanesca. . . .136 Handmade Orecchiette with Brussels Sprouts & Sausage. . . .136 Handmade Gnocchi with Mushroom Cream Sauce . . . . .137 CLASSIC STEAMING STEWS ChickenTagine.. . . . . . . . . . 138 Ratatouille ( Confit Byaldi ).......139 Cioppino..............140
test kitchen
We want to hear from you! Recreate a recipe from TASTE at home for a chance to have it featured in an upcoming issue! Send an email with the following information to taste.magazine@bcliquorstores.com: 1. Your full name and where you are from 2. A high resolution photograph of your masterpiece 3. The title of the recipe and issue it was published in Only one photo will be chosen per issue. Good luck and get cooking!
Thank you to Kay Austen of Squamish, BC for their recreation of the Warm Baked Crab Dip from Winter 2020/2021.
PAIRS WITH FERN WALK SAUVIGNON BLANC BC VQA $18.99 593624
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