Similar in taste and texture as the typical green scallion, these purple scallions have just a bit less of a bite. They are the kind that you can really eat raw and deem pleasant. I find myself not being so wary when using them and I don’t hesitate to use a lot in my fresh tomato salad. I especially like to roast them whole, next to asparagus for an accompaniment to salmon.

Tender and tasty, get them now at the markets before the season ends - these are technically the baby expressions of fall onions. I get mine at Mr. Birri's stand (shocking, I know) but you can find them everywhere at many of the farmer's stalls.

I might be renowned for my obsession with peanut butter and toast in the morning, but I must confess that when on vacation or not able to consume my usual, there is nothing that appeals to me more than a scone. I absolutely adore them. The way the dense crumb comes apart, the heartiness of the mix, finding the fruit encased within and the creamy after taste of the buttermilk. Just writing this makes me swoon.

The ones served at Artigiano’s are simply called Fruit and Nut scones. But simple they are not as I found out when I had one. In a true Vancouver fashion, they are not only tasty, they are healthy. Dried cranberries and raisins are wedded to ground almonds and flax seeds held together in what tastes like holy matrimony with buttermilk. The almonds give a richness that is cut with the tartness of the cranberries and the wholesome low fat sourness of the buttermilk. There is nothing granola or hippy about these – these are high class baked goods.

I ate mine with a grande cappuccino that had such a nice roasted nut undertone and creaminess I’ve never experienced with low-fat milk before.

All I can say is there is no reason to post any more on breakfast options while in Vancouver, as this will be my only, and very satisfying option…

www.caffeartigiano.com

Uncooked, it is said to have very little flavour but impart a smoky, oregano flavour with a hint of spice when used in heated preparations. These qualities make it excellent with many vegetables as well as fish dishes. I particularly like the crunch of the seeds as well as the lingering bitterness it leaves behind. There is subtly about it that makes it a good seasoning to keep on hand when you want to add that little something to a dish.

I purchased mine, a small metal jar, for $5.00 at Philippe de Vienne’s fabulous spice store, Olives et Épices, at the Jean-Talon market.

This heavy, hearty loaf tastes like a fine rye bread should but with a refreshing twist. The coriander gives a somewhat lemony nuance but then there is a hit of orange at the finish. I don’t know if this is because there is some orange zest in the batter but it’s delightful. I would liken it in taste to a Hoegaarden whitbier.

Hard to say what I would put on it other than butter or something neutral like a cream cheese or a light fresh goat’s cheese. For now, I’m really enjoying it as is, toasted or not, because it’s different and satisfying and filling all at once. And sometimes that’s just good enough, no embellishments required.

Wawel has numerous outlets, check their web site for details: http://www.wawelpatisserie.com/  

I like game and wild meats and his is the epitome of this. His bisons are exclusively fed grass – not a single dose of grain ever makes it in their pastures or troughs. Grass-fed cattle is virtually impossible to find in Canada, mostly because it is so expensive. A regular cow takes approximately 12 months, from the time it’s born, to be ready for slaughter. In contrast, these bison take an average of fours years – and it’s not just because they are a larger animal. Feeding cattle grass means they take their time naturally to grow and do so in a healthy fashion. The results can be tasted in addition to being evident in the quality of the meat itself. This ground bison meat, which we made unbelievable burgers with later than evening, has less than 1% fat and is 24% protein.

Like many organic farmers, Seguin is deeply committed to his pursuit and willingly discusses his passion. Visitors are asked to call ahead and reservations for meat can be made. The store (his house) is not open at all time hence why an appointment is preferred. All products are vacuum packed and frozen. And if you are looking to buy a filet mignon roast, wait your turn, the next available one is in 2010… Looks like others also realized that the concept of grassfed makes waiting worthwhile.

Ranch Les Beaux Bisons
Rigaud, Quebec

Tel.: (450) 451-5515
web site: http://www.magma.ca/~jsci/index.html

The story behind this air-cured ham that is similar to Serrano but a huge cut above, is that the pata negra pigs that it hails from are left to roam free and treated with the utmost respect. Once they have matured, they are weighed and if not up to par, feed extra acorns and corn to finish them off. The result is a charcuterie product that may make you weep for a brief moment.

The meat is much deeper in colour yet the fat is much whiter than Serrano. A thin slice on your tongue will almost melt away and reveal flavours that are a balance of salty, fatty, and fragrant earthy spices like rosemary and bitter herbs with a final touch of sweetness. I’ve never had anything comparable.

This very special product is not for oblivious consumption or frivolous meals – it requires respect and attention. Furthermore, at almost $27.00/100grams, one wants to be sure to enjoy the experience. But I know for a fact and a mortgage payment it’s worth every penny.

I would have taken a picture, but I don’t know what happened, they just disappeared…

Sunsource

www.sunsource.ca

4822 Sherbrooke W. ; 514.487.7776 or

90 Laurier W. ; 514.277.4444

One of my friends makes her significant other very happy by making him sandwiches of this bread with prosciutto, goat cheese, cherry tomatoes, arugula and basil leaves. I enjoy mine in the morning with some roasted almond butter. Truth be told, I would eat this bread all the time and in any way.

The only constraint is that it is not available at all Première Moisson outlet. I have seen it as a regular product at the Jean-Talon Market location as well as on Masson street. However, they have advised me that one can call any outlet and request this product 48 hours before desired pick up time and it will be made by the resident baker.

Tourte Grains Bio from Première Moisson $3.95

Halibut cheeks are exactly that – the cheeks of halibut, that big ocean fish otherwise known as “the hippo of the sea”. A firm white fleshed variety, halibut is a personal favourite that I particularly like roasted or cooked in sauces with Mediterranean seasonings like tomatoes and pine nuts. But halibut cheeks are actually quite tender, soft pieces that need to be treated with care and a light exposure to heat. About the size of big scallops, they should be cooked in the exact same way – pan seared just enough to give them a golden crust on the exterior, without compromising the meltingly soft interior. Finish with a little bit of fleur de sel and a drizzle of lemon juice and olive oil and you are set for a very tasty meal.

These are seasonal and they’ve just started to make their way to the market. I find mine at the Poissonnerie Atwater.

This is a DOP ( Denominación de Origen Protegida or a regulated production according to strict guidelines, like DOC in Italy or AOC in France) 100% goat’s milk cheese from the Murciano-Granadina breed and made in Southeastern Spain. It is a firm but creamy cheese that melts beautifully. With a rich red/purple-hued exterior but with an off-white interior, this cheese gets its colours because the wheels are bathed in red wine. Taste-wise, it doesn’t have a strong flavour, it’s mild and soft, with a bit of acidity and a touch of salt but nothing overpowering and everything in balance. It is a perfect foil to the sweet of the figs and the salty of the Serrano.

Considering the overwhelming number of positive comments regarding the figs, I will certainly repurchase this cheese and reproduce this recipe as well as add to it my cheese platters. It also makes/made a very good Croque-Monsieur with Serrano.

And just in case your cheese monger isn’t fluent in Spanish, this cheese is also referred to as “The Drunken Goat”.