Food Artisans of the Okanagan: Your Guide to the Best by Jennifer Cockrall-King

By Jennifer Cockrall-King

The nutrients lover's consultant to discovering the easiest of the simplest within the shiny Okanagan.

Discover the fit to be eaten delights of the Okanagan with profiles on greater than a hundred twenty five farm-to-table cooks, bakers, beekeepers, orchardists, farmers, marketplace gardeners, butchers and charcutiers, fisherpeople, espresso roasters, distillers, craft brewers, chocolatiers, millers, foragers, cheesemakers, fishmongers, and manufacturers of good craft meals and drink. The valley is admittedly bursting with scrumptious creations, and this self-guided journey is find out how to locate them.

Complete with full-colour maps of the area's sub-regions (for the North Okanagan, critical Okanagan, South Okanagan, and the Similkameen), and whole touch info so that you can stopover at farmgate retailers or neighborhood markets, this can be a must-have e-book for either locals and travelers.

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28 Oaxacan-Spiced Turkey Burgers with Chipotle Salsa The southeastern state of Oaxaca is home to some of Mexico’s most soulful cooking—moles replete with roasted vegetables, nuts, and chiles; cecina (grilled cured pork); carne asada (grilled beef); even fire-roasted corn served sizzling off the embers. These turkey burgers didn’t originate in Mexico (although turkey was native to Central America and much prized by the Aztecs), but they are flavored with spices and seasonings that are characteristic of Oaxacan cooking.

Cover the bowl with plastic wrap and let the mixture rise for 30 minutes. 2. Make the pide: Place the all-purpose and the whole wheat flours, salt, and oil in a food processor fitted with a metal blade or dough blade. With the processor running, add the sponge and the 1¼ cups of warm water. Run the processor in short bursts to obtain a soft and sticky dough, 3 to 5 minutes. The dough will be a little wetter than that of most flatbreads; you need the moisture for it to puff. However, if the dough is really sticky, add a little more flour.

41 Veal and Beef Burgers Marry a Swedish meatball with an American hamburger and you wind up with Greek bifteki. The etymology of this singular dish is as convoluted as its description. The name comes from the French bifteck, a transliteration of the English beefsteak. There’s nothing remotely steaklike about Greek bifteki; it’s really more of a burger made with a mixture of ground veal, beef, and bread. If American burgers are characterized by their meatiness and chew, Greek bifteki are prized for a light consistency that could almost be described as airy.

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