Fish Friday | A Recipe by Simon Taxacher

Grand Chef Relais & Châteaux, Simon Taxacher steps up to our Fish Friday mark with a recipe for a croustillant of langostino with imperial caviar and artichoke-nut salad… [Read more…]

Parmesan, Artichoke & Crab Baked Dip

Heat oven to 350˚F (175˚C).

Coarsely chop the artichoke hearts then mix all the ingredients together.

Place in a small oven proof casserole. Top with additional Parmesan cheese if desired. Bake in pre-heated oven for 15-20 minutes or until the top is a nice golden colour. Serve with crackers or slices of French baguette bread.

Artichoke Asiago and Smoked Gouda cheese dip

Combine contents of 1 jar Gourmet du Village Artichoke & Asiago dip with the grated smoked Gouda cheese. Heat just enough to melt the cheese. Stir until all the cheese is well blended in. Fold in the sour cream or plain yogurt. Refrigerate for 2 hours to allow the flavors to open up and blend together.

Serve chilled with multigrain tortilla chips or your favorite fresh raw veggies.