Gorge Cooking Magazine

Dear gorgeous food lovers, welcome to my food magazine where you can enjoy some of the many recipes I hold dear to my heart.

A Slice of Me

Hello, My name’s Sam and I love food. I’m from a small fisherman town called Prince Rupert in the north of British Columbia, Canada. I spent the early years of my life traveling around the world, seeing new cultures and working in hospitality. After a while I decided to pursue forest fire fighting for a change and give back to the environment. It was a fun time, but I wasn’t feeling fulfilled and wanted to switch to a more creative direction. I’m currently in a graphic design program so I can progress my skills creatively, professionally and personally.

Gorgeous Tastes.

Gorge magazine has recipes through many avenues of my life. I have lots of childhood recipes, recipes from friends and recipes that I have personally collected over the years. Food is something that drives me as a person and it controls a lot of my decisions, so I thought why not create a magazine that shows that. I hope you enjoy the art style I chose to plaster over my designs and recipes. I am heavily inspired by the modern use of 70’s and

80’s design and it goes well with my magazine in my opinion.

Forward and Onward

With new experiences, recipes, and my love for food growing stronger, I hope to come out with more issues of this magazine in the future to come. It’s my pleasure to share the world through my lense and give you a taste of what a true food lover likes to eat (and create). Thank you for supporting me on my journey through life and enjoy my little creations.

Hors D’oeuvres

Salsa

It’s a late summer afternoon, it hits 5-o-clock and you pour yourself a nice crisp gin & tonic. You think to yourself “wow I wish I had a nice and easy snack to pair with this drink”, well look no further. All you have to do is pop open a can of this refreshing salsa, pair it with some chips and you have yourself a gorgeous end to your day.

Ingredients

16 C chopped tomatoes

6 C chopped seeded banana peppers

1 Ib Jalapeno

4 C chopped onion

4 C apple cider vinegar

1 red pepper

1 yellow pepper

8 cloves of garlic

2 small cans tomato paste

4 tbsp sugar

2 tbsp salt

4 tsp paprika

2 tsp oregano

1/2 C fresh cilantro jars (if you’re canning)

Directions

1. Put all of your ingredients into a large stock pan and simmer for at least 30 minutes until it thickens. I highly recommend grabbing a few spoonfuls and enjoying it with chips while it cooks.

2. Clean your jars with soapy water then kill all the bacteria by baking them in the oven at 175 degrees for 1 hour.

3. Place the filled jars into a hot water bath and process for 30 minutes, ensuring the jars are submerged in hot water the entire time. This will suction the lids to the jar so it completely seals it.

4. Carefully remove the jars from the hot water bath canner and place on a rack or a kitchen towel until cool to the touch. I use tongs to make things easier and I highly recommend them if you are going to can.

Spinach Artichoke Dip

My cousin introduced me to this recipe. I’m not a vegetarian/vegan, but I do like how creative vegetarian/vegan recipes can be and this one is no exception. If you want a hot delicious dip that tastes (close enough) like cheese then you need to try this. Full disclosure, I add cheese to mine because it upgrades it to a new level. I know it’s cheating but I’m here to show you a good time.

Ingredients

1 1/2 C raw cashews, soaked

4 tbsp nutritional yeast or 1 tpsb mellow miso

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp mineral salt, plus more as needed

1 small lemon or 1-2 tsp apple cider vinegar

1 1/2 C unsweetened vegan milk (or water)

10 – 14 oz. spinach

1 can (14oz.) Artichoke hearts, finely chopped

Directions

1. Preheat oven to 400 degrees F. Put cashews in 1 inch of very hot water for 5 – 10 minutes to help soften them up so they blend ultra creamy. If you have nut sensitivities, soak the cashews in cool water for 2 – 3 hours to aid in digestion.

2. Dice the artichoke hearts and prep the spinach.

3. Using your blender, add the soaked cashews, nutritional yeast, garlic powder, lemon juice, salt and pepper, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavor, adding more of anything as needed.

4. In a small or medium sized baking dish, add the spinach and artichoke hearts, pour the cashew cheese over top and mix to combine. Wipe along the rim of the baking dish before baking for clean finish if you like.

5. Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes. Feel free to adjust the cover at any time to your preference (for me, sometimes I leave it covered the entire time).

6. Serve as is or give a good stir before serving. This dip is great warm or at room temperature, and is delicious scooped up with a sliced baguette or homemade crusty bread, pita chips, crackers or fresh vegetable sticks.

Cranberry Walnut Brie

I don’t think I need to sell this dish too much. The sweet of the honey and tartness of the cranberry tastes gorgeously with a wheel of creamy brie cheese. You can eat it with crackers, but the best way to eat brie is to smear it on a piece of baked baguette

Ingredients

Brie

1 8-ounce wheel brie cheese, rind trimmed

2 Tbsp brown sugar, packed

Glaze

¼ C brown sugar, packed

2 tsp honey

2 tbsp maple syrup

1 tbsp unsalted butter

¼ tsp ground cinnamon

Pinch of nutmeg

Zest of 1 orange

½ C walnuts, chopped

¼ C dried cranberries

Directions

1. Preheat oven to 350 degrees F.

2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.

3. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg and orange zest. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.

4. Serve brie warm topped with walnut mixture; serve with crackers or baguette.

Homemade Poutine

I made this recipe in 2020 when covid-19 first started. I had nothing to do but play a popular new Nintendo game called “Animal Crossing” and make poutine. I tried to perfect it and I think I accomplished that. The most important thing to remember is that you can never add enough cheese to this recipe (obviously).

Ingredients

3-4 russet potatoes

4 cloves of chopped garlic

1 tpsb smoked paprika

1 tbsp garlic powder

1 tsp herbs de provence (or Italian spice)

2 tbsp olive oil

1 pack of gravy powder

500 g cheese curds

1 stalk of green onion

1 tsp salt

1tsp truffle oil

Directions

1. Preheat oven to 425 degrees F. Cut your potatoes into fries (any thickness you want) and add them to a large bowl.

2. Add 1 tbsp of olive oil to the bowl of fries and toss until they are all thoroughly coated.

3. Add the chopped garlic, garlic powder, smoked paprika, and herbs de provence. Toss together with fries.

4. Line a pan with a baking sheet and place the fries on it so they don’t touch. Drizzle the rest of the olive oil on it and put it in the oven for 15 minutes. Take out, flip fries and put it in for another 15 minutes or until desired crispiness.

5. While the fries are baking, make your gravy and get a baking dish ready to assemble.

6. When fries are done, toss with some salt and layer in the baking dish. Fries, cheese curds, fries cheese curds until the fries are all used.

7. Bake the poutine until cheese starts to melt.

8. Take out of oven and pour gravy on top. Garnish with chopped green onion and white truffle oil.

Soups

Crockpot Chili

Soups

This was my go-to recipe during college when I was low on money and had to make the ingredients in my fridge last. It will leave you feeling full and satisfied for long periods of time. It’s also very cheap to make!

Ingredients

1 C quinoa rinsed

1 28oz can diced tomato

1 14oz can diced green chili

2 16oz can black beans (drained)

3 C chicken stock

2 large chicken breasts

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsb chili powder

Directions

1. Add all the ingredients into a crock pot or slow cooker, you can also simmer on the stove if you don’t have one.

2. If you set the Crockpot to low, it will be ready in 6-8 hours, if it’s high it will be ready in 3-4 hours.

3. Stir the chili half way through cooking.

4. When the time is up, take the chicken out and dice, or shred then add back to chili and turn off the heat.

5. Wait until chili is completely chilled before you serve

6. You can garnish with anything you want but some personal favorites are grated cheese, sour cream and cilantro.

Pea Soup

Soups

Not only is this old-fashioned favorite a snap to make but it’s economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It’s best enjoyed with corn bread.

Ingredients

2 C dry yellow peas

1 ham-bone or smoked ham hock

1 carrot

1 potato

1 celery

8 C water

1/2 tsp salt

1/4 tsp pepper

Directions

1. Soak the dried yellow peas overnight or for at least 4 hours.

2. Add all the ingredients to the slow cooker and let sit all day.

3. If you set the Crockpot to low it will be ready in 6-8 hours, if it’s high it will be ready in 3-4 hours.

4. Remove the ham bone and cut off all the meat then add any ham leftovers back to the crock pot.

5. Garnish with some parsley and eat with corn bread.

Fish Chowder

This is a staple dish my family ate regularly because of all the fresh seafood we always get from being in a fisherman town. You can use any kind of fresh or canned seafood you have laying around. My favorite things to add are canned clams and prawns, enjoy with fresh dinner rolls.

Ingredients

2 lbs halibut

4 slices of bacon

1 chopped diced onion

2 stalks celery chopped

1 carrot grated

2 potatoes cubed

2 can evaporated milk

4 cups of milk

salt & pepper

2 tbsp butter

Directions

1. Chop up the onion, bacon, carrots, and celery. Melt butter in a large stockpot over medium heat.

2. Add the onion and bacon to a big pot and sauté for 5-10 minutes, then add water until it’s barely covered.

3. Simmer until tender and then add the potatoes, cook until they are soft.

4. Add the rest of the water and chopped up halibut to pot. Add any extra seafood that you would like, tin or fresh. Tin clams are a great addition.

5. Simmer until the halibut is just about done then add the two cans of evaporated milk.

6. Turn off heat and serve with fresh parsley on top.

Soups

Hamburger Soup

This recipe is something my mom would make when it was raining outside. It is very hearty and will leave you feeling satisfied. It tastes best with some freshly baked bread.

Ingredients

750g lean ground beef

1 medium onion, finely chopped

28 oz can tomato

2 C water

2-10 oz can consommé

10 oz can tomato soup

4 carrots, finely chopped

parsley

1/2 tbsp thyme

1/2 C barley

pepper to taste

3 finely chopped garlic

2 tbsp grated cheese

sprig of cilantro

Directions

1. Brown the meat with the onion, carrot, celery, and garlic in a large pot over medium-high heat. Remove the pot from the heat and drain off as much fat as you can (Discard the fat once it cools.).

2. Return the pot to the heat and add the rest of the ingredients: can tomato, water, consomme, tomato soup, thyme, barley, parsley and pepper.

3. Tasted and adjust seasonings to personal taste.

4. Garnish with grated cheese and cilantro, it’s best paired with grilled baguette.

The” Chocolate Cake

This recipe has a secret ingredient that makes it extra moist and decadent: sour cream. I would make a bunch of these cakes and freeze them so I have them on hand if I needed something quick for a party or event. They taste the best with some ice cream.

Ingredients

1 18oz chocolate cake mix

1 pack of chocolate pudding mix

1 C sour cream

1 tsp salt

½ C oil

½ C warm water

4 eggs

1½ C chocolate chips

Directions

1. Preheat the oven to 350 Degrees and butter a banking cake pan of your choice.

2. In a large bowl, sift together chocolate cake mix, pudding mix, and chocolate chips. Whisk in the salt.

3. In a separate bowl, stir together the sour cream, warm water, eggs, and oil until you get a thick batter like frosting.

4. Pour the wet ingredients over dry and mix until well blended (no clumps to be seen).

5. Pour the batter into the prepared pan. Place in the oven and bake for 55-60 minutes or until a toothpick poked in the center comes out clean.

6. Enjoy!

Fudge

This recipe has been in my family forever. You can’t go wrong with sugar, chocolate, and marshmallows. A good way to finish it off is to sprinkle some sea salt flakes on top before you put it into the fridge, the saltiness compliments the sweetness of the chocolate.

Ingredients

2 C brown sugar

1 C white sugar

1 C evaporated milk

½ C butter

16 marshmallows

1 tbsp vanilla

1 pack of chocolate chips, any flavor of your choice

Directions

1. Line an 8-inch square baking dish with foil or parchment paper. Leave a bit of an overhang to make removing the fudge easier later on.

2. Add the evaporated milk, butter, and chocolate chips to a saucepan. Stir often over medium heat until the mixture is fully melted and smooth.

3. Remove the fudge mixture from the stove and stir in the marshmallows, vanilla, and 1 pack of chocolate chips (any flavor of your choice).

4. Spread the melted fudge into an even layer in your prepared baking dish. Refrigerate it until fully set; this will take about 3 hours.

Sweets

Glazed Mocha Cinnamon Rolls

This was a recipe that me and my roommate found on Christmas day. It was covid, so it was difficult to go see our families. We got up and made these rolls and they were absolutely fantastic. We paired it with some coffee with Bailey’s, it was the best start to a Christmas morning.

Ingredients

Dough

1 C warm milk

2 1/4 tsp active dry yeast

1tbsp brown sugar

4 tbsp salted butter, at room temperature

3 large eggs

3 1/2 C all-purpose flour

1/2 tsp kosher salt

Filling

1/2 C brown sugar

1/4 C granulated sugar

1 tablespoon cinnamon

1tbsp instant espresso powder

6 tbsp salted butter, at room temperature

1/2 C semi-sweet or dark chocolate

Glaze

4 tbsp salted butter at room temperature

6 ounces cream cheese at room temperature

1/4 C pure maple syrup

1 shot espresso or 1 tbsp espresso powder

2-3 C powdered sugar

2 tsp vanilla extract

Directions

1. In the bowl, combine the milk, yeast, and brown sugar. Let sit 5-10 minutes, until bubbly on top. Add the butter, eggs, 3 1/2 cups flour, and salt. Mix until the flour is completely incorporated. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch. Cover with plastic wrap and let sit for 1 hour on counter.

2. Meanwhile, mix the filling. In a bowl, combine the brown sugar, cinnamon, and espresso powder. Butter a cooking sheet.

3. Roll the dough on a floured surface. Spread the butter evenly and sprinkle chocolate/cinnamon. Roll dough into a log. Cut into 12-15 rolls. Place in baking dish. let rise for 10-15 min.

4. Preheat the oven to 350° F. Bake the rolls for 25-30 minutes, or until golden brown.

5. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter, espresso, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Enjoy!

Sweets

Drinks

Lime Ginger Soda

This is one of those drinks where you can’t go wrong. I put it in one of those 1 litre squirt water bottles and fill it with the ingredients. When a hot day comes, I squirt the mixture in a glass with some ice, soda water, and maybe some vodka depending on my mood (hehe). It’s very easy and refreshing.

Ingredients

1.5 C fresh lime juice (about 10-13)

3 oz fresh ginger roughly chopped

3 tbsp water (for the ginger)

1C of sugar

1C of water

Pinch of salt

3 C of ice cold soda water or water to dilute

Directions

1. Place the 1 cup of sugar and 1 cup of water in a saucepan and heat over medium heat to dissolve the sugar. Bring to a simmer. Once all the sugar has dissolved and the syrup starts to boil, set it aside to cool.

2. Place the 3 oz fresh ginger and 1 tbsp water (up-to 3 tbsp) in a mini processor, and pulse until well blended and pureed. Strain the ginger juice through a sieve, pressing down on the pulp to get the most out of the ginger. Set aside ¼ cup of this ginger juice.

3. Mix the ginger and salt with the 1.5 cups of lime juice. Add up to 1 - 1.5 cups of sugar syrup to sweeten the ginger lime juice (change the amount of sugar you add according to your tastes).

4. Pour into a clean bottle/jar with a close-able cap and leave in the fridge to chill until needed.

5. For making the drink. Mix the ginger lime syrup with water or soda water at a 1:2 ratio or a 1:1 ratio (for a stronger drink). Keep in the fridge until ready to serve. Enjoy! Add more water if needed.

Red Sangria

Drinks

Ah yes, Sangria. I would make a jug of this and take it when I went paddle boarding in the summer with friends. It’s an easy drink to make and it tastes amazing with only a few ingredients. Sangria will never go out of style and it will always be a crowd pleaser.

Ingredients

2 bottles Spanish red wine (Rioja is popular)

1/2 C brandy

2 oranges, one juiced and one diced

1 green apple, diced

1 lemon, diced

1 cinnamon stick

optional sweetener: simple syrup or maple syrup

optional bubbles: lemon-lime soda, ginger ale or sparkling water

Directions

1. Add the wine, brandy, orange juice, diced orange, diced apple, diced lemon and cinnamon stick to a large pitcher. Stir to combine. Taste and add in a few tablespoons of sweetener, if desired.

2. Cover and refrigerate for at least 30 minutes or up to 4 hours so it’s ice cold.

3. Serve the sangria over ice, topping off each glass with a splash of bubbly soda (or sparkling water) if desired.

4. Wish any good wine cocktail, enjoy it with a nice charcuterie board!

Drinks

Margarita

You can never go wrong with Margaritas. I went to Mexico on a scholarship and had a lime margarita almost everyday after school. They are so good and almost a little too easy to drink. Eating them with some tortilla chips and fresh guacamole is a legendary combo.

Ingredients

Ice cubes

3 ounces tequila

2 ounces freshly squeezed lime juice

1 ounce Simple Syrup, recipe follows

1/2 to 1 tsp orange liqueur

1 tablespoon Lime-salt-sugar

Directions

1. Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.)

2. Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge.

3. Fill glass with ice and pour in the mixture

4. Cut a lime and slit the middle of it to garnish the rim of the glass.

Mulled Wine

Also known as glühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente… These are one of those drinks most enjoyed on a cold winter day. The spicy, sweet aromas are paired gorgeously with hot wine. I like to enjoy it with a baked brie cheese and a baguette.

Ingredients

1 (750 ml) bottle of dry red wine

1/4 C brandy (or orange liqueur)

1 orange, sliced into rounds

8 whole cloves

2 cinnamon sticks

2 star anise

2 -4 tbsp sugar, honey, or maple syrup to taste

Optional Garnishes

Citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise.

Directions

1. Add wine, brandy, orange slices, cloves, cinnamon, star anise, and 2 tablespoons sweetener to a large saucepan. Stir briefly to combine.

2. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

3. Using a fine mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, and star anise. Give the mulled wine a taste, and stir in extra sweetener if needed.

4. Serve warm in heatproof mugs, topped with your favorite garnishes.

Drinks

Cowbay and Noose are teaming up to put together the annual wine and cheese fest. Don’t miss this years activities and tasty food with our delightful vendors.

June 8th - 11th

Thursday: 2-9

Friday & Saturday: 1-11

Sunday: 2-8 245 George Way Tickets $95