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Show Notes

Wednesday, December 7th 2016

7:40am Commander Chris Hadfield:  Chris Hadfield adds children’s author to his resume.  Commander Hadfield brings his new children’s book to the BT couch.

8:20am Robbie Robertson: 2016 marks the 40th Anniversary of “The Last Waltz”, one of the most important concerts of the past four decades. Robbie Robertson opens up about that memorable experience plus gets personal in his new memoir “Testimony”.

8:40am Made-in-Canada Gift Ideas: Chatelaine Style Expert Susie Wall shows us how to make it an all Canadian holiday with gift ideas from the great white north for everyone on your list.

Tuesday, December 6th 2016

7:40am Tips for Driving in the Snow & Ice:  Should you pump your brakes during a skid on black ice? Will driving without winter tires void your insurance? In the wake of the first snowfall of the season, @icbc joins us to answer those questions and offer other helpful tips for driving in winter conditions.

8:20am Gifts for Guys, from a Guy’s Perspective: Cityline lifestyle contributor and gardening expert Carson Arthur returns with some of his holiday gift ideas for the fellas in your life, plus he shares his personal struggle with weight loss and weight management, especially at this time of year.

8:40am What Every Woman Considering Breast Reconstruction Should Know: Plastic & Reconstructive Surgeon Dr. Sheina Macadam joins us to discuss breast reconstruction after mastectomy, how research has made a difference and what women should know when considering the procedure.

 

 

Monday, December 5th 2016

7:20am Getting Your Car Winter Ready: Dawn visits a Chevrolet Buick GMC Cadillac Certified Service Centre and gets tips on how to get your car winter ready.

7:40am Evergreen Line: Hit or miss? Will opening weekend go as planned? Will ridership achieve Canada Line success? Transportation expert Gordon Price joins us to look back at the opening weekend for the Evergreen Line and to look ahead to the future of public transportation planning in Metro Vancouver.

8:20am Sweet & Savoury Panettone: If the classic Italian sweet bread is part of your holiday tradition, Chef Giulia Lombardo introduces us to two innovative ways to make it part of your holiday menu.

Chocolate Panettone Bread Pudding (Serves 4)

Ingredients
6 eggs
1/2 cup sugar
1.5 cups milk
1.5 cups cream
1 cup Nutella
1/4 teaspoon salt
5 cups Panettone cake. A few days old preferred. Cut into cubes

Method

  1. In a large mixing bowl combine the eggs and sugar. Set aside
  2. In a sauce pan combine the milk and cream, salt, and Nutella, cook on low heat.  Stir until the Nutella is combined, cool in fridge.
  3. Once the milk mixture is cooled add it to the whisked eggs and sugar. Stir to combine.
  4. Add the cubed bread and stir. Cover with plastic wrap and let marinate for at least 45 minutes in the fridge
  5. Pre-heat oven to 350 degrees
  6. Once bread has been marinating for at least 45 minutes, pour into a buttered cake pan.
  7. Place cake pan into a larger pan, like a roasting pan, and fill the sides of the roasting pan with warm water, ½ inch up the side.
  8. Bake for one hour or until the centre is firm. This may take more time, depending on how long the bread is soaked for.
  9. Use a butter knife to run around the edges of the cake pan, loosening the cake.
  10. Flip over onto a serving plate.
  11. Serve warm with vanilla ice cream and sprinkle with crushed pistachios

Panettone stuffing wrapped in Turkey Bacon (Serves 4)

Ingredients
5 cups of cubed Panettone, day old is best
4 tablespoons olive oil
4 celery stalks, thinly sliced
1/2 onion minced
1 cup leeks chopped- only the white parts
1 carrot peeled and chopped
2 garlic cloves, minced
3 cups of your favourite mushrooms, minced
10-12 strips turkey bacon
Coarse salt and ground pepper
1 cup white wine
1 tablespoon sage chopped
3 large eggs, lightly beaten
1 litre reduced-sodium chicken broth

Method

  1. Preheat oven to 400 degrees.
  2. Arrange Panettone in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
  3. In a large pre-heated saucepan, add the olive oil, followed by celery, onions, leeks, carrots and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
  4. Add the minced mushrooms to the vegetable mixture. Continue to cook until browned.
  5. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
  6. To vegetable and pork mixture in bowl, add Panettone, sage, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine.
  7. Mix in half of broth. Continue to add in more broth, just until stuffing is moistened but not wet (There should not be any liquid in the bottom of the bowl).
  8. Reduce oven temperature to 350 degrees.
  9. Lay out the uncooked strips of turkey bacon side by side, forming a single uniform layer on top of a sheet of plastic wrap.
  10. Spoon out the stuffing on one end of the turkey bacon. Using the plastic wrap roll the stuffing onto the bacon creating a log. Roll it as tight as possible and discard the plastic wrap.
  11. Place in a buttered loaf pan.  Bake for 60 minutes, until the bacon is golden brown and crisp. Slice and serve with gravy or cranberry sauce.

8:40am Making Candy! It’s as much fun to watch them make it as it is to eat it!  Wishing Treats Caramel Studio (@WishingTreats) joins us for a candy making demonstration!

 

 

 

 

Friday, December 2nd 2016

7:40am Comedian Greg Proops: You may remember his hilarious antics from ‘Whose Line Is It Anyway?’ – we chat with comedian Greg Proops about the delicate art of comic timing and get a preview of his Yuk Yuk’s shows.

8:20am Rubik’s Speedcubers: Watch as local Rubik’s Speed Cubers test their skills live on BT and learn how they can solve a Rubik’s Cube in under 12 seconds.

8:40am Secrets of ‘Westworld’ With Jimmi Simpson: Go behind the scenes of one of TV’s hottest new shows with ‘Westworld’ star Jimmi Simpson.

 

Thursday, December 1st 2016

7:40 Holiday Entertaining with Shrimp: It’s a shrimpy Christmas! How to spruce up a salad, whip up an impressive appy or serve a fulfilling main dish, Chef Lynn Crawford makes it all about shrimp!

Caesar Salad with Lemon Garlic Shrimp
Serves 4-6
3 egg yolks
1 clove garlic, minced
1  teaspoons anchovy paste
2 teaspoon Dijon mustard
1/4 teaspoon Worcestershire sauce
3 tablespoons lemon juice
¼ cup olive oil
1/4 cup finely grated Parmesan
1 bag of Waterview Market Lemon Garlic Shrimp
8 cups coarsely torn romaine lettuce
½ loaf good quality baguette, cut in 1-inch (2.5 cm) cubes (2 cups/500 mL)
4 tablespoons unsalted butter
2 tablespoon chopped flat leaf parsley
Salt and pepper

Place bread cubes in a medium bowl.  In a small saucepan over medium heat, melt butter and allow to brown slightly. Pour over bread cubes and toss until evenly coated. Spread bread cubes in a single layer on a parchment lined baking sheet. Bake, stirring a few times, until crisp and golden, about 40 minutes. Toss with chopped parsley. Let cool and set aside.

In a small bowl, whisk together the egg product, garlic, anchovy paste, mustard, Worcestershire sauce and lemon juice. Slowly add the olive oil in a steady stream, whisking the whole time. Stir in the Parmesan and season with salt and pepper.

In a large bowl, toss the dressing with the lettuce until well coated. Add the croutons and toss to combine. Divide the salad onto 4 plates and top each plate with 5 or 6 shrimp.

 

Parmesan Garlic Bread
Serves 4-6
1  baguette, cut in half lengthwise
½ cup mayonnaise
2 tablespoon garlic, minced
1 tablespoon Sirache hot sauce
½  cup finely grated Parmesan cheese
2 tablespoons chives, finely chopped
Salt and pepper

In a bowl, mix the mayonnaise, garlic, Sirachi, chives and parmesan to a smooth paste.

Spread the parmesan mixture evenly on both side on the baguette. Place on a rimmed baking sheet and bake on centre rack of preheated 350*F oven and bake until golden, about 15 minutes.

Cut each half of the baguette on the bias into small pieces.

Fettuccine Lemon Shrimp and Spinach
Serves 4-6
1 pound  Fettuccine
1 bag of Waterview Market Lemon Garlic Shrimp
2 cups baby spinach
¼ cup fresh basil leaves, chopped
1 cup cherry tomatoes, cut in half
Salt & Pepper

Bring a large pot of salted water to a boil and cook the fettuccine  as per package instructions. Cook it al dente. Drain it and shock it with cold water in a colander to stop further cooking.

Heat a large skillet over medium high heat.  Add the Waterview Market lemon garlic shrimp and sauce and follow cooking directions.

When the shrimp has cooked, add the cooked pasta, the spinach and tomatoes. Season with salt and pepper and add the cheese. Mix well and cook for 2 to 3 minutes. Remove from heat and serve.

THE HOLIDAY SHRIMP TREE
Serves 12 or so!
2 packages Waterview Market Lemon Garlic Shrimp
1 bunch kale, leave washed and dried
1 foam cone, about 1 ½ feet tall
1 box small round toothpicks
1 pint cherry tomatoes
2 lemons, cut into thin wedges

Prepare Waterview Market shrimp follow directions. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Starting at the base of the cone and working up, cover the cone with overlapping leaves of kale. Fasten kale to the cone with toothpick halves. Cover fully with greens to resemble a Christmas tree. Use toothpicks to attach shrimp to the tree in loose spirals.

For flair, add a small red bow to the top of your tree. Serve with cocktail sauce.

The tree can be assembled several hours in advance. But be sure it is tightly wrapped in plastic to keep the shrimp from drying out. Refrigerate until ready to serve. Serves 12

Cocktail Sauce
Makes about 2 cups
1 ½ cups Ketchup
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
2 ½ tablespoons prepared horseradish (more to taste)
¼ teaspoon Tabasco sauce (more to taste)
1/8 teaspoon freshly ground black pepper

In small bowl, combine catsup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use.

Marie Rose Sauce
Makes about ½ cup
½ cup mayonnaise
½ cup Cocktail sauce
lemon juice, to taste
Worcestershire sauce, to taste
Salt and pepper

Mix the mayonnaise and ketchup together in a small bowl.  Add lemon juice and Worcestershire and season with salt and pepper to taste.  Keeps refrigerated for up to 2 weeks.

8:20am World Aids Day: To mark World Aids Day, we go behind the scenes of the powerful new documentary ‘Last Men Standing’ and learn why an AIDS diagnosis doesn’t necessarily mean a death sentence anymore.

8:40am How To Pick The Perfect Christmas Tree: We get tips on picking the perfect tree and how to take care of it when you get it home!

 

Wednesday, November 30th 2016

7:40am Debunking Hypothermia Misconceptions:  Cold weather expert, “Professor Popsicle” debunks common hypothermia misconceptions and talks about the risks of Vancouver’s wet, windy weather and how you can protect yourself!

8:20am Coast Capital Christmas Square:  Ahead of the Rogers Santa Claus Parade, we enjoy some fun family activities that will be available at the Coast Capital Christmas Square, at the Vancouver Art Gallery.

8:40am Move Over Rover: What happens to the family dog when the kids arrive? How a Vancouver city worker and father of two penned a heartwarming children’s book, with an important lesson.

Monday, November 28th 2016

7:40am Black Friday results and Cyber Monday projections: We get the good from retail analyst David Ian Gray.

 8:20am Singer Alysha Brilla: She’s one of Canada’s rising stars in the music world; we chat with singer and multi-instrumentalist Alysha Brilla about how she is spreading her empowering message of equality to our country’s youth.

8:40am ST. NICK’S PICKS GIVEAWAY: Today, BT and the Yaletown BIA want to give one lucky viewer a chance to win a gift card, valued at $150, courtesy of Hapa Izakaya.

8:40 How to make your own signature holiday cocktail: How to whip up your own signature cocktail using basic ingredients already in your cupboard. The fellas from Brandywine Bartending School are back.

recipedrinks

Friday, November 25th 2016

6:20am A Candytown Preview:  Holiday gift ideas, cocktails and candy making.  We get a preview of Candytown – a free, outdoor, Yaletown holiday festival.

6:40am Pitch for the Purse: The semi-finalists have been determined. Ten leading Canadian women in business will now ‘Pitch for the Purse’. The best pitch wins $25,000. Cityline contributor Stacy Irvine is one of them. We chat with her, as she prepares to pitch.

7:40am Thor’s Hammers: Thor reviews Disney’s latest dazzling animated adventure ‘Moana’ and Casey Affleck garners Oscar buzz in the family drama ‘Manchester by the Sea’.

8:20am Bob Cole:  He has done the play-by-play for some of hockey’s best-remembered games, including the Summit Series, Canada’s gold-medal game in Salt Lake City, and twenty years of Stanley Cup finals – Legendary Canadian sports broadcaster Bob Cole shares stories from his brand new book ‘Now I’m Catching On: My Life On and Off the Air’.

8:40am Surviving Breast Cancer:  She signed up for a 67 km mountain bike race in the middle of chemo.  We hear the inspiring story of breast cancer survivor Laurissa Stebeleski.

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