Recipes

Truffle Squash Ragout

Simple little touches, like garnishing eggs with microgreens or serving up strawberries and melted chocolate for dipping are all easy (and affordable) tricks Mauro Martina, chef and founder of OEB Breakfast Co. in Calgary, says will make your brunch extra special. The...

Spatchcocked Cornish Hen with Salsa Verde

Don't let Cornish hen intimidate you, splitting the hens in half (or spatchcocking) and opening them up like a book helps the chicken cook quickly and evenly. Spatchcocking is a great skill to practice on a small manageable bird and then move up to chicken and...

Grilled Spring Flank Steak

As the weather warms up, this is a perfect option to throw on the grill. If the weather isn't cooperating, feel free to try this recipe on the stove top and finish it off in the oven for a fresh taste at any time of the year! [amd-zlrecipe-recipe:484]

Roasted Asparagus with Buttermilk Dressing

As spring is upon us, asparagus season means this familiar side is at it's very best for quality, freshness, and maximum flavour. This is the perfect accompaniment for any Easter protein! [amd-zlrecipe-recipe:483]

Gin Cocktails for Spring

Now the days are getting longer and we’re (hopefully) done with minus temperatures, it’s time for fresh flavours and to get creative with our drinks. When you think using of herbs in your cocktail, gin naturally comes to mind as a base spirit, so we asked two Alberta...

Off the Menu: Gambas Con Chorizo

February was Rioja in Alberta month, and we were lucky to have ten winemakers from northern Spain visit Edmonton and Calgary to tell us their stories and introduce their wines. During their visit they hosted dinners in each city, pairing their wines with dishes in...

Fettucine Tavolino

Violino Ristorante in Edmonton puts a savoury spin on the classics just like this fettuccine, and in this dish we can see how excellent ingredients and a bit of technique can make a little kitchen magic happen. This recipe scales up really easily, so it can be a crowd...

Rigatoni with Genoa Salami and Roasted Cherry Tomatoes

For this recipe, Sergio Turlione (chef and owner of Rigoletto's Café in Edmonton) suggests using boxed pasta so you can get the noodles nicely al dente without them turning to mush. Here, simple ingredients are elevated in a dish that you will make time and time...

Lamb Meatballs

In this months issue, we learned all about how to make three delicious types of meatballs, but we thought that you might need one more. These terrific lamb meatballs are perfect any time of the year, and the yogurt sauce kicks them up to a whole new level!...

Off the Menu: Almond Shortbread

You know how chefs always tell you how easy something is to make, ”you just add this…” or “just whip us that”, which is fine if you’re a chef, and it’s second nature to you, but not so easy for us home enthusiast cooks. After running three pairing dinners in November...

Warming Whiskey Cocktails

By Linda GarsonPhotography by Ingrid Kuenzel It’s chilly out there and we’re entertaining, so it’s the perfect time to do things a little differently, to try something new - and impress our family and friends too. This month, we asked two Alberta restaurants known for...

Raspberry Financiers

Recipe courtesy of Jinnee Lu, Reinette Café & Patisserie  Some french desserts can feel fussy and unapproachable, but these mini raspberry almond cakes are a great place to start- light and moist with a crisp exterior, and packed with flavor....

Chocolate Tart

Recipe courtesy of Benjamin Griffon, Espresso Café  This dessert uses few ingredients, so quality of the chocolate and attention to detail really matter on this recipe. You can always jazz up this dessert with decorations like edible gold foil or chocolate truffle...

Orange Spiced Madeleines

Recipe courtesy of Jennifer Stang, La Boule Patisserie & Bakery Try this delicious cardamom twist on a classic! If any of your madeleines don't come out just right, just remember: a little icing or a dusting of icing sugar can go a long way towards hiding...

Smoked Barbecue Brisket

Recipe courtesy of Cole Glendinning, Flower & Wolf You’ll want leftovers, but Glendinning’s recipe for these bite-sized briskets will be gone in seconds! [amd-zlrecipe-recipe:466]

Goat Cheese and Proscuitto-Wrapped Asparagus

Recipe courtesy of Salar Melli, Vintage Fork. Quick and easy to whip up, you can’t go wrong with Melli’s take on a classic starter snack -prosciutto-wrapped asparagus spears! [amd-zlrecipe-recipe:465]

Cheesy Bacon Potato Skins

Recipe Courtesy of Dieter Garson, Atco Blue Flame Kitchen This recipe is easy to prep ahead, easy to cook when your guests arrive, and even easier to eat. [amd-zlrecipe-recipe:464]

Old El Paso Gyoza

Recipe courtesy of Matt Phillips, Northern Chicken Try this unique Tex-Mex twist on homemade dumplings from Matt Phillips. These are the perfect finger food for game day, your guests are sure to be impressed! [amd-zlrecipe-recipe:463]

ADDITIONAL RECIPES COMING SOON

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