Recipes

Off The Menu: Fricassee of Calamari

We love hearing from you to request your favourite recipes from your favourite restaurants, and particularly to receive requests like this: “My husband and I would be thrilled if you could track down the recipe for Model Milk’s Fricassee of Calamari dish! It is our...

Nanbanzuke

Tomoya Mutaguchi, owner and chef of Japanese tapas bar Izakaya Tomo in Edmonton, wanted to share some of the dining experiences he loved in Japan to a Canadian audience who may not be familiar with all that Japanese food has to offer. If you’re a bit intimidated by...

Salmon Ochazuke

This recipe comes to us courtesy of Chef Owen Wong at Bar Bincho in Calgary, where he loves to create authentic Japanese dining experiences. Whether you’re a master of Japanese cuisine or just starting out, Wong says even though most dishes are fairly simple to make,...

Off The Menu: Carrot Cake With White Chocolate Caramel

We love receiving your requests for recipes from your favourite restaurants in Alberta, but we weren’t sure if we’d be able to help when Kris M wrote: “Would you be able to find a certain recipe? My partner and I loved a restaurant in Calgary called Il Sogno. It...

Reverse Seared Ribeye

Want to take your steak to the next level? Try it yourself with this recipe for reverse-seared ribeyes! This recipe comes to us from Aron Pakan, head chef at the restaurant Meat in Edmonton- if that isn't qualification to teach proper grilling, I don't know what is!...

Off the Menu: Chorizo with Saffron Broth

Our Rioja in Alberta Grand Finale was hosted by Workshop Kitchen + Culture in Calgary. When the second dish came out, there were gasps of delight at this robust and flavourful dish, with many requests for the recipe. Many thanks to Chef Kenny Kaechele for sharing the...

Mushroom Toast with Poached Eggs

Brad Tebble, head chef at PIP in Edmonton, is all about comfort food - the heart of every good brunch menu. After all, what’s more comforting than slugging down prosecco and gorging yourself on a decadent platter of French toast? “Salt, pepper, and butter are the best...

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....

ADDITIONAL RECIPES COMING SOON

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