Jan/Feb Cover: Behind The Scenes

Jan/Feb Cover: Behind The Scenes

As the mastermind behind our Jan/Feb cover, our friend Jeremy Fokkens (jeremyfokkens.com) takes us behind the scenes as he shoots this delicious chocolaty cover!
8 Food and Drink Trends for 2018

8 Food and Drink Trends for 2018

It’s that time of year again. No, not time to look at your credit card balance and wonder how it got so out of hand over the holiday season – the time of year where you wonder what the next twelve months will hold in the Alberta food scene when it comes to food...
Sweet Treats To Make Over The Holiday Break

Sweet Treats To Make Over The Holiday Break

I suspect that December is my favourite time of year to get into my kitchen and bake because I can gift all the goodies to my friends and family after trying out the tidbits myself. There’s nothing better than baking up a few dozen cookies, satiating your sweet tooth...
Choux Pastry Eclair with Bourbon Vanilla Cream

Choux Pastry Eclair with Bourbon Vanilla Cream

PrintChoux Pastry Eclair with Bourbon Vanilla Cream IngredientsChoux Pastry: 1 cup (240 mL) milk 1 cup (240 mL) water 225 g butter, cubed 1 Tbs sugar 1¼ tsp salt 1¼ cups (300 g) flour, sifted 450 g eggs (about 9 eggs) Crème Patissiere: 2 cups (500 mL) milk 1 vanilla...
Wild Mushroom Puff Pastry

Wild Mushroom Puff Pastry

PrintWild Mushroom Puff Pastry 15 minutes25 minutesTotal Prep and Cook Time: 40 minutes Yield: Serves 2-4 Ingredients1 sheet puff pastry, thawed 4 cups fresh chanterelle mushrooms 30 g butter  2 shallots, finely chopped 2 sprigs fresh thyme  4 Tbs (60 mL) dry sherry...

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