Recipes

The Chestnut

by Karen Virag With its spiky green and rather scary exterior, the chestnut of Paris springs and Christmas carols actually resembles something a centurion might have used to smite an enemy. Indeed, the chestnut (castanea sativa) has been a popular foodstuff in Europe since the time of the ancient Romans and remains so today. Chestnuts …

Gluten Free Holiday Baking

by Mary Bailey It’s one thing to give up bread and substitute gluten free pasta or pizza crust, but to give up Christmas baking? For those who can’t tolerate wheat and gluten, holiday treats become another thing to avoid. As I have several friends and colleagues who have wheat sensitivities or are celiac, I wanted …

Crostini six ways

by Mary Bailey Crostini are a host’s best friend. These toothsome little bites, essentially a small piece of grilled bread with a topping, can be put together in a hurry with a loaf of bread and jars from the pantry. Try these savoury hits of deliciousness with cocktails, with champagne, with beer. Basic Crostini Crostini …

Recipe of the week – Hungarian Peppers stuffed with Quinoa and Smoked Gouda

The toasty flavour of quinoa and the earthy smokiness of the excellent smoked Gouda from Lacombe’s Sylvan Star are highlighted in this simple recipe. There are infinite variations; add black beans, use a mixture of cheeses—a good way to use up bits of cheese left after party— leave out the bacon. 1 T canola oil …

Recipe of the week – Fruit Crisp

The markets are still glowing with BC fruit. I stop at Steve and Dan’s at the Downtown Market for juicy nectarines and those large black plums. You could also make a crisp with the last strawberries of the season. How unusual for us to have September strawberries. So rare and luscious, tiny and red all …

Putting things by

By Mary Bailey. We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. We met one Sunday last fall, upstairs in the airy prep kitchen at Culina Millcreek — Culina founder Brad Lazarenko, Cindy Lazarenko (Lilge) with her girls Reese and Laine; Kirstin Kotelko, along with …

Harvest Recipes

The morns 
 are meeker 
than they were, The nuts are getting brown; The berry’s cheek is plumper, The rose is out of town. The maple wears a gayer scarf, The field a scarlet gown. Lest I should be old-fashioned, I’ll put a trinket on. — Emily Dickinson It may be September, but we are …

A recipe for Indulgence

Slow Food Edmonton’s Indulgence a Canadian epic of food and wine is about the chefs who want to work with farmers and the farmers who want to supply them. You’d think that would be easy, right? Not so fast. Take the status quo: restaurants require a steady supply, delivered to their loading dock on a …

The campaign for aperitivos

Call it cinq a sept, or the cocktail hour – it’s the perfect time to have an aperitivo, Italian for drinks after work. It’s the time to shift gears, by marking the end of work and the start of the evening. The ideal drink to have is an aperitivo, lighter in alcohol, often with a …

The Breadstick

One of the first food things you notice in northern Italy is the long, skinny, crisp breadstick, found on every restaurant table, upright on coffee bars, in bakeries. Grocery stores have several styles arrayed in boxes, in plastic bags, and loose, wrapped in paper or ribbon. There are gourmet breadsticks, artisan breadsticks, breadsticks with fennel …