A Grey Cup and Christmas party fixture for your parents, still the bomb today
Omnivore recipes
Chef Doreen Prei’s German-inspired dish with bread dumplings and a toothsome wild mushroom sauce is rich and rewarding, ideal for a special winter dinner. Drink with Spatburgunder or Kekfrankos.
Kaldereta is a tomato-based stew usually made with beef (baka) or goat (kambing). Our version is a take on Kalderetang Kambing using lamb shanks. Though this dish contains a ton of umami, it is the addition of the liver paste or liver spread that gives it that richness which is characteristic of this stew. –Ariel del Rosario, Filistix
“I picked a wine that is super versatile, a Pinot Noir from Meyer Family Vineyards. I can go in many directions with that, but I’ve narrowed it down to three — something from the sea, something that flies and something from the turf.” – Steve Buzak
Enjoy an easy-to-make dish by chef Ryan Hotchkiss with all the autumn flavours
We asked a few local chefs for harvest dishes. Blair Lebsack of RGE RD makes a toothsome carrot dish reminiscent of Sunday roast
“This is our family’s version of Irish Stew that we have all called Pickanock Stew for as long as I can remember.” –Stephanie Moore. This recipe makes enough for dinner for four with enough left over to send two portions for lunch and freeze two additional portions for up to three months.
“My kids ask for my mum’s beef barley soup, not mine, my mum’s,” says Cindy Lazarenko, On Our Table. “It’s a simple, old fashioned recipe, a list of ingredients, very little method. Always heat up the thermos first.”
“Yes, I can definitely share what I put in my children’s lunch box.” – Carla Alexander,
An Indulgence Edmonton favourite: Cilantro and Chive (Lacombe), Greener Pastures Ranching, Bent Stick Brewing Co.
An Indulgence Edmonton favourite: The Glass Monkey, Irvings Farm Fresh, Dirty Laundry Vineyard
An Indulgence Edmonton Favourite: Ernest’s at NAIT, North 49 Fruit, Eau Claire Distillery
My mother was introduced to tourtière through her best friend’s mother who lived in the Laurentians in Quebec. Enjoy your French-Canadian savoury pie of love. And let’s be thankful for the people we love that will share it with us. This tourtière definitely tastes better when shared.
Chef Daniel Costa of Corso 32 Group brings the regional flavours of Italy to your summer get-together