Edmonton chefs and cooking instructors welcome the season with recipes brimming with fresh spring flavours.
Recipes
Most mixes are way too sweet and have too much stuff in them, but a good one is Baru in a fun striped cylinder
Adapted from a recipe found on kozliks.com
French mustard. English mustard. Japanese mustard. American mustard. Is there a Canadian mustard?
Teresa Seibel, a native Virginian living in Edmonton, has adapted to some local habits, but she has her limits. Seibel argues that, besides being much easier to make, iced tea is indeed amenable to mixing
Okay. I’m bringing out an oldie but goodie. It really is a great one for late summer when tomatoes are plentiful, but we get great tomatoes now year-round and this is good for a cold day. –Leanne Smoliak
This has to be one of my favourite indulgent dishes on any of our menus
Adapted from a recipe by David Lebovitz. Use the best quality chocolate you can find to make this luscious hot chocolate
These cakes can be enjoyed solo, or they pair well with friends and family. Recommended: listening to an amazing playlist while making. –Liana Robberecht, Calgary chef and culinary artist
The beef satay can be made ahead and frozen. Heat up before use. –chef Andrew Fung, XIX
Doreen Prei, head chef Mercer’s Catering and CBC Food Columnist
This is a go-to recipe for when we have guests for brunch at home. This recipe makes regular pancakes for four people (3 or 4 pancakes per person), or enough small ones (blini) to serve as an appetizer with smoked salmon. Serve with back bacon, caramelized onion, grated Gruyere and in-season asparagus, or wilted spinach. –Chris Hrynyk, Madison’s Grill