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
Recipes
If anyone should know how to make a good Quebec fudge, it’s Madame Benoit. As…
Visit the new Vermillion Bar & Brasserie at the Fairmont Banff Springs. Gorgeous. Plus recipes for their AAA Caesar and Bison Bourguignon.
“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
We discover it’s way more fun to have a canning bee than to go it alone in your kitchen. A hot, steamy, messy afternoon but the results were well worth it.
Enjoy an easy-to-make dish by chef Ryan Hotchkiss with all the autumn flavours
An Indulgence Edmonton favourite: Kitchen by Brad, Mo-Na Food, Red Rooster Winery
Got to have one cheesy, crunchy gratin for the Thanksgiving table. This recipe is adapted from The Barefoot Contessa
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.
“These pudding cakes are so delicious, it’s a bit like pudding underneath with cake on top. This makes the most of fall fruit from the Okanagan.” –Kaelin Whittaker, Awn Kitchen
“I like to leave squash such as these unpeeled to heighten the flavour, texture and colour. Eat your zucca as is, or pile on a crostini.” Daniel Costa
Mini Kitchen’s Damini Mohan shares a recipe for classic aloo-gobi, made with fall favourites potatoes and cauliflower. “It’s a staple in my household.”
Fall’s green beans taste great in this classic Greek dish—a dish Kristina Pappas’ yiayia (grandmother) Dina made often.
Got some green tomatoes? Make a tangy salsa for nachos, sandwiches or use as a dip.
“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,
Wine pairing: Terre Bianche Riviera Ligure di Ponente Pigato, Liguria
The best thing about fall is the fruit and veg