Recipes: April 2013 Archives
Thursday April 25, 2013
Edmonton Food Columnist Tina Faiz has these recipes using local food products.
Carol Neuman launched 10 Mile Meal to celebrate the food cultures of Alberta's rural communities that grow our food. The inaugural dinner, held near Calmar and Thorsby, was a decidedly German affair. Here are two delicious recipes from the meal by chef Annand Ollivierre, for you to recreate at home. Details about future meals and tickets are available at 10MileMeal.
Carol Neuman is one of three panelists at TEDx Edmonton's Salon Series called "Food for Thought" on April 30. Tickets available at Eventbrite.
10 Mile Meal Recipes
Smoked White Fish Remoulade recipe
Courtesy chef Annand Ollivierre
Serves 4 -6 people generously
1½ - 2 cups flaked smoked white fish (any other strongly smoked fish would work)
1/3 cup mayonnaise (homemade preferred)
½cup chopped dill pickles
¼cup chopped green onions
1 Tbsp Dijon mustard or horseradish
pinch salt and pepper
Pick through the whitefish to make sure there are no bones.
Combine all ingredients together well. Do not over mix, you want it to have a little texture and not turn into a fine paste, just enough to combine the flavours.
Once combined, allow the mixture to rest for 30 minutes-1 hour to allow the flavours to blend. After rest period it is ready to serve.
Place a heaping spoonful on a homemade potato chip. (There are many good recipes on the internet) or if in a pinch, plain chips from the grocery store will do.
The Lutheran cocktail recipe
Courtesy Carol Neuman
1 ounce Alberta Premium Dark Horse Rye Whiskey
1 ounce Apple cider
Ginger ale to taste
Mix all ingredients, garnish with a preserved spiced crab apple (recipe below), and enjoy!
Spiced Crab apples recipe
Courtesy Janice Neuman
3 cups water
1/4 Cup White vinegar
1 Cinnamon stick
6 whole cloves, black
1/8 cup Granulated sugar
Place 10-12 washed crab apples into clean, one-litre mason jar.
Create the brine by bringing all other ingredients to a slow boil for 10 minutes.
Add hot brine to jar, including whole spices.
Fasten lids and process using traditional canning method.
Thursday April 11, 2013
Food columnist and publisher of Tomato Food and Drink magazine Mary Bailey has a great recipe for eggs from Chef Raymond Etheridge, of the Bothy Wine and Whiskey Bar.
More egg recipes here.
The Botchy Scotch Eggs
- 24 eggs (for boiling)
- 1 sml pkg package (approx 1 lb) ground beef
- 1 sml pkg package (approx 1 lb) ground pork
- 1 sml pkg (approx 1 lb) ground bison
- 1-2 cloves garlic, minced
- 1 t Worcestershire sauce
- 1 t Cajun spice
- ½ bunch fresh chopped parsley
- ½ t ground black pepper
- ½ small white onion finely diced
- flour for dredging
- 2/3 c panko crumbs for coating
- 1 beaten egg for egg wash
- vegetable oil for frying (enough to immerse eggs)
Thursday April 4, 2013
Karen Anderson of Calgary Food Tours has this great recipe for muffins using berries you can grow in your garden.
Find the Saskatoon Farm's online catalogue to order your Prairie Hardy fruits here.
Karen Anderson's Recipe for Prairie Fruit Muffins with Hazelnut Topping
1 ¾ c unbleached flour (preferably organic and locally milled like Highwood Crossing Farms)
½c cane sugar
3t baking powder
½c non-salted butter, melted
1c skim milk
1 egg, beaten
1c mixed prairie fruits (I used ½ each sea buckthorn and honeyberries but Saskatoons work well)
½c hazelnuts, peeled and sliced thinly
2T brown sugar
1. Preheat oven to 375°F
2. Line muffin tins with non-stick liners, or butter them or spray with a vegetable oil.
3. Combine the first four ingredients in a large bowl.
4. Combine the butter, egg and milk in another bowl.
5. Add the fruit to the flour mix, disperse and then add the wet ingredients.
6. Stir just to moisten (over mixing will cause tough muffins).
7. Distribute the batter to make 12 muffins.
8. Combine the last 3 ingredients in a bowl and sprinkle a little over the dough of each muffin.
9. Bake at 375°F for 20 minutes.
10. Enjoy with some Sea Buckthorn tea if you please.
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