Edmonton AM
with Rick Harp &
Lydia Neufeld

Friday February 10, 2012

Entertainment picks for Feb 10, 2012

Christine's Chomiak gives us her weekend picks:

1. "Moving Along"
Theatre Network live at the Roxy Theatre
to February 26
http://www.theatrenetwork.ca/

2. Maple Leaf Monster Jam
Friday Feb 10 & Saturday Feb 11
Rexall Place

3. Pro Coro: Heart Meditations
Sunday Feb 12
McDougal United Church 2:30 pm
http://www.winspearcentre.com/

4. What's up?
John Prine - May 7 Winspear tix on sale Friday Feb 10
Elton John in Grande Prairie (April 26) & Red Deer (April 25), tix on sale Friday Feb 10
Ron Sexmith - Royal Alberta Museum Theatre May 11
Elements Music Festival - Edmonton Expo Centre April 27 & 28 - tix on sale Friday Feb 10

5. Steven Bowers
Haven Social Club
Friday Feb 10, doors 8 pm, no minors
http://www.thehavensocialclub.com/

6. Alice Kos CD release w/Smokey
Saturday Feb 11
The Artery
http://www.alicekos.com/
http://www.theartery.ca/

Categories: Christine's Picks, Columnists, Past Episodes

Friday February 10, 2012

Health Minister Fred Horne

This morning on Edmonton AM, we spoke to Alberta's Health Minister about what the health dollars in this year's provincial budget mean for you.

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Categories: Past Episodes

Friday February 10, 2012

Glacier Discovery walk

A multi-million dollar project in Jasper National Park has sparked a huge debate.

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Categories: Past Episodes

Thursday February 9, 2012

Rescue

Three Edmontonians are now safe after a dramatic rescue. The trio were sailing from Mexico to Hawaii when a storm crippled their boat. We spoke to Lieutenant Gene Maestas from the U.S. coast guard.

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Categories: Past Episodes

Thursday February 9, 2012

Interview with the Mayor of Killam

Killam is located near where two RCMP officers were shot on Tuesday. He tells how the community is feeling in the wake of the shooting.

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Categories: Past Episodes

Thursday February 9, 2012

Bust a move

That's what employees at the Cross Cancer Institute have done in a new video aimed at raising money.

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Categories: Past Episodes

Thursday February 9, 2012

Alberta budget preview

Edmonton AM political watcher Paul McLoughlin gives us an idea of what to expect from the budget.

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Categories: Past Episodes

Thursday February 9, 2012

DVD gem - Toynbee Tiles

It's a mysterious story that has fascinated people for decades. Paul Matwychuk will tell us about this new documentary.

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Categories: Columnists, DVD Gems, Past Episodes

Wednesday February 8, 2012

Culina Millcreek recipe: Beef with blue cheese and chocolate sauce on dirty mashed potatoes

From day one, the simple black and white decor and exotic recipes have been the core of Culina Millcreek's ethnic comfort food. (Photos: Tina Faiz)

Love at first sight: dark chocolate, blue cheese and ethically-raised Alberta beef. (Photos: Tina Faiz)

Blue cheese sauce

You need to cook the flour for at least 6-7 minutes or your sauce will be pasty, says head chef Christine Sandford. (Photos: Tina Faiz)

3 Tbsp minced onion
1 Tbsp minced garlic
2 Tbsp butter
2Tbsp flour*
pinch of chillies
2 cups whipping cream (can use 1 cup water, 1 cup
Salt and pepper
½ cup quality blue cheese, such as gorgonzola or Danish blue

* You can skip the flour and reduce the sauce more for a gluten-free option

1. Sauté onion and garlic in butter until translucent.
2. Add flour and cook thoroughly, at least 6 to 7 minutes.
3. On low-medium head, add cream in stages and whisk to combine.
4. Add chillies, salt and pepper, and simmer for 10 minutes, but be careful sauce doesn't burn, or you'll have to start over.
5. Whisk in blue cheese and keep warm.

Chef's tip: Do not boil the sauce once you've whisked in the blue cheese, or the sauce will become grainy.

Chocolate sauce

1 cup demi glaze*
½ cup red wine (can add 2 Tbsp corn starch to thicken)
2 Tbsp chopped dark chocolate (at least 55% cocoa mass)

* You can purchase demi-glaze from Mo-Na Foods or use beef stock that's been reduced by half, but the taste will be slightly different

Instructions:
1. Add red wine to a small stockpot and reduce by half.
2. Add demi and simmer until slightly thickened.
3. Whisk in dark chocolate and keep warm.

Power couple: Strong blue cheese and the concentrated flavours of demi glaze with red wine (Photos: Tina Faiz)

Culina Millcreek recipe: "Dirty" mashed potatoes

6 Yukon gold potatoes
1/3 cup butter
1/2 cup green onion
1/2 cup grated Dutch Edam cheese
Salt
Pepper

Instructions:
1. Place the potatoes into a large pot and cover with water.
2. Bring to a boil and cook until potatoes are knife tender.
3. Cut up the cold butter, green onions and grated cheese into a large bowl.
4. Strain potatoes and place them in the bowl with the other ingredients.
5. Mash the potatoes with the skins on.
6. Season to taste with salt and pepper.

Head chef Christine Sandford assembles this unusual combination of ingredients into one of Edmonton's most original entrees. (Photos: Tina Faiz)

Assemble beef with sauces on mashed potatoes

Culina uses organic grain and grass-fed beef from Sangudo Farms in Sangudo, Alberta. Use any cut you like. Culina often uses strip loin.
1. Grill the steak and let rest for 5 minutes.
2. Plate mashed potatoes. Slice the beef and arrange on potatoes.
3. Pour cheese sauce over beef and drizzle with chocolate sauce. There should about twice as much blue cheese as chocolate sauce.

Bon appétit!

Web Extra: Culina Mill Creek's Dulce de leche crème brûlée

2 cups cream
3 tbsp dulce de leche
1/2 cup sugar
5 large egg yolks

Instructions:
1. Pre-heat oven to 325 degrees F.
2. Place 6 ramekins into a large pan.
3. Gently heat the cream and dulce de leche, until hot but not boiling.
3. Whisk egg yolks and sugar together until pale. Slowly pour the hot cream into the egg yolk mixture (just add a few drops to temper the eggs at the beginning, then you can continue to slowly add the rest)
4. Pour the mixture into the ramekins and place the pan with the ramekins onto your oven door.
5. Fill up a measuring cup with hot water and pour into the pan to reach half way up the sides of the ramekin (this is called a water bath.) Place into oven.
6. Cook for 30 min, until set.
7. Chill for 3 hours before serving.

Listen to Tina's final column here:

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Categories: Columnists, Restaurant Recipes

Wednesday February 8, 2012

Fancy socks for men - a new trend

This morning Adrienne Lamb brought us the story about the new trend of fancy men's socks. Like the ones in Edmonton lawyer Brian Beresh's collection, below:

socks 002.jpg