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What's Fresh Recipes: December 2012 Archives

Candy cane creativity

floss.jpg.jpgChef Pierre Lamielle of Kitchen Scraps talks to Doug Dirks about how he crafted a candy cane yolk using cooking science. To see the recipe click here.

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Chestnuts

chestnuts.jpgChef Michael Allemeier, a Culinary Arts instructor at SAIT, has a great recipe for Chestnut Stuffing and a recipe for Maple Brine for your turkey in time for the holidays.

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Latkes

texmexl.jpgRabbi Shauel Osadchey with the Beth Tzedec Synagogue in Calgary, also teaches cooking classes. He talks about this traditional food in time for Channukah.

 

He brings along a great recipe for Indian Sweet Potato Curry Latkes and a great recipe for Tex-Mex Latkes.

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