| Food and Wine
Alternating every second Tuesday, our culinary experts, Calgary foodie and award-winning writer, Cinda Chavich , and publisher of Edmonton's City Palate Magazine and certified sommelier, Mary Bailey, talk about what's new, tasty and in seaon in Alberta.
Local food  (6:42)
June 02: According to a new survey, more of us are shopping locally. Our food and cooking columnist, Cinda Chavich will drop by to take a closer look at those results.
Asparagus festival at Edgar Farms
May 19: Cinda tells us about an asparagus festival in central Alberta at Edgar Farms, this May 30th and 31st. She also shares her asparagus risotto recipe, see it on our recipes page.
May 12: Mary's Chimichurri recipe
Argentinians like to put a spicy herb sauce called chimichurri on their beef- it's made with lots of parsley, olive oil, chilies and garlic. Very tasty with grilled beef.
Chimichurri Argentinian Steak sauce
This robustly-flavoured, tangy sauce is as ubiquitous as ketchup in Argentina. Amounts are approximate; use a mixture of herbs for a different flavour.
One bunch each flat leaf and curly leafed parsley, stemmed
1 t coarse sea salt
1 c extra-virgin olive oil, approx
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 c red wine vinegar
I sprig oregano, leaves only finely chopped
3 limes, juiced
½ lemon juiced
fresh cracked black pepper
Chop the parsley with the salt, a T of the lime juice, and a bit of the oil until you have a smooth paste. Combine the garlic, jalapeno and vinegar in a bowl. Stir in parsley mixture, add oregano and the rest of the juice. Whisk in oil and continue whisking until the mixture is fully emulsified, adding more oil if necessary. Season. Set aside at room temperature to allow the flavors to marry.
Serve with grilled pork tenderloin or chops, or grilled bison or beef.
Cinquo de mayo cuisine (6:30)
May 5: Cinda talks tacos and tamales, as Mexicans all over the world celebrate Cinquo de Mayo. See Cinda's fish taco recipe on our Recipes page. |
