These were part of a prairie party featuring food that Albertans love to eat.
An elegant twist on an old favourite, these treats are easy to prepare, especially if you use the pantry staple, store-bought macaroni!
Recipe to come soon!
Category: Recipes
Recipes created, or deemed delicious, by Chef at your Shoulder.
Best-Ever Tiramisu
Event
This recipe will be premiered at “March Forth: A Dinner Party!” presented by One Voice Chorus Calgary on March 4th, 2017.
Happily poached from the BBC Good Food website, this delicious dessert can be made well ahead of time. Continue reading “Best-Ever Tiramisu”
Stuffed Jalapeño Peppers
Event
This recipe was premiered at FOOD: The Concert, presented by One Voice Chorus Calgary on December 10th, 2016.
Desperately seeking a little “Mexican sunshine” to warm up your winter? Look no further than these delicious Stuffed Jalapeño Peppers to add a bit of POP! to your plate! Served as an appetizer or tasty snack, these are sure to warm you and your guests up! Continue reading “Stuffed Jalapeño Peppers”
Spiced Pumpkin Purée Pancakes
I am always on the quest for the perfect gluten-free, dairy-free pancake recipe and today I think I may have found a keeper. I was flicking through the Epicurious app and came across Spiced Pumpkin Pancakes, which I thought might convert to a GF version very easily. As I am also trying to avoid dairy I substituted almond milk and a vegan spread from Becel. I use coconut sugar in baking, I like the slightly nutty flavour and it is said to have less of an impact on blood sugar levels in the body. Continue reading “Spiced Pumpkin Purée Pancakes”
Vegetable & Chickpea Marak
A Marak is the vegetarian version of what is now known as a tagine. The word tagine refers both to the cone-shaped earthenware cooking pot and the dish that is cooked in it.
Marak should be served in the same way as a tagine, with piled heaps of couscous and fiery Harissa on the side.
Radish, Cucumber & Red Onion Salad with MInt & Orange Blossom Dressing
This recipe comes from the wonderful book, PERSIANA by Sabrina Ghayour. This is her debut cookbook and it is full of enticing and unusual recipes, using traditional ingredients and techniques with a modern, light translation. It is one of the best cookery books I have read in years.
Ghayour says: “Middle Eastern food can be heavy and plentiful, so you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion. This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened dressing works well, counteracting the acidity, and I just love the intense crunchiness of this salad.”
Continue reading “Radish, Cucumber & Red Onion Salad with MInt & Orange Blossom Dressing”
Harissa
1/2 lb fresh Jalapeño chilies
1 head of garlic, peeled
Large bunch of cilantro
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon dried mint
2 tablespoons olive oil
Salt and freshly ground black pepper
Kale & Carrot Ribbon Salad with Chermoula Dressing
Serves 6
1 bunch green kale
1 bunch red kale
1lb carrots, peeled
1/4 cup black olives
1/2 cup chopped dates (Medjool or Deglet Noor)
2 tablespoons chopped mint
2 tablespoons chopped flat leaf parsley
Continue reading “Kale & Carrot Ribbon Salad with Chermoula Dressing”
Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup
This recipe was based on a saffron pound cake with lemon caramel sauce written by Gale Gand on the Food Network website. Saffron has been used in baking since Medieval times, when spices were an expensive commodity and therefore used to show status and for celebration. Saffron buns are a specialty in the county of Cornwall in the United Kingdom, where they were baked for high days and holidays, particularly Christmas. The spice trade route has existed for centuries, bring spices from India and beyond, via North Africa, to the lucrative markets of Europe.
Continue reading “Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup”