Category Archives: Recipes

Bonus #Recipe for #Easter, #Spring or any old time – a fresh lemon mascarpone tart

Lemon Mascarpone Tart photo - Karen Anderson

Lemon Mascarpone Tart
photo – Karen Anderson

You are never too old for an Easter treat and this tart is my favourite spring dessert.

Lemon is a great ingredient and this tart has major star power. Whether you serve it as the finale of an Easter Brunch or after a fresh spring dinner, it will always be enjoyed and appreciated.
Read on for the recipe.

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An #Easter lamb recipe for my @AlbertaatNoon column – April

Voila - Chutney Stuffed Alberta Lamb for Easter photo - Karen Anderson

Voila – Chutney Stuffed Alberta Lamb for Easter
photo – Karen Anderson

Half the lamb we eat in Alberta is imported but, the superior taste of our local product means demand for it is on the rise. Lamb producers in the province are responding with a strategy to increase yields by 40% over the next 6 years. A recent Edmonton Journal article chronicled what life on Tangled Ridge lamb farm is like this time of year.

Taste Alberta: Local food movement fuels growing support for Tangle Ridge Ranch (with recipes and video).

Here’s a link to my visit to Ewe-nique lamb farm and a whole menu of delicious things to make for Easter, spring and beyond.

These are just two farms out of hundreds that need our support if we are to have a strong and secure local system filled with our dream farms. Supporting and finding the farms of our dreams and cravings – our Soil Mates – was the main focus of my Alberta at Noon column today. I hope you’ll help build this potential treasure trove of “local” by asking your favourite farms, farmer’s markets and wineries to register.

Spread the word, like you’d spread manure and we’ll all watch Soilmate dot com grow into a fabulous and powerful consumer and farmer resource. That will truly be something to help us savour it all.

Read on for the recipe for the delicious lamb roast pictured above.

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My @AlbertaatNoon food column podcast – #DIYCheeseMaking

Fresh cheeses are truly "alive" with flavour photo - Karen Anderson

Fresh cheeses are truly “alive” with flavour
photo – Karen Anderson

Here’s my CBC Radio One Alberta at Noon podcast about D-I-Y Cheese making. I’m at the 7 minute mark.

What a fun topic. I hope you’ll give the recipes a try.

Turns out this whole D-I-Y cheese business is very tasty business indeed.

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D-I-Y #cheesemaking – two recipes for my @AlbertaatNoon column on CBC Radio One

A few of our wonderful Albertan Cheese Makers

Are Albertans are turning into cheese heads?

Cheese head is an affectionate moniker for people who love cheese. We’ve got a growing cadre of artisanal cheese makers in the province. I’ve profiled the 15 Alberta Cheese Makers I could find, I’ve posted on issues in cheese making, I’ve profiled the Make Cheese company that sells cheese making kits and most recently I’ve posted on White Gold’s encouraging story of growth.

Other Albertans might have a beef about being called a cheese head but I guess I’d qualify. I credit several influential visits to Wisconsin, the world headquarters of cheese heads, including one of my best friends Barb Murphy Moore, for forming the cheese head curd in my brain but I never thought my fondness for the stuff would ever lead me to making cheese myself.

Last summer a visit from one of my chef friends changed all that.

This post will demystify basic fresh cheese making and provide a few recipes that I hope will encourage you to give D-I-Y cheese making a try. Many of us, live pretty far from stores that carry fresh local cheeses, but as you’ll see, if you can access fresh milk, you can make fresh cheese.

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Chocolate recipes for Valentine’s Day (and my February @AlbertaatNoon column on @CBCradio One)

done cherry

Chocolate is a great ingredient. You can eat it on its own and savour every morsel or you can add it to your baking for a loving touch everyone will appreciate.

For my Alberta at Noon Column this month I talked about bean to bar chocolate-made-from-scratch and a company called Choklat. Their’s is the kind of chocolate I eat straight up oe in the over 1000 kinds of truffles they make on site or melted in the cascading bliss of a chocolate fountain fondue for two. I want to savour every last gram of this expensive but exquisite chocolate.

This post will highlight a few recipes that do not call for such expensive and distinct chocolate. Single estate chocolate would be wasted in baking that calls for the alchemy of many ingredients combining to create something new and fabulous as a whole. I hope you’ll read on and see what treats I have in store for you.

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Vietnamese Pork Salad Rolls – recipe fr @Chefdly of @RawBarYYC @HotelArtsYYC

Chef Duncan Ly's Vietnamese Pork Salad Rolls made with Spragg's pork photo - Karen Anderson

Chef Duncan Ly’s Vietnamese Pork Salad Rolls made with Spragg’s pork
photo – Karen Anderson

Humanely raised pork is a great ingredient. Yesterday, I wrote about a few Alberta Pork Producers that are raising their animals humanely. Today, I’d like to share the recipe for the beautiful pork salad rolls pictured above. Consider them an added incentive to go out and find some of these products. You can nourish a new direction for the pork industry as you nourish yourself.

This recipe was created by a wonderful cook that I know; chef Duncan Ly of the Hotel Arts in Calgary. Ly shared this recipe for a PBS television show called Off the Beaten Palate. I was the production assistant for that show when they visited Alberta and one of my jobs was to line up chefs and farms to highlight Alberta’s culture and cuisine. Ly’s food is so beautiful in both taste and style that I was thrilled when he agreed to participate. I had previously guided chef Ly on a visit to Spragg’s Meats pork farm and I knew he loved the taste of their product. We were all thrilled with the beauty of the dish he presented.

This post will share chef Ly’s recipe in both a written and video format.

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Recipes from Rajasthan to warm up our Canadian January – my @AlbertaatNoon column this month

Lal Moss and complementary vegetables and chapati  A lovely lunch at Rohet Garh in Rajasthan, India photo - Karen Anderson

Lal Moss and complementary vegetables and chapati
A lovely lunch at Rohet Garh in Rajasthan, India
photo – Karen Anderson

This week on Alberta at Noon I’m going to talk about my most recent culinary expedition to India. In November I took 21 guests to explore the food and culture of the capital region of Delhi and two of India’s Northern States: Uttar Pradesh and Rajasthan.

I especially loved Rajasthan which is renowned as the land of colours.

The colours dazzle against the backdrop of landscape’s sandy hues. The tropically hued fuchsia and tangerine saris of the women flow like nectar giving our eyes, like hummingbirds to the flower, a little relief from the neutral tones which though soothing do not tend to be as life-giving. The colours of Rajasthan light up like match tips in the equally bright turbans of the men which change from village to village, occupation to occupation, and perhaps signal that molds that castes were made of are hard to shatter. You see a rainbow of colour in the food markets that materialize on street corners just as the evening meal must be shopped for and of course those were my favourite colours of all: the aubergine and bright green of indigenous eggplants, the scarlet of tomatoes and the muted tones of neatly bundles onions, herbs and India’s own culinary gems; her spices.

The people of Rajasthan truly manifest their culture’s belief that “Guests are Gods”. My business partners at Indus Travels and Hi Tours of India live and breathe this philosophy in every action they take for me and my guests on my annual odyssey to their homeland. They have become my second family and even though we are half a world away for 50 weeks each year I hold them dear and look forward to our yearly fortnight reunion.

This post will share a few of the many recipes that the expert cooks I met in Rajasthan so generously shared with me. I thought they might be just the thing to help us savour it all on cold Canadian January days when we might not otherwise feel quite up to the task.

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Lobster in a Crusty Shell – luscious appetizers for a Happy New Year

Lobster in a Crusty Shell makes a nice addition to any party photo - Karen Anderson

Lobster in a Crusty Shell makes a nice addition to any party
photo – Karen Anderson

I hope my recent story about my love affair with lobster will inspire you to try making these Lobster in a Crusty Shell appetizers. I came up with this recipe a few years ago when I was charged with bringing the appetizers to a very intimate New Year’s party at a dear friend’s home.

My friend LouLou is an elegant hostess. It’s not just because of the expensive wines her husband pulls from his cellar (that surely is a treat – don’t get me wrong) but rather it’s because of the care she takes in planning her menu and in choosing the finest ingredients. Further refinement comes in the table she sets, the pace she orchestrates and the ease her guests feel as company in her home.

I was very pleased to be included on the rare occasion that all of her grown and far-flung family were present for New Year’s Eve. I wanted to create something memorable for this lovely family and on par with the special treats I knew I would be receiving that evening.

I remembered a friend from Halifax who used to stuff toasted bread croustades with Coquilles St. Jacques on special occasions and how rich and creamy they were. I got to thinking about how lobster might taste given a similar treatment. I played with the recipe and these luscious bites were born.

The evening of the party my new creations disappeared as quickly as the years seem to. I savoured each bite with the mineral notes of the tres elegant Puligny-Montrachet our host chose to pair with my lobster offering. It was an auspicious start to the evening, which led to the elegant end of one year and the beautiful beginning of the next.

As this year comes to an end I wish you a happy and prosperous New Year. I hope we are blessed with the gift of being able to Savour it All together.

The recipe follows

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Joy – My love affair with lobster

My grandfather's fish market on the Passamaquoddy bay in St. Andrews, New Brunswick photo - Karen Anderson

My grandfather’s fish market on the Passamaquoddy bay in St. Andrews, New Brunswick
photo – Karen Anderson

I was about to post a snazzy lobster recipe for New Year’s when it hit me that you might wonder why someone in Calgary who professes to love “local” is now writing about lobster of all things. Here’s a little backgrounder to explain.

I was a teenager the first time I ate a whole lobster. It was late November and Dad’s birthday. “The season” was on and the lobster feed must have been a treat for a special year because as a rule we ate the fish Dad caught about four days a week and hamburger in some way, shape or form the other three. My long and happy relationship with lobster started on that fateful night.

Warning: this post might leave you with a terrific craving for lobster which depending on your income and geographic location could be inspiring or very, very frustrating.

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Recipes for two D-I-Y delectable gifts for food lovers – my December @AlbertaatNoon column

Spiced Apples and Holiday Biscotti photo - Karen Anderson

Spiced Apples and Holiday Biscotti
photo – Karen Anderson

For my December Alberta at Noon column on CBC Radio One today, I’ll share two recipes for those that would like to add a homemade touch to their gift giving this season. I’ll post some fun gift ideas you can buy in other posts this week.

The first D-I-Y gift is called Spiced Apples and you can find that recipe and step-by-step instructions here.

The second recipe is for something I consider truly scrumptious – my Holiday Biscotti – and you’ll find all the information you need to make them in this post.

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