Tag Archives: cbc radio one

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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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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Savour Food – Recipes for Grass-finished beef and my @AlbertatNoon podcast

It's still common to see a cattle drive in Alberta - photo - Karen Anderson

It’s still common to see a cattle drive in Alberta – photo – Karen Anderson

Today is the first day of the 101st Calgary Stampede, so it only seemed right for me to talk about Alberta Beef for my monthly column on CBC Radio One’s Alberta@Noon.

You can listen to the podcast here. I’m at the 13:14 minute mark.

You can find the recipes here or below.

Check this post for a list of the Grass-finished Alberta Cattle Ranchers I found in my research this week. Please let me know if you find any others to add to my list. Alberta Beef is a great way to savour life during the Calgary Stampede and to savour the joy of great food any ol’ time.

Alberta cattle ranchers love  their cattle and most of them love to have a chance to tell you  how they raise them Photo of my friend Lindsay Eklund at LJ Ranch in Cochrane - circa 2010  - Karen Anderson

Alberta cattle ranchers love their cattle and most of them love to have a chance to tell you how they raise them
Photo of my friend Linsday Eklund at LJ Ranch in Cochrane – circa 2010 – Karen Anderson

Alberta Grass-finished flanks of beef barbecued Korean Style
Ingredients
2-3lbs flank steak
½ c. soy sauce
½ c. cane sugar
2T. toasted sesame oil
4T. lime juice
7 cloves garlic, minced
1 T. Gochujang (Korean hot pepper paste – optional – if you can’t find, use Sriracha)
Method
Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store-bought Kimchi.

Light and Lively Noodle Salad
Ingredients
3 cloves garlic, minced
1 T ginger, minced
1 t. chili paste
¼ Mirin or rice wine vinegar
1 T sesame oil
1 T honey
1 bunch of green onions, chopped on the diagonal
1 bunch of spinach, washed and roughly chopped
1 red pepper, julienned
2 carrots, julienned
1 pkg whole wheat, rice or mung bean vermicelli noodles – cook and drain, rinse in cool water and drain again, set aside
Optional Topping
1/2 c. chopped peanuts
1/4 c. cilantro, chopped
Method
Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat. Turn out on a platter and top with the peanuts and cilantro or slices of the steak and then the peanuts and cilantro.

Karen’s Bronco Bucking Coleslaw
Notes to the Cook
I love to serve this with this meal but it is even better with pulled pork, then I call it Karen’s Kick Pork Butt Slaw
Ingredients
1 green cabbage, roughly chopped
1 red cabbage, roughly chopped
10 carrots, diced in food processor
2 red peppers, julienned
2 bunches of green onions, sliced on diagonal
2 English cucumbers – seeds removed and julienned
1 – 445ml jar Hellman’s half the fat mayo
1/2 c. rice wine vinegar
1 c. Thai Kitchen sweet chili sauce
1 – 2 jalapenos, finely diced
S&P
Method
Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.

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Savour food – My #EdibleLandscapes #Food Column @AlbertaatNoon podcast

Holly Preston, host of Alberta at Noon proves radio people are smart & look great!

Holly Preston, host of Alberta at Noon proves radio people are smart & look great!

You can find the podcast from my Alberta at Noon food column on CBC Radio One today here.

I love feeding my CBC colleagues. They all have great palates and enjoy eating Alberta produce very much. I hope you enjoy the podcast. I’m at the 10:45 mark. Until next time…savour your food.

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Savour food – Trends for 2013

www.cbc.ca/video/watch/AudioMobile/Alberta at Noon/ID=2324468463

Yesterday on CBC Radio One’s Alberta at Noon I presented Food Trends 2013 –  a brief summary of what food we’ll all be savouring in our lives in 2013 based on what’s currently trending globally to closer to home – locally.  The podcast above is the Cole’s notes version. I start at around the 17:30 mark in the show and have six minutes of precious air time. This blog will be a more comprehensive version.

I like patterns and I like to watch them morph over time. Long term observation makes it easy to spot changes. Changes make for good stories. Here are changes I’ve seen or am predicting. It’ll be fun to see what stories flow from them. I’ll start globally and work locally; that’s a continuing trend. Continue reading

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Savour Food – Alberta Christmas Gift Ideas for Food Lovers

I have such a fun job. I own my own company called Calgary Food Tours and I’m a food and travel writer.  I get to explore the food of my city, province, country and the world each year and  I always meet the most incredible food artisans, chefs and small business owners.  I can’t help but fall in love with the food products I taste and sample each year because so many of them are outstanding (Let’s say I’ve also become quite good at selecting where I go and what I taste to start with).  I love to share the good news about these finds and so each year I write about them for City Palate Magazine in Calgary and today, I got to present some of my favourites on CBC Radio One’s Alberta at Noon in hopes of helping my fellow Albertans prepare for the Christmas holidays.

Christmas means a lot to me because it is a wonderful opportunity to savour our food and savour our lives and loved ones.  These are definately a few of my favourite things..

cue Julie Andrews

Here’s a link to the CBC podcast of my discussion with lovely host and dear friend Donna McElligott Alberta @ Noon podcast with Karen’s Alberta-made gifts for Food Lovers

and here’s my list of gift ideas and suggestions for you in case you don’t have time to listen.

Karen Anderson’s 2012 Alberta Food Lover’s Gift Giving Guide

  1. Alberta Whisky Cake – moist, fragrant, delicious whisky cakes delivered to your door
  2. http://www.facebook.com/pages/Sammys-Pies/130209043721202  or call 403-931-3572 for (vegetarian) mince meat tarts made with love
  3. Field Stone Fruit Wines – yes, they’ll deliver 10 fantastic fruit wines right to your door and all the fruit is grown on their property in Strathmore, Alberta
  4. Spice Sanctuary – book a cooking retreat in Canmore
  5. Silk Road Spice Merchants – a full on-line store with beautiful gift sets
  6. Maple Leaf Spices – I love their “Nice & Easy” pouches with a recipe and all the spices you need to make it – great for travel
  7. The Salt Cellar – elegant salts from around the world blended by a world class chef
  8. On Our Table – buy a gorgeous Alberta designed cutting board or kitchen accessory for timeless kitchen beauty
  9. Stoked Oats- for the athlete on your list
  10. Food on your Shirt – fun t-shirts for the fashionable food lover
  11. Make Cheese – Kits for home cheese making – for kits and caboodles of cheese making fun
  12. The Eat Canada app - for the techie who travels and eat, the new Cross-Canada guide to great downtown restaurants

My cookbook shortlist – all Alberta Authors of course!

12. The Soup Sister’s Cookbook– the cookbook to make everyone feel good

13. Winner of Best Food Literature (Canada) at the 2012 Gourmand World Cookbook Awards FOODSHED: AN EDIBLE ALBERTA ALPHABET by Dee Hobsbawn-Smith (Touchwood, 2012)

14. Uncorked! The Definitive Guide to Alberta’s Best Wines under $25 by Shelley Boettcher (Whitecap, 2012)

15. Food and the City: Urban Agriculture and the New Food Revolution. Jennifer Cockrall-King (Prometheus, 2012)

16. Taste Canada Food Writing Awards SINGLE-SUBJECT COOKBOOKS: Spilling the Beans. Julie Van Rosendaal and Sue Duncan. (Whitecap Books, 2012)

Finally, if you are tired of the same old turkey, same old family jokes and same old punch lines, here’s a new punch line to add a little sparkle to your family’s holiday gathering.

From my home to yours please accept my wishes for peace and prosperity and may you always savour your food and savour your life.  Cheers, Karen

Karen’s Cracker Jack Apple Punch

1 – 1.89L      bottle soft apple cider (I love the organic one made by Blush Lane)

1 ½ c             Calvados – apple brandy

1 bottle        sparkling wine

10 dashes     Fee Brothers Whiskey Barrel Aged or Angostura bitters

Dash            grated nutmeg and a few cinnamon sticks for decoration

1                 iced ring of apple slices – water and one green and one red apple.

Combine all of the above in a punch bowl.

Note: Make the apple ice ring ahead by cutting a green and red apple in slices and laying them in a circle in the bottom of a Bundt cake pan.  Add enough water so they stay in place but don’t float.  Freeze them in place and then add more water to make a nice sized ring. Pour hot water over the outside of the pan and release the ring into the punch bowl when it is time for your guests to arrive.

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