Recipes
The Orange Tree
Recipe and photo by Calgary Mixologist Ava Israfilova Two unique spirits come together to create this whimsical cocktail called The Orange Tree featuring fresh squeezed lemon juice and orange jam. Ardbeg Scotch Whiskey comes [...]
Winter Citrus Salad
January is National Citrus Month and the abundance and variety of oranges, grapefruits and citrus in the grocery stores always excites us. We love browsing the produce section in the market, looking for new [...]
Garlic
By Ellen Kelly I admit, my youth (spent for the most part in southern Alberta) was not blessed with garlic. I had Italian and Eastern European friends; dinner at their homes was often an [...]
Braised Chicken in Milk
Stews & Braises Photos and story by Julie Van Rosendaal Low and slow has been the way to go this winter. With more time to make some long-simmered stews and braises. Few cooking techniques [...]
Carbonnade Flamande
Stews & Braises Photos and story by Julie Van Rosendaal Low and slow has been the way to go this winter. With more time to make some long-simmered stews and braises. Few cooking techniques [...]
Jamaican-style Dark Fruitcake
I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]
Brunede Kartofler
We’ve turned the 12 days into the 12 tastes of Christmas as we visit tables all over the world during the holidays. From KFC in Japan to injera in Ethiopia join us on a [...]
Stollen
I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]
Pomegranates
By Ellen Kelly The pomegranate has many religious and mythical distinctions, with the end result being somewhat muddled, I find. Since its cultivation predates written history, I suppose that can be forgiven. The name [...]
Karen and Noorbanu’s Rich Fruitcake
I’ve never understood the near-universal distaste for fruitcake — how it has become a much-ridiculed physical representation of the gaudiness of the holidays. I blame the candied cherries, particularly those neon green ones — [...]
Homemade Cocktail Cherries
Preserving season runs all year long, but summer and autumn are when canning enthusiasts really ramp up production. Fresh produce is readily available, lower in price, and best of all; at its prime. Chances [...]
Pickled Carrots
Preserving season runs all year long, but summer and autumn are when canning enthusiasts really ramp up production. Fresh produce is readily available, lower in price, and best of all; at its prime. Chances [...]
Bramble
Mount Engadine Lodge has always been a proud supporter of local businesses and makers, even more so now in the face of a pandemic that has led to challenges for so many small businesses [...]
Park Gin Refresher
Mount Engadine Lodge has always been a proud supporter of local businesses and makers, even more so now in the face of a pandemic that has led to challenges for so many small businesses [...]
Hy’s Old Fashioned
An Old Fashioned Cocktail is a sophisticated blend of bourbon, bitters, sugar and sometimes a splash of soda or water finished with an orange peel. Recipe and photo by Tanya Schaap [...]
Pineapple Upside-Down Cake
Pineapple Upside-Down Cake is a classic retro cake that is rich, buttery and features caramelized pineapples. Serve with a scoop of ice cream or whipped cream. Pineapple Upside-Down Cake [...]
Hy’s Little Gem Wedge Salad
Little Gem lettuce is a small lettuce that is a cross between romaine and butter lettuce offering both a crisp and sweet bite. It pairs nicely with the blue cheese, cooked bacon and buttermilk [...]
Slab-style Tourtière
Photos and story by Julie Van Rosendaal Harvest season is pie season, with so much produce at its peak at the same time, affordable and abundant, begging to be piled into pastry. And while [...]
Roasted Squash and Greens Pie
Harvest season is pie season, with so much produce at its peak at the same time, affordable and abundant, begging to be piled into pastry. And while fall brings to mind mile-high apple and [...]
Plums and pluots and apriums, oh my!
By Ellen Kelly Plums, as well as pluots and apriums, are part of the same stone fruit family as almonds, cherries, peaches and apricots. Botanically they are called drupes; simply put, fleshy fruit surrounding [...]
Yakimeshi
Yakimeshi's literal translation is: Yaki, to cook +fry +grill; Meshi, rice. In Japanese it is also called by the more common name ‘Chahan’. Chahan is the Japanese pronunciation for ‘Choafan’, the Chinese word for [...]
Tomato Galette
Photos and story by Julie Van Rosendaal Harvest season is pie season, with so much produce at its peak at the same time, affordable and abundant, begging to be piled into pastry. And while [...]
Wild Boar Carbonara
Liven up this classic pasta dish with the addition of bacon made from wild boar. Serve it for dinner and have the leftovers for breakfast. Wild boar bacon is available at specialty meat shops, [...]
Steak Al Carbon
Al Carbon is a Spanish phrase meaning to cook over coals although you can also cook in a cast iron or grill pan on the stove and achieve a similar effect. Marinating the beef [...]