Arguably one of the first instances of Mexican food going mobile comes in the legend of Juan Mendez. A taco vendor, Mendez used a small donkey (burro) to transport his cart into the streets of Ciudad Juarez, giving rise to the burrito. Technologies have improved, but the techniques remain more or less the same. Simple […]
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Recipe: Baja Fish Tacos
Ingredients: Canola oil, for frying 1/4 cup finely shredded lettuce 1/2 cup fresh cilantro, roughly chopped Juice of 1 lime, plus wedges for serving 2 Tbsp honey 1/2 cup mayonnaise Salt 12 tortillas (preferably corn) 3/4 all purpose flour 1/2 tsp chili powder Freshly ground pepper 1 1/4 pounds skinless halibut filets, cut into 2 […]
Savour Suggests: For May, Mexican Wine
Why not celebrate Cinco de Mayo with a wine from Mexico. Manitoba Liquor Marts has brought to market a Cabernet Sauvignon and Petite Sirah from Baja based La Cetto. Founded by an Italian, Angelo Cetto, Cetto started the wine business in 1930. He bought a number of small wineries in the 1980s and is now […]
Recipe: Yogurt Panna Cotta with Raspberry Coulis
Makes 6 servings Ingredients 1 flavourless gelatin packet 1 cup (250 ml) milk 2 cups (500ml) vanilla yogurt (about 2% m.f.) 1 tsp (5 ml) grated lemon rind 3 tbsp (45 ml) lemon juice Raspberry Coulis 10 oz (295 ml) fresh or thawed frozen raspberries 1 tbsp (15 ml) sugar or more to taste Preparation […]
How to Make Your Own Frozen Yogurt
I’m fussy. Especially when it comes to fruits and veggies. Seldom do I find a pre-made option that suits my tastes, particularly when it comes to yogurt, and frozen yogurt. Believe it or not, frozen yogurt is easy enough to make at home and all it takes is three easy steps: 1: Pick your yogurt […]
Recipe: Light and Lemony Muffins
Makes 12 portions Ingredients 1-1/4 (300 ml) cups Milk 1/2 cup (125 ml) plain yogourt Grated rind of 2 large lemons 2 tbsp (30 ml) fresh lemon juice 2-1/2 cups (625 ml) all-purpose flour 1/2 cup (125 ml) whole wheat flour 2 tsp (10 ml) baking powder 1 tsp (5 ml) baking soda 1/4 tsp […]
College Kids Crowned Iron Chef at Centrex 2011
There’s a new star in an already stellar lineup of culinary talent in Winnipeg. But eager new fans can’t flood to her restaurant. Not yet. She’s still in school! The calm, collected and eponymously cool Claire Snowball (centre) led Red River College culinary institute classmates Taisa Antoine and Brent Genyk to victory over some of […]
Recipe: Aged Cheddar Turkey Cutlets
Makes 4 servings Ingredients 2 tbsp (30 ml) butter 1 1/2 cups (375 ml) sliced mushrooms 1 small red pepper, sliced into strips 3 cups (750 ml) washed baby spinach leaves 1 shallot, chopped 1 clove garlic, minced Salt and freshly ground pepper to taste 4 large turkey cutlets 4 oz (120 g) Canadian Aged […]
Recipe: Pork Tenderloin and Pasta in Tomato and Red Pepper Sauce
Makes 6 servings Ingredients 1 tbsp (15 ml) butter 2 cups (500 ml) sliced mushrooms 2 onions, chopped 2 cloves garlic, crushed 1 red pepper, chopped 1 tsp (5 ml) dried oregano 1 lb (450 g) pork tenderloin 2 tbsp (30 ml) all-purpose flour 1 tsp (5 ml) chili powder 1/2 tsp (2 ml) salt […]
Market of the Month: Frigs Natural Meats
Who: Frigs Natural Meats and More! What: Manitoba raised beef, bison, chicken, pork, elk, turkey, lamb, rabbit, duck & goose. Those end up as deli meats (they had corned elk and bison bacon, yo!), chops, roasts and house-made sausages (the Hungarian is reportedly a favourite among regulars). Frigs also carries a wide selection of Bothwell […]