Happy Cinco de Mayo!
When I brought a batch of these Earl Grey tea infused scones to the office, they disappeared in no time to rave reviews. So much so that they were still being talked about in the subsequent weeks. Then came the not so subtle suggestions that I should bring more. Then the same thing started happening at home. While I gladly relented (I generally suck at baking and avoid it at all costs), I decided to share the recipe in the hopes it takes some of the pressure off my limited patience for making doughs and pastries.
Staart the caaaar. STAART THE CAAAAR!!! For those of you focused on the food aspect of the insanity that was the Ikea Winnipeg grand opening on November 28, you’re after only one thing. Meatballs. Maybe you bypassed the carefully constructed avenues of thoughtfully merchandised product, ignorning the items you’re about to need placed just as you need […]
Long prized by leather workers for the concentrated tannins that give hides that characteristic brown finish, with proper preparation they can be a tasty and versatile wild edible. While they can be processed into oil, starch based jellies, or a crude coffee substitute, they’re most often made into a meal or flour substitute. Acorn flour […]
One of the most amazing things I’ve learned since we started leading tour groups on the Fantastic Forest Forage, is just how abundant many of these wild edibles are. Once you get your foragers vision, you’ll see them growing everywhere. I’ve seen wild plantain growing at bus stops, around fire pits when I’m camping, and […]
Making pulled pork isn’t a chore. In fact, prep is unbelievably easy, it’s the cooking that takes the time because of the cut of meat used. That’s why I recommend getting your prep done a day ahead. The following recipe for slow cooker pulled pork is less a recipe than it is a two-part method. […]
As a nod to Festival du Voyageur, Randy Reynolds of Beaujena’s Bistro featured this Maple Cream Pie on the menu last February. Now he’s sharing it with Savour Winnipeg’s readers. “As I recall, Marion Warhaft (for what its worth) described it as ‘sublime,’” says Reynolds. Ingredients: Pastry shell: 1 cup flour, pinch of salt 1Tbs […]
Bon Appétit magazine had an awesome spread on Martin Picard of Montreal’s Au Pied de Cochon including this recipe for the classic French-Canadian meat pie Tourtiere. Ingredients Crust 3 1/3 cups all-purpose flour 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes 1 teaspoon kosher salt Filling 1 1/2 cups low-salt chicken broth […]
Ingredients 1 L (4 cups) all-purpose flour 25 mL (2 tablespoons) baking powder 5 mL (1 teaspoon) sugar 2 mL (1/2 teaspoon) salt 2 ml (1/2 teaspoon) bacon fat or lard 500 ml (2 cups) water or milk Directions In a large bowl, mix flour, baking powder, sugar and salt. In a medium cast-iron frying […]
There’s no better way to kill the chill of winter than a hearty bowl of this classic with a buttered wedge of artisan bread or, better yet, bannock. This surprisingly simple and frugal recipe will soon see you saving every ham bone you can get your hands on. Ingredients 1 cup chopped onion 1 teaspoon vegetable […]