Recipes

The crisp crunch of a carrot fresh from the farm. The sweet juice of an apple picked right from the tree. The bright colours of fall harvest. The comforting smell of root vegetables roasting in the oven. Food not only gives us fuel, but also keeps us healthy, brings us together, and shapes our memories.

Gail was passionate about inspired cooking and quality ingredients. She and her students experienced the joyous sharing of locally sourced foods, simple recipes, a contagious zest for learning, and exciting opportunities to explore the world through the culinary arts.

We are pleased to share some of her recipes with you.
Prosciutto-Wrapped Asparagus

Adapted: This recipe is adapted from the asparagus producer, Edgar Farms of Innisfail, Central Alberta. They produce some of the sweetest on the planet.

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Summer Fruit Crêpes

Markets are ablaze with fresh fruit and soon your gardens will have fresh seasonal berries. This is a delicious easy dish to make, to be enjoyed the summer through.

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Caramel Sauce

Once you make this home-made sauce, you can’t go back to the store bought variety.

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Crème Fraîche

This is a traditional French condiment and it’s so easy to make.

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German Potato Salad

Serve this dish hot as a side dish or cold as a salad.

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Greek Salad

This salad originated at ChefGail's catering company Gourmet Goodies and it became one of her favourites. The secret? Use feta brine in the dressing.

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Ilona's Chickpea, Tuna and Onion Salad

ChefGail's friend, Ilona, gave this recipe to her and she loved it. Serve it as a side salad or a main plate with some rustic bread, butter and cheese for a perfect summer meal.

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Spanakopita

This dish is always such a treat to serve. ChefGail made it for over 30 years and the taste is spot on! Enjoy as a strudel slice or triangle.

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Carolina Coleslaw

ChefGail's sister-in-law Ruth gave her this recipe many years ago and it’s became a favourite to make both at home and when she catered. The dressing is heated which causes the cabbage to wilt and soften. Once the salad has cooled down, refrigerate it for a few hours before serving. The salad will last up […]

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Braised Red Cabbage

The bounty of fresh local cabbage is visible at farmers’ markets and grocery stores. Use this recipe to turn this inexpensive, hearty and healthy vegetable into a favourite side dish for meat, chicken or pork.

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Blueberry Buckle Dessert

Blueberry crisp, brown betty, crumble, cobbler and now buckle! ChefGail didn’t know how the latter got its name, but she suspected it’s the cracks that appear in the top when it’s finished baking.

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Apple Cheese Muffins

Just in case you have an abundance of apples from your harvest or your neighbours, here is a delicious recipe that’s simple and easy to whip up and the items freeze very well! Use for breakfast or snacks.

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Zucchini Banana Bread

Lots of zucchini on hand? Well, put it to good use by created this easy loaf. Zucchini will add moisture to this recipe.

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Mashed Potato Pancakes
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Apple Cake

ChefGail's Aunt Rose was famous for this cake and we're lucky to have the recipe. It is also featured in the Maps, Markets and Matzo Ball Soup book.

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Pear, Chili and Chicken Stir Fry
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Farinata

A simple treat discovered at Terra Madre, the Slow Food Conference in Turin. 

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Bombetta

Delectable Italian pork bombs. Gleaned from my trip to Turin for Slow Food’s conference, this dish was a ‘street food’ offering and it’s true “It’s not a party without Bombetta!”

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Mini Potato Latkes with Goat Cheese and Smoked Salmon

This dish celebrates Hanukkah and is traditionally topped with a sprinkle of sugar or applesauce or sour cream. Change the toppings to goat cheese and smoked salmon and latkes into a new party favourite! Enjoy!

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Cucumber Rounds with Peppercorn Goat Cheese

Easy to make and it just happens to be healthy at the same time. Make this one a staple on your party table!

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Greek Stuffed Cherry Tomatoes
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Johnny Cake

Sweet Johnny Cake

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Lemon Curd
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Lemon Mousse

This is a traditional French lemon mousse, that does not use gelatine. It was taught to Gail at Pierre Dubrulle’s Culinary School and became one of her favourite recipes to teach at her cooking school. Enjoy!

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Vegetarian Chili with Southwestern Spoonbread Topping

Everyone has a version of vegetarian and now you have ChefGail's! Make some chili and top it with the spoonbread to create a new casserole

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Kasha and Bows

This recipe brought back a lot of ChefGail's childhood memories (thanks to her Mom who was a great cook and teacher). It involves two ingredients that are not commonly used: bow tie shaped pasta and buckwheat groats (kasha in Yiddish). Buckwheat has been cultivated for centuries in Europe and was one of the first crops […]

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Cheddar Cheese Beer Spread

Perfect for the Super Bowl or any other sports gathering.

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Vegetarian Burger

For February 2015, Gail’s vegetarian burger was the featured burger at Delux Burger Bars in Edmonton. For each burger sold, $1 was donated to Autism Edmonton.

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Lomo Saltado (Peruvian Beef Stir Fry with Potatoes)

One of the many dishes ChefGail fell in love with during her culinary tour of Peru in March 2015. Delicious to eat, easy to create! The dish is served topped with fabulous French fry potatoes. Rather than fry the potatoes, ChefGail roasted them as per the method here.

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Peruvian Quinoa Salad

Lots of protein in this dish when you combine quinoa with beans. This salad was a favourite on ChefGail's culinary tour of Peru. The method includes tossing the cooked quinoa lightly in simple syrup and then toasting it. What a lovely way to add flavour and crispiness to the quinoa.

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Nachos with Fresh Guacamole and Pico de Gallo

This dish is a must when watching sports, especially with hockey playoffs. Homemade guacamole and pico de gallo layered with your favourite nacho chips and cheese can be made in a few minutes. Here’s how!

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Rhubarb Nectar

Rhubarb is one of those ingredients that doesn’t get the recognition that it deserves. A plethora of it is grown in Alberta and that could be why!! Keep in mind that it freezes will if you can use it up right away (just cut it into small pieces, put in freezer bags, remove air and […]

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Roasted Potato Salad with Bacon and Pesto

Make this salad a day or two in advance to really take advantage of the pesto flavour!

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Phyllo Strudel with Chicken, Smoked Bacon, Pine Nuts and Goat’s Cheese with Sun-Dried Tomato Sauce

This is one of ChefGail's favourite savoury phyllo strudel recipes. Once you get the hang of working with phyllo, it will become one of your favourites too! Try different cooked fillings too!

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Beet Borscht with Chèvre and Fresh Dill

Regardless of its origin (Russian, Poland, Ukraine, Romania…), every beet borscht recipe is the ‘right’ one. This one has a modern twist and was a popular dish at ChefGail's award winning catering company, Gourmet Goodies, created by my former executive chef, Dave Nicolson, who’s is Scottish by the way! Serve with lots of rye bread […]

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Smoked Bacon and Potato Soup

ChefGail prepared one of her favourite soups on TV. It uses ingredients from farms that were visited a local culinary tour, including bacon from Irving’s Farm Fresh in Round Hill.

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Pasta Amatriciana

Pasta with Bacon, Onions, Tomatoes, and Cheese

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Chicken Cacciatore

This recipe is delicious. ChefGail used it forever and never tired of the flavour. Watch ChefGail prepare this dish on Global Edmonton: https://globalnews.ca/video/2243198/in-the-global-edmonton-kitchen-with-gail-hall . The aroma is intoxicating!

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Pumpkin Butter

In pumpkin season this recipe makes great use of your hallowe’en pumpkin. It’s super easy and tastes fabulous. Use on your favourite breads and crackers and it makes a lovely hostess gift.

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Pumpkin Bread

America's favorite sweet bread.

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Pumpkin Cookies

Soft and scrumptious—you can make these cookies in 30 minutes!

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Pumpkin Purée
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Bacon Wrapped Asparagus

A delicious and simple recipe to make. Feel free to use Prosciutto or Pancetta instead of Bacon. ChefGail's preference was to use locally smoked bacon from organics or Farm Fresh producers typically available at Farmer's Market.

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Fresh Asparagus Salad

Fresh Asparagus is available from local growers in May and June. This is the time to try to this salad. Remember fresh asparagus can be eaten raw and none of the locally produced varieties should have wooden stalks to cut off.

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Phyllo Cups with Sweetened Whipping Cream and Fresh Fruit

The crispiness of the phyllo filled with sweetened whipped cream and topped with seasonal fruit, is there perfect blend of texture and taste. The phyllo cups can be baked several days ahead of time. Keep at room temperature covered with a light tea towel.

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Italian Baguette Sandwiches

If you love the sandwiches made at an Italian deli, here is ChefGail's version done on a French Baguette. Slice thinly for appetizers and on the thicker side for lunch.

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Salsa Verde

Easy to make in 10 minutes and perfect with fish, chicken, pork or beef.

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Breakfast Sandwich

A delicious and healthy start to your day.

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Make Your Own Pita Pizzas

Quick and delicious for lunch or dinner.

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Homemade Granola Bars
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Granola Cereal
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Bananas Dipped in Chocolate with Almonds

Easy, healthy and delicious, this dessert will be popular at any time of year.

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Chelo Chicken

Just a hint of curry doesn't overpower the dish.

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Rice Pilaf

This pilaf can be made with any rice, just adjust cooking times as per the directions on the package.

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No-Bake Chocolate Coconut Cookies

ChefGail made these as a child with her best friend Gay Spiegel. They were one of her favourite cookies!!

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Carrot Ribbon Salad

This salad can be made in a matter of minutes. Feel free to modify it to suite your taste. If you are in a hurry, use a vegetable shredder or food processor to shred the carrots rather than using a carrot peeler to make ribbons. Mix salad with ingredients and dressing and let stand at […]

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Bannock with Sautéed Onions, Peppers and Garlic Sausage

A delicious one pot camping recipe - and it can also be made at home!

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Baked Apples

An easy and delicious way to use up your bumper crop of apples!

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Apple Strudel

ChefGail grew up with this recipe and at first made the dough from scratch and then discovered that phyllo can work too!

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Red Onion and Tomato Salad

This salad is like a fresh salsa and is great with BBQ foods too! So easy and quick to make at any time of year! ChefGail had special memories of her mom making this quick salad in the summer time when the family had BBQ for supper...

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Sautéed Cherry Tomatoes with Chèvre

A delicious side dish that can be made with local ingredients year round.

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