Adapted: This recipe is adapted from the asparagus producer, Edgar Farms of Innisfail, Central Alberta. They produce some of the sweetest on the planet.
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 […]
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!
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
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 […]
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.
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.
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 […]
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!
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 […]
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.
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 […]
A delicious one pot camping recipe - and it can also be made at home!