Recipe

grilled margherita pizza

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I think of myself as a bit of a grilled pizza connoisseur. A year or so ago I managed to perfect a method for making Neapolitan-style pizzas on the grill and it raised the bar on what a margherita pizza should be like. Most of the grilled pizzas out there tend to be bread dough that is flattened and grilled and that makes something that is pretty tasty but most of it comes down to the fact that pizza is pretty tough to make taste bad. Because of this, I often avoid a lot of grilled pizza recipes unless they come from a good source.

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Recipe

rhubarb jam

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Rhubarb never seems to get the credit it is due. Perhaps because the season for it is quite long (yes, rhubarb is still great all through summer, not just in the spring) or that quickly after it shows up there are strawberries and other fruits trying to steal the spotlight. Rhubarb also doesn’t really help itself either, the leaves are poisonous, the stalks are so tart that they are nearly not edible when raw, and it doesnt have the showiness of a perfect juicy strawberry.

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Recipe

summer cocktails – the southside cocktail

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Gin is a great for a hot day. It tastes fresh, bright, not too sharp, and doesn’t need a pile of sugary stuff added to make it good. I love a simple gin and tonic with a twist of lime on a hot day but there are so many other great gin cocktails out there. The Southside Cocktail is a classic and the house cocktail at the “21″ Club in New York. It will work well with most any gin, but I wouldn’t recommend using a fancy expensive one since the mint and lemon will cover the subtle flavors of a finer gin.

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Food News

Edmonton Swine and Dine 2012

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I had the pleasure of attending the Swine and Dine Event in Edmonton on July 3rd and it was a spectacular night of great Alberta pork and connecting with Edmonton food lovers. We start at Zinc Restaurant located in the Art Gallery of Alberta (AGA), a restaurant I have been meaning to try since it opened. I had heard so many great reviews of the food and the first course did not disappoint. Sous Chef Doreen Prei wowed everyone with her parma ham wrapped foie gras paired with salted caramel. The buttery soft ham was a perfect pairing for the luscious and indulgent foie gras and then the sweet caramel just took it to a whole different dimension. The lady a couple seats over didn’t finish hers and I was very tempted to ask her if I could have it, but thought better of it since my other half might have frowned upon that. Along with the “little parcel of love” was a cold bacon and apple soup with a ground pork Parmesan crisp. I can’t say I loved the soup as the smoky flavour was a little more than I could take, but I think I could have eaten a tray of the crispy ground pork.

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Recipe

mexican hot chocolate

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The food culture in Edmonton seems to have finally come of age a little. Farmers Markets are popping up everywhere you look and they are full of things like organic mushrooms, amazing jams, pickles, pasta, and of course plenty of baked goods. The restaurants in the city have kept right up and you can get great food at a great price. Competition is high for the dollars of Edmontonians and this is both a blessing and a curse. It means that progress is accelerated and the cream rises to the top while the rest are left behind.

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