When we bought our current house, one of the features about it we liked the most was the expansive dining room.
The kitchen was pretty good (still small by my standards though) but with the adjoining great room that would become the dining room, that sold us.
Now that I think about it, going this route may have been a bad idea.
You see, with enough space in there to sit 10 people and a few kids comfortably, our home has become the de facto place for all manners of birthday parties, celebrations and holiday gatherings.
I, as you know, love to cook, so with all of my pots and pans at my fingertips, it also makes it a great deal easier to kick out a meal for large groups of people.
Which brings me back to the whole ‘bad idea’ thing.
With the space and the cooking skills, we always host.
Always.
Seriously though, I don’t mind it that much as I’d rather have these meals here instead of being squished into a much smaller space where you don’t get to sit and enjoy the meal with all participants.
So, if given the choice, I pick our house too (plus, I get to raid my red wine cellar while I’m at it too.)
We recently held one of these big meals just the other day.
My lovely wife’s older sister was in town with her six, yes, count ‘em, six kids and we wanted to have them over for dinner.
Once you throw in the hubby, other siblings and parents, the head count gives pretty big, pretty fast.
As I thought about all the things I could make that would be both delicious and appealing to a wide range of ages, I settled on a favourite family standby–spaghetti marinara and meatballs.
The homemade kind of course.
That would be rounded out with sautéed garlic and Monterey Jack baked cheese bread, Caesar salad with (eggless) dressing over baby romaine and honey & balsamic macerated strawberries with Angel food cake.
Kids would like it–so would Mom and Dad.
That, my friends, is the ticket too–when preparing anything for a large group, the key is going with what you know.
Don’t even think about trying a brand new recipe for a ton of people–if you’re running though the steps for the first time, you won’t know how scalable the recipe really is.
You see, most are for 4 to 6 people–not 14 like my group.
Sure, if it calls for 2 garlic cloves, doubling to 4 sounds easy enough, but what about when you get to 8 or even 16?
You may get not enough of the flavour or way too much.
Knowing how to prepare a dish and what its supposed to look and taste like at the end will save you all kinds of headaches.
Also look at your timing
How do you plan on keeping the meatballs warm if the oven is tied up with the cake.
How many pots will you need on the stove at once to make the marinara and cook the pasta.
Timing, almost every chef will tell you, is crucial.
So before you dive in to start working on your meal, make a quick game plan of what needs done at what time.
Having several pots and pans needing the same real estate space at the same time is not good for your mental health, so avoid it at all costs.
That my friends, are a couple of tips for succeeding at preparing large meals.
I’ll leave you with a recipe too–here’s the strawberry topping I used on the Angel food cake
2 lbs ripe, red strawberries
2 tbsp (30 mL) honey
2 tbsp (30 mL) superfine or berry sugar
1 tbsp (15 mL) white balsamic vinegar
Pinch of kosher salt

DIRECTIONS:
Wash, hull and half the strawberries. Place in a food processor and pulse until coarsely chopped. Place strawberries in a bowl and combine with remaining ingredients, stirring to mix. Cover with plastic wrap and let sit at room temperature for 1 hour. Stir before scooping onto your dessert of choice.
Yum!

In less than two days, I’ll be with my family enjoying the beaches of Mexico.
I know, I lead quite the rough life.
We don’t do this every year mind you, and are fortunate to be able to do it this year, especially now with two daughters under the age of four and one more on the way.
As I was telling a friend of mine about the upcoming trip, he asked how it was possible for someone like me to be talked into dining buffet-style for a week.
Good question.
I think in the spirit of the holiday, I let go of what I normally prefer to eat and instead go with the flow.
I won’t lie, buffet-style food is not my first choice of eats, but when travelling with little ones, being able to offer them a variety of options at meal time is awesome.
So, Daddy takes one for the team.
That said, not all food served in this manner is horrible.
The last time we stayed in Mexico, I had to begrundgingly accept that several times it as actually pretty darn good.
That of course, all depends on the place you’re staying and again, we’ve been lucky to find places where they take pride in the food served.
Hopefully, the place we’re headed will do the same.
If not though, I’ve picked a room at the resort that comes with a full sized kitchen.
And, I’ve already plotted out how to get to the fresh fish market just outside of the resort.
Oh yeah.
To get in the mood for the upcoming trip, I made a batch of quick and easy enchiladas.
To wit, here is the recipe for you to enjoy no matter if you’re getting set to fly off somewhere warm or staying put.

Adobo Chicken & Black Bean Whole-Wheat Enchiladas
6 whole wheat and flax tortillas
1 store-bought rotisserie chicken
1 tbsp canola oil
1 large white onion, diced
5 garlic cloves, minced
1 green bell pepper, cored, seeded and diced
1 cup chicken stock
1 chipotle pepper in adobo sauce, minced (or more to taste).
1 tbsp adobo sauce
3 tbsp taco seasoning
3/4 cup canned black beans, drained and rinsed
1 jar of tomatillo salsa or your favourite salsa verde
1 cup grated aged white cheddar
1 cup grated Monterey Jack cheese

DIRECTIONS:
Remove skin from chicken and discard, Remove meat from chicken and shred. Heat oil in a skillet set over medium heat. Add onion and cook for about 5 minutes or until softened. Add peppers and cook for another 5 minutes. Add garlic and cook for 1 minute. Add stock, chipotle, adobo and seasoning; bring to a boil then simmer, stirring often, until sauce has thickened. Remove from heat and add beans to mixture, stirring to incorporate. Let cool to room temperature. Spray an ovenproof 10″ x 10″ baking dish with nonstick spray. Place roughly 1/2 cup of mixture (or more) into each tortilla and roll up tightly into a cigar shape. We want to evenly divide the chicken mixture between the six tortillas so you may need to add more or less to each one depending on how much meat you got from the chicken. Place filled tortillas seam side down into prepared baking dish. Cover with salsa and cheese. Bake in a preheated 425 F oven for about 15 minutes, or until cheese is brown and bubbly. Serve immediately with sour cream and additional salsa.
Serves 6 (or 4 depending on how hungry you are)

As a foodie living in Winnipeg, 2011 was a very, very good year.
New restaurants opened and existing ones either relocated or improved their already stellar list of goodies.
So where was I filling my belly the most last year?
Well, without further ado, here’s my favourite top 3 places to eat in the city.
For starters, I have to admit the first place on my list has remained one of my favourite establishments since it opened in south Osborne.
Not only was its opening a godsend to local folks, but the food was an inspired take on french food in a comfortable and approachable manner.
Sure, you could find rilettes, pate and other typical French dishes on the menu, but mussels et frites, pork chops and salmon made choosing a dish for the less than French-food familiar an easy exercise.
If you haven’t guessed, it’s Bistro 7 1/4.
Chef Alex Svenne continues to rock it out, and now, with even more square feet to play in, continues to be one of the best in the city.
As for the movers and shakers, our good friends at Deseo Bistro have settled in nicely to their digs (or should I say, figs?) in south Osborne too.
Nicely decorated with birch wood and muted colour, the space is as inviting as the menu.
I’ve always been one who prefers to make a meal out of smaller bites and if you’re like me, you’ll find the task nearly impossible here.
Impossible in a good way as the choices seem almost endless with each one sounding as good as the previous one.
Be it the spicy sweet chorizo and figs, the unctuous Iberico croquette or the simple yet amazing duck fat fingerling potatoes, you don’t need to look past the first part of the menu to find an amazing dinner.
Alejandro, Scott & staff–you do great work.
Lastly, but certainly not the least, is Elements.
The man behind this massive project is none other than Ben Kramer, a genuine nice guy and champion of local, sustainable and quality food.
I’m not sure what makes me more proud about the opening of Elements–the foodie in me who loves great food or as a Winnipegger seeing someone produce meals for students and the public that don’t arrive in trucks from Sysco.
The menu is ethnically diverse to appeal to all who visit, but since I am an aficionado of smoked pork belly, the first stop is always the spicy bacon caramel popcorn. That salty sweet epiphany is closely followed by the smoked tomato Caesar salad and a toss up between the juniper brined chicken or the sablefish with marinated wakame and warm carrot salad.
So there you have it folks–my top 3 places to eat in 2011 (and soon to be 2012).
There are many other joints I could have named as well, but let’s leave that for another post.
Happy 2012 everyone!

HOW TO ENHANCE YOUR DECOR WITH SEASONAL INSPIRATION THAT DOESN’T GO OVERBOARD

Stop! Don’t look upon Christmas as an excuse to have a tacky tinsel tornado chez vous, only to strip it bare come January. Hey, it’s far better to allow your choice of festive decor to ENHANCE your existing decor and provide a real feeling of seasonal adjustment, adding colour and drama where it’s needed most.
But just how do you add the required level of glamour without going overboard? Hmm. Well you follow our lead, that’s how! Yup, our festive guide is all you need to stop your home being turned into a total turkey!

COLIN AND JUSTIN’S FESTIVE TOP TIPS

Our best advice is to use colours that complement existing schemes; so your tree enhances your space rather than competes with it. It’s good to try and stick to two colours (like red and gold, blue and silver or white and green) because Christmas should be cohesive, tailored and tasteful. When decorating your tree, position baubles into the depth of the branches and not just on the outer edges—this will create a fatter and more complete look. And remember this vital order—lights on first, followed by garlands and then finally ornaments. This layering effect works best from a design point of view and makes dressing the tree a breeze. And don’t just think visuals—remember that olfactory titillation is important too! Think about scents as well as the aforementioned sights and use natural pomanders (try L’Occitaine or Jo Malone) or clove-studded oranges to bring a festive bouquet to your tree. Prepare mulled wine for your guests, roast chestnuts and burn aromatic pine logs in the fireplace. Christmas is all about building atmosphere so go to town with all these details. We always present our guests with personalized goody bags as they prepare to depart. You might even like to pop in a festive CD or perhaps some testers of your guests favourite scents. Add candy canes and foil-wrapped chocolate coins—and maybe even a lottery scratch card or two—and you’re done.

DRESS TO IMPRESS WITH YOUR TABLE

Using charger plates will add colour to your table and transform your food presentation to the max. And remember to work the colour scheme of your charger plates out across the rest of your table. Black chargers will add extra punch to a gold
dressed table (and vice versa) while cranberry red chargers will enliven a plain white scheme. Use inexpensive gift tags as place names for each of your guests. And why not attach a token gift as an additional surprise! Or try using massive glossy castor oil leaves as place cards and write guest names on each leaf using a gold pen. Candles are a must, which is great news because the shops are crammed with stunning candelabras at the moment. But don’t just plonk a candelabra down and hope for the best—build the drama! A tall candelabra looks fab but even better with lots of tiny tea lights clustered below. Or try storm lamps for a change of mood. Use metallic finishes on runners, napery or other things, as these will pick up on the glow created by a candle centrepiece to provide magical sparkle across the table. Centrepieces are a great way to add drama— try a jewel-toned glass bowl with floating candles and flower petals to bring a romantic touch or try placing several dwarf Poinsettias down the centre of the table—they look particularly good in shiny gold pots. But remember to keep sight lines in mind—make sure that your centrepiece is short enough to allow guests to see each other and chat comfortably. And finally, our mantra: “A day without Champagne is like a day without sunshine.” So position a chilled and labelled miniature bottle of Moet & Chandon as a celebratory welcome card for each adult guest. Instead of just one bottle popping at the table, you get one for each guest and that really is something to celebrate!

1. If your space is a bit cold and bland, add rich reds, natural elements and gold touches to seriously warm things up. If your starting point is a little on the dark and heavy side, lighten the space with sparkly finishes, cool silver and cream or white accessories. It’s all in the balance.
2. Transform a scented candle into a large style statement by placing it in a glass storm lamp to increase both table presence and light, but don’t just use any old candle—use the festive candle range from Pottery Barn for some extra ruggedness.
3. Don’t go overboard with too many garlands everywhere—remember it’s Christmas NOT camouflage time. As is often the case, less is more, so spend time and money on a well-dressed tree or some tasteful accessories that will enhance your existing decor rather than compete with it.
4. In addition to the tree, the fireplace is one of the main focal points; so make sure yours looks stunning with decorative garlands and candles. You could also decorate the mantelpiece with holly, white berries and rich red poinsettias or why not add some sexy sparkle with a polished nickel Reindeer stocking hook from Crate & Barrel.
5. If you don’t have a fireplace or mantelpiece to decorate, all is not lost. Simply create an alternative festive focal point. Try transforming a dresser, table or sideboard into a real festive eye-catcher. Swag with real or artificial greenery
   and bows, pile on baskets of fruit and nuts and decorate with sweets and candles and your favourite (but not ALL!) Chrissy cards.
6. For a quirky eye-catching display, simply peg cards onto a bunch of sturdy twigs placed in a large vase. Or decorate an artificial potted tree with jewel-coloured candy. Wrap a little wire round each sweetie twist and suspend from the
   branches. OK, so the candy won’t last long, but the tree can be reused from year to year.
7. Avoid splashing out on too many expressly Christmas items that can only be used once a year. Instead, fix foil snowflake stickers to your existing champagne flutes and side plates to add temporary sparkle without the expense.
8. Start outside—hang a festive wreath on your front door to give family and friends a warm welcome and, if your florist is making your wreath or garland, ask for all the off cuts and use them on the mantelpiece to tie your “in and out” looks together. Come on guys—we’re having a credit crunch so don’t waste a penny!
9. Gather cones and pile into baskets interspersed with a few that you’ve sprayed gold or silver. Or add a few pretty baubles to the mix. A great—and inexpensive—way to create a natural look with just a little added shimmer.
10. Scatter wrapped chocolate coins across your Christmas lunch table for delicious added sparkle. A great way to persuade the kids to behave on the promise of a coin after the meal.
11. Be style aware—add colours, shapes and mediums that tie in with your existing room. If Eames-style mid-century modern is your home choice then add decorations that share a similar feel.
12. Make sure your home is as safe as it is fun—too many electrical items plugged in can be a potential safety hazard so be careful. And remember: never leave unattended candles burning, and always switch off everything before you go to bed.

LOOK TO FRANCE WHEN SEEKING DESIGN INSPIRATION

Our affection for France was birthed, many years past, when we enjoyed a wonderful dinner in Man Ray, a cavernous restaurant that, back then certainly, was probably the coolest in all of Paris. Hey, we did well to even secure a table in the hot-ticket hang out—but imagine our surprise when, between courses, Vanessa Paradis appeared in a glamorous apparition and sat at the very next table! We jest ye not; petite and gorgeous, she looked for all the world like a young Brigitte Bardot, and was only outdone in the glamour stakes by Grande Dame Catherine Deneueve, who was also enjoying supper in the glossy eatery.
And our point in relating this star-studded tale? Well, simply to explain the defining moment of our fondness for all things French. But there’s more. Much more. During our glossy trip we laid our weary heads in a simple abode tucked discreetly behind the Pompidou Centre. And our time awake? Ah, that’s the fun bit; we toured France’s capital under the adept guidance of our good friend Yves, then personal assistant to uber designer Paco Rabanne. Yves toured us everywhere and, as he did, we became immediately smitten with the world’s most romantic city. Indeed, from the very moment we saw the mysterious steeples rising dramatically from The Pigalle, we swooned. And when we visited the stunning Touilleries we became ever more gripped. The Louvre, with its albeit tiny Mona Lisa, blew us away and when we witnessed the Eiffel Tower and the River Seine from a jaunty little Bateau Mouche, we were, to quote Bonnie Tyler‘s song, “Lost in France.”
Yves watched, consumed with pride, as we became seduced by his city, a destination we’ve subsequently visited at least 30 times. Bear in mind that, living as we previously did in London, it took only an hour and a half to fly to Paris. Less time than it takes to sail from Vancouver to Victoria! Sometimes we visited for the weekend and sometimes, as far fetched as it sounds, we’d travel there and back in one day. If only it was as easy to get there from Canada. But worry not; via our inaugural Flavours editorial, we’ll demonstrate how you can create a little Gallic magic at home without wielding your passport. We always maintain that the key to good decorating lies in careful planning. Rush your attempts and your schematic conclusions will be lackluster to say the very least. Give everything proper consideration, however, and results will be crisp and elegant every time.

In our favour, here, were adequate proportions and a family who accepted the time was right for their style-free home to enter its next stage. Our first duty, as would be the case with any clients (whether on screen or off) was to establish “mood.” Via “tears” from magazines, paint chips, colour swatches and fabric samples, we ran through options until we found a plan that made everyone happy. Because our clients are also keen Francophile’s, they loved the idea of a room that would resemble a Parisian “salon:“ acutely tailored—but utterly comfortable—and with a low key aesthetic and only occasional shots of colour. Think Chanel suits and effortless, restrained styling.
Before kicking off your proposed new scheme, it’s important to have a similar strategy. To fail to plan, after all
(as we regularly comment) is to plan to fail, so this early stage is critical. Here’s how we plundered all the R’s to make plus ça change in a perfect wee French salon. Right here in Canada! Yup, Yves would be so proud.

RE- FINISH

The existing floor was amply good for another decade and so, rather than tear it up and start from scratch, we refinished it in a much darker tone to anchor our new scheme. Floors, as far as we’re concerned, are every bit as important as walls and should be accorded the same level of attention. TIP: if you’re planning a project like this, remember that several light coats of varnish (sanded lovingly between each) are better than one heavy-handed sticky application that will chip and wear quickly.

RE-USE

We rather liked the marble dining table; although upon seeing it for the first time quipped that it was reminiscent of the slabs you’d find in a morgue. Hmm. Mind you, much of that was due to context and we knew the table would look substantially better when re-positioned after our work was done. Dressed, as it is now, as part of our final design, it looks perfectly at home and its solid lines add extra substance to the invigorated scheme.

RE-PURPOSE

In Britain we call them “centre roses”—in Canada you call them “medallions.” Whatever you want to call them, we reckon they’re pretty enough to be positioned on areas other than ceilings. Here’s a perfect case in hand; we painted ours, sourced from Rona, using dramatic black satin before gluing a small mirrored coaster in the middle to create eye-catching “artwork” with a truly reflective quality. As designers, we love looking at things differently and enjoy re-purposing basic items as exciting design components.

RE-UPHOLSTER

A bargain 450 bucks for six balloon-backed repro’ French dining chairs. Blimey—how we love consignment stores. Already boasting dreamy ebony frames, we re-upholstered using a mixture of plain and patterned fabric. If you’re planning on re-furnishing, it makes great sense to get into the habit of sourcing via consignment stores or from online sites such as Kijiji or Ebay. From our experience, destinations such as these throw up wonderful cash saving opportunities that will help you produce your scheme on budget.

RE-PLACE

Inspired by the elegant balconies that hang (often precariously) over Parisian streets, we visited an ironworker and chose an off-the-shelf product to help re-identify the stairwell. Sexy wrought iron is seriously “on trend,” and a medium that’s less likely to date than others. Sure, it wasn’t inexpensive, but come on—we’d saved loads of cash on the floors, so we paid Peter with what we’d robbed from Paul. You get the gist; every project has math to be considered and weighing up the books is as important for us as we imagine it is for you.

RE-ARRANGE

The first time we espied this room we envisaged a way in which to make it function better without spending a single dime. Itwas patently obvious, to us, certainly, that the living side of the operation was squashed into the narrower end of the room, whereas the dining area (which was used less frequently) was occupying the fatter end of the space. You can imagine just how easy it was to swap both functions around and therefore make the room work better for our clients.

RE-COLOUR

Painted yellow, the original walls weren’t, ahem, quite right for our Parisian predilections. Which is why, shock-horror, we re-coloured them cream. Think classic French tailoring with no need to fuss. It’s all, as any good seamstress will tell you, in the cut. Get the basics right and you’ll bring the rest of your scheme alive with subsequent layering and detailing. Main walls addressed, we added a raspberry accent zone above the stairs to imbue proceedings with just a touch of drama. The remaining drama would come via subtle, auspicious accessorizing.

RE-VISIT

… an old shopping favourite; Homesense. As well as their city centre stores (which often focus on small, affordable luxuries) Homesense have bigger out-of-town stores that carry larger furniture items such as these beautiful houndstooth sofas. We actually bought these long before this project commenced and stashed them in our style laboratory until the right room materialized. As a chic kick-off point and a slice of Parisian glamour, they couldn’t have been more appropriate.

RE-FRACT

The light, that is—an easy task courtesy of flexible fin window shutters that positively reek of French glamour. We chose these elegant window dressings as their slats can be moved to allow illumination to be “tailored” as and when required. Tip: for a slicker look, measure shutters into your window rebate rather than position them outside the window aperture.

RE-CLAIM

With the family computer secreted upstairs in a shared bedroom, we decreed it necessary to find a better location and, this in mind, reclaimed a spot of (previously wasted) downstairs real estate. Because there was already a phone jack and a power outlet nearby, we designed a custom home office in the dead space at the bottom of the stairs. With just enough room to position a chair without causing an obstruction, a no fuss two-inch-by-two-inch lumber structure (faced with ebony veneer) was an immediate problem solver while the floating shelves positioned above provided a perfect stash zone for various office clutter.
Check out all that’s new, fresh and fabulous in Colin McAllister and Justin Ryan’s world at www.colinandjustin.tv

Many of us in Canada think of Zinfandels as light, blush ‘picnic’ wines. Big, bold red Zinfandels from California are great with grilled meats and are great wines to pair with a rare tuna steak. Try this recipe with a Ravenswood Zinfandel.

Ingredients

• 1-2 lb (1 kg) tuna steak
• 1/2 cup (125 mL) pumpkin seeds (or pepitos), extra for garnish
• 1 tbsp (15 mL) cumin seed
• 1 tbsp (15 mL) kosher or coarse sea salt
• 1 tbsp (15 mL) cracked black pepper
• 1 tsp (5 mL) dried chili flakes
• 1 tbsp (15 mL) canola oil
• Juice from half a lime
• Chipotle Lime Sauce:
  • 1 tsp (5 mL) puréed chipotle peppers in adobe sauce (Available at specialty stores) or 1/2 tsp (2 mL) dried ground chipotle pepper. (In a pinch, substitute chili powder)
  • Zest of one lime
  • Juice of half a lime
  • 1/4 cup (60 mL) mayonnaise
  • 1/4 cup (60 mL) yogurt or sour cream

Directions

Toast pumpkin and cumin seeds in a 350 F (180 C) oven for 5 minutes. In a food processor or coffee grinder, grind pumpkin and cumin to a coarse meal.

Combine pumpkin seeds and cumin with salt, pepper, and chilies. Crust tuna steak with pumpkin seed mixture.

Combine all sauce ingredients and mix well. Set aside.

Brush a heavy skillet with canola oil and heat. Sear tuna steak over medium-high heat for about 2 minutes. The bottom should be white around the edges. Flip the tuna over and sear for 1 minute. Drizzle with lime juice; cover steak and remove from heat. Let sit 5 minutes. Steak should still be very rare. With a very sharp knife, slice tuna steak on an angle in thin slices. Arrange slices on a platter and drizzle with sauce. Garnish with lime wedges, toasted pumpkin seeds and sprigs of cilantro.

Serves 4

Ingredients

• 1/4 cup (60 mL) olive oil
• 1 head of garlic, peeled and minced
• 2 tsp (10 mL) red pepper flakes
• 1 28 oz (796 mL) can diced tomatoes
• 1/2 cup (125 mL) white wine
• 1 link of chorizo, diced
• 1 bay leaf
• 2 lbs (1 kg) mussels, scrubbed and de-bearded
• Salt and pepper
• 1/4 cup (60 mL) Frank’s RedHot sauce
• 1/4 cup (60 mL) fresh minced parsley, divided
• 1 baguette, cut into thin slices and toasted (or grilled)

Directions

Heat oil in a large pot skillet set over medium-low. Add garlic and chile flakes and cook until garlic is just starting to colour. Add tomatoes, wine, chorizo, bay leaf and mussels. Increase heat to high. Cover and cook until mussels open, about 6 minutes; discard any mussels that do not open. Using a slotted spoon, divide mussels between 2 bowls. Stir in hot sauce, half of parsley and season with salt and pepper; divide sauce equally between bowls. Sprinkle each with remaining parsley and serve with slices of baguette.

Serves 2

Credit: Miles Thatcher

Ingredients

• Crêpes

  • 2 eggs
  • 1/2 cup (125 mL) whole milk
  • 1/2 cup (125 mL) soda water
  • Pinch of salt
  • 3/4 cup (175 mL) flour

• Filling

  • 1 tbsp (15 mL) canola oil
  • 1 large onion, diced
  • 8 oz (250 g) sliced cremini mushrooms
  • 1 lb (500 g) ground veal
  • 2 tsp (10 mL) smoked paprika
  • Kosher salt and freshly ground pepper
  • 3 tbsp (45 mL) sour cream
  • Salt and pepper
  • 1 tbsp (15 mL) cornstarch
  • 1 cup (250 mL) beef stock

• Sauce

  • 3/4 cup (175 mL) sour cream
  • 1 1/2 cups (375 mL)
  • 2 tbsp (30 mL) cornstarch
  • 2 tsp (10 mL) Hungarian paprika
  • Freshly minced parsley

Directions

Crêpes:
Combine the eggs, milk, soda and salt in a mixing bowl and whisk to combine. Add flour and whisk until smooth.
Heat a nonstick skillet set over medium heat; add a drop of canola oil to the pan and swirl to coat. Add a ladleful of the batter to the pan, quickly rotating the pan to distribute the batter evenly. Cook for 1 minute then flip and cook the other side. Remove from pan; keep crêpes warm and repeat with remaining batter. If the crêpe broke, add more flour to the batter and if too thick, add more milk. Each time youâ��re about to make a crêpe, make sure to stir the batter before to keep the ingredients from settling.

Filling:
Heat oil in a skillet set over medium high heat. Add onions to pan and sauté until lightly browned. Add mushrooms to pan and sauté until lightly browned, about 5 minutes. Add veal and cook until no longer pink. Season mixture with smoked paprika and salt and pepper. Combine beef stock and cornstarch in a saucepan, whisking to mix. Bring to a boil, then reduce heat to a simmer, stirring often, until thickened. Stir in sour cream, mixing well. Add to veal and mushroom mixture, stirring to combine. Keep mixture warm.

Paprika Sour Cream Sauce:
In a small saucepot, combine cornstarch with beef stock, whisking to mix. Bring to a boil and cook until thickened. Remove from heat and let cool slightly; add sour cream and paprika, stirring to mix. Keep mixture warm.

To Assemble:
Fill each crêpe with roughly 1/2 cup (125 mL) of Filling. Tuck in the edges of the crêpe and tightly roll up. Repeat with remaining Filling and Crêpes. Place 2 crêpes, seam side down, in the centre of a plate and spoon the Paprika Sour Cream Sauce over and around the crêpe. Top with parsley and serve immediately.

Serves 2

Credit: Brie Delacruz

Ingredients

• 1 lb (500 g) boneless stewing meat, cut into 1″ (2.5 cm) cubes
• 2 tbsp (30 mL) fresh-squeezed lemon juice, divided
• Water for rinsing
• 1/4 large onion, chopped
• 1/2 tbsp (8 mL) minced fresh ginger
• 5 garlic cloves, chopped
• 3 tbsp (45 mL) canola oil
• 1 tbsp (15 mL) soy sauce
• 2 tsp (10 mL) paprika
• 1 tbsp (15 mL) chilli powder, or more to taste
• 1 cup (250 mL) water
• 1/2 cup (125 mL) fresh cilantro

Directions

Toss beef with half of lemon juice; let rest, refrigerated, for 7 minutes. Rinse beef with water and reserve. Combine onion, ginger, and garlic in a blender or food processor and process until mixture is smooth. Heat oil in a sauté pan set over medium-high heat; add beef and sauté for 1 to 2 minutes. Reduce heat to medium and add remaining lemon juice, and soy sauce; stir to mix with beef. When beef has browned, add onion mixture; partially cover pot and continue to cook until onion is soft, approximately 3 to 5 minutes. Add paprika, chilli powder, and water; partially cover pot and continue to cook, stirring occasionally, for 30 to 40 minutes, or until sauce has thickened and beef is tender. Season with salt and pepper and top with cilantro. Serve immediately.

Serves 4 – 6

Credit: Recipe by Naazima Ali

Ingredients

• 2 cups (500 mL) plain yogurt
• 1 cucumber, peeled and grated
• 2 garlic cloves, finely chopped
• 2 tsp (10 mL) olive oil
• 1 tsp (5 mL) fresh dill, finely chopped
• 1 tbsp (15 mL) lemon juice
• 3 tbsp (45 mL) ouzo
• Salt and pepper

Directions

In a large bowl, combine all ingredients; season with salt and pepper. Refrigerate until ready to use and serve with grilled pita wedges.

Makes 2 1/2 cups.

Serves 10 – 12