Sponsored by Italian Centre In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as …Read More
In this no-bake cake, you’ll find Biscoff cookies layered between whipped cream and biscoff spread. It’s perfect to make the day before an outdoor barbeque as it sets up in the fridge overnight. Garnish with sea salt and more cookie crumbles for an easy presentation!
Ingredients
2 cups heavy whipping cream
1 cup cream cheese
1x jar Biscoff Spread (divided, 1/2 cup biscoff spread and remaining for topping)
1 tsp vanilla extract
2 tbsp icing sugar
2x packages Biscoff Cookies
Toppings:
Sea salt
Biscoff Spread
Leftover Biscoff Cookies for crumbling
Servings: 8-10 pieces
Preparation: 30 minutes + overnight for cake to chill in refrigerator
Total Time: 30 minutes plus overnight to chill
Kitchen Equipment: stand mixer, loaf pan (approx. 9 x 6 x 2 inch pan)
Instructions
Line a loaf pan with parchment paper leaving a 1 inch overhang on the side of the pan.
In a stand-mixer bowl or regular bowl (if using a hand mixer) add whipping cream and whip into stiff peaks. Then add cream cheese, ½ cup biscoff spread, vanilla, icing sugar and a pinch of sea salt and whip until you reach a thick creamy consistency.
Start by layering a single layer of biscoff cookies on the bottom of the loaf pan and one horizontal layer up the side of the pan (see photo).
Spread about a 1/4 of the cream mixture (about 1 cup per layer) over the cookies.
Continue layering cookies (flat and up the sides of the pan horizontally per layer - see photo) and then cream mixture; you should have approximately 5 cookie layers and 4 cream layers but this will depend on the size of your loaf pan.
End with a cookie layer and press into the cream. Melt the remaining biscoff spread in the microwave to pour over top of the cake. Sprinkle the cake with sea salt and any leftover cookie crumbles.
Cover the pan tightly with plastic wrap and refrigerate at least 10 hours or overnight.
If you want more of an ice-cream consistency, freeze for about 1 hour before serving.
Using the parchment paper overhang on the sides of the pan for support, lift the cake out to a serving platter. Peel the parchment paper from the sides of the icebox cake and tear or cut so that there is parchment paper remaining on the bottom of the cake and around the edges.
Sprinkle the top of the cake with more sea salt if you desire.
Cut into slices (a serrated knife works best) and serve.
Sponsored by Italian Centre Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a …Read More
Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah - it’s a thin flatbread from the Romagna region of north-central Italy.
Use our fresh pizza dough to create a piadina packed with your choice of delicious fillings! For this recipe, we used a classic combination of prosciutto, burrata cheese, arugula and red onion. Satly, creamy, fresh and crisp - easy to make and perfect for lunch, a snack or a light dinner!
Ingredients
1x fresh pizza dough ball (divided in half)
8-10 slices prosciutto
1x ball burrata cheese
Arugula
Olive oil
Optional: sliced red onion
Servings: 2 piadina
Preparation: 30 minutes (including resting time for the dough)
Total Time: 50 minutes (including resting time for the dough)
Kitchen Equipment: frying pan or cast iron skillet
Instructions
Cut one fresh pizza dough ball in half and roll each half into a ball. Let dough rest under a tea towel for about 20 minutes (this helps greatly when rolling the dough).
To make the piadina, roll out each dough ball to about 8-10 inches; the dough will be fairly thin.
Preheat a large skillet or frying pan to medium high heat.
Brush the pan with a little olive oil (use a paper towel if you don’t have a brush).
When the pan is hot, place one piadina at a time in the pan, pricking the dough with a fork quickly to keep the dough from bubbling up. If the dough starts to bubble up, poke the bubbles with the fork and continue cooking.
Cook about 3-5 minutes per side or until starting to turn golden brown on each side.
Repeat with the next dough.
To make each Piadina sandwich, fold each cooked dough in half and fill with layers of arugula, burrata cheese, prosciutto and red onion (if using).
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[_excerpt] => Sponsored by Italian Centre Piadina are thin, Italian flatbreads that are made by street vendors and sold sandwich-style loaded with tasty meats, cheese and vegetables. Pronounced pea-ah-DEE-nah – it’s a …
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Recipes page provided by and Sponsored by Italian Centre Spicy Kale Flatbread with Honey Drizzle Ingredients 1x fresh pizza dough Flour for kneading the pizza dough 1 tbsp extra virgin …Read More
Recipes page provided by and Sponsored by Italian Centre
Spicy Kale Flatbread with Honey Drizzle
Ingredients
1x fresh pizza dough
Flour for kneading the pizza dough
1 tbsp extra virgin olive oil
2 cups (packed) of kale, torn or chopped
3/4 tsp red pepper flakes
Pinch salt and pepper
2x garlic clove sliced
2 tbsp extra virgin olive oil
1/2 ball buffalo mozzarella
1/3 cup ricotta
1-2 tbsp honey (for drizzling)
Extra red pepper flakes
Servings: 6-8 slices
Preparation: 30 minutes
Total Time: 45 minutes
Kitchen Equipment: frying pan; rolling pin (optional)
Instructions:
Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
Preheat your barbeque to 400F.
Tear or chop the kale into bite-sized pieces. Then add 1 tbsp olive oil to a frying pan and turn the heat to medium. Add the kale, red pepper flakes, pinch of salt and pepper and saute the kale until just starting to wilt, about 3-5 minutes.
Mix together 2 tbsp olive oil with 2 garlic cloves, sliced (this is your sauce for the flatbread).
Measure out both cheeses and set aside.
Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the olive oil sauce onto the flatbread, spreading the garlic around. Top with kale, dollops of ricotta and buffalo mozzarella.
Cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
Top the flatbread with more red pepper flakes (if you like it really spicy) and drizzle with honey. Enjoy!
Photo by Jessica Kostca
Speck & Taleggio Flatbread with Balsamic Glaze Drizzle
Ingredients
1x fresh pizza dough
Flour for kneading the pizza dough
1/3 cup Massimos tomato sauce
6 slices of speck
1x white mushroom, sliced thin
1x brown mushroom, sliced thin
140g taleggio cheese, torn
Balsamic glaze to drizzle
Fresh oregano leaves
Dipping Sauce:
1/3 cup olive oil
1/2 tsp dried oregano
1 tbsp fresh oregano
1/4 tsp salt
pinch of pepper
Servings: 6-8 slices
Preparation: 30 minutes
Total Time: 45 minutes
Kitchen Equipment: rolling pin (optional)
Instructions
Remove the fresh pizza dough from the fridge at least 30 minutes before you are going to cook your pizza.
Preheat your barbeque to 400F.
Prepare the olive oil dipping sauce by mixing the dried oregano, fresh oregano, salt and pepper and set aside.
Once the dough has warmed closer to room temperature, roll or stretch the dough into a 10-12 inch oval or rectangle.
Bring all the topping ingredients, the rolled out dough and a spoon out to the grill.
When the grill has reached a 400F temperature, turn the heat to one side of the grill off.
Place your rolled dough onto the side of the grill that is still on (direct heat) for 45 seconds - 1 minute, until it easily releases and flip over for about 45 seconds more until the dough has stiffened.
Then move the flatbread to the side of the grill with the heat off (indirect heat) and moving quickly spread the sauce onto the flatbread, then add the speck, mushrooms and cheese.
Cover the grill and cook for 4-5 minutes and then rotate one time, cooking for another 4-5 minutes until the cheeses are melted and starting to bubble.
Top the flatbread with a drizzle of balsamic glaze, oregano leaves and serve with the oregano olive oil for dipping (be sure to give the olive oil dipping sauce a stir once more before serving).
Sponsored by Italian Centre, written by Joanne Elves Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get …Read More
Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get it onto a BBQ no matter what the season. But of course, when the sun sizzles in the summer, so does the BBQ. Patios, tailgates, campfires, and balconies are grill central. A quick stop at The Italian Centre will have you set for supplies, recipes, and the best meat in the province. Let’s introduce you to Piedmontese – a low fat, high protein delicious beef offered exclusively at the Italian Centre Shop by Messinger Meats.
A few years ago, the Italian Centre shops introduced us all to Messinger Meats from Red Deer. Joe, Mercedes and their children supply all the Italian Centre Shops with a selection of locally raised pork, lamb wild meats and chicken but their speciality is the Piedmontese Beef.
Being married to a butcher means there is usually meat for the table each night but as Mercedes says, she never knows what Joe will bring home. When a roast from Peony Farms of Lacombe who specializes in Piedmontese beef came wrapped in the waxy brown butcher paper, Mercedes thought nothing of it until she cooked it. “I was so surprised by how it cooked and tasted. I just liked it so much, I had to research it. It was so different to me.”
What Mercedes learned made them change out what they were butchering to focus on selling only Piedmontese beef. “We have been selling this beef since 2003 and I’m still fired up about how wonderful it is!” says Mercedes.
The Piedmontese is a domestic breed of cattle originally from the Piedmont region of north-west Italy. While the predominantly white or grey bovine are raised for milk and meat in Italy, the animals introduced to Alberta in 1970 are predominantly raised for their meat. The breed carries a unique gene mutation that causes hypertrophic muscle growth, or double muscling making them look rather, um, “beefy”. This mutation causes the meat to have a higher lean-to-fat ratio. This creates a tender, tasty, high protein, low fat meat that cooks on average 30 per cent faster than what is found at the grocery chains.
The first time you cook any of the Piedmontese steaks on the BBQ you need to step away from old habits. Consider marinating the meat overnight in a blend of fresh herbs instead of salty powders. Let the meat come to room temperature for at least an hour before shocking it with a 450-500 F grill. When your blade slips through the steak, you’ll wonder why you bothered setting out knives. If you plan to grill a showstopper like the Tomahawk, take a look at our Grilled Tomahawk Steak recipe.
A lot of people are excited to set up the smoker and slowly cook the meat over indirect heat to make even the toughest cut delicious. So, the price for brisket has soared due to the sudden popularity and may not be readily available. Mercedes suggests checking the cooler for the tri-tip cut too. “The tri-tip is incredible on the smoker but is quicker to cook compared to brisket.”
Italian Centre Shop's General Manager, Gino Marghella suggests you talk to the meat counter for custom orders.
“Messinger Meats are very accommodating, it’s like having our own butcher shop. If you need 3-inch-thick T-bone steaks for Bistecca Alla Fiorentina or even a dozen beef cheeks for that special ragu recipe you have, we can arrange it.”
The Italian Centre Shop also stocks other items provided by Messinger Meats. They also provide an array of lamb, pork, elk, and bison products from central Alberta farms. The thick cut pork chops are perfect on the BBQ. An easy recipe is the Grilled Pork Chop with Fennel and Grapefruit Salad featured on the recipe page.
Being an artisan butcher shop, the Messingers pride themselves on sourcing their products from local ranchers who use the best practices in herd management. No hormones, antibiotics or steroids are used by the ranchers, and they humanely butcher the animals at their facility. Processed meats like the sausage and hamburgers do not include fillers, water or gluten and only natural spices and sea salt are used for flavours. Almost daily, the delivery vans are on route to all the Italian Centre Shops.
"We pride ourselves on stocking the best quality ingredients from both locally and beyond and our meat coolers are no exception. Our friends at Messinger Meats enable our shops to provide customers with products I'm so proud to serve at home to my family and friends while honouring my heritage."
[post_title] => Locally Sourced Meat Means Fresh Cuts for The Grill
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[_excerpt] => Sponsored by Italian Centre, written by Joanne Elves Funny thing about Albertans, if they have a great steak resting on the counter, they will do what it takes to get …
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Sponsored by Italian Centre There’s no doubt our tomato aisle can be overwhelming to the home cook but one of the most asked questions to our grocery team is “How …Read More
One of the best-kept secrets of living in the greater Edmonton area is the diversity of fishing opportunities right out our back door. The North Saskatchewan River slides lazily through …Read More
One of the best-kept secrets of living in the greater Edmonton area is the diversity of fishing opportunities right out our back door. The North Saskatchewan River slides lazily through the heart of the city, there are numerous stocked ponds in and around Edmonton, as well as several lakes offering excellent fishing just a short drive away. If you’re new to fishing, it can be a daunting task—understanding where and how to begin can be overwhelming if you don’t have a mentor to help you along. Fortunately, the road to fishing success, even for first-timers, is paved with a plethora of online resources to help you and your family land the first of many wriggling fish in no time.
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Licensing and Regulations
Fishing in Alberta is governed by annual regulations that define when and where you can to fish, what methods you’re allowed to use, and how many fish you can keep. Be aware that these regulations vary between waterbodies and species of fish, so always “check the regs” for the river, lake or pond you plan to fish.
First off, you’ll need to get your license, unless you’re under the age of 16 or over 65, then you’re off the hook so to speak. If you’re a first-time license holder, you’ll also need a WIN (Wildlife Identification Number). Licenses and WINs can be purchased at most outdoor retailers, or you can buy them online.
To view the fishing regulations, or to purchase your WIN and fishing licence, go to albertarelm.com
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Learning to Fish
If you’re new to fishing, a great way to start is by taking two informative fishing education programs offered by Alberta Hunter Education Instructors' Association (AHEIA). The first, the Alberta Fishing Education Program, consists of eight modules that take you through step-by-step key aspects of learning to fish—including an overview of Alberta’s fisheries management, fish identification, basic equipment and techniques, cleaning and cooking your catch, understanding safety considerations, and more. Best of all, it’s absolutely free! Check it out at Alberta Fishing Education Program | AHEIA
Learning to identify the species of fish you’re catching is important, particularly since regulations about how many you can keep differ between species. Fortunately, AHEIA’s online Identification of Alberta's Game Fish Quiz will teach you what to look for in identifying your fish, and the common mistakes made in differentiating between species. This free course is available at Identification of Alberta's Game Fish Quiz | AHEIA
Sunsetting behind fishing rods and people fishing off the dock at Pigeon Lake.
Rainbow Trout caught during surveys
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Basic Equipment and Techniques
One of the best things about fishing is that it’s easy—getting started requires minimal equipment that’s both affordable and simple to use. While fishing retailers can be imposing places for newcomers, with their endless shelves of rods, reels, lures and other fishing gear, you’ll find that the staff welcoming and ready to help you find the tackle you need.
To get started, and depending upon where you plan to fish, you’ll need a basic spinning reel and rod combination, fishing line, a leader, some split-shot weight to get your bait down into the water column, a bobber or two, and a small selection of hooks and lures. Some rod/reel combinations even come with a basic selection of tackle that’s enough to get you started catching fish. Expect to pay less than $50 in total to get outfitted.
Practice casting and retrieving in a nearby open field before you hit the water. Tie on a small weight instead of hook when doing this—it’s much safer this way!
You’ll also find lots of information online to help you on your journey. One of the very best and most comprehensive sites is ab-conservation.com/go-fish/learn-to-fish/
Depending on where and what you’ll be fishing for, your setup and how you use it will vary. Following are some tips to get you started.
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Stocked Ponds
Ponds stocked with rainbow trout are easy to fish and a great choice for novice anglers. A common setup requires that you tie a single hook directly to the end of your line. Bait your hook with either a piece of worm or a leech. Note: There are bait restrictions on some bodies of water, so be sure to check the regulations before you head out. Crimp on a couple small split-shot weights about 24 inches above the hook, and attach a bobber a couple feet above that. Cast your bait out, then let it sit, watching the bobber for any sign a fish has taken the bait. If the bobber is moving, or disappears under the water, give your line a slight tug to set the hook, and then reel in your prize. If you’re not having any luck, adjust the height of the bobber to present the bait either shallower or deeper. You don’t need to cast out far on stocked ponds, as most fish will be found no more than 30 feet from shore.
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Lakes
Pike, walleye and perch are the common fish species in most of the lakes in the greater Edmonton area that are not stocked with trout. They can be caught on a variety of tackle, including lures that you cast and retrieve, or bait, where legal, presented under a bobber or affixed to a jig, then cast out and slowly retrieved. When casting baited jigs, make sure your jig is heavy enough that it’s bouncing along the bottom as you reel it in—that’s where the fish are most likely to be. When fishing with lures, such as spoons or spinners, retrieve them just quickly enough that you can feel them wobbling as they’re pulled through the water. Tie a wire leader to your line whenever fishing pike waters as these toothy fish may bite through your line and take your lure with them!
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Rivers
The challenge when fishing rivers, especially the North Saskatchewan River in Edmonton and area, is the current. If you fish with bait, you’ll need to use enough weight that your bait sits relatively stationary on the bottom. With enough weight, baited jigs and “pickerel rigs” are sure to attract fish. Our river is home to a wide variety of fish species, from relatively small goldeye to gargantuan lake sturgeon— you never know what's on the end of the line when you feel that first tug. Casting spoons, spinners and other hard-bodied lures is also effective, but generally not as productive in the river as fishing with bait.
Sunsetting behind fishing rods and people fishing off the dock at Pigeon Lake.
Todd Zimmerling took his daughter and her friend out for fishing.
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Where to Go
Living in the greater capital region means you have access to a wide range of fishing-friendly waters. For beginning anglers, stocked trout ponds provide an easy, safe and rewarding way to dip your toe into the angler’s world. Alberta Environment and Parks (AEP) and the Alberta Conservation Association (ACA) stock a long list of ponds and lakes each year with rainbow trout. Check out ACA Stocked Lakes - ACA (ab-conservation.com) for the full list.
One of the more popular local stocked ponds is the Hermitage Park Pond on the east side of Edmonton.This pond is open to the public and invites family fishing, making it ideal for learning to fish. You can cast from shore or, bring along a canoe, kayak or other non-motorized boat. Each angler is allowed to keep up to five rainbow trout, perfect for a family meal of fresh-caught fish!
There are many other family-friendly stocked ponds in the region, with favourites including Beaumont Pond, Gibbons Park Pond and Muir Lake.
The North Saskatchewan River is home to a wide diversity of fish species, and on a good day you can easily catch three, four or five different types of fish! Popular fishing spots along the river include Dawson Park, Hermitage Park, Strathcona Science Park, Gold Bar Park and Whitemud Park—although virtually any place you can get access to the riverbank will produce fish. Creek mouths, storm water discharges, bridge pilings, riprap shorelines, back eddies, foam lines and natural deep holes all offer prime holding and feeding habitat for fish. When all else fails, select deeper water over shallower water, remembering that outside bends in the river are typically faster and deeper than inside turns.
Note: The North Saskatchewan River is deep and moves more swiftly than it appears to. For safety reasons, children should not be permitted to fish along the river unless accompanied by an adult and should wear personal flotation devices, even when fishing from shore.
For those interested in fishing one of the capital region’s many lakes, popular destinations include Wabamun Lake, Lac Ste. Anne, Pigeon Lake, and Gull Lake. Those are but a few, but there are many other lakes that offer wonderful fishing opportunities, both from shore or from a boat. Be sure to check the regulations as to how many fish you are permitted to keep.
Fishing offers hours and hours of fun for kids and the whole family! There’s no better time to learn than now.
[post_title] => Fishing Alberta’s Capital Region
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[_excerpt] => One of the best-kept secrets of living in the greater Edmonton area is the diversity of fishing opportunities right out our back door. The North Saskatchewan River slides lazily through …
)
1
How you can get your puss, pooch or other loving animal adjusted for the season If the weather forecasts are to be believed, it’s gonna be a hot one this …Read More
The Best deals in the City for the best places! In conjunction with some of our partners, Summercity.ca offers you an opportunity to get a deal. Before we show you …Read More
