If you’re up for a non-traditional Christmas dinner this year, this iconic dish is bound to become your next, family-approved classic. Slow-cooked to perfection, this show-stopping platter of beef is topped with a glaze reduction, vegetables and dainty truffle oil fries, then served on a bed of smoked blue cheese polenta. It’s a meal so …
If you saw our recent Western Foodie post about the Holiday Beef Wellington, these are the perfect side dishes to go with. And if the Beef Wellingon doesn\’t steal the show, these side dishes definitely will! By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY ROASTED GARLIC MASHED POTATOES Ingredients: 1 Bulb Garlic, Intact Olive Oil …
A twist on a classic. This crowd-pleasing beef wellington is a perfect centrepiece for your next Christmas dinner. By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY BEEF WELLINGTON Ingredients:1.5 Kg Beef Fillet2 Tsp. Vegetable or Sunflower Oil2 x 50g Pack Dried Porcini Mushrooms25g butter, plus extra for the sauce500g (1 lb. 2oz) Shitake Mushrooms, Finely …
This edition of Western Foodie isn’t so much of a “dish” per se, as it is an event. However, the pièce de résistance charcuterie board prepared by Chef Edgar, does take centre stage! As Halloween is fast approaching, we thought it would be fun to focus on a spooky, equestrian-style party for kids and parents …
Not your average “Taco Tuesday” evening dinner. By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY Birria tacos are becoming all the rage and after one bite, you’ll want them for supper every night too. Birria is traditionally a Mexican dish consisting of a meat stew made from goat meat, and occasionally beef or mutton (but …
Need to send a spooky treat to the school this week? Want to impress your stable mates at a Halloween barn party? Here are 6 of our favorite Halloween snacks. Take the above Sugar Skull fruit platter for example. Loaded with fresh fruit and complimented by a cookie crust and frosting, this is a treat …
Make this drool-worthy homemade pizza, to enjoy with friends or family on the patio. BY MIKE EDGAR DOUGH: 3 and ¼ cups All Purpose Flour 2 tsp. Active Dry Yeast 1 tbsp. Salt 2 tbsp. Honey 1 cup warm Water ¼ cup dry, White Wine at room temperature 2 tbsp. Extra Virgin Olive Oil Method …
By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY Tired of horse show concession food? Here\’s a healthy recipe you can pack to take with you! INGREDIENTS: 2 litre Jar 1 Chicken Breast, boneless skinless 1/4 cup Greek Yogurt, plain 1/2 cup Grainy Mustard 1/2 cup Honey Juice of half a Lemon 1/2 tsp. Kosher …
Tired of horse show concession food? Here\’s a healthy breakfast recipe you can pack to take with you, as featured in our May/June issue of Western Horse Review. BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY INGREDIENTS: 2 litre Jar 1 litre Greek Yogurt, plain 1 pint Strawberries, quartered 1 pint Raspberries 1 pint Blueberries …
By Mike Edgar Grilled beef tenderloin with carrot puree, drunken onions, mushroom reduction, rosemary and peppercorn butter. Skip the overpriced, overcrowded restaurant scene and create your own five-star steak dinner at home! You can thank us later. STEAK Ask your butcher for six, 6-oz tenderloin steaks. Season with salt and pepper, Grill to your desired …
