Saturday, June 21, 2014 on the Global Edmonton Morning News
The Alberta Aviation Museum will be recreating the first commercial flight in western Canada. Kevin sits down with Tom Hinderks from the museum to speak more about the event.
GRANDMOTHERS HELPING GRANDMOTHERS- A group of local grannies is holding a fundraiser this weekend to help grandmothers from the other side of the world. The Rhubard Rally, second hand rose fashion show and coffee party goes Sunday afternoon. Kevin sits down with Imrie Parker and Florence Lobeil Dwyer to learn more.
SEASONED SOLUTIONS – Gail Hall, chef and owner of Seasoned Solutions Loft Cooking School and Culinary Tours, stops by the Weekend Morning News to prepare a dish using one of her favourite locally grown products. Recipes below.
These cooking segments are all about cooking with local asparagus from Edgar Farms, a family farm in Innisfail.
Asparagus with lemon parmesan vinaigrette
Serves 6 to 8
25 to 30 Fresh Asparagus Spears, ends removed
¼ to ½ cup Lemon Parmesan Vinaigrette
Blanche or steam asparagus. Drain and toss with lemon Parmesan vinaigrette serve with shards of Parmesan.
Lemon parmesan vinaigrette
Yield: ¾ cups
1/4 cup Fresh Lemon Juice
2 tbsp Dijon Mustard
1/2 cup Olive Oil
1/2 cup Fresh Finely Grated Parmesan
to taste Salt and Pepper
Into a blender or food processor, place lemon juice, garlic and Dijon. While running slowly add olive oil & blend until smooth. Add Parmesan and blend until thickened a bit.
Season with salt and pepper.
Vinaigrette will keep for two weeks in the refrigerator if it separates, bring to room temperature and shake well before using.
Optional: 2 tbsp finely chopped fresh Lemon Balm, added as a garnish.
Tart with asparagus and sylvan star gouda
Yield: 6 to 8
198.5 gr Puff Pastry, thawed (1/2 package)
Flour for rolling out pastry
2 cups Shredded Gouda
1 ½ lb. Fresh Asparagus (25 to 30 spears) trimmed
1 tbsp Olive Oil
to taste Coarse Salt and Freshly Ground Pepper
Preheat oven to 400 F. Sprinkle flour on work surface and roll out pastry to 10″ x 16″ rectangle. Trim if uneven and place on cookie sheet. Lightly score the edges with a knife, 1″ from the edge. Piece the dough with a fork about ½” apart and bake for 10 minutes until lightly golden. Remove the baking sheet from the oven and sprinkle pastry with the shredded cheese. Place spears along the pastry, alternating the tips. Brush with oil and sprinkle with salt and pepper. Bake until spears are tender, about 20 to 25 minutes.
Yield: 12 pieces
12 spears Fresh Asparagus
6 Thin Slices Prosciutto di Parma, cut in half width wise
1 tbsp Extra Virgin Olive Oil
¼ cup Grated Parmesan Cheese
to taste Freshly Ground Pepper
½ Lemon – cut in wedges
Preheat oven to 400 F. Wrap Prosciutto along the length of asparagus, brush with oil and sprinkle with Parmesan cheese. Place on baling sheet prepared with parchment. Bake for 15 minutes until Prosciutto is crispy. Serve with lemon wedges.
EDMONTON BLUES SOCIETY – Edmonton Blues Society is a volunteer-run blues music organization promoting the love of blues music and local blues musicians. They have an event coming up Saturday night on the first evening of summer. Kevin sits down with Rosalynn Ruptash to hear more about the event.
SCARS – Adam Kidd from the Second Chance Animal Rescue Society stops by with a couple of pups looking for their forever homes.
© Shaw Media, 2014