A simple, savoury quick bread is an essential recipe for your collection.
The three-cheese blend used in this recipe makes for a highly addictive dip with a perfectly creamy consistency.
Inspired by the classic Chinese ginger-scallion condiment often served with chicken, this zesty sauce goes with grilled salmon or trout, scallops or chicken breasts. To avoid excess oil, remove sauce from jar with a slotted spoon.
Brisket is easiest to carve once cooled. To make it ahead, slice against the grain, return to roasting pan, cover and heat through in 325°F (160°C) oven for about 30 minutes.
Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and, of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).
Now is the time to cook liver, especially if you have lived your life in horror at the very prospect. Liver perfectly cooked is perfectly delicious. Fried until golden on the outside but still rosy and tender inside, liver is truly luscious and should become a favourite weeknight or special-occasion meat. Liver, like all variety meats, is very perishable; use on the day of purchase or by the next day at the latest.
