Latest news with #CroqueMadame
The Province
14-06-2025
- Sport
- The Province
Dinner ideas: A roundup of our favourite main course recipes
From left: Boneless pork loin in black pepper mustard with Anna's roasted applesauce; One-Pot Meatballs in Tomato Sauce; Father's Day burger. Photo by From left: Janis Nicolay; Akiko Ida; Glowbal Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. 'What's for dinner?' This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors It's a common query that can, quite honestly, cause a lot of stress. This roundup of recipes aims to help you with that. Offering a wide variety of options for dinner ideas — from saucy pasta to hearty handhelds — there's a suppertime solution to suit virtually every appetite. Here is a roundup of some of our favourite dinner recipes. Be sure to bookmark this page, as we'll be adding new recipes to it monthly. Croque Madame strata. Photo by Ingrid Punwani / Ingrid Punwani Croque Madame strata This recipe, created by Canadian Chef Craig Flinn in partnership with the Egg Farmers of Canada, takes the classic French Croque Madame sandwich and scrambles it! Served with a crispy French baguette on the side, and perhaps a fresh green salad, it's a delicious main dish to dive into. Read the full recipe here. This advertisement has not loaded yet, but your article continues below. Kootenay-raised bison striploin with coffee soil and forest fire butter created by Velvet Restaurant & Lounge. Photo by Ashley Voykin Bison striploin with coffee soil and forest-fire butter This dish, created by the team at the Rossland-based restaurant Velvet Restaurant & Lounge, takes inspiration from the devastating wildfires experienced in B.C. in 2021. Read the full recipe here. Chef Michael Olson's Overnight Holiday Ham roasts slowly in a low oven and is finished with a glaze of maple syrup and grainy mustard. Photo by Janis Nicolay / PNG Overnight holiday ham A recipe that feeds 20 people with only five minutes of prep work. For the best possible result, go to an independent butcher shop and purchase a bone-in smoked ham. Adapted from Living High Off the Hog by Michael Olson, Appetite by Random House, September 2019. Read Kasey Wilson's full recipe here. A delicious steak requires simple cooking steps, according to Chris Jackson, owner of Jackson's Meat + Deli. Photo by Chris Jackson / Chris Jackson Jackson's steak Shared by Chris Jackson, owner of Jackson's Meat + Deli in Kitsilano, this simply delicious preparation is his personal go-to: 'I have only cooked my steak one way in the last 20 years, and here is how I do it.' Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Melt in Your Mouth Sous Vide Boneless Short Ribs. Photo by Karen Gordon Sous vide short ribs This easy method yields restaurant-quality short ribs. All you need is a little patience. Whether you're serving them with creamy mashed potatoes, tucking them into tacos or enjoying them straight off the pan, sous vide short ribs will take your cooking to a whole new level. Read Karen Gordon's full recipe here. Chef Michael Olson coats his boneless pork loin with a pepper-and-thyme-spiked layer of Dijon mustard, and serves it with a divine roasted apple sauce. Photo by Janis Nicolay / PNG Boneless pork loin in black pepper mustard with Anna's roasted applesauce This simple roast dinner will become a go-to-recipe — it's so delicious and easy to make. The key is to monitor the temperature and not over cook the pork. Adapted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Chef Michael Olson, Appetite by Random House. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Roast lamb belly with pea purée and roast turnips. Photo by Straight and Marrow / Straight and Marrow Roast lamb belly with pea purée Shared by Chef Chris Lam of the Vancouver restaurant Straight and Marrow, this fall recipe serves up roasted lamb belly with a smooth pea sauce and roasted vegetables. It's a dinnertime dish that's sure to delight. Read the full recipe here. Veal piccata. Photo by Maria Fazzari Larosa Veal piccata Veal Piccata is a simple dish, which might be why it's a classic comfort food, with a wonderful blend of flavours and textures the tangy lemon briny capers and a rich buttery pan sauce that smothers the golden brown veal cutlets. Read Maria Fazzari Larosa's full recipe here. Texas-style tri tip created by Karl Gregg of Rosie's BBQ & Smokehouse. Handout Texas-style tri tip This recipe was created by Karl Gregg of Rosie's BBQ & Smokehouse. Read the full recipe here. Root vegetables tossed with watercress accompany pork tenderloin coated with brown sugar and cayenne in this one-pan meal. Photo by Andrew Purcell / PNG Roast pork tenderloin This advertisement has not loaded yet, but your article continues below. Pork tenderloin combines with parsnips, sweet potatoes and watercress for a one-dish weekday meal and a smooth red currant sauce for a fancier dinner. Read Kasey Wilson's full recipe here. Lemon mustard lamb shanks with truffle garlic mashed potatoes. Photo by Karen Gordon / PNG Lemon-mustard lamb shanks with truffle garlic mashed potatoes The best part of this recipe is that you don't have to babysit the lamb shanks while they are cooking. Since no basting is required, once the shanks are in the oven, you're free to put up your feet, read a book or even take a nap. Read Karen Gordon's full recipe here. Cantonese-style Char Sui. Photo by Karen Gordon / PNG Cantonese-style Char Siu Char Siu is Cantonese-style barbecue pork. The flavour and aroma of Char Siu is very distinct and different from the barbecue meats in western cuisine. Its flavour includes sweet-and-salty notes, plus spices that give Char Siu its own unique taste. If done right, Char Siu is deliciously tender with its heady, sweet-yet-salty pork flavour. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. There's no pasta draining or sauce making required for One-Pot Meatballs in Tomato Sauce, which cooks in a single pan in less than 30 minutes. Photo by Akiko Ida / PNG One-pot meatballs This recipe is adapted from One-Pot Pasta: From Pot to Plate in Under 30 Minutes by Sabrina Fauda-Rôle (Hardie Grant, 2016), who offers these pointers: Choose good-quality dried pasta with a rough, not glossy, surface. Imported pasta from Italy is worth the extra cost. Do not use quick cooking pasta. Always use cold water for one-pot pastas. If you use hot water, the pasta will soften too quickly. Be precise with your measuring or you'll throw off the cooking time. Read Kasey Wilson's full recipe here. It's pretty much the best burger. Photo by Anna_Om / Getty Images/iStockphoto The Sun's basic burger Originally published in the 2002 edition of the cookbook More Six O'Clock Solutions from The Vancouver Sun Test Kitchen, this burger is anything-but 'basic.' With simple ingredients, this patty recipe is for the burger purists who prefer to let their toppings add the pizzazz. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Steak tartare by Chef Josef Driemel, Dockside. Photo by Dockside / Dockside Restaurant Steak tartare They use tenderloin at Dockside restaurant but sirloin or eye of round are more affordable and will work just fine. It is important to buy from a whole cut of meat. The idea is that you use a primal cut and trim off the outer layer to use the uncontaminated meat on the inside. You can dice the meat to your desired size, we do about a ¼-inch dice. Read the full recipe here. Winter scallops with pork belly. Photo by Malindi Taylor / jpg Winter scallops with pork belly Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a 'classic' pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. 'This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,' Shorthouse says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Perfect porchetta by Kevin Atkinson, Executive Chef, Bufala. Photo by Bufala / Bufala Perfect porchetta This recipe is by Kevin Atkinson, executive chef, Bufala. With a knife, cut holes in the underbelly of the pork belly to allow the seasoning to penetrate. Spread all the seasoning on the underbelly and place it in the fridge overnight, covered, to allow for marination. Read the full recipe here. Asian-Style Sticky Ribs. Photo by Karen Gordon / Karen Gordon Asian-style sticky ribs and potato salad The flavour of these ribs is unlike any other. They are sweet, yet savoury, with just the right amount of tanginess from the tamarind. They are utterly delicious. Serve this with an Asian-style potato salad and cold beer, and you may just have the perfect meal. The recipe is adapted from the original chef Morimoto's recipe, but made to serve four, as part of a meal. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. Beer-braised short rib This recipe was created by Lupe Villanueva, sous chef at Minami Restaurant. Read the full recipe here. Caramel pork excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Photo by Sarah Scott / PNG Caramel pork In Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers, cookbook author Kim Thúy introduces us to her close-knit circle of aunts and her mother through their recipes from Vietnam. A little sweet, a little salty, caramel pork delivers satisfying richness with a combination of pork loin and belly. Read the full recipe here. Serve liver and bacon with mashed potatoes, green vegetables, a French baguette and a glass of Syrah. Photo by E. J. Armstrong / E. J. Armstrong Liver and bacon with orange-leek sauce Liver is a cut of meat that doesn't get much play as it should on the dinner table. My twin sister and I were adventurous and ate foods most kids are wary of, including broccoli, spinach and tomatoes. It helped that our mother was an excellent cook, never daunted by a new recipe like this liver dish. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Pad Si Ew from Maenam: A Fresh Approach to Thai Cooking by Angus An. Photo by Alaina Michelle Photography / jpg Pad Si Ew Chef Angus An points to Pad Si Ew as his 'go-to lunch in Thailand.' Try making the noodle dish at home with this recipe from An's cookbook, Maenam: A Fresh Approach to Thai Cooking or sample the dish at his restaurant, Sen Pad Thai. Read the full recipe here. French-style beef dip Serve this recipe by Black & Blue Steakhouse with beef au jus and crispy french fries. Read the full recipe here. Bufala meatballs. Photo by Jonathan Norton / Jonathan Norton Bufala meatballs These meatballs are a staple at Bufala restaurant, according to executive chef Kevin Atkinson. With locations in Kerrisdale, North Vancouver and the River District, the Italian eatery leans into the classics such as pastas and pizza. Pair these flavourful meatball with your favourite pasta or even stack them on a sub for a delicious dinner meal. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Father's Day burger This recipe is from chef Robert Lee of Glowbal. Season and grill the two burger patties on the barbecue. When desired doneness nearly reached, place on cheese slices (optional). Toast burger bun in a pan with butter. When toasted, remove from pan and spread with kimchee aioli and build the burger with lettuce tomato, patties, bacon and finish on top with onion rings. Read the full recipe here. Braised Beef Cheek. Photo by HAKAN BURCUOGLU Braised beef cheek and creamy polenta A 'comfort' dish that's appeared on the menu at Vancouver eatery La Tana many times, in many iterations, over the years, the recipe for braised beef cheek takes some time. But Vish Mayekar, head chef at La Tana, says it's worth it. 'This is the perfect dish to enjoy on a cold, rainy night,' Mayekar says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Pork belly and pears This recipe is by chef Tommy Shorthouse of Fanny Bay Oyster Bar & Shellfish Market. Read the full recipe here. Baked Asian pulled pork buns. Photo by Karen Gordon Baked Asian pulled pork buns If you haven't tried char siu bao, also called roast pork buns, you're in for a real treat. Unlike the traditional char siu bao, these Asian-fusion buns are filled with southern-inspired pulled pork that has been slow-cooked with flavourful Asian spices. The aroma of Chinese five-spice powder, combined with ginger, garlic and sesame oil, imparts a deliciously heady flavour to this dish. Read Karen Gordon's full recipe here. The secret to a superfast burger fit for company is to purchase seasoned Italian sausage and serve it with a Seghesio Sonoma Zinfandel. Photo by Stephanie Foly / Stephanie Foly Italian-sausage burgers with garlicky spinach Italian sausage is the secret — and only — ingredient in these fast and flavourful burgers, perfect for a backyard barbecue. Because the sausage meat is already seasoned, all you have to do is remove the casings, form into patties and grill. Anchovy paste adds a fast hit of flavour to the garlicky sautéed spinach topping. Read Kasey Wilson's full recipe here. Pair this classic steakhouse salad recipe with a Penfolds Koonunga Hill Shiraz/Cabernet. Photo: Ryan Robert Miller. Photo by Ryan Robert Miller / jpg This advertisement has not loaded yet, but your article continues below. Steakhouse salad All that's needed: Steak, crispy potatoes and creamy blue cheese dressing. This Steakhouse Salad combines all those favourite ingredients. Read Kasey Wilson's full recipe here. Prime rib doesn't need much else, other than a generous sprinkling of coarse salt and fresh ground pepper. Photo by Karen Gordon Prime rib Prime rib is roasted, then seared, which creates a succulent roast that's not overdone. Read Karen Gordon's full recipe here. Pork belly bao. Photo by Karen Gordon / Karen Gordon Pork belly bao Pork belly bao is a classic Taiwanese dim sum dish, comprised of thick slices of tender pork belly layered within a steamed fluffy bun. The perfect pork belly is beautifully glazed in a sweet yet savoury sauce, and is incredibly tender yet has a chewy texture. The bun is soft and warm, and the condiments and garnishes served with the dish only further enhances its delicious flavour. Read Karen Gordon's full recipe here. Blarney Stone's signature Jameson-glazed chicken wings. Photo by Christine McAvoy / Christine McAvoy This advertisement has not loaded yet, but your article continues below. Blarney Stone's signature Jameson-glazed chicken wings Beloved Gastown eatery The Blarney Stone, which is billed as the 'longest-running Irish Pub in the City of Vancouver,' released its first new menu in years. The lineup of dishes, created by chef Karl Gregg, offers a fresh new take on pub food. In addition to several soon-to-be favourites, there are a few classics, too — like these signature Jameson-glazed chicken wings, which Gregg calls 'an easy, go-to recipe any time you're in the mood for wings.' Read the full recipe here. A seared steak. Photo by LemneiPhoto / Getty Images/iStockphoto Sear-ahead steaks Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Kasey Wilson's full recipe here. A tender roast beef sandwich. Photo by Karen Gordon The sous vide solution for the most succulent roast This advertisement has not loaded yet, but your article continues below. Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Karen Gordon's full recipe here. Roasted Italian sausages and potatoes. Photo by Tracey Kusiewicz/Foodie Photography / Tracey Kusiewicz/Foodie Photography Roasted Italian sausage and potatoes From the cookbook Maria's Italian Cucina, by Vancouver-based foodie Maria Fazzari Larosa, this hearty dish pairs hot or mild Italian sausage with potatoes and a few other flavour-adding ingredients for a one-and-done meal that's comforting and delicious: Read the full recipe here. A5 Iwate Wagyu steak. Photo by Huy Tran / Aburi Market Wagyu steak Get grilling with this recipe from Alan Ferrer, corporate kitchen chef at Aburi Market. It pairs flavourful sauces with a premium cut of A5 Iwate Wagyu steak. 'You can select your most favourite cut of steak,' Ferrer says, suggesting Wagyu round steak, New York strip, filet mignon or rib-eye. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Don't feel like cooking? Try one of these Metro Vancouver restaurants: • These 18 Vancouver restaurants are Hollywood North favourites • Where to eat pizza in Metro Vancouver? A restaurant review roundup • Where to eat sushi in Metro Vancouver? A restaurant review roundup • Where to eat breakfast in Metro Vancouver? A restaurant review roundup • Where to eat ramen in Metro Vancouver? A restaurant review roundup • Where to eat seafood in Metro Vancouver? A restaurant review roundup • Where to eat Italian in Metro Vancouver? A restaurant review roundup • Where to eat French cuisine in Metro Vancouver? A restaurant review roundup • Where to eat in Metro Vancouver if you deal with allergies • Is it Happy Hour yet? The 10 best places to check out in Metro Vancouver • Cheers: Here are the 10 best restaurants for happy hour in Vancouver Vancouver Canucks Soccer Sports Sports Local News
CairoScene
31-05-2025
- Business
- CairoScene
Greek Chain Crepa Crepa Flips Its Way Into Abu Dhabi
Greek-born brand Crepa Crepa lands in Masdar City, serving up sweet and savoury crepes, pancakes, and waffles with a Mediterranean twist. May 31, 2025 Things are getting deliciously crêped up in Abu Dhabi. Crepa Crepa, the beloved Greek-born creperie that's been flipping floury goodness since 1997, has officially launched its first UAE location at My City Centre Masdar in Masdar City. Starting out as an 8-square-metre slice of heaven on the island of Kos, Crepa Crepa has since rolled out across Greece, Cyprus, and Tunisia—and now the Gulf. Staying true to its roots, the Abu Dhabi outpost serves up a wide spread of sweet and savoury crepes, waffles, and pancakes, all whipped up fresh before your eyes. From French-style 'Croque Madame' crepes to Greek 'Kagianas,' the savoury menu layers classic flavours with a Mediterranean twist. For sweet tooths, the options are anything but flat: think praline banana, white chocolate Oreo, crispy toffee caramel, and strawberry cheesecake. You can even build your own if you're feeling a bit feta-venturous.
Gulf News
28-04-2025
- Climate
- Gulf News
Get ready for Snow Run with Ski Dubai's morning hikes
Dubai: Ski Dubai, in partnership with Dubai Sports Council, will host the sixth edition of the DXB Snow Run on Sunday, May 18. To help participants get ready for the event, Ski Dubai is inviting all runners aged 13 to 70 to the Morning Hikes, taking place from Monday to Friday 8am to 10am and Saturday to Sunday 7am to 9am. Morning Hikes Designed to get participants ready to navigate the slopes in -4⁰C, Morning Hikes at Ski Dubai include access to a dedicated snowy trail on the slopes, free locker rental, and a breakfast meal at North 28. Choose from a wide selection of healthy breakfast meals served fresh daily, from Alpine Breakfast, Avocado on Toast, Croque Madame, Salmon Benedict, Spinach Pancake, and more. DXB Snow Run Don't miss DXB Snow Run. Beat the summer heat in this one-of-a-kind outing, perfect for both families and corporate teams for some fun healthy competition. Choose from two distances, 3km (3 loops) or 5km (5 loops) and battle it out individually or join forces as a team of five where you will be competing against other teams. Each person who crosses the finish line will receive a commemorative medal. The top 3 participants from each category will also get a chance to step up to the podium and bring home cool prizes. Registration ends on May 15. Back by popular demand, DXB Snow Run was first launched in 2020 and was one of the first snow sports competitions in the world to take place post-lockdown. Since then, it has become an annual event, hosting a record number of 600 athletes from 55 nationalities in last year's edition alone.
