Saskatchewan recipe 1 of 2

Regina has the most restaurants per capita than any other Canadian city. The South Albert Strip is filled with mid - to upscale eateries that offer a wide array of tastes and textures.

The Buttertart Bake and Eatery in Regina serves the essence of hearty home cooked meals reminiscent of Saskatchewan’s culinary traditions. Nothing on their menu conveys their “like mom used to make” ideology more than their wildly popular Cabbage Rolls.

“Just as special equipment is not a requirement for rice cooking, nor is culinary expertise in the kitchen. Packaged instructions are easy to follow. Once the rice begins cooking, no other attention is necessary -- no probing with a fork or peeking under the lid. Voila! Rice can be ready in twenty minutes.” ~ Chef Linda Galenzoski

In bowl, combine ground beef, pork, rice, onion, salt and pepper and mix well. Set aside.

Remove leaves from cabbage by cutting each piece at the core. Gently separate and blanch in a large pot of boiling, salted water until tender crisp, about 7 minutes. Transfer leaves to colander and rinse under cold water until completely cold. Set aside.

Working with one cabbage leaf at a time; cut out any very large veins from the leaf using a sharp knife. Fill each leaf with 1/2 cup (125 mL) of the rice mixture. Fold over sides and roll up to secure. Arrange seam side down in a 13 x 9-inch (3 L) casserole dish. Repeat with remaining cabbage and rice.

Pour soup evenly over cabbage rolls. Top with water just to cover rolls. Tightly cover dish with foil and bake in a 350 F (180 C) oven for 60 minutes. Let sit 10 minutes before serving.

Makes 4-6 servings.

CHEF BIO: Chef Linda Galenzoski received her Bachelor of Education, with a double Home Economics major, from the University of Saskatchewan. In 1995, Linda and her mother opened The Buttertart Bake and Eatery. She also teaches Commercial Cooking classes at Miller Comprehensive High School in Regina.

RESTAURANT BIO: The Buttertart Bake and Eatery in Regina offers fresh baked from scratch goods such as cinnamon buns, breads and pies, along with tasty meals reminiscent of mom’s home cooking. The lunch menu offers soups, sandwiches, salads, meat pies, lasagna, beef stew, perogies and their top seller, cabbage rolls.

Saskatchewan recipe 2 of 2

Along with a storied past of more rustic foods, Saskatchewan has a sophisticated side. Casino Regina offers a delicately silky yet luxuriously creamy Smoked Salmon and Wild Rice Soup highlighting the culinary talents of Chef Ryan Katchuk.

“Rice is a staple food worldwide and is shown through its many varieties. The boundaries for using rice are only limited by your imagination and creativity.” ~ Chef Ryan Katchuk

In a saucepan over medium high heat, melt butter and add onions; cook until caramelized and golden brown in colour, about 10 minutes.

Add celery and sauté for 2 minutes, add brandy and wine; cooking until evaporated. Add ginger and sauté for 30 seconds.Add the flour and stir to coat.

Pour in milk and cream, scraping any bits from the bottom of the pan. Stir in smoked salmon, rice and parsley.

Bring the soup to a simmer over low heat; stirring often to make sure the bottom does not scorch.

Simmer for half an hour to cook flour out. Serve with toasted baguette and dill oil.

Makes 4 servings.

CHEF BIO: Executive Chef Ryan Katchuk has spent four of his nine years as a chef at Casino Regina and oversees a staff of 37 in the busiest food and beverage operation in Saskatchewan.

RESTAURANT BIO: Whether you have an appetite for bacon and eggs before hitting the card table, or are looking for a unique fine dining experience, the chefs at Casino Regina can provide what your appetite is demanding. Located in a historic train station, The Last Spike Restaurant serves home-cooked comfort foods to Casino patrons. Guests are also welcome to enjoy the atmosphere of The Rail Car, where the luxury of fine dining is found in the atmosphere of a refurbished dining car.