Latest news with #EggsBenedict
Calgary Herald
2 days ago
- General
- Calgary Herald
Hum: La Petite Primerose's constantly changing menu shows off 'hyper-seasonal' fare
Article content Nutty buckwheat blueberry pancakes ($18) were exceptional, light and sponge-y, and not overly syruped. My dining companion, who had been previously to Petite Primerose for brunch, was perfectly happy to eat them again. Article content Article content A bowl of braised spring beans ($23), served with asparagus in a kale sauce, was toothsome, fresh and vivid. Article content Eggs Benedict ($26), which came with pulled beef under a blanket of Béarnaise sauce, was fine for heartier appetites. The ricotta toast ($23) with a poached egg ($3) didn't really hit the spot, compared to the other more stimulating dishes. Article content Between the brownie ($4), which was sweet and chocolate-y but also a bit one-note, and the splendid rhubarb-topped hazelnut cake ($11) that was worth having again, there was no contest. Article content Brunch was certainly enjoyable, and our favourite dishes were both flavourful and distinguished by fine details. Once again, the warning that the menu constantly changes — so much so that it's date-stamped — is to be heeded. Article content Article content While La Petite Primerose has been open for dinner only since late March, Robinson says it has regulars who come every few weeks. Maybe they're motivated by a fear of missing out. It is a neighbourhood restaurant, after all, and while the food relies on Robinson's fine-dining pedigree, it is not stratospherically expensive. Article content All things considered, while the dishes that delighted me just a few weeks ago may be departing from La Petite Primerose's menu, that only means there will be different, distinctive and enticing offerings to appreciate going forward. Article content
Ottawa Citizen
2 days ago
- General
- Ottawa Citizen
Hum: La Petite Primerose's constantly changing menu shows off 'hyper-seasonal' fare
Article content Nutty buckwheat blueberry pancakes ($18) were exceptional, light and sponge-y, and not overly syruped. My dining companion, who had been previously to Petite Primerose for brunch, was perfectly happy to eat them again. Article content Article content A bowl of braised spring beans ($23), served with asparagus in a kale sauce, was toothsome, fresh and vivid. Article content Eggs Benedict ($26), which came with pulled beef and a small lake of Béarnaise sauce, was fine for heartier appetites. The ricotta toast ($23) with a poached egg ($3) didn't really hit the spot, compared to the other more stimulating dishes. Article content Between the brownie ($4), which was sweet and chocolate-y but also a bit one-note, and the splendid rhubarb-topped hazelnut cake ($11) that was worth having again, there was no contest. Article content Brunch was certainly enjoyable, and our favourite dishes were both flavourful and distinguished by fine details. Once again, the warning that the menu constantly changes — so much so that it's date-stamped — is to be heeded. Article content Article content Article content While La Petite Primerose has been open for dinner only since late March, Robinson says it has regulars who come every few weeks. Maybe they're motivated by a fear of missing out. It is a neighbourhood restaurant, after all, and while the food relies on Robinson's fine-dining pedigree, it is not stratospherically expensive. Article content All things considered, while the dishes that delighted me just a few weeks ago may be departing from La Petite Primerose's menu, that only means there will be different, distinctive and enticing offerings to appreciate going forward.
Yahoo
12-06-2025
- Entertainment
- Yahoo
Where to take Dad for Father's Day: 7 Coachella Valley restaurants with dining specials
Father's Day is this weekend, and a good meal is one of the best ways to say thank you. The Coachella Valley is full of options, ranging from steakhouses to brunch spots. This year, skip the neck ties and novelty gifts, and treat Dad to a brunch or dining experience that fits his flavor, from a pizza party to a Belgian-inspired brunch. Here are seven spots in the local area offering comfort, quality and character to make Dad feel appreciated this Father's Day. Three restaurants at Fantasy Springs Resort Casino — Bistro, POM and Fresh Grill Buffet — are offering Father's Day specials with menus curated by its culinary team and Executive Chef Freddy Rieger. Bistro will feature a 16-ounce ribeye steak, loaded baked potato, grilled vegetables, pinot noir demi-glace and smoked bone marrow butter at $68 per person. If Dad has a craving for fruits of the sea, POM is the place to be with Maine lobster meat, shrimp, mussels, Manila clams, angel hair pasta in seafood tomato broth with a garlic crostini and soup of the day. For dad and the rest of the family, sometimes love can be defined by "all you can eat." The Fresh Grill Buffet will have plenty to choose from during its brunch service with made-to-order omelets, eggs Benedict, chicken fried steak, country gravy, cheese blintzes, griddle favorites and traditional sides. The buffet also includes fresh salads, seafood, prime rib, maple-roasted turkey breast, honey-glazed Virginia ham and much more. When: Bistro is open 5-10 p.m.; POM is open noon to 11 p.m. and The Fresh Grill Buffet is open 10:30 a.m.-3:30 p.m. for brunch and 3:30-9 p.m. for dinner on Sunday, June 15 Where: Fantasy Springs Resort Casino, 84-245 Indio Springs Parkway, Indio Cost: $68 per person at Bistro; $38 per person at POM; and $52.99 adults, $39.99 for children 5-10 and free for kids 4 and under at The Fresh Grill Buffet More info: Reservations are recommended and can be secured at Treat dad to a hearty brunch at Porta Via Palm Desert this Sunday. Eggs Benedict, eggs royale, rigatoni with spicy vodka sauce, orange ginger stir fry, grilled ora king salmon, chicken paillard, and many more items are on the menu, and you can wash your dish down with your choice of a variety of juices, non-alcoholic beverages and cocktails. When: 10 a.m. to 9 p.m., with brunch service until 2 p.m., on Sunday, June 15 Where: Porta Via, 73-100 El Paseo, Palm Desert Cost: Varies More info: Reservations are available at If you're looking to splurge and treat Dad to a fine dining experience on his special day, Wally's Desert Turtle is a good choice. From Icelandic pan-seared salmon to a rack of lamb, this restaurant has various entrees to accommodate many tastes and preferences. Enjoy desserts such as baked Alaska, warm lava cake and more. Father's Day is also the restaurant's last day of the season before closing until the fall. When: 5:30-8:30 p.m. Sunday, June 15 Where: Wally's Desert Turtle, 71-775 Highway 111, Rancho Mirage Cost: Varies More info: Reservations are available at The Southwest-meets-SoCal vibe at Jackalope Ranch is an ideal setting for a Father's Day meal, and the special menu of the day includes a chef's salad table featuring salmon, carne asada, fruit and more. Selections from the carvery feature roasted wagyu and prime meats. When: 11 a.m. to 7 p.m. Sunday, June 15 Where: Jackalope Ranch, 80-400 Highway 111, Indio Cost: $55 per adult, $29 per child More info: If you've never tried this European bistro with Belgian-inspired dishes, the red cafe chairs and hand-painted murals will make for a tranquil meal. Si Bon's Father's Day brunch special features appetizer options such as a shrimp cocktail, Caesar salad with duck breast prosciutto, and chilled vichyssoise soup. Entrees include the restaurant's renowned Wiener Schnitzel, New York strip steak, sautéed chicken scallopini, and pan-fried branzino. As a bonus, try the baked apple tart for dessert. When: 10 a.m.-3 p.m. Sunday, June 15 Where: 40-101 Monterey Ave., Suite E5, Rancho Mirage Cost: Varies, see full menu at website listed below More info: Reservations can be secured at If you're feeling generous and want to treat dad to a ritzy Father's Day experience, Morton's is the place to go. The Father's Day Feature, valid June 13-15, is the 14-ounce, dry-aged ribeye or the 16-ounce "Proprietary" Cajun ribeye with thick-cut onion rings and black truffle aioli for $75. The featured cocktail will be the Morton's Godfather. When: 4-10 p.m. Friday, June 13 and Saturday, June 14; 2-9 p.m. Sunday, June 15 Where: Morton's The Steakhouse, 74-880 Country Club Drive, Palm Desert Cost: $75 More info: Reservations are available at Looking for a free option for Father's Day dining? The Shops is teaming up with Stuft Pizza and the Palm Desert YMCA to throw the ultimate Father's Day weekend kickoff party — and it's all family friendly and completely free. In addition to free pizza while supplies last, attendees can also enjoy giveaways, a live DJ, crafts, games and an Instagram contest to keep the memories alive. When: 5-6:30 p.m. Friday, June 13 Where: The Shops at Palm Desert, 72-840 Highway 111, Palm Desert Cost: Free admission More info: This article originally appeared on Palm Springs Desert Sun: Palm Springs restaurants for Father's Day: 7 dining deals to consider
Daily Mirror
12-06-2025
- Health
- Daily Mirror
Natural yogurt tastes creamier when £1 ingredient is added and it's not honey
Yogurt is a great breakfast meal that can help keep you fuller for longer while also being low in fat and carbs - however if you find it can taste tangy, there are some easy ways to sweeten it up Greek yogurt is a great way to fill yourself up and curb that mid-morning hunger - and there's an easy way to make it taste even better. It's packed with nutrients including calcium, vitamins B6 and B12, potassium and probiotics, which promote good gut health, but it can taste quite tangy. It's made by straining traditional yogurt to remove the whey, resulting in a thicker and creamier texture but it can have quite a tangy taste which can put people off serving it up. Many people enjoy with a serving of fruit or granola, but if you are wanting to save time and money, this £1 addition will make it taste great. Honey is a popular option to sweeten the taste, but adding cinnamon can also have the same result. Food experts at Cultures For Health said experimenting with different flavours can help level up your breakfast routine. "You can also experiment with natural flavorings like vanilla extract, almond extract, or cinnamon to add depth and variety to your Greek yogurt," they explained. "Start with a small amount and gradually add more to adjust to your taste preferences. You can also try adding a touch of cocoa powder for a chocolatey twist." Not only does it make it taste good, it is good for those who are watching their sugar and carb intake as Greek yogurt is higher in protein compared to unstrained or regular yogurt. You can pick up a jar of ground cinnamon powder for just £1 from Asda. Another way to add some flavour to your yogurt is by adding a spoonful of nut butter such as peanut butter or almond butter. It will add richness and a hint of a nutty taste, and not only will it taste good, it also boosts the nutritional value. "The combination of Greek yogurt's protein and probiotics with the healthy fats and nutrients from the nut butter makes for a satisfying and nourishing snack or breakfast option," the experts add. You can also sprinkle nuts such as almonds, peanuts and walnuts on top to add a nutty flavour and crunch. A tip is to toast the nuts beforehand for some extra flavour and then either sprinkle them on top or mix them in. Alternatively, you can include natural sweeteners such as honey, pure fresh maple syrup or stevia which can provide a delicious sweetness to your Greek yogurt. Or if you prefer something a little more savoury, Mary Berry has shared one of her secret tricks for perfecting poached eggs. In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it." Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix. Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg.
Daily Mirror
05-06-2025
- General
- Daily Mirror
Mary Berry's 'secret' to poaching an egg gets 'perfect oval shape' every time
Poached eggs are a delicious breakfast option but can be tricky to get right - luckily, Mary Berry has shared her top tips for getting the 'perfect oval shape' every time Poached eggs are not just a healthy option for breakfast; they're also delectably appetising, but the prospect of making them can intimidate some due to the finesse required in the cooking process. Getting the technique down might appear straightforward – just boiling water, right? But achieving that perfect shape can be fiddly as the egg can disintegrate if the heat or timing is even slightly off-kilter. Yet, culinary queen Mary Berry has divulged her own method for ensuring poached eggs turn out with a "perfect oval shape" without breaking into a sweat. In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it." Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix. Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg. Mary explained: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape." After placing the egg into the spiralled water, just allow it to poach to perfection. Mary explained: "Don't panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper." Once submerged, allow the egg to poach for three to four minutes, ensuring the white sets properly while keeping an eye on the pot so the water remains at a gentle simmer rather than bubbling aggressively. "If the water starts to bubble again, turn it down to stop it from disrupting the egg's shape." Mary advised, emphasising the need to maintain control of the cooking temperature. Afterwards, using a slotted spoon, gingerly remove the egg from the water, letting any excess moisture drip onto kitchen paper. She assured that with this method, the poached eggs ought to "look perfect" and are ready to be savoured atop a slice of buttery toast, or if one fancies, to attempt her benedict florentine recipe at home. "I think it is the perfect breakfast, just to die for!" she added, with evident enthusiasm for the dish.
