1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Apple Beer Mac & Cheese

BT Calgary | posted Tuesday, Apr 12th, 2016

Mac&CheeseCourtesy Chef Nicole Gomes

This easy gourmet macaroni and cheese is a favourite! The sweetness of the apples and addition of the sharp beer really add a new dimension. You can fancy it up even further by adding your morning’s leftover bacon or last night’s roast ham.

Preparation time: 30 minutes
Cooking time: about 30 minutes
Baking time: 45 minutes
Makes 6 to 8 servings

Ingredients

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 bay leaf
  • 3 cups milk
  • 1/2 cup creme fraiche
  • 1/2 strong IPA beer
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp salt
  • 1/4 tsp freshly grated nutmeg

 

Pasta Apple Cheese Layer

  • 3 cups mini lamaconi or elbow pasta
  • 1 tbsp unsalted butter
  • 3 cups peeled and grated Golden Delicious apples (about 3 large)
  • 3/4 cup Panko breadcrumbs, toasted
  • 1 tbsp olive oil
  • 2 cups lightly packed shredded Black River Medium Cheddar Cheese
  • 1 cup lightly packed shredded Canadian Muenster cheese
  • 1 cup lightly packed shredded lightly packed shredded Gunn’s Hill Five Brothers cheese
  • 1 cup lightly packed shredded Sylvan Star Canadian Smoked Gouda Cheese
  • 1 cup lightly packed shredded Canadian Raclette Cheese

 

Method

  1. Preheat oven to 350 F
  2. In a large pot, melt butter on medium-high heat. add flour and bay leaf and whisk until smooth; cook for 2 minutes or until golden brown.
  3. Whisk in milk in a slow steady stream.
  4. Whisk until smooth; bring to boil.
  5. Reduce heat and summer, whisking constantly, until thick enough to coat spoon, about 8 to 12 minutes.
  6. Turn off heat. Whisk in creme fraiche, beer, mustard, salt, and nutmeg.
  7. Remove and discard bay leaf.

 

Pasta Apple Cheese layer:

  1. In large pot of boiling, salted water, cook pasta 3 minutes under the package directions. Drain and rinse light. Set aside.
  2. Meanwhile, in medium skillet, melt butter on medium heat. Add apples and any accumulated juices; saute until soft, about 2 minutes. In a small bowl, combine breadcrumbs and oil; set aside.
  3. Spread one-half of the pasta in 13X9 – inch glass baking dish. Pour one-half of the sauce, top with one-half each of the Cheddar, Muenster, Five Brothers, Smoked Gouda and Raclette cheeses. Top with one-half of the apples and stir lightly. Repeat with remaining pasta, sauce, cheeses and apples; stir lightly. Springkle evenly with reserved breadcrumb mixture on top.
  4. Place baking dish on a rimmed baking sheet. Bake uncovered until hot, breadcrums are light golden brown and edges are bubbling – about 45 minutes. Let stand for 5 minutes. Enjoy!
Tags: , , , , , , , , ,

“The Mission” Burger

BT Calgary | posted Tuesday, Jan 19th, 2016

The Mission

The Mission Burger

Courtesy The Mission

Togarashi aioli

Ingredients

  • 5 yolks
  • 25 grams togarashi spice
  • 45 ml Soy sauce
  • 45 ml Lime juice
  • 30 ml Mirin
  • 1.25 litres Canola oil
  • 210 grams white miso paste

Method

  1. In a food processor combine yolks, togarashi spice, soy sauce, lime juice and mirin.
  2. With the motor running slowly emulsify the canola oil into the mixture.
  3. Once all the oil in emulsified transfers mixture to a stainless steel bowl and whisk in white miso paste.
  4. May need to adjust consistency with a little bit of cold water.

Mushroom ragout

Ingredients

  • 100 grams Sliced mixed mushrooms (Button, cremini, shiitake, shemiji, king oyster, hedgehog)
  • 2 grams Finely diced shallots
  • 2 grams Minced garlic
  • 30 ml red wine jus
  • 30 grams taleggio cheese
  • Pinch of herbs – Parsley and chives
  • Sherry vinegar to taste

Method

  1. Sautee mushrooms on high heat till well caramelized.
  2. Turn heat down to medium and add shallots and garlic.
  3. Once shallots and garlic have sweated off, deglaze pan with jus.
  4. Add in taleggio cheese and remove from heat.
  5. Let cheese slightly melt, add herbs and sherry vinegar.
Tags: , , , , , , , ,

Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.

Ingredients

  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)

Method

 

  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

Tags: , , , , , , ,

Inspired by British Columbia: The Grouse Mountain Power Burger

BT Calgary | posted Monday, Jun 9th, 2014

last burger

Bick’s Signature Burger Creations: Chef Matt Basile, owner of the Fidel Gastro food truck, uses the diversity of the Canadian palate to create signature burger recipes, with help from Bick’s®. Inspired by Canada’s natural beauty and unique regional cuisines, his delicious flavour combinations will tempt the taste buds for a favourite summertime fare – the burger.

Prep Time: 5 minutes
Makes: 1 burger
Freezing: not recommended

Ingredients

  • 1 thin hamburger bun, toasted
  • 1 tbsp (15mL) Bick’s® Hot Pepper Relish
  • 1 tbsp (15mL) mayonnaise
  • 2 Bick’s 50% Less Salt Garlic Baby Dill Pickles, sliced
  • 1 cooked veggie burger, topped with melted Havarti cheese
  • 2 slices avocado
  • 1 slice red onion
  • 2 slices Bick’s Sliced Beets
  • Alfalfa sprouts or pea shoots

Method

  1. Top bottom bun with relish, mayo and pickles. Top with burger and remaining ingredients.
Tags: , , , , , ,