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Recipes

Lemon Posset with Cinnamon & Bay Leaf

BT Calgary | posted Tuesday, May 16th, 2017

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— Courtesy Renée Kohlman — 

Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup lemon juice (about 3-4 lemons)
  • 1 Tbsp grated lemon zest
  • 1-inch piece fresh ginger, peeled
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 1/4 cups whipping cream
  • 1 cup assorted fresh berries, for garnish

Directions:

  1. In a medium saucepan, stir together the sugar, lemon juice, lemon zest, ginger, bay leaf, cinnamon stick and cloves.
  2. Bring the mixture to a simmer over medium-high heat. Once the sugar has dissolved, turn down the heat to low and let the mixture steep for 10 minutes.  This will infuse the aromatics.
  3. Remove this lemon syrup from the heat and pour it through a fine mesh strainer into a large bowl. Discard the bay leaf, cinnamon stick and cloves.
  4. Place the whipping cream in a medium saucepan over medium-high heat and bring it just to a simmer. Turn down the heat to low and let it cook for 5 minutes, stirring regularly so it doesn’t scald.
  5. Remove the cream from the heat and use a spoon to stir it into the lemon syrup until a custard-like consistency is achieved.
  6. Pour the custard into ramekins or cups (choose the size that works best for your guests), let them sit for 30 minutes at room temperature and then cover
    them with plastic wrap and refrigerate for at least 4 hours before serving.
  7. Garnish with fresh berries.

The lemon possets can be covered with plastic wrap and refrigerated for up to 5 days.

— Enjoy! —

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Lemon Garlic Shrimp with Everything Green Salad

BT Calgary | posted Tuesday, May 26th, 2015

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

1 package Chef Lynn Crawford’s Lemon Garlic Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ shallot, minced
2 cloves garlic, finely minced
½ tsp anchovy paste
¼ tsp chili flakes
½ tsp salt
½ tsp black pepper
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp olive oil
2 tbsp chopped chives

½ cup (125 mL) sugar snap peas
4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
1 baby cucumber, sliced
1 small zucchini, cut in ribbons with a vegetable peeler
1 head Boston lettuce, torn into bite-size pieces
2 green onions, sliced
1 small avocado, peeled and cut in wedges
2 sprigs dill, coarsely chopped
2 oz (55 g) feta cheese, crumbled
½ cup (125 mL) Green Goddess Dressing (recipe follows)
Salt and pepper

Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)

1 ripe avocado, peeled
1 shallot, chopped
1 clove garlic, peeled
1 cup (250 mL) mayonnaise
½ cup (125 mL) sour cream
½ cup (125 mL) loosely packed flat-leaf parsley leaves
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) lemon juice
Salt and pepper

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt
and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.

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Grilled Prosciutto and Cantaloupe Salad

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad

Grilled Prosciutto and Cantaloupe Salad

INGREDIENTS 

  • 4 slices of fresh cantaloupe
  • 100 grams of prosciutto, thinly sliced
  • Shaved parmesan
  • Mixed baby greens
  • 4 cherry tomatoes
  • Wedge of lemon
  • Splash of olive oil
  • Nonna Pia’s Classic Balsamic Reduction

 METHOD

  1. Wrap cantaloupe with 2-3 slices of prosciutto
  2. Place wrapped cantaloupe on a hot grill or griddle to brown and slightly warm
  3. Place grilled cantaloupe on plate with baby greens, fresh tomato and shave parmesan
  4. Garnish salad with a splash of olive oil and a squeeze of fresh lemon juice
  5. Drizzle Nonna Pia’s Classic Reduction on cantaloupe and serve

 

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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Chicken and Avocado Butter Lettuce Wraps

BT Calgary | posted Wednesday, Jan 21st, 2015

Melon_salad_chickenChicken and Avocado Butter Lettuce Wraps

INGREDIENTS

  • 2 avocadoes cut into bite size pieces
  • 1 head of butter lettuce (AKA Boston or Bibb lettuce)
  • 2 fresh tomatoes, diced
  • 1 shallot, thinly sliced
  • ½ lemon or lime
  • parmesan, coarsely grated
  • ½ breast of fresh chicken
  • Your Favourite Nonna Pia’s Balsamic Reduction

METHOD

1. Place washed and dried lettuce leaves on a platter 2. Dice chicken into bite sizes pieces and panfry with seasonings of your choice
3. Mix avocado, cooked chicken, tomato and shallots in small mixing bowl…season with salt and pepper and a squeeze of citrus
4. Scoop mixture into lettuce leaves
5. Sprinkle with parmesan
6. Drizzle with Nonna Pias Chili Lime Reduction and serve

Courtesy Chef Norm Strim, Nonna Pia’s Balsamic Reductions

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Barley, Lemon and Tomato ‘Risotto’

BT Calgary | posted Monday, Mar 10th, 2014

risotto recipe
  • 4 cups chicken stock
  • 2 cups diced tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 1 cup uncooked barley
  • 2 cups green kale (loosely torn)
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 cups cooked chicken meat (roughly chopped)
  • salt and pepper (to season)

 

  1. Place stock and diced tomatoes in a medium pot and bring to a simmer on medium-high heat. Reduce to low heat to keep hot.
  2. Next, heat olive oil on medium-high heat in a large pan and cook garlic and diced onion for 5 minutes, stirring occasionally.
  3. Add barley to the pan and stir until well incorporated and the grains have absorbed excess oil in the pan.
  4. Reduce to medium heat, ladle a cup of the hot broth/tomato mixture into the pan and, while stirring regularly, let cook until barley has absorbed the majority of the liquid.
  5. Continue this process, adding the liquid cup-by-cup and stirring while the barley cooks. After about 15 minutes, add kale, spices, cream and butter to the pan as well.
  6. Once the rest of the liquid has been used up, approximately another 15-18 minutes, the ‘risotto’ should have a el dente bite to it. Stir in remaining ingredients and season to taste with salt and pepper before serving.

Serves 3-4

Total cook time…40 minutes

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