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Pear Fritters with Cinnamon Sugar

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


  • 1 large egg
  • 1½ cups (375 mL) all-purpose flour
  • ¾ cup (175 mL) granulated sugar, divided
  • 1 teaspoon (5 mL) baking powder
  • ¾ cup (175 mLpresssed sweet pear cider
  • ½ teaspoon (2 mL) cinnamon Vegetable oil, for deep-frying
  • 2 Bartlett pears, cored and cut length- wise into ½-inch (1 cm) slices


1. In a deep bowl, whisk egg. Add flour, ¼ cup (60 mL) sugar, baking powder and cider and cider and whisk until blended.

2. In a small bowl, stir together remaining ½ cup (125 mL) sugar cinnamon until blended.

3. Half fill a small saucepan with oil and heat to 375°F (190°C). Working in batches, lightly dip pears into batter, place in hot oil and fry until crispy and golden, about 3 minutes per side. Transfer fritters to paper towel and sprinkle with cinnamon-sugar mixture. Serve immediately.

— Serves 4 —


Pear and Blue Cheese Salad with Tamarind Vinaigrette

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Tamarind Vinaigrette

  • ½ cup (125 mL) pressed sweet pear cider
  • ½ cup (125 mL) olive oil
  • 2 tablespoons (30 mL) walnut oil
  • 2 tablespoons (30 mL) tamarind paste
  • 2 tablespoons (30 mL) honey
  • Kosher salt and cracked black pepper

Pear and Blue Cheese Salad

  • 1 tablespoon (15 mL) olive oil
  • 1 tablespoon (15 mL) unsalted butter 2 large red Anjou pears, halved lengthwise, cored and cut into ¼-inch (5 mm) slices 4 cups (1 L) frisée leaves
  • ½ cup (125 mL) mixed seedless grapes
  • ¼ cup (60 mL) toasted walnut halves
  • ½ cup (125 mL) crumbled blue cheese


Make the Tamarind Vinaigrette

  • In a small bowl, whisk together cider, olive and walnut oils, tamarind paste and honey until blended. Season to taste with salt and pepper. Set aside.

Prepare the Pear and Blue Cheese Salad

  • In a small skillet over medium heat, heat olive oil and butter. Add pear slices and cook until golden on both sides. Remove from heat.
  • Place frisée, grapes and walnuts in a large bowl and toss with ¹∕³ cup (75 mL) Tamarind Vinaigrette. Season well with salt and pepper.
  • Divide salad onto plates and top each with pear wedges. Garnish with blue cheese and serve.

— Serves 4 —


Parsnip Cake with Cream Cheese Frosting

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Parsnip Cake

  • 2 cups (500 mL) all-purpose flour
  • 2 teaspoons (10 mL) baking powder
  • 2 teaspoons (10 mL) baking soda
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) kosher salt
  • ½ teaspoon (2 mL) freshly grated nutmeg
  • 3 cups (750 mL) grated peeled parsnips
  • 1 cup (250 mL) sweetened flaked coconut
  • 2 packages (8 ounces/225 g each) cream cheese, at room tempera- ture
  • ½ cup (125 mL) unsalted butter, at room temperature
  • 2 cups (500 mL) icing sugar, sifted 1 tablespoon (15 mL) lemon juice

To Finish

  • ½ cup (125 mL) toasted sweetened flaked coconut


Make the Parsnip Cake

1. Preheat oven to 350°F (180°C). Butter two 9-inch (23 cm) round cake pans, line each with a circle of buttered parchment paper and lightly dust with flour.

2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, stir together parsnips, coconut, walnuts and raisins.

3. In a stand mixer fitted with the paddle attachment, beat together sugar  and oil on low speed until blended. Increase speed to medium and add eggs 1 at a time, beating well after each addition.

4. On low speed, add flour mixture and mix just until blended. Fold in parsnip mixture by hand just until combined.

5. Divide batter between prepared pans. Tap pans on work surface several times to level batter. Bake cakes until a toothpick inserted into the centre comes out clean, about 50 minutes. Transfer pans to a wire rack and let cool for 15 minutes. Run a sharp knife around the edge of each cake to loosen it, then invert cakes onto racks. Peel off parchment and let cakes cool completely before frosting.

Make the Cream Cheese Frosting

6. While cakes are baking, start the frosting. In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add butter and beat until blended. Add icing sugar and lemon juice and beat  until fluffy, about 3 minutes.

Assemble the Cake

7. With a long serrated knife, halve cooled cakes horizontally to make 4 layers.

8. Place 1 cake layer cut side up on a cake plate. Using an offset spatula, spread a quarter of the Cream Cheese Frosting over top, spreading right to the edge. Carefully set the second cake layer smooth side up on top and spread with a quarter more Cream Cheese Frosting. Repeat with remaining 2 layers.

9. Sprinkle top with coconut and refrigerate cake for at least 1 hour. For optimal flavour, let cake rest at room temperature for 30 minutes before serving.

— Serves 12 —

Jerk Shrimp Tostadas with Minted Melon Salsa

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


  • 1 pound (450 g) large shrimp (size 21–25), peeled and deveined

Jerk Seasoning

  • 1 bunch green onions, trimmed and coarsely chopped or 2 Scotch bonnet peppers
  • 2 tablespoons (30 mL) chopped thyme
  • 2 teaspoons (10 mL) ground allspice
  • 2 teaspoons (10 mL) cinnamon
  • 1 teaspoon (5 mL) nutmeg
  • 1 tablespoon (15 mL) dark brown sugar 2 teaspoons (10 mL) kosher salt
  • 2 teaspoons (10 mL) black pepper
  • ¼ cup (60 mL) white vinegar
  • 2 tablespoons (30 mL) olive oil, plus extra for brushing shrimp

Minted Melon Salsa

  • 2 cups (500 mL) diced honeydew melon
  • 1 teaspoon (5 mL) finely chopped mint 1 teaspoon (5 mL) minced jalapeño
  • pepper
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon (15 mL) honey

To Serve

  • 4 crispy corn tostadas
  • 1 cup (250 mL) shredded Little Gem lettuce
  • Cilantro leaves Lime wedges
  • Chipotle Aïoli


Make the Jerk Seasoning

  • In a blender, combine green onions, peppers, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, black pepper, vinegar and oil. Process until blended. This seasoning can be refrigerated in an airtight container for up to 5 days.

Make the Minted Melon Salsa

  • In a medium bowl, gently toss together melon, mint, jalapeño, lime juice and honey until combined. Cover and refrigerate until ready to serve.

Prepare the Shrimp

  • Place shrimp in a bowl and toss with ½ cup (125 mL) Jerk Seasoning until fully coated. Allow to marinate for 30 minutes at room temperature.
  • Preheat and prepare the grill for direct cooking over medium heat.
  • Lightly brush the shrimp with oil and then season them with more of the Jerk Seasoning. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until slightly firm on the surface and opaque in the centre, 2 to 4 minutes, turning once. Remove from the grill and set aside.

Assemble the Tostadas

  • Place a tostada on each plate, top with lettuce, shrimp and Minted Melon Salsa. Serve immediately garnished with cilantro leaves, lime wedges and a dollop of chipotle aïoli.

— Serves 4 —

Healthy Homemade Pet Treats

BT Calgary | posted Thursday, May 25th, 2017

Courtesy Kali’s Wish

— Sweet Potato & Carrot Leather Strips —


  • 1 cooked large sweet potato , skin removed
  • 1 carrot raw grated
  • 1 tbsp Chinook Honey
  • 2 tbsp apple juice
  • 1 tsp canola oil


  1. Blend sweet potatoes until smooth, remove and transfer to mixing bowl, add raw grated carrots and honey, canola oil, apple juice mix.
  2. Spread thinly and as evenly as possible on covered dehydrator trays. Approx 1/8 thickness.
  3. Dehydrate at 135 for approx 8-10 hours (flip over about about ½ way).
  4. When dry, break into pieces.

— Squash Bites —


  • 1 cup roasted squash, seeds removed
  • 1 cup gluten free rolled oats
  • 1 tbsp canola oil
  • ¼ cup ground flax seed



  1. Mix ingredients together, then drop on a baking sheet in tablespoon sized pieces.
  2. Bake them in oven at 350F for 10 minutes



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Lemon Posset with Cinnamon & Bay Leaf

BT Calgary | posted Tuesday, May 16th, 2017


— Courtesy Renée Kohlman — 


  • 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


  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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Recipe Remix: Coq au Vin

BT Calgary | posted Wednesday, May 3rd, 2017

This recipe uses leftover chicken to make a delicious Coq au Vin which comes together in a fraction of the time it would take to cook the original recipe.


Click for video

— Courtesy Theresa Toth — 


  • 1 whole barbecued/baked chicken or 2 cooked chicken thighs, 2 legs, 2 breasts (or any combination of them)
  • 1 cup raw bacon, chopped
  • 1 cup onion, diced
  • 1 tablespoon olive oil
  • 2 cups cremini mushrooms, halved
  • 3 garlic cloves, minced
  • 1 tablespoon flour
  • 1/4 cup cognac
  • 2 cups red wine
  • 1/2 cup chicken stock
  • 2 teaspoons tomato paste
  • Salt & Pepper to taste
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary


  1. Remove any skin from the chicken and set the meat aside.
  2. In a large pot, heat the bacon, onions, mushrooms and olive oil over medium heat. Cook for 5 minutes or until the bacon is crispy, mushrooms nicely browned and the onions are translucent.
  3. Add the garlic and flour and cook for 1-2 minutes.
  4. Add the cognac & red wine to deglaze the pan (there should be lots of bits stuck to the bottom of the pot) then add the chicken stock, tomato paste, salt & pepper, thyme and rosemary and bring to a boil.
  5. Turn the heat down to low and simmer for 5-10 minutes until thickened.
  6. Discard the thyme and rosemary.
  7. Serve on its own or alongside potatoes and other veg.

— Enjoy! —

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Irish Soda Bread

BT Calgary | posted Thursday, Mar 16th, 2017

Irish soda bread is essentially a giant scone you can serve in wedges; it’s just as versatile – you can add dried fruit of all kinds, nuts, finely chopped apple or even chocolate, or skip the sugar and make a savoury loaf with grated cheese and fresh or dried herbs.


Serves 8 – 10

— Courtesy Julie Van Rosendaal — 


  • 4 cups all-purpose flour (or half all-purpose, half whole wheat)
  • 2-4 Tbsp. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup butter, grated or cut into bits
  • 1 cup currants or raisins
  • 1 3/4 cups buttermilk
  • 1 large egg


  1. Preheat the oven to 400F.
  2. In a large bowl, stir together the flour, sugar, baking soda and salt. Add the butter and blend it in with a pastry cutter, fork or your fingertips until it’s kind of rubbly, as if you were making pastry. Add the currants or raisins and toss to combine.
  3. In a small bowl (or glass measuring cup), stir together the buttermilk and egg with a fork. Add to the flour mixture and stir until you have a sticky dough; turn out onto a floured countertop and knead once or twice, then shape into a rough ball and place on a parchment-lined sheet or in a cast-iron skillet. Cut an X on the top with a sharp knife.
  4. Bake for 45 minutes to an hour, until deep golden, springy to the touch, and the bottom of the loaf sounds hollow when tapped. (If it’s getting too dark, cover the loaf with a piece of foil while it’s in the oven.)
  5. Cool on a wire rack, then cut into wedges to serve while it’s still warm.

— Enjoy! —

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