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Recipes

Stuffed Pancakes with Brown Sugar & Honey Sausage, Caramelized Pears & Cinnamon Whipped Cream

BT Calgary | posted Monday, Jun 27th, 2016

Chef Mark McEwan’s 8th Avenue Stuffed Pancakes with Brown Sugar and Honey Sausage, Caramelized Pears and Cinnamon Whipped Cream.

Prep time: 30 minutes
Cook time: 30 minute
Serves: 6

Stuffed Pancakes with Brown Sugar & Honey Sausage, Caramelized Pears & Cinnamon Whipped Cream

Ingredients:

  • 1 package Johnsonville Brown Sugar and Honey Sausage- casing removed
  • 2 ripe pears, peeled , ¼ inch dice
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/2 cup water
  • 2 tsp white vinegar
  • ¼ tsp Kosher salt

For the Pancakes:

  • 2 cups All purpose flour
  • ½ cup white sugar
  • pinch of salt
  • 2 1/4 tbsp baking powder
  • ½ tsp baking soda
  • 2 eggs
  • 2 cups of milk
  • ¼ cup vegetable oil
  • 1 tsp pure vanilla extract

Cinnamon cream:

  • 1 cup 35 % cream
  • ¼ cup icing sugar
  • ½ tsp ground cinnamon
  • 1/8 tsp pure vanilla extract
  • pinch of salt

Preperation:

1. Sautee sausage meat until cook through, drain on paper towel and remove any excess oil from the pan.

2. Using the same pan on medium—high heat add the butter while until it starts to foam then add the pears and saute for approximately 2 – 3 minutes. Add the brown sugar and saute until the sugar caramelizes and the liquid becomes a thick syrup .Add the sausage back to the pan with the water, vinegar and salt and continue to simmer until the liquid is completely reduce. Place in a bowl and set aside for 10 minutes, then drain any residual liquid.

3. For the pancakes: Combine the dry and wet ingredients separately, then add the wet to the dry and mix to make a lumpy batter (do not over work). In a large non- stick skillet melt some butter and ladle approximately ¼ cup of batter and top with 2 tbsp of the sausage and pear compote in the centre of the pancake and cover that with more batter. When bubbles start to appear and the edges start to brown flip the pancakes to finish cooking. Approximately 2—3 minutes per side. Repeat until batter is finished.

4. Serve with maple syrup and a dollop of cinnamon cream.

5. For the cinnamon cream: Whip the cream with an electric mixer until thickened. Gradually whisk in remaining ingredients and whisk until stiff peaks form. Refrigerate until ready to use.

— Enjoy! —

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint

BT Calgary | posted Tuesday, May 24th, 2016

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint
Pair this gluten-free seafood linguine dish with a glass of white wine to complement the rich flavours.

Preparation Time: 10-15 minutes Cook Time: 15 minutes Servings: 4

Ingredients:

  • 1 pkg. (375 g) Catelli® Gluten Free® Linguine (375g)
  • 1/3 cup (85 mL) olive oil
  • 1/2 cup (125 mL) shallot, peeled and sliced (1 large shallot)
  • 2 cups (500 mL) zucchini, thinly (1 large zucchini)
  • 2 cups (500 mL) corn kernels (frozen or fresh)
  • 3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
  • pinch dried chili flakes (optional)
  • 240 g (0.5 lb) large shrimp, each one cut into three pieces
  • 12 large fresh mint leaves – thinly sliced
  • Salt and black pepper to taste

Instructions:

1. Add 4 litre of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil. In a large pot or frying pan, heat olive oil over medium heat.

2. Add sliced shallots and cook until tender and fragrant, about 3 minutes.

3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.

4. Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.

5. Add shrimp and turn heat down to low.

6. Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.

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Roast Asparagus and Prawn soup with lemon chili oil

BT Calgary | posted Wednesday, May 4th, 2016

Prawn

Here is a delicious soup to make with the phenomenal and locally grown asparagus that you can find from Edgar Farms through Innisfail Growers. Walk, don’t run.

Courtesy Dan Clapson

Ingredients

  • 1 bunch asparagus (ends trimmed)
  • 2 tablespoons canola oil

 

Lemon chili oil:

  • ½ cup canola oil
  • 1 tablespoon lemon zest
  • 1 tablespoon finely chopped green onion
  • 1 garlic clove (minced)
  • ½ teaspoon chili flakes
  • ¼ teaspoon salt

Soup:

  • 6 cups vegetable broth
  • 1 cup white wine
  • 1 1” piece ginger root
  • 2 cloves garlic
  • 1 tablespoon honey
  • 1 teaspoon rice wine vinegar
  • 1 small white potatoes (very thinly sliced)
  • 16 medium prawns (raw and peeled)

 

 Method

  1. Preheat oven to 400 degrees.
  2. Place asparagus on baking sheet, drizzle with canola oil and roast for 15 minutes. Remove from oven, let cool slightly and chop roughly.
  3. Set aside for now.

Lemon chili oil:

  1. Place all ingredients in a small bowl and stir well to combine. Set aside until ready to serve.

 

Soup:

  1. Place the first 6 ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce to medium heat and let simmer for 25 minutes.
  2. Remove aromatics, add in thinly sliced potatoes and allow to cook until tender, about 5 minutes. Remove from pot and set aside for now.
  3. Add-in prawns and cook until tender and cooked through, about 2-3 minutes.
  4. To serve, distribute cooked potato slices into each bowl along with chopped roasted asparagus and prawns and ladle hot broth overtop.
  5. Garnish liberally with lemon chili oil and serve immediately.
  6. Asparagus never looked so good in a soup!

 

Serves 4

Total cook time…35 minutes

 

Catelli Bistro® Fusilli, Cauliflower and Cream Corn

BT Calgary | posted Tuesday, May 3rd, 2016

Catelli Bistro® Fusilli, Cauliflower and Cream Corn
Courtesy Chef David Flegel

Prep time: 15 min
Cook time: 20 min
Servings: 6

Ingredients:

  • 1 pkg (375 g) Catelli Bistro® Fusilli
  • 24 cups (6 litres) water
  • 2 tsp (10 ml) salt
  • 2 cups (1/2 head) cauliflower florets
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 g) curry powder
  • 1 can (398 ml) cream corn
  • 1 can (400 ml) kidney beans
  • 1 red bell pepper, diced
  • 1 cup (250 ml) 10% cream
  • salt and pepper to taste

Garnish:

  • 2 Roma tomatoes, diced
  • ¼ cup (10 g) chopped parsley
  • 2 tbsp (30 ml) olive oil

 

Instructions:

  1. Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.
  2. Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.
  3. Add the cream corn, kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.
  4. Add the cauliflower to the sauce and toss.
  5. Add the pasta to the sauce and toss.
  6. In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly. Sprinkle on top of the pasta. Serve immediately.
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Raw Vegan Peanut Butter & Walnut Fudge Bites

BT Calgary | posted Wednesday, Apr 13th, 2016

Courtesy Maria Koutsogiannis

Raw Vegan Peanut Butter & Walnut Fudge Bites

Prep time
5 mins
Cook time
60 mins
Total time
1 hour 5 mins
Serves: 16

Ingredient

  • 1 cup of pitted dates (soaked for 20 minutes in warm water)
  • ½ cup organic coconut oil
  • 1 cup smooth organic peanut butter
  • 1½ cups of cacao powder
  • ½ cup crushed walnuts (save half)
  • 2 tsp of himalayan sea salt (save a tiny bit to dust with when they are just about to go in the fridge)

 

Instructions

 

  1. Line an 8×8 baking tin with parchment, you can use whatever ever kind of tin you like! This is just what I have around the house.
  2. Into a food processor add the dates, and blitz till the mixture sticks together and the food processor will no longer “blend”.
  3. Add the remainder of the ingredients (save half of the walnuts), and pulse till smooth, and creamy!
  4. Stir in the remaining walnuts with your hands as the mixture is quite thick at this point.
  5. Now dollop the mixture into the pan, and pat down with your hands till flat.
  6. At the end I pushed in a few walnuts on the top to make it look pretty, and cute!
  7. Finished off with a pinch of himalayan sea salt!
  8. Cool in fridge for at least an hour, and cut into squares and serve with yummy fresh berries or citrus and a side a hot tea to balance out the richness of that luscious cacao fudge!

Courtesy Maria Koutsogiannis, Foodbymaria.com

 

 

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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!
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Peanut Butter Granola Bars

BT Calgary | posted Monday, Apr 11th, 2016

EnergyBar

Nutritional analysis per bar: 249 calories, 14.5 g fat, 5.8 g protein, 26.8 g carbohydrate, 3.4 g fibre and 94 mg sodium

 

Ingredients

  • 6 cups quick-cooking rolled oats
  • 1 cup sliced almonds, toasted
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup chia seeds
  • 1/2 cup hemp hearts (shelled hemp seeds)
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup salted butter, softened
  • 1 cup packed golden brown sugar
  • 1 1/2 cups smooth peanut butter
  • 1 cup liquid honey
  • 2 tsp vanilla

Method

  1. Preheat oven to 350°F.
  2. Combine oats, almonds, coconut, chia seeds, hemp hearts and chocolate chips in a large bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and brown sugar until fluffy.
  4. Beat in peanut butter, honey and vanilla until blended. Fold in oats mixture.
  5. Firmly press mixture into a greased 12 1/2×17 1/2×1 inch rimmed baking sheet.
  6. Bake until golden brown, about 25 minutes.
  7. Cool completely in pan on a rack.
  8. Invert granola bar onto a cutting board and cut into bars.
  9. Store in an airtight container in refrigerator for up to 4 days.
  10. May be frozen.
  11. Makes 40.

 

Cook’s Note: Hemp hearts contain protein, omega-3 and omega-6 fatty acids. They have a nutty flavour and can be added to baked goods or eaten raw. Look for them in natural food stores or the natural foods section of grocery stores.

 

Courtesy atcoblueflamekitchen.com

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Braised Beef Curry

BT Calgary | posted Friday, Apr 8th, 2016

BEEF_2

Ingredients

  • 500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
  • Salt and pepper
  • Canola oil
  • 1 large onion, cut lengthwise into wedges
  • ½ inch piece unpeeled gingerroot, thinly sliced
  • 1/3 cup chicken broth
  • 2 tbsp green curry paste
  • 1 can (400 mL) coconut milk
  • 1 EACH: carrot and sweet pepper, cut into 1-inch chunks
  • ½ cup halved green beans
  • ½ cup coarsely chopped kale

Directions

1 Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.

2 Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.

3 Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.

Courtesy canadianbeefcentreofexcellence.ca

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