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Recipes

Chef Darren MacLean’s Miso-infused stuffing

BT Calgary | posted Tuesday, Dec 23rd, 2014

Chef Darren MacLean’s Miso-infused stuffing

 

This recipe can be made the day before or first thing in the morning. It’s a great way to make sure there is enough for the whole family and then some.

 

Ingredients:

  •  2 cups white or yellow onions finely diced
  • 2 cups celery finely diced
  • 1/2 cup of shallots finely diced
  • 6 sprigs of thyme leaves picked and chopped
  • 2 2-inch stems of rosemary picked and chopped
  • 1 bunch of flat leaf parsely finely chopped
  • 10 leaves of sage finely diced
  • 1 large sprig of savory picked and chopped
  • 1 litre of chicken stock reduced by half
  • 2 T of white miso paste
  • 1/2 pound of butter
  • salt and pepper to taste
  • 6 chopped baguettes
  • or 2 loaves of sliced bread

 

Method:

1. Chop bread into bite size pieces and leave out overnight to dry.

2. Melt butter in a saucepan over low heat.

3. Once melted, add celery, onions and shallots. Season with salt and pepper.

4. Cook until semi-translucent but not colored. (About 7-10 minutes.)

5. When cooked, add miso and 1/2 the herbs. Continue to simmer for 2 minutes.

6. Add chicken stock and bring to a simmer.

7. In a large bowl, pour mixture over the bread crumbs and mix thoroughly with 1/4 of the fresh herbs. (Reserve the last 1/4 of the fresh herbs for finishing.)

8. Place in a foil pan or cake pan and cover.

9. Bake for 20-30 minutes @ 350 degrees.

10. Uncover and broil on high for 1 minute to give stuffing a bit of crunch on the top.

11. Top the stuffing with the last 1/4 of the herbs and enjoy.

 

Note: Do not over-salt, as the miso contains a great deal of salt on its own. Should you need more seasoning, feel free to season with more salt…but only after adding the miso and tasting the mixture.

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Magic Cookie Bar

BT Calgary | posted Tuesday, Nov 25th, 2014

squares

Magic Cookie Bar

Ingredients:

In a 10” square pan

Base:

  • Butter, melted – ½ cup
  • Corn flakes, crushed – 2 cups
  • Sugar  – 3 Tablespoons

Filling:

  • Chocolate Chunks – 1 cup
  • Coconut – 1 ½ cups
  • Pecans, chopped – 1 cup
  • Sweetened Condensed Milk – 14 oz

 Method:

  1. Mix base ingredients together and pat into 10” square pan
  2. Pour over each ingredient separately
    1. Chocolate
    2. Coconut
    3. Pecans
    4. Drizzle condensed milk over all
    5. Bake for 25 minutes

Courtesy Crave Cupcakes

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Double Chocolate Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

 

cookies

Double Chocolate Thumbprint Dough

 Ingredients:

  • Butter – 1 cup
  • Sugar – 1/3 cup
  • Flour – 1 ½ cups
  • Cocoa – ¼ cup
  • Vanilla Extract – 1 teaspoon

Method:

  1. Heat the oven to 300F.
  2. Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3. Add the vanilla extra and mix until combined.
  4. While the butter and sugar are creaming, measure the flour and cocoa and whisk to combine.
  5. Slowly add the dry ingredients and combine until a smooth dough is formed.
  6. Scoop small tablespoon portions of dough and roll into a ball.
  7. Place cookie balls on a cookie sheet a few centimeters apart.
  8. With a round teaspoon, press down into the cookie to form a “thumbprint”.
  9. Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  10. When cool, fill with milk chocolate ganache.

 

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

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Vanilla Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

cookies

Vanilla Thumbprint Dough

Ingredients:

  • Butter – 1 cup
  • Sugar – 3 Tablespoons
  • Flour – 2 cups
  • Vanilla Extract – 1 teaspoon

Method:

  1.   Heat the oven to 300F.
  2.   Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3.   Add the vanilla extra and mix until combined.
  4.   Slowly add the 2 cups of flour and combine until a smooth dough is formed.
  5.   Scoop small tablespoon portions of dough and roll into a ball.
  6.   Place cookie balls on a cookie sheet a few centimeters apart.
  7.   With a round teaspoon, press down into the cookie to form a “thumbprint”.
  8.   Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  9.   When cool, fill with milk chocolate ganache.

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

 

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