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Recipes

“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.
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Mushroom Chestnut Stuffing

BT Calgary | posted Monday, Oct 5th, 2015

Stuffing recipe

Mushroom Chestnut Stuffing courtesy SAIT Culinary Campus

INGREDIENTS:

  • 10 Cups White Bread, dice 1″
  • 8 Tbsp Butter
  • 2 Medium Onion, diced, small
  • 3 Cups Mushrooms
  • ½ Cup Sugar
  • 2 Cups Chestnuts
  • 4 Ribs Celery, diced small
  • 4 cloves Garlic, minced
  • ½ Tsp Cumin
  • ¼ Cup Sage
  • 2     Eggs, whisked
  • 2 Cups Chicken Stock
  • 1 Tsp Celery Salt
  • ½ Tsp White Pepper

PREP:

  1. Preheat the oven to 250°F. Slowly bake bread until slightly dried.
  2. In a sauce pan, melt butter, add sugar and allow to caramelize, add chestnuts, coat with sugar, place on tray with parchment and allow to cool.
  3. In a sauce pot, sweat onion in the ½ the butter until onions begin to caramelize. Add garlic, cook until soft.
  4. Add mushrooms, cook until tender.
  5. Add celery, cumin, celery salt and pepper, cook for 5 minutes, add sage and allow to cool.
  6. In a separate sauce pot, bring chicken stock to a simmer, cool slightly.
  7. In a large bowl, fold together the toasted bread cubes with the cooked mushroom mixture and chestnuts, then stir in the broth and then the eggs.
  8. Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons melted butter.
  9. Heat the oven to 375°F, bake covered with aluminum foil for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned.

 

Enjoy!

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Brown Rice Mushroom Risotto with Golden Beets & Edamame

BT Calgary | posted Wednesday, Nov 12th, 2014

food of some kindBrown Rice Mushroom Risotto with Golden Beets & Edamame

Ingredients:

  • 5 cups of brown rice or semi-brown rice (Genji-Mai)
  • 2 cups of mixed mushrooms. Any of the following will do: Crimini, Shiitake, Shimeji, Oyster, King Oyster, Portobello
  • 2 cups of cooked, diced golden beets
  • 2 cups of shelled edamame (fresh soybeans)
  • 2 shallots, diced (if shallot not available, 1/2 onion will do)
  • 1cup of toasted or roasted white sesame seed
  • 1 teaspoon minced garlic
  • 2-3 cups of coconut milk
  • 1/2 cup of dry white wine
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh sage, minced
  • 1 cup of grated Asiago (for non-vegan version)
  • Salt & pepper

Method:

  1. Rinse and cook rice in rice cooker or medium to large size pot. If using stove top method, you will need 2 1/2 cup of water per cup of rice. Bring rice to a boil, lower heat to low, cover with a lid and let simmer for 45 minutes. Turn off heat and let sit for another 10 minutes. Fluff with a rice paddle or fork. You will need approximately 4-5 cups of cooked rice for the recipe. Save the rest for other use.
  2. Dice beets and boil in lightly salted water until just tender but not too soft. Rinse immediately in cold water, drain and toss with olive oil in a bowl. Transfer to a parchment paper-lined baking tin and roast in oven at 400c for about 15 minutes.
  3. In a medium to large size pot, heat up olive oil and stir-fry shallot, garlic & mushrooms until mushrooms are golden brown.
  4. Add a pinch of salt, white wine, stir and let cook for another minute.
  5. Add all remaining ingredients and stir to mix thoroughly.
  6. Bring everything to a simmer and add more coconut milk if needed to make it creamier.
  7. Season to taste with salt & pepper.

For non-vegan version, omit salting at the end and stir in Asiago cheese.
Adjust seasoning to taste.

Garnish with shredded Asiago (for non-vegan), a sprig of fresh sage or micro greens of your choice.

 

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