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“The Mission” Burger

BT Calgary | posted Tuesday, Jan 19th, 2016

The Mission

The Mission Burger

Courtesy The Mission

Togarashi aioli


  • 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


  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


  • 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


  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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Caramelized Shallot Aioli & Fried Root Vegetables

BT Calgary | posted Monday, Nov 3rd, 2014

VeggiesCaramelized Shallot Aioli & Fried Root Vegetables
Courtesy Chef Steve Lepine

Fried Root Vegetables:


  • Sweet potato, peeled and thinly sliced 1 lb 454 g
  • Parsnips, peeled and thinly sliced 1 lb 454 g
  • Potato, peeled and thinly sliced 1 lb 454 g
  • Beets, peeled and thinly sliced 1 lb 454 g

Shallot Aioli:


  • Shallots, peeled and thinly sliced 6 tbsp 100 g
  • Olive oil 2 tbsp 30 ml
  • Garlic, minced 1
  • Grainy mustard 1 tbsp 15 ml
  • Mayonnaise 2 cups 500 ml
  • Lemon zest and juice 1
  • Salt and black pepper to taste
  • Parsley, chopped fine 2 tsp 10 ml



  1. Preheat frying oil in a deep fryer to 350°C.
  2. Caramelize shallots with olive oil in frying pan on medium low heat, until golden brown,
  3. add garlic for another minute and take off heat.
  4. Once cooled, put through food processor until puréed and place into stainless steel bowl.
  5. Add mustard, mayonnaise, lemon zest and juice, parsley and season to taste.
  6. Peel and slice vegetables. Peel and slice potato last.
  7. Fry in multiple batches, starting with the potato first. Do not overcrowd the fryer.
  8. Once chips are golden brown, take out of fryer and place on paper towel.
  9. Season immediately with salt. Let chips cool down, and serve with dip.

Wine recommendation: A sparkling favorite, Prosecco from Nino Franco. The light bubbles and balanced freshness will cut through the rich flavors of the fried vegetables and rich Aioli.

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