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Crocktober: Slow Cooker Range Chili

BT Calgary | posted Friday, Oct 16th, 2015

This chili contains beef, pork and bison, making it a great chili to serve to meat lovers.


  • ​3 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp canola oil
  • 1 1/2 tsp caraway seed
  • 1 tsp dry mustard
  • 1 tsp garlic powder
  • 1 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 1 lb (0.5 kg) boneless beef chuck steak, cut into 1 inch cubes
  • 1 lb (0.5 kg) boneless pork shoulder roast, cut into 1 inch cubes
  • 1/2 lb (0.25 kg) bison sirloin steak, cut into 1 inch cubes
  • 1/2 cup chopped bacon
  • 2 cans (28 oz/796 mL each) whole tomatoes
  • 2 cups chopped onions
  • 1 can (5 1/2 oz/156 mL) tomato paste
  • 1/2 cup chopped carrot
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup chopped celery
  • 10 cloves garlic, finely chopped
  • 1 tbsp thyme, crumbled
  • 4 bay leaves
  • 2 cans (19 oz/540 mL each) red kidney beans, rinsed and drained
  • 3 tbsp packed golden brown sugar
  • 1 tsp salt
  • 1 tsp freshly ground pepper


  1. Combine chili powder, paprika, oil, caraway seed, dry mustard, garlic powder, allspice and cayenne pepper in a large non-reactive bowl.
  2. Add beef, pork, bison and bacon; toss to coat meat with seasoning mixture. Add tomatoes, onions, tomato paste, carrot, yellow pepper, celery, garlic, thyme and bay leaves; stir to combine. May be prepared to this point, covered and refrigerated for up to 12 hours.
  3. Transfer mixture to a 6 – 6 1/2 quart slow cooker.
  4. Cover and cook on high heat setting for 1 hour.
  5. Reduce to low heat setting and continue cooking, covered, for 7 hours or until meat is tender.
  6. Uncover slow cooker. Add beans, brown sugar, salt and pepper; stir gently to combine.
  7. Cover and continue cooking on low heat setting until beans are heated through, about 15 minutes. Remove and discard bay leaves. Serves 10.
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New Year’s Cocktails

BT Calgary | posted Tuesday, Dec 30th, 2014

Courtesy of Ki Modern Japanese and Bar

Courtesy of Ki Modern Japanese and Bar

Brandy Alexander

  • 1oz Brandy
  • 1oz Crème de Cacao
  • 1oz Fresh Crème
  • Shake in a jigger with ice.
  • Strain into a martini glass and dust with grated nutmeg.

Ume Old Fashioned

  • 1.75oz Ume Plum
  • 0.25oz Jim Beam
  • Garnished with Orange Peel

Niji (Rainbow)

  • 1oz Absolut Raspberry
  • 1oz Ume
  • 1oz Raspberry Syrup
  • 0.5oz Lemon Juice
  • Topped with Prosecco and 1 dash of Blue Curacao

WATCH the segment!

Courtesy Ki Modern Japanese and Bar’s Adam Snelling

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BT Calgary | posted Thursday, Dec 11th, 2014


Courtesy, Chef Steve Lepine from SAIT Culinary Campus


  • 1 Fresh Orange, Zest
  • 1 TBSP Icing Sugar


1. Peel orange zest with vegetable peeler, cut orange zest into very thin slices.
2. Place zest into bowl with icing sugar, lay orange zest onto baking sheet.
3. Place into 200F oven for 20-30 minutes until dry and brittle.
4. Remove from oven and allow to cool at room temperature.


  • 1/8 cup Butter
  • ¼ cup Icing Sugar
  • 1 cup Pecans


1. Place butter, sugar and pecans into frying pan and turn heat on high.
2. Continue to stir the nuts until sugar caramelizes and turns golden brown.
3. Sprinkle orange zest onto hot nuts.
4. Remove from heat and place pecans onto baking sheet with parchment paper.
5. Allow to cool.


  • ¼ cup Pink Peppercorn Dust

1. Place peppercorns into sieve and press until all pink outer peel comes off the peppercorns, keep separate.
2. Keep pink shell of peppercorns for nuts, reserve whole peppercorns for future recipes.


  • ¼ cup Walnuts
  • ¼ cup Pistachio
  • ¼ cup Almonds


1. Place nuts onto baking sheet and roast in oven at 350 F for 5-10 minutes until lightly browned.
2. Remove from oven and sprinkle with pinch of salt and peppercorn dust.
3. Mix all nuts together and enjoy.
4. Store leftover nuts in air tight container.

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Breakfast Fruit Kabobs

BT Calgary | posted Tuesday, Dec 9th, 2014

Adds a special touch to a brunch menu!


  • Watermelon
  • Cantaloupe
  • Honeydew melon
  • Pineapple
  • Strawberries
  • Seedless grapes
  • 6 to 8     wooden skewers                              6 to 8
  • 1⁄2 cup      plain yogurt                                 125 mL
  • 1 tsp        liquid honey                                   5 mL
  • 1⁄4 tsp      freshly grated nutmeg                           1 mL
  • 2 tsp        lime juice                                    10 mL
  • 1           lime, thinly sliced


  1. Prepare fruit in balls or chunks and thread on skewers.
  2. Arrange on a platter.
  3. Combine yogurt, honey, nutmeg and lime juice.
  4. Drizzle over kabobs.
  5. Garnish with lime slices.


Watch the segment:

Courtesy of Best of Bridge Holiday Classics by The Best of Bridge 2014 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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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


  • 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


  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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Cured Coho Salmon

BT Calgary | posted Monday, Nov 3rd, 2014

Scallopsby Chef Steve Lepine


  • Salmon, fresh or frozen 1 lb 454 g

Dry Rub:

  • Kosher salt 1 cup 250 ml
  • Sugar 1 cup 250 ml
  • Wet Rub:
  • Mustard, grainy 1 tbsp 15 ml
  • Tarragon, fresh or dried 2 tbsp 30 ml
  • Brandy 2 tbsp 30 ml
  • Black pepper 1 tbsp 15 ml
  • Lemon zest, fresh 2


  1. Start by descaling salmon. Keep skin on salmon and remove all bones. Place onto a clean baking sheet.
  2. Mix sugar and salt together. Set aside for later.
  3.  Mix grainy mustard, brandy, tarragon, black pepper, and lemon zest.
  4.  Place wet rub onto the flesh of the salmon. Do not worry about the skin side.
  5.  Place the dry rub to the top and sides of salmon.
  6.  Make sure the salmon is completely covered with the dry rub. Do not worry about the skin. Wrap tightly with saran wrap and place into fridge.
  7. Let salmon cure for 24 hours in the refrigerator.
  8.  Thinly slice on the bias or cut into thin strips and enjoy..
  9. Salmon should be firm to touch. Rinse with cold water to remove


• Feel free to use either fresh or frozen salmon. I like to use frozen salmon only on a few occasions,
one being curing. The texture of the fish is a little more dense and is easier to slice.
• Dish is great served over warm or chilled potato salad, with eggs, on blinis, and with pickled beets.


•| wine recommendation: Rosé! Rosé! Rosé! Try Lacrimarosa from Mastroberardino, rich and pink in color, rich texture and soft tart fruit will be sure to balance the many layers of this Canadian favorite.


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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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Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.


  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)



  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

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