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Recipes

White Chocolate Mousse

BT Calgary | posted Thursday, Dec 3rd, 2015

Ingredients:

  • 8 medium egg yolks
  • 1/4 cup plus 2 Tbsp. sugar
  • 200g (one canister) Cococo Chocolatiers White Chocolate Morsels
  • 5 oz. or 2/3 cup whipping cream, 33-36%
  • 1 piece or 1 tsp. liquid vanilla bean natural vanilla extract
  • One standard pouch or 2.5 tsp. gelatin (soaked as per directions)
  • Slightly less than 2.5 cups medium peak whipped cream 33-36%

Directions:

  1.  Whip the sugar and yolk until pale and light.
  2. Heat the cream and vanilla to just below boiling, approximately 80 degrees C.
  3. Add to the white chocolate and soaked gelatin.  Mix well.
  4. Allow to cool, mix in whipped eggs and fold in the whipped cream.
  5. Pipe the mousse into desired cups or chocolate shells.  Allow to cool and decorate as desired.

Enjoy!

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Chocolate Martini

BT Calgary | posted Thursday, Dec 3rd, 2015

Chocolate Martini for one:

Ingredients:

  • 1/3 cup Brandy (Grand Marnier/Cognac/Williams etc.)
  • 1/3 cup White crème de cacao
  • 3 Tbsp. 33-36% whipping cream
  • 3 Tbsp. milk
  • 1/3 cup Cococo Chocolatiers Bitter Sweet Chocolate Morsels

Directions:

  1. On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add the brandy and crème de cacao, then add the chocolate mixture.
  4. Shake, strain and pour into a chilled glasses.

 —

Virgin Chocolate Martini for a group:

Ingredients:

  • 1 cup Milk
  • 1 cup Cream
  • 200g (1 canister) Cococo Chocolatiers Bitter Sweet Chocolate Morsels
  • 1/4 Grapefruit, Orange or Apple Juice

Directions:

  1.  On a stovetop, warm the cream and milk to approximately 80 degrees C.
  2. Add to chocolate and mix together.
  3. In a shaker with ice, add choice of juice and the chocolate mixture.
  4. Shake, strain and pour into chilled glasses.

 

Tip: Rim glasses with chocolate shavings.  First dip the rim into a simple syrup (one part sugar and one part water) and gently dip into shavings.

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Lidia Bastianich’s chocolate-hazelnut cake

Chatelaine | posted Monday, Nov 30th, 2015

INGREDIENTS

INSTRUCTIONS

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
  • In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt, and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer.
  • Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate.

Recipe from Lidia’s Mastering the Art of Italian Cuisine, 2015.

Chicken Alphabet-Noodle Soup

Today's Parent | posted Wednesday, Nov 25th, 2015

Preparation time: 20 minutes
Total time: 30 minutes
Makes: 6 adult servings

Bring some fun to the dinner table with this educational Chicken Alphabet-Noodle Soup. It’s great for overcoming a cold or flu, too.

Ingredients

  • 2 tsp canola oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 900-mL carton chicken broth
  • 2 cups water
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 6 skinless, boneless chicken thighs, diced
  • 1/2 cup alphabet pasta, or any other small pasta
  • 1/4 cup finely chopped parsley

Directions

    • Heat a large pot over medium. Add oil, then onion, celery and carrot. Cook until onion starts to soften, about 3 min.
    • Add chicken broth, water, thyme and salt. Boil, then add chicken and pasta. Cover and simmer, stirring occasionally, until chicken is completely cooked through and noodles are tender, about 10 min.
    • Stir in parsley. Ladle into bowls.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

Dempster’s Bagel Recipes

BT Calgary | posted Wednesday, Nov 25th, 2015

Apple Butter Bagel Recipe

Slow Cooker Apple Butter

Slow Cooker Apple Butter

Ingredients:

  • 5 ½ lbs Apples (peeled, cored & finely chopped)
  • 2 tbsp. Lemon juice
  • 4 cups Sugar
  • 2 tsp. Ground cinnamon
  • ¼ tsp. Ground cloves
  • ¼ tsp. Salt

Method:

  1. Place prepared apples with lemon juice into a slow cooker on high heat and cover.
  2. Cook for 30 minutes
  3. Mix sugar, cinnamon, cloves & salt. Once combined add to apples in slow cooker.
  4. Cook for a further 30 minute on high
  5. Stir and reduce to low heat and remove cover. – continuing to stir occasionally until sauce is reduced to desired thickness (approx. 4 hours).
  6. Served on a Freshly Toasted Cinnamon Raisin Bagel

bagels_2

Moroccan Inspired Cauliflower Dip for Bagel Chips

Moroccan Inspired Cauliflower Dip for Bagel Chips

Ingredients:

  • 1 Cauliflower (diced finely)
  • ¼ cup Vegetable oil
  • 3 tbsp. Tahini
  • 3 tbsp. Lemon juice
  • 3 tbsp. Cilantro (finely chopped)
  • 3 tbsp. Sesame seeds
  • 1 ½ tbsp. Freshly grated ginger
  • 1 ½ tbsp. Ground Coriander
  • Salt to taste

Method:

  1. Preheat oven to 450C.
  2. In a medium mixing bowl toss cauliflower, oil, ginger, coriander & salt. Place on a parchment lined baking sheet and bake for approx. 40 minutes.
  3. Let cool slightly
  4. In a food processor add tahini, lemon juice & cilantro.
  5. Add cooled baked cauliflower and pulse slightly until chunky.
  6. Serve with Bagel Chips & Garnish with sesame seeds.

 

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Chicken Thighs and Chorizo Ragout

BT Calgary | posted Thursday, Nov 19th, 2015

PASTA_RAGU

Served with butter and parmesan pappardelle (recipe below) Serves 4

Courtesy Cactus Club culinary director Rob Feenie

 

Ingredients

  • 8 boneless skinless chicken thighs
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. chili flakes
  • 17.5 oz. diced tomatoes
  • ½ cup white wine
  • ½ cup chicken stock
  • 1/3 cup tomato paste
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. capers, drained
  • ¼ cup Nicoise olives
  • 1 cup dry chorizo sausages diced to ¼” dice

Method:

  1.  Toss chicken with flour, salt and pepper.
  2. In large shallow Dutch oven (or large shallow pot), heat half of the oil over medium high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate and reserve. Drain excess fat from pan.
  3. Heat remaining oil in pan over medium heat. Add onions, chorizo and garlic. Sauté until tender, approximately 3-4 minutes. Add chili flakes and stir. Deglaze with white wine.
  4. Stir in tomatoes, chicken stock and tomato paste. Bring liquid to a boil.
  5. Add capers, olives and portion of chopped parsley. Check for seasoning in this point and adjust if necessary.
  6. Return chicken and any juices to pan. Reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 30 minutes.
  7. Sprinkle with parsley. Transfer to serving dish and serve with pappardelle.

Pappardelle

Ingredients

  • 17.5 oz. uncooked pappardelle
  • 2 tbsp. butter
  • 1 cup grated parmesan cheese
  • 2 tbsp. chopped parsley
  • Salt and pepper

Method:

  1. Heat large pot with salted water. Bring to a boil and cook pappardelle noodles following manufacturer’s instructions.
  2. In mean time heat large frying pan and add butter.
  3. While butter is melting, transfer cooked noodles to a frying pan with butter and toss well.
  4. Season with salt and pepper and add grated parmesan cheese
  5. Add chopped parsley and toss well. Transfer to a serving bowl and serve with chicken.
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Cinnamon-Spiked Brownies

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 20 minutes
Bake 35–40 minutes
Makes 6 large or 12 small brownies

Ingredients:

  • 2 Tbsp coconut oil
  • 1 Tbsp + ¾ cup rice f lour
  • 3 oz (about 1 bar) unsweetened baking chocolate
  • ¾ cup Simple Applesauce (page 204)
  • or unsweetened, organic store-bought
  • ½ cup sweet potato purée
  • ½ cup coconut sugar
  • ¼ cup honey
  • ¼ cup cocoa powder
  • 2 tsp pure vanilla extract
  • ¾ tsp baking powder
  • Cinnamon-Spiked Brownies
  • 2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of cayenne
  • Pinch of sea salt
  • ¼ cup water (as needed)

Method:

1. Preheat the oven to 350°F. Coat an 8-inch square pan with 1 Tbsp of the coconut oil and powder it with 1 Tbsp of the rice f lour.
2. Configure a double boiler using a medium pot of water with a stainless steel mixing bowl or smaller pot over top. Melt the chocolate with the remaining 1 Tbsp coconut oil over low heat.
3. In a blender or food processor, combine the applesauce, sweet potato purée, coconut sugar, honey, cocoa powder, and vanilla. Add the chocolate/oil mix and combine until smooth. It should be creamy.
4. In a bowl, mix together the remaining ¾ cup of rice f lour, the baking powder, cinnamon, nutmeg, cloves, cayenne, and salt. The batter should be thick but not sticky. Add water 1 Tbsp at a time if needed.
5. Pour the batter into the pan, smooth it out with a spatula, and bake for 35 to 40 minutes. A toothpick inserted in the center will come out just a little gooey when the brownies are cooked through. They should be firm when you press down. Cool completely on a cooling rack.

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Crispy Rice Squares

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 15 minutes
Set 1½ hours
Serves 12

Ingredients:

  • ½ cup almond butter or sunflower seed butter
  • ½ cup coconut oil1⁄3 cup honey, maple syrup, or coconut syrup
  • ¼ cup raw cacao powder
  • ½ tsp pure vanilla extract
  • Pinch of sea salt
  • 4 cups crispy brown rice cereal, puffed quinoa,
  • puffed amaranth, or other dry cereal of choice1⁄3 cup coarsely chopped almonds,
  • dry roasted (omit for Nut-Free option)
  • ¼ cup ground f lax seeds
  • ¼ cup cacao nibs
  • ¼ cup unsweetened shredded dried coconut

 

Method:

1. In a large saucepan over medium heat, melt the
almond butter, coconut oil, honey, cacao, vanilla,
and salt together.
2. Once melted, stir in the cereal, almonds, f lax,
cacao nibs, and coconut. Stir until thoroughly
mixed.
3. Lightly oil a 9- x 12-inch glass dish with coconut
oil and spread the mixture out evenly. Press down
with the back of a spatula until firmly pressed
together. Place in the freezer for 1½ hours until
hardened and then cut into squares and serve.
These will melt apart if you leave them out too
long. Word to the wise.

Courtesy The Undiet Cookbook

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