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Lobster Rangoon with Fruit Compote

BT Calgary | posted Monday, Nov 17th, 2014

Lobster Rangoon with Fruit Compote


  • 1 live lobster (about 1 1/4 lbs.) steamed and meat removed
  • 1 cup cream cheese
  • 1 tsp kosher salt
  • 24 wonton wrappers
  • 1 cup vegetable oil
  • 1/2 cup fresh raspberries
  • 1/2 cup blueberries
  • 1 TBSP granulated sugar


1. Chop the lobster meat into small pieces and place it in a bowl

2. Add cream cheese and salt mix well

3. On a large work surface, lay out the wonton wrappers. Spoon 1 tsp. of lobster mixture into the center of each wonton. Seal the edges of each to form a triangle.

4. In a small saucepan, add a thin layer of vegetable oil and heat over medium-high heat. Submerge three to four wontons at a time in the oil, making sure you don’t crowd the pan, and cook for 1 to 2 minutes, or until the wontons float and are crispy and golden brown. Remove them with a slotted spoon and lay them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining wontons, adding more oil to the pan as necessary.

5. In a separate small saucepan, heat the raspberries, blueberries and sugar over medium heat. Cook, stirring, for 2 to 3 minutes, until the liquid thickens. Remove from the heat immediately.

6. Place the cooked wontons on a serving plate and drizzle with the warm compote.


Courtesy The Great Lobster Cookbook: From Claw To Tale – By Matt Dean Pettit 

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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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Speedy spaghetti bolognese

Cityline | posted Tuesday, Nov 4th, 2014


  • 1 tsp olive oil
  • 2 carrots, finely chopped
  • 2 minced garlic cloves
  • 500 g extra-lean ground beef
  • 1 cup red wine
  • 1 cup low-sodium beef broth
  • 156-mL can tomato paste
  • 1/2 tsp salt
  • 450 g linguine
  • 1/2 cup grated parmesan
  • 1/4 cup chopped parsley


  1. HEAT olive oil in a large non-stick pan over medium-high. Add carrots and garlic. Cook until carrots begin to soften, 3 to 5 min. Crumble in ground beef. Cook, stirring often, until no pink remains, about 5 min. Add red wine, beef broth, tomato paste and salt. Boil, then reduce heat to medium-low. Simmer until thickened, about13 to 15 min.
  2. COOK linguine in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return pasta to pot. Add bolognese sauce and stir to coat. Sprinkle with parmesan and parsley.

Courtesy Claire Tansey

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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Spicy Pumpkin and Sausage Soup

BT Calgary | posted Wednesday, Oct 29th, 2014



  • 3 cups fresh pumpkin (1″ cubed)
  • 2 large Italian sausages (casing removed, and Spolumbo’s of course!)
  • 1/2 cup dry red wine
  • 1 yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 2 cups zucchini (halved, 1/2″ sliced)
  • 3 cups kale (stems removed, loosely chopped)
  • 1 14 oz can chickpeas
  • 1/2 cup heavy cream
  • 1 TBSP red wine vinegar
  • 2 TSP lemon juice
  • 1 TSP chili powder
  • salt and pepper
  • olive oil


  1. Once snow appears on the ground and sticks around for awhile, I get a little soup crazy. Not like ‘Soup Nazi’ crazy, but just mildly obsessed with making soup at home. When I had Julie van Rosendaal pop by my Start From Scratch class a few weeks ago (to make Dill Pickle Soup, neat hey?), she reminded me just how much flavour some quality sausage can add to a pot of soup. The spicy, Italian sausage adds a nice heat to this hearty pumpkin, and veg-heavy, bowl of goodness. Best enjoyed with friends.
  2. Start with preheating your oven to 400 degrees. Toss the chunks of pumpkin with a bit of olive oil, season with salt and pepper and let them roast in the oven until they’re fork tender, about 35 minutes.
  3. While that’s happening, cook the sausage meat in a large pot on medium-high heat, breaking it up with a spoon as you go, until well-browned. Deglaze the pot with the red wine, then add the chopped onion and garlic and cook until softened, five minutes or so.
  4. Next, pour in the broth, remaining vegetables and bring to a boil.
  5. Reduce to low heat and let simmer for 20 minutes.
  6. Once the pumpkin is ready, remove from oven, place into a food processor or blender with cream and puree until smooth. Stir the pumpkin puree into the pot, along with remaining ingredients.
  7. Let simmer for another 20 minutes.
  8. Season to taste with salt and pepper to finish. Done and done!

Serves 5-6

Total cook time…1 hour


Courtesy Dan Clapson


20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014


Seafood Curry


  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water


  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.




  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste


1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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Egg Noodle Chicken Stirfry

| posted Friday, Oct 24th, 2014


1 300gm egg noodles boil until tender
2 celery stalks
1tbsp olive oil
1 small onion
2 peeled carrots
1 pkg fresh mushroom
2 stems green onion
1 corn on cob niblets only
1 pkg cooked slice ham
4 cloves of garlic and 2 slices of fresh ginger
1 tbsp oyster sauce
1/3 tsp salt and pepper
1tbsp corn starch

Dice all ingredients or slice,
Frying pan stir fry all ingredients for 8 minutres
Add 1/4 cup of water to boil carrots and simmer flavor together
Fry boiled noodles for 5 mins in large sauce pan, adding salt, oyster sauce and olive oil
Stir all ingredients into large frying pan, mix and serve
Serves 6 portions

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