1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


Barley, Lemon and Tomato ‘Risotto’

BT Calgary | posted Monday, Mar 10th, 2014

  • 4 cups chicken stock
  • 2 cups diced tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 1 cup uncooked barley
  • 2 cups green kale (loosely torn)
  • 1 tsp cayenne pepper
  • 1 tsp dried basil
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 cups cooked chicken meat (roughly chopped)
  • salt and pepper (to season)


  1. Place stock and diced tomatoes in a medium pot and bring to a simmer on medium-high heat. Reduce to low heat to keep hot.
  2. Next, heat olive oil on medium-high heat in a large pan and cook garlic and diced onion for 5 minutes, stirring occasionally.
  3. Add barley to the pan and stir until well incorporated and the grains have absorbed excess oil in the pan.
  4. Reduce to medium heat, ladle a cup of the hot broth/tomato mixture into the pan and, while stirring regularly, let cook until barley has absorbed the majority of the liquid.
  5. Continue this process, adding the liquid cup-by-cup and stirring while the barley cooks. After about 15 minutes, add kale, spices, cream and butter to the pan as well.
  6. Once the rest of the liquid has been used up, approximately another 15-18 minutes, the ‘risotto’ should have a el dente bite to it. Stir in remaining ingredients and season to taste with salt and pepper before serving.

Serves 3-4

Total cook time…40 minutes

Tags: , , ,

Shepherd’s Pie with Scottish Heavy Ale

BT Calgary | posted Tuesday, Mar 4th, 2014

Yields: 6 to 8


  1. 6 medium starchy potatoes, about 2.5 to 3 pounds, peeled and cut into thick slices
  2. 1 cup milk
  3. 3 tbsp butter
  4. Nutmeg to taste
  5. 250 gram Ground Pork lean
  6. 500 gram Ground Beef lean
  7. 4 tbsp canola oil, divided
  8. ½ lt. Beef Stock/Water
  9. 125 gram Onions Diced ¼ -inch dice
  10. 250 ml Beer
  11. 284 ml Diced Tomatoes (10oz can)
  12. 10 gram Madagascan Green pepper corns
  13. 100 gram Green Peppers diced ¼ -inch dice
  14. 100 gram Red Peppers diced ¼ -inch dice
  15. 100 gram Corn Kernels
  16. 100 gram Carrots diced ¼ -inch dice
  17. 100 gram Celery diced ¼- inch dice
  18. 1 tsp Thyme
  19. 1 tbsp fresh Parsley finely chopped
  20. 1 tbsp Salt
  21. 1 tsp Garlic finely chopped
  22. ½ tsp Ground Black Pepper
  23. Cornstarch to thick

1. Place potatoes in a pot and cover with cold water. Bring to a boil and season with salt. Cook to tender. Pre heat oven to 400 F.
2. Heat a large Dutch oven over high heat, add a couple of tablespoons of oil and heat until it begins to smoke. Add ground meat and caramelize until deep brown. Remove to a plate.
3. Add remaining tablespoon of oil. Add onions, garlic, sauté and add remaining vegetables to the pot, sauté and deglaze with beer and stir in stock.
4. Add meat with juice, peppercorns, diced tomatoes, thyme, parsley, salt, pepper, reduce heat and let simmer to thicken to your liking; use cornstarch to thicken the mix.
5. Drain and mash potatoes; stir in milk and melted butter. Season to taste with salt, pepper and nutmeg.
6. Place meat in large casserole dish and top with potatoes. Bake 20 min or until brown.

Courtesy Harry Griesser, Big Rock Grill

Tags: , , , ,

Mezza Luna

BT Calgary | posted Wednesday, Feb 26th, 2014



  • 1000g sour cream
  • 1000g all-purpose flour
  • 10g salt


  • 600g pureed beets
  • 200g mashed russet potato
  • 50g Pecorino Romano
  • 40g green onion
  • 5g horseradish
  • lemon juice to taste

Courtesy Chef Di Cucina Benjamin Mills http://posto.ca/


Yuzu Lime frozen Parfait

BT Calgary | posted Friday, Feb 21st, 2014

Makes 10 3 oz portions


  1. Gelatine leafs 3 each
  2. Egg yolks 140 g (7 each)
  3. Sugar 125 ml (1/2 cup )
  4. Salt 1 pinch
  5. Lime juice 60 ml ( 1/4 cup )
  6. Yuzu Juice 180 ml (3/4 cup)
  7. Whipped cream 400 g (1 1/2 cups)


  • Soak gelatin leaves in cold water and set aside.
  • Combine egg yolks with sugar and salt. Add lime and yuzu juice.
  • Whisk the mixture over a *hot water bath vigorously until the mixture starts to thicken at approximately 180 °F. Set aside to cool. Stire ocassionally. When the mixture is overheated, the egg yolks will cook and it results in a grainy looking mixture.
  • Remove the gelatin from the cold water and press out any excess water.
  • Add to the hot egg mixture. Stir until the gelatin disolves. Set aside and cool the mixture to room temperature.
  • Whip the cream into soft peaks.
  • Fold the whipped cream into the egg mixture carefully with a whisk.
  • Pour the finished mix into 3oz portion cups and freeze for at least 4-6 hours.

Yuzu or lime juice can be use. Yuzu can be bought in small bottles at an Asian specialty store.

*A water bath is a container of water heated to a given temperature used for heating substances placed in smaller containers. The hot water provides a constant, steady heat source and ensures even cooking.


Courtesy Chef Andreas Schwarzer, from “Seasons: Inspirations from the SAIT Polytechnic School of Hospitality and Tourism.”


Tags: , ,

Poached Apples with Crumble topping and Spiced Simple Syrup

BT Calgary | posted Tuesday, Feb 18th, 2014

Poached Apples with Crumble topping and Spiced Simple Syrup
1 Ambrosia apple, or Granny Smith
1/3 cup of sugar
2/3 cup of water
¼ cup of white wine (I used a 2012 Poplar Grove Pinot Gris)
1 star anise, broken into smaller bits
4-5 allspice berries, lightly crushed
4-5 whole cloves
1 small cinnamon stick (optional)
1 stem of thyme, leaves removed
2 teaspoons of dried cranberries (optional for a pink syrup)

For the crumble topping:
1 teaspoon ground cinnamon
1 ¼ cup all-purpose flour
3 tablespoons of graham cracker crumbs
2 tablespoons of quick oats
1 cup white or brown sugar
1 teaspoon nutmeg
½ cup of butter, melted

Container of your favorite Vanilla Ice Cream (I used Fiasco Gelato’s Vanilla Bean Ice Cream)

1. Combine the sugar and water in a small pot and bring to a gentle simmer. Add your spices and cranberries then reduce the syrup by half.
2. While your syrup is reducing, peel your apple and quarter it, removing the seeds and core with a sharp knife. Place in a small bowl.
3. Pour the hot, reduced liquid over the quartered apples so that they’re all submerged. Cover the bowl with plastic wrap or aluminum foil and allow the apples to “cook” in the hot liquid as it cools. If apples are cooked to desired doneness, place the contents of the bowl back into a pot and bring back to just a simmer, then remove from heat and allow to cool again.
4. For the crumble topping, combine the ingredients in a separate bowl and blend with your fingers or a wooden spoon. Toast the crumble in a wide frying pan (no oil) in order to darken it over medium heat, about 5-10 minutes. Set aside to cool, and store any extra.
5. Place the slices of apple on a salad or dessert plate flat-side down and spoon some of the syrup over top. Next, add a sprinkle of fresh thyme leaves, then a good amount of crumble topping over the apples (as you would an apple crisp) followed by a scoop or 2 of your favorite vanilla ice cream.

Courtesy www.inter-course.ca

Salmon and Creamy Camelina Dill Dressing

BT Calgary | posted Monday, Feb 3rd, 2014

With Beet and Kale Salad

For the salad:

  • 4 large beets – Dice, toss in 2 tablespoons of Three Farmers camelina oil, and season with salt/pepper; roast at 350 degrees F; set aside to cool
  • 4 large kale leaves – wash and remove stem, chop
  • 1 cup pumpkin seeds – toasted
  • 3 tablespoons hemp seeds

For the Dressing: (x2 this recipe to have additional dressing for the salmon)

  • 1 cup fresh, stemmed, dill
  • 1 tbsp cider or malt vinegar
  • 2 tsp lemon juice
  • 1 tbsp honey
  • 2 tbsp Greek yogurt
  • ½ cup Three Farmers camelina Oil 2


  1. Toss the dill, Greek yogurt, lemon juice, vinegar and honey into a blender. Blend till smooth. Slowly add Three Farmers camelina oil while blending.
  2. In a bowl, combine the salad ingredients and toss with the camelina dill dressing. Season with salt and pepper.

For the salmon:

  • 2 tbsp camelina oil
  • 2 fillets salmon or trout


  1. Preheat oven to 350 degrees F.
  2. Heat the camelina oil in a pan on the stove top, season the fish with salt and pepper and lie in the pan to hear it sizzle. If you do not hear a sizzle the pan is not yet hot enough to sear the fish nicely. Sear until one side is caramelized (nicely browned – approx. 2 min) then flip the fillet and sear the other side. Now, pop your pan into the oven for about 7 min (depends on how thick the fillet is) and cook to desired doneness.
  3. To test doneness: Press gently on the thickest part of the fillet and if it begins to flake away from itself while still holding form, it is done.
  4. Let it rest for about 2 minutes, top with camelina dill dressing and serve alongside the beet and kale salad.



Courtesy Elysia Vandenhurk : Three Farmers: threefarmers.ca

Side and Display Dishes:
Popcorn can be a healthy snack: Three Farmers Popcorn
Lifesaving quinoa salad for busy lifestyle: Apple Quinoa Salad
Sugar Free Banana Muffins and with healthy fat: Suger Free Banana Muffins
Homemade hummus: Homemade Hummus

Italian Homemade Pasta

BT Calgary | posted Wednesday, Jan 8th, 2014

A fresh pasta recipe – pasta rolling machine is best for this dough, but can be done my hand if desired.



  • 500 grams high quality all purpose unbleached flour
  • 500 grams durum semolina
  • 180 ml of farm fresh eggs
  • 80 ml of water


  1. mix flour and semolina into a pile, create a well in the centre of the pile,
  2. add eggs and water in the well, and fold all items until are completely bond together
  3. let dough sit for at least one hour or even over night in fridge.
  4. roll out into long sheets to a thickness of 2mm and cut into desired shapes


enough pasta to feed 6 adults


Courtesy Chef Gennaro Silvestri: Cinquecento Cucina

Winter Squash Salad

BT Calgary | posted Thursday, Dec 19th, 2013

Yield 2 L


Butternut Squash 3/4″ dice 1.25 lbs
Green Zucchini .5 lbs
Yellow Zucchini .5 lbs
Olive Oil .5 fl oz
Red Onion, Julienne 50 ml
Pumpkin Seeds 2 fl oz
Apple Cider Vinegar 50 ml
Maple Syrup 50 ml
Salt and Pepper TT


Toss the squash and zucchini with the olive oil and salt and pepper.
Roast in the oven at 400 degrees for 12 minutes.
Whisk the syrup and vinegar together.
Mix together all other ingredients and season with salt and pepper.

Courtesy Main Dish.

Page 38 of 41« First...102030...3637383940...Last »