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Recipes

Main Dish Cauliflower Puree

BT Calgary | posted Thursday, Dec 19th, 2013

Yield 2L

Ingredients
Cauliflower, 1″ dice 2 heads
Goat cheese 1oz
Olive oil 1floz
Parsley 1floz
S&P TT

Method

Steam the cauliflower for 20 minutes.

Combine ingredients in a food processor and puree to a slightly course mash. Season well.

Festive deviled eggs

BT Calgary | posted Thursday, Dec 12th, 2013

Ingredients

  • 1 dozen organic free range eggs
  • Mayonnaise
  • Dijon mustard (good quality)
  • Worcestershire sauce
  • Tabasco
  • Salt
  • Dehydrated onions
  • Paprika
  • Chives

 

Procedure

1. Set a timer for 15 minutes; put the eggs in a large pot and cover with warm water. Put the flame on full and bring the eggs to a boil then reduce to a simmer.

2. When the timer goes off, drop the eggs in ice cold water to stop the cooking process. The colder the water, the less chance of black rings forming on the yolks.

3. Peel the eggs once they are completely cool (can do this the night before).

4. “Top and tail” the egg by cutting the tip and base then cut the egg into half and remove the yolks. In another bowl wash the egg whites free of any debris.

5. Crush the yolks with a rubber spatula or use a mixer and break up until powdery in consistency.

6. Add the mayo, Worcestershire, Tabasco, salt and Dijon and whisk together until smooth with no lumps. Add to a piping bag (day before is fine).

7. Stand the egg whites up on a serving plate. Ten minutes before serving, pipe the yolk mixture into the eggs.

8. Sprinkle with chives, dried onion and paprika.

Courtesy Chef Ryan O’Flynn, Laurier Lounge Laurier Lounge’s Website

 

Avonlea Clothbound Cheddar feuilleté with sweet potato purée and roasted tomatoes

BT Calgary | posted Friday, Dec 6th, 2013

New Image

Preparation: 20 minutes
Cooking: 20 to 25 minutes
Servings: 8

4 cups (1 L) sweet potatoes, peeled and diced
½ onion, chopped
⅓ cup (75 ml) butter
½ tsp (2 ml) chili powder
Freshly ground pepper
4 plum tomatoes
2 cloves garlic, coarsely chopped
8 sheets of phyllo dough
8 oz (225 g) Avonlea Clothbound Cheddar, cut into 8 slices
3 tbsp (45 ml) fresh basil, chopped
Fresh basil leaves for garnish

In a saucepan, cook sweet potatoes with onion in boiling salted water for 20 minutes.

Preheat oven to 425oF (220oC).

Melt butter in a small saucepan and add chili powder and pepper.

Quarter tomatoes and place in an oven-safe baking dish. Add 2 tbsp (30 ml) spiced butter and garlic cloves.

With a brush, butter each sheet of phyllo and fold in half. Place a slice of cheese at the end and butter the edges. Fold each edge over the cheese and roll up the phyllo starting at the cheese end to seal the cheese inside. Brush with butter.

Place feuilletés on a parchment-lined baking sheet and bake in oven, along with tomatoes, for 15 minutes.

Crush sweet potatoes with a pestle or process in a food processor to make a purée. Season with pepper and add basil.

Serve feuilletés hot over sweet potato purée and garnish with tomatoes and basil leaves.

Nutritional Information

Per serving

Energy: 305 Calories
Protein: 10 g
Carbohydrate: 26 g
Fat: 18 g
Fibre: 2.9 g
Sodium: 309 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*
Calcium: 21% / 235 mg
Vitamin A: 63%
Phosphorus: 18%
Selenium: 18%
Folate: 16%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Oven-roasted Latin Foods Queso Fresco cheese and apples

BT Calgary | posted Friday, Dec 6th, 2013

Preparation: 5 minutes
Cooking: 15 to 20 minutes
Servings: 6 to 8

2 apples, sliced or cut into small wedges
1 tbsp (15 ml) butter, melted
1 tbsp (15 ml) honey
1 tsp (5 ml) fresh rosemary leaves
¼ cup (60 ml) nuts, your choice (pistachios, walnuts, almonds, pecans, etc.), optional
8 oz (225 g) Latin Foods Queso Fresco cheese
Freshly ground pepper

Preheat oven to 450oF (230oC).

In an oven-safe medium baking dish, mix apples, butter, honey, rosemary and nuts, if using. Place cheese over apples, season to taste with pepper. Bake for 15 to 20 minutes or until hot and golden brown. Place the dish on the table and enjoy while the cheese is hot.

Nutritional Information

Number of servings of milk products: 1/2

Per serving

Energy: 129 Calories
Protein: 5 g
Carbohydrate: 9 g
Fat: 8 g
Fibre: 1.1 g
Sodium: 212 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 15% / 163 mg
Vitamin B12: 24%
Vitamin D: 16%
Selenium: 11%
Phosphorus: 10%

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Bleu D’Élizabeth cheese, dark chocolate and date bites

BT Calgary | posted Friday, Dec 6th, 2013

New Image

Preparation: 20 minutes
Cooking: 20 to 25 minutes
Servings: 6 to 8

6 oz (180 g) dark chocolate
6 oz (180 g) pitted Medjool dates
3 oz (90 g) Bleu d’Élizabeth cheese, coarsely chopped
Cocoa

Melt chocolate in a double boiler over simmering water. Let cool.

Process dates and cheese in a food processor until coarsely chopped.

Add melted chocolate and process until well combined.

Spoon mixture into a loaf pan lined with plastic wrap.

Refrigerate at least 30 minutes. Cut into bite-sized pieces.

Sprinkle with cocoa, and serve.

Nutritional Information

Per serving

Energy: 212 Calories
Protein: 4 g
Carbohydrate: 32 g
Fat: 10 g
Fibre: 3.1 g
Sodium: 160 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 7 % / 82 mg
Magnesium: 18 %
Zinc: 9 %
Phosphorus: 8 %
Iron: 7 %

Richmond Station Beet Relish

BT Calgary | posted Wednesday, Nov 27th, 2013

Serve with a charcuterie board of your favourite meat and cheeses.

 

Ingrediants

  • 3 cups (250 g) red beets, grated
  • 1 (50 g) shallot, diced
  • 1 clove (7 g) garlic, minced
  • 375 ml (325 g) white wine vinegar
  • 150 ml (175 g) water
  • 250 ml (200 g) Sugar
  • 1 tsp (5 g) mustard Seed
  • 1/4 tsp (3 g) dill seed
  • 1/8 tsp (1 g) celery seed
  • 1 tsp (8 g) salt

Directions

  1. Place all ingredients in a medium size pot and stir.
  2. Bring to a boil on medium heat, reduce heat to a simmer and cook until syrupy thickness- approximately 45 min.
  3. Cool

Recipe courtesy of Chef Carl Heinrich, Richmond Station. Chef Carl Heinrich, Richmond Station

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Ned’s Fantastic ‘Green Goddess’ Kale Pesto

BT Calgary | posted Monday, Nov 25th, 2013

Top with Shaved Cauliflower and serve with Kale Chips

Ingredients:

  1. 2 whole medium size ripe Haas avocados, peeled and pitted
  2. 1 lb Kale (Blanched Kale )
  3. 4 cups extra virgin olive oil
  4. 1 cup Greek yogurt
  5. 1 cup lime juice
  6. 1 cup lemon juice
  7. 1/4 cup honey
  8. 3 tbsp sea salt
  9. 2 tbsp cracked black pepper

Method:
Puree everything in a Vita Mix Blender. Check for seasoning and adjust with sea salt and pepper to taste.
Applications:
-Add some of your favourite fruits
-Try with some awesome local cheeses
-Grilled seafood, spot prawns, scallops, wild salmon or halibut
-This dressing is great on any mixed greens or lettuces.
-It is also a great dip for vegetables or even a spread for wraps or sandwiches.
-Try it with a chilled potato salad, your favorite pasta salad or cooked quinoa.
-Add some toasted cashews
-Shave some cauliflower and toss with Lemon olive oil

Kale Chips:
-stem the Kale, tear into small pieces, wash and dry thoroughly
-toss with Extra virgin olive oil and season with salt and pepper, if you like it spicy add some chili flakes
-Pre heat an oven to 200 degrees
-lay the kale flat on a baking sheet and ‘dry’ bake for 30 minute until crispy but not brown
-Let cool, and enjoy! These are addictive snacks!

Courtesy

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