Wills and Kate are in Cowtown tomorrow to kick off Stampede.
Curious as to what they’re feeding the royals, considering Kate appears to eat nothing.
When we think of quintessential Alberta fare, we think of beef, honey, rosehips, barley, corn and potatoes.
This recipe for Barley Risotto with Mushrooms and Tenderloin of Beef would be perfect (recipe at bottom).
Okanagan winery Quails’ Gate had its wines poured at a dinner attended by Will and Kate in the Northwest Territories on July 5.
Here is their Canadiana-themed menu:
Wild Rice Salad with Lightly-Grilled Arctic Char
2009 Stewart Family Reserve Chardonnay or 2010 Quails’ Gate Chenin Blanc
Fire-Roasted Caribou over Baby Greens with Tarragon Red Wine Reduction
2006 Stewart Family Reseve Pinot Noir
White Fish in a White Wine Dill Sauce with Baby Greens, Blueberries and a Blueberry Dressing
2010 Quails’ Gate Chenin Blanc
Roasted Moose Meat over Sweet Potato Pancake with Juniper Berry Sauce
2008 Quails’ Gate Old Vines Foch Reserve
5-Hour Herb Garlic Cheese Bun and Bannock
For dessert, there was a wild fruit cobbler and chocolate pot de creme infused with wild rose
Barley Risotto with Mushrooms and Tenderloin of Beef
Recipe created by Cary Neff, Miraval Spa
Makes 4 servings
4 cups vegetable broth
3/4 cup pearl barley
1/4 teaspoon extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon minced garlic
1 1/2 cups (about 2 ounces) assorted seasonal fresh mushrooms (shiitake, oyster, portobello, chanterelle)
1 bay leaf
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
Pinch freshly ground pepper
2 tablespoons Parmigiano-Reggiano cheese
2 cups red wine
2 tablespoons light corn syrup
4 (4-ounce) filet mignons (beef tenderloin steaks)
1 tablespoon finely chopped fresh herbs (basil, oregano, parsley and thyme)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon extra-virgin olive oil
2 cups assorted steamed vegetables
To make risotto: In a 2-quart saucepan over high heat, bring broth and 1 cup water to a boil. Then reduce heat to maintain a simmer.
In a medium skillet over medium heat, toast 1/2 cup barley, stirring constantly, until golden brown and fragrant, about 5 minutes. Set aside.
In a medium saucepan over medium flame, heat oil. Add onion and garlic; cook, stirring, until onion softens, about 2 minutes.
Add mushrooms and cook 2 minutes. Stir in toasted barley, remaining 1/4 cup barley, and bay leaf. Add about 1/2 cup simmering broth to barley, stirring until liquid has been absorbed. Continue cooking, adding broth 1/2 cup at a time and stirring, until all liquid has been absorbed and barley is tender, 30 to 35 minutes. Stir in thyme, oregano, pepper and cheese.
Remove bay leaf.
To make wine reduction: Meanwhile, in a small saucepan over medium-high heat, bring wine and corn syrup to a boil until reduced to a syrupy consistency, about 20 minutes. Set aside.
To make tenderloin: Sprinkle filets with herbs, salt and pepper.
In a large nonstick skillet over medium-high flame, heat oil.
Add filets and cook until browned, about 3 minutes on both sides for medium-rare or until desired doneness.
To serve: Press 1/2 cup risotto into a 4-ounce ramekin or custard cup and unmold in center of plate. Repeat to make 3 more molds. Slice each filet horizontally into 4 round medallions. Arrange 1/2 cup steamed vegetables on each plate.
Lean beef slices against risotto. Drizzle 1 tablespoon wine reduction over beef, risotto and vegetables