Archive | July, 2012

Lean and Healthy

31 Jul

God, we love Main Dish. Their fresh, healthy dishes with ingredients that span the rainbow for nutrition are so inspiring. Little wonder they sponsor local Olympic athletes with food gift cards.

The cafe and takeaway shop’s success really appeals to the crazy meal planner/tetris leftover user in us.

Not since we snagged a heavenly veggie burger patty recipe from Vancouver’s Capers Cafe (now Whole Foods) have we been so excited to try Main Dish’s sesame apple chicken patty. The protein puck is one of many they offer, and perfect atop a leafy, veggie salad.

SESAME APPLE CHICKEN PATTIES
Main Dish via Impact Magazine

1 1/4 cups sliced apples
1/2 oz sesame oil
50 ml brown sugar

1.25 kg ground chicken
50 ml sliced shallots
30 ml minced ginger
125 ml cilantro
salt and pepper to taste

In a large pan, saute apples in sesame oil and brown sugar until apples are carmelized. Take pan off heat to cool.

Mix chicken, shallots, ginger, cilantro, salt and pepper. Add cooled apples.

Portion into 7 oz patties (they say this serves 5 to 7 people)

Bake in oven at 350*F for 20 to 25 minutes.

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LEAN AND GREENS SALAD
4 oz white onion
2 oz artichoke hearts
2 oz grape tomatoes
1 fl oz white wine
1 tsp lemon juice
2 oz grated parmesan
6 oz grilled salmon fillet

Saute onions, tomatoes and artichokes. Deglaze with white wine and lemon juice to build a sauce.
Serve with side spring mix and grilled salmon.

MAIN DISH CAULIFLOWER PUREE
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.

Roasted Garlic & White Cheddar Mashed Potatoes
Submitted by The Main Dish

4lbs Steamed Yellow Potatoes
2oz Roasted Garlic
.25 lbs White Cheddar Cheese
200ml Half & Half
2oz butter
Salt & Pepper to taste

Mash potatoes with mixer until fluffy
Add remaining ingredients and mix until just smooth, melting the butter before mixing. Season well, serve hot and enjoy!

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Hot Fun in the Summertime

30 Jul

Summer is racing by and it feels like we’re missing out on a lot. No croquet, no beaches, no swimming, no holiday yet. Sigh.

In the meantime, this little Sunday night barbecue on the deck really brightened our spirits. While we spaced out and grilled these T-bones too long, they were still edible, but wanted them a little pinker). In our campaign to empty a barbecue bottle, we brushed some sauce on these babies. They were so beautiful and I can’t believe I forgot to take a picture.

We’ve been longing to share this with the Mister: striploin for him, fillet for me. Followed by grilled nectarines with turbanado sugar, butter, sea salt, cinnamon and nutmeg.

GRILLED T-BONE STEAK FOR TWO
Adapted from “Cook’s Country” (August/September 2010)

1 T-bone steak, about 1 1/2 inches thick
1-2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons melted butter (optional)

Pat the steak dry with paper towels, and rub both sides with salt.

Place the steak on a wire rack set inside rimmed baking sheet, and freeze it until the steak feels dry, about 45 minutes.

Preheat the grill to high. Leave primary burner on high, and turn other burner(s) off. (For charcoal grill, light about 100 coals, and wait until they’re covered with fine gray ash. Spread them over half of grill. Set cooking grate in place and heat, covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate.

Pull the steak out of the freezer, and season it with pepper.

Place the steak over the hot side of the grill, with the tenderloin area closer to the cool side.Cook, covered, for 2 to 3 minutes on each side.

Take the steak off the grill, and brush both sides with oil.

Place the steak back on the cool side of grill, and cook until desired doneness. (While the steak is resting, its internal temperature will rise around 5 degrees, so plan accordingly.)

Take the steak off the grill, and let it rest on a warmed plate for 7 minutes. (While resting, the steak’s temperature can rise 5-10 degrees.)

Brush the steak with melted butter, if you’d like. Dig in!

Internal Temperature Guide for Steak: Rare (125-130°F), Medium Rare (130-140°F), Medium (140-150°F), Medium Well (150-155°F), Well Done (155°F+). The USDA recommends cooking steak to at least 145°F. Use your best judgment

Stampede Final

15 Jul

Stampede has wrapped up and we have a big chunk of brisket left over from our midnight beef-on-a-bun stash.

Time for some beef and barley soup.

We are hosting a Stampede wrap party within weeks, and we’re thinking of hors d’oeuvres to conjure summer fun in September.

Stampede sushi. We’re taking a riff off of chef David Adjey’s Texas sushi (he developed the recipe for the now defunct O, but prepared it at Kitchen Theatre one year). The meaty roll consisted of chili-charred striploin steak with tempura scallions, greens, and blue cheese dressing.

We are thinking of paper-thin steak wrapped around crisp lettuces with a squished onion ring in the centre. Maybe tied with a little chive lasso if necessary. And horseradish cream for dipping.

BEEF AND BARLEY SOUP
Recipe courtesy of chef Terry Myhre of the Chuckwagon Cafe

1 tablespoon canola oil
1 tablespoon butter
3 pounds chuck roast or blade sticks, sliced 1-inch thick
2 pounds beef bones (shank, neck or oxtail)
2 medium onions, diced
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, diced
1 cup red wine
2 litres low sodium beef stock
1/2 teaspoon dried thyme
2 bay leaves
1/2 cup pearl barley
salt and pepper

Directions
Preheat oven to 300 degrees Fahrenheit.
Place Dutch oven on element and heat oil and butter on medium heat.
Add beef and bones and brown (do not crowd). Once browned, remove meat and bones.
Add half of the onion, celery, carrot, and garlic and sauté for approximately 10 minutes.
Add red wine and reduce by 50-percent or until syrupy.
Add beef stock, thyme, and bay leaves then cover and cook in oven for 3.5 hours.
Take out of oven and skim any fat that may have risen to the top.
Remove meat and discard bones.
Shred meat and return to pot.
Add the remaining onion, celery, carrot, garlic and the barley and return to oven for an additional 1.5 hours.
When finished, skim any fat that may have risen to the top and adjust seasoning to taste.

Bastille Day Picnic

14 Jul

Cannot believe it’s mid-July already. Time to slow things down with a French picnic, n’est-ce pas? I remembered this vintage 1980s Seventeen recipe when I was travelling in France years ago and loving everything: sights and tastes. With Proustian ferver, I still adore roasted tomatoes, gruyere and briny black olives. And of course, salade nicoise, recipe here.

Cowboy Tea

13 Jul

We finally tried a sip of this Calgary Stampede libation. 1912 Tea is made with citrus vodka, Cointreau, fruit juices and iced tea. Oh, but to have the etched, commemorative glass as well…

1912 TEA
Courtesy Mike Friesen, Calgary Stampede

1-1/2 oz citrus vodka

1/2 oz Cointreau

2 oz orange juice

2 oz lemon juice

top with iced tea (sweetened or plain, to taste)

mint leaf garnish

Build in an ice-filled Collins glass and garnish with a mint leaf.

Stampede Centennial Sammy

8 Jul

Meet the Stampede Centennial grilled cheese.

The Petroleum club’s Liana Robberecht combines Canadian provolone and blue cheeses with Alberta BBQ pulled beef short ribs.

This summer, we loved Presidents Choice carmelized onion jam, but we like Liana’s recipe below.

1 cup (250 ml) cooked BBq pulled beef short ribs (recipe follows)

2 tbsp (30 ml) onion jam (recipe follows)

4 (1 cm) 1/2 inch thick slices of sourdough bread

2 tbsp (30 ml) unsalted butter, softened

6 slices (each 1 oz – 30 g) Canadian Provolone

1/4 cup (60 ml) Canadian Blue cheese, crumbled

1 vine-ripened tomato, cut into wedges

2 tsp (10 ml) extra virgin olive oil

maldon sea salt

Prepare BBQ pulled beef short ribs and onion jam before making sandwiches. Place bread slices on a work surface; butter one side and turn over, buttered side down. Place one and a half slices of Provolone on two bread slices; top evenly with Blue cheese, BBQ pulled beef short ribs, remaining Provolone and bread, buttered side up. Heat a large skillet or electric griddle over medium heat. Place sandwiches buttered side down and cook, turning once, for 3–4 minutes on each side or until golden brown and cheese has melted.
BBQ pulled beef short ribs: In a 5–6½ quart (5–6.5 L) slow cooker, place 1 lb (450 g) beef short ribs, top with ¼ cup (60 ml) chopped onion, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf. In a bowl, stir together 1 cup (250 ml) barbecue sauce, ½ cup (125 ml) water, 2 tbsp (30 ml) bourbon, 1 tsp (5 ml) grainy mustard, and a pinch each salt and pepper; pour over ribs. Cover and cook on low until meat is very tender, 6–8 hours. Discard rosemary, thyme and bay leaf. Remove ribs and discard bones. With 2 forks, pull meat apart. Skim fat from liquid, and stir in about ¼ cup (60 ml) of the liquid into the meat to moisten.

Onion jam: In a small skillet, heat 1 tsp (5 ml) olive oil over medium heat. Add 1 cup (250 ml) thinly sliced red onion and 2 tbsp (30 ml) granulated sugar; cook for 5 minutes, stirring occasionally. Add 2 tbsp (30 ml) cassis liqueur and continue cooking for 15 minutes, stirring occasionally and adjusting heat as necessary. Add 1 tbsp (15 ml) apple cider vinegar and cook another 5 minutes, stirring frequently or until it reaches a jam consistency. Remove from heat immediately. Serve warm or at room temperature.

 

Tootin Along the Cowboy Trail 2.0

7 Jul

More for cowboy happy hour. We have a go-to bean dip, but this smooth western version is a nice change.

BBQ BEAN DIP
ATCO Blue Flame Kitchen

1 can (19 oz/540 mL) white kidney beans, rinsed and drained
1/4 cup (50 mL) barbecue sauce
1/4 cup (50 mL) tomato sauce
1/4 cup (50 mL) chopped onion
1/4 cup (50 mL) crumbled cooked bacon
1/4 tsp (1 mL) garlic powder
2/3 cup (150 mL) shredded cheddar cheese
chopped tomato
sliced green onion

Blend first 6 ingredients (beans through garlic powder) in a food processor until smooth. Spoon mixture into a greased 9 inch pie pan. Sprinkle with cheese. Bake over low heat on barbecue for 20 to 25 minutes or until heated through and cheese is melted. Garnish with tomato and green onion. Serve warm with tortilla chips.