C H E F ’ S TI P S & TR I C KS
Recipe retrospective
W
ith hundreds and hundreds of recipes featured in Culinaire over the last ten years. How to best pick some to revisit here? It was tough, but ultimately these recipes are a combination of dishes we love - and love to share, recipes we’re often asked for, and of course, a few from fan-favourite chefs!
Bacon and Corn Chowder
Mushroom Deviled Eggs
Serves 4-6 300 g bacon, diced fine 1 yellow onion, peeled and chopped fine 1 large carrot, peeled and cut into small cubes 2 celery stalks, cut into small cubes 2 Tbs (30 mL) olive oil 50 g flour 4 cups (1 L) chicken stock 1 cup corn kernels ½ tsp nutmeg, ground 1 Tbs sea salt 1 tsp white pepper, ground 1 tsp cayenne pepper 1 red pepper, seeded and finely diced 1 green pepper, seeded and finely diced 1¼ cups (300 mL) cream 10% 1 tsp (5 mL) Worcestershire sauce (optional)
Briggs Kitchen + Bar Calgary We’ve lost count of the amount of these devilled eggs we ate in the first couple of years after Briggs Kitchen + Bar opened! Serves 8, 3 pieces each 12 eggs, hard-boiled 275 g white mushrooms, sliced 2 Tbs chopped shallots 2 Tbs (30 mL) olive oil 2 Tbs unsalted butter, cubed 2/3 cup (160 mL) mayonnaise 3 Tbs (45 mL) Dijon mustard To taste salt and pepper 24 pieces cooked bacon scraps, to garnish
Photo by Ingrid Kuenzel
1. Place eggs in a large pot in one layer and cover with cold water, bring to a boil. Boil for 9 minutes and refresh under cold water until the eggs are completely chilled. 2. Wash and roughly slice the mushrooms. Peel and chop the shallots into 5 mm dice. 3. Heat oil in a large frying pan. Add mushrooms and shallots and season generously. Cook 1 minute on high heat, then add cubed butter. Cook for another minute and cool down on a tray. 4. Peel the eggs under cold water with a strainer (to keep the shells from plugging the sink) and cut them in half lengthwise. Scoop out the egg yolks and set the whites aside in the cooler until needed. 5. Using a food processor, mix together the egg yolks and now cold mushrooms until smooth. Add the mayonnaise and mustard and mix again until smooth. Check and adjust seasoning. Transfer into a piping bag tied at the top and keep cold. 6. Before serving, lightly season each egg white and stuff them up to 1 cm over. Garnish each deviled egg with a piece of warm bacon.
- January/February 2014
12 Culinaire | May 2022
Chef Thierry Meret, Cuisine et Chateau, Calgary We love homemade soups - they’re so rewarding and comforting, and usually healthy too. And there are soups to fit with every season from cold, refreshing soups in summer to warming, chunky chowders like Chef Meret’s recipe.
1. In a pot large enough to hold all the ingredients, place the diced bacon and cook on medium heat for about 5 minutes or until the fat has rendered. 2. Add the onion, carrot and celery and 1 Tbs of olive oil, and cook on low heat until just soft. 3. Add the flour and mix well until the flour starts to bubble gently. 4. Remove from the heat and add chicken stock until well mixed, whisking constantly. Add the corn, nutmeg, salt, and both the white and cayenne pepper. 5. Keep whisking on high heat for about 3-5 minutes or until the soup starts to thicken. 6. Simmer for 20 minutes for the flavours to develop (stirring occasionally to prevent the soup from sticking). 7. In a separate frying pan, cook the red and green peppers in the remaining olive oil with salt and pepper until just soft. Add to the soup. 8. Add the cream and cook gently for another 3 minutes. Adjust seasoning with the Worcestershire sauce.
- May 2012
Note: Use smoked bacon along with a tablespoon of maple syrup for deeper flavour.
