From the Archives

Recipe retrospective

ith hundreds and hundreds of recipes featured in Culinaire over the last ten years. How to best pick W 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!

Mushroom Deviled Eggs

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 Bacon and Corn Chowder

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.

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)

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.

Chef Jenny Chan, Vero Bistro, Calgary

When it comes to her Venetian Seafood Stew, chock full of clams, mussels, crab legs, and a massive lobster claw, Chef Chan suggests that everything is as close to the same size as possible so that it cooks evenly.

Serves 6 3 stalks celery, chopped 2 large carrots, chopped 1 large onion, chopped 3 cloves garlic, chopped 2 bay leaves ¾ jar passata 1 can diced tomatoes 1 cup (240 mL) white wine 1 Kg clams 450 g shrimp 675 g halibut 450 g crab legs 1 Kg mussels A pinch of chilli flakes To taste salt and pepper Chopped parsley, to garnish 6 slices of toasted baguette 1. Sauté the first five ingredients for 15 minutes, until the vegetables are translucent and softened. 2. Add the passata, diced tomatoes and wine, and simmer for another 20 minutes. Add clams and simmer 3-4 minutes. 3. Add remaining seafood, plus a pinch of chilli flakes, then simmer for 5-6 minutes more. 4. Serve immediately, garnished with chopped parsley and toasted baguette to soak up all the broth. - July/August 2014

Whitehall’s Double Baked Cheese Soufflé

Chef Neil McCue, Whitehall, Calgary

Chef McCue’s legendary Double Baked Cheese Souffle was one of the most instagrammed and tweeted dishes of the year!

Serves 3-4 450 mL egg white 200 mL milk 50 g unsalted butter 50 g all-purpose flour To taste salt and pepper 150 g cheese, grated (Whitehall uses Le 1608, alternatives could be Gruyere, Emmental, or a good quality cooking cheese) 4 egg yolks Extra soft butter and ground almonds for moulds 75-100 g cheese, grated for re-bake 150-200 mL cream, seasoned for re-bake

Before you start

Weigh out all your ingredients separately Have your soufflé moulds buttered and coated with ground almonds Preheat oven to 350º F

1. Place egg white whites in stand mixer bowl and start whisking slowly. 2. Bring milk to a simmer on the stove, then remove.

Photo by Dan Clapson

3. Melt butter in a pot and when melted, quickly whisk in flour and season to form a roux. Continue to whisk, then pour warm milk over and whisk until smooth. Remove from heat and whisk in cheese until fully incorporated. 4. Increase speed on egg whites to high, and meanwhile transfer cheese mixture to a bowl, whisk in egg yolks. Once egg whites have formed stiff peaks, fold gently through the cheese mixture with a slotted spoon. 5. Scoop equal amounts into each mould until level with top. 6. Place the soufflés into a deep baking dish, and half fill with water. Bake for 14 minutes, let soufflés rest for 5 minutes before removing them from moulds and leave to cool completely.

To Re-Bake

In an ovenproof dish wider than the soufflé, place 25 g of grated cheese onto each soufflé, and cover with 50 mL of cream. Place on the top shelf of oven preheated to 375º F and bake for 10 minutes. Serve immediately. - May 2016

Shaved Carrot Salad

Chef Jan Hansen, SAIT

Chef Hansen was responsible for overseeing the food service operations at Heritage Park when he gave us this recipe. Vegetable peelers can do more than just peel potatoes; a sharp peeler can turn virtually any vegetable into paper-thin shavings, perfect for blanching lightly, or simply eating raw.

Serves 6 as a side or 4 as an entrée 12 medium sized rainbow carrots, organic if possible 2 blood oranges 1 small red onion 5-8 fresh basil leaves (save some for garnish) To taste salt and pepper

For vinaigrette

1 shallot, peeled and quartered ¼ cup (60 mL) champagne vinegar ¼ cup (60 mL)) extra-virgin olive oil 1 Tbs (15 mL) Dijon mustard 1 tsp (5 mL) honey ½ lemon, juice and zest ¾ tsp salt To taste freshly ground pepper

1. Wash 12 medium sized rainbow carrots under cold water with a scrubbing brush, removing a fine layer of peel. Peel carrots lengthwise to create long ribbons using as much of the carrot as possible. 2. Place carrot ribbons in cold water to crisp. Drain and dry ribbons just before you need them. 3. Segment two blood oranges and julienne the onion. Julienne basil leaves, saving some for garnish. 4. Pulse all vinaigrette ingredients together in a blender, then toss carrot ribbons, julienne basil, red onions, champagne vinaigrette and season to taste. 5. Place salad into bowl and pour remaining dressing over. Garnish with a few basil leaves. Chef Alexei Boldireff, S’WICH Food Truck, Edmonton

To add an extra flare of Canadiana and kick them up a notch, Chef Boldiref brushes these pretzels with maple syrup, then flashes them in the oven for 90 seconds at 400º F, and finishes them with maple butter and sea salt.

Makes 18 307 g bread flour 1,070 g all-purpose flour 26 g instant yeast 23 g malt powder 26 g sea salt 3 1/3 cups (822 mL) water ½ cup + 1 Tbs (132 mL) canola oil 6 cups, (1½ L) water 90 g baking soda 450 g salted butter ½ cup (120 mL) maple syrup, plus extra for brushing tops Sea salt

Photo by Ingrid Kuenzel

1. Mix the first 7 ingredients in a mixer using the dough hook attachment on medium speed for 16 minutes, until the dough is smooth, and pulls away from the side of the bowl. Set aside covered in plastic wrap for 8 minutes. 2. Turn the dough out onto a slightly oiled surface, and portion into appropriate sizes for 18 pieces. Roll out each piece of dough into 60 cm ropes. Rest for another 8 minutes, covered. 3. Fold into traditional pretzel shapes. 4. Preheat oven to 345º F convection. 5. Bring 6 cups of water and baking soda to a low rolling boil, reduce heat to low. Dip each pretzel into water for 55 seconds each, with the top of the pretzel facing down. 6. Flip and place on a Silpat silicone baking mat, allowing them to dry for 10 minutes. 7. Reduce oven heat to 315º F. Place pan in oven and bake for 9 minutes until dark golden brown in colour, turning once, with a 2 minute steam (add some water into oven to create steam). Remove from oven and allow to cool for a few minutes. 8. Turn the oven up to 400º F. Brush the pretzels with maple syrup, and flash cook for another 90 seconds. 9. Whip the butter with the maple syrup together and finish off the pretzels by brushing with the maple butter. Top with sea salt. - May 2016

Fricassee of Calamari

Model Milk, Calgary

We share our anniversary with Model Milk, and their Fricassee of Calamari is one of many classic dishes from this restaurant. There’d be a mutiny if it was removed, it’s been on the menu since they opened!

Serves 2 as an appetizer 4 Tbs cured guanciale, medium dice 1 tsp garlic, thinly sliced 1 tsp white onion, brunoise 1½ Tbs Korean chilli 2 cups U10 squid tubes, tops/bottoms removed ¼ cup shelled edamame beans 2 Tbs cherry/grape tomatoes, halved, tossed in oil, and dehydrated in a 150º F oven until shrivelled ¼ tsp of lemon peel, skin only, very small dice ¼ cup butter, medium dice ¼ cup garlic croutons To taste lemon juice To taste salt 3 Tbs fresh mint, finely chopped

1. Render guanciale in a 20 cm skillet (no oil) until starting to lightly brown and crisp, about 3-5 minutes. 2. Add garlic and onion and toss constantly until aromatic, about 30 seconds. 3. Add Korean chilli until lightly toasted, 30 seconds to 1 minute. 4. Slice squid into 0.5 cm strips and add to pan. Toss frequently until the strips are starting to become opaque, about 2-5 minutes. 5. Add edamame, tomatoes, and lemon peel and toss until combined. Slowly add in butter, one knob at a time, until all ingredients are glazed. 6.Add garlic croutons, season with lemon juice and salt to taste. 7. Garnish with mint. - September 2019

Paella Mixta Valenciana

Las Canarias, Calgary

Las Canarias offer five different paellas, and they say that the key to making a perfect dish is perfecting your socarrat (the crusty, nearly burnt, layer of rice at the bottom of the pan), so don’t be tempted to keep stirring the rice. Once cooked, let it cling to the bottom of the pan and wait for the magic to happen.

Photo by Ingrid Kuenzel

Makes 6 to 8 servings 6 cups (1.5 L) chicken stock 6 garlic cloves, finely chopped 10 g finely chopped fresh flat-leaf parsley Pinch sea salt Pinch saffron threads, crumbled 2/3 cup (150 mL) olive oil 250 g large shrimp in shell 300 g chicken breast, bite size pieces 300 g rabbit meat (saddle, loin, legs) 300 g cod, monkfish or grouper, bite size chunks 1 medium onion, finely chopped 1 medium red bell pepper, finely chopped 1 medium tomato, finely chopped Pinch Spanish smoked paprika 600 g Spanish Bomba or other paella rice 250 g fresh mussels and clams Lemon wedges to serve

1. Preheat the oven to 400° F. Heat chicken stock and keep hot until needed. 2. In a mortar or small food processor, mash garlic, parsley, salt and saffron. 3. In a 45 cm (18”) paella pan or large ovenproof frying pan, heat the oil over medium heat. Add the shrimp and cook, stirring until pink then transfer to a platter. 4. Add the chicken and rabbit and cook, turning occasionally, until browned but not fully cooked. 5. Transfer to the platter. Add fish to the pan and cook until browned. Transfer to platter. 6. Add the onion and bell pepper and cook, stirring, until softened. Stir in tomato and cook for a minute more, and add the paprika. 7. Add the rice and stir to coat well with the pan mixture. Add chicken stock and the mortar mixture and cook on medium heat, rotating and shaking the pan occasionally, until the bubbles rising from the pan look slightly thick and the rice begins to be visible. 8. Add fish, rabbit, and chicken and cook until the rice is no longer soupy, but enough liquid remains to continue cooking the rice. Top up with more chicken stock if needed. 9. Arrange shrimps, mussels, and clams over the rice, transfer to the oven and bake 10-12 minutes or until the liquid is absorbed and the rice is almost al dente, tender but still firm to the bite. Garnish with lemon wedges and serve hot.

Mushroom Toast with Poached Eggs

Brad Tebble, PIP, Edmonton

Head Chef Tebble is all about comfort food – the heart of every good brunch menu. “Salt, pepper, and butter are the best things to happen to food in my opinion,” he says. Don’t hold back on seasoning when trying out his favourite mushroom toast with poached eggs!

Photo by Ingrid Kuenzel

Foreign Concept’s Red Curry Sauce

Chef Duncan Ly, Foreign Concept, Calgary

Some restaurant dishes are so memorable that you dream about them at night. This Red Curry Sauce from Foreign Concept is one of those dishes, and much requested by people who’ve enjoyed it.

Serves 4 1½ stalks lemongrass, pounded ½ yellow onion, diced large 60 mL ginger, thin sliced ½ bulb of garlic, peeled and smashed 2 Tbs (30 mL) vegetable oil 2 scallions, white parts only 2 lime leaves ½ bunch of cilantro 25 g palm sugar 55 g red curry paste 3 1/3 cups (800 mL) vegetable stock 1 can (400 mL) coconut milk 2 limes, juiced Fish sauce to season

1. Sweat lemongrass, yellow onions, ginger, and garlic in vegetable oil until vegetables are soft. 2. Add scallions, lime leaves, cilantro, and palm sugar, and cook for a further 5 minutes. 3. Add curry paste and cook for about 5 minutes, stirring constantly. 4. Add vegetable stock and cook about 40 minutes, then add coconut milk and simmer for a further 30 minutes. 5. Put through a fine strainer. Season with lime juice, fish sauce, and salt if desired.

Photo by Dong Kim

Serves 2-3 2/3 cup unsalted butter ¼ cup shallots, minced 625 g cremini mushrooms (or mushrooms of your choice), cleaned and sliced 1/3 cup (80 mL) white wine 3 large garlic cloves, minced 1 Tbs fresh thyme, chopped 1 Tbs (15 mL) heavy cream To taste salt and black pepper 2-3 large slices of sourdough bread, toasted 2-3 eggs (cooked to your choice) Parmesan cheese, shredded (for garnish)

1. In a wide-bottomed pot, melt butter until it foams. Add shallots, and cook until soft and translucent, approximately 2 minutes. 2. Add mushrooms, cook until fat is absorbed and they start to brown. 3. Add wine to deglaze. Add garlic, thyme, and cream, and season to taste. Simmer until all liquid is absorbed (mushrooms shouldn’t be runny). 4. Place a generous portion of mushrooms on the toast. Place soft poached egg (or cooked to your preference) on top and garnish with fresh shredded Parmesan cheese. For an added touch, sprinkle crispy potato sticks like hickory sticks on top!

- May 2019

Courtesy Canadian Rocky Mountain Resorts

Cilantro's Lemon Conchigliette

Chef Lancelot Monteiro, Cilantro, Calgary

After 30 years, Cilantro served its last delicious dish in September 2019, but Chef Monteiro is still cooking up superb plates at Buffalo Mountain Lodge in Banff. He used lemon pasta for this dish, but you can use regular conchigliette and add lemon juice to taste at step 5.

Serves 4 250 g dried lemon conchigliette pasta shells 1/3 cup red onion, chopped 1 poblano pepper, julienned 1 tsp garlic, chopped 8 prawns 8 scallops 3 Tbs + 1 tsp (50 mL) dry white wine ½ cup (120 mL) heavy cream 35% 2 Tbs chèvre (soft goat cheese) 2 Tbs chopped fresh basil To taste salt and pepper ½ cup fresh grated Parmesan

1. Boil the pasta until cooked al dente, cool and set aside. 2. In a large frying pan sauté onion, pepper, and garlic on medium–high heat for 3-5 minutes. 3. Add prawns and scallops, and continue to fry for an additional 3 minutes. Deglaze with the white wine and continue cooking until the wine is reduced by half. 4. Add the cream and goat cheese, let simmer on low-medium heat for 5-8 minutes then add pasta shells and fresh chopped basil. 5. Toss and heat just until the pasta is hot, and season to taste with salt and pepper. Top with Parmesan and serve.

Jen Norfolk, Brûlée Patisserie, Calgary

This Ginger Stout Bundt Cake is made with cocoa nibs, and Brûlée Patisserie suggest buying the best you can afford. It’s not at all a fussy cake to make as it’s all mixed in one bowl!

Makes 1-6 cup bundt or 1-9x5 loaf 1 cup (225 mL) stout beer 1 cup (225 mL) dark molasses 1½ tsp baking soda 3 eggs ½ cup sugar ½ cup brown sugar ¾ cup (175 mL) canola oil 2 cups all-purpose flour 2 Tbs ground ginger ¾ tsp cinnamon ¼ tsp cloves ¼ tsp nutmeg 1/8 tsp cardamom 2 Tbs peeled, grated fresh ginger 1 cup cocoa nibs or chopped dates

Photo by Ingrid Kuenzel

1. Bring the stout and molasses to a boil over high heat, turn off the heat and add the baking soda. Let the foam settle. 2. Whisk the eggs and sugars together until light and airy. Whisk in the oil. 3. Combine the remaining ingredients and mix well. 4. Whisk the stout and egg mixtures together. 5. Stir half the liquids into the dry ingredients then add the remainder with the ginger mixture, and stir to combine. 6. Pour into a greased and floured bundt or loaf pan. 7. Bake in a 350° F oven approximately 60 minutes or until a pick comes out clean.

- December 2013

Japchae

Jenny Kang, Orchard Restaurant, Calgary

Japchae was once a royal Korean dish dating back to the 1600s, and one that Chef Kang’s large family would eat on special occasions. It’s also the dish Kang honed her julienne skills on, and it holds a special place in her heart.

Serves 4 200 g glass noodles (sweet potato starch noodles) 200 g thinly sliced chicken, beef, or pork shoulder ¼ cup (60 mL) soy sauce 1/3 cup (80 g) brown sugar 2 Tbs (30 mL) canola oil, divided 1 medium red onion, julienned 1 medium carrot, julienned 1 bell pepper, julienned 150 g fresh spinach To taste salt and pepper 1 cup sliced mushrooms (chef recommends shiitake, shimeji, or button) 1½ Tbs sesame oil 1 Tbs sesame seeds

1. Soak noodles in cold water for at least 30 minutes. Drain before use. 2. Quick marinate the meat with ½ tbs soy sauce and 1 tsp sugar for at least 30 minutes. 3. Bring a large pot of water to a boil. 4. Heat a large pan on medium heat and add 1 Tbs (15 mL) canola oil. Sweat onions and carrots until soft, and add peppers. Cook for 2 minutes on medium heat, then add spinach and cook for an additional minute. Season with salt. Once cooked, remove vegetables from pan and set aside in a large bowl to cool. 5. Add remaining canola oil to pan and add mushrooms, cooking on medium high heat until soft. Add meat and sauté until cooked. Remove from pan and add to bowl containing cooked vegetables. 6. Add noodles to boiling water and cook for 6 minutes. Once cooked, drain and add to bowl with meat and vegetables. 7. Mix remaining soy sauce, brown sugar, and sesame oil together, pour over contents of bowl, and toss to incorporate. Season with salt and pepper to taste, and sprinkle sesame seeds overtop.

Photo by Dong Kim

Sweet Scones with Dark Chocolate and Apples

Aviv and Michal Fried, Sidewalk Citizen, Calgary

Sidewalk Citizen’s scones are a staple not only at their own locations in Kensington, Calgary’s East Village, and Memorial Park, but they’re available at Blush Lane and many other eateries too.

4 cups organic white flour ½ cup sugar 1 Tbs baking powder ½ tsp baking soda ½ tsp salt 110 g cold butter cut into small cubes ½ cup chocolate chips ½ cup apple cut into small pieces ¾ cup (180 mL) cream

Poblano Cornbread

Jo-Annie Deschamp, änkôr restaurant Canmore

Danny Beaulieu is ankôr’s owner and head chef, but flavours in the dishes are created as a team. This recipe is from Chef Deschamp, änkôr’s pastry chef and baker. “It reminds me of every holiday that I shared with friends and family,” he says.

Makes one 22.5 cm loaf 3 poblano peppers 1¼ cups butter 2½ cups corn, fresh or frozen ¾ cup (180 mL) cream 3 eggs 1¼ cups pastry flour ¾ cup sugar 1 tsp salt

Photo by Dong Kim

¼ cup (60 mL) milk Icing sugar (optional)

Preheat oven to 350º F 1. Mix all the dry ingredients (flour, sugar, baking powder, baking soda and salt) in a bowl.

½ tsp baking powder ½ tsp baking soda ¾ cup fine cornmeal

1. Place poblano peppers directly on hot BBQ grill and blister the skin. Transfer to a sealed container and allow to steam and cool before peeling and removing the skins. Dice and peel the seeded poblano and set aside. 2. Add the butter to the bowl, then add the chocolate and the apples to the bowl. 3. In a separate bowl mix together cream and milk and add to the dry ingredients. Mix all together with a spoon just until all the dry flour is mixed. Try not to over mix it. Using your hands form loose balls about 180 g each and place them on a baking sheet covered with baking paper. Try to keep the balls as loose as possible while still maintaining their shape. You might have to adjust the mix by adding a bit more cream or flour. 4. Place in the oven and bake for about 20 minutes, when scones are light brown. 5. Let cool on a rack and sprinkle icing sugar on top if desired. - January/February 2020

2. Turn your oven on to 375º F and put in a 22.5 cm cast iron pan to heat. 3. Melt butter in a small pot over medium heat. Add corn and cook until golden. 4. Add corn and butter to a blender with the cream and blend until soft and creamy. Add eggs and blend thoroughly. 5. In a large bowl sift together all dry ingredients except for the cornmeal. Then whisk in cornmeal until well mixed. 6. Add wet ingredients and poblano to dry ingredients and mix to combine. 7. Remove cast iron from oven and grease lightly with butter. Add batter to the pan and bake for about 35-40 minutes to an internal temperature of 200º F. 8. Serve with plenty of butter. - November 2021

Mini Fully Loaded Smashed Potato Bites

Karlynn Johnston, The Kitchen Magpie, Edmonton

These miniature potato portions are easy to make and even easier to impress with. They work well as an appetizer for any casual gettogether or a memorable side dish for a more proper holiday dinner.

Makes 2-3 dozen potato bites 2-3 dozen baby potatoes, boiled until soft 4-5 Tbs (60-75 mL) olive oil 1-2 tsp seasoning salt 2 cups (500 mL) sour cream 6-7 slices of bacon, cooked and crumbled

Photo by Karlynn Johnston

1-2 cups of shredded cheese 3-4 green onions, chopped paper. Brush olive oil over the parchment paper. 3. Place potatoes on baking sheet and gently flatten them using a potato masher, making sure to try and keep them together. Repeat, keeping potatoes approximately 1 cm apart until you have all the potatoes on the baking sheets, then drizzle with olive oil. Sprinkle with seasoning salt. 4. Bake in the oven for 15-20 minutes or until browned and very crispy. Remove and cool slightly. 5. Top each potato with sour cream, bacon, cheese and green onions. Place on serving plate and let everyone help themselves. - October 2016