As if in the blink of an eye, another year has come and gone. There is something about the closure of a year that makes us reflect on all of the things we haven’t accomplished. It’s as though the last day of the year marks the finish line or an ending point. If we haven’t accomplished all of the things we desired, we feel the need to resolve to change in the new year. As if the arrival of the first day of January offers some sort of magical opportunity for us to completely change from being the person we were only a day earlier.

With the fog of late night celebrations still clouding our judgment, we throw out that last pack of smokes, empty our cupboards of all the junk food, or make our way to the gym to sign that lifetime contract. And just like that the “Resolution Wave” hits the gym.

Now I don’t profess to be the perfect role model for health, and I can stand to lose a few more pounds, but I go to the gym or go for a run at least three times a week. But at this time of year I dread going to the gym because of the ‘Resolutioners.’

Arriving at the parking lot I begin to cringe, searching for the elusive free stall. Then I trudge through the lot to find a seemingly endless lineup to check in. Once I finally check in, I make my way to the locker room, only to find not a single empty locker. After changing and making my way into the gym, my slight frustration turns to full on ‘Resolutioner’ rage, finding the track packed, and the machines lined up two deep. The only thing that keeps me going is knowing that within three weeks they will be gone, back to their couches and happy meals.

You see, there is something about our human nature. We feel the need to completely change ourselves overnight, as if that were even possible. It’s time we change that approach. I recently read an interesting philosophy for change originally fostered by Ben Franklin. His thinking was quite simple in theory.

1. Commit wholeheartedly to the new behaviour

2. Work on only one habit at a time

3. Put in place visual reminders of the change you want to create

It is a simple approach, but takes a great deal of discipline to achieve. For those of you who are trying to get in shape or lose weight, this thinking can really help the process. Don’t attempt to completely change your life overnight, take it one habit at a time. Slowly make healthier choices and change the way you approach your eating. Don’t starve yourself and give up on all of the things you enjoy. Doing that almost always leads to you falling off the diet in a bad way and indulging in all of those things you gave up in the first place.

Change the approach, choose moderation and balance in your eating habits. There is nothing wrong with having the occasional hamburger or candy bar, but it must be thought of as a treat. Don’t starve yourself. It’s the worst possible way to impact positive change in your eating habits. Starving yourself in order to “get in shape” only leads to more problems like fatigue, lack of energy and focus. Instead, eat right, enjoy 3-4 healthy meals in a day, eating enough to fuel your body, without overindulging.

I have put together a tasty meal that is sure to be tasty and satisfying. It is by no means a diet meal, but it offers a great balance of protein, carbohydrates and vitamins, without sacrificing on flavour. I hope you enjoy eating it as much as my family did.

Coriander & Fennel Crusted Cod with Lemon Thyme Potatoes & Ratatouille

Feeds: 4
Prep Time: 45 minutes
Cooking Time: 30 minutes

Ratatouille
3 peppers, assorted colours
1 zucchini
½ red onion
½ eggplant
1 28 oz. can stewed tomatoes
4 Tbsp. tomato paste
4 cloves garlic, minced
1 cup stock or water
¼ cup red wine
¼ cup olive oil
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh basil
1 tsp. chopped fresh thyme
3 Tbsp. sugar
Salt and pepper to taste

Medium dice all of the vegetables and keep them separated, don’t worry too much about perfect size, just try to keep them the same size

In a large deep saute pan, saute the vegetables one at a time, in the olive oil, cook until they are tender, then set aside

In the same pan, add the minced garlic and lightly saute

Add the tomato paste and lightly saute to brown slightly

Deglaze with the red wine, allow to simmer slightly

Add the tomatoes, then all of the other vegetables, followed by the stock

Bring to a simmer, season and then add the herbs and sugar

Adjust the seasoning and simmer until the vegetables are nicely stewed, 10-15 minutes

 

Lemon Thyme Roasted Potatoes

1 lb. baby potatoes
1 lemon, zest and juice
2 sprigs thyme
4 Tbsp. olive oil
2 cloves garlic, minced
Salt and pepper to taste
Preheat the oven to 400F

Place the potatoes in a pot of cold water and then bring to a simmer

Simmer 2-3 minutes, then drain

Oil a roasting pan with the olive oil and toss the potatoes in

Season them and place in the oven, allow to roast for 12-15 minutes

Remove the pan from the oven and then top the potatoes with the thyme, and lemon zest

Squeeze the lemon over the potatoes, then add the lemon right to the pan

Place the pan back in the oven and bake another 8-10 minutes

 

Coriander & Fennel Crusted Cod

1.5 lbs. cod
1 tsp. whole coriander
1 tsp. whole fennel seeds
Salt and pepper
4 Tbsp. olive oil
½ lemon

Using a coffee grinder or spice grind, blitz up the coriander and fennel

Cut the cod into manageable sized portions

In a pan on medium high heat add the oil and swirl to ensure it coats the bottom of the pan

Season the cod with salt and pepper

Place the cod in the pan carefully and sear on one side 2-3 minutes, then flip

Once flipped, then season the fish with coriander and fennel

Continue to sear until the fish is cooked through and the flesh is opaque, about 8-10 minutes

Squeeze the half lemon over the fish as it finishes cooking and then serve

With another year in the books it’s time to take a moment to look back and reflect on the year that was.

It was a very exciting, albeit somewhat exhausting, year for me. The year started off with working alongside Chef Tony Le, Mack Male, and Sharon Yeo to sell out a pop up restaurant called Blink. It was a one-time event where we created a pop up restaurant for one night only in a downtown pedway.

Despite some real trepidation, by all accounts the event was a hit. My focus quickly shifted to the opening of our newest and largest venture, MKT Fresh Food-Beer Market. As always, Edmontonians came out in droves to visit our new location. It made for an exhausting summer as we attempted to play catch up for most of the first three months.

We anticipated a good turnout, but nothing could have truly prepared us for the season we had. As the summer season came to a close we began to get a good grasp on what to expect of Whyte avenue, and I am confident that we are strengthening that brand each and every day. The fall brought its own share of excitement, as we participated in Feastival of Fine Chefs, a friendly cooking event to raise funds and awareness for Alberta’s vast array of produce and our apprentices. That was followed by Gold Medal Plates, which is an invite only cooking competition to raise funds for our Olympic athletes. I managed to place third overall, bringing home the bronze.

Next year we hope to make our way up the podium. Without a doubt, my greatest accomplishment in 2012 was welcoming a beautiful, healthy baby girl into the world in May. She has been a real blessing and helped to put her dad’s life into perspective. All in all, it was a wonderful year, full of excitement.

It wouldn’t be the beginning of a new year without looking forward too. As the chef at the helm of so many kitchens it’s imperative that I try to stay ahead of the trends. Here are my thoughts on what lies ahead for us in 2013.

Let’s start by looking at some of the food trends that have overstayed their welcome. The first one that comes to mind is the cupcake trend. In the past few years it would seem that everyone and their dog has opened up a cupcake shop. Don’t get me wrong, I too indulge in the occasional sweet cake, but it doesn’t mean that a city of our size needs a cupcake shop every three blocks. I foresee the strong few surviving and the vast majority of easy-bake oven experts falling by the wayside.

Now I know this may not be popular, but I don’t foresee the food truck trend lasting too much longer. The lustre has already begun to fade with our friends to the south and in my humble opinion it’s only a matter of time before most food truck owners start running out of cash flow. With the summer season lasting a meagre 120 days if we’re really lucky, it doesn’t leave a lot of days to pay the bills. I hope I’m wrong, because I sure do like paying a visit to events like What the Truck and sampling from an eclectic mix of great treats.

Again, this may sound a bit alarming, but a small part of me wants the foodie craze to fade away. Don’t let me be misunderstood, I always want more people to enjoy food and indulge in new creations, but I can live without every average Joe, who’s dining experience includes weekend trips to the local midnight donair shop and neighborhood pub, thinking they are the next Ruth Reichel and reviewing everything they eat. The Foodie has become the new Hipster and I can certainly live without it.

It’s not all bad news though. There are some great trends that we have seen develop in recent years that I see continue. The first that comes to mind would be the rise of the farmer. As our young chefs evolve they want to know more about where their product is coming from. The same can certainly be said of the consumer. More and more, people are increasingly comfortable paying a few dollars more to feel better about where their food comes from. This sort of thinking has allowed some local farmers and growers rise up from the shadows and with just cause.

I can also see the trend of sustainability growing in the coming year. From buying local and seasonal to minimize the impact on the environment, to buying sustainably farmed and caught fish in an effort to right the wrong of decades of overfishing our oceans, people will continue to be ever more cognizant of where their food comes from and the impact it’s consumption has on our planet.

Another trend that we have seen develop in the last year or two is the rise of the small independent restaurant. Young chefs are tapping into their entrepreneurial spirit and opening their own small 30 or 40 seaters. This is an incredible evolution for this town that has been saturated with big box chain restaurants for far too long. Can’t wait to see what Chef Blair Lebsack does with his new place on the horizon in 2013!

Speaking of small, I think the trend of small plate dining or tapas will continue to grow stronger this year. With the threat of a fiscal cliff leading North America into yet another recession, and the impact of last summer’s drought driving up commodity pricing, it will become increasingly difficult to get guests to part with their hard earned money. This will also push chefs to continue to be more creative, using less common and more economical cuts of meat and fish to offer their guests greater value.

Lastly, I see an increasing concern over the health of what we consume. Given the aging population and the increased impact of heart disease, high cholesterol and diabetes, people will have to begin to take greater stock of their food choices or suffer the health consequences.

Well, there you have it. That’s how I see things shaping up in the coming year. If they all turn out to be true I told you so, but if not, why are you taking advice from me? I’m a chef, not a psychic!

In the spirit of the tapas style plates leading the way in the New Year here is a tasty little lamb dish that is yummy and seasonally inspired.

Grilled Pomegranate-Lime Lamb Chops

Prep Time: 20 minutes
Marinating Time: 45-60 minutes
Cooking Time: 6-8 minutes
Feeds: 4-6 people

2 pc.lamb rack, frenched (fat cap removed from bones)

*Chef’s Tip: To keep this dish more economical, you can substitute lamb loin that is sliced or cubed. Marinade it first, then skewer it and grill it. This will dramatically chop the costs down!*

¼ cuppomegranate juice ( I use the POM variety)
3 tbsp.pomegranate grenadine (can be found at the Italian Centre)
1 pc.lime, juice and zest
¼ cupextra virgin olive oil (check out Evoolution on 104th st.)
2 tbsp.minced shallots
2 tbsp.fresh chopped mint
TTsalt and fresh cracked black pepper
1 pc.whole pomegranate, use the seeds for garnish and texture

•Using a sharp chef’s knife cut the lamb rack into chops, sliding your knife between the bones

•In a bowl combine the remaining ingredients and stir to combine, this can be made up to one day in advance to allow the flavors to marry

•Preheat the grill, or if you don’t want to brave the weather, these can be roasted too

•Add the lamb chops to the marinade and let stand in the fridge for 45-60 minutes

•Remove the lamb chops from the marinade, draining excess oil

•Lightly season the chops and grill to your liking, I recommend medium rare, which is about 2 minutes per side, depending on thickness

•To assemble the plate, let the chops rest 1-2 minutes to keep them moist, then stack on the plate, drizzle with a little additional grenadine, olive oil and top with mint leaves and pomegranate seeds

I served my chops with a little spiraled potato frites, which are essentially home made hickory sticks or chips. Feel free to make your own, and season them with a little spice and salt. The heat and saltiness balance nicely with the sweetness of the pomegranate.

Who’s hungry?

With the passing of Labour Day and the kids going back to school, it’s time to face reality. The air is getting cooler and the thermometer is inching ever closer to zero at night.

Inevitably if I don’t act now I will wake up one morning soon to frosty windows and a crunchy garden. I’m not one to want to risk wasting food, so this past weekend I set about calling it a season and collecting what was left of my garden.

Now I know that the diehards out there would tell you that things like beets, carrots, and potatoes can hang around well into the first frost in an effort to get every last moment out of the short Canadian growing season, but I’m not much for having to be digging up my potatoes in my long johns and winter toque.

This spring I made a trip out to Salisbury Greenhouse where I met with Rob Sproule, one of the two brothers that make that wonderful place tick. He shared with me some tips for growing success in the Edmonton climate and offered some suggestions for what crops to try and what crops to avoid. With a box full of seeds in tow, I set about conducting my own little gardening experiment. I wanted to determine just how well I could do and if, in fact it was worth all of the effort.

I tried to find the balance of things that the whole family would enjoy, while throwing in a few funs ingredients just for my wife and I. We planted the garden just after May long weekend and it started off great. It was shaping up to be a bountiful harvest, that is, until the great hail storm of July hit and flattened most of the yard. We managed to make the most of that mess and salvage what we could, but the summer’s weather certainly made for some challenging gardening. After some 16 weeks in the ground this is how things turned out.

I have only included the cost of the seeds and didn’t factor in my labour or the cost of watering. To determine the comparative price I used the most reasonably priced similar produce found at our local farmer’s markets. I figured that was the most comparable price point to use.

As you can see, some things turned out exceptionally and others did not. My potato plants grew waste high, bigger than I had ever seen. Then, seemingly out of nowhere, they yellowed and fell over. I am sure that if they had grown like they should have for the last 30 days, my yield would have doubled. I had no success with my tomato plants this year. I elected to keep them in the planters to chase the sun and be able to bring them inside if necessary, but that seemed to backfire.

The fierce winds knocked them over more than once, and the hail gave them a pounding. Next year, I will go back to planting them in the ground in the hopes they yield better results.

On the other side of the coin, I finally managed to have a carrot crop with a worthwhile yield. I think using the tape strips rather than simply hand seeding the tiny seeds paid dividends. I also think thinning the crop throughout the summer was a wise move. Then there were the beans. I almost couldn’t keep up with them. Some of the green beans looked more like Chinese long beans before I managed to pick them. Perhaps the most surprising crop was the spring mix. The brand I used was Renee’s Garden, and when I first thought about growing this I was skeptical. Spring mix is so delicate and fragile and I feared the worst, but it seemed to thrive no matter what the weather .

Here’s a recipe for a classic fall or winter dish that really lets the hearty beet shine. Borscht is a classic Ukranian soup that is popular in many eastern European countries. It can be made with a wide assortment of hearty vegetables, including potatoes, carrots, and cabbage, but the beet is almost always the centrepiece. Here is my interpretation of the classic, mine is pureed and a little lighter than the more classic, hearty, stick to your ribs borscht. I hope you enjoy!

Borscht

2 lbs. beets, fresh from the garden
yellow onion
3 cloves garlic
2 potatoes
cup canola oil
2.5 litres beef stock
cup white wine
cup red wine vinegar
4 Tbsp. FRESH dill, chopped
cup sour cream
Salt and pepper to taste

Garnish
1 cup sour cream
2 Tbsp. Fresh dill, chopped
Salt and pepper to taste

Peel the beets, and coarsely chop

Julienne the onion

Peel the potatoes and coarsely chop, roughly the same size as the beets

In a sauce pot, heat the canola oil, add the onions and garlic cloves

Sweat over medium-high heat until translucent

Add the beets and potatoes and saute quickly

Deglaze with white wine, allow to reduce, then add the beef stock

Bring to a simmer and allow to simmer until the beets are tender, 20-30 minutes, depending on the size

Remove the soup from the heat, using a hand blender, puree the soup, adding the remaining ingredients

You may need to adjust the acidity to your liking by adding slightly more red wine vinegar, it should provide a fresh acidity to the dish, but not taste overly acidic

For the garnish, combine the ingredients and serve a dollop of the sour cream over the soup

Who’s hungry?

At this time of year our family kitchen looked more like a well-oiled production kitchen, operating from the crack of dawn until well into the night. It seemed like every time I saw my mom, she was wearing an apron. It was as if she had to though, because our household became a revolving door of friends and family coming and going, and it would be rude not to feed them.

So she baked day after day, preparing cookies, pies, tarts, dinner rolls, you name it. Each and every time I made my way through the kitchen it was taking a risk. Would I be put to work? If so, what menial task would I be stuck with? Breaking bread for the seemingly endless mound of stuffing? Or maybe I would be mincing onions for meat pies. Despite the risk, it wasn’t without the reward, as I usually had the pleasure of being the guinea pig. Whether it was licking the mixer paddles or sneaking the first of the shortbread cookies fresh out of the oven, it always made the hard work worth it!

One of my fondest memories from the holidays was the chance to enjoy tourtiere, the classic French Canadian meat pie synonymous with the Christmas season in Quebec.

My version of tourtiere uses game meat, with venison being my favorite choice. I also use a few more spices and seasonings that hadn’t really found their way into the family pantry. Mom’s is still fantastic, but I have really grown fond of mine. I hope you enjoy my take on this classic dish as much as my family now does.

Classic Toutiere

Prep Time: 30 minutes
Cooking Time: 30 minutes
Feeds: 3-4 people
Fills: 1X 9inch pie shell, or 12-15 mini pie shells

Filling:

1 lb. venison, caribou, elk, or even bison, use a lesser cut, like tri-tip or chuck
2 Tbsp. shallots, minced
1 Tbsp. garlic, minced
2 Tbsp. canola oil
½ cup red wine
2 cups veal or beef stock
1 cup demiglace or beef gravy
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped thyme
½ tsp. ground cloves
½ tsp. ground nutmeg
¼ tsp. ground mace
Salt and pepper to taste
1 Tbsp. red currant jelly
1 cup mashed potatoes (you can even use your leftover mashed potatoes from last night’s dinner!)
9-inch pie dough, with top

Use your favorite recipe, pick it up at grocery store, or head to my Facebook page at facebook.com/ChefShufelt where I share my mom’s secret dough recipe!

 

If you are preparing your own pie dough, do that now, so that it has time to rest before rolling

If you have some leftover mashed potatoes great! If not, prepare 1 cup worth of your best mashed potatoes

Meanwhile, using a knife, mince the game meat by hand, alternatively you can use ground meat

Heat a large saute pan to high heat, add the cooking oil, followed by the meat

Saute on high heat until lightly browned, then add onions and garlic, continue to saute

Deglaze the pan with the red wine, allow to reduce

Add the stock to the pan and bring to a simmer

Add the spices and seasoning, simmer slowly until the stock is all but reduced

Now add a rich beef gravy, or better still, if you can get it, demiglace, and the red currant jelly

Stir all ingredients to combine and cook down until fairly thick and hearty, you do not want this runny for when you are placing it in the pie shells.

Set aside and cool, you do not want the filling to be hot when placing it in the dough

1 egg
2 Tbsp. milk

Now it is time to put the pie together!

Preheat the oven to 350F

Using a spoon, spread the mashed potatoes thinly, about half an inch thick, over the bottom of the pie shell, this will help to ensure that your pie shell from getting soggy

Top the potatoes generously with the meat filling, followed by the top layer of dough, pinching the dough together to seal it

Using a paring knife, slit a small cross or star in the top of the dough to allow the steam to escape, preventing the dough from getting soggy

Combine the egg and milk, whisking together

Using a pastry brush, brush the top of the pie, this will help to provide a nice sheen to the finished dough

Place the pie on a baking sheet and place in the oven, bake until the dough is golden brown and flaky, 20-25 minutes

Slice a piece of the meat pie and serve with mashed potatoes and gravy! Head to my Facebook page at facebook.com/ChefShufelt where I will share my mom’s pie dough recipe to really take this dish to the next level!

Another fond memory of the holidays was enjoying a glass of eggnog. We would always make ours from scratch, using whole, unpasteurized milk, straight from the farm. It could not be beat! Mom always made a “special” jug just for me. It wasn’t until I was older that I realized that just meant there was no booze in it. Here’s our holiday recipe for you to enjoy.

Holiday Eggnog

Prep Time: 20 minutes
Chilling Time: 3 days
Serves: 10-12 cocktails

12 egg yolks
2 cups sugar
1.5 cup heavy cream
4 cups homogenized milk
1 cup bourbon
½ cup dark rum
Ground cinnamon to taste
Fresh ground nutmeg to taste
1 tsp. vanilla bean paste (or vanilla extract)
Pinch of salt

Combine egg yolks and sugar in a bowl and whisk until smooth and creamy

Add cream, milk, bourbon, rum and salt, then stir

Add in fresh ground cinnamon and nutmeg to your desired liking

Refrigerate for at least three days before drinking, be patient, it’s worth it!

When serving, pour over ice cubes, garnish with whipped cream and a little bit of freshly grated nutmeg. Enjoy responsibly!

Who’s hungry?

You have probably heard me say before that anyone can grill a steak or cook a chicken breast.

Well, almost anyone. It’s true though. The skills of a chef are truly tested when they are faced with the less than desirable cuts. Short ribs, veal cheeks, beef tongue and the likes, are all a test of a skilled chef’s abilities.

Well, the same can be said when it comes to vegetables. When vegetables are harvested and served at their peak of freshness, little is needed to elevate their ripe flavour.

As we make our way further into the depths of winter it becomes increasingly more difficult to hang on to those precious flavours. We try to cling to those memories by canning, pickling and preserving, everything we can, but it’s not quite the same. Thankfully there are a precious group of vegetables that can survive through the harsh Edmonton winter. Root vegetables, if cellared properly, can hang on right through until the springtime, offering us a reminder of the summer that was.

One such root vegetable has earned a special place in my heart in recent years, and that’s the beet.

It wasn’t until recently that I discovered their depth of flavour and versatility in the kitchen. In the past few years we have boiled them, pickled them, roasted them, candied them, made them into borscht, fried them into beet chips, juiced them to prepare beet risotto, even dried the pulp to create beet powder. It seems like every time we pick up a beet we are finding a new way to reinvent the ingredient and present it in a new light.

Most people associate beets with the purple variety, often pickled or boiled for family dinner, but the truth is they come in a virtually endless assortment of colour and flavours. These are referred to as heirloom beets. Most people don’t realize that many years ago beets were found in several colours, shapes and sizes. Over time we have weeded out the varieties that were deemed less desirable or those that were less suited for mass cultivation.

These less desirable varieties were left behind as a result of the industrialization of modern way farming, leaving many of us to assume that beets are purple in colour and round in shape. The same fate was true of many vegetables like carrots, tomatoes, potatoes and many more. Thankfully we have seen a resurgence of these lesser-known varieties in the last decade, thanks to a return to more traditional growing practices by an ever increasingly growing population of the farming community. Take a stroll down the aisles of your neighbourhood farmer’s market and you will see what I mean.

So with that in mind I decided to put together a composed salad this week, showcasing the beet in three ways, and pairing it with a compliment of flavours. This salad is a little on the artsy chef side, maybe a little more so than I usually like to do for my column, but don’t let that intimidate you. Try one, a couple, or all of these recipes for yourself this week and don’t be too concerned about the presentation. If your salad looks like mine, great, but if it doesn’t, I’m sure it will taste just as good.

Pickled Beets

Prep time: 30 minutes
Cooking time: 30 minutes
Requires: 5 half litre mason jars

5 lbs. baby beets (head to the Old Strathcona Farmer’s Market and visit Peas on Earth, they still have gold and candy cane beets!)
2 cups white sugar
1 litre white vinegar
1 Tbsp. pickling salt
20 whole cloves
2 Tbsp. mustard seed
2 tsp. coriander

Place beets in a medium pot, cover with water, bring to a simmer and cook until tender, about 15 minutes, if using a variety of beets boil separately and jar separately to preserve the colors

Drain, reserving 2 cups of the beet water, cool and peel

Sterilize the mason jars and lids by immersing in a pot of boiling water for at least 10 minutes

Remove the jars from the water, then divide the beets up evenly amongst the jars

Carefully divide the cloves amongst the jars

In a pot combine the sugar, beet water, vinegar and pickling salt, bring to a boil

Pour the hot brine over the beets in the jars and seal the lids

Place a rack in the bottom of a large pot and fill halfway with water

Using a jar holder carefully lower the jar into the water, if necessary pour more water in to ensure the jars are immersed completely

Bring the pot to a boil and simmer for 10 minutes

Remove, set aside and store in a cool place

These will take as little as two weeks or up to two months to fully pickle, depending on how large your beets are. For the sake of the salad, if you are in a rush you can use some beets you have already pickled, or if you have to, pick up some pickled beets, I won’t tell!

Roasted Beets with Maple-Bourbon Butter

Prep time: 10 minutes
Cook time: 30 minutes

2 lbs. beets (again, head to the farmer’s market)
4 Tbsp. maple syrup
2 Tbsp. butter
2 Tbsp. bourbon
Salt and pepper to taste

I like to boil my beets to peel them and to soften them up slightly before I roast them. Never peel your beets before they go into the water because you will lose all of that good colour

Place the beets in a medium pot and cover with water, bring to a simmer and cook the beets until fork tender, but not soft, 12-15 minutes

Immediately remove the beets from the water and place in an ice bath to cool

Once cool, gently peel the beets, this can be done by hand or with a paring knife, but the skin just about slide right off

You can do this prior to serving the salad and then simply finish the beets when you are ready for them, it really speeds up the cooking time at dinner

Preheat the oven to 400F

Line a small roasting pan with parchment paper

Place the beets on the pan, seasoning them generously, leaving some room between each of them, place in the oven for 10 minutes

Meanwhile, in a small sauce pan, melt the butter, add the bourbon carefully, as it may flame, then add the maple syrup

Bring to a simmer

Remove the beets from the oven and using a pastry brush, glaze the beets generously, return the beets to the oven another 2-3 minutes

Repeat this process 2-3 times to nicely coat the beets evenly

Remove the beets from the oven and serve

 

Beet Chips

Prep time: 10 minutes
Cooking Time: 10-15 minutes
Special tools: mandolin or V-slicer, deep fryer with temperature control, or deep fryer thermometer

4 large beets (again, try some different varieties to really showcase the diversity and color)
10 cups vegetable oil
Sea salt to taste

Either in a pot or in your deep fryer, heat your oil up to 350F

Always use extreme caution when cooking with a pot of oil, never fill the pot over half full and never over crowd the pot with too much at once. Most importantly, do not add water or any volume of liquids to hot oil as it will boil over*

Don’t peel the beets, rather, using a paring knife, cut the bottom off the beet to allow you to start with evenly round chips

Using a mandolin, thinly slice the beets into round coins, go as thin as you can, while maintaining the integrity of the coins, about 1/8” thick

Line a pan or bowl with paper towel

Once the oil is hot place the chips into the oil a few dozen pieces at a time, being careful not to overcrowd the pot, as this will cause your chips to cook unevenly

Stir the chips as they cook with a slotted spoon or a mesh sieve to prevent them from sticking together

Once most of the bubbling has subsided scoop out the chips and shake off excess fat, then place on paper towel to absorb remainder of excess fat, season quickly

Repeat until all of the chips are cooked

These can be enjoyed to compliment the salad or as a tasty snack on their own. For the really health conscience they can also be baked

Maple Dijon Vinaigrette

6 Tbsp. white vinegar
2 Tbsp. minced shallots
1 egg yolk
6 Tbsp. maple syrup
4 Tbsp. grainy Dijon
1 cup canola oil

Combine all ingredients but the canola oil

While whisking vigorously, slowly incorporate the canola oil to create an emulsion

Season and set aside

This dressing can be kept refrigerated for up to one week

To complete the salad you’ll need the following:

1 lb.arugula
½ cuppistachios
¼ cupgoat cheese

12-15 slices Sgambaro’s smoked salmon (pick this local favourite up at the Italian Centre or at the farmer’s market, there is no better smoked salmon, ANYWHERE!)

Thinly slice the pickled beets into coins and lay on the bottom the plate, lightly season

Toss the arugula with the dressing, lay on the plate

Finish the plate with the roasted beets, crumbled goat cheese, pistachios, smoked salmon, and top with some beet chips

As I said, enjoy this tasty display of beets together or on their own. Either way, you’re in for a real treat! The contrast of tart pickled beets and sweet roasted beets, and the creaminessof the goat cheese against the saltiness crunch of the beet chips is something special.

Who’s hungry?

 

You might think that having a pantry full of food would allow us chefs to feast on the likes of tenderloin and lobster tails night after night. Well, you’d be wrong. The reality is that the restaurant business is one of the smallest profit margin businesses out there.

In fact, a recent study I read said that the average full service restaurant in 2011 managed to muster up a meager 1.8% profit, which makes it easy to understand why more than 60% of restaurants fail in the first three years.

With that painfully low margin of profit, it is imperative that every morsel of food gets used. So, while diners are feasting on course after course of epicurean delight, the chef is watching every morsel of food and ensuring nothing goes to waste. That leaves the cooks to prepare a much more modest meal, using whatever morsels and bits the chef has so graciously agreed to set aside for the staff meal.

I was first introduced to the idea of the staff meal while working at a large hotel in Banff.

Starting there as a young cook with little experience, I had to work my way through all departments of the kitchen, and that included being responsible for feeding the 100-plus staff members every shift I worked. Feeding a group that large on a shoestring budget had its fair share of challenges, but it also provided a great opportunity to learn to be creative and resourceful.

Sometimes it was beef trimmings as the butcher prepared the cuts of beef for the guests, other times it was leftover roast lamb from a buffet prepared the previous night.

Whatever it was, I had to find a way to make it tasty and nourishing for the masses as they piled into our basement cafeteria for a much needed break from their day. Quickly it began to feel less like a pleasure and more like a chore to feed the herd and keep them happy. Seldom did we actually get to sit and join the rest of the team for a meal. It didn’t exactly leave me with the fondest memories of the daily gathering.

It wasn’t until I arrived in Switzerland that I found an appreciation for this restaurant ritual. It was there that I saw this opportunity in a whole new light. There were only about a dozen of us working in the kitchen together and we spent a lot of time together, arriving most days around 8 a.m., and not usually leaving until 10 or 11 at night. The two staff meals we shared together every day allowed for us to unwind from the seemingly endless prep lists and refocus for the busy service to come.

It was also a chance for each of us young cooks to create something different for our cohorts. There were never a shortage of scraps and odds and ends to cook with either. The list was varied and changed with the seasons, much like our menu. Sometimes the chef would order a little too much fish, so it was quickly snatched up for sole a la meuniere. Other times it was trimmings from a veal loin that was sautéed with some vegetables and finished with a curry cream sauce. One day I even prepared a classic American mac n’ cheese for the team.

I even grilled off some bratwursts and threw them in. I’m not sure the Europeans shared my great enthusiasm for a little comfort food that I did. Something must have been lost in the translation. Then there were the days when we were deep in the grips of winter. That all too often meant the staff meal consisted of platters full of offal, also known as organ meat.

Boiled beef tongue or heart, honeycomb tripe, and crispy fried sweetbreads were just a few of the choices. Now I certainly have a great appreciation for chefs who can prepare these less than desirable organ meats into something that passes for edible, but I have a hard time swallowing some of these dishes, literally!

Despite the few shifts where I had to stomach a tough meal like that, I always looked forward to those few moments each day, shared amongst my peers. For a guy who was so far away from home, it felt as close to family as I could get.

I always enjoyed the rare day when we were blessed enough to have some actual pork or veal medallions to cook with. Sometimes they were breaded and made into schnitzel or picatta, but my absolute favourite was when we got to use some chicken or veal veloute to prepare a rich, creamy mushroom sauce to slather over seared medallions. I would lap up that sauce as though it were my last meal each and every time.

So, with that in mind, I share with you my take on one my favourite staff meals that we used to enjoy whenever we could. This is a fantastic dish to enjoy over handmade pasta, like fresh tagliatelle, or some delicious fresh Stone Ground Mustard Spaetzle. Head to my facebook page, www.facebook.com/chefshufelt where I share the secret recipe for one of my most memorable dishes from my time in Switzerland. It’s the perfect accompaniment to this tasty use of pork.

 

Pork Medallions in Mushroom Cream Sauce
Feeds: 4
Prep time: 15 minutes
Cooking time: 30 minutes

1 Tbsp. butter
1 Tbsp. flour
½ litre chicken stock
½ cup white wine
½ cup heavy cream
2 Tbsp. minced shallots
1 Tbsp. minced garlic
1 Tbsp. fresh thyme
1 cup fresh mushrooms, sliced
1.5 lbs. pork loin or tenderloin medallions, ½ inch thick
4 Tbsp. canola oil

In a medium thick bottomed sauce pot melt the butter

Quickly add the flour and stir in the flour with a whisk

Continue to cook over medium heat, while stirring, until the flour and butter is well combined and begins to lightly brown, you have now made a roux, the thickening agent for our sauce

Quickly add the chicken stock and whisk vigorously as you bring it to a simmer

Allow to simmer for 10-15 minutes, stirring regularly as the sauce begins to thicken

As your sauce is thickening, it’s time to prepare the pork

Heat a large deep sauce pan to high heat, using 2 tbsp. canola oil, season and saute the pork medallions, browning one side, then flipping and browning the other side, then remove and set aside, be sure not to overcrowd the pan, as this will cause the meat to steam rather than sear

Now, using the other 2 tbsp. of canola oil, saute the shallots and garlic, then quickly add the mushrooms and saute until lightly browned

Deglaze the pan with the white wine, lightly scraping the bottom of the pan to extract all of the great caramelized flavours

Once the white wine has reduced by half, add your sauce that you have prepared into the mushrooms and bring to a simmer

Add the cream and fresh chopped thyme to the pan and stir to combine

Return the pork to the pan and heat through

Adjust the seasoning of the sauce and then serve over your favourite starch

Who’s hungry?

When the average outsider thinks of Alberta, their first thoughts are typically of the big ticket items like our oil or our beef.

Sadly, there are so many great ingredients that grow in Alberta that get overlooked.

Unfortunately, to the outside world, Edmonton isn’t thought of as the culinary holy land. The misconception is that we are still a cowboy town, and maybe we can cook a good steak, but that’s about where the culinary accolades stop.

If only they knew the truth. Edmonton’s food scene continues to grow in leaps and bounds each and every year, and local chefs continue to answer the bell time and time again. Young chefs are opening independent restaurants void of steak sandwiches, chicken wings and all the other customary crap found on so many overdone menus. They are introducing new ingredients and cooking influences to the local palate. Not only are these restaurants surviving, some of them are thriving.

How did we get here though? In my humble opinion, it starts with good education.

We are fortunate to live in a city that has one of Canada’s best culinary arts schools. The culinary arts program at NAIT has been one of this country’s top producers of talented chefs for several years now. Their program is full of passionate and skilled chefs who relish the opportunity to teach and mentor each and every group of students who are fortunate enough to make it into their program. They also take great pride in the future success of their young graduates, often keeping tabs on how they are growing and developing. These leaders have also become great advocates for the local food scene and encourage their young students to work within it and help it grow.

The program also offers the young students an opportunity to test their skills against others within the culinary community. From competitive groups like Team NAIT, which leads to Team Alberta and Team Canada, or cooking competitions like Skills Canada or the Toque Demagny, there are so many chances for these young cooks to develop and grow.

Last year I was invited to take part in judging The Toque Demagny and when they invited me back this year I couldn’t say no. Joining me on the judging panel this year were Shane Chartrand of Murrieta’s and Nathin Bye of Wildflower Grill, the silver and gold medal winners from our recent Gold Medal Plates competition. All three of us are alumni from NAIT — further proof that the culinary program is working well.

The cooking competition provides NAIT’s young chefs an opportunity to showcase some of the province’s great fare while putting their talents to the test. From using locally grown pulses and grains, to working with the freshwater favourite, pickerel, or working with game animals, like bison and elk, raised in Alberta, this event really allows us to strut our stuff.

The competitive teams consist of one first-year student and one second-year student competing together against 11 other teams to prepare a three-course meal, highlighting the above ingredients. The young cooks only have eight hours to prepare the meal, using techniques like poaching, sauteing, and braising.

In all over $3,500 was handed out in various prizes and scholarships to help these young chefs with their education.

In honour of showcasing our great Alberta fare, I thought I would prepare a recipe that fits perfectly into the fold. I prepared a Great White Northern Bean soup, featuring the beans found right in our backyard, and complimented it with some delicious and subtly smoky Irvings Farm bacon. This is the perfect dish to enjoy with old man winter making an early arrival this year. It’s sure to warm your body and your soul.

Great White Northern Bean & Bacon Soup

Makes: 4 litres

Soaking Time: minimum 1 hour, but overnight will do

Prep Time: 15 minutes

Cooking Time: 45-60 minutes

500 grams Great White Northern beans (you can substitute navy beans if necessary)
large onion, julienned
1 Tbsp. minced garlic
4 slices Irving’s Farm Fresh smoked bacon, chopped
2 Tbsp. canola oil
2 sprigs fresh thyme
2 bay leaves
3 litres chicken stock (or ham stock if you can find it)
1 litre heavy cream
Salt and Pepper to taste
White truffle oil to taste

Place the beans in a large tub and generously immerse in water, keeping in mind the beans will absorb a great deal of water, set aside minimum 1 hour, but this can be done overnight in a pot on medium high heat, add the cooking oil, chopped bacon, onions, and minced garlic, saute until the bacon is cooked, but not crispy, 4-5 minutes

Drain the excess water from the beans and quickly add them to the pot, followed by the chicken stock

Bring to a simmer and then add the bay leaves, thyme sprigs

Simmer until the beans are soft and tender, 40 minutes or so

Add the heavy cream and bring it back to a simmer

Remove from the heat, pull out the bay leaves and thyme sprigs

Using a hand mixer or blender, carefully puree the soup, keeping in mind that the soup is very hot and can burn you easily!

Strain the soup through a fine strainer

Pour the soup into a bowl and drizzle generously with white truffle oil

This is the perfect hearty bowl of soup that will warm the soul on even the coldest of winter days.

Who’s hungry?

Mom Knows Best!

Kids growing up in today’s age may never experience this themselves, but I would bet that most people my age or older would agree that their mom’s cooking was the best.

Whether we were talking about staples like spaghetti, shepherd’s pie, meatloaf or tuna casserole (thanks for never making me suffer through that culinary abomination Mom!), every kid in the neighbourhood was convinced that no one made it better than their mom.

The only difference between most people and me is that my mom’s cooking WAS the best! Perhaps it had something to do with my unrefined palate or lack of culture that made me feel that way. After all, like most families, we cycled through a lineup of the same 8-10 dishes week in and week out, and I was completely content with not mixing it up.

I’ll be honest; I didn’t exactly have the food-savvy of a New York Times food critic, so maybe I wasn’t the best to judge, but in my humble opinion nobody cooked like her. Every time I was forced to spend the night at someone else’s house and suffer through their mom’s meatloaf, or spaghetti, I was only further able to prove my case.

Then there were the nights where I was stuck struggling through some weird concoction that I had never even heard of, remembering that I was always taught to be polite and eat whatever my host put in front of me, all the while hoping I could pawn some off on the family dog when no one was looking.

I was actually a pretty fussy eater as a child and was very reluctant to add any new dishes to the roster. It wasn’t until I first worked in a restaurant, at the age of 16, that I began to broaden my culinary horizons.

As I spent more time in the kitchen I very slowly realized just how many tasty ingredients I had never bothered to give a chance. My journeys as a chef continued to broaden my horizons, but it also continued to take me further and further away from home.

One thing never changed, though, my longing for mom’s home cooking. No matter how far I travelled or how my palate grew, it couldn’t change that fond memory of walking into mom’s kitchen and smelling the aroma of a fresh baked raspberry pie coming out of the oven, or spaghetti sauce simmering on the stove.

Over the years I would reach out to her, asking for her to share some of my favourite recipes from my childhood. It wasn’t until I first started asking her to share her secrets with me that I began to realize her real secret.

You see, trying to get an actual recipe out of her was like pulling teeth. It wasn’t because they were closely guarded family heirlooms. That wasn’t the case at all. It was because they were staples in her routine that she had been cooking for 30 years or more.

Most books would tell you to measure the ingredients for pie dough down to the gram for exact precision, but when Mom shared her pie dough recipe with me I was floored to hear her use phrases like, “a pinch of this” and “a heaping cup of that”.

This wasn’t exactly reassuring cooking terms for a young chef aiming to prepare something of great quality and consistency. The more times I asked her for a recipe, the more I began to understand. She had prepared each and every one of her best recipes so many times that she didn’t need to refer to a recipe.

Her cooking all came down to experience and doing it time and time again. That kind of understanding of a dish can’t be translated onto a recipe card. That’s what made her dishes so special, the years of fine-tuning, each time making the dish a little better than the last, always striving to reach perfection.

So when she was in town this past week I made the most of it. She made jams and pickles, baked pies and fresh rolls, even prepared a classic Christmas dinner, even making the cranberry sauce from scratch. Now, just to be clear, I didn’t chain her to the kitchen stove or beg her to bake for me, she did it out of love and the sheer joy of cooking. I could see her beam from ear to ear as the entire table gathered for a family dinner showered her with praise.

As she prepares to head home we begin to feel sad because she’ll be sorely missed around the house, but a small part of me may breathe a sigh of relief because if she stayed another week I may not fit into my chef coats anymore. Thankfully she has filled the fridge and freezer with reminders of her to tide us over until we can see her again.

As I said before, most of our family dishes were fairly standard North American fare, but there was one dish that made its way into my mom’s repertoire several years ago that first piqued my interest in exploring different foods. The dish was Pancit.

It was very basic stir fry found in Filipino cuisine. In writing this column I finally learned how this dish made its way onto our table. I was hoping for some exotic trip to the Philippines during her rebellious youth, where a famous chef bestowed upon her the secret to his most famous dish in exchange for a kiss, you know something grand and newsworthy.

Unfortunately it was far more pedestrian. The traditional dish was shared by a lovely Filipino lady that my grandmother befriended while working at a hospital in Montreal, back in the 70’s. After weeks of her smelling the aroma of the dish being enjoyed by her friend during their lunch break, she finally convinced her friend to share the recipe. My grandmother then shared it with my mom after years of having it in her cooking roster, and then my mom took it and made it her own.

Not surprisingly, getting this recipe out of my mom was a process and I have tried to convert the “pinches of this” and “dabs of that” into something more tangible. Enjoy!

Mom’s Pancit Recipe

Feeds: 4-6

Prep Time: 30 minutes Cook Time: 15 minutes

2 ea.boneless skinless chicken breast

1 cuponions, minced

1 cupcarrots, julienned

2 cupscabbage, shredded*

1 bagfresh chow mein noodles**

2 tbsp.canola oil

2 tbsp.soy sauce

1 clovegarlic, minced

½ cupchicken stock

2 tbsp.canola oil (for cooking)

3 tbsp.soy sauce (for cooking)

2 stalksgreen onions, chopped, for garnish

•Thinly slice and marinate the chicken breasts with 2 tbsp. each canola oil and soy sauce

•Prepare your vegetables

•Bring a medium pot of water to a boil

•Place the noodles in a bowl

•Pour the boiling water over the noodles and let stand until the noodles are tender, 3-5 minutes ( read the cooking instructions on your package for best coking times!)

•Drain the water and rinse thoroughly with cold water, then drain thoroughly

•Heat a wok to medium high heat, add cooking oil

•Place the chicken in the wok and saute until cooked through, 2-3 minutes, depending on the size

•Remove the chicken from the wok with slotted spoon, leaving behind the excess oil, set aside

•Add the onions and garlic to the wok, sautéing until translucent

•Add the carrots and cabbage, saute, then add the chicken stock and cook until the vegetables are tender and the stock has virtually cooked away

•Return the chicken to the wok and combine, add the soy, and adjust the seasoning to your liking

•Add the noodles to the wok and stir everything to combine, adjust the seasoning and serve

This dish is very versatile. The term Pancit actually translates to the word noodle, referring more to the fact that it is a noodle dish, rather than the dish itself. There are almost endless variations, featuring various vegetables and/or meats. Once you have the hang of the basics, take this basic dish and explore.

*feel free to use suey choy or napa cabbage*

**now, traditionally this dish would be prepared with rice noodles, but again, this is passed down from person to person and the origins of the dish has changed to suit our family’s needs, choose your family’s favourite noodle and create your own tradition**

Here we go again!

I can’t believe a year has passed already and it’s time for Halloween again. Last year I wrote a column ranting about corporate America convincing us to spend far too much money on ridiculous costumes and overpriced candy so we can send our kids out into the streets to collect candy from them, all while we sat around the house, handing out candy to the kids who knocked on our door.

You would think that with the passing of another year and the addition of a little bundle of joy of my own, I might be a little softer and cuddlier this year. Yes, I was suckered into to buying our five-month-old a ridiculously cute Halloween costume, solely for the purpose of taking countless pictures to pull out and embarrass her with when she brings her first boyfriend home.

That doesn’t mean I have caved though. I still think the whole mess is a sham and another excuse to reach into our wallets, but I guess I have to bite my tongue and be a good family man, at least for the night.

Despite all of this, the chef in me is always looking for ways to be efficient, not waste anything, and always find a way to save pennies. When it comes to Halloween, that means finding creative ways to use pumpkins.

So it never seems to fail that shortly following the ghoulish day we see countless recipes for pumpkin soup and homemade pumpkin pie. I have even seen pumpkin cheesecake, creme brulee and ice cream dishes prepared. Sadly though, they almost always taste the same, layered with fall spices, like cinnamon, nutmeg, cloves and allspice.

This year when I started thinking about what to do, I was hard pressed to come up with an idea that went in a different direction. Maybe it was just a funk or being stuck in the standard box of classic pumpkin pairings. Maybe it was the early onset of winter that has put me in a state of depression, longing for the warm tropical sunshine of the Caribbean, rather than the pre-Halloween snowfall.

As my mind began to wander, that’s when it hit me. If there was ever a more unique cooking culture to take up the use of the often underappreciated pumpkin, it was Caribbean cuisine. Perhaps it’s because of its relatively cheap price and easiness to grow, or maybe it’s just because of how it lends itself so well to the other flavours of the islands, but pumpkin has often found its way into many a Caribbean recipe.

So instead of sharing with you another boring pumpkin pie recipe, I took inspiration from a Jamaican-style pumpkin stew with my own twist on it. It still offers reminders of fall, with the fresh pumpkin, butternut squash, and carrots, but takes on the feeling of warmth, with its addition of ginger, red curry paste and coconut milk.

It is the perfect hearty vegetable stew on its own, but with the addition of a few items like some jerk chicken or blackened prawns, and some white rice, it can quickly become a meal all in itself.

I hope you enjoy it as much as we did putting it together. Now it’s time to do the only thing I really enjoy doing on Halloween night, raiding the kids’ sacks as they make their way back to the house. Don’t judge, I’m just doing my part to help keep the next generation healthy and in shape! I’m sure the kids will still have enough candy to ride the sugar high well into the weekend. I’m starting to think that the teachers are the ones who have it all figured out, scheduling a professional development day following Halloween night.

Having seen our boys bounce off the walls following their sugar induced buzz, I guess I can’t say that I blame you.

Pumpkin Stew

Feeds: 4-6 people

Active Prep Time: 45 minutes

Cooking Time: 20-25 minutes

2 medium carrots, peeled, chopped into rounds
butternut squash, peeled, large diced
1 sugar pumpkin, or 2 cups chopped standard pumpkin
3 cloves garlic
1 Tbsp. minced ginger
4 Tbsp. canola oil
1 red and yellow pepper, seeded, large diced
3 Tbsp. red curry paste, I used the Patak
1 can coconut milk
1 litre vegetable stock
red onion, peeled, large dice
1 can chick peas, 540 ml., drained and rinsed

Preheat a large saucepot to medium heat

Add cooking oil, ginger and garlic, quickly saute

Add the peppers and continue to saute

Quickly add the carrots, squash and pumpkin, and saute

Add the curry paste and stir to combine, then deglaze with stock

Bring to a simmer, cover and allow to simmer for 10-12 minutes

Remove the lid, stir gently, add the red onions and chick peas

Continue to simmer until the vegetables are tender, another 10 minutes or so

Adjust the seasoning and prepare to serve

This is a fantastic dish all on its on and will go a long way to fill the body and feed the soul on a cold winter’s day. If you want to though, you can easily take this recipe to the next level by throwing in some shredded jerk chicken or saut ed prawns. Or serve it with some sticky rice or roasted potatoes to make it into a meal.

Who’s hungry?

There’s an old saying that goes that a carpenter’s house is never finished. In my industry that could be translated to a chef’s pantry is always empty.

I imagine people think that because I am chef, our family spends hours in the kitchen sharing cooking stories and tales of the day, all while I spend hours slaving over a hot stove, preparing elaborate multicourse meals night after night.

The reality though is far different. As anyone in our industry will tell you, we spend five, if not six, nights a week, away from our family dinner table, taking care of others.

The rare nights that we get away from the kitchen, we usually don’t want to spend hours strapped to our family stove. I am thankful to have a loving wife who prepares well-balanced, home-cooked meals for our family, bringing us to the table together as often as we can.

I can’t make it to everyone of these, but I do my best. It’s as much about the gathering of the family unit and sharing stories of our day as it is for the nourishment. It amazes me how many people my age tell me they have no idea how to cook or that they spend more time on the phone ordering takeout than they do in their kitchens. I have met friends of our children who are amazed when they come over for dinner and find us sitting around the table together, eating vegetables they haven’t heard of before or salad, a real salad. It’s depressing to hear this and know that these kids are no longer a rare breed.

Here’s the harsh truth. It doesn’t have to be this way. We can still gather around the table and make a well-balanced meal without having to sacrifice much of our precious personal time. There are countless meals that can be put together in less than half an hour, featuring fun and tasty ingredients that kids will eat, and can also be healthy.

It’s about organizing your time, taking an hour out of your week, planning your basic meals, and then doing a weekly grocery trip. Planning this way can help you to be more efficient in your spending, preparation, and cooking time. I can attest to this because I do try to help my wife at least once a week, but as I said before, I don’t love spending my entire day away from cooking, so I choose items that are fresh, tasty and easy to put together. Making items like stir fry, pasta dishes, fajitas, etc. can all be made in less than an hour and can help you get your busy family together for a few moments of quality time together.

Here is a great recipe I prepared for my family this past week, making fresh salsa, salsa verde, spicy tomato rice, and beef fajitas, all in under an hour’s time. The best part, it fed my family of four with leftovers for less than $30.

You can do this too, or you even cut a few of the details out and chop the time in half. Don’t want to chop fresh salsa, buy a good quality fresh product. Don’t feel like trying to prepare rice from scratch, pick up a five-bean salad from the deli of your local grocery store. It doesn’t have to be so complicated to do it yourself.

Feeds: 4

Prep & Cooking Time: 60 minutes tops!

Spicy Tomato Rice
2 cups jasmine rice
2 cups stock, chicken or beef
1 cup diced tomatoes
cup tomato paste
cup fresh salsa
cup red onion, chopped
2 cloves garlic, minced
cup canola oil
bunch fresh cilantro, chopped
Tabasco or Franks Red Hot to taste
Salt and pepper to taste
Preheat the oven to 400F
Heat a medium oven safe pot to medium-high heat
Add the cooking oil, then the red onion and garlic, saute until translucent
Add the rice and stir to coat evenly with the cooking oil
Add the tomato paste and stir to blend in
Quickly deglaze with the stock
Add the salsa, diced tomatoes, salt and pepper, stir to combine

Cover the pot with a lid, place in the oven, and cook until the stock has been absorbed, 18-20 minutes, check the rice for texture, it may require another cup of stock

Remove the pot from heat when cooked, finish with Tabasco and fresh cilantro and seasoning

 

Salsa Verde

6 tomatillos
fresh Serrano pepper
bunch fresh cilantro
fresh red onion, chopped
cup water or stock
2 Tsbp. Canola oil
Tabasco to taste
Salt and pepper to taste

Remove the tomatillos from its protective outer wrapping, and quarter

Combine all ingredients in a blender or food processor and pulse until very smooth

Adjust the seasoning and spice to your liking

Chill, it can stay fresh refrigerated for up to a week

 

Beef & Vegetable Fajita

16 oz. sirloin or striploin, sliced, excess fat removed
2 Tbsp. canola oil
2 Tbsp. chili powder (chipotle if you can find it)
2 Tbsp. paprika
1 Tbsp. smoked paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
cup tomato juice
1 Tbsp. Tabasco sauce
red onion, sliced
1 green pepper, sliced
1 red pepper, sliced
6 mushrooms, sliced
Salt and pepper to taste
1 cup jalapeno havarti (we’ll use this when we put the fajitas together)
4 to 6 9 inch tortillas (these too!)

This is a basic beef quesadilla recipe, you can easily adjust most ingredients to your liking. For example, if you like things really spicy, increase the chili powder, if you don’t like mushrooms, leave them out, if you prefer chicken or prawns, use them instead. The point here is to understand the basics so that you can experiment.

Heat a saut pan to high heat

Combine dry spices to prepare your very own dry rub

Add the canola to the hot pan, followed by the beef and saut

Once lightly browned, add the chopped vegetables, and saut

Add the dry rub to your liking, starting with 2 tbsp.

Finish with tomato juice and Tabasco sauce

Remove the medley from the heat, and allow to cool

 

Fresh Salsa

3 vine ripened tomatoes, use some heirlooms if you like, chopped medium dice
red onion, chopped medium dice
green pepper, chopped medium dice
red pepper, chopped medium dice
serrano pepper, chopped medium dice
bunch cilantro, chopped
1 Tbsp. Tabasco, red hot, etc.
Salt and pepper to taste

Combine all of the ingredients in a bowl, adjust the seasoning and spice to your liking

Assembly

Warm the tortillas slightly in the oven 1-2 minutes

Top the warm tortillas with cheese, followed by beef medley, then the fresh salsa

Roll the wrap up, tucking the ends in and top with some salsa verde

Serve with tasty spicy tomato rice and get ready to enjoy a memorable family meal!

Who’s hungry?