Recipes

Soup weather is here! Taste the season, and warm yourself all the way through, with this delicious and satisfying soup.

Simply Satisfying Pumpkin Soup

By Angie Quaale

Oct 18, 2020

Ingredients:

• 2 tbsp Butter
• 1 medium Cooking Onion, chopped
• 1 clove fresh Garlic, minced
• 3 cups chicken or vegetable Stock
• 2 x 14 oz. cans of Pumpkin Purée
• 1 can Coconut Milk
• 3 tbsp frozen Orange Juice Concentrate
• 3 tbsp Thai Green Curry Paste
• Salt and Pepper to taste

Instructions:

• In a large pot, over medium high heat, melt the butter. Sauté the onion and the garlic until soft, about 5 minutes. Add the curry paste and orange juice concentrate, stir to combine. Stir in the coconut milk, broth and purée.
• Bring to a boil and simmer until the soup is heated through, about 10 minutes.
• Carefully our the soup into a blender or food processor, in a small batches, and blend until smooth.
• Return the soup to a pot and cook another 10 minutes. Serve with toasted pumpkin seeds for garnish.

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 1 lbs assorted wild mushrooms; brushed clean and cut to medium size chunks
• 2 sprigs of thyme
• 1 shallot, finely minced
• 2 cloves of garlic, puréed
• 30ml sherry vinegar
• 50ml demi glacé
• 30ml chopped parsley
• 2 slices of brioche, toasted if stale
• 15ml Hunter Browns' brown butter cubes
• 50ml white wine
• 50ml white wine vinegar
• 5 sprigs tarragon
• 1 shallot, finely diced
• 5 black peppercorns
• 2 bay leaves
• 2 egg yolks
• 75ml melted Hunter Browns' brown butter cubes, melted and warm
• 50ml grated parmesan

Instructions:

1. In a large skillet sauté the mushrooms with brown butter cubes until soft. Add shallots, garlic, thyme and cook until translucent. Deglaze with sherry vinegar, cook until almost dry. Add demi glacé and reduce until sticky. Add parsley, keep warm. In a medium pot reduce white wine vinegar, white wine with shallots, tarragon and spices by half. On top of a double boiler combine egg yolks and reduction, whisk until thick and doubled in volume. Slowly add the melted brown butter while constantly whisking, correct seasoning. Spread the mushrooms on toast, dress with hollandaise, sprinkle with parmesan and serve warm.

Prep Time: 10 Minutes

Cook time: 20 Minutes

Wild BC Mushrooms on Brioche with Brown Butter Hollandaise

Recipe by Chef Deniz Tarakcioglu

Ingredients:

• 250ml flour
• 5ml salt
• 400ml ricotta, drained in a colander
• 3 yolks
• 75ml chopped chives
• 5 sprigs of sage
• 50ml grated pecorino romano
• 30ml Hunter Browns' brown butter cubes
• 3 garlic clove, zested fine

Instructions:

1. In a food processor combine ricotta, salt and yolks and purée until smooth. Transfer into a bowl, add flour and 50ml of chives. Mix until homogenous.
2. Divide the dough into 2 and shape each half into a rope with a diameter of 1". Cut 1" chunks also and place on a baking sheet dusted with flour.
3. Bring a pot of salted water to a boil and cook the gnudi until it floats. Reserve 150ml cooking water.
4. In the meantime heat up a large skillet on high heat, add brown butter cubes and sage, fry until crispy. Reserve the sage and add cooked gnudi into the brown butter and caramelize over medium heat until deep golden brown. Add cooking water and reduce until it becomes a shiny glaze.
5. Add zested garlic, rest of the chives, garnish with crispy sage leaves, serve.

Prep Time: 5 Minutes

Cook time: 25 Minutes

We hope you had a delicious Thanksgiving Dinner! Looking for inspiration on Turkey leftovers? We pulled this recipe from our archives when Angie was a special guest on Global News in December, 2012. Nothing like turkey for breakfast!

Get ready for a delicious recipe that puts your turkey and cranberry sauce leftovers to work.

Turkey Potato Patties with Fresh Greens in a Cranberry Vinaigrette

Ingredients for the Patties:

• 1 egg
• 1 ½ cups diced cooked leftover turkey
• 1 cup mashed potatoes
• ¼ cup panko bread crumbs
• 1 green onion, finely chopped
• 2 tbsp. finely chopped fresh parsley
• 2 tsp. Dijon mustard
• ½ tsp. fresh thyme
• ¼ tsp. kosher salt
• ¼ tsp. cracked black pepper
• 1 tbsp. Well Seasoned olive oil

Ingredients for the Vinaigrette:

• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• ¼ cup Well Seasoned olive oil
• ¼ cup leftover cranberry sauce

Instructions:

• In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, salt and pepper.
• Form into eight 1/2-inch (1 cm) thick patties. In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
• Dress your greens with the vinaigrette, season with salt & pepper to taste – serve immediately. Garnish with toasted almonds.

Prep Time: 20 Minutes

Cook time: 0 Minutes (you will have to cook some bacon if you don't have any on hand).

Red Wine Braised Short Rib With Creamy Potatoes, Wild Mushrooms And Bitter Greens

Yields to 2.

Ingredients:

• 1 beef short rib on the bone, or
• 2x8oz chuck flats
• 1 onion, medium diced
• 5 baby carrots, rinsed and halved lengthwise
• 100mL crimini mushrooms
• 2 stalks of celery, chopped medium
• 2 bay leaves
• 10 sprigs of assorted hard herbs, sage, thyme, rosemary etc.
• 500mL dry red wine
• 300mL dark beef stock
• 100mL red wine vinegar
• 5 garlic cloves, puréed
• 2 roma tomatoes diced
• 2 large russet potatoes, or yukon gold
• 100mL milk
• 200g butter
• 100mL chopped parsley
• 5 stalks of green onion, sliced
• 300mL seasonal wild mushrooms
• 50mL sherry vinegar
• 75mL butter

Instructions:

1. Preheat your oven to 325F. Sprinkle the beef rib or chuck flats with salt liberally and sear in a hot skillet until golden brown on all sides, set to the side. Add onions, carrots, celery, herbs, bay leaves, crimini mushrooms and garlic. Cook until translucent and fragrant.
2. Deglaze with red wine vinegar and reduce. Add the red wine and simmer for 2 minutes. Add the beef stock and tomatoes, cover with a lid or foil and cook in the oven until the meat is fork tender around 2 hours. Remove the beef and add 20mL of cornstarch slurry to thicken the base, simmer down until it coats the back of a spoon. Return the beef to the pot and keep warm.
3. Peel the potatoes and bring up to a boil on medium heat in salted water. Cook until potatoes a re tender. Strain and let it dry in a colander. In the meanwhile Bring the milk and the butter up to a boil. Pass the potatoes from a food mill or use a potato masher.
4. Add the milk butter mixture and incorporate. Season to liking and keep hot.
5. In a large skillet sauté the wild mushrooms in butter. Deglaze with sherry and sprinkle with parsley and green onions. Assemble the dish with potatoes, beef and mushrooms as garnish.

Prep Time: 15 Minutes

Cook time: 145 Minutes