Tag Archives: recipes

Bonus: @ChefGroves shares @CatchCalgary @ocean_wise #halibut recipe

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout photo - Karen Anderson

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout
photo – Karen Anderson

In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.

Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta

Serves 4
Ingredients:
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste

Directions:
1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away

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My @AlbertaatNoon podcast for May – Fiesta food and celebrations of Cinco de Mayo around Alberta

Tequila Shrimp from chef Mario Miranda of Club Intrawest Zihuatanejo, Mexico photo - Karen Anderson

Tequila Shrimp from chef Mario Miranda of Club Intrawest Zihuatanejo, Mexico
photo – Karen Anderson

Here’s my Alberta at Noon Podcast for today. I’m on between the 12 and 18 minute mark in the show.

You can find today’s recipes here.

Happy Cinco de Mayo to the 15,000 Mexican Canadians living in Alberta and to all the Seasonal Agricultural Workers that are returning to share their knowledge and skills on the farms around our province as we begin another growing season here in Alberta. Cinco de Mayo is about finding strength in unity and community. I think that’s a pretty great reason to fiesta and to savour it all.

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Mexican fiesta food for Cinco de Mayo – My @AlbertaatNoon column for May

Light and lively Mexican cuisine photo - Karen Anderson

Light and lively Mexican cuisine
photo – Karen Anderson

This week on CBC Radio One’s Alberta at Noon I’ll be talking about light and lively Mexican food that you’ll find easy to prepare for Cinco de Mayo or any time you feel like refreshing your Mexican cooking repertoire.

I learned these simple and delicious recipes while visiting Zihuatanejo (Zi-wha-ta-nyay-ho – only it sounds much more beautiful when Mexicans say it) Mexico on a recent family holiday.

I took a food tour and Mexican cooking class with chef Mario Miranda of Club Intrawest resort this year and in years past I’ve done the same tour with his predecessor the amazing Edgar Navarro (who has now moved to Whistler to run two restaurants at that bustling resort). Miranda was kind enough to share the recipes included in this post. I hope you enjoy them and the photos of my market tour with him.

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An #Easter lamb recipe for my @AlbertaatNoon column – April

Voila - Chutney Stuffed Alberta Lamb for Easter photo - Karen Anderson

Voila – Chutney Stuffed Alberta Lamb for Easter
photo – Karen Anderson

Half the lamb we eat in Alberta is imported but, the superior taste of our local product means demand for it is on the rise. Lamb producers in the province are responding with a strategy to increase yields by 40% over the next 6 years. A recent Edmonton Journal article chronicled what life on Tangled Ridge lamb farm is like this time of year.

Taste Alberta: Local food movement fuels growing support for Tangle Ridge Ranch (with recipes and video).

Here’s a link to my visit to Ewe-nique lamb farm and a whole menu of delicious things to make for Easter, spring and beyond.

These are just two farms out of hundreds that need our support if we are to have a strong and secure local system filled with our dream farms. Supporting and finding the farms of our dreams and cravings – our Soil Mates – was the main focus of my Alberta at Noon column today. I hope you’ll help build this potential treasure trove of “local” by asking your favourite farms, farmer’s markets and wineries to register.

Spread the word, like you’d spread manure and we’ll all watch Soilmate dot com grow into a fabulous and powerful consumer and farmer resource. That will truly be something to help us savour it all.

Read on for the recipe for the delicious lamb roast pictured above.

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My @AlbertaatNoon food column podcast – #DIYCheeseMaking

Fresh cheeses are truly "alive" with flavour photo - Karen Anderson

Fresh cheeses are truly “alive” with flavour
photo – Karen Anderson

Here’s my CBC Radio One Alberta at Noon podcast about D-I-Y Cheese making. I’m at the 7 minute mark.

What a fun topic. I hope you’ll give the recipes a try.

Turns out this whole D-I-Y cheese business is very tasty business indeed.

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Recipes for two D-I-Y delectable gifts for food lovers – my December @AlbertaatNoon column

Spiced Apples and Holiday Biscotti photo - Karen Anderson

Spiced Apples and Holiday Biscotti
photo – Karen Anderson

For my December Alberta at Noon column on CBC Radio One today, I’ll share two recipes for those that would like to add a homemade touch to their gift giving this season. I’ll post some fun gift ideas you can buy in other posts this week.

The first D-I-Y gift is called Spiced Apples and you can find that recipe and step-by-step instructions here.

The second recipe is for something I consider truly scrumptious – my Holiday Biscotti – and you’ll find all the information you need to make them in this post.

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Tips for holiday party planning – my November @AlbertaatNoon column

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I had a lot of fun talking to CBC Radio One’s Alberta at Noon host Frank Rackow about planning a holiday party last week. You can catch the podcast of that interview here. I’m on between 16.25 and 23.55 in the broadcast.

All the recipes for this broadcast can be found here.

Later this week, I’ll be posting my gift giving ideas for the food lovers on your list and some great ideas for small groups that would like to have big fun.

Until next time, remember to Savour it All.
Cheers,
Karen

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