Tag Archive for 'Recipes'

From our kitchens: Little Ox-eye Cookies

It’s easy to lean on familiar favourite recipes, whether it’s a savoury meatloaf or a flakey chocolate chip cookie, and these always have a trusted place in any kitchen. But sometimes, the similar effort can achieve a new and inspiring result, as is the case with this recipe, Little Ox-Eye Cookies. Using just four ingredients [...]

From our kitchens: Thai Green Curry

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As the seasons shift from summer to autumn, the chefs in the Lethbridge College Culinary Careers program sought out a recipe that would satisfy the senses and showcase some of the bounty from the garden. The end result: Thai green curry with chicken and okra as prepared by Chef Heng Ng (Culinary Diploma ‘94). Thai [...]

From our kitchens: Barbequed beer can chicken recipe

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One of the many wonderful signs of spring is the smell from a barbeque wafting through the neighbourhood. In this recipe, we take the traditional barbequed chicken recipe and turn it on its head (or tail, to be exact). Starting with brine, adding a spice rub, and using a beer can and some of its [...]

From our kitchens: Sacher Torte

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To bring a taste of Vienna into your kitchen and onto your table, try this recipe for Austria’s most famous dessert – Sacher Torte. The original recipe dates to 1832, when Austrian Prince Wenzel von Metternich asked his personal chef to make a memorable dessert for some very important guests. But the head chef was [...]

From our kitchens: Spaghetti alla Carbonara

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For some, the introduction to college life might also mean the introduction to the kitchen and the wonders it contains. Lethbridge College’s culinary experts have some good advice for both novice and experienced cooks. One lesson is that you don’t need to rely on prepared food for quick, satisfying meals. In fact, often you probably [...]

From our kitchens: Spring salad with crispy spelt, toasted walnuts, goat’s cheese and basil vinaigrette

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This kind of spring salad would be found on many menus in Italy at this time of year. The addition of spelt (known by the Italian name “farro”) adds complexity and texture to the salad. Spelt is an ancient type of wheat with a pleasant nutty flavour that is available in most health food stores [...]

RECIPE: Kaiserschmarren

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This dessert is simple, yet the Kaiser of Austria Joseph enjoyed it very much. The first time it was served the waiter dropped the plate causing the beautiful one piece pancake to fall into several pieces and become a “schmarren” or mess. The dessert was still served and the Kaiser loved it so it was [...]

RECIPE: Chef Mark’s red beet and onion potage

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Red Beet and Onion Potage Soup Yield: 8 portions / 200ml each Ingredients 700 gram (1 1/2 lbs) red beets ( fresh) 40 ml (3 TBS) butter 150 gram (medium sized) onion medium dice 1500 ml (6 1/2 cups) chicken stock 150 gram (medium sized) potatoes, small dice To taste salt To taste pepper 500 [...]

RECIPE: Injera (Ethiopian flatbread)

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It’s not easy to make the perfect injera on the first attempt. Several factors can alter the quality: the temperature of the grill, the type of grill, the mixing of the dough. You might need to alter and experiment different ways considering the above factors. Ingredients: Sourdough yeast and 1 kg of self-rising flour 1/2 [...]