Tag Archive for 'Recipes'

Chef Doug Overes’ Wor Wonton Soup

As Lethbridge College nears the conclusion of its 60th anniversary celebration, Wider Horizons looked to update one last recipe that would have been taught to students in the early days of the Culinary program. Chef Doug Overes (Professional Cooking 1987, Distinguished Alumnus 1992) suggested wonton soup, which would have been taught as part of the […]

From our kitchens: Sundried tomato pesto and spinach Beef Wellington

In honour of Lethbridge College’s 60th anniversary, our chefs have again looked to the Culinary program’s past for inspiration and updated an old favourite with a modern twist. Beef Wellington – a decadent combination of beef is slathered in a foie gras or mushroom mixture and baked in a pastry crust – would have been […]

From our kitchens: Chocolate raspberry pavlova

In celebration of Lethbridge College’s 60th anniversary, Wider Horizons asked the chefs to find recipes that link the Culinary program’s past and future, as well as ones that are easy to make and delicious to eat. In this issue, Chef Heng (Commercial Cooking 1993, Professional Cooking 1994) has taken the pavlova – a dessert that […]

From our kitchens: Vegetarian Moroccan Tagine

This slow-cooked Moroccan stew is the ideal way to showcase some of fall’s most luscious flavours. Called a tagine, the dish is named after the cone-shaped earthenware pot in which it is cooked. The base of the ceramic earthenware pot is wide and shallow, and the tall lid fits snugly inside. As the tagine cooks, […]

From our kitchens: Nut and citrus tilapia with sauce Provencale

Every semester, students in the Lethbridge College Culinary program showcase their skills using the region’s best locally-grown or produced food at various lunches, dinners and celebrations. From Broek Pork to Broxburn tomatoes to produce and eggs from Galimax Trading (whose part-owner, Cornelius Mans, is a 2013 Business Administration grad of the college), a foodie doesn’t […]

From our kitchens: Gelati duo

The history of gelato dates back to the 16th century, although the origins can be traced back to ancient Rome and Egypt, where frozen desserts made of snow and ice brought down from the mountaintops and preserved below ground were welcome treats. But we can thank northern Italians for bringing together the perfect balance of […]

From our kitchens: Homemade pizza topped with figs, arugula and gorgonzola

As the seasons shift to shorter days and cooler nights, it’s the perfect time to heat up the kitchen and try a savoury pizza created by Lethbridge College’s Chef Doug Overes, chair of the college’s Culinary Careers program and 2014 winner of the Chef of the Year title by the Canadian Culinary Federation. Overes and […]

From our kitchens: Carne asada with guacamole and pico de gallo

Spring and summer are perfect for cooking and eating outdoors. Why not kick off the season with this delicious Mexican feast of carne asada with pico de gallo and guacamole? In fact, grilling from Cinco de Mayo (May 5) to Mexico’s Independence Day (Sept. 16) might be a whole new way to frame the outdoor […]

From our kitchens: Strawberry cream puff swans

It’s a recipe that has been around since the Middle Ages in one form or another – and perfecting it will provide endless options for main courses and desserts. It’s the cream puff or profiterole, a light, airy pastry that can be filled with savory cheeses or light creams and sweets. In this recipe, Chef Heng Ng (Culinary 1994) […]

From our kitchens: Creole Jambalaya

With its radiant red colour and savoury smells, jambalaya is the perfect choice to dress up a dinner table this autumn. Although its exact origin is unknown, the creation of this shrimp, chicken and sausage stew likely came about thanks to the multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya […]

FROM OUR KITCHENS: Quick braised pork chop

Lethbridge and southern Alberta are great places to find local products, such as savory cheeses, fresh, full-bodied yogurts, seasonal fruits and vegetables and succulent, sustainably-raised meat. You can start by checking out the farmer’s market that starts up this year on May 10 or stopping by some of the many shops in the region that […]

Cinda Chavich’s asparagus risotto

1 pound asparagus 4 cups low-salt chicken broth 2 tablespoons butter 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 ½ cups Arborio rice or medium-grain white rice ½ cup dry white wine 2 teaspoons finely chopped fresh rosemary 1 ½ cups freshly grated Parmesan cheese salt and freshly ground black pepper […]

Abdul Raqeeb’s family recipe for dal (lentil soup)

For the dal 1 cup yellow, red, or a mix of lentils 4 roughly chopped small green chilis 1 roughly chopped medium tomato 1 teaspoon finely chopped garlic 1 teaspoon finely grated ginger 1 teaspoon red chili powder (adjust to taste) ¼ teaspoon turmeric powder To taste salt For sourness 2 to 3 tablespoons tamarind […]

Kerry Edwards’ favourite recipe for grilled duck

Recipe by Don Morrison, reprinted with permission from the fall 2004 Delta Waterfowl magazine. 4 to 6 duck breasts (ideally with the skin on) ½ cup soy sauce ½ cup red wine vinegar 1 cup olive oil 6 cloves of minced garlic 1 tablespoon sugar 3 tablespoons grated Parmesan cheese 1½ tablespoons oregano 1½ tablespoons fresh […]

Kieth Carlson’s Pulled Pork Flatbread

Pulled pork 8 pounds pork shoulder ¼ cup smoked paprika ½ cup kosher salt ¼ cup brown sugar 3 tablespoons garlic powder 1 tablespoon mustard powder 1 tablespoon Cayenne 1 tablespoon cumin 2 tablespoons onion powder 2 tablespoons black pepper Mix the spices listed above together and rub about eight pounds pork shoulder with dry rub. […]

Sue B.’s Amazing Chocolate Cake

Sue B. was a woman who posted on a cooking forum about a chocolate cake recipe she liked but was having trouble with. She liked how quick and simple it was, but it had a tendency to fall in the middle. Since I love tinkering with recipes I took it and reworked it to fix the problem and thus […]

Chef Cam Picyk’s recipe for Mac and Cheese

2 cups rotini, macaroni or any short pasta 2 tablespoons butter 1 cup milk ¼ cup heavy cream 4 tablespoons butter 2 tablespoons flour 1 tablespoons whole grain mustard 1 tablespoons Worcestershire sauce 1 tablespoons Franks red or Louisiana hot sauce 1 tablespoons soy sauce 1 cup grated aged cheddar cheese ½ cup grated gruyere […]

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

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

From our kitchen chicken 3

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

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

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

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

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

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)

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 […]