A Recipe for Indulgence

Indulgence, a Canadian epic of food and wine introduces local food producers to Edmonton chefs, who showcase their dishes with estate wines from B.C. and Ontario. It’s a night that celebrates our gastronomic community, where guests enjoy delicious food and drink, and chefs establish working relationships with regional cheesemakers, farmers and ranchers.

Indulgence also raises money for two excellent causes: The Junior League of Edmonton’s children’s programs and the Indulgence Slow Food Edmonton Bursary at NAIT for culinary students.

Enjoy these recipes from some of Edmonton’s top chefs using great local products.

The Marc, Fairwinds Farm and Joie Farm Winery
Chef: Bryan Cruz

red beet and goat milk ice cream with chevre parfait, parsley oil and orange-hazelnut crumb

Salad or dessert? Why not both. Chef Cruz makes clever use of Nobleford’s Fairwind Farm’s goat milk and yogurt.

red beet and goat milk ice cream

2 lbs red beets
4 c Fairwinds Farm goat milk
8 egg yolks
¾ c sugar
¼ t vanilla paste

Juice and strain red beets. Over medium heat, reduce beet juice to a nice syrup consistency, about a ¼ cup.

Over high heat, scald goat milk and combine with beet reduction.

Whisk egg yolks, sugar, and vanilla paste until smooth and sugar is dissolved. Temper the egg mixture with the goat milk, transfer to a double-boiler and stir until mixture is thick enough to coat a spoon. Cool down mixture in an ice bath or let cool in fridge overnight.

Churn in an ice cream maker as per manufacturer’s instructions.

orange-hazelnut crumb

6 oz unsalted butter, cubed
6 oz hazelnuts, skinned
6 oz flour
ice-cold water as needed
zest of one orange
pinch of salt

In a food processor, combine hazelnuts, flour, zest, and butter and pulse to pea-sized lumps. Mix in water just enough to combine, do not over-mix. Roll into a 1-inch thick disc, wrap in plastic wrap, chill for 2 hours. In a baking sheet lined with parchment/sil-pat, crumble the disc into pea-sized pieces and bake in a 350ºF oven for ½ hour, turning the baking sheet halfway, until golden brown.

organic chevre parfait

1 kg Fairwinds Farm organic chevre
500 g Fairwinds Farm strawberry goat yogurt

Strain yogurt through a fine-mesh sieve to remove seeds (optional).

* Consistency can be adjusted by adding more or less yogurt prior to mixing. In a stand mixer fitted with a paddle attachment, mix both ingredients at medium speed until thoroughly combined. Transfer to a container and chill to set overnight.

parsley oil

½ c flat-leaf parsley
½ c extra-virgin olive oil
lemon juice or apple cider vinegar
kosher salt, black pepper

In a vita-mix, process parsley and oil until fully combined. Add acid component to taste, and season with salt and pepper.

To serve: On a chilled plate, arrange all ingredients as you see fit, finishing the parfait with a light touch of fennel pollen and garnishing with some mild-flavored micro-greens such as mache or mizuna. Serves 6-8.

Pair with Joie Farm 2013 Rose.

Culina, The Cheesiry and Tantalus Winery
Chef: Brad Lazarenko

tuscan potato, asparagus and cheesiry pecorino salad

Rhonda Headon makes pecorino, an Italian-style sheep cheese on her farm near Kitskoty. The cheeses are seasonally available, a creamy fresco-style, as well as two aged cheeses, at the Old Strathcona Farmers’ Market, occasionally at the 104 Street City Market Downtown, Paddy’s Cheese and The Cavern.

3 lb steamed or boiled baby yellow potatoes (thinly sliced)
1 bunch asparagus (blanched for 1 minute and thinly sliced into 2cm pieces).
1 c truffle aioli
1c grated Cheesiry pecorino plus more for garnish
Truffle Aioli
2 eggs
1 litre extra virgin olive oil, preferably Tuscan
2 T Dijon mustard
1 t white truffle oil (tartufi bianca) *
2 t black pepper
juice of 1 lemon
1 t salt
2 cloves garlic

Put the egg in a blender and slowly pour in oil until emulsified. Add remaining ingredients and pulse until smooth. Makes 1 litre of aioli. Leftovers will keep in the refrigerator for at least two weeks.

To serve: fold in aioli with potatoes, asparagus and cheese (do not refrigerate). Serve immediately with more grated pecorino and garnish with pea shoots or arugula. Serves 4-6.

* White truffle oil is available at the Italian Centre Shops.

Pair with Tantalus Riesling.

Pampa Brazilian Steak House, Tangle Ridge Lamb, Black Hills Estate Winery
Chef: Archiemedes Cailao

grilled lamb with smoked eggplant and onion, poached cucumber, pickled mustard seeds and pomegranate gastrique

Shayne and Vicky Horn raise sheep at their ranch near Thorsby. Find Tangle Ridge lamb at tangleridgeranch.ca. While there, follow the link to the lovely video about guardian dogs.

grilled lamb

2 boneless lamb loin, sliced in 3oz portion or 15 lamb chops, about 3/4-inch thick
1 c plain yogurt
4 cloves garlic, crushed
1 T fresh rosemary leaves
1 t fresh mint leaves
pinch cayenne pepper
coarse sea salt
4 T extra-virgin olive oil

In a food processor fitted with a metal blade add the garlic, rosemary, mint, cayenne, and salt. Pulse until combined. Pour in olive oil and yogurt until well blended. Pour the marinade on lamb and marinate overnight in the refrigerator. Remove from refrigerator and allow the pieces of lamb to come to room temperature; it will take about 20 minutes.

Heat the grill over medium heat until almost smoking, add the lamb and sear for about 2 minutes. Flip the lamb over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

smoked eggplant and onion

2 lrg.eggplant
1 med.size onion
2 T olive oil
coarse sea salt
ground black pepper

Peel and cut eggplant into ¼ inch thick round slices. Peel the onion and slice into quarters. Place eggplant and onion on racks, drizzle with olive oil and season with salt and pepper. Place in pre-heated smoker for 30 minutes. About 15 minutes before the smoking period is finished, heat grill to medium high, and oil the grates. Transfer eggplant and onion to the grill. You could also finish the eggplant and onion in the smoker, or under a broiler, roast it in an oven, or sauté on top of the stove. Grill the vegetables until tender; about 5 minutes per side. When done, let cool and slice into julienne. Transfer to a large bowl and coat lightly with olive oil.


1 lrg cucumber, cut into batons
1 t fresh mint leaves
pinch salt

Put a pinch of salt in a medium saucepan and add enough water to cover the cucumber batons. Bring to a boil. Add the cucumber batons, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 7 minutes. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a bowl and sprinkle with fresh chopped mint leaves.

pickled mustard seeds (make a week ahead)

1 c yellow mustard seeds
1 c rice wine vinegar
¾ c water
¾ c mirin
½ c sugar

Combine all ingredients together in a small saucepan and bring to a gentle simmer over low heat. Cook until the seeds are plump and tender (about an hour). If too much liquid evaporates add just enough water to cover the seeds. Cool and store covered in the refrigerator. Let it pickle for about a week to develop the flavor.

pomegranate gastrique

3 T sugar
2 T red wine vinegar
1 c pomegranate juice
2 c beef stock
1 T butter, at room temperature

Caramelize the sugar in a saucepan to a light golden brown. Stir in vinegar and pomegranate juice. Boil for 5 minutes to thicken. Stir in stock and return to a boil. Let reduce and thicken until you have about ¾ cup sauce in the pan. Stir in butter and season to taste. Remove from heat, cover and set aside.

To serve: place 2 tablespoons of smoked eggplant and onion on a plate. Topped with the lamb and 1/2 teaspoon of pickled mustard seeds. Arrange 2 cucumber batons beside the lamb and drizzle with pomegranate gastrique. Garnish with micro greens if desired.

Serves 6-8.

Pair with Black Hills Estate Syrah.

Belgravia Hub, Sundog Organic Farm and Summerhill Winery
Chef: Sarah Masters-Phillips

rhubarb compote with vanilla bean panna cotta

James Vriend and Jenny Berkenbosch own and operate Sundog Organics in the Sturgeon River valley near Gibbons, where they grow top-notch organic vegetables. Chef Masters-Phillips uses their early season rhubarb to make a tangy compote to top creamy pannacotta.

rhubarb compote

1¾ lb rhubarb, ends trimmed, cut crosswise into ¾-inch pieces (about 6 cups)
1 c sugar
1 piece (1 inch) fresh peeled ginger, finely grated

Stir together rhubarb and sugar in a large saucepan (off heat) and let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat, simmer, stirring occasionally until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture. Can be frozen up to 3 months or held in refrigerator for 2 weeks.

Makes about 4 -5 cups of compote.

panna cotta

1-2 T unsalted butter (for greasing ramekins)
1½ c whole milk
4 t unflavoured powdered gelatin (2 packets Knox gelatin)
½ c sugar
1½ c heavy cream (whipping)
1 podvanilla bean

Lightly grease 6¾ cup ramekins with butter. Pour 1/3 of the milk into a saucepan and sprinkle with gelatin. Let sit until gelatin softens and swells, about 3 minutes.

Add remaining milk and the sugar and place on medium heat. Stir constantly until sugar and gelatin dissolve. Do not let mixture boil. Remove from heat and gently stir in cream. Cut vanilla bean pod open and using a knife, scrape out the seeds. Add to liquid and stir.

Divide mixture evenly between the 6 ramekins, cover with plastic wrap and refrigerate until chilled and panna cotta is set, at least 6 hours or overnight. (Panna cotta is set when it jiggles when shaken, but remains intact.)

To serve, remove ramekins from fridge for 15 minutes, Run a small paring knife under hot water, dry knife and run around the edge of the ramekin. Invert and unmold ramekin onto a small serving plate. Top with rhubarb compote and serve. Serves 6.

Pair with Summerhill Cipes Brut.

Daravara Pub, Irvings Farm Fresh, Stoneboat Vineyards
Chef: Shane Loiselle

irving’s farm pork jowl bacon and black bean ragu with cornmeal masa cakes

Nicola and Alan Irving have built a successful business marketing high-quality Berkshire pork and their own delicious hams, bacon, pork belly, and sausage directly to restaurants, online and at their stands in the Old Strathcona and the 104 Street Downtown Farmers Market.

masa cake

1 c yellow corn meal
½ c flour
½ c corn masa
¼ c bacon grease
¾-1 c warm water (110 degrees)
3 T fresh oregano
salt and pepper to taste

Whisk together masa, flour, corn meal, oregano and salt in a medium bowl. Cut in cold bacon grease. Add water, ¼ cup at a time, stirring after each addition until mixture holds together.

Scoop about a ¼ cup of corn dough, then use your hands to shape patties about 1/3 inch thick. Repeat with remaining mixture.

Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil or bacon grease. Keep warm for up to 30 minutes.

black bean ragu

½ c cubed bacon or pork jowl
450 g dried black beans
½ c diced jalapeno
1 c oven-roasted corn
9-10 c water
1 large onion, finely diced
3-4 cloves garlic, minced or crushed
1 T ground cumin
1 t fresh oregano
2 t smoked paprika
2 t salt
2 T fresh lime juice

In a large pot over lowish heat render bacon, removing the grease as it cooks. Then add onion, jalapenos, corn, and garlic. Cook on low for about 10-15 minutes. Combine everything except the lime juice. Bring the mixture to a boil over high heat, then reduce the heat, cover, and simmer over medium-low heat until the beans are tender.

Once the beans are tender remove the lid and simmer uncovered until the mixture starts to reduce and thicken. Stir the pot every once in a while, scooping the beans up from the bottom of the pot.

This takes about 2-3 hours to get the thickness you are looking for, but bear in mind they will thicken a bit more as they cool. Once the beans are done cooking and are nice and thick, stir in lime juice and adjust the seasonings. Serves 4-7

Pair with Stoneboat Pinot Gris.

Toast Fine Catering, Sylvan Star Cheese, Mount Boucherie Estate Winery
Chef: Spencer Thompson

ramp agnolotti, cauliflower and sylvan star gouda fonduta with pickled ramps and cheese crisp

The delicious handcrafted Sylvan Star cheeses are available at the Italian Centre and the Cavern or stop in at their farm store near Lacombe on your next trip to Calgary.

pickled ramps

½ lb fresh ramps, reserve green tops for the pasta dough.
1½ c red wine vinegar
1 c sugar
½ c water

Clean ramp bulbs by removing tail, and rinse under cold water. Place vinegar, sugar and water in a pot and bring to a boil. Add ramp bulbs, cook until al dente, then reserve in a container to finish cooking and cool off. Refrigerate and reserve as garnish.

cheese crisp garnish

1/3 c grated Sylvan Star
Old Grizzly Gouda

Preheat oven to 350 Fahrenheit. Line a baking tray with parchment paper. Sprinkle small mounds of Gouda onto the sheet, leaving space for it to spread out as each garnish melts. Bake until light golden brown, cool down and reserve as a garnish.

pasta dough

green ramp tops
1 T milk
1+½ t olive oil

Blanch the ramp greens in boiling water until bright green and tender. Chill in ice water. Squeeze excess water out of the greens.

Put milk, olive oil and blanched greens in a blender and purée until smooth.

1+¾ c flour
4 large egg yolks
1 large egg

Place flour on a clean counter or in large bowl. Make a well in the centre of the flour. Place eggs and ramp purée in the centre and incorporate the wet ingredients into the dry with your fingers. Once the dough has come together, knead for about five minutes to develop the gluten. Add a small amount of flour if the dough is too sticky. Once dough is the appropriate texture wrap in plastic wrap and refrigerate the dough for at least one hour before using it. Or, make the day before as it will keep in the fridge for up to 24 hours.

gouda and potato filling

6 med. Yukon gold potatoes
1 c Sylvan star old grizzly Gouda, grated
¾ c buttermilk
salt and pepper to taste

Peel potatoes, place in pot of cold water, bring to a boil and cook until very tender, as you would for mashed potatoes.

Purée the potato through a potato ricer for the best result, otherwise mash as one would for mashed potatoes. Add Gouda, stir until incorporated. Stir in buttermilk and season. Place mixture inside of a piping bag with a large tip and reserve until it’s time to make the pasta.

to pepare the agnolotti

pasta dough
flour for dusting

egg wash

2 eggs whisked, and a brush

Dust a clean surface with flour. Run the pasta dough through the pasta machine, as for ravioli, but leave the sheets slightly thicker..

Pipe the filling in the middle of pasta strip and egg wash the top of the dough. Pull the bottom layer of dough towards you, up and over the filling to seal the top of the dough. Be sure to press out all the air. To shape the agnolotti, start at one end and place your thumb and forefinger together and pinch along the filling at 1-1.5 inch increments. Run a crimped pastry wheel along the top edge of the pasta dough, separating the strip of filled pockets from the remainder of the pasta sheet. Use the pastry wheel to cut out each individual agnolotti. There are tons of helpful videos you can watch on youtube to see the method I’m talking about. It’s a beautiful, efficient method to produce dozens of agnolotti in a short span of time. Reserve.

cauliflower fonduta

1 head cauliflower
½ c heavy (whipping) cream
½ c grated medium Sylvan Star Gouda
salt and pepper to taste

Cut cauliflower into quarters, remove and discard the tough interior. Cut cauliflower florets into medium sized pieces. Steam until tender.

Place cheese and heavy cream in a pot, allow to melt over low heat. Place cheese mixture in a blender with the cauliflower and purée. Season with salt and pepper to taste.

Bring a pot of salted water to a boil for the pasta. Add a few drops of olive oil to the water, then cook agnolotti for 3-4 minutes. A good indicator of doneness is to watch for them to float, wait about 30 seconds then remove them from the water gently with a slotted spoon.

To serve: Spoon a bit of fonduta onto the plate (reheating the sauce if necessary) place agnolotti on top, garnish with pickled ramps and cheese crisps. I like to microplane a bit of purple cauliflower over the dish for colour, but chopped chives or micro greens will also do nicely. Serves 6-8

Pair with Mount Boucherie Pinot Noir.

Madison’s Grill, Sunworks Farm, van Westen Vineyards
Chef: Charla Padilla

pulled sunworks farm coq au vin with caramelized pearl onion, smashed potato and grilled garlic and rosemary sausage

We’re big fans of the organic poultry of Sunworks Farm near Armena. Any given Saturday you’ll find Ron Hamilton grilling sausage at the Old Strathcona Farmers’ Market, or visit their meat counter at Blush Lane Organic Market.

coq au vin

1 c double smoked bacon cubed
1 Sunworks Farm whole chicken
1 med yellow onion cut in a large dice
2 med carrots cut in a large dice
2 ribs celery cut in a large dice
1 t dry thyme
2 bay leaves
2 c crimini mushrooms quartered
2 cloves garlic, minced
1 btl Van Westen Vineyards Voluptuous Red
1 L chicken stock
1 T cornstarch slurry (1 T cornstarch mixed with 1T water)
2 T butter cubed
salt and pepper
1 pkg Sunworks Farm garlic rosemary sausage, grilled whole and sliced on bias

Preheat oven to 350°F.

Sauté bacon in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to bowl. Sprinkle chicken with salt, pepper. Sear off chicken in bacon fat. Remove chicken from the skillet and place in baking pan.

Add mushrooms, onions, carrots and celery to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss 10 seconds. Add wine, chicken broth, bacon and herbs. Bring to boil, stirring occasionally. Boil 10 minutes. Add to chicken in pan. Cover with foil and place in oven until cooked.

Once cooked, remove braising liquid from pan and put into pot. Bring sauce to a boil and thicken with cornstarch slurry. Cook until sauce thickens, 3 to 4 minutes. Season to taste with salt and pepper.

Start pulling the chicken meat off the bone. Arrange chicken on platter; stir juices from pie dish into sauce and spoon over chicken.

caramelized pearl onion smashed potato

1 lb Yukon gold potato, cooked
2 c pearl onion
¼ c butter
¼ c whipping cream
¼ c sour cream
salt and pepper

Place pearl onions on a roasting pan and place in 400ºF oven. Bake until soft and roasted. Add onions to the hot Yukon Potatoes and the remaining ingredients and smash with potato masher.

Season to taste.

To serve, place mashed potatoes on the plate and place chicken stew over along with pieces of the grilled sausage. Serves 8-10.

Pair with Van Westen Voluptuous Red.