A Recipe for Indulgence

Recipes for guest’s favourite dishes from Indulgence 2017

Enjoy recipes for guest’s favourite dishes from the 2017 Indulgence, a Canadian epic of wine and food. At this annual event (the first was in 2000) restaurants pair with a local farm or food producer and a winery, brewery or distillery to create an evening of delicious seasonal food and drink. Funds raised support the NAIT Indulgence bursary for culinary students and the Junior League of Edmonton.

Three Boars

Baba’s Craft Beer Barley Balls Mona Foods Mushroom and Barley Croquette with Cold-Pressed Canola and Hop Aioli
Paired with: Blindman Triphammer Robust Porter.
“After getting teamed up with Blindman and Mona, it seemed fitting to do a vegetarian dish utilizing ingredients used for brewing (barley) and mushrooms to complement the Porter,” says exec chef Brayden Kozak. “The running joke was that I never saw my baba have even a sip of alcohol, ever. Even the wine at communion was grape juice. Still, I think she would find her craft beer barley balls delicious!”

Baba’s Craft Beer Barley Balls

½ c onion, small dice
3 c crimini mushroom, sliced
⅓ c canola oil
2 c Gold Forest Grains barley
500 ml Blindman Brewing Triphammer Robust Porter
1 litre vegetable stock
½ c quick oats
2 c water
1½ t salt

Egg Wash and Breading

3 eggs
    ½ c milk
¼ c water
1 c flour
2 c breadcrumb

In a large pot, heat oil over medium heat. Add onions and sweat until translucent, add garlic and mushrooms. Cook until mushrooms start to release their moisture. Add barley, beer and vegetable stock. Bring to simmer and cook until barley has almost completely absorbed all of the liquid and grains have become soft.

In a smaller pot, bring oats, water and salt to a simmer. Stir constantly until the oats are completely cooked out and the porridge has thickened.

Add oatmeal to the cooked barley, mix thoroughly and chill in refrigerator.

Using an ice cream scoop or spoon, portion barley mixture into equal size pieces and roll into balls.

In one shallow dish, whisk together the eggs, milk and water. In another the flour, and a third the bread crumbs.

Roll the barley balls in the flour, dust off excess flour and place in egg wash. Coat the balls in egg and toss in breadcrumbs, thoroughly coating the outside of the ball. Reserve until needed.

Hopped Cold-Pressed Canola Aioli

30 g dry hops
4 egg yolks
1 T dijon mustard
3 T white wine vinegar
4 cloves garlic
500 ml cold pressed canola

In a plastic container, steep the oil and hops overnight at room temperature. Using a fine sieve, separate the hops from the oil.

In a food processor, blend together the egg yolks, garlic, dijon and vinegar. While the processor is still running, slowly drizzle in the oil until emulsified. If a runnier consistency is desired, thin aioli with a splash of vinegar. If you’re looking for a thicker consistency, slowly add more oil until desired consistency has been reached. Season to taste with salt.

To serve: Deep fry balls and season with salt. Drizzle with hopped aioli.

Makes about 24 balls.


Share at The Westin Edmonton

Doef’s Greenhouse Mille-Feuille
Paired with: 2016 Synchromesh Riesling.
Exec chef Geoffrey Caswell-Murphy created a vegetarian puff pastry appetizer perfect for entertaining. There are quite a few steps but it comes together in a jiffy.

Green Tomato and Jalapeño Gel

10 green tomatoes
3 jalapeño
1½ c cider vinegar
1 pinch salt
1 c white sugar
5 g agar/300g liquid (1.6 per cent of liquid weight)

Blend tomatoes, jalapenos together. In a saucepan, combine the blended ingredients with the vinegar and bring to a simmer for 15 minutes. Strain through cheesecloth, combine with salt and sugar and boil for 1 minute. Add agar, hydrate for 1 minute and pour into a vessel to cool completely overnight in the refrigerator. Once cooled, blend to create a smooth gel.

Puff Pastry

1 sheet puff pastry
egg wash
2 T chopped herbs

Roll out the puff pastry into a larger rectangle, brush with egg wash and sprinkle with herbs. Using a multi-wheeled dough cutter, cut into 3-inch x 1-inch rectangles. Bake in the oven at 350ºF for 20 minutes, or until golden brown and slightly puffed. Reserve at room temperature.

Roasted Eggplant

1 kg striped eggplant
2 t garlic powder
salt and pepper to taste
2 T chives and thyme chopped
2 T oil

Dice eggplant into a small (1/6-inch) dice and season with remaining ingredients. Roast in the oven at 400ºF for 10 minutes, or until tender with slight colour. Reserve.

Whipped Ricotta

600 g ricotta
1 T chopped chives
1 t chopped thyme
1 lemon zest
pinch of salt

Add all ingredients into the Robot Coupe. Blend until light and smooth. Store in a piping bag.

Mustard Tomato Pickle

2 kg multi-coloured cherry tomatoes, cut in half
3 lg shallots
8 t grainy mustard
8 t Dijon
1 c cider vinegar
½ c brown sugar
1 c water
1 t turmeric
¼ c salt

In a large sauce pot, bring together the shallots, mustards, vinegar, sugar, water, turmeric and salt to a boil and simmer until the sugar has cooked out. Add cut tomatoes into the mixture, stir well and let cool. Keeps two weeks in the fridge.

Long Sweet Pepper Coulis

1 kg long sweet peppers
3 T extra virgin olive oil plus ½ c extra virgin olive oil
3 T kosher salt

Toss peppers with 3 T oil and salt and roast in the oven at 400ºF for 17 minutes or until charred (black) and soft. Place peppers in a bowl and cover with plastic wrap to steam for 15 minutes or until cool enough to touch. Peel and seed then add peppers to a Vitamix blender and blend until smooth; slowly add in the rest of the oil to emulsify. Cool.

To assemble: Place a teaspoon stripe of pepper coulis on the bottom of the plate. Split the puff pastry in half and place the bottom at a right angle to the coulis. Place some pickled tomatoes with a little juice on one end of the pastry; then 1 or 2 pieces of roasted eggplant next to the tomatoes; 1 teaspoon of whipped ricotta next to the eggplant and finally ½ teaspoon of green tomato gel. Cover with piece of the pastry. Repeat. Garnish with toasted pine nuts and some chives or micro greens if desired. Makes about 20 puff pastry rectangles.

XIX Nineteen

Char Sui Greener Pastures Pork Hock Bun with Pickled Fennel, Soy Mushrooms and Raw Vegetable Slaw. Paired with: 2012 Petales D’Osoyoos. 
Exec chef Andrew Fung served a savoury pork bao at Indulgence and has shared the recipes for the marinade, sides and the slaw, guaranteed to make any pork dish you make taste great. Each recipe makes enough for four servings.

Char Sui Marinade

½ c soy sauce
⅓ c honey
⅓ c ketchup
⅓ c brown sugar
¼ c Chinese rice wine
2 T hoisin sauce
1 t Chinese five spice

Stir all ingredients together in a medium pot and cook over med-low heat. Stir until just combined and slightly warm 2-3 minutes. Cool marinade. Using half of the marinade, put pork in a sealable bag with marinade and let it sit for 4 hours or overnight

Soy Marinated Mushrooms

2 c crimini mushrooms sliced
½ c soy sauce
¼ c rice wine vinegar
1 T green onion sliced
1 T ginger minced
1 t chili flakes

Slice mushrooms and set aside in a bowl. Heat up all wet ingredients in a pot and pour over mushrooms Let mushrooms marinate for at least 1 hour.

Pickled Fennel

1 fennel bulb thinly sliced
1 c rice wine vinegar
1 c water
2 T sugar
1 t salt
1 t whole peppercorns

Thinly slice fennel and set aside in a bowl. Heat up all wet ingredients in a pot and pour over fennel. Let fennel pickle overnight

Raw Vegetable Slaw

½ carrot julienne
5 green onions sliced
2 celery stalks julienne
1 T peanuts crushed
1 T sesame seeds toasted.

Mix together and drizzle with a bit of rice wine vinegar and sesame oil.


Cilantro & Chive

Bison Carpaccio with Reclaim Urban Farm Greens Salad
Paired with: Eau Claire Distillery. 
The Lacombe restaurant served thin slices of seared bison from the MSW Ranch with a salad of mustard greens, sorrel, beet tops, nasturtium leaves and cress with pickled radishes and a sparkling wine rhubarb dressing. Recipes by sous chef Christine Bolle.

Pickled Radishes

1 c apple cider vinegar
1 c sugar
½ c water
2 bay leaves
1 T chili flakes
½ T whole peppercorns
1 lb radishes, julienned

Combine first 6 ingredients into a pot and allow it to come to a boil. Let cool and pour over the radishes. Let sit for 1 hour.

Rhubarb Vinaigrette

1 c rough chopped rhubarb
½ small onion, diced
¼ c orange juice
2 T honey
1 T red wine vinegar
1 T sparkling wine
½ c raspberries
¼ c canola oil

Cook rhubarb in a shallow pot until soft. Add all ingredients (except canola oil) into a blender and pulse until smooth.

Slowly add oil until emulsified.


The Marc

Sunworks Farms Chicken Mettwurst with Vadouvan Aioli
Paired with: Dirty Laundry Riesling.
Vadouvan is a French take on an Indian masala, redolent of warm spices and a hint of feugreek. The Marc’s exec chef Brian Cruz made a rich, aioli to top mild chicken sausage.

4-6 Chicken Mettwurst Sausages, meat crumbled

Vadouvan Aioli

6 egg yolks
6 c vegetable oil
50 ml white wine vinegar
25 ml lemon juice
6 T onion powder
2 T garlic powder
1 t ground fenugreek
1 T ground cumin
1 t ground cardamom
1 t dry mustard
½ t espellete powder*
½ t ground nutmeg
¼ ground clove

Combine spices and 2 cups oil in a saucepot over medium heat for 5 minutes. Remove from heat and cool. Whisk in the rest of the oil and the egg yolk until emulsified and creamy. Adjust the consistency with lemon juice.

Mold chicken mettwurst meat into balls (or brochette). Bake in a 350ºF oven until almost done. Finish on the grill just before serving. Place cooked mettwurst on plate and drizzle with the Vadouvan aioli. Finish with some pea sprouts and serve with a nice chilled glass of Dirty Laundry Riesling.

Makes about 24 portions.

* Espelette powder (piment d’Espelette), used in French cuisine, is made from a pepper grown in the Basque region. A good Spanish hot paprika or Aleppo powder could be substituted.


Zinc Restaurant

Tangle Ridge Ranch Lamb Tostadas
Paired with: D’Angelo Pinot Noir.
Zinc’s exec chef Dave Omar made the tostados served at Indulgence with a mixture of lamb tongue and heart. “That was the biggest eye opener for most people, so much flavour,” says chef Omar. You could also use roasted shoulder.

12 corn tortillas
2 c cooked lamb of your choice
Bean Paste (recipe follows)
Pepper sauce (recipe follows)
Lime Crema recipe follows)
mixed greens for garnish

Bean Paste

1 c dry great northern bean
1 small whole onion
4 cloves garlic
½ t kosher salt
½ t cumin
½ t coriander
1 t dried oregano
½ t paprika
½ t fine black pepper

Place beans in a large container and top with cold water, soak overnight in fridge. Remove from fridge, strain, discarding any husks and rinse well. Place in large pot and cover with cold water, cook until soft. Remove from heat, strain and reserve liquid. Add seasoning and 2 cups liquid back to the beans, onion and garlic mix. Puree until smooth. Add liquid ½ cup at a time to ensure the puree is smooth.

Heat 1 tbsp canola oil in a large sauté pan and add bean puree. Cook, while constantly moving beans around the pan, scrapping the bottom often to ensure it does not stick. It is ready when all extra moisture is gone and the bean puree has turned a slight tan color. Reserve.

Pepper Sauce

2 med red peppers, roasted skin and seeds removed
100 ml (about 2/3 c) chipotle in adobe sauce
1 T tomato paste
1 t fresh lemon juice
½ t salt

Place all ingredients into a food processor and purée. Store in the refrigerator for up to three days or frozen for up to 6 months.

Lime Crema

1 c sour cream
zest and juice of 2 limes (to make 1 T juice)
½ t paprika
¼ t black pepper
½ t kosher salt

Place all ingredients into a mixing bowl and whisk together to incorporate. Store in a squeeze bottle to decorate tostado.

Cook tortillas one at a time in an oiled pan briefly until a bit charred.

To assemble: Place 1 tablespoon of bean puree on a tortilla. Top with lamb mixture, pepper sauce and greens. Drizzle with lime crema.

Makes about 12 tostados.


The Glass Monkey

Vinoth’s Chennai Four Whistle Farms Lamb Kebab
Paired with: Henry of Pelham.
“Vinoth Shanmugam has been at The Glass Monkey for over two years now and often creates Indian-inspired feature dishes for the restaurant,” says owner Rob Filipchuk. “His lamb curry is amazing!” The southeast Indian-inspired lamb sausage was served with red wine-braised Alberta barley, a mint cilantro yogurt and a spicy Madras curry sauce as well as two wines from Niagara’s Henry of Pelham, the Baco Noir and Riesling.


2.3 kg ground lamb
3 T ginger and garlic paste, made with equal parts fresh ginger and fresh garlic, chopped fine and mixed
½ c equal parts minced onion and minced garlic, sauteed and chilled
2 T dried fenugreek leaves, finely crushed
1 egg, slightly beaten

Combine all ingredients. Mix by hand or with a paddle mixer

Spice Mix

2 T paprika
2 t garam masala
¼ c kosher salt
2 T ground black pepper
½ t hot chili powder (or more if you like it spicier)
3 t cumin powder
3 t fennel seed, toasted and ground
2 t coriander powder
    1 t turmeric powder

Combine spices in a bowl and whisk together. Add to lamb mixture and mix vigorously by hand or with a paddle mixer. Chill for at least one hour to allow flavours to combine. To make a kebab form the meat mixture around a metal skewer and cook on a BBQ grill or over an open flame. Or make patties.

Makes 24 portions.