Hi friends, thanks for stopping by. You’re probably curious about what we’re going to be making during this Sunday’s LIVE Cook-Along. I’m so glad you’re here. I can’t wait to share!
Here’s a quick summary of the cook-along event and what you can expect. Keep scrolling for a hot minute and you’ll find all the event recipes, too.
Our event will be under an hour, so we won’t be cooking everything in real time, but we’ll definitely take you through the most important (and fun) steps in each recipe. Myself, chef Steve and Linda be all be on screen and ready to answer any questions you have about how to bring this comfort food menu to life. I’ll also share perfect wine pairings for each dish and a festive, showstopper chocolate dessert!
First up, we’ll share our top tips for making the most amazing Alberta Beef short-ribs. Chef Brochu will demo how to make a delicious wild mushroom sauce using the Gran Reserva Carmenere and Untamed Feast’s dried chanterelles.
There’s a small chance you might have leftover short-ribs if you make the first recipe. Curious what to do with leftovers? Why not try your hand at a little short-rib ravioli? It’s easier than it looks and it is a showstopper and pairs perfectly with the Gran Reserva Pinot Noir. It’s perfect for a date night in.
Next up, I’m going to make my favourite winter salad. Turns out salads can be pretty comforting too! Mixed greens, roasted beets and Satsumas all make an appearance, along with an amazing herb dressing. This salad is beautiful and festive and pairs lovely with a crisp, light white wine like the Gran Reserva Sauvignon Blanc.
Various prizes and surprises will be shared throughout the broadcast, so be sure you’re ready to comment for the chance to wine, I mean win. Wine fans may win the feature wine trio from our friends at Carmen Wines. [Note: Prizes featuring alcohol will be shipped directly to the winner by Select Wines Alberta, and will only be released to a person legal drinking age.] Local food enthusiasts may get their hands on a gift card to Freson Bros. Budding bakers have the chance to win a gift card to Barb’s Kitchen Centre and last, but not least, lunchtime lovers can rejoice cause there’s a MilkCrate gift card up for grabs, too!
Lastly, what would a cook-along be without dessert? We’re capping things off with the most amazing chocolate bundt cakes. Decadent, rich and topped with a quick, delicious ganache. They’re perfect for the season, especially when topped with peppermint pieces.
You’re more than welcome to go all in and make every recipe, but perhaps there’s just one dish below that’s calling your name. Whatever the case, we’re just so very happy you’re joining in. Cook-along, or just curl up in your cozies and enjoy the tips, stories and fun. We all need a little extra comfort and joy right now, and this menu is brimming with it!
To catch the LIVE event, including your chance to win prizes & surprises, visit here:
See you Sunday, friends.
Comfort Food Cook-Along Recipes
#1. Braised Alberta Beef Short-Ribs with Wild Mushroom Sauce
Fall off the bone tender Alberta beef, braised in wine and aromatics and served with a flavourful wild mushroom sauce.
Prep time: 10 minutes
Cook time: 4 hours
- 1 Tbsp. (15 mL) canola oil
- 6 bone-in Alberta beef short ribs (6 lbs)
- 4 rashers of bacon, diced
- 1 yellow onion, sliced
- 4 garlic cloves, crushed
- 1 can (156 mL) tomato paste
- 1 apple, diced
- 2 medium carrot, peeled and chopped
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- Salt and pepper to taste
- 4 cups (1 L) beef stock
- 1 cup (250 mL) red wine
- Cinnamon stick
- Preheat the oven to 300 degrees.
- Season short ribs generously with salt and pepper, sear in oil on medium-high heat on stove top in dutch oven. Brown all sides. 8-10 minutes
- Remove short-ribs from pan, reduce heat to medium, add bacon. Cook until brown, 4 minutes. Add sliced onion and garlic. Saute until golden.
- Add apple, carrot, thyme, rosemary, saute for 1 minute. Deglaze with red wine, cook for 10 minutes. Add beef stock, tomato paste, and cinnamon stick. Cover and cook for 4-5 hours.
- While beef ribs are braising, boil water and follow directions to rehydrate mushrooms with 2 cups of boiled water. Set aside until you’re ready to make the final sauce.
- Remove short ribs from the pan, set aside. Pour one to two cups braising liquid over cooked short-ribs to keep them moist and happy while you reduce the braising liquid.
- Remove vegetables from remaining braising liquid. Strain if desired. Simmer, uncovered, on medium-low until braising liquid is reduced by half. Reserve liquid to make wild mushroom sauce.
Recipe Tip #1:
If you’re new to cooking with wine, I highly recommend the certified-sustainable Gran Reserva Carmenere. This rich red has a touch of spice & smoke, which makes it the perfect pairing for braised beef & mushrooms. I don’t often cook with wine, but when I do it’s always with a blend I can savour in a glass too!
Wild Mushroom Sauce
- 2 cups (500 mL) boiling water
- 40g dehydrated mushrooms (I love Untamed Feast’s Porcini & Chanterelles)
- 2 cups (500 mL) short-rib braising liquid
- 1 Tbsp. (15 mL) brown sugar
- 1 Tbsp. (15 mL) balsamic vinegar
- In a small stockpot, combine rehydrated mushrooms and the liquid used to rehydrate them, reserved braising liquid, brown sugar, and balsamic vinegar.
- Simmer on medium-low for 15 minutes, or until sauce is reduced by half and glossy. Serve with braised short-ribs, creamy parsnips and seasonal vegetables.
#1a. Garlic Green Beans
Fresh green beans of goodness, steamed to tender crisp and sautéed in olive oil and garlic.
Prep time: 5 minutes
Cook time: 8 minutes
- 1 ½ cups (375 mL) water
- 1 pound (454 g) fresh green beans, trimmed and snapped in half
- 1 tablespoon (15 mL) olive oil
- 2 cloves garlic, minced
- salt to taste
- Pour water into a medium skillet and bring to a boil. Add green beans, cover and steam for 4-minutes. Drain water.
- Reduce heat to medium, add oil and garlic to the side of the pan and saute garlic until fragrant and translucent, about 2-4 minutes.
- Toss beans evenly with oil and garlic, season with salt and pepper, and enjoy!
#1b. Creamy Parsnip Purée
Locally-grown parsnips are transformed into a delicious silky puree, seasoned with butter, cream, salt, pepper and a dash of freshly grated nutmeg.
Prep time: 2 min
Cook time: 15 min
- 10 small parsnips or 5 large, peeled and chopped
- 2 cups water or vegetable stock
- 1 tablespoon (15 mL) butter
- ¼ cup (60 mL) 10% cream
- ¼ teaspoon nutmeg, freshly grated
- Salt and pepper to taste
- Boil parsnips in water until fork tender. Drain and reserve ½ cup liquid.
- Add parsnips, butter, cream and nutmeg in a blender. Pulse till smooth, adding reserved liquid for desired thickness.
- Season with salt and pepper to taste.
#1c. Blistered Tomatoes on the Vine
Bursting with tang and sweetness, these tomatoes bring greenhouse goodness to your dinner table, all year long.
Prep time: 1 minute
Cook time: 5-10 minutes
- 6 stems (1 ½ lbs) of cherry tomatoes on the vine
- 1 Tbsp (15 mL) canola oil
- Salt and pepper to taste
- Preheat broiler. Place the tomatoes, still on the vine, on a sheet pan and brush gently with oil. Season with salt and pepper.
- Broil tomatoes until they start to split and char, about 3-5 mins.
- Serve hot on the stem as a fresh, vibrant side to any meal.
#2. Alberta Beef Short-Rib Ravioli with Brown Butter & Crispy Sage
Tender Alberta beef, smoked cheddar, brown butter and crispy sage create the perfect date-night dish for celebrating love and what matters most.
Prep time: 5 min
Cook time: 10 min
- ½ cup (125 mL) butter
- 12 fresh sage leaves
- 12 wonton wrappers or 4 sheets fresh lasagna noodles (~2.5 x 2.5 inch square)
- 1 cup (250 mL) Leftover braised beef short-rib meat, shredded
- ½ cup (125 mL) smoked cheddar cheese, grated
- Salt and pepper to taste
- Layer ~ 1 Tbsp shredded beef onto wonton wrapper. Top with ~1 teaspoon of cheddar.
- Brush edges of wonton wrapper with water. Seal with another wrapper on top, making sure no air pockets or ingredients along the edge. Cut with a pasta cutter, or use a fork to pinch edges.
- Bring a pot of water to boil. Heat butter in a pan on medium low heat. Add sage until crispy. Remove sage, set aside. Continue cooking butter until it starts to turn golden brown, stirring constantly. You’ll know it’s ready when you see brown specks and it starts to smell nutty.
- Add prepared ravioli to a pot of boiling water for 2-3 minutes. Remove when ravioli start to float. Add ravioli to the brown butter pan to cook for another 1-2 minutes. This will infuse the ravioli with delicious nutty, rich, earthy flavours.
- Plate ravioli and garnish with crispy sage, grated parmesan and black pepper.
Wonton wrappers or fresh, packaged lasagne sheets make quick, amazing homemade ravioli. The filling possibilities are endless. Enjoy!
#3. Winter Beet & Citrus Salad with Herb-Vinaigrette
Roasted beets, Christmas oranges and toasted pine nuts make this salad as the perfect side to cozy winter stews, soups and casseroles.
Prep time: 15 minutes
Cook time: 5 minutes
- ⅓ cup (80 mL) pine nuts
- 6 handfuls mixed baby greens
- 2 oranges, seeded and sectioned
- ½ red onion, thinly sliced
- 2 medium roasted beets, peeled and sliced
- ⅓ cup (80 mL) crumbled goat cheese
- ½ fennel bulb, thinly sliced (Tip: Save the fronds)
- ⅓ cup (80 mL) freshly squeezed orange juice
- ⅓ cup (80 mL) olive oil
- 2 Tbsp (30 mL) fresh herbs
- 1 Tbsp (15 mL) Alberta honey
- Salt and pepper to taste
- In a non-stick skillet on medium heat, lightly toast the pine nuts until golden. Stir constantly so not to burn them. Set aside.
- In a 500 mL mason jar, shake together vinaigrette ingredients until emulsified, about 1 minute.
- Assemble salad ingredients on a large platter and garnish with fennel fronds and vinaigrette.
- Enjoy this salad with our Alberta Beef Short-Rib Ravioli with Brown Butter & Crispy Sage – it’s the perfect winter pairing!
#4. Chocolate & Peppermint Mini Bundt Cakes
Rich chocolate cake topped with decadent chocolate ganache and pops of peppermint candy! Makes 12 mini bundt cakes or 1 large bundt cake
- 2 eggs
- 1 cup (250 mL) Greek yogurt
- 1 Tbsp (15 mL) vanilla
- 2 cups (500 mL) flour
- 2 cups (500 mL) sugar
- 1 tsp (5 mL) baking powder
- ¼ tsp baking soda
- 1 tsp (5 mL) salt
- 1 cup (250 mL) coffee
- 1 cup butter, melted
- ¾ cup cocoa powder
- 8 oz (230 g) semi-sweet Baker’s chocolate, finely chopped
- 1 cup (250 mL) heavy cream
- 4 peppermint candy canes, crushed
- Preheat the oven to 350 degrees. Grease bundt cake molds with butter and add a light dusting of flour.
- In a small bowl whisk together eggs, Greek yogurt and vanilla. Set aside.
- In a medium bowl, sift together flour, sugar, baking powder, baking soda and salt.
- In a large bowl combine coffee, melted butter and cocoa powder.
- Add chocolate mixture to dry ingredients and stir well with a wooden spoon to combine. Fold in Greek yogurt mixture and stir well again until the batter is completely mixed and velvety. It will be a thick, decadent batter.
- Divide batter into bundt molds. Bake for 15 to 20 minutes for minis and 40 to 55 minutes for large bundt cake. Be careful not to over bake. Remove cakes from the oven and allow to cool on the cooling rack.
- In a heat safe clear measuring cup, or bowl microwave heavy cream on high in 20 second increments, stirring each time, until the cream is steaming hot, but not boiling. Add chopped chocolate to hot cream and allow it to melt on its own. After about 10 minutes, stir to mixture to form a ganache. Allow the mixture to cool to room temperature (Note: chilling the ganache in the fridge will cause it to harden) so it can be poured over cakes when ready to serve.
- Drizzle ganache over each mini bundt cake, allowing it to drip down the sides. Sprinkle with crushed candy canes. Enjoy!
- The key to bundt cake is a success is good preparation! Use a non-stick pan and be sure to grease or spray the pan for extra insurance. When your bundt cake is finished baking, wait 5-10 minutes before inverting it onto a cooling rack. Flip with confidence. You got this!
- High quality baking chocolate is the best chocolate to use when making a two ingredient ganache. Chocolate chips will not yield the velvety amazing ganache that we’re looking for, so hit up the baking aisle for the best semi sweet baking chocolate you can find.
Well, I am officially hungry, and Sunday cannot come soon enough. See you soon, foodie friends!
Take care, everyone.
Emily Mardell is a Registered Dietitian, busy mama of three and proud Alberta foodie. Emily is passionate about quality ingredients and creating delicious, nourishing recipes that bring families together. Follow her on social media @GetJoyfull or GetJoyfull.com for nutrition advice and tips to grow food joy and fill up on family time.