Feb 23

Healthy Chili – BUTTERNUT SQUASH & TURKEY CHILI

Looking for a new recipe to try on #NationalChiliDay? We have you covered! The Catering Team at the Pacific National Exhibition have come up with an amazing and healthy Chili recipe for everyone! Give it a try and let us know what you think on social media! @PNE_Playland (Facebook, Twitter, Instagram)

Healthy Chili Prep Time

Serves: 8

INGREDIENTS

  • 2 TB olive oil
  • 1 onion, diced
  • 7 cloves garlic, chopped
  • 1 tsp sugar
  • 1 TB chili powder
  • 1 TB ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp oregano
  • 2 tsp ground coriander
  • 1 lb ground turkey
  • 3 TB tomato paste
  • 2 green bell peppers, seeded and chopped
  • 2 cans (14.5 oz each) fire-roasted tomatoes, with juices
  • 2 cups chicken or turkey broth
  • 1 540 ml can black beans, rinsed well and drained
  • 1 medium butternut squash, peeled/seeded, and cubed into ½ inch pieces
  • kosher salt and freshly ground black pepper
  • shredded cheddar cheese, sour cream, avocado, hot sauce, cilantro, jalapeno for topping, optional

DIRECTIONS

  1. In a large heavy pot or Dutch oven, heat olive oil over medium high until hot.
    Warm oil in large pot
  2. Add onion and garlic, stirring until fragrant, about 30 seconds. Add sugar, chili powder, cumin, cinnamon, oregano, and coriander. Stir to combine, 10 seconds.
    Add Spices to Large Pot
  3. Add ground turkey to pot and sprinkle 1 tsp salt over it; cook/stir to break up into small pieces. When turkey is cooked through, add tomato paste and stir 30 seconds.
    Add Ground Turkey and Tomato Paste
  4. Add bell peppers, fire-roasted tomatoes with juices, and broth. Scrape bottom of pan while stirring.
    Add Bell Peppers, Tomatoes and Broth
  5. Bring chili to a simmer; simmer covered for 20 minutes.
    Cover and Simmer for 20 mins
  6. Add beans and squash.
    Add Beans and Squash
  7. Bring chili back to a simmer and simmer covered another 20 minutes or just until squash is tender but not mushy.
    Simmer for 20 mins
  8. Remove from heat. Add additional salt and freshly ground black pepper to taste. Serve warm.
    Serve Warm
  9. Incorporate additional toppings to taste.
    Extra Ingredients

Tell us what you thought of the recipe in the comment section below or on social media: @PNE_Playland

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Nov 17

Pumpkin Ravioli with Gorgonzola Sauce from the PNE Catering Team

Pumpkin Ravioli with Gorgonzola Sauce

Here is a recipe brought to you by our Catering Team at the Pacific National Exhibition. We not only do Venue Rentals year round but also provide catering services for events, concerts and trade shows happening in Hastings Park!  Click here to see the 2016 Catering Menu, or check out the Catering Photo Gallery here.

Pumpkin Ravioli with Gorgonzola Sauce

Ingredients (makes 18 ravioli)

Filling:
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets (about 1 lb).

1 tablespoon egg substitute or one egg, mixed

Sauce:

1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
Fresh sage leaves for garnish & sauce

Directions:

Add a salted pot of water to your stove over high heat. Bring to a boil.

Begin by making the ravioli stuffing. Add the pumpkin, panko, parmesan, minced sage, salt, pepper, and nutmeg to a bowl. Mix to combine.

Ravioli Filling

Lightly dust the counter with flour to prevent the Pasta Dough from sticking to the surface. The dough should be paper-thin, about 1/8-inch thick. Use a rolling pin to be sure the dough is nice and thin.

Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (approx. 2 inches apart). Depending on your sheets of pasta, you should get about 6 teaspoons per sheet.

Using a brush, surround the pumpkin mixture with a thin layer of egg wash (as seen below). This will help hold the pasta pieces together.

Ravioli Filling on Pasta Dough

Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.

Using the ravioli stamp; press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands (as seen below).

Pressing the Ravioli

Using a knife or a pizza cutter, cut the ravioli into individual pieces.

Ravioli Cutting

Repeat with remaining pumpkin mixture and lasagna sheets.

Your pot should now be boiling. Add half of the ravioli to the pot. Cook for approx. six minutes or until the ravioli begins to float to the top.

Boiling Ravioli

While waiting for the pasta to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thickens slightly.

Gorgonzola Sauce

Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola and season with salt & pepper to taste.

Add ravioli to the plate. Drizzle with the Gorgonzola sauce and garnish with sage leaves. ENJOY!

 

Additional topping suggestions – cranberries, hazelnuts, nutmeg, pancetta, truffle oil, sautéed spinach

We would love to hear how your recipe turned out! Share your story on our social media channels Facebook, Twitter or Instagram!

Apr 30

PNE Classic Recipe – Potatoes Gratin (Scalloped Potatoes)

Here’s another insider recipe from PNE Chef, Aaron Jeffs.

In the cool winter months another one of my childhood comfort foods that warms the insides is scalloped potatoes or a gratin. When I’m cooking at home I make Classic Scalloped Potatoes because that’s the kind my mom used to make. But here at the PNE, I make Gratin Dauphinois which is gluten free and a little more fool proof when catering large events.

 

Classic Scalloped Potatoes

With a nice hint of garlic, these potatoes are a delicious addition to any meal and are much lighter than those with a cream-laden gratin. To slice them easily, cut a little piece off the bottom of each potato to stabilize it on the cutting board (or use a V-Slicer or Mandolin Slicer). Serve with your favourite baked fish or chicken.

Ingredients

  • 1/4 cup (60 mL)  butter
  • 3 cloves garlic, minced
  • 1/4 cup (60 mL) all-purpose flour
  • 1 tsp (5 mL) chopped fresh thyme
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 2-1/2 cups (625 mL) milk
  • 6 Yukon Gold potatoes, (about 2 lb/900 g)
  • 1 small onion, sliced

Preparation

In saucepan, melt butter over medium heat; cook garlic, stirring for 1 minute. Add flour, thyme, salt and pepper; cook, stirring for 1 minute.

Gradually whisk in milk; cook whisking constantly until boiling and thickened, about 8 minutes.

Peel and thinly slice potatoes.

Layer one-third in greased 8-inch (2 L) square baking dish or casserole dish;

Spread half of the onion over top.

Repeat layers.

Arrange remaining potatoes over top.

Pour sauce over top, using back of knife to ease sauce between layers.

Cover and bake in 350°F (180°C) oven for 1 hour.

Uncover and bake until lightly browned and potatoes are tender, about 30 minutes.

Let stand for 5 minutes before serving.

 

Gratin Dauphinois

This gluten free Scalloped Potato recipe is what we serve groups at the PNE.

scallopPotatoesComb

Ingredients

  • 3 lbs (1360 g) waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
  • 3/4 cup (6 oz) gruyere cheese, grated
  • 1.5 cups (355 ml) double cream
  • salt
  • fresh ground black pepper
  • 2 -4 garlic cloves, peeled and crushed
  • 2 sprigs fresh thyme
  • 1/8 cup (30 ml) butter
  • cheese, for topping (optional)

Preparation

Preheat the oven to 300°F (150°C)

Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal – the potatoes tend not to catch), and grease it will with some of the butter.

Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.

Sprinkle cheese on the top of the last layer.

Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.

Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.

Serve bubbling hot as a main meal or as an accompaniment.

 

Root Vegetable Gratin

Ingredients

  • 3 cloves garlic, minced
  • 3 large shallots, sliced thin
  • 1/2 cup (118 ml) shredded Parmesan or your choice or cheese
  • 1 cup (237 ml) heavy cream
  • 1/4 cup (60 ml) fresh herbs (earthy herbs like parsley, thyme, rosemary and sage), chopped
  • 2 large carrots
  • 2 large beets- red &/or gold
  • 1 medium rutabaga
  • 2 medium white turnips
  • 6 sunchokes (if available)
  • 1 small celery root
  • 2 med parsnips
  • 2 russet potatoes
  • 1/3 cup (90 ml) mild goat cheese
  • *All vegetables to be peeled and sliced as thin as possible

Preparation

Pre-heat oven to 400ºF (200°C). Spray casserole dish with non-stick spray or line entire dish with parchment paper.

*if wanting to remove from pan for pre-slicing parchment paper will help in the removal of the torte from dish.

Layer one variety of vegetable at a time in dish and between each layer sprinkle with garlic, shallots, Parmesan, cream, herbs, salt and pepper.

Continue to alternate vegetables until casserole dish is full.  Try alternating different colours of vegetables for the greatest effect.

Sprinkle goat cheese on top layer.

Cover very loosely with tin foil or parchment paper.

Bake for approx 50-60 minutes or until center of casserole feels tender by inserting fork.  A baking sheet can be placed under casserole dish just in case liquid escapes while baking. Remove from oven and let stand.

This gratin can be served directly from the pan. Garnish with fresh seasonal greens and serve with Quadra Island scallops (also delicious on its own).

Chef Notes:

Casserole can be cooked day before and chilled.  The root vegetable gratin can then be removed from dish, sliced and reheated as in photo.

 

This recipe can be adapted without using cream or cheese.  Substitute a non-salted vegetable stock in place of cream.