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Let It Snow Chef Exchange with Canadian Beef

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This past month the Canadian Beef Centre of Excellence hosted the Let It Snow Chef Exchange Event in coordination with Chateau Lake Louise. Two similar events occurred throughout Canada this year showcasing Canadian beef and community for Canada’s 150th Birthday. We were invited to participate in the third and final leg starting at the Canadian Beef Centre in Calgary and finishing at the Chateau Lake Louise. Each event featured a Chef representing Mexico, China and here in Calgary, Chef Anton from the Philippines.

Once the chefs, ranchers, Canadian beef team and media were gathered at the centre, we started our adventure with greetings from our host, Mairlyn Smith. We were given an overview of the next 24 hours and then shuffled into the kitchen for a cooking demonstration with a beer pairing.

Nick Fodor from The Grizzly Paw Brewing Company hosted the beer pairing section carefully detailing and explaining how the beer was chosen and paired with each beef dish as they came out.

Our first sampling by Chef Anton, Bistek on Green Onion Blini Bites paired with Grumpy Bear Honey Wheat Beer. Next up Beef Wrapped Maple Parsnip Bites accompanied by Rutting Elk Red Beer prepared by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise. Last and the tastiest of the three in my opinion, the Beef’n Blue Wagon Wheel Bites from Canadian Beef’s own Chef Mathieu Paré paired nicely with Sleeping Buffalo Stout. The grand finale was a serving of beef and barley soup drizzled with cold-pressed organic canola oil from High River’s Highwood Crossing with a side salad to finish the demonstration leaving us all happily in a beef coma.

 

Bistek-on-Green-Onion-Blini
Bistek on Green Onion Blini
Beef-n-Blue-Wagon-Wheel
Beef n Blue Wagon Wheel
Beef-Wrapped-Maple-Parsnip
Beef Wrapped Maple Parsnip

Hop on the bus gus. We were herded (see what I did there) onto a bus to make our way to WineGlass Ranch, a beef cattle ranch to meet Travis and Kara Eklund. These 5th generation ranchers raise healthy, high quality, hormone & antibody free, grain finished beef. We gathered to hear stories of life on the ranch, the trials and tribulations of operating a ranch through economic ups and downs and how this couple manages to do it with a smile on their face. They allowed us to wander around a little to explore some of the ranch.

WineGlass Ranch Alberta
WineGlass Ranch Alberta

Get back on the bus gus. We were on the road again only this time Fairmont Chateau Lake Louise bound. On our ride we had the pleasure of sharing company with Miriam and Donnie Wilson from the Parks Canada Historic Site – Bar U Ranch. They openly chatted about the Wildlife Corridor protection initiative as well as gave us a heritage talk about Bar U Ranch.

Mairlyn Smith handing out toques
Mairlyn Smith handing out toques

We arrived in Lake Louise in time for a rancher reception welcome hosted by Canada Beef Board Chair Linda Allison. Linda along with two representatives from Alberta and Saskatchewan shared stories of how the summer of 2017 wildfires affected ranches, farms and communities all over Western Canada and how communities banded together to help each other. Brew samples were provided by Grizzly Paw Brewery.

With little time to exhale, Chef Jean-Francois led us on a behind the scenes tour of the hotels large array of kitchens. We move along quite quickly in a few of his kitchens to learn its specific function while the 110 chefs he oversees busily prepare dinner for it’s patrons. Each kitchen stop features a surprise and incredibly delicious small bite for us to sample while taking it all in. We end our tour in the dining room at Lago Italian Kitchen and are seated at our assigned table for dinner.

For dinner Chef Anton and Chef Jean-Francois prepare a main dish featuring Canadian beef and sound off in an epic battle of desserts. Chef Anton delighted many with his Beef Short Ribs Sinigang served on a bed of green mango puree.

beef-short-ribs
Beef Short Ribs Sinigang

Chef Jean-Francois serves up Braised Beef Flat Iron and Seared Tenderloin with Beets and Polenta. A meal fit for a king. Or a bunch of hungry carnivores.

beef-flatiron-and-tenderloin
Beef Flatiron and Tenderloin

Following a delicious meal and equally satisfying desserts, this girl took herself for a quick breath of fresh air outside to inspect Lake Louise after dark and then down to the Alpine Social, the social hub of Lake Louise, to be social of course and for a night cap before retiring for the evening.

Lake-Louise-View from window
Chateau Lake Louise View from room

Chateau Lake Louise offers magical views, adventures and activities for the entire family all year round and should definitely be on your bucket list of places to visit.

This is a sponsored post. Opinions expressed are mine and based on the experience had while on this trip.

 

Pulled Pork Mac and Cheese

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In our cook it once, eat it 2-3 times series, we have our 3rd meal using the Slow Cooker Beer Pulled Pork we cooked earlier this week. Our first meal using the pulled pork, was pulled pork on buns with fresh toppers. We didn’t add a heavy barbecue sauce to it so as to keep the flavours simple. We put barbecue sauce on the table for those who wanted it.

Second night we enjoyed Pork Carnitas with a variety of fresh add on’s including salsa and sour cream. We even had enough pork to send everyone to school with sandwiches and wraps that day. For our last meal using up the pulled pork from day one, we made pulled pork mac and cheese. Yum right? Cooking once and extending it into a couple of meals especially when you are busy, is a great way to get through a couple of days worth of dinners.

For this recipe I opted to crisp the pork. It went from refrigerator to fry pan to warm it up, to a foil lined baking pan. A drizzle of olive oil and pinch of salt and pepper before broiling it for 5ish minutes watching it closely. You do not have to do this step but I like the change in texture and added bite. My kids were so excited about this dish it was wonderful!

What’s your favourite mac and cheese?!

Pulled Pork Mac and Cheese

Here’s how we did it.

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Pulled Pork Mac and Cheese
Author: 
Recipe type: lunch, dinner
 
Ingredients
  • 4 cups cooked macaroni
  • 2 cups pulled pork
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp old bay seasoning
  • 2 cups old cheddar
  • 2 cups gouda
  • Pam
Instructions
  1. Preheat oven to 350F
  2. In a large pot on low heat melt butter. Add flour and stir for 2-3 minutes to make your roux.
  3. Whisk in your milk and turn up your heat. Continue to whisk as the liquid thickens slightly.
  4. Add salt, pepper and old bay.
  5. Drop the cheese into the pot in handfuls, stirring after each addition until all cheese has been used and melted in.
  6. Taste for seasoning and sprinkle in more salt and pepper if needed.
  7. Spray a 9 x 13 casserole with pam
  8. Add macaroni, pulled pork and pour in cheese sauce. Mix until all combined.
  9. Top with extra grated cheddar cheese or bread crumbs.
  10. Bake for 30 minutes or until bubbly.

Slow Cooker Beer Pulled Pork

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Making pulled pork is as simple as putting the pork roast in the slow cooker and letting it cook all day omitting wonderful fragrances into your home. With many options out there for flavouring your pork, it really comes down to preference, ingredients on hand and what flavours appeal to you. For example husband had some Village Brewery Blacksmith (beer) hanging around. I had a pork roast. We married the two with some spices and new a pulled pork recipe was born. I purposely kept the flavours simple as I wanted to have leftover pork for pork carnitas the next day. This is why the barbecue sauce in this recipe is served on the side.

Slow Cooker Beer Pulled Pork
Slow Cooker Beer Pulled Pork

Since I’m trying to be more organized with my meals, my motto for this year is cook once and stretch it into 2-3 meals. We typically make Braised Pork in the oven, however nothing beats getting your meat and/or ingredients ready, set into the slow cooker and the refrigerator the night before, to bring it out and on the next morning.

Beer Pulled Pork in the Slow Cooker

Looking forward to enjoying leftover pork tomorrow in these Pork Carnitas. We “pulled”, get it pulled?! a third meal out of this dish by making Pulled Pork Mac and Cheese. A little went a long way!

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Slow Cooker Beer Pulled Pork
Author: 
 
Ingredients
  • 1 tbsp cumin
  • 1 tbsp ground pepper
  • 1 tbsp coarse salt
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 (5-7 lb) boneless pork shoulder or pork butt
  • 1 medium sized onion, sliced thin
  • 1 lime, juice
  • 1 bottle beer (2-3 cups)
  • Olive oil
  • Pam
Instructions
  1. In a bowl mix together cumin, pepper, salt, oregano, garlic powder and chili powder. Rub all over pork and let set in refrigerator covered overnight or for at least an hour.
  2. Add a drizzle of olive oil and onions to a hot frying pan. Cook for about 5 minutes until starting to soften.
  3. Using Pam spray inside of slow cooker. Add onions, pork, lime juice and beer. Drizzle olive oil over top and let it cook up to 8 hours for low or 5 hours on high. The pork is done with it flakes easily.
  4. Remove from slow cooker and let sit for a few minutes on a baking sheet. Shred with two forks and add to serving plate or bowl. Pour additional juices from slow cooker over top including onions.
  5. Serve with your favourite barbecue sauce and fresh buns.
  6. Since we didn't have a slaw to go with the pulled pork, we put out some fresh toppers including: sliced red onion, cilantro, sliced fresh jalapenos

Berry Lentil Smoothie

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Smoothies and lentils are not two words you would normally find together. I’d never heard of a smoothie being made with lentils before so when a Canadian Lentils Contest came round for Canadian Food Bloggers, I decided to make smoothie made with lentils and enter the contest.

I didn’t win the contest but I won my kids over as they had no clue their smoothies were made with lentils!

It’s important to use cooked lentils in this recipe as they are soft and puree easily. I add everything into my blender or container at once. We enjoy our smoothies thick like milkshakes as they tend to melt quick. Adding smoothies is a great way to get an added protein boost.

5.0 from 1 reviews
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Berry Lentil Smoothie
Author: 
Recipe type: snack, breakfast, lunch
Serves: 2
 
Ingredients
  • ½ avocado
  • 1 tsp fresh ginger, peeled & sliced into coins
  • ½ cup apple, peeled & diced
  • ½ banana
  • ½ cup cooked green lentils
  • 1 cup frozen berries
  • ½ cup fresh spinach
  • ¼ cup water
  • 1 tsp cinnamon
  • ½ cup coconut milk
Instructions
  1. Add everything into your blender or mixer container and blend until smooth.
  2. Serve immediately.

 

Lentil, Cabbage & Sausage Soup

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We recently had a couple of rainy, wet and grumpy kind of days in Calgary which is a good reason to have soup. More specifically Lentil & Sausage Soup. We don’t get these days very often in the Spring (seems more wind and hail the past couple of years) but when we do I’m mentally taken back to my Vancouver days where rainy, wet and grumpy days are the norm. When I lived in Vancouver I learned to live with the rain and secretly enjoy those days once in awhile. In fact Blue Rodeo’s “After The Rain’ was on my favourites play list for many years. Back in those Vancouver days.

With the cooler, damp weather comes the desire for warm comforting foods. Like soup. The typical rummaging through the refrigerator begins the search for soup ingredients. I knew I wanted either lentils or barley in the soup. So I found some green lentils and cooked the lentils in advance. I found some smoked sausage dying a slow death, so it to was in. And I always seem to have your basic vegetables on hand. I went on to pull out some cabbage for good measure. My soup was about to become a reality. My mom used to make a cabbage soup, the variations are endless.

Soup du Jour is this tasty Lentil & Sausage Soup with Cabbage. I hope you enjoy it as much as we did.

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Lentil, Cabbage & Sausage Soup
Author: 
Recipe type: soup, lunch, dinner
Serves: 4
 
Ingredients
  • ½ cup green lentils, cooked
  • ½ cup ham or kielbasa smoked sausage, diced
  • ½ onion, diced
  • ½ cup celery, chopped
  • ½ cup carrots, chopped
  • 1 cup green cabbage, chopped
  • salt & pepper
  • ½ tsp oregano
  • 6 cups chicken broth
  • ¼ tsp fennel seed
  • 1 tbsp lemon
  • olive oil
Instructions
  1. In a large pot over medium high heat add about 1 tbsp of oil. Drop in your onions, carrots and celery. Turn heat down and cook for 5-10 minutes or until vegetables start to soften slightly.
  2. Add in oregano, fennel seed, sausage, and a pinch of salt & pepper. Stir and let cook another 5 minutes.
  3. Pour in stock, and cabbage bringing soup to a low boil. Drop down to a simmer and add your lentils.
  4. Simmer for another 15-20 minutes. Squeeze some fresh lemon on top before serving.

 

 

Avocado Green Smoothie

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Some days we sleep in or at times oversleep ending up frazzled and rushed to get out the door. Can anyone relate? But having a time-crunched morning doesn’t mean you should skimp out on breakfast. Breakfast fuels our body and that’s where creating a quick, simple avocado green smoothie can help you start your day with energy.

Several years ago I tried out the Body For Life fitness program. Breakfasts were easy and consisted of smoothies or shakes with the addition of protein. Throughout the years smoothies have stayed with me as a quick alternative to breakfast, lunch or even a snack. And when I am in workout mode, I am always adding protein powder to my smoothies when I can find one I like.

When I had my babies, smoothies were part of the rotation and they quickly got addicted to them. I would add a little water, fruit juice or coconut milk. I always use any kind of frozen fruit—whether it be berries, mangoes, or pineapples, add cinnamon, spinach and whatever else I could find like a fresh banana. As they have gotten older I do not use fruit juice any more but rather cold green tea, water or coconut milk to decrease any added sugars. Always using frozen fruit ensures a thick smoothie.

This smoothie was a combination of all things green I could find in my fridge or counter top. And since I had an abundance of lemons and limes to use, I added some lime juice to finish it off. If you ever find your smoothies to thick add in a little water to thin it out.

When we make smoothies we use either our blender or immersion blender. If you wanted to make this one for the kids, you might want to add in a little maple syrup for sweetness but its not necessary. Mine have never had added sweeteners so they do not miss it. If you really love green smoothies, check out our Mango Ginger Smoothie, a delicious bright drink with a ginger kick!

What’s your favourite smoothie combination?! Please tell us in the comments below!

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Avocado Green Smoothie
Author: 
Recipe type: snack, beverage, smoothie, green smoothie
Serves: 1
 
Ingredients
  • 1 cup fresh spinach, packed
  • 1 cup cucumber, chopped
  • 8-9 mint leaves
  • ½ avocado
  • 1 tbsp lime juice
  • 1 tbsp chia seeds
  • ½ cup water
Instructions
  1. Toss everything into your blender and puree until smooth. Add more water if you want a thinner smoothie. Pour into a to go cup or drop in a straw. Enjoy.

 

Roasted Vegetable Soup with Chipotle

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How often do you find leftover vegetables in your fridge begging to be used before they grow legs?! In my soup adventures this week, I was tossed whether to make a soup with some of my frozen meatballs or leave it a plain vegetable soup. Once I decided to puree the soup, I went with a vegetarian style soup kicked up a notch with some chipotle in adobo sauce. The chipotle in adobo sauce gives the soup quite a kick (spicy), so you may want to start with 1/2 tsp of the chipotle first, taste, and keep going until it is hot enough. If you do not like spice, just omit entirely.

Change up whatever vegetables you want to add in, and make it completely vegetarian or vegan by using vegetable stock. If you do not like or have bok choy, leave it out. It really is an acquired taste, one I was introduced to in the 90’s by mom mom. She started making this Bok Choy Salad and to this day my entire family loves it. You’ll find bok choy errs on the bitter side and again it might be an acquired taste, but oh so good for you! It will add a little crunch and texture to the soup.

To roast veggies, toss two cups sliced veggies with a splash of sesame oil, soy sauce, salt and pepper. Place on parchment lined baking sheet and bake in 350 oven for 20 minutes or until starting to brown and soft.

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Roasted Vegetable Soup with Chipotle
Author: 
Recipe type: soup, lunch, snack, dinner, entree, appetizer,
Serves: 2
 
Ingredients
  • 2 cups roasted vegetables, chopped (carrots, cauliflower, celery, onion)
  • 2 cups stock
  • 1 tbsp chipotle in adobo sauce
  • 1 tsp cumin
  • ¼ cup bok choy, chopped
  • salt and pepper
Instructions
  1. Toss roasted vegetables into pot and place over medium heat on stove. Add in stock, cumin and bok choy. Bring soup to a boil and lower to simmer. Add in chipotles and a pinch of salt and pepper. Let simmer about 15 minutes to marry the flavours.
  2. Remove from heat and let cool for a few minutes.
  3. Using an immersion blender or food processor puree your soup. If using food processor puree in small batches. I added in a little extra stock to loosen it up a bit.
  4. Place back on stove to heat up to a light simmer.
  5. Pour into your bowl and serve with a sprinkle of bok choy salad, croutons, or even shaved Parmesan.
Notes
To make bok choy salad: Combine ½ cup sliced thin bok choy leaves, 1 tsp toasted sesame seeds, ½ tsp sesame oil, ½ tsp orange zest, 1 tsp orange juice, pinch of salt. Mix well and place a dollop on your soup.

 

Mini Salad in Toast Cups

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Mini Salad in Toast Cups are cute one bite appetizers made three ways to satisfy all your guests.

We always get inspired to create one bite wonders when either Super Bowl or Canadian Grey Cup approaches. Inspiration comes from every where and there are so many great recipes out there to try before you decide to opt in for frozen appetizers. I promise cooking your own is way more satisfying and tasty!

Mini Salad Toast Cups
Mini Salad Toast Cups – shown is Buffalo Chicken Salad

In this recipe the toast cup replaces the buttery, crunchy croutons in your caesar salad. A little bit of romaine lettuce chopped fine, dressing, salt plus pepper and parmesan mixed together becomes your salad. Added to your toasted cups and topped with bacon gives you a satisfying and enjoy one bite caesar salad.

Mini Salads in Toast Cups
Mini Salads in Toast Cups

This recipes make 12, enough for four guests, but double and triple if you are expecting a crowd. In the notes we show you how to make BLT Salad Toast Cups and Buffalo Chicken Salad Toast Cups so you could definitely make more and share them all with your guests! Please remember recipes with mayonnaise can not be left out of the refrigerator for long periods of time.

Mini Salad Toast Cups
Mini Salad Toast Cups – shown is Caesar Salad

Good use for leftover rotisserie chicken and to change things up a bit, replace the bacon with crisped pancetta or prosciutto for an equally delicious bite.

What is your favourite game day finger food?!

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Mini Salad in Toast Cups
Author: 
Recipe type: Appetizer, entree, entertaining,
Serves: 4
 
Ingredients
  • 3 pieces of bread, all four sides/crusts removed
  • 1 cup romaine lettuce, inner leaf rib removed and remaining leaf sliced into thin shreds
  • 1 tbsp caesar salad dressing, your favourite store bought or homemade
  • 1 tbsp grated parmesan cheese
  • salt and pepper
  • 2 pieces bacon cooked and chopped into small pieces
  • mini muffin tin
  • cooking spray or melted butter
Instructions
  1. Preheat oven to 350.
  2. Cut each piece of bread into four equal squares.
  3. Spray mini muffin tins with cooking spray or brush with melted butter.
  4. Flatten each piece of bread a little and gently press each bread square into a muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled 12 muffin cups.
  5. Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove and set aside to cool.
  6. In a bowl combine lettuce, salad dressing, cheese and a pinch of salt and pepper.
  7. Place a small amount of the salad in each bowl and top with a few pieces of bacon and a little sprinkle extra parmesan cheese.
  8. Serve.
Notes
To make BLT Salad in Toast Cups: Mix one cup of shredded lettuce with 1 tbsp mayo, and a pinch of salt and pepper. Cut up one tomato into small dice. Place a little lettuce in each toast cup, top with a little tomato and a few pieces of cooked, chopped bacon.

To make Buffalo Chicken Salad in Toast Cups: Mix 1 tbsp melted butter with ¼ cup hot sauce. Toss with 1 cup diced roasted chicken. Set aside. Toss 1 cup shredded lettuce with 1 tbsp mayo and a pinch of salt and pepper. Place a little lettuce in each toasted cup and top with a small spoonful of buffalo chicken, few pieces of cooked bacon and if you have it a few crumbles of blue cheese. I added a small piece of cheddar to each one since I had no blue cheese.

 

Grilled Steak with Chimichurri Sauce

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Steak has always been one of my favourite things. My dad would grill it up on occasion, but it would always be the same cut of steak and have to much of the same barbecue sauce added every time. This my friends is what food memories are all about – ahhh the good ole days!

These days I do steak a variety of ways. This Grilled Steak with Chimichurri Sauce is simple, yet the sauce packs a punch of flavour. Today I am using a top sirloin steak to go with my chimichurri. Mix together a few spices, some garlic and olive oil. Rub onto the steak and let sit for awhile. Mix up your chimichurri, grill your steak to your liking and Bob’s your uncle.

Chimichurri sauce originates from Argentina & South America and is a green sauce used to accompany any grilled meat or veg. I’ve had green, red and even a white chimichurri and it’s such a delicious flavour boost. Try adding some to roasted potatoes – super yum right?

As a side to the steak we grilled up some mushrooms and asparagus and filled half our plate with veggies.

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Grilled Steak with Chimichurri Sauce
Author: 
Recipe type: sauce, side
Serves: 4
 
Ingredients
  • 2 lbs steak (whatever you enjoy, striploin, sirloin, filet)
  • ½ tsp cumin
  • ½ tsp coriander
  • ½ Pepper
  • 1 tsp sea salt
  • 1 tbsp + ½ cup olive oil
  • 3 garlic cloves, minced
  • ½ cup fresh parsley leaves
  • 2 tbsp lemon juice, fresh
  • 2 tbsp fresh oregano
  • 5 cloves garlic, peeled
  • ½ tsp each salt & pepper
Instructions
  1. Combine cumin, coriander, salt and pepper in a bowl. Sprinkle onto your steak. Add minced garlic and approximately 1 tbsp olive oil and rub everything onto the steaks. Let sit and marinate in fridge until ready to grill (at least 30 minutes).
  2. Mix up your chimichurri by blending together ½ cup olive oil, parsley, lemon juice, oregano, garlic and salt/pepper. Blend until combined and set aside.
  3. Grill your steak to your liking and serve with chimichurri sauce.

 

 

Steak with Chimichurri Sauce
Steak with Chimichurri Sauce

 

 

Sundried Tomato Beef Burgers

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In a city known for it’s quality Canadian and Alberta beef, there’s no shortage of amazing burgers to be found here in Calgary. And with tasty burgers in every quadrant, inspiration comes from everywhere. One of our family favourite burgers just so happens to be our Pizza Burger. Every time we say we are having burgers tonight, my son always enthusiastically asks, Pizza Burgers?

The world is your oyster when it comes to making burgers although many feel burgers are best left without any add-ins. Just burger, salt and pepper. We say each to their own and we love a good burger oozing with flavours.

Our burger today is the Sundried Tomato Beef Burger combining simple Italian flavours of parmesan cheese and sundried tomatoes. If you are using sundried tomatoes packed in oil, pour in a little oil from the sundried tomatoes to kick up the flavour a notch. Pick up some soft delicious buns, all your favourite condiments (I like to top my burgers with feta cheese) and fire up that grill.

Here’s how we make them.

Sundried Tomato Burgers
Sundried Tomato Burgers

 

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Dried Tomato Beef Burgers
Author: 
Recipe type: lunch, BBQ, dinner, Camping
Serves: 6
 
Ingredients
  • 1 lb ground beef
  • 1-2 tbsp finely chopped sundried tomatoes packed in oil + 1 tbsp of the oil
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • ¼ cup parmesan cheese
  • salt and pepper
Instructions
  1. Combine ingredients and season with salt and pepper. Shape into 4-6 patties and grill over medium high heat until completely cooked.
  2. Add your favourite fixings and enjoy.

 

Teriyaki Beef Fondue

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Enjoy this healthy and delicious Teriyaki Beef Fondue with all your favourite dippers and a few you may not have thought about.

This Teriyaki Beef Fondue is one of the first recipes I ever added to my blog back in 2006. Amazing how time flies. Fondue has been around for well over fifty years as it was huge back in the 1970’s and since then it’s popularity continues to come and go. But it’s never gone away.

My parents never owned a fondue, but I thought melting cheese in a fry pan and dipping bread in the melted cheese was spectacular. I got my first fondue when I moved to Vancouver (1989) and my whole world became much happier (cheese and bread, need I say more). I fondued throughout the 1990’s and accessories were readily available everywhere.

Met my husband and learned quickly he loves fondue too. So we kept adding to our hardware collection and trying new recipes. Now we fondue as a family as it’s such a fun way to spend an evening with friends, family or even just the four of us. Great food, drink and conversation.

We mostly do a broth variation, couple of cheese and a dessert fondue. We rarely ever do oil as we find it leaves an oil residue in the house, on our clothes and in our hair. Plus broth is more flavourful, a healthier option, and safer if your kids are young.

We prepare a variety of items for dipping. With broth fondue you can dip par boiled baby potatoes, smoked cooked sausage or pepperoni, the kids like dipping mushrooms and even some vegetable pieces (no judging). For cheese we run the gauntlet here and prepare cauliflower, lightly steamed broccoli, bread, taco chips, an array of veggies, and more. Plus crossover the sausage, pepperoni and baby potatoes for more fun on your stick.

This fondue is flavourful and to enhance it even more we marinate the beef overnight which adds the wow factor to the beef. Once we are finished fondueing we freeze the leftover broth for later use in a beef stew, soup or casserole of sorts. Right now we are into electric fondue pots for our broth and the fondue oil pot for our cheese or chocolate fondues. Electric fondue pots allow us to better regulate the temperature for our meat fondues. Always have additional broth on hand as it cooks down and intensifies the flavour as it simmers in your pot. Making it the perfect leftover pot of brothy goodness.

PRO TIPS:

If you have remaining beef leftover, cook it all at the end and save it for adding to wraps or sandwiches the next day.

Cool down leftover broth and freeze for later use in soups, stews and any dish requiring beef broth.

 

We further make sure everyone has at least 2-3 sticks on hand. One for meat and one for cheese. Leftover raw meat gets tossed into the pot for a quick cook and refrigerating before cooling the broth down to freeze.

Try this fun fondue on your next date night, family gathering or hanging out with friends.

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Teriyaki Beef Fondue
 
Ingredients
  • 3 tbsp soy sauce
  • 1 tbsp vegetable or olive oil
  • 1 tbsp water
  • 1 tbsp honey
  • 2 tsp minced ginger root
  • 1 clove garlic, minced
  • 1 lb beef thinly sliced (top sirloin or tenderloin)
  • 8 cups beef broth
  • ⅓ cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp cider vinegar
  • 1 tbsp sake or sherry (we use sherry)
  • 2 cloves garlic (or more)
  • 1 tbsp minced ginger root
Instructions
  1. Marinade: In a bowl whisk together 3 tbsp soy sauce, oil, water, honey, 2 tsp ginger and 1 clove garlic. Add your beef and mix to combine.
  2. Cover bowl with plastic wrap or pour all into a plastic zip up bag. Toss to coat beef. Refrigerate for a minimum of 30 minutes or longer if you can.
  3. In a large saucepan, combine beef broth with ⅓ cup soy sauce, brown sugar, vinegar, sake, 2 cloves garlic and 1 tbsp ginger. Bring to a boil. Reduce heat and simmer, covered, for 20 to 30 minutes.
  4. Transfer to fondue pot, setting flame to keep at a simmer.
  5. Remove beef from marinade, spear with your fondue fork and fondue each piece for 3-5 minutes or until cooked to desired doneness.
  6. As you fondue your broth will cook down. Have extra broth on hand to top up ensuring your forks with beef are always covered with broth.