Safeway Cooking Stage - 2025 Recipe Book

Prepared by George & Marcus Leung

Ingredients List:

Method:

Prepared by Holly Munn.

Ingredients List:

1/2 cups of whole milk ricotta, fresh basil, 1/2 cup parmigiana Reggiano cheese, 3 eggs, olive oil, 2 sweet or spicy Italian sausages, fresh pasta sauce, Dusco fresh Italian lasagna sheets.

Method:

mix riotta, basil, parmaigian rggiano chees, eggs sausage meat, together. brush olive oil onto the lasagna sheet. place one sheet down, add mixture to sheet, then place another sheet on top. pinch edges together. slice into squares. re-pinch edges closed. add to a pot of boiling water. 2-3 mins. will rinse when ready. heat pasta sauce. when plumpling are ready cover with warm pasta sauce.

not a dumpling and not a ravioli but a Vancouver take on a classic dish. Plumplings are best described as overstuffed ravioli that can be quick & delicious.

Prepared by Chef Johnny Bridge.

Ingredients List:

2 BC Dungenous crab
1/2 lb butter
4 heads corn
16 nugget potatoes
2 tbsp old bay seasoning
1 tsp cracked black pepper
3 lemons
1 bunch parsley
20 grams sea asparagus (optional)
1 bunch thyme
1 bunch basil

Method:

Ahead of Time:

1.Par-cook baby potatoes until just tender.

2.Lightly grill corn on the cob, then cut into snackable sections.

3.Prepare brown butter: melt butter over medium heat until it just begins to brown. Season with Old Bay, salt, pepper, and chopped parsley—being careful not to burn. Set aside.

Live Cooking Demo:

1. Bring a 16+ L pot of heavily salted water to a boil.

2. Dispatch live crab humanely using a chef’s knife.

3. Boil crab for 10–13 minutes, depending on size.

4. Remove from water, lift off the top shell, and clean out the gills and coral (reserve coral for sauce, if using).

Discard offals.

5. Toss cooked crab with par-cooked potatoes, grilled corn, fresh herbs, and warm seasoned brown butter for service.

Note:

-I always find success in keeping our compound butter, made days prior, hot in a thermos for service to pour a little over the brad and serve the rest in a dish to dip, hot dipping butter is KEY to success with a good BC crab boil
-The major flavours of this can be adjusted and prepared well in advance to ensure focus on getting the Carb cooking just right

Prepared by Nathan Moes.

Ingredients List:

3 Tablespoons Salted Butter
One Onion
3 Garlic Cloves
2 Bay Leaves
1 Cup Whipping Cream
½ Cup Tomato Sauce
½ Cup Heavy Cream
½ Teaspoon of Fine Sea Salt
¾ pound spaghetti
Parsley for garnish
Chopped Walnuts for Garnish
Shredded Parmesan for garnish

Method:

In a medium saucepan over medium-low heat, melt the butter. Add the onion and garlic and stir until coated. Add the bay leaves and cook for about a minute until the onion softens slightly. Stir in beet purée, tomato sauce, and cream. Lower the heat and simmer uncovered for 30 minutes, stirring now and then, until lightly bubbling.

While the sauce cooks, bring a large pot of salted water to a boil. When the sauce is almost done, cook the spaghetti until al dente according to the package directions.

Reserve ½ cup of the pasta water before draining. Return the pasta to the pot, add the sauce and reserved water, and stir until evenly coated. Serve immediately, garnished with parsley and Parmesan and chopped walnuts as desired.

Note: Purée a large batch of beets and freeze in individual 1-cup-sized containers in the freezer. Whenever you wish to cook this dish, bring one package out the morning of and allow to thaw during the day. This eliminates the longest and most time-consuming process of the recipe allowing you to cook the dish in about 1/2 and hour.

Prepared by Chef Danae Dejong.

Ingredients List:

4 lemons, 2 bundles of parsley, 500g spaghettini,400g raw prawns with tails on,200g bread crumbs, chives, olive oils, garlic, red crushed chillies, extra seasonings.

Method:

press lemons for juice, dice parsley, dice chives, devein prawns- leave tails on, mix with bread crumbs chillies, chives, parsley with bread crumbs, then add olive oil to mixture. Then add raw prawns. coat well. in a large pan add olive oil. heat and add coated prawns. add lemon juice. large pot boil pasta water. add pasta. prawns cooked place on top of pasta.

Note: large sauce pan for prawns. large pot to cook pasta in.

Prepared by Chef Martin Sebastian Vega.

Ingredients List:

Chimichurri – 3 parsley bundles, 8 garlic, crushed pepper – 3 teaspoons, coriander 3 teaspoons, oregano – 3 teaspoons, salt and black pepper to ones taste, half a cup of white vinegar, 3/4 cup of olive oil

Criolla Chimichurri – 4 firm tomatoes, 1 large onion, 1 green onion, 1 red onion, 8 garlic, 1 teaspoon of crushed pepper, salt and black pepper to ones taste, 2 teaspoon of oregano, half a cup of vinegar, 1 cup of olive oil or other oil to your taste

4 chorizos – can be either meat or vegetarian
4 french style baguette buns

Method:

Step 1: Prepare Chimichurri. Chop all vegetables and place in your desired container. Step 2: Add in all spices and mix well. Step 3: Add in vinegar and olive oil and mix well. Let stand

Step 4: Pre-heat your grill to cook your chorizos

Step 5: Prepare Criollo Chimichurri. Chop all vegetables and place in your desired container.
Step 6: Put Chorizos on the grill
Step 7: Add in all spices and gently mix well. Step 8: Add in vinegar and olive oil and mix well. Let stand.

Step 9: Cut buns, add chorizo and add either or both chimichurri to your liking.

Note: Spices can be modified to your taste other than that enjoy!

Prepared by Chef Derek Cheng

Ingredients List:

Peanut Sesame Dressed Udon
1 Cup  Toasted White Sesame
1 Cup  Toasted Peanuts
1 Cup  Water
0.5 Cup  Soy Sauce
2 Tbsp  Black Vinegar
50 Grams  Ginger
5 Cloves    Garlic
0.5 Bunch   Cilantro
2 TSP    Sugar
6 Each  Frozen Udon Noodle
100 Grams  Carrots
100 Grams  Cucumber
0.5 Bunch  Cilantro
TT    Sesame Oil

Tamari Egg
6 Each    Whole Eggs

100 ML   Tamari
100 ML  Mirin
300 ML  Water

Method:

Peanut Sesame Dressed Udon
1.  Toast peanuts and sesame in a pan.
2.  Julienne carrot and cucumber.
3.  Split cilantro between leaves and stems
4.  Combine A into Vitamix and blend until smooth.
5.  Blanch Udon noodle.
6.  Ice bath the Udon and drain when noodle is cold.
7.  Plate with Udon in the middle and place julienne carrots and cucumber on each side, top the Udon with sauce and garnish with sesame oil.

Tamari Egg
1.  Boil eggs for 6.5 minutes in rolling boil water.
2.  Ice bath the eggs for 5 minutes
3.  Peel the eggs.
4.  Combine A into storage container
5.  Submerge the eggs in the marinade for at least 24 hours.

Note: Blender

Prepared by Alex Alcott

Ingredients List:

lb ground beef
1 taco pack seasoning
1 avocado
1 bottle of taco sauce
1 cup shredded cheese
Salt and pepper
5 tbl spoons butter
Half a dozen eggs large
1 tbsp of garlic powder
Sourdough bread

Method:

Once your meat is mostly cooked, add your seasoning packet.
While that continues to cook you can dice up some avocado and make sure your sourdough toast is buttered.

Once the meat is cooked, crack 6 eggs into the pan over the meat and start to scramble together. Once the eggs are about 70% cooked, flatten on the bottom of the pan and cover with shredded cheese. Let cook for 1 minute.
Then flip the egg over on itself in a half moon design with the cheese on the inside. Finally your omlette is done.

Cut into wedges and put each on a plate with your sourdough toast.
Top eggs with diced avocado and any additional garnish you prefer. And enjoy.
Don’t forget to taste test for flavour every step of the way and make it your own!

Note: Spatula. Pan. Cutting board. Plates toaster or anyway to grill toast.

Prepared by Chef Poyan Danesh

Ingredients List:

1 shallot , 4 tbsp vegetable oil, 4 strips bacon, cubed, 200 ml arborio rice, 200 ml white wine, 2 L dashi broth, 100 ml parmesan, 100 ml cream, 1 green onion, salt and pepper to taste
50 ml vegetable oil, 16 Large Black Tiger Shrimp, 2 tbsp butter, 1 lemon juice, salt and pepper to taste

Method:

On medium heat, cook bacon with oil until rendered. Remove bacon and reserve. Add shallot to pan and cook on low for 5 minutes until tender. Add rice and cook for 1 minute. Add white wine and cook until dehydrated. Add dashi stock 8 oz at a time and stir until each portion of dashi is evaporated. Continue adding dashi and stiring until rice is almost cooked. Finish Risotto with parmesan, cream, green onions and season to taste.

For Shrimp, on medium high heat, cook shrimp in oil. Sautee until fully cooked. Season with lemon juice, butter and salt/Pepper.

Note: Tip * sauteeing Shrimp and finishing with lemon juice and butter will give the shrimp a great acidic glaze.

Prepared by Cathie and Kenzie Watters

Ingredients List:

24 frozen tart shells
2 cups cooked chicken
1 cup diced onion, carrots, celery
1 can peas, 1 can corn
3 pouches of turkey gravey mix
salt pepper poultry seasoning
2 eggs to brush pastry

Method:

preheat oven to 375
mix onion, carrots, celery into pan and sautee
add cooked chicken
add peas and corn
season with salt pepper and poultry seasoning
Prepare gravey mix separately
Add to prepared ingredients
Keep tart shells frozen until use
Fill tart shell with filling, invert second tart shell on top. It will take a few moments to thaw, then seal shells together with a fork. They will resemble small hand pies. Egg wash the pie and bake in oven for 40 minutes until golden brown.
Serve with a salad for a quick easy nutritious family meal.

Note: baking pan, big pot, little pot, pastry brush.

Prepared by Dea Wallach

Ingredients List:

4-6 chicken thighs, skinless & boneless: 2tbsp olive oil, 2  grated garlic cloves, 1 minced celery stalk, 1/2 minced bell pepper, 2 grated medium zucchini, 1c orzo pasta, 2 1/2 veggie broth, 1c frozen peas, 10 oz frozen spinach, 1 lemon ( zested & juiced), 1/3c grated parmesan cheese, salt & pepper, 1 tbsp butter

Method:

slice thighs into bite size pieces. season with salt & pepper. Heat in olive oil large sauce pan, add in the chicken pieces on a med-low heat for 3 min.  Add in the garlic, celery, bell pepper, zucchini. Mix well. Sauté for 2-3 min. Add in the orzo and toast for 2 min. Pour in the broth and add in the spinach. Turn the heat up to high & bring to a boil. Turn down the heat to med.-low and simmer for 6-8 min. stirring occasionally. Add in the peas when the orzo is just about done. Cook for 1 min. more. Take off the heat and add the lemon zest, juice, butter and parmesan cheese. Stir together well. Can top with chopped fresh herbs. Makes 4 servings.

Note: large skillet