Sunterra Cooking Class

Every year Homes by Avi and Avi Urban host Avi Day, an eventful day full of fun activities for employees to part-take in. And since the kitchens and private backyards in Buffalo at Silverado are some of our favourite features in this development, we decided to take a cooking class at Sunterra market, collectively selecting the “From our own backyard” menu, which consists of locally sourced goods.

If you haven’t had a chance to try out one of these classes, I highly recommend you gather a group of friends together and get cooking. It was a great learning experience and the best part is you get to eat everything you make. And if you’d rather try it at home, I have some of the recipes from our evening!

BC Heirloom Tomato Confit – Serves 4

  • 10 – 12 ripe tomatoes (heirloom or vine ripened)
  • 1 green and one red bell pepper, cut in half with seeds removed
  • ¼ cup olive oil
  • 3-5 garlic cloves, unpeeled
  • ½ fresh jalapeno (seeds removed)
  • 2 sprig thyme
  • 1 bay leaf
  • Sea salt to taste

Instructions:

  • Preheat oven to 149 C (300°F).
  • Oil a large rimmed baking sheet.
  • Cut tomatoes in even wedges or leave whole if small. Arrange tomatoes, peppers on the baking sheet. Mix and spread the remaining ingredients over the tomatoes. Drizzle with olive oil, then sprinkle with coarse sea salt. Mix well.
  • Bake tomatoes for 45 minutes to one hour until tomatoes shrink slightly but are still plump.

The confit can be enjoyed many ways — Toss it with fresh boiled pasta, spread it on focaccia bread and top with sliced bocconcini or even puree it and use it as a dipping sauce or a spread.

Alberta Kohut Farm’s Sweet Corn Salad – Serves 4 to 6

  • 4 to 6 ears fresh corn kernels
  • 1/2 cup red onions, chopped
  • 1/2 cup red and green bell peppers, chopped
  • 1½ tbsp light mayonnaise
  • 1/2 tbsp grainy Dijon mustard
  • 1/2 tsp white wine vinegar
  • 1/2 tsp hot sauce (Frank’s)
  • 1 tsp garlic, chopped
  • 1 tbsp fresh cilantro, chopped (optional)
  • Salt and black pepper to taste

Instructions:

  • Boil or roast the fresh corn and let it cool. Remove the husk and shave the corn kernels into a bowl.
  • Combine rest of the ingredients to make the dressing. Add the corn kernels to the dressing and toss. Adjust the amount of mayo to your liking.

Chipotle Sunterra Beef brisket

  • 2.25 Kg Pickled Beef Brisket (Valbella) — remove from bag and rinse

Marinade

  • 1 Tin Chipotle Adobo (199g)
  • 2 tbsp minced garlic
  • 1 cup yellow onion, chopped
  • 1/2 litre tomato, crushed

Bourbon Peppercorn Sauce

  • 2 cups mayo
  • 2 tbsp Bourbon Whiskey
  • 1/2 cup demi glace, reduced to 1/4th volume and cooled
  • 2 tbsp green peppercorns in brine, crushed and chopped
  • 1/4 cup parsley, chopped
  • 2 to 3 drops Tabasco
  • 2 to 3 drops Worcestershire
  • Salt to taste

Instructions:

  • For the bourbon peppercorn sauce, combine all ingredients together with a whisk.
  • Pulse all marinade ingredients in a blender until mixed well.
  • Place the brisket in a deep roasting pan and coat well with the marinade on all sides.
  • Pour 1.5 to 2 cups of water at the bottom of the pan.
  • Cover with 1 piece of parchment, tucking all four sides in then cover the insert very tightly with 2 sheets of tin foil.
  • With med-high heat, bring to a boil on the stovetop.
  • Gently shake the pan often to avoid the brisket sticking and burning to the bottom.
  • Leave on the stovetop and simmer for ten minutes – Do not forget to shake the pan gently.
  • Place in a 350-degree oven for 3.5 to 4 hours. The meat is done when it slides easily off of a fork when pierced.
  • Let the meat rest for 15 minutes, then take the brisket off the braising sauce and carve thin slices across the grain of the meat.
  • Serve the carved brisket with a few spoons of the braising sauce and the bourbon peppercorn sauce.

BC peach flambé with Cochrane’s MacKays vanilla ice cream – Serves 4

  • 4 tbsp butter
  • 1 cup brown sugar
  • 4 piece peaches, stoned and sliced ½ inch
  • 6 oz peach Schnapps or brandy
  • 1/4 tsp ground cinnamon
  • ¼ tsp orange rind
  • 4 scoops MacKays vanilla ice cream

Instructions:

  • In a skillet, melt butter.
  • Add brown sugar and heat until sugar is dissolved. Add peaches and sautée for approximately  three minutes.
  • Slowly and carefully add alcohol and then set it aflame. Let it burn out before serving over the ice cream.
  • Sprinkle with cinnamon.

Hope you enjoy this delicious meal as much as we did!

Bre @ Buffalo

Photo Creds:
Calgary Reviews