Chatsworth Farm Recipes
BEEF
Italian Grilled Pinwheels
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Ultimate Chuck Wagon Steak + Eggs Sandwich
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Carbonnade Flamande
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Some of our family's favourite beef recipes and cooking methods:
Oven Roast cooking method, from Canada Beef
A very good Braising/Pot Roast method, also from Canada Beef
The "velveting" method to tenderize less-tender beef cuts for stir-fries
Serious Eats beef stew recipe
And a Serious Eats tip for making beef stew if you don't have time to make your own beef stock
Serious Eats Guinness beef stew recipe
Serious Eats Boeuf Bourguignon recipe
Smitten Kitchen's Tangy Beef Brisket
Smitten Kitchen's Short Rib Onion Soup (you can substitute beef shanks for short ribs)
RecipeTin Eats Galbi – Korean BBQ Marinated Beef Short Ribs
RecipeTin Eats Cocktail Meatballs, made with both beef and pork, along with a sweet & sour dipping sauce
From our Edmonton friends and customers Nicoletta and Loreto at Sugar Loves Spices, their Ultimate Ragù alla Bolognese
Oven Roast cooking method, from Canada Beef
A very good Braising/Pot Roast method, also from Canada Beef
The "velveting" method to tenderize less-tender beef cuts for stir-fries
Serious Eats beef stew recipe
And a Serious Eats tip for making beef stew if you don't have time to make your own beef stock
Serious Eats Guinness beef stew recipe
Serious Eats Boeuf Bourguignon recipe
Smitten Kitchen's Tangy Beef Brisket
Smitten Kitchen's Short Rib Onion Soup (you can substitute beef shanks for short ribs)
RecipeTin Eats Galbi – Korean BBQ Marinated Beef Short Ribs
RecipeTin Eats Cocktail Meatballs, made with both beef and pork, along with a sweet & sour dipping sauce
From our Edmonton friends and customers Nicoletta and Loreto at Sugar Loves Spices, their Ultimate Ragù alla Bolognese
PORK
Pork Lettuce Wraps and Rice Bowl
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LAMB
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EGGS
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Khachapuri (Georgian Cheese & Egg Bread)
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RED FIFE FLOUR
Kutia (Ukrainian Christmas wheat berry pudding): Kutia, a sweet wheat pudding or porridge served with poppyseeds, nuts, and dried fruit, is one of the 12 meatless dishes prepared for Ukrainian Orthodox Christmas Eve (Sviat Vechir, or Holy Evening), meant to represent abundance. Early Ukrainian settlers brought their holiday traditions to east central Alberta in the early 20th century, and many Ukrainian-Canadian families carry on the tradition, either with the full meal of meatless of dishes or, as our family does, with just a few of the dishes. One of those is always kutia — it just wouldn’t be Christmas Eve without it! The Christmas Eve meal would begin as soon as the children in the family spotted the first star in the night sky. The first of the 12 dishes to be served is kutia, and traditionally a spoonful would be tossed at the ceiling. If it sticks, the family will enjoy a prosperous new year!
We like kutia so much, and it’s such a warming breakfast on cold mornings, that we enjoy it all winter long; and it’s a healthy choice too. It cooks well in a slow cooker, and you can make a larger amount and then portion it out; it keeps well in the refrigerator for at least a week, or you can freeze it.
2 cups Red Fife wheat
8 cups water
pinch of salt
1/2 cup poppy seeds
1 cup water
Optional for serving:
Honey (or brown sugar or maple syrup)
Cream
Raisins
Chopped dried apricots
Chopped nuts (hazelnuts, walnuts, almonds or pecans)
Cinnamon
Rinse wheat. Put wheat in large bowl with 8 cups of water and let soak, covered, overnight or at least 8 hours. Then drain and put wheat and water into a large slow cooker (at least 3-1/2 quart capacity) with a pinch of salt. Cover and cook on high for about 4 hours. Check every hour to see if you need to add more water, and taste for tenderness after 4 hours. Some people prefer a more cooked, tender version, so keep checking. When the kernels burst open and the liquid is thick and “creamy”, it’s ready. If you want a drier texture, cook until all the liquid is absorbed; if you want a “soupier” mixture, add a bit more water in the last hour or so.
Poppy mixture: Combine poppy seeds and water in a small pan and bring to a boil. Reduce heat and simmer for 10 minutes. Drain in a sieve lined with a coffee filter or double layer of cheesecloth. Put the cooked poppy seeds in blender (or food processor, coffee grinder, or Magic Bullet) and blend/grind for about 1 minute. You can add the poppy seed mixture to all of the wheat, or let everyone add their own poppy seed mixture to their own bowls. Serve warm or cold. Makes about 6 cups.
Cooking Red Fife Wheat:
Measure out 1 cup of wheat berries and rinse as you would rice, stirring the wheat to bring any small pieces to the surface of the water. Add the rinsed wheat to 2-1/2 cups simmering water and allow to cook for 50 minutes uncovered. The wheat should become very tender and some will start to open up. The wheat will absorb the water and after 40 minutes of cooking time, most of the water will be absorbed. Turn the stove off and cover the wheat to let the rest of the water absorb. Test for doneness, and if necessary cook a little longer.
You can use cooked wheat berries just as you do rice, in stuffed peppers and salads, and as pilaf.
If you have any remaining wheat after making a recipe, enjoy it like porridge with some cream or honey and poppyseeds. This porridge preparation is called Kutia (Kutya), a traditional Ukrainian Christmas wheat berry pudding. You can find the standalone recipe for this recipe above!
We like kutia so much, and it’s such a warming breakfast on cold mornings, that we enjoy it all winter long; and it’s a healthy choice too. It cooks well in a slow cooker, and you can make a larger amount and then portion it out; it keeps well in the refrigerator for at least a week, or you can freeze it.
2 cups Red Fife wheat
8 cups water
pinch of salt
1/2 cup poppy seeds
1 cup water
Optional for serving:
Honey (or brown sugar or maple syrup)
Cream
Raisins
Chopped dried apricots
Chopped nuts (hazelnuts, walnuts, almonds or pecans)
Cinnamon
Rinse wheat. Put wheat in large bowl with 8 cups of water and let soak, covered, overnight or at least 8 hours. Then drain and put wheat and water into a large slow cooker (at least 3-1/2 quart capacity) with a pinch of salt. Cover and cook on high for about 4 hours. Check every hour to see if you need to add more water, and taste for tenderness after 4 hours. Some people prefer a more cooked, tender version, so keep checking. When the kernels burst open and the liquid is thick and “creamy”, it’s ready. If you want a drier texture, cook until all the liquid is absorbed; if you want a “soupier” mixture, add a bit more water in the last hour or so.
Poppy mixture: Combine poppy seeds and water in a small pan and bring to a boil. Reduce heat and simmer for 10 minutes. Drain in a sieve lined with a coffee filter or double layer of cheesecloth. Put the cooked poppy seeds in blender (or food processor, coffee grinder, or Magic Bullet) and blend/grind for about 1 minute. You can add the poppy seed mixture to all of the wheat, or let everyone add their own poppy seed mixture to their own bowls. Serve warm or cold. Makes about 6 cups.
Cooking Red Fife Wheat:
Measure out 1 cup of wheat berries and rinse as you would rice, stirring the wheat to bring any small pieces to the surface of the water. Add the rinsed wheat to 2-1/2 cups simmering water and allow to cook for 50 minutes uncovered. The wheat should become very tender and some will start to open up. The wheat will absorb the water and after 40 minutes of cooking time, most of the water will be absorbed. Turn the stove off and cover the wheat to let the rest of the water absorb. Test for doneness, and if necessary cook a little longer.
You can use cooked wheat berries just as you do rice, in stuffed peppers and salads, and as pilaf.
If you have any remaining wheat after making a recipe, enjoy it like porridge with some cream or honey and poppyseeds. This porridge preparation is called Kutia (Kutya), a traditional Ukrainian Christmas wheat berry pudding. You can find the standalone recipe for this recipe above!