Romantic Breakfast for Valentine’s Day

Not sure what to do for Valentine’s Day? The Calgary Stampede is here to help. Below you’ll find the shopping list and step-by-step instructions to help you whip up a romantic breakfast for two.

Menu
Eggs Benedict with Lemon Hollandaise sauce
Rustic Potato Cakes
Fried Red Tomatoes

Grocery List

1 dozen eggs
1 package English muffins
1 package sliced back bacon
1lb of butter
1 bunch green onion
1 lemon
2 potatoes
2 tomatoes
1 Container of strawberries, raspberries, blueberries or black berries
1 bottle of flavoured oil-your choice (Soffrito is fabulous if you’re in the south part of town)
1 small bottle of cranberry juice
Lavender Sugar (visit the Silk Road Spice Merchant on 9th avenue)
1 bottle of Cava (Willow Park Wine and Spirits  has great selections)
1 Bouquet of Flowers

Lemon Hollandaise Sauce

  • 3 egg yolks
  • ¾ cup clarified butter
  • 1 Tbsp cold water
  • 1/2 lemon
  • Salt and pepper to taste

In heavy-bottomed saucepan or in stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice.

Set saucepan over low heat or place bowl over saucepan with  1 1/2- inches (4 cm) barely simmering water;   whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 2- to 4 minutes.

Slowly, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increase amount of butter slightly, whisk in remaining butter. Season and cover keeping warm.

CS Kitchen 3     CS Kitchen - Eggs Benedict

One of our great Stampede chefs slicing and dicing and finished eggs benedict

Rustic Potato Cakes

  • 2 large new potatoes
  • 2-3 Tbsp. oil- (Flavoured oils are a nice touch – you can purchase yours at one of Calgary’s many olive oil bars.)
  • A couple green onions – chopped
  • Salt and pepper to taste

Wash then grate your potato. Place grated potato on a paper towel to remove some moisture.

Heat up a fry pan; add oil and then your potato ensuring it covers the bottom of the fry pan.  Sprinkle with green onion, salt and pepper, fry on medium heat 4 to 5 minutes, then flip and repeat. The potato should be golden brown on each side. If you prefer to do smaller potato cakes you can.

CS Kitchen - Potatoe cake      CS Kitchen

Rustic Potato Cakes and there’s lots of room in the Stampede kitchens

Eggs Benedict with Lemon Hollandaise sauce

  • 4 large free range eggs
  • 2 English muffins
  • 4 pieces Canadian back bacon

Fill a sauce pan 3 cups of cold water, place onto the stove at high heat and bring to a boil. Add 3 Tbsp on white vinegar to pot and turn down to a simmer. Crack 4 eggs into the water and simmer for 4 -6 minutes based on desired consistency. Remove egg from water with a slotted spoon and place into a bowl.

Turn oven on to 250F

Place your English muffins into the toaster and quickly pan fry back bacon in a fry pan. Butter your English muffin and place the back bacon along with 1 egg on each piece, place onto a tray a keep warm in oven.

Fried Red Tomatoes

  • 2 hot house red tomatoes
  • Salt and pepper

This is last thing you do- quickly pan fry ¼ inch thick cut tomato on each side

CS Kitchen - Fried Red Tomatoes CS Kitchen 2

Some fried red tomatoes and a look behind the scenes in one of the Stampede’s kitchens

For the table:

  • Flowers
  • 2 knives , 2 forks, 2 spoons, 2 napkins, salt and pepper
  • Berries should be washed and dried- sprinkle on lavender sugar- these can be place in a small glass for presentation
  • Cava and Cranberry- get your best crystal, 3oz of cold cava and 2 oz of cranberry juice and mix – leave the bottle on the table as you will finish it!
  • Grab your 2 warm plates – place your potato, 2 slices of tomato, 2 English muffins and cover them in the buttery lemon hollandaise sauce.

No doubt, you will enjoy the rest of your weekend!

Creston BC Refugee Comittee           CS Kitchen 4 - table

Derek Dale pictured above with a suggested table setting

 

The Calgary Stampede Food and Beverage department serves more than 175,000 meals per year including catering, premium seating venues and concessions. They’ve served people of all kinds such as The Queen of England, the Calgary Flames, Garth Brooks, Chris Hadfield, Martha Stewart, Temple Grandin, Steven Harper, George Bush and more. In just one year, they use enough burger patties to equal eight Clydesdale horses in weight. In one year they also use 18,000 lbs of hot dogs, 2,500 lbs of salmon and 125,000 lbs of potatos/french fries. They recycle approximately 730,000 beverage containers and 4,000 kg of deep fryer oil per year.

 ChefsTwo Stampede Chefs pondering what recipe to make next