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Biera's Berkshire Pork Croquettes with Rhubarb Apple Butter & Pickled Rhubarb
When it comes to the carefully selected ingredients she melds together on the plates at her contemporary restaurant in the Richie neighbourhood of Edmonton, Chef Christine Sanford of Biera is passionate and particular about the Alberta pork she serves. Chef Sanford is eager to introduce her customers to Broek Pork Acres' pasture-raised Berkrshire, a pure breed known to produce tender, dark, juicy meat with high fat marbling. Having visited the Broek Pork Acres farm in Lethbridge County, Chef Sanford is confident in the pork dishes at Biera because she has seen firsthand the dedication and care Allan and Joanne Vanden Broek put into raising their beautiful Berkshire pigs. She easily describes it as some of the best pork she has ever had; patrons who've tried the Broek Acres Berkshire pork dish from Biera's charcoal grill are sure to agree. Chef Sanford graciously shared a versatile recipe for pork rillette, a spreadable combination of pork and fat reminiscent of pate, that can be served soft on toast (and a great accompaniment to any charcuterie plate), or breaded into crispy croquettes and accented with a beautify rhubarb apple butter & pickled rhubarb.  

BERKSHIRE PORK CROQUETTES WITH RHUBARB APPLE BUTTER & PICKLED RHUBARB

PORK CROQUETTES Makes about 20 pieces
60-70% meaty Berkshire pork (Cut meaty pork into medium sized pieces) 30-40% Pork Fat (Cut fat into smaller pieces) 2 large garlic cloves smashed (this is enough for around 2kg meat) 1 bay leaf 1 sprigs thyme Apx 1/4 bottle Normandy Style Farmers Cider or something similar to Cuvee de Ranke

Directions:

1. Weigh out the pork and pork fat and calculate 2% Kosher Salt and set aside (so for 2kg of meat and fat total, you would add 40g kosher salt.) 2. In a brazier or large pot render the fat on med-low until most of it is liquid. 3. Remove fat from pot and brown the meat. Add the Garlic, add your 2% salt. Cook a few more minutes until golden. 4. Deglaze with the cider/beer and add the rendered fat back in. Add the bay and thyme. Stir and cover on LOW, stirring every 10 minutes. 5. Cook until tender, then remove the lid and continue to cook until the liquid has reduced and coated the meat. Let rest 20 minutes, then strain off the fat, blend the meat gently in a food possessor to make a chunky paste- you can add a bit of the fat back in if it seems dry. (Note: You can keep any extra pork fat for another dish!) To prep the croquettes: 1. Flatten rillette onto a tray lined with parchment and let cool over night (this helps to firm it up so it’s easier to bread) 2. The next day cut into rectangle squares and bread (breading directions below)  
BREADING INGREDIENTS
1 cup all-purpose flour Egg wash (2 eggs beaten with 1/4 cup of milk) 2 cups panko breadcrumbs

Directions:

1. Set up the breading station. Place the flour in one dish, the egg wash in a shallow bowl, and the panko in a separate dish. Season them all with salt. 2. Dip the rillette portion in the flour, then with your other hand into the egg wash and then using your dry hand back into the panko. 3. Let chill 20 minutes and then you can shallow fry or deep fry the breaded rillettes until golden and heated through.
RHUBARB APPLE BUTTER
5lbs Red Rhubarb 2 Apples 250ml Cherry cider or apple cider

Directions:

1. Chop the rhubarb up and the apples into quarters removing pits. 2. Cook everything in a large pot on low for appx 1-2 hrs or until apples & rhubarb are getting soft and the mixture has thickened up (the liquid will evaporate over time) 3. Blend on high in a blender until very smooth, and season to your taste with salt.  
PICKLED RHUBARB
1 lb rhubarb stalks 1/2 cups water 2 cups apple cider vinegar or champagne vinegar 2 tablespoon granulated sugar 1 tablespoon salt

Directions:

1. Heat the vinegar, sugar and salt until dissolved. 2. Pour over the rhubarb and let sit overnight, or up to a week. 3. To use slice the rhubarb into desired sizes. To serve, serve the fried pork rillettes with a dollop of the rhubarb apple butter and top with pickled rhubarb.     BIERA Ritchie Market 9570 - 76 Avenue NW Edmonton, AB T6C 0K2 (587) 525-8589
HOURS
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  • Wednesday 5:00 pm - 11:00 pm
  • Thursday 5:00 pm - 11:00 pm
  • Friday 5:00 pm - 11:00 pm
  • Saturday 1:00 pm - 11:00 pm
  • Sunday 1:00pm - 5:00 pm
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Bacon Day 2019 at Workshop Eatery September 21
We love consistency, especially when it involves bacon. September 21, 2019 will mark the 10th anniversary of chef Paul Shufelt's annual Bacon Day Dinner. Over the years the location and menu may have changed, but one thing has remained the same - the opportunity to mass consume all things packed with Alberta pork in support of charity.

Date: Saturday, September 21, 2019 Time: 6 p.m. - 10 p.m. Location: Workshop Eatery (Mosaic Centre, 2003 - 91 st SW) Tickets: $95 - avaialble on eventbrite

This year, the money from all sales will go to support In The Weeds, an organization whose mission is to help create a movement that supports positive mental health in Edmonton's hospital community. The goal is to raise $30,000 to help kick start this new charity so that hospitality industry professionals can access therapy and support through Momentum Walk In Counselling, and to truly help restaurant workers in Edmonton.
As always, the chef Andrew Cowan and chef Matt Phillips of Northern Chicken are involved, and joining The Workshop Eatery hosted event will be the teams from ChartierMeuwly's - Charcuterie, Sausages & Preserves, and Woodshed Burgers.
Expect creative dishes involving every part of the piggy, and a whole lot of bacon, as well as a silent auction and raffle including Chartier sourdough once a month for a year, a private chef's table from Workshop Eatery, a year's supply of bacon from Irving FarmsSecret Meat Club subscriptions and much, much more.
Mark it on your calendar and grab your tickets before they sell out.
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Recipe: Ham and Cheese Tortilla
Paella is to Spain what poutine is to Canada - a regional dish that has evolved to be famous across the country. But a dish that is certainly more consumed by Spaniards across their country, and perhaps a better representation of a national dish, would be the humble tortilla. A classic Spanish tortilla (spanish omlette) is made using four ingredients: eggs, potatoes, salt, and olive oil, and is can be consumed at all times of they day.
The first time I watched my boyfriend, who hails from the north of Spain, make a tortilla I was in shock by the amount of oil used to create this vegetarian and gluten-free appetizer. The oil is strained and saved for the next tortilla, or other frying needs in the home. Spain apparently has one of the highest life expectancy rates in the world, so if they can get by on a slice of tortilla a day, I can get over the amount of oil and just enjoy this simple dish. Everyone in Spain would have an opinion on tortilla, who makes the best, but i have learned that my preference is when the inside is not entirely cooked through, and is slightly runny inside.
While the class is tasty, I often prefer tortilla rellena, or stuffed tortilla. As diverse as pizza toppings, I have seen tortillas stuffed with everything from tuna to mushrooms to shrimp. I don't think you can ever go wrong with a classic ham and cheese, but this could easily be swapped out with bacon and be equally delicious. I know it would be sacraligious to mess with a classic, but this tortilla is an Alberta version. I use Alberta potatoes, Alberta eggs, Alberta pork (I used Meuwly's honey ham), and I keep it local and sub out the olive oil for 100 per cent made in Canada Canola oil.

What you’ll need…

  • 5 medium or 3 large sized potatoes, peeled, quartered, and sliced into 3 - 5 mm slices
  • 6 large eggs
  • salt, to taste
  • 1.5 cups of canola oil.
  • six large pieces of sliced ham
  • 3-5 slices of a soft, melting cheese, such as Gouda, mozzarella, or brie

Directions:

  1. Pour oil into a deep frying pan and bring to a medium high heat while you slice the onion.
  2. First, add the onions and allow to cook while you peel and cut the potatoes.
  3. Add the potatoes, and stir occasionally for approximately 15 minutes while the potatoes cook through and onions have caramelized. To test, poke a piece of potato with a fork - it should break through, but not be mushy. Strain the potato/onion mixture, reserving the oil for future use.
  4. In a large bowl, add six eggs and gently mix until combined. Add the potato and onion mixture to the eggs and gently mix together. Season with salt. Allow the mixture to rest for five to 15 minutes.
  5.  Add 1 tbsp of oil back to the pan and bring to medium - high heat. Add half of the mixture to the pan and quickly add a layer of ham, then cheese, then ham again - leaving about 2 cm from the edge of the potato). Add the remaining potato/egg mixture and ensure the potato is covering all the ham and cheese.
  6. Allow to cook for three minutes; the edges should easily separate from the pan.
  7. Now comes the challenging part. Cover with a plate or lid larger than the pan, and flip the tortilla on to the plate. Slide the tortilla back into the pan and allow the raw side cooks for an additional two - three minutes.
  8. Remove from the pan on to a plate. The mixture will continue to cook, so allow the tortilla to rest for at least five minutes, or if you can contain yourself, allow to sit overnight before eating. (Just like a good stew, tortilla often tastes better the next day).
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