Whether it was working as a head chef at a local restaurant, learning to be a butcher during the pandemic to gain new skills, or coming to the college to teach future culinary professionals, Chef Tyler Ivey (Cook Apprentice 2012) lives and cooks by a simple principle: “Cooking shouldn’t be a chore,” he says. “It should be fun.”
And while he encourages the apprentices he has been teaching since February 2022 to show dedication, consistency and a willingness to try new things in the kitchen, he believes they – and all cooks – can benefit from taking time to truly enjoy the experience of creating a delicious meal.
The fun factor is definitely at play in the recipes he picked for this issue of Wider Horizons. “I love cooking a big batch of soup that will last me a day or two – something hearty is best,” he says. And as for the triply delicious grilled cheese sandwich? Well, sometimes more is more, especially when it comes to cheese.
FOR THE SOUP
INGREDIENTS (to serve six)
2............cloves garlic 2............small heads of broccoli 1............small yellow onion 1/4 c........butter 140 g. ......flour 341 ml.......beer of your choice 1 l..........chicken stock 250 ml.......heavy cream 1 c. ........cheddar To taste.....salt and pepper
FOR THE SANDWICH
INGREDIENTS (to make one sandwich)
2............slices of bread (any kind – marble rye is a good choice) 1............slice cheddar cheese 1............slice Swiss cheese 4 oz.........shredded Parmesan cheese Butter or margarine
METHOD
- Small dice the onion, garlic and broccoli.
- Melt the butter in a large stock pot.
- Over medium-low heat, cook the vegetables until tender.
- Add the flour and cook for one minute.
- Add the beer and cook for one minute.
- Add the chicken stock and let simmer for 20 minutes.
- Remove from the stove top, and use an immersion blender (if available) to create a soup with a smooth, even texture. You can also blend in a traditional blender.
- Return to the stove over a low heat. Add the cream and cheese and cook for a few more minutes.
- Add salt and pepper to taste. Enjoy!
METHOD
- Heat pan to medium-high on stovetop.
- Spread butter over one side of both pieces of bread (which will be grilled). Add the cheddar and Swiss between two slices of bread.
- Place in a hot pan. Flip over after a few minutes after the bread starts to turn brown and crispy.
- After flipping, sprinkle Parmesan around the edges and allow the cheese to fry.
- Remove from heat and allow the sandwich to rest for one minute.
- Cut, serve and enjoy!
Chef Ivey is pleased to share this savoury soup and gooey sandwich recipe with readers of Wider Horizons – and he hopes everyone has a bit of fun while preparing (and eating) this delicious meal. To enjoy the cooking of Chef Ivey’s students, make a reservation at the Garden Court Restaurant by calling 403-320-3230. Bon appétit!
