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Weeknight Comfort Food: Chicken & Dumplings

May 19, 2020

Elevate your next dinner with this #RRChomechef recipe!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Just like Grandma used to make – this homestyle Chicken & Dumplings recipe is sure to satisfy your weeknight comfort food cravings. This is a fun one to try with kids – ask them to help you pinch the dumplings while the chicken and vegetables simmer in the broth. Bon appetit!

Chicken & Dumplings

by Chef Karl Oman

Ingredients:

450 g Cooked chicken (cubed – can use more chicken if desired)
1.4 cup Butter or margarine
1 medium Onion- diced
1 medium Carrot- cubed
1 stick Celery- small triangle
6 to 8 Snap peas- sliced
3 or 4 Mushrooms- sliced
1/2 cup Flour
6 cups Chicken stock- homemade preferred
1/4 tsp Dry thyme
100 ml Cream – (choice) 10% or 18%
S & P (to taste)
2 shakes Lea & Perrins
2 shakes Tabasco – Opt.

Dumplings

2 cups Flour – all purpose
1 tsp Salt
4 tsp Baking powder
2 tblsp Butter or margarine
3/4 cup Milk

Method:

  1. Prepare or measure all ingredients first and set aside.
  2. Warm a thick bottom pot with the butter and sauté all the vegetable until lightly cooked.
  3. Add the flour to make a roux.
  4. Fry the flour a little to remove some of the starch. Do not allow flour to brown.
  5. Add the stock and whisk to dissolve the roux. Continue to stir as it warms and thickens. Medium heat.
  6. Add the rest of the seasoning ingredients and prepare the dumplings while it simmers.
  7. Dumplings- Mix flour, salt and BP. Cut in butter and then add milk. Mix until combined and then shape into random pieces.
  8. Remove any flour scum that may form on the sides. Add the cream.
  9. The dumplings should be all pre shaped so they may be added quickly. Place on any open spot on the liquid. Do not submerge if possible.
  10. Be sure mixture is at a gentle simmer, cover with a lid and no peaking for 12 minutes.

When the timer is done, it will be ready. Spoon and enjoy!

N.B. Same recipe can be Hamburger stew. (Use 600 gram raw.) Brown beef beforehand and set aside until needed. Use beef stock instead. NO CREAM needed.


You can find the full video of the method up on our Instagram. Follow along and post your own recipes! Tag us @redrivercollege and use the hashtag #RRChomechef.

From start(er) to finish

May 12, 2020

Join the sourdough trend and become an #RRChomechef baking boss!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Are you even a home chef right now if you haven’t jumped on the sourdough train? By popular demand, RRC Professional Baking instructor Richard Warren walks us through how to make sourdough from start(er) to finish. This days-long process will pay off – trust us!

Sourdough

by Richard Warren, Professional Baking 

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Good “Old Fashioned” Fun

May 8, 2020

Chill out this weekend – make these #RRChomechef cocktails!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

RRC instructor Blair Mineault is back with tips on how to make perfect, clear ice for two classic cocktails: an Old Fashioned and a Mojito. Why is clear ice important? It’ll melt more slowly and evenly, meaning you’ll have the perfectly chilled drink. Enjoy!

The perfect ice + two refreshing cocktails

by Blair Mineault, Mixology

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Super spuds

May 1, 2020

Elevate your next dinner with this #RRChomechef recipe!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Boil ’em. Mash ’em. Stick ’em in a stew. Potatoes are a versatile staple! Say goodbye to boring with RRC’s very own Chef Jon’s best roasted potatoes recipe. These lemon-y roasted potatoes are a labour of love and perfect for a weekend dinner. Let us know what you think!

Lemon Roasted Potatoes

by Chef Jon Royal

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Breakfast made better

April 28, 2020

Give your breakfast a makeover with this #RRChomechef recipe!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Get out of your breakfast rut with this “totally oat-rageous” recipe! Rarely do we get to pair a popular dessert with breakfast, but today you can do just that. Try out RRC Instructor Chef Gordon Bailey’s carrot cake oats recipe to take the best meal of the day to a whole new level.

Carrot Cake Oats

by Chef Gordon Bailey

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At-home happy hour

April 24, 2020

Level up as an #RRChomechef – try out mixology!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

RRC instructor Blair Mineault is making our Friday night a little more fun with three classic cocktail recipes. Learn the art of mixology with Blair’s step-by-step cocktail progression and enjoy your very own at-home happy hour.

Summer Cocktails

by Blair Mineault, Mixology

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Whip it good

April 21, 2020

Fire up your forearms and whip up your own homemade mayonnaise with this #RRChomechef recipe!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Mayonnaise is a kitchen staple – having this quintessential recipe in your repertoire is certain to elevate your home cooking!  Try out RRC Instructor Chef Gordon Bailey’s mayonnaise recipe and have fun experimenting with variations.

Whipped Dressing (Mayonnaise)

by Chef Gordon Bailey

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Pizza night

April 17, 2020

Tap into your inner #RRChomechef and make pizza tonight!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.

Is there anything better than homemade pizza? Try out RRC Instructor Chef Gordon Bailey’s pizza dough recipe and have fun experimenting with the toppings!

Classic Pizza Dough

by Chef Gordon Bailey

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Weekday dinner inspiration

April 14, 2020

Hospitality at Home – bringing out your inner #RRChomechef!

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our new Hospitality at Home video series.

Wondering what to make for dinner this week? Here’s a tasty, quick and easy recipe from RRC Instructor Chef Karl Oman – try it out and let us know what you think!

Greek Chicken Pasta

by Chef Karl Oman

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Hospitality at Home

April 9, 2020

Red River College launches new video series

With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our new Hospitality at Home video series.

First up is RRC grad and instructor Chef Gordon Bailey, who sent in a video of how to make these delicious chewy chocolate cookies.

Chewy Chocolate Cookies

by Chef Gordon Bailey

Read More →