Recipes Revealed: The Arbour at Rutherford House

By Tina Faiz


The Charming Rutherford House is a living museum where you can experience the  Rutherfords' gracious hospitality at The Arbour Restaurant and Tea Room (Photos: Tina Faiz)

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The late-summer warmth of September has given way to a chilly October, and nothing brings me more comfort on a blustery day like the warm-up-your-bones Turkey Pot Pie from the Arbour Restaurant and Tea Room at the Rutherford House.

This storied house is a culturally and architecturally significant home in Edmonton. Built in 1911 (and celebrating its centennial), it was home to Alberta's first Premier, Alexander Rutherford and his family. They hosted influential Edmontonians often, including the Famous Five, and were known for their gracious hospitality.

Today, you can enjoy the same legendary hospitality at The Arbour, which serves this hearty Turkey Pot Pie as part of an elegant, 3-course high tea service. The service includes delightful scones made with Mrs. Rutherford`s original recipe (save a couple of modern adjustments) and the famed raspberry butter.

The Rutherfords had a long tradition of serving tea in this house. For 26 years, they hosted the annual Founder's Day Tea party for all graduating students from the University of Alberta - a university Mr. Rutherford founded in 1908. Mrs. Rutherford also hosted 200 ladies during her monthly "at home" tea parties. This is where upper-middle class ladies would come to call and make an appearance.

Pour yourself a fancy cup of tea and welcome the cold weather with this cozy, savoury treat.

The Arbour Restaurant and Tea Room
Rutherford House
(780) 422-2697
11153 Saskatchewan Drive, Edmonton
Open Tuesday through Sunday11:00 a.m.- 4:00 p.m.
Reservations strongly recommended
Website: http://www.rutherfordhouse.ca 
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Have you tasted the Turkey Pot Pie at The Arbour Restaurant and Tea Room? Or tried making this at home? Share your reviews in the comments section below.

The Arbour Recipe: Turkey Pot Pie


Made from scratch, The Arbour's turkey pot pie is the ultimate comfort food on a blustery day (Photo: Tina Faiz)

Ingredients:
•    5-6 cups turkey stock
•    3-4  red potatoes cut into 1" chunks
•    3 medium carrots, sliced
•    1 medium onion, chopped
•    4 stalks celery, chopped
•    1 cup fresh or frozen green peas
•    3 to 4 cups cooked turkey, chopped into 3/4-inch cubes
•    1/3 cup butter
•    1/3 cup all-purpose flour
•    1 Tbsp fresh garlic, minced
•    3 tsp fresh thyme*
•    3 tsp fresh sage*
•    1 tsp black pepper
•    1-2 bay leaves (optional)
•    1 package puff pastry, thawed

*Note: If using dry herbs, only use about 1/3 of what you would for fresh.

Instructions:
1. Place butter in pot to melt, add carrots, celery, onion and garlic and saute until onions are translucent (4-6 minutes on med-high heat).
2. Add flour and mix until butter is absorbed, if still buttery add a bit more flour, about 1 tbsp.
3. Add turkey stock, mixing as you do. 
4. Add your turkey followed by red potatoes herbs and spices, let simmer until potatoes are tender (20 - 30 minutes).
5. Add peas and let sit 5-10 minutes.  Taste and adjust seasoning according to taste, salt as you feel necessary.
6. Using a single serving oven safe dish (6-8 oz capacity), fill with finished pot pie mixture.  Cover with puff pastry and bake in over at 350 F until shell is a golden brown.  (about 20 minutes)
7. Remove from oven, and sit back, relax and enjoy.

Tip from the Chef: One ingredient I almost forgot: heart.  If there is no love, there is no point!

Recipe: Turkey Stock
Fresh, flavourful homemade stock is the secret to the perfect pot pie. Here is Chef Swanson's recipe for an easy stock you can make ahead and freeze.


Chef Gary Swanson's homemade turkey stock, fresh turkey and farmer's market vegetables go into The Arbour's yummy turkey pot pie. (Photos: Tina Faiz)

Ingredients:
•    4-6 litres of cold water
•    1 turkey carcass, broken if needed
•    6 stalks of celery, coarsely chopped
•    4-6 medium carrots, coarsely chopped
•    3-4 medium onions, unpeeled, coarsely chopped
•    1-2 bay leaves, whole
•    2 Tbsp black peppercorns
•    4 Tbsp fresh parsley*
•    1-2 cloves fresh garlic
•    2 Tbsp Fresh thyme*
•    2 Tbsp Fresh sage*

*Note: if you prefer to use dried herbs, only use 1/3 - 1/2 of what is listed

Instructions
1.    Place all ingredients into a stock pot (12 qt should be fine)
2.    Bring stock to a boil and then turn to a simmer (about 25-30% heat)
3.    Leave at a simmer for about 4 hours
4.    When complete, strain well using a fine mesh sieve or cheesecloth
5.    Store in an airtight container in fridge or freeze until needed.

Chef's Tip: If your stock resembles a jelly like liquid after cooled in the fridge, you've done a good job.

If there is a restaurant recipe you've been dying to make at home, e-mail me at edmontonam@cbc.ca. Tell me why you like the dish so much. Do you have a special memory of it? I will do my best to get it for you!