Search This Blog

Loading...

Saturday, December 03, 2016

Fair Trade Gift and entertaining on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented some easy to prepare dishes that are also cruelty-free.  Now that the holidays are approaching, people love to serve shrimp.  If you buy certain wild caught shrimp from Argentina, Mexico, Texas, New Brunswick and Alaska, for example, you can be certain that slavery ships were not used to get the shrimp to your table.  The chocolate as well, is certified Fair Trade, which also means, for example, that child labour was not used to produce the chocolate.  Fair Trade Chocolate and other Fair Trade ingredients can be purchased at Ten Thousand Villages and through Fair Trade Manitoba.

Shrimp and other seafood are available at Gimli Fish.

 
Shrimp with dips (Korean)

1 bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.



Ooey Gooey Brownies
1/2 cup butter
3 oz dark Fair trade Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg or look for the Fair Trade label.  www.fairtrademanitoba.ca  Camino Chocolate can be found at Ten Thousand Villages.

Preheat oven to 350ºF
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Saturday, November 19, 2016

Spätzle and Halal Veal Schnitzel with Jaeger Sauce on CBC's Weekend Morning Show!


This morning I will be presenting these comfort foods on CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are so easy to prepare.  I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg.  The calf is raised free and naturally and without cruelty.  
The Spätzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1.  Preparing it couldn't be easier.  I simply sautéed it in brown butter with nutmeg.
Enjoy!




Jaeger Schnitzel with Spätzle
Veal cutlet, pounded thin and floured both sides (Local Halal Veal is available at Millad’s Supermarket on Notre Dame) Optional method:  Slice veal into strips, toss with a bit of seasoned flour, and then brown, remove from pan instead of larger pieces of meat.
1/2 cup mushrooms, sliced (or more if desired)
1 tsp. garlic and fresh parsley, chopped
2 tbsp. onion (or shallots), finely chopped
1 finely diced carrot
½ cup white wine (some people use apple juice)
¼ cup cream
½ cup +/- veal or beef stock (optional if prefer more cream)
Salt and Pepper, to taste
Optional:  smoked hot or sweet paprika
Cooking Directions
Pan with oil/ butter, mix hot, sauté veal cutlet on both sides until lightly browned. Take cutlet out of pan, keep to side. Add mushrooms, garlic, onions and parsley, and sauté until partially cooked. Add wine, de-glaze pan, then and cream. Put cutlet back in pan and let simmer in sauce for one minute to two minutes.
Serve with Spätzle from Nature’s Farm that has been sautéed in brown butter with nutmeg, as follows:

1 pkg Spätzle from Nature’s Farm (available at St. Norbert’s Farmer’s Market on Saturday at the Eagle’s Club)
1/3 -1/2 cup Notre Dame Butter
Healthy grating of nutmeg or good pinch ground nutmeg
Salt and pepper, to taste


Friday, November 04, 2016

Kerala crab and steelhead trout on CBC's Weekend Morning Show

 On Saturday morning I will be presenting the following dishes on CBC's Weekend Morning Show with guest host Sarah Penton.  The Wild Caught Alaskan Snow Crab legs, available at Gimli Fish, are so easy to work with!  They are precooked and frozen and the shells are scored to make eating the crab so much easier.

video


South Indian Crab Curry

1-2 kg frozen Wild Caught Alaskan Snow Crab legs (Available at Gimli Fish - 2 bags =~4 entrée size portions)
1/4 oil
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit
10 small cloves of garlic, smashed
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquify in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)
1/2 tsp salt to or to taste

Method:
In a large skillet heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  crab and cook through.  The crab legs are pre cooked and the shells are scored for easy access and breaking.


Steelhead Trout Curry
 
For wonderful quick Kerala Steehead Trout curry, available at Gimli Fish, repeat all of the ingredients except for the crab.  Cook the Steelhead filets in the spicy coconut mixture on medium heat, simmering until cooked through, about 7 minutes.  The Steelhead Trout is sustainably raised in Warren, MB at Watersong Farms and is delivered fresh on Thursday afternoons.

Other options:  Try with mussels!

Enjoy!

Sunday, October 23, 2016

Anti-inflammatory foods on CBC's Weekend Morning Show


Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.
 Enjoy! 


Anti-inflammatory foods
1. Grilled Pineapple Salsa
1 pineapple, cored then grilled, then chopped
2 jalapeno peppers, roasted whole over grill then chopped
1 ear corn, roasted or 1 cup pan fried
1/2 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp ground chipotle peppers
1/2 cup chopped or pureed tomatoes
salt, to taste
2 tbs brown sugar
2-4 tbs vinegar
drizzle olive oil
3 tbs fresh chopped mint
Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Beet Chips (you might want to use gloves)
1-3 beets (try red, white, chiogga, golden, etc.)
Sea salt, to tastes.
Olive oil, to coat
Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.
Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 
 Enjoy!

Friday, October 07, 2016

Happy Thanksgiving! on CBC's Weekend Morning Show!

 Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.


2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)*
4 large eggs (I used Nature’s Farm eggs)
Salt and pepper, to taste
1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)
½ tsp ground nutmeg
Optional spices:  Cajun, Turkish, Moroccan, Italian blends
Olive oil
In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.
*I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

2. Walnut fig orange stuffed Eye of Round roast
Optional marinade:  ½ cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed
Filling:  ½ cup walnuts, chopped , zest of one orange, juice of one orange, ½ cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, ½ cup chopped parsley
Dijon Mustard, to coat roast
Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.
Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.
 


Enjoy!

½ -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)
1/2 cup butter (I used Notre Dame butter)
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Mix sugar, eggs and Solberry in a bowl
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge), or cool in a container until needed.

Enjoy in tarts, as a spread, with meringue, over pavlova, etc.

Saturday, September 24, 2016

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.



Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)
1 onion, chopped
1 smoked pork hock (available at Wildfire Farms at St. Norbert’s Farmer’s Market, Zinn Farms)
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth
Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!
When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.
Enjoy on a cold day with some hot toast on the side.
Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)
Ingredients:
3 cups of water
1 1/2 Tablespoons of Coarse Salt
1 /1/2 Tablespoons of Yeast (2 packets)
1-2 Tbs. honey
6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)
Flour to dust dough ball
Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.
Add the yeast and honey to the water and mix it up. Don’t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.
Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you’re all set.
Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.
Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.
Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.
Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.
One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.
You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.
Seared Tuna Sandwich
2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert’s Farmer’s Market)
1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)
1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)
Favourite sandwich toppings: I’m using pesto, a little mayo, Dijon Mustard, cheese, etc.
Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  
Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!
Gluten Free Lunch!
Corn Tortillas (Available at Dino’s Grocery Mart on Notre Dame)
Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer’s Market)
Cooked Quinoa (available at Tamarack Farms at St. Norbert’s Farmer’s Market)
Salsa (try the recipe below with Farmer’s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)
Options: black beans, refried beans, cheese, etc.
Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!
Late Summer Salsa Mexicana
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Saturday, September 10, 2016

Apples for CBC Weekend Morning Show!

This morning on CBC's Weekend Morning Show with host Terry MacLeod, I made the following dishes using wonderful local apples from Wiens Farm, Piccola Cucina shells, and other local ingredients.


Fruit Platz
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Nature's farm), beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Market Apple Pie

1 Piccola Cucina shell (sweetened or unsweetened, available often at St. Norbert’s Farmer’s Market but also at Co-op stores and Vita Health)
5 tart apples, cored and cut into wedges
1/4 cup flour
1/2 cup sugar
pinch salt
cinnamon, to taste
1 tbs butter, crumbled
Optional:  1 tbs Ras El Hanout Or 1/2 tsp Thyme

Bake Pie crust according to the directions.  Mix apples and remaining ingredients together and place in baked pie shell.  Bake for 30 (+/- at 350ºF)

Enjoy!