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Friday, February 09, 2018

Kalbi - Korean Beef Short Ribs on CBC's Weekend Morning Show

Today,  on CBC's Weekend Morning Show with host Nadia Kidwai, I will be presenting these amazing Korean Beef Short Ribs.  First of all, the beef.  Wonderful meaty beef short ribs from Wildfire Farm.  I also love Korean food.  It is wonderful to sit together and enjoy meals in Korea.  This recipe is so simple to prepare and even easier in an Instant Pot!  You can leave out the marinating time if using the Instant Pot.

I'm serving these ribs with Cook's Creek Kimchi, also available at St. Norbert's Farmer's Market on Saturday and the PopUp market at VIA Rail on Sunday.

Kalbi  Korean beef ribs in Instant Pot*

1 onion, sliced thinly
8 cloves garlic, sliced
2 tbs grated ginger
1 Asian Pear, grated finely
2 cups beef broth
½ cup soy sauce
¼ cup brown sugar or maple syrup
2 (+) tbs Kochujiang (gochujang – Korean pepper paste)
2 tbs rice or black vinegar
1 tbs good sesame oil (dark toasted and single ingredient)
1 tbs black pepper
1 tsp sea salt

For the garnishing and serving:
1 bunch green onions, sliced for garnishing
2 tbs sesame seeds
Fresh herbs, such as Perilla leaf, mint, coriander, basil, etc.
Shredded carrots

1. Combine onion, garlic, ginger, grated pear, beef broth, soy saucy, sugar, vinegar and sesame, Kochujiang, pepper and salt.  Place beef ribs in the marinade and let sit, chilled, for a few hours.

2. For the Instant Pot method:  Place ribs into the pot and pour over the marinade.  Shut and lock the lid and seal the valve.  Set the Instant Pot to cook under high pressure for 45 minutes.  (Press Manual or Pressure Cook, the + button until it is set to 45).  Let the pressure release naturally.  If it hasn’t after 25 minutes, release it to venting.  Check that the ribs are tender.  If not, continue cooking for another 5-10 minutes under high pressure.  Serve with rice, kimchi and garnishes.


*  If you have a slow cooker, place ribs and marinade in slow cooker for 4-6 hours.  Remove ribs from cooker and brown if desired.

Saturday, January 27, 2018

Sichuan Whitefish and North Indian Cheela (Gluten Free flatbread!) on CBC!

This morning, on CBC's Weekend Morning Show with host Nadia Kidwai, I presented a dish from North India and a Sichuan fish dish.  So yummy together as well as quite simple to prepare!

The local whitefish is related to salmon, caught wild in Manitoba, and is higher in omega fatty acids than in salmon.  It is a sustainable fish.  This fish was brought down yesterday from fishers 9 hours North of Winnipeg.  It is available at Gimli Fish.  

The Pea Flour that I used for the Cheela, was from Tamarack Farm.  Traditionally, this lovely flatbread is made with Chick Pea flour, or Besan.  The local pea flour is a wonderful ingredient for this incredibly simple dish!

Sichuan Crispy Whitefish

1 whole whitefish (available at Gimli Fish)*
2 ½ tbs shaoxin rice wine
2 ½ tbs finely chopped ginger
½ tsp salt
Oil to deep fry fish in wok
2 -4 spring onions, chopped
4 cloves garlic, chopped
2 ½ tsp chilli bean paste
1 cup stock or water
2 ½ tbs soy sauce
3 tsp sugar
2 tbs Chinese black vinegar
1 tbs corn flour

At 1 inch intervals, cut scores into the fish diagonally through to the bone on both sides.

Mix shaoxin rice wine with 2 tsps ground ginger and salt.  Place the fish into a dish and spread the wine, ginger, salt mixture all over the fish.  Let marinate for at least 30 minutes.

Heat wok filled ¼ of oil, to medium heat.  Holding the fish by the tail, slide in to cook.  Cook for 5-8 minutes, depending on the size of the fish, or until brown on both sides.  For extra crispy, dredge the fish first in corn starch.  After cooking, drain fish on paper towel and set aside. 

Remove oil from wok, leaving 1 ½ tbs of oil.  Heat oil to sauté green onions, ginger, garlic, chili bean paste for about 10-20 seconds.  Add rice wine, water or stock, soy, sugar, and black vinegar and bring to a boil.  Add fish and heat, covered, for another 10 minutes. 

Cook up the remaining sauce in pan with a bit of water and corn starch until thickened.  Serve over the fish with fresh coriander and/or more green onions.


Cheela with Local Pea Flour

There are many variations of this very simple flatbread.  It can be prepared plain or with many kinds of spices and vegetables.  This one today is made with Tamarack Farms Pea Flour, instead of Besan, or Chick pea flour.  This is also a Gluten-Free flatbread.

2 cups Pea Flour (available today at St. Norbert’s Farmer’s Market from Tamarack Farms)
1 tbs chat masala (or chilies, garam masala, etc.)
1-2 chopped shallots (I used dried shallots today)
Salt, to tastes
Water, to make a smooth batter, like a crepe consistency
Oil, for cooking

Combine pea flour, seasonings, salt, etc in a bowl.  Stir in water to make a crepe batter consistency.  Heat pan and spread like a thin pancake.  Pour 1 tsp oil on the sides and cook on medium heat until each side is golden.

Serve hot with dishes or chutneys.


Saturday, January 13, 2018

Kitcheri on CBC

This morning, on CBC's Weekend Morning Show with host Nadia Kidway, I presented the following dishes.  I made these for a few reasons.  It is a New Year and we all need help with ideas for keeping New Year's resolutions, be they about your own health, or about buying local food and supporting local producers.  These dishes are very healthy and are recommended for recovering from illness, as a cleansing diet, and great vegan proteins.  These are also delicious.

Kitcheri 1 (Red lentils and Basmati Rice)
1 cup Basmati Rice, washed
1 cup Red Lentils, washed
1 yellow onion, sliced
1 tbs Olive Oil
1 tsp Black Mustard Seeds
1/2 tsp each ground cinnamon, ground cumin, ground coriander
1/8 tsp asafetida
In a small blender:
1" inch ginger
1 Green chili pepper (optional)
1 head garlic cloves
1-2 pieces of fresh turmeric or 1 tsp ground turmeric
(blend until smooth)

8 leaves curry leaves
4 cups Water (or combination with coconut milk)
1 1/2 tsp salt

 Options:  Cooked squash, cubed

  1. Start instant pot in sauté mode and heat oil in it. Add black mustard seeds and cook until popping.
  2. Add sliced onions and stir until translucent and starting to brown.
  3. Add ginger mixture with curry leaves and brown, then add rice, lentils and water. Stir in salt. Close lid with vent in sealing position. 
  4. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
  5. When the instant pot beeps, let the pressure release naturally (NPR)
  6. (optional) For tempering, heat ghee in a small pan and add the red chili powder to it. Add it on the cooked Kitcheri.

Kitcheri 2 Quinoa and yellow split peas

1 cup Brown quinoa, rinsed (Available at St. Norbert’s Farmer’s Market at Tamarack Farms)
½ cup split yellow lentils
1 yellow onion, sliced
4-6 cups low sodium organic vegetable broth
2 Tbsp. Olive Oil
1 tbs Turkish Baharat (or your favourite spice blend)
2 cups favourite vegetable such as spinach, kale, sorrel, etc, chopped
1 small acorn squash, baked and scooped out
½ cup good tomato paste
chopped tomatoes, to preferences
½ cup cilantro, chopped

  1. Wash & drain the dal & quinoa
  2. Chop all veggies.
  3. Heat the oil & add the spices, sauté for a minute or until fragrant.
  4. Stir in the mung dal & quinoa.
  5. Desired amount of broth, bring to low boil & then cover & simmer for 30-40 minutes or until soft & soupy.
  6. In the final 10-15 minutes of cooking, add the chopped vegetables.
  7. Just before serving, stir in the cilantro
  8. Optional garnishes such as fresh sprouts from Fresh Forage, dried chili mango slices from Food for Folks, etc.

Saturday, December 30, 2017

Fennel Seared Scallops on Creamy Fennel and Rosemary Pasta on CBC

This morning on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I presented the following dish using Nature's Farm pasta, Scallops from Gimli Fish, butter from Notre Dame Dairies, and love.  

Fennel Seared Scallops on Creamy fennel and rosemary pasta
2 scallops per person (large dry scallops are available at Gimli Fish)*
ground fennel
drizzle olive oil
salt and pepper

1 pkg Rosemary and fennel pasta (from Nature's Farm and available at St. Norbert's Farmer's Market)
1-2 shallots, sliced
1 tbs butter (Notre Dame Butter)
drizzle olive oil
1/2 - 1 cup cream, depending on amounts
1/2 cup (+) white wine
splash Pernod or Ouzo
salt and pepper, to tastes

Prepare sauce by sautéing shallots in butter and olive oil.  When soft, add the cream, wine, Pernod and season, to tastes. 

To sear scallops:  dry scallops off on a paper towel and dip in seasoned ground fennel.  Bring a pan to medium-high heat with butter and olive oil, to prevent burning.  Brown (sear) scallops on both sides when ready to serve immediately.

When ready to serve, prepare pasta and toss with sauce.  Top with seared scallops. 

*Dry scallops are an excellent quality scallop as they have not been injected with a type of saline preservative.  Dry are preferable as they can brown, whereas the wet scallops won't. 


Friday, December 15, 2017

Turkish Sticky Figgy Pudding, aka Fig Meshnun, on CBC's Weekend Morning Show

 Tomorrow, on CBC's Weekend Morning Show, with host Nadia Kidwai, I will be presenting the following dessert.  This was a huge hit at my former restaurant and I made this by popular demand today.  The cakes/puddings, can be prepared in advance, as can the butterscotch sauce, to make your holiday feast easier.

Always use the best ingredients for baking.  We have such great eggs, from Nature's Farm, butter, from Notre Dame Dairies, and flour, from Prairie Flour Mills. There are very few local flour mills in Manitoba.  Try out the flours from Tall Grass Bakery and Prairie Flour Mills!

Fig Mešhnun
Sticky Dried Fig Pudding (Fig Mešhnun)
1/2 pound dried figs, finely chopped
2 cups boiling water
1 1/2 teaspoons baking soda
3 ounces butter (at room temperature) (I used Notre Dame Butter)
9 ounces superfine sugar
3 free-range eggs (I used Nature's Farm eggs, available at the St. Norbert's Farmer's Market)
1 teaspoon ground ginger
9 ounces flour

Butterscotch Sauce
8 ounces butter
7 ounces heavy cream
12 ounces brown sugar
Preheat the oven to 350ºF and butter 12 five-seven ounce metal molds, a 10-inch square cake tin or a 10X8 inch jelly-roll pan.
Put the figs, boiling water, and baking soda into a bowl, then stir well and leave to stand for 20 minutes.
Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well.  Mix the ginger into the flour, then sift onto the mixture and fold in.  Stir in the fig mixture and pour into the buttered molds.  Bake for 15 minutes.
While the puddings are baking, make the butterscotch sauce.  Combine all the ingredients in a saucepan and bring to the boil, then lower the heat and simmer for 5 minutes.  Stir occasionally, but not too much or it will crystallize.
After 15 minutes baking, spoon a bit of the sauce on top of each pudding and then return to the oven for 5 more minutes, or when a skewer comes out cleanly.
To serve, unmold the puddings onto dessert plates, then invert them so the sticky surface is on top.  Serve with extra sauce.

Friday, November 17, 2017

Shepherd's Pie or Cottage Pie? All comfort on CBC's Weekend Morning Show

On Saturday, I will be presenting Shepherd's Pie for CBC's Weekend Morning Show with host Nadia Kidwai.

I adapted the Gordon Ramsay's recipe.  He uses red wine, I used stout, to bring out the richness of the lamb.  You can watch the video at the bottom of the blog entry.  No language warning required!

This dish really highlights some of the great products of Manitoba, from the lamb, potatoes, carrots, etc., to the eggs and butter.  If you don't have access to ground lamb, you can change this recipe to Cottage Pie by using ground beef.  The St. Norbert's Farmer's Market has excellent ground beef at Wildfire Farms and Manitoba Beef.

Shepherd's Pie

1-2 lbs minced lamb (amounts vary according to your baking dishes) I used Spiritsands Shepherds lamb from Carberry, Manitoba, by Gerry Oliver.  She can be reached for outside of Winnipeg, at

2 shallots, thinly sliced
1-3 peeled and grated carrots
3 cloves garlic, minced
3-5 Russet potatoes, peeled and boiled
1 tsp dried thyme
1/2 tsp chopped rosemary
1 tsp dried chilies
1/2 cup (+) good tomato paste (ie, not Hunt's, but there are fantastic tomato pastes from Turkey available at Millad's Supermarket)
1 cup stock, or more (I used lamb stock but use chicken)
1 can rich stout
salt, and pepper, to tastes
1 or 2 egg yolks, or up to 1 cup cream or buttermilk
1/4 cup butter
pinch nutmeg
up to 1 cup grated Parmesan Reggiano
olive oil, for cooking

Heat a deep saucepan to medium high heat.  Add a drizzle of olive oil and brown the minced lamb.  Drain off the lamb, when browned, and keep in a bowl.  Cook the sliced shallots and add the browned lamb when the shallots are translucent.  Add the minced garlic, grated carrots and seasonings.  Then stir in the tomato paste, stock, and stout. 

While that is simmering, cook the peeled potatoes until they slide off of the fork when tested.  Drain and put potatoes through a ricer for a delicate texture or mash.  Add butter, egg yolks nutmeg, salt and pepper, and grated Parmesan Reggiano.  Mix until smooth but not gummy.

Preheat oven to 350ºF.  Spoon minced lamb mixture into baking dish and then spoon on the potato mash.  Top with more Parmesan and fork for a baked design.  Bake for 20+ minutes, depending on the size of your baking dish, until browned and bubbling.  Remove from heat and let rest for 10 minutes. 

Serve with a green salad.


Friday, November 10, 2017

Manitoba Grilled Roast Beef and cheese sandwiches

I made these Manitoba grilled roast beef and cheese for CBC’s Weekend Morning Show with Nadia Kidwai. Roast beef ready sliced by Manitoba Beef, Sourdough Pumpernickel Rye by Old Church Bakery, “Trappist” cheese, as a new product to come. Mostarda, Beef, and Bread are available on every other Saturday at St.Norbert’s Farmer’s Market at the Eagles Club from 10-1.

Sourdough Pumpernickel Rye - Old Church Bakery
Roast Beef - Manitoba Beef
"Trappist" cheese - TBA from Loaf and Honey
Mostarda - from KarenFood
Dijon Mustard
Notre Dame Butter

Build your sandwich with these lovely ingredients and place on medium high heat pan with butter melted in the pan.  Turn over sandwich when browned.  Finish sandwich when cheese is melted.  Cut and serve immediately.