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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.



Friday, October 20, 2017

You say fish soup, I say Bouillabaisse, for CBC's Weekend Morning Show

I will be presenting the following dish tomorrow for CBC's Weekend Morning Show with Host Nadia Kidwai.   Bouillabaisse is a classic Provençal dish, that is versatile in many of the ingredients as it is based on local and seasonal ingredients. 

The fish and seafood are available at Gimli Fish.  They have a wonderful new delivery system as well! Visit to make an order and you will have amazing fish and seafood within two hours! 

For the soup base, I used onions, garlic, fresh fennel, tomatoes, and herbs, all available now at the St. Norbert's Farmer's Market.  The tomatoes and fennel are from Fertile Farm, the herbs from Almost Urban, and you can find many other things to add to the soup, as per your tastes.



For the soup broth:

Bones and shells from the fish and shell fish, completely rinsed
9 cups water
1 teaspoon fennel seeds
Salt and pepper to taste
10 whole sprigs parsley

For the soup base:

2 large onions, chopped finely
10 garlic cloves, chopped roughly or crushed
2/3 cup olive oil
1 teaspoon fennel seed
1/2 cup parsley, chopped very finely
Salt and pepper to taste
1 28 oz can crushed tomatoes
Small handful fresh thyme leaves
3 to 5 long strips of orange rind (no white pith)
3 bay leaves
6 to 12 saffron stems
1 jalapeno pepper, chopped finely (remove seeds and white "ribbing")
1 pound frozen cod, thawed and chopped
1 cup dry white wine
A few splashes of Pernod

For the "body" of the soup:

3 to 4 pounds of various fish or shellfish.

Traditional bouillabaisse has no shellfish, but there is no harm in adding mussels, shrimp, crab or lobster if you feel like it.

There are many kinds of fish you can add to make this your own fish soup recipe. Haddock, red snapper, monk fish, sea bass, striped bass are all good choices. Just avoid the oily, fatty fish such as salmon or tuna, as these will overpower rather than blend in with the other ingredients.

1. In a large soup pot, combine all the ingredients for the broth. Bring to a very light boil, and allow to simmer for 30 minutes or so.

2. Run the broth through a strainer, and keep it aside.

3. Heat the oil in the soup pot on medium low to medium heat. Add onions, garlic, parsley, fennel seed (1 teaspoon, not both), and salt. Saute until the onions are soft.

4. Add tomatoes, thyme, orange peel, bay leaves, pepper, saffron and jalapeno. Simmer for up to 30 minutes.

5. Return the fish broth to the soup pot. Add the pound of chopped fish and cook until fish is completely cooked.

6. Remove the orange peel (if it is in large strips) and bay leaves and put them aside. We do not want to puree them.

7. Either use a hand-held blender to puree the soup, or puree in a stand-up blender in batches. Add the bay leaves and orange peels back to the soup, and pour in the white wine and cook for 30 minutes to an hour. Add Pernod.

8. Add the various fish to the soup. Add the longest-cooking fish first so all the fish ends up cooked at the same time.

Sunday, October 08, 2017

Happy Thanksgiving! On CBC's Weekend Morning Show

Happy Thanksgiving!  Yesterday I featured a few easy to prepare Thanksgiving side dishes for CBC's Weekend Morning Show, with host Nadia Kidwai.  One is a Mennonite dish, called Bubbat, which is similar to scones, another is a vegetarian creamy mushroom sauce, and the third is a simple way to prepare Brussels Sprouts with Beef Bacon.

This was a Manitoba menu.  The Brussels Sprouts were from Fertile Farm.  The beef bacon is from Wildfire farm.  Both are available at St. Norbert's Farmer's Markets.  I used Notre Dame butter, also from Manitoba.  For the Bubbat, which also uses a wonderful local flour by Prairie Mills, I used wonderful raisins that are available at Millad's Supermarket, on Notre Dame Ave.  They originate in Afghanistan, but are at a great local store.

Mennonite Bubbat
There are many variations on this recipe, dating back to traditions before there were Russian Mennonites in the Molotschna and Chortiza colonies, I'm sure.  
Preheat oven to 350ºF
2 cups flour
1 tbs baking powder
1 cup raisins, soaked and dried
2 tbs sugar
1/4 cup butter melted (I melted the butter in the oven in the 8X8 pan so that it would be greased at the same time)
1/2 cup milk
1 cup cream (can add more if more moisture is required)
1/2 tsp salt
1 egg
Mix dry ingredients in a bowl.  Add the raisins.  Mix together the milk, cream and egg in a measuring cup.  Add the melted butter to the dry ingredients, mix and then add the milk mixture.  Stir well, incorporating all of the mixture.  If it is too dry, add more cream.  Spread mixture into the 8X8 pan and bake for 30 minutes at 350ºF.  Let cool and serve with dinner. 
Brussels Sprouts roasted with Beef Bacon and Maple Syrup
1 -2 stems Brussels Sprouts, removed from stem and cut in half (Available from Fertile Farm at St. Norbert's Farmers Market)
4 strips beef bacon, cut into chunks (available from Wildfire Farms, at St. Norbert's Farmer's Market)
drizzle olive oil
drizzle balsamic vinegar
a couple pinches salt
up to 1/2 cup maple syrup

Stir all of the ingredients together in a roasting pan.  Roast open at 400ºF for up to 30 minutes or more, until done.


Mushroom Sauce
2 cups sliced assorted mushrooms
1 yellow onion, finely diced
1 clove garlic, minced
1 tbs butter
drizzle olive oil
1 cup cream
1/2 cup white wine
salt and pepper, to taste
thyme, to tastes

Sauté onion in a saucepan on medium heat in butter and olive oil until translucent.  Add mushrooms and cook well.  Add seasonings, to aid cooking mushrooms down.  Add cream and wine and simmer.  Enjoy!