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Saturday, May 21, 2016

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert’s Farmer’s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.



Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.


Enjoy!

Saturday, May 07, 2016

Phyllo Wrapped Steelhead Trout with Saskatoon Savory Sauce on CBC's Weekend Morning Show. Something that any kid could make...

This morning I presented this dish for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  It really is very simple to prepare with impressive results. 


Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce

1 fillet Steelhead Trout (naturally raised in Warren Manitoba, available at Gimli Fish, from Watersong Farms http://www.watersongfarms.com/)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional:  1/4 cup chèvre in mushroom mixture
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo

Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:

On medium-high heat, sauté shallots until translucent and add the mushrooms. Sauté until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.

Preheat oven to 350ºF. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with sautéed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.

Saskatoon Sauce

1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
¼ tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
½ cup red wine or port

Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phyllo Wrapped Steelhead Trout.

Enjoy! 


Later that day...

And for the D.A.Niels Tajine Cooking demo....

Moroccan Beef Stew (can use lamb)
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.

Enjoy!



Marak (Tajine) of Red Cabbage with Tomatoes and Olives
¼ cup olive oil 

1 medium head red cabbage (can use cauliflower), cored and small slice
2 tsp sugar
2 ripe or canned tomatoes, chopped (I’m using 2 tbs good tomato paste with tomatoes)
2 tsp hot smoked paprika
2 tsp toasted ground cumin
4 garlic cloves, grated into paste
1 tsp sea salt
2 tbs chopped flat leaf parsley
Juice of ½ lemon, to taste
 ½ preserved lemon (see chef for details)
12 green-ripe olives, pitted



1. Heat oil in tajine over low heat.  Add cabbage and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water.
2. Add tomatoes and paprika and continue to cook, covered for a few minutes.
3. mix cumin and garlic and add with ½ cup water to tajine.  Cook gently for 20 + minutes.
4. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.



Enjoy!

Saturday, April 23, 2016

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.


Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.


Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk


Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

Friday, April 08, 2016

Steelhead trout on Brown Butter Greens on CBC's Weekend Morning Show

I'll be presenting the following recipes on CBC's Weekend Morning Show with host Terry MacLeod, tomorrow morning after the 8:30 news.

We have lovely Steelhead Trout, from Watersong Farms, in Warren Manitoba.  It is available fresh each Friday at Gimli Fish.  They produce gorgeous Steelhead trout that looks and tastes like buttery salmon.  

The Spinach, for today's recipe, came from Fertile Farm, Manitoba and their wonderful produce is available at the St. Norbert's Farmer's Market. 



Pecan Crusted Steelhead Trout on Brown Butter Greens

1 fillet Steelhead Trout
1/2 cup pecans, finely chopped
1 heaping tablespoon pesto or 2 tbs chopped fresh herbs and garlic
1 egg
salt and pepper
drizzle olive oil

Place fillet on a baking sheet that has been lined with parchment paper or aluminum foil, for easy clean up.  Mix topping ingredients together and spread over fillet.  Bake at 350ºF for 10-15 minutes, depending on the thickness of the fillet.

Serve immediately over Brown Butter greens.  We enjoyed this with a baked sweet potato as well.

Brown Butter Greens

2 bunches Swiss Chard or Spinach, washed and cut chiffonade style
1-2 cloves garlic, sliced
1-2 chilies, finely chopped
1/4 tsp hot smoked paprika
1-2 tbs butter
pinch ground nutmeg
salt and pepper, to taste
1- 2 shallots, sliced

Heat large and deep pan to medium heat and brown the butter without burning. One trick, once the butter is brown, is to add a bit of olive oil.  Add the remaining ingredients and sauté until softened and cooked through. 

To plate, place greens on plate and the Pecan Crusted Steelhead Trout resting on top.  Serve with sweet potato, or your favourite side dish, such as quinoa, rice, etc.

Enjoy!

Saturday, March 26, 2016

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.


Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.


Enjoy!

Saturday, March 12, 2016

Lemony eggs for loving on CBC's Weekend Morning Show



This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod.  The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina.  The butter for the curd is our wonderful Notre Dame butter.  

Lemon Curd

2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
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)
Leave until completely cold before covering the jars.

Lemon Meringue Pie/Tarts

3 large egg whites
1 lemon curd recipe
Pie or tart shells ( I used gluten free Almond tarts from Piccola Cucina, locally made and available at Vita Heallth, DeLuca’s Red River Coop stores, GJ Andrews)
pinch of cream of tartar
2 tbs sugar


Prebake pie and tart shells at 375º for 10-15 minutes.
Fill tart shells with curd.
Whip egg whites with cream of tartar until soft peaks forms.  Gradually add the sugar and continue beating until stiff peaks form and appear shiny.  Top the lemon filling, making sure to cover completely to the edges.  Otherwise the meringue will shrink to nothing.

Bake for 10-15 minutes at 375ºF or until the meringue is golden.  Cool on rack completely before slicing.

Enjoy!

Saturday, February 27, 2016

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350ºF for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!