Search This Blog

Friday, May 08, 2020

Matcha Amaretti Cookies

My friend gave me some lovely Matcha tea powder and I thought that I'd try my hand at Matcha Amaretti cookies.  They look beautiful and are surprisingly easy to prepare.

Matcha Amaretti Cookies
2 1/4 cups almond flour
1 cup sugar
1 tbs matcha powdered tea
pinch salt
2 egg whites, soft peak (Nature's Farm eggs are fantastic!)
1/4 tsp lemon juice
1/2 tsp almond extract, or liqueur
icing sugar, to roll cookies in

Preheat oven to 300ºF.  Take two baking sheets, stacked, and place parchment paper or a Silpat on the top baking sheet.

Whip egg white and lemon juice to a soft peak.

Add to dry ingredients and mix well, until a sticky mess. 

Dust hands with a bit of the icing sugar and portion dough into 1"balls.  Roll cookies in the icing sugar and place on the baking sheet.  They can be placed closely together as the cookies do not spread.

Bake for 25 + minutes, or until set and crackled on top.  Remove from the oven and let cool. Remove from the pan and let cool further on a rack. 

The cookies will firm up further and are good for at least a week and then need refrigeration.

Enjoy!

Thursday, April 16, 2020

Tuscan Soup with Farmers Sausage

This soup has become a household favourite lately.  Tuscan bean soup is a bowl full of comfort.  The beans make it rich and creamy, without cream, and the Tuscan flavours of sage really deliver the warmth.

Enjoy!
Tuscan Bean Soup with Farmers Sausage

1 medium - large onion, thinly sliced
3-5 cloves garlic, chopped
1 package farmers sausage, sliced (can use wonderful Italian sausages with fennel, for example, but this was on hand)
2-6 cups cooked beans (yes, that much variation because it is up to you what you like.  I used pinto beans, from dry, that I quickly cooked in the Instant Pot)
2-6 cups tinned chopped tomatoes (Because it is Spring and good fresh tomatoes are impossible)
3 red peppers (yellow, orange, also good, but green would change the flavour)
2-4 tbs chopped fresh sage, or crumbled dry.  (Beans can take a lot of flavour added)
1 tbs dried chilies (more or less, it is your soup)
Salt and pepper, to tastes.  Beans need salt
water, as needed
olive oil, to start sautéeing

In a large pot, sauté the onions and garlic.  Add the sliced farmers sausage and cook until mostly cooked through. Add the peppers and cook for 5+ minutes before adding the tomatoes and seasoning.  Simmer until the beans are well incorporated and breaking down.  Check seasonings and enjoy!  Lovely with bread.

Wednesday, April 15, 2020

Halal roasted lamb shank rubbed with Ras el Hanout and orange marmalade for Easter Dinner

Wonderful fresh lamb shank available now at the new location of Millad's Supermarket, located at 396 Notre Dame in Winnipeg.  This was so simple to prepare, with fantastic results!

1 lamb shank, enough for 4 people
2 tbs Ras el Hanout
2 tbs Orange Marmalade
good drizzle olive oil
1 tsp salt

Roast on a bed of veggies (here I have leeks, onion, carrots, red peppers) with water.

Mix the spices, marmalade, olive oil, and salt together and rub mixture over the lamb shank.  Let sit in the refrigerator for a few hours.  Preheat oven to 350ºF.  Place veggies in the bottom of roasting dish and the lamb on top, as pictured.  Roast for 20-25 minutes/lb, or, until the meat comes easily off of the bone.  Let the meat rest, and carve and serve.

Enjoy!



I served the lamb with the vegetables, puréed with cream, as a sauce, with pilaf and fiddleheads.

Tuesday, March 31, 2020

St. Norberts Online Farmers Market





Spice Blends now available at the St. Norberts Online Farmers Market!


I will be offering my spice blends at the St. Norberts online Farmers Market.  You can order and pick up this Saturday at the market.  It is open from 10:00 AM - 2:00 PM, with the first hour for seniors and additional needs.

Thank you for your support!  Please support local.  No food without farmers!

Saturday, March 07, 2020

Tuscan Stew with Roasted Chicken

This is a rich stew, that is simple to prepare, with great flavours.  Perfect winter comfort.

Tuscan Stew with Roasted Chicken

6-10 chicken legs, back on, skinned
4-6 cloves garlic
2 tsp dried sage, or 2 tbs chopped fresh sage
1 tsp dried thyme
salt, to tastes
1 tsp pepper
1/4 cup water
1/4 cup olive oil

1-2 onions, sliced
olive oil, for sautéing 
4-8 cloves garlic, smashed and chopped
2 tsp dried sage, or 2 tbs chopped fresh sage
2 large tins chopped tomatoes (because Winter tomatoes)
2 tsp dried thyme
2 tbs good tomato paste
2 cups chicken stock or water
1/2 cup white wine or vermouth
4-8 cups cooked white navy beans, (or try heritage beans from Berard Farms from the St. Norberts Farmers Market)
4-8 potatoes, cubed
4-8 carrots, in coins
salt, to tastes (a fair amount, as potatoes and beans need salt)

For the chicken; purée garlic, spices, salt and pepper, oil, and water and cover all of the chicken.  Easiest to do with gloves and a large bowl.  Set aside in the fridge to marinate.

Preheat the oven to 350ºF.

For the stew; Sauté the onions until translucent, and then add the garlic.  Add tomatoes and herbs and spices.  Let simmer for a while and add remaining ingredients.

Transfer the stew to a large roasting pan.  Place the chicken on top, submerging slightly. Roast, open, for at least 1 hour, or until the chicken is tender.

Enjoy, with toasted Focaccia.  Try crispy fried sage leaves, to garnish.





Thursday, March 05, 2020

Pickerel Piccata, Oven Fries with Feta, Chicken burgers, and more.

Weekday meals that are actually relatively simple to prepare, if you have a few essentials on hand.  Winter pickerel, from Gimli Fish, is my favourite.  It is slightly pink and has a wonderful sweet taste. I will be referring to the fish as the local name, Pickerel, but it is also known as Walleye.




1. Lemony Pickerel Piccata

2-4 Pickerel Fillets, strip of bones cut out (Save for fish stock)
1/2 cup Panko crumbs
1/4 cup grated Parmesan
Salt, pepper, and thyme for the crumbs
1 egg beaten into 1/2 cup milk or buttermilk
olive oil or butter, for frying the fish

2 tbs butter
drizzle olive oil
2 shallots, thinly sliced
2-3 cloves garlic, smashed and chopped
1/4 tsp dried thyme
juice of one lemon
1/2 cup cream
2 tbs cream with 1/2 tsp corn starch (to thicken the sauce and prevent splitting)
salt and pepper, to taste

For the Sauce; in a small saucepan, heat up butter and oil.  Add shallots and cook, until tender, on medium heat.  Add garlic, then creams.  Add lemon juice and seasonings.  Bring to a slow simmer and remove from heat until just prior to serving.

For the fish;  in one dish, beat an egg into the buttermilk. Place crumbs, Parmesan, and seasonings in another dish.  Soak the fish in the milk mixture and then coat with the crumbs.  Heat the butter in a pan and cook fish for a couple of minutes per side, depending on the thickness of the fish.

Serve immediately with sauce.  Enjoy!  Pictured here with Oven baked fries with feta, and Korean Zucchini.

2. Korean Zucchini (simple!!!)

1 zucchini, sliced
drizzle sesame oil
1/2 tsp fish sauce
sesame seeds

Sauté zucchini slices in sesame oil over medium high heat.  Near the end of cooking, add the fish sauce.  Serve with sesame seeds on top.

Enjoy!

3. Oven Fries with Feta (by Ottolenghi)

3-5 medium potatoes, cut as thick cut fries.
1/4 cup + crumbled feta cheese
3-5 cloves garlic, sliced
1/4 cup olive oil
oil, to coat potatoes
1 tsp dried oregano
salt, to taste

Preheat oven to 450ºF.  Parboil potatoes for 7-8 minutes and let drain well for 5 minutes.  Coat potatoes with oil, a good sprinkle of salt, and spread out onto a parchment lined baking sheet.  Bake for 40 - 45 minutes.

5 minutes prior to finishing roasting the potatoes, cook garlic slices in olive oil until brown and drizzle over the potatoes.  Return potatoes to finish roasting  Toss with feta cheese and oregano.

Serve immediately.  Enjoy!


4. Duq'qah Chicken Burgers

1 pkg (~450 grams) ground chicken
1 egg
1 tbs + Duq'qah
1/2 tsp salt

Mix ingredients together and form into 4 patties.  I made oval shaped patties, to go with the flatbread.

In a hot pan with a bit of oil, cook chicken burgers on both sides, about 3-4 minutes each.  Remove from heat and let rest. 

I served these on flatbread made from my Turkish pizza dough, that I often have on hand, baked with asparagus spears, sautéed mushrooms and onions, and yoghurt tahini sauce.

Enjoy!

Wednesday, January 29, 2020

Easy elegance - Moroccan roast chicken and Korean Zucchini

Roast chicken is not a usual Tuesday dish, but it is so easy, why not?  It matched perfectly with the also easy side dishes of Korean zucchini and roasted sweet potatoes.  Blood Oranges are in season right now, so it added a wonderful colour and flavour to the dish.  Chicken stock is now simmering from the

Moroccan Roast Chicken

1 whole chicken
Dijon Mustard
Ras el Hanout
1 onion, sliced
1 yellow or red pepper, chopped
5-10 cloves garlic
1-2 sliced blood oranges (other oranges will do)
salt
olive oil
water

Preheat oven to 350ºF.  You will roast the chicken for at least 20 minutes/lb.

Clean the chicken of any bands, plastic, or gizzards.  The neck can be used in the roasting pan and for stock. 

Coat the chicken with a thin layer of Dijon mustard and then the Ras el Hanout (available through me or at D. A. Niels, Pollock's Hardware Coop, and Old Church Bakery).  Fill with garlic cloves, whole or chopped.  Season with salt and let chill in the refrigerator until needed.

In the roasting pan, place the sliced onions, some garlic cloves, and chopped pepper.  Place the chicken on top and arrange the blood orange slices around. Pour 1 + cup water into the roasting pan and drizzle with olive oil.  Roast for at least 20 minutes/lb, or until the drumstick moves freely and the juices are clear.

Let the roast rest for 10 minutes prior to cutting.  Enjoy with sides of roasted sweet potato and Korean zucchini.



Korean Zucchini

1 zucchini, sliced
1-2 cloves garlic, sliced
sesame oil
splashes of fish sauce
Mirin
drizzle of soy sauce

In a medium sauce pan, heat up a drizzle of sesame oil and start cooking the garlic and then the zucchini slices.  Stir and near the end of cooking, add the remaining ingredients. 

Enjoy!