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Wednesday, August 08, 2018

Farmer's Festival at St. Norbert's Farmer's Market

What a day!  There was a wonderful celebration of making great things from local producers today at St. Norbert's Farmer's Market.  For my first cooking demonstration, I featured dry rubs and a few tips for great steaks.  The second cooking demonstration, I prepared Fresh Kimchi.  So addictive!

The Napa Cabbage, onion and garlic,  came from Heart's Acre Farm, the carrot from Paseschnikoff Gardens, The garlic chives, from Fertile Farms.  I found the remaining ingredients at Arirang Trading Company, on 1799 Portage Ave. in Winnipeg.

I love the recipes found on Maangchi and I found this fresh kimchi recipe, aka,  Baechu-geotjeori.

https://www.maangchi.com/recipe/baechu-geotjeori

One excellent question was, do I have to use shellfish or fish?  This recipe calls for fermented anchovy paste.  I used fermented shrimp paste.  I found that a good way to get the briny flavour is by using Black Vinegar.  The dish will be vegan then as well.


Sunday, July 15, 2018

A flight of Manitoba Honey on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with host Nadia Kidwai, I presented the some of the wonderful honey that we have in Manitoba.  The bees and the honey producers work very hard to provide us with this wonderful product.  There is a great range of flavours, due to the different flowers that the bees access. 
 Featured above, at the CBC Studio are:  Ferris Farm Creamed Honey (Downtown Hydro Market, Wolesley Farmer's Market), BeeProject Apiary North End and St. Boniface Neighbourhood Honeys (BeeSpace @ 196 Osborne), Giguere Honey Farms Creamy Cinnamon, Wildflower, Dandelion, Natural, Creamed, and Buckwheat Honeys (St. Norbert's Farmer's Market, Argy's Records).  Not shown, Phil's Honey.

 Some things about Bees and Honey:

  • Bees are a great environmental health indicator species.  
  • Honey is the only natural food that does not go bad.
  • It is a pure product.
  • It will granulate eventually, just enjoy it more!
  • Canada #1 is not neccessarily Canadian.  It is a grade.  Buy Local!
  • Honey has a big taste.  Spread it thinly than other spreads to enjoy without too many calories.  
  • BUY LOCAL!  Manitoba honey is spectacular! Local beekeepers need support.  There were big losses in Manitoba last winter.
  • Enjoy!

Thursday, July 05, 2018

Pa kimchi, Green onions kimchi LOVE!! Chonggak-kimchi, Ponytail Kimchi More LOVE!

Today is a Kimchi making day.  I started with the most simple kimchi to make and it has wonderful results.  Pa kimchi, or, green onion kimchi has a sweetness that is subtle and lovely.  It is a wonderful side dish or garnish to so many foods, stir-frys, soups, etc.

I used the green onions, except for the whites and purples, from my Farm Share from Hearts Acre Farm.  If you don't have a CSA Farm Share, you can pick up their wonderful veggies at St. Norbert's Market on Wednesdays and Saturdays.  The remaining ingredients are available at a number of Asian Specialty stores throughout Winnipeg.  Try Arirang Oriental Food Mart on Portage Ave. or 88 Mart on Pembina, in Winnipeg.

I used Aeri's Kitchen recipe as it was so simple.  http://aeriskitchen.com/2012/11/green-onion-kimchi/

When the aromas came up from the mixing bowl, it just made me happy.


I also made turnip with greens kimchi yesterday.  Known as Chonggak-kimchi, or Ponytail Kimchi, I used the turnips with half of the greens attached.  The other half went into my Saag Paneer.

I used the Maangchi recipe.  You can find it here:  https://www.maangchi.com/recipe/chonggak-kimchi.

Maangchi is such a great resource for wonderful Korean food!




Friday, June 29, 2018

Bi-Coastal Canada Day Celebrations on CBC's Weekend Morning Show

On Saturday, I will be featuring the following dishes for easy and inexpensive Canada Day celebrations, on CBC's Weekend Morning Show with host Nadia Kidwai.
 
Both the 3 good sized Red Snapper Fillets and the 2 lbs of PEI mussels, from Gimli Fish, cost just over $12.  Just over $5 for the Red Snapper Fillets.  Great deal and great flavours!
 
 

 
PEI Mussels in butter, Miso, and Sake

1 lb PEI mussels, available at Gimli Fish
1-2 tsp butter (I use the local Notre Dame butter)
2 tbs miso ( I use a sweet, light coloured miso, available in most stores, and in all Asian grocery stores)
1/4-1/2 cup sake
1/2 cup chopped green onions, with whites (these are from Heart's Acre Farm and are available at St. Norbert's Farmer's Market)
chopped chilies or a drizzle of chili oil, to taste
chopped cilantro (also from Heart's Acre Farm), try also their garlic scapes!

Scrub and clean off the mussels.  Only use closed mussels or ones that can close.

In a large enough pot for the mussels with a lid, cook the butter, miso, sake, green onions and chilies until ready to cook the mussels.  Stir in the mussels and cover the lid.  Cook for a couple of minutes, until all of the mussels are open.  Transfer to a large bowl, pouring the sauce over the mussels.  Garnish with cilantro, or other greens, and serve immediately.  Wonderful with Sweet Potato fries.  For simplicity, they are also available at Gimli Fish, but preparing them on the grill with the Cookina is wonderful!

Honey Miso Red Snapper
1 West Coast Red Snapper fillet
1/2 cup honey, soft
1/3 +/- cup miso
1/2 cup chopped green onions (available at Heart's Acre Farm, Fertile Farm, etc.at St. Norbert's Farmer's Market)
1 inch fresh ginger, minced
3 tbs Chinese cooking wine or Mirin
a drizzle of chili oil
A drizzle of sesame oil

Mix all of the ingredients, except for the Red Snapper, in a bowl.  Pour over the fish and let marinate, in the fridge for at least one hour.  Grill on a hot grill, easier on the Cookina pad.

Happy Canada Day!

Saturday, June 16, 2018

Father's Day made easy and delicious for CBC's Weekend Morning Show

Today on CBC's Weekend Morning Show with host Nadia Kidwai, I presented the following dishes to make Father's Day easy and delicious.  Many of the ingredients are found at the St. Norbert's Farmer's MarketSteak and Eggs with grilled asparagus. 


Steak and Eggs

1 ribeye steak per person  (wonderful ribeye steak from Wildfire Farms, and available at St. Norbert's Farmer's Market)
Dijon Mustard
Birch Syrup (very versatile Birch Syrup is available at St. Norbert's Farmer's Market from The Canadian Birch Company)
salt and pepper, to taste
olive oil, drizzles
1 egg per steak (Nature's Farm carries the most wonderful golden yolk eggs!  Available at St. Norbert's Farmer's Market)

Mix enough Dijon mustard and Birch Syrup to cover both sides of each steak.  Cover the steaks and let sit at room temperature until ready to grill, cool in the fridge if a longer period of time.

Heat the grill to medium high heat.  Drizzle olive oil over the steaks and place on a hot grill.  Let cook for 2 minutes before turning, not flipping, so as to create grill marks.  Let cook for two minutes more and flip.  Repeat cooking for two minutes, turn for grill marks, and let cook for another two minutes.  Remove from grill and let rest for about 5 minutes.  Season while resting as the meat will be open to absorbing more flavours.

Serve with a soft cooked egg, over-easy or sunny-side up on top of the steak.  The yolk creates a creamy sauce-like texture over the steak.  Or, if you prefer, place the soft egg over the grilled asparagus.




Grilled Asparagus

1 bunch asparagus, bottoms trimmed  (I used Fertile Farm asparagus, available at St. Norbert's Farmer's Market)
drizzle good sesame oil
lemon zest
seasoned sesame seeds
salt and pepper, to taste

After flipping the steaks, add the asparagus that has a good drizzle of sesame oil on it.  Let cook for two minutes and flip.  Remove from the heat and add lemon zest, and seasoned sesame seeds.

Enjoy!



 

Friday, June 01, 2018

Foraging for food on CBC's Weekend Morning Show


On Saturday Morning, I will be presenting the following recipes for CBC's Weekend Morning Show with host Nadia Kidwai.  I'll be using dandelions for which I foraged.  They are considered organic, as, I've never used cosmetic pesticides in my own yard.  They are thoroughly washed, however.  I've used them with Chinese greens (Gai Lan) in one dish, and as a Chimichuri on Wildfire Farms (see what I did there?) beef ribeye.

The reason that I went with wild and foraged flavours is because A Rocha will be holding a guided tour of Winnipeg's West End on Saturday, June 2nd from 2-3:30PM to find edible plants just waiting to be discovered and eaten.  They will meet at St. Matthew's Anglican Church at 641 St. Matthews Ave.  To RSVP, please send an email to scott.gerbrandt@arocha.ca.   Dress for the weather.

Dandelions are loaded with Vitamins A and C as well as being a great source of dietary fibre.  More photos tomorrow!


Dandelions!

Dandelions with almonds and Scallions

1 large bunch dandelion greens or a combination of greens(a few cups) (I have a variety of greens available today from Fertile Farms at St.Norbert’s Farmer’s Market)
3 tbs olive oil
3-6 cloves garlic, thinly sliced
4 scallions, thinly sliced
½ cup blanched almonds, toasted
salt, to taste

Bring to boil a large pot of water.  Drop greens in and blanch, stirring for 30 seconds to 1 minute, then drain in a colander and rinse with cool water.  Drain and press out on a towel.

Heat oil in a large saucepan over medium high heat.  Add garlic, then scallions, stirring until brown.  This happens quite quickly so have the greens ready and cook for 1-3 minutes.  Add almonds and season.  I like to add some dried red chilies. 

Sichuan variation:  Prepare the greens, with Chinese broccoli, and leave long.  Heat sesame oil with chilies and garlic.  Add greens and season with soy sauce.  Sprinkle with toasted sesame seeds.  Can also add tofu to this dish.  A pinch of sugar may be to your tastes as well.

Grilled Ribeye with Dandelion Chimichuri

Good for 4 Ribeye steaks (These are from Wildfire Farms and available at St. Norbert’s Farmer’s Market)
1/4 pound dandelion greens
2 large garlic cloves, crushed
1/4 teaspoon red pepper flakes
1/2 teaspoon salt, plus more for seasoning Ribeye Steaks
2 packed tablespoons chopped oregano
1 tablespoon lime juice or white vinegar
1/4 cup plus 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
Freshly ground pepper

Trim the greens up to where the leaves start and wash well, picking out any remaining buds or grass you might find. Set aside.

Process the garlic, red pepper flakes, and salt together in the work bowl of a food
processor until finely chopped. Add the dandelion greens and the oregano, and pulse until the greens are finely chopped, scraping the sides with a soft spatula if necessary. Add the lime juice and 1/4 cup of the olive oil and pulse to blend. Season the mixture to taste with additional salt and pepper, if necessary, and transfer to a small bowl. Drizzle 1 tbs olive oil over the top and set aside.

Rub the remaining two tsp olive oil over the Ribeye and season with salt and pepper.

When the grill is hot, cook the steak to the desired doneness.  I like rare but I made these 4 minutes per side, changing to make grill marks, every two minutes.

Let the meat rest on a cutting board for a few minutes.  Slice hot and spoon the chimichuri sauce on top.

Enjoy!

Saturday, May 19, 2018

Fair Trade Fair Foods on CBC's Weekend Morning Show

 Today, on CBC's Weekend Morning Show, I featured issues and foods around Fair Trade.  The Seekh Kebabs are made with lamb but they can be made with ground beef.  I purchased the lamb from Millad's Supermarket.  The Mint and pomegranate raita is just yummy.  Featured also is sourdough bread from Old Church Bakery.  

I've added a website for you to test your own Slavery Footprint.  Making our purchases from local producers, and getting to know our suppliers, will help to end slavery.
 
Thank you to Zack Gross and MCIC for their generous gifts in promotion of Fair Trade.

How many slaves work for you? There are 27 million slaves in the world today. Many of them contribute to the supply chains that end up in the products we use every day.
 

 
Seekh Kebabs

1 lb ground lamb
1 onion, finely chopped
1-3 green chillies, de-seeded and finely chopped
1 1/2 tbs garam masala
1 tbs chick pea flour (I used quinoa flour, available at Tamarack Farms, and I recommend their pea flour)
1 tsp toasted ground cumin
3-5 finely chopped green onions
2 tbs finely chopped mint
2 tbs finely chopped cilantro
salt, to taste

1-2 lemons, cut into wedges

Mix all of the ingredients, except for the lemon wedges, in a bowl.  Cover and chill for at least one hour.  I blended all of the ingredients, except for the lamb, in a food processor.

When ready to cook, take a flat skewer, and, regularly dipping your hand in a bowl of water to prevent sticking, squish handful by handful onto the skewer, about 12-15 cm (5-7 inches)

Cook on a medium hot BBQ, turning regularly, until slightly charred on the ends and cooked through. 

Squeeze lemon juice over before eating.

Serve with raita and in rotis.

Mint Raita

3-4 tbs mint
1/2 green chili, de-seeded and chopped
1 cup good yoghurt
a few pomegranate seeds
salt, to tastes

Blend mint, chili, pomegranate seeds, and salt into a blender or processor and purée.  Add the yoghurt and mix well. 

Enjoy!