Tomorrow evening I will be presenting the following Moroccan dishes for the Assiniboine Park Conservancy at the Madison Square MLCC. Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch, will be presenting on the plant life of Morocco and wine pairings will be added on Wednesday. Photos to come!
The following recipes were produced from Paula Wolfert's, The Food of Morocco, except for the Pickerel cheeks. A very comprehensive cookbook.
1. Pickerel cheeks with Chermoula (Morocco meets Manitoba)
1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
1 lb pickerel cheeks
Blend all of the first ingredients in a food processor and place in glass bowl. Mix in the pickerel cheeks and let marinate for at least 30 minutes. Sauté a minute per side. Serve immediately.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
2. Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
3. Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
4. Moroccan Haroset (Charoset)
1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger
The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.
The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowls and roll the balls in it.
Enjoy!
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Monday, February 27, 2012
Saturday, February 18, 2012
Tajine of Swiss Chard on CBC's Weekend Morning Show
This morning I had the pleasure of presenting the following Moroccan vegetable dish on CBC's Weekend Morning Show with guest host Ismaila Alfa. This recipe is very simple to prepare and can be used as a vegetarian entrée or a side dish. This is from Paula Wolfert's, The Food of Morocco.
Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
Enjoy!
Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
Enjoy!
Friday, February 10, 2012
Cooking Demos! This week with the Assiniboine Park Conservancy and the MLCC - Cupid's Bite - aphrodisiac eats
Cupid’s Bite – Aphrodisiac eatings
This coming Tuesday is Valentine's Day. I will be conducting a cooking demo for the Assiniboine Park Conservancy with the MLCC. For this occasion, I am presenting foods that are considered aphrodisiacs. This list includes, but is by no means exclusive to, apricots, basil, garlic, asparagus, chocolate. Try also gingseng, oysters, ginger, halibut, pumpkin seeds, etc.
Pairings will be posted after the event.
1. Stuffed apricots - Cevizli Kayisi Tatlisi
20 dried apricots
scant ½ cup sugar
2 cups confectioner’s sugar
400g (1lb) mascarpone
Garnish:
Halved walnuts
Mint leaves
Ground pistachios
Cut into the apricots and place in a bowl of warm water with the sugar; soak for 15 minutes. Then transfer the apricots with the soaking water in a pot and cook for about 10 minutes.
To make the cream, mix the confectioner’s sugar and mascarpone in a bowl until smooth.
Spoon the cream into a forcing bag and fill the drained apricots. Arrange on a serving dish. Garnish with walnuts, mint and/or pistachio.
2. Basil Pesto – Pasta il Pesto
Basic Pesto
A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.
1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pine nuts (can use almonds)
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)
Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.
3. Sautéed Asparagus with Blood Orange
Wash and trim asparagus and sauté in butter and olive oil. Squeeze in the juice of blood orange and top with zest and a sprinkle of sea salt.
4. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.
Enjoy!
This coming Tuesday is Valentine's Day. I will be conducting a cooking demo for the Assiniboine Park Conservancy with the MLCC. For this occasion, I am presenting foods that are considered aphrodisiacs. This list includes, but is by no means exclusive to, apricots, basil, garlic, asparagus, chocolate. Try also gingseng, oysters, ginger, halibut, pumpkin seeds, etc.
Pairings will be posted after the event.
1. Stuffed apricots - Cevizli Kayisi Tatlisi
20 dried apricots
scant ½ cup sugar
2 cups confectioner’s sugar
400g (1lb) mascarpone
Garnish:
Halved walnuts
Mint leaves
Ground pistachios
Cut into the apricots and place in a bowl of warm water with the sugar; soak for 15 minutes. Then transfer the apricots with the soaking water in a pot and cook for about 10 minutes.
To make the cream, mix the confectioner’s sugar and mascarpone in a bowl until smooth.
Spoon the cream into a forcing bag and fill the drained apricots. Arrange on a serving dish. Garnish with walnuts, mint and/or pistachio.
2. Basil Pesto – Pasta il Pesto
Basic Pesto
A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.
1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pine nuts (can use almonds)
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)
Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.
3. Sautéed Asparagus with Blood Orange
Wash and trim asparagus and sauté in butter and olive oil. Squeeze in the juice of blood orange and top with zest and a sprinkle of sea salt.
4. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.
Enjoy!
Saturday, February 04, 2012
This Saturday on the Weekend Morning Show - Kabak Tatlisi, a Turkish Pumpkin dessert
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting the following recipe. I found that adding a small sprinkle of grey sea salt on it just before serving really made the flavours come alive.
The squash was grown by local producer, Kelly Ditz of The Farm. Info coming soon!
Enjoy!
Turkish Pumpkin Dessert (Kabak Tatlısı)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
The squash was grown by local producer, Kelly Ditz of The Farm. Info coming soon!
Enjoy!
Turkish Pumpkin Dessert (Kabak Tatlısı)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Wednesday, January 25, 2012
Foody Series - Italian Countryside with the Assiniboine Park Conservancy and the MLCC
Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, lead the discussion on plants of the region. Pairings coming up on this site later today.
1. Crostini Toscani
2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley
Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.
Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.
Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.
Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.
2. Sage Butter pasta (Burro e salvia)
100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
3. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta
Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
4. Zabaione (Zabaglione)
6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.
Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.
This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)
1. Crostini Toscani
2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley
Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.
Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.
Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.
Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.
2. Sage Butter pasta (Burro e salvia)
100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
3. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta
Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
4. Zabaione (Zabaglione)
6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.
Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.
This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)
Sunday, January 22, 2012
Later that day..... at d.a. Niels Cooking with Tajines
Later in the day, I presented the following recipes at D.A. Niels Gourmet Kitchenware. Both were prepared in Tajines, a very versatile cooking vessel.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
Pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
Pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Saturday, January 21, 2012
This Saturday on the Weekend Morning Show - Pickerel with Raki, a Turkish recipe
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting this very easy to prepare pickerel dish in the Turkish fashion. Fresh Pickerel is now in season and available at Gimli Fish. Enjoy this healthy method of preparing the sweet fish.
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
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