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Friday, December 05, 2014

Saturday on CBC's Weekend Morning Show - Brandied Farmer's Sausage with honeyed apples


 I will be presenting the following recipe tomorrow on CBC's Weekend Morning Show with host Terry MacLeod.  This isn't your Dad's Farmer's Sausage.  It is, a take on a Spanish Tapa.  Great for holiday entertaining.

Enjoy!

Brandied Farmer’s Sausage with apples

1-2 Farmer’s sausages, sliced on the bias ~ 1”  ( I used Pioneer sausage, low salt easy peel)
2-3 apples, cut into thin wedges  (I used Granny Smith)
2 tbs butter (Local Notre Dame butter!)
½ cup honey
¼ tsp cinnamon
good pinch black pepper
Brandy, to deglaze (or your favourite non-cream liquor)  I used a Polish, Old Krupnik honey liquor

Heat skillet and add Farmer’s sausage and butter and brown.  Half way through cooking, add apples, honey and cinnamon.  Cook until meat is fully cooked.  Add Brandy or favourite liquor.

To serve, skewer or lay out on platter with toothpicks.

Later, I will be demonstrating Tajine cooking at D.A. Niels with the following recipes;


Moroccan Squash Tajine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!



Osso Bucco
 
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef shank (call for fresh at Millad's Grocery Mart on Notre Dame)
Extra-Virgin Olive Oil
1-3 tbs butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine (use an Amarone related wine for fullest flavour)
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.

Enjoy!

Friday, November 21, 2014

Korean ginseng chicken and persimmon tea. Soul food of Korea on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with host Terry MacLeod, I will be bringing these dishes in.   These represent different ways to celebrate Korean culture.  The chicken dish is the Korean version of soul food.  Imagine a place of serenity while sipping Persimmon tea.

Enjoy!


Korean Ginseng Chicken (Samgyetang)

1 medium chicken (preferably organic)
1-2 large pieces white ginseng
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)


Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.


Korean Cinnamon Ginger and Persimmon Dessert Tea 수정과

SuJungHwa


4 oz fresh ginger,peeled and thinly sliced

12 cinnamon sticks about 2 oz

16 cups water

4 dried persimmons

1 cup light brown sugar

Remove persimmon stems and set aside.
Place cinnamon sticks and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard cinnamon sticks
Cool slightly.
In an another pot, place ginger and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard ginger.  Cool slightly.
In a large punch bowl or pot, combine both boiled cinnamon tea and ginger tea together.
Stir in sugar to dissolve, adjust sweetness according to your taste.
Add dried persimmons into tea, steep for 4 hours. The color will get darker as it cools down.
Remove persimmons after four hours. Do not leave it in for more than four hours, they will get too mushy.
Let tea cool completely in room temperature. Keep in the fridge. This tea taste good both hot and cold.
TO serve, ladle tea into small cups and garnish with a few pine nuts and sliced steeped persimmons if you like.

Enjoy!

Saturday, November 15, 2014

Sushi night at home. Practice makes perfect.

Last night Desmond and I prepared sushi rolls and sashimi at home.  Sushi Fridays.  I purchased some lovely tuna, salmon, scallops and golden caviar from Gimli Fish.  All sustainable.  Sushi rice is also available at Gimli Fish.

As the rice cooked, I prepared the fish.  Be brave.  Be generous in the slicing.  It takes practice.

The salmon roll had a simple omelette that had been sautéed in Sesame oil.  I like to use Kadoya brand.  The scallop and tuna rolls had finely sliced snap peas.

Enjoy!



Saturday, November 08, 2014

Burger and Beef Tajine on CBC's Weekend Morning Show

This morning I prepared the following dishes for CBC's Weekend Morning Show with host Terry Macleod.  Easy to prepare and enjoy at any time of the year.

Beef Burgers with Turkish Baharat
1 lb ground beef (excellent Halal beef is available at Millad’s on Notre Dame)
2 tbs Turkish Baharat
1 egg
pinch salt

Combine all ingredients in a bowl and form into 4-6 patties. Grill and serve with your favourite toppings or the following on a pita.


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!

Moroccan Beef Tajine

1 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!

Tuesday, November 04, 2014

Holiday Brunch Treats with the Assiniboine Park Conservancy

Last night I presented the following dishes of Holiday Brunch Ideas for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the spices, fruits and vegetables featured and Kelly Burton of the MLCC, provided lovely beverage pairings, starting with the Fall Margarita.

1 part Sour = lime or lemon juice
2 parts Sweet = Sugar or juice
3 parts Strong = Tequila or other Liquor
4 parts weak = Ice/soda/Ginger Ale


1. Latkes (Potato Pancakes)
Paired with Devil's Rock Sparkling Riesling, $13.99

Potato pancakes are served in Germany, Russia, many parts of Eastern Europe and Israel.  They can be found in Christmas markets and homes.

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Optional:  Golden Caviar (Available at Gimli Fish)

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.

Top each latke bite with crème fraiche and golden caviar or sour cream, smoked goldeye, etc.

2. Brandied Farmer’s Sausage with apples
Paired with Angry Orchard Cider, $2.52
 
1-2 Farmer’s sausages, sliced on the bias ~ 1”
2-3 apples, cut into thin wedges
½ cup honey
¼ tsp cinnamon
Brandy, to deglaze (or your favourite non-cream liquor)

Sauté apples in honey and cinnamon.  Set aside.  Cook sausage in pan until brown on both sides and done.  Pour in brandy.  Add apples. 

To serve, skewer or lay out on platter with toothpicks.


3. Toasted Panettone with Barolo Poached Pears
Paired with Bottega Prosecco DOC, $17.99
 
You can cook the pears the day before and re-heat them.
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve

Add all the ingredients, except the pears and panettone, and 180ml water to a pan that will hold the fruit. Bring slowly to the boil and stir to dissolve the sugar, then boil for 15 minutes. Lower the heat, add the pear halves, and simmer for about 30 minutes until the pears are tender – when you can pierce them easily with a knife. Keep the liquid for later. Chill the pears and re-heat in the liquid.
Toast 4 slices of panettone and place on four plates, add 1 piece of hot pear on top and ladle over a little hot poaching liquid. Optional:  Serve with mascarpone or ice cream.

4. Caramelized Shallot Tarts
Paired with Malamado Malbec, $23.99

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and purée. Use on tarts or as a drizzle for meats or poultry.

Wednesday, October 29, 2014

Mediterranean Fare, by popular request for the Assiniboine Park Conservancy

The following dishes were presented for the Foodie Series of the Assiniboine Park Conservancy on the theme of Mediterranean.  Karin Lind from the Conservancy, presented on prominent plant products of the region, extensively on olive oil, and Scot Strizic, of the MLCC, presented perfect beverage pairings.  Enjoy!



1. Turkish Imam Bayaldi

There are two stories behind the name, "Imam Bayaldi" which means, "The Imam fainted dead away". One is that the olive oil used to prepare this dish was so expensive that he fainted from the extravagent use. The other story is that the food was so good that he died completely satisfied and joyful with the tastes of such a dish. I'm hoping that you'll have a similar experience to the latter story.

4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.

Enjoy!

2. 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.

Enjoy!

3. Moroccan Beef Tajine

1 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!

4. French Profiteroles

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts.  Set aside.

Cut each profiterole in half, fill with whipped cream or lemon curd or ice cream.  Close and drizzle with chocolate sauce. 


Saturday, October 25, 2014

Wild Caught Shrimp two ways on CBC's Weekend Morning Show

This morning I had the pleasure of presenting the following shrimp dishes for CBC's Weekend Morning Show with host Terry MacLeod.  The wild caught Argentinian shrimp is available at Gimli Fish and works perfectly for these two dishes. Turkish Baharat is available at Pollock's Hardware Co-op.   Hot smoked paprika is available at Millad's on Notre Dame in Winnipeg.



(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)




1. Spanish Smoked Paprika Shrimp

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.

2. Turkish Grilled Shrimp

1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.

To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).

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.