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Sunday, June 18, 2017

Easy BBQ Feast for Father's Day! On CBC's Weekend Morning Show

Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.

The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery.  Easy and delicious!  The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads.  I'll be bringing this to market very soon.

For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers.  Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil.  Bake in a 450ºF oven or on a hot grill until done, 4-7 minutes, depending on oven or grill. 

For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah.  Season with a slight amount of salt.  Prior to grilling, drizzle olive oil on each steak.  Grill to preferred doneness, I recommend rare, but...  Let the meat rest for about 5 minutes before slicing. 

I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.




Friday, June 02, 2017

Spring Produce on CBC's Weekend Morning Show

Tomorrow, I will be presenting these dishes on CBC's Weekend Morning Show with host Nadia Kidwai.  The produce is local and in season now, for the best flavours.  You can also enjoy fresh local produce all season with a share in a Community Shared Agriculture, or CSA, such as from Almost Urban Vegetables, also at St. Norbert's Farmer's Market.


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Sorrel Chive Pesto
1 cup roughly chopped chives (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
1 cup roughly chopped sorrel leaves (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
1/2 cup ground almonds
1/2 cup grated parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The lemony flavour of the sorrel makes it a great match for chicken, fish, and seafood.

Enjoy!

Rhubarb Apple Pear Chutney

4 cups chopped rhubarb (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
1-2 apples, cored and chopped
1-2 pears, cored and chopped
2 cups sugar (if you are looking for more diabetes friendly sweetener, try Stevia or Jaggery or Gur).
2 (+) tbs Ras el Hanout (Karenfood product at the St. Norbert’s Farmer’s Market)
1-2 tbs vinegar
pinch salt
(Optional:  ½ cup water to get the cooking started)

Cook all ingredients in a large pot until all ingredients are soft and the liquid has started to cook off. 

Enjoy as a condiment, on a cheese board or in a grilled cheese sandwich, in tarts, etc.



Saturday, May 20, 2017

Outdoor St. Norbert's Farmer's Market is open! Asparagus on CBC.

This morning on CBC's Weekend Morning Show with host Nadia Kidwai, I presented some wonderful local asparagus on Avocado Toast.  The Manitoba asparagus is available today at St. Norbert's Farmer's Market for their season opening at River's Edge Farm.  It is a pesticide and spray-free farm that specializes in asparagus and raspberries.

I've also featured some lovely Halibut Steaks in a Kerala recipe.  For a grilling option on this long weekend, treat yourself to a halibut steak.  The marinade is quite easy to prepare.  The wild caught Halibut steaks are available at Gimli Fish.





Green Toast
Nice bread slices.  I made this bread but there are great breads available at the St. Norbert's Farmer's Market.
1 avocado (one or two Haas, or a huge variety available at Dino's Grocery Market on Notre Dame)
Asparagus (In Season Now!  River's Edge Farm has them available today at St. Norbert's Farmer's Market.)  I grilled the asparagus spears that I had drizzled with sesame oil and when done, I grated lemon zest on the spears and a pinch of salt

Easy Bernaise Sauce 

2 tablespoons white wine
1 tablespoon cider vinegar
1 sprig fresh tarragon
1 minced shallot
1/4 teaspoon ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Assembly
Toast the bread and smooth avocado on top.  Place grilled asparagus on top of avocado and drizzle Bernaise sauce on top.  Garnish with fresh chives or tarragon.  

 Grilled Halibut Steaks, (Fish masala fry)

2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.


Enjoy!




Saturday, May 06, 2017

High Tea on CBC

This morning on CBC's Weekend Morning Show with host Nadia Kidwai I presented High Tea.  I made Moroccan fresh mint green tea slightly sweet, crust less sandwiches using Old Church Bakery's Feta Dill Sourdough, Gimli Fish's Smoked Goldeye with cream cheese, some smoked salmon and cucumber with dill, and Strawberry Shortcake. These make lovely and easy to prepare dishes for Mothers Day next week.






Smoked Goldeye with Cream Cheese 

1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional:  chilies

Mix all ingredients together to make smooth consistency.  Spread generously on crustless bread for high tea.  I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.

Also featured above, smoked salmon with cucumber and dill.

Strawberry Shortcake

 2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk

Preheat oven to 400ºF.

Strawberries and other berries macerated in a bit of sugar for at least 30 minutes.  Whipped cream with a bit of sugar and vanilla.

Mix dry ingredients above and add the buttermilk until just mixed.  Pour into an ungreased 8" pan and bake for 18 minutes, until golden.  Remove from pan onto a cooling rack after cooling the pan for a few minutes.  Cut into serving pieces and split in half. 

Spoon berries and whipped cream over the shortcake and enjoy!


Saturday, April 22, 2017

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 



1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or sauté until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. 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 ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d’Provence, Za’atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.

Saturday, April 08, 2017

Local Beef Shank Osso Bucco for CBC's Weekend Morning Show

This morning I presented the following recipe for CBC's Weekend Morning Show with interim host, Nadia Kidwai.  The beef shank is a beautiful product, full of flavour, and this recipe is easy to prepare.  The trick to this and most recipes, is to prepare your Mise en Place, or, have everything ready to go.



Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef Shank (I used Wildfire Farms and Manitoba Beef shanks available at St. Norbert's Farmer's Market)
Extra-virgin olive oil
3 tablespoons unsalted 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
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 (I used 6 frozen garden grown Roma Tomatoes)

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 large 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, March 24, 2017

Spring Fling on CBC's Weekend Morning Show

Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes.  I love pea shoot pesto!  It tastes like Spring!  These recipes are very easy to prepare and are made with local ingredients.  Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.

Happy Spring!





Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
I use this pizza dough all of the time because it is both easy to prepare and has a great result.  I can always have it in a container in the fridge for making personal sized pizzas when needed.  This is actually something that I need almost daily for my 6 year old’s meals.
Pea Shoot Pesto (using snap pea microgreens from Fresh Forage Microgreens, available at St. Norbert’s Farmer’s Market on Saturday)
Ingredients:
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Use on pizza, pasta, grilled fish or shrimp, toast, etc.
Enjoy!
Quinoa Salad with Microgreens and Lemon vinaigrette
2 cups cooked quinoa (I used Tamarack Farms quinoa, available on Saturday at the St. Norbert’s Farmer’s Market) Cooking ratio is 2:1 water to quinoa and you can cook in broth or with spices
1-2 tbs pesto of your choice
Olive oil, to tastes
Spring Mix Microgreens (available from Fresh Forage Microgreens on Saturday at St. Norbert’s Farmer’s Market)
Lemon vinaigrette (1 part lemon, 2 parts olive oil, herbs such as oregano, salt and pepper, 1 crushed garlic clove optional)
Toss the cooked quinoa with pesto and a drizzle of olive oil.  When serving top with a generous amount of Spring Mix Microgreens and drizzle with lemon vinaigrette just before serving. 
Enjoy and Happy Spring!