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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.



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   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 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.


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. 


Saturday, May 05, 2018

Women producers and Cinco de Mayo on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with guest host Bruce Ladan, I featured women-owned and operated local producers.  Starting with the great Mexican halibut that is in season for Cinco de Mayo!  The wild caught halibut is available at Gimli Fish.  I also served a seasoned flatbread, using the wonderful pizza dough from Old Church Bakery.  This was topped with Ribeye from Wildfire Farms.  Life made easier and delicious by these amazing women.

Baked Mexican Halibut
1 1/2 lbs. halibut fillets (cut into 4 - 6 pieces)
1 large fresh tomato, seeded and chopped
2 tbsp. fresh lime juice
1/8 tsp. ground cumin
1/8 tsp. cayenne pepper
4 green onions, sliced thin
1 clove garlic, minced
1/4 tsp. salt
1 tbsp. fresh cilantro or parsley, chopped (garnish)
1 lemon, sliced or cut into wedges (for serving)


Preheat oven to 350º.

Cut halibut fillets into four - six serving pieces. Place in single layer in a 9” x 13” baking dish.
In a small bowl combine chopped tomato, lime juice, ground cumin, cayenne pepper, chopped cilantro,  sliced green onions, minced garlic and salt. Mix well and pour over fish.

Bake for 20 – 25 mins. Fish should flake easily when tested with a fork.

 Old Church Bakery flatbread

With wet hands, spread pizza dough to desired thinness on a baking sheet with either parchment paper, a Silpat, or cornmeal.  Sprinkle a generous amount of spices blend and flake salt on the dough.  I used Duq'qah, an Egyptian blend.  Drizzle generously with olive oil and bake at 450º until done, ~ 10-15 minutes.

Wildfire Farms Ribeye

Rub steaks with desired amount of dry rub spice blend.  Here, I used Duq'qah.  Another tip is to first spread Dijon mustard over the meat for a nice crust.  Season, and drizzle with olive oil.  Grill or cook on medium to high heat for 4 minutes/per side, depending on thickness of the steaks, for rare.  Remove steaks from heat and let rest.  Slice on the bias and serve with flatbread and other toppings of your choice.


Sunday, April 22, 2018

Game Day food or any day, for CBC's Weekend Morning Show

Yesterday, I brought in "Game Day" food ideas for CBC's Weekend Morning Show with host Nadia Kidwai.  I was inspired by Manitoba producers and some great options, so I made Manitoba Reuben Sandwiches with Old Church Bakery Sourdough Bread, Manitoba Beef Montreal style corned beef, instead of sauerkraut, I used Cook's Creek Kimchi.  For the other dish, I used Wild-Caught Argentinian pink shrimp with two dips, a Wasabi Sour Cream, and a Korean seafood dipping sauce. 

I used this particular shrimp because they are very tasty, easy to use, and, very importantly, are sustainable both environmentally and ethically.  That is, they are Fair Trade and use no slavery in the catching and production of the shrimp.  Ask your fish monger about other such products.

Manitoba Reuben Sandwiches

For each sandwich:
2 slices Old Church Bakery Sourdough bread
Emmenthal Cheese, sliced
Cook's Creek Kimchi
Healthy portion of Manitoba Beef's Montreal Beef
dressing:  1 tsp mayonnaise, 1-2 tsp Tahini, 1/4 tsp Hot Smoked Paprika, mixed

In one pan, bring meat up to temperature.  In another pan, place sandwich, prepared with other ingredients, open, to grill in a pan, with butter, on medium- low heat.  When both pans are up to temperature, transfer meat to the sandwich and close, finishing in one pan.  Serve immediately, or wrap in foil to warm up later.

Wild Caught Shrimp with two dips
  bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.


Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.

Friday, April 06, 2018

Avocado Toasts and Miso Soup for CBC's Weekend Morning Show!

On Saturday morning, I'll be presenting the following dishes for CBC's Weekend Morning Show with host Nadia Kidwai.  It is difficult to imagine Spring today, but Avocado toasts will feel more summery.   I'll be using wonderful Sourdough bread from Old Church Bakery.  I'm also making the Avocado toasts at the market for sale!  They will be topped with Radish sprouts from Fresh Forage, also available at the St. Norbert's Farmer's Market!

Avocado Toasts
Really?  A recipe?  Mash or slice up an avocado on toast and season how you might like.  Spicy, shrimp, fried egg, herbs, green onions, etc.  Key is, the great bread from Old Church Bakery!

Miso Soup
1 ~ 5X8" sheet of kombu (available at most Asian grocery stores, such as Sun Wah, Oriental Market, etc.)
2-3 cups Bonito Flakes (available at most Asian grocery stores, such as Sun Wah, Oriental Market, etc)
1/2 -3/4 cup Miso paste (availability, see above)
1 bunch chopped green onions
1 pkg or two blocks soft tofu, finely cubed
1/4 cup Mirin
1/4 cup Tamari or Soy Sauce
Splash sesame oil

To start:  In a pot with 4-6 cups water, bring water and kombu sheet to a boil.  Add Bonito Flakes.  Bring to temperature and drain.

Whisk in Miso Paste and add tofu, green onions, and remaining ingredients.  Bring to boil.  Serve.


Avocado toasts are loaded with good things.  Things like fibre and good fats that will benefit weight loss, cholesterol, metabolism, etc.


Friday, March 23, 2018

Spring Flavours for Nowruz, Easter, and Passover, on CBC's Weekend Morning Show

 For CBC's Weekend Morning Show with host Nadia Kidwai, I will be presenting the following dishes.  Red Snapper Ceviche, Sole with Chermoula (Moroccan), and Charoset, a Moroccan version.

All of these dishes are very simple to prepare and are quite delightful. 

Red Snapper Ceviche1 pound skinless red snapper fillets, cut into 1/4-inch dice (Available at Gimli Fish)
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeño, seeded and minced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper
1 tablespoon extra-virgin olive oil 

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the sprouts and extra-virgin olive oil and serve.

 Sole with Chermoula
2-3 sole fillets per person
olive oil or butter, for cooking fish

3-5 large cloves garlic
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
handful mustard sprouts (available from Fresh Forage at St. Norbert's Farmer's Market)
handful radish sprouts (available from Fresh Forage at St. Norbert's Farmer's Market)
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

In a mortar or blender, mix the garlic, cayenne, cumin, saffron, herbs and sprouts, lemon, vinegar, olive oil, and salt, to a paste. 
Just before serving, heat butter or olive oil in a sauté pan to medium heat.  Season the fillets.  Cook a couple of minutes per side and plate.  Spoon Chermoula over the fish. 
Serve immediately.

 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 bowl and roll the balls in it.