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Wednesday, June 27, 2007

New Produce from Wiens Shared Collective Farm!!!

For the Manitoba 100 mile dieters, the new produce is in for people who bought a farm share from the Wiens Shared Collective Farm. The produce is also available on weekends at the St. Norbert Farmer's Market. (from the newsletter)This week we got beautiful:

LETTUCE; Romaine, and Red leaf. Salad it up while it lasts. The +30 heat has stressed some of these babies to begin to flower. Chop up, dunk in cold water, dry, and refrigerate to last you for the week.

ONIONS are green, the bottoms are onions. Imagine that. You will see them get bigger week by week.

DILL, mmmm potato salad and dips.

BASIL, the grasshopper’s love it too, wash before making pesto.

GARLIC SCAPES, the curly stalk that is delicious to chop up and fry up in a stir fry. These are the flowers to your fall garlic. Exceptional flavour indeed.

CILANTRO, there is plenty to yummy cilantro taste in the stalk. Chop up fine and add to your dish.

Enjoy your veggies.

Friday, June 15, 2007

For Hot days - Gazpacho

There are as many recipes for Gazpacho as there are chefs and households that enjoy it. Here is one with some variations. In season, try a blonde gazpacho with yellow tomatoes and no sugar needed! Use green pepper instead of red pepper and a nice fruity white wine instead of red wine.

(photo by Karen Peters)


5 cups chopped tomatoes
1 small onion, finely chopped
3 scallions
1 red pepper, finely chopped
3 cloves garlic, minced
1 –1 1/2 cups red wine (try orange juice for a nice fresh flavour but use less)
2 tbs good fruity olive oil
2 English cucumbers, peeled, seeded and grated
1/3 cup fresh basil
1/4 tsp dried chilies
1 tbs oregano
1/3 cup chopped cilantro (optional)
1/2 tsp dried chipotle chilies (optional)
1 tbs brown sugar (to cut acids)
Salt and pepper to taste

Using a blender or immersion blender, mix ingredients until smooth. Chill and serve with baguettes. Garnish with fresh basil.

Up to 20 small servings:
Per serving: 28 Calories; 0g Fat (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 87mg Sodium


Sunday, June 03, 2007

Fine Dining Vancouver

I was recently working in Vancouver and had the great opportunity to enjoy a couple of fine dining experiences with my good friend Mirabelle . We went to celebrity chef Rob Feeney's restaurant, Lumière.

The service was exceptional and the choices were all tantalizing. Depicted is the Fresh Green Pea, mint and Riccota Ravioli over seared scallops.

(photo by Karen Peters)

Also of exceptional quality was the Duo of Quebec Foie Gras which is pan seared with rhubarb and vanilla compote, foie parfait and warm orange blossom brioche as shown.

(photo by Mirabelle Rohatgi)