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Sunday, September 23, 2007

Chilled Roasted Golden Beet Soup with Creme Frâiche

Soup served with a portion of cold smoked Goldeye. Goldeye is available year round at Gimli Fish on Dufferin or Pembina Hwy.
(Photo by Desmond Burke)

Chilled Beet Soup

4-5 large Golden Beets
1 head roasted garlic
1 large yellow onion, medium chopped
2-3 tbs good olive oil
1/4 cup champagne or sherry vinegar
1/2 - 2/3 cup orange juice
2-4 cups vegetable or chicken stock

On a hot BBQ, roast peeled beets wrapped in foil until soft, turning to prevent burning. Roast garlic at the same time.

In a large skillet or soup pot, sauté onion in olive oil on medium heat until soft and translucent. Add cut up beets and squeeze out garlic into pot. Sauté until vegetables have softened. Add soup stock and season with salt and pepper to taste. If using golden beets, use white pepper.

Remove soup from heat and add orange juice and vinegar. Using an immersion blender or food processor, purée until smooth. When soup has cooled, chill in refrigerator at least over night. Top with a dollop of Creme Frâiche and sprinkle with a few threads of saffron.

OPTIONS: If using Chiogga beets, the soup will be a light pink colour. If using red beets, it will take on a deep velvety red colour.

Creme Frâiche

Last week several people independently asked me how to make Creme Frâiche or where to purchase it. It is very simple to make but has to be made in advance of when you want to use it.

500ml Whipping Cream
1 tsp lemon juice

Stir lemon juice into whipping cream and set aside in a warm place out of the way such as on top of a refrigerator. Let sit for 2-4 days and then place in refrigerator. Enjoy!

Tuesday, September 18, 2007

Coming Soon to Shaw - Bison Burgers on Naan

Its been a while since my last posting. A very busy summer indeed. Starting next week on Shaw cable we'll be showing a BBQ event for which I am supplying the recipes. Here is the Bison Burgers served on Naan with caramelized onions. Makes 5 burgers.

Bison Burgers
1 lb Ground Bison*
1 Hot Italian Sausage**
1/2 pkg. Onion Soup mix

Mix burger ingredients well together by hand. Divide into 1/4 lb burgers and keep chilled. Cook on hot BBQ at 4 minutes a side, turning at 2 minutes to get the important grill marks.

*Ground Bison available through Oak Island Goat Dairy and the Forks Meat Market in Winnipeg.

**Hot Italian Sausage available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.
** More sources - Oak Island Goat Dairy - to order a variety of meats.

Caramelized Onions
1-2 large onions, thinly sliced
1 tbs olive oil
1 bottle Sleeman Original Draught beer
pinch salt and pepper
1/4 tsp dried chipotle chilies, optional

Slowly sauté onions in olive oil over medium low heat until golden, up to 30 minutes.
When dark golden in colour, turn up the heat to medium high and add about 1/4 to 1/3 of bottle of beer, stirring to incorporate the sugars. Continue to add the beer to the onions until most of the liquid has cooked off. Keep caramelized onions aside to top the grilled naan bread for the burger.

Grilled Naan Bread***

1 Naan Bread per burger***

Just prior to eating, place naan bread directly onto hot grill for 1-2 minutes per side. Top with caramelized onions and burger that has rested for a few minutes. Try with different cheeses and mustards as well.


***Many varieties of Naan bread are available in the freezer section of Dino's Grocery Mart at 460 Notre Dame in Winnipeg and at Halal Meat Centre & Specialty Foods at 206 Maryland.