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Saturday, July 21, 2012

This morning I had the pleasure of presenting the following recipe on CBC's Weekend Morning Show with host Ismaila Alfa.  The Wild Caught Sockeye Salmon is in season now and available at Gimli Fish.  Garlic Scapes are also now in season and found in our farmer's markets.

Garlic Scape Pesto on Sockeye Salmon

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Optional:  ground almonds or walnuts ~ 1/4 cup

Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.

Spread pesto over salmon fillet, about 1/4 inch thick.  Bake in 400ºF oven for about 10 - 12 minutes, depending on the thickness of the fish.

Serve immediately.


Saturday, July 07, 2012

This morning I had the great pleasure of presenting such an easy and delicious treat on CBC's Weekend Morning Show with host Ismaila Alfa.  The local, naturally raised and Halal Goat Ribs are available at Millad's Supermarket at 396 Notre Dame

2 rack of goat ribs
1/2 cup sour cherry preserve
2 tbs Ras el Hanout
olive oil
pinch salt

Marinate the ribs in the remaining ingredients overnight.  If using goat chops, cut or roast the rack and sear quickly.  If using rack of goat, preheat oven to 300ºF and roast, covered for a couple of hours, or until very tender. 

Enjoy with salads, bulgur, cous cous or rice or some amazing Afghani Naan bread baked in house at Millad's Supermarket