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Wednesday, January 30, 2013

Silver Screen Food Movies with the Assiniboine Park Conservatory and the MLCC

 Silver Screen – January 29, 2013
 Last night I had fun at this event showing one of my favourite subjects, food movies and inspired food. Bonnie Tulloch, of Assiniboine Park Conservatory, led the evening with movie clips and information on food.  Scott Strizic of the MLCC prepared excellent beverage pairings and I got to make some yummy dishes to share.

1. Spanglish – Fried Egg and bacon sandwich
To be presented in demo.  Ingredients include local Berkshire bacon,Dijon mustard, Rustic bread, Nature’s Farm eggs and tomato chutney.  

I used Tomato Chutney as fresh tomatoes in January are dreadful.  Mainly, the idea is to make the sandwich your own in the flavours that you will enjoy.

2. Babette’s Feast – Gästebude –  Tarts with Wild Mushrooms, Garlic, Dried Okanagan Cherries & Port
·       Tart shells
·       2 shallots, sliced
·       1 cup sliced wild mushrooms
·       1 head roasted garlic
·       ½ cup dried Okanagan cherries
·       1 cup port
·       1 tbs butter
·       1 tbs olive oil

Sauté shallots in butter and olive oil until soft.  Add mushrooms.  When cooked through, add garlic, cherries soaked in port and deglaze with port.  Cook down and spoon into tart shells and bake according to directions for about 10 – 15 min.  Enjoy!

I love this movie.  I love getting inspired by it and try out new ideas generating from it.

3. Big Night – Risotto



  • 2 Tbsp butter
  • 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
  • 2/3 cup brandy, vermouth, or dry white wine
  • 5-6 cups chicken stock (use vegetable stock for vegetarian option)
  • 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups arborio rice or other risotto rice
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 Tbsp chopped fresh parsley or chives


1 Bring stock to a simmer in a saucepan.
2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.
3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

4. Like Water for Chocolate – Hot chocolate

1 bar Luker Chocolate*
1 litre milk
pinch ground cinnamon or cinnamon stick
pinch dried chipotle chilies
1/3 cup sugar
pinch Hawaiian Red Clay Sea Salt**

*Available in Winnipeg at Dino's Grocery Mart at 460 Notre Dame.

Slowly cook all ingredients except for the Sea Salt. Serve when well incorporated with Red Clay Seal Salt served on the side to bring out the full chocolate flavour.


1 comment:

Elatia Harris said...

What a lovely post!