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Wednesday, August 22, 2018

Russian Pancakes with the Manitoba Food History Truck!

Today I had the great pleasure of sharing a treat from my childhood with the wonderful people from the Manitoba Food History Truck.  I hadn't had this in many years, but, as the theme is food history, I wanted to honour my Großma and this wonderful food, that I don't know who makes it anymore.

Russian Pancakes

Set oven to 300ºF.  Have one or two crepe, or non-stick pans available.

2 eggs
2 cups milk
1 - 1/2 cups flour
1 tsp baking powder
1 tbs butter, melted
pinch salt
1 tsp sugar
butter, for the pans

Whisk or blend the ingredients until well incorporated and set aside.  Prepare the sour cherry sauce.

Sour Cherry Sauce
1 jar sour cherries in light sauce
1 tbs corn starch
juice of half of a lemon
1/4 cup sugar

In a medium saucepan, start cooking the cherries, the whole jar except for 1/4 cup of the juice.  Mix the cherry and lemon juices with the corn starch as a slurry and add to the saucepan.  Cook on medium heat until bubbled for at least one minute and thickened and shiny.  Set aside.

Heat pans for the crepes.  Add a tab of butter and let bubble up over the entire pan.  Add a ladle of the batter and turn pan to cover.  When bubbling, flip the crepe.  When cooked, place the crepe on a pan in the oven and spoon some of the cherry sauce over it.  Repeat, stacking and alternating crepes and sauce until finished.  Serve immediately as cut wedges, with options of icing sugar and sour cream as toppings.


Wednesday, August 08, 2018

Farmer's Festival at St. Norbert's Farmer's Market

What a day!  There was a wonderful celebration of making great things from local producers today at St. Norbert's Farmer's Market.  For my first cooking demonstration, I featured dry rubs and a few tips for great steaks.  The second cooking demonstration, I prepared Fresh Kimchi.  So addictive!

The Napa Cabbage, onion and garlic,  came from Heart's Acre Farm, the carrot from Paseschnikoff Gardens, The garlic chives, from Fertile Farms.  I found the remaining ingredients at Arirang Trading Company, on 1799 Portage Ave. in Winnipeg.

I love the recipes found on Maangchi and I found this fresh kimchi recipe, aka,  Baechu-geotjeori.

One excellent question was, do I have to use shellfish or fish?  This recipe calls for fermented anchovy paste.  I used fermented shrimp paste.  I found that a good way to get the briny flavour is by using Black Vinegar.  The dish will be vegan then as well.