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Monday, July 08, 2019

Seasonal soup - Beet Borscht, using the market produce

The produce is coming in fast and fabulously!  Today, I decided that I would actually make beet borscht again.  Back story, because recipe blogs are filled with back stories, I didn't grow up with the beet borscht variety of borscht.  I grew up with Russian Borscht, which is cabbage forward, not beet.  We always had it served hot, whereas many people enjoy the beet borscht cold.  Short back story.

(Early in the cooking process)

Beet Borscht, ala Turque

2 bunches beets, grated roots and finely chopped leaves and stems
1 bunch dark curly kale, stems ripped out, leaves finely chopped
1 yellow onion, medium dice
olive oil, to sauté
2-3 tbs Turkish Baharat (optional)
4-8 cups stock (I used Rabbit and Chicken Stocks.  Beef is traditional, vegetarian is wonderful)
water, as needed
salt and pepper, to taste
1 bunch fresh dill, chopped
1/2 cup vinegar
1/4 cup sugar
1/2 cup good tomato paste

(Options:  add crumbled dried porcini or bolets mushrooms)

In a large stock pot, heat oil and add onions.  Cook at medium heat until the onions are soft and translucent.  Add the Turkish Baharat and sauté until spices are softened.  Add vegetables and remaining ingredients.  Add water to desired consistency.  Bring to a boil and let simmer on lower heat until the vegetables are very soft.

Enjoy hot or cold, with sour cream and/or a hard boiled egg.

Monday, June 10, 2019

Beef Cheeks! Wildfire Farms makes it so easy.

Beef cheeks are so wonderful and tender when slowly cooked or done in the Instant Pot.  These, I made slowly in the oven, on a bed of sliced onion, half of an orange, thyme, garlic, bay leaves, good tomato paste, red wine, and a bit of water.  I coated the beef cheeks with grainy mustard, and cooked covered, at 300ºF for 3 hours.  I cooked them with the lid off, for one more hour.  We then pulled the meat apart with forks and combined with the sauce with the orange and bay leaves removed.

If you are preparing these in the Instant Pot, set the meat setting to 30-40 minutes. 

Beef cheeks, and other great cuts of meat, are available at Wildfire Farms at St. Norbert's Farmer's Market.

I served these pulled beef cheeks on top of latkes, with a dollop of sour cream, and a drizzle of hot sauce.



Sunday, May 26, 2019

Made in Manitoba - Grilling in season

 I've been away from blogging for a little while.  Not that I don't wish to share recipes.  Just busy with other things. 

Spring is bringing forth great treats for the grill.  These are all locally available ingredients from the St. Norbert's Farmer's Market.  The asparagus and spring onions are particularly sweet at this time.  The chicken is available soon at Wildfire Farms, and you can get fantastic pizza dough, if you don't wish to make your own, from Old Church Bakery.  The spices you can enjoy from me, and the organic asparagus and spring onions were from Fertile Farms. 




Grilled Turkish Chicken on Pide (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.



 Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.

Enjoy!

Saturday, March 16, 2019

Turkish Pomegranate Braised Lamb Shoulder Chops with Carrots with Tomato Saffron Bulgur Pilaf

Lamb Shoulder Chops take a bit longer to cook than Lamb Loin Chops, but the results are equally delicious.  This easy to prepare recipe uses some great Mediterranean ingredients, such as Turkish Baharat and Aleppo pepper (optional), and pomegranate molasses. 

The wonderful Manitoba Lamb is from Gerry Oliver's Spirit Sands Farm.  I make the Turkish Baharat and it is available at the St. Norbert's Farmer's Market, D. A. Niels, Old Church Bakery, and coming soon to Pollock's Hardware Co-op.


Turkish Pomegranate Braised Lamb Shoulder Chops

 Lamb Shoulder Chops, one per person
Turkish Baharat, enough to coat each chop
1/2 tsp Aleppo pepper (optional)

Set aside and chill for at least 30 minutes.

1 red onion, sliced
1/2 cup pomegranate molasses (I use Sera Brand, available at Millad's Supermarket on Notre Dame)
1 cup homemade stock (I used lamb stock but chicken is an option)
2-3 large carrots, peeled and cut into large chunks.
olive oil
salt and pepper

Brown the seasoned lamb chops in a roasting pan with some olive oil.  Remove from pan and add the sliced onions.  When they have softened, add the carrots, pomegranate molasses, and stock and cook down on medium heat for about 20 minutes.  Return lamb chops to the roasting pan, season, and simmer for 8-10 minutes.

Serve with Bulgur

 Tomato Saffron Bulgur Pilaf

Bulgur is a 2:1 cooking ratio.  For this recipe, I used 1 cup Bulgur and 2 cups water (or stock)
1 small red onion, chopped
olive oil
good pinch saffron
1 cup bulgur
1/4 cup currants
1/4 cup slivered almonds
2 tbs good tomato paste (available at Millad's Supermarket)
salt, to taste
2 cups water

In a saucepan, cook chopped onion in olive oil until soft.  Add Saffron and then bulgur, currants and almonds.  Add the tomato paste and stir well.  Add the water and bring to a boil.  Season and cover on a low simmer for 20 minutes. 

Enjoy!  For Gluten Free options, try rice or quinoa pilaf.

Thursday, March 07, 2019

Korean Cold mustard sauce noodles with seared Scallops and Wild Caught Tuna

This is a wonderful standby for an easy meal.  You can enjoy the noodles without the seared seafood, but the Gimli Fish products are wonderful, inexpensive, Fair Trade, and slavery-free.  Wholesome and delicious and something that is craved in Winter or in Summer.

I use Korean Udon noodles for this recipe, but Soba noodles are also wonderful.






Korean Cold Mustard Noodles

For the sauce:
1-2 tbs Dijon Mustard
1-2 tbs Grainy Mustard
1 tbs grated ginger
1-2 tbs good soy sauce
1 tsp good sesame oil
1 tsp white sugar
1 tbs Mirin
splash of vinegar
1-2 green onions, chopped
Optional:  good drizzle chili oil

Mix all ingredients together in a large bowl until emulsified, or come together.

Add desired amount of noodles and top with seared Wild Caught Ahi Tuna, Scallops, shrimp, etc.  Pictured here coated with a Furakoka rice topping. 

Friday, February 22, 2019

Sundubu Jjigae - Easy Korean Soup!

I was inspired to make this soup, as I hadn't had it in ages, and it is such a satisfying meal.  Elatia Harris was the trigger to this endeavour though, as she posted, asking a key question to this meal, do you use kochujiang (hot pepper paste) or kochugaru (Korean pepper flake)?  I prefer to use the kochugaru, as you can control the salt better, but adding a bit of the paste won't hurt either.

Sundubu Jjigae is a versatile soup, as you can add more seafood to make it a seafood soup.  I added New Brunswick Shrimp, from Gimli Fish.  PEI Mussels are also available and would work wonderfully in the soup.

Once you have all of the ingredients ready, it is very simple to prepare.  The stock takes a 20 minutes as it is simply dried anchovies, sliced radish (daikon), and kelp.  All of these ingredients are readily available at many Asian markets.  I found the dried anchovies in the cooler section at Sun Wah.

Stock:

8 large anchovies, heads removed (they snap off easily)
2 inches of daikon, peeled and thinly sliced
6" X 6" kombu (kelp)
4 cups water

In a medium saucepan, add all ingredients and cover.  Cook at medium high for 10 minutes after it comes to a boil.  Simmer for an additional 10 minutes and strain the stock.

Soup:

1/2 small onion, finely chopped
2 cloves garlic, chopped (I used wonderful dried garlic from Berrard Farm, available at St. Norbert's Farmer's Market)
1 tbs oil, for cooking
1/2 cup chopped bacon or pork belly
1/2 cup chopped kimchi (Also use Cook's Creek Kimchi, available at St. Norbert's Farmer's Market)
2 tbs Kochugaru (red pepper flake)
1 tsp good sesame oil
2 green onions, chopped
1 square soft tofu, cubed
1 tsp salt
1 tsp sugar
1 egg per person (I used Nature's Farm Eggs, also available at St. Norbert's Farmer's Market)

Options:  chopped peppers, soybean sprouts, shrimp, mussels, firm white fish, pickerel

Mix the pepper flake and sesame oil together and set aside.

In a heavy pot, (clay pot will take a little longer, but is traditional), heat and add the cooking oil, onions and garlic.  Cook until soft and add the bacon or pork belly.  Cook until the pork is soft and no longer very pink.

Add the stock and kimchi and tofu, salt and sugar.  Let simmer for 5 minutes.   Drop an egg for each person, to poach, and add the green onions and top with the pepper flake with sesame oil.

Enjoy!  Usually served with rice. 

Friday, February 08, 2019

Its so easy to make great meals!

Last night I made roasted vegetables, tossed with Duq'qah (Dukkah, Dukah, etc).  Could not be easier! I filled rotis from Famena's with the roasted vegetables and added a soft fried egg from Nature's Farm.  On top, we drizzled pomegranate tahini sauce. 



Roasted Cauliflower, and other supporting cast vegetables

1 head cauliflower, trimmed and cut into small flowerets
1 onion, thickly sliced
1 zucchini, sliced rounds in half
1 orange pepper (any pepper)
Options:  Any vegetables that you have on hand to roast
1-2 tbs Duq'qah (great news!  Available on Saturday at the St. Norbert's Farmer's Market Valentine's Sale!!)
salt, to tastes
olive oil, to coat the vegetables

Set oven to 375ºF.  Toss all ingredients together.  Spread out on a baking sheet with a silpat or parchment paper.  Roast, until softened and browned.  Enjoy as a side dish or in Rotis.  Enjoy!


Tuesday, February 05, 2019

Onion Bhajia with Yellow Pea Flour

I was craving a nice crispy snack and decided to make Bhujia (pakoras) and Imli (tamarind dipping sauce).  These already are gluten-free when I make them with chick pea flour, but I wanted to use our wonderful and versatile local Yellow Pea Flour, by Tamarack Farms






Onion Bhajia

2 cups sliced onions (yellow, red, white)
1 1/4 cup yellow pea flour
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
water, to make a batter
1/2 tsp grated ginger
oil, for frying
options:  chopped cilantro, chopped green onion, etc

Mix all ingredients together and adjust flour and water to make a batter that holds together.  In a pan of hot oil, spoon in mixture into portions and fry on each side for a few minutes until brown.  Remove from pan and let drain on paper towel.  Enjoy with some Imli.

Imli (tamarind dipping sauce)
1 1/2 cups water
3 heaping tbs tamarind paste
1/2 cup jaggery, or brown sugar
1/2 tsp fennel seed
1/4 tsp cayenne
1/2 tsp cumin

In a small saucepan, cook up all ingredients until well incorporated and shiny.  After a short while, the sauce should thicken slightly.  It will thicken a bit more when cooled.  Enjoy with Bhajia, samosas, etc.