tag:blogger.com,1999:blog-206947512024-03-13T19:46:16.679-07:00KarenFoodAll about the food that I love to share.Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.comBlogger476125tag:blogger.com,1999:blog-20694751.post-79142708131102706712024-03-06T10:04:00.000-08:002024-03-06T10:16:28.084-08:00Shrimp with Black Garlic and Miso Linguine<p> This was quite easy to prepare, especially if you have all of the ingredients ready to begin (mise en place).</p><p>Black Garlic can be found in many Asian foods grocery stores. Slavery-Free shrimp, from Argentina, is available at Gimli Fish.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwirF0HJSTCh3AzKDPs834HiRvVe3pzPaCjXc8VTu7ursXm-C-iVeeOfDO1VigBAfzL0zIX6D1czQ_jkzCOj9QwGWe6EjH2563CDCG23IoGFdhhLyZhyphenhyphenE80wx9Kha80m5l1iCCxzUFt-0EcPrdejbvUY4hds_MP4_mYcVJrWK-RNOzUMAm_dX73A/s2048/429472451_10160791394316141_7470152274501680788_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwirF0HJSTCh3AzKDPs834HiRvVe3pzPaCjXc8VTu7ursXm-C-iVeeOfDO1VigBAfzL0zIX6D1czQ_jkzCOj9QwGWe6EjH2563CDCG23IoGFdhhLyZhyphenhyphenE80wx9Kha80m5l1iCCxzUFt-0EcPrdejbvUY4hds_MP4_mYcVJrWK-RNOzUMAm_dX73A/s320/429472451_10160791394316141_7470152274501680788_n.jpg" width="240" /></a></div><br /> <p></p><p><b>Shrimp with Black Garlic and Miso Linguine</b></p><p>Serves 2 people <br /></p><p>1/4 cup butter, slowly brown in large skillet</p><p>small zucchini, sliced</p><p>2-3 black garlic heads, thinly sliced</p><p>1 tbs light miso</p><p>6 large Pink shrimp per person, shelled and cleaned.</p><p>1 shallot, finely chopped</p><p>White wine, to deglaze the pan</p><p>salt and white pepper <br /></p><p>Linguine, per person</p><p>Have pasta pot ready to cook linguine in salted water.</p><p>Brown the butter on medium low heat, and add the chopped shallot. When translucent, add the sliced black garlic and light miso. Incorporate well, and add the sliced zucchini and increase the heat to medium high, stirring well. When well incorporated, drop pasta into the boiling salted water. When the pasta has about 6 minutes remaining, put the shrimp into the skillet on medium high heat. Season and stir. Add the white wine to the skillet. </p><p>Drain the linguine and place into the skillet, tossing well. Serve immediately with some Parmesan Reggiano. </p><p>Enjoy!<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-asu2KovaEc8tbjyiyG6mTFNEkYQGqJ2QqZBQDXFRBV5q23tXqM-AjQ0LwdwDH-aJkj2wPuwqiEGNwbLodTOdODIhdhnhlvWlDjw4ogTfpMuVXN-wcnPWIZYoyrDr5ASAdI0lkbijunkkeFVK1U_rhAObwCCjeWh56HcOJOqC5H94PXwt1X_Wg/s4032/IMG_7906.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-asu2KovaEc8tbjyiyG6mTFNEkYQGqJ2QqZBQDXFRBV5q23tXqM-AjQ0LwdwDH-aJkj2wPuwqiEGNwbLodTOdODIhdhnhlvWlDjw4ogTfpMuVXN-wcnPWIZYoyrDr5ASAdI0lkbijunkkeFVK1U_rhAObwCCjeWh56HcOJOqC5H94PXwt1X_Wg/s320/IMG_7906.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXDr8Or88hyEB5QGg_ig4nFpsIBawiN55d4ewY0qOUZu5m9oonRjoq5crj_jBYxw_DSRnFBlqr9nH9gWy3G208ZCG0lvxq3nPvTyXaaTdNxGMdXs3NgbYfI1jJCuaxPKakd2L1kpr_5ma1PNodRWNpPu31djTJBes6zWwTljd2MBKWuy4FGoS-A/s4032/IMG_7907.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdXDr8Or88hyEB5QGg_ig4nFpsIBawiN55d4ewY0qOUZu5m9oonRjoq5crj_jBYxw_DSRnFBlqr9nH9gWy3G208ZCG0lvxq3nPvTyXaaTdNxGMdXs3NgbYfI1jJCuaxPKakd2L1kpr_5ma1PNodRWNpPu31djTJBes6zWwTljd2MBKWuy4FGoS-A/s320/IMG_7907.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0mIVAlMCXVACIEHwmpRI9fXJ702tLKklv7ShOAvEssAfi96xVXxLJ_kiMnR3HHdiNRQ7xbpietjAWdSSBnr-2MM5J5avOtaCH7voYhal7gmt8MQVnEBHgw_VIyDN20YHbvh5T60vHwUXyL-GOO5OisDTKoX0fdwWBj5dBckl6-m12dDMvB27eQ/s4032/IMG_7908.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0mIVAlMCXVACIEHwmpRI9fXJ702tLKklv7ShOAvEssAfi96xVXxLJ_kiMnR3HHdiNRQ7xbpietjAWdSSBnr-2MM5J5avOtaCH7voYhal7gmt8MQVnEBHgw_VIyDN20YHbvh5T60vHwUXyL-GOO5OisDTKoX0fdwWBj5dBckl6-m12dDMvB27eQ/s320/IMG_7908.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A2TrmhOZKqH9XgLzrMnN591SLT52JqcNluDYzi1BJbDJszUtFC9T0uMcxpFds2FH46ZT_ayDSM5hyVz81E-dJfDHXOE5QoZGwrCjHrVsdXxEEZ-jJVV-Rld5Xbx5f6DK-AQa39FNvXIjy_tpp5E-CujZjl0Ql2qC66DEKYx-mmdiSO_FhGwkoQ/s4032/IMG_7910.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0A2TrmhOZKqH9XgLzrMnN591SLT52JqcNluDYzi1BJbDJszUtFC9T0uMcxpFds2FH46ZT_ayDSM5hyVz81E-dJfDHXOE5QoZGwrCjHrVsdXxEEZ-jJVV-Rld5Xbx5f6DK-AQa39FNvXIjy_tpp5E-CujZjl0Ql2qC66DEKYx-mmdiSO_FhGwkoQ/s320/IMG_7910.jpeg" width="240" /></a></div><br /><p><br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-66079957461619115442023-09-26T07:44:00.002-07:002023-09-26T07:44:55.962-07:00Turkish Beef and Cabbage Stew - Kapuska<p><span style="font-family: helvetica;">Kapuska is a Russian word, as it is the etymology for the word cabbage. However, language is give and take. This is definitely a Turkish recipe. It can be adapted for vegetarian or vegan diets, by substituting the beef or lamb for tofu, bulgur, TVP, etc. </span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifG6xg_AHz1kUxddXQTNPSG1uNTvvhJox4CjMDVmrWlJE_VzlSwOZrSabrdT7I-DsU3mHeKE6yfvhskfQYulKeOv4z2rVi3-dbTmO91g8IjdvGIGnTMoz7pQW0m-RJMILAauMpxQDGiwnpCU-BoFmVlm45oUU-6uNYSNNPq8icgAl1NMH3-ArPw/s2048/378554494_10160501490686141_7729968360154590454_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjifG6xg_AHz1kUxddXQTNPSG1uNTvvhJox4CjMDVmrWlJE_VzlSwOZrSabrdT7I-DsU3mHeKE6yfvhskfQYulKeOv4z2rVi3-dbTmO91g8IjdvGIGnTMoz7pQW0m-RJMILAauMpxQDGiwnpCU-BoFmVlm45oUU-6uNYSNNPq8icgAl1NMH3-ArPw/s320/378554494_10160501490686141_7729968360154590454_n.jpg" width="240" /></a></span></div><span style="font-family: helvetica;"><br /> </span><p></p><p><b><span style="font-family: helvetica;">Kapuska</span></b></p><p><span style="font-family: helvetica;">1 medium onion, chopped</span></p><p><span style="font-family: helvetica;">1 lb ground beef or lamb</span></p><p><span style="font-family: helvetica;">1 medium green cabbage, cored and chopped</span></p><p><span style="font-family: helvetica;">2+ tablespoons good tomato paste (try some Turkish brands!)</span></p><p><span style="font-family: helvetica;">2+ tsp Turkish Baharat (or your favourite combination of cumin, coriander, pepper, etc)</span></p><p><span style="font-family: helvetica;">1 tablespoon sweet paprika</span></p><p><span style="font-family: helvetica;">1 tsp dried pepper flakes <br /></span></p><p><span style="font-family: helvetica;">2 tablespoons butter plus a drizzle of olive oil<br /></span></p><p><span style="font-family: helvetica;">salt and pepper, to taste,</span></p><p><span style="font-family: helvetica;">2 cups beef or chicken broth</span></p><p><span style="font-family: helvetica;">Optional: chopped red peppers</span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;">Set a heavy bottomed pot on medium heat and melt the butter and olive oil. Cook the chopped onion until soft, stirring. Brown the ground beef and then add the tomato paste, spices, and salt. Stir and cook for at least a minute. Add the cabbage and the broth. Stir, cover the pot, and let simmer for at least 30 minutes, or until the cabbage is soft and tender. </span></p><p><span style="font-family: helvetica;">Enjoy with bread, rice, or potatoes.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07v2uYwURixxMKDGeRAz3ojkYW3HYr60AlT1QQd71PmU5HdAaEjxLRDG-7eSwKunk2l-xZfhDrspZkOO15-S_nIV2NRntePKi2kCCl2yyfed4pzC6PNtvskyG8Fb7Ml2DRdQVbsmt7zBXvtSfHGOmV7RbP8zWZLY8tuw8ZwNuhw6qK0F4sarKCg/s2048/378556210_10160501490681141_9097543484776290092_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07v2uYwURixxMKDGeRAz3ojkYW3HYr60AlT1QQd71PmU5HdAaEjxLRDG-7eSwKunk2l-xZfhDrspZkOO15-S_nIV2NRntePKi2kCCl2yyfed4pzC6PNtvskyG8Fb7Ml2DRdQVbsmt7zBXvtSfHGOmV7RbP8zWZLY8tuw8ZwNuhw6qK0F4sarKCg/s320/378556210_10160501490681141_9097543484776290092_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivET832Jjtkr1w3Kfp6UXl-cFzM2niIkE7XL1N_rEfxi2AHSX8e37TWHkNX_owV27ufsGjYCdkc2g5L85YIQDSzEJA4o4V0al7w26RWmisQHiEivYYf8VqiBmlYsIH0h_qaI_VBzRDxZDE1mrv2dbkYHK0cZ8DNSHJx5Ww82MMyXSASUBObgdlhA/s960/379913038_10160501487601141_2133552856384835333_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivET832Jjtkr1w3Kfp6UXl-cFzM2niIkE7XL1N_rEfxi2AHSX8e37TWHkNX_owV27ufsGjYCdkc2g5L85YIQDSzEJA4o4V0al7w26RWmisQHiEivYYf8VqiBmlYsIH0h_qaI_VBzRDxZDE1mrv2dbkYHK0cZ8DNSHJx5Ww82MMyXSASUBObgdlhA/s320/379913038_10160501487601141_2133552856384835333_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5Zkol0nS_lHWgFI-bk0B3MmfA7xpYQ9yUOdqUoeezz_p4qG-Migh9pPCIt3ceQvn94wXLu6a31iB-X_RRvlD9X0rHkdCkESlmmPa1x9lTORauxebZHoFKG3B6QpOjtgnLkCapEqsj_rVgmuMG3r4pH9fv59uYLf4VJixgrVWOncLsVPswtrcCw/s2048/380740728_10160501490781141_4380352627028672734_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5Zkol0nS_lHWgFI-bk0B3MmfA7xpYQ9yUOdqUoeezz_p4qG-Migh9pPCIt3ceQvn94wXLu6a31iB-X_RRvlD9X0rHkdCkESlmmPa1x9lTORauxebZHoFKG3B6QpOjtgnLkCapEqsj_rVgmuMG3r4pH9fv59uYLf4VJixgrVWOncLsVPswtrcCw/s320/380740728_10160501490781141_4380352627028672734_n.jpg" width="240" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;"> </span><br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-18213356223807014272023-09-12T18:35:00.004-07:002023-09-12T18:35:24.720-07:00Syrian Beet Dip (Mutabal Shawander)<span style="font-family: helvetica;">This lovely vegan Syrian beet dip is so easy to prepare, and with wonderful results. The beets and garlic are from Slow River Gardens. A few ingredients put this together for dipping with breads or vegetables. </span><div><span style="font-family: helvetica;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicevZgryRs6NM-dXi2Ch4Law2OFvFwQNcXgmzCnNs-5dkJw7vfVxfcH9v0cNkgmS3V5YuYpZTX2h2miOB7dMkL2R4QNk07UNFWyCsqMfOeDwnQPEHO5laq6oYA4MwFhB2SZaP9GVxI3UWSdNAhuTpLn2povJX9H0OWAvA8RJOtNmTXrt1anRAdGA/s4032/IMG_7180.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicevZgryRs6NM-dXi2Ch4Law2OFvFwQNcXgmzCnNs-5dkJw7vfVxfcH9v0cNkgmS3V5YuYpZTX2h2miOB7dMkL2R4QNk07UNFWyCsqMfOeDwnQPEHO5laq6oYA4MwFhB2SZaP9GVxI3UWSdNAhuTpLn2povJX9H0OWAvA8RJOtNmTXrt1anRAdGA/s320/IMG_7180.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGjLk_AVaKsW1M7BXTeibyzg1h514WAZ0kYRQmQTtMemW6PYow7ESxmo_E5o_wP3pzyiJAqJOXKduACJVvhbMgAv4TwPE-w_WlW5mDqNfu6dwILfw51StWJ32PZYD34iIFxere0PWBlpX7CXdt8EVOudD5c03AwLX8Ga-3ShOsnlqV8PmdJ44DA/s4032/IMG_7181.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGjLk_AVaKsW1M7BXTeibyzg1h514WAZ0kYRQmQTtMemW6PYow7ESxmo_E5o_wP3pzyiJAqJOXKduACJVvhbMgAv4TwPE-w_WlW5mDqNfu6dwILfw51StWJ32PZYD34iIFxere0PWBlpX7CXdt8EVOudD5c03AwLX8Ga-3ShOsnlqV8PmdJ44DA/s320/IMG_7181.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-family: helvetica;">Mutabal Shawander </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">1 lb beets, scrubbed</span></div><div><span style="font-family: helvetica;">1 head garlic </span></div><div><span style="font-family: helvetica;">Olive oil, for roasting and blending </span></div><div><span style="font-family: helvetica;">~1 tsp salt +\-</span></div><div><span style="font-family: helvetica;">1/4 cup tahini </span></div><div><span style="font-family: helvetica;">Juice of a lemon </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Cover beets and garlic in foil, with a little olive oil. Roast at 350°F until soft. Pu all ingredients in a food processor and blend until smooth. Chill, add serve with vegetables or breads. </span></div><br /><span style="font-family: helvetica;"><br /></span></div>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-71992575719641009452023-08-07T12:15:00.003-07:002023-08-14T09:15:37.492-07:00Zucchini/Patty pan Bhujias<p><span style="font-family: helvetica;">This tasty snack is a lovely, crispy way to enjoy zucchini. This vegan and gluten-free snack is wonderful with Imli, a sweet and mildly spiced tamarind dip.</span></p><p><span style="font-family: helvetica;"><b>Zucchini Bhujias</b></span></p><p><span style="font-family: helvetica;">1 cup shredded, medium sized zucchini (or patty pan squash)</span></p><p><span style="font-family: helvetica;">2 thinly sliced onions <br /></span></p><p><span style="font-family: helvetica;">1/2 cup Besan (chick pea flour)</span></p><p><span style="font-family: helvetica;">1 tbs rice flour (optional, for a crispier bhujia)</span></p><p><span style="font-family: helvetica;">1 tsp grated ginger</span></p><p><span style="font-family: helvetica;">1-2 finely chopped green chilies</span></p><p><span style="font-family: helvetica;">1/2 tsp cumin<b> </b></span></p><p><span style="font-family: helvetica;">1/2 tsp turmeric</span></p><p><span style="font-family: helvetica;">1/2 tsp chat masala (tangier than garam masala, but can also be used)<b> </b></span></p><p><span style="font-family: helvetica;"><b> </b>salt, to tastes</span></p><p><span style="font-family: helvetica;">oil, for frying</span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;">Mix all of the ingredients together and let rest. If the batter is too moist, add some more besan flour. </span></p><p><span style="font-family: helvetica;">Heat enough oil in a pan to surround the bhujias. Gently drop bhujias as small patties into the oil, as seen in the photos. </span></p><p><span style="font-family: helvetica;">Cook on both sides until crispy. Enjoy with Imli!</span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e7yyNAd5zGlIKWSvRhX3l8uLbs9Js0CcNiLrvhqYdrpqM2FgZ5610FakkdrOdGGxtViaS1h2VZl7Ea0VzGDE7-UI54ZcpIRQbEf2x3vFXTnsxI8whZVtKuHQWX_26X52JmmFxRwHeZudlvBqxKTyqMO2dFVo8y1Ji6NHxYiz1N_4127WK258DQ/s2048/362984940_10160414449466141_2837749623302148564_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e7yyNAd5zGlIKWSvRhX3l8uLbs9Js0CcNiLrvhqYdrpqM2FgZ5610FakkdrOdGGxtViaS1h2VZl7Ea0VzGDE7-UI54ZcpIRQbEf2x3vFXTnsxI8whZVtKuHQWX_26X52JmmFxRwHeZudlvBqxKTyqMO2dFVo8y1Ji6NHxYiz1N_4127WK258DQ/s320/362984940_10160414449466141_2837749623302148564_n.jpg" width="240" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioo0tL4NEUrXk6Vs9ngy1lNNXudeK5gSOlJmr-oMQEnp2Z-c_58V4dBwLVCj2fQO5PKNpQ6UaklOeotK4QJUmrIYsKigBF3WEKaChw2_-DLBAW04qxq2f035nxcOud54zNgUHtdqSSjRj1OJvF3PcGsrluEGygamNsQsc88ZzYx-qzD_-vv2Hj3Q/s2048/363321385_10160414449586141_6641334942624869162_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioo0tL4NEUrXk6Vs9ngy1lNNXudeK5gSOlJmr-oMQEnp2Z-c_58V4dBwLVCj2fQO5PKNpQ6UaklOeotK4QJUmrIYsKigBF3WEKaChw2_-DLBAW04qxq2f035nxcOud54zNgUHtdqSSjRj1OJvF3PcGsrluEGygamNsQsc88ZzYx-qzD_-vv2Hj3Q/s320/363321385_10160414449586141_6641334942624869162_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8c4SOIFsUxPoT_pYkQGEwWe2DgIj0baqhRqQcPm1UiguhO9BeSM3kWBQsWTRjovicnSiBzc3qXLHNN_HABi0RHU9FU3sg-lQoUxQ1-U7ALayLJL0XSpjCeH6GjCkrWQe9nRrwzi6z-R86Fu-1QXoApV9pYNZgmKldmulmeOca-XYLGqNUoUvAg/s2048/363808498_10160414449496141_8564074080256417288_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8c4SOIFsUxPoT_pYkQGEwWe2DgIj0baqhRqQcPm1UiguhO9BeSM3kWBQsWTRjovicnSiBzc3qXLHNN_HABi0RHU9FU3sg-lQoUxQ1-U7ALayLJL0XSpjCeH6GjCkrWQe9nRrwzi6z-R86Fu-1QXoApV9pYNZgmKldmulmeOca-XYLGqNUoUvAg/s320/363808498_10160414449496141_8564074080256417288_n.jpg" width="240" /></a></div><br /> </span><br /><p></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-31095019061539257832023-06-24T15:18:00.002-07:002023-06-24T15:18:46.724-07:00Chicken Shwarma <p> <span style="font-family: arial;">Chicken Shwarma is wonderful year round, but quite delightful in Summer, when you prepare it yourself and with fresh pita, caçik (tzatziki) with fresh mint and dill, pickled sumac onions, and hot sauce </span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wTc5zMu4mqFbzAijsLaIeI_YCy2P0-mKDR4taLWGH6PqSOIcOJPOLch86bbbuZd4fY6-L9NRaKi3u27wCZ6DaVwCltklrHe2PISkxa9s1-lCbwn6KtZK6o44Vyhc16uUZ98YlhWuyh3oSQpC7zqxQIgDiBxyxEmkRS_XGtpn5VU4klyP_umLeQ/s4032/IMG_6762.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3wTc5zMu4mqFbzAijsLaIeI_YCy2P0-mKDR4taLWGH6PqSOIcOJPOLch86bbbuZd4fY6-L9NRaKi3u27wCZ6DaVwCltklrHe2PISkxa9s1-lCbwn6KtZK6o44Vyhc16uUZ98YlhWuyh3oSQpC7zqxQIgDiBxyxEmkRS_XGtpn5VU4klyP_umLeQ/s320/IMG_6762.jpeg" width="240" /></a></div><br /><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 31px; font-weight: bold;"><br /></span><p></p><p><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 31px; font-weight: bold;">Chicken Shwarma</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"><br /></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">(Serves 4)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">8 skinned chicken thighs, bone in or boneless </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1-2 tbs Turkish Baharat or Duq’qah</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 chopped onion</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1 tsp salt</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">3-6 cloves garlic, finely chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Good drizzle olive oil </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2-3 tbs lemon juice </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">In a small blender, mix the Duq’qah or Turkish Baharat, chopped onion, salt, garlic, lemon juice, olive oil. Skin the chicken thighs and let marinate, in the fridge, for a few hours. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-size-adjust: none; font-size: 19px; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Fry or grill until fully cooked. Enjoy with pita bread and tzatziki. </span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-22679146697235053002023-06-09T14:23:00.000-07:002023-06-09T14:23:50.267-07:00Jerk Chicken, with Mango Habanero Hot Sauce <blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: arial;">I really enjoy Jerk, as the flavour profile for chicken, fish or seafood, etc. This recipe is very versatile, and easy to prepare. Locally made 1882 Fruit-Based Hot Sauce, makes a delicious balance of flavours. </span></p></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hIv10viyrj52tyS6rFXTBAHj2-njWnftvDtsVRiuGcxQm0GsqXs3ENYnawWka_m08SjI9gW8RAijappEaP7GP-qq4lHDazWqutbntv2quVbOdWHjks1c7AUrmHIqR6McvA8w3Bk-r4fY75WWwAIPbWmXb-ktcF7xHS4HU2HWtnI4mz65JJc/s1500/IMG_6708.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hIv10viyrj52tyS6rFXTBAHj2-njWnftvDtsVRiuGcxQm0GsqXs3ENYnawWka_m08SjI9gW8RAijappEaP7GP-qq4lHDazWqutbntv2quVbOdWHjks1c7AUrmHIqR6McvA8w3Bk-r4fY75WWwAIPbWmXb-ktcF7xHS4HU2HWtnI4mz65JJc/s320/IMG_6708.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq6CpKeaCJa5qwfvyN1NwotJIoXn7EyCMvfZy9vyPub3wPdT34GpG53lBYmB6kX_00oRVuD0aJpe_wMhoPatgaBOiAoRyCuVp4TmRG4MomJ4DRZkv2mOmlKgPB-sOV0q6Kg0G_HCpTMdg2WX6dld05ugtzsWFGawqg_B62CWXHs8ON0UV1-k/s1500/IMG_6709.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtq6CpKeaCJa5qwfvyN1NwotJIoXn7EyCMvfZy9vyPub3wPdT34GpG53lBYmB6kX_00oRVuD0aJpe_wMhoPatgaBOiAoRyCuVp4TmRG4MomJ4DRZkv2mOmlKgPB-sOV0q6Kg0G_HCpTMdg2WX6dld05ugtzsWFGawqg_B62CWXHs8ON0UV1-k/s320/IMG_6709.jpeg" width="240" /></a></div><br /><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><br /></div></blockquote><p>1. Jamaican Jerk marinade</p><p>1 tbs Ground Allspice</p><p>1 tbs dried Thyme</p><p>1 1/2 tsp Cayenne pepper</p><p>1 1/2 tsp freshly ground black pepper</p><p>1 1/2 tsp ground Sage</p><p>3/4 tsp ground nutmeg</p><p>3/4 tsp ground cinnamon</p><p>2 tbs Garlic, minced</p><p>1 tbs white sugar</p><p>1/4 cup Olive Oil</p><p>1/4 cup Soy sauce</p><p>1 -1 1/2 cups Mango Habanero Hot Sauce, by 1882 Fruit-based Hot Sauce </p><p>3 green onions – finely chopped</p><p><br /></p><p>*optional (may try a variety of chilies) </p><p><br /></p><p>Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.</p><p><br /></p><p>Enjoy!</p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-6587168234130726172023-05-28T10:48:00.003-07:002023-05-28T10:48:16.234-07:00Persian mackerel. A reason for a holy declaration <p> This grilled or baked fish is so easy to prepare Enjoy!!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBS2t40gbE_-g6lpozBf7aZ8HBFSmQRMwYxVdexwZEfvOxQOoPj-sg3c2Oh7R6DYE-CqV3f5P7sCfpUJpaHKruKewrt0wPO_QXan1ppUVTUSX6c6KCQ5GC944xbp_4hW5d8Samc00f1LGiz5HvjoofmgPjxLyK4k5ROyfkOl6BeI2IRhn8xE/s4032/IMG_6639.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZBS2t40gbE_-g6lpozBf7aZ8HBFSmQRMwYxVdexwZEfvOxQOoPj-sg3c2Oh7R6DYE-CqV3f5P7sCfpUJpaHKruKewrt0wPO_QXan1ppUVTUSX6c6KCQ5GC944xbp_4hW5d8Samc00f1LGiz5HvjoofmgPjxLyK4k5ROyfkOl6BeI2IRhn8xE/s320/IMG_6639.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHbfPMH9ujDycZ0n9I9jKkYNnH7qUg04fcCWs51jrEY8I2c_qjslG1HRW7P5cBHeEyTRdxO15TnqzQm5fHzaGchAPgmWiyQ3hmEoG32f21gUL3_Pi7PQRwO8wcm7mgHhNRnVuZm6SI4jGwCgGtKwycSQRQIlFhSEv0ushoCOzNsA39z39Eyg/s4032/IMG_6647.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHbfPMH9ujDycZ0n9I9jKkYNnH7qUg04fcCWs51jrEY8I2c_qjslG1HRW7P5cBHeEyTRdxO15TnqzQm5fHzaGchAPgmWiyQ3hmEoG32f21gUL3_Pi7PQRwO8wcm7mgHhNRnVuZm6SI4jGwCgGtKwycSQRQIlFhSEv0ushoCOzNsA39z39Eyg/s320/IMG_6647.jpeg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Per whole fish </div><p>1 Mackerel </p><p>In a small blender or mortar and pestle:</p><p>Good pinch saffron with ice (in the mortar)</p><p>4-5 cloves garlic (1 small head)</p><p>Grind, add add,</p><p>Salt, to taste </p><p>1 tsp Turkish Baharat </p><p>1/4 cup pistachio(optional)</p><p>1/2 bunch chopped cilantro, including the stems</p><p>1/4 cup Barberry (aka, zereshk. Can use currants)</p><p>Drizzle olive oil </p><p>1 tsp lemon juice </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECHcUVn5tMigma5kJ8D9RZUZKYcIl_HrbQtUogiGBPUB26M21R4xW4iNDPIA64_8Dy-nbZdWUvYy4pU_vOLweda0XmicycdEuEzbxrtnySog__fBKysEirMuWJCV_9bCHegkShoVA9uheu8YV0LGAzYj6FBbFxZEvSNh6cYWdsWE5PfJYNms/s4032/IMG_6641.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECHcUVn5tMigma5kJ8D9RZUZKYcIl_HrbQtUogiGBPUB26M21R4xW4iNDPIA64_8Dy-nbZdWUvYy4pU_vOLweda0XmicycdEuEzbxrtnySog__fBKysEirMuWJCV_9bCHegkShoVA9uheu8YV0LGAzYj6FBbFxZEvSNh6cYWdsWE5PfJYNms/s320/IMG_6641.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnc_BxSoqGGMsXH1wcRLSrxjiEYTNEC_qCI9nUdiG0LyqAjla4KGIAnMuLm2gLwFl5oHPB8dHONzlVjo8dpXCGfHrc2d0MOHl5vBICddudxi69uXYOBf5Mpdv6TOVOygpGJiDOoflYU2PqKbVzyP4HSkdOVs76CLyfBhyxmIzy3OmP9SgRYs/s4032/IMG_6642.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnc_BxSoqGGMsXH1wcRLSrxjiEYTNEC_qCI9nUdiG0LyqAjla4KGIAnMuLm2gLwFl5oHPB8dHONzlVjo8dpXCGfHrc2d0MOHl5vBICddudxi69uXYOBf5Mpdv6TOVOygpGJiDOoflYU2PqKbVzyP4HSkdOVs76CLyfBhyxmIzy3OmP9SgRYs/s320/IMG_6642.jpeg" width="320" /></a></div><br /><p><br /></p><p>If the mackerel is whole, easily slice open the length of the bottom of the fish, and clean and rinse. Use scissors, if wanted, to trim the fins off. </p><p>Place the fish on parchment paper and cut a few gashes into each side. Stuff the slits with the filling, and the cavity of the fish. Let chill for at least 30 minutes. </p><p>Place the fish, with the parchment paper, on a 450° grill, or in a 450° oven. Grill or roast, for about 20 minutes. </p><p>Enjoy with new potatoes, grilled asparagus. </p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com1tag:blogger.com,1999:blog-20694751.post-63197104663157242652023-02-05T14:53:00.002-08:002023-02-05T15:00:30.419-08:00Kerala Naadan Mathanga Curry (coconut squash curry) and Grilled Sichuan Chicken<p> <span style="font-family: helvetica;">I know that one is supposed to use uncooked cubed squash for this recipe, but my hands were aching and I had a lot of baked squash on hand. Having baked squash on hand made it much faster to prepare and develop flavours.</span></p><p><span style="font-family: helvetica;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwds7E0Ysjo-8bzeITW3W-gguaqImN_0-fVgpiC9KTWu_bfJ-6_d3zWDw7ouVsoaRD5cnY60a1rZxTJuyKLw2irgrech1n3GQwtA3843rqUgZK1fooWyE5hc49Gd5vwRkAqfV4Uj3XgN31zLPWE8hZzMi1NAr5ZhnY4a4roYPqchSdU0c6Fzc/s1500/91925488-8C6B-4BC7-BC83-22FB595F1A10.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1125" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwds7E0Ysjo-8bzeITW3W-gguaqImN_0-fVgpiC9KTWu_bfJ-6_d3zWDw7ouVsoaRD5cnY60a1rZxTJuyKLw2irgrech1n3GQwtA3843rqUgZK1fooWyE5hc49Gd5vwRkAqfV4Uj3XgN31zLPWE8hZzMi1NAr5ZhnY4a4roYPqchSdU0c6Fzc/s320/91925488-8C6B-4BC7-BC83-22FB595F1A10.jpeg" width="240" /></a></span></div><span style="font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMGi9niOahGrZ7ziR-tCqz5H35C6AFQviPe8PUY_-IaQcMAFfNIq8eL9fg6oGErZmhHJg93pojfO7wE_77oYb4yiecufxMIdLEiiMmkrDaC1w581YMszbFwJUX6gN-qRCmpe6MdhSeazSOUEZOmMrNxM9ff5PGl5vJW9qYET7BmcPqdiiPO4/s960/0006529F-B87C-490C-AEAB-42A75A508BE0.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMGi9niOahGrZ7ziR-tCqz5H35C6AFQviPe8PUY_-IaQcMAFfNIq8eL9fg6oGErZmhHJg93pojfO7wE_77oYb4yiecufxMIdLEiiMmkrDaC1w581YMszbFwJUX6gN-qRCmpe6MdhSeazSOUEZOmMrNxM9ff5PGl5vJW9qYET7BmcPqdiiPO4/s320/0006529F-B87C-490C-AEAB-42A75A508BE0.jpeg" width="240" /></a></div><br /></span><p></p><p><span style="font-family: helvetica;"><b>Kerala Naadan Mathanga Curry</b><br /></span></p><p><span style="font-family: helvetica;">Ingredients:</span></p><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;">1 butternut squash, or other squash, peeled and cubed. I used Blue Hubbard Squash.</span></p><p><span style="font-family: helvetica;">3 tbs vegetable oil</span></p><p><span style="font-family: helvetica;">1 tsp black mustard seeds</span></p><p><span style="font-family: helvetica;">2 dried mild red chilies</span></p><p><span style="font-family: helvetica;">10 curry leaves</span></p><p><span style="font-family: helvetica;">2-4 shallots, or 1 red onion, thinly sliced</span></p><p><span style="font-family: helvetica;">1 tsp turmeric powder</span></p><p><span style="font-family: helvetica;">1/4 chili powder (Mirchi, cayenne, or milder, not American chili powder, that also has cumin)</span></p><p><span style="font-family: helvetica;">1 - 2 cups water</span></p><p><span style="font-family: helvetica;">Salt, to tastes</span></p><p><span style="font-family: helvetica;">For the Coconut paste:</span></p><p><span style="font-family: helvetica;">1 cup shredded UNSWEETENED coconut</span></p><p><span style="font-family: helvetica;">2 green chilies</span></p><p><span style="font-family: helvetica;">1 cup water</span></p><p><span style="font-family: helvetica;"><br /></span></p><ul style="text-align: left;"><li><span style="font-family: helvetica;">In a blender, make a paste of the coconut, green chilies, and water. Set aside.</span></li><li><span style="font-family: helvetica;">Heat the oil in a large saucepan over medium heat. Add the mustard seeds. When they begin to pop everywhere, add the chilies and curry leaves. Add the shallots or onion, and fry for 6-7 minutes, until softened.</span></li><li><span style="font-family: helvetica;">Add the turmeric and chili powder. Then the squash. Fry and coat the squash for a couple of minutes. Add water and salt. Cover and cook for 10-15 minutes. Longer if using uncooked squash.</span></li><li><span style="font-family: helvetica;">Add the coconut paste and continue cooking, stirring through.</span><span style="font-family: helvetica;"> </span></li><li><span style="font-family: helvetica;">Enjoy, over rice.</span></li></ul><span style="font-family: helvetica;"> </span><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> <b>Grilled Sichuan Chicken</b></span></p><p><span style="font-family: helvetica;">6 Chicken Thighs, skinned</span></p><p><span style="font-family: helvetica;">1 tsp Sichuan Chili paste</span></p><p><span style="font-family: helvetica;">2 tbs Hoisin</span></p><p><span style="font-family: helvetica;">2 tbs Char Sui BBQ paste</span></p><p><span style="font-family: helvetica;">drizzles Chinese cooking wine, Sesame oil, soy sauce</span></p><p><span style="font-family: helvetica;">Sichuan spice blend of: 1/2 tsp each of white pepper, ground star anise, ground cloves, ground coriander, ground nutmeg, ground cinnamon, ground Sichuan peppers</span></p><p><span style="font-family: helvetica;">Blend marinade and combine with chicken thighs. Let marinade for a few hours.</span></p><p><span style="font-family: helvetica;"> Heat oven to 350ºF. Place parchment paper on a baking sheet. Place chicken on the baking sheet, with all of the marinade. Sprinkle optional roasted peanuts, sesame seeds, and/or chopped green onions. Roast for about an hour, until the chicken is fall off of the bone tender.</span></p><p><span style="font-family: helvetica;">Enjoy! <br /></span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> <br /></span></p><div><p><span style="font-family: helvetica;"><br /></span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-family: helvetica;"> </span><br /></p></div>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-23476537044491540282022-10-13T11:37:00.006-07:002022-10-13T11:37:59.277-07:00Ikra<blockquote style="border: medium none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">Ikra is a Russian relish/condiment/side dish. Ikra means caviar, so the vegetables, usually referring to eggplant or zucchini, are diced small, to be reminiscent of fish roe. I grew up with it, traditionally with Russian Mennonite foods, especially Fleischpersky.<br /></p></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIKHBGCyocDYWb10Vg1e4w-Tsd136TxUdcvPD86TrKcQqBOR461oQ68IdXg0RSZHFkSC1xVoy50is0rRdUJGbWgjL8r3idq5pB1ZUdmCwatZ_JxFrxSEoHEU5CZG-US878fE7mGea1QNTk_wAftclMf-OMi_Is1ixyfNCVfVNSeNoW49vEvI/s2048/310070092_10159725744016141_4099786604068752108_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvIKHBGCyocDYWb10Vg1e4w-Tsd136TxUdcvPD86TrKcQqBOR461oQ68IdXg0RSZHFkSC1xVoy50is0rRdUJGbWgjL8r3idq5pB1ZUdmCwatZ_JxFrxSEoHEU5CZG-US878fE7mGea1QNTk_wAftclMf-OMi_Is1ixyfNCVfVNSeNoW49vEvI/s320/310070092_10159725744016141_4099786604068752108_n.jpg" width="240" /></a></div><br /><p> </p><p> <span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 31px; font-weight: bold;">Ikra</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2 large red onions, finely chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">4-6 cups finely chopped eggplant </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2-3 cups shredded carrots </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2 cups shredded parsley roots </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">2-4 cups chopped peppers (I used a mix of sweet and medium hot)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">4 cups tomato purée, or 1-2 bottles passata, or 4-6 cups chopped tomatoes </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Salt and pepper, to taste(I used about 2 tbs black pepper, and just less than that of salt)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Scant cup sugar (balances the acids, for canning)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">1-4 tbs olive oil (or your preferences)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">In a large, heavy bottomed stock pot, start cooking all ingredients, except for the tomatoes and sugar, on medium heat, stirring occasionally. When the eggplant is soft, add the remaining ingredients and cook, slowly, until it starts to reduce. Add a little bit of water, if needed. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Can, in sterilized jars, for 15 minutes. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24px;"><span class="s2" style="font-family: UICTFontTextStyleBody;"></span><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX37FR8rxbyoYg6pmPmwmz8fXn3tmrLd-5aPvuo1tOAFYwxTTLzGdN-cnTm40hRvzz-kYoqkuafyxfKD2DSP2VMiAq646GkrH4LU7F8bGeWKc_OY6HYiCHl6ugvoDN9TN6mTz-R5kupZLLycR3moo_TenfjWxdCTB7jP7mvDoOlLtjTuztg88/s2048/310982795_10159725433301141_5359356135310976128_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX37FR8rxbyoYg6pmPmwmz8fXn3tmrLd-5aPvuo1tOAFYwxTTLzGdN-cnTm40hRvzz-kYoqkuafyxfKD2DSP2VMiAq646GkrH4LU7F8bGeWKc_OY6HYiCHl6ugvoDN9TN6mTz-R5kupZLLycR3moo_TenfjWxdCTB7jP7mvDoOlLtjTuztg88/s320/310982795_10159725433301141_5359356135310976128_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OCzQzojJbQliey3gGPA9DyCNnMVTKt5G1odJQxLV-1-1-ED5GCq8Mz49ImEKTplyqueB1x0QBvRoQu2UV4k8Wyl2dd68SZiAVfNz5odUL8fqkBeOepg_f3HbOnmKi9SnVh2O3mGwEUdLEDyputmERWeQkGaYjDO1De5Z6XnjWvJ_I7pBKEg/s2048/309060247_10159725433286141_4213572464864726043_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2OCzQzojJbQliey3gGPA9DyCNnMVTKt5G1odJQxLV-1-1-ED5GCq8Mz49ImEKTplyqueB1x0QBvRoQu2UV4k8Wyl2dd68SZiAVfNz5odUL8fqkBeOepg_f3HbOnmKi9SnVh2O3mGwEUdLEDyputmERWeQkGaYjDO1De5Z6XnjWvJ_I7pBKEg/s320/309060247_10159725433286141_4213572464864726043_n.jpg" width="240" /></a></div><br /><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: UICTFontTextStyleBody;">Enjoy!</span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-55520824660573170412022-09-05T17:29:00.002-07:002022-09-05T17:29:54.845-07:00Albondigas - Spanish Meatballs<div><div><p> Albondigas are my favourite meatball with sauce. Served as a tapas, as a main course, snacks, etc. They are easy to prepare and delicious.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW69tkMNKlVsyq8wYXv0A4UicvN5nLN_0czSLrb-r6dpq1BNkQ-jZneDGytcYauJ57-neT94GS-qs-7yYZaN76cf1fWsmrjVgOgwrOVeBXbKWzFhT07-xDsbV541yZI2XT03jnl8hMml--2Dyp6Gv-TbCX8D2d0JRYo4AjvMGsXn8G7eAJj8/s2048/278880211_10159429108511141_6827848007887671075_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW69tkMNKlVsyq8wYXv0A4UicvN5nLN_0czSLrb-r6dpq1BNkQ-jZneDGytcYauJ57-neT94GS-qs-7yYZaN76cf1fWsmrjVgOgwrOVeBXbKWzFhT07-xDsbV541yZI2XT03jnl8hMml--2Dyp6Gv-TbCX8D2d0JRYo4AjvMGsXn8G7eAJj8/s320/278880211_10159429108511141_6827848007887671075_n.jpg" width="240" /></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqRgvVmVmpoGSQscUHkeJIBTmIvITjqQNppJnNA6lD-h4YUsdkYWllcI0vlM5_31P15lKRNThpFcZ2olsNS8KbfRk_T0-cIk_XhjlpTvoYTzDeQjjT4YdtgS_4SblxcsmujiJncMfRZk9eQI9iwO66GKFWhN1Isg_KbQTzBmO1tWQEhaccC4/s2048/278880211_10159429108511141_6827848007887671075_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqRgvVmVmpoGSQscUHkeJIBTmIvITjqQNppJnNA6lD-h4YUsdkYWllcI0vlM5_31P15lKRNThpFcZ2olsNS8KbfRk_T0-cIk_XhjlpTvoYTzDeQjjT4YdtgS_4SblxcsmujiJncMfRZk9eQI9iwO66GKFWhN1Isg_KbQTzBmO1tWQEhaccC4/s320/278880211_10159429108511141_6827848007887671075_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0IiVTq7hc5N4rl2-2aF_iviC2VmQ0od1F_0MSfg5XGeORr-ytmY14m7Zp7-kYuXohOPYNLZ-zVlxcCZeY-rhMmYncgQcqAv0U9o5uhmXIY1NpI4OPg9bkGVe4F7vqai8i8L2wSHc6SF-aefIkmdgFAhW_NrwKdKGyefEVtgBDgwDtmexB3Y/s2048/278836846_10159428863026141_2446042245903690558_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0IiVTq7hc5N4rl2-2aF_iviC2VmQ0od1F_0MSfg5XGeORr-ytmY14m7Zp7-kYuXohOPYNLZ-zVlxcCZeY-rhMmYncgQcqAv0U9o5uhmXIY1NpI4OPg9bkGVe4F7vqai8i8L2wSHc6SF-aefIkmdgFAhW_NrwKdKGyefEVtgBDgwDtmexB3Y/s320/278836846_10159428863026141_2446042245903690558_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y_vonS15FdCj0eQXlvClgozkqoch2-lQFxLZGZFv1tO-vicHpwfVFX0exy_KSwCxxDYLxepvdlwhZss0Qvqb-mQSHZEDSAJBxxXqiKMEtR_qqOXSSXw6hT72cRo1_oNZCiPBt6dZwTWZkp0vatYbHTrM8RVRwAOCk6D2xE-8PMOs4nA9oi0/s2048/278508710_10159429108321141_1587214376291029451_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Y_vonS15FdCj0eQXlvClgozkqoch2-lQFxLZGZFv1tO-vicHpwfVFX0exy_KSwCxxDYLxepvdlwhZss0Qvqb-mQSHZEDSAJBxxXqiKMEtR_qqOXSSXw6hT72cRo1_oNZCiPBt6dZwTWZkp0vatYbHTrM8RVRwAOCk6D2xE-8PMOs4nA9oi0/s320/278508710_10159429108321141_1587214376291029451_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLISM-1AVlL2vcYmJJgRPK_7mJAmQO2yl4mT7zXPtKDit8OuKo48ULxxuJUBefXIaww8xMDa-itmIuTCqjHGyKeJgtKBZ3GfTFBUaSFKmSZS5dRroiJbtC3rEsyxVTvDNnfyqZXFK_dqUe2TfE4uP5EjyVlNlJbQjBEWLUmGh5WViFz_LEFvU/s2048/278268528_10159428863381141_4189211266417893366_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLISM-1AVlL2vcYmJJgRPK_7mJAmQO2yl4mT7zXPtKDit8OuKo48ULxxuJUBefXIaww8xMDa-itmIuTCqjHGyKeJgtKBZ3GfTFBUaSFKmSZS5dRroiJbtC3rEsyxVTvDNnfyqZXFK_dqUe2TfE4uP5EjyVlNlJbQjBEWLUmGh5WViFz_LEFvU/s320/278268528_10159428863381141_4189211266417893366_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX53mekTtTHTaH1_qup-JrPnrJTx6G3VxTAn3CWjhnOWDnAXFvLUYBc1h77I1s9-7UHK8W4ysSsZ0150EbJTHs9VBrNKrpGhCXIHYOvSQUDGrnCtx3gTfExch_JcLV-hTKoyo9BdoLT4H2-Z3z_ZNjgxlZfGkJ5z7QpntdSuBF66IBeGBpmqI/s2048/277821049_10159428863411141_6654757675867824538_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX53mekTtTHTaH1_qup-JrPnrJTx6G3VxTAn3CWjhnOWDnAXFvLUYBc1h77I1s9-7UHK8W4ysSsZ0150EbJTHs9VBrNKrpGhCXIHYOvSQUDGrnCtx3gTfExch_JcLV-hTKoyo9BdoLT4H2-Z3z_ZNjgxlZfGkJ5z7QpntdSuBF66IBeGBpmqI/s320/277821049_10159428863411141_6654757675867824538_n.jpg" width="240" /></a></div><br /></div><br /><p><br /></p><br /><h3><span style="font-weight: normal;">For The Meatballs</span></h3>
</div><p>
1 ½ Tbsp olive oil, divided <br />
½ onion, minced <br />
2 cloves garlic, crushed <br /><br /><br />
1 c fresh white bread, torn into small pieces (I have used other kinds of bread)<br /> ¼ c beef stock <br />
1kg ground beef <br />
1 egg <br />
2 Tbsp grated Manchego cheese, or Pecorino<br />
1 Tbsp parsley <br />
½ tsp salt <br /> ¼ tsp ground black pepper </p><h3><span style="font-weight: normal;">For The Sauce</span></h3>
</div><p>
1 tsp olive oil (if needed) <br />
1 onion, minced <br />
2 c crushed tomatoes <br />
½ c red wine (pinot noir, cabernet sauvignon, or merlot) <br />
¼ c beef stock (we prefer low sodium) <br />
1 tsp paprika <br /> ½ tsp salt </p><h2 class="mv-create-instructions-title mv-create-title-secondary"><span style="font-weight: normal;">Instructions</span></h2>
<h3><span style="font-weight: normal;">For The Meatballs</span></h3><p>In a small
sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic.
Sauté until softened, 3-5 minutes. Set aside to cool. <br />Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes. <br />In
a medium bowl, combine the ground beef, egg, grated
cheese, parsley, salt, and pepper. Add the cooled onion mixture and
soaked bread. Using a large fork or your hands, mix the ingredients
until evenly combined. <br />Roll
the meat mixture into 1 inch balls and add them to the baking sheet. Bake at 350ºF for 10+ minutes. </p><p> </p><h3><span style="font-weight: normal;">For The Sauce</span></h3><p>Once
all your meatballs have been browned, add a little oil to the sauté
pan, if needed. Heat the oil over medium high heat and add the minced
onion for the sauce. Sauté the onion until softened, 3-5 minutes. <br />Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer. </p><p>Add the meatballs and
reduce the heat to medium low. Simmer the meatballs and sauce for 20
minutes, until the meatballs are cooked and the sauce is thick. <br />Serve the meatballs with crusty bread and a glass of red wine. </p><p> Enjoy! <br /></p><p> </p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-10271350556450802662022-08-03T08:15:00.004-07:002022-08-03T08:15:27.730-07:00Beer and White Cheddar Mussels<p> Mussels, from PEI, are wonderful, versatile, crazy easy to prepare, super healthy, and sustainable. They are also regularly available at <a href="https://gimlifish.com/" target="_blank">Gimli Fish.</a><br /></p><p>I've prepared these mussels with beer and white cheddar. </p><p>First, clean the mussels. also easy. Clean off any beards and throw away and broken mussels or ones that don't close, even when tapping them. Place cleaned mussels in some salt water to remove any more grit. Set aside in the fridge after draining and rinsing the mussels.</p><p>Prepare the sauce in a large enough pot with a lid.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn5lqZfBbqytAZlyLGcxz1PxJnRk_ApNOhIF2hM10b7hkAmaN3vGPDl0BGTWLzaf95qnbi_PT38ubv-Jy7fQxHDsC0GdYjKCC4K-R68aVR4W_mNlTqkJ8_tb0kL5H_P6tk854CHuSzWHVXnNaJVJyEsyFthFEyCwDlfCcKNUj_r5iz9FJ7lE/s2048/294077939_10159587088026141_8981167021604029475_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQn5lqZfBbqytAZlyLGcxz1PxJnRk_ApNOhIF2hM10b7hkAmaN3vGPDl0BGTWLzaf95qnbi_PT38ubv-Jy7fQxHDsC0GdYjKCC4K-R68aVR4W_mNlTqkJ8_tb0kL5H_P6tk854CHuSzWHVXnNaJVJyEsyFthFEyCwDlfCcKNUj_r5iz9FJ7lE/s320/294077939_10159587088026141_8981167021604029475_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm0RnuD5FYg5L1bgY2sWXeub4r8jq3dwJDiDZRQmV-tgxmfYUsBdegkh-h5kQpgYrnJHJ0w61LWo-OLSFFuvA3acdb5ebuGkJiXA7RFkT0zflAi4Ee0j9A_Qko2y9E9XJ2lN9m9xptTEk0I3WdtiYaFrybhZDU05Fdjfe_UWqfifBkWb8yrI/s2048/294994684_10159587088121141_364294551580977665_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVm0RnuD5FYg5L1bgY2sWXeub4r8jq3dwJDiDZRQmV-tgxmfYUsBdegkh-h5kQpgYrnJHJ0w61LWo-OLSFFuvA3acdb5ebuGkJiXA7RFkT0zflAi4Ee0j9A_Qko2y9E9XJ2lN9m9xptTEk0I3WdtiYaFrybhZDU05Fdjfe_UWqfifBkWb8yrI/s320/294994684_10159587088121141_364294551580977665_n.jpg" width="240" /></a></div><br /> <p></p><p><b>Beer and White Cheddar Mussels</b></p><p>1 lb fresh mussels, cleaned</p><p>1 finely diced shallot</p><p>2 tbs butter <br /></p><p>1 beer</p><p>2 cloves garlic, minced</p><p>2 cups shredded white cheddar</p><p>1 tbs corn starch</p><p>1 tbs Dijon mustard <br /></p><p>white pepper, to taste</p><p>1/2 tsp ground nutmeg</p><p>salt, to taste</p><p>Options: chopped peppers, sautéed mushrooms, microgreens, etc. <br /></p><p>For the sauce;</p><p>Sauté the shallot in butter until translucent. Add the minced garlic. Toss the corn starch with the white cheddar. The starch allows you to prepare the sauce without lumps. Add the beer and when simmering, add the white cheddar slowly. Add the remaining ingredients. Bring to a good simmer and add the mussels. Stir and cover with the lid. Cook for 5+ minutes, or until the mussels open. Stir and serve in a large serving bowl.</p><p>Enjoy with toasts or crisp fries. <br /></p><p><br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-65440748514019881852022-06-06T07:59:00.002-07:002022-06-06T07:59:11.536-07:00Thai Coconut Curry Squash<p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;">This dish is so easy to prepare, once you have broken down the squash. It is also quite versatile. </p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gOuUYT8bqcI4ypTFpBnamu3dcbMAgPlb4GdysfYck_3PPUjzUM4Q3F-CZw7NfroLSu8aB39xdOwAmFrfUuKq2gT9Ai-hdlwXgabkuaFdG3uhtzBvVypisyShoxf2kamxTCqcUsFTSRUnMdRIg88Qj7sCwzrLKWD2dts7uvU6HlEyyJK9-Q0/s2048/279763186_10159467754181141_4874866853470290477_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gOuUYT8bqcI4ypTFpBnamu3dcbMAgPlb4GdysfYck_3PPUjzUM4Q3F-CZw7NfroLSu8aB39xdOwAmFrfUuKq2gT9Ai-hdlwXgabkuaFdG3uhtzBvVypisyShoxf2kamxTCqcUsFTSRUnMdRIg88Qj7sCwzrLKWD2dts7uvU6HlEyyJK9-Q0/s320/279763186_10159467754181141_4874866853470290477_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7xAbCLs_GEq_m-Yb9V-vTlOe5TSexCFWDNGz_mrsApQRRcMnczgUy1Cz1S68UPmIZDAvkUdKUcb7XqAetawwqPoV6wo2-T9lcb4urR6UsGYh1abxz613pPXq9MACnb899Jpj3HqGpQfTLFO5-Zo9JFdUndKP8lXNJMq3FdKQq7zCTiGI_wk/s2048/279860483_10159467754246141_1710423901866514590_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7xAbCLs_GEq_m-Yb9V-vTlOe5TSexCFWDNGz_mrsApQRRcMnczgUy1Cz1S68UPmIZDAvkUdKUcb7XqAetawwqPoV6wo2-T9lcb4urR6UsGYh1abxz613pPXq9MACnb899Jpj3HqGpQfTLFO5-Zo9JFdUndKP8lXNJMq3FdKQq7zCTiGI_wk/s320/279860483_10159467754246141_1710423901866514590_n.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrLCeYs4emGx7fH4XEXvQgPMmHI2qvgIZPdQcjc5vsO-2FcpO8I0wSbhXEV341eTr0Fby7NGjK0hzTqF2hHbcptrspBWkCy7Hk7zliYSaAdyH2XzUl0zBG2103tGA5vls6L5Lp4u8ZJOyhpBCcZadm0LxY8RoHyAIhcoZtC30ViA7_kRg95c/s2048/280017638_10159467754356141_3423038314719711113_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTrLCeYs4emGx7fH4XEXvQgPMmHI2qvgIZPdQcjc5vsO-2FcpO8I0wSbhXEV341eTr0Fby7NGjK0hzTqF2hHbcptrspBWkCy7Hk7zliYSaAdyH2XzUl0zBG2103tGA5vls6L5Lp4u8ZJOyhpBCcZadm0LxY8RoHyAIhcoZtC30ViA7_kRg95c/s320/280017638_10159467754356141_3423038314719711113_n.jpg" width="240" /></a></div><br /> <span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 19px;"> <br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 19px;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="-webkit-text-size-adjust: auto; font-family: UICTFontTextStyleBody; font-size: 19px;">1 tablespoons coconut oil (or any oil really)</span><span class="s1" style="font-family: UICTFontTextStyleBody;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 large shallots, chopped (or 2 small)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">6-10 lime leaves <br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2-2 ½ cups diced squash. I used Boston Marrow, but you can use butternut, Hubbard, or your favourite variety </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 tablespoon grated ginger</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2-3 tablespoons yellow curry paste </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 (15 ounce) can coconut milk or make coconut cream and milk about 2 cups</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">1 cup vegetable or chicken broth</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2 teaspoons fish sauce (try black vinegar for vegans/vegetarians)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">2 teaspoons brown sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">3-4 cups fresh baby spinach</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;"> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-family: UICTFontTextStyleBody;">Heat cooking pot to medium high heat. Add coconut oil and chopped shallots with the lime leaves and cook until the shallots are softened. Add the ginger and yellow curry paste and cook for a minute before adding the coconut milk, squash, broth, fish sauce, and brown sugar. Cook until the squash is soft, simmering on medium low, stirring. Add spinach and continue cooking. Serve with rice. Enjoy!<br /></span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com1tag:blogger.com,1999:blog-20694751.post-25206011783142715942022-02-21T14:35:00.003-08:002022-02-21T14:35:47.455-08:00French Onion Soup - Comfort in the Cold<p> In the midst of another blizzard and cold snap, French Onion Soup to the rescue! First, the stock:<br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhgC0KMPZWW-p8zq0tFtTo-gte4yaKcpz8lC2tj3BQyMg1hE-mZLUok9V1Y-CsuOIxcZUh6KgKKdf_HO6QONZG7mpsa3PCjJvqMfMYURLy1Z_9KXY2VwRGUxKlmfOQ1Hgpdq92TCc8-17-xie4xzEhFbEWQQaPrz26x5mzA_BQaYrhfqq2jZrQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhgC0KMPZWW-p8zq0tFtTo-gte4yaKcpz8lC2tj3BQyMg1hE-mZLUok9V1Y-CsuOIxcZUh6KgKKdf_HO6QONZG7mpsa3PCjJvqMfMYURLy1Z_9KXY2VwRGUxKlmfOQ1Hgpdq92TCc8-17-xie4xzEhFbEWQQaPrz26x5mzA_BQaYrhfqq2jZrQ=s320" width="240" /></a></div><br /><p></p><p><b>Beef Stock</b> <br /></p><p>2 (ish) kg beef bones for stock<br />4 carrots, peeled and large diced<br />3 celery, large diced<br />2 Spanish onions, large diced<br />4 tablespoons tomato paste (a Turkish or Italian variety is richest)<br />1 leek<br />1 bunch parsley<br />4 sprigs thyme<br />2 bay leaves<br />8 peppercorns<br />1 cup red wine<br /><br />Method:<br />1.
Place beef bones in a large roasting pan and
roast in a 375ºF oven for 45 minutes, or until the bones begin to become
golden brown.<br />2. Place the onions, celery and carrots on top of
bones and place back in oven and roast another 30 minutes or until the
vegetables begin to brown.<br />3. Coat bones with tomato paste and place
back in the oven again and roast until tomato paste until it starts to
brown but do not let it burn, approximately 15 minutes.<br />4. Place
bones and vegetables into a large stock pot along with remaining
ingredients. Cover the bones with cold water and bring pot to a simmer.<br />5.
While bringing the pot to simmer, place the roasting pan over a burner
and add the red wine. Scrape the bits from the bottom of the pan using
the wine to deglaze the pan, add wine and bits to the stock pot.<br />6. Once water comes to a boil, set to a low simmer, and skim the stock of scum and fat for the first two hours.<br />7.
Leave stock pot on a low simmer for about 4 hours. Periodically skim
excess fat from the top of the pot and add water if necessary.<br />8.
Remove pot from heat and strain stock through a fine sieve. Place into
individual containers and store in the refrigerator for up to a week or
the freezer for up to a month. </p><p>Next, the soup</p><p><b>French Onion Soup</b></p><p>3-8 red onions, depending on size and personal tastes, shredded<b> </b></p><p>drizzle olive oil</p><p>salt and pepper, to taste</p><p>sprig of thyme <br /></p><p>a few litres beef stock</p><p>red wine, or cognac</p><p>toasts and cheese (Emmenthal, Oka, or other sharp white cheese)</p><p>Sauté the onions in olive oil until translucent and soft. Season with salt and pepper<b>. </b>Add beef stock and simmer. Add wine or cognac. Simmer for about an hour.</p><p>Prepare toasts with cheese. Ladle soup into oven-proof bowls. Place cheese toasts on top. Broil until browned. Serve and enjoy! <br /></p><p> </p><p> </p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-24448230853404086342021-11-28T12:09:00.001-08:002021-11-28T12:09:30.278-08:00Squash Pancakes, a Korean snack in time for Hanukkah<p> Happy Hanukkah! A miraculous time of frying in oil! </p><p>These light, vegan and gluten-free (if desired) squash pancakes are a Korean snack that work nicely as fried Hanukkah treat.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-eDz8R8b6ApY/YaPhLRA87EI/AAAAAAAACIo/CZb0ExdnifsJmUghgKB1Yj7MEk7Pkx04QCLcBGAsYHQ/s2048/255328673_10159162618241141_3550658003942166121_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-eDz8R8b6ApY/YaPhLRA87EI/AAAAAAAACIo/CZb0ExdnifsJmUghgKB1Yj7MEk7Pkx04QCLcBGAsYHQ/s320/255328673_10159162618241141_3550658003942166121_n.jpg" width="240" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-akwAiGp2Oww/YaPhXUTojdI/AAAAAAAACIs/pVUaDrDIerUWzC1cUz5u4aqtzUlxGLw3gCLcBGAsYHQ/s2048/241461886_10159162618766141_154964564142224278_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-akwAiGp2Oww/YaPhXUTojdI/AAAAAAAACIs/pVUaDrDIerUWzC1cUz5u4aqtzUlxGLw3gCLcBGAsYHQ/s320/241461886_10159162618766141_154964564142224278_n.jpg" width="240" /></a></div><br /><p><br /> </p><p><b>Korean Squash Pancakes</b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-dNac7TvrYEU/YaPhozBu4dI/AAAAAAAACI0/uZhFaxzKTQgOex4LPG2pDozqE1HiJbLGgCLcBGAsYHQ/s2048/255439630_10159162618306141_3555531840518812955_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-dNac7TvrYEU/YaPhozBu4dI/AAAAAAAACI0/uZhFaxzKTQgOex4LPG2pDozqE1HiJbLGgCLcBGAsYHQ/s320/255439630_10159162618306141_3555531840518812955_n.jpg" width="240" /></a></b></div><b><br /> </b><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-N6mGwxh5Tns/YaPh0ml6agI/AAAAAAAACI8/y-D1mwMbY0E84sb54pTP1qBsfKER6QOYgCLcBGAsYHQ/s2048/255019418_10159162618216141_1129891090448658894_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-N6mGwxh5Tns/YaPh0ml6agI/AAAAAAAACI8/y-D1mwMbY0E84sb54pTP1qBsfKER6QOYgCLcBGAsYHQ/s320/255019418_10159162618216141_1129891090448658894_n.jpg" width="240" /></a></div><br /><p>1 small squash, peeled, seeded and grated<b> (</b>not spaghetti squash, but most other kinds, including pumpkin. Small, as in Acorn Squash, or enough to make 4-6 cups grated)</p><p>2 tbs sugar</p><p>1 tbs salt</p><p>Tamarack Farms Yellow Pea flour, to create batter texture. (May use AP flour, wild rice flour, rice flour, etc. Use what you would for gluten-free cooking, or without regular flour.<b> ) </b>Quantity of flour depends on the amount of liquid in the squash.</p><p> </p><p>I tested a few methods. One recipe suggested not to grate the squash or put it through a food processor grater, as she didn't wish to clean it up, and recommended fine match-stick cutting of the squash. I found that I had the best results with grating it. </p><p>Grate the squash and mix with the salt and sugar. Let sit for 10 - 30 minutes. You will see liquid in the bowl. You need the liquid. </p><p>Mix in enough yellow pea flour or desired flour to make a batter. Let the batter rest.</p><p>Fry pancakes in oil, until crisp on each side, about 6-8 minutes. Enjoy immediately, with some soy sauce or hot sauce, or save for later service.</p><p>Enjoy!<br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-80697891476629199712021-09-21T07:34:00.002-07:002021-09-21T07:34:58.304-07:00Chicken Souvlaki <p> There are many ways to prepare this dish, and there are many similarities between Turkish and Greek dishes. I’m using my Turkish Baharat but it is also excellent with Duq’qah. It is also one of the few recipes that I use chicken breast, but thighs are excellent as well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-BHeTFzUIWE0/YUntdMycrXI/AAAAAAAACHo/6qt8wpR349ouRWzPwU37Kxe2kYh-7sZLACLcBGAsYHQ/s2048/211E7668-4973-4149-A65E-87B2ABC9A5AC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-BHeTFzUIWE0/YUntdMycrXI/AAAAAAAACHo/6qt8wpR349ouRWzPwU37Kxe2kYh-7sZLACLcBGAsYHQ/s320/211E7668-4973-4149-A65E-87B2ABC9A5AC.jpeg" width="240" /></a></div><br /><p><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 31px; font-stretch: normal; line-height: normal; margin: 0px 0px 3px;"><span class="s1" style="font-weight: bold;">Chicken Souvlaki </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">(Serves 4)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">4 chicken breasts, cubed</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1-2 tbs Turkish Baharat or Duq’qah (or a combination of cumin, mint, pepper, cinnamon, coriander)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 tsp salt</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">3-6 cloves garlic, finely chopped </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Good drizzle olive oil </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2-3 tbs lemon juice </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Mix all ingredients together and let marinate, in the fridge, for a few hours. </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Fry or grill until fully cooked. Enjoy with pita bread and tzatziki. </span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-56205266739691272032021-09-19T07:37:00.000-07:002021-09-19T07:37:04.549-07:00Easy and elegant saffron tomato scallops <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iohfQQwnnfg/YUdKu2JjTiI/AAAAAAAACHI/Dy-bpdcz35YOQjhuOkV_g0_7BBoBoh-VACLcBGAsYHQ/s2048/02ACB0D4-C09B-46E2-837C-8006827A1C77.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-iohfQQwnnfg/YUdKu2JjTiI/AAAAAAAACHI/Dy-bpdcz35YOQjhuOkV_g0_7BBoBoh-VACLcBGAsYHQ/s320/02ACB0D4-C09B-46E2-837C-8006827A1C77.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tSyXDrw87FU/YUdKu_pHSHI/AAAAAAAACHM/lRHB9pzMTho93TFTPP4ZdWQObhGmGM75gCLcBGAsYHQ/s2048/87363F59-0F12-498A-9323-F6563298F145.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-tSyXDrw87FU/YUdKu_pHSHI/AAAAAAAACHM/lRHB9pzMTho93TFTPP4ZdWQObhGmGM75gCLcBGAsYHQ/s320/87363F59-0F12-498A-9323-F6563298F145.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nAiTXugwunU/YUdKu__xNGI/AAAAAAAACHQ/jJpc5rTKAjItZ7KHH-aPVabv3G1vYPMDgCLcBGAsYHQ/s2048/BD7FC5CF-F7CB-4A1F-96A5-7AA48932D088.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-nAiTXugwunU/YUdKu__xNGI/AAAAAAAACHQ/jJpc5rTKAjItZ7KHH-aPVabv3G1vYPMDgCLcBGAsYHQ/s320/BD7FC5CF-F7CB-4A1F-96A5-7AA48932D088.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-IE48e21p_xI/YUdKvb1SdPI/AAAAAAAACHU/_GVdHBFVs845jtH3XA4jNyUsRK6HI6ZSACLcBGAsYHQ/s2048/E7A2B5FD-17E7-480D-8C15-F4711EF6DFC1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://1.bp.blogspot.com/-IE48e21p_xI/YUdKvb1SdPI/AAAAAAAACHU/_GVdHBFVs845jtH3XA4jNyUsRK6HI6ZSACLcBGAsYHQ/s320/E7A2B5FD-17E7-480D-8C15-F4711EF6DFC1.jpeg" width="240" /></a></div><br /> <span style="-webkit-text-size-adjust: auto; font-size: 31px; font-weight: bold;">Easy and elegant seared scallops with a saffron tomato sauce</span><span style="-webkit-text-size-adjust: auto; font-size: 31px; font-weight: bold;"> </span><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">(For 2-4 people)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">4-6 scallops per person, dried well and seasoned with salt and pepper </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Available at Gimli Fish </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 onion, thinly sliced </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">2-6 cloves garlic, finely chopped </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Butter, for sauce and searing the scallops (1 tbs for sauce, 1-2 tbs for searing)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Good pinch of saffron </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1 cup of tomato passata or crushed tomatoes </span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">1/4 - 1/2 cup of red wine (alternatively, orange juice, for a lighter, summery flavour)</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Favourite herbs</span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Salt and pepper </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Dry and season the scallops and set aside until the end. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">In a small saucepan, heat saffron and butter on medium heat. Add the thinly sliced onions and cook until translucent and beginning to brown. Add remaining ingredients. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Heat pan for the scallops to medium high heat to high heat. Add butter. Place each scallop in the pan and let sear, without turning, for one- 2 minutes, swirling the butter around. <span class="Apple-converted-space"> </span>When they have developed a nice brown crust, turn them over and repeat. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Serve the scallops immediately over the sauce, on a plate. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 22.7px;"><span class="s2"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 19px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2">Enjoy!</span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-85954904740459461262021-08-29T12:49:00.006-07:002021-08-29T12:49:54.656-07:00Roasted or grilled Duq'qah Spatchcock Chicken or Cornish Game Hen<p> Impress yourself and your guests! This is so easy to prepare, with excellent results. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zjKhx5Pbsuo/YSvkm9sF-gI/AAAAAAAACGs/-0mnLILhdPoPP563jXFbP0nfU1QxcKS_gCLcBGAsYHQ/s960/221332325_10158985493731141_6053150564951518795_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://1.bp.blogspot.com/-zjKhx5Pbsuo/YSvkm9sF-gI/AAAAAAAACGs/-0mnLILhdPoPP563jXFbP0nfU1QxcKS_gCLcBGAsYHQ/s320/221332325_10158985493731141_6053150564951518795_n.jpg" width="320" /></a></div><br /><p><br /></p><p><b>Duq'qah Spatchcock Chicken (or Cornish Game Hens)</b></p><p>1-2 chickens, depending on number of guests, or, generally 1/2 Cornish Game hen per guest</p><p>Dijon mustard, to coat the hens</p><p>Duq'qah (Dukkah, Duckah, etc), to coat the hens</p><p>drizzle olive oil</p><p>Sprinkle salt, to tastes</p><p>With Kitchen shears, cut out the spines of the hens, and reserve for chicken stock (in a freezer for later use). Flatten the hens and coat lightly with the Dijon mustard. Coat again with the Duq'qah and pinches of salt. Chill until ready to cook. </p><p>Preheat oven to 350ºF. Place hens in a roaster or prepare for the grill, with a drizzle of olive oil. Roast, flattened in the pan, for about an hour, or until the meat is loose from the bones. If on the grill, heat low and slow and turn hens every few minutes, until cooked through. </p><p>Let the meat rest.</p><p>Cut at the table. Enjoy!<br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com1tag:blogger.com,1999:blog-20694751.post-19883485833594942442021-05-14T12:48:00.005-07:002021-05-15T14:02:35.891-07:00Live local, Love local, and how to make it<p>Tomorrow morning, I'll be on CBC Radio's Weekend Morning Show, with guest host, Marjorie Dowhos, to talk about our wonderful local products.</p><p>I'll be preparing a Mango Martini, with <a href="https://getcheekyfoods.com/" target="_blank">Get Cheeky Foods Mango chutney</a> and <a href="https://www.patent5.ca/" target="_blank">Patent 5 Elettaria Gin</a>, and two pizzas, with <a href="http://oldchurchbakery.com/" target="_blank">Old Church Bakery pizza dough</a>. The first is a Turkish pizza with blue cheese, <a href="https://naturesfarm.ca/" target="_blank">Nature's Farm egg</a>, and <a href="https://www.instagram.com/fertilefarm/?hl=en" target="_blank">Fertile Farm microgreens.</a> The second pizza is with a <a href="https://www.zinnfarms.com/" target="_blank">Z</a><a href="https://www.zinnfarms.com/" target="_blank">inn Farm Berkshire Pork Tenderloin</a> that I have marinated and BBQ'd, with hoisin and greens.</p><p>The farmers and producers that are vendors at <a href="https://stnorbertfarmersmarket.ca/" target="_blank">St. Norberts Farmers Market</a> come from over 30 communities across the province. A couple of producers drive in over 3 1/2 hours for market day. The economic and cultural reach of one market is more that just around the city of Winnipeg.</p><p>We are all lining up to go into stores. This quick line up with vendors outside and under the canopy, is one line up for over 60 stores. </p><p>Enjoy the recipes and thank you for supporting local.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zadvfsznnc8/YKAzcDrV_lI/AAAAAAAACEE/GVanaBOmpBkV3iPlZ5y6zN7iZdohilb6wCLcBGAsYHQ/s960/187133275_10158794711551141_5781400453036197367_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-zadvfsznnc8/YKAzcDrV_lI/AAAAAAAACEE/GVanaBOmpBkV3iPlZ5y6zN7iZdohilb6wCLcBGAsYHQ/s320/187133275_10158794711551141_5781400453036197367_n.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-L3nS7Djx4d4/YKAzcArEc9I/AAAAAAAACEI/D6i-_mtz66wF8XCh7BLG80arO2R_3o3xQCLcBGAsYHQ/s960/184698645_10158794711591141_1669152614968221854_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-L3nS7Djx4d4/YKAzcArEc9I/AAAAAAAACEI/D6i-_mtz66wF8XCh7BLG80arO2R_3o3xQCLcBGAsYHQ/s320/184698645_10158794711591141_1669152614968221854_n.jpg" /></a></div><br /><br /> <p></p><p><b>Mango Martini</b></p><p>Juice of one orange (I used a blood orange)</p><p>1 -2 oz<a href="https://www.patent5.ca/" target="_blank"> Patent 5 Elettaria Gin (or Patent 5 Vodka)</a></p><p>1/2 oz Disorrono</p><p>1-2 tsp <a href="https://getcheekyfoods.com/" target="_blank">Get Cheeky Mango Chutney</a></p><p>Zest of orange</p><p>Shake in martini shaker over ice, serve straight in a martini glass or with cold tonic water as a highball.<br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-s1ghHS8JsAg/YKAz5sWJr_I/AAAAAAAACEU/_GYOC2D7vPMy39q3cg7Tgm3fUr5aWJ4sgCLcBGAsYHQ/s960/185648767_10158792954146141_7912501787585981419_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-s1ghHS8JsAg/YKAz5sWJr_I/AAAAAAAACEU/_GYOC2D7vPMy39q3cg7Tgm3fUr5aWJ4sgCLcBGAsYHQ/s320/185648767_10158792954146141_7912501787585981419_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Weygcna4Uw0/YKAz5hGMAtI/AAAAAAAACEY/gt95k5J_tLMFBooFKkffBPm0IJ9PHbPBgCLcBGAsYHQ/s960/185890831_10158792953971141_6739360392307739556_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-Weygcna4Uw0/YKAz5hGMAtI/AAAAAAAACEY/gt95k5J_tLMFBooFKkffBPm0IJ9PHbPBgCLcBGAsYHQ/s320/185890831_10158792953971141_6739360392307739556_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YbLgt4W5410/YKAz5sxdiyI/AAAAAAAACEc/LJNjY8zwo44E45jR2pnvoK5RYLytUsq5QCLcBGAsYHQ/s960/186255509_10158792953996141_16851728219297470_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://1.bp.blogspot.com/-YbLgt4W5410/YKAz5sxdiyI/AAAAAAAACEc/LJNjY8zwo44E45jR2pnvoK5RYLytUsq5QCLcBGAsYHQ/s320/186255509_10158792953996141_16851728219297470_n.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--TtJIzsadeQ/YKAz6BVN8lI/AAAAAAAACEg/87QCMmhrIiEXKbTuDapkQl8S2ojQqK1AQCLcBGAsYHQ/s960/186524100_10158792954061141_2234632470250320416_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://1.bp.blogspot.com/--TtJIzsadeQ/YKAz6BVN8lI/AAAAAAAACEg/87QCMmhrIiEXKbTuDapkQl8S2ojQqK1AQCLcBGAsYHQ/s320/186524100_10158792954061141_2234632470250320416_n.jpg" width="320" /></a></div><br /><br /><p><br /><span style="font-weight: bold;">Koniya Turkish Pizza</span><br /><br />Such a lovely and simple pizza to prepare. It is simply blue cheese mixed with fresh herbs and an <a href="https://naturesfarm.ca/" target="_blank">egg</a>. Here, I used a Nature's Farm egg, mixed with Buttermilk Blue Cheese, from DeLuca's, and herbs and <a href="https://www.instagram.com/fertilefarm/?hl=en" target="_blank">microgreens from Fertile Farm</a>. The base is wonderful pizza dough, from <a href="http://oldchurchbakery.com/" target="_blank">Old Church Bakery</a>. </p><p><b><a href="https://www.zinnfarms.com/" target="_blank">Berkshire Pork Tenderloin</a> on fluffy flatbread</b><br /></p><p>I used the same pizza dough, from <a href="http://oldchurchbakery.com/" target="_blank">Old Church Bakery,</a> but I marinated <a href="https://www.zinnfarms.com/" target="_blank">Berkshire Pork Tenderloin from Zinn Farm</a>, and grilled it with the 7-6-5 method. I served it on the pizza, with a little hoisin sauce and greens.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nPrHXjWw-yw/YKAz6dK_OvI/AAAAAAAACEk/gTGVWXCRf-00rardn3156PG1lqJTJ2iMgCLcBGAsYHQ/s960/187338781_10158792954091141_3423553013221541655_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-nPrHXjWw-yw/YKAz6dK_OvI/AAAAAAAACEk/gTGVWXCRf-00rardn3156PG1lqJTJ2iMgCLcBGAsYHQ/s320/187338781_10158792954091141_3423553013221541655_n.jpg" /></a></div><p></p><p><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable"> <b>Marinade for <a href="https://www.zinnfarms.com/" target="_blank">Pork Tenderloin or Pork Belly</a></b> <br /></span></span></p><p><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">tablespoon</span> <span class="wprm-recipe-ingredient-name">oil</span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">5</span></span> <span class="wprm-recipe-ingredient-unit">slices</span> <span class="wprm-recipe-ingredient-name"><span></span><span>ginger</span></span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">2</span></span> <span class="wprm-recipe-ingredient-name"><span></span><span>scallions</span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(cut into 3-inch pieces)</span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">3</span></span> <span class="wprm-recipe-ingredient-name"><span></span><span>star anise</span></span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span><span class="wprm-recipe-ingredient-name"><span></span> <span>shaoxing wine</span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name"><span></span><span>light soy sauce</span></span> <br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">¾</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name"><span></span><span>dark soy sauce</span></span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"></span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">½</span></span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sugar</span> <br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">1</span></span> <span class="wprm-recipe-ingredient-unit">teaspoon</span> <span class="wprm-recipe-ingredient-name">salt</span><br /><span class="wprm-recipe-ingredient-amount"><span class="wprm-adjustable">5</span></span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">water</span></p><p><span class="wprm-recipe-ingredient-name">Let the Pork Tenderloin marinate for several hours or overnight. </span></p><p><span class="wprm-recipe-ingredient-name">On a hot BBQ, Place tenderloin and cook on medium heat for 7 minutes with the lid closed. Turn, and cook for 6 minutes with the lid closed. Turn the heat off and leave to rest, with the lid closed for 5 minutes. Remove from heat, let rest, and slice. Marinating liquid can be cooked and thickened with a little corn starch and used as a sauce.</span></p><p><span class="wprm-recipe-ingredient-name"> </span></p><p><span class="wprm-recipe-ingredient-name">Enjoy! </span></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-89588651199864964042021-04-19T14:59:00.003-07:002021-04-20T15:55:01.870-07:00Fair Trade Month of Chocolate, etc. Dark Chocolate Layer Cake, or cupcakes.<p> There are always reasons. So many great reasons for choosing to make your food, using Fair Trade products, local, and ethically raised. Imagine knowing that no child labour, or slaves were used, for you to enjoy the foods that you do. </p><p>We are celebrating Fair Trade month in May. I will be posting recipes and information about products throughout the month. Here is the birthday cake to get started. </p><p> </p><p><b> </b>Look to MCIC for more information on Fair Trade as well as events.<b><a href="https://www.mcic.ca/fair-trade/what-is-fair-trade" target="_blank">https://www.mcic.ca/fair-trade/what-is-fair-trade</a> <br /></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kYq3umGDNxs/YH38dzTMlqI/AAAAAAAACDc/JI5euDNDIDYlgDS7NIgw9PPmpUm9IrF4wCLcBGAsYHQ/s960/175479734_10158734071126141_1288103231156406635_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-kYq3umGDNxs/YH38dzTMlqI/AAAAAAAACDc/JI5euDNDIDYlgDS7NIgw9PPmpUm9IrF4wCLcBGAsYHQ/s320/175479734_10158734071126141_1288103231156406635_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-r-psb44qVqQ/YH38du2rGmI/AAAAAAAACDY/FOSXCpCF70kCNNCvAzry-otzfA8gTuYZgCLcBGAsYHQ/s960/176094223_10158734004146141_3912173011375644663_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-r-psb44qVqQ/YH38du2rGmI/AAAAAAAACDY/FOSXCpCF70kCNNCvAzry-otzfA8gTuYZgCLcBGAsYHQ/s320/176094223_10158734004146141_3912173011375644663_n.jpg" /></a></div><br /><p><br /></p><p><br /></p><div><b>Dark Chocolate Layer Cake</b></div><div><br /></div><div>1 cup
butter. I use the wonderful, local Notre Dame butter. I spoke with the
owner and he assures me of the quality. It is soft at room
temperature.</div><div>1 1/2 cup sugar</div><div>2 eggs. I use Nature's
Farm for a few reasons. They are excellent, local and I need to use a
commercial egg for my products. If you have access to farm fresh eggs,
use them.</div><div>1 tsp vanilla. I make vanilla with beans that I got
from Kerala, South India. Vanilla is very expensive because it is
quite labour intensive. I visited a fair trade spice plantation and
purchased the beans directly. I soak them in bourbon for a while.</div><div>2
cups flour. I use Prairie Mills Flour, again, for a few reasons. It
is always an excellent product, local, and a great price. After NAFTA,
we have been losing local mills to large corporations. <br /></div><div>1/2
cup dark cocoa powder. I use more like a cup, for this recipe, as well
as additional buttermilk. I use a Fair Trade dark cocoa by Callebaut.
It is available at DeLuca's. <br /></div><div>1 tsp baking powder</div><div>1 tsp baking soda</div><div>1/4 tsp salt</div><div>1
1/2 cup buttermilk + I made kefir with Stoney Brook Creamery. They
are located in Steinbach and produce amazing organic dairy products.
They are also available at the St. Norberts Farmers Market.</div><div><br /></div><div>In
a mixing bowl, beat butter and sugar until fluffy and well
incorporated. Add eggs, and vanilla. In a separate bowl, sift flour,
cocoa, baking powder, baking soda, and salt. <br /></div><div>Alternate mixing into the butter mixture with thirds of dry and buttermilk. <br /></div><div>Spoon
into 2 greased and parchment paper-lined cake pans (9 inch) Bake at
350ºF for 30 - 35 minutes, until tester comes out cleanly. Let cool and
remove from pans after 20 minutes. Let cool completely.</div><div>Layer or frost as you wish. Each cake can be cut into two layers.</div><div><br /></div><div>I'll be preparing this recipe as cupcakes. They bake for 15 - 17 minutes.<br /></div><div><br /></div><div><b>Ganache</b></div><div>8
ounce dark chocolate callets, or chopped chocolate. I used Callebaut
Dark, which is Fair Trade. It is available at DeLuca's, Sobey's Cash
and Carry, and other locations. Camino chocolate is also excellent.</div><div>1 cup heavy cream or whipping cream.<br /></div><div><b><br /></b></div><div>1. Heat cream on the stovetop until just simmering. Do not boil, or it could separate.</div><div>2. Place chocolate callets (chips), or chopped chocolate into the saucepan and cover for 2 minutes. <br /></div><div>3.
Whisk cream and chocolate until smooth and shiny. Set aside and let
cool until workable for spreading or dipping. It can be whisked as a
frosting texture as well.</div><div><br /></div><div>Enjoy!</div>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-46435122035563860412021-04-17T13:41:00.004-07:002021-04-17T13:46:58.043-07:00Rose Harissa Baked Halibut with Beurre Blanc<p> I had a beautiful piece of Halibut filet, from Gimli Fish, and I wanted to prepare something French Classical, easy, fusion-potential, and, did I already mention easy? Beurre Blanc is, indeed, a very easy to prepare, Classic French sauce. </p><p>I put my own Rose Harissa, thinly spread, onto the filet and set that aside in the fridge. Preheat the oven to 350ºF. Beurre Blanc can also be served with asparagus, and other fish, such as salmon, steelhead trout, Arctic Char, etc. Bake the filet, with adjustment for thickness, at 350ºF for 15 minutes.<br /></p><p>I served this with Basmati Rice Pilaf, and creamy spinach. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VqqU0dPmsho/YHtHWqchLrI/AAAAAAAACB8/FWyXnPDyttcD4hfbA7lpxndnPVXmtMQeACLcBGAsYHQ/s960/174493250_10158727915271141_1207719880147271919_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-VqqU0dPmsho/YHtHWqchLrI/AAAAAAAACB8/FWyXnPDyttcD4hfbA7lpxndnPVXmtMQeACLcBGAsYHQ/s320/174493250_10158727915271141_1207719880147271919_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4NqguMNiFvA/YHtHWkuRoFI/AAAAAAAACCA/9fSRrW-ox-YuQJLYi5nuhwjOpz7qyEwPQCLcBGAsYHQ/s960/174528835_10158727915096141_904837257458914329_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-4NqguMNiFvA/YHtHWkuRoFI/AAAAAAAACCA/9fSRrW-ox-YuQJLYi5nuhwjOpz7qyEwPQCLcBGAsYHQ/s320/174528835_10158727915096141_904837257458914329_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jVZT56ntXwQ/YHtHW5_JcmI/AAAAAAAACCE/L_fFhGp0LM8EBwEdEYGEWgKVpgIq5dCgwCLcBGAsYHQ/s960/174859969_10158727915066141_7828297676345068330_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-jVZT56ntXwQ/YHtHW5_JcmI/AAAAAAAACCE/L_fFhGp0LM8EBwEdEYGEWgKVpgIq5dCgwCLcBGAsYHQ/s320/174859969_10158727915066141_7828297676345068330_n.jpg" /></a></div><br /><p><b>Beurre Blanc</b></p><p><b> </b><br />1/4 cup dry white wine<br />1/4 cup white-wine vinegar<br />2 tablespoons finely chopped shallot<br />1/3 cup heavy cream<br />1/4 teaspoon salt<br />1/8 teaspoon white pepper, or to taste<br />1 cup unsalted butter, cut into tablespoon-size pieces and chilled ( I confess to using salted butter)<br />Options: thyme, tarragon, or sorrel<br /><br />Boil wine, vinegar, and shallot and optional herb in a 2- to 3-quart heavy saucepan over
moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons,
about 5 minutes. <br />Add cream, salt, and white pepper and boil
for 1 minute.
Reduce heat to medium low and add a few tablespoons butter, whisking
constantly. Add remaining butter a few pieces at a time, whisking
constantly and adding new pieces before previous ones have completely
liquefied (the sauce should maintain consistency of hollandaise),
removing the saucepan from heat occasionally to cool mixture, so that it
won't split.<br />
Remove from heat, then season to
taste with salt and pepper and pour sauce through a medium-mesh sieve
into a saucepot pressing on and then discarding shallot and optional herbs. Serve
immediately. It can be made in advance, just gently reheat.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cLAugeR-OAA/YHtHuhkCBbI/AAAAAAAACC4/iDhYYyhj4fcWctkF9ktuRWE2g9-6RuNggCLcBGAsYHQ/s960/175341277_10158727915146141_5421530938805832958_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-cLAugeR-OAA/YHtHuhkCBbI/AAAAAAAACC4/iDhYYyhj4fcWctkF9ktuRWE2g9-6RuNggCLcBGAsYHQ/s320/175341277_10158727915146141_5421530938805832958_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AMOvtUyCR0U/YHtHuJrXdfI/AAAAAAAACCo/Rnm3MeV_5Pw833hX8BnQAxJRCDrATcL7ACLcBGAsYHQ/s960/174452792_10158727915196141_6473984855939302919_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-AMOvtUyCR0U/YHtHuJrXdfI/AAAAAAAACCo/Rnm3MeV_5Pw833hX8BnQAxJRCDrATcL7ACLcBGAsYHQ/s320/174452792_10158727915196141_6473984855939302919_n.jpg" /></a></div><br /><p></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-42181292938173829722021-04-15T09:35:00.003-07:002021-04-15T09:35:59.661-07:00Butternut Squash Soufflé<p><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: bold;">Please note: Soufflés are not as difficult or fussy as the movies depict. </span>In fact, you can prepare the mixture in advance for hours, prior to putting into the baking dish and baking. It is a delicate product, but not scary. I used amazing local products, such as, organic butternut squash, grown by Kelly Ditz, wonderful and consistent eggs, by Nature's Farm, Prairie Mills Flour, and Notre Dame butter.<br /></span></span></p><p><span style="font-size: small;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://1.bp.blogspot.com/-pHAQaow4UAc/YHhq4OsohuI/AAAAAAAACBk/JP8XAMI6hNkmi1hyqqwe5owToDTw2eT3gCLcBGAsYHQ/s960/170225077_10158723217316141_8621176520137585705_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-pHAQaow4UAc/YHhq4OsohuI/AAAAAAAACBk/JP8XAMI6hNkmi1hyqqwe5owToDTw2eT3gCLcBGAsYHQ/s320/170225077_10158723217316141_8621176520137585705_n.jpg" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AyqoMAgRwNQ/YHhq4cHH4mI/AAAAAAAACBo/nzZvowuZu90zKDZYTwT1mNpLFmNbN8yzACLcBGAsYHQ/s960/171770330_10158723217361141_6409028669146960502_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-AyqoMAgRwNQ/YHhq4cHH4mI/AAAAAAAACBo/nzZvowuZu90zKDZYTwT1mNpLFmNbN8yzACLcBGAsYHQ/s320/171770330_10158723217361141_6409028669146960502_n.jpg" /></a></div><br /><span style="font-family: inherit;"><br /><span style="font-weight: bold;"></span></span></span><p></p><p><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: bold;"> </span></span></span></p><p><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: bold;">Butternut Squash Soufflé</span></span></span><br /><br />Preheat oven to 425º F<br /><br /><span style="font-weight: bold;">Part 1:</span><br />Make a Béchamel Sauce by combining the following with a small whisk over a double boiler or Bain Marie;<br /><br />3 tbs. Butter<br />1/2 cup flour<br />Add a scant cup cold milk (3/4 cup)<br />and continue to whisk over the steam heat until thickened. <br />Season with salt, pepper and nutmeg. <br /><br /><span style="font-weight: bold;">Part 2:</span><br /><br />Sauté 1 chopped onion, <br />1 half roasted butternut squash<br />1/4 cup toasted almonds<br /><br />Blend squash mixture to a smooth paste and set aside.<br /><br /><span style="font-weight: bold;">Part 3:</span><br /><br />Add squash mixture to bechamel and whisk in. Then add 4 – 5 egg yolks from large eggs. <br />Fold in 4-5 egg whites, whisked to stiff peaks. <br /><br />Use
a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the
mixture and bake in the oven at 400ºF for 30 minutes (less time if
using ramekins) without opening the door during cooking, until
well-risen and a deep golden-brown on top.<br /><br />Serve immediately. Enjoy with a light salad with a vinaigrette. Try with a chocolate fondue for dessert.<br /><br />Enjoy!</p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-31015882648461129052021-03-14T11:32:00.000-07:002021-03-14T11:32:11.675-07:00Comfort food with easy and big flavours. Creamy tomato vodka spaghetti with Duq'qah shrimp and scallops<p> What's for dinner? What do I have on hand? Spaghetti, cream, tomato paste, shrimp, scallops, etc. </p><p>Put them together and what do you have? <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-rowP7gDCMWU/YE5UeUzMTbI/AAAAAAAACAo/PFQ74R-31cYLqtAvqH9ujbOOJ2eJtoqiACLcBGAsYHQ/s960/158910145_10158641644471141_8718983214364175058_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-rowP7gDCMWU/YE5UeUzMTbI/AAAAAAAACAo/PFQ74R-31cYLqtAvqH9ujbOOJ2eJtoqiACLcBGAsYHQ/s320/158910145_10158641644471141_8718983214364175058_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-3Krb_vVrmR4/YE5UeRGx6kI/AAAAAAAACAk/c-NHh9vmEocNH10H2FDvTI_IYQJaNfm6wCLcBGAsYHQ/s960/159587350_10158641644446141_4756705683720089425_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-3Krb_vVrmR4/YE5UeRGx6kI/AAAAAAAACAk/c-NHh9vmEocNH10H2FDvTI_IYQJaNfm6wCLcBGAsYHQ/s320/159587350_10158641644446141_4756705683720089425_n.jpg" /></a></div><br /><p><b>Creamy tomato Vodka Spaghetti, with Duq'qah shrimp and scallops</b></p><p>Spaghetti, for 2 +</p><p>1 tbs butter</p><p>drizzle olive oil</p><p>1 onion, sliced <br /></p><p>1 cup cream</p><p>2 tbs good tomato paste, with 1/2 cup water (+/-)<br /></p><p>1 tbs pesto</p><p>1/2 cup white wine or vodka, or combination <br /></p><p>1/2 tsp white pepper<br /></p><p>Options: chopped spinach, sautéed mushrooms, etc. </p><p>Shrimp and Scallops, for 2+</p><p>1 rounded teaspoon Duq'qah</p><p>salt, to tastes</p><p>Butter, for the scallops and shrimp</p><p> Prepare the sauce by heating oil and butter in a saucepot and adding sliced onions. When the onion is translucent and beginning to brown, add the cream, tomato paste with water, pesto, wine and/or vodka, and season. </p><p>Time the cooking of the pasta with the finishing of the cooking of the seafood. Toss the seafood with the Duq'qah and a pinch of salt. Heat a pan with butter and cook, about 2-3 minutes per side, basting with the butter. </p><p>Toss the spaghetti with the sauce, top with grated parmesan and top with the cooked seafood. </p><p>Enjoy! <br /></p><p><br /></p><p><span></span><span></span><br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-80759275727116857092021-01-22T12:40:00.001-08:002021-01-22T12:40:34.780-08:00Mussels! With Mushrooms, Beer, and Cheddar, with Sweet Potato oven Fries<p>Every once in a while, we feel like having mussels and fries. We had mushrooms on hand, as well as cheddar, so, Mushrooms, Beer, and Cheddar Mussels. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7Ypqrf07kB4/YAs4Dp0bCgI/AAAAAAAAB_Q/Wvj11qZQulwKaG1gYjboMQbYHGxjsJy5ACLcBGAsYHQ/s960/141164969_10158506094001141_1232771593132127645_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-7Ypqrf07kB4/YAs4Dp0bCgI/AAAAAAAAB_Q/Wvj11qZQulwKaG1gYjboMQbYHGxjsJy5ACLcBGAsYHQ/s320/141164969_10158506094001141_1232771593132127645_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nEOWwxwFleQ/YAs4Di1HUUI/AAAAAAAAB_U/PpqrU4ghbowfJj0CvSY8NPfrfv-RfuA9ACLcBGAsYHQ/s960/141369355_10158506093901141_4530754440210506485_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-nEOWwxwFleQ/YAs4Di1HUUI/AAAAAAAAB_U/PpqrU4ghbowfJj0CvSY8NPfrfv-RfuA9ACLcBGAsYHQ/s320/141369355_10158506093901141_4530754440210506485_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_5eKY64-ZeQ/YAs4Dg_AbFI/AAAAAAAAB_Y/Y47JdzjID7ox9KVm29ofM4S-bmK3ukfoQCLcBGAsYHQ/s960/141579232_10158506093936141_8676659563524953396_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-_5eKY64-ZeQ/YAs4Dg_AbFI/AAAAAAAAB_Y/Y47JdzjID7ox9KVm29ofM4S-bmK3ukfoQCLcBGAsYHQ/s320/141579232_10158506093936141_8676659563524953396_n.jpg" /></a></div><br /><p><br /></p><div>
1 lb PEI mussels, available at Gimli Fish</div>
<div>
1-2 tsp butter (I use the local Notre Dame butter)</div>
<div>Drizzle olive oil<br /></div>
<div>1 cup sliced mushrooms</div><div>grated nutmeg </div><div>white pepper, to tastes</div><div>salt, to tastes<br /></div><div>1 onion, sliced <br /></div><div>1 cup shredded cheddar cheese (crumbled blue cheese is also wonderful), mixed with 1/2 tsp corn starch and 1/2 tsp flour<br /></div><div>1-2 cups beer (I used Farmery's Hoppy Beer)</div><div>1/2 cup cream, optional<br /></div>
<div>1/2 cup chopped green onions, with whites </div>
<div>optional, chilies, cilantro<br /></div>
<div>
<br /></div>
<div>
Scrub and clean off the mussels. Only use closed mussels or ones that can close. </div>
<div>
<br /></div>
<div>
In
a large enough pot for the mussels with a lid, cook the butter, mushrooms and onions until soft. Season with nutmeg, salt and pepper. Add Beer and Cream Slowly add the grated cheese, that has been tossed with corn starch and flour. Bring to a simmer. <br /></div><div> </div><div>Stir in
the mussels and cover the lid. Cook for a couple of minutes, until all
of the mussels are open. Transfer to a large bowl, pouring the sauce
over the mussels. Garnish with cilantro, or other greens, and serve
immediately. Wonderful with Sweet Potato fries. For simplicity, they
are also available at Gimli Fish. I baked them and tossed them with a bit of smoked paprika. </div><div> </div><div>Enjoy! <br /></div>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-81470295020971971132021-01-05T07:07:00.001-08:002021-01-05T07:07:27.051-08:00Chocolate Soufflé for 2 or 3<p> <b>Chocolate Soufflé</b></p><p>On New Year's Eve, my daughter requested something special for breakfast. As I was already doing 5 other things, sure! </p><p>This recipe for chocolate soufflé is relatively easy to prepare, if you get everything ready first. Nature's Farm egg whites whip up so wonderfully, this recipe makes 3 ramekin soufflés.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--OiR3a4jbCI/X_SAi2nSZII/AAAAAAAAB-o/whFcNtqRosAfrgkWR1VI943oR4xXz7zWwCLcBGAsYHQ/s960/133060957_10158455349826141_7213080810705721051_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/--OiR3a4jbCI/X_SAi2nSZII/AAAAAAAAB-o/whFcNtqRosAfrgkWR1VI943oR4xXz7zWwCLcBGAsYHQ/s320/133060957_10158455349826141_7213080810705721051_n.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--iVnWZI628s/X_SAjFeX1EI/AAAAAAAAB-s/rE_o6rPSZ1Mls61_pXEzHsU5zYLUjGSTACLcBGAsYHQ/s960/133792071_10158455349951141_4447258317279633281_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/--iVnWZI628s/X_SAjFeX1EI/AAAAAAAAB-s/rE_o6rPSZ1Mls61_pXEzHsU5zYLUjGSTACLcBGAsYHQ/s320/133792071_10158455349951141_4447258317279633281_n.jpg" /></a></div><br /><p><br /></p><p><b>Chocolate Soufflé</b></p><p>1+ tbs melted butter, for brushing inside the ramekins and as an ingredient<br /></p><p>2 tbs white sugar</p><p>2 ounces dark chocolate callets (chips, or broken pieces)</p><p>1 tbs flour</p><p>4 1/2 tbs milk</p><p>pinch salt</p><p>1 large egg yolk</p><p>2 large egg whites</p><p>pinch of cream of tartar</p><p>Preheat oven to 375ºF. Have a baking dish that fits 2-3 ramekins.</p><p>Brush the insides of the ramekins with melted butter, and then coat with white sugar, keeping the extra sugar poured off for the soufflés.</p><p>Place chocolate in a metal bowl over a water bath. Do not let the bowl touch the water or come to a boil. In a separate saucepan, use melted butter and whisk in flour. Cook and stir until thickened and incorporated, for about a minute. Transfer to the melted chocolate. Add salt. Add egg yolk and keep the bowl warm over the water bath. </p><p>Whip egg whites with a pinch of cream of tartar, until a soft peak, adding the sugar, 1/3 at a time. </p><p>Mix almost half of the egg whites with the chocolate mixture. Then gently fold in the remaining egg whites. Divide mixture into the ramekins. Place in the baking dish and bake for 12-15 minutes, until the soufflés have risen.</p><p>Serve, and enjoy immediately.<br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0tag:blogger.com,1999:blog-20694751.post-21888279974793871032020-11-29T15:16:00.004-08:002020-12-02T06:52:34.391-08:00Easy Vietnamese Lemongrass Cornish Game Hen (but you can also use Chicken)<p> A Cornish Game Hen seems to be just the right size for two. It takes less time to cook, and, in the sharing, adds a romance to the meal.</p><p>This Lemongrass marinade can be used on chicken, parts or whole. The ingredients are readily available, and, if you have people that don't like cilantro, there is none in this recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ufShmyo5XgA/X8QrmtOw8HI/AAAAAAAAB90/sePiEZ1WqrkJVykGUCmh4dT81BPYcVRPQCLcBGAsYHQ/s960/128130596_10158375229521141_7561934585846007676_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://1.bp.blogspot.com/-ufShmyo5XgA/X8QrmtOw8HI/AAAAAAAAB90/sePiEZ1WqrkJVykGUCmh4dT81BPYcVRPQCLcBGAsYHQ/s320/128130596_10158375229521141_7561934585846007676_n.jpg" /></a></div><br /><p><br /></p><p><b>Vietnamese Lemongrass Chicken</b></p><p>1 Cornish Game Hen (Or chicken) <br /></p><p>1/4 cup lime juice</p><p>3 tbs fish sauce</p><p>pepper, to tastes <br /></p><p>2 tbs brown sugar</p><p>2 tbs canola oil (I admit to using olive oil)</p><p>1 tbs soy sauce</p><p>4+ cloves garlic</p><p>2+ stalks white parts of the lemongrass, chopped (I used frozen, chopped lemongrass)</p><p>1 shallot, or half of a red onion</p><p>Blend all of the marinade ingredients and let the hen marinade for a few hours, in a non-reactive container.</p><p>Grill, or sauté hen, on medium heat, turning to brown on both sides, until tender throughout.</p><p>Serve with salad, and a wedge of lime, to squeeze over the hen at the plate.</p><p>Enjoy!<br /></p>Karen Food aka Bistro Arkadashhttp://www.blogger.com/profile/01265228151536412680noreply@blogger.com0