This morning I had the pleasure of presenting a very simple yet moist and tasty burger on CBC's Weekend Morning Show with host Kerän Sanders. The ground elk is from Stonewood Elk in Stonewall, Manitoba. My Turkish Baharat spice blend is used in the burger which is available at DeLuca's on Portage Ave as is the hot Italian Sausage used in the recipe. Excellent pita bread can be purchased at Halal Meats and Specialty Foods on Maryland.
I also prepared a spicy tomato chutney to serve with the burger.
Elk Burgers with Turkish Baharat
1 lb ground elk
1 hot Italian sausage (casing removed) - Available at DeLuca's on Portage Ave.
2 tbs Turkish Baharat
1/2 cup panko (or fine bread crumbs)
1 egg
pinch salt
Combine all ingredients in a bowl and form into 6 patties. Grill and serve with your favourite toppings or the following on a pita.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Enjoy!
Showing posts with label Elk. Show all posts
Showing posts with label Elk. Show all posts
Saturday, March 26, 2011
Friday, January 21, 2011
Italian Countryside with the Assiniboine Park Conservancy and the MLCC
On Wednesday evening, I had the pleasure of presenting a few recipes from around the Italian countryside with Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy and Gary Dawyduk,Product Ambassador of the MLCC. I added a few surprises in the mix as well that can be found on this blog such as Sage Butter Pasta and a variation of biscotti with cranberries, walnuts and blood oranges and zest.(Click on biscotti labels for some variations in this blog)
Bonnie presented on the flora of the Italian countryside that was represented in the recipes and Gary presented excellent beverage pairings for each course, including a welcoming cocktail and after dinner digestivo.
Aperitivo:
Negroni cocktail:
1 oz. London Dry Gin (Quintessential, #540419, $25.86)
1 oz. Sweet Vermouth (Cinzano, #422, $11.49)
1 oz. Italian Bitters (Cynar, #5299, $23.85)
Stir with ice and strain into cocktail glass, ¾ filled with ice
Garnish with orange slice
1. Bruschetta con pomodoro e basilico
This is bruschetta in its simplest, tastiest form.
The next step in bruschetta assembly is rubbing the toasted bread with garlic, before or after sprinkling on the olive oil, and adding a pinch of salt.
Paired with Prosecco – Zonin (#6017) $13.28
* Italian or French bread, cut in 1/2 inch slices
* fresh, ripe, firm tomato, washed and coarsely chopped
* fresh basil leaves, whole or shredded
* olive oil, extra virgin, the best
* garlic, peeled, whole (optional)
* salt to taste
Grill or toast bread. Charcoal is great!
Place sliced bread under the broiler, in the toaster or best yet over a charcoal grill and toast.
Rub toast with a clove of garlic or not, depending on taste.
Drizzle with olive oil.
Spoon chopped tomato onto bread.
Scatter some basil. Alternatively, place the tomatoes, basil, garlic (chopped fine), olive oil and salt in a bowl and mix.
Set bowl at table alongside the toasted bread and simply spoon on mixture.
Some prefer to use sliced rather than chopped tomato.
2. Farfalle with Onion Confit, Gorganzola and Walnuts
Paired with Gewurztraminer 2009 – Fetzer (#350843) $14.99 and 1488 Whisky Ale – Tullilbardine (#10420, 500 ml) $7.33
(serves 2-4)
1 tbs extra virgin olive oil
2 medium-sized onions, thinly sliced
salt and pepper
2 garlic cloves, finely chopped
1/4 cup dry white wine
1/2 lb farfalle
1/3 cup fresh basil
3 tbs, walnut pieces, toasted
1 ounce Gorgonzola
Heat olive oil in a wide skillet. Add the onions and pinch of salt. Sauté over medium heat for about 10 minutes, until the onions begin to soften and release their juices. Add the garlic and continue to cook over medium heat, gently stirring as they caramelize. After 30 minutes, the onions should be a rich golden colour and sweet. Add wine to deglaze the pan ad simmer over low heat.
Boil pasta as per instructions. Chop or break the toasted walnuts. Before draining pasta, add a 1/4 cup of cooking water to the confit. Add the drained pasta to the confit with walnuts and basil. Season and crumble in cheese. Serve immediately.
3.Elk Osso Bucco:
Paired with Dolcetto d’Alba 2007 – Damilano (#9722) $26.99 and Rioja Reserva 2005 – Montecillo (#802108) $20.97
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
4. Lemon Gelato with Amaretto cookie
Paired with Maximo Marche Bianco 2006 – Ronchi (#10955, 375 ml) $24.45
Lemon Gelato:
Ingredients:
3/4 cup (150 g) sugar
1 pint (500 ml) water
The zest of a half a lemon
The juice of three lemons
An ice cream machine
Preparation:
Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.
Yield: 6 servings lemon gelato.
Variations: you can also make lime sherbet, substituting limes for lemons, or orange sherbet, using the juice of three oranges and one lemon. If you choose to make the latter, reduce the sugar somewhat since oranges are naturally sweeter than lemons or limes.
Amaretti cookies
Ingredients
2 egg whites
1 cup (250 mL) granulated sugar
1/4 tsp (1 mL) almond extract
2-1/2 cups (625 mL) ground almonds
Topping:
2 tbsp (25 mL) granulated sugar
Preparation:
In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in almond extract; fold in ground almonds.
Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Digestivo: Frangelico Liqueur (#8546) $23.97
Bonnie presented on the flora of the Italian countryside that was represented in the recipes and Gary presented excellent beverage pairings for each course, including a welcoming cocktail and after dinner digestivo.
Aperitivo:
Negroni cocktail:
1 oz. London Dry Gin (Quintessential, #540419, $25.86)
1 oz. Sweet Vermouth (Cinzano, #422, $11.49)
1 oz. Italian Bitters (Cynar, #5299, $23.85)
Stir with ice and strain into cocktail glass, ¾ filled with ice
Garnish with orange slice
1. Bruschetta con pomodoro e basilico
This is bruschetta in its simplest, tastiest form.
The next step in bruschetta assembly is rubbing the toasted bread with garlic, before or after sprinkling on the olive oil, and adding a pinch of salt.
Paired with Prosecco – Zonin (#6017) $13.28
* Italian or French bread, cut in 1/2 inch slices
* fresh, ripe, firm tomato, washed and coarsely chopped
* fresh basil leaves, whole or shredded
* olive oil, extra virgin, the best
* garlic, peeled, whole (optional)
* salt to taste
Grill or toast bread. Charcoal is great!
Place sliced bread under the broiler, in the toaster or best yet over a charcoal grill and toast.
Rub toast with a clove of garlic or not, depending on taste.
Drizzle with olive oil.
Spoon chopped tomato onto bread.
Scatter some basil. Alternatively, place the tomatoes, basil, garlic (chopped fine), olive oil and salt in a bowl and mix.
Set bowl at table alongside the toasted bread and simply spoon on mixture.
Some prefer to use sliced rather than chopped tomato.
2. Farfalle with Onion Confit, Gorganzola and Walnuts
Paired with Gewurztraminer 2009 – Fetzer (#350843) $14.99 and 1488 Whisky Ale – Tullilbardine (#10420, 500 ml) $7.33
(serves 2-4)
1 tbs extra virgin olive oil
2 medium-sized onions, thinly sliced
salt and pepper
2 garlic cloves, finely chopped
1/4 cup dry white wine
1/2 lb farfalle
1/3 cup fresh basil
3 tbs, walnut pieces, toasted
1 ounce Gorgonzola
Heat olive oil in a wide skillet. Add the onions and pinch of salt. Sauté over medium heat for about 10 minutes, until the onions begin to soften and release their juices. Add the garlic and continue to cook over medium heat, gently stirring as they caramelize. After 30 minutes, the onions should be a rich golden colour and sweet. Add wine to deglaze the pan ad simmer over low heat.
Boil pasta as per instructions. Chop or break the toasted walnuts. Before draining pasta, add a 1/4 cup of cooking water to the confit. Add the drained pasta to the confit with walnuts and basil. Season and crumble in cheese. Serve immediately.
3.Elk Osso Bucco:
Paired with Dolcetto d’Alba 2007 – Damilano (#9722) $26.99 and Rioja Reserva 2005 – Montecillo (#802108) $20.97
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
4. Lemon Gelato with Amaretto cookie
Paired with Maximo Marche Bianco 2006 – Ronchi (#10955, 375 ml) $24.45
Lemon Gelato:
Ingredients:
3/4 cup (150 g) sugar
1 pint (500 ml) water
The zest of a half a lemon
The juice of three lemons
An ice cream machine
Preparation:
Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.
Yield: 6 servings lemon gelato.
Variations: you can also make lime sherbet, substituting limes for lemons, or orange sherbet, using the juice of three oranges and one lemon. If you choose to make the latter, reduce the sugar somewhat since oranges are naturally sweeter than lemons or limes.
Amaretti cookies
Ingredients
2 egg whites
1 cup (250 mL) granulated sugar
1/4 tsp (1 mL) almond extract
2-1/2 cups (625 mL) ground almonds
Topping:
2 tbsp (25 mL) granulated sugar
Preparation:
In large bowl, beat egg whites until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in almond extract; fold in ground almonds.
Drop by generous 1 tbsp (15 mL) or pipe using piping bag, 2 inches (5 cm) apart, onto parchment paper–lined baking sheets.
Topping: Sprinkle sugar over cookies. Bake in top and bottom thirds of 300°F (150°C) oven, rotating and switching pans halfway through, for about 20 minutes or until firm to the touch and light golden. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Digestivo: Frangelico Liqueur (#8546) $23.97
Sunday, November 28, 2010
Warming Moroccan Tajines for Winter on CBC's Weekend Morning Show
Yesterday morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. I've simplified and adapted the elk recipe from Paula Wolfert's recipes. These recipes would be a hit after skiing, skating, tobogganing, etc.
Moroccan Elk (Beef/Lamb) Stew
1 lb elk roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!
Moroccan Squash Tajine
1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini
Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.
Enjoy!
Saturday, October 16, 2010
Lasagnas on CBC's Weekend Morning Show
This morning I had the pleasure of presenting a nice earthy lasagna on CBC's Weekend Morning Show with host Kerän Sanders. Traditional Italian lasagna does not have beef but rather a mixture of ground veal and ground pork. It is also not made with ricotta or cottage cheeses. Therefore, these are Canadian versions of lasagna, one with ground elk and one with beef and ground pork. You could also make it with all beef if you would like to leave out pork.
(Elk Lasagna/Photo by Karen)
Karen's Canadian Lasagna
1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground elk
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese
Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.
In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Classic Canadian Lasagna
1 (16 ounce) package lasagna noodles (can use oven-ready variety and skip boiling)
1/2 pound ground pork
1/2 pound lean ground beef (*Can use only beef, if desired)
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon dried oregano
1/2 cup minced onion
1/8 teaspoon white sugar
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 pound small curd cottage cheese
3 eggs
3/4 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
(Elk Lasagna/Photo by Karen)
Karen's Canadian Lasagna
1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground elk
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese
Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.
In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Classic Canadian Lasagna
1 (16 ounce) package lasagna noodles (can use oven-ready variety and skip boiling)
1/2 pound ground pork
1/2 pound lean ground beef (*Can use only beef, if desired)
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon dried oregano
1/2 cup minced onion
1/8 teaspoon white sugar
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 pound small curd cottage cheese
3 eggs
3/4 cup grated Parmesan cheese
2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound shredded mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Sunday, March 15, 2009
Rich Moroccan Soup
(soup starting to simmer - photo by Karen)
This recipe can be made with a rich meat or vegetable broth. If using a vegetable broth, I recommend making a hearty mushroom stock along with other vegetables. I like to add dried porcini mushrooms for that earthy flavour. If using a meat based stock, use a dark meat stock or make a very rich chicken stock. For this one, I used a stock from Elk meat and added a chopped elk ribeye steak to the mix.
1 large onion, thinly sliced
1-2 tbs good olive oil
1 medium zucchini, quartered lengthwise and sliced width-wise
3 medium carrots, cut into thin coins
1 1/2 - 2 cups medium dice sweet potatoes or yam
2 cups cooked chickpeas (Soak dry chick peas over night and cook until al dente in fresh water. If using tinned chick peas, rinse well in cold water to remove tinny taste)
1/2 cup chopped tomatoes
2 tbs ras el hanout
2-3 cloves minced garlic
1 tsp brown sugar
salt, to taste
4-6+ cups rich stock
Optional: 1 chopped cooked steak or cooked roast meat
Also, use favourite vegetables such as a variety of peppers, cauliflower, parsnips, etc.
Saute onions on medium low heat in a soup pot with the olive oil until caramelized. Add chopped meat and zucchini. Add Ras el Hanout and stir. Add in remaining vegetables, chickpeas and garlic and stir. Pour in broth and bring to a slow boiling simmer. Add brown sugar and salt and let simmer until flavours are well incorporated.
Enjoy on a cool day for extra warming.
Saturday, January 17, 2009
Tonight's Menu
I'm excited about the dinner that I'm serving for a small event tonight. Thank you Ivan from the Pritchard Ave. MLCC for the pairings.
Appetizers
• Fresh Oysters with Mignonette sauce
• Ahi Tuna Udon spoons
• Blue Potato latkes with crème fraiche and golden caviar
• Morel and Porcini mushroom bouchés
Appetizers and Salad Pairings
# 158493 Segura Viudas Brut... a dry sparkler from Spain. Nice fruit and not overly toasty.
# 6799 Emeri Moscato Sparkling..... a slightly sweet sparkler. The moscato grape has a slight orange / mandarin tone to it, which would be a nice compliment to the salad.
# 73783 Erban Spatlese QBA.... a revived German white that we had a few years ago, that got relisted. Slightly sweet with a great nose and round mouth feel.
Salad
• Roasted Golden beet with Spring baby greens and pomegranate vinaigrette
(photo by Desmond)
Surprise
• Pesto escargot
Entrees and Side Dishes Pairings
# 5793 Chocolan Carmenere ...... a merlot on steroids! Big and bold. Loads of dark cherry, spice and some smoke.
# 313825 J. Lohr 7 Oaks Cabernet or # 587956 Trius Cabernet Reserve.... I gave you two because the first may be out of stock. Either is great. Good backbone, smooth tannins and loads of fruit.
# 865634 A-Mano Primativo..... an Italian from the southern area. A direct cousin to the Zinfandel, spicy mid bodied and a bit peasant like. The tannins would be smoothed out by the Osso Bucco.
# 574236 Erdinger Dunkel Wiesbier..... a German porter style wheat beer. Has a sweet aftertaste and body that will compliment the side dishes and highlight the main .
Entree
• Elk Osso Bucco
• Imam Baldi (Turkish eggplant dish)
• Roasted sweet potatoes
(photo by Karen)
Dessert
• Dark Callabaut Creams with Pavlova and Manitoba Strawberry sauce
Dessert Pairings
# D.D. Leobard Iced Strawberry Dessert Wine.... will compliment the berry.
# 4976 Schmitt and Sohne BeerenAuslese..... a close cousin to an icewine. Sweet, creamy and really fruity. A fair bit of honey on the mouth. Will go with anything.
Cheese course
• Bleu des Causses
• Brillat-Savarin
• Cave-aged Gruyere
• Trappist
• Fresh Dates and Green apple slices
• Baguettes
With the cheese plate, you must go with a port. Nothing else will do! I suggest two styles.... # 271585 Bin 27 LBV Port or # 801209 De Bortoli 8 YR. Tawny. The Bin 27, the more traditional, has got great flavour and style and will match the robust cheeses with a sweet nature. The Tawny will be more woody and the " burnt " nature will bring out the texture and flavour of the selections.
Appetizers
• Fresh Oysters with Mignonette sauce
• Ahi Tuna Udon spoons
• Blue Potato latkes with crème fraiche and golden caviar
• Morel and Porcini mushroom bouchés
Appetizers and Salad Pairings
# 158493 Segura Viudas Brut... a dry sparkler from Spain. Nice fruit and not overly toasty.
# 6799 Emeri Moscato Sparkling..... a slightly sweet sparkler. The moscato grape has a slight orange / mandarin tone to it, which would be a nice compliment to the salad.
# 73783 Erban Spatlese QBA.... a revived German white that we had a few years ago, that got relisted. Slightly sweet with a great nose and round mouth feel.
Salad
• Roasted Golden beet with Spring baby greens and pomegranate vinaigrette
(photo by Desmond)
Surprise
• Pesto escargot
Entrees and Side Dishes Pairings
# 5793 Chocolan Carmenere ...... a merlot on steroids! Big and bold. Loads of dark cherry, spice and some smoke.
# 313825 J. Lohr 7 Oaks Cabernet or # 587956 Trius Cabernet Reserve.... I gave you two because the first may be out of stock. Either is great. Good backbone, smooth tannins and loads of fruit.
# 865634 A-Mano Primativo..... an Italian from the southern area. A direct cousin to the Zinfandel, spicy mid bodied and a bit peasant like. The tannins would be smoothed out by the Osso Bucco.
# 574236 Erdinger Dunkel Wiesbier..... a German porter style wheat beer. Has a sweet aftertaste and body that will compliment the side dishes and highlight the main .
Entree
• Elk Osso Bucco
• Imam Baldi (Turkish eggplant dish)
• Roasted sweet potatoes
(photo by Karen)
Dessert
• Dark Callabaut Creams with Pavlova and Manitoba Strawberry sauce
Dessert Pairings
# D.D. Leobard Iced Strawberry Dessert Wine.... will compliment the berry.
# 4976 Schmitt and Sohne BeerenAuslese..... a close cousin to an icewine. Sweet, creamy and really fruity. A fair bit of honey on the mouth. Will go with anything.
Cheese course
• Bleu des Causses
• Brillat-Savarin
• Cave-aged Gruyere
• Trappist
• Fresh Dates and Green apple slices
• Baguettes
With the cheese plate, you must go with a port. Nothing else will do! I suggest two styles.... # 271585 Bin 27 LBV Port or # 801209 De Bortoli 8 YR. Tawny. The Bin 27, the more traditional, has got great flavour and style and will match the robust cheeses with a sweet nature. The Tawny will be more woody and the " burnt " nature will bring out the texture and flavour of the selections.
Thursday, July 31, 2008
Building burgers with Turkish Baharat
(photo by Desmond)
Featured in photo: Elk burger with Turkish Baharat and Fennel Sausage on Naan Bread from Halal Meats and Specialty Foods with Caramelized onions with new spice blend: Mitmita.
I took 2 pounds ground elk (you can use beef or bison as well)
2 Fennel Sausages from De Luca's
2 heaping tablespoons Turkish Baharat
1 tsp. Sea Salt
2 tablespoons pomegranate molasses.
Mix all ingredients by hand and form into 1/4 lb patties. The spice blend gives it a flavour of Turkish kofta, the pomegranate adds a lovely tang and the fennel sausage has a wonderful flavour and aroma that when served in naan or pide with the yoghurt tahini sauce, you are transported to the Mediterranean.
Nice Summer enjoyment!
Tuesday, July 29, 2008
Bison Filet with Saskatoon pan sauce
(Photo by Desmond)
Saskatoons are beautifully in season right now in the Prairies. They also freeze well to make this sauce at any time of the year. Also featured in the photo are oven baked yam "fries".
4 small Bison filets (medallions or small steaks)
olive oil
When sauce is prepared, grill tenderloin pieces for less than 3 minutes a side, depending on size, turning for grill marks. Allow meat to rest before cutting.
Saskatoon sauce
1 medium onion, thinly sliced
1 1/2 cups Saskatoons, fresh or frozen
1 tbs Dijon mustard
1 tsp thyme
3-5 juniper berries, crushed
1-2 tbs olive oil
1/2 tsp freshly ground pepper
couple pinches salt (I used red clay Hawaiian for this recipe but try different kinds)
1 tbs butter
1/2 cup scotch whiskey*
Sauté onion in olive oil until translucent. Add thyme and crushed juniper berries. Stir in Saskatoon berries and mustard, salt and pepper and let cook down. Add scotch and butter and cook until simmering and Saskatoon berries are soft. Remove from heat. When cooled a bit, use an immersion blender or other food processor and blend until smooth. Bring up to temperature when meat is ready to rest. Place bison pieces on plate and spoon Saskatoon sauce over meat.
Enjoy!
*the Scotch and the juniper berries add to the wild flavour of the bison. Elk or beef can also be used. Cognac or port could be substituted but they have more sugars.
Saturday, April 05, 2008
Elk Moussaka
(Photo by Desmond)
Elk Moussaka
When I left Turkey, I never really enjoyed moussaka as I had in Turkey. It was the thick, often cloying high fat and flour Béchamel sauces that topped the moussaka that often had me choking. It never tasted like the moussaka that I had and made on the boat in the Aegean. That is because it wasn’t topped with the béchamel but rather, almost a custard with yoghurt. I’ve also adapted this recipe for elk but lamb or beef can also be used. Vegetarian options are also easy to adapt to this recipe.
1 large chopped onion
2 crushed garlic cloves
1 bay leaf
1 lb ground elk (lamb, bison or beef)
1 teaspoon oregano
1 teaspoon ground cinnamon
Salt and pepper
2 cups chopped tomatoes
1 cup elk stock (recipe follows but other stock may be used)
1/2 cup red wine
2 large eggplants (aubergines)
olive oil
2 eggs
2 1/2 cups yoghurt
2 rounded tablespoons flour
salt and pepper
1/4 – 1/2 teaspoon grated nutmeg
Slice eggplants into large rounds and drizzle a fair amount olive oil. Lightly grill slices on a BBQ at high heat or fry in olive oil until lightly brown. I find that grilling the eggplant is faster and uses less oil. If the eggplants were not the freshest, first soak the slices in salted water for at least an hour and then rinse and squeeze out extra moisture. After grilling, set eggplant slices aside.
Fry onion, garlic and bay leaf in olive oil on medium low heat for 15 minutes until the onions are tender but not browned. Add the ground elk and cook, stirring, until the meat has browned. Add oregano, cinnamon, salt and pepper. Add chopped tomatoes to saucepan and the stock and wine. Bring to the boil, then reduce the heat and cover the pan. Simmer gently for 30 minutes.
Layer the eggplant slices and alternate with the meat mixture, ending with a layer of eggplant. Pour yoghurt mixture of yoghurt, eggs, flour, salt and pepper and nutmeg over the top of the moussaka. Bake in a preheated 350ºF oven for about 1 hour until the topping is set and brown. Allow the moussaka to rest for 15 minutes before serving.
Optional: try with zucchini, spinach or potato slices
Enjoy!
Rich Elk Stock
(Hyperlink to an excellent chef's blog from where I adapted this recipe)
2 small Elk Osso bucco pieces
4 carrots, peeled and large diced
3 celery, large diced
2 Spanish onions, large diced
4 tablespoons tomato paste
1 leek
1 bunch parsley
4 sprigs thyme
2 bay leaves
8 peppercorns
1 cup red wine
Method:
1. Place elk osso bucco or elk roast bones in a large roasting pan and roast in a 375ºF oven for 45 minutes, or until the bones begin to become golden brown.
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.
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.
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.
5. While bringing the pot to simmer, place the roasting pan over a burner and add the red wine. Scrap the bits from the bottom of the pan using the wine to deglaze the pan, add wine and bits to the stock pot.
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.
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.
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.
Saturday, December 01, 2007
Elk Osso Bucco
I made this yesterday using a beautiful piece of Elk Osso Bucco. Its adapted from Tyler Florence's recipe but instead of veal shank, which I'm not crazy about using, I used Elk that is raised quite locally in Stonewall, Manitoba. The wine that he recommended using was Amarone. Personally, I'd really rather enjoy drinking the Amarone and have used a less expensive version, Il Bastardo, a poor-man's version that is quite lovely. The One Hundred Milers can use the local Raspberry wine which matches beautifully with the elk.
I also neglected to photograph this lovely dish. I served it with baguettes. You can reduce all of the ingredients for fewer pieces of meat. I made one piece that served 2 people.
It makes an elegant winter comfort meal.
Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.
Enjoy!
I also neglected to photograph this lovely dish. I served it with baguettes. You can reduce all of the ingredients for fewer pieces of meat. I made one piece that served 2 people.
It makes an elegant winter comfort meal.
Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.
Enjoy!
Tuesday, March 14, 2006
Elk Chili
Elk Chili (photo from January 22nd)
1-2 lbs ground elk
1 medium onion, chopped
2 tins beans (pinto, black, kidney but not garbanzo)
1 chipotle pepper (can be purchased tinned)
1 dark beer (in Manitoba, Fort Garry Dark)
a few squares dark chocolate
1 tin tomatoes (chopped, crushed or whole)
1 red or yellow pepper (large chopped)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
dash of liquid smoke (optional - favourite of my husband Desmond's)
salt and pepper to taste.
Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground elk or bison. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, moalsses, liquid smoke and chocolate. Stir in well. Add dark beer. Cook through the day or overnight. Serve with rye or heavy pumpernickel bread.
Enjoy!
Sunday, January 15, 2006
Elk Tenderloin Carpaccio
Here's a new twist on carpaccio. This thinly sliced tenderloin is served under a mild raspberry vinaigrette with figs and port. The elk is locally produced in Manitoba. Serve with baguettes or water crackers. Enjoy!
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