Cilantro!

Love it or hate it, it isn't really up to you.  Cilantro reaches the taste buds in such a manner that people who think it tastes of soap, have a physically differently shaped taste bud than those who love the herb.  Now that makes me think what else they may be tasting differently.

It is a workhorse herb, ubiquitous in some cuisines.  I have been embracing it because of the wonderful abundance of cilantro in my CSA.  No complaints. 

For health benefits, Cilantro is considered to be an antioxidant, lower sodium intake, an excellent source of fibre, magnesium, manganese, some protein, and iron. Cilantro has 11 essential oils, and 6 types of acid, including Vitamin C.  Cilantro is used as an anti-inflammatory, to lower cholesterol, help with skin problems, regulates blood pressure, bone health, good for living with diabetes diets, and has antihistamine properties, which also means to stay out of the sun.

The following recipes are very cilantro forward, and are Thai, Moroccan, and others, to illustrate the herb's versatility. 

1. Moroccan
Chermoula

1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

Blend all of the ingredients together.  Use as a garnish, to marinate fish or chicken, sauté vegetables such as carrots or eggplant.  Mix with yoghurt for a salad dressing.

2. Thai
Gai Yang
3 cloves garlic
1 bunch cilantro, including stalks (part of my CSA from Heart Acres Farm)
3 tbs brown sugar
1 tbs pepper
1 tsp ground coriander
2 tbs fish sauce
2 tsp dark soy sauce
2 tbs chopped lemongrass (optional)
chicken pieces (I used chicken thighs, available at Wildfire Farms at the St. Norbert's Farmer's Market)
ground chilies (optional)

Blend all ingredients, except for the chicken, and pour over the chicken to marinate for a few hours.  Grill until done.  Enjoy! 

3. Canadian
Lobster Tails with Cilantro Chipotle Cream (easy!)

6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt

Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt.  Chill.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.

Enjoy!

4, Mexican
Green Herb Salsa (served with omlettes)

Paired with Chateau des Charmes Brut - Canada
Ingredients

* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar

How to make it

* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.

Women producers and Cinco de Mayo on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with guest host Bruce Ladan, I featured women-owned and operated local producers.  Starting with the great Mexican halibut that is in season for Cinco de Mayo!  The wild caught halibut is available at Gimli Fish.  I also served a seasoned flatbread, using the wonderful pizza dough from Old Church Bakery.  This was topped with Ribeye from Wildfire Farms.  Life made easier and delicious by these amazing women.

Baked Mexican Halibut

1 1/2 lbs. halibut fillets (cut into 4 - 6 pieces)

1 large fresh tomato, seeded and chopped

2 tbsp. fresh lime juice

1/8 tsp. ground cumin

1/8 tsp. cayenne pepper

4 green onions, sliced thin

1 clove garlic, minced

1/4 tsp. salt

1 tbsp. fresh cilantro or parsley, chopped (garnish)

1 lemon, sliced or cut into wedges (for serving)

Directions

Preheat oven to 350º.

Cut halibut fillets into four - six serving pieces. Place in single layer in a 9” x 13” baking dish.
In a small bowl combine chopped tomato, lime juice, ground cumin, cayenne pepper, chopped cilantro,  sliced green onions, minced garlic and salt. Mix well and pour over fish.

Bake for 20 – 25 mins. Fish should flake easily when tested with a fork.

 Old Church Bakery flatbread

With wet hands, spread pizza dough to desired thinness on a baking sheet with either parchment paper, a Silpat, or cornmeal.  Sprinkle a generous amount of spices blend and flake salt on the dough.  I used Duq'qah, an Egyptian blend.  Drizzle generously with olive oil and bake at 450º until done, ~ 10-15 minutes.

Wildfire Farms Ribeye

Rub steaks with desired amount of dry rub spice blend.  Here, I used Duq'qah.  Another tip is to first spread Dijon mustard over the meat for a nice crust.  Season, and drizzle with olive oil.  Grill or cook on medium to high heat for 4 minutes/per side, depending on thickness of the steaks, for rare.  Remove steaks from heat and let rest.  Slice on the bias and serve with flatbread and other toppings of your choice.

Enjoy!

Winter fare from Mexico on CBC's Weekend Morning Show

Yesterday I had the pleasure of presenting these two lovely winter dishes on CBC's Weekend Morning Show with host Terry MacLeod.    

 They are surprising easy to prepare and with wonderful results.  I used the cheese from the Dairy Fairy for the Queso Fresco. 

Black Bean Soup with Orange Zest: Sopa de Invierno

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 teaspoons ground cumin
2 cups cooked black beans (if using canned beans rinse them well)
½ cup freshly squeezed orange juice
1 teaspoon orange zest
1 cup chicken stock
1 tablespoon fresh lime juice, or to taste
¼ cup plain yogurt
 chopped cilantro and scallions for garnish
Salt, to taste

Preparation

In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.

Using an immersion blender, puree the stock to the desired consistency.

Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.

Cheese-filled Sweet Potato Patties: Tortitas de Camote

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d'oeuvre as well as a side dish.

Ingredients:

* 2 pounds sweet potatoes
* 1 cup all-purpose flour
* salt to taste
* 1 pound queso fresco, farmer cheese or ricotta (not ricotta salata)
* Corn oil or vegetable oil for frying

Preparation:

Scrub the sweet potatoes, boil in their jackets until tender, cool and peel. Alternatively, prick them with a fork in several places, cook until tender in the microwave, cool and peel.

In a mixing bowl, mash the sweet potatoes, adding salt to taste, with a potato masher or fork to a smooth consistency. Add the flour and combine well. The dough should have a uniform consistency.

Using moist hands, shape into 8 large balls (for side dish servings) or 12 smaller ones (for appetizers or hors d'oeuvres.) Poke a hole into each and stuff it with about 2 teaspoons cheese for the smaller size or 1 tablespoon for the larger. Re-form the dough around the cheese to cover, and gently flatten each ball into a patty.

Fry the patties in about 1 ½" - 2" hot oil, turning once, until golden brown on both sides. Drain on paper towels. Makes 12 as an appetizer, hors d'oeuvre or buffet item.

Enjoy!

Around the World in 4 Dishes with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting the following dishes for the Assinboine Park Conservancy Foodie Night with the MLLL (formerly MLCC) under the theme, Around the world in Four Dishes.  APC Education Coordinator, Bonnie Tulloch presented on the plants from the different regions represented and MLLL Product Consultant, Kelly Burton prepared the beverage pairings.

The Lamb Tajine is an adaptation from Paula Wolfert's, The Food of Morocco.

We started with a lovely Summer Sangria:

1 bottle Red Wine

200ml pomegranate Brandy (Wonderful variety from Ontario under the label Persian)

200ml Brandy

orange and lemon slices, lime juice, strawberries

1/2 cup simple syrup (1 cup sugar, 1 cup water warmed on the stove until the sugar dissolves)

cinnamon

1 can Ginger Ale

 Chill and serve 

1. Guacamole and Grilled Pineapple salsa  with corn tortillas

Simple Guacamole
Paired with Gazella Vinho Verde, #3416, $9.99

1-2 ripe Avocados
Lime or lemon juice
Salt
Options:
Chilies
Garlic
Green onions
Chopped Tomatoes

Cut Avocado in half and with a heavy knife, cut into the seed and remove from fruit. Scoop out avocado from peel into a bowl and mash with lime or lemon juice, a few pinches of salt. Add any or all of the options and serve with tortillas.

Grilled Pineapple Salsa

1 pineapple, cored then grilled, then chopped
2 jalapeno peppers, roasted whole over grill then chopped
1 ear corn, roasted or 1 cup pan fried
1/2 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp ground chipotle peppers
1/2 cup chopped or pureed tomatoes
salt, to taste
2 tbs brown sugar
2-4 tbs vinegar
drizzle olive oil
3 tbs fresh chopped mint

Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Kerala Shrimp

Paired with Patisserie Chardonnay/Muscat, #15997, $13.99

 

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

3. Patliçan yogürtlü (Turkish eggplant dish)

Paired with Sibling Rivalry White VQA, #126144, $13.95

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

4. Lamb Tajine

Paired with Sister's Run Cows Corner, #15966, $16.99 (surprisingly wonderful white pepper notes!)

 

1 lb lamb shoulder, 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.

Mexicalli Rose with the Assiniboine Park Conservatory and the MLCC

I had the pleasure of preparing Mexican regional specialties last night at the Grant Park MLCC for the Assiniboine Park Conservatory. The vegetables came from the local Organic foods supplier, Fresh Option Organic Delivery.

As an opener beverage, the guests were treated to a Tequila Flavor Rush.

Blanco Flavour rush

1 oz Tequila
Squeeze of Lime
3 oz Ginger Ale
Ice

Pour ingredients in order over ice.



1. Simple Guacamole
The beverage pairing was Carta Nevada Extra Dry (+68494)$12.49

1-2 ripe Avocados
Lime or lemon juice
Salt
Options:
Chilies
Garlic
Green onions
Chopped Tomatoes

Cut Avocado in half and with a heavy knife, cut into the seed and remove from fruit. Scoop out avocado from peel into a bowl and mash with lime or lemon juice, a few pinches of salt. Add any or all of the options and serve with tortillas.

Enjoy!


2. Salsa Mexicana

The beverage pairing was Sol Especial (+415661) $1.65

Makes 1 1/2 cups

Ingredients

1/2 medium white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (usually 1 to 2 serranos or 1 small jalapeño), stemmed, seeded (if you wish) and finely chopped
12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 tablespoons (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 tablespoons fresh lime juice
Salt, to taste

Directions

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until you are ready to serve.

3. Black Bean Soup with Orange Zest: Sopa de Invierno

The beverage pairings were Negra Modelo (+5615) $1.83 and Williams & Humbert Dry Sack Sherry (+13565)$12.72

I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. In the mountains of Central Mexico, while not as cold as it is in the north, they are very happy to see those oranges from the lower altitudes roll into the markets in huge piles during the winter months.

Ingredients

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 large clove garlic, minced
* 2 teaspoons ground cumin
* 2 cups cooked black beans (if using canned beans rinse them well)
* ½ cup freshly squeezed orange juice
* 1 teaspoon orange zest
* 1 cup chicken stock
* 1 tablespoon fresh lime juice, or to taste
* ¼ cup plain yogurt
* chopped cilantro and scallions for garnish
Salt, to taste

Preparation

In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.

Using an immersion blender, puree the stock to the desired consistency.

Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.

4. Cheese-filled Sweet Potato Patties: Tortitas de Camote

The beverage pairings were Beringer California Collection Chardonnay (+730326) $10.99 and Sutter Home Jargon Pinot Noir (+8137)$14.97


In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d'oeuvre as well as a side dish.

Ingredients:

* 2 pounds sweet potatoes
* 1 cup all-purpose flour
* salt to taste
* 1 pound queso fresco, farmer cheese or ricotta (not ricotta salata)
* Corn oil or vegetable oil for frying

Preparation:

Scrub the sweet potatoes, boil in their jackets until tender, cool and peel. Alternatively, prick them with a fork in several places, cook until tender in the microwave, cool and peel.

In a mixing bowl, mash the sweet potatoes, adding salt to taste, with a potato masher or fork to a smooth consistency. Add the flour and combine well. The dough should have a uniform consistency.

Using moist hands, shape into 8 large balls (for side dish servings) or 12 smaller ones (for appetizers or hors d'oeuvres.) Poke a hole into each and stuff it with about 2 teaspoons cheese for the smaller size or 1 tablespoon for the larger. Re-form the dough around the cheese to cover, and gently flatten each ball into a patty.

Fry the patties in about 1 ½" - 2" hot oil, turning once, until golden brown on both sides. Drain on paper towels. Makes 12 as an appetizer, hors d'oeuvre or buffet item.


5. Dulce de Camote y Naranja (Yams and Orange Dessert)

The beverage pairing was Rockstar Mango/Orange Cooler (+503961)$3.25

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of sugar called for may be reduced if desired.

Ingredients:

* 2 pounds yams, peeled and cut into chunks
* 1 pound sugar
* 2 cups orange juice

Preparation:

Boil yams until soft. Drain and allow to cool; mash until smooth.

Place the yam puree in a large, heavy bottomed pot with the sugar and orange juice. Cook over medium heat, stirring constantly so mixture does not stick, until the bottom of the pot can been seen when stirring.

Remove from heat, allow to cool and serve at room temperature or chill in dessert dishes and serve cold.

Serves 8.