Halal roasted lamb shank rubbed with Ras el Hanout and orange marmalade for Easter Dinner

Wonderful fresh lamb shank available now at the new location of Millad's Supermarket, located at 396 Notre Dame in Winnipeg.  This was so simple to prepare, with fantastic results!

1 lamb shank, enough for 4 people
2 tbs Ras el Hanout
2 tbs Orange Marmalade
good drizzle olive oil
1 tsp salt

Roast on a bed of veggies (here I have leeks, onion, carrots, red peppers) with water.

Mix the spices, marmalade, olive oil, and salt together and rub mixture over the lamb shank.  Let sit in the refrigerator for a few hours.  Preheat oven to 350ºF.  Place veggies in the bottom of roasting dish and the lamb on top, as pictured.  Roast for 20-25 minutes/lb, or, until the meat comes easily off of the bone.  Let the meat rest, and carve and serve.

Enjoy!

I served the lamb with the vegetables, puréed with cream, as a sauce, with pilaf and fiddleheads.

St. Norberts Online Farmers Market

Spice Blends now available at the St. Norberts Online Farmers Market!

 https://www.localline.ca/le-marche-st-norbert-farmers-market-coop

I will be offering my spice blends at the St. Norberts online Farmers Market.  You can order and pick up this Saturday at the market.  It is open from 10:00 AM - 2:00 PM, with the first hour for seniors and additional needs.

Thank you for your support!  Please support local.  No food without farmers!

Easy elegance - Moroccan roast chicken and Korean Zucchini

Roast chicken is not a usual Tuesday dish, but it is so easy, why not?  It matched perfectly with the also easy side dishes of Korean zucchini and roasted sweet potatoes.  Blood Oranges are in season right now, so it added a wonderful colour and flavour to the dish.  Chicken stock is now simmering from the

Moroccan Roast Chicken

1 whole chicken
Dijon Mustard
Ras el Hanout
1 onion, sliced
1 yellow or red pepper, chopped
5-10 cloves garlic
1-2 sliced blood oranges (other oranges will do)
salt
olive oil
water

Preheat oven to 350ºF.  You will roast the chicken for at least 20 minutes/lb.

Clean the chicken of any bands, plastic, or gizzards.  The neck can be used in the roasting pan and for stock. 

Coat the chicken with a thin layer of Dijon mustard and then the Ras el Hanout (available through me or at D. A. Niels, Pollock's Hardware Coop, and Old Church Bakery).  Fill with garlic cloves, whole or chopped.  Season with salt and let chill in the refrigerator until needed.

In the roasting pan, place the sliced onions, some garlic cloves, and chopped pepper.  Place the chicken on top and arrange the blood orange slices around. Pour 1 + cup water into the roasting pan and drizzle with olive oil.  Roast for at least 20 minutes/lb, or until the drumstick moves freely and the juices are clear.

Let the roast rest for 10 minutes prior to cutting.  Enjoy with sides of roasted sweet potato and Korean zucchini.

Korean Zucchini

1 zucchini, sliced
1-2 cloves garlic, sliced
sesame oil
splashes of fish sauce
Mirin
drizzle of soy sauce

In a medium sauce pan, heat up a drizzle of sesame oil and start cooking the garlic and then the zucchini slices.  Stir and near the end of cooking, add the remaining ingredients. 

Enjoy!

Easy comfort food from Morocco and Turkey, using tagines!

Yesterday, I presented these two dishes at D.A.Niels Kitchenware, to highlight cooking with tagines.  Both are quite simple to prepare, once you have the mise en place ready.  In the Turkish Eggplant and Lentil stew, the recipe without a tagine suggests to cook for 1 1/2 hours.  In the tagine, the stew was ready in less than 30 minutes.

 

Moroccan Beef Tagine (can use lamb)

2 lb beef 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!

Eggplant and Lentil Stew with Pomegranate Molasses
(Adaptation from a Paula Wolfert recipe)

1 1/2-pound long, narrow eggplant
Salt
1/2 cup lentils
Water
2/3 cup extra-virgin olive oil
1 medium onion, finely chopped
4 medium garlic cloves, minced
2 medium tomatoes, chopped
2 tsp Turkish Baharat
2 long green chiles, such as Anaheims—stemmed, seeded and coarsely chopped
1 tablespoon tomato paste
1/4 cup pomegranate molasses

Peel three strips length-wise into the eggplants. Slice, score, and cut into three pieces shorter.

Cook the lentils in a small saucepan, simmering for about 15 minutes. Drain.

Add olive oil to the tagine and prepare the vegetables by combining the onion, garlic, tomatoes, spices, and salt.

Spread half of the mixture into the tagine and top with half of the eggplant. Cover with half of the lentils, then repeat, ending with the vegetables on top. Pour the remaining olive oil around the mixture and drizzle with the pomegranate molasses.

Bring the stew to simmering in the tagine, and cook over low heat, covered, until the eggplant is tender, up to an hour. May need to add a bit of water.

Serve hot, cold or warm.


Enjoy!
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December 22nd - Last Christmas sale at St. Norbert's Farmer's Market!!!

I'll be at Saturday's St. Norbert's Farmer's Market on Saturday, December 22nd for the last Christmas sale!  I'll have my spice blends of Ras el Hanout, Turkish Baharat, Tea Masala, and Duq'qah. I'll also have Onion Jam, Snap Pea Coconut Chutney, and More!  Perhaps Biscotti.

It has occurred to me that, while I use Duq'qah all of the time, I haven't featured is as much on my blog.  It is so versatile.  Traditionally, with flatbread, salt and olive oil, it is also great as a dry rub on meats and for roasting vegetables.  I've put it on popcorn, Corn on the Cob, Chicken, lamb, burgers, and has given me a new taste for broccoli. 

I hope to see you at the market on Saturday.  It is open from 10 - 2PM.

Lamb chops with Ras el Hanout

I recently bought a lot of lamb from a fantastic producer, Gerry Oliver from Spiritsands Shepherds.  I will be featuring some lamb dishes this upcoming Manitoba Fibrefestival, Friday evening and Saturday at the Red River Exhibition Grounds.  Manitoba lamb is some of the best in the world.

Here, I have prepared an elegant meal that is very easy to prepare, of Ras el Hanout rubbed lamb loin chops, wild rice pilaf, and chipotle butter corn on the cob.

Ras el Hanout rubbed Lamb loin chops with orange and pomegranate.

4 lamb chops (2 per person)
Enough Ras el Hanout to rub all over the meat.
olive oil
salt, to taste
2-3 tbs butter
Zest of one orange
Juice of one orange
1 tbs Dijon mustard
~1/4 cup of Pomegranate liquor (can substitute with an orange liquor or brandy)

Brown chops that have had Ras el Hanout rubbed onto them and let chill for a few hours in olive oil and a bit of butter, for 2 minutes per side.  Remove from pan and let rest.  Add juice, zest, liquor, mustard, and butter to the pan and incorporate well.  Add the browned chops back to the pan and let cook for 1-2 minutes.  Season and serve with Wild Rice Pilaf and corn.

Local Halal Valentine's Aphrodisiacs on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with guest host Nadia Kidwai, I will be presenting the following dishes, Rack of Lamb with a Ras el Hanout rub, and Solberry Chicken.  Both feature my Ras el Hanout spice blend, which is considered an aphrodisiac.  Recipes to impress but so easy to prepare, these are full of flavour and sumptuous for a Valentine's dinner.  (Photos tomorrow when food is cooked).  

There are many reasons to love Halal meats.  They are raised ethically and organically from birth to processing but you don't pay for the word Organic.  The meat is always excellent quality when it comes from producers and suppliers that are so ethical and particular.  

The chicken is from Waldner's Meats that I purchased from Millad's Supermarket on Notre Dame.  Waldner's were the first Halal producers in Manitoba.  They are now at risk of closure from potential changes in government regulations.  Manitobans LOVE their local chicken.  Please get to know your producer and make sure that you will have access to excellent quality products.

1. Ras el Hanout Rack of Halal Lamb

1 rack of lamb (This Halal Lamb is available at Millad’s Supermarket on Notre Dame)

1 + Tbs Ras el Hanout (or your favourite spice blend), available this weekend at St. Norbert’s Farmer’s Market on Saturday from 10-1PM, or the Pop-up market at VIA Rail Station on Sunday.

Salt, to taste,

¼ preserved lemon peel, finely chopped (make your own earlier than today or find at Millad’s, Dino’s, etc.)

Olive oil

 Rub rib rack(s) all over with mixture of spices, preserved lemon peel. Sprinkle with salt.   Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

 If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

 Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

2. Solberry (Soulberry) Halal Chicken

2 tablespoons Ras el Hanout*

1/2 cup Solberry puree (found at Vita Health, Red River Co-op Stores, etc.)

1/4 cup good olive oil

1-2 cloves garlic, minced

pinch salt

1 Chicken, skinned and pieced

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up 4 minutes a side if boneless, twice as long if with bone in.  Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

Tagine cooking demo today at D.A.Niels! From 11-3PM

 I'll be presenting these dishes as a Tagine cooking demonstration today at D.A.Niels at 485 Berry St..

Regarding the very good tomato paste, listed in the Squash recipe, try Tat brand, available at Millad's Supermarket at 396 Notre Dame.

Moroccan Beef Tagine (can use lamb)

2 lb beef 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 Tagine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 eggplant, cubed
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
2 tbs “tomato magic” or very good tomato paste (ask chef)
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!

Cooking with Tajines at D.A.Niels!

On Saturday, I presented the following dishes for a cooking demonstration using tajines at D.A. Niels.  I'll be there again on December 5th to give another tajine cooking demonstration.  

The photo with the eggs was at the beginning of cooking.  Cooking eggs in the tajine whole results in a creamy egg.  Quite remarkable!  One person tried the beef tajine recipe using my Ras el Hanout with Moose meat!  He loved the result.  My spice blends of Ras el Hanout, Turkish Baharat and Tea Masala, are all available at D.A. Niels.  

Come and see me at the Downtown Hydro Market on Thursday, November 12th, for more cooking ideas and products!

 

Moroccan Beef Stew (can use lamb)

2 lb beef 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!

A rare evening of entertaining. A Labour Day traditional BBQ?

Last night I had the pleasure of having some lovely friends for dinner.  Great wine, good beer and wonderful celebration foods to share over lively conversations.  Perfect!

1. Appetizers:
Georgian Eggplant
Pesto Escargot
Tuna Tataki

2.  Mains
BBQ'd French Fries 
Roasted purple potatoes
Ras el Hanout Pomegranate grilled chicken
Lamb Shashlik

3.  Dessert.
Didn't make it that far.  :)

BBQ French Fries

2-4 potatoes, washed and then cut into thin fries, skin-on
Olive oil, to coat


Cut the potatoes into fries and soak for a while in very cold water.  When ready, drain and dry the potato pieces and toss with olive oil. 

On a hot BBQ grill, covered with a Cookina BBQ sheet, spread out the potatoes and cook, stirring, until potatoes are crisp and brown.  Remove from heat and toss with seasoning.  Serve immediately.

Moroccan Beef Short Ribs on CBC's Weekend Morning Show!

 This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod.  You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.

(Photos above marinating, below, simmering)

Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!)  http://www.wildfirefarms.ca/

(For 6-8 ribs)

2 pkgs Grass Fed Beef Short Ribs

Marinade:

1 cup olive oil

1 cup red wine

2 tbs ground ginger

1 tbs ground Turmeric

2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)

1 tsp Kosher or sea salt

zest of one lemon

Place meat in marinade and coat.  Let chill for at least 2 hours or overnight.  Remove ribs and reserve liquid.

For braising the ribs:

2 tbs olive oil

1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)

1/2 lemon, sliced

2 tbs lemon juice*

1-2 tbs honey

Heat 2 tbs olive oil in a medium sauté pan and brown the meat.  Remove and place all remaining liquids to a large tagine or braising pot.  Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.

* Preserved lemons can be substituted for fresh!

Serve with couscous or quinoa.

Enjoy!

Tagine cooking demo

I've been a bit busy and forgot to post this from Saturday's cooking demonstration at D.A. Niels.  Both are so yummy.  The chicken recipe is adapted from Paula Wolfert's The Food of Morocco as I used apricots instead of prunes.  Such a great cookbook.  An invaluable resource, actually.

The eggs in the second dish are placed whole, on top of the vegetables in the tagine.  They cook whole and are remarkably creamy in texture and not rubbery. 

Chicken Tajine with Apricots and almonds

1 chicken – (3 1/2 lbs) (or, your favourite pieces)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup cut dried apricots
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Zucchini Tajine with whole eggs

2 onions, thinly sliced

4 medium zucchini, sliced on the bias

1 medium sweet potato, cubed

1 tbs good tomato paste

2 tbs Ras el Hanout

salt, to taste

splash rose water or orange blossom water

4-8 whole eggs

olive oil

Place all ingredients except for eggs mixed together in a tagine with ½ cup water.  Place whole eggs on top of vegetables.  Slowly simmer until zucchini is soft, about 20-30 minutes.  Remove egg and shell and place on plate of zucchini for service.

Enjoy!

Optional, green olives, black olives,

BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 – 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Charge up the BBQ's! Burger time on CBC's Weekend Morning Show!

I presented this burger for CBC's Weekend Morning Show with host Terry MacLeod.  Have fun with how you do your burgers.  This is topped with a soft egg, Pineapple Thoren and served on a toasted naan bread with Dijon Mustard and a yoghurt tahini sauce.

Enjoy!

 Halal Beef and Lamb Burgers (Halal Beef and ground lamb are available at Millad’s on Notre Dame)

1 lb ground beef
1 lb ground lamb
2 eggs (I loved to use Nature’s Farm eggs)
2 tbs Ras el Hanout (Available at Pollock’s Hardware Coop or through Chef Karen at the Farmer’s Market)
1/2 tsp salt

Mix all ingredients well and form into patties at desired size.  Freeze or prepare for the BBQ.  Enjoy with your favourite toppings.  Today’s will be options of yoghurt tahini sauce, pineapple chutney, Dijon mustard, and soft fried or poached egg, served on toasted Naan bread.

Enjoy!

Pineapple Thoren

1 yellow onion, chopped
1 green chill, chopped
2-3 stem curry leaves (available fresh at Dino’s Grocery Mart on Notre Dame)
1/2 cup finely chopped unsweetened coconut
1 pineapple, peeled, cored and chopped
1 tbs mustard seeds
2-3 tbs olive oil or coconut oil
1 tbs brown sugar
splash of vinegar
1/2 tsp turmeric
salt, to taste


Heat oil in pot over medium high heat and add mustard seeds.  When the seeds begin to pop, add the chopped onion, chilies, curry leaves and coconut.  Cook until onions are soft and translucent.  Add pineapple, brown sugar, vinegar, turmeric and salt.  Cook until much of the liquid has evaporated.  I often add an additional drizzle of coconut oil for taste.

Enjoy!

Manitoba Hydro Bldg. Market! This Thursday, Feb. 12th

I'll be selling my Moroccan spice blend, Ras el Hanout and my Turkish spice blend, Turkish Baharat, at the Manitoba Hydro Building this Thursday from 10AM - 3PM!

New products each week!  Look for Tomato chutney, Tea Masala, and more throughout the market season.

Warming Soups on CBC's Weekend Morning Show

Yesterday on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I presented the following two warming, rich and healthy soups for winter.  The first, Dhal, is a traditional lentil soup that you can make thick or thin, according to taste.  The second, made with my Ras el Hanout spice blend, is also up to your tastes.

Soup is something from which you should demand great flavours.  It is so easy to prepare stocks or broths from what you have on hand already in most kitchens and then you control the salt and fat.  Both of these soups freeze well to have on hand or for lunches (regarding some New Year's Resolutions to bring your own healthy lunches to work).  Depending on the quantities and ingredients, each lunch can cost between $0.10 - $0.50.  Compare to buying lunch every day ($10 - $20!)

Dhal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid

In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and sauté onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.

Enjoy!

Kitchen offerings soup (aka, what do you have on hand?)

 I made a vegan soup with my Moroccan spice blend, Ras el Hanout.  It is spicy and has red cabbage, parsnips, tomatoes, carrots, porcini mushrooms, and squash.

1-2 onions, sliced

1-2 tbs olive oil

2-4 tbs Ras el Hanout

1 Kabocha squash, in large dice (depending on the squash, you can leave the skin on!)

3 parsnips, in coin slice

1/2 red cabbage, cored and fine slice (use green if you don't wish a dark red colour of soup)

3-4 carrots, in coin slice

a few cauliflower flowerets, rough chop

small amount dried porcinis, crumbled

stock or water, to cover for a thick broth

salt and pepper, to taste

Sauté onions in olive oil in large stock pot.  When translucent or caramelized, add ras el hanout and cook until soft over medium heat.  Add vegetables and stir to incorporate.  Add stock and bring to a boil.  Reduce heat and simmer until vegetables are soft.  Season to taste.

Enjoy!

Grilled Stuffed Figs 2 ways and Glammed up Smokies for CBC's Weekend Morning Show

This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.

Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.


Stuffed Grilled Figs

1 lb fresh figs
Parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Or:
Drunken Figs

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!

Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

Or:

Grilled figs stuffed with prosciutto and arugula

I also prepared Glammed up Smokies.  I used Italian sausages from DeLuca's on Portage Ave.  They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.

The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.

Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger. 
May add a splash of vinegar before canning.
Cook until fruit is soft.

Use with whatever you like.

Enjoy the Labour Day Weekend!

This morning I had the great pleasure of presenting such an easy and delicious treat on CBC's Weekend Morning Show with host Ismaila Alfa.  The local, naturally raised and Halal Goat Ribs are available at Millad's Supermarket at 396 Notre Dame. 

2 rack of goat ribs
1/2 cup sour cherry preserve
2 tbs Ras el Hanout
olive oil
pinch salt

Marinate the ribs in the remaining ingredients overnight.  If using goat chops, cut or roast the rack and sear quickly.  If using rack of goat, preheat oven to 300ºF and roast, covered for a couple of hours, or until very tender. 

Enjoy with salads, bulgur, cous cous or rice or some amazing Afghani Naan bread baked in house at Millad's Supermarket. 

This Saturday on the Weekend Morning Show - Moroccan Braised Beef Short Ribs

This morning on CBC's Weekend Morning Show with guest host Agatha Moir, I had the pleasure of presenting this hearty, comfort food dish. It is very simple to prepare, the trick is to let it cook long and slowly enough so as to have the beef fall off of the bones.

Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.

Moroccan Braised Beef Short Ribs
(serves 4)

4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots

Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.

Enjoy this rich and affordable winter comfort fare.

*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.

**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.

Cooking Demos! This week with the Assiniboine Park Conservancy, the MLCC and the Caboto Italian Cultural Centre

Last night I had the pleasure of demonstrating Salsa recipes for the Assiniboine Park Conservancy and the MLCC. Pairings were by MLCC Product Consultant Jason. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on all of the different herbs and vegetables used in last night's presentation.

At the bottom of this entry, are the recipes from Monday night's cooking demonstration at the Caboto Italian Cultural Centre with the theme of Mediterranean Cooking. I presented items from Provence, Turkey and Morocco.

Wild Strawberry Cocktail (Fragoli Strawberry Liqueur topped with Spanish Cava

1. Late Summer Salsa Mexicana (served with toasted tortillas)

Paired with The Crossings Sauvignon Blanc - New Zealand
Makes about 2 cups
Ingredients:

1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt

Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

2. Chipotle Peanut Salsa for Grilled Vegetables (served with grilled veggies)

Paired with Tommasi Poggio al Tufo Rompicollo - Italy and Rouge Chipotle Ale - USA

Makes about 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/4 cup roasted peanuts
1 tablespoon Worcestershire sauce or soy sauce
Salt
About 1 teaspoon sugar (optional)
Directions

1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.

Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.

Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.

2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos, peanuts, worcestershire or soy sauce and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar. Serve with your favorite grilled vegetables.


3. Roasted Corn Black Bean Salsa (served with salad)

Paired with Jean Michel Sorbe Reuilly Rose - France

Remember to choose the freshest juiciest corn on the cob and roast.

4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped
4 Tbs chopped fresh cilantro
3 Tbs Olive Oil
Sea Salt
Freshly ground black pepper

Roast the corn on the grill in the husk after soaking for 1 hour.

Let cool slightly, then peel back the husk and silks.

Using a large, heavy knife, slice down the cobs to remove the kernels.

Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.

Whisk together the olive oil and remaining lime juice.

Season to taste and pour over the salsa.

Toss well to mix.



4. 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.

Mediterranean Fare

1. Fresh Goat Cheeses with Olive Oil and Herbs – French Provence Recipe
Appetizers of Chevre, tapenade, herbs and olive oil served with baguettes as an appetizer.

Black olive Tapenade

1 cup black olives, pitted
½ cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
¼ (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!


2. Imam Baldi – Turkish Recipe

4 baby globe eggplants or Japanese (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine (optional, try orange juice for a fresh Summer flavour)
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.

Enjoy!

3. Moroccan Lamb Stew – Moroccan Recipe *

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 may be beef, elk or bison, depending on availability