Ikra

Ikra is a Russian relish/condiment/side dish.  Ikra means caviar, so the vegetables, usually referring to eggplant or zucchini, are diced small, to be reminiscent of fish roe.  I grew up with it, traditionally with Russian Mennonite foods, especially Fleischpersky.

 

 Ikra

2 large red onions, finely chopped 

4-6 cups finely chopped eggplant 

2-3 cups shredded carrots 

2 cups shredded parsley roots 

2-4 cups chopped peppers (I used a mix of sweet and medium hot)

4 cups tomato purée, or 1-2 bottles passata, or 4-6 cups chopped tomatoes 

Salt and pepper, to taste(I used about 2 tbs black pepper, and just less than that of salt)

Scant cup sugar (balances the acids, for canning)

1-4 tbs olive oil (or your preferences)

In a large, heavy bottomed stock pot, start cooking all ingredients, except for the tomatoes and sugar, on medium heat, stirring occasionally. When the eggplant is soft, add the remaining ingredients and cook, slowly, until it starts to reduce. Add a little bit of water, if needed. 

Can, in sterilized jars, for 15 minutes. 

Enjoy!

Russian Lamb Shashlik and Georgian Eggplant with pomegranate Walnut paste on CBC's Weekend Morning Show

Today, on CBC's Weekend Morning Show with host Terry MacLeod, you can bring March in like a lamb with this traditional Russian Lamb Shashlik dish served with Georgian eggplant with Pomegranate Walnuts.

The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes.  Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions.  In fact, I have often served the pomegranate walnut paste with lamb.

Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame.  Try with fresh baked bread.

 Russian Lamb Shashlik 

1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt

Blend all but the lamb and place in a good seal-able bag.  Place cubed or sliced lamb and make sure that it is all incorporated around the meat.  Refrigerate for 1-3 days.

Skewer and grill, traditionally, over coals.  Grill as you can.  Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.

Can also use marinade on chicken, beef or pork.

Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)

Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional:  Use Pomegranate molasses (aka, syrup, dressing, etc.)

*can use baby eggplants, Japanese long, globe, etc.

Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you’re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won’t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.

Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.

Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and purée. Some recipes also call for a teaspoon of ground marigold, but I didn’t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.

Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.

Enjoy!

Happy New Year! With Porztelchen (Portzelki, New Year's Cookies, Ollie Bollie, etc.)

Happy New Year!

I'm happy to say good-bye to 2013.  It was a very difficult year indeed but I am very optimistic about 2014.

Most people who know me also know that I don't deep fry food.  In fact, the deep fryer at my restaurant was used as a convenient shelf.  All the same, I'm sharing this traditional Mennonite dish that we'll be preparing today.  Another recipe for Portzelki can be found at the Mennonite Girls can Cook! site, http://www.mennonitegirlscancook.ca/2011/12/portzelky-new-years-cookies.html.  This recipe is my Großma's with a few variations from the other.  If you have instant yeast, you can skip the first step of starting the yeast and mix into the flour just before mixing.

Portzelky

2  pkgs (~4 1/2 tsp) yeast in 1/2 cup warm water
1 tsp sugar
Let stand for 10 minutes

2 cups warm milk
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1 tsp salt
2 tsp baking powder
1 lb raisins or currants (soak and then gently dry on low oven on paper towel until water is off but plumped)
Flour for soft batter (~5 cups)
Optional:  good pinch saffron in warm milk

Combine milk, salt, sugar, baking powder, raisins and egg yolks.  Add 2 cups flour to yeast and milk and stir.  Let stand until bubbly.  Add remaining flour.  Beat egg whites to stiff peak and fold into batter.  Drop by spoonfuls into hot oil (375ºF).  Space evenly and do not over crowd.  Allow room for portzelky to turn over.  When fully cooked, drain and cool.

Serve with small bowls of sugar for dipping.

Enjoy and Happy New Year!  Photos coming soon!

From Russia With Love

Last night I had the pleasure of presenting the following recipes on the them of, From Russia with Love, for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bran Adams, Education Coordinator for the Conservancy, provided information on the plant life and theme while Jody Twomey, of the MLCC, provided beverage pairings.

1. Field Mushrooms with Toast
Paired with Radio Boka Tempranillo  $12.70

8 ea fresh field mushrooms
3 tbsp butter
salt, greens

Grated nutmeg

½ cup Tempranillo or Pino Noir wine
toasts

Method:
Stew mushrooms in their own juice with salt for 25 minutes. Chop very finely and spread on toasts and decorate with green parsley.

2. Baklazhanovaya Ikra recipe (a Georgian area Ikra)

Paired with Flat Roof Manor Merlot  $13.25

1 large eggplant

2 roasted red peppers
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tbs vinegar
2 tbs vegetable oil
salt
pepper
fresh parsley

Method:
Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down. Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine. Chop onion very finely, peel tomatoes and chop, mince garlic cloves. Mix onion, tomatoes and pulp, garlic, oil, vinegar. Stir thoroughly and season on your taste. Cover and refrigerate for several hours. Baklazhanovaya Ikra is served with chopped parsley.

3. Beef Stroganoff

Paired with Wente Morning Fog Chardonnay  $15.65

1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until translucent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!

4. Russian Tea Cakes

Paired with Frangelico and lime

1 cup butter

½ cup icing sugar

1 tsp vanilla

2 cups presifted flour

½ tsp salt

1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp – 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325ºF for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Enjoy!

Traveling the Spice Trade Route - Smoked Paprika with the MLCC

I had the pleasure of presenting the following recipes for a cooking demonstration at the Madison Square MLCC with Product Ambassador, Carol Herntier. The following recipes are timely now for entertaining as well as some comfort foods.


1. Pomegranate Walnut Paste on Endive - Caucasus
Paired with: Banfi Rosa Regale Brachetto - Italy$ 14.94 and Smirnoff Pomogranate Martini $ 17.99

½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive

Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb.

2. Beef Stroganoff
Paired with: Coppola Diamond Selection Malbec - USA $ 24.50 and Trivento Golden Reserve Malbec - Argentina $ 19.95


1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!

3. Spanikopita Triangles
Paired with: Cedarcreek Pinot Gris - $ 18.99 and Maso Canali Pinot Grigio - Italy $19.99


1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbspsolive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic
until translucent. Add mushrooms and sauté. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.

Enjoy!

This Saturday on the Weekend Morning Show - Beef Stroganoff

(Beef Stroganoff - not so easy to photograph well.)

This morning on CBC's Weekend Morning Show with Kerän Sanders, I had the pleasure of presenting a classic Russian dish, Beef Stroganoff (see also Stroganov). Give this recipe a try on a cool evening or when you are craving some nice comfort food.

Beef Stroganoff

1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!