Turkish Beef and Cabbage Stew - Kapuska

Kapuska is a Russian word, as it is the etymology for the word cabbage.  However, language is give and take.  This is definitely a Turkish recipe.  It can be adapted for vegetarian or vegan diets, by substituting the beef or lamb for tofu, bulgur, TVP, etc. 

 

Kapuska

1 medium onion, chopped

1 lb ground beef or lamb

1 medium green cabbage, cored and chopped

2+ tablespoons good tomato paste (try some Turkish brands!)

2+ tsp Turkish Baharat (or your favourite combination of cumin, coriander, pepper, etc)

1 tablespoon sweet paprika

1 tsp dried pepper flakes

2 tablespoons butter plus a drizzle of olive oil

salt and pepper, to taste,

2 cups beef or chicken broth

Optional:  chopped red peppers

 

Set a heavy bottomed pot on medium heat and melt the butter and olive oil.  Cook the chopped onion until soft, stirring.  Brown the ground beef and then add the tomato paste, spices, and salt.  Stir and cook for at least a minute.  Add the cabbage and the broth.  Stir, cover the pot, and let simmer for at least 30 minutes, or until the cabbage is soft and tender.  

Enjoy with bread, rice, or potatoes.

 

Turkish Treats: Fresh beans, marinated chicken, and rice pilaf

 Today is a day for Turkish Delights.  These dishes are so easy to prepare, when you simply get prepped.

Fresh green and yellow beans are in season now, and plentiful.  These are available from Fairlane Farm, on Saturdays at the Bronx Farmers Market.

Turkish Green Beans (Zeytinyağlı Taze Fasulye)

1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt

optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste

If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.

-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.

This is traditionally served cold, but it's good when it's warm too.

Enjoy! 

 

Rice Pilaf

2 cups Basmati Rice
scant 4 cups water
1 onion, thinly sliced, or shallots
pinch saffron
olive oil
salt
1/4 cup each of chopped nuts or pumpkin seeds, dried fruit, (such as barberry, currants, raisins, Afghani Tut, or chopped apricots)
A heavy bottomed pot

Heat the oil on medium high heat and add the saffron, to let it bloom in the oil.  Add the onion or shallots and sauté until brown,  Add the rice and coat with the oil.  Add salt, nuts and fruit. 

Turn the element on high and add the water.  Bring to a boil, stirring.  Cover, and set to medium low for 20 minutes.

Grilled Turkish Chicken (Serves 2-4 people)

4 Boneless skinless chicken thighs
2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tsp lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place chicken thighs in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 4 minutes a side on a very hot BBQ grill.

Optional:  Marinate a large amount of chicken pieces, skinned thighs and drumsticks, for example, and roast or grill.

Rice Pilaf - by request

Pilaf, pilau, rice.  There are so many ways to prepare rice.  In Korea, they cook and dry crispy bits at the bottom of the rice pot, to use for a kind of toasted congee for breakfast.  Turkey, has long held a tradition of excellent pilafs, using dried fruit and nuts, tomatoes, saffron, etc.  Iranian rice is exceptional with a crust, to enjoy.  The following, are some basics. 

Basmati Rice with dried orange and saffron

Basmati Rice with shallots, saffron, pumpkin seeds, and dried lemon

Rice Pilaf

2 cups Basmati Rice
scant 4 cups water
1 onion, thinly sliced, or shallots
pinch saffron
olive oil
salt
1/4 cup each of chopped nuts or pumpkin seeds, dried fruit, (such as barberry, currants, raisins, Afghani Tut, or chopped apricots)
A heavy bottomed pot

Heat the oil on medium high heat and add the saffron, to let it bloom in the oil.  Add the onion or shallots and sauté until brown,  Add the rice and coat with the oil.  Add salt, nuts and fruit. 

Turn the element on high and add the water.  Bring to a boil, stirring.  Cover, and set to medium low for 20 minutes. 

Enjoy!

Turkish Sticky Figgy Pudding, aka Fig Meshnun, on CBC's Weekend Morning Show

 Tomorrow, on CBC's Weekend Morning Show, with host Nadia Kidwai, I will be presenting the following dessert.  This was a huge hit at my former restaurant and I made this by popular demand today.  The cakes/puddings, can be prepared in advance, as can the butterscotch sauce, to make your holiday feast easier.

Always use the best ingredients for baking.  We have such great eggs, from Nature's Farm, butter, from Notre Dame Dairies, and flour, from Prairie Flour Mills. There are very few local flour mills in Manitoba.  Try out the flours from Tall Grass Bakery and Prairie Flour Mills!

Fig Mešhnun

Sticky Dried Fig Pudding (Fig Mešhnun)

1/2 pound dried figs, finely chopped

2 cups boiling water

1 1/2 teaspoons baking soda

3 ounces butter (at room temperature) (I used Notre Dame Butter)

9 ounces superfine sugar

3 free-range eggs (I used Nature's Farm eggs, available at the St. Norbert's Farmer's Market)

1 teaspoon ground ginger
9 ounces flour

Butterscotch Sauce

8 ounces butter

7 ounces heavy cream

12 ounces brown sugar

Preheat the oven to 350ºF and butter 12 five-seven ounce metal molds, a 10-inch square cake tin or a 10X8 inch jelly-roll pan.

Put the figs, boiling water, and baking soda into a bowl, then stir well and leave to stand for 20 minutes.

Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well.  Mix the ginger into the flour, then sift onto the mixture and fold in.  Stir in the fig mixture and pour into the buttered molds.  Bake for 15 minutes.

While the puddings are baking, make the butterscotch sauce.  Combine all the ingredients in a saucepan and bring to the boil, then lower the heat and simmer for 5 minutes.  Stir occasionally, but not too much or it will crystallize.

After 15 minutes baking, spoon a bit of the sauce on top of each pudding and then return to the oven for 5 more minutes, or when a skewer comes out cleanly.

To serve, unmold the puddings onto dessert plates, then invert them so the sticky surface is on top.  Serve with extra sauce.

Enjoy!

Getting Cheeky on CBC's Weekend Morning Show

 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the köfte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert’s Farmer’s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks

This is the adaptation of Tyler Florence’s recipe for Osso Bucco. The wine that he recommended using was Amarone.  

 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert’s Farmer’s Market)

Extra-Virgin Olive Oil

1-3 tbs 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

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!

2. Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs are superb and available at St. Norbert’s Farmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef (Wildfire Farms at St. Norbert’s Farmer’s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs at St. Norbert’sFarmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Quinoa Pilaf in Turkish Dolmas on CBC's Weekend Morning Show!

 On Saturday, I'll be presenting the following Dolmas using local Tamarack Farms Quinoa, for CBC's Weekend Morning Show with host Terry MacLeod.  

Turkish Dolmas with local Quinoa pilaf (Adapted from Classical Turkish Cooking, by Ayla Algar)

1 cup Tamarack Farms Quinoa

2 cups vegetable stock

1 onion, finely diced

2-3 tbs olive oil

½ cup fresh tomatoes, finely diced

½ cup almond slices (or pine nuts.  I used almonds due to cost and allergies)

1-2 Tbs Turkish Baharat – or – ¼ tsp each of cinnamon, dried mint, fresh dill, nutmeg, cloves, pepper

3 tsp sugar

¼ cup currants (or zerishk)

¼ cup raisins

3 tbs lemon juice

salt, to taste

For the Cabbage:  ¾ cup water, 3 tbs lemon juice, salt

For the Peppers:  Rich tomato sauce, red wine

1. Sauté the onions in olive oil in a pot.  Add seasonings, tomatoes, almonds, currants, raisins, currants and then salt and lemon juice.  Add the quinoa and coat through.  Add the stock (or water) and bring to a simmer.  Cover and let simmer for 20+ minutes.  Let cool.

2. For the cabbage leaves:  Bring a pot of salted water to a boil and place a cored cabbage in the water for 4 minutes.  Peel off leaves and return to pot to repeat to remove more leaves. 

Cut out a small triangle of the core of each leaf.

Place a tablespoon or two of the pilaf at the top of the leaf, and roll, like a burrito or salad wrap, and place in a baking dish that has been lined with extra cabbage leaves at the bottom.

Fill the baking dish and cover with the water, lemon juice, olive oil and salt mixture. Bake at 300ºF for 1-1/2 hours.

Serve warm or cold.

3.  For the peppers:  Core the peppers and cook in the boiling water for 4 minutes, to soften.  Fill with pilaf and place in a baking dish with a rich tomato sauce with red wine.  Bake at 350ºF for 1 hour, or until soft.

Serve hot, warm or cold.

Enjoy !

Valentine's Day on CBC's Weekend Morning Show - Fair Trade Chocolate Creams and Lobster with Almond Tarator

This morning, after the 8:30AM news, I presented the following dishes for Valentine's Day treats on CBC's Weekend Morning Show with host Terry MacLeod. 

1. Nova Scotia Lobster Tails with Almond Tarator
4 small - medium Nova Scotia Lobster Tails
Prepare Almond Tarator in advance.  Recipe follows.
Cut defrosted Lobster tails down the middle and loosen meat.  Drizzle olive oil over tails.  Place over high heat of BBQ or under broiler and cook until the shell is red all over.  Open shell and spoon Almond Tarator over lobster meat.  Serve immediately.

Almond Tarator
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper

Pulse the almonds in a food processor.  Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy.  Drizzle in half of the oil, and alternate with the water.  Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise.  Season with salt and pepper to taste.

Use as a dip, mezze or cover a fish fillet and bake.

2. Chocolate Creams

6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar

Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.

Pavlova (optional to serve with creams)

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.

Enjoy!

Turkish Beef and Bean comfort stew on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with Host Terry MacLeod I will be presenting this Turkish Beef and Bean dish, Etli Kuru Fasülye.

Turkish Beef with Beans (Etli Kuru Fasülye)

2-4 lbs beef (inside or outside round, chuck, etc.), cubed

2 cups cooked pinto beans (can also use white navy beans or black eyed beans)

1 globe eggplant, cubed and roasted

1 tin unsalted chopped tomatoes (use fresh in season!)

1-1/2 cups dry red wine

1 large onion, thinly sliced

4-6 cloves garlic, minced

2-4 tbs olive oil

1 tbs black pepper

1 tbs dried oregano

2 tbs Turkish Baharat (optional but fuller flavour if used)*

½ tsp smoked paprika (hot or sweet optional)

½ tsp ground cinnamon

½ - 1 tsp dried chili flakes (to taste)

Salt, to taste

*Available at Pollock's Hardware Coop.

Sauté onion on medium heat in a large pot with the olive oil until translucent and starting to caramelize.  Turn up heat to medium high and add cubed beef with minced garlic to brown.  At this point, I like to add the cinnamon and oregano as well as other spices to put flavour into the meat and remove the smell of blood.

When the meat has browned, add the roasted, cubed eggplant.  This will add a rich and smoky flavour to the dish.  Add remaining spices, tomatoes and cooked beans.  In Turkey, the ratio of beans to beef is much higher than Canadian expectations so you may use a lot more beans to this dish as well. 

Add red wine and season with salt.  Let simmer for up to an hour or a few hours in a slow cooker.

Serve as a main dish or as you would serve chili. 

Afiyet olsun  (Enjoy your meal!)

Wild Caught Shrimp two ways on CBC's Weekend Morning Show

This morning I had the pleasure of presenting the following shrimp dishes for CBC's Weekend Morning Show with host Terry MacLeod.  The wild caught Argentinian shrimp is available at Gimli Fish and works perfectly for these two dishes. Turkish Baharat is available at Pollock's Hardware Co-op.   Hot smoked paprika is available at Millad's on Notre Dame in Winnipeg.

(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)




1. Spanish Smoked Paprika Shrimp

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.

2. Turkish Grilled Shrimp

1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.

To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).

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.

Mediterranean Tour with the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following dishes for the Assiniboine Park Conservancy Foodie Series with host Karin Lind of the APC and Scott Strizic of the MLCC.   These can be made in advance if you are planning something special for Thanksgiving.

1. Toenail of a dog - Köpeğoğlu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

2. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

3. Moroccan Beef Tajine

1 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!

4. French Profiteroles

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts.  Set aside.

Cut each profiterole in half, fill with whipped cream or lemon curd or ice cream.  Close and drizzle with chocolate sauce. 

Pickerel with Pernod - an adaptation of an excellent Turkish Fish recipe

I made this for dinner for Desmond last night.  Not able to get Raki here in Winnipeg any longer, I used Pernod as it isn't as sweet as Ouzo or Sambuca yet has the flavours needed.   Quite delicious.   I'll remember to take a photo next time.

Why am I posting this now?  Gorgeous pickerel is in season until March 31st.  The sweetness of the fish makes it so versatile for so many cooking methods and recipes.

Pickerel with Raki (Pernod)  

4 filets pickerel
2 tomatoes, grated
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped

1 tbs Turkish Baharat *
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)

Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves and Turkish Baharat. Add the vegetables, pour over the stock and simmer for 2 minutes. 

Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.

*Turkish Baharat now available at Pollocks Hardware Coop.

Mediterranean tour of flavours for the Assiniboine Park Conservancy and the MLCC

 Tonight I have the pleasure of presenting the following sampling from around the Mediterranean for the Assiniboine Park Conservancy and the MLCC.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, will be presenting on the origins of the plant life represented here and TBA rep from the MLCC will be providing beverage pairings.  Photos to come after tonight's event.
I am presenting a dish from ancient Greece, Turkey, Italy and Spain.



1. Greek Fava Beans

Soak 2 cups large dried fava beans overnight.  Peel
1 chopped onion
olive oil
oregano
juice of one lemon
salt and pepper, to taste

Cook peeled fava beans until soft. Drain.  In a saucepan, heat up olive oil and cook chopped onion until soft and translucent.  Add beans and slowly cook over medium heat, stirring so as not to burn.  Add remaining ingredients.  Serve hot or cold.  Has a remarkable floral taste.  Serve with breads.

2. Patliçan Yogürtlü

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.

Enjoy!

3. Sage Butter pasta (Burro e salvia) (back by popular demand)

1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

Enjoy!

4. Spanish Smoked Paprika Shrimp

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.