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.

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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Made in Manitoba - Grilling in season

 I've been away from blogging for a little while.  Not that I don't wish to share recipes.  Just busy with other things. 

Spring is bringing forth great treats for the grill.  These are all locally available ingredients from the St. Norbert's Farmer's Market.  The asparagus and spring onions are particularly sweet at this time.  The chicken is available soon at Wildfire Farms, and you can get fantastic pizza dough, if you don't wish to make your own, from Old Church Bakery.  The spices you can enjoy from me, and the organic asparagus and spring onions were from Fertile Farms. 

Grilled Turkish Chicken on Pide (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.

 Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.

Enjoy!

Turkish Pomegranate Braised Lamb Shoulder Chops with Carrots with Tomato Saffron Bulgur Pilaf

Lamb Shoulder Chops take a bit longer to cook than Lamb Loin Chops, but the results are equally delicious.  This easy to prepare recipe uses some great Mediterranean ingredients, such as Turkish Baharat and Aleppo pepper (optional), and pomegranate molasses. 

The wonderful Manitoba Lamb is from Gerry Oliver's Spirit Sands Farm.  I make the Turkish Baharat and it is available at the St. Norbert's Farmer's Market, D. A. Niels, Old Church Bakery, and coming soon to Pollock's Hardware Co-op.

Turkish Pomegranate Braised Lamb Shoulder Chops

 Lamb Shoulder Chops, one per person
Turkish Baharat, enough to coat each chop
1/2 tsp Aleppo pepper (optional)

Set aside and chill for at least 30 minutes.

1 red onion, sliced
1/2 cup pomegranate molasses (I use Sera Brand, available at Millad's Supermarket on Notre Dame)
1 cup homemade stock (I used lamb stock but chicken is an option)
2-3 large carrots, peeled and cut into large chunks.
olive oil
salt and pepper

Brown the seasoned lamb chops in a roasting pan with some olive oil.  Remove from pan and add the sliced onions.  When they have softened, add the carrots, pomegranate molasses, and stock and cook down on medium heat for about 20 minutes.  Return lamb chops to the roasting pan, season, and simmer for 8-10 minutes.

Serve with Bulgur

 Tomato Saffron Bulgur Pilaf

Bulgur is a 2:1 cooking ratio.  For this recipe, I used 1 cup Bulgur and 2 cups water (or stock)
1 small red onion, chopped
olive oil
good pinch saffron
1 cup bulgur
1/4 cup currants
1/4 cup slivered almonds
2 tbs good tomato paste (available at Millad's Supermarket)
salt, to taste
2 cups water

In a saucepan, cook chopped onion in olive oil until soft.  Add Saffron and then bulgur, currants and almonds.  Add the tomato paste and stir well.  Add the water and bring to a boil.  Season and cover on a low simmer for 20 minutes. 

Enjoy!  For Gluten Free options, try rice or quinoa pilaf.

An Autumn Harvest tradition - Stuffed Peppers

What's for dinner?  Bags full of peppers, excellent ground beef, tomatoes, spices, rice, etc.  This is a Turkish version of stuffed peppers.  Well, they likely originated the dish.

Come to the St. Norbert's Farmer's Market on Saturday between 8-3PM for many of these wonderful ingredients!

Turkish Stuffed Peppers

 2 cups basmati rice
1/4 cup Zereshk (Iranian currants, aka Barberries)
drizzle olive oil
pinch salt
3 1/2 cups water

Prepare rice ahead of time.  Zereshk can be found at Millad's Supermarket on Notre Dame in Winnipeg.

1 lb ground beef
1 onions, sliced
1 + tbs Turkish Baharat
3 chopped tomatoes (I used roasted tomatoes that were still soft and juicy)
1/2 cup sliced mushrooms (optional)
salt, to taste
 1/2 cup good tomato paste, also available at Millad's Supermarket on Notre Dame

Sauté the onions until soft in a drizzle of olive oil.  Brown the meat and add the Baharat.  Add the remaining ingredients and some water or wine to dilute the tomato paste a bit.  Mix with the cooked rice and set aside.

Depending on the sizes of the peppers, up to 12 peppers, cored from the top.  In the baking dish, mix tomato paste, water, Turkish Baharat (about 1 tsp), and a pinch of salt, to cover the bottom of the dish at least 2-3 cm.  Fill each pepper and place, upright, in the baking dish.  Cover the dish with foil and bake at 350ºF for at least one hour.  Remove foil and continue baking until peppers have browned.

Serve hot or warm.  Enjoy!

Lamb Stuffed Peppers and Easy Chocolate Mousse on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I'll be presenting the following recipes.  Wonderful freshly ground lamb is available to order at Millad's Supermarket on Notre Dame in Winnipeg.  Wonderful tomato paste is available there as well.  Just try the Tat tomato paste.  HUGE difference.

The peppers that I used were two varieties, sweet yellow and red peppers and hot green chilies.  These are available at St. Norbert's Farmer's Market on Saturday and at The Forks Farmer's Market on Sunday from Fertile Farms.  They also have huge fresh fava beans, eggplant, etc.

For the Chocolate Mousse, I used Fair Trade dark chocolate callets and, for a Provençal taste, a floral local honey by Bee Projects, Neighbourhood Honey (Wolseley).  Very creamy honey, available at The Forks Farmer's Market and biweekly at the downtown Hydro Building Farmer's Market.

Lamb Stuffed Sweet and hot peppers

For the peppers and filling:
1 lb ground lamb (I used freshly ground Halal Lamb from Millad’s Supermarket on Notre Dame)
1 red onion, medium dice
2 - 3 cloves garlic, chopped
2 tbs Turkish Baharat, or preferred seasonings
salt, to taste
olive oil
2 tbs pomegranate molasses (optional, or 1 tbs tamarind)
mixed peppers (I used yellow and red sweet and green hot peppers from Fertile Farms, available on Saturday at St. Norbert’s Farmer’s Market and Sundays at The Forks Farmer’s Market)

Grill peppers with olive oil over the BBQ or under the broiler.  When the skins begin to darken and blister, remove from the grill and let cool.  This makes peeling the peppers easier.
In a saucepan, sauté chopped red onion until translucent.  Add the ground lamb and seasonings and cook on medium heat until the lamb is browned.  Remove from heat and stir in the pomegranate molasses.
Peel and seed the peppers.

Preheat oven to 350ºF. In a saucepan, heat up for the sauce, 2-3 tbs good tomato paste (Tat, from Millad’s is excellent), 1 cup water, 1/4 tsp ground cinnamon, 1/2 tsp dried or fresh oregano, optional 1/2 cup good red wine.  Pour into baking dish.  Fill peppers with lamb mixture and place on top of the tomato sauce.  Cover baking dish and bake for 30 - 45 minutes.  Serve hot or warm.

Enjoy!

Easy Rich Chocolate Mousse

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey (I used the floral Neighbourhood Honey of Wolesley by Bee Projects, available on Sunday at The Forks Farmer’s Market)

Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

Enjoy!

Turkish treats on CBC's Weekend Morning Show!

This morning I presented Turkish treats for CBC's Weekend Morning Show with host Terry MacLeod.  These recipes are all easy to prepare and can be prepared in advance.  

Pomegranate White Bean Dip

2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional

Purée ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

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!

Mushrooms with Turkish Baharat

2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze

Heat sauté pan to medium high heat and add butter and oil.  Add mushrooms and garlic and a pinch of salt and let cook until soft.  Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened.  Deglaze the pan with vermouth or white wine.

Serve immediately with bread or can be heated later or served at room temperature.

Enjoy!  Afiyet olsun arkadaş!

Mediterranean Fare, by popular request for the Assiniboine Park Conservancy

The following dishes were presented for the Foodie Series of the Assiniboine Park Conservancy on the theme of Mediterranean.  Karin Lind from the Conservancy, presented on prominent plant products of the region, extensively on olive oil, and Scot Strizic, of the MLCC, presented perfect beverage pairings.  Enjoy!

1. Turkish Imam Bayaldi

There are two stories behind the name, "Imam Bayaldi" which means, "The Imam fainted dead away". One is that the olive oil used to prepare this dish was so expensive that he fainted from the extravagent use. The other story is that the food was so good that he died completely satisfied and joyful with the tastes of such a dish. I'm hoping that you'll have a similar experience to the latter story.

4 Japanese eggplant (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)

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
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!

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. 

Turkish Grilled Chicken and stuffed peppers for CBC's Weekend Morning Show

Tomorrow I will be presenting the following two Turkish recipes that are easy to prepare for your Summer grilling pleasure, for CBC's Weekend Morning Show with Host Terry MacLeod.  

 

1. Tavuk Izgara (Turkish Grilled Chicken with Yoghurt and Cumin)

2 Tablespoons cumin seeds

1 small onion, coarsely chopped

4 to 6 cloves garlic, finely minced

1 Tablespoon paprika

Juice of 1 lemon

1 cup plain yogurt

12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers

Salt and freshly ground black pepper

Lemon wedges for serving

Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.

Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blender and pulse to liquify. Add the yoghurt and pulse just until blended.

Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.

2. Turkish stuffed Peppers (Vegan)

2 cups bulgur

1 cup Afghani Tut (or currants or raisins)

3 cups boiling water

In a bowl, place bulgur and Tut and stir in boiling water.  Cover and set aside for 15 minutes.

12 peppers, cored

1 yellow onion, finely chopped

½ cup olive oil

3 cloves garlic, minced

2 tbs Turkish Baharat

1 tsp dried oregano

½ cup good tomato paste (Herat Foods and Millad’s carries excellent tomato pastes)

½ cup Pomegranate Molasses

Sauté onions then garlic, spices in olive oil on medium heat until soft.  Stir into prepared bulgur and mix in tomato paste and pomegranate molasses.  Fill peppers and place upright into a baking dish. 

Bake with some water or stock in the dish at a 350ºF oven until done, up to one hour.  If browning, cover with foil and bake until the peppers are soft.

These can be made in advance and warmed or served hot, cold or room temperature.

Enjoy!

Catering lunches, a week around the world

I had the pleasure of presenting the following menus this week for a workshop on Engaging differences.  I've hyperlinked all of the recipes to previous recipes and any that are missing shall be added at the end of this post.
Enjoy!

Engage Difference Lunches

1. Turkish Mezze

PatliçanYogürtlü (eggplant with yoghurt), White bean with pomegranate, Köfte (minimeatballs with vegetarian options), Black Sea endive with pomegranate walnut filling, Turkish salad all with flat breads. Callebaut Dark Chocolate Brownies

2. Moroccan Caravan

MoroccanBeet Salad, Rabat Eggplant, Marak (Tajine) of Swiss Chard with eggs, served with rice and flat breads.

3. Mediterranean Mix

Turkish Roasted Tomato salad with pomegranate, Squash and roasted red pepper Hummusplatter, Spanish Tapas Roasted potato wedges with dip, Imam Bayaldi (Turkisheggplant vegetarian entrée), served with flat breads.  Biscotti.

4. Tour of India

Vegetarian Samosas with dip (North India), Cabbage Thoren (Kerala), BengaliZucchini, Chick pea curry, Dal with Spinach and Basmati Rice.

5. Korea and China

Bulgogi(Build your own grilled beef salad wraps with rice) and Grilled Tofu with dip for vegetarians, Vegetarian Sichuan Ma Po Dofu, Korean Mushrooms in Foil.

6. Around the World

GrilledPineapple and corn Salsa and local tortillas, Gado gado platter (Indonesian vegetable and rice platter with peanut sauce), Spanish Frittata, Lemon CurdTarts

Lamb Köfte and Beef Kabob on CBC's Weekend Morning Show!

This morning I enjoyed presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  So easy to prepare in advance and then pop on the grill.  

Wonderful Halal lamb and beef from Millad's Grocery at 396 Notre Dame.  Afghani Naan is also so versatile for appetizers, open-faced sandwiches, etc.

Lamb Köfte

1 lb ground meat (lamb, elk or bison) (Order fresh from Millad’s on Notre Dame)
2 tbs Baharat 1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

1 small onion, grated

1-2 cloves garlic, minced

Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.

The Köfte are often broiled in a large pan with hot peppers, onions, tomatoes and garlic.

Turkish Beef Kebab

1 lb thinly sliced beef or lamb (Today was halal inside round beef)*

1 onion, grated

1 medium tomato, grated

1 tsp oregano

1 tsp dry mint

2-3 cloves garlic, minced

salt and pepper

½ cup olive oil *

1 cup red wine

If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad’s on Notre Dame)

Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini*
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.

Enjoy!

* Fresh Halal meats such as lamb, beef, goat, chicken can be purchased at Millad’s Grocery Mart on Notre Dame at the corner of Carlton and Notre Dame.  Excellent  tahini and Turkish olive oil can also be purchased at Millad’s.

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.

Saturday on CBC's Weekend Morning Show - Squash Köfte and a taste of Spring

I am presenting the following recipes tomorrow on CBC' Weekend Morning Show with host Terry MacLeod.  

Easy to prepare in advance and a taste of Spring all year round if portions are frozen.  The Köfte were a big hit with vegetarians and non-vegetarians alike at my restaurant.  Try with Quinoa instead of Bulgur if looking to be gluten-free.

(photos after Saturday)

Squash Köfte

1 small squash, about 2 ¼ lbs (baked and scooped out of skin)

3 tbs olive oil

1 red onion, finely diced

1 tbs Harissa

1 tsp ground cumin

1 tsp smoked paprika

9 ounces medium-fine bulgur

generous pinch salt

1 egg

(optional, 1 tbs Turkish Baharat)

Sauté onion, pepper paste and spices in olive oil until softened over a low heat for about 15 minutes.

When pumpkin is scooped out, puree or mash.  Add to onion and spice mixture. 

Rinse bulgur and add to the squash mixture.  Remove from heat and let stand for 10 minutes.  Mix in eggs and then cool.

Preheat oven to 350ºF.  On a Silpat or parchment paper lined baking sheet, form squash mixture into oblong patties.  Bake until firm, about 15 minutes.  Cool.   At this point, the köfte can be wrapped and frozen for future use.

In a pan, heat olive oil and fry köfte until crispy.  Serve with grilled vegetable on flatbread with a yoghurt tahini sauce.

Enjoy!

Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots (or pea tips!)*
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts (or almonds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.

Enjoy with pasta, fish or other pesto uses.

Turkish Delights for the Assiniboine Park Conservancy and the MLCC

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Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy and the MLCC.  That is, with one exception but I'll put both recipes up.  I just couldn't get a hold of enough eggplant for two recipes.  I will be presenting the first recipe but instead of the Toenail of a Dog, I will make Pomegranate White Bean dip.  So easy to prepare and a big flavour for people expecting bland beans.   

Karen Lind, Education Coordinator from the Assiniboine Park Conservancy, presented on spices and plants of the different regions of Turkey and Jody Twomey, of the Manitoba Liquor Marts, presented lovely beverage pairings for each dish as well as a Welcome Cocktail of Cotton Candy Vodka, Frangelico and pomegranate seeds for a Turkish Delight in a Martini Glass.

1. Patliçan Yogürtlü
Paired with Ogio Prosecco DOC $16.82

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!

2. 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!

2.1 Pomegranate White Bean Dip
Paired with Efes Pilsen Lager $2.73

2 cups cooked white navy beans (aka, canelini)

1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)

Pinch salt, to taste

minced garlic, optional

Purée ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

3. Pickerel with Raki
Paired with Tukulu Chenin Blanc $12.85
 

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

Enjoy!

4. Turkish Pumpkin Dessert (Kabak Tatlısı)
Paired with Longboat Chocolate Porter $5.75 and Prado Alen Rice Pudding Liqueur $29.99 (Hot tip!! try both together!)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.

pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts

The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.