Mussels! With Mushrooms, Beer, and Cheddar, with Sweet Potato oven Fries

Every once in a while, we feel like having mussels and fries.  We had mushrooms on hand, as well as cheddar, so, Mushrooms, Beer, and Cheddar Mussels.

1 lb PEI mussels, available at Gimli Fish

1-2 tsp butter (I use the local Notre Dame butter)

Drizzle olive oil

1 cup sliced mushrooms

grated nutmeg 

white pepper, to tastes

salt, to tastes

1 onion, sliced

1 cup shredded cheddar cheese (crumbled blue cheese is also wonderful), mixed with 1/2 tsp corn starch and 1/2 tsp flour

1-2 cups beer (I used Farmery's Hoppy Beer)

1/2 cup cream, optional

1/2 cup chopped green onions, with whites

optional, chilies, cilantro

Scrub and clean off the mussels.  Only use closed mussels or ones that can close.

In a large enough pot for the mussels with a lid, cook the butter, mushrooms and onions until soft.  Season with nutmeg, salt and pepper.  Add Beer and Cream  Slowly add the grated cheese, that has been tossed with corn starch and flour.  Bring to a simmer. 

 

Stir in the mussels and cover the lid.  Cook for a couple of minutes, until all of the mussels are open.  Transfer to a large bowl, pouring the sauce over the mussels.  Garnish with cilantro, or other greens, and serve immediately.  Wonderful with Sweet Potato fries.  For simplicity, they are also available at Gimli Fish.  I baked them and tossed them with a bit of smoked paprika. 

 

Enjoy!

Manitoba Grilled Roast Beef and cheese sandwiches

I made these Manitoba grilled roast beef and cheese for CBC’s Weekend Morning Show with Nadia Kidwai. Roast beef ready sliced by Manitoba Beef, Sourdough Pumpernickel Rye by Old Church Bakery, “Trappist” cheese, as a new product to come. Mostarda, Beef, and Bread are available on every other Saturday at St.Norbert’s Farmer’s Market at the Eagles Club from 10-1.

Sourdough Pumpernickel Rye - Old Church Bakery
Roast Beef - Manitoba Beef
"Trappist" cheese - TBA from Loaf and Honey
Mostarda - from KarenFood
Dijon Mustard
Notre Dame Butter

Build your sandwich with these lovely ingredients and place on medium high heat pan with butter melted in the pan.  Turn over sandwich when browned.  Finish sandwich when cheese is melted.  Cut and serve immediately.

Enjoy!

 

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 

1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or sauté until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined  baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties  take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d’Provence, Za’atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.

Glammed up Grilled Cheese on CBC

This morning I had the pleasure of preparing and presenting the following grilled cheese sandwiches on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Works beautifully with Tall Grass Prairie Sour Dough Light Rye bread and Nature's Farm eggs.

I served the sandwiches with Rhubarb Chutney made with Ras el Hanout. 
Enjoy!

Glammed up Grilled Cheese Sandwiches

1 loaf Sour Dough Light Rye (Tall Grass Prairie Bakery)

Pear, Blue, Onion Jam and Dijon Grilled Cheese

For each sandwich:
1 heaping tbs onion jam (recipe follows)
thinly sliced pear
Dijon Mustard, to your taste
Benedictine Blue, or other yummy blue cheeses
2 slices bread
1 tbs butter

Assemble sandwich as follows:  Spread Dijon mustard on bread slices topped onion jam, thinly sliced pear and desired amount of blue cheese.  Close sandwich.  Bring skillet to medium - medium high heat and add butter.  Grill sandwich on each side until brown and cheese has melted.  Cut in half, plate and serve immediately.  Enjoy!

Onion Jam
1 -3 medium red onions or up to 12 shallots, thinly sliced
2-5 tbs olive oil
pinch salt
Optional:  1 tbs brown sugar
Pepper, to taste

On low to medium low heat, add olive oil and sliced onions to a skillet.  Let cook for 30 + minutes, stirring occasionally.  Add seasonings and optional brown sugar to speed caramelization.  When fully soften but not dry browned, add liquid to deglaze.  Deglaze with red wine, balsamic vinegar, juice or tea.

Roasted Red Pepper, pesto, Bocconcini, Cave aged Gruyere, soft fried egg

Prepare sandwich as above, stacking with desired ingredients but leave open, frying one slice of bread open.  Prepare a soft fried or over easy egg.  Place in sandwich and cover.  Serve and enjoy the beautiful mess.

CBC's Weekend Morning Show - Oscar Party favours

This morning I had the pleasure of presenting the following dishes for CBC's Weekend Morning Show with guest host Agatha Moir.  These dishes are good for any Oscar party.  Try some lovely Gimli Fish golden caviar, proscecco or champagne but in this weather, mulled wine.

Enjoy!

(chocolate mousse)

Cheese Fondue

1/2 pound imported Swiss cheese, shredded
1/2 pound Cave-aged Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch*
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Try with breads (day-old can work the best as it isn't too soft and will stand up to the cheese), sautéed whole mushrooms, apple slices, etc.

*I've used Desorrono or Frangelico when I didn't have Kirsch on hand.


Tapenade

This olive spread can be labour intensive if you are pitting the olives yourself but it goes a long way and the taste is a rich and unique flavour that is quite versatile.

1 cup Moroccan olives pitted
1/4 cup sun-dried tomatoes in oil, drained
2 cloves garlic
1/4 – 1/3 cup good olive oil
1 tsp black pepper

Blend all ingredients together to a paste. You can enjoy this on crackers and baguettes. A little can be used in earthy tomato sauces to add richness to the flavours. Tapenade can be used to stuff chicken  breasts, to coat roasted chicken. As a dip or filling for lamb.


Chocolate Honey Mousse

Sweetening the mousse with honey adds a Provençal touch to a classic French dessert.

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey
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.

Retro Refit - This morning on CBC's Weekend Morning Show with Kerän Sanders

This morning I had the pleasure of presenting the following two recipes on CBC's Weekend Morning Show with Kerän Sanders.



Cheese Fondue

1/2 pound imported Swiss cheese, shredded
1/2 pound Cave-aged Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as kirsch*
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
Try with breads (day-old can work the best as it isn't too soft and will stand up to the cheese), sautéed whole mushrooms, apple slices, etc.

*I've used Desorrono or Frangelico when I didn't have Kirsch on hand.


Shrimp with dip

1 bag wild caught peeled shrimp (now available at Gimli Fish)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi/Sour Cream dipping sauce
1 cup sour cream
1 good tablespoon wasabi paste
1/4 tsp sugar

Combine all ingredients until smooth. Enjoy with seafood.

Cheeses of Germany. An Assiniboine Park Conservatory event

I haven't made a lot of German food lately but the theme for this event for the Assiniboine Park Conservatory was the Cheeses of Germany. It is worth the hunt for these specialty cheeses. Camobozola cheese is readily available in most local markets but Tilsit, Quark, Esrom, etc. are available at the Ellice Meat Market on Ellice Ave. Lovely German cheesecake made with Quark is available next door at Lang's Bakery.

Each recipe has a delicious pairing prepared by Gary Dawyduk, Product Ambassador from the MLCC.

To Start:
Wasmas cocktail
½ glass beer (Erdinger Dunkelweiβbier, #574236, 500ml, $3.59)
¼ part Cognac (Rémy Martin VS, #20412, $17.57)
¼ part Cola
(traditionally served in a 36 oz. Stein)



1. Fried Cambozola

Paired with Tokaji 5 Puttonyos 2005 – Royal Tokaji Co. (#1054, 250 ml) $22.09

4 oz mixed greens
6 oz Cambozola, cut into 1/2 inch slices
1.5 oz pecan halves, roughly chopped
1 oz dried cranberries
1 egg
Breadcrumbs
Butter
Balsamic vinegar reduction

Set up salad with balsamic vinegar and add salt and fresh grounded pepper to taste. In a small bowl beat egg. Dip Cambozola slices into beaten egg and coat with breadcrumbs. Mix salad and vinaigrette. Sprinkle with cranberries and pecan nuts. Melt butter in a small frying pan at medium heat. Fry Cambozola shortly from both sides until golden brown.
Arrange Cambozola on top of salad and crown with balsamic vinegar reduction.

2. Tilsit Soup

Paired with Baron Dark Lager (#712835, 500ml) $2.78

2 ¾ cups skim milk
1 ¾ cup whole wheat bread crumbs, fresh
2 tsp Dijon mustard
1 cup Tilsit cheese, shredded
Nutmeg
Paprika
Chopped parsley

Place 1 ½ cups of the milk in a blender with fresh breadcrumbs and mustard and process on low until smooth. Place mixture in a saucepan with remaining milk and the cheese. Cook over low heat, stirring until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and garnish with nutmeg, paprika and parsley.

3. Quark Kartoffeln

Paired with Prosecco di Valdobbiadene – Mionetto (#432369) $20.04

Boil potatoes in salt water.
Mix quark (whole milk quark) with about 1/3 vol whole milk
add to taste: salt, paprika, pepper
Stir in any of the following yummy fresh things:
dill, cilantro, finely chopped tomato, yellow or red pepper, sweet onion. (I tend to put in about 1/4 volume or so of veggies)

Serve fresh quark mixture over hot potatoes.

4. Käsekuchen (German Cheesecake) With Cherry topping


Paired with Beerenauslese 2006 – Schmitt Söhne (#4936, 500 ml) $14.35

The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavour.

The crust is essentially a sweetened pie crust (pâte sucrée).
Ingredients
Crust

* 9 oz / 250g all-purpose flour
* 4½ oz / 125g butter
* pinch of salt
* 1 oz / 30g sugar
* 2 egg yolks
* 2-3 tbsp water

Filling

* 1 lb 10oz / 750g quark (regular, not non-fat), see note for a substitution
* 2 oz / 60g melted unsalted butter
* 4½ oz / 125g sugar
* 4 egg yolks
* 4 egg whites
* 1 tbsp vanilla extract
* zest and juice of 1 lemon
* pinch of salt

Preparation

* In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
* Add egg yolks and water. Then knead with your hands just until the dough is smooth.
* Wrap in plastic foil and place in the refrigerator for at least an hour.
* Preheat oven to 350°F / 180°C.
* Grease a 10 in / 25cm spring form with butter.
* Roll out the dough, then press it into the bottom and the sides of the spring form.
* In a mixing bowl (or large food processor) combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.
* Beat the egg whites to stiff peaks.
* Carefully fold the egg foam into the quark mixture.
* Pour mixture into the spring form.
* Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set.
* Turn off oven, open door and let cool for another 15-20 minutes.
* Remove form from oven, run a knife around the edge and open the spring form.
* Transfer cake to a plate or platter. Let cool well before serving.

Notes

* We are lucky enough to have quark available in one of our local little markets. A good substitution for the quark is low fat cottage cheese, just place it in a food processor, add a bit of milk and process until very smooth. Others recommend using only sour cream.
* During baking, the filling will rise quite a bit and fall when cooling down. This is normal and no reason to worry.

Yields 1 10 in / 25cm diameter cake

Preparation time: ca. 2 hours plus the time the cake needs to cool.

Enjoy!

Grilled Esrom Cheese Sandwiches were paired with Vino Noire – Dr. Zenzen (#887976)and $15.42
Iced Strawberry Wine – DD Leobard (#620799) $19.95

To Finish:
Reservoir Dog
1part Jagermeister Herbal Liqueur (#117101, $25.85)
1 part Irish Cream (Bailey’s, #5959, $29.99)

Turkish Delights - Last night with the MLCC and the Assiniboine Park Conservatory

Last night I had the pleasure to present some Turkish recipes for the Assiniboine Park Conservatory at the Manitoba Liquor Control Commission at Madison Square. Gary Dawyduk, a MLCC/Liquor Marts Product Ambassador from the MLCC provided excellent pairings with each course. Enjoy!

The evening started with a welcome drink of Ouzo 12 Liqueur (Greece, #123133)$21.95
It was served with tonic water and I provided a small piece of wonderful local goat feta from Oak Island Goat Dairy.

The cheese is available at DeLuca's on Portage Ave. When the water is added to the Ouzo or Raki, it becomes a milky colour, referred to as Lion's Milk.

1.Caçik
Paired with Pinot Grigio n/v – Barefoot Cellars (California, #4206) $9.99
1-2 cups plain yoghurt, drained
1 cucumber, peeled, seeded and grated
1/4 - 1/2 tsp salt
1-2 cloves garlic, mashed
pinch black pepper
2 tsp good olive oil

Drain cucumber and mix all ingredients together. Cover and chill. Enjoy with flat bread, as a salad or a topping.

Making your own yoghurt

4 litres milk (at least 2%)
2-4 tbs plain yoghurt (NO GELATIN!)

Pour the milk into a heavy pot and bring to a boil. Let the milk cool to 100º to 110ºF. It should feel slightly warm to the touch. In a non-metallic bowl, whisk up the starter yoghurt and slowly add by the ladle-full, the warmed milk. Pour in the milk after a few ladle-fulls. Mix well and cover bowl with plastic wrap, cover in towels or blankets and keep in a warm place for 8 hours or until set. Refrigerate and you can use this for your next starter.

2. Stuffed Grape Leaves with Ground meat (Etli Yaprak Sarması)

Paired with Nemea 2007 – Boutari (Greece, #281956) $12.99

Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from Turkish verb "sarmak," which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Both are delicious. Sometimes sarma is called dolma, too, yet on the western part of Turkey, rolled leaves are always called sarma.

makes 50-60 stuffed grape leaves
1/2 lb ground meat
1/3 cup white rice
2 medium size onions, grated or chopped finely in a processor
1 tsp black pepper
salt
1/2 cup chopped parsley
1/2 cup dill
1 tbsp tomato paste
3 tbsp olive oil or 1,5 tbsp olive oil + 2 tbsp butter
juice of 1/2 lemon

grape leaves
-If you have fresh grape leaves, boil water in a pot. Cook grape leaves ~1 minute in boiling water. Take out and let cool.
-If you are using jarred grape leaves, soak them in cold water for an hour; they tend to be salty.
-Put ground meat, rice, onion, black pepper, salt, parsley, dill, and 1,5 tbsp olive oil in a bowl.
-Dissolve 1 tbsp tomato paste with 3 tbsp hot water and pour this into the bowl.
-Mix all the ingredients.
-Save the broken, faulty leaves. Use them to cover the bottom of a pot with grape leaves to prevent them from burning.
-Take one leaf. Place it on a smooth surface the vein side up/shiny side down. Place a spoonful of stuffing at the bottom center of the leaf close to the stem. Fold in two sides first and then the bottom. Then roll it neatly like a cigar. Keep rolling until all the leaves are gone. If you still have stuffing, you can use it to stuff small bell peppers.
-Stack stuffed grape leaves in the pot tightly layer by layer.
-Add 1,5 tbsp olive oil or butter, juice of half lemon and water to barely cover the sarmas.
-Place a flat-ish plate on top of stuffed grape leaves so that they won't move around. Cover and cook on low for 35-45 minutes.
-Serve with crusty bread and yogurt.

Vegetarian version
• 3 C. rice, soaked in boiling water and salt for 1hr.
• 1/2 C. olive oil
• Juice of one large lemon
• 1 bunch green onions, chopped
• 1 bunch parsley, minced
• 1 large, firm tomato, chopped
• 1 tsp. dried mint (optional)
• Salt and pepper to taste
Thoroughly rinse rice and drain well.
Mix the rice and all the above ingredients in a bowl.
If you are using fresh grape leaves blanch in boiling water for a minute.
Stuff and cook.
You could use torn grape leaves or slices of tomato to line the bottom of the pan so that the bottom layer of stuffed grape leaves won't scorch.

3. Kofta

Paired with Zinfandel 2007 – Rosenblum (California, #6670) $19.02


1 lb ground meat (lamb, elk or bison)
1 fennel or Italian sausage, casing removed
2 tbs Baharat (or combination of mint, cumin, chilies, pepper, etc.)
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

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.

It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.


4. Turkish Green Beans (Zeytinyağlı Taze Fasulye)

Paired with Cappellaccio Aglianico Riserva 2004 – Rivera (Italy, #9250) $16.91


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'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.


5. Turkish Pumpkin Dessert (Kabak Tatlısı)

Paired with Guinness Draught (Ireland, #643650, 330 ml) $2.36 and Vinsanto 2004 – Badia di Morrena (Italy, #7997) $28.98



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.

For an Irish touch, serve with Guinness.

Foods of Provence for the Assiniboine Park Conservatory

On Wednesday I enjoyed presenting foods of Provence as part of the fundraising efforts of the Assiniboine Park Conservatory. Please enjoy the following with the wine pairings supplied by the MLCC:

1. Fresh Goat Cheeses with Olive Oil and Herbs

This was paired with Cremant d'Alsace Blanc de Noirs - Willm (#803361) - $19.91

Chevre, tapenade, herbs and olive oil served with baguette as an appetizer.

2. Tomato “fondue” over eggs

The wine pairing was Beaujolais-Villages 2008 - Georges Duboeuf (#255810) - $15.03

1 yellow onion, crescent sliced
1 tomato per person, finely chopped or use puree
Olive oil
2 eggs per person
2-3 cooked eggplant slices
Salt and pepper
Minced garlic
Herbs d’Provence

Slice eggplant into small cubes and bake or fry with olive oil until dark brown and tender. Set aside. In a large sauce pan, sauté onion with olive oil and add tomatoes, seasoning and garlic. Add cooked eggplant and simmer until well incorporated. Spoon over soft fried, poached or boiled eggs and serve with baguette.

3. Provencal potatoes

Wine pairing was Côtes du Rhône 2007 – Domaine des Coccinelles (#6670) - $15.85

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Ingredients

2lb even sized potatoes, unpeeled
4-5 tbsp olive oil
2 tbsp butter
2 onions, thinly sliced crescents
3 garlic cloves, thinly sliced
3 tbsp chopped parsley
1 tbsp chopped fresh mixed herbs
sea salt flakes
freshly ground black pepper
flat leaf parsley sprigs to garnish


Instructions

Put the potatoes in a saucepan with enough salted water to cover. Bring to the boil, and simmer for 5 minutes, until barely tender. Remove the skin and slice the flesh into thick rounds. While the potatoes are cooling, heat 1 tbsp of the oil and half the butter in a large skillet. Add the onions and fry over a moderate to high heat, stirring, until they begin to colour. Add the garlic and fry until that also changes colour. Tip the whole lot into a bowl, mix with 1 tbsp of the parsley, half the mixed herbs, a sprinkling of sea salt, and black pepper. Keep warm while you cook the potatoes. Heat remaining oil and butter, add the potatoes in batches and fry until golden brown. Drain well. When the final batch is golden, lower the heat and return the rest of the potatoes to the pan together with the onion mixture and remaining herbs. Stir together, and cook until warmed through. Garnish with parsley sprigs.

4. Bouillabaise

The Wine pairings were Vouvray 2006 - Heritiers Dubois (#7064) - $16.99 and Côtes de Provence 2008 Rosé - Pere Anselme (#522052) - $12.17

Ingredients
For the soup broth:

Bones and shells from the fish and shell fish, completely rinsed
9 cups water
1 teaspoon fennel seeds
Salt and pepper to taste
10 whole sprigs parsley


For the soup base:

2 large onions, chopped finely
10 garlic cloves, chopped roughly or crushed
2/3 cup olive oil
1 teaspoon fennel seed
1/2 cup parsley, chopped very finely
Salt and pepper to taste
1 28 oz can crushed tomatoes
Small handful fresh thyme leaves
3 to 5 long strips of orange rind (no white pith)
3 bay leaves
6 to 12 saffron stems
1 jalapeno pepper, chopped finely (remove seeds and white "ribbing")
1 pound frozen cod, thawed and chopped
1 cup dry white wine
A few splashes of Pernod

For the "body" of the soup:

3 to 4 pounds of various fish or shellfish.

Traditional bouillabaisse has no shellfish, but there is no harm in adding mussels, shrimp, crab or lobster if you feel like it.

There are many kinds of fish you can add to make this your own fish soup recipe. Haddock, red snapper, monk fish, sea bass, striped bass are all good choices. Just avoid the oily, fatty fish such as salmon or tuna, as these will overpower rather than blend in with the other ingredients.

I did use Ahi Tuna and pickerel for the soup and it worked out beautifully. I used a couple of pickerel fillets puréed into the soup base and some cheeks in the final soup product.

Preparation
1. In a large soup pot, combine all the ingredients for the broth. Bring to a very light boil, and allow to simmer for 30 minutes or so.

2. Run the broth through a strainer, and keep it aside.

3. Heat the oil in the soup pot on medium low to medium heat. Add onions, garlic, parsley, fennel seed (1 teaspoon, not both), and salt. Saute until the onions are soft.

4. Add tomatoes, thyme, orange peel, bay leaves, pepper, saffron and jalapeno. Simmer for up to 30 minutes.

5. Return the fish broth to the soup pot. Add the pound of chopped fish and cook until fish is completely cooked.

6. Remove the orange peel (if it is in large strips) and bay leaves and put them aside. We do not want to puree them.

7. Either use a hand-held blender to puree the soup, or puree in a stand-up blender in batches. Add the bay leaves and orange peels back to the soup, and pour in the white wine and cook for 30 minutes to an hour. Add Pernod.

8. Add the various fish to the soup. Add the longest-cooking fish first so all the fish ends up cooked at the same time.

5. Provence Plum Tarts

The wine pairing was Sauternes 2005 - Chateau Saint-Michel (#328419, 375 ml) - $16.99

2-3 lbs pitted plums
½ cup water
1 cup sugar
1-2 tbs corn starch
1 tsp thyme
1 tsp lemon juice
Pinch salt
Tart shells

In a sauce pan, heat up plums and thyme. In a measuring cup, combine cold water, sugar, corn starch and lemon juice. Add salt. Cook up filling and boil for at least 1 minute. Fill tart shells and bake at 350F until shells are browned, about 14 minutes.

The evening was finished with the wine, Maury 2001 - Domaine de la Serre (#2942, 500 ml) - $24.92

Enjoy and Bon Appetite!

Say Cheese! Canadian Cheese

Cheese of Canada

I had such fun the other day presenting recipe ideas at the MLCC Madison Square for the Assiniboine Park Conservatory. The theme was Cheese of Canada.

1. Grilled Cheese Sandwiches with Raclette, Pear and onion

2 whole wheat bread slices per sandwich
1-2 slices Raclette cheese per sandwich
2 slices pear (Bosc, red, golden, etc.)
2-4 onions, thinly sliced
2 tbs good olive oil
Salt and pepper
Port for deglazing
Dijon mustard on each slice of bread
Butter for outside of each sandwich

Slowly caramelize onions in a pan, season and deglaze with port when caramelized. To assemble sandwiches, spread mustard on inside of slices followed by pear, onion and cheese. Close sandwich and butter on both sides. Grill under the broiler or in a pan until browned and cheese has melted. Cut into quarters in the diagonal and serve immediately.

Enjoy!

2. Fresh Mozzarella Tomato Salad


6-8 red ripe tomatoes, sliced
1-2 packages fresh mozzarella, cut into pieces or slices
1 cup basil leaves, whole or torn
Salt and pepper
Olive oil
Balsamic vinegar

Lay out tomatoes and cheese on a plate, alternating and layering between them Sprinkle basil leaves over the plate. Season with salt and pepper and drizzle good olive oil and balsamic vinegar over the plate.


3. Baked Cheesy Pasta

1 pkg pasta (penne, farfale, rigatoni, etc.)
1 large onion, thinly sliced
1 tbs olive oil
1 tbs butter
2 cups milk
1 tbs flour
½ tsp chipotle peppers
1 cup white wine
1 head roasted garlic
One cup each of grated cheeses (Trappist, Chevre- crumbled, Raclette, Ermite)

Bring a large pot of water to boil with salt and olive oil. Cook pasta under the time recommended on the package. In another large saucepot, heat olive oil and butter and sauté sliced onion. Add 1 tbs flour and cook through without browning flour. Add milk and incorporate all of onion flour mixture on the bottom of the pot. Bring to a gentle boil and add white wine. Season with dried chipotle peppers and roasted garlic.

In a large mixing bowl, combine cheese, cooked and drained pasta and sauce. Pour into a large baking dish and bake at 350F until sauce bubbles. Let rest and serve.

Options: Add cooked sausage, bacon or other smoked meats. Try a variety of cheeses. Sprinkle crisp onions on top.

4. Matar Paneer (peas with paneer)

1 medium-sized onion, chopped
~ 1 inch fresh ginger, grated or chopped
4-6 tbs vegetable oil
Paneer (available at Dino’s fresh or frozen or make at home)
1 whole dried hot red pepper
1 ½ cups light yoghurt with separated liquid
1 tbs ground coriander seeds
¼ tsp turmeric
3 medium-sized tomatoes, chopped
1 tsp salt
1/8 tsp ground black pepper
3 cups shelled fresh or 2 packages thawed frozen peas

Blend onion and ginger in a blender with 1/3 cup water until you have a smooth paste. Heat oil in pot and place the hot red pepper and turn. Add blended onion mixture and cook until a light brown colour.

Add the coriander and turmeric, stirring for another minute. Add tomatoes and cook for another few minutes. Add yoghurt, salt and pepper. Mix well and let boil. Cover and let simmer for 10 minutes. Add peas and paneer pieces and simmer until peas are cooked.

5. Quick(ish) Tiramisu

1 pkg lady fingers
1-2 pkgs mascarpone cheese
1 cup sugar
1 fresh egg
1 tsp vanilla
1/3 cup fine cocoa powder
2 tall espressos
1 shot each of coffee liqueur, kirsch, Frangelico (optional)

Mix mascarpone, sugar, egg and vanilla. In a shallow bowl, combine espresso with liqueurs. Dip lady fingers into bowl and place in serving dish. Cover with some of the cheese mixture and then top with a sprinkling of cocoa. Repeat layering for 2-3 layers. Top with cheese mixture and then with cocoa. Let chill and set and serve.

Enjoy!