Father's Day made easy and delicious for CBC's Weekend Morning Show

Today on CBC's Weekend Morning Show with host Nadia Kidwai, I presented the following dishes to make Father's Day easy and delicious.  Many of the ingredients are found at the St. Norbert's Farmer's Market.  Steak and Eggs with grilled asparagus. 

Steak and Eggs

1 ribeye steak per person  (wonderful ribeye steak from Wildfire Farms, and available at St. Norbert's Farmer's Market)
Dijon Mustard
Birch Syrup (very versatile Birch Syrup is available at St. Norbert's Farmer's Market from The Canadian Birch Company)
salt and pepper, to taste
olive oil, drizzles
1 egg per steak (Nature's Farm carries the most wonderful golden yolk eggs!  Available at St. Norbert's Farmer's Market)

Mix enough Dijon mustard and Birch Syrup to cover both sides of each steak.  Cover the steaks and let sit at room temperature until ready to grill, cool in the fridge if a longer period of time.

Heat the grill to medium high heat.  Drizzle olive oil over the steaks and place on a hot grill.  Let cook for 2 minutes before turning, not flipping, so as to create grill marks.  Let cook for two minutes more and flip.  Repeat cooking for two minutes, turn for grill marks, and let cook for another two minutes.  Remove from grill and let rest for about 5 minutes.  Season while resting as the meat will be open to absorbing more flavours.

Serve with a soft cooked egg, over-easy or sunny-side up on top of the steak.  The yolk creates a creamy sauce-like texture over the steak.  Or, if you prefer, place the soft egg over the grilled asparagus.

Grilled Asparagus

1 bunch asparagus, bottoms trimmed  (I used Fertile Farm asparagus, available at St. Norbert's Farmer's Market)
drizzle good sesame oil
lemon zest
seasoned sesame seeds
salt and pepper, to taste

After flipping the steaks, add the asparagus that has a good drizzle of sesame oil on it.  Let cook for two minutes and flip.  Remove from the heat and add lemon zest, and seasoned sesame seeds.

Enjoy!



 

Food Safety is local. Get to know your producer on CBC's Weekend Morning Show

Yesterday, on CBC's Weekend Morning Show, with host Laurie Hoogstraten, I featured local beef sausages, in response to a recent report on sausages in Canada not being what is labelled.  This is generally never the case when buying from your local producer, butcher, farmer, etc. 

Get to know your local producer!  I featured the beef breakfast and beef smokies of Manitoba Beef, locally produced grass-fed beef.  When you speak to to butcher, or the farmer at the market, you can be guaranteed that you are getting the product that you expect, in fact, they were great!

Local Halal butchers offer the products that you expect as well.

Featured below are beef breakfast sauasages and smokies by Manitoba Beef.  Also featured are Cook's Creek Kimchi, and Nature's Farm eggs.  These products are all available at the St. Norbert's Farmer's Market.

Enjoy!

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert’s Farmer’s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

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
1-2 tbs Turkish Baharat
pinch salt
1 egg

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!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.


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!

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.


Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.

Enjoy!

Lemony eggs for loving on CBC's Weekend Morning Show

This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod.  The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina.  The butter for the curd is our wonderful Notre Dame butter.  

Lemon Curd

2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge)
Leave until completely cold before covering the jars.

Lemon Meringue Pie/Tarts

3 large egg whites
1 lemon curd recipe
Pie or tart shells ( I used gluten free Almond tarts from Piccola Cucina, locally made and available at Vita Heallth, DeLuca’s Red River Coop stores, GJ Andrews)
pinch of cream of tartar
2 tbs sugar

Prebake pie and tart shells at 375º for 10-15 minutes.
Fill tart shells with curd.
Whip egg whites with cream of tartar until soft peaks forms.  Gradually add the sugar and continue beating until stiff peaks form and appear shiny.  Top the lemon filling, making sure to cover completely to the edges.  Otherwise the meringue will shrink to nothing.

Bake for 10-15 minutes at 375ºF or until the meringue is golden.  Cool on rack completely before slicing.

Enjoy!

Gluten free and fabulous on CBC's Weekend Morning Show!

 On Saturday, I'll be presenting these recipes on CBC's Weekend Morning Show, with host Terry MacLeod.  The Gluten Free tart shells are made with unsweetened Almonds by Piccola Cucina and can be found at the St. Norbert's Farmer's Market. 

Two Tarts Today (Gluten Free)
Piccola Cucina Tart or pie shells, made in Manitoba, are gluten free, dairy free and vegan.  They come in a variety of sizes from pie to tartlet and are available at the St. Norbert’s Farmer’s Market.

Pre-bake the shells at 350ºF for 12-15 minutes.  Cool before filling with the following recipes.  You can cover the edges with foil to prevent over browning. 

1. Caramelized Shallot Tarts

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and purée. Use on tarts or as a drizzle for meats or poultry.  Add chèvre to each tart shell and top with shallot/cherry mixture.  Bake until hot throughout.

2. Quiche Lorraine (with Beef Bacon!)
Beef bacon can be purchased at Wildfire Farms, at St. Norbert’s Market on Saturdays and the Downtown Hydro Building on Thursdays.  Nature’s Farm eggs can be found at St. Norbert’s Farmer’s Market and well as a number of grocery stores.

for 6 medium tart shells

1 tbs butter
6 eggs
3/4 cup heavy cream
3/4 pound beef bacon (or Berkshire, another local bacon), chopped
1 finely chopped leek whites
1 cup shredded Swiss or Gruyere cheese
1/4 tsp ground nutmeg
salt and pepper, to taste

In a large skillet, melt butter over medium high heat.  Add leek and bacon until starting to soften and brown.  In a mixing bowl, whisk eggs and cream together.  Add the leek and bacon with the cheese and seasonings.  Pour into crust and bake until the centre of the quiches are just set, ~ 20 minutes.  Serve warm or at room temperature.

Enjoy!

Fiddlehead and morel mushroom omelettes for Mother's Day

This morning I presented a lovely seasonal omelette for CBC's Weekend Morning Show with host Terry MacLeod.  In season now are fiddleheads and morel mushrooms, perfect in a fluffy omelette made with Nature's Farm eggs.  If you don't want to hunt in the woods for them, you can buy them at DeLuca's on Portage Ave. in Winnipeg.

This was served with Brandied Farmer's Sausage.

Fiddleheads and Morels Omelette
1/2 cup fresh fiddleheads (available at DeLuca’s)
1 cup whole or sliced fresh morels (available at DeLuca’s)
1 tbsp. butter
Kosher salt and freshly ground black pepper, to taste
6 eggs
quick drizzle cold water or cream
3 tbsp. grated Parmesan (padano or reggiano - optional)
pinch grated nutmeg

INSTRUCTIONS

1.Blanch trimmed fiddleheads for 1 minute in boiling water and cool immediately in ice water.  (http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/fruits-vegetables-legumes-fruits/fiddlehead-fougere-eng.php)
2. Sauté fiddleheads in browned butter and set aside.  Sauté morel mushrooms in brown butter.  Season and add nutmeg.  Can deglaze with wine or vermouth.  Set aside.
3. Whisk eggs, salt, cream and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place fiddleheads and mushrooms and cheese over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining extra fiddleheads and cheese or chives.

Serve immediately. 
Enjoy!

Omelettes for Mother's Day on CBC's Weekend Morning Show

 This morning I had the pleasure of presenting this recipe that I found on Savoir's page for CBC's Weekend Morning Show with host Terry MacLeod.  It is very yummy and so easy to prepare if you are looking for such a thing for Mother's Day tomorrow.  I would also consider substituting the peas for fiddleheads if any are available where you are.

I used Nature's Farm eggs, Pecorino from DeLuca's and Gunn's Bagels.  

Enjoy!

Brown Butter, Peas and Mint Omelette
⅓ cup fresh or frozen peas
1 tbsp. olive oil
1 tsp. grated lemon zest
Kosher salt and freshly ground black pepper, to taste
6 eggs
3 tbsp. unsalted butter
3 tbsp. grated pecorino romano
2 tbsp. thinly sliced mint leaves

INSTRUCTIONS

1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute; drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper; set aside.

2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese. 

The Big Brunch for the Assiniboine Park Conservancy and the MLCC

 It was such a treat to present the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Assiniboine Park Conservancy Education Coordinator presented on the history of brunch and the plants used while Stephanie Mills, Product Consultant for the MLCC, provided excellent pairings.  Pairings to come soon.  Enjoy!

1. Homemade Granola
Paired with Innis and Gunn Rum Finish (Scotish)   $5.01

I adapted this recipe from my parents' older version of the More with Less Cookbook

Preheat oven to 350ºF

1 large roaster (I use a large aluminum turkey roaster)
2.25 kg oats (you can reduce for your wants)
1/2 cup skim milk powder
up to 2 cups each sliced almonds, broken pecans, or other nuts that you enjoy
1 cup unsweetened medium coconut (optional)
1 cup roasted green pumpkin seeds (optional)

In a saucepan melt together:
1 cup molasses
1 cup honey
1/2 cup olive oil

Watch that the molasses and honey don't boil over but it is ready to pour into the oats mixture when it bubbles and foams up.
Mix well into oats and nuts and bake for 20- 30 minutes or until browning on top. Stir and bake for at least another 20- 30 minutes. While it is baking, soak dried fruit.

Dried Fruit (I always round quite up on these items and don't really measure at all)

1 cup dark raisins
1 cup craisins
1 cup cut dried apricots
1 cup pitted cut dates
All optional or what you may have on hand. At Christmas I use dried cherries. I also often use currants.

After turning and baking the granola, turn off heat and stir in drained fruit. Leave in oven until all dried.

Fill small sealer jars with granola for gifts.

2. Waffles with White Sauce
Paired with Crown Royal Maple Cocktail  

4 eggs, separated (Nature’s Farm eggs are excellent)
1 cup milk (local organic available) *OR Club Soda for crispy waffles (I sometimes use twice as much)
3 cups flour (this amount makes a thinner batter) (Freshly milled flour available at Tall Grass Prairie Bakery)
1/2 cup butter, melted (Notre Dame Dairies is a local source for Manitoba)
1/2 tsp salt
1 tbs sugar
4 tsp baking powder

Beat whites until peaked and set aside or chill. Beat yolks with milk or club soda. Add melted butter without cooking yolks. Sift dry ingredients and add wet ingredients to dry ingredients. Fold in egg whites. Let proof for a while until you see bubbles in the batter. Cook in waffle iron without over filling iron. Serve immediately.

Enjoy!

White Sauce
1 cup waffle batter (see above)
1/2 tsp vanilla
1/2 cup sugar, or to taste
1 cup milk
pinch salt

In a sauce pan, cook all ingredients together until it thickens to a smooth sauce. Use over waffles.

3. Çılbır (pronounced, chill burr)
Paired with Trius Brut Sparkling Wine (Niagara)  $26.99

These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.

The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.

2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)

Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.

Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).

Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.

Take the eggs out of the water with slotted spoon on a plate.

Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)

Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.

Sprinkle mint flakes on top. Serve with toast.

It is extremely easy to make çılbır; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.

4. Smoked Goldeye, bagel and Homemade fresh cheese
Paired with Mission Hill Five Vineyards Rose (Okanagan)   $15.49

Smoked Manitoba Goldeye on toasted bagels with yoghurt cheese.

Yoghurt Cheese

1 cup good yoghurt (no gelatin, corn starch, etc.)

cheese cloth

Strain the yoghurt through the cheese cloth overnight.  Ta Dah!  Cheese!

Store in refrigerator with a bit of olive oil and salt.

Serve as cream cheese or on an antipasto platter.

Enjoy!

On Saturday I had the pleasure of presenting Fritatta(Torta) on CBC's Weekend Morning Show with host Ismaila Alfa.  I served it with a bit of tomato chutney but it is a dish that can be made to your own tastes.

Frittata or Torta is a very versatile dish.  It can be used with a large number of "left overs" and other ingredients.  Try with sliced mushrooms, sun dried tomatoes, or many other vegetables.


Spinach and Parmesan Frittata
3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

Eggs! Nature's Farm eggs on CBC's Weekend Morning Show

 This morning I had the pleasure of presenting two egg recipes for CBC's Weekend Morning Show with host Ismaila Alfa.  The first is a poached egg recipe from Turkey and the second is a Kerala dish that usually calls for duck eggs but is wonderful with Nature's Farm eggs.

1. Çılbır (pronounced, chill burr)

These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.

The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.

2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)

Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.

Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).

Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.

Take the eggs out of the water with slotted spoon on a plate.

Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)

Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.

Sprinkle mint flakes on top. Serve with toast.

It is extremely easy to make çılbır; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into  the pot; instead break them in little bowl and let them glide.

2. Kerala eggs
 2-4 hard boiled eggs
1-2 cups sliced onions
2 tbs olive oil
1/4 tsp mustard seeds
1/4 tsp cayenne
1/4 tsp ground black pepper
pinch salt
1/4 tsp turmeric
1/4 tsp cinnamon

Bring a pan up to medium-high heat and add olive oil and mustard seeds.  When the seeds begin to pop, add the sliced onions.  When the onions are softened, add the remaining spices and seasonings.  When almost crispy, add peeled eggs that have been scored and bring to temperature, covering with the sauce.  Serve with flaky parotha or naan.

Enjoy!

Tomorrow on CBC's Weekend Morning Show - Persian New Year Nawrooz feasts

I will have the pleasure of presenting the following Persian New Year - Nawrooz dishes on CBC's Weekend Morning Show with guest host, Ismaila Alfa. Happy New Year!

Photos to follow asap.


Maahi kabob
fish fillets (such as salmon or cod I used gorgeous trout from Saskatchewan and Pickerel is also possible
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 1/2 cup, chopped
parsley, 1/2 cup, chopped
mint, 1/2 cup, chopped
saffron, 1/2 teaspoon
salt
black pepper


1. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up.

2. Remove fish and separate skin which should come off easily.

3. Prepare sauce as following: wash and finely chop coriander, parsley and mint.

4. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.

5. Cover a suitable pan with aluminum foil and place fish on top.

6. Add the sauce on both sides as well as inside.

7. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour.

8. Note however that exact cooking time depends on the type and size of fish.

9. Take care not to over-cook.

10. Add more sauce 2 or 3 times during cooking.

11. When cooked, decorate fish with slices of lime or lemon and some parsley.



2. Kookoo sabzi for 6 people
• 8 eggs.
• 1 tea spoon white flour.
• 1 table spoon red currants (also known as zereshk).
• 1/3 cup (2-3 Oz.) finely chopped walnuts (also known as gerdoo).
• 1 tea spoon salt.
• 1/4 tea spoon black pepper.
• 1/4 cup (2 Oz.) cooking oil or butter.
• 1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (also known as tarreh/piazcheh).
• 2 cups (16 Oz.) finely chopped fresh parsely (also known as jafaree).
• 1/2 cup (4 Oz.) fresh coriander (also known as gheshneez) or 2 table spoon dried ones.
• 1/4 cup (2 Oz.) fresh or dried dill weed (Also known as sheveed).
• 1/2 table spoon dried fenugreek (also known as shanbelileh).
Getting to directions, they are really easy and simple to follow.



1. Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.

2. In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.

3. Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).

4. Put the oven setting to bake at 250 degrees (F).
5. Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.

6. Cut in square pieces before serving.

Today at d.a.Niels - Chicken Tajine with Prunes and Almonds and Turkish Omlettes

I'm making the chicken tajine with prunes and almonds from the last posting. Loving that recipe by Paula Wolfert's, The Food of Morocco. The omlettes are very simple to prepare but quite yummy. I made them often on the boat in Turkey. Photo coming soon!

Turkish Omlettes

4-5 eggs
splash milk
1/4 - 1/2 cup crumbled feta
pepper
good pinch oregano or "Greek Salad spice mix"
butter

Mix the first 5 ingredients together. Heat skillet and melt butter. Add one ladle-full of egg mixture (depending on ladle size) and turn pan to spread egg mixture out fully. Flip over half and then in quarter size and serve.

Enjoy!

Savouring Local Foods with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting the following dishes at the Grant Park Liquor Commission on behalf of the Assiniboine Park Conservancy. The theme focused on local products so I was happy to present our wonderful local golden caviar, lamb, eggs, produce and fresh rhubarb.

Bonnie Tulloch on behalf of the Assiniboine Park Conservancy, presented on the plants used and local sources or options for having great local produce while MLCC Product Ambassador, Carol Herntier, presented pairings for each dish.

Reception Beverage: Italian Iced Tea (1part Rosso Vermouth, 2 parts Gingerale, serve over ice with a slice of lemon)

1. Classic Caviar Station
Paired with: Trius Brut VQA - Ontario $ 26.99

Golden Caviar (from Gimli Fish)
Toast triangles or crostini
Chopped hard boiled egg (farm fresh or Vita Eggs)
Thinly sliced red onion/chives (from the garden)
Sour cream

2. Moroccan Lamb Stew
Paired with: Rigby Dry Raspberry - Manitoba $ 17.50 and Half Pints Sweet Nikki Brown Ale - Manitoba $ 12.32

1 lb lamb shoulder, cut into bite-sized pieces (Manitoba Lamb available at Halal Meats and Specialty Foods and DeLuca's)
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.

3. Fiddleheads in Brown Butter with Pancetta
Paired with: Canadian Caribou Cocktail (1oz Crown Royall, 1/2oz Yukon Jack, splash of Ginger Ale, lemon slice. Build on ice) and Cedar Creek Pinot Noir VQA - B.C. $ 32.86

3 pounds fiddle head ferns, trimmed and washed (Available at DeLuca's and FOOD)
1/4 lb chopped pancetta
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly nutmeg
pinch Kosher salt

1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.
2. Slowly brown butter in a large skillet. Bring up to higher temperature and cook chopped pancetta.
3.Heat for a minute or two until they are warm, then divide the fiddleheads among the plates. Serve at once as a side dish or on Chinese soup spoons as an appetizer.

Enjoy!

4. Pavlova with Rhubarb sauce
Paired with: Kermode Saskatoon Berry Wine - B.C.$ 16.75

4 extra-large egg whites, at room temperature (Farm fresh or Vita Eggs)
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.

Rhubarb Sauce

3 cups chopped rhubarb (first fresh from the garden)
zest of 1 orange
1 cup sugar
1-2 tbs corn starch
drizzle vanilla
drizzle Grand Marnier

Cook all ingredients together at one time over medium heat, stirring being careful not to burn the sauce. Cook bubbling for at least one minute to allow the corn starch to fully cook and have a shiny result. Simmer until rhubarb has broken down.

enjoy!

Enjoy!

Turkish specialties offered at D.A. Niels and a fine Kerala breakfast treat.

Yesterday I had the pleasure of offering some Turkish specialties at D.A. Niels. I made Kofta and Patliçan Yogürtlü. I made the Kofta with local organic ground beef and left out the sausage but added wild fennel pollen (you can use ground fennel seed). If you are using ground elk or bison, I would recommend the use of a sausage for added moisture and fat content.

I made these items often on the boat in Turkey where I worked as a chef/sailor/German-speaking tour guide. Looking out at the snow in April, it is easy to think about the gorgeous blue waters of the Aegean.

Later in the day, I enjoyed teaching a group of people some recipes and techniques of cooking foods from Kerala. The egg recipe is an easy and spicy breakfast to enjoy with flaky parathas.

1. Kofta

1 lb ground meat (lamb, elk or bison)
1 fennel or Italian sausage, casing removed
2 tbs Baharat
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.

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!

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!

Duck Egg Curry (an excellent way to start the day)
If you can't find Duck eggs, large chicken eggs are also fine.

3 hard boiled duck’s eggs, shelled and with one or two slashes on each
to taste – salt and vinegar
3 tbs oil
1 ½ tsp cayenne
1 tsp ground black pepper
1 cup sliced onion
1 tbs oil

Fry the onion in oil and lift it.

Fry the eggs in the same oil and lift them. Remove the skillet from the heat and add the cayenne and pepper. Add a spoonful of oil and return the skillet to the heat. Add salt, vinegar and eggs. Stir for a minute and cook until the gravy is thick.

Lift the eggs. Put the fried onion in the skillet. Mix well and remove from heat. Arrange the onions around the eggs.

Under the Tuscan Sun with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting these dishes, back by popular demand it would seem, on behalf of the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on a variety of plants found in the Tuscan regional cuisine and MLCC Product Ambassador, Sheila Nash, provided excellent pairings for each course.

Reception beverage: Americano Cocktail (Campari, Red Vermouth and Soda)
1. Crostini Toscani
Paired with 61 Franciacora (10649) $27.24
(serves 4)

2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley

Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.

Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.

Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.

Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.

2. Fave con Pecorino
Pared with Vernaccia DOCG Rocce Delle Macie (867184) $14.09 and Vion Nobile Di Monte Veccia Cantina (7936) $25.53
(serves 4)

2 lbs fava beans, peeled
4 ounces Pecorino Toscano, sliced into 1/2 inch/1 cm long matchstick-thick segments
1/4 cup olive oil
fine sea salt
freshly ground black pepper
2 leaves radicchio, sliced very thinly

Place the fava beans and pecorino in a small mixing bowl. Drizzle the olive oil over the top and season with salt and pepper. Toss very gently, just to combine the flavours and not to break the beans or crush the cheese.
Mound a quarter of the beans and cheese in the centre of each salad plate. Top each serving with a few slivers of radicchio.


3. Sage Butter pasta (Burro e salvia)
Paired with Poggio al Tufo Vermentino Tommasi (730841) $17.14 and Nipozzano Chianti Fescobaldi (107276) $19.87

100g butter.
Bunch of fresh sage leaves
80g 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.

4. Zabaione (Zabaglione)
Paired with Vin Santo Badia di Morrona (7997) $21.99

6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.


Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.

Divinely decadent eggs, from the palace of the Ottoman empire

Çılbır (pronounced, chill burr)

These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.

The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.

2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)

Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.

Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).

Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.

Take the eggs out of the water with slotted spoon on a plate.

Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)

Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.

Sprinkle mint flakes on top. Serve with toast.

It is extremely easy to make çılbır; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.

Truffled Eggs and preparing for Thanksgiving

I had the great pleasure this morning of presenting delicate and decadent scrambled eggs topped with local golden caviar on CBC's Weekend Morning Show with host Kerän Sanders. Try this with either farm fresh eggs or the wonderful Vita Omega 3 eggs, produced near Steinbach.

I also presented some ideas for Thanksgiving for next week. Many of the steps to prepare the turkey and stuffing can be done days in advance so that the day of the feast is less stressful.

Truffled (excellent) Eggs

2 eggs per person - recipe for 2 people

4 eggs (farm fresh or Vita Omega 3 eggs are excellent)
1/4 cup cream (Notre Dame Dairies)
Options: fresh chopped chives, spice blends such as Ras el Hanout
pinch salt and pepper (try white pepper)
butter, for sauté pan (Notre Dame Dairies)
dollop of local caviar, for plating (Gimli Fish)
more options: truffle salt, truffle oil

In a bowl, whisk eggs, cream, optional spices or herbs and salt and pepper. Heat sauté pan on medium high heat and melt butter. Pour eggs into pan. If using an electric stove, keep pan on stove but turn off heat. If using gas, turn to lowest setting. Fold the eggs until almost set and creamy texture. Place on plate and top with a spoon full of caviar. Serve immediately. Truffle oil can be added on the plate or in the pan using sparingly.

Enjoy!





Southwestern Turkey with Garlic-Ancho Chili Paste and Southwestern Corn Bread Stuffing


Garlic-Ancho Chili Paste

3 large heads garlic, roasted
3 large dried ancho chilies (dry roast, pour boiling water over in a bowl, stemmed and seeded and cut into pieces)
1/2 cup olive or canola oil
1 1/2 tsp ground cumin (toasted)
1/2 cup honey

Squeeze roasted garlic into measuring cup for 1/2 cup measure. Reserve remaining garlic. Blend into a purée. Add chili pieces, oil, cumin and honey and blend into a paste, adding olive oil and/or honey as needed. Season with salt and pepper. Can be made up to a week in advance.

Turkey

1 17 - 18-pound turkey, neck and giblets reserved
1 turkey neck
2 tbs olive or canola oil
1 large onion, chopped
3 celery stalks, chopped
1 large tomato, chopped
1 teaspoon whole allspice berries
3-5 cups low salt chicken broth

Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup of the garlic-chili paste over the breast under the skin using gloves. If stuffing turkey, spoon stuffing into the cavities. Rub two tablespoons of the paste all over the outside of the turkey. Reserve any remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. This can be done 1 day in advance if not stuffing the turkey.

In a skillet, sauté turkey neck and giblets over high heat and add to the roaster. Add spices, celery, tomatoes and onions and any reserved garlic into the pan. Add 2 cups of the broth, keeping the rest for basting. Roast turkey for 1 1/2 hours at 325ºF and then tent the turkey to cook with heavy aluminum foil for about 1 hour 40 minutes for unstuffed turkey and 2 hours 25 minutes for stuffed turkey or until the thickest part of the turkey is 180ºF or until the juices run clear. Baste from time to time with the broth.

When turkey is fully cooked, remove from oven, keep tented and let rest for 15 - 20 minutes before carving.

Southwestern Corn Bread Stuffing

Buttermilk Corn Bread

Make this a day in advance.

2 cups yellow cornmeal
1 cup sifted all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chilled unsalted butter, diced
1 1/2 cups buttermilk
3 large eggs

Preheat oven to 400ºF. Butter a 9x9x2 inch baking pan. Mix first 6 ingredients in a processor or mixer. Add butter and cut in until it resembles coarse meal. Beat buttermilk and eggs in a large bowl to blend and add cornmeal mixture to milk/egg mixture and blend. Transfer to pan.

Bake until corn bread is light golden brown on top and toothpick comes out clean when testing, about 30 minutes.

Stuffing

1 Buttermilk Corn Bread recipe
6 tablespoons butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chilies, stemmed, seeded and chopped
3 large jalapeño chilies, stemmed, seeded and chopped
1/4 cup chopped fresh sage or 4 teaspoons dried rubbed sage
2 tablespoons dried oregano
3/4 cup chopped fresh cilantro
1 /12 cups crushed tortilla chips
1 1/2 cups frozen corn, thawed
3 large eggs, beaten to blend
1 1/4 cups canned cream-style corn

Preheat oven to 325ºF. Cut cornbread into 4 equal pieces and crumble 3 of the pieces onto a large baking sheet. Reserve remaining 1/4 for another use. Bake until dry, about 20 minutes and transfer to a very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add onions, peppers, all chilies, herbs and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, tortillas and corn kernels. Season to taste.

If stuffing in turkey, add cream-style corn and fill cavities. Spoon remaining stuffing into dish and cover with foil. Bake for 40 minutes covered and then bake uncovered for ~ 15 minutes.

To bake all of the stuffing in a pan, butter a 13x9x2 inch pan and place stuffing in and cover. Bake covered for ~ 45 minutes, uncover and bake until beginning to brown, ~ 20 minutes.

Enjoy and Happy Thanksgiving!

Savouring Local Fare with the Assiniboine Park Conservatory and the MLCC

Savouring Local Fare
Last night I had the pleasure of presenting recipes using local ingredients at the Madison Square MLCC Education Centre as part of the ongoing fundraising and education efforts for the Assiniboine Park Conservatory. Product Ambassador Sheila Nash, for the MLCC, paired each dish with a lovely beverage. Education Coordinator, Bonnie Tulluch, for the Assiniboine Park Conservatory, presented information on the plants and produce to be used in the dishes.

1. Excellent Eggs

Paired with Stellers Jay Brut VQA #3757 $22.99

2 eggs per person - recipe for 2 people

4 eggs (farm fresh or Vita Omega 3 eggs are excellent)
1/4 cup cream (Notre Dame Dairies)
Options: fresh chopped chives, spice blends such as Ras el Hanout
pinch salt and pepper (try white pepper)
butter, for sauté pan (Notre Dame Dairies)
dollop of local caviar, for plating (Gimli Fish)
more options: truffle salt, truffle oil

In a bowl, whisk eggs, cream, optional spices or herbs and salt and pepper. Heat sauté pan on medium high heat and melt butter. Pour eggs into pan. If using an electric stove, keep pan on stove but turn off heat. If using gas, turn to lowest setting. Fold the eggs until almost set and creamy texture. Place on plate and top with a spoon full of caviar. Serve immediately. Truffle oil can be added on the plate or in the pan using sparingly.

Enjoy!

2. Cheeky Pickerel Cheeks

Paired with La Messagere Red Ale #8207 $21.01

1 lb pickerel cheeks (Gimli Fish)
2 tbs butter (Notre Dame Dairies)
1 bunch fresh sorrel (Market place or garden), cut chiffonade
salt and pepper, to taste
Vermouth or white wine, to deglaze pan

In a medium sauté pan, heat pan and melt butter. Toss in the fresh herbs such as sorrel. Sorrel is a lovely lemony perennial and is excellent in soups, stews, curries, salads, etc. Other herbs, such as rosemary, basil, dill, can be used. Sauté pickerel cheeks quickly and turn for each side. Quickly deglaze the pan with the vermouth or white wine. Serve as an amuse, on potato pancakes or as an entrée.

Enjoy!

3. Tuscan Squash Salad

Paired with Half Pints Bulldog Amber Ale +6994 $11.83

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices (Market garden or own garden)
2 tsp fresh pressed canola oil (Tall Grass Prairie Bakery)
3 tbs honey, warm and divided into two parts (Farmer's Market)
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 (Neva arugula is used, found at FOOD and Food Fare)
½ cup crumbled feta (Oak Island Goat Dairy, found at DeLuca's, FOOD, and some Food Fares)

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 of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

4. Sage Butter pasta (Burro e salvia)

Paired with See Ya Later Ranch Pinot 3 VQA #986380 $19.99 and Malivoire Gamay VQA #591313 $15.93 (chef's note: perfect!)


100g butter. (Notre Dame Dairies)
Bunch of fresh sage leaves (Farmer's Market or garden)
80g grated Parmesan
Black pepper.
Penne (Nature's Pasta, available at The Forks, DeLuca's, FOOD, etc.)

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.


5. Fruit Platz

Paired with Rigby Orchards Praire Mead Cassis #8118 $20.50 (chef's note: WOW!!! This was excellent and a great deal for 750 ml.)

1 1/4 c. flour (Tall Grass Prairie Bakery)
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Vita Eggs or Farm Fresh), beaten with
2 tbsp. milk (or a little more) (Notre Dame Dairies or Oak Island Goat Dairy)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Waffles, Waffles, Waffles - On CBC Radio

Waffles with Kerän Sanders on the CBC Weekend Morning Show

I had the great pleasure this morning of presenting a wonderful breakfast/brunch treat on CBC Radio's Weekend Morning Show with Kerän Sanders. These recipes can be made anywhere but I highlighted how they can be made with excellent local ingredients.

Waffles
4 eggs, separated (Vita eggs are excellent)
1 cup milk (local organic available) *OR Club Soda for crispy waffles (I sometimes use twice as much)
3 cups flour (this amount makes a thinner batter) (Freshly milled flour available at Tall Grass Prairie Bakery)
1/2 cup butter, melted (Notre Dame Dairies is a local source for Manitoba)
1/2 tsp salt
1 tbs sugar
4 tsp baking powder

Beat whites until peaked and set aside or chill. Beat yolks with milk or club soda. Add melted butter without cooking yolks. Sift dry ingredients and add wet ingredients to dry ingredients. Fold in egg whites. Let proof for a while until you see bubbles in the batter. Cook in waffle iron without over filling iron. Serve immediately.

Enjoy!

White Sauce
1 cup waffle batter (see above)
1/2 tsp vanilla
1/2 cup sugar, or to taste
1 cup milk
pinch salt

In a sauce pan, cook all ingredients together until it thickens to a smooth sauce. Use over waffles.

Blackberry Sauce
2 cups frozen blackberries (available at Gimli Fish) or any fresh seasonal berry
1/2 or more cold water
2-3 tbs corn starch
1 cup sugar
1/4 cup lemon juice
pinch salt

Place berries in a sauce pan and begin to heat. In a measuring cup, combine sugar and corn starch. Mix well with some of the cold water and the lemon juice. This prevents lumps in the sauce. Add to cooking berries and simmer at a low boil for at least one minute to cook the starch. Add water if too thick.

It can be prepared in advance and warmed at service.

Enjoy!