Easy entertaining. Pickerel Cheeks

This is really such a delighfully simple dish to make.  Great local ingredients that shine.  Pickerel cheeks (yes, Walleye, to my non-local language purists) are so sweet and getting a package from Gimli Fish is inexpensive.  You don't have to do the work!

Sautéed Pickerel Cheeks

1 pkg pickerel cheeks
1-2 tbs butter (Notre Dame Butter is lovely)
Favourite herb (I used chopped sorrel, but have made this with basil, thyme, tarragon, etc.)
salt and pepper, to taste
splash of Vermouth or Mirin, to deglaze

Heat pan and melt butter.  You can also have browned butter for this dish.  Add chopped herbs and pickerel cheeks.  Cook, turning once, for a couple of minutes per side at most.  Deglaze pan and serve immediately.

Serve as an appetizer with breads or on crackers (rice crackers for Gluten-Free), or increase amounts for an easy entrée.

Enjoy!

Italian Countryside with the Assiniboine Park Conservancy and the MLCC

 Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy and the MLCC.  The Foodie Series is available through the City of Winnipeg Leisure Guide and the park.

Bran Adams, of the APC, will be presenting information on the vegetation indicated by these recipes and beverage pairings will be provided by Kelly Burton,  Product Consultant of the MLCC.  

I just pulled a shallot focaccia out of the oven to serve with the salad and Caponatina.

1. Tuscan Squash Salad
Paired with Villa Vulcan Catarratto, $12.73

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

2. Caponatina di Melanzane(A very popular dish for antipasto.)
(Sicilian eggplant relish)
Paired with Cerasuolo di Vittoria DOCG, $22.47 (YUM)

This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.

Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
5 - 7 ripe tomatoes, chopped
1 cup pitted green olives
1/4 cup salted capers, rinsed
1/2 cup slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
1-2 tbs white sugar
50ml white wine vinegar

Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.

Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.

Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.

3. Karen's Beef Lasagna
Paired with Frappato DOC Vittoria, $22.47

1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground beef
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Karen's Vegetable Lasagna

1 pkg lasagna noodles (or make fresh pasta)
4 cups sliced mushrooms

3 cups medium diced zucchini

3 red peppers, seeded and diced
1 tbs olive oil
1 large can tomatoes

1 head roasted garlic
2 large onions, diced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms (optional)
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, sauté onions in olive oil over medium high heat. Add sliced mushrooms and cook until soft. Add zucchini and peppers and cook until soft. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

4. Drunken Figs
Paired with Blandy's Alvada 5 year old Madeira, $12.99

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!


Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

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.

Ukrainian food for New Year! Tuesday at the Madison Square MLCC for the Assiniboine Park

Last night I presented the following recipes for tasting at the Madison Square MLCC.  There are still spaces available for other events and you can register through the Leisure Guide, 311 or contacting the Assiniboine Park Conservancy.  

Each dish was paired with a beverage chosen by the MLCC's consultant, Stefanie Mills.  Lots of fun.

Enjoy and Happy New Year!

Reception beverage:  Slava Vodka ($30.70)with fresh dill

1. Mixed Mushrooms
Paired with Slavutich Premium Lager, Ukraine, $2.99 and Wilm Cremant D'Alsace Blanc de Noirs, France, $19.31

1 lb mushrooms (baby bella’s, cremini or button mushrooms) 
1 medium or 2 small onions 
3 tbsp olive oil 
3 tbsp sour cream 
Salt and Pepper to taste 
Chopped green onion, optional for garnish

Finely chop onions. Cut mushrooms into ¼” thick slices.In a medium, non-stick pan, sauté onions in 1-2 tbsp olive oil for a few min or until golden. In a separate, large pan, sauté sliced mushrooms in 1-2 tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.

Combine mushrooms and onions. Add in 3 tsp sour cream and sprinkle with salt and pepper to taste.

2. Beet Borsch
Paired with Trius Riesling Niagara Peninsula VQA, Canada, $13.99 and Baus Family Vineyards Pinot Noir, USA, $16.71 
3 raw red beets
1/2 cup dried mushrooms
2 tablespoons vegetable oil
1 large diced onion
2 cloves minced garlic
1 large peeled and diced carrot
1 large potato peeled and diced (optional)
1/2 peeled and julienned parsley root
1 diced celery rib
3 peppercorns
8 cups water
 1/2 head shredded cabbage
2 tablespoons white vinegar or lemon juice
2 tablespoons tomato paste
1 tablespoon chopped dill
1/2 cup cooked white beans (optional)
Salt and pepper to taste
Sour cream for garnish (optional)
More chopped dill for garnish (optional)

Cook beets in boiling water just until the skins slip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside. 

Meanwhile, in a heatproof bowl, pour enough boiling water to cover over dried mushrooms and let soak for 1 hour. Remove from soaking liquid and chop. Strain soaking liquid and reserve.

In a soup pot, sauté onion in oil until translucent. Add garlic and sauté 1 minute longer. Add carrots, potato (if using), parsley root, celery rib, peppercorns, mushrooms, strained mushroom soaking liquid, and water, and bring to a boil. Reduce heat and simmer until vegetables are al dente. Add shredded cabbage and cook until tender.

Add kvas or vinegar or lemon juice to give the soup its characteristic sour taste, tomato paste, dill, cooked beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish. It is traditional to serve rolls with garlic oil on the side.

3. Chicken Shashlyk
Paired with Geisen "The Brothers" Sauvignon Blanc, New Zealand, $18.99 and Galevan "Paroles de Femme" Cote Du Rhone, France, $16.40

Ingredients: 
2 Lbs Boneless chicken breast
1/4 cup Vinegar, any kind
1/4 cup Red wine
1 Large onion, sliced
Salt and pepper to taste
4 Bay leaves , crushed
Red Peppers, Cherry Tomatoes, Zucchinis, cut in 1 inch squares (optional)

Preparation:

Cut meat in cubes, slice the onion, then transfer into a pot. Add all remaining ingredients. Mix well. Put plate on the meat mixture and put some weight on it, so juices will come out. Cover the pot and put in the refrigerator for few hours, or overnight.
When ready to cook transfer meat onto the skewers alternating with vegetables. Preheat grill; grill on medium flame, making sure not to overcook. Not all the meat pieces will turn brown. If not sure, pierce with a knife for readiness.

Serving suggestions:

Substitute Chicken for lamb (Shish Kebab) or Pork. Perfect for the summer outdoor party.

4. Fruit Vereniky

Paired with Liefmans Fruitesse Beer, Belgium, $3.04

For most red-blooded Ukrainians, no dish is more tempting to feast on than well-filled, plump varenyky made of a soft dough and then served with sour cream.  Good varenyky should never be tough or pasty but tender and with a thin coating of dough.

2 cups flour                                   

1 tsp salt

1 egg or 2 yolks

½ cup water

Plum Filling

Plums (preferably Damson)

Sugar

Cinnamon

Mix the flour with the salt in a deep bowl.  Add the egg and enough water to make a medium soft dough.  Knead on a floured board until smooth.  Too much kneading will toughen the dough.  Divide the dough into 2 parts.  Cover and let it stand for at least 10 minutes.  Prepare the fruit filling.  The filling should be thick enough to hold a shape.

Roll the dough quite thin on a floured board.  Cut rounds with a large biscuit cutter or the open end of a glass.  For speedier work, the dough may be cut into 2 to 2 ½ inch squares.  Put the round on the palm of a hand.  Place a spoonful of the filling on it, fold over a half circle or triangle.  Press the edges together.  They should be free of filling and well sealed to prevent spilling out.  Place the varenyky on a floured board or tea towel to prevent drying.  Drop a few at a time into large amount of rapidly boiling salted water.  Stir gently if sticking and cook for 3 to 4 minutes, depending on the size and thickness.  They are ready to be eaten when well puffed.  Use a strainer to remove from water and drain well.  Place in buttered pan and keep warm until all are cooked.  Enjoy with sour cream and sugar.

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

Happy New Year!

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

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

Portzelky

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

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

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

Serve with small bowls of sugar for dipping.

Enjoy and Happy New Year!  Photos coming soon!

Chongqing Hot Pot (hūo go má là) - Perfect for icy cold days

Chongqing Hot Pot

We are also serving this at Christmas time this year!

When I lived in Chongqing, I had this special dish quite often with large groups of people.  It is quite a party or communal fare.  It brings back wonderful memories of my time in China and the wonderful people I got to meet.  

2 cups stock (turkey, chicken, beef)
4 cups water
1 cup chopped mushrooms (button, shitake)
1 tbs garlic black bean paste
1 tbs chili paste
1 tbs chili bean paste
1 tbs chili oil
1-5 whole dried red chilies
1 bunch green onions, 1 inch chop
1/2 cup white wine or Mirin (sweetness balance)

Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 dried ginger, 1 piece cinnamon stick, 3 slice liquorice, and 1 tbsp fennel seeds 

Simmer all ingredients together for a long time until a rich broth (you may need to add more water during the eating time as it reduces quite a bit).  Serve at the tabletop with the following optional items to enjoy cooking with chopsticks.  Serve with rice. 

Firm tofu
Garlic Greens
Green Onions
Green Cabbage leaves or baby bok choy, baby Shanghai cabbage or Savoy
Red or Green pepper slices
Enoki Mushrooms
Shitake Mushrooms (without stems)
Bean Sprouts
Thinly Sliced Beef or lamb (buy sliced or slice while half frozen)
Blood Tofu (coagulated pig's blood, not for the picky eater but one eats everything)
Skinned and boned eel slices
Noodles
tripe
ETC.! 

Hints:  Eat veggies first.  Serve with dipping sauces that will contrast as well as cut fat or enhance it, Sichuan peanut sauce, Hoisin, etc.

Christmas from around the world with the Assiniboine Park Conservancy and the MLCC

Tonight I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC on the theme of Christmas from around the world.  I did suggest local Golden Caviar as an option for the Latkes but, alas, it is no longer available in Canada.  It is all shipped to Europe and they won't make a local run as packaging costs too much.  

Bonnie Tulloch, of the Assiniboine Park Conservancy, will be presenting on the different plants represented in the foods and Jody Twomey of the Manitoba Lotteries and Liquor will be presenting beverage pairings.  Enjoy!  Happy Holidays! 

1. Caramelized Shallot Tarts, a taste of Provence

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.

2. Latkes (Potato Pancakes)

Potato pancakes are served in Germany, Russia, many parts of Eastern Europe and Israel.  They can be found in Christmas markets and homes.

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Optional:  Golden Caviar (Available at Gimli Fish)

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.

Top each latke bite with crème fraiche and golden caviar.

3. Spanikoptia Triangles, served as bites for entertaining or “Lasagna style”.  A taste from Greece

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

4. Toasted Panettone with Barolo Poached Pears

You can cook the pears the day before and re-heat them on Christmas Day.

SERVES 4
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve

Add all the ingredients, except the pears and panettone, and 180ml water to a pan that will hold the fruit. Bring slowly to the boil and stir to dissolve the sugar, then boil for 15 minutes. Lower the heat, add the pear halves, and simmer for about 30 minutes until the pears are tender – when you can pierce them easily with a knife. Keep the liquid for later. Chill the pears and re-heat in the liquid.

Toast 4 slices of panettone and place on four plates, add 1 piece of hot pear on top and ladle over a little hot poaching liquid. Optional:  Serve with mascarpone or ice cream.

Tempting Thai Treasures with the Assiniboine Park Conservancy and the MLCC

 Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Please check the Leisure Guide to register for others.  Loads of fun.  Bran Adams, Education Coordinator at the Assiniboine Park Conservancy will lead the discussion on the plant life represented in the recipes and MLCC Product Consultant Jody will present beverage pairings.

Last week it was too hectic to take photos.  I hope that I can get some photos tomorrow.

1. Crab Rangoon

1 clove garlic, minced

1 (8 ounce) package cream cheese

1 (6 ounce) can crabmeat, drained and flaked

2 green onions with tops, thinly sliced

2 teaspoons Worcestershire sauce

1/2 teaspoon light soy sauce

48 wonton wrappers

Preheat an oven to 425 degrees F (220 degrees C). Lightly spray baking sheet with cooking spray.

Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. To prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. Place 1 teaspoon of filling onto the center of each wonton skin. Moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Arrange the rangoon on the baking sheet and lightly spray with cooking spray.

Bake in the preheated oven until golden brown, 12 to 15 minutes.

2. Salad wraps with peanut sauce

SERVES 4-6 as an appetizer

1 pkg. small, round rice wrappers (dried)

1 to 1 1/2 cups thin vermicelli rice noodles, cooked and run through with cold water, drained

3/4 to 1 cup cooked shrimp, OR 3/4 cup baked or fried tofu, or roasted chicken or turkey, cut into matchsticks

1-2 cups bean sprouts

½ cup fresh Thai basil or sweet basil, roughly chopped

½ cup fresh coriander, roughly chopped

¼ cup shredded carrot

3-4 spring onions, cut into matchstick pieces

2 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)

1 Tbsp. rice vinegar

1 Tbsp.fish sauce (use black vinegar if vegetarian

1 tsp. brown sugar

Optional: TAMARIND DIPPING SAUCE:

½ cup water

½ tsp. tamarind paste

2 tsp. sugar

1 Tbsp. soy sauce (or wheat-free soy sauce for gluten-free diets)

1 Tbsp. fish sauce OR vegetarian black vinegar

1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water

1 clove garlic, minced

1 green or red chili, finely sliced OR 1/2 tsp. dried crushed chili or cayenne pepper

Peanut Dipping Sauce

2 tbs grated ginger

1/4 cup hot water

1/2 cup peanut butter (chunky or smooth)

2 tablespoons Soya Sauce

4 tablespoons rice vinegar

2 tablespoons sweet miso

2 tablespoons mirin or sake

1/4 tsp red pepper flakes (add more for spicier satay)

1.             Set rice wrappers aside. In a cup, stir together the soy sauce, vinegar, fish sauce (if using) and sugar.

2.             Place all other ingredients for the fresh rolls in a large mixing bowl and drizzle the soy sauce mixture over. Toss to mix.

3.             Fill a large bowl with hot water (but not boiling, as you’ll be dipping your fingers into it). Start by submerging one wrapper into the water. It should soften after 30 seconds.

4.             Remove the wrapper and place on a clean surface. Add another wrapper to the hot water as you fill and roll the first one.

5.             Place a heaping tablespoon of roll ingredients toward the bottom of the wrapper. Spread out the ingredients horizontally (in the shape of a fresh roll).

6.             Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the bottom around the ingrdients and roll to the top of the wrapper.

7.             To serve, place your platter or bowl of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Enjoy!

To make the Tamarind Dipping Sauce (optional): simply mix all dipping sauce ingredients together in a saucepan and heat.

When near boiling, reduce heat to low, stirring until sauce thickens.

Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chili as desired.

Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cool rolls)

3. Pork Satay

1 lb pork shoulder or butt in slices

2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.

Enjoy!

* Traditional recipe for pork, chicken, or beef satay.

3. Thai Coconut Curry (serves 2-4)

4 boneless skinless chicken thighs
½ tin “Lite” coconut milk
2-3 tbs yellow curry paste, to desired heat (yellow curry paste does not contain any shrimp)
1 tbs grated ginger
1 tbs grated lemon grass
1 tsp sugar (optional)
splash Mirin
3-5 Kefir Lime leaves
drizzle olive oil
salt, to taste

Mix the last 9 ingredients in a bowl and add chicken thighs. Marinate for a few hours. Place on a hot grill, turning for grill marks at two minutes, and flipping over at four minutes. Repeat for grill marks at the next two minutes.

Serving suggestion:  Place rested cooked chicken on a toasted or warmed flatbread such as naan or pita. Add favourite grilled vegetables and wrap up. Wrap again in foil and place in an insulated bag or enjoy cold.

* These ingredients can be found at most Asian specialty stores such as Sun Wah and Oriental Market on King St. or Young’s Market on William and on McPhilips.

For an elegant entrée presentation, try using a stem of fresh lemon grass as a skewer before grilling or frying.

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

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



1. Greek Fava Beans

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

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

2. Patliçan Yogürtlü

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!

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

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

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

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

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

Enjoy!

4. Spanish Smoked Paprika Shrimp

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

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

Wedding Celebrations! Vegan

I'm so excited and honoured to be catering a dear friend's wedding reception this week.  It will be all vegan but, unless they are reading this blog, they likely won't notice the lack of meat and dairy.

The weather was perfect for a lovely garden party wedding reception. 

Menu:
Vegetable Samosas with Imli sauce
Roasted yellow pepper hummus, Rabat Eggplant, Turkish pomegranate white bean dip and Greek Fava Beans with Afghani Naan platters
Assorted mushrooms paté with truffles
Stuffed Grape Leaves
Almond stuffed fresh dates with tahini honey sauce (yes, honey was approved :))
Belgian Endive with Pomegranate Walnut Paste
Halvah (plain and pistachio)
Moroccan Charoset
Three-tiered Turkish style fruit trays with candles and caramelized sugar


Tea Station with Moroccan Mint and Turkish samovar with saffron sugar, brown sugar cubes and cherry jam (Russian Style)
Manitoba Punch with Solberry

On Sunday I had the pleasure of presenting Picnic Lunches for CBC's Weekend Morning Show with guest host Agatha Moir.  The Crab and Lobster salad is so easy to prepare with the excellent products from Gimli Fish.  I also prepared a seared wild caught tuna sandwich.  So simple and creates such a lovely picnic or for anytime in Summer.

Crab and Lobster salad with wontons

Filling:
1 cup crab meat (Available at Gimli Fish)
1 cup lobster meat (also available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah) * if not available, use Asian pears and NOT tinned water chestnuts
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
¼ tsp white pepper
½ tsp sea salt
¼ cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

Cones:
1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500ºF and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling.   Please note, you can make the wontons into any shape.

Enjoy!

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!

Cupid's Bite - Aphrodisiac foods with the Assiniboine Park Conservatory and the MLCC

Last night I had the pleasure of presenting foods with ingredients that are considered aphrodisiacs.  Try these for Valentine's this week.  Almonds, Basil, Garlic, chocolate are a few ingredients that are on the list.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservatory,  presented the information on plants and programs at the Conservatory.  Stephanie Mills, Product Consultant for the MLCC, provided the beverage pairings.

1. Almond Tarator
Paired with Underraga T.H. Riesling - Chile  $20.02

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

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

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

Enjoy!

2. Basic Pesto
Paired with Maso Canali Pino Grigio - Italy  $19.99

A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.

1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pinenuts (can use almonds)  Will use almonds
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)

Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.

3. Pesto on Escargot
Paired with Errazuriz Wild Ferment Chardonnay - Chile  $21.84 and Seduction Pinot Noir - New Zealand  $29.66 (Both very yummy!)

Spoon pesto onto escargot.  Place in 450ºF oven.  Bake for 8-12 minutes.  Serve immediately.

4. Chocolate Creams
Paired with Warre's Otima 10 yearld Tawny Port  $24.76

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

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

Ribs on CBC's Weekend Morning Show!

On Saturday I had a distinct pleasure of presenting the following recipe for CBC's Weekend Morning Show with host Ismaila Alfa.  Ribs are so easy to prepare and come in quite a variety of forms.  Try these with our wonderful Berkshire Pork, great beef, lamb or goat from Manitoba! Come in to Arkadash Bistro and Lounge for a taste.

Spanish Smoky Ribs

1 rack ribs (pork baby back, lamb, goat, beef short, etc)
3 tbs Dijon mustard
3 tbs honey
1 tsp hot smoked paprika
3 tbs butter
3 tbs olive oil
3 tbs Bourbon or Whiskey (optional, but a good option)
pinch salt

Place ribs in baking dish and set oven to 350ºF.  Cook remaining ingredients in a saucepan.  Cover ribs with sauce.  Cover baking dish with lid or foil.  Bake for a few hours, basting occasionally, until meat is tender and ready to fall off of the bone.  Serve and enjoy!



There are many variations on ribs possible.  Try with your favourite spice blend, marmalade and seasonings.  Ras el Hanout, a Moroccan spice blend, will soon be available at Arkadash Bistro and Lounge.  Cooking lessons now available at Arkadash Bistro and Lounge starting Monday, January 28th.  Book now to reserve your space.

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.