Happy Thanksgiving! On CBC's Weekend Morning Show

Happy Thanksgiving!  Yesterday I featured a few easy to prepare Thanksgiving side dishes for CBC's Weekend Morning Show, with host Nadia Kidwai.  One is a Mennonite dish, called Bubbat, which is similar to scones, another is a vegetarian creamy mushroom sauce, and the third is a simple way to prepare Brussels Sprouts with Beef Bacon.

This was a Manitoba menu.  The Brussels Sprouts were from Fertile Farm.  The beef bacon is from Wildfire farm.  Both are available at St. Norbert's Farmer's Markets.  I used Notre Dame butter, also from Manitoba.  For the Bubbat, which also uses a wonderful local flour by Prairie Mills, I used wonderful raisins that are available at Millad's Supermarket, on Notre Dame Ave.  They originate in Afghanistan, but are at a great local store.

Mennonite Bubbat

There are many variations on this recipe, dating back to traditions before there were Russian Mennonites in the Molotschna and Chortiza colonies, I'm sure.  

 

Preheat oven to 350ºF

2 cups flour

1 tbs baking powder

1 cup raisins, soaked and dried

2 tbs sugar

1/4 cup butter melted (I melted the butter in the oven in the 8X8 pan so that it would be greased at the same time)

1/2 cup milk

1 cup cream (can add more if more moisture is required)

1/2 tsp salt

1 egg

Mix dry ingredients in a bowl.  Add the raisins.  Mix together the milk, cream and egg in a measuring cup.  Add the melted butter to the dry ingredients, mix and then add the milk mixture.  Stir well, incorporating all of the mixture.  If it is too dry, add more cream.  Spread mixture into the 8X8 pan and bake for 30 minutes at 350ºF.  Let cool and serve with dinner. 

Brussels Sprouts roasted with Beef Bacon and Maple Syrup

1 -2 stems Brussels Sprouts, removed from stem and cut in half (Available from Fertile Farm at St. Norbert's Farmers Market)

4 strips beef bacon, cut into chunks (available from Wildfire Farms, at St. Norbert's Farmer's Market)

drizzle olive oil
drizzle balsamic vinegar
a couple pinches salt
up to 1/2 cup maple syrup

Stir all of the ingredients together in a roasting pan.  Roast open at 400ºF for up to 30 minutes or more, until done.

Enjoy!

Mushroom Sauce
2 cups sliced assorted mushrooms
1 yellow onion, finely diced
1 clove garlic, minced
1 tbs butter
drizzle olive oil
1 cup cream
1/2 cup white wine
nutmeg
salt and pepper, to taste
thyme, to tastes

Sauté onion in a saucepan on medium heat in butter and olive oil until translucent.  Add mushrooms and cook well.  Add seasonings, to aid cooking mushrooms down.  Add cream and wine and simmer.  Enjoy!
 

Turkish treats on CBC's Weekend Morning Show!

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

Pomegranate White Bean Dip

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

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

Patliçan Yogürtlü

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

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

Mince garlic and stir into yoghurt with salt.

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

Enjoy!

Mushrooms with Turkish Baharat

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

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

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

Enjoy!  Afiyet olsun arkadaş!

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!

Porcini Mushroom Risotto on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented this grown up comfort food, Porcini Mushroom Risotto.

Mushroom Risotto (can make variations such as squash, asparagus, saffron, etc.

Ingredients

2 Tbsp butter

2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces

2/3 cups dry white wine

5-6 cups stock (chicken, vegetable)

1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)

1 3/4 cups Arborio

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 Tbsp chopped fresh parsley or chives

Method

1.Bring stock to a simmer in a saucepan.

2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Enjoy!

Tantalizingly Tasty Tapas for the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following Tapas recipes for the Assiniboine Park Conservancy with the MLCC.  Bonnie Tulloch, Education Coordinator for the APC, discussed the plants featured from the region and Scott Strizic, Product Consultant for the MLCC, prepared a wonderful welcome beverage and pairings for each dish.

Welcome Beverage:  Agua de Valencia, made with Cava

200ml Orange Juice

50ml gin

50ml Vodca

700 ml Cava

pinch sugar

In a pitcher, add bottle of semi-dry Cava (or Champagne if you do not have Cava).  Add a shot and a half of both vodka and gin.  Add sugar to taste.  Chill and enjoy!

1. Sautéed garlic mushrooms

Paired with Flor de Vetus (Spain), $16.26

1 lb white mushrooms
5 tbs olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbs flat leaf parsley, chopped
crusty bread

Trim off stems of mushrooms. Heat the olive oil in a heavy skillet, add the garlic and cook for 30 seconds- 1 minute, or until lightly browned. Add the mushrooms and sauté over high heat, stirring until the mushrooms have absorbed the oil in the skillet

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and sauté for 4-5 minutes until the juices have almost evaporated. Add lemon juice and season. Stir in parsley and cook for an additional minute.

Serve hot or warm with crusty bread.

2. Spanish Smoked Paprika Shrimp
Paired with Mas Amor - Rose, $16.26

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. 

3. Calamares with no-fail Aïoli
Paired with Martin Codax - Albarino, $21.60

1 lb prepared squid (calamari rings, etc)
all-purpose flour for coating
corn, peanut or canola oil for deep-frying
salt
lemon wedges, to garnish
aïoli, to serve

Dry squid and dust with flour. Do not season as the salt will toughen the calamares. Heat oil to 350 – 375º. Carefully add the rings in batches and deep fry for 2-3 minutes, until golden brown. Remove from oil and place on paper towels. Enjoy with aïoli.

Aïoli
1 large egg yolk, at room temperature
1 tbs white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbs extra virgin olive oil
5 tbs canola oil

Put the egg yolk, vinegar, garlic and salt and pepper in a food processor and blend well together. Slowly add the olive oil with the blade turning. When it starts to thicken, add more oil and blend until it is thick and smooth.

4. Potato wedges with roasted garlic dip

Paired with Fortius Grand Reserva 2001, $27.12 (YUM!)

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

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

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

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

Serve immediately with roasted garlic dip.

Enjoy!

CBC's Weekend Morning Show - Arctic Char 2 ways and mushrooms!

 This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with guest host, Joff Schmidt.  The gorgeous Arctic Char is available at Gimli Fish.  Perfect for grilling, baking or broiling.  It is sourced so close to Winnipeg, it is very, very local.  If you had the Pea Shoot Pesto Arctic Char at Arkadash Bistro and Lounge, this is the fish.

Honey Miso Grilled Arctic Char

1 inch fresh ginger, minced

3 tbs miso

1 green onion, finely chopped

3 tbs honey

3 tbs Mirin

a drizzle of chili oil

1 fillet Arctic Char

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or sauté  until begins to flake, about 4-8 minutes, depending on the thickness of the fish. Serve immediately.

Enjoy! 

Arctic Char Crudo

1. Cure the fish overnight in the following:

1 fillet Arctic Char

½ cup sugar

2-3 tbs sea salt

pepper, and assorted herbs (today I used saffron, thyme and Fennel pollen)

2. Rinse fish in cold water and slice thinly with the following vinaigrette. 

Orange Vinaigrette

Juice of half an orange

2 tbs vinegar

pinch sugar

salt and pepper to taste

Olive oil

Optional herbs (saffron, thyme, oregano, etc.)

Optional garlic

Whisk vinaigrette and serve over thin slices of cured Arctic Char.  Serve with crumbled hard boiled egg, thinly sliced chives or green onions and or arugula.

Korean Mushrooms in Foil

This is actually a very traditional recipe.  So simple to do on the BBQ as a side dish.  

Mushrooms

Foil

Sesame oil (optional)

sea salt

white pepper (optional)

Wrap the mushrooms and seasoning in the foil.  Place over coals or the grill for several minutes, turning every so often until done.  Serve with Korean dipping sauces such as Kochujiang.

Enjoy!

I'm really mad about mushrooms.  Ours are grown very locally.

This Saturday on the Weekend Morning Show - Mushroom Pate

This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I presented the following dish for any holiday celebration. It is easy to prepare in advance for stress-free entertaining.

Happy Holidays!

Mushroom Pâté

1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme

1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)

Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.

Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.

Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean.

When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.

Serve with greens, breads and crackers.

Enjoy!

This morning on CBC's Weekend Morning Show - easy BBQ Salmon

This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. This will make a wonderful Father's Day BBQ meal. Don't over cook it!

There is beautiful wild caught Sockeye Salmon now available at Gimli Fish at three locations in Winnipeg.

Maple Mustard Marinade for Salmon

1/2 cup maple syrup
1/4 cup Dijon Mustard
1/4 cup olive oil
1 tbs chopped tarragon
salt and pepper,to taste

Mix ingredients and spread over salmon fillet. Cover and chill for a few hours. Grill over high heat for 8 to 15 minutes, or until opaque, depending on the thickness of the fillet.

Morel Mushroom Sauce

1-2 tbs melted butter
drizzle olive oil
2 cups fresh morels, whole or sliced
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste

Sauté shallots in a pan on medium high heat with the olive oil and cook through until translucent. Add the morels and stir until cooked through. Deglaze the pan with a bit of the white wine. Add the cream and cook until reduces. Add the remaining white wine and reduce. Add salt and pepper to taste.

Cedar Plank Smokey Salmon - another option

1 cedar plank – soaked for a few hours* (one cooking method, optional)
1 large wild caught salmon filet*
1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

Mix last 8 ingredients in a bowl. Place salmon fillet on a platter and pour marinade over fish. Wrap and chill in refrigerator for a couple of hours.

Preheat outdoor BBQ to medium-high heat. Place cedar plank on middle of grill and close the cover. Allow to smoke for 3-4 minutes. Turn plank over and place salmon fillet in the middle of plank. Close grill and let cook up to 15-20 minutes or until fillet is done, depending on the thickness of the fillet.

Garnish with scallion flowers (Green onions cut and put in cold water to make flower shapes).

Enjoy and try with a Morel Mushroom Sauce!

This morning on CBC's Weekend Morning Show - Mushroom Soufflé

This morning I had the pleasure of presenting mushroom soufflé on CBC's Weekend Morning Show with Kerän Sanders. I chose this dish to demystify the soufflé. Broken down into steps, it is a simple dish to prepare with wonderful results. Soufflés are not fussy, in fact, I made the remainder at home, took them out too soon and put them back in the oven only to have the soufflés rise even more.

This is the basic soufflé recipe that can be adapted to other flavours. Try blended butternut squash or crab or cheese among many other options.

I used porcini and morel mushrooms in today's soufflé but you can try white mushrooms, crimini, or other favourites.

Mushroom Soufflé

Preheat oven to 425º F

Part 1:
Make a Béchamel Sauce by combining the following with a small whisk over a double boiler or Bain Marie;

3 tbs. Butter
1/2 cup flour
Add a scant cup cold milk (3/4 cup)
and continue to whisk over the steam heat until thickened.
Season with salt, pepper and nutmeg.

Part 2:

Sauté 1 chopped onion,
1 cup chopped mushrooms,
1/4 cup toasted pine nuts and deglazed with wine

Blend mushroom mixture to a smooth paste and set aside

Part 3:

Add mushroom mixture to bechamel and whisk in. Then add 4 – 5 egg yolks from large eggs.
Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately. Enjoy with a light salad with a vinaigrette. Try with a chocolate fondue for dessert.

Enjoy!

Grilled Stuffed Portabello Mushrooms - Today on CBC's Weekend Morning Show with Kerän Sanders

I had the great pleasure this morning of presenting some delicious and simple ways of preparing grilled portabello mushrooms on CBC's Weekend Morning Show with Kerän Sanders.


Grilled Portabello Mushrooms

6 portabello mushrooms, stems and gills removed
1 cup drained crab meat
1/2 cup chevre
1-2 tbs pesto
salt and pepper to taste
olive oil, to brush on mushrooms

Soften chevre cheese and add pesto. Gently stir in crab meat. Season. Brush mushroom caps with olive oil and spoon in crab filling. Place on a hot BBQ grill for 4-8 minutes.

Enjoy as a burger, entree or side dish.

Options: Omit crab meat and fill with cheese with pesto. Try with pomegranate walnut paste (see blog May 26th)

Pomegranate Walnut Paste

½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive

Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb or in grilled portabello mushrooms.

A Kerala Vegetable Feast - Beans, Carrots and Mushrooms

(Photo by Karen)
Tender Beans Kerala Style


3 cups fresh green beans, trimmed and cut in half to up to 2" long
2 tbs. vegetable or olive oil
1 tsp. black mustard seeds
1 medium onion, sliced thin and long
1 red chili crushed or 1/2 tsp. chili powder
6 garlic cloves, minced
4 pepper corns crushed or 1/2 tsp ground black pepper
1/2 - 1 tsp turmeric powder

Fry the mustard seeds in hot oil. When they turn lighter colour and begin to pop, add onion slices and sauté over medium high heat. Add turmeric, chili and pepper corns then garlic. Sauté. Add the beans and sauté until al dente. Season with a pinch of salt. Serve hot.

Enjoy!


(Photo by Karen)

Carrot Thoran

2 cups finely shredded carrots
salt, to taste
2 tbs oil
1/2 tsp black mustard seeds
2 tsp black gram dhal or urdad dal *
1 large onion, finely chopped
1-2 green chillies, sliced thinly in rounds
a few curry leaves *
1/2 cup finely grated coconut *

1. Heat oil in a pot on medium high heat and add the mustard seeds.
The seeds will pop. Then add the dhal and fry until it becomes golden
brown. Add onion, green chillies, curry leaves and sauté. When
almost translucent add grated coconut and stir for a few minutes.
2. Toss in the carrots and add salt to taste. Gently sauté until
water has been absorbed or evaporated.

Note: red and green chillies have a lovely appearance. Cauliflower,
beans, cabbage, beets and other vegetables can be prepared similarly.




(Photo by Karen)

Mushroom Thoran

2 cups sliced Crimini Mushrooms (can use other varieties)
1 medium onion, chopped
1 tsp mustard seeds
3 cloves garlic, minced
1-3 green chilies, chopped
1/4 cup grated coconut (if using dried, use unsweetened)
1 tsp ground coriander
1/2 tsp ground cumin
sprig curry leaves
1-2 tbs oil
salt, to taste

Heat oil in pan and add mustard seeds. When they begin to pop, add curry leaves. Add onion and sauté until translucent. Add mushrooms, chilies and salt. Cook over medium high heat until the water has evaporated from the mushrooms, stirring frequently. Stir in coconut, cumin and coriander and cook until soft.

I added a bit of cream to this even though it is a dry curry. Cover and cook on low until ready to serve.

Enjoy with rice

In Season Now! Morels and Fiddleheads on Weekend Morning with Kerän Sanders

I had the pleasure of presenting local fiddleheads and morel mushrooms on CBC Weekend morning with Kerän Sanders.

Morel Mushroom Port Pan Sauce

1/2 onion, small dice or 2-3 finely chopped shallots
1 tbs butter
1 tbs olive oil
1 sprig rosemary
1 cup morels, whole or sliced
1 tbs Dijon mustard
1/2 cup port, approximate amount
salt and pepper, to taste

Sauté onion until translucent in butter and olive oil over medium heat. Add rosemary and morel mushrooms and cook until soft. Stir in mustard and then add port, salt and pepper. You can add a bit more butter at the end. Spoon over grilled meats that are resting after grilling. Enjoy.

*For a white sauce option for fish or chicken, add cream to the recipe and use white wine instead of port. Grated nutmeg is also a nice flavour for the sauce.

*Adding butter at the end of the recipe can thicken the sauce nicely.


Fiddleheads in Brown Butter with Pancetta

Kosher salt
3 pounds fiddle head ferns, trimmed and washed
1/4 lb chopped pancetta
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly nutmeg


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!

Fiddleheads from BC are available at DeLuca's on Portage and local Manitoba fiddleheads are available through Fresh Option Organic Delivery.

Tapas for the Conservatory

I had a lot of fun last night for a fundraising event for the Assiniboine Park Conservatory. Last night's theme was Tapas. I presented the following five easy recipes that are great for parties, entertaining, pot luck events, etc.

1. Serrano Ham with Arugula
5 oz arugula, separated into leaves
4 ½ tbs olive oil
1 ½ tbs orange juice
10 oz thinly sliced Serrano ham slices
salt and pepper

Place arugula in a bowl and pour in the olive oil and orange juice. Season with salt and pepper, to taste and toss well.

Arrange the slices of ham on individual serving plates, folding it into attractive shapes. Divide the arugula between the plates and serve.

2. Garlic Tomatoes

8 deep red tomatoes
3 fresh thyme sprigs, plus extra to garnish
12 garlic cloves, unpeeled
¼ generous cup olive oil
salt and pepper

Preheat oven to 425º. Cut the tomatoes in half lengthwise and arrange, cut-side up, in a single layer in a large, ovenproof dish. Tuck the thyme sprigs and garlic cloves between them.

Drizzle the olive oil all over the tomatoes and season to taste with pepper. Bake for 40 – 45 minutes, or until the tomatoes are softened and beginning to char slightly around the edges.

Remove and discard the thyme sprigs. Season the tomatoes to taste with salt and pepper. Garnish with the thyme and serve hot or warm. Squeeze the pulp from the garlic over the tomatoes at the table.

3. Calamares with no-fail Aïoli

1 lb prepared squid (calamari rings, etc)
all-purpose flour for coating
corn, peanut or canola oil for deep-frying
salt
lemon wedges, to garnish
aïoli, to serve

Dry squid and dust with flour. Do not season as the salt will toughen the calamares. Heat oil to 350 – 375º. Carefully add the rings in batches and deep fry for 2-3 minutes, until golden brown. Remove from oil and place on paper towels. Enjoy with aïoli.

Aïoli
1 large egg yolk, at room temperature
1 tbs white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbs extra virgin olive oil
5 tbs canola oil

Put the egg yolk, vinegar, garlic and salt and pepper in a food processor and blend well together. Slowly add the olive oil with the blade turning. When it starts to thicken, add more oil and blend until it is thick and smooth.

4. Sautéed garlic mushrooms
1 lb white mushrooms
5 tbs olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbs flat leaf parsley, chopped
crusty bread

Trim off stems of mushrooms. Heat the olive oil in a heavy skillet, add the garlic and cook for 30 seconds- 1 minute, or until lightly browned. Add the mushrooms and sauté over high heat, stirring until the mushrooms have absorbed the oil in the skillet

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and sauté for 4-5 minutes until the juices have almost evaporated. Add lemon juice and season. Stir in parsley and cook for an additional minute.

Serve hot or warm with crusty bread.

5. Potato wedges with roasted garlic dip
3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

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

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

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

Serve immediately with roasted garlic dip.

Enjoy!

Happy Thanksgiving!

Here are a few recipe ideas to add to your holiday celebrations

1. Shitake Mushroom Gravy
2 tbs all purpose flour
1/2 cup dry Sherry
3 tbs butter
12 ounces fresh shitake mushrooms, stemmed and sliced
OR
2 cups dried sliced Shitake mushrooms, rehydrated in hot water for 30 minutes (available in Asian markets)
1 tbs + 1 tsp chopped fresh rosemary or 2 tsp dried
2 cups whipping cream
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp chopped fresh tarragon or 1 tsp dried
1/4 tsp grated nutmeg
1/2 cup white wine

Mix flour and Sherry in a small bowl until smooth. Melt butter in a heavy saucepan over medium high heat. Add mushrooms and rosemary and sauté until mushrooms soften, about 3 min. Add flour paste and cook for at least 1 minute, stirring so as not to burn. Add whipping cream, thyme and tarragon and nutmeg. Season with salt and pepper. Boil until thickens to a light gravy and add white wine. Cook on medium until thickens.

Can be made in advance.

Enjoy!



2. Southwestern Turkey with Garlic-Ancho Chili Paste
(from Bon Appétit, November 1994, by request of some cousins)

Paste
3 heads garlic, roasted
3-4 large dried ancho chilies, dry roasted, soaked, stemmed, seeded and torn into pieces
1/2 cup good olive oil
1 1/2 tsp ground cumin
1/2 cup honey

Combine all ingredients in a food processor and puree until a smooth paste. Can be made 1 week ahead. Cover and chill.

Corn Bread Stuffing
A. Buttermilk Corn Bread
2 cups yellow cornmeal
1 cup sifted all purpose flour
6 tbs sugar
1 tbs baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup chilled unsalted butter, diced
1 1/2 cups buttermilk
3 large eggs

Preheat oven to 400ºF. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns until mixture is a coarse meal. Can be done by hand with pastry whisk. Beat buttermilk and eggs in a large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to buttered pan.

Bake until cornbread is light golden brown on top and toothpick comes out clean when testing, about 30 minutes. Cool in pan on rack. Can be prepared 1 day in advance.

B. Southwestern Corn Bread Stuffing

Buttermilk Corn Bread

6 tbs butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chillies, stemmed, seeded and chopped
3 large jalapeno chilies, stemmed, seeded and chopped
1/4 cup chopped fresh sage or 4 tsp dried sage
1 1/2 tbs dried oregano
1 1/2 cups crushed corn chips or corn nachos
1 1/2 cups frozen corn, thawed
3 large eggs, beaen to blend
1 1/4 ~ cups canned cream-style corn

Preheat oven to 325ºF. Cut corn bread into 4 equal pieces. Crumble 3 piecs onto large baking sheet. Bake until slightly dry for about 20 minutes Transfer to very large bowl.

Melt butter in a heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to the bowl with the corn bread. Mix in cilantro, corn chis and corn kernels. Season with salt and pepper. Mix eggs into stuffing.

WEAR GLOVES!

To bake inside turkey, first line the cavity with some ancho chili paste and mix in enough cream corn to moisten stuffing. Fill cavities with stuffing. Any remaining stuffing can be baked in a covered buttered dish for about 40 minutes. Uncover to brown for about 15 minutes.

Cover turkey with the remainder of the ancho chili paste. Add celery, tomatoes and allspice to roasting pan. Roast turkey at 350ºF for 20 minutes/lb or until juices are clear and leg joints are loose. Use 1-3 cups chicken broth for basting. If turkey is stuffed, tent with foil and add up to 1 - 1/2 hours, depending on size of turkey..

Allow turkey to rest for at least 30 minutes before carving. This is very important as if the turkey is not allowed to rest, the juices will run out and will result in a very dry turkey.

Enjoy and Happy Thanksgiving!

Lamb, Morel Mushrooms and Eggplant

(Photos by Karen)
We enjoyed some wonderful Manitoba Lamb. This dinner used rack of lamb but chops are also possible. If using New Zealand lamb, cooking time is reduced as the parts are smaller.

Thank you Ivan for the wonderful Tunisian wine recommendation, Chateau Defleur Carignan-Syrah, 2005. It is a perfect match.



I frenched or prepped the rack of lamb by cutting between each rib and trimming the fat. Then I put the lamb in a ziplock bag with 2 tablespoons of Ras el Hanout, sealed and rubbed the meat with the spice blend. I let it marinate in the refrigerator for 8 hours. Drizzle olive oil over rack of lamb. Sear or grill rack of lamb over high heat on all sides and then roast in a 400ºF oven for 12 - 18 minutes, depending on the size of the rack of lamb. Let rest after roasting for 5-10 minutes.

Morels and Cocktail Tomatoes

2 cups fresh Morel Mushrooms
2 pints Cocktail Tomatoes
1 head roasted garlic
1/4 cup Vermouth
3 tbs butter
1/4 tsp freshly grated nutmeg
1/4 tsp white pepper
pinch of sea salt

Sauté morels and tomatoes in butter over medium heat. When tomatoes start to split, add cloves from roasted garlic and season with the nutmeg, pepper and salt. When cooked through, add Vermouth and reduce over heat. Enjoy!

Imam Baldi


Using Japanese Eggplant, I peeled three strips off of each eggplant, placed on a baking dish and drizzled olive oil over the eggplant.



Next, grill eggplant until the berry is soft and cooked through.



Split open the eggplants and spoon the rich tomato sauce into each eggplant.
4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.

Enjoy!


Blood Orange Reduction
2-3 shallots, minced
2 tbs olive oil
1/2 cup chopped blood oranges or marmalade (I used blood orange marmalade)
1/2 cup dry white wine
2 tbs butter
1/4 tsp thyme
salt and pepper to taste

Sauté shallots in olive oil until translucent over medium heat. Add the blood orange marmalade and incorporate. Stir in the white wine, thyme and butter and salt and pepper. Remove from heat. Blend with an immersion blender. Return to heat to low. Spoon over grilled meats.

Dinner is served!

Sunday's Event

Escargot, Ahi Tuna, Oysters and Calimari all available at Gimli Fish on Dufferin in Winnipeg.

Sunday's Menu
Surf, Turf and more of the Earth

Surf
Ahi Tuna Udon Spoons
Oysters Rockefeller
Calimari with Chipotle Aioli
Escargot with Pesto Butter

Earthy
Porcini Mushroom Consommé

Light on the Earth
Avocado, Grape Tomatoes, Balsamic Reduction

Turf and More Earth
Bison tenderloin with Ras el Hanout and Blood Orange Reduction
Roasted Yams
Turkish Eggplant with Yoghurt

Heavenly Delights
Pavlova with Meyers Lemon curd

Within Earth's Orbit
Assorted Cheeses with Montreal Baguettes and Fresh Dates

Tonight's Menu

I'm excited about the dinner that I'm serving for a small event tonight. Thank you Ivan from the Pritchard Ave. MLCC for the pairings.



Appetizers
• Fresh Oysters with Mignonette sauce
• Ahi Tuna Udon spoons
• Blue Potato latkes with crème fraiche and golden caviar
• Morel and Porcini mushroom bouchés


Appetizers and Salad Pairings
# 158493 Segura Viudas Brut... a dry sparkler from Spain. Nice fruit and not overly toasty.
# 6799 Emeri Moscato Sparkling..... a slightly sweet sparkler. The moscato grape has a slight orange / mandarin tone to it, which would be a nice compliment to the salad.
# 73783 Erban Spatlese QBA.... a revived German white that we had a few years ago, that got relisted. Slightly sweet with a great nose and round mouth feel.

Salad
• Roasted Golden beet with Spring baby greens and pomegranate vinaigrette

(photo by Desmond)

Surprise
• Pesto escargot

Entrees and Side Dishes Pairings
# 5793 Chocolan Carmenere ...... a merlot on steroids! Big and bold. Loads of dark cherry, spice and some smoke.
# 313825 J. Lohr 7 Oaks Cabernet or # 587956 Trius Cabernet Reserve.... I gave you two because the first may be out of stock. Either is great. Good backbone, smooth tannins and loads of fruit.
# 865634 A-Mano Primativo..... an Italian from the southern area. A direct cousin to the Zinfandel, spicy mid bodied and a bit peasant like. The tannins would be smoothed out by the Osso Bucco.
# 574236 Erdinger Dunkel Wiesbier..... a German porter style wheat beer. Has a sweet aftertaste and body that will compliment the side dishes and highlight the main .


Entree
• Elk Osso Bucco
• Imam Baldi (Turkish eggplant dish)
• Roasted sweet potatoes


(photo by Karen)

Dessert
• Dark Callabaut Creams with Pavlova and Manitoba Strawberry sauce

Dessert Pairings
# D.D. Leobard Iced Strawberry Dessert Wine.... will compliment the berry.
# 4976 Schmitt and Sohne BeerenAuslese..... a close cousin to an icewine. Sweet, creamy and really fruity. A fair bit of honey on the mouth. Will go with anything.

Cheese course
• Bleu des Causses
• Brillat-Savarin
• Cave-aged Gruyere
• Trappist
• Fresh Dates and Green apple slices
• Baguettes

With the cheese plate, you must go with a port. Nothing else will do! I suggest two styles.... # 271585 Bin 27 LBV Port or # 801209 De Bortoli 8 YR. Tawny. The Bin 27, the more traditional, has got great flavour and style and will match the robust cheeses with a sweet nature. The Tawny will be more woody and the " burnt " nature will bring out the texture and flavour of the selections.

Shitake Mushroom Bouchés

Delicious one-bite appetizers can be made using pastry bouchés or crostini toasts. They are very nice for entertaining and the filling can be made in advance.

Shitake Mushroom filling

2 cups sliced fresh Shitake mushrooms
1 head roasted garlic
4-5 Shallots, diced
2 tbs. olive oil
2 tbs. Butter
1/3 cup cream
1/4 tsp. smoked paprika
1/2 cup dry white wine
salt and pepper
Crostini (sliced baguettes) or bouchés

Sauté shallots in olive oil until translucent. Add sliced Shitake Mushroooms and sauté on medium high heat until they begin to brown in the butter. Add roasted garlic, smoked paprika and white wine. Let cook down a little. Add cream and season to taste. Spoon onto crostini and toast in oven or into bouchés and serve while hot.

Enjoy!

Mushroom Soufflé

Mushroom Soufflé
Attached video coming soon!!

Preheat oven to 475º F

Make a Béchamel Sauce by combining over a double boiler or Bain Marie,
3 tbs. Butter
1/2 cup flour

Add a scant cup cold milk and continue to whisk over the steam heat until thickened. Season with salt, pepper and nutmeg. Add blended mushroom mixture (sautéed onion, 1 cup chopped mushrooms, 1/4 cup toasted pine nuts and deglazed with wine). Then add 4 – 5 egg yolks from large eggs. Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately.

Enjoy!