Healthy living resolutions on CBC's Weekend Morning Show! Plus, locally sourced awesome braised Beef Short Ribs

On Saturday morning, I'll be presenting the following ideas and resources as well as a recipe, for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.

 The lovely grass-fed beef short ribs are available at Wildfire Farms.  They will be at St. Norbert's Farmer's Market on Saturday, January 2nd, if you are interested in the following healthy living resolutions.  

1. Enjoy making food. For yourself or for others.  By yourself or with others. I love it, but so many do not.  By enjoying the planning and making of your meals, you are cooking with love and you will taste the difference.  For friends and families, it can be an important time together, learning and celebrating.

2. Try a new food at least twice a week.  Either in preparation or when dining out.  Look up recipes, use your cookbooks to try something new.  Go to our amazing restaurants that you hadn’t considered.  Try making different soups or pastas from around the world.

3. Buy local.  If you can’t afford a whole share of a CSA, buy a half share or go into a share with other people. http://csamanitoba.org/.  You will meet some great people who grow your food and other members buying the food.  Go to the Farmer’s markets.  http://fmam.ca/. 

4. Plant a garden/plant something.  If you can and have space, plant a garden.  Plant a tomato in a pot.  Grow some wonderful culinary herbs.  Join a community garden group or allotment gardens.  http://www.winnipeg.ca/publicworks/parksandfields/CommunityGardens/communitygardens.asp

5. Cook together.  Food costs are rising.  A cooking club can bring down your food costs, get you out with great people, learn new skills, and can be made to your needs.  http://www.urbanfarmonline.com/sustainable-living/urban-community-building/community-kitchen.aspx


You will have your own resolutions.  These are part of healthy living in that it isn’t only about a diet.

Braised Beef Short Ribs (serves 2-4)

4 Beef Short Ribs

2 sprig fresh sage leaves (torn, with stems)

1 sprig fresh rosemary (torn)

2 bay leaves

~ 10 peppercorns

sea salt, to one’s tastes (sprinkle over meat)

1 ½ cups rustic red wine (I used a Bulgarian wine but ask a product consultant)

1 (+) cup beef or veal stock (to cover)

drizzle olive oil

Put all of the above ingredients in a container, cover and refrigerate for at least 5 hours, or overnight.

For the braising:

4 shallots, thinly sliced

2-3 tbs good tomato paste (such as Tat, available at Millad’s Supermarket on Notre Dame)

sprig fresh thyme

2-3 cloves garlic, sliced

2-3 slices (rashers) bacon, cut into lardons, aka, small rectangular pieces or matchstick pieces

1 cup veal or beefstock

salt and pepper, to your taste

optional:  carrots and other vegetables

Drain ribs, reserving liquid.

On medium heat, start to cook the shallots, bacon and thyme in a oven-proof pot.  Spread tomato paste over ribs.  When the shallots and bacon start to brown, push aside in pot and brown ribs on both sides.  When browned, add veal or beef stock and marinating liquid, and seasoning.

Place pot open in a 300ºF oven and braise until ribs are starting to come off of the bone. Half way through braising, add vegetables, optional. 

For serving, remove ribs and vegetables from pot, strain liquid and reduce in a pan, adding seasoning and wine or butter.

Enjoy with potatoes, breads, or rice.

Happy New Year!

Warming Soups for Winter

Tonight I will have the pleasure of presenting these four warming soups for winter for the Assiniboine Park Conservancy and the MLCC.  Stay tuned for some photos and beverage pairings and tasting these this winter at Arkadash Bistro and Lounge.

Red Pepper soup with bulgur, chickpeas, mint and chile

7 oz dried chickpeas

¼ cup olive oil

1 onion, finely diced

1 long red pepper, seeded and finely chopped

1 long red chile, seeded and finely chopped

1 tsp dried mint

1 tablespoon pekmez

14 oz can chopped tomatoes

1 ½ quarts vegetable stock or water

3 oz course bulgur

½ cup shredded mint leaves

¼ tsp hot paprika

juice of ½ lemon

Soak the chickpeas overnight in plenty of cold water

Heat the oil in a large, saucepan.  Sauté the onion, pepper chile and mint over a low heat for 5-8 minutes until softened.  Add the pekmez and sauté for another minute.

Drain and rinse the chickpeas and add to the pan with tomatoes and stock.  Bring to boil and then lower heat and simmer, covered, for about 30 minutes.  Add the bulgur with the remaining liquid and simmer, covered, for another 10 minutes, stirring occasionally. 

When ready to serve, stir in the shredded mint, paprika and lemon juice.  Ladle the soup into warmed bowls and serve hot.

Pekmez is a grape molasses found in specialty food stores.

Easy Crab Bisque

1 onion, finely sliced

2-4 cloves garlic, minced

2 cups chopped tomatoes

2 cups vegetable stock

1 cup cream

good pinch saffron

2 cups white wine

½ cup basil

salt and pepper, to taste

dried chilies, to taste

1 cup chopped crab meat (available at Gimli Fish)

Sauté onions and garlic until soft in a large pot.  Add tomatoes and all ingredients except for the crab meat.  Cook until soft and then remove from heat and purée using an immersion blender.  Return pot to heat and add chopped crab meat.  Bring to boil and simmer until serving.

Enjoy!

Moroccan Butternut Squash Soup

1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available in select stores, including Herat Foods on Pembina)

salt and pepper, to taste

1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3/4 of the cheese and the harissa at the end. Purée until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.

Enjoy!

Dal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid

In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and sauté onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.

For a full protein, serve with rice.

Enjoy!

This morning I had the pleasure of presenting the following recipe on CBC's Weekend Morning Show with host Ismaila Alfa.  The Wild Caught Sockeye Salmon is in season now and available at Gimli Fish.  Garlic Scapes are also now in season and found in our farmer's markets.


Garlic Scape Pesto on Sockeye Salmon

1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Optional:  ground almonds or walnuts ~ 1/4 cup

Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.

Spread pesto over salmon fillet, about 1/4 inch thick.  Bake in 400ºF oven for about 10 - 12 minutes, depending on the thickness of the fish.

Serve immediately.

Enjoy!

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!

Olive Oil Poached Halibut with Asparagus

This morning I had the pleasure of presenting this very easy method of preparing halibut on CBC Weekend morning with Kerän Sanders.

There is no fussing about. Halibut is in season now and available at Gimli Fish on Dufferin or Pembina Hwy. Asparagus and fiddleheads are in season now as well. Photo coming later today.

*How do I know when my fish is done cooking? When the fish looks gelatinous or opaque, it is still uncooked. When it is solid white it is cooked. Do not overcook.

Olive Oil poached Halibut with Grilled Asparagus or Fiddleheads


2 skinned filets of halibut (1/4 pound/125 g each)
1 1/2 cups olive oil
Zest of one orange (try grapefruit or lemon as well)
1/2 teaspoon fennel seed
2 sprigs thyme
1 clove garlic, cut in half
Freshly ground black pepper
Fleur de sel, for garnish


Heat the oven to 250°F/120°C. Lay the fish filets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel, thyme, garlic, and pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with fleur de sel. Serve with Grilled Asparagus or Fiddleheads and a little of the cooking oil drizzled over.

To grill Asparagus, trim ends and drizzle with olive oil. Place over a hot grill and turn a minute or so on each side. Remove from heat and zest orange or lemon on top, freshly ground pepper and a pinch of fleur de sel.

Enjoy!

This morning on CBC Weekend Morning Show - Cuban Pulled Pork

This morning I had the pleasure of presenting a very simple slow cooker recipe for Cuban pulled Pork on the Weekend Morning Show with Kerän Sanders on CBC Radio. For sources of local naturally raised pork in Manitoba, please see http://www.gov.mb.ca/agriculture/livestock/mbmeat/mb_meat_pork.html. The tortillas are also a wonderful local product from Winkler, Manitoba by Sunny Day Products that I have found at Mercadito Latino on Henderson Hwy and at Dino's Grocery Mart on Notre Dame.


Cuban Pulled Pork

½ cup lime juice
¼ cup water
¼ cup grapefruit juice
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground black pepper
2 bay leaves
One 3-pound boneless pork shoulder roast (I used a pork butt cut)
1 cup sliced onion

• In a small bowl combine the lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves.
• Trim the fat from the meat. If necessary, cut the roast so that it will fit easily in the slow cooker. Pierce the meat in several places; then place it in a large plastic resealable bag or a large glass bowl.
• Pour the marinade over the meat. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
• Place the sliced onion in a 3 ½- to 5-quart slow cooker. Top with the meat and the marinade mixture.
• Cover the crock pot and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours.
• Transfer the meat to a cutting board and cool slightly.
• Skim the fat from the juices in the slow cooker and remove the bay leaves.
• Use 2 forks to gently separate the meat into shreds; then transfer the shredded meat to a serving platter.
• With a slotted spoon, remove the onions from the juices; then transfer the onions to same serving platter.
• Wrap the meat and onions in the tortillas and serve with small bowls of the hot juices and Pico de Gallo. If desired, add lettuce and guacamole.

I found this recipe to have wonderful flavours but I also added hot smoked paprika after shredding the meat with forks. I later added the sauce from canned chipotle peppers.

Enjoy!

A taste of Tuscany

I had the pleasure last night of presenting foods of Tuscany for a fund raising event for the Assiniboine Park Conservatory held at the Madison Square MLCC. Upcoming events are posted in the Leisure Guide.

Most Tuscan food is of the Slow Food variety such as Osso Bucco and other slowly grilled meats and stews. Here is a sampling of some more quickly prepared items that are specialties of the region. Photos coming later today.
2. Tuscan Squash Salad


Enjoy!

1. Bruschetta con pomodoro e basilico

This is bruschetta in its simplest, tastiest form.

The next step in bruschetta assembly is rubbing the toasted bread with garlic, before or after sprinkling on the olive oil, and adding a pinch of salt.

* Italian or French bread, cut in 1/2 inch slices
* fresh, ripe, firm tomato, washed and coarsely chopped
* fresh basil leaves, whole or shredded
* olive oil, extra virgin, the best
* garlic, peeled, whole (optional)
* salt to taste

Grill or toast bread. Charcoal is great!

Place sliced bread under the broiler, in the toaster or best yet over a charcoal grill and toast.

Rub toast with a clove of garlic or not, depending on taste.

Drizzle with olive oil.

Spoon chopped tomato onto bread.

Scatter some basil. Alternatively, place the tomatoes, basil, garlic (chopped fine), olive oil and salt in a bowl and mix.

Set bowl at table alongside the toasted bread and simply spoon on mixture.

Some prefer to use sliced rather than chopped tomato.

2. Tuscan Squash Salad

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

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

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

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

3. Sage Butter pasta (Burro e salvia)

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. Tuscan beans (Fagioli all'uccelletto)

This is perhaps Florence's most famous dish. Some include Italian sausage.

1 pound small white cannellini or great northern beans, soaked overnight
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can tinned Italian plum tomatoes

DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.

IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown

ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.

5. Zabaione (Zabaglione)



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.

This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)

Pellegrino Artusi wrote, "I wish all children's food were as harmless as this, for there would certainly be fewer nervy and hysterical people around today if it were".

Roasted Corn Chowder

(photo from google files soon to be changed)
As featured this weekend on CBC's Weekend Morning show with Kerän Sanders.

Roasted Corn Chowder

This can be prepared as a vegetarian option by omitting the pancetta and using vegetable stock.

5 ears corn, husks on
3-5 sweet potatoes, cubed
1 onion, chopped
1 tbs olive oil
1 cup chopped slab bacon (I used pancetta in this recipe)
1 roasted red pepper
4 cups stock (vegetarian, chicken, etc)
½ tsp dried marjoram
¼ tsp ground nutmeg
½ tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
Roast corn with husks on at 2 minutes a side. When cooled, remove husks and cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saute onion with pancetta pieces until onion is translucent. Add corn, sweet potatoes, roasted red pepper and combine. Add the soup stock and spices and bring to a boil. Simmer and add spices. Add the whipping cream and simmer. Serve hot.

Enjoy!

In Season Now! Chilled Roasted Beet Soup and Persian Carrots

As featured this morning on Beverley Watson's CBC Weekend Morning Show.

1.Chilled Roasted Beet Soup

4-5 large Beets
1 head roasted garlic
1 large yellow onion, medium chopped
2-3 tbs good olive oil
1/4 cup champagne or sherry vinegar
1/2 - 2/3 cup orange juice
2-4 cups vegetable or chicken stock

On a hot BBQ or in oven, roast peeled beets wrapped in foil until soft, turning to prevent burning. Roast garlic at the same time.

In a large skillet or soup pot, sauté onion in olive oil on medium heat until soft and translucent. Add cut up beets and squeeze out garlic into pot. Sauté until vegetables have softened. Add soup stock and season with salt and pepper to taste. If using golden beets, use white pepper.

Remove soup from heat and add orange juice and vinegar. Using an immersion blender or food processor, purée until smooth. When soup has cooled, chill in refrigerator at least over night. Top with a dollop of Creme Frâiche and sprinkle with a few threads of saffron.


2.Persian Carrots

4-5 medium carrots, sliced on the diagonal
1 medium onion, chopped
2 tbs butter
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup chopped dates (wonderful fresh dates found at Halal Meats and Specialty Foods on Maryland)
1 inch grated fresh ginger
salt and pepper to taste
1 tbs brown sugar

In a sauté pan on medium high heat, sauté onions in butter until beginning to soften. Add sliced carrots and stir. After a few minutes, add the raisins, almonds, dates, ginger and salt and pepper. Continue cooking for several minutes until the carrots begin to soften. Add brown sugar and reduce heat until ready to serve.

Enjoy!

In Season Now! Kerala Cabbage Thoren and Saag Paneer

(photo from www.pachakam.com/.../Indian%20Cooking.html, from left;
Carrot Thoran, Cabbage Thoran, Beetroot Thoran, Potato Thoran and Beans Thoran)
I found an image that illustrated the versatility of Thoran


As featured this morning on Beverley Watson's CBC Weekend Morning Show.
The first recipe is from Kerala, a Cabbage Thoren (dry coconut based
dish)

Cabbage Thoren
2 cups finely shredded cabbage
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 cabbage 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, carrots and other vegetables can be prepared similarly.

Enjoy!

Saag Paneer

1-inch cube of fresh ginger, peeled and coarsely chopped
6+ cloves of garlic, peeled
1 fresh hot green chili, sliced roughly
1 onion, finely chopped
2 tbs "curry powder" spice blend (I make my own but several excellent ones are available commercially)
1/4 tsp garam masala
1/8 tsp cayenne pepper
~ 4 tbs vegetable or olive oil
6-8 cups chopped mixed greens (spinach, kale, chard, beet greens, sorrel, arugula, mustard greens, etc)
1 - 2 chopped tomatoes
1 cup yoghurt
1 tbs butter (optional)
salt, to taste
paneer (homemade or available at Dino's on Notre Dame in block or frozen)
1 tsp brown sugar

Place the ginger, garlic and green chili into a small blender with a few tablespoons of water and purée until you have a smooth paste. In a large, heavy pot, heat the oil and add the onion. When the onion is translucent, add the spices and cook on medium heat until the spices are soft. Then add the chopped tomato and the ginger, garlic, chili paste. When they have softened, add the greens, slowly so as to let them cook down and stir all together. Add the salt. When the greens have cooked down, add the yoghurt, butter if desired and remove from heat. Using an immersion blender or a blender, mix all of the ingredients into a purée. Return to heat and add the fried or non-fried paneer. Cook slowly with a lid so as to not have the hot vegetables bubble up and burn you.

Serve with rice or naan or other flat breads.

Enjoy!

Tomatoes are added to the recipe so as to allow the body to access the rich iron and other nutrients in the greens. Otherwise, the body would not absorb them.


* Wonderful spices, flat breads and other ingredients are available at Halal Meat Centre & Specialty Foods at 206 Maryland Street, Winnipeg and at Dino's Grocery Mart at 460 Notre Dame Avenue
Winnipeg

In Season Now! Grilled Caesar Salad and Garlic Scapes ideas.

(photo from Flickr)

This morning on CBC's Weekend Morning Show, hosted today by Laurie Hoogstraten featured some local greens including Romaine lettuce heads for Grilled Caesar Salad and Garlic Scapes, which can be used in a wide range of recipes.

Grilled Caesar Salad
4 whole Romaine Heads – serves 4


Place whole Romaine lettuce heads in a large bowl. Drizzle with olive oil and season. Place over a very hot grill and close BBQ. Turn and score lettuce head completely and then return to large bowl. Season with salt and pepper and toss with some of the following Caesar salad dressing, leaving heads whole. Serve whole Romaine lettuce head, one per serving.

Linda’s Classic Caesar Salad Dressing
1 oz Anchovies (approx 2) – I use anchovy paste
1 Tbls Fresh garlic, pressed
1Tbls Dijon mustard
½ Tbls Worcestershire sauce
1 Egg yolk, coddled
½ cup Good quality virgin olive oil
1 tsp Lemon juice
2 Tbls Red wine vinegar
¼ cup Parmesan cheese
1 cup Seasoned croutons
Freshly ground pepper.

Place anchovies and fresh garlic in wooden salad bowl. Crush into fine paste.
Add Dijon & Worcestershire and stir.
Add egg yolk, stir. SLOWLY add olive oil while continuously stirring.
Add lemon juice, red wine vinegar and ½ the parmesan. Stir.

Garlic Scapes
Garlic scapes are the tender curvy greens that grow from the hardneck variety of garlic. The greens eventually straighten but are at their best when still curly. Cook as you would asparagus with a mild garlic flavour.

Garlic Scape Pesto
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.

Fried Scapes

Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.

Spinach and Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped basil
1/2 c. finely chopped garlic scapes
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. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

In Season Now! Pea Shoot Pesto and Rhubarb Slush Cocktail

(photo by Karen)

Recipes as featured on Beverley Watson's CBC Weekend Morning Show this morning with Agatha Moir.

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

to serve:
1 lb hot cooked pasta (try Nature's Pasta!)
1/2 lb peeled, grilled shrimp (optional)(simple recipe follows)
garnish: additional pea shoots

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pinenuts salt and pepper in a food processor or blender, pulse until a thick paste forms. Toss with 1 lb cooked pasta, additional pea shoots and shrimp.

Yield: about 4 servings

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.

One can use Pesto for a variety of applications as well. I love it in pasta but I often use it in other soups and sauces as well as stuffed in Chicken Breasts, or stuffed in Lamb Chops. When you are letting your BBQ’d steak rest, spoon a small amount onto the steak and let it melt into the grilled meat.

Enjoy!

Simple Grilled Shrimp
1/2 lb large shrimp, peeled
1 grapefruit, zested and juiced
1 - 2 cloves garlic, minced
1/2 cup vodka
2-3 tbs. olive oil
salt and pepper

In a non-metallic bowl, mix grapefruit juice, zest, garlic, vodka, olive oil and salt and pepper. Add peeled shrimp, cover and refrigerate for at least one hour. Place marinated shrimp on a hot grill, cover for a minute and then turn when pink with some grill marks. Remove from grill and enjoy as an appetizer, main course or to top the pasta dish.

Enjoy!

Ruth's Rhubarb Slush

1 qt. Fresh rhubarb
1 qt water
1 cup sugar.
Stew the rhubarb & sugar. Strain. Add 1 can of frozen lemonade. Pink lemonade adds color. Put into an ice cream pail & add 1 26 oz. Bottle of Vodka. Keep in freezer. When ready to serve fill glass ½ full of rhubarb mixture & add ginger ale or seven up. Enjoy.

Pickerel Recipes

Sweet Lake Winnipeg Pickerel is now in Season until July 10th. Recipe as featured on Beverley Watson's CBC Weekend Morning Show.

1. Parchment Paper Fish
Per Fillet:
1 fillet Pickerel – now on sale at Gimli Fish
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade (use your favourite herb)
parchment paper
spray olive oil*



Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I like to use a truffle oil olive oil blend.

Enjoy!

2. Tomato Saffron Poached Pickerel

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Pickerel Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.

Enjoy!

Birthday celebrations menu

Thank you to Ivan from the Pritchard MLCC for the excellent wine and port pairings.

~ Birthday Celebration Menu 60 Guests ~

1. Sashimi Spoons One bite Ahi Tuna Sashimi with grilled Udon, soy sauce, ginger and wasabi.
Pairing: Sashimi Spoons.... this is a big flavour opener, with a lot of different textures and power notes, so I would suggest to match this with a lager beer, #8583 Grolsch Lager, or a sparkling white, either # 803361 Willm Blanc de Noir or #7451 Simmont- Febvre Brut. The lager beer has a decent double hopped Euro style to it that would stand up to the spiciness of the dish and the sparklers would contrast the "hot" nature with crisp notes. Personally, the Willm would be my choice.

2. Spanikopita Triangles made with spinach, feta, mushrooms and pine nuts.
Pairing: Spanikopita Triangles.... this is a Greek Mediterranean dish that I think has a lot of earthy tones to it. A nice white dry will do nicely here. Pick either #541185 Sandhill Pinot Blanc or #497248 Trius Unoaked Chardonnay. Two Canadian wines from opposite sides of the country. The pinot blanc has a good fruity aromatic and mouthfeel that would compliment the earthiness of the dish and the fresh melon/apple of the chard will contrast the veggie components.

3. Sautéed Pickerel Cheeks sautéed pickerel deglazed with Vermouth and garnished with Arugula Pesto .
Pairing: Sautéed Pickerel Cheeks.... nothing but a firm German style here! Being on a Canadian kick, I picked either # 234583 Cave Spring Riesling or # 142893 Sumac Ridge Gewurztraminer. Here you need, I think, a bit of sweetness to balance the herb and woodiness of the vermouth. Either deliver, but again, my pick would be the Cave Spring. The water that irrigates the vineyard falls over a dolomite escarpment that literally injects the grape with minerals and flintiness. This wine loves fish textures.


4. Cheese platter with fresh Dates A variety of cheeses served with baguettes.
Pairing:
4. Cheese platter with dates....... a different direction. Something from the Iberian peninsula. I would go with either # 270363 Castillo de Alamasa or #7121 Tronco Tempranello reds. I am assuming that most of the cheese will be either mid or old in nature, so a mid bodied, fairly fruity red is in order.

5. Bouché pastries filled with Shitake and Porcini mushrooms

6.Lemon Almond and Gingerbread Orange Biscotti

Pairings: Bouche Pastries and assorted Biscotti.... both these dishes have earthy components, the mushrooms and the almonds, so a "earth Mother" style of wine. A burgundian type. Either #3855 Sileni Pinot Noir or #591313 Malivoire Gamy. The "barnyard", loamy nature of either of the grapes will match the flavours of the dishes but there will be enough acid in the respective wines to add a bit of a bite to the finish. Personally, the Sileni Pinot Noir is my pick... New Zealand is the "hot" area now.

7. Chocolate Sin Torte with ganache icing
Pairings: Chocolate Sin Torte..... here you will need a bit of power and sweet to round out the evening. Three picks... a nice brown ale, #512756 Morocco Ale, #271585 Fonseca BIN 27 porto, or #801209 De Bortoli Tawny Port. The ale has a nutty and slightly tart nature that would contrast the tortes. It would highlight the chocolate flavours. The ports would be ideal. If there are any cigar people there, the tawny is choice. The woody aromatic and finish matches a good Cuban any day!


8. Coffee

9. San Pelligrino Water

Surprises: Golden Caviar and Smoked Salmon
Ahi Tuna, Pickerel Cheeks, caviar and smoked salmon from Gimli Fish

Slow Cooker Recipe - Lamb with ras el hanout and shredded cabbage

The Slow cooker or Crock Pot is being used more and more these days. Try this recipe using lamb shoulder and shredded red cabbage and spice it up with some Ras el Hanout.

Lamb with Ras el Hanout and Shredded Cabbage

1 lamb shoulder (I used Manitoba lamb)
1 head red cabbage, shredded
1 large onion, thinly sliced
2 tbs olive oil
2 tbs Ras el Hanout
1 bunch Chard, cut chiffonade style*
1 head garlic, peeled
2-3 chopped tomatoes (I also added a handful of sundried tomatoes)
1/4 cup chopped dates **
1/4 cup chopped dried apricots
1/4 cup sherry vinegar
1 1/2 cups chicken stock
1 cup red wine
1-2 bay leaves
1/2 tsp sea salt

Put shredded cabbage, chopped tomatoes, chard, dates, apricots, vinegar, stock, red wine, garlic and salt in Slow cooker and turn on.

In a skillet, sauté the onion until translucent in 1 tbs olive oil. Add the Ras el Hanout and sauté until soft. Add to slow cooker and mix ingredients.

In the same skillet, on medium high heat, add 1 tbs olive oil and brown lamb shoulder on all sides. Nestle lamb into the vegetable mixture in the slow cooker and cover. Cook overnight or throughout the day until the lamb meat falls off of the bones. Remove meat from the slow cooker and de-bone or trim any extra fat. Place lamb pieces back in the slow cooker and keep hot until serving with baked potatoes or rice.

Enjoy!

*To cut chiffonade style for leafy vegetables or basil, stack leaves in line on top of each other. Roll tightly and cut in thin slices from tip to end. Loosen the cut leaves.

**I used fresh dates from the Halal Meats and Specialty Foods Store on Maryland but you can use most varieties of dates.

Options:
chopped carrots or parsnips
leave out red wine from cooking if you don't cook with wine but watch the moisture Perhaps try Verjus, also available at Halal Meats and Specialty Foods Store on Maryland.