Tuscan Soup with Farmers Sausage

This soup has become a household favourite lately.  Tuscan bean soup is a bowl full of comfort.  The beans make it rich and creamy, without cream, and the Tuscan flavours of sage really deliver the warmth.

Enjoy!

Tuscan Bean Soup with Farmers Sausage

1 medium - large onion, thinly sliced
3-5 cloves garlic, chopped
1 package farmers sausage, sliced (can use wonderful Italian sausages with fennel, for example, but this was on hand)
2-6 cups cooked beans (yes, that much variation because it is up to you what you like.  I used pinto beans, from dry, that I quickly cooked in the Instant Pot)
2-6 cups tinned chopped tomatoes (Because it is Spring and good fresh tomatoes are impossible)
3 red peppers (yellow, orange, also good, but green would change the flavour)
2-4 tbs chopped fresh sage, or crumbled dry.  (Beans can take a lot of flavour added)
1 tbs dried chilies (more or less, it is your soup)
Salt and pepper, to tastes.  Beans need salt
water, as needed
olive oil, to start sautéeing

In a large pot, sauté the onions and garlic.  Add the sliced farmers sausage and cook until mostly cooked through. Add the peppers and cook for 5+ minutes before adding the tomatoes and seasoning.  Simmer until the beans are well incorporated and breaking down.  Check seasonings and enjoy!  Lovely with bread.

Seasonal soup - Beet Borscht, using the market produce

The produce is coming in fast and fabulously!  Today, I decided that I would actually make beet borscht again.  Back story, because recipe blogs are filled with back stories, I didn't grow up with the beet borscht variety of borscht.  I grew up with Russian Borscht, which is cabbage forward, not beet.  We always had it served hot, whereas many people enjoy the beet borscht cold.  Short back story.

(Early in the cooking process)

Beet Borscht, ala Turque

2 bunches beets, grated roots and finely chopped leaves and stems
1 bunch dark curly kale, stems ripped out, leaves finely chopped
1 yellow onion, medium dice
olive oil, to sauté
2-3 tbs Turkish Baharat (optional)
4-8 cups stock (I used Rabbit and Chicken Stocks.  Beef is traditional, vegetarian is wonderful)
water, as needed
salt and pepper, to taste
1 bunch fresh dill, chopped
1/2 cup vinegar
1/4 cup sugar
1/2 cup good tomato paste

(Options:  add crumbled dried porcini or bolets mushrooms)

In a large stock pot, heat oil and add onions.  Cook at medium heat until the onions are soft and translucent.  Add the Turkish Baharat and sauté until spices are softened.  Add vegetables and remaining ingredients.  Add water to desired consistency.  Bring to a boil and let simmer on lower heat until the vegetables are very soft.

Enjoy hot or cold, with sour cream and/or a hard boiled egg.

Sundubu Jjigae - Easy Korean Soup!

I was inspired to make this soup, as I hadn't had it in ages, and it is such a satisfying meal.  Elatia Harris was the trigger to this endeavour though, as she posted, asking a key question to this meal, do you use kochujiang (hot pepper paste) or kochugaru (Korean pepper flake)?  I prefer to use the kochugaru, as you can control the salt better, but adding a bit of the paste won't hurt either.

Sundubu Jjigae is a versatile soup, as you can add more seafood to make it a seafood soup.  I added New Brunswick Shrimp, from Gimli Fish.  PEI Mussels are also available and would work wonderfully in the soup.

Once you have all of the ingredients ready, it is very simple to prepare.  The stock takes a 20 minutes as it is simply dried anchovies, sliced radish (daikon), and kelp.  All of these ingredients are readily available at many Asian markets.  I found the dried anchovies in the cooler section at Sun Wah.

Stock:

8 large anchovies, heads removed (they snap off easily)
2 inches of daikon, peeled and thinly sliced
6" X 6" kombu (kelp)
4 cups water

In a medium saucepan, add all ingredients and cover.  Cook at medium high for 10 minutes after it comes to a boil.  Simmer for an additional 10 minutes and strain the stock.

Soup:

1/2 small onion, finely chopped
2 cloves garlic, chopped (I used wonderful dried garlic from Berrard Farm, available at St. Norbert's Farmer's Market)
1 tbs oil, for cooking
1/2 cup chopped bacon or pork belly
1/2 cup chopped kimchi (Also use Cook's Creek Kimchi, available at St. Norbert's Farmer's Market)
2 tbs Kochugaru (red pepper flake)
1 tsp good sesame oil
2 green onions, chopped
1 square soft tofu, cubed
1 tsp salt
1 tsp sugar
1 egg per person (I used Nature's Farm Eggs, also available at St. Norbert's Farmer's Market)

Options:  chopped peppers, soybean sprouts, shrimp, mussels, firm white fish, pickerel

Mix the pepper flake and sesame oil together and set aside.

In a heavy pot, (clay pot will take a little longer, but is traditional), heat and add the cooking oil, onions and garlic.  Cook until soft and add the bacon or pork belly.  Cook until the pork is soft and no longer very pink.

Add the stock and kimchi and tofu, salt and sugar.  Let simmer for 5 minutes.   Drop an egg for each person, to poach, and add the green onions and top with the pepper flake with sesame oil.

Enjoy!  Usually served with rice. 

Soups on at CBC's Weekend Morning Show

On Saturday, I presented the following 3 soups for CBC's Weekend Morning Show with host Nadia Kidwai.  Each are quite simple to prepare with loads of great flavours.  I'm very passionate about soup having a lot of big flavours.

Enjoy!

Roasted Red Pepper Soup

4 red peppers, roasted, seeded and peeled
1 large oven roasted yam or sweet potato
1 head roasted garlic
2 cups chopped tomatoes
2-3 cups broth
Salt and pepper, to taste
1 onion, thinly sliced
1 tbs butter
1 tbs olive oil
Optional: 1 pinch saffron

Heat a large saucepan over medium-high heat and add butter and olive oil. Sauté onions until light brown in colour and add remaining ingredients. Cook until well incorporated and purée using an immersion blender or transfer to a blender or food processor.

Garnish with crouton or crème fraiche and/or crispy fried herbs.

Enjoy!

Dhal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend (I make my own in small batches as I roast and grind the spices but try a garam masala with more chilies,
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:  chopped sorrel, kale, spinach, zucchini, all are wonderful and available at the St. Norbert's Farmer's Market on Saturday

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.

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) (available at Fertile Farm, Almost Urban Vegetables, and other producers at the St. Norbert's Farmer's Market)
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

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!

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.

Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)

1 onion, chopped

1 smoked pork hock (available at Wildfire Farms at St. Norbert’s Farmer’s Market, Zinn Farms)

1 tbs olive oil

2-3 carrots, peeled and diced

2 ribs celery, chopped

2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)

1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)

1 tsp salt (to taste)

Pepper, to taste

4-6 cups water or broth

Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!

When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.

Enjoy on a cold day with some hot toast on the side.

Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)

Ingredients:

3 cups of water

1 1/2 Tablespoons of Coarse Salt

1 /1/2 Tablespoons of Yeast (2 packets)

1-2 Tbs. honey

6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)

Flour to dust dough ball

Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.

Add the yeast and honey to the water and mix it up. Don’t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.

Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you’re all set.

Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.

Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.

Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.

Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.

One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.

You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.

Seared Tuna Sandwich

2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert’s Farmer’s Market)

1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)

1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)

Favourite sandwich toppings: I’m using pesto, a little mayo, Dijon Mustard, cheese, etc.

Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  

Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!

Gluten Free Lunch!

Corn Tortillas (Available at Dino’s Grocery Mart on Notre Dame)

Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer’s Market)

Cooked Quinoa (available at Tamarack Farms at St. Norbert’s Farmer’s Market)

Salsa (try the recipe below with Farmer’s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)

Options: black beans, refried beans, cheese, etc.

Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!

Late Summer Salsa Mexicana

Makes about 2 cups

Ingredients:

1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)

1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped

1 pound late summer tomatoes, chopped into 1/4-inch pieces

1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like

Juice of 1 lime

Salt

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Winter fare from Mexico on CBC's Weekend Morning Show

Yesterday I had the pleasure of presenting these two lovely winter dishes on CBC's Weekend Morning Show with host Terry MacLeod.    

 They are surprising easy to prepare and with wonderful results.  I used the cheese from the Dairy Fairy for the Queso Fresco. 

Black Bean Soup with Orange Zest: Sopa de Invierno

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 teaspoons ground cumin
2 cups cooked black beans (if using canned beans rinse them well)
½ cup freshly squeezed orange juice
1 teaspoon orange zest
1 cup chicken stock
1 tablespoon fresh lime juice, or to taste
¼ cup plain yogurt
 chopped cilantro and scallions for garnish
Salt, to taste

Preparation

In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.

Using an immersion blender, puree the stock to the desired consistency.

Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.

Cheese-filled Sweet Potato Patties: Tortitas de Camote

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d'oeuvre as well as a side dish.

Ingredients:

* 2 pounds sweet potatoes
* 1 cup all-purpose flour
* salt to taste
* 1 pound queso fresco, farmer cheese or ricotta (not ricotta salata)
* Corn oil or vegetable oil for frying

Preparation:

Scrub the sweet potatoes, boil in their jackets until tender, cool and peel. Alternatively, prick them with a fork in several places, cook until tender in the microwave, cool and peel.

In a mixing bowl, mash the sweet potatoes, adding salt to taste, with a potato masher or fork to a smooth consistency. Add the flour and combine well. The dough should have a uniform consistency.

Using moist hands, shape into 8 large balls (for side dish servings) or 12 smaller ones (for appetizers or hors d'oeuvres.) Poke a hole into each and stuff it with about 2 teaspoons cheese for the smaller size or 1 tablespoon for the larger. Re-form the dough around the cheese to cover, and gently flatten each ball into a patty.

Fry the patties in about 1 ½" - 2" hot oil, turning once, until golden brown on both sides. Drain on paper towels. Makes 12 as an appetizer, hors d'oeuvre or buffet item.

Enjoy!

Farmer's Market Chowder on CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.

Farmer’s Market Chowder

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

4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalapeños
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)
salt, to taste

Roast or broil corn, jalapeños, and tomatillos for a few minutes per side.   When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Sauté leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock.  Cook and purée, using an immersion blender, or leave chunky.  Add corn,  potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed.  Serve hot.

Enjoy!

To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc.  Bring to a boil and simmer for 3-8 hours.  Let cool and strain.  If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings.  Those will leave a bitter, gassy flavour.

Warming Soups on CBC's Weekend Morning Show

Yesterday on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I presented the following two warming, rich and healthy soups for winter.  The first, Dhal, is a traditional lentil soup that you can make thick or thin, according to taste.  The second, made with my Ras el Hanout spice blend, is also up to your tastes.

Soup is something from which you should demand great flavours.  It is so easy to prepare stocks or broths from what you have on hand already in most kitchens and then you control the salt and fat.  Both of these soups freeze well to have on hand or for lunches (regarding some New Year's Resolutions to bring your own healthy lunches to work).  Depending on the quantities and ingredients, each lunch can cost between $0.10 - $0.50.  Compare to buying lunch every day ($10 - $20!)

Dhal

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.

Enjoy!

Kitchen offerings soup (aka, what do you have on hand?)

 I made a vegan soup with my Moroccan spice blend, Ras el Hanout.  It is spicy and has red cabbage, parsnips, tomatoes, carrots, porcini mushrooms, and squash.

1-2 onions, sliced

1-2 tbs olive oil

2-4 tbs Ras el Hanout

1 Kabocha squash, in large dice (depending on the squash, you can leave the skin on!)

3 parsnips, in coin slice

1/2 red cabbage, cored and fine slice (use green if you don't wish a dark red colour of soup)

3-4 carrots, in coin slice

a few cauliflower flowerets, rough chop

small amount dried porcinis, crumbled

stock or water, to cover for a thick broth

salt and pepper, to taste

Sauté onions in olive oil in large stock pot.  When translucent or caramelized, add ras el hanout and cook until soft over medium heat.  Add vegetables and stir to incorporate.  Add stock and bring to a boil.  Reduce heat and simmer until vegetables are soft.  Season to taste.

Enjoy!

Moroccan Tour for the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy.  Jenny Steusser, Education Coordinator for the Assiniboine Park Conservancy, presented on the country and history of Morocco and Jody Twomey, Product Consultant for the MLCC, provided excellent beverage pairings. 

These recipes are from Paula Wolfert's, The Food of Morocco.  It is a wonderful cookbook and an essential part of any kitchen.

Reception Beverage:  Moroccan Cider (Moroccan beer with Pomegranate liquor)

1. Moroccan Butternut Squash Soup
Paired with La Patisserie Chard Muscat, $13.99 and Nobel House Riesling, $12.84

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 at Halal Meats and Specialty Foods or Dino's Grocery Mart)
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 or the cheese and the harissa at the end. Puree 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!

2. Eggplant Salad, Rabat Style
Paired with Jacob's Creek Cool Harvest Pinot Gris, $13.59

1 eggplant
1 clove garlic, peeled and slivered
2 tbs chopped parsley
2 sprigs cilantro, chopped
1/2 tsp paprika
1/2 tsp ground cumin
2 tbs olive oil (or less)
1-2 tbs lemon juice
pinch salt

Stud the eggplant with garlic slivers, using a pairing knife to cut slits into the eggplant. Bake at 400ºF until very soft. Remove from oven to cool when darkened and "collapsed".

When cool enough to handle, squeeze out the flesh of the eggplant into a sieve. Discard liquid and skin of eggplant.

Mash or push the eggplant and garlic through a food mill (avoid a blender as it won't give you the desired effect).

Add the chopped herbs and spices and mix well. Fry in the olive oil over moderate heat, turning often until all of the liquid has evaporated and the eggplant has been reduced to a thick black jam, about 15 - 20 minutes. Sprinkle with lemon juice and salt. Serve warm or slightly cooled.

Try with grape tomatoes and good toasted pita bread.

Enjoy!

3. Chicken Tajine with prunes and almonds
Paired with Innis & Gunn Rum Cask, $3.60

1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

4. Moroccan Lamb Stew
Paired with House of Mandela Cab Sauv, $12.15

1 lb lamb leg, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

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.

Chicken Tajine and Moroccan Butternut Squash Soup cooking demo

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Today I had the pleasure of presenting the following recipes at D. A. Niels Gourmet Kitchenware.  Cooking with tajines is very elegant and simple and always yields a beautiful result.  I've cooked whole a whole 10 lb chicken in a medium-sized tajine in a Korean recipe(Samgeytang) and it was fall off of the bone tender within 1 hour.  

These recipes are adapted from Paula Wolfert's, The Food of Morocco.  Please see her work as a great resource.

Chicken Tajine with Apricots and almonds

1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup apricots
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for at least one hour.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the Apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

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!

This morning I had the pleasure of presenting the following Turkish recipe on CBC's Weekend Morning Show with Ismaila Alfa.  Just the thing for a hot day.  Enjoy!

Cacik. Turkish yoghurt soup

1 English cucumber, peeled, seeded and grated
2-3 cups good yoghurt
1-2 cups cold water
1-2 cloves garlic, finely minced
Pinch sea salt
Dill or mint for garnish

Mix yoghurt, cucumber, garlic, salt together. Add cold water to the consistency of a thick soup. Serve cold with fresh dill or mint. Serve with a chick pea dish such as hummus and flat bread or cold spicy chick peas for a cooling Summer meal.

For other options, try some cumin or smoked paprika on the soup as well.

Enjoy!

This morning on CBC's Weekend Morning Show - Moroccan Butternut Squash Soup

This morning I had the pleasure of presenting this easy to prepare creamy Moroccan Butternut Squash Soup on CBC's Weekend Morning Show with guest host Ismaila Alfa. Enjoy!

It is taken from Paula Wolfert's, The Food of Morocco.

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 at Halal Meats and Specialty Foods or Dino's Grocery Mart)
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 or the cheese and the harissa at the end. Puree 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!

This Saturday on the Weekend Morning Show - Gazpacho

It is my pleasure this very hot and humid weekend to present Gazpacho for your enjoyment tomorrow on CBC's Weekend Morning Show with host Kerän Sanders.

Keep Cool! My lovely produce came from Fresh Option Organic Delivery (FOOD).

There are as many recipes for Gazpacho as there are chefs and households that enjoy it. Here is one with some variations. In season, try a blonde gazpacho with yellow tomatoes and no sugar needed! Use green pepper instead of red pepper and a nice fruity white wine instead of red wine.


(photo by Karen Peters)


Gazpacho

5 cups chopped tomatoes
1 small onion, finely chopped
3 scallions
1 red pepper, finely chopped
3 cloves garlic, minced
1 –1 1/2 cups red wine OPTIONAL!!! (try orange juice for a nice fresh flavour but use less)
2 tbs good fruity olive oil
2 English cucumbers, peeled, seeded and grated
1/3 cup fresh basil
1/4 tsp dried chilies
1 tbs oregano
1/3 cup chopped cilantro (optional)
1/2 tsp dried chipotle chilies (optional)
1 tbs brown sugar (to cut acids)
Salt and pepper to taste

Using a blender or immersion blender, mix ingredients until smooth. Chill and serve with baguettes. Garnish with fresh basil.

Up to 20 small servings:
Per serving: 28 Calories; 0g Fat (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 87mg Sodium

Enjoy!

Warming Soups for Winter for the Assiniboine Park Conservacy

Last night I had the pleasure of presenting 5 warming soups for winter at the Madison
Square MLCC for the Assiniboine Park Conservancy. MLCC Product Ambassador, Gary Dawyduk presented pairings for each dish and Assiniboine Park Conservancy Educator, Bonnie Tulloch, presented on the plants and herbs represented in each dish.

Winter will come and having soups will make it all the more enjoyable.

Pairings:
To Start:
Scarlett O’Hara cocktail
2 oz. Southern Comfort Liqueur (#105601, $21.99)
6 oz. Cranberry juice
dash of lime juice
mix ingredients into an ice-filled glass, add dash of lemon juice




First: Vietnamese Sour Soup
1) Sauvignon Blanc Wairau Valley 2008 – Wither Hills (#3620) $17.95
1a) Ossian Bitter Beer (500ml, #9602) $3.84

Second: Curried (Butternut) Squash Soup
2) Pinot Gris 2008 – Sandhill (#626002) $16.99
2a) Great Lakes Brewery Pumpkin Ale (650ml, #9656) $6.33

Third: Leek and Potato Soup
3) Pinot Grigio Alto Adige 2009 – Santa Margherita (#2125) $16.74

Fourth: Roasted Red Pepper Soup
4) Negra Modelo Lager (325ml, #5615) $1.83
4a) Earth, Zin & Fire Zinfandel 2008 (#5301) $18.51

Fifth: Yellow Split Pea Soup with Rosemary
5) Château Saint-Germain Bordeaux Superieur (#152587) $14.99

To Finish:
6) Agent Orange cocktail
1 ½ oz. Southern Comfort (#105601, $21.99)
1 ½ oz. Bailey’s Cream Liqueur (#5959, $18.39)
1 oz. Kahlua Coffee Liqueur (#389, $26.99)
Fill a tumbler with ice, add all ingredients; stir and serve



Vietnamese Sour Soup (makes 6 servings)


1 can pineapple rings, in juice, drained and cut
4 cups vegetable broth (from stock or low-salt bouillon)
3 tomatoes, canned with juice
4 tbs white vinegar
2-4 tbs hot sauce (Vietnamese Ot Toi e.g.)
2 tbs brown sugar
3 tbs Mirin
2 tbs Black Vinegar (for vegetarians, fish sauce for non-vegetarians)

Filling Options:
1 pkg tofu, cubed and fried or plain
2 cups bean sprouts
1-2 red bell peppers, sliced
1 lotus root, green shoots sliced
1 celery stalk, sliced on the bias
Water chestnuts

Garnish with 1 bunch fresh Thai Basil

Non-vegetarian filling options:
Shrimp, scallops, grilled chicken, etc.

Drain pineapple juice into soup pot and reserve pineapple for later. Mix broth, juice, vinegars, hot sauce, tomatoes, brown sugar and Mirin. Bring to a boil. 5 - 10 minutes prior to serving add filling options and bring to boil again. Serve and garnish with basil.

Enjoy!



Curried (Butternut) Squash Soup

1 Squash, seeded and baked (small to medium sized)
1 medium onion, diced
1 inch fresh ginger, grated
2 tbs curry spices (add a pinch extra ground cinnamon and ground cloves)
4-6 cups broth (test thickness of soup)
1 cup yoghurt
2 tbs olive oil
Salt and Pepper to taste

Sauté onions in a soup pot until soft. Add ginger and curry spices. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Stir in yoghurt. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Garnish with a bit of yoghurt.


Leek and Potato Soup

3-4 Leek whites, sliced
4-5 medium white or yellow potatoes, peeled and diced (keep in cold water to prevent browning)
1 head roasted garlic
½ tsp ground nutmeg
½ tsp ground white pepper
1 tbs dried tarragon or 2 tbs fresh
Salt, to taste
1 litre broth (low-sodium chicken or vegetable, e.g.)
1 cup whipping cream
1 tbs olive oil

In a soup pot, sauté the sliced leek whites with the olive oil on medium heat until they are softened and begin to turn translucent. Add diced potatoes and stir. Add seasoning and broth and bring to a boil. When the potatoes are soft, add the cream. Remove from heat. Using an immersion blender or in a food processor, purée the soup. Return to stove and serve hot.


Roasted Red Pepper Soup

4 red peppers, roasted, seeded and peeled
1 large oven roasted yam or sweet potato
1 head roasted garlic
1/2 cup sun-dried tomatoes, rehydrated
1 can tomatoes
2-3 cups broth
Salt and pepper, to taste
1 onion, thinly sliced
1 tbs butter
1 tbs olive oil
Optional: 1 pinch saffron

Heat a large saucepan over medium-high heat and add butter and olive oil. Sauté onions until light brown in colour and add remaining ingredients. Cook until well incorporated and purée using an immersion blender or transfer to a blender or food processor.

Garnish with crouton or crème fraiche and/or crispy fried herbs.

Enjoy!

Yellow Split Pea Soup with Rosemary

1 large onion, chopped
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 sprigs fresh rosemary, whole
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth

For meat based soups, try: 1/2 peeled Farmer's Sausage, 1 cup whole pancetta, thick slab bacon, ham, or any of your favourite smoked pork product)

Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, rosemary and optional meat. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!

When lentils are soft, remove rosemary sprigs and optional meat. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.

Enjoy on a cold day with some hot toast on the side.