By request! Tomato Chutney

There are only a handful of recipes that I treasure that I haven't shared.  I've been selling and serving tomato chutney at the Farmer's Market for a while.  I serve it with the Grilled Cheese Sandwiches and sell it in containers.  It is a yummy product and I did look into larger scale production of the tomato chutney but there are so many permits and hoops to jump through to produce anything with tomatoes. 

Tomato Chutney

1 medium onion, finely diced
olive oil, drizzle or more
1 inch fresh ginger, grated
1 tin unsalted chopped tomatoes
1-2 tbs curry spice blend (garam masala, cumin, coriander, mustard, chilies, star anise, pomegranate, cinnamon, cloves,
etc, ground, with turmeric)
1-2 tbs brown sugar or jaggery
salt, to taste
1-2 tbs vinegar

In a large saucepan, heat up oil to medium heat and add chopped onions.  When translucent, add spices and stir.  Add tomatoes and remaining ingredients.  Cook until fully softened for crisper onions, or long and slow, for a deeper flavour. 

Enjoy as a condiment, a side dish, dipping sauce, etc.  The secret is out!

You say Tomato... On CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show, with host Nadia Kidwai, I presented tomato recipes.  The tomatoes are just perfect right now and here are two dishes in which to enjoy them.

Tomato Saffron Poached Trout

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato (a wide variety available now in season at Fertile Farm at St Norbert's Farmer's Market)
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 (optional)
¼ cup orange juice (makes a very fresh flavour)

4 trout fillet pieces (Watersong Farms and available at Gimli Fish)

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 Trout 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!

Turkish Roasted Tomato Pomegranate Salad

For each salad,

2-4 tomatoes (Roma, Black Russian, cherry, etc.), sliced in half or, if larger, into 4 slab slices

pinch of salt of each tomato half

pomegranate, seeded

Pomegranate Molasses (I prefer Sera brand)

drizzle of olive oil

Salt and pepper, to taste

Set oven to 200ºF or lower.  Place each tomato slice onto a baking sheet that is covered with parchment paper.  Sprinkle a tiny pinch of salt over each slice, and bake in the oven for several hours, or, until mostly roasted but still plump.  Cool or eat immediately with pomegranate molasses, seeds, olive oil, seasoning, with some bread. 

Enjoy!

This Saturday on CBC's Weekend Morning Show - Suffering Succotash with green beans.

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On Saturday's CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I'll be presenting the following two seasonal dishes.  

Traditionally Succotash is made with Lima Beans but green beans are in season now and here is another way to prepare them.  I give the option of parboiling the beans and cooling them in an ice bath but the colour remains without that step and I prefer crispy beans to soggy beans.  I also added more chilies and a 1/4 tsp hot smoked paprika.

The beans are in the market now.  Okra may not be so look for it in the freezer.  You may find all that you need for these dishes in the Farmer's markets.  I'll be at the Downtown Winnipeg Manitoba Hydro Building Farmer's Market on Thursday. 

Suffering Succotash no more!

Ingredients

1/4 lb bacon, small chop

2 small shallots, finely chopped

2 garlic cloves, minced

4 ears corn, kernels cut off and cobs reserved for making stock

1 large fresh jalapeño chile, seeded and finely chopped

1 lb green beans, trimmed and parboiled for 2 minutes, then in ice bath

1/2 lb okra, cut into 1/3-inch-thick slices (fresh or frozen)

3/4 lb grape tomatoes (1 pint), halved by filling on a yoghurt lid, place another lid on top and with a very sharp knife, slice through the tomatoes while holding down the top lid. 

2 tablespoons cider vinegar, or to taste

a few sprigs fresh thyme

a few leaves fresh sage, chiffonade

1/4 cup chopped fresh basil

In a large skillet, cook bacon and shallots together over medium heat.  Add garlic and stir for a minute.  Stir in corn, chilies, green beans, okra and tomatoes and cook until the vegetables are tender, about 5-7 minutes.  Stir in vinegar, herbs and season. 

Serve with fresh herbs sprinkled on top as well.

Enjoy!

 Caprese Salad Skewers

Very easy to prepare.  Mini bocconcini, fresh grape tomatoes, fresh basil leaves, skewered and seasoned and drizzled with Balsamic reduction.

Italian Countryside for the Assiniboine Park Conservancy at the MLCC

Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy at the Madison Square MLCC.    I'm really loving this Bruschetta recipe (see tomato coulis).  Roasted tomato/shallot focaccia is rising in the pan.

(Tuscan Squash Salad)

1. 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.

2. Bruschetta

4 medium tomatoes

4+ oil packed sun-dried tomatoes, drained

1 clove garlic,

2-3 tbs. olive oil

small bunch basil

dash of crushed red chilies

salt and pepper

Blend all ingredients and chill.  Spread over Italian bread that has been toasted with olive oil and garlic. 

Enjoy!

3. Karen's Beef Lasagna

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

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

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

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

4. Drunken Figs

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


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

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

Turkey Schnitzel and Tomato Coulis for CBC's Weekend Morning Show!

This morning I had the pleasure of presenting the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  

Make Thanksgiving easy but full of flavour!  

(from top:  Turkey schnitzel, garlic roasted potatoes with yoghurt tahini, squash and pear with Frangelico, Carrot Thoren, tomato coulis and centre cranberry relish)

Turkey Schnitzel

1 turkey breast (for 3-4 servings) (available at Millad’s)

~1 cup Corn Flakes crumbs or Panko or combination

½ tsp grated nutmeg

smoked paprika (optional) (available at Millad’s)

salt and pepper

1-2 eggs

½ cup milk

2-3 tbs butter

drizzle olive oil

Cut the turkey breast into even slices across the grain, cover with wax paper or plastic wrap and pound flat without shredding the meat.

Mix egg and milk in one bowl and crumbs and seasonings in another bowl. 

Dip pounded meat into egg/milk wash and then cover in crumbs.  Sauté in medium-high heat pan with butter and olive oil. 

Serve immediately with your favourite toppings, cranberry sauce, chutney or try a tomato coulis.

Enjoy!

Tomato Coulis

4 medium tomatoes

4+ oil packed sun-dried tomatoes, drained

1 clove garlic,

2-3 tbs. olive oil

small bunch basil

dash of crushed red chilies

salt and pepper

Blend all ingredients and chill.

Enjoy!

Cranberry Relish

 In a food processor or blender, combine the following ingredients until a fine relish consistency.

1 pkg cranberries

1/2 cup orange juice or 1-2 chopped peel-on oranges

2-4oz Frangelico or Disorrono liquor

scant cup sugar

Chill and serve with Turkey, sandwiches, curries, etc.

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!