Charge up the BBQ's! Burger time on CBC's Weekend Morning Show!

I presented this burger for CBC's Weekend Morning Show with host Terry MacLeod.  Have fun with how you do your burgers.  This is topped with a soft egg, Pineapple Thoren and served on a toasted naan bread with Dijon Mustard and a yoghurt tahini sauce.

Enjoy!

 Halal Beef and Lamb Burgers (Halal Beef and ground lamb are available at Millad’s on Notre Dame)

1 lb ground beef
1 lb ground lamb
2 eggs (I loved to use Nature’s Farm eggs)
2 tbs Ras el Hanout (Available at Pollock’s Hardware Coop or through Chef Karen at the Farmer’s Market)
1/2 tsp salt

Mix all ingredients well and form into patties at desired size.  Freeze or prepare for the BBQ.  Enjoy with your favourite toppings.  Today’s will be options of yoghurt tahini sauce, pineapple chutney, Dijon mustard, and soft fried or poached egg, served on toasted Naan bread.

Enjoy!

Pineapple Thoren

1 yellow onion, chopped
1 green chill, chopped
2-3 stem curry leaves (available fresh at Dino’s Grocery Mart on Notre Dame)
1/2 cup finely chopped unsweetened coconut
1 pineapple, peeled, cored and chopped
1 tbs mustard seeds
2-3 tbs olive oil or coconut oil
1 tbs brown sugar
splash of vinegar
1/2 tsp turmeric
salt, to taste


Heat oil in pot over medium high heat and add mustard seeds.  When the seeds begin to pop, add the chopped onion, chilies, curry leaves and coconut.  Cook until onions are soft and translucent.  Add pineapple, brown sugar, vinegar, turmeric and salt.  Cook until much of the liquid has evaporated.  I often add an additional drizzle of coconut oil for taste.

Enjoy!

Russian Lamb Shashlik and Georgian Eggplant with pomegranate Walnut paste on CBC's Weekend Morning Show

Today, on CBC's Weekend Morning Show with host Terry MacLeod, you can bring March in like a lamb with this traditional Russian Lamb Shashlik dish served with Georgian eggplant with Pomegranate Walnuts.

The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes.  Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions.  In fact, I have often served the pomegranate walnut paste with lamb.

Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame.  Try with fresh baked bread.

 Russian Lamb Shashlik 

1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt

Blend all but the lamb and place in a good seal-able bag.  Place cubed or sliced lamb and make sure that it is all incorporated around the meat.  Refrigerate for 1-3 days.

Skewer and grill, traditionally, over coals.  Grill as you can.  Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.

Can also use marinade on chicken, beef or pork.

Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)

Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional:  Use Pomegranate molasses (aka, syrup, dressing, etc.)

*can use baby eggplants, Japanese long, globe, etc.

Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you’re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won’t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.

Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.

Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and purée. Some recipes also call for a teaspoon of ground marigold, but I didn’t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.

Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.

Enjoy!

Valentine's Day on CBC's Weekend Morning Show - Fair Trade Chocolate Creams and Lobster with Almond Tarator

This morning, after the 8:30AM news, I presented the following dishes for Valentine's Day treats on CBC's Weekend Morning Show with host Terry MacLeod. 

1. Nova Scotia Lobster Tails with Almond Tarator
4 small - medium Nova Scotia Lobster Tails
Prepare Almond Tarator in advance.  Recipe follows.
Cut defrosted Lobster tails down the middle and loosen meat.  Drizzle olive oil over tails.  Place over high heat of BBQ or under broiler and cook until the shell is red all over.  Open shell and spoon Almond Tarator over lobster meat.  Serve immediately.

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

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

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

2. Chocolate Creams

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

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

Pavlova (optional to serve with creams)

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the
paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on
the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With
the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites,
add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it
within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven,
keep the door closed, and allow the meringue to cool completely in the oven,
about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.

Enjoy!

Manitoba Hydro Bldg. Market! This Thursday, Feb. 12th

I'll be selling my Moroccan spice blend, Ras el Hanout and my Turkish spice blend, Turkish Baharat, at the Manitoba Hydro Building this Thursday from 10AM - 3PM!

New products each week!  Look for Tomato chutney, Tea Masala, and more throughout the market season.

Superbowl snacks on CBC's Weekend Morning Show!

 This morning I had the pleasure of presenting the following dishes for CBC's Weekend Morning Show, on the theme of tomorrow's Superbowl.  Host Terry MacLeod also makes chowder with mussels but PEI is not in the Superbowl.  :)

Seattle Seahawks Coffee wings
2 lbs chicken wings & drumettes, frenched*
1 cup strongly brewed coffee, cooled
1 cup of water
1 bay leaf
2 Tablespoon + 1 teaspoon salt
1 Tablespoon espresso grounds
1 Tablespoon ground black pepper
2¼ tsp spanish paprika
1½ tsp garlic powder
1½ tsp dried thyme
1½ tsp dried Oregano
1 tsp ground sage
½ tsp. cayenne
2 Tablespoon maple syrup*  Optional:  Trim chicken wings & drumettes of excess fat. I prefer them "Frenched" which just means removing the excess cartilage & skin from the 'handle' of the drumette. It is easy to do with a small sharp nice, but not necessary.
Optional:  Trim chicken wings & drumettes of excess fat. Frenched which just means removing the excess cartilage & skin from the 'handle' of the drumette. It is easy to do with a small sharp nice, but not necessary.
Place wings in a bowl and add brewed coffee, water, 2 tablespoons of salt and bay leaf. Cover and marinate in the fridge for 6 hours to overnight.
Mix remaining ingredients, except maple syrup, in a small bowl. Adjust seasonings as preferred (i.e. more or less heat)
Preheat oven to 350 degrees.
Drain and rinse wings. Pat dry with paper towel. Toss lightly in spice mixture ensuring wings are evenly coated.
Arrange wings on baking rack (with lined drip pan underneath) and cook for 15 minutes.
Baste lightly with maple syrup and then cook an additional 10 minutes.
Baste a second time lightly with maple syrup and then broil for an additional 3 -5 minutes to caramelize sugars.

New England Clam Chowder (Recipe courtesy of Emeril Lagasse, 2001)

Ingredients

8 pounds small quahogs or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 cups finely chopped yellow onions
1 cup finely chopped celery
1 1/2 teaspoons minced garlic
6 sprigs fresh thyme leaves
2 bay leaves
3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds
2 cups heavy cream
1/4 teaspoon freshly ground black pepper
Salt
6 tablespoons cold unsalted butter, cut into 1 1/2-teaspoon pieces
1/4 cup minced parsley leaves
1/4 cup finely chopped chives or green onions

Directions

In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams with a wooden spoon. Cover and cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.
OR
Use clam juice from bottles, your own stock (fish or chicken) and drain tins of whole clams for broth.

Transfer the clams to a large bowl or baking dish and strain the broth twice through a fine-mesh sieve into a bowl, being careful to strain out the sand. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When the clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted, about 3 minutes, being careful not to brown. Add the potatoes and reserved clam broth, and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil. Serve hot, garnished with 1 or 2 pats of butter, parsley and chives.

Turkish Beef and Bean comfort stew on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with Host Terry MacLeod I will be presenting this Turkish Beef and Bean dish, Etli Kuru Fasülye.

Turkish Beef with Beans (Etli Kuru Fasülye)

2-4 lbs beef (inside or outside round, chuck, etc.), cubed

2 cups cooked pinto beans (can also use white navy beans or black eyed beans)

1 globe eggplant, cubed and roasted

1 tin unsalted chopped tomatoes (use fresh in season!)

1-1/2 cups dry red wine

1 large onion, thinly sliced

4-6 cloves garlic, minced

2-4 tbs olive oil

1 tbs black pepper

1 tbs dried oregano

2 tbs Turkish Baharat (optional but fuller flavour if used)*

½ tsp smoked paprika (hot or sweet optional)

½ tsp ground cinnamon

½ - 1 tsp dried chili flakes (to taste)

Salt, to taste

*Available at Pollock's Hardware Coop.

Sauté onion on medium heat in a large pot with the olive oil until translucent and starting to caramelize.  Turn up heat to medium high and add cubed beef with minced garlic to brown.  At this point, I like to add the cinnamon and oregano as well as other spices to put flavour into the meat and remove the smell of blood.

When the meat has browned, add the roasted, cubed eggplant.  This will add a rich and smoky flavour to the dish.  Add remaining spices, tomatoes and cooked beans.  In Turkey, the ratio of beans to beef is much higher than Canadian expectations so you may use a lot more beans to this dish as well. 

Add red wine and season with salt.  Let simmer for up to an hour or a few hours in a slow cooker.

Serve as a main dish or as you would serve chili. 

Afiyet olsun  (Enjoy your meal!)

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!

Holiday cooking/baking on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I am making the following dishes, plus a few extras.


This afternoon, I'll be at D.A. Niels, demonstrating the Gastrolux pan and making Tuna Tatatki (seared tuna) and Pomegranate Chicken with ras el hanout.

Spanikoptia Triangles

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

Latkes (Potato Pancakes)

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

Pickerel cheeks and vermouth or your favourite clear liquor.
Butter
Olive Oil
S & P
Crème Fraiche
Golden Caviar

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

 Seared Ahi Tuna with 3 kinds of Sesame Seeds.

 Grilled Pomegranate Ras El Hanout Chicken.

Saturday on CBC's Weekend Morning Show - Brandied Farmer's Sausage with honeyed apples

 I will be presenting the following recipe tomorrow on CBC's Weekend Morning Show with host Terry MacLeod.  This isn't your Dad's Farmer's Sausage.  It is, a take on a Spanish Tapa.  Great for holiday entertaining.

Enjoy!

Brandied Farmer’s Sausage with apples

1-2 Farmer’s sausages, sliced on the bias ~ 1”  ( I used Pioneer sausage, low salt easy peel)
2-3 apples, cut into thin wedges  (I used Granny Smith)
2 tbs butter (Local Notre Dame butter!)
½ cup honey
¼ tsp cinnamon
good pinch black pepper
Brandy, to deglaze (or your favourite non-cream liquor)  I used a Polish, Old Krupnik honey liquor

Heat skillet and add Farmer’s sausage and butter and brown.  Half way through cooking, add apples, honey and cinnamon.  Cook until meat is fully cooked.  Add Brandy or favourite liquor.

To serve, skewer or lay out on platter with toothpicks.

Later, I will be demonstrating Tajine cooking at D.A. Niels with the following recipes;

Moroccan Squash Tajine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

Osso Bucco

 
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef shank (call for fresh at Millad's Grocery Mart on Notre Dame)

Extra-Virgin Olive Oil

1-3 tbs butter

1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine (use an Amarone related wine for fullest flavour)
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.

Enjoy!

Korean ginseng chicken and persimmon tea. Soul food of Korea on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with host Terry MacLeod, I will be bringing these dishes in.   These represent different ways to celebrate Korean culture.  The chicken dish is the Korean version of soul food.  Imagine a place of serenity while sipping Persimmon tea.

Enjoy!

Korean Ginseng Chicken (Samgyetang)

1 medium chicken (preferably organic)
1-2 large pieces white ginseng
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)


Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.


Korean Cinnamon Ginger and Persimmon Dessert Tea 수정과

SuJungHwa

4 oz fresh ginger,peeled and thinly sliced

12 cinnamon sticks about 2 oz

16 cups water

4 dried persimmons

1 cup light brown sugar

Remove persimmon stems and set aside.
Place cinnamon sticks and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard cinnamon sticks
Cool slightly.
In an another pot, place ginger and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard ginger.  Cool slightly.
In a large punch bowl or pot, combine both boiled cinnamon tea and ginger tea together.
Stir in sugar to dissolve, adjust sweetness according to your taste.
Add dried persimmons into tea, steep for 4 hours. The color will get darker as it cools down.
Remove persimmons after four hours. Do not leave it in for more than four hours, they will get too mushy.
Let tea cool completely in room temperature. Keep in the fridge. This tea taste good both hot and cold.
TO serve, ladle tea into small cups and garnish with a few pine nuts and sliced steeped persimmons if you like.

Enjoy!

Sushi night at home. Practice makes perfect.

Last night Desmond and I prepared sushi rolls and sashimi at home.  Sushi Fridays.  I purchased some lovely tuna, salmon, scallops and golden caviar from Gimli Fish.  All sustainable.  Sushi rice is also available at Gimli Fish.

As the rice cooked, I prepared the fish.  Be brave.  Be generous in the slicing.  It takes practice.

The salmon roll had a simple omelette that had been sautéed in Sesame oil.  I like to use Kadoya brand.  The scallop and tuna rolls had finely sliced snap peas.

Enjoy!

Burger and Beef Tajine on CBC's Weekend Morning Show

This morning I prepared the following dishes for CBC's Weekend Morning Show with host Terry Macleod.  Easy to prepare and enjoy at any time of the year.

Beef Burgers with Turkish Baharat
1 lb ground beef (excellent Halal beef is available at Millad’s on Notre Dame)
2 tbs Turkish Baharat
1 egg
pinch salt

Combine all ingredients in a bowl and form into 4-6 patties. Grill and serve with your favourite toppings or the following on a pita.


Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.

Enjoy!

Moroccan Beef Tajine

1 lb beef roast, 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!

Holiday Brunch Treats with the Assiniboine Park Conservancy

Last night I presented the following dishes of Holiday Brunch Ideas for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the spices, fruits and vegetables featured and Kelly Burton of the MLCC, provided lovely beverage pairings, starting with the Fall Margarita.

1 part Sour = lime or lemon juice
2 parts Sweet = Sugar or juice
3 parts Strong = Tequila or other Liquor
4 parts weak = Ice/soda/Ginger Ale

1. Latkes (Potato Pancakes)

Paired with Devil's Rock Sparkling Riesling, $13.99

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

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

Optional:  Golden Caviar (Available at Gimli Fish)

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

Top each latke bite with crème fraiche and golden caviar or sour cream, smoked goldeye, etc.

2. Brandied Farmer’s Sausage with apples
Paired with Angry Orchard Cider, $2.52
 

1-2 Farmer’s sausages, sliced on the bias ~ 1”

2-3 apples, cut into thin wedges

½ cup honey

¼ tsp cinnamon

Brandy, to deglaze (or your favourite non-cream liquor)

Sauté apples in honey and cinnamon.  Set aside.  Cook sausage in pan until brown on both sides and done.  Pour in brandy.  Add apples. 

To serve, skewer or lay out on platter with toothpicks.

3. Toasted Panettone with Barolo Poached Pears
Paired with Bottega Prosecco DOC, $17.99
 

You can cook the pears the day before and re-heat them.
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve

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

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

4. Caramelized Shallot Tarts
Paired with Malamado Malbec, $23.99

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and purée. Use on tarts or as a drizzle for meats or poultry.

Mediterranean Fare, by popular request for the Assiniboine Park Conservancy

The following dishes were presented for the Foodie Series of the Assiniboine Park Conservancy on the theme of Mediterranean.  Karin Lind from the Conservancy, presented on prominent plant products of the region, extensively on olive oil, and Scot Strizic, of the MLCC, presented perfect beverage pairings.  Enjoy!

1. Turkish Imam Bayaldi

There are two stories behind the name, "Imam Bayaldi" which means, "The Imam fainted dead away". One is that the olive oil used to prepare this dish was so expensive that he fainted from the extravagent use. The other story is that the food was so good that he died completely satisfied and joyful with the tastes of such a dish. I'm hoping that you'll have a similar experience to the latter story.

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!

2. Spanish Tapa 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!

3. Moroccan Beef Tajine

1 lb beef roast, 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!

4. French Profiteroles

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts.  Set aside.

Cut each profiterole in half, fill with whipped cream or lemon curd or ice cream.  Close and drizzle with chocolate sauce. 

Wild Caught Shrimp two ways on CBC's Weekend Morning Show

This morning I had the pleasure of presenting the following shrimp dishes for CBC's Weekend Morning Show with host Terry MacLeod.  The wild caught Argentinian shrimp is available at Gimli Fish and works perfectly for these two dishes. Turkish Baharat is available at Pollock's Hardware Co-op.   Hot smoked paprika is available at Millad's on Notre Dame in Winnipeg.

(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)




1. Spanish Smoked Paprika Shrimp

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

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

2. Turkish Grilled Shrimp

1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.

To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).

Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.

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.

Mediterranean Tour with the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following dishes for the Assiniboine Park Conservancy Foodie Series with host Karin Lind of the APC and Scott Strizic of the MLCC.   These can be made in advance if you are planning something special for Thanksgiving.

1. Toenail of a dog - Köpeğoğlu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

2. Spanish Tapa 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!

3. Moroccan Beef Tajine

1 lb beef roast, 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!

4. French Profiteroles

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts.  Set aside.

Cut each profiterole in half, fill with whipped cream or lemon curd or ice cream.  Close and drizzle with chocolate sauce. 

Moroccan Fare for the Foodie Series

On Tuesday, I had the pleasure of presenting the following recipes for the Foodie Series for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch presented on the country's rich vegetation and spices and Jody Twomey, of the MLCC, presented beverage pairings and a welcome beverage.

The recipes are from Paula Wolfert's, The Food of Morocco.  It is an invaluable resource.

Reception Beverage; Moroccan Cider

1. Beet Salad I and II
Paired with Pelee Island Pinot Noir VQA, $13.95 and XYZin Old Vine Zinfandel, $15.99

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.

2. Eggplant Salad, Rabat Style
Paired with Junta Momento Res Viogner/Sauv Blanc, $14.99

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 Shock Top Spiced Pumpkin Ale, 12 pkB, $22.26

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 Haroset (Charoset)
Paired with House of Mandela Cab Sauv, $12.15

1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger

The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.

The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.

Enjoy!