Keralan Shrimp

Kerala Shrimp

Another wonderful recipe from Maria from Cochin, Kerala, South India


1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and sauté onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

Enjoy!

Cooking classes

I had the privilege to teach a class in appetizers to a group of women last night. These are some of what we prepared. (Above photo courtesy of Google images of carpaccio.)

One Bite Pickerel Cheeks on Potato Pancakes

This party appetizer is simple once all the preparations are made. Pickerel Cheeks and Golden Caviar are available at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy. in Winnipeg.

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.
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.

Top each latke bite with a pickerel cheek, crème fraiche and golden caviar.

Enjoy!



(image from Google images)

Spanikopita Triangles

Recipe By: Karen
Serving Size: 48
Preparation Time: 2:00

1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbsps 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.

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Per serving: 36 Calories; 3g Fat (77% calories from fat); 1g Protein; 1g Carbohydrate; 10mg Cholesterol; 76mg Sodium




Patliçan Yogürtlü

Recipe By: Karen
Serving Size: 6
Preparation Time: 0:30

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

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

Mince garlic and stir into yoghurt with salt.

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

Enjoy!
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Per serving: 73 Calories; 4g Fat (50% calories from fat); 3g Protein; 7g Carbohydrate; 7mg Cholesterol; 117mg Sodium


Bison Carpaccio

Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen
2 cloves garlic minced
1/3 c pomegranate molasses
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional
1 tbsp fig preserve (or pear)

Mix last 7 ingredients together and set aside. Thinly slice tenderloin piece. You can use bison, elk or beef tenderloin. Arrange slices on a platter and drizzle vinaigrette over meat. Garnish with fresh berries or green onions. Serve with baguette slices or water crackers.

Enjoy!
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Per serving: 128 Calories; 14g Fat (99% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Thanks also to Sheila Nash from the MLCC for the following wine parings.

For the Phyllo pastries I'd suggest St Nicolas de Bourguire ( France)
Domaine du Salvard cheverny (Chardonnay/ Sauvignon Blanc from France)
For the Bison dish: Parducci Petite Sirah (USA)
Willow Heights Sur Lie Chardonnay (Canada)
Mini Latkes : Flagstone Noon Gun ( A blend riesling, chardonnay,Pinot blanc, Sauvignon Blanc & semillion from South Africa)
Chat en Ouef Cote du Rhone (blend of Syrah, Grenach from France )
And the Turkish Eggplant
Balthasar ress Riesling ( Germany )
St Hallet Gameskeeper (Aussie)

Kerala Fish Molley

Fish Molley

Serves 2
2 tablespoons sunflower oil
3 small pieces of cassia or 1 small cinnamon stick
4 cardamom pods
5 cloves
1 tomato, quartered
1 red onion, cut in half and sliced thickly
1 green chilli, sliced halfway down
4 shallots, sliced through the root( used in the end
for seasoning)
3-4 fresh curry leaves
1/2 lime(used in the end of cooking)
1 1/2 cups coconut milk
1/2 cup coconut cream
1 teaspoon garlic paste
1 teaspoon crushed ginger
1 teaspoon turmeric powder

Put 2 tablespoons of oil in a frying pan. Add the cassia, cardamom, cloves for seasoning. When the cardamom pods swell up and absorb the flavour, add the quartered tomato and fry for a few minutes. Remove the tomatoes, add the onions and green chilli to the same oil and stir. Add the crushed garlic and fry for 5 minutes,then add the ginger. ( never add ginger and garlic together as the garlic needs to cook for longer.) Lower the flame and sprinkle generous 1 teaspoon of turmeric over the onions, then stir and raise the flame.After the garlic is fried add the white flour 1/2 teaspoon and crushed ginger and a few curry leaves ,and fry a bit then,

Add the diluted coconut milk to the pan where the onions and garlic are fried and allow to bubble up,keep on stirring till the milk bubbles or else the coconut milk curdles . Bring to the boil, stirring all the time and add 1 teaspoon of white vinegar.If
using a whole fish, make slashes on the sides ,If your pan is big to fill the fish use the same pan, Once you add the fish you can’t stir with a spoon. The fish should be just covered with coconut milk –cook gently for about 5 minutes,just swaying the dish from side to side. (If the fish sauce needs more sour taste add lime juice off the flame or else it will become bitter.)

Add the coconut cream, swirl and bring back to the boil. Taste and add more salt if necessary. The coconut cream may dull the salt.

To finish, In a different pan , put a few teaspoons of oil , add sliced shallots. Brown a little(4nos) shallots and add some curry leaves. Pour over the top of the fish sauce. Add the quartered fried tomatoes.

Eat hot or at room temperature with rice or any bread.

Kerala vegetables - Thoren

1. Thoren
Thoren is Kerala’s best known dish. Cabbage, carrots,
pumpkin and beans can be used in this Keralean
vegetable dish. Grated cabbage and carrots and finely
sliced beans can be mixed, but pumpkin should be kept
separate.

1 cup of freshly grated coconut (1/2 cup of
unsweetened desiccated coconut)
250g cabbage, thinly sliced
2 large cloves garlic,
1 green chilli
1/2tsp cumin seeds (make a paste of the above mentioned garlic , cumin and green chilli using a little water this is the masala paste)
1/4 teaspoon chopped ginger (this is used only for cabbage to remove the raw smell of cabbage.
5 shallots (8 if small), cut in half and sliced lengthwise
3 or 4 fresh curry leaves
2 or 3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds

I use a stone rolling pin on a flat grinding stone to grind the cumin seeds with the garlic, cloves and chilli with a little water until it makes a wetish paste. you can use a pestle and mortar. (or small blender)

Shallots: slices 1 side first then turns it on its side

Heat 2 tablespoons of oil in a wok, add 1/2 teaspoon of black mustard seeds when oil is hot. When the seeds have finished popping lower the flame and add the sliced shallots , then add the masala that is (paste of garlic ,cumin and green chilli) and chopped ginger. Cook for a minute or two. Sprinkle 1/2 teaspoon turmeric on top of the shallots , not directly to the oil. Stir then mix the shallots and masala paste well, Fry the masala paste mixture for 1 minute, then add the curry leaves. Add the finely sliced cabbage and toss. Add 1/4 teaspoon of salt, taste and add more if necessary. Lower the flame and add the coconut. Stir well. Cover and cook over a low flame for 5 minutes.
When it is cooked, leave the lid slightly ajar.

Eat cold.

National Geographic Ads 1934

I found these ads for Coca Cola and Corn Flakes in a 1934 National Geographic. The small print isn't too easy to read but I just loved these for what they emphasize. Click on the photo for a larger version to read the text. The Corn Flakes suggests their product as a supper for children. Also, why did the NRA endorse the Corn Flakes product? Coca Cola is so pure and natural.

Kerala Crab Curry

(Image from Google Images)
One more lovely Kerala recipe from Maria.

South Indian Crab Curry - 1kg
Clean and quarter crab
1/4 oil
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves
6 green chillies, slit
10 small cloves of garlic, smashed
2 tbs. chile powder
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk
1/2 tsp salt to or to taste

Method:
In a large skillet heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the quartered crab and cook until done (red shelled).

Spices can be purchased at a variety of stores. Fresh curry leaves are available at Dino's Grocery Mart on Notre Dame Ave. in Winnipeg.

Enjoy!

Kerala Recipes from Maria

(Images from Google Images)
My dear friend Maria from Cochin, Kerala, South India, generously sent me 8 lovely recipes that I'm sharing with you now.
1. Seared Kingfish or Pompfret fish, (Fish masala fry)

2 x 3/4 inch (2cm) cutlets White fish
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to Fry, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.

Eat with rice. Thoren


2. Kerala Chicken Masala Fry

2 chicken breasts
Scant 1/4 teaspoon turmeric
1/4 teaspoon chilli powder
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1/2 level teaspoon garam masala
1 teaspoon garlic paste (crushed garlic)
1/2 teaspoon white vinegar
1/2 teaspoon ground ginger

Put all the ingredients together on a plate and mix with the fingers. Rub into the chicken breasts (skin off, but still on the bone and slashed). Marinate for a minimum of 1/2 hour - longer is better.

After each marination, add a bit of salt on both the sides that is a very small pinch ,as the salt that is added earlier will have been soaked in .

Heat some oil in a wok to a medium heat. Dip the pieces of chicken backwards and forwards in the hot oil so they won’t stick and continue to cook. Can be cooked in the oven also.If using in the oven just drip very little oil over the chicken piece.


3. Chicken Masala
Serves 2

4or 5 tablespoons oil
a few small bits of cassia
2 cloves
2 onions, halved and sliced
1 heaped teaspoon garlic paste
1 teaspoon turmeric powder
1 green chilli, slit
1 heaped teaspoon crushed ginger
4 teaspoons corriander powder
Small bunch of corriander leaves
1 semi heaped teaspoon garam masala
1/4 teaspoon freshly ground pepper
1/4 teaspoon chilli powder
1/2 teaspoon salt

2 chicken thighs
2 chicken drumsticks
2 tomatoes, sliced into strips

Ten minutes before cooking, sprinkle 1/8 teaspoon chilli powder pinch of black pepper and a little salt little 1/2 teaspoon wine vinegar over the chicken pieces , and coat well.

Put 4 or5 tablespoons of oil in a frying pan. When the oil is hot add a couple of small bits of cassia and 2cloves, then add the onions and garlic paste and the green chilli. Stir for a minute or two and lower the flame. (Always lower the flame before adding any powdered spices.)

Add 1 teaspoon turmeric on top of the onions, stir, then increase the heat. (With a dry dish use less turmeric, and with a wet dish use more turmeric). Stir and cook for 5 minutes to cook the garlic. Add 1 well heaped teaspoon of crushed ginger, cook for 1 minute. Reduce heat and add 4 teaspoons of freshly ground corriander powder, stir for a few seconds then raise the flame to fry the corriander powder well so it loses its raw taste. (Chilli powder frys very fast, so only add it at the end.) Lower the flame again and add 1 semi-heaped teaspoon garam masala powder, then stir for a few seconds then raise the
heat, stir again and fry the masala for 1 minute. Lower the flame, add 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon chilli powder (or 1/2 teaspoon paprika) then 1/2 teaspoon salt on top of the onions. Mix and raise the flame again.

Add the sliced tomatoes and stir. Fry to soften the tomatoes well for about 5 minutes. Add the chicken and coat well with the masala and tomato,and a little water 1/4 glass.And cook the chicken covered in medium flame , stir slowly in between when the chicken is cooked add the corriander leaves and just warm up a bit .( If you don’t want the dish to be too spicy, add 1/2 cup of coconut cream at the end.)

(If you want the chicken masala with sauce and not spicy you can add 1 cup of coconut cream in the end instead of 1/2 cup).when ready check the sauce for salt and sourness ,if needed could be added a bit.



4. Garam Masala Powder

50g fennel seeds
5 cardamom pods
6 cloves
4 flat cinnamon (cassia) sticks size of your pointed finger.

Roast in a dry pan on a very low flame. And then blend in a dry blender till powdered well. Use within 1 month. Store in a sealed container.


5. Okra Pepper fry
Serves 2-4

10 okra
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1 teaspoon vinegar
2 pinches of salt

Wash, top and tail the okra and make a slit with a knife on three sides. Mix the spices with your hands and toss the okra in the spice mixture and allow to marinade for 10 minutes. Just before serving, fry in a little butter or oil over a medium heat for 2-5 minutes. The okra will be slightly brown. Serve with fried chicken or fish fry and some potato fry.



6. Rice – cooked with spice
Serves 2

1 cup Jeera rice (like Basmati but smaller, wash to remove starch)
2 cups of hot water or a little more 1/4 cup more
4 bits of cassia
4 cardamom pods
5 cloves
1 teaspoon salt


Break the cassia into pieces. Heat a casserole on a high heat and add 1 or two tablespoon of oil . Lower the flame and add the cassia, cardamom and cloves, stir to pop. Add 1/4 teaspoon flat turmeric in very low flame , stir then add the washed and drained rice and raise flame and fry for a few minutes . Add 2 cups of hot water and 1/4 cup more, add a generous
teaspoon salt the water should be salty. Cover and cook for approximately 10 minutes in medium heat or until the rice absorbs all the liquid. Remove the lid, stir, cover and leave to relax for 10 minutes.

with Love,
maria.

Easy Savoury Tarts

In the image shown above, tarts with chevré, sautéed button and shitake mushrooms, caramelized shallots with dried Okanagan Cherry reduction.

1. Caramelized shallots
Shallots
port or wine
rosemary
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.

2. 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.

3. Sautéed Mushrooms
1 cup button mushrooms
1/2 cup fresh Shitake Mushrooms
Gently remove the stems from the shitake mushrooms and slice all of the mushrooms. Sauté mushrooms in a small amount of good olive oil or butter. Add salt and pepper to taste. Near the end of cooking the mushrooms when they are soft thoughout, deglaze pan with a healthy splash of dry vermouth.

4. Tarts
Preheat oven to 375ºF. Assemble tarts by spooning a small amount of chevré into each shell. Add sautéed mushrooms and place caramelized shallots into each tart. Top with a teaspoon of cherry reduction. Bake for about 15 minutes or until pastry is browned. Enjoy hot, warm or cold. Can be prepared in advance.

Enjoy!

*Dried Okanagan Cherries are available in Winnipeg at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. (204)774-7617. For West Coast American relatives, Dried Washington Cherries are likely quite wonderful.

Mustard-Rubbed Roast Turkey

1 cup Dijon Mustard
3/4 cup olive oil
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
2 tablespoons grated lemon zest
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage

1 15 - 16-pound Turkey
1-2 cups chicken broth

Coarsely purée first 7 ingredients in processor. Reserve 1/2 cup mustard mixture in bowl; cover and chill.

Rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast, legs and thighs to loosen skin. Using hand, spread 1 cup mustard mixture unders skin over turkey breast, legs and thighs. Spread remaining mustard mixture inside main cavity. Place turkey on rack in a large roasting pan. Slide pan with turkey into large plastic bag (about 30 gallon capacity). Close bag; refrigerate turkey at least 1 day and up to 2 days.

Position rack in bottom third of oven; preheat oven to 350ºF. Remove pan with turkey from the bag. If stuffing turkey, psoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosley. Spread 1/2 cup cilled mustard mixture all over turkey. Roast at 20 minutes per pound. At 2 hours, baste with 1/2 cup broth. Continue to roast until turkey is brown and thermometer inserted into the thickest part of thigh registers 180ºF, basting frequently with remaing broth and pan juices. Tent foil over turkey if browning too quickly. Roasting turkey takes less time if unstuffed. Transfer turkey to platter, tent with foil and let rest for 30 minutes. Reserve pan juices for gravies.

A very moist turkey indeed!

Enjoy and Happy Holidays!

Party Favours - Bon Fête!

I recently catered an office party dinner. The appetizers and dessert were contributed by the guests.
(Image of bison tenderloin)

Appetizers:
Perogies
Crab canapés
Bacon and Onion tarts

Soup
Porcini Mushroom Consommé with truffle oil

Salad
Roasted Chiogga beets on Micro Greens with a pomegranate vinaigrette

Entrée
Bison Wellington with a shallot, chevre, orange zest
and port filling in phyllo with Dried Okanogan Cherry port reduction

Vegetables
5 Cheese Scalloped Potatoes
Persian Carrots
Sautéed Oyster and Button Mushrooms

Dessert
Frozen Lime bars

Cheese Platter
St. Agur
St. Andre
Cave Aged Gruyere
Morbier De Moine
Chabichou du Poitou
Fresh Dates
Montréal Baguettes

The cheeses and dried Okanagan Cherries were from DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617. The 5 cheese scalloped potatoes had beautiful finger potatoes from F.O.O.D. (see link) and the cheeses were Aged White Cheddar, Tête de Moin, Roquefort, Chevre and Smoked Gouda. Beautiful fresh dates are always available at the Halal Meat Centre & Specialty Foods on 206 Maryland.

If you are looking for catering services that provide gourmet local and organic products, e-mail me at: karenmpeters@gmail.com for the Winnipeg area.

Salt Baked White Bass

White Bass or Striped Bass, this method is great for very juicy and flavourful fish.

1 whole White Bass 1-3 lbs
2/3 kg Course Sea Salt
1/2 cup ground lemon grass

Preheat oven to 400˚F. Place some parchment paper on a baking sheet and lay the fish on top. In a large bowl, mix sea salt and lemon grass. Add a few teaspoons water to make a paste. Pack salt paste over fish and bake 20 - 30 minutes, depending on size and thickness of fish. When the salt has formed a hard baked clay texture, remove from oven and break open. Brush away any loose salt and serve immediately. The fish will have a very lemony ginger flavour and will not need any seasoning nor will it taste salty. Breaking the salt oven open at the table is very dramatic.

Options: You can use any of your favourite herbs in the salt blend such as rosemary, dill, oregano, basil, etc.

Enjoy!

Fresh White or Striped Bass is now available at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy. in Winnipeg

Acorn Squash Soup with Lemon Grass

1 Acorn Squash, seeded and baked
1 leek whites, sliced
1 inch fresh ginger, grated
1/4 cup lemon grass, chopped
3-4 cups broth
2 tbs olive oil
Salt and Pepper to taste

Sauté leeks in a soup pot until soft. Add ginger and lemon grass. On medium heat, mix in baked squash and add broth. Bring to a gentle boil. Remove from heat and let cool. Using an immersion blender or in a food processor, purée soup. Serve hot or cold. Garnish with creme fraiche.

This image has the soup garnished with Roasted Red Pepper Soup on the left and Roasted Garlic Ancho Chili Paste on the right.

Lemon grass is available in a variety of stores. Chopped and frozen lemon grass is available in the freezer section at Dino's Grocery Mart on Notre Dame.

One Bite Pickerel Cheeks on Potato Pancakes

Photo or video to come.

This party appetizer is simple once all the preparations are made. Pickerel Cheeks and Golden Caviar are available at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy. in Winnipeg.

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 dredged in flour and vermouth or your favourite clear liquor.
Cremé Fraiche
Golden Caviar

Prepare latkes until golden brown and using cookie cutters, cut bite sized pieces from the pancake.
Sauté pickerel cheeks and deglaze with vermouth.

Top each latke bite with a pickerel cheek, cremé fraiche and golden caviar.

For my friends and family on the coasts and south of Winnipeg, try bits of sautéed Halibut cheeks, scallops and top with available caviar.

Enjoy!

Holiday Gift Ideas

Extra Virgin Olive Oil is available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

Olive Oil has so many wonderful qualities. This Extra Virgin Olive Oil is stored in an empty Single Malt Scotch bottle filled with dried red chilies, rosemary, peppercorns and bay leaves. Put a dispensing spout on the bottle and use the oil for topping salads and other foods or sautéeing.

Enjoy!

Happy Thanksgiving! Today's Feast

Happy Canadian Thanksgiving!

Today's menu is:

Roasted Chilies Appetizer stuffed with Chevré
Acorn Squash puréed Soup with lemon grass
Bridge Rolls
5 Cheese Scalloped Potatoes
Cranberry Relish
Mustard -Rubbed Roast Turkey
Wild Rice Chestnut Stuffing
Creamy Shitake Mushroom Sauce
Mild Thai Coconut Curried green beans
Provencal Apple Filo Pastries
Brownies


Enjoy!

(Image Shown Clockwise from top: Mild Thai Coconut Curried Green Beans, 5 Cheese Scalloped Potatoes, Cranberry Relish, Wild Rice Chestnut Stuffing, Mustard-Rubbed Roast Turkey, Bridge Rolls and Creamy Shitake Mushroom Sauce)


As a post dinner note, the Mustard-Rubbed Roast Turkey was exceptionally moist and flavourful.

Charred Tomato Coulis with Turkey Schnitzel

Charred Tomato Coulis with Turkey Schnitzel in response to the fast food commercial)
(image: Turkey Schnitzel with tomato coulis and mustards)


For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1 egg
1/2 cup milk
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/4 cup finely milled cornmeal**
1/2 tbs butter

* Panko bread crumbs available at many Asian groceries
** In Winnipeg, organic finely milled cornmeal is available at Tall Grass Prairie Bakery

For the Charred Tomato Coulis:

2-3 medium tomatoes
2-3 cloves garlic, minced
1 tbs fresh basil, chopped
salt and pepper to taste
1 tbs olive oil

Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350˚F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.

Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child’s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in an egg milk mixture. On a plate mix Panko bread crumbs, cornmeal, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Sauté Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.

Enjoy!

"Tricken" Satay

"Tricken" Satay (name courtesey of Ian Feeleus)
(Image from Google Images)

1 pkg. vegetarian chicken strips*

2 tbs grated ginger
1/4 cup hot water
1/2 cup peanut butter (chunky or smooth)
2 tablespoons Soya Sauce
4 tablespoons rice vinegar
2 tablespoons sweet miso
2 tablespoons mirin or sake
1/4 tsp red pepper flakes (add more for spicier satay)

Mix ginger, water, peanut butter, soya sauce, vinegar, miso, mirin or sake and pepper flakes. Add vegetarian chicken strips. Let marinade in the refrigerator for at least one hour. Skewer and grill on the BBQ or sauté in a non-stick skillet. Enjoy as an appetizer, salad wrap or with rice or noodles.

Enjoy!

* Traditional recipe for pork, chicken, or beef satay.

Hazelnut Frangelico Biscotti

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

1 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
3/4 c ground hazelnuts


Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in hazelnuts.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 10 minutes. Cool and store in an airtight container.

Enjoy!

Variations:
Lemon Zest/Almond, Grand Marnier Biscotti. Substitute zest of one lemon for hazelnuts and Grand Marnier for Frangelico.
Cranberry/Almond/Grand Marnier Biscotti. Substitute dried cranberries for hazelnuts and Grand Marnier for Frangelico.
Chocolate/Almond. Substitute hazelnuts for 1/4 cup toasted sliced almonds and 3/4 cup chocolate chips. Substitute Kalhua for Frangelico.

Tapenade

Tapenade

This olive spread can be labour intensive if you are pitting the olives yourself but it goes a long way and the taste is a rich and unique flavour that is quite versatile.

1 cup Moroccan olives pitted
1/4 cup sun-dried tomatoes in oil, drained
2 cloves garlic
1/4 – 1/3 cup good olive oil
1 tsp black pepper

Blend all ingredients together to a paste. You can enjoy this on crackers and baguettes. A little can be used in earthy tomato sauces to add richness to the flavours. Tapenade can be used to stuff chicken breasts, to coat roasted chicken. As a dip or filling for lamb.

Ready made tapenade can be purchased for those in Winnipeg at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

(Images from Google Images)

Enjoy!

Some thoughts on Food

I want to try to find food sources within a couple of hundred kilometers of where I live. I want to know that the farmers and other producers of food can make a good living from their labours. In the larger picture, I want the entire nation to have food security. Food security is defined in so many ways. It can be defined by what we have stored in reserve in case of disaster or emergency. It can be defined in terms of how the food is produced and what inputs were used. What I want is food security in a local community sense. However, I do know that I live in the middle of a large land mass and some items are not too local in the middle of winter. I want to support local farmers. I want to support local fishers. I want to support local producers of naturally raised meats. I also want to support fishers of our coasts so I will purchase from my ethical, local supplier, coastal seafood from British Columbia and from the Atlantic Provinces. When I buy local grains, I don’t want to ship them in from B.C. when they are grown near me to begin with. That’s just silly. There are producers of cheeses, poultry products, and numerous other products from Quebec are producers that I would be happy to support.

In an immediate sense, local food tastes better. Not as a virtuous taste but in the sense that a tomato grown on the vine and picked just prior to my purchase will taste better than a tomato grown far away with loads of chemicals and bioengineering, picked green and gassed to look ripe just prior to my purchase. Spinach tastes fresh and green and not like cardboard. Beautiful, perfect strawberries are grown all around where I live but I won’t ever see them in the large grocery stores.

How do we connect with our local producers? How do we connect with the producers throughout Canada? Go to the market. Talk with the producers. Ask from where products come. Demand local products. Join a Community Supported Agriculture project and take risk with the farmers as well as enjoying the bounty. When I spend a dollar on a product directly from the farmer, he or she gets that dollar. When I spend a dollar at a big box, some farmer from somewhere else gets a few pennies. Become involved in Community Gardens. Don’t eat instant “food”. Care about the producers of eggs, milk, cheese, grains for breads, meats, etc. It doesn’t take a lot of effort. Go to the Farmer’s Market on the weekend mornings. Go to the places that actually bake bread. In my neighbourhood, there are 7 bakeries within a 20 minute walk. When I buy my produce from a local wholesaler such as F.O.O.D. I am confident that she knows the producers and has established and maintained an equitable working relationship.