Mexicalli Rose with the Assiniboine Park Conservatory and the MLCC

I had the pleasure of preparing Mexican regional specialties last night at the Grant Park MLCC for the Assiniboine Park Conservatory. The vegetables came from the local Organic foods supplier, Fresh Option Organic Delivery.

As an opener beverage, the guests were treated to a Tequila Flavor Rush.

Blanco Flavour rush

1 oz Tequila
Squeeze of Lime
3 oz Ginger Ale
Ice

Pour ingredients in order over ice.



1. Simple Guacamole
The beverage pairing was Carta Nevada Extra Dry (+68494)$12.49

1-2 ripe Avocados
Lime or lemon juice
Salt
Options:
Chilies
Garlic
Green onions
Chopped Tomatoes

Cut Avocado in half and with a heavy knife, cut into the seed and remove from fruit. Scoop out avocado from peel into a bowl and mash with lime or lemon juice, a few pinches of salt. Add any or all of the options and serve with tortillas.

Enjoy!


2. Salsa Mexicana

The beverage pairing was Sol Especial (+415661) $1.65

Makes 1 1/2 cups

Ingredients

1/2 medium white onion, chopped into 1/4-inch pieces
Hot green chiles to taste (usually 1 to 2 serranos or 1 small jalapeño), stemmed, seeded (if you wish) and finely chopped
12 ounces (about 2 medium-small round or 4 to 5 plum) red-ripe tomatoes, chopped into 1/4-inch pieces
2 to 3 tablespoons (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
About 2 tablespoons fresh lime juice
Salt, to taste

Directions

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the green chile, tomatoes, cilantro and lime. Stir well, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate until you are ready to serve.

3. Black Bean Soup with Orange Zest: Sopa de Invierno

The beverage pairings were Negra Modelo (+5615) $1.83 and Williams & Humbert Dry Sack Sherry (+13565)$12.72

I call this "winter soup" because to the hearty, filling base of black beans is added the bright taste of the oranges that make cold winter weather more bearable. In the mountains of Central Mexico, while not as cold as it is in the north, they are very happy to see those oranges from the lower altitudes roll into the markets in huge piles during the winter months.

Ingredients

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

Preparation

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

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

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

4. Cheese-filled Sweet Potato Patties: Tortitas de Camote

The beverage pairings were Beringer California Collection Chardonnay (+730326) $10.99 and Sutter Home Jargon Pinot Noir (+8137)$14.97


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

Ingredients:

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

Preparation:

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

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

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

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


5. Dulce de Camote y Naranja (Yams and Orange Dessert)

The beverage pairing was Rockstar Mango/Orange Cooler (+503961)$3.25

Fruit desserts, whether candied, crystallized or compotes, are among the most popular throughout the state of Chiapas. This one is more like a pudding, and may be served chilled or at room temperature, depending upon the time of year and the other courses being served. Chiapans have a collective sweet tooth, and the amount of sugar called for may be reduced if desired.

Ingredients:

* 2 pounds yams, peeled and cut into chunks
* 1 pound sugar
* 2 cups orange juice

Preparation:

Boil yams until soft. Drain and allow to cool; mash until smooth.

Place the yam puree in a large, heavy bottomed pot with the sugar and orange juice. Cook over medium heat, stirring constantly so mixture does not stick, until the bottom of the pot can been seen when stirring.

Remove from heat, allow to cool and serve at room temperature or chill in dessert dishes and serve cold.

Serves 8.

Patliçan Yogürtlü - Saturday on CBC Weekend Morning

Patliçan Yogürtlü

1 eggplant, sliced
olive oil
1 cup yoghurt
salt
1-2 cloves garlic, minced
oregano, paprika and olive oil to garnish
baguette slices

Fry or grill eggplant slices until very well done. DO NOT UNDERCOOK EGGPLANT!

In a bowl, mix yoghurt, a couple of pinches of salt and minced garlic. Pour over hot cooked eggplant and garnish. Serve with bread.

Enjoy!

Foods of Provence for the Assiniboine Park Conservatory

On Wednesday I enjoyed presenting foods of Provence as part of the fundraising efforts of the Assiniboine Park Conservatory. Please enjoy the following with the wine pairings supplied by the MLCC:

1. Fresh Goat Cheeses with Olive Oil and Herbs

This was paired with Cremant d'Alsace Blanc de Noirs - Willm (#803361) - $19.91

Chevre, tapenade, herbs and olive oil served with baguette as an appetizer.

2. Tomato “fondue” over eggs

The wine pairing was Beaujolais-Villages 2008 - Georges Duboeuf (#255810) - $15.03

1 yellow onion, crescent sliced
1 tomato per person, finely chopped or use puree
Olive oil
2 eggs per person
2-3 cooked eggplant slices
Salt and pepper
Minced garlic
Herbs d’Provence

Slice eggplant into small cubes and bake or fry with olive oil until dark brown and tender. Set aside. In a large sauce pan, sauté onion with olive oil and add tomatoes, seasoning and garlic. Add cooked eggplant and simmer until well incorporated. Spoon over soft fried, poached or boiled eggs and serve with baguette.

3. Provencal potatoes

Wine pairing was Côtes du Rhône 2007 – Domaine des Coccinelles (#6670) - $15.85

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes

Ingredients

2lb even sized potatoes, unpeeled
4-5 tbsp olive oil
2 tbsp butter
2 onions, thinly sliced crescents
3 garlic cloves, thinly sliced
3 tbsp chopped parsley
1 tbsp chopped fresh mixed herbs
sea salt flakes
freshly ground black pepper
flat leaf parsley sprigs to garnish


Instructions

Put the potatoes in a saucepan with enough salted water to cover. Bring to the boil, and simmer for 5 minutes, until barely tender. Remove the skin and slice the flesh into thick rounds. While the potatoes are cooling, heat 1 tbsp of the oil and half the butter in a large skillet. Add the onions and fry over a moderate to high heat, stirring, until they begin to colour. Add the garlic and fry until that also changes colour. Tip the whole lot into a bowl, mix with 1 tbsp of the parsley, half the mixed herbs, a sprinkling of sea salt, and black pepper. Keep warm while you cook the potatoes. Heat remaining oil and butter, add the potatoes in batches and fry until golden brown. Drain well. When the final batch is golden, lower the heat and return the rest of the potatoes to the pan together with the onion mixture and remaining herbs. Stir together, and cook until warmed through. Garnish with parsley sprigs.

4. Bouillabaise

The Wine pairings were Vouvray 2006 - Heritiers Dubois (#7064) - $16.99 and Côtes de Provence 2008 Rosé - Pere Anselme (#522052) - $12.17

Ingredients
For the soup broth:

Bones and shells from the fish and shell fish, completely rinsed
9 cups water
1 teaspoon fennel seeds
Salt and pepper to taste
10 whole sprigs parsley


For the soup base:

2 large onions, chopped finely
10 garlic cloves, chopped roughly or crushed
2/3 cup olive oil
1 teaspoon fennel seed
1/2 cup parsley, chopped very finely
Salt and pepper to taste
1 28 oz can crushed tomatoes
Small handful fresh thyme leaves
3 to 5 long strips of orange rind (no white pith)
3 bay leaves
6 to 12 saffron stems
1 jalapeno pepper, chopped finely (remove seeds and white "ribbing")
1 pound frozen cod, thawed and chopped
1 cup dry white wine
A few splashes of Pernod

For the "body" of the soup:

3 to 4 pounds of various fish or shellfish.

Traditional bouillabaisse has no shellfish, but there is no harm in adding mussels, shrimp, crab or lobster if you feel like it.

There are many kinds of fish you can add to make this your own fish soup recipe. Haddock, red snapper, monk fish, sea bass, striped bass are all good choices. Just avoid the oily, fatty fish such as salmon or tuna, as these will overpower rather than blend in with the other ingredients.

I did use Ahi Tuna and pickerel for the soup and it worked out beautifully. I used a couple of pickerel fillets puréed into the soup base and some cheeks in the final soup product.

Preparation
1. In a large soup pot, combine all the ingredients for the broth. Bring to a very light boil, and allow to simmer for 30 minutes or so.

2. Run the broth through a strainer, and keep it aside.

3. Heat the oil in the soup pot on medium low to medium heat. Add onions, garlic, parsley, fennel seed (1 teaspoon, not both), and salt. Saute until the onions are soft.

4. Add tomatoes, thyme, orange peel, bay leaves, pepper, saffron and jalapeno. Simmer for up to 30 minutes.

5. Return the fish broth to the soup pot. Add the pound of chopped fish and cook until fish is completely cooked.

6. Remove the orange peel (if it is in large strips) and bay leaves and put them aside. We do not want to puree them.

7. Either use a hand-held blender to puree the soup, or puree in a stand-up blender in batches. Add the bay leaves and orange peels back to the soup, and pour in the white wine and cook for 30 minutes to an hour. Add Pernod.

8. Add the various fish to the soup. Add the longest-cooking fish first so all the fish ends up cooked at the same time.

5. Provence Plum Tarts

The wine pairing was Sauternes 2005 - Chateau Saint-Michel (#328419, 375 ml) - $16.99

2-3 lbs pitted plums
½ cup water
1 cup sugar
1-2 tbs corn starch
1 tsp thyme
1 tsp lemon juice
Pinch salt
Tart shells

In a sauce pan, heat up plums and thyme. In a measuring cup, combine cold water, sugar, corn starch and lemon juice. Add salt. Cook up filling and boil for at least 1 minute. Fill tart shells and bake at 350F until shells are browned, about 14 minutes.

The evening was finished with the wine, Maury 2001 - Domaine de la Serre (#2942, 500 ml) - $24.92

Enjoy and Bon Appetite!

MLCC Chef Event - Curry!

On Monday I had the great pleasure of presenting foods from some different regions of India. The following recipes are from Kerala in the far South of India and one from the Punjab region.
Enjoy!

To Start:
Moscato d’Asti – Beviamo (Italy, #11883)$19.62


Kerala Shrimp

The wine pairings were Gazela Vinho Verde – Sogrape (Portugal, #3416) $8.44

Ripa Magna Corvina Verona 2007 (Italy, #6978) $18.75


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.


Kerala Cabbage Thoren

Paired with Kingfisher Premium Lager (India, #612606, 330ml) $2.93
“Simple Grog” Cocktail
1 part Gosling’s Black Seal Bermuda Rum (367672) $25.40
1 ½ parts Lime juice
Served with maraschino cherry and orange garnish


Cabbage Thoren
2 cups finely shredded cabbage
salt, to taste
2 tbs oil
1/2 tsp black mustard seeds
2 tsp black gram dhal or urdad dal *
1 large onion, finely chopped
1-2 green chillies, sliced thinly in rounds
a few curry leaves *
1/2 cup finely grated coconut *

1. Heat oil in a pot on medium high heat and add the mustard seeds.
The seeds will pop. Then add the dhal and fry until it becomes golden
brown. Add onion, green chillies, curry leaves and sauté. When
almost translucent add grated coconut and stir for a few minutes.
2. Toss in the cabbage and add salt to taste. Gently sauté until
water has been absorbed or evaporated.

Note: red and green chillies have a lovely appearance. Cauliflower,
beans, carrots and other vegetables can be prepared similarly.


Saag Paneer

Paired with Sancerre “Romains” 2007 – Fouassier (France, #495648) $23.52

Cabernet Sauvignon Rosé – La Playa (Chile, #719400) $13.17


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

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

Serve with rice or naan or other flat breads.

Dessert was an Indian Style icecream of Pistachio Kulfi paired with Amarula Cream Liqueur (South Africa, #342246) $25.99

Today on CBC Weekend Morning

This morning on the CBC radio show, Weekend Morning with Kerän Sanders, I had the opportunity to present this lovely recipe that is perfect for a cold winter dinner.

I used elk shank from Stonewood Elk. Stonewood Elk Products Ltd. (Where to buy: Carver’s Knife; Organza Market; Vita Health Stores; Miller’s Super Value Meats; Forks Market; Minnie’s Handmade Ethnic Treats Inc. (Selkirk)). You might also be interested in a wonderful local and ethically raised veal product from Red River Valley Veal.

Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted 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
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 (I used 6 frozen garden grown Roma Tomatoes)

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!

Party fare with pairings from the MLCC

I had the great pleasure of participating as the caterer for an event with the MLCC. I gave them the recipe items and they paired them beautifully with their selections. This is always a great choice for home entertaining. Many of these items have been featured previously on this blog, such as tapenade, spanikopita, Kerala Shrimp, etc.

Happy New Year and Enjoy!

Menu & Product Selection
Station 1 Mediterranean
Patliçan Yogürtlü (Turkish yoghurt eggplant dish with baguettes), Stuffed Grape leaves, Tapenade Crostini, Spanikopita Triangles

Paired with:

Deus Brut de Flandres

Magner’s cider mulled with Spiced tea, ½ pints Bulldog Beer


Station 2 Asian
Vietnamese Salad Rolls, Sashimi Spoons with grilled Udon, Samosas, Kerala Shrimp

Paired with:

Tantalus Riesling VQA

Henry of Pelham Cuvee Catharine Brut VQA

Cedar Creek Pinot Noir VQA


Station 3 Chef’s choices
Bison or Elk Tenderloin Carpaccio served with a Blood Orange Vinaigrette on Crostini, Shitake Mushroom Toasts, Caucasus Belgian Endive, Caviar Station

Paired with:

Ginger Crown (Crown Royal, ginger beer cocktail)

Chambord Kir (Chambord Liqueur & Sparkling cocktail)

Navan Nog ( Navan Liquer & Eggnog cocktail)

Tonight! Spectacular Holiday Treats

Tonight I will be preparing the following for a cooking demonstration for the Assiniboine Park Conservatory at the Madison Square Manitoba Liquor Commission. Photos to come after the evening's presentation.

1. Crab Cones




Filling:
1 tin frozen crab meat (Available at Gimli Fish)
6-10 peeled and chopped fresh water chestnuts (available at Sun Wah)
1 inch grated ginger
3-5 green onions, finely diced on a diagonal
¼ tsp white pepper
½ tsp sea salt
¼ cup Mirin (available at Sun Wah and other Asian markets)
drizzle Sesame oil
pinch of white sugar

Mix all ingredients together and chill until ready to fill cones.

Cones:
1 pkg frozen wonton wrappers (round or square cut in half)
canola or peanut oil
unwaxed paper cone cups

Set oven to 500ºF and place paper cups upside down on a baking sheet. Brush both sides of the wrapper with oil. Cut a slit through the centre of a circular wonton wrapper and form around the paper cone and pinch together. Place in oven and watch carefully until the wonton wrapper starts to bubble and begins to brown. Remove from the oven and cool. Gently remove wrappers from the cone and fill with your favourite filling. Serve on a platter or in a martini glass as shown.

Enjoy!

2. 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)

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.


3. Baked Brie Wheel

1 wheel brie
¼ - ½ cup frozen fresh cranberries
¼ cup brown sugar

Preheat oven to 350º. Cut slits into the brie wheel and poke cranberries into the cheese. Top with brown sugar and place in oven for ~ 5 minutes. Turn to broil and watch for sugar to brown. Remove from oven and serve immediately with breads and crackers.

4. Caramelized Shallot Tarts


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.

5. 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

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!

Say Cheese! Canadian Cheese

Cheese of Canada

I had such fun the other day presenting recipe ideas at the MLCC Madison Square for the Assiniboine Park Conservatory. The theme was Cheese of Canada.

1. Grilled Cheese Sandwiches with Raclette, Pear and onion

2 whole wheat bread slices per sandwich
1-2 slices Raclette cheese per sandwich
2 slices pear (Bosc, red, golden, etc.)
2-4 onions, thinly sliced
2 tbs good olive oil
Salt and pepper
Port for deglazing
Dijon mustard on each slice of bread
Butter for outside of each sandwich

Slowly caramelize onions in a pan, season and deglaze with port when caramelized. To assemble sandwiches, spread mustard on inside of slices followed by pear, onion and cheese. Close sandwich and butter on both sides. Grill under the broiler or in a pan until browned and cheese has melted. Cut into quarters in the diagonal and serve immediately.

Enjoy!

2. Fresh Mozzarella Tomato Salad


6-8 red ripe tomatoes, sliced
1-2 packages fresh mozzarella, cut into pieces or slices
1 cup basil leaves, whole or torn
Salt and pepper
Olive oil
Balsamic vinegar

Lay out tomatoes and cheese on a plate, alternating and layering between them Sprinkle basil leaves over the plate. Season with salt and pepper and drizzle good olive oil and balsamic vinegar over the plate.


3. Baked Cheesy Pasta

1 pkg pasta (penne, farfale, rigatoni, etc.)
1 large onion, thinly sliced
1 tbs olive oil
1 tbs butter
2 cups milk
1 tbs flour
½ tsp chipotle peppers
1 cup white wine
1 head roasted garlic
One cup each of grated cheeses (Trappist, Chevre- crumbled, Raclette, Ermite)

Bring a large pot of water to boil with salt and olive oil. Cook pasta under the time recommended on the package. In another large saucepot, heat olive oil and butter and sauté sliced onion. Add 1 tbs flour and cook through without browning flour. Add milk and incorporate all of onion flour mixture on the bottom of the pot. Bring to a gentle boil and add white wine. Season with dried chipotle peppers and roasted garlic.

In a large mixing bowl, combine cheese, cooked and drained pasta and sauce. Pour into a large baking dish and bake at 350F until sauce bubbles. Let rest and serve.

Options: Add cooked sausage, bacon or other smoked meats. Try a variety of cheeses. Sprinkle crisp onions on top.

4. Matar Paneer (peas with paneer)

1 medium-sized onion, chopped
~ 1 inch fresh ginger, grated or chopped
4-6 tbs vegetable oil
Paneer (available at Dino’s fresh or frozen or make at home)
1 whole dried hot red pepper
1 ½ cups light yoghurt with separated liquid
1 tbs ground coriander seeds
¼ tsp turmeric
3 medium-sized tomatoes, chopped
1 tsp salt
1/8 tsp ground black pepper
3 cups shelled fresh or 2 packages thawed frozen peas

Blend onion and ginger in a blender with 1/3 cup water until you have a smooth paste. Heat oil in pot and place the hot red pepper and turn. Add blended onion mixture and cook until a light brown colour.

Add the coriander and turmeric, stirring for another minute. Add tomatoes and cook for another few minutes. Add yoghurt, salt and pepper. Mix well and let boil. Cover and let simmer for 10 minutes. Add peas and paneer pieces and simmer until peas are cooked.

5. Quick(ish) Tiramisu

1 pkg lady fingers
1-2 pkgs mascarpone cheese
1 cup sugar
1 fresh egg
1 tsp vanilla
1/3 cup fine cocoa powder
2 tall espressos
1 shot each of coffee liqueur, kirsch, Frangelico (optional)

Mix mascarpone, sugar, egg and vanilla. In a shallow bowl, combine espresso with liqueurs. Dip lady fingers into bowl and place in serving dish. Cover with some of the cheese mixture and then top with a sprinkling of cocoa. Repeat layering for 2-3 layers. Top with cheese mixture and then with cocoa. Let chill and set and serve.

Enjoy!

Tapas for the Conservatory

I had a lot of fun last night for a fundraising event for the Assiniboine Park Conservatory. Last night's theme was Tapas. I presented the following five easy recipes that are great for parties, entertaining, pot luck events, etc.

1. Serrano Ham with Arugula
5 oz arugula, separated into leaves
4 ½ tbs olive oil
1 ½ tbs orange juice
10 oz thinly sliced Serrano ham slices
salt and pepper

Place arugula in a bowl and pour in the olive oil and orange juice. Season with salt and pepper, to taste and toss well.

Arrange the slices of ham on individual serving plates, folding it into attractive shapes. Divide the arugula between the plates and serve.

2. Garlic Tomatoes

8 deep red tomatoes
3 fresh thyme sprigs, plus extra to garnish
12 garlic cloves, unpeeled
¼ generous cup olive oil
salt and pepper

Preheat oven to 425º. Cut the tomatoes in half lengthwise and arrange, cut-side up, in a single layer in a large, ovenproof dish. Tuck the thyme sprigs and garlic cloves between them.

Drizzle the olive oil all over the tomatoes and season to taste with pepper. Bake for 40 – 45 minutes, or until the tomatoes are softened and beginning to char slightly around the edges.

Remove and discard the thyme sprigs. Season the tomatoes to taste with salt and pepper. Garnish with the thyme and serve hot or warm. Squeeze the pulp from the garlic over the tomatoes at the table.

3. Calamares with no-fail Aïoli

1 lb prepared squid (calamari rings, etc)
all-purpose flour for coating
corn, peanut or canola oil for deep-frying
salt
lemon wedges, to garnish
aïoli, to serve

Dry squid and dust with flour. Do not season as the salt will toughen the calamares. Heat oil to 350 – 375º. Carefully add the rings in batches and deep fry for 2-3 minutes, until golden brown. Remove from oil and place on paper towels. Enjoy with aïoli.

Aïoli
1 large egg yolk, at room temperature
1 tbs white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbs extra virgin olive oil
5 tbs canola oil

Put the egg yolk, vinegar, garlic and salt and pepper in a food processor and blend well together. Slowly add the olive oil with the blade turning. When it starts to thicken, add more oil and blend until it is thick and smooth.

4. Sautéed garlic mushrooms
1 lb white mushrooms
5 tbs olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbs flat leaf parsley, chopped
crusty bread

Trim off stems of mushrooms. Heat the olive oil in a heavy skillet, add the garlic and cook for 30 seconds- 1 minute, or until lightly browned. Add the mushrooms and sauté over high heat, stirring until the mushrooms have absorbed the oil in the skillet

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and sauté for 4-5 minutes until the juices have almost evaporated. Add lemon juice and season. Stir in parsley and cook for an additional minute.

Serve hot or warm with crusty bread.

5. 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!

Kerala Shrimp an entrée or an appetizer

I had the pleasure of featuring this lovely Kerala classic shrimp dish on the Weekend Morning Show with Kerän Sanders. It is very popular at parties as an appetizer and with other dishes as an entrée.



Kerala Shrimp


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.

More warming soups

Last night I prepared the following soups for the Assiniboine Park Conservatory fundraiser at the MLCC. These should keep you warm in the upcoming winter. Photos coming soon.


1. Hot and Sour Soup

1 tbsp tree ear fungus soaked 1/2 hour (optional)
6 dried black mushrooms soaked 1/2 hour
24 dried day-lily buds soaked 1 hour
4 c vegetable stock
2 tsps corn starch
2 tsps sesame oil
1 lg egg lightly beaten
1/4 c finely julienned bamboo-shoot strips
4 ozs tofu block (medium) julienned
1/3 tsp salt
2 tbsps white vinegar
1/4 tsp white pepper
2 tsps soy sauce (thin)
2 tsps scallion thinly sliced

Soak tree ear fungus and Chinese mushrooms in 1 cup water each for half an hour and the day-lily buds in 1 1/2 cups water for half an hour. Drain the fungus and rinse. Cut off any hard knots. Cut into strips about 1/4-inch wide.

Remove the mushrooms from liquid. Cut off and discard the coarse stems and cut into 1/4-inch wide strips. Remove the day-lily buds from the liquid. Cut off and discard the hard knots at the end.

Remove 1/4 cup of the stock and set the remainder to heat in a 3-quart pot over a medium high heat.

Put the cornstarch into a small bowl. Slowly add the 1/4 cup cold stock and 1 tsp sesame oil. Set aside.

Beat the egg very lightly. Mix in 1 tsp sesame oil and set aside.

The stock should now be boiling. Add the tree ear fungus, mushrooms, day-lily buds, bamboo-shoot strips, tofu strips and salt to it. Bring it to a simmer. Turn the heat to low and simmer, uncovered for 5 minutes. Now add the vinegar, white pepper and soy sauce. Bring to a simmer. Stir the cornstarch and stock mixture and add it to the pot. Stir and cook until the soup thickens slightly. Turn off the heat. Immediately pour in the beaten egg mixture in a steady stream, covering the surface of the soup with it. Stir gently.

Pour soup into individual bowls. Sprinkle with the sliced scallions and serve hot.
—————


2. Green Mexican Corn Chowder

* 2 tbsp vegetable oil (30ml)
* 1 lb. tomatillos, husked and rinsed (454g)
* 1 x medium white onion, chopped medium dice
* 1 tbsp garlic, minced (15ml)
* 1 x large fresh poblano chili, stemmed, seeded, roughly chopped
* 2 x cups corn kernels, defrosted (500ml)
* 3 1/2 cups low sodium chicken stock (875ml)
* 1/2 cup of 35% heavy cream (125ml)
* 1/2 cup fresh Cilantro, washed, leaves only stalks removed, roughly chopped (125ml)
* Salt and pepper to taste


Directions:

1. Preheat a large cast iron skillet over high heat. Add half of the vegetable oil.
2. Cut the tomatillos in half from top to bottom and lay them cut side down in the hot skillet. Allow them to cook until the tomatillos have a deep golden brown colour, flip and roast on the other side for approximately 5 minutes. Remove from the skillet and place in a bowl to cool slightly.
3. Set a large saucepan over medium heat, add the remaining oil and allow to heat for 30 seconds. Add the onion, garlic and the poblano pepper. Allow to cook until tender, about 5 minutes. Remove from heat.
4. In a food processor, puree the onion mixture, the tomatillos and 1 cup of the corn. Puree the mixture until all is smooth, add 1/2 cup (125 ml) of the chicken broth slowly to thin out the mixture and help get it smooth.
5. Using a fine mesh strainer, strain the mixture into a large pot. Set the pot over medium heat and stir in the remaining chicken broth. Bring the mixture to a simmer and add the heavy cream, remaining corn and chopped cilantro. Season the soup to taste with salt and pepper.
6. Ladle the warm soup into 6 bowls and serve immediately.

3. Acorn Squash Soup

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.

4. Dal

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

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

For a full protein, serve with rice.

Enjoy!


5. Pluma Maus (Plum Soup)

4+ cups seeded plums
1 cinnamon stick
4-6 cloves
1-2 star anise
4-6 cups water
2 tbs corn starch
2+ cups sugar
¼ cup lemon juice

In a large pot, bring plums, spices, sugar and water to a boil, reserving one cup cold water and ½ cup sugar.

In a dry cup, mix ½ cup sugar with the corn starch. Whisk in the cold water and lemon juice and set aside until the plums have softened. Stir in to pot and let boil for at least one minute. Simmer and serve hot or cold plain, with vanilla ice cream, a egg white meringue pudding (floating island) or a cream of wheat pudding.

Enjoy!

Warming soups

As featured Satuday morning on Kerän Sanders CBC Weekend Morning Show.

Curried Squash Soup

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

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


Leek and Potato Soup

3-4 Leek whites, sliced
4-5 medium white or yellow potatoes, peeled and diced (keep in cold water to prevent browning)
½ tsp ground nutmeg
½ tsp ground white pepper
salt, to taste
1 litre broth (low-sodium chicken, eg)
1 cup whipping cream
1 tbs olive oil

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

Enjoy!

A taste of Tuscany

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

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


Enjoy!

1. Bruschetta con pomodoro e basilico

This is bruschetta in its simplest, tastiest form.

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

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

Grill or toast bread. Charcoal is great!

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

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

Drizzle with olive oil.

Spoon chopped tomato onto bread.

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

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

Some prefer to use sliced rather than chopped tomato.

2. Tuscan Squash Salad

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

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

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

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

3. Sage Butter pasta (Burro e salvia)

100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

4. Tuscan beans (Fagioli all'uccelletto)

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

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

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

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

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

5. Zabaione (Zabaglione)



6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.


Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.

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

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

Happy Thanksgiving!

Here are a few recipe ideas to add to your holiday celebrations

1. Shitake Mushroom Gravy
2 tbs all purpose flour
1/2 cup dry Sherry
3 tbs butter
12 ounces fresh shitake mushrooms, stemmed and sliced
OR
2 cups dried sliced Shitake mushrooms, rehydrated in hot water for 30 minutes (available in Asian markets)
1 tbs + 1 tsp chopped fresh rosemary or 2 tsp dried
2 cups whipping cream
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp chopped fresh tarragon or 1 tsp dried
1/4 tsp grated nutmeg
1/2 cup white wine

Mix flour and Sherry in a small bowl until smooth. Melt butter in a heavy saucepan over medium high heat. Add mushrooms and rosemary and sauté until mushrooms soften, about 3 min. Add flour paste and cook for at least 1 minute, stirring so as not to burn. Add whipping cream, thyme and tarragon and nutmeg. Season with salt and pepper. Boil until thickens to a light gravy and add white wine. Cook on medium until thickens.

Can be made in advance.

Enjoy!



2. Southwestern Turkey with Garlic-Ancho Chili Paste
(from Bon Appétit, November 1994, by request of some cousins)

Paste
3 heads garlic, roasted
3-4 large dried ancho chilies, dry roasted, soaked, stemmed, seeded and torn into pieces
1/2 cup good olive oil
1 1/2 tsp ground cumin
1/2 cup honey

Combine all ingredients in a food processor and puree until a smooth paste. Can be made 1 week ahead. Cover and chill.

Corn Bread Stuffing
A. Buttermilk Corn Bread
2 cups yellow cornmeal
1 cup sifted all purpose flour
6 tbs sugar
1 tbs baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 cup chilled unsalted butter, diced
1 1/2 cups buttermilk
3 large eggs

Preheat oven to 400ºF. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns until mixture is a coarse meal. Can be done by hand with pastry whisk. Beat buttermilk and eggs in a large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to buttered pan.

Bake until cornbread is light golden brown on top and toothpick comes out clean when testing, about 30 minutes. Cool in pan on rack. Can be prepared 1 day in advance.

B. Southwestern Corn Bread Stuffing

Buttermilk Corn Bread

6 tbs butter
1 1/2 cups chopped onions
1 1/2 cups chopped green bell peppers
4 large poblano chillies, stemmed, seeded and chopped
3 large jalapeno chilies, stemmed, seeded and chopped
1/4 cup chopped fresh sage or 4 tsp dried sage
1 1/2 tbs dried oregano
1 1/2 cups crushed corn chips or corn nachos
1 1/2 cups frozen corn, thawed
3 large eggs, beaen to blend
1 1/4 ~ cups canned cream-style corn

Preheat oven to 325ºF. Cut corn bread into 4 equal pieces. Crumble 3 piecs onto large baking sheet. Bake until slightly dry for about 20 minutes Transfer to very large bowl.

Melt butter in a heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to the bowl with the corn bread. Mix in cilantro, corn chis and corn kernels. Season with salt and pepper. Mix eggs into stuffing.

WEAR GLOVES!

To bake inside turkey, first line the cavity with some ancho chili paste and mix in enough cream corn to moisten stuffing. Fill cavities with stuffing. Any remaining stuffing can be baked in a covered buttered dish for about 40 minutes. Uncover to brown for about 15 minutes.

Cover turkey with the remainder of the ancho chili paste. Add celery, tomatoes and allspice to roasting pan. Roast turkey at 350ºF for 20 minutes/lb or until juices are clear and leg joints are loose. Use 1-3 cups chicken broth for basting. If turkey is stuffed, tent with foil and add up to 1 - 1/2 hours, depending on size of turkey..

Allow turkey to rest for at least 30 minutes before carving. This is very important as if the turkey is not allowed to rest, the juices will run out and will result in a very dry turkey.

Enjoy and Happy Thanksgiving!

Assiniboine Park Conservatory cooking series with MLCC - Fundraiser

I had the great pleasure of participating in a fundraising/educational event for the Assiniboine Park Conservatory at the Madison Square MLCC. Wednesday's theme was Southern France so I prepared the following items for evening. We also enjoyed some lavender syrup in a cocktail to pair with the rich chocolate mousse.

Enjoy! Contact the Assiniboine Park Conservatory to reserve your space in their other events.

1. Black olive Tapenade

1 cup black olives, pitted
½ cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
¼ (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!

2. Ratatouille

1 large Globe Eggplant, cubed
½ (+) cup good olive oil
1 large onion, chopped
1 lb tomatoes, chopped
1 medium zucchini, chopped
2 red peppers, seeded and chopped
2 cloves garlic
2 tbs dried Herbes de Provençe
Pepper, to taste

If eggplant is not absolutely fresh, cut and salt and rinse out after 30 minutes. In a large skillet, heat olive oil over medium heat and cook onions until translucent. Add eggplant, tomatoes, zucchini, peppers and garlic and stir gently. Add the Herbes de Provençe, season with salt and pepper and stir. Cover and simmer over medium-low heat until much of the liquid has evaporated and the vegetables are tender, about 45 minutes to 1 hour, stirring occasionally.

Enjoy with baguettes, couscous, rice, etc.

3. Foie Gras with apples and Calvados

1 Foie Gras, trimmed, de-veined and cut into serving-sized pieces
2-3 tart apples, cored and thinly sliced
2-3 shallots, minced
Drizzle olive oil
¼ - ½ cup Calvados
¼ cup unsweetened butter
Pinch truffle salt or truffle oil
Crostini slices

Sauté shallots until translucent in 1 tsp butter and some olive oil. Add apple slices and sauté until soft. Add a healthy splash of Calvados and simmer. Set aside.

In a large skillet, heat the remaining unsweetened butter with some olive oil and quickly add the foie gras slices. The butter/olive oil will prevent too much smoking. Turn slices and add Calvados and reduce.

Place apple mixture on a crostini slice and top with a piece of foie gras. Add some cracked pepper and a pinch of truffle salt.

Enjoy!

4. Chocolate Honey Mousse



Sweetening the mousse with honey adds a Provençal touch to a classic French dessert.

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey
Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

Roasted Corn Chowder

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

Roasted Corn Chowder

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

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

Enjoy!

In Season Now! Chilled Roasted Beet Soup and Persian Carrots

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

1.Chilled Roasted Beet Soup

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

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

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

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


2.Persian Carrots

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

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

Enjoy!

In Season Now! Kerala Cabbage Thoren and Saag Paneer

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


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

Cabbage Thoren
2 cups finely shredded cabbage
salt, to taste
2 tbs oil
1/2 tsp black mustard seeds
2 tsp black gram dhal or urdad dal *
1 large onion, finely chopped
1-2 green chillies, sliced thinly in rounds
a few curry leaves *
1/2 cup finely grated coconut *

1. Heat oil in a pot on medium high heat and add the mustard seeds.
The seeds will pop. Then add the dhal and fry until it becomes golden
brown. Add onion, green chillies, curry leaves and sauté. When
almost translucent add grated coconut and stir for a few minutes.
2. Toss in the cabbage and add salt to taste. Gently sauté until
water has been absorbed or evaporated.

Note: red and green chillies have a lovely appearance. Cauliflower,
beans, carrots and other vegetables can be prepared similarly.

Enjoy!

Saag Paneer

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

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

Serve with rice or naan or other flat breads.

Enjoy!

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


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

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

(photo from Flickr)

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

Grilled Caesar Salad
4 whole Romaine Heads – serves 4


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

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

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

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

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

Fried Scapes

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

Spinach and Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

In Season Now! Pea Shoot Pesto and Rhubarb Slush Cocktail

(photo by Karen)

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

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

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

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

Yield: about 4 servings

A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.

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

Enjoy!

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

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

Enjoy!

Ruth's Rhubarb Slush

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