In Season Now! Pickerel Cheeks and Rhubarb

(Rhubarb Cake - Photo by Karen Peters)

This morning I had the pleasure of presenting two recipes on CBC's Weekend Morning Show with guest host Donna Carriero. Pickerel is in season and is in such abundance. It is our wonderful local and very sustainable fishery. This recipe calls for pickerel cheeks, the delicate scallops of the prairies. They are available at Gimli Fish Market, found at three Winnipeg locations, 596 Dufferin Ave., on Pembina Hwy, just South of Grant and on St. Mary's Road.


Pickerel Cheek Salad
(Serves 4-6)

1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)

1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.

Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.



Rhubarb Cake

1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c. butter (Margarine)
1 egg yolk,, beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add above ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased (?) 11" x 7" pan. Press about 2-3 cups rhubarb, sliced and pressed in.

Combine:
3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 ºF oven for 50 minutes or until rhubarb is done. Serve warm with ice cream, whipped cream, or plain. Good cold, also. Apples and Apricots make a great fruit for this.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Flavours of Asia for the Assiniboine Park Conservatory with the MLCC

(Sichuan Peanut Noodles with Tofu knots - photo by Karen)


Bulgogi

I had the pleasure yesterday of presenting a variety of flavours from Asian countries as a fund raising event for the Assiniboine Park Conservatory with Education Coordinator Bonnie Tulloch. I chose samples from the Caucasus to Korea but also items that could easily be made in your own home kitchens. They are versatile to local ingredients yet still very authentic to their origins. For example, in the first recipe, if there is a walnut allergy, try making it with almonds. Adapt the heat of the chilies in other recipes to your tastes. Most of all, enjoy.

All of the dishes were paired with excellent beverages on behalf of MLCC's Product Ambassador, Gary Dawyduk.

To Start:
Ginger Beer Fizz
1 part Tsingtao Beer (#293787, 300 ml, $1.73)
1 part Ginger beer (“Old Tyme” or “Grace”)
mix ingredients with slices of fresh ginger, serve over ice


1. Pomegranate Walnut Paste on Endive - Caucasus

Paired with Crémant de Bourgogne Brut – Simonnet-Febvre (#7451) $19.09

½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive

Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb.



2. Kerala Shrimp – South India

Paired with Gazela Vinho de Mesa Rosé – Sogrape (#9394) $8.61

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.


3. Bulgogi – Korean BBQ Beef

Paired with Old Vine Zinfandel 2006 – Klinker Brick (#5877) $28.80

• Bulgogi marinade for 1 lb of meat (approx 1 cup)
• 1 pound sliced beef *
1. Prepare Bulgogi marinade according to directions.
2. If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
3. If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
5. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
6. Grill, broil, or stir fry the beef until well-done and caramelized on the outside.
7. Serve with rice, lettuce leaves, and side dishes.

(Serves 4)
*Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best.
• 3 Tbsp chopped garlic (about 2 cloves)
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp honey
• 2 Tbsp fresh squeezed juice from an Asian pear
• 1 Tbsp Japanese rice wine (mirin)*
• 1 Tbsp sesame oil
• 3 green onions, finely chopped (including white part)
• 1 tsp pepper

4. Sichuan Peanut Noodles – Sichuan, China

Paired with Singha Lager Beer (#676395, 330ml) $2.33

Please note, the beer will help cool the effect of the chilies.

2-3 tbs chunky peanut butter
1 inch fresh ginger, grated
2-3 tbs vinegar
2-3 tbs good soy sauce
¼ cup orange juice
¼ cup good Chinese hot sauce (to taste)
1 heaping tbs brown sugar
drizzle sesame oil
Cooked Chinese noodles or spaghetti
Options: chopped or grated cucumber for serving cold, cooked tofu for hot or cold, chopped scallions or chives, snap peas, etc.

Mix the first 8 ingredients into a smooth paste. Mix with cooked pasta or noodles and serve immediately or chill.
Enjoy!


5. Burfi – India

Paired with Vin Doux Muscat – Samos (#44578) $13.62

2 cup Whole Milk
2 tsp fresh Lemon Juice
2 tbs dried Milk Powder
3 tbs powdered Sugar (Cheeni)
3 tbs Ghee
1/2 tsp Cardamom Powder
1 sheets Edible Silver Foil (Varq)

• Heat the milk a little and add lemon juice in the milk to curdle it.
• Hang the curdled milk in a muslin cloth for 3 hours.
• This results in the solidification of milk into cheese.
• Add milk powder and sugar to the cheese and kneed the mixture well.
• Heat the ghee in a heavy bottomed pan and add the cheese mixture.
• Stir-Fry over very low flame until the ghee separates.
• Take off the mixture from the heat, add cardamom powder to it, and allow to cool slightly.
• Blend properly by again kneading it.
• Pat the kneaded mixture into a flat cake and allow it to cool completely.
• Cut into squares and decorate with silver foil.




To Finish:
6) Red Lotus cocktail
1 ½ parts Lychee Liqueur (Soho, #6340, $23.99)
1 ½ parts Vodka (SKYY, #410415, $22.99)
1 part Cranberry juice
Combine ingredients in a cocktail shaker with ice; shake well; strain into a cocktail glass; garnish with lychee or cherry

Moroccan Beef Stew

I was looking around in recipes for an idea to use some lovely stewing beef and I decided to adapt a Moroccan lamb recipe but with fewer steps. A very nice result indeed.

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

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

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

Olive Oil Poached Halibut with Asparagus

This morning I had the pleasure of presenting this very easy method of preparing halibut on CBC Weekend morning with Kerän Sanders.

There is no fussing about. Halibut is in season now and available at Gimli Fish on Dufferin or Pembina Hwy. Asparagus and fiddleheads are in season now as well. Photo coming later today.

*How do I know when my fish is done cooking? When the fish looks gelatinous or opaque, it is still uncooked. When it is solid white it is cooked. Do not overcook.

Olive Oil poached Halibut with Grilled Asparagus or Fiddleheads


2 skinned filets of halibut (1/4 pound/125 g each)
1 1/2 cups olive oil
Zest of one orange (try grapefruit or lemon as well)
1/2 teaspoon fennel seed
2 sprigs thyme
1 clove garlic, cut in half
Freshly ground black pepper
Fleur de sel, for garnish


Heat the oven to 250°F/120°C. Lay the fish filets in a baking dish just large enough to hold them. Pour over enough oil to cover. Add the orange zest, fennel, thyme, garlic, and pepper. Bake until just tender, about 10 minutes. Remove the fish from the oil. Garnish with fleur de sel. Serve with Grilled Asparagus or Fiddleheads and a little of the cooking oil drizzled over.

To grill Asparagus, trim ends and drizzle with olive oil. Place over a hot grill and turn a minute or so on each side. Remove from heat and zest orange or lemon on top, freshly ground pepper and a pinch of fleur de sel.

Enjoy!

Non-Dairy - a taste test

Recently, when it became possible that my newborn might be lactose intolerant, Fresh Option Organic Delivery, aka FOOD, gave me three non-dairy products to sample. These were soy and brown rice products. My first trial was Silk, a descriptive name for a smooth and very enjoyable beverage. It was, like having a nice milkshake and I had the whole container throughout the day. Definitely a winner but as a treat and likely not a main beverage. The second place for flavour and texture was the So Nice product. A cold glass of it tasted like milk. Having it in my breakfast granola brought out the more soy taste that didn't come out drinking it straight. Also, having it warmed in the evening with some honey was pleasant.

My last trial was Ryza. For me, it didn't have a lot to do with substituting for dairy. Thinking of dairy, this is not enjoyable. You have to remove the concept of dairy and take Ryza as a product unto itself. If you think of anything dairy, you will likely not enjoy this product. However, if you consider it a beverage or cooking medium, it is enjoyable. It won't be my first choice but there are some excellent choices available. Call FOOD at 774-1479 or check out their website http://freshoption.ca.

In Season Now! Morels and Fiddleheads on Weekend Morning with Kerän Sanders

I had the pleasure of presenting local fiddleheads and morel mushrooms on CBC Weekend morning with Kerän Sanders.

Morel Mushroom Port Pan Sauce

1/2 onion, small dice or 2-3 finely chopped shallots
1 tbs butter
1 tbs olive oil
1 sprig rosemary
1 cup morels, whole or sliced
1 tbs Dijon mustard
1/2 cup port, approximate amount
salt and pepper, to taste

Sauté onion until translucent in butter and olive oil over medium heat. Add rosemary and morel mushrooms and cook until soft. Stir in mustard and then add port, salt and pepper. You can add a bit more butter at the end. Spoon over grilled meats that are resting after grilling. Enjoy.

*For a white sauce option for fish or chicken, add cream to the recipe and use white wine instead of port. Grated nutmeg is also a nice flavour for the sauce.

*Adding butter at the end of the recipe can thicken the sauce nicely.


Fiddleheads in Brown Butter with Pancetta

Kosher salt
3 pounds fiddle head ferns, trimmed and washed
1/4 lb chopped pancetta
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly nutmeg


1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.
2. Slowly brown butter in a large skillet. Bring up to higher temperature and cook chopped pancetta.
3.Heat for a minute or two until they are warm, then divide the fiddleheads among the plates. Serve at once as a side dish or on Chinese soup spoons as an appetizer.

Enjoy!

Fiddleheads from BC are available at DeLuca's on Portage and local Manitoba fiddleheads are available through Fresh Option Organic Delivery.

Pesto Pesto Pesto - This weekend on CBC Radio

I had the pleasure of presenting the uses of Pesto and its variants on CBC Weekend morning with Kerän Sanders. Enjoy pesto with a variety of herbs in so many ways.



Basic Pesto
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.

1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pinenuts (can use almonds)
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)

Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.

Halibut Papillote
1 fillet Halibut
Good amount of pesto (basil, arugula, etc)
salt and pepper
Parchment paper
drizzle olive oil

Preheat oven to 350º. Place filet on parchment paper and spoon a good amount of pesto on top of fillet. Seal paper as a package for each serving. Bake for ~ 14-16 minutes, depending on the thickness of the fish.


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, pine nuts 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


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.

Your moment of soup epiphany, a query

The other day I had a terrible bowl of soup. Terrible in so far as to show that the chef didn't care. It tasted like flour. Not to dwell on that negativity, I thought of moments in soup that were truly extraordinary. I think that soup should contain a universe of flavour in the microcosm. A lot to ask out of a bowl, I realize, but there have been moments of transcendence in the experience of soup.

As a chef, I have experienced this in the creation and development of a clear porcini mushroom consommé. I want the taster to have their attention diverted to the experience and not have it as a casual experience waiting for the next course. As a diner, when I was still a vegetarian, my husband arranged for me to have a dinner for a special birthday at Mirlycourtois, a French restaurant in Winnipeg. The chef prepared the stock and soup for the event and the tasting of it gave such joy, I could have cried.

While for some of you, this may seem rather unbalanced. All the same, I am curious as to your moment of soup. Please share in the comments section.

Thanks!

Penne l'Arrabiata on CBC this morning

This morning I had the pleasure of presenting Penne l'Arrabiata CBC Weekend morning with Kerän Sanders. Yes, it was prerecorded as I just had a baby and was still in the hospital. All is well and this spicy pasta dish can be adjusted to your level of comfort. Cheese can be optional for vegan diets.

Enjoy!

Penne l’Arrabiata

1 onion, finely chopped
Olive oil
1 cup good black olives, pitted and roughly chopped
2 cups tomato puree
3-4 cloves garlic, minced
1 tbs hot pepper flakes
½ - 1 cup red wine
Salt, to taste
½ tbs brown sugar
½ cup chevre
Cooked pasta

Saute onion until translucent. Add olives and cook for a couple of minutes. Add tomato, garlic and chillies. Add red wine to desired thickness of sauce. Stir in salt and brown sugar. Mix with pasta and drop in bits of chevre.

Enjoy!

Cheeses of Germany. An Assiniboine Park Conservatory event

I haven't made a lot of German food lately but the theme for this event for the Assiniboine Park Conservatory was the Cheeses of Germany. It is worth the hunt for these specialty cheeses. Camobozola cheese is readily available in most local markets but Tilsit, Quark, Esrom, etc. are available at the Ellice Meat Market on Ellice Ave. Lovely German cheesecake made with Quark is available next door at Lang's Bakery.

Each recipe has a delicious pairing prepared by Gary Dawyduk, Product Ambassador from the MLCC.

To Start:
Wasmas cocktail
½ glass beer (Erdinger Dunkelweiβbier, #574236, 500ml, $3.59)
¼ part Cognac (Rémy Martin VS, #20412, $17.57)
¼ part Cola
(traditionally served in a 36 oz. Stein)



1. Fried Cambozola

Paired with Tokaji 5 Puttonyos 2005 – Royal Tokaji Co. (#1054, 250 ml) $22.09

4 oz mixed greens
6 oz Cambozola, cut into 1/2 inch slices
1.5 oz pecan halves, roughly chopped
1 oz dried cranberries
1 egg
Breadcrumbs
Butter
Balsamic vinegar reduction

Set up salad with balsamic vinegar and add salt and fresh grounded pepper to taste. In a small bowl beat egg. Dip Cambozola slices into beaten egg and coat with breadcrumbs. Mix salad and vinaigrette. Sprinkle with cranberries and pecan nuts. Melt butter in a small frying pan at medium heat. Fry Cambozola shortly from both sides until golden brown.
Arrange Cambozola on top of salad and crown with balsamic vinegar reduction.

2. Tilsit Soup

Paired with Baron Dark Lager (#712835, 500ml) $2.78

2 ¾ cups skim milk
1 ¾ cup whole wheat bread crumbs, fresh
2 tsp Dijon mustard
1 cup Tilsit cheese, shredded
Nutmeg
Paprika
Chopped parsley

Place 1 ½ cups of the milk in a blender with fresh breadcrumbs and mustard and process on low until smooth. Place mixture in a saucepan with remaining milk and the cheese. Cook over low heat, stirring until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and garnish with nutmeg, paprika and parsley.

3. Quark Kartoffeln

Paired with Prosecco di Valdobbiadene – Mionetto (#432369) $20.04

Boil potatoes in salt water.
Mix quark (whole milk quark) with about 1/3 vol whole milk
add to taste: salt, paprika, pepper
Stir in any of the following yummy fresh things:
dill, cilantro, finely chopped tomato, yellow or red pepper, sweet onion. (I tend to put in about 1/4 volume or so of veggies)

Serve fresh quark mixture over hot potatoes.

4. Käsekuchen (German Cheesecake) With Cherry topping


Paired with Beerenauslese 2006 – Schmitt Söhne (#4936, 500 ml) $14.35

The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavour.

The crust is essentially a sweetened pie crust (pâte sucrée).
Ingredients
Crust

* 9 oz / 250g all-purpose flour
* 4½ oz / 125g butter
* pinch of salt
* 1 oz / 30g sugar
* 2 egg yolks
* 2-3 tbsp water

Filling

* 1 lb 10oz / 750g quark (regular, not non-fat), see note for a substitution
* 2 oz / 60g melted unsalted butter
* 4½ oz / 125g sugar
* 4 egg yolks
* 4 egg whites
* 1 tbsp vanilla extract
* zest and juice of 1 lemon
* pinch of salt

Preparation

* In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
* Add egg yolks and water. Then knead with your hands just until the dough is smooth.
* Wrap in plastic foil and place in the refrigerator for at least an hour.
* Preheat oven to 350°F / 180°C.
* Grease a 10 in / 25cm spring form with butter.
* Roll out the dough, then press it into the bottom and the sides of the spring form.
* In a mixing bowl (or large food processor) combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.
* Beat the egg whites to stiff peaks.
* Carefully fold the egg foam into the quark mixture.
* Pour mixture into the spring form.
* Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set.
* Turn off oven, open door and let cool for another 15-20 minutes.
* Remove form from oven, run a knife around the edge and open the spring form.
* Transfer cake to a plate or platter. Let cool well before serving.

Notes

* We are lucky enough to have quark available in one of our local little markets. A good substitution for the quark is low fat cottage cheese, just place it in a food processor, add a bit of milk and process until very smooth. Others recommend using only sour cream.
* During baking, the filling will rise quite a bit and fall when cooling down. This is normal and no reason to worry.

Yields 1 10 in / 25cm diameter cake

Preparation time: ca. 2 hours plus the time the cake needs to cool.

Enjoy!

Grilled Esrom Cheese Sandwiches were paired with Vino Noire – Dr. Zenzen (#887976)and $15.42
Iced Strawberry Wine – DD Leobard (#620799) $19.95

To Finish:
Reservoir Dog
1part Jagermeister Herbal Liqueur (#117101, $25.85)
1 part Irish Cream (Bailey’s, #5959, $29.99)

Lamb on CBC - A yummy repost for a yummy repast

I had the pleasure this morning of presenting this tender Moroccan lamb recipe on CBC Weekend morning with Kerän Sanders. Give this a try for your Easter dinner for a change. It can be prepared in advance and heated up for a stress-free dinner.

Enjoy!

Moroccan Lamb with Prunes

1 leg of lamb, boned out (shortens cooking time)(Fresh Manitoba Lamb at DeLuca' at 950 Portage Ave.)
1/2 cup butter
1/4 cup olive oil
a good pinch of saffron*
Salt, to taste
2 tbs ras el hanout*
1 tsp ground cinnamon
1 large onion, grated
1 bunch green coriander, tied together (optional)
1 lb pitted prunes
2 cups finely sliced onion
1/2 cup honey
4 tart apples
1-2 tbs toasted sesame seeds

Trim meat of excess fat. Cut meat into chunks or leave whole. Melt butter and mix with the oil, saffron, salt, ras el hanout, cinnamon, grated onion and coriander. Dip each chunk of meat into the mixture or coat meat entirely and place in a medium heated casserole dish. Turn meat being careful not to burn the meat but allowing the aromas of the spices to be released. Add water to almost cover the meat. Bring to a boil, then lower the heat, cover and simmer gently for 1 hour. If the bone is in, roast in the oven at 350º until coming off of the bone.

After the meat has cooked for 1 hour, add the sliced onion to the casserole and cook 30 minutes longer.

Add prunes and stir in 1/4 tsp cinnamon and 1/2 of the honey. Simmer, uncovered until the prunes swell and the sauce has reduced.

Quarter and core the apples. Sauté in a skillet, flesh side down with a tbs of butter until soft and glazed.

To serve, arrange the lamb on the serving dish, pour the onion-prune sauce over, decorate with the apples and sprinkle with the sesame seeds.

Serve at once.

* Products available at Halal Meats and Specialty Foods at 206 Maryland, Dino’s Grocery Mart at 460 Notre Dame and DeLuca’s Specialty Foods at 950 Portage Ave.

Today on CBC Weekend Morning - Korean BBQ Beef - Bulgogi

This morning I had the pleasure of presenting a popular Korean dish, Bulgogi on CBC Weekend morning with Kerän Sanders. This is made with ingredients that are very easy to stock in your kitchen and makes for a wonderful celebration meal.

There are some wonderful Korean food stores in Winnipeg. Try one on Wellington Ave. near Beverley for some Korean specialty items.


Bulgogi – Korean BBQ Beef
Ingredients:
• Bulgogi marinade for 1 lb of meat (approx 1 cup)
• 1 pound sliced beef *
Preparation:
1. Prepare Bulgogi marinade (see below)
2. If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).
3. If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.
4. Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.
5. Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.
6. Grill, broil, or stir fry the beef until well-done and caramelized on the outside. You can skewer the slices for the BBQ so that you won't lose any through the grill.
7. Serve with rice, lettuce leaves, and side dishes.

(Serves 4)
I have used thinly sliced eye of round roast, sirloin and ribeye or tenderloin in this recipe.

Marinade Ingredients:
• 3 Tbsp chopped garlic (about 2 cloves)
• 3 Tbsp soy sauce
• 2 Tbsp sugar
• 1 Tbsp honey
• 2 Tbsp fresh squeezed juice from an Asian pear (some have substituted 7Up!)
• 1 Tbsp Japanese rice wine (mirin)*
• 1 Tbsp sesame oil
• 3 green onions, finely chopped (including white part)
• 1 tsp pepper

"Moroccan Mystery" - A cooking demo for the Assiniboine Park Conservatory held at the Madison MLCC

I presented the following recipes at the lovely demonstration kitchen at the Madison Square MLCC for the Assiniboine Park Conservatory. Beverage pairings were by MLCC Product Ambassador, Stephen Moran.

Pickled vegetables and olives were paired with Strawberry and Sambuca Crème
Ramazzotti Sambuca (323972) $19.72, Pink Lemoncello Rossi D’Asiago Lemoncello (9221)$24.73

Dessert of fresh dates and Baklava was paired with Samos Muscat – (44578)$13.92
Ouzo #12 & Coffee – (123133)$21.95


Enjoy!
Opening Beverage: SnowBall Cocktail w Metaxa 7 Star Brandy (116038) $26.68

Vegetable Tagine with Bulgur Pilaf
Paired with Shandy Gaff, Morocco Ale & spiced lemonade(512576)$3.63, and Mas Neuf Blanc (8829)$15.95


2 red peppers
3-4 carrots
onions
1 head garlic cloves
1-2 Japanese eggplants (or 1 large globe eggplant)
1-2 yams
1/2 cup dates
1/2 cup olives
1/2 pickled lemon RIND ONLY*
2-3 tbs olive oil
2-3 tbs Ras el Hanout*
splash rose water*
1 tbs turmeric
salt and pepper and some water

2 cups bulgur*
1 onion
2 tbs. olive oil
1/3 cup sliced almonds
1/2 cup Afghani Tut* (aka yellow berry)
good pinch Saffron in a few tablespoons milk*
3 cups Water
salt and pepper

Thinly slice eggplant and salt if necessary. Seed and chop peppers into medium sized pieces. Peel and slice carrots. Slice onions into thin slices. Peel garlic and cut into large chunks if cloves are very large or keep whole if smaller sized. Peel and cube yams. Pit dates and olives if necessary. Remove lemon flesh from the peel and chop peel finely. Discard lemon flesh. Combine vegetables, dates, olives, lemon, olive oil , Ras el Hanout, rose water, turmeric, salt and pepper and about 1/4 cup of water in a large bowl. If you have salted the eggplant, rinse in cold water and squeeze out slices. Place vegetable mixture in a casserole dish or tajine. Cover and cook on stove top over medium heat, checking and stirring occasionally.

OPTIONS: cauliflower, zucchini, cooked chick peas

For the bulgur, slice onions thinly and sauté in olive oil until just browned. Add bulgur and mix in well with onions. Add water, almonds, tut, and salt and pepper. When it comes to a boil, add the milk/saffron mixture. Cover and simmer for 10 minutes or until all of the liquid is absorbed. Fluff bulgur and plate as timbales with vegetable tagine.


Lamb with Ras el Hanout and Prunes
Paired with Tenute Robino Negroamaro (8633) $15.26 and Mont Tauch Cotes du Rousillon (395)$15.50


1 leg of lamb, boned out (shortens cooking time)(Fresh Manitoba Lamb at DeLuca' at 950 Portage Ave.)
1/2 cup butter
1/4 cup olive oil
a good pinch of saffron*
Salt, to taste
2 tbs ras el hanout*
1 tsp ground cinnamon
1 large onion, grated
1 bunch green coriander, tied together (optional)
1 lb pitted prunes
2 cups finely sliced onion
1/2 cup honey
4 tart apples
1-2 tbs toasted sesame seeds

Trim meat of excess fat. Cut meat into chunks or leave whole. Melt butter and mix with the oil, saffron, salt, ras el hanout, cinnamon, grated onion and coriander. Dip each chunk of meat into the mixture or coat meat entirely and place in a medium heated casserole dish. Turn meat being careful not to burn the meat but allowing the aromas of the spices to be released. Add water to almost cover the meat. Bring to a boil, then lower the heat, cover and simmer gently for 1 hour. If the bone is in, roast in the oven at 350º until coming off of the bone.

After the meat has cooked for 1 hour, add the sliced onion to the casserole and cook 30 minutes longer.

Add prunes and stir in 1/4 tsp cinnamon and 1/2 of the honey. Simmer, uncovered until the prunes swell and the sauce has reduced.

Quarter and core the apples. Sauté in a skillet, flesh side down with a tbs of butter until soft and glazed.

To serve, arrange the lamb on the serving dish, pour the onion-prune sauce over, decorate with the apples and sprinkle with the sesame seeds.

Serve at once.

* Products available at Halal Meats and Specialty Foods at 206 Maryland, Dino’s Grocery Mart at 460 Notre Dame and DeLuca’s Specialty Foods at 950 Portage Ave.

This morning on CBC Weekend Morning Show - Cuban Pulled Pork

This morning I had the pleasure of presenting a very simple slow cooker recipe for Cuban pulled Pork on the Weekend Morning Show with Kerän Sanders on CBC Radio. For sources of local naturally raised pork in Manitoba, please see http://www.gov.mb.ca/agriculture/livestock/mbmeat/mb_meat_pork.html. The tortillas are also a wonderful local product from Winkler, Manitoba by Sunny Day Products that I have found at Mercadito Latino on Henderson Hwy and at Dino's Grocery Mart on Notre Dame.


Cuban Pulled Pork

½ cup lime juice
¼ cup water
¼ cup grapefruit juice
3 cloves garlic, minced
2 teaspoons dried oregano, crushed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground black pepper
2 bay leaves
One 3-pound boneless pork shoulder roast (I used a pork butt cut)
1 cup sliced onion

• In a small bowl combine the lime juice, water, grapefruit juice, garlic, oregano, salt, cumin, pepper, and bay leaves.
• Trim the fat from the meat. If necessary, cut the roast so that it will fit easily in the slow cooker. Pierce the meat in several places; then place it in a large plastic resealable bag or a large glass bowl.
• Pour the marinade over the meat. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
• Place the sliced onion in a 3 ½- to 5-quart slow cooker. Top with the meat and the marinade mixture.
• Cover the crock pot and cook on the low-heat setting for 10 to 12 hours or on the high-heat setting for 5 to 6 hours.
• Transfer the meat to a cutting board and cool slightly.
• Skim the fat from the juices in the slow cooker and remove the bay leaves.
• Use 2 forks to gently separate the meat into shreds; then transfer the shredded meat to a serving platter.
• With a slotted spoon, remove the onions from the juices; then transfer the onions to same serving platter.
• Wrap the meat and onions in the tortillas and serve with small bowls of the hot juices and Pico de Gallo. If desired, add lettuce and guacamole.

I found this recipe to have wonderful flavours but I also added hot smoked paprika after shredding the meat with forks. I later added the sauce from canned chipotle peppers.

Enjoy!

Turkish Delights - Last night with the MLCC and the Assiniboine Park Conservatory

Last night I had the pleasure to present some Turkish recipes for the Assiniboine Park Conservatory at the Manitoba Liquor Control Commission at Madison Square. Gary Dawyduk, a MLCC/Liquor Marts Product Ambassador from the MLCC provided excellent pairings with each course. Enjoy!

The evening started with a welcome drink of Ouzo 12 Liqueur (Greece, #123133)$21.95
It was served with tonic water and I provided a small piece of wonderful local goat feta from Oak Island Goat Dairy.

The cheese is available at DeLuca's on Portage Ave. When the water is added to the Ouzo or Raki, it becomes a milky colour, referred to as Lion's Milk.

1.Caçik
Paired with Pinot Grigio n/v – Barefoot Cellars (California, #4206) $9.99
1-2 cups plain yoghurt, drained
1 cucumber, peeled, seeded and grated
1/4 - 1/2 tsp salt
1-2 cloves garlic, mashed
pinch black pepper
2 tsp good olive oil

Drain cucumber and mix all ingredients together. Cover and chill. Enjoy with flat bread, as a salad or a topping.

Making your own yoghurt

4 litres milk (at least 2%)
2-4 tbs plain yoghurt (NO GELATIN!)

Pour the milk into a heavy pot and bring to a boil. Let the milk cool to 100º to 110ºF. It should feel slightly warm to the touch. In a non-metallic bowl, whisk up the starter yoghurt and slowly add by the ladle-full, the warmed milk. Pour in the milk after a few ladle-fulls. Mix well and cover bowl with plastic wrap, cover in towels or blankets and keep in a warm place for 8 hours or until set. Refrigerate and you can use this for your next starter.

2. Stuffed Grape Leaves with Ground meat (Etli Yaprak Sarması)

Paired with Nemea 2007 – Boutari (Greece, #281956) $12.99

Sarma refers to a dish that can be prepared with grape, cabbage, or chard leaves. The term sarma derives from Turkish verb "sarmak," which means to wrap or to roll. It can be prepared with rice and spices (vegetarian) or with rice and ground meat. Both are delicious. Sometimes sarma is called dolma, too, yet on the western part of Turkey, rolled leaves are always called sarma.

makes 50-60 stuffed grape leaves
1/2 lb ground meat
1/3 cup white rice
2 medium size onions, grated or chopped finely in a processor
1 tsp black pepper
salt
1/2 cup chopped parsley
1/2 cup dill
1 tbsp tomato paste
3 tbsp olive oil or 1,5 tbsp olive oil + 2 tbsp butter
juice of 1/2 lemon

grape leaves
-If you have fresh grape leaves, boil water in a pot. Cook grape leaves ~1 minute in boiling water. Take out and let cool.
-If you are using jarred grape leaves, soak them in cold water for an hour; they tend to be salty.
-Put ground meat, rice, onion, black pepper, salt, parsley, dill, and 1,5 tbsp olive oil in a bowl.
-Dissolve 1 tbsp tomato paste with 3 tbsp hot water and pour this into the bowl.
-Mix all the ingredients.
-Save the broken, faulty leaves. Use them to cover the bottom of a pot with grape leaves to prevent them from burning.
-Take one leaf. Place it on a smooth surface the vein side up/shiny side down. Place a spoonful of stuffing at the bottom center of the leaf close to the stem. Fold in two sides first and then the bottom. Then roll it neatly like a cigar. Keep rolling until all the leaves are gone. If you still have stuffing, you can use it to stuff small bell peppers.
-Stack stuffed grape leaves in the pot tightly layer by layer.
-Add 1,5 tbsp olive oil or butter, juice of half lemon and water to barely cover the sarmas.
-Place a flat-ish plate on top of stuffed grape leaves so that they won't move around. Cover and cook on low for 35-45 minutes.
-Serve with crusty bread and yogurt.

Vegetarian version
• 3 C. rice, soaked in boiling water and salt for 1hr.
• 1/2 C. olive oil
• Juice of one large lemon
• 1 bunch green onions, chopped
• 1 bunch parsley, minced
• 1 large, firm tomato, chopped
• 1 tsp. dried mint (optional)
• Salt and pepper to taste
Thoroughly rinse rice and drain well.
Mix the rice and all the above ingredients in a bowl.
If you are using fresh grape leaves blanch in boiling water for a minute.
Stuff and cook.
You could use torn grape leaves or slices of tomato to line the bottom of the pan so that the bottom layer of stuffed grape leaves won't scorch.

3. Kofta

Paired with Zinfandel 2007 – Rosenblum (California, #6670) $19.02


1 lb ground meat (lamb, elk or bison)
1 fennel or Italian sausage, casing removed
2 tbs Baharat (or combination of mint, cumin, chilies, pepper, etc.)
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.

It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.


4. Turkish Green Beans (Zeytinyağlı Taze Fasulye)

Paired with Cappellaccio Aglianico Riserva 2004 – Rivera (Italy, #9250) $16.91


1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt

optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste

-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.

This is traditionally served cold, but it's good when it's warm too.


5. Turkish Pumpkin Dessert (Kabak Tatlısı)

Paired with Guinness Draught (Ireland, #643650, 330 ml) $2.36 and Vinsanto 2004 – Badia di Morrena (Italy, #7997) $28.98



Pumpkin dessert is a very easy-to-make popular and traditional recipe.

pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts

The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.

For an Irish touch, serve with Guinness.

Chocolate Fondue on CBC Weekend Morning

This morning on CBC Weekend Morning I had the pleasure of presenting a Dark Chocolate Fondue. Next week is Valentine's Day and this is a simple but wonderful dessert.

Valentine's Day marks the beginning of the Fair Trade Challenge. For more information, check out www.fairtrademanitoba.ca


Dark Chocolate Fondue

2 cups heavy cream
up to one pound chopped dark chocolate (can reduce entire recipe)
splash of rum, cognac or favourite liqueur (optional)

Heat cream in a ceramic fondue dish until ready to boil. Turn off heat and whisk in chopped chocolate until shiny. Add splash of liqueur. Enjoy with baguettes, fruit or chill and use as a ganache for brownies. Enjoy!

Italian Countryside - Rabbit! for the Assiniboine Park Conservancy!

I had the pleasure last night of presenting foods on the theme of Italian Countryside as part of the events through the Assiniboine Park Conservatory held at the MLCC.

Enjoy these items as part of everyday celebrations.

The reception beverage was an Italian Iced Tea made with Cinzano.

1. Vegetable Antipasto Platter

The wine pairing was Mezzomondo Pinot Grigio/Chardonnay $10.05


Hot Pickled eggplant
Pickled mushrooms
Marinated artichokes
Bocconcini
Roasted Red peppers
Raw vegetables (Radicchio, arugula, etc.)
Olives
Vinaigrette
Breads


2. Sage Butter pasta (Burro e salvia)

A lovely wine pairing was Casa Alle Vacche Vernaccia Di San Gimignano $13.99

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.

3. Penne l’Arrabiata
Wine paired was A-Mano Primitivo (Puglia) $16.73

1 onion, finely chopped
Olive oil
1 cup good black olives, pitted and roughly chopped
2 cups tomato puree
3-4 cloves garlic, minced
1 tbs hot pepper flakes
1 tbs oregano
1 tbs dried basil
½ - 1 cup red wine
Salt, to taste
½ tbs brown sugar
½ cup chevre
Cooked pasta

Sauté onion until translucent. Add olives and cook for a couple of minutes. Add tomato, garlic and chillies. Add red wine to desired thickness of sauce. Stir in salt and brown sugar. Mix with pasta and drop in bits of chevré.

Enjoy!

4. Rabbit with Squash

Local and naturally raised rabbits can be purchased in the Winnipeg area from Geri at 485 2278 or 482 8508.
Rabbit is also available from local natural sources from DeLuca's on Portage Ave. in Winnipeg.
How to cut a Rabbit?

This sweet and savory dish was paired with Damilano Dolcetto D’Alba $26.99

This is an old recipe -- the combination of sweet and savoury is relatively rare in modern Italian cooking -- but will be very nice in the winter months, especially if it is cold out. Although the recipe calls for rabbit, but you could use -- if you had to -- chicken.
Prep Time: 0 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
• 1 rabbit skinned and chopped into pieces
• 3/4 pound (350 g) squash pulp (a squash along the lines of zucca gialla, or butternut squash)
• 1/2 cup almonds
• 1/2 cup raisins
• 1 quart (1 liter) dry red wine
• A sprig of rosemary
• 2 bay leaves, crumbled
• A sprig of sage
• 2 cloves of garlic, peeled and sliced
• 2 cloves
• A bunch of parsley
• 3/4 cup (180 ml) dry white wine
• 2/3 cup (120 g) unsalted butter
• A pinch each sugar and powdered cinnamon
• Salt and pepper to taste
Preparation:
Wash and pat the rabbit pieces dry and return them to the bowl. Pour the red wine over the rabbit, and add the bay leaves, the garlic, the sage, the rosemary, the cloves, a few peppercorns, and a few leaves of parsley. Cover the bowl and let it stand in the refrigerator over night.

The next day, when you're ready to cook the rabbit, which will be much more tender thanks to the marinade, plump the raisins in the white wine for 20 minutes, and drain them well. Coarsely chop the almonds, and put them in a bowl with a pinch each of sugar and cinnamon, a goodly dash of pepper, and the drained raisins.

Melt the butter in a Dutch oven or earthenware pot, and brown the rabbit, turning the pieces so they color on all sides. Meanwhile, filter the marinade. Once the meat has browned, sprinkle it with a ladle of marinade. Cook until about half the liquid has evaporated, then stir in the almond mixture, cover, and simmer for an hour.

Dice the squash, stir the pieces into the rabbit, and continue cooking for 20 minutes more. This dish is very good over polenta.

5. Sicilian Cannoli

The dessert was paired with Beviamo Moscati D’Asti $19.62 and Frangelico $23.67

Shells:
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying

Filling:
1 15oz container of Ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting

1. In a mixing bowl combine flour, sugar and salt. Add the melted butter and Marsala wine. Turn out onto a lightly floured surface and knead until well mixed.

2. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours.

3. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin.

4. Roll each piece tightly around a cannoli tube. Seal with egg white.

5. Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.

6. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.

7. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.

8. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.

Options: Lemon filling, mocha filling, etc.

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!