Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, lead the discussion on plants of the region. Pairings coming up on this site later today.
1. Crostini Toscani
2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley
Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.
Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.
Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.
Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.
2. 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.
3. 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.
4. 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)
Wednesday, January 25, 2012
Sunday, January 22, 2012
Later that day..... at d.a. Niels Cooking with Tajines
Later in the day, I presented the following recipes at D.A. Niels Gourmet Kitchenware. Both were prepared in Tajines, a very versatile cooking vessel.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
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.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
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.
Saturday, January 21, 2012
This Saturday on the Weekend Morning Show - Pickerel with Raki, a Turkish recipe
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting this very easy to prepare pickerel dish in the Turkish fashion. Fresh Pickerel is now in season and available at Gimli Fish. Enjoy this healthy method of preparing the sweet fish.
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
Saturday, January 07, 2012
This Saturday on the Weekend Morning Show - Moroccan Braised Beef Short Ribs
This morning on CBC's Weekend Morning Show with guest host Agatha Moir, I had the pleasure of presenting this hearty, comfort food dish. It is very simple to prepare, the trick is to let it cook long and slowly enough so as to have the beef fall off of the bones.
Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.
Moroccan Braised Beef Short Ribs
(serves 4)
4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots
Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.
Enjoy this rich and affordable winter comfort fare.
*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.
**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.
Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.
Moroccan Braised Beef Short Ribs
(serves 4)
4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots
Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.
Enjoy this rich and affordable winter comfort fare.
*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.
**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.
Saturday, December 24, 2011
This Saturday on the Weekend Morning Show - Mushroom Pate
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I presented the following dish for any holiday celebration. It is easy to prepare in advance for stress-free entertaining.
Happy Holidays!
Mushroom Pâté
1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme
1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)
Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.
Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.
Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean.
When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.
Serve with greens, breads and crackers.
Enjoy!
Happy Holidays!
Mushroom Pâté
1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme
1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)
Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.
Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.
Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean.
When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.
Serve with greens, breads and crackers.
Enjoy!
Saturday, December 17, 2011
Today at d.a.Niels - Chicken Tajine with Prunes and Almonds and Turkish Omlettes
I'm making the chicken tajine with prunes and almonds from the last posting. Loving that recipe by Paula Wolfert's, The Food of Morocco. The omlettes are very simple to prepare but quite yummy. I made them often on the boat in Turkey. Photo coming soon!
Turkish Omlettes
4-5 eggs
splash milk
1/4 - 1/2 cup crumbled feta
pepper
good pinch oregano or "Greek Salad spice mix"
butter
Mix the first 5 ingredients together. Heat skillet and melt butter. Add one ladle-full of egg mixture (depending on ladle size) and turn pan to spread egg mixture out fully. Flip over half and then in quarter size and serve.
Enjoy!
Turkish Omlettes
4-5 eggs
splash milk
1/4 - 1/2 cup crumbled feta
pepper
good pinch oregano or "Greek Salad spice mix"
butter
Mix the first 5 ingredients together. Heat skillet and melt butter. Add one ladle-full of egg mixture (depending on ladle size) and turn pan to spread egg mixture out fully. Flip over half and then in quarter size and serve.
Enjoy!
Saturday, December 03, 2011
This Saturday on the Weekend Morning Show - Moroccan Chicken Tajine with prunes and almonds
This morning I presented this very easy to prepare Moroccan dish of Chicken with prunes and almonds on CBC's Weekend Morning Show with guest host Rosanna Deerchild. I have to admit, I am rather excited about this recipe.
Chicken Tajine with prunes and almonds
1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying
Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Soak prunes if very dry.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.
Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.
Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.
Enjoy.
Wednesday, November 30, 2011
Traveling the Spice Trade Route - Smoked Paprika with the MLCC
I had the pleasure of presenting the following recipes for a cooking demonstration at the Madison Square MLCC with Product Ambassador, Carol Herntier. The following recipes are timely now for entertaining as well as some comfort foods.
1. Pomegranate Walnut Paste on Endive - Caucasus
Paired with: Banfi Rosa Regale Brachetto - Italy$ 14.94 and Smirnoff Pomogranate Martini $ 17.99
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. Beef Stroganoff
Paired with: Coppola Diamond Selection Malbec - USA $ 24.50 and Trivento Golden Reserve Malbec - Argentina $ 19.95
1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)
Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.
Serve over egg noodles.
Enjoy!
3. Spanikopita Triangles
Paired with: Cedarcreek Pinot Gris - $ 18.99 and Maso Canali Pinot Grigio - Italy $19.99
1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbspsolive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic
until translucent. Add mushrooms and sauté. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.
Enjoy!
1. Pomegranate Walnut Paste on Endive - Caucasus
Paired with: Banfi Rosa Regale Brachetto - Italy$ 14.94 and Smirnoff Pomogranate Martini $ 17.99
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. Beef Stroganoff
Paired with: Coppola Diamond Selection Malbec - USA $ 24.50 and Trivento Golden Reserve Malbec - Argentina $ 19.95
1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)
Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.
Serve over egg noodles.
Enjoy!
3. Spanikopita Triangles
Paired with: Cedarcreek Pinot Gris - $ 18.99 and Maso Canali Pinot Grigio - Italy $19.99
1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbspsolive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic
until translucent. Add mushrooms and sauté. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.
Enjoy!
Wednesday, November 23, 2011
Cooking Demos! This week with the Assiniboine Park Conservancy and the MLCC - Stunning Holiday Feasts!
Stunning Holiday Feasts
Last night I had the pleasure of presenting the following dishes at the Madison Square MLCC on behalf of the Assiniboine Park Conservancy. We had excellent pairings by Kirsten Sculthorp, Product Consultant for the MLCC and featured plants and herbs were discussed by Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch.
The reception cocktail was a Black Russian made with limited edition Kaluha Mocha Peppermint (#12582) at $13/99. We also served excellent Pesto Escargot, available at Gimli Fish which was paired with Oyster Bay Sauvigon Blanc Brut (#(12291) beautifully.
1. Caramelized Shallot Tarts
Paired with Dow's Fine Ruby Port (#723874) $15.92
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.
2. Sautéed Squash with Pear
Paired with Santa Margherita Pino Grigio (#2125)$16.63
1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper
Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.
Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.
Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.
Enjoy!
3. Mushroom Pâté
(serves 6)
Paired with Peppoli Chianti Classico ($4674) $21.88
1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme
1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)
Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.
Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.
Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean. HINT!!! Bake in a deep loaf pan and turn oven off after one hour but leave pate in the oven.
When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.
Serve with greens, breads and crackers.
Enjoy!
4. Dark Chocolate Fondue
Paired with excellent local Rigby Orchards Dry Raspberry (#533703) $20.00.
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!
Last night I had the pleasure of presenting the following dishes at the Madison Square MLCC on behalf of the Assiniboine Park Conservancy. We had excellent pairings by Kirsten Sculthorp, Product Consultant for the MLCC and featured plants and herbs were discussed by Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch.
The reception cocktail was a Black Russian made with limited edition Kaluha Mocha Peppermint (#12582) at $13/99. We also served excellent Pesto Escargot, available at Gimli Fish which was paired with Oyster Bay Sauvigon Blanc Brut (#(12291) beautifully.
1. Caramelized Shallot Tarts
Paired with Dow's Fine Ruby Port (#723874) $15.92
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.
2. Sautéed Squash with Pear
Paired with Santa Margherita Pino Grigio (#2125)$16.63
1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper
Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.
Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.
Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.
Enjoy!
3. Mushroom Pâté
(serves 6)
Paired with Peppoli Chianti Classico ($4674) $21.88
1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme
1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)
Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.
Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.
Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean. HINT!!! Bake in a deep loaf pan and turn oven off after one hour but leave pate in the oven.
When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.
Serve with greens, breads and crackers.
Enjoy!
4. Dark Chocolate Fondue
Paired with excellent local Rigby Orchards Dry Raspberry (#533703) $20.00.
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!
Saturday, November 19, 2011
This Saturday on the Weekend Morning Show - Phyllo Wrapped Steelhead Trout with savory Saskatoon Sauce
Running back to Saskatoon
This morning I had the pleasure of presenting the following on CBC's Weekend Morning Show with guest host, Ismaila Alfa. It is very simple to prepare this elegant dish. Gorgeous large saskatoons are available at Gimli Fish, as well as this buttery fish.
Enjoy!
1. Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce
1 fillet Steelhead Trout (naturally raised in Lucky Lake, Sask., available at Gimli Fish)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo
Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:
On medium-high heat, sauté shallots until translucent and add the mushrooms. Sauté until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.
Preheat oven to 350ºF. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with sautéed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.
Saskatoon Sauce
1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
¼ tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
½ cup red wine or port
Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phllow Wrapped Steelhead Trout.
Enjoy!
This morning I had the pleasure of presenting the following on CBC's Weekend Morning Show with guest host, Ismaila Alfa. It is very simple to prepare this elegant dish. Gorgeous large saskatoons are available at Gimli Fish, as well as this buttery fish.
Enjoy!
1. Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce
1 fillet Steelhead Trout (naturally raised in Lucky Lake, Sask., available at Gimli Fish)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo
Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:
On medium-high heat, sauté shallots until translucent and add the mushrooms. Sauté until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.
Preheat oven to 350ºF. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with sautéed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.
Saskatoon Sauce
1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
¼ tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
½ cup red wine or port
Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phllow Wrapped Steelhead Trout.
Enjoy!
Saturday, November 05, 2011
This Saturday on the Weekend Morning Show - Classic Tuscan Sage Butter Pasta
This morning I had the pleasure of presenting these classic flavours of Tuscany in a lovely pasta dish on CBC's Weekend Morning Show with Kerän Sanders. Excellent comfort food and so simple to prepare.
Sage Butter pasta (Burro e salvia)
1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup 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.
Enjoy!
Sage Butter pasta (Burro e salvia)
1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup 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.
Enjoy!
Sunday, October 30, 2011
Cooking Demo at D.A. Niels - A variety of Autumn flavours
Yesterday I had the pleasure of demonstrating the following recipes at D.A.Niels on Berry St. I topped a sample of the squash with a sautéed pickerel cheek, the drunken figs were prepared with Pellee Island Semi-Sweet Merlot and I iced the biscotti with Nocella and icing sugar. Thanks to everyone who came out.
1. Pickerel cheeks with Chermoula (Morocco meets Manitoba)
1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
1 lb pickerel cheeks
Blend all of the first ingredients in a food processor and place in glass bowl. Mix in the pickerel cheeks and let marinate for at least 30 minutes. Sauté a minute per side. Serve immediately.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
2. Sautéed Squash with Pear
1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper
Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.
Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.
Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.
Enjoy!
3. Gingerbread Biscotti
2/3 cup butter
1/3 cup sugar
1/2 cup molasses
2 eggs
1 tsp vanilla
4 tsp Frangelico (or try kirsch, or coffee liquors)
2 1/2 cups flour
1 1/2 tsp baking powder
pinch sea salt
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
Preheat oven to 325ºF. Mix butter sugar and molasses until smooth. Add one egg at a time and mix. Add vanilla and liquor and mix until smooth. Combine dry ingredients and mix slowly into the wet ingredients until fully incorporated. Turn out dough onto floured surface and form into a large log. Divide dough into three pieces and flatten out each piece into rectangles onto a cookie sheet. Bake for 25 minutes. Take out of oven and cut into biscotti pieces. Turn cookies and bake for 5-7 minutes at 300ºF. When cooled, drizzle melted chocolate or make a simple icing of icing sugar and liquor.
Enjoy!
4. Drunken Figs
1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!
Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE
Enjoy on their own, with ice cream, pound or angel food cake, etc.
1. Pickerel cheeks with Chermoula (Morocco meets Manitoba)
1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
1 lb pickerel cheeks
Blend all of the first ingredients in a food processor and place in glass bowl. Mix in the pickerel cheeks and let marinate for at least 30 minutes. Sauté a minute per side. Serve immediately.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
2. Sautéed Squash with Pear
1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper
Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.
Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.
Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.
Enjoy!
3. Gingerbread Biscotti
2/3 cup butter
1/3 cup sugar
1/2 cup molasses
2 eggs
1 tsp vanilla
4 tsp Frangelico (or try kirsch, or coffee liquors)
2 1/2 cups flour
1 1/2 tsp baking powder
pinch sea salt
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon
Preheat oven to 325ºF. Mix butter sugar and molasses until smooth. Add one egg at a time and mix. Add vanilla and liquor and mix until smooth. Combine dry ingredients and mix slowly into the wet ingredients until fully incorporated. Turn out dough onto floured surface and form into a large log. Divide dough into three pieces and flatten out each piece into rectangles onto a cookie sheet. Bake for 25 minutes. Take out of oven and cut into biscotti pieces. Turn cookies and bake for 5-7 minutes at 300ºF. When cooled, drizzle melted chocolate or make a simple icing of icing sugar and liquor.
Enjoy!
4. Drunken Figs
1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!
Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE
Enjoy on their own, with ice cream, pound or angel food cake, etc.
Wednesday, October 26, 2011
Foody Series - Sizzle of Sicily with the Assiniboine Park Conservancy and the MLCC
Last night, back by popular demand, I had the pleasure of presenting these Sicilian recipes as part of the programming for the Assiniboine Park Conservancy in partnership with the MLCC. Education Coordinator for the Assiniboine Park Conservancy was Bonnie Tulloch with beverage pairings by MLCC Product Consultant, Jason Lavack.
The evening started with a reception beverage of Bolla - Proseco ($18.99) which, also paired nicely with the first course:
1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Poggio al Tufo - Vermentinio ($17.09)
Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper
Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.
2. Caponatina di Melanzane(A very popular dish for antipasto.)
Paired with Cusumano - Nero d'Avola ($16.99) and Rocca Delle Macie - Vernaccia ($14.13)
(Sicilian eggplant relish)
This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.
Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
5 - 7 ripe tomatoes, chopped
1 cup pitted green olives
1/4 cup salted capers, rinsed
1/2 cup slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
1-2 tbs white sugar
50ml white wine vinegar
Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.
Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.
Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.
3. Spaghetti con i piselli e mentuccia
(Spaghetti with peas and fresh mint)
Paired with Perone - an Italian beer ($2.14)
Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chilli pepper
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper
Procedure
Finely chop the onion, the garlic and the chilli pepper. Soften the onions in some olive oil and add the garlic and chilli. Add the wine and let the alcohol evaporate. Then add the peas and mix well.
In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.
Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.
When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.
Finished with a very light and simple dessert;
Stuffed Grilled Figs
Beautifully paired with Masi - Recioto ($49.83)
1 lb fresh figs
parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
The evening started with a reception beverage of Bolla - Proseco ($18.99) which, also paired nicely with the first course:
1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Poggio al Tufo - Vermentinio ($17.09)
Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper
Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.
2. Caponatina di Melanzane(A very popular dish for antipasto.)
Paired with Cusumano - Nero d'Avola ($16.99) and Rocca Delle Macie - Vernaccia ($14.13)
(Sicilian eggplant relish)
This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.
Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
5 - 7 ripe tomatoes, chopped
1 cup pitted green olives
1/4 cup salted capers, rinsed
1/2 cup slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
1-2 tbs white sugar
50ml white wine vinegar
Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.
Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.
Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.
3. Spaghetti con i piselli e mentuccia
(Spaghetti with peas and fresh mint)
Paired with Perone - an Italian beer ($2.14)
Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chilli pepper
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper
Procedure
Finely chop the onion, the garlic and the chilli pepper. Soften the onions in some olive oil and add the garlic and chilli. Add the wine and let the alcohol evaporate. Then add the peas and mix well.
In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.
Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.
When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.
Finished with a very light and simple dessert;
Stuffed Grilled Figs
Beautifully paired with Masi - Recioto ($49.83)
1 lb fresh figs
parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Saturday, October 22, 2011
This Saturday on the Weekend Morning Show - Dracula's Eyes and Blood salad (Beets and eggs) and Manitoba Meets Morocco Pickerel
This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. They are both quick and easy to prepare to get out and enjoy Halloween activities.
Dracula – Eyes and blood Salad (Eggs and beets)
Ingredients
* 1 pound trimmed beets (without tops), unpeeled
* 1 tablespoon red wine vinegar
* 1 dozen quails eggs, boiled (or regular eggs, hard boiled)
* 1 teaspoon freshly grated orange zest
* 1/3 cup fresh orange juice
* 1/4 cup sugar
* 1/4 cup distilled vinegar
* 1/4 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 2 red onions, thinly sliced
* Chopped fresh tarragon, for garnish and dollop sour cream
Directions
In a pot, combine the beets with the red wine vinegar and enough cold water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool. (The beets may be cooked 1 day in advance and kept covered and chilled.) Peel the beets and cut them into 1-inch wedges.
In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.
In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing. Add the beet slices, boiled eggs, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together. Transfer to a serving bowl and garnish with the sour cream and tarragon.
Pickerel grilled with Chermoula (Morocco meets Manitoba)
1 head garlic, peeled
1 tsp cayenne (use less if you want a milder taste)
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
2-4 pickerel fillets (Fresh caught season until the end of October!)
Blend all of the first ingredients in a food processor. Spoon over fish fillets and broil for 4-6 minutes, depending on the thickness of the fillet.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
Dracula – Eyes and blood Salad (Eggs and beets)
Ingredients
* 1 pound trimmed beets (without tops), unpeeled
* 1 tablespoon red wine vinegar
* 1 dozen quails eggs, boiled (or regular eggs, hard boiled)
* 1 teaspoon freshly grated orange zest
* 1/3 cup fresh orange juice
* 1/4 cup sugar
* 1/4 cup distilled vinegar
* 1/4 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 2 red onions, thinly sliced
* Chopped fresh tarragon, for garnish and dollop sour cream
Directions
In a pot, combine the beets with the red wine vinegar and enough cold water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool. (The beets may be cooked 1 day in advance and kept covered and chilled.) Peel the beets and cut them into 1-inch wedges.
In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.
In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing. Add the beet slices, boiled eggs, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together. Transfer to a serving bowl and garnish with the sour cream and tarragon.
Pickerel grilled with Chermoula (Morocco meets Manitoba)
1 head garlic, peeled
1 tsp cayenne (use less if you want a milder taste)
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste
2-4 pickerel fillets (Fresh caught season until the end of October!)
Blend all of the first ingredients in a food processor. Spoon over fish fillets and broil for 4-6 minutes, depending on the thickness of the fillet.
This is a classic Moroccan flavouring for fish but also goes well with vegetables.
Saturday, October 08, 2011
This Saturday on the Weekend Morning Show - Sautéed Squash with Pear and Stuffed Fresh Figs
(photo by Karen)
This morning on CBC's Weekend Morning Show with host Kerän Sanders, I had the pleasure of presenting the following two dishes as ideas for your Thanksgiving and holiday cooking.
1. Sautéed Squash with Pear
1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper
Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.
Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.
Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.
Enjoy!
2. Stuffed Grilled Figs
1 lb fresh figs
parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Enjoy and Happy Thanksgiving!
Wednesday, October 05, 2011
The Sizzle of Sicily with the Assiniboine Park Conservancy and the MLCC
Last night I had the distinct pleasure of presenting Sicilian fare at the Madison Square Liquor Commission as part of the Assiniboine Park Conservancy programming. The stories of the regional flora were presented by Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch and the excellent beverage pairings were presented by MLCC Product Consultant, Karen Simard.
1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Santa Margherita Valdobbiandene Prosecco #1146 $17.02
Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper
Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.
2. Caponatina di Melanzane
Paired with Cusumano nero D'avola #143610 $16.99
(Sicilian eggplant relish)
This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.
Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
500g ripe tomatoes, chopped
100g pitted green olives
60g salted capers, rinsed
100g slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
50g caster sugar
50ml white wine vinegar
Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.
Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.
Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.
3. Spaghetti con i piselli e mentuccia
(Spaghetti with peas and fresh mint)
Paired with Mezzo Mondo Pino Grigio/Chardonnay #11051 $10.99
Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces (optional on breaking pasta)
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chili pepper (I used a finely chopped jalapeno chili but you can also use a dried red chili)
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper
Finely chop the onion, the garlic and the chili pepper. Soften the onions in some olive oil and add the garlic and chili. Add the wine and let the alcohol evaporate. Then add the peas and mix well.
In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.
Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.
When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.
It's also very tasty served cold on a hot summer's day.
4. Stuffed Grilled Figs
Paired with Chilled Pellegrion Superiore Dolce Marsala #230367 $11.66 and Toschi Nocello Liqueur #10446 $24.54
1 lb fresh figs
parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Santa Margherita Valdobbiandene Prosecco #1146 $17.02
Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper
Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.
2. Caponatina di Melanzane
Paired with Cusumano nero D'avola #143610 $16.99
(Sicilian eggplant relish)
This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.
Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
500g ripe tomatoes, chopped
100g pitted green olives
60g salted capers, rinsed
100g slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
50g caster sugar
50ml white wine vinegar
Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.
Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.
Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.
3. Spaghetti con i piselli e mentuccia
(Spaghetti with peas and fresh mint)
Paired with Mezzo Mondo Pino Grigio/Chardonnay #11051 $10.99
Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces (optional on breaking pasta)
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chili pepper (I used a finely chopped jalapeno chili but you can also use a dried red chili)
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper
Finely chop the onion, the garlic and the chili pepper. Soften the onions in some olive oil and add the garlic and chili. Add the wine and let the alcohol evaporate. Then add the peas and mix well.
In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.
Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.
When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.
It's also very tasty served cold on a hot summer's day.
4. Stuffed Grilled Figs
Paired with Chilled Pellegrion Superiore Dolce Marsala #230367 $11.66 and Toschi Nocello Liqueur #10446 $24.54
1 lb fresh figs
parmesan reggiano
balsamic reduction
To make the Balsamic Reduction:
Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.
To make the stuffed figs:
While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.
Saturday, September 24, 2011
This Saturday on the Weekend Morning Show - Pickerel Fillet Tacos with salsa
This morning I will be presenting the following recipes on CBC's Weekend Morning Show with guest host Agatha Moir.
It is quite simple to put together and prepare this wonderful meal and the pickerel is in season now.
Pickerel Fillet Fish Tacos
Serves 2
2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)
Marinade the fish in the juice and spices for at least 20 minutes.
1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)
Prepare all of the dishes for the taco and then sauté the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!
Late Summer Salsa Mexicana (served with toasted tortillas)
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Enjoy!
It is quite simple to put together and prepare this wonderful meal and the pickerel is in season now.
Pickerel Fillet Fish Tacos
Serves 2
2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)
Marinade the fish in the juice and spices for at least 20 minutes.
1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)
Prepare all of the dishes for the taco and then sauté the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!
Late Summer Salsa Mexicana (served with toasted tortillas)
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
Enjoy!
Monday, September 19, 2011
Pesto Pesto Pesto!
I was going to present the following pesto recipes for a cooking demonstration tomorrow for the Assiniboine Park Conservancy and the MLCC but it was canceled due to a lack of people signing up for the event. One can sign up for all of the cooking demonstrations through the Winnipeg Leisure Guide and are also found on the Assiniboine Park Conservancy website: http://www.assiniboinepark.ca
1. Basil Pesto on Escargot
Serve the following pesto spooned onto escargot and bake for 8-10 minutes.
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 pine nuts (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.
2. Pea Shoot Pesto on Arctic Char
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 pine nuts (or almonds)
salt
pepper
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.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
3. Garlic Scape Pesto served on pasta
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.
4. Sundried Tomato Pesto on crostini
1 cup sundried tomatoes
2-3 cloves garlic
½ tsp freshly ground black pepper
½ cup olive oil
½ cup almonds or pine nuts (can also use walnuts)
½ cup grated parmesan reggiano cheese
Blend all ingredients together and spread on crostini. Toast until bubbly. Enjoy! Can be used on pasta or in other dishes.
1. Basil Pesto on Escargot
Serve the following pesto spooned onto escargot and bake for 8-10 minutes.
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 pine nuts (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.
2. Pea Shoot Pesto on Arctic Char
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 pine nuts (or almonds)
salt
pepper
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.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
3. Garlic Scape Pesto served on pasta
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.
4. Sundried Tomato Pesto on crostini
1 cup sundried tomatoes
2-3 cloves garlic
½ tsp freshly ground black pepper
½ cup olive oil
½ cup almonds or pine nuts (can also use walnuts)
½ cup grated parmesan reggiano cheese
Blend all ingredients together and spread on crostini. Toast until bubbly. Enjoy! Can be used on pasta or in other dishes.
Wednesday, September 14, 2011
Cooking Demos! This week with the Assiniboine Park Conservancy, the MLCC and the Caboto Italian Cultural Centre
Last night I had the pleasure of demonstrating Salsa recipes for the Assiniboine Park Conservancy and the MLCC. Pairings were by MLCC Product Consultant Jason. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on all of the different herbs and vegetables used in last night's presentation.
At the bottom of this entry, are the recipes from Monday night's cooking demonstration at the Caboto Italian Cultural Centre with the theme of Mediterranean Cooking. I presented items from Provence, Turkey and Morocco.
Wild Strawberry Cocktail (Fragoli Strawberry Liqueur topped with Spanish Cava
1. Late Summer Salsa Mexicana (served with toasted tortillas)
Paired with The Crossings Sauvignon Blanc - New Zealand
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
2. Chipotle Peanut Salsa for Grilled Vegetables (served with grilled veggies)
Paired with Tommasi Poggio al Tufo Rompicollo - Italy and Rouge Chipotle Ale - USA
Makes about 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/4 cup roasted peanuts
1 tablespoon Worcestershire sauce or soy sauce
Salt
About 1 teaspoon sugar (optional)
Directions
1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.
Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.
Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.
2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos, peanuts, worcestershire or soy sauce and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar. Serve with your favorite grilled vegetables.
3. Roasted Corn Black Bean Salsa (served with salad)
Paired with Jean Michel Sorbe Reuilly Rose - France
Remember to choose the freshest juiciest corn on the cob and roast.
4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped
4 Tbs chopped fresh cilantro
3 Tbs Olive Oil
Sea Salt
Freshly ground black pepper
Roast the corn on the grill in the husk after soaking for 1 hour.
Let cool slightly, then peel back the husk and silks.
Using a large, heavy knife, slice down the cobs to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.
Whisk together the olive oil and remaining lime juice.
Season to taste and pour over the salsa.
Toss well to mix.
4. Green Herb Salsa (served with omlettes)
Paired with Chateau des Charmes Brut - Canada
Ingredients
* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar
How to make it
* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.
Mediterranean Fare
1. Fresh Goat Cheeses with Olive Oil and Herbs – French Provence Recipe
Appetizers of Chevre, tapenade, herbs and olive oil served with baguettes as an appetizer.
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. Imam Baldi – Turkish Recipe
4 baby globe eggplants or Japanese (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)
Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.
Rich Tomato Sauce
1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine (optional, try orange juice for a fresh Summer flavour)
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)
Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.
Enjoy!
3. Moroccan Lamb Stew – Moroccan Recipe *
1 lb lamb shoulder, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat.
* Meat may be beef, elk or bison, depending on availability
At the bottom of this entry, are the recipes from Monday night's cooking demonstration at the Caboto Italian Cultural Centre with the theme of Mediterranean Cooking. I presented items from Provence, Turkey and Morocco.
Wild Strawberry Cocktail (Fragoli Strawberry Liqueur topped with Spanish Cava
1. Late Summer Salsa Mexicana (served with toasted tortillas)
Paired with The Crossings Sauvignon Blanc - New Zealand
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.
2. Chipotle Peanut Salsa for Grilled Vegetables (served with grilled veggies)
Paired with Tommasi Poggio al Tufo Rompicollo - Italy and Rouge Chipotle Ale - USA
Makes about 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/4 cup roasted peanuts
1 tablespoon Worcestershire sauce or soy sauce
Salt
About 1 teaspoon sugar (optional)
Directions
1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.
Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.
Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.
2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos, peanuts, worcestershire or soy sauce and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar. Serve with your favorite grilled vegetables.
3. Roasted Corn Black Bean Salsa (served with salad)
Paired with Jean Michel Sorbe Reuilly Rose - France
Remember to choose the freshest juiciest corn on the cob and roast.
4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped
4 Tbs chopped fresh cilantro
3 Tbs Olive Oil
Sea Salt
Freshly ground black pepper
Roast the corn on the grill in the husk after soaking for 1 hour.
Let cool slightly, then peel back the husk and silks.
Using a large, heavy knife, slice down the cobs to remove the kernels.
Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.
Whisk together the olive oil and remaining lime juice.
Season to taste and pour over the salsa.
Toss well to mix.
4. Green Herb Salsa (served with omlettes)
Paired with Chateau des Charmes Brut - Canada
Ingredients
* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar
How to make it
* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.
Mediterranean Fare
1. Fresh Goat Cheeses with Olive Oil and Herbs – French Provence Recipe
Appetizers of Chevre, tapenade, herbs and olive oil served with baguettes as an appetizer.
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. Imam Baldi – Turkish Recipe
4 baby globe eggplants or Japanese (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)
Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.
Rich Tomato Sauce
1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine (optional, try orange juice for a fresh Summer flavour)
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)
Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.
Enjoy!
3. Moroccan Lamb Stew – Moroccan Recipe *
1 lb lamb shoulder, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat.
* Meat may be beef, elk or bison, depending on availability
Saturday, September 10, 2011
This Saturday on the Weekend Morning Show - Beef Stroganoff
(Beef Stroganoff - not so easy to photograph well.)
This morning on CBC's Weekend Morning Show with Kerän Sanders, I had the pleasure of presenting a classic Russian dish, Beef Stroganoff (see also Stroganov). Give this recipe a try on a cool evening or when you are craving some nice comfort food.
Beef Stroganoff
1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)
Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.
Serve over egg noodles.
Enjoy!
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