Mediterranean Fare, by popular request for the Assiniboine Park Conservancy

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

1. Turkish Imam Bayaldi

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

4 Japanese eggplant (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)

Rich Tomato Sauce

1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)

Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.

Enjoy!

2. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

3. Moroccan Beef Tajine

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

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

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

4. French Profiteroles

Ingredients

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

Preheat the oven to 425 degrees F.

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

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

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

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

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

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

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




1. Spanish Smoked Paprika Shrimp

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

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

2. Turkish Grilled Shrimp

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

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

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

Yoghurt tahini sauce

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

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

Italian Countryside for the Assiniboine Park Conservancy at the MLCC

Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy at the Madison Square MLCC.    I'm really loving this Bruschetta recipe (see tomato coulis).  Roasted tomato/shallot focaccia is rising in the pan.

(Tuscan Squash Salad)

1. Tuscan Squash Salad

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

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

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

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

2. Bruschetta

4 medium tomatoes

4+ oil packed sun-dried tomatoes, drained

1 clove garlic,

2-3 tbs. olive oil

small bunch basil

dash of crushed red chilies

salt and pepper

Blend all ingredients and chill.  Spread over Italian bread that has been toasted with olive oil and garlic. 

Enjoy!

3. Karen's Beef Lasagna

1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground beef
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

4. Drunken Figs

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!


Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

Turkey Schnitzel and Tomato Coulis for CBC's Weekend Morning Show!

This morning I had the pleasure of presenting the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  

Make Thanksgiving easy but full of flavour!  

(from top:  Turkey schnitzel, garlic roasted potatoes with yoghurt tahini, squash and pear with Frangelico, Carrot Thoren, tomato coulis and centre cranberry relish)

Turkey Schnitzel

1 turkey breast (for 3-4 servings) (available at Millad’s)

~1 cup Corn Flakes crumbs or Panko or combination

½ tsp grated nutmeg

smoked paprika (optional) (available at Millad’s)

salt and pepper

1-2 eggs

½ cup milk

2-3 tbs butter

drizzle olive oil

Cut the turkey breast into even slices across the grain, cover with wax paper or plastic wrap and pound flat without shredding the meat.

Mix egg and milk in one bowl and crumbs and seasonings in another bowl. 

Dip pounded meat into egg/milk wash and then cover in crumbs.  Sauté in medium-high heat pan with butter and olive oil. 

Serve immediately with your favourite toppings, cranberry sauce, chutney or try a tomato coulis.

Enjoy!

Tomato Coulis

4 medium tomatoes

4+ oil packed sun-dried tomatoes, drained

1 clove garlic,

2-3 tbs. olive oil

small bunch basil

dash of crushed red chilies

salt and pepper

Blend all ingredients and chill.

Enjoy!

Cranberry Relish

 In a food processor or blender, combine the following ingredients until a fine relish consistency.

1 pkg cranberries

1/2 cup orange juice or 1-2 chopped peel-on oranges

2-4oz Frangelico or Disorrono liquor

scant cup sugar

Chill and serve with Turkey, sandwiches, curries, etc.

Mediterranean Tour with the Assiniboine Park Conservancy

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

1. Toenail of a dog - Köpeğoğlu

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

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

Enjoy!

2. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

3. Moroccan Beef Tajine

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

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

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

4. French Profiteroles

Ingredients

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

Preheat the oven to 425 degrees F.

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

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

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

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

Moroccan Fare for the Foodie Series

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

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

Reception Beverage; Moroccan Cider

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

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

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

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

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

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

1 eggplant
1 clove garlic, peeled and slivered
2 tbs chopped parsley
2 sprigs cilantro, chopped
1/2 tsp paprika
1/2 tsp ground cumin
2 tbs olive oil (or less)
1-2 tbs lemon juice
pinch salt

Stud the eggplant with garlic slivers, using a pairing knife to cut slits into the eggplant. Bake at 400ºF until very soft. Remove from oven to cool when darkened and "collapsed".

When cool enough to handle, squeeze out the flesh of the eggplant into a sieve. Discard liquid and skin of eggplant.

Mash or push the eggplant and garlic through a food mill (avoid a blender as it won't give you the desired effect).

Add the chopped herbs and spices and mix well. Fry in the olive oil over moderate heat, turning often until all of the liquid has evaporated and the eggplant has been reduced to a thick black jam, about 15 - 20 minutes. Sprinkle with lemon juice and salt. Serve warm or slightly cooled.

Try with grape tomatoes and good toasted pita bread.

Enjoy!

3. Chicken Tajine with prunes and almonds
Paired with Shock Top Spiced Pumpkin Ale, 12 pkB, $22.26

1 chicken – (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

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

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

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

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

Enjoy!

Scallops 2 ways for CBC's Weekend Morning Show!

Today on CBC's Weekend Morning Show with Host Terry MacLeod, Nova Scotia Scallops two ways!

These buttery Scallop pillows are available at Gimli Fish.  So easy to prepare and so delicious.  Perfect for the last kick at Summer!

 

Scallop Ceviche

1 lb Nova Scotia scallops, quartered

1 cup grape tomatoes, roughly chopped

2 green or red Serrano chiles, seeded and minced

½ cup chopped fresh cilantro

1 cup finely diced red onion

1 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

salt, to taste

3 tbs finely shredded unsweetened coconut flakes

Mix all of the ingredients in a glass bowl.  Cover and refrigerate for at least 2 hours and up to 16 hours.

Spoon the ceviche into small glasses and garnish with cilantro.

Seared Scallops

As an appetizer, 2-4 per person, as an entrée, 4-6 per person

Dry scallops off on a paper towel to remove moisture.  On a plate, mix ground sumac, salt and pepper and dip each scallop on two sides into the spice blend. 

In a hot pan, melt 1-2 tbs butter.  Sear scallops for  1-2 minutes on each side.  Serve immediately.

Enjoy!

Italian Countryside with the Assiniboine Park Conservancy and the MLCC

 Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy and the MLCC.  The Foodie Series is available through the City of Winnipeg Leisure Guide and the park.

Bran Adams, of the APC, will be presenting information on the vegetation indicated by these recipes and beverage pairings will be provided by Kelly Burton,  Product Consultant of the MLCC.  

I just pulled a shallot focaccia out of the oven to serve with the salad and Caponatina.

1. Tuscan Squash Salad
Paired with Villa Vulcan Catarratto, $12.73

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

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

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

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

2. Caponatina di Melanzane(A very popular dish for antipasto.)
(Sicilian eggplant relish)
Paired with Cerasuolo di Vittoria DOCG, $22.47 (YUM)

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. Karen's Beef Lasagna
Paired with Frappato DOC Vittoria, $22.47

1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground beef
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Karen's Vegetable Lasagna

1 pkg lasagna noodles (or make fresh pasta)
4 cups sliced mushrooms

3 cups medium diced zucchini

3 red peppers, seeded and diced
1 tbs olive oil
1 large can tomatoes

1 head roasted garlic
2 large onions, diced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms (optional)
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, sauté onions in olive oil over medium high heat. Add sliced mushrooms and cook until soft. Add zucchini and peppers and cook until soft. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

4. Drunken Figs
Paired with Blandy's Alvada 5 year old Madeira, $12.99

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.

Lapsang Souchon poached Steelhead Trout for CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show with Host Terry MacLeod, I presented the following elegant lunch items.  Lapsang Souchon Poached Steelhead Trout and Pancetta, peas and mint pasta.

Lapsang Souchon Poached Steelhead Trout

2 fillets Steelhead Trout (or Wild Sockeye Salmon)

1 l Lapsang Souchon Tea (Available in most Asian markets, tea shops such as Cornelia Bean), steeped and cooled
1/2 cup Mirin (sweet Japanese cooking wine)
1 tbs grated fresh ginger
1/2 tsp white pepper
good drizzle good sesame oil (I like Kadoya, found in Asian markets)
1/4 + soy sauce
1tbs sugar

Mix marinade/poaching liquid when tea is steeped and cooled.  Place fillets in marinade after scoring the skin to prevent curling the fillet in poaching.  Leave skin on to keep fish moist.  It can be removed after cooking.

Let marinate over night or for a few hours.

Pour poaching liquid into a pan large enough to hold the fillets.  Bring to boil and then simmer the fillets for 5-10 minutes, depending on the thickness of the fish.

Serve hot with reduced poaching liquid or chill for a luncheon.  Garnish with chives or chopped green onions. 
Pancetta, Peas and Mint Pasta
 (serves 3)
5-10 Strips Pancetta, cut into smaller strips
1 cup peas (frozen)
few sprigs fresh mint, chopped or shredded
chilies, to taste
1 clove garlic, minced
pinch nutmeg
few tablespoons cream
drizzle olive oil
cooked pasta (I used shells but farfalle is traditional)
grated parmesan


In a sauté pan, heat oil and add pancetta and garlic and cook over medium heat.  Add some spoons of pasta water to soften if too crisp.  Add peas and remaining ingredients.  Toss together with pasta and grate cheese over top.  Enjoy!

Grilled Stuffed Figs 2 ways and Glammed up Smokies for CBC's Weekend Morning Show

This morning, it was my pleasure to present a buffet of options on CBC's Weekend Morning Show with host Terry MacLeod.

Lucious and versatile, the fig can be grilled in a number of ways for a delightful amuse bouche.


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.
Or:
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.

Or:

Grilled figs stuffed with prosciutto and arugula

I also prepared Glammed up Smokies.  I used Italian sausages from DeLuca's on Portage Ave.  They make a wide variety but for today I presented Hot Italian, Fennel and Chicken sausages.

The condiments were Rhubarb Apple Chutney with Ras el Hanout, Caramelized onions with chipotle and beer, tomato chutney, kimchi, wasabi mayonaise, St. Andre cheese, roasted red peppers and Dijon mustard.

Rhubarb Apple chutney
-6 cups each chopped rhubarb and apples,
2-4 tbs ras el hanout,
1 1/2 cups white or brown sugar,
1/4 cup water, to start the cooking
pinch of salt.
2 tbs grated fresh ginger. 
May add a splash of vinegar before canning.
Cook until fruit is soft.

Use with whatever you like.

Enjoy the Labour Day Weekend!

Grilled Arctic Char with Chermoula for CBC's Weekend Morning Show!

 Tomorrow I will be presenting the following on CBC's Weekend Morning Show with host Terry MacLeod.

This is such an easy to prepare and versatile dish that goes beautifully with our local Arctic Char from Gimli Fish. 

This is a classic Moroccan flavouring for fish but also goes well with vegetables.
More photos tomorrow: Arctic Char with Chermoula to be grilled

Chermoula for Fish or vegetables

1 head garlic, peeled (or 3-5 large cloves)
¼ tsp cayenne
1 heaping tbs cumin
pinch saffron
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

1-2 fillets Arctic Char

Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table.   Mix in the fillets and let marinate for at least 30 minutes. Grill on BBQ sheet for 10+ minutes without flipping (depending on thickness of fillet).

Serve immediately.  

Can also use Chermoula with sautéed carrots or marinate and grilled eggplant.

Enjoy!

Turkish Grilled Chicken and stuffed peppers for CBC's Weekend Morning Show

Tomorrow I will be presenting the following two Turkish recipes that are easy to prepare for your Summer grilling pleasure, for CBC's Weekend Morning Show with Host Terry MacLeod.  

 

1. Tavuk Izgara (Turkish Grilled Chicken with Yoghurt and Cumin)

2 Tablespoons cumin seeds

1 small onion, coarsely chopped

4 to 6 cloves garlic, finely minced

1 Tablespoon paprika

Juice of 1 lemon

1 cup plain yogurt

12 boneless chicken thighs, about 2 to 2-1/2 pounds, or 4 half broilers

Salt and freshly ground black pepper

Lemon wedges for serving

Toast the cumin seeds in a small saute pan over medium heat until the seeds are fragrant and start to pop in the pan. Remove from the heat and grind in a spice grinder.

Place the cumin, onion, garlic, paprika and lemon juice in a food processor or blender and pulse to liquify. Add the yoghurt and pulse just until blended.

Put the chicken thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.

Preheat the broiler to make a charcoal fire. Thread the thighs if using on 4 skewers. Sprinkle the chicken with salt and pepper. Broil or grill until the juices run clear, about 4-6 minutes each side. Serve hot with lemon wedges.

2. Turkish stuffed Peppers (Vegan)

2 cups bulgur

1 cup Afghani Tut (or currants or raisins)

3 cups boiling water

In a bowl, place bulgur and Tut and stir in boiling water.  Cover and set aside for 15 minutes.

12 peppers, cored

1 yellow onion, finely chopped

½ cup olive oil

3 cloves garlic, minced

2 tbs Turkish Baharat

1 tsp dried oregano

½ cup good tomato paste (Herat Foods and Millad’s carries excellent tomato pastes)

½ cup Pomegranate Molasses

Sauté onions then garlic, spices in olive oil on medium heat until soft.  Stir into prepared bulgur and mix in tomato paste and pomegranate molasses.  Fill peppers and place upright into a baking dish. 

Bake with some water or stock in the dish at a 350ºF oven until done, up to one hour.  If browning, cover with foil and bake until the peppers are soft.

These can be made in advance and warmed or served hot, cold or room temperature.

Enjoy!

Grilled Sockeye Salmon two ways on CBC's Weekend Morning Show!

 Tomorrow I will be presenting the following grilled Salmon recipes for CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  The Sockeye Salmon is a wild caught fish from a sustainable source. They are expecting a huge run this year.  Fillets, steaks or whole can be purchased at Gimli Fish.

A classic preparation is quite simple with Lemon, Dill and butter but I thought that listeners may be interested in trying a few other ways.

For  increased enjoyment at the grill, try  a BBQ sheet available at D. A. Niels.  You can get grill marks, keep the moisture of the food and nothing falls through! Also try soaking a Cedar Plank and cooking the fish on the grill on the cedar.

 Marinating Sockeye Salmon Steak

 Marinating Honey Miso Sockeye Salmon Fillet

 Grilling on BBQ Sheet

1. Honey Miso Grilled Sockeye Salmon

1 inch fresh ginger, minced
3 tbs miso (Light coloured, available at Sun Wah or Oriental Market or other Asian markets)
1 green onion, finely chopped (or chives)
3 tbs honey
3 tbs Chinese cooking wine or Mirin
a drizzle of chili oil

A drizzle of sesame oil
1-2 fillets Sockeye Salmon

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, skin-side down, up to 10 minutes, depending on the thickness of the fillet.   Serve immediately.

Enjoy!

2. Seared Salmon Steaks or fillets

2 steaks Salmon or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

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

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

Glammed up Grilled Cheese on CBC

This morning I had the pleasure of preparing and presenting the following grilled cheese sandwiches on CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Works beautifully with Tall Grass Prairie Sour Dough Light Rye bread and Nature's Farm eggs.

I served the sandwiches with Rhubarb Chutney made with Ras el Hanout. 
Enjoy!

Glammed up Grilled Cheese Sandwiches

1 loaf Sour Dough Light Rye (Tall Grass Prairie Bakery)

Pear, Blue, Onion Jam and Dijon Grilled Cheese

For each sandwich:
1 heaping tbs onion jam (recipe follows)
thinly sliced pear
Dijon Mustard, to your taste
Benedictine Blue, or other yummy blue cheeses
2 slices bread
1 tbs butter

Assemble sandwich as follows:  Spread Dijon mustard on bread slices topped onion jam, thinly sliced pear and desired amount of blue cheese.  Close sandwich.  Bring skillet to medium - medium high heat and add butter.  Grill sandwich on each side until brown and cheese has melted.  Cut in half, plate and serve immediately.  Enjoy!

Onion Jam
1 -3 medium red onions or up to 12 shallots, thinly sliced
2-5 tbs olive oil
pinch salt
Optional:  1 tbs brown sugar
Pepper, to taste

On low to medium low heat, add olive oil and sliced onions to a skillet.  Let cook for 30 + minutes, stirring occasionally.  Add seasonings and optional brown sugar to speed caramelization.  When fully soften but not dry browned, add liquid to deglaze.  Deglaze with red wine, balsamic vinegar, juice or tea.

Roasted Red Pepper, pesto, Bocconcini, Cave aged Gruyere, soft fried egg

Prepare sandwich as above, stacking with desired ingredients but leave open, frying one slice of bread open.  Prepare a soft fried or over easy egg.  Place in sandwich and cover.  Serve and enjoy the beautiful mess.

Catering lunches, a week around the world

I had the pleasure of presenting the following menus this week for a workshop on Engaging differences.  I've hyperlinked all of the recipes to previous recipes and any that are missing shall be added at the end of this post.
Enjoy!

Engage Difference Lunches

1. Turkish Mezze

PatliçanYogürtlü (eggplant with yoghurt), White bean with pomegranate, Köfte (minimeatballs with vegetarian options), Black Sea endive with pomegranate walnut filling, Turkish salad all with flat breads. Callebaut Dark Chocolate Brownies

2. Moroccan Caravan

MoroccanBeet Salad, Rabat Eggplant, Marak (Tajine) of Swiss Chard with eggs, served with rice and flat breads.

3. Mediterranean Mix

Turkish Roasted Tomato salad with pomegranate, Squash and roasted red pepper Hummusplatter, Spanish Tapas Roasted potato wedges with dip, Imam Bayaldi (Turkisheggplant vegetarian entrée), served with flat breads.  Biscotti.

4. Tour of India

Vegetarian Samosas with dip (North India), Cabbage Thoren (Kerala), BengaliZucchini, Chick pea curry, Dal with Spinach and Basmati Rice.

5. Korea and China

Bulgogi(Build your own grilled beef salad wraps with rice) and Grilled Tofu with dip for vegetarians, Vegetarian Sichuan Ma Po Dofu, Korean Mushrooms in Foil.

6. Around the World

GrilledPineapple and corn Salsa and local tortillas, Gado gado platter (Indonesian vegetable and rice platter with peanut sauce), Spanish Frittata, Lemon CurdTarts

Pickerel Cheeks and Wild Rice with Saskatoons on CBC's Weekend Morning Show!

 This morning I presented the following recipes on CBC's Weekend Morning Show with host Terry MacLeod.  The Pickerel cheeks, wild rice and saskatoons are all available at Gimli Fish.

Pickerel Cheeks (easy)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh sorrel (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)

Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper.
Serve immediately.

 Pickerel Cheeks (difficult)
Same as above but wrap each pickerel cheek as a package in the sorrel leaf and tie with a chive.

Enjoy!

Wild Rice with Saskatoons (serve hot or cold)

1 cup uncooked wild rice, rinsed
4 cups water

1 onion, thinly sliced or fine dice
1/4 cup olive oil
1 cup Saskatoons
1/4 cup toasted nuts (pine nuts, almonds, pecans, etc.) optional
Salt and pepper, to taste
2-3 tbs favourite spice blend (Ras el Hanout, Baharat, Cajun, Herbes d’Provence)  Today I’m making it with Herbes d’Provence

Cook rice by bringing to a boil and then simmering for 45 minutes or until most of the rice has curled.  In a pan, sauté onion in olive oil over medium heat.  Add in all ingredients.  Mix rice and seasoning together in a bowl.  Serve hot or cold.

Enjoy!

Lamb Köfte and Beef Kabob on CBC's Weekend Morning Show!

This morning I enjoyed presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  So easy to prepare in advance and then pop on the grill.  

Wonderful Halal lamb and beef from Millad's Grocery at 396 Notre Dame.  Afghani Naan is also so versatile for appetizers, open-faced sandwiches, etc.

Lamb Köfte

1 lb ground meat (lamb, elk or bison) (Order fresh from Millad’s on Notre Dame)
2 tbs Baharat 1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

1 small onion, grated

1-2 cloves garlic, minced

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.

The Köfte are often broiled in a large pan with hot peppers, onions, tomatoes and garlic.

Turkish Beef Kebab

1 lb thinly sliced beef or lamb (Today was halal inside round beef)*

1 onion, grated

1 medium tomato, grated

1 tsp oregano

1 tsp dry mint

2-3 cloves garlic, minced

salt and pepper

½ cup olive oil *

1 cup red wine

If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad’s on Notre Dame)

Yoghurt tahini sauce

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

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

Enjoy!

* Fresh Halal meats such as lamb, beef, goat, chicken can be purchased at Millad’s Grocery Mart on Notre Dame at the corner of Carlton and Notre Dame.  Excellent  tahini and Turkish olive oil can also be purchased at Millad’s.

Seafood Extravaganza with CBC's Weekend Morning Show!

This morning I had the distinct pleasure of presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are all easy to prepare with amazing results.  The freshest seafood from Gimli Fish.  My hands smell like the sea.

1. Mussels with Pernod and cream

2 lbs mussels, scrubbed and debearded

1 cup chopped chives

1 ¼ cups dry white wine

½ green pepper, finely chopped

½ cup whipping cream

3 tbs Pernod (or Ouzo or Raki)

3 tbs chopped fresh parsley

Combine chives, white wine and pepper in a large pot.  Add Mussels.  Bring to a boil over high heat.  Cover pot and cook until mussels open, about 5 minutes.  Remove mussels to a bowl, discarding any unopened mussels.  Add whipping cream and Pernod to pot and bring to a boil and reduce slightly for about 4 minutes.  Mix in chopped parsley.  Return mussels and juices to pot and bring to heat.  Season with salt and pepper.  Serve with broth, breads for dipping or Frites.

2.  Drunken Scallops

Scallops (2-4/person, depending on scallop size and if entrée or appetizer)

1 cup mixed tropical fruit (frozen, mango, papaya, pineapple, etc.)

½ cup vodka

2 oz Disorenno

2 oz Mirin

¼ onion

2 tsp Turkish Baharat

drizzle olive oil

Blend  all ingredients together, except the scallops.  Season with salt and pepper.  Marinade the scallops  in the fridge for 30 minutes to a few hours.  Sear or grill on high heat on each side and serve immediately.

3. Lobster Tails

1-2 tails per person, cut open for ease of service

Season, grill until bright red and meat is not opaque and let rest with a prepared butter.

Prepared butter

1 cup butter

favourite flavouring, i.e, saffron, roasted red pepper, kiwi, fresh herbs,  spices, garlic, etc.

In a food processor, combine butter with choice of flavouring.  Place in plastic wrap in a roll and chill.  Use on steaks, lobster, etc. as the meat rests.

 Have fun and enjoy!