Mustard-Rubbed Roast Turkey

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

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

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

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

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

A very moist turkey indeed!

Enjoy and Happy Holidays!

Party Favours - Bon Fête!

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

Appetizers:
Perogies
Crab canapés
Bacon and Onion tarts

Soup
Porcini Mushroom Consommé with truffle oil

Salad
Roasted Chiogga beets on Micro Greens with a pomegranate vinaigrette

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

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

Dessert
Frozen Lime bars

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

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

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

Salt Baked White Bass

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

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

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

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

Enjoy!

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

Acorn Squash Soup with Lemon Grass

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

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

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

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

One Bite Pickerel Cheeks on Potato Pancakes

Photo or video to come.

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

Latkes (Potato Pancakes)

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

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

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

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

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

Enjoy!

Holiday Gift Ideas

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

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

Enjoy!

Happy Thanksgiving! Today's Feast

Happy Canadian Thanksgiving!

Today's menu is:

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


Enjoy!

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


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

Charred Tomato Coulis with Turkey Schnitzel

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


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

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

For the Charred Tomato Coulis:

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

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

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

Enjoy!

"Tricken" Satay

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

1 pkg. vegetarian chicken strips*

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

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

Enjoy!

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

Hazelnut Frangelico Biscotti

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

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


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

Enjoy!

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

Tapenade

Tapenade

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

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

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

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

(Images from Google Images)

Enjoy!

Some thoughts on Food

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

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

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

Harvest Pasta

There is tonnes of great chard coming up in the gardens right now. Here's one idea.

Harvest Pasta

1 large onion, thinly sliced
1 bunch chard, sliced in chiffonade style (Stack leaves, roll and slice)*
1/4 cup chopped walnuts
1 head roasted garlic
3 tbs olive oil
1/2 cup crumbled blue cheese or chevré**
1/4 cup raisins
Salt and Pepper to taste
Parmesan for sprinkling on to pasta at the end
Bow Pasta (cooked)

Thinly slice onion and caramelize in olive oil over medium heat. Add walnuts and let soften for about a minute. Add Chard, roasted garlic, raisins and salt and pepper. I also like to add a spoonful of homemade pesto. Toss in cooked pasta and cheeses. Toss together and serve. Sprinkle with parmesan cheese. Enjoy!


* Can also use beet leaf tops

** Use your favourite cheese but Feta might be too salty. Check out the wonderful Cheese Selection at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg (204)774-7617.

Grilled Lobster Tails with compound butter

Grilled Lobster Tails with Compound Butter

6 small lobster tails *
Drizzle olive oil

1 cup softened butter
1 roasted red pepper
2 good pinches Saffron
1 pinch salt

Zest of grapefruit
Quick squeeze of grapefruit juice

Skin and seed roasted pepper. Blend together chopped pepper, butter, saffron and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm.

Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the grapefruit over the tails and squeeze some of the juice of the grapefruit over all of the tails. Serve immediately.

For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.

* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Enjoy!

Giant Wild Caught Scallops 2 ways

Giant Wild Caught Scallops are available now at Gimli Fish at 596 Dufferin Ave. and 625 Pembina Hwy. A wide variety of chilies are available year round at Dino's Grocery Mart at 460 Notre Dame Ave. and at the Halal Meat Centre & Specialty Foods at 206 Maryland St. Images of food to come.


1. Jamaican Jerk marinade

1 tbs Ground Allspice
1 tbs dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground Sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs Garlic, minced
1 tbs white sugar
1/4 cup Olive Oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup Orange Juice
juice of one lime
1 Scotch bonnet pepper (habanero) *
3 green onions – finely chopped

*optional (may try a variety of chilies)

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.

Enjoy!

2. Maple Syrup Scallops

2 cloves Garlic, minced
2 tbs grainy mustard
2 tbs good Maple Syrup
2 tbs olive oil

Mix ingredients together and spread over scallops. Let marinade for up to one hour. Grill.

Enjoy!

Toenail of a Dog - Köpeğoğlu

I worked as a chef/sailor/German-speaking tourguide one year in Turkey. The Turkish name for the eggplant dish is köpeğoğlu. There are a thousand dishes with eggplant in Turkey and they all taste different. This one derives its name from the smokey flavour and the dark purple skin of the eggplant. Check out the link to Touring Turkey.

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!

Ahi Tuna Sashimi on Seared Udon Noodles

1 package Udon noodles (keep in square formation)
Fresh Ahi Tuna* (cut thinly for sashimi)
Drizzle sesame oil
Soy, pickled ginger and wasabi for dipping
Sprinkle of toasted Nori and sesame seeds **

Set BBQ to high heat. Prepare wasabi and thinly slice the fresh Ahi Tuna. Drizzle sesame oil over square of Udon noodles. Grill until toasted on both sides. Cut into squares and place some of the sashimi on each square. Sprinkle toasted Nori and sesame seeds over the sashimi. Have soy, ginger and wasabi in a tray next to the sashimi for dipping.

Enjoy!

* Fresh Ahi Tuna available now at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy.

** A wide variety of toasted nori and sesame seeds are available at Sun Wah grocery store and at Oriental Market on King St. in Winnipeg.

No, I don’t work for Gimli Fish Market.

Drunken Prawns

1 lb white "Bubba Shrimp" prawns shell on*
1 cup Iceberg Vodka
1/2 cup Mirin (Japanese cooking wine)
1/4 cup Chinese cooking wine
3 cloves garlic, minced
drizzle chili oil
1 tsp sugar
splash sesame oil
dash white pepper
1/4 cup thinly sliced shallots

Combine all ingredients and leave to marinate over night but at least one hour. Grill on very hot BBQ and turn after one minute.
Serve in cocktail or martini glasses.

Enjoy!

Shrimp available fresh at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.

Parchment Paper Pickerel

Per Fillet:

1 fillet Pickerel – now on sale at Gimli Fish (596 Dufferin Ave or 625 Pembina Hwy. in Winnipeg)
1/2 carrot, peeled and then peeled into strips
1/2 leek whites, julienned
pinch sea salt
pepper to taste
3-5 basil leaves, chiffonade
parchment paper
spray olive oil*

Preheat oven to 400ºF. Place fish on top of very lightly oiled parchment paper. Place basil, carrot, leek and pinch of salt and pepper on top of fish. Lightly spray with olive oil. Seal paper and place in oven or on top of grill for up to 20 minutes in the oven, depending on thickness of fillet. If using a BBQ, place fish on upper level and not directly over the heat. The fish is so delicate. Paper will puff up. Remove and serve immediately.

*I love to use a truffle oil olive oil blend available at DeLuca's Specialty Foods - Cooking School & Restaurant at 950 Portage Ave. in Winnipeg. Try a drizzle of the truffle oil over scrambled eggs.

Enjoy!

Favourite Things

I am enjoying new tastes and challenges of new flavours. I am enjoying experimenting with flavour sensations. Some new tastes have been from trying items from my favourite stores. For example, the lemon roasted almonds, fresh dates, pine honey and saffron cotton candy that I have tried recently from the Halal Meat Centre & Specialty Foods store at 206 Maryland St. in Winnipeg are new delights. The pine honey takes me back to the intense flavours of the Aegean that I had as a chef/sailor in Turkey. The lemon roasted almonds are such a delight. I highly recommend them. Try a splash of Orange blossom water instead of vanilla in your French Toast or pancakes.

The colossal wild caught scallops that I have from Gimli Fish Market at 596 Dufferin Ave. are wonderful and juicy quickly grilled (recipe coming soon) as are the fresh pickerel fillets grilled in parchment paper (recipe coming soon).

Exploring and trying new tastes from Dino's Grocery Mart at 460 Notre Dame Ave. in Winnipeg from snacks and spices to a wide variety of sauces keeps me challenged and delighted.

The whole world of flavours is in your front yard and your back yard. The possibilities for delight are everywhere.

Enjoy!

(photo by Google Images)

Mushroom Soufflé

Mushroom Soufflé
Attached video coming soon!!

Preheat oven to 475º F

Make a Béchamel Sauce by combining over a double boiler or Bain Marie,
3 tbs. Butter
1/2 cup flour

Add a scant cup cold milk and continue to whisk over the steam heat until thickened. Season with salt, pepper and nutmeg. Add blended mushroom mixture (sautéed onion, 1 cup chopped mushrooms, 1/4 cup toasted pine nuts and deglazed with wine). Then add 4 – 5 egg yolks from large eggs. Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately.

Enjoy!

Alaskan Black Cod Three ways

Alaskan Black Cod – Three ways
Fish available at Gimli Fish in Winnipeg at 596 Dufferin Ave and 625 Pembina Hwy.

1. Tomato Saffron Poached
(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine
4 pieces Alaskan Black Cod fillet
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Alaskan Black cod pieces and cover. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.
Enjoy!

*Saffron available at Halal Meat Centre & Specialty Foods at 206 Maryland St and at DeLuca's on Portage Ave.


2. Ancho Chili Garlic Paste Grilled

2-3 whole Ancho chilies (dry roasted, soaked and seeded)
1 head roasted garlic
1/2 cup honey
1/4 tsp cumin
1/4 cup olive oil
Salt and pepper to taste
4 pieces Alaskan Black Cod

Blend chilies, garlic, honey, olive oil and spices to a paste. Cover fish pieces with paste and let sit for at least 1 hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!


3. Honey Miso Grilled

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Chinese cooking wine
a drizzle of chili oil
4 pieces Alaskan Black Cod

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or sauté on both sides until begins to flake, about 1-2 minutes a side. Serve immediately.
Enjoy!

Southern Italy Cooking Tour

(images from Google Images)

Cooking tour to Southern Italy in October 2006! I will be escorting a cooking tour from October 16th - 29th. Contact Bonaventure Travel Inc. at (204)488-6653 at 428 Academy Road, Winnipeg, Manitoba or Toll Free at 1-888-550-8998 to book your space on the tour.

Itinerary

Enjoy a tour taking you into the heart and soul of Italian cuisine through the South of Italy, surrounded by lemon, orange and olive groves, Pizza, pasta, oil, wine, bread…all is included!

Monday – Oct. 16th “Arrival and transfer to Sorrento”
• Arrival at Rome

Tuesday – Oct. 17th “Amalfi Coast”

Wednesday – Oct. 18th “Cooking Class 1 – Limoncello”
• Cooking Class 1 – The Lemon Lifestyles Cooking Class starts out with a little history on the zesty lemons that grow in abundance on the Amalfi Coast. You will learn the characteristics of the Amalfi lemon and all of its use in cooking. Chef Rosa will lead the way in this hands-on cooking class with a lemon-infused antipasto, fresh hand-made lemon pasta, local fish or chicken seasoned with lemon and Amalfi lemon cake. Lunch follows on the terrace with a view of the sea. Everyone eats dinner after class with the recipes prepared in class.

Thursday – Oct. 19th “Isle of Capri – Cooking Class 2”
• Full day visit to the Isle of Capri (weather and sea conditions permitting) including the Blue Grotto, one of the Seven Natural Wonders of the World or stroll the port..
• Cooking Class 2 – from 5:00PM – 7:00PM. The class is arranged in a charming and elegant private residence. This is the ideal setting for an intimate fish cooking lesson. A dinner will follow on the terrace featuring the prepared dishes.

Friday – Oct. 20th “Pompeii – Cooking Class 3”
• The morning starts with an excursion to Pompeii.
• Cooking Class 3 – from 5:00PM to 7:00PM. The lesson is based on pasta making. A dinner will follow during which several kinds of pasta will be served.

Saturday – Oct. 21st “Naples – Cooking Class 4”
• Cooking Class 4 – Neapolitan Pizza Party. In the evening, our chef will illustrate the history of the famous Neapolitan pizza from the Naples Pizza Academy. The dough-making process is also part of the demonstration. A variety of regional pizzas will then be served.

Sunday – Oct. 22nd “Paestrum – Cooking Class 5”
• Departure to Paestrum and enjoy a visit to a local trattoria in its surroundings where you will take part in the production of Buffalo mozzarella and have a tasting.
• Proceed to Maratea, a sea town on the Tyrrhenian Sea to have a 2 day stay of relaxation.

Monday – Oct. 23rd “Maratea”

Tuesday – Oct. 24th “Maratea and Matera”

Wednesday – Oct. 25th “Altamura – Cooking Class 6”
• Apulai Region and a stop in Altamura to enjoy a specialty bread baking lesson.

Thursday – Oct. 26th “Alberabello – Cooking Class 7”
• Depart to Alberabello, a UNESCO heritage town. Visit a local masseria, specialized in the production of extra virgin olive oil and learn about the production, types of trees and processes in creating olive oil. Prepare the typical dishes including orrechiette con cime di rapa (pasta with turnip greens), minestra di fave secche (baked fava beans), cozze gratinate (black mussels au gratin) and tarelli and enjoy your dinners.

Friday – Oct. 27th “Castel del Monte”
• Enjoy the UNESCO heritage Castle followed by a visit to a famous vineyard tour and wine tasting.

Saturday – Oct. 28th “Rome”
• Enjoy a tour of Rome by night followed by a farewell dinner at a local restaurant.

Sunday – Oct. 29th “Departure”
• Transfer to Rome Leonardo da Vinci’s International Airport.

And the award goes to...

While the movie Capote was being filmed in Winnipeg, I had the opportunity to provide organic meals in partnership with Julie Fine and her Bright Side Catering company for Academy Award winner, Philip Seymour Hoffman. I guess that I was his personal chef but personal would imply that I had met him. From what I understand in a letter from him, he enjoyed his meals.

This is some of what I prepared for Philip Seymour Hoffman while he was here for 6 weeks.


Honey Miso Grilled Pickerel
Grilled Chicken in a Pomegranite Marinade with Persian carrots, onions and parsnips garnished with dates and raisins
Curried Pumpkin Soup
Bison chilli
Elk kabobs with Saffron Couscous with Almonds
Latkes with Sour Cream and Golden Caviar
Vietnamese Wraps with Chicken
Kashmiri Goat Curry & Basmati rice
Thai Coconut Halibut Curry with Brown Basmati Rice
Korean Ginseng Chicken (Samgetang see blog entry for January 23rd) served with Roasted Nori, Roasted Beets
Pasta with Pesto
Golden Nugget Squash Gratin
Hummus, Baba Ganoush and Imam Baldi (see blog entry March 25th)
Bulgogi (Korean BBQ Beef)
Vegetarian Moroccan Stew served with Couscous

Ooey Gooey Callebaut Chocolate Brownies

1/2 cup butter
3 oz dark Callebaut Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg

Preheat oven to 350ºF
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Enjoy!

Sautéed Halibut Cheeks

Sautéed Halibut Cheeks
(Serves 4)

4 medium to large Halibut Cheeks*
1 tbs butter
1 large sprig rosemary
Up to 1/4 cup of Navan or Frangelico
Salt and pepper to taste

Heat large sauté pan to medium high heat and add butter and rosemary. After melting butter, add the halibut cheeks. They cook very quickly. After one minute, turn the halibut cheeks. Allow to cook for one more minute before adding liquor. Navan is a mellow vanilla-infused cognac and Frangelico is a sweet hazelnut liquor. Allow the liquid to cook down for up to one minute. Remove the halibut cheeks from the pan and serve immediately.

*Halibut Cheeks are available at Gimli fish at two locations (596 Dufferin Ave. and 625 Pembina Hwy.)

Enjoy!

Menus

Last night I prepared an elaborate 9 course dinner for 10 people. Just a little tired.

Amuse Bouche

1. Elk Tenderloin Carpaccio with Fig/Port dressing
Served with water crackers and baguettes
(paired with Domaine Perrin Cotes du Rhone Red)

2. Wild Mushroom Consommé with Truffle Oil
(paired with Yamhill Valley Pinot Noir)

3. Belgian Endive Leaves stuffed with Pomegranate Walnut Paste
(paired with St. Hallett Eden Valley Riesling )

4. Caramelized Shallots in Puff Pastry with Gorgonzola Mascarpone Cheese Sauce
(paired with Pere & Fils Chanson Chablis)

Key Lime Sorbet (to cleanse the palate)

5. Seared Foie Gras with Frangelico Pear and Hazelnut Confit served on Crostini
(paired with Mumm’s Napa Valley Brut)

6. Tuna Tataki served with soba spoons
(paired with Horin Sake)

Key Lime Sorbet

7. Rock Lobster Tails in a Saffron Cream Sauce, Seared Halibut Cheeks in Rosemary butter, Bulgur pilaf with Afghani Tut *
(paired with Peter Lehman Mentor)

8. Dark Callebaut Fondue
(paired with Grahams Crusted Port and 7 Deadly Zins)

9. Cheese
(paired with Masi Amarone)

Surprises between courses included:
Escargot in Garlic butter were served after the consommé
Serrano Ham was served after the Puff Pastry Shallots
A sip of Navan, a vanilla infused cognac was served with the Halibut Cheeks
Kashmiri Lamb Curry in mini puris was served after the Foie Gras
Homemade Russian Easter Bread was served with the Fondue

*Tut is available at the Halal Meat Centre and Specialty Foods at 206 Maryland St. in Winnipeg
The wonderful Rock Lobster Tails, Halibut Cheeks and Escargot are available at Gimli Fish with two locations in Winnipeg (Dufferin Ave. and Pembina Hwy.)
The baguettes were from Tall Grass Prairie Bread Company at The Forks in Winnipeg.

Wine pairings big thanks to David, Tammy and Sheila, phenomenal Sommeliers from the MLCC

Kashmiri Lamb Curry with ground Cashews

1-2 lbs lamb (cubed)
1 cup chopped tomatoes
1/2 cup ground cashews
2 tbs ground curry spice mixture *
1 inch fresh ginger grated
3-5 garlic cloves, minced
1 medium onion, finely chopped
2 tbs olive oil
2-3 cups plain yoghurt
1 tbs tamarind paste
1 tbs brown sugar
Salt to taste

*Spice mixture: turmeric and roasted cinnamon, corriander, cloves, cardamon, pomegranate seeds, fennel, anise, cumin, chilies)

Wonderful spices and spice blends as well as lamb can also be found at Halal Meat Centre & Specialty Foods at 206 Maryland St. and Dino's Groceries on Notre Dame.

In a large saucepan, brown lamb pieces and then remove from saucepan. Then sauté onion in olive oil over medium heat. Add curry spices when onion is translucent. Add tomatoes and then the ginger and garlic. When spices have softened, add browned lamb, yoghurt and remaining ingredients. Simmer over low heat until meat has tenderized. Curry can be placed in a slow cooker at this point on low heat.

Serve with rice or naan.
(photo from ndtvcooks.com)
Enjoy!

Imam Baldi

There are two stories behind the name, "Imam Baldi" 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.

Imam Baldi

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!

The Wiens Shared Farm - A Root Source for Vegetables

1208 PR 200
St. Germain South, Manitoba
R5A 1H3

(204)255-7027 wiensfarm@yahoo.ca

Join us in growing beautiful food...lettuce as green as life itself, carrots that smile back at you, food grown with a lot of care and a bit of flare. The Wiens Shared Farm is about farming on a firendly scale. this entails a grower-eater relationship; a collaboration based on trust and transparency. No middle people, no chemicals, no profit-driven exploitation of workers, eaters, or the earth.

By becoming a Sharer in the Wiens Farm, you become a part of a safer, healthier, more vibrant food system. Our Community Shared Agriculture (CSA) model is a system that works better for farm, eater and the earth.

CSA Here's the deal: Sharers purchase a share in the spring and receive a "blue box" of in-season vegetables through thte growing season. the contents of the box vary based on what is happening withthe weather, the field and the workers. shares are delivered weekly to 4 drop-off sites in Winnipeg for pick up. Grower and eater share the risks inherent in farming as well as the possible abundance.

One box/share is roughly enough veggies for 4-5 people. Splitting shares is encouraged.

(Photo courtesy of www.sustainabletimes.ca 2002)

FARMERS' MARKETS!

Wiens Shared Farm will also be seslling at the St. Norbert and Downtown Exchange Farmer's Markets.
St. Norbert: June - September, Saturdays 8:00AM - 3:00PM
Downton Old Market Square: august - September, Saturdays 9:00AM - 2:00PM

Veggie Vegan Chili

1 tin Fire Roasted Organic chopped tomatoes
2 cups organic frozen corn*
1 cup organic frozen peas*
1 cup bulgur
1 tin black beans
1 red or yellow pepper, chopped
1 medium onion, chopped
1 head roasted garlic
1 tsp chili powder
1 tinned chipotle pepper in adobo sauce and chopped
1/4 tsp dried chipotle chilies
2 tbs molasses
1/4 cup dark chocolate
1 dark beer (local Fort Garry Dark or Chocolate Stout are nice)
Salt and pepper
pinch dried chilies
pinch ground cinnamon
1 tsp cumin
2 tbs olive oil

*frozen in the off growing season. In season, roasting the corn on the cob and shaving it off the cob adds to a wonderful smokey flavour.


In a large pot, sauté the onion in the olive oil. When translucent on medium heat, add the tomatoes, peppers and spices. Then add the roasted garlic, beans, bulgur, molasses and chocolate. Stir well and reduce heat so as to not burn the bulgur. Add the beer. Cook over medium low heat until the bulgur is well cooked, about 10 minutes. Also wonderful and easy in a slow cooker. Serve with baguettes or heavy breads. If dairy is allowed, serve with a small amount of grated parmesan cheese.

Enjoy!

Elk Chili

Elk Chili (photo from January 22nd)

1-2 lbs ground elk
1 medium onion, chopped
2 tins beans (pinto, black, kidney but not garbanzo)
1 chipotle pepper (can be purchased tinned)
1 dark beer (in Manitoba, Fort Garry Dark)
a few squares dark chocolate
1 tin tomatoes (chopped, crushed or whole)
1 red or yellow pepper (large chopped)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
dash of liquid smoke (optional - favourite of my husband Desmond's)
salt and pepper to taste.

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground elk or bison. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, moalsses, liquid smoke and chocolate. Stir in well. Add dark beer. Cook through the day or overnight. Serve with rye or heavy pumpernickel bread.

Enjoy!

Hazelnut Biscotti and Mexican Hot Chocolate

Hazelnut Frangelico Biscotti

Recipe By: Karen
Serving Size: 36

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


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

Enjoy!

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



Mexican Hot Chocolate

1 bar Luker Chocolate*
1 litre milk
pinch ground cinnamon or cinnamon stick
pinch dried chipotle chilies
1/3 cup sugar
pinch Hawaiian Red Clay Sea Salt**

*Available in Winnipeg at Dino's Grocery Mart at 460 Notre Dame.
**Purchased at Dean & Deluca in NYC but available in many locations.

Slowly cook all ingredients except for the Sea Salt. Serve when well incorporated with Red Clay Seal Salt served on the side to bring out the full chocolate flavour.

Enjoy!

Pizza

Hard to make it look good on a photo but this homemade thin crust pizza has a spicy tomato base, roasted red pepper, white and oyster mushrooms, soprassata and spicy capicolla meats topped with parmesan and Appenzeller cheeses. It bakes quickly at a 450º F oven on a large pizza stone. The vegetarian pizza had the spicy tomato base, roasted red pepper, artichokes, white and oyster mushrooms and borganzola cheese.

We leave the stone in the oven on the bottom rack at all times to have balanced heating in the oven for other items.

Crusty Pizza Dough Recipe (makes 2 large thin or 1 large regular crust)

2 1/4 - 2 1/2 tsp active dry yeast
1 cup warm water (95ºF - 105ºF) *
1/2 tsp salt**
2 tsp olive oil
2 1/2 - 3 1/2 cups unbleached organic flour
Cornmeal for pizza stone

*can substitute half of the water with your favourite beer
**we often use cracked pepper and smoked paprika as well as sea salt

Dissolve yeast in warm water in warmed bowl. Allow to proof. Add salt, olive oil, and 2/12 cups flour. Using a dough hook on mixer, mix for one minute. Add remaining flour, 1/2 cup at a time. Knead for 2 minutes. Finish kneading on lightly floured board until a springy elastic texture. Place in oiled bowl. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Preheat oven to 450ºF. Remove pizza stone from oven and sprinkle with cornmeal. It will smoke slightly. Place rolled out pizza dough on stone and cover with favourite sauce and toppings. Sauce recipe to follow.

Spicy Pizza Sauce

1 medium onion
1 head roasted garlic
2 tbs good olive oil
1 large tin organic tomatoes (crushed)
1/4 tsp ground cinnamon
1/2 cup red wine
1 tsp crushed chillies
1 tsp oregano
1 tsp basil pesto (optional - recipe to follow)
1 tbs brown sugar (cuts the acid and balances flavours)
1/4 tsp dried chipotle peppers
pinch sea salt

In a medium saucepan on medium heat, saute slivered onion in olive oil. When translucent, add tomatoes. Reduce heat to medium low. Add spices, garlic and red wine. When cooked through, you can blend sauce using an immersion blender.

Use sauce on pizza or for pasta. Enjoy!

Foie Gras with Pear, Hazelnut and Frangelico

Quebec Foie Gras with Pear, Hazelnut and Frangelico

3 pears, cored and sliced
3 shallots, finely chopped
1/3 cup Hazelnuts, finely chopped
2 tbs butter
1/2 cup Frangelico
Sliced Foie Gras
Sliced Baguettes

In a saucepan, sauté shallots in 1 tbs butter. Add sliced pears, hazelnuts and cook until soft. add the Frangelico and cook until a nice thick sauce. Spoon sauce on baguette slices.

Heat a heavy pan and add 1 tbs. butter. The butter will lessen the smoking of the foie gras. Add slices of Foie Gras and sear quickly on both sides. Add a splash of Frangelico at the end. Remove from heat and place on top of each baguette slice.

Enjoy!

Tajine and Ras el Hanout

Moroccan Carrot Tajine

3 medium carrots, peeled and cut into coins
1/2 medium chopped red pepper
1/2 cauliflower cut in flowerets
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.
Contact me for information on buying Ras el Hanout directly.
Enjoy!

* Ras el Hanout is a spice blend of 25 spices available in Winnipeg at Halal Meat Centre & Specialty Foods on 206 Maryland and Dino’s Grocery Mart on 460 Notre Dame .
** Rosewater is available at Dino’s Grocery Mart on 460 Notre Dame and at Halal Meat Centre & Specialty Foods on 206 Maryland.
***Pickled lemon is available at Dino’s Grocery Mart and at Halal Meat Centre & Specialty Foods on Maryland.

Korean Ginseng Chicken (Samgeytang)

Korean Ginseng Chicken

1 medium chicken (preferably organic)
1-2 large pieces white ginseng
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)


Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.
(Photo by Korean Times)

Manitoba Bison Chili

This winter comfort food is made with locally produced free-range bison and local micro-brewed beer, Fort Gary Dark. After browning the ground bison, the chili is prepared in a slow-cooker with black or pinto beans, chipotle peppers, dark beer, dark chocolate, molasses, cumin, chillies, onions, whole garlic cloves, sweet red pepper, and tomatoes. Season to taste. Here served with Tall Grass Prairie Bread Company organic baguettes.

Elk Tenderloin Carpaccio

Here's a new twist on carpaccio. This thinly sliced tenderloin is served under a mild raspberry vinaigrette with figs and port. The elk is locally produced in Manitoba. Serve with baguettes or water crackers. Enjoy!

Gästebude

I love food movies. Some of my favourites are Mostly Martha, Big Night, Like Water for Chocolate, etc. This menu was served inspired by Babette's Feast.

Appetizer
Mini Potato Yam Latkes with Crème Fraiche & Golden Caviar
Salad
Roasted Red Peppers, Garlic Chevre and Sautéed Eggplant layered on a bed of organic baby greens with a Balsamic Pomegranate Reduction
Soup
Porcini Mushroom consommé with Truffle Oil
First Course
Tuna Tataki (seared with black and white sesame seeds) Served with sweet soy & wasabi
~ Lemon Sorbet ~
Second Course
Beef Tenderloin Medallions with a Shitake Mushroom Sauce
~ Lemon Sorbet ~
Third Course
Half of a Roasted Cornish Game Hen in Puff Pastry wells with Wild Mushrooms, Garlic, Dried Okanagan Cherries & Port
Dessert
Croque en Bouche
Cheeses
St. Agur, St. Andre, Cave-Aged Gruyere, with Medjule Dates & Figs

menu

Appetizer

Mini Potato Yam Latkes with Crème Fraiche & Golden Caviar

Salad

Roasted Red Peppers, Garlic Chevre and Sautéed Eggplant layered on a bed of organic baby greens with a Balsamic Pomegranate Reduction

Soup

Porcini Mushroom consommé with Truffle Oil

First Course

Tuna Tataki (seared with black and white sesame seeds) Served with sweet soy & wasabi

~ Lemon Sorbet ~

Second Course

Beef Tenderloin Medallions with a Shitake Mushroom Sauce

~ Lemon Sorbet ~


Third Course

Half of a Roasted Cornish Game Hen in Puff Pastry wells with Wild Mushrooms, Garlic, Dried Okanagan Cherries & Port

Dessert

Croque en Bouche

Cheeses

St. Agur, St. Andre, Cave-Aged Gruyere, with Medjule Dates & Figs

Poached Pears

Poached Pear with Port and Honey

This elegant dessert is simple to make. Core the pears with a melon baller and peel with a vegetable peeler.

Bake pears at 350F for up to 1 hour in 1 cup of dry red wine, 1/4 cup of port, 3 tbs honey, a few sprigs of thyme and cracked pepper. Baste poaching liquid over pears periodically. Serve hot or cold with a sprig of thyme, creme fraiche, ice cream or whipping cream.

Enjoy!

I can help with your entertaining needs. This gorgeous bison tenderloin is rubbed with grainy mustard and stuffed with walnuts, orange zest and port. It can be served hot or cold. Enjoy!

Karen Organic Food

Welcome to Karen Food under construction. Soon you will experience the culinary world of Karen including images, sample menus and recipes.