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

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