100 Mile Dinner Winnipeg Manitoba Canada

Last night I had the pleasure of preparing a meal using only Manitoba products. It was a challenge but this is the result. Thank you to Sheila Nash from the MLCC for her help in finding nice Manitoba beverage pairings for the meal.

Appetizers
PICKEREL CHEEKS
sautéed in notre dame butter & manitoba birch wine,
seasoned with house garden herbs,
garnished with home grown pea shoots and manitoba caviar

HOME MADE LIGHT SPELT BREAD
(flour from tall grass prairie bakery)

Entrées
MANITOBA GOLDEYE
smoked & barbequed

BISON RIBEYE MEDALLIONS
in a saskatoon berry reduction


(photo by Karen, Fettucini and Bread by Desmond, Ceramic bowl by Manitoba Ceramic Artist, Kevin Stafford from Stoneware Gallery)
HOMEMADE FETTUCINI
(tall grass prairie bakery flour, local eggs & fresh pressed sunflower oil)
tossed with burnt notre dame butter, roasted garlic, manitoba cheeses &
rainbow chard chiffonade

Dessert
PAVLOVA
from local farm fresh eggs
topped with a curd from manitoba strawberries

Beverages
HALF PINT BEER
4 kinds from the winnipeg brewer

RIGBY ORCHARDS RASPBERRY WINE
from killarney,
served to the queen on her jubilee tour

DD LEOPARD WINES
from winnipeg,
birch & strawberry ice wine varietals

Cedar Plank Smokey Salmon

Salmon on plank photo by Karen

Salmon on platter photo by Karen

Cedar Plank Smokey Salmon

1 cedar plank – soaked for a few hours*
1 large wild caught salmon filet*
1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

Mix last 8 ingredients in a bowl. Place salmon filet on a platter and pour marinade over fish. Wrap and chill in refrigerator for a couple of hours.

Preheat outdoor BBQ to medium-high heat. Place cedar plank on middle of grill and close the cover. Allow to smoke for 3-4 minutes. Turn plank over and place salmon filet in the middle of plank. Close grill and let cook up to 15-20 minutes or until filet is done, depending on the thickness of the filet.

Garnish with scallion flowers (Green onions cut and put in cold water to make flower shapes).

Enjoy!

* Available at Gimli FishMarket at 596 Dufferin Ave. and 625 Pembina Hwy.
** Available at Cornelia Bean

Manitoba 100 Mile Oato Risotto

Manitoba 100 Mile Oato Risotto - 8 servings
Photo coming soon.
I’m testing out some ideas that are both within the 100 mile diet for people in Manitoba and that are friendly for people living with diabetes. The fat content comes from an oil that has the omega fatty acids that fight the high cholesterol fats. From the test kitchen and in progress:

3 tbs fresh press local Canola oil (available at F.O.O.D.)
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups stone cut Manitoba Oats (available at DeLuca’s)
1 cup dry white wine (there is only one, unfortunately unpleasant, Manitoba white wine available that can pass for cooking but I won't be quoted on that)
About 6 cups of hot chicken stock or vegetable stock (easy to make stock from scratch)
Two cups sautéed local mushrooms (great varieties available) *
1/2 cup grated Parmesan (try some Manitoba hard cheese varieties)
4 tablespoons unsalted butter, cut into small pieces (Notre Dame Butter)

In a medium-size heavy saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté, stirring continuously, just until softened, 3 to 4 minutes. Add the oats and continue to stir, using a wooden spoon, to coat the oats with the oil.
Add the white wine and continue cooking, stirring often, until it has been absorbed by the oats. Pour in enough stock to cover the oats completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the oats are al dente, tender but still very chewy, and most of the liquid has been absorbed.
Stir in the sautéed mushrooms and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

* Try local asparagus, squashes, or your favourite vegetables for different types of risotto.
**Butter step optional for Diabetes friendly food.

Per serving: 427 Calories; 18g Fat (40% calories from fat); 14g Protein; 48g Carbohydrate; 22mg Cholesterol; 1410mg Sodium

With Butter Per serving: 373 Calories; 12g Fat (31% calories from fat); 14g Protein; 48g Carbohydrate; 6mg Cholesterol; 1409mg Sodium

Enjoy!