This Saturday on the Weekend Morning Show - Mushroom Pate

This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I presented the following dish for any holiday celebration. It is easy to prepare in advance for stress-free entertaining.

Happy Holidays!

Mushroom Pâté

1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme

1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)

Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.

Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.

Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean.

When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.

Serve with greens, breads and crackers.

Enjoy!

Today at d.a.Niels - Chicken Tajine with Prunes and Almonds and Turkish Omlettes

I'm making the chicken tajine with prunes and almonds from the last posting. Loving that recipe by Paula Wolfert's, The Food of Morocco. The omlettes are very simple to prepare but quite yummy. I made them often on the boat in Turkey. Photo coming soon!

Turkish Omlettes

4-5 eggs
splash milk
1/4 - 1/2 cup crumbled feta
pepper
good pinch oregano or "Greek Salad spice mix"
butter

Mix the first 5 ingredients together. Heat skillet and melt butter. Add one ladle-full of egg mixture (depending on ladle size) and turn pan to spread egg mixture out fully. Flip over half and then in quarter size and serve.

Enjoy!

This Saturday on the Weekend Morning Show - Moroccan Chicken Tajine with prunes and almonds

This morning I presented this very easy to prepare Moroccan dish of Chicken with prunes and almonds on CBC's Weekend Morning Show with guest host Rosanna Deerchild. I have to admit, I am rather excited about this recipe.

Chicken Tajine with prunes and almonds

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

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

Soak prunes if very dry.

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

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

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

Enjoy.

Traveling the Spice Trade Route - Smoked Paprika with the MLCC

I had the pleasure of presenting the following recipes for a cooking demonstration at the Madison Square MLCC with Product Ambassador, Carol Herntier. The following recipes are timely now for entertaining as well as some comfort foods.


1. Pomegranate Walnut Paste on Endive - Caucasus
Paired with: Banfi Rosa Regale Brachetto - Italy$ 14.94 and Smirnoff Pomogranate Martini $ 17.99

½ cup pomegranate molasses
1 onion, chopped
½ cup walnuts (use almonds if walnut allergy)
¼ cup softened raisins
1 tbs pomegranate seeds
good amount olive oil (1/4 – ½ cup good olive oil)
1 tbs dried oregano
1 tsp paprika (smoked or plain)
salt and pepper, to taste
Endive

Mix first 9 ingredients in a blender until a smooth paste. Adjust seasoning to taste. Spoon into endive leaves for an appetizer, salad and serve cold or grilled. Used also in grilled chicken or lamb.

2. Beef Stroganoff
Paired with: Coppola Diamond Selection Malbec - USA $ 24.50 and Trivento Golden Reserve Malbec - Argentina $ 19.95


1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!

3. Spanikopita Triangles
Paired with: Cedarcreek Pinot Gris - $ 18.99 and Maso Canali Pinot Grigio - Italy $19.99


1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbspsolive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic
until translucent. Add mushrooms and sauté. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.

Enjoy!

Cooking Demos! This week with the Assiniboine Park Conservancy and the MLCC - Stunning Holiday Feasts!

Stunning Holiday Feasts
Last night I had the pleasure of presenting the following dishes at the Madison Square MLCC on behalf of the Assiniboine Park Conservancy. We had excellent pairings by Kirsten Sculthorp, Product Consultant for the MLCC and featured plants and herbs were discussed by Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch.

The reception cocktail was a Black Russian made with limited edition Kaluha Mocha Peppermint (#12582) at $13/99. We also served excellent Pesto Escargot, available at Gimli Fish which was paired with Oyster Bay Sauvigon Blanc Brut (#(12291) beautifully.

1. Caramelized Shallot Tarts
Paired with Dow's Fine Ruby Port (#723874) $15.92

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and purée. Use on tarts or as a drizzle for meats or poultry.

2. Sautéed Squash with Pear
Paired with Santa Margherita Pino Grigio (#2125)$16.63

1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper

Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.

Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.

Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.

Enjoy!

3. Mushroom Pâté
(serves 6)
Paired with Peppoli Chianti Classico ($4674) $21.88

1 tbs olive oil
2/3 cup green onions, chopped
1 celery stalk, chopped
5 cups sliced mushrooms (crimini, button, shitake, morel, porcini, chanterelle, etc)
½ tsp dried basil
¼ tsp dried thyme

1 cup panko bread crumbs or whole wheat bread crumbs
½ cup walnuts, chopped (use pecans if allergies)
¼ cup tahini (available at Halal Meats and Specialty Foods on Maryland)
2 tbs tamari or good soy sauce
1 cake soft tofu, blanched and crumbled
¼ tsp black pepper
¼ tsp cayenne (to taste)

Sauté the green onions and celery in the olive oil until the whites are translucent. Add the mushrooms, basil and thyme and continue to cook on low heat until the mushrooms have softened.

Combine the sautéed vegetables with the remaining ingredients and blend in a food processor.

Oil a medium loaf pan and line it with waxed paper, allowing several inches of waxed paper to hang over the sides. Oil the wax paper and spoon in the pâté. Fold the overhanging paper across the top and bake for about 1 ½ hours at 300ºF. The pâté us done when a toothpick inserted comes out clean. HINT!!! Bake in a deep loaf pan and turn oven off after one hour but leave pate in the oven.

When the pâté is cool, fold back the wax paper, invert pan onto a plate and carefully peel away the paper.

Serve with greens, breads and crackers.

Enjoy!


4. Dark Chocolate Fondue
Paired with excellent local Rigby Orchards Dry Raspberry (#533703) $20.00.

2 cups heavy cream
up to one pound chopped dark chocolate (can reduce entire recipe)
splash of rum, cognac or favourite liqueur (optional)

Heat cream in a ceramic fondue dish until ready to boil. Turn off heat and whisk in chopped chocolate until shiny. Add splash of liqueur. Enjoy with baguettes, fruit or chill and use as a ganache for brownies. Enjoy!

This Saturday on the Weekend Morning Show - Phyllo Wrapped Steelhead Trout with savory Saskatoon Sauce

Running back to Saskatoon
This morning I had the pleasure of presenting the following on CBC's Weekend Morning Show with guest host, Ismaila Alfa. It is very simple to prepare this elegant dish. Gorgeous large saskatoons are available at Gimli Fish, as well as this buttery fish.

Enjoy!


1. Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce

1 fillet Steelhead Trout (naturally raised in Lucky Lake, Sask., available at Gimli Fish)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo

Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:

On medium-high heat, sauté shallots until translucent and add the mushrooms. Sauté until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.

Preheat oven to 350ºF. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with sautéed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.

Saskatoon Sauce

1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
¼ tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
½ cup red wine or port

Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phllow Wrapped Steelhead Trout.

Enjoy!

This Saturday on the Weekend Morning Show - Classic Tuscan Sage Butter Pasta

This morning I had the pleasure of presenting these classic flavours of Tuscany in a lovely pasta dish on CBC's Weekend Morning Show with Kerän Sanders. Excellent comfort food and so simple to prepare.

Sage Butter pasta (Burro e salvia)

1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

Enjoy!

Cooking Demo at D.A. Niels - A variety of Autumn flavours

Yesterday I had the pleasure of demonstrating the following recipes at D.A.Niels on Berry St. I topped a sample of the squash with a sautéed pickerel cheek, the drunken figs were prepared with Pellee Island Semi-Sweet Merlot and I iced the biscotti with Nocella and icing sugar. Thanks to everyone who came out.

1. Pickerel cheeks with Chermoula (Morocco meets Manitoba)

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

1 lb pickerel cheeks

Blend all of the first ingredients in a food processor and place in glass bowl. Mix in the pickerel cheeks and let marinate for at least 30 minutes. Sauté a minute per side. Serve immediately.

This is a classic Moroccan flavouring for fish but also goes well with vegetables.

2. Sautéed Squash with Pear

1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper

Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.

Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.

Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.

Enjoy!

3. Gingerbread Biscotti

2/3 cup butter
1/3 cup sugar
1/2 cup molasses
2 eggs
1 tsp vanilla
4 tsp Frangelico (or try kirsch, or coffee liquors)
2 1/2 cups flour
1 1/2 tsp baking powder
pinch sea salt
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground cinnamon

Preheat oven to 325ºF. Mix butter sugar and molasses until smooth. Add one egg at a time and mix. Add vanilla and liquor and mix until smooth. Combine dry ingredients and mix slowly into the wet ingredients until fully incorporated. Turn out dough onto floured surface and form into a large log. Divide dough into three pieces and flatten out each piece into rectangles onto a cookie sheet. Bake for 25 minutes. Take out of oven and cut into biscotti pieces. Turn cookies and bake for 5-7 minutes at 300ºF. When cooled, drizzle melted chocolate or make a simple icing of icing sugar and liquor.

Enjoy!

4. Drunken Figs

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


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

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

Foody Series - Sizzle of Sicily with the Assiniboine Park Conservancy and the MLCC

Last night, back by popular demand, I had the pleasure of presenting these Sicilian recipes as part of the programming for the Assiniboine Park Conservancy in partnership with the MLCC. Education Coordinator for the Assiniboine Park Conservancy was Bonnie Tulloch with beverage pairings by MLCC Product Consultant, Jason Lavack.

The evening started with a reception beverage of Bolla - Proseco ($18.99) which, also paired nicely with the first course:

1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Poggio al Tufo - Vermentinio ($17.09)

Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper

Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.


2. Caponatina di Melanzane(A very popular dish for antipasto.)
Paired with Cusumano - Nero d'Avola ($16.99) and Rocca Delle Macie - Vernaccia ($14.13)

(Sicilian eggplant relish)


This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.

Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
5 - 7 ripe tomatoes, chopped
1 cup pitted green olives
1/4 cup salted capers, rinsed
1/2 cup slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
1-2 tbs white sugar
50ml white wine vinegar

Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.

Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.

Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.

3. Spaghetti con i piselli e mentuccia

(Spaghetti with peas and fresh mint)

Paired with Perone - an Italian beer ($2.14)
Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chilli pepper
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper

Procedure
Finely chop the onion, the garlic and the chilli pepper. Soften the onions in some olive oil and add the garlic and chilli. Add the wine and let the alcohol evaporate. Then add the peas and mix well.

In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.

Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.

When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.


Finished with a very light and simple dessert;

Stuffed Grilled Figs
Beautifully paired with Masi - Recioto ($49.83)

1 lb fresh figs
parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.

This Saturday on the Weekend Morning Show - Dracula's Eyes and Blood salad (Beets and eggs) and Manitoba Meets Morocco Pickerel

This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. They are both quick and easy to prepare to get out and enjoy Halloween activities.

Dracula – Eyes and blood Salad (Eggs and beets)

Ingredients

* 1 pound trimmed beets (without tops), unpeeled
* 1 tablespoon red wine vinegar
* 1 dozen quails eggs, boiled (or regular eggs, hard boiled)
* 1 teaspoon freshly grated orange zest
* 1/3 cup fresh orange juice
* 1/4 cup sugar
* 1/4 cup distilled vinegar
* 1/4 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper
* 2 red onions, thinly sliced
* Chopped fresh tarragon, for garnish and dollop sour cream


Directions

In a pot, combine the beets with the red wine vinegar and enough cold water to cover them by 2 inches. Bring to a boil, lower the heat, and simmer until tender, about 40 minutes. Drain the beets and let them cool. (The beets may be cooked 1 day in advance and kept covered and chilled.) Peel the beets and cut them into 1-inch wedges.

In a small saucepan, combine zest, orange juice, sugar, and vinegar and boil the mixture until it is reduced to about 1/4 cup. Let the mixture cool.

In a large bowl, whisk together the orange mixture, oil, and salt and pepper to form a smooth dressing. Add the beet slices, boiled eggs, and onion and mix until well combined. Let stand at room temperature, or refrigerate for up to 6 hours, to let the flavors come together. Transfer to a serving bowl and garnish with the sour cream and tarragon.

Pickerel grilled with Chermoula (Morocco meets Manitoba)

1 head garlic, peeled
1 tsp cayenne (use less if you want a milder taste)
1 heaping tbs cumin
½ bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

2-4 pickerel fillets (Fresh caught season until the end of October!)

Blend all of the first ingredients in a food processor. Spoon over fish fillets and broil for 4-6 minutes, depending on the thickness of the fillet.

This is a classic Moroccan flavouring for fish but also goes well with vegetables.

This Saturday on the Weekend Morning Show - Sautéed Squash with Pear and Stuffed Fresh Figs

(photo by Karen)

This morning on CBC's Weekend Morning Show with host Kerän Sanders, I had the pleasure of presenting the following two dishes as ideas for your Thanksgiving and holiday cooking.

1. Sautéed Squash with Pear

1 small squash or pumpkin (size of a small cabbage)- NOT Spaghetti Squash
1 ripe pear
1 tbs. butter
drizzle olive oil
freshly grated nutmeg
1 oz Frangelico
salt and pepper

Cut squash in half and scoop out seeds. Save seeds on paper towel to dry for planting in Spring. I used a small version of the bumpy salmon coloured squash in the top photo.

Cut seeded squash into four pieces to make peeling easier. Peel and slice into wedges. Heat a sauté pan to medium heat. Melt butter with a drizzle of olive oil. Place squash slices in pan and slowly cook for ~20 minutes or until soft and beginning to brown on both sides. Add chopped pear, salt and pepper. Turn heat to medium high after pear has softened and add the Frangelico. Allow the liquid to cook down a bit.

Can be prepared in advance and warmed up. A nice side dish for a wide range of holiday feasting.

Enjoy!

2. Stuffed Grilled Figs


1 lb fresh figs
parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.

Enjoy and Happy Thanksgiving!

The Sizzle of Sicily with the Assiniboine Park Conservancy and the MLCC

Last night I had the distinct pleasure of presenting Sicilian fare at the Madison Square Liquor Commission as part of the Assiniboine Park Conservancy programming. The stories of the regional flora were presented by Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch and the excellent beverage pairings were presented by MLCC Product Consultant, Karen Simard.

1. Insalata all'Eoliana
(Aeolian summer salad)
Paired with Santa Margherita Valdobbiandene Prosecco #1146 $17.02

Ingredients (serves 4)
200g cherry tomatoes, halved
1 Tropea or other red onion
a small handful of capers
8 slices of lightly toasted bread
1 clove of garlic (crushed or chopped very finely)
8 anchovy fillets chopped into largish pieces
Extra virgin olive oil
Salt and pepper

Method
While toasting the bread (thick slices), halve the cherry tomatoes, crush or finely chop the garlic and chop the anchovy fillets into large pieces. Cut the onion into thin rings and then place all the ingredients together in a bowl. Add some olive oil, season with salt and pepper and mix well.
When the bread is toasted put onto 4 plates, dribble with olive oil, add a few spoonfuls of salad on top and serve.

2. Caponatina di Melanzane
Paired with Cusumano nero D'avola #143610 $16.99

(Sicilian eggplant relish)

This is one of Sicily’s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a “small” caponata.

Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
500g ripe tomatoes, chopped
100g pitted green olives
60g salted capers, rinsed
100g slivered almonds
2 ripe but firm pears, cored, peeled and sliced
½ tsp ground cinnamon
½ teaspoon ground cloves
50g caster sugar
50ml white wine vinegar

Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.

Heat about 6 tbsp of extra virgin olive oil in a sauté pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.

Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.

3. Spaghetti con i piselli e mentuccia

(Spaghetti with peas and fresh mint)
Paired with Mezzo Mondo Pino Grigio/Chardonnay #11051 $10.99

Ingredients (serves 4)
600g spaghetti, broken into 5cm-long pieces (optional on breaking pasta)
400g fresh or frozen peas
2 cloves of garlic
1 small onion
1 glass of dry white wine
1 small chili pepper (I used a finely chopped jalapeno chili but you can also use a dried red chili)
1 handful of fresh mint
2 tsps white wine vinegar
1 tsp sugar
Extra virgin olive oil
Salt and pepper

Finely chop the onion, the garlic and the chili pepper. Soften the onions in some olive oil and add the garlic and chili. Add the wine and let the alcohol evaporate. Then add the peas and mix well.

In the meantime, heat some water for the pasta. When boiling, add salt and break the spaghetti into it. Add some of the pasta water to the peas, just enough to cover them. Season with salt and pepper and leave them to cook slowly, making sure there is always a couple of cm of liquid.

Chop the mint finely and place in a glass. Add the vinegar and the sugar and mix well and then stir into the peas.

When the spaghetti is cooked, add to the peas and mix well, making sure there is still plenty of liquid. Serve with a little grated Parmesan cheese.

It's also very tasty served cold on a hot summer's day.

4. Stuffed Grilled Figs
Paired with Chilled Pellegrion Superiore Dolce Marsala #230367 $11.66 and Toschi Nocello Liqueur #10446 $24.54

1 lb fresh figs
parmesan reggiano
balsamic reduction

To make the Balsamic Reduction:

Heat a saucepan over high heat. Add a cup of balsamic vinegar to the pan and reduce liquid by half. Take pan off of heat immediately.

To make the stuffed figs:

While the balsamic is reducing, heat your broiler on high. Cut the figs in half lengthwise, (but do not cut all the way through). Stuff with Parmesan cheese, cheddar is also good (you can also then wrap the figs with prosciutto), place under the broiler for about 3-4 minutes or until cheese is browned. Serve with balsamic reduction drizzled over top.

This Saturday on the Weekend Morning Show - Pickerel Fillet Tacos with salsa

This morning I will be presenting the following recipes on CBC's Weekend Morning Show with guest host Agatha Moir.

It is quite simple to put together and prepare this wonderful meal and the pickerel is in season now.


Pickerel Fillet Fish Tacos
Serves 2

2 pickerel fillets
juice of 1-2 limes
1/4 - 1/2 cup finely chopped cilantro
pinch sea salt
1 chopped jalepeno (I used dried chipotle chilies)

Marinade the fish in the juice and spices for at least 20 minutes.

1 thinly sliced red onion (I caramelized it)
sour cream
1-2 thinly sliced green onion (cut on the bias for thinner slices and nicer presentation)
Sour cream or crema
Warmed corn tortillas (toasted for a few minutes)

Prepare all of the dishes for the taco and then sauté the fish in a bit of olive or canola oil, 1 -2 minutes per side. Remove fish from heat and flake. Assemble tacos and enjoy!


Late Summer Salsa Mexicana (served with toasted tortillas)

Makes about 2 cups
Ingredients:

1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt

Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Enjoy!

Pesto Pesto Pesto!

I was going to present the following pesto recipes for a cooking demonstration tomorrow for the Assiniboine Park Conservancy and the MLCC but it was canceled due to a lack of people signing up for the event. One can sign up for all of the cooking demonstrations through the Winnipeg Leisure Guide and are also found on the Assiniboine Park Conservancy website: http://www.assiniboinepark.ca


1. Basil Pesto on Escargot

Serve the following pesto spooned onto escargot and bake for 8-10 minutes.
Basic Pesto
A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.

1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pine nuts (can use almonds)
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)

Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.


2. Pea Shoot Pesto on Arctic Char

Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts (or almonds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.

Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.

Enjoy!

3. Garlic Scape Pesto served on pasta
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.

4. Sundried Tomato Pesto on crostini

1 cup sundried tomatoes
2-3 cloves garlic
½ tsp freshly ground black pepper
½ cup olive oil
½ cup almonds or pine nuts (can also use walnuts)
½ cup grated parmesan reggiano cheese

Blend all ingredients together and spread on crostini. Toast until bubbly. Enjoy! Can be used on pasta or in other dishes.

Cooking Demos! This week with the Assiniboine Park Conservancy, the MLCC and the Caboto Italian Cultural Centre

Last night I had the pleasure of demonstrating Salsa recipes for the Assiniboine Park Conservancy and the MLCC. Pairings were by MLCC Product Consultant Jason. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on all of the different herbs and vegetables used in last night's presentation.

At the bottom of this entry, are the recipes from Monday night's cooking demonstration at the Caboto Italian Cultural Centre with the theme of Mediterranean Cooking. I presented items from Provence, Turkey and Morocco.

Wild Strawberry Cocktail (Fragoli Strawberry Liqueur topped with Spanish Cava

1. Late Summer Salsa Mexicana (served with toasted tortillas)

Paired with The Crossings Sauvignon Blanc - New Zealand
Makes about 2 cups
Ingredients:

1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt

Directions:
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

2. Chipotle Peanut Salsa for Grilled Vegetables (served with grilled veggies)

Paired with Tommasi Poggio al Tufo Rompicollo - Italy and Rouge Chipotle Ale - USA

Makes about 2 cups
1 pound (6 to 8 medium) tomatillos, husked and rinsed
1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
1 small white onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/4 cup roasted peanuts
1 tablespoon Worcestershire sauce or soy sauce
Salt
About 1 teaspoon sugar (optional)
Directions

1. Toast and roast. Roast the tomatillos on a rimmed baking sheet about 4 inches below a very hot broiler until soft and blackened in spots, about 5 minutes per side. Cool, then scrape into a blender jar.

Meanwhile, heat a small (6-inch) ungreased skillet over medium, toast the chipotle, stirring until very aromatic, about a minute. Scoop into a small bowl, cover with hot tap water and soak for about 30 minutes, stirring from time to time to ensure even rehydration.

Turn the oven down to 425 degrees. Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges. The garlic should feel soft and be browned in spots. Cool.

2. Finish the salsa. Drain the chiles and scrape them into the blender jar along with the tomatillos, peanuts, worcestershire or soy sauce and 3/4 cup water. Pick out the garlic from the onions and add it to the blender. (If all this is too much for your blender, blend in 2 batches.) Blend until nearly smooth. Roughly chop the onion, add it to the blender and pulse a few times until you’ve got as chunky (or smooth) a salsa as you like. Stir in enough additional water to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon, and the optional sugar. Serve with your favorite grilled vegetables.


3. Roasted Corn Black Bean Salsa (served with salad)

Paired with Jean Michel Sorbe Reuilly Rose - France

Remember to choose the freshest juiciest corn on the cob and roast.

4 roasting ears corn, freshest available
Juice from 2 limes
4 tomatoes, seeded and diced
2 red onions, finely chopped
1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped
4 Tbs chopped fresh cilantro
3 Tbs Olive Oil
Sea Salt
Freshly ground black pepper

Roast the corn on the grill in the husk after soaking for 1 hour.

Let cool slightly, then peel back the husk and silks.

Using a large, heavy knife, slice down the cobs to remove the kernels.

Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.

Whisk together the olive oil and remaining lime juice.

Season to taste and pour over the salsa.

Toss well to mix.



4. Green Herb Salsa (served with omlettes)

Paired with Chateau des Charmes Brut - Canada
Ingredients

* 1/4c blanched almonds, toasted
* 1 small garlic clove
* 1c fresh parsley leaves
* 1/2c fresh cilantro leaves
* 1/2c fresh basil leaves
* 2/3c extra -virgin olive oil
* 1/8 tsp red-pepper flakes
* coarse salt and ground black pepper
* 2tsp white-wine vinegar or white balsamic vinegar

How to make it

* Using chef's knife(or food processor)finely chop almonds, garlic and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper.
* To store, refrigerate up to 1 day. Stir in vinegar just before serving.
* Great variations: Feel free to include any type of soft green herb, such a s oregano, chives, mint. You can also substitute pistachios, walnuts or pine nuts for the almonds.

Mediterranean Fare

1. Fresh Goat Cheeses with Olive Oil and Herbs – French Provence Recipe
Appetizers of Chevre, tapenade, herbs and olive oil served with baguettes as an appetizer.

Black olive Tapenade

1 cup black olives, pitted
½ cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
¼ (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!


2. Imam Baldi – Turkish Recipe

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

Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.

Rich Tomato Sauce

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

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

Enjoy!

3. Moroccan Lamb Stew – Moroccan Recipe *

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

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

* Meat may be beef, elk or bison, depending on availability

This Saturday on the Weekend Morning Show - Beef Stroganoff

(Beef Stroganoff - not so easy to photograph well.)

This morning on CBC's Weekend Morning Show with Kerän Sanders, I had the pleasure of presenting a classic Russian dish, Beef Stroganoff (see also Stroganov). Give this recipe a try on a cool evening or when you are craving some nice comfort food.

Beef Stroganoff

1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Sauté onions in butter and olive oil until transluscent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.

Enjoy!

This Saturday on the Weekend Morning Show - Tomato Saffron Poached Pickerel and Roasted Corn Black Bean Salsa

(Tomato Saffron Poached Pickerel)



(Roasted Corn Black Bean Salsa)


This morning I had the pleasure of presenting the following two recipes on CBC's Weekend Morning Show with Kerän Sanders. Everything is coming into season now for these great full flavours. These are very simple to prepare recipes as well.


Tomato Saffron Poached Pickerel

(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
¼ cup orange juice (makes a very fresh flavour)
4 fillets Pickerel
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 Pickerel Fillets on top of sauce. 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!




Roasted Corn Black Bean Salsa

Remember to choose the freshest juiciest corn on the cob and roast.

4 roasting ears corn, freshest available

Juice from 2 limes

4 tomatoes, seeded and diced

2 red onions, finely chopped

1 cup dehydrated cooked black beans or 1 cup cooked whole beans
1 to 2 Jalapeños, finely chopped

4 Tbs chopped fresh cilantro

3 Tbs Olive Oil

Sea Salt

Freshly ground black pepper

Roast the corn on the grill in the husk after soaking for 1 hour.

Let cool slightly, then peel back the husk and silks.

Using a large, heavy knife, slice down the cobs to remove the kernels.

Place the corn kernels in a bowl with the tomatoes, red onions, Jalapeños, Black Beans and cilantro. Note: The Jalapeños maybe omitted if you want a mild corn salsa. Add the chiles to taste.

Whisk together the olive oil and remaining lime juice.

Season to taste and pour over the salsa.

Toss well to mix.

This Saturday on the Weekend Morning Show - Hway dop bap, a Korean sashimi specialty

This morning I had the distinct pleasure of presenting a wonderful Korean sashimi dish on CBC's Weekend Morning Show with Kerän Sanders.

The sushi quality fish were all from Gimli Fish and I used wild caught Ahi Tuna, Wild Caught Atlantic Salmon and Wild Caught Nova Scotia Scallops. Always ask your fish supplier for Sushi Grade, there may be some in the freezer section as well.


Hway Dop Bap (Korean Sashimi, Pohang region)

Sushi grade fish (tuna, grouper, snapper, etc), enough per person (1/4lb)
Sushi rice, enough for 1 cup cooked per bowl
Korean dipping sauce (below)
Shredded cucumber
Shredded carrot
Shredded Daikon
Side dishes (kimchis, fried mushrooms, chopped green onions, etc.)
Basket of lettuce leaves (Boston bib, romaine)
Basket of fresh herbs (cilantro, mint, basil, etc)

In each bowl, place rice, sliced fish, cucumber, carrot, and daikon. Stir in desired amount of dipping sauce. Make wraps with lettuce leaves, ingredients in bowl and fresh herbs.

Enjoy!

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste available at Sun Wah, Oriental Market and an excellent Korean grocery on Wellington and Beverly in Winnipeg)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

This Saturday on the Weekend Morning Show - Gado gado, an Indonesian Veggie dish

This morning on CBC's Weekend Morning Show with Kerän Sanders, I had the great pleasure of presenting a wonderful vegetarian Indonesian dish that really highlights seasonal vegetables and is so easy to prepare. The local vegetables are all sourced from Fresh Option Organic Delivery.


Gado gado (Indonesian peanut veggie dish)


Peanut Sauce
Makes 2 cups
1 cup creamy peanut butter
1 heaping tablespoon grated ginger
1 heaping tablespoon minced garlic
3 tablespoons brown sugar
1 1/2 cups hot water
4 tablespoons cider vinegar (or rice vinegar)
2 tablespoon soy sauce
Crushed red pepper to taste(or hot sauce)

- Put everything in a blender and puree until smooth. If it's too thick, add a little extra water.
Generously pour over steamed or sautéed veggies as listed below, placed over a bed of yellow rice (rice cooked with turmeric).

Optional veggies and toppings:

6 cups Organic Chopped Spinach
2 medium stalks Broccoli, steamed or sautéed
1 cup local Green & Wax Beans, steamed or sautéed
1 cup Red Cabbage, shredded, sautéed
3 Carrots, shredded, sautéed
12 oz Tofu, Firm, sautéed
3-6 Hard boiled eggs
4 tsp Lime Juice
3 tbsp Coconut, Unsweetened, toasted

You can enjoy this hot or cold. Add veggies as they come into season.

Enjoy!

This Saturday on the Weekend Morning Show - Gazpacho

It is my pleasure this very hot and humid weekend to present Gazpacho for your enjoyment tomorrow on CBC's Weekend Morning Show with host Kerän Sanders.

Keep Cool! My lovely produce came from Fresh Option Organic Delivery (FOOD).

There are as many recipes for Gazpacho as there are chefs and households that enjoy it. Here is one with some variations. In season, try a blonde gazpacho with yellow tomatoes and no sugar needed! Use green pepper instead of red pepper and a nice fruity white wine instead of red wine.


(photo by Karen Peters)


Gazpacho

5 cups chopped tomatoes
1 small onion, finely chopped
3 scallions
1 red pepper, finely chopped
3 cloves garlic, minced
1 –1 1/2 cups red wine OPTIONAL!!! (try orange juice for a nice fresh flavour but use less)
2 tbs good fruity olive oil
2 English cucumbers, peeled, seeded and grated
1/3 cup fresh basil
1/4 tsp dried chilies
1 tbs oregano
1/3 cup chopped cilantro (optional)
1/2 tsp dried chipotle chilies (optional)
1 tbs brown sugar (to cut acids)
Salt and pepper to taste

Using a blender or immersion blender, mix ingredients until smooth. Chill and serve with baguettes. Garnish with fresh basil.

Up to 20 small servings:
Per serving: 28 Calories; 0g Fat (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 87mg Sodium

Enjoy!

This Saturday on the Weekend Morning Show - Caçik

On Saturday, I had the pleasure of presenting this lovely Summer dish on CBC's Weekend Morning Show with guest host Donna Carreiro. This is the classic Turkish version but it is also known by the Greek name, Tzatziki.

Caçik
Ingredients

• 2 cups yogurt (if you have strained yogurt, it’s better)
• 1/2 cup water (optional, depending on how thick you like the dish)
• 2 cucumbers, diced or, peeled, seeded and diced or shredded.
• 4 cloves garlic,mashed
• Salt
• Dried mint or fresh dill

Put yogurt in a bowl and mix it with a spoon. Pour water in it, keep mixing. Add garlic, salt and diced cucumber, mix it again.

You may balance the amount of water and yogurt depending on your taste. Thickness of cacik is originally like soup. But if you want it thicker, add less water.

Finally add dried mint and/or finely chopped fresh dill. Try with Turkish Baharat!


Enjoy!

This morning on CBC's Weekend Morning Show - easy BBQ Salmon

This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with Kerän Sanders. This will make a wonderful Father's Day BBQ meal. Don't over cook it!

There is beautiful wild caught Sockeye Salmon now available at Gimli Fish at three locations in Winnipeg.

Maple Mustard Marinade for Salmon

1/2 cup maple syrup
1/4 cup Dijon Mustard
1/4 cup olive oil
1 tbs chopped tarragon
salt and pepper,to taste

Mix ingredients and spread over salmon fillet. Cover and chill for a few hours. Grill over high heat for 8 to 15 minutes, or until opaque, depending on the thickness of the fillet.

Morel Mushroom Sauce

1-2 tbs melted butter
drizzle olive oil
2 cups fresh morels, whole or sliced
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste

Sauté shallots in a pan on medium high heat with the olive oil and cook through until translucent. Add the morels and stir until cooked through. Deglaze the pan with a bit of the white wine. Add the cream and cook until reduces. Add the remaining white wine and reduce. Add salt and pepper to taste.

Cedar Plank Smokey Salmon - another option

1 cedar plank – soaked for a few hours* (one cooking method, optional)
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 fillet 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 fillet in the middle of plank. Close grill and let cook up to 15-20 minutes or until fillet is done, depending on the thickness of the fillet.

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

Enjoy and try with a Morel Mushroom Sauce!

This Morning on CBC's Weekend Morning Show - Imam Baldi

This morning I had the pleasure of presenting this classic Turkish eggplant dish on CBC's Weekend Morning Show with Kerän Sanders. I used the small Indian eggplants with a lovely result.

Please enjoy this classic Turkish dish, Imam Baldi, or, the Imam fainted dead away. I've prepared it with less olive oil by grilling them on the BBQ instead of frying them, thus, hopefully, keeping the Imam quite alive and well.




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

Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.

Rich Tomato Sauce

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

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

Enjoy!

Savouring Local Foods with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting the following dishes at the Grant Park Liquor Commission on behalf of the Assiniboine Park Conservancy. The theme focused on local products so I was happy to present our wonderful local golden caviar, lamb, eggs, produce and fresh rhubarb.

Bonnie Tulloch on behalf of the Assiniboine Park Conservancy, presented on the plants used and local sources or options for having great local produce while MLCC Product Ambassador, Carol Herntier, presented pairings for each dish.

Reception Beverage: Italian Iced Tea (1part Rosso Vermouth, 2 parts Gingerale, serve over ice with a slice of lemon)

1. Classic Caviar Station
Paired with: Trius Brut VQA - Ontario $ 26.99

Golden Caviar (from Gimli Fish)
Toast triangles or crostini
Chopped hard boiled egg (farm fresh or Vita Eggs)
Thinly sliced red onion/chives (from the garden)
Sour cream

2. Moroccan Lamb Stew
Paired with: Rigby Dry Raspberry - Manitoba $ 17.50 and Half Pints Sweet Nikki Brown Ale - Manitoba $ 12.32

1 lb lamb shoulder, cut into bite-sized pieces (Manitoba Lamb available at Halal Meats and Specialty Foods and DeLuca's)
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.

3. Fiddleheads in Brown Butter with Pancetta
Paired with: Canadian Caribou Cocktail (1oz Crown Royall, 1/2oz Yukon Jack, splash of Ginger Ale, lemon slice. Build on ice) and Cedar Creek Pinot Noir VQA - B.C. $ 32.86

3 pounds fiddle head ferns, trimmed and washed (Available at DeLuca's and FOOD)
1/4 lb chopped pancetta
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly nutmeg
pinch Kosher salt

1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.
2. Slowly brown butter in a large skillet. Bring up to higher temperature and cook chopped pancetta.
3.Heat for a minute or two until they are warm, then divide the fiddleheads among the plates. Serve at once as a side dish or on Chinese soup spoons as an appetizer.

Enjoy!

4. Pavlova with Rhubarb sauce
Paired with: Kermode Saskatoon Berry Wine - B.C.$ 16.75

4 extra-large egg whites, at room temperature (Farm fresh or Vita Eggs)
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Preheat the oven to 180ºF.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk
attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny
peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the
meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with
sweetened whipped cream.

Rhubarb Sauce

3 cups chopped rhubarb (first fresh from the garden)
zest of 1 orange
1 cup sugar
1-2 tbs corn starch
drizzle vanilla
drizzle Grand Marnier

Cook all ingredients together at one time over medium heat, stirring being careful not to burn the sauce. Cook bubbling for at least one minute to allow the corn starch to fully cook and have a shiny result. Simmer until rhubarb has broken down.

enjoy!

Enjoy!

Rajmah - Spicy Punjabi Kidney Beans

This recipe is in honour/memory of Dr. Sharif Said, who enjoyed this dish with tamarind. He enjoyed many dishes if it had tamarind and so I've added it for your enjoyment as well.
(Photo coming later today)

My neighbour gave me a large bag of locally grown kidney beans. I haven't cooked with them in ages since I hadn't really enjoyed them. Making this dish, I've changed my mind on kidney beans. Yummy! I recommend soaking dry beans overnight and not using the tinned beans. If you are using tinned beans, rinse them thoroughly in cold water.

Rajmah

2 cups red kidney beans, washed thoroughly, soaked and cooked
1 medium yellow or red onion, roughly chopped (about 1 cup)
1 tbs + olive oil
2 medium-sized tomatoes diced (about 1 cup)
1-inch piece ginger, peeled and chopped or grated (2 tablespoon)
3 cloves garlic, chopped or minced (1 tablespoon)
2 – 4 green Thai, Serrano or cayenne chilies, thinly sliced
1 tablespoon whole cumin seed
1 teaspoon turmeric powder
1 teaspoon garam masala
1/4 tsp ground cloves
1 tsp red chili powder (cayenne)
1 tsp ground cinnamon
1 - 2 tbs tamarind paste
good pinch or two of salt
6-8 cups water (less if you want more of a chili effect)
1 bunch fresh, chopped cilantro (1/2 cup)

Sauté onions over medium heat in olive oil. Add chopped tomatoes, chilies, ginger and garlic. Add dry spices and cook until soft. Add beans and salt and tamarind and cook until the beans break down and become thick and somewhat creamy.

When finished, take an immersion blender and press it about four times to break up some of the beans. If using a blender, take out about a cup and process in the blender, then put this back in the pot. Be careful not to process all of the beans. Most of the beans should remain whole.

Stir in the cilantro.

Serve over a bed of rice with yogurt. Some enjoy a dab of butter on each serving.

This Morning on CBC's Weekend Morning Show - Tuna Tataki and Pomegranate grilled Chicken

This morning I had the pleasure of presenting these two BBQ options on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with wonderful results.


1. Tuna Tataki

1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste

Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce. (Dipping sauce 1:1 good soy sauce and Mirin)

2. Grilled Pomegranate Chicken (serves 4 as an entrée or 8+ as an appetizer)

8 boneless skinless chicken thighs
1/2 cup Pomegranate Molasses (Available locally at Halal Meats and Specialty Foods on Maryland, Dino's Grocery Mart on Notre Dame)
1/2 pickled lemon, PEEL only, chopped
2-3 tbs Ras el Hanout
splash rose water
pinch salt
1/4 cup olive oil

In a bowl, combine last 6 ingredients. Split chicken by cutting through breast bone and flatten open. Rub spice/pomegranate mixture over chicken on all sides. Chill for a few hours.

Heat up BBQ to high heat. Place chicken on hot grill and sear on both sides for a few minutes. Reduce heat or place on cooler side of BBQ and cook chicken slower, basting until meat is ready to fall off of the bone. Let rest and serve with flat breads, rice and grilled vegetables.

Enjoy!

Simple Summer Salads with the Assiniboine Park Conservancy and the MLCC

The other evening I had the pleasure of presenting Simple Summer Salads for the Assiniboine Park Conservancy at the Madison Square MLCC. Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch, presented on the plants represented in the dishes while MLCC Product Ambassador, Carol Herntier, created wonderful pairings for each dish.

Reception beverage: Smirnoff Blueberry and Lemonade Cooler ($2.49)
Chef's note: Not sweet at all!

1. Proper Turkish/Greek Salad
Paired with: Chateau Mas Neuf Rose - France ($15.95)

2-3 ripe tomatoes
1 English Cucumber
1-2 red peppers (or green peppers)
½ red onion, thinly sliced
1 cup good feta, rinsed, cubed or crumbled (available at DeLuca's)
Good black olives, to personal taste

Vinaigrette:
3:1 good olive oil to red wine vinegar (For Turkish salad use fresh lemon juice)
1 tsp dried oregano
salt and pepper to taste
Optional: 1 clove minced garlic

Lay out vegetables attractively on a platter or toss all together in a large bowl. Add good feta cheese and drizzle vinaigrette over vegetables or toss together. Can be made in advance and chilled.

Enjoy!

Please note: This salad does NOT include lettuce. Traditionally, these salads never do. Today I will be making it with Lemon juice, the Turkish style.

2. Toenail of a dog - Köpeğoğlu
Paired with Boutari Naoussa Grande Reserve - Greece ($19.99) and Chimay Strong Ale - Belgium ($4.25)

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!


3. Easy Quinoa Salad
Paired with township 7 7 Blanc - BC ($19.99)

Serves 6

3 cups cooked Quinoa (cook ahead in a 2:1 water: Quinoa ratio)
Juice of 2 lemons
3 tbs olive oil
1 rounded tsp ground cumin (toasted makes it quite nice as well but could be an optional ingredient, depending on tastes)
1 cup cooked black beans (or your favourite such as pinto, black eyed beans, etc.)
1 small red onion, thinly sliced
½ cup chopped roasted red pepper
1 pint cherry or grape tomatoes, halved or quartered
½ cup sliced almonds, toasted (you can use pine nuts but they are very pricey right now)
¼ - ½ cup chopped green or black olives (Deluca’s has some lovely olives, just avoid the watery canned olives)I left these whole as some people don't enjoy olives.
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro, aka coriander


While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.

Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.

Drizzle with vinaigrette. Toss to combine.

Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.

Enjoy!

Options: try with Ras el Hanout, grilled eggplant, grilled zucchini, your favourite veggies. Also try cooking the quinoa with a Smen boullion. It gives it a buttery Moroccan flavour. Available at Halal Meats and Specialty Foods on Maryland.

4. Spinach Salad with warm Blue Cheese Dressing
Paired with Strongbow Cider - UK ($3.75) and Boone's Sangria - USA ($6.99)

1 1/2 lbs. spinach leaves, cleaned & trimmed
1 red onion, thinly sliced
2 cloves garlic, minced
1/4 c. olive oil
3 tbsp. balsamic vinegar
2/3 c. light cream
4 oz. blue cheese, crumbled
3/4 c. coarsely chopped walnuts
1 cup sautéed sliced mushrooms

1. In large salad bowl combine the spinach and onion; chill. Sauté mushrooms and set aside.

2. Sauté the garlic in olive oil over moderate heat until soft.

3. Add vinegar and stir to blend. Bring to a simmer.

4. Whisk in cream, the sauce will split, bring to simmer at a very low heat. Whisk in cheese, continue stirring.

5. Pour sauce over spinach. Toss. Add walnuts and mushrooms. Serve. Makes 4 servings.

Easy Summer Appetizers at D. A. Niels

Today I had the pleasure of presenting two easy appetizers for the customers at D. A. Niels.

1. Tuna Tataki

1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste

Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
Enjoy!

2. Moroccan Kofta

1 lb ground meat (beef, lamb, elk or bison)
¼ cup Pomegranate molasses
2 tbs Ras el Hanout
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg

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.

It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.

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!

Cooking with Summer Herbs with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting the following recipes at the Grant Park MLCC on behalf of the Assiniboine Park Conservancy. Bonnie Tulloch, Education Coordinator for the Conservancy, presented on the plants used in the recipes while MLCC Product Ambassador Gary Dawyduk, presented excellent pairings for each course of the evening.

Some of the recipes have been repeated from other entries but are here by popular request for the evening.

Reception beverage:
Chartreuse & Tonic cocktail:
2 oz. Chartreuse Liqueur (#37333, 375ml) $27.05
5 oz. Tonic Water
Combine ingredients in a tall ice-filled glass and stir
Garnish with lime slice


1. Sage Butter pasta (Burro e salvia)
Paired with Givry Rouge 2007 – Louis Latour (#3321) $25.61

100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.


2. Pea Shoot Pesto on Arctic Char
Paired with Melange Blanc 2008 – Waterbrook (#11394) $14.95

Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.

Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.

Enjoy!

3. Roast tomatoes, thyme and goat's cheese
Paired with Le Soraie Veneto Rosso 2008 – Pasqua (#7467) $17.24 and Gamay Noir/Zweigelt 2009 – Pelee Island (#216028) $11.95


Enough for 4 as a first course or as part of a main course.

For the tomatoes
4 ripe large (but not beefsteak) tomatoes
4 bushy sprigs of thyme
6 cloves of garlic
a little olive oil

For the cheese
the leaves from 3 bushy little sprigs of young thyme
200g soft goat's cheese or goat's curd
a few thyme flowers

Set the oven at 400ºF.. Wipe the tomatoes, remove their stalks and cut them in half. Place them cut-side up, snugly, in a baking dish or roasting tin. Season with salt and black pepper, coarsely ground, then tuck the garlic cloves in among them. Trickle over just enough olive oil to wet their surface then bake for 30 minutes or so until the garlic cloves are soft inside. Remove them and return the tomatoes to the oven.

Pop the soft centres from the garlic into a mixing bowl by squeezing them between your thumb and finger. Add the thyme leaves, a little coarse salt and pound the mixture together with a pestle or the back of spoon. Spread a little on each tomato.

Cut the cheeses in half and put a half on each tomato. Return each half to the oven letting it partially melt before putting the dish on the table. Serve with large chunks of roughly torn bread.


4. Arugula, caramelized onion, walnut and gorgonzola pasta
Paired with Alsace Reserve Pinot Gris 2008 – Willm (#370676) $15.21 and Mavrodaphne of Patras – Kourtaki (#208413) $13.40

2-3 large onions, thinly sliced
1 cup gorgonzola, crumbled
1 tbs olive oil
1 large bunch arugula
½ cup walnuts, roughly chopped
splash Vermouth, to deglaze pan
Salt and pepper, to taste
Pasta (penne, farfalle, shells, etc.)

In a large pot, caramelize onions slowly with olive oil. Add a pinch of salt to start the caramelizing. When the onions are soft and brown add the chopped walnuts. Deglaze pan with Vermouth. Add chopped arugula and gorgonzola. Season to taste. Toss with al dente cooked pasta. Serve immediately.

Enjoy!

Finished with Drambuie. Yum!

Something Special for Mother's Day - Wild Caught Nova Scotia Lobster Tails Two Ways

(Grilled Nova Scotia Lobster Tails with Blood Orange Butter, served with pasta shells with Saffron Cream Sauce and grilled Asparagus - Photo by Karen)

This morning I had the pleasure of presenting two easy ways to prepare lobster tails on CBC's Weekend Morning Show with Kerän Sanders.

These wild caught Nova Scotia lobster tails are available at Gimli Fish at three locations in Winnipeg, Dufferin Ave., St. Mary's Ave and Pembina Hwy. and come in a variety of sizes. The great people at Gimli Fish will be able to help you choose the size that is right for your needs and give you tips on preparation as well.

Photo coming later today.

Grilled Lobster Tails with Blood Orange Compound Butter

6 small lobster tails *
Drizzle olive oil
1 cup softened butter
1 blood orange (can use other oranges)
1 pinch salt
Zest of blood orange
Quick squeeze of blood orange juice

Blend together butter, squeezed blood orange juice 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 orange over the tails and squeeze some of the juice of the orange 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!

Lobster Tails in a Saffron Cream Sauce

6 small lobster tails
½ litre cream (10 – 35%)
a few shallots, finely chopped
1 good tablespoon butter
drizzle olive oil
1 tbs flour
good pinch saffron
¼ - ½ cup white wine
Salt and pepper, to taste

In a sauté pan, melt butter and olive oil together and sauté shallots until translucent over medium heat. Add flour to make a roux and cook, stirring, for at least a minute. Add cream and saffron and when it starts to thicken, add the white wine and season, to taste. Place lobster tails that have been cut open on the soft side in the pan and cover for at least a minute. Turn tails and cook, simmering gently until the lobster tails have turned completely red. Serve immediately over pasta, with rice, as an appetizer.

Enjoy!

Imam Baldi! Eggplants are coming back!

We've been missing globe eggplants for quite some time. Where have they been? They are coming back. These gorgeous eggplants are now available at DeLuca's Specialty Foods on Portage Ave. Please enjoy this classic Turkish dish, Imam Baldi, or, the Imam fainted dead away. I've prepared it with less olive oil by grilling them on the BBQ instead of frying them, thus, hopefully, keeping the Imam quite alive and well.




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

Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.

Rich Tomato Sauce

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

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

Enjoy!

Salt-Baked whole Arctic Char!

I was eager to try this out with our lovely local Arctic Char. So delicious and moist and very easy to do.


Salt-Baked Arctic Char

1 Medium whole Arctic Char*
4 - 5 cups Course Sea Salt
3 tbs ground Lemon Grass*
1 whole egg, beaten
1/4 cup water
Parchment Paper

Preheat oven to 400º. Fit parchment paper on to baking sheet and place whole fish on the paper. In a bowl, mix salt and lemon grass together. Add egg amd water to make a paste with the salt but not too much as to dissolve the salt. Pack the salt mixture over the fish. Bake at 400º for up to 20 minutes. The salt will start to brown slightly when done. Remove from the oven and crack open the salt dome. Brush aside the salt and place on a platter. Peel away the skin of the fish and you should have very moist, flavourful fish.

Some variations can include using other fresh herbs in the salt or smoky dry teas.

*Beautiful Arctic Char now available at Gimli Fish, located in Winnipeg at 596 Dufferin Ave., 625 Pembina Hwy and 1604 St. Mary's Rd. Call ahead and ask for a whole fish to for fresh purchase on Fridays.
** Ground Lemon Grass is available in Winnipeg in the freezer section at Dino's Grocery Mart at 460 Notre Dame Avenue.

Enjoy!

This Morning on CBC's Weekend Morning Show - Moroccan Orange Roast Lamb

This morning I had the pleasure of presenting Moroccan Orange Roast rack of Lamb on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with spectacular results.

Enjoy and Happy Easter!

Moroccan Orange Roast Lamb

1 (2 ½ - 3lb) fresh lamb loin roast, bone in (cut through at 1 inch intervals)
½ cup marmalade (I’m using a homemade blood orange Meyer lemon marmalade but you can use your favourite or chopped oranges, pith removed)
1 tbs olive oil
1 heaping tbs Ras el Hanout (available at many fine Winnipeg shops)*
good pinch sea salt
1 tbs Dijon Mustard
shredded orange zest


To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with olive oil and rub with Ras el Hanout and sea salt, mustard and marmalade mixture.

Roast lamb in preheated 350ºF oven to desired degree of doneness; 31 to 35 minutes per pound or 150ºF for medium-rare, 36 to 38 minutes per pound or 160ºF for medium. During the last 30 minutes of roasting, brush with glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Serve, topped with shredded orange zest.

Options: If you are looking to simplify even further, have loin cut into chops. Rub with Ras el Hanout and make a simple glaze/sauce with the marmalade. To grill the chops, rub with spice and then oil the chop before putting on a hot grill. Just a few minutes per side.

*Ras el Hanout is found at Dino’s Grocery Mart on Notre Dame, Halal Meats and Specialty Foods on Maryland, DeLuca’s on Portage, D.A. Niels on Berry