On Saturday I had the pleasure of presenting one of my favourite dishes to prepare on CBC's Weekend Morning Show with host Ismail Alfa. This Goat Korma is so easy to prepare and adaptable to a variety of options. Millad's Supermarket carries fresh goat and lamb and fabulous Afghani Naan bread.
Goat Korma
1-2 lb goat leg, pieced (available at Millad's Supermarket)
2 cups plain yoghurt
1 onion, finely diced
2-3 cloves garlic, minced
1 inch fresh ginger, grated or finely chopped
1/2 cup ground nuts (often cashews or almonds but I used roasted chestnuts today)
2 tbs curry spice blend (your favourite blend or make using a blend of cumin, cinnamon, coriander, clove, cardomom, chilies, and turmeric, etc.)
salt, to taste
olive oil
Sauté the onion in oil and add the spice blend when the onion is translucent. Add ginger and garlic and then brown the meat. Add the yoghurt that has been mixed with the ground nuts and slowly cook until meat is tender. Can be done in a slow cooker.
Enjoy with rice or naan (try Afghani Naan from Millad's Supermarket!)
Tuesday, November 27, 2012
Monday, November 12, 2012
Osso Bucco (or other cuts) on CBC's Weekend Morning Show
Yesterday I had the pleasure of presenting this classic Italian recipe on CBC's Weekend Morning Show with host Ismaila Alfa.
Enjoy!
Osso Bucco or other stewing meat
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco or 4-8 beef short ribs or stewing meat or round roast cut in large chunks
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.
Enjoy!
Enjoy!
Osso Bucco or other stewing meat
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk for osso bucco or 4-8 beef short ribs or stewing meat or round roast cut in large chunks
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed (I used 6 frozen garden grown Roma Tomatoes)
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.
Enjoy!
Saturday, October 06, 2012
High Tea at Arkadash Bistro and Lounge!
I'm very excited about the new Winter menu at Arkadash Bistro and Lounge. Something else that I'm very pleased to present is High Tea from 2 - 4PM featuring sweets and savories from around the Mediterranean provided by our baker, Kelley Hyatt. We have a samovar and can offer some lovely Turkish and Moroccan teas, among others as well as coffee.
Photos coming soon. Perfect way to spend an afternoon or to have a meeting. Pre or post yoga or to relax after shopping.
Photos coming soon. Perfect way to spend an afternoon or to have a meeting. Pre or post yoga or to relax after shopping.
Tuesday, September 11, 2012
Warming Soups for Winter
Tonight I will have the pleasure of presenting these four warming soups for winter for the Assiniboine Park Conservancy and the MLCC. Stay tuned for some photos and beverage pairings and tasting these this winter at Arkadash Bistro and Lounge.
Red Pepper soup with bulgur, chickpeas, mint and chile
7 oz dried chickpeas
¼ cup olive oil
1 onion, finely
diced
1 long red pepper,
seeded and finely chopped
1 long red chile,
seeded and finely chopped
1 tsp dried mint
1 tablespoon pekmez
14 oz can chopped
tomatoes
1 ½ quarts vegetable
stock or water
3 oz course bulgur
½ cup shredded mint
leaves
¼ tsp hot paprika
juice of ½ lemon
Soak the chickpeas
overnight in plenty of cold water
Heat the oil in a
large, saucepan. Sauté the onion,
pepper chile and mint over a low heat for 5-8 minutes until softened. Add the pekmez and sauté for another minute.
Drain and rinse the
chickpeas and add to the pan with tomatoes and stock. Bring to boil and then lower heat and simmer, covered, for
about 30 minutes. Add the bulgur
with the remaining liquid and simmer, covered, for another 10 minutes, stirring
occasionally.
When ready to serve,
stir in the shredded mint, paprika and lemon juice. Ladle the soup into warmed bowls and serve hot.
Pekmez is a grape molasses found in specialty food stores.
Easy Crab Bisque
1 onion, finely
sliced
2-4 cloves garlic,
minced
2 cups chopped
tomatoes
2 cups vegetable
stock
1 cup cream
good pinch saffron
2 cups white wine
½ cup basil
salt and pepper, to
taste
dried chilies, to
taste
1 cup chopped crab
meat (available at Gimli Fish)
Sauté onions and
garlic until soft in a large pot.
Add tomatoes and all ingredients except for the crab meat. Cook until soft and then remove from
heat and purée using an immersion blender. Return pot to heat and add chopped crab meat. Bring to boil and simmer until serving.
Enjoy!
Moroccan Butternut Squash Soup
1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available in select stores, including Herat Foods on Pembina)
1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available in select stores, including Herat Foods on Pembina)
salt and pepper, to taste
1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3/4 of the cheese and the harissa at the end. Purée until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.
Enjoy!
1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3/4 of the cheese and the harissa at the end. Purée until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.
Enjoy!
Dal
2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid
In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and sauté onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.
For a full protein, serve with rice.
Enjoy!
2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid
In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and sauté onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.
For a full protein, serve with rice.
Enjoy!
Sunday, September 09, 2012
Local Fare for Assiniboine Park Conservancy
This week I had the pleasure of presenting local ingredients in the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC. APC Education Coordinator Bonnie Tulloch led the discussion on local ingredients and I presented these recipes with beverage pairings on behalf of the MLCC.
Pea shoots can be grown year round from seed in your window or look for them in your local market and grocery stores. The pesto was served over local Arctic Char. Notre Dame Dairies for the local butter in the pasta, which is local Nature's Pasta. Squash is coming into season now. Look for a wide variety in the markets. The eggs are also local from Nature's Pasta and the Saskatoon berries are from Neechi Foods.
Next week, Soup!
1. Pea Shoot Pesto
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.
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.
2. 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!
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!
3. 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!
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!
4. Pavlova with Saskatoon sauce
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.
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.
Sunday, September 02, 2012
I had the pleasure of hosting CBC's Weekend Morning Show host Ismaila Alfa at Arkadash Bistro and Lounge to show him a few items that we offer. The Turkish pizza, Lahmaçun, is offered two ways as follows. Try the blue cheese with chopped mint or dill for a great pizza!
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Enjoy!
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Enjoy!
Wednesday, August 22, 2012
On Saturday morning I had the pleasure of presenting some Turkish treats on CBC's Weekend Morning Show with host Ismaila Alfa. The following is a surprising and easy combination that really works. Enjoy!
White Bean Pomegranate Purée
2 cups soft cooked White Navy Beans
1 cup unsweetened Pomegranate Juice
2 tbs pomegranate molasses (concentrate)
salt and pepper to taste
1-2 cloves finely minced garlic
Purée ingredients together to a smooth paste. Serve as a dip or on crostini with fresh pomegranate seeds and olive oil.
Enjoy!
White Bean Pomegranate Purée
2 cups soft cooked White Navy Beans
1 cup unsweetened Pomegranate Juice
2 tbs pomegranate molasses (concentrate)
salt and pepper to taste
1-2 cloves finely minced garlic
Purée ingredients together to a smooth paste. Serve as a dip or on crostini with fresh pomegranate seeds and olive oil.
Enjoy!
Saturday, August 04, 2012
This morning I had the pleasure of presenting the following recipe on CBC's Weekend Morning Show with guest host Agatha Moir. These beans are in season right now and are found at all of the markets. The beans that I used were from Wiens Farm and Arda Harms Farm. Look for them in your local market!
Turkish Green Beans (Zeytinyağlı Taze Fasulye)
1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt
optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.
-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.
This is traditionally served cold, but it's good when it's warm too.
Enjoy!
Turkish Green Beans (Zeytinyağlı Taze Fasulye)
1 pound of fresh green beans or
1 pack of frozen green beans (either French style or Italian cut)
1 big onion, finely chopped
2 cloves of garlic, sliced or chopped
2 big fresh tomatoes, finely chopped, grated, or blended or 1 can of petite diced tomatoes
1/4 tsp sugar
1/2 cup olive oil
1/2 cup hot water
salt
optional
1/8 tsp ground cumin
pepper/ crushed pepper
1 tbsp tomato paste
If you prefer beans with a bit of crunch and are not mushy, try parboiling the beans for 1-2 minutes in salted boiling water, drain and cook as follows but reduce cooking time.
-If you're using fresh green beans clean and trim them to 1 to 1 1/2 inch pieces.
-Heat the olive oil in a pan and cook the chopped onions and garlic until lightly brown.
-If you want to use tomato paste add it at this point and stir for a min.
-Add the beans and stir them until they slightly change color (app. 6-8 mins).
-Add the tomatoes and cook for 5 mins and then add sugar (cumin and pepper), water, and salt. -Cover the pan and cook with low heat until the beans are soft (30 mins with frozen beans - 45 mins with fresh ones).
I cook it for far less time as I don’t like very soft beans.
This is traditionally served cold, but it's good when it's warm too.
Enjoy!
Saturday, July 21, 2012
This morning I had the pleasure of presenting the following recipe on CBC's Weekend Morning Show with host Ismaila Alfa. The Wild Caught Sockeye Salmon is in season now and available at Gimli Fish. Garlic Scapes are also now in season and found in our farmer's markets.
Garlic Scape Pesto on Sockeye Salmon
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Optional: ground almonds or walnuts ~ 1/4 cup
Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.
Spread pesto over salmon fillet, about 1/4 inch thick. Bake in 400ºF oven for about 10 - 12 minutes, depending on the thickness of the fish.
Serve immediately.
Enjoy!
Garlic Scape Pesto on Sockeye Salmon
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Optional: ground almonds or walnuts ~ 1/4 cup
Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste.
Spread pesto over salmon fillet, about 1/4 inch thick. Bake in 400ºF oven for about 10 - 12 minutes, depending on the thickness of the fish.
Serve immediately.
Enjoy!
Saturday, July 07, 2012
This morning I had the great pleasure of presenting such an easy and delicious treat on CBC's Weekend Morning Show with host Ismaila Alfa. The local, naturally raised and Halal Goat Ribs are available at Millad's Supermarket at 396 Notre Dame.
2 rack of goat ribs
1/2 cup sour cherry preserve
2 tbs Ras el Hanout
olive oil
pinch salt
Marinate the ribs in the remaining ingredients overnight. If using goat chops, cut or roast the rack and sear quickly. If using rack of goat, preheat oven to 300ºF and roast, covered for a couple of hours, or until very tender.
Enjoy with salads, bulgur, cous cous or rice or some amazing Afghani Naan bread baked in house at Millad's Supermarket.
2 rack of goat ribs
1/2 cup sour cherry preserve
2 tbs Ras el Hanout
olive oil
pinch salt
Marinate the ribs in the remaining ingredients overnight. If using goat chops, cut or roast the rack and sear quickly. If using rack of goat, preheat oven to 300ºF and roast, covered for a couple of hours, or until very tender.
Enjoy with salads, bulgur, cous cous or rice or some amazing Afghani Naan bread baked in house at Millad's Supermarket.
Sunday, June 24, 2012
Yesterday morning I had the pleasure of presenting this very easy summer grilling idea on CBC's Weekend Morning Show with guest host, Agatha Moir. The beef can be sirloin or strip loin in this recipe. Ours is from Swan Hills Ranch in Swan River, Manitoba. The wonderful salad greens are from Arda Harms Farm near St. Anne, Manitoba. The greens are available now at Tall Grass Prairie Bakery at the Forks Market!!!
1 steak, sirloin or strip loin
1/2 tsp Ras el Hanout (available at Dino's Grocery Mart or Halal Meats and Specialty Foods on Maryland)
Drizzle good olive oil
Pinch of sea salt
Cracked Pepper
Large Handful Salad greens (Arda Harms Farm now available at Tall Grass Prairie Bakery)
Lemon Vinaigrette (simple to make: 3 parts good olive oil: 1 part fresh lemon juice, oregano, salt and pepper)
Squeeze of fresh lemon juice
Heat BBQ or grill to high heat. Rub steak with spice blend and let rest. Prepare salad with dressing on plate. Drizzle steak with good olive oil and grill to desired doneness. I prefer rare for this dish but prepare to your enjoyment.
Once steak is grilled, let rest before cutting across the bias into strips. Always let cooked meat rest as the juices need to relax before cutting so that you don't lose all of the flavour and moisture of the meat. As it rests, sprinkle with sea salt, black pepper and a squeeze of lemon. Cut into strips across the grain of the meat to maximize tenderness (short grains of the meat are more tender).
Enjoy this summer treat!
1 steak, sirloin or strip loin
1/2 tsp Ras el Hanout (available at Dino's Grocery Mart or Halal Meats and Specialty Foods on Maryland)
Drizzle good olive oil
Pinch of sea salt
Cracked Pepper
Large Handful Salad greens (Arda Harms Farm now available at Tall Grass Prairie Bakery)
Lemon Vinaigrette (simple to make: 3 parts good olive oil: 1 part fresh lemon juice, oregano, salt and pepper)
Squeeze of fresh lemon juice
Heat BBQ or grill to high heat. Rub steak with spice blend and let rest. Prepare salad with dressing on plate. Drizzle steak with good olive oil and grill to desired doneness. I prefer rare for this dish but prepare to your enjoyment.
Once steak is grilled, let rest before cutting across the bias into strips. Always let cooked meat rest as the juices need to relax before cutting so that you don't lose all of the flavour and moisture of the meat. As it rests, sprinkle with sea salt, black pepper and a squeeze of lemon. Cut into strips across the grain of the meat to maximize tenderness (short grains of the meat are more tender).
Enjoy this summer treat!
Saturday, June 09, 2012
This morning I had the pleasure of presenting the following Turkish recipe on CBC's Weekend Morning Show with Ismaila Alfa. Just the thing for a hot day. Enjoy!
Cacik. Turkish yoghurt soup
1 English cucumber, peeled, seeded and grated
2-3 cups good yoghurt
1-2 cups cold water
1-2 cloves garlic, finely minced
Pinch sea salt
Dill or mint for garnish
Mix yoghurt, cucumber, garlic, salt together. Add cold water to the consistency of a thick soup. Serve cold with fresh dill or mint. Serve with a chick pea dish such as hummus and flat bread or cold spicy chick peas for a cooling Summer meal.
For other options, try some cumin or smoked paprika on the soup as well.
Enjoy!
Cacik. Turkish yoghurt soup
1 English cucumber, peeled, seeded and grated
2-3 cups good yoghurt
1-2 cups cold water
1-2 cloves garlic, finely minced
Pinch sea salt
Dill or mint for garnish
Mix yoghurt, cucumber, garlic, salt together. Add cold water to the consistency of a thick soup. Serve cold with fresh dill or mint. Serve with a chick pea dish such as hummus and flat bread or cold spicy chick peas for a cooling Summer meal.
For other options, try some cumin or smoked paprika on the soup as well.
Enjoy!
Saturday, May 26, 2012
This morning I had the pleasure of presenting the following recipe for CBC's Weekend Morning Show with guest host, Joff Schmidt. It is so easy to prepare and full of flavour. Wild caught white shrimp can be purchased at Gimli Fish in Winnipeg.
You can also find this on our menu at Arkadash Bistro and Lounge. Enjoy!
Spanish Smoked Paprika Shrimp
1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt
Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.
You can also find this on our menu at Arkadash Bistro and Lounge. Enjoy!
Spanish Smoked Paprika Shrimp
1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt
Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.
Sunday, May 13, 2012
Yesterday morning I had the pleasure of presenting the following two recipes for easy but exciting ways to prepare lobster tails, just in time for Mother's Day, on CBC's Weekend Morning Show with Ismaila Alfa. These sustainable source lobster tails are available at Gimli Fish.
Enjoy and Happy Mother's Day!
Lobster Tails with Cilantro Chipotle Cream (easy!)
6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt
Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt. Chill.
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. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.
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!
Enjoy and Happy Mother's Day!
Lobster Tails with Cilantro Chipotle Cream (easy!)
6 Nova Scotia Medium (5-6 oz.) lobster tails
drizzle olive oil
1/2 cup creme fraiche or sour cream
1/2 cup yoghurt
1 bunch cilantro leaves, finely chopped
juice of one lime
1/4 (+/-) tsp chipotle flakes or ground dried chipotle
pinch sugar
pinch sea salt
Mix cream, yoghurt, cilantro, lime, chipotle, sugar and salt. Chill.
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. Remove from heat. Now you can either pull lobster meat from shell and serve with Cilantro chipotle cream or serve immediately with cream over or on the side.
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!
Saturday, April 28, 2012
This morning I had the pleasure of presenting the following recipe for CBC's Weekend Morning Show with guest host Ismaila Alfa. This taste of Kerala, South India is perfect for indoor or outdoor cooking. Excellent wild caught halibut is now in season and available at Gimli Fish.
Grilled Halibut Steaks, (Fish masala fry)
2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.
If using a frying method:
Seared Halibut Steaks, (Fish masala fry)
2 steaks Halibut or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to Fry, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.
Enjoy!
Grilled Halibut Steaks, (Fish masala fry)
2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.
If using a frying method:
Seared Halibut Steaks, (Fish masala fry)
2 steaks Halibut or one whole filet
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)
Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.
When ready to Fry, Put 2 tablespoons oil in a pan on a high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Dip fish in oil on one side, turn over onto the other side and back again so it doesn’t stick to the pan. Increase the heat medium flame and cook for 5 minutes on one side, then 5 minutes on the other.
Enjoy!
Saturday, April 14, 2012
This morning on CBC's Weekend Morning Show - Turkish Pizza 2 ways
This morning I had the pleasure of presenting the following two recipes for CBC's Weekend Morning Show with guest host Ismaila Alfa. These are traditional Turkish pizzas. The blue cheese pizza is from the city of Koniya, Turkey.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Koniya Turkish Pizza
Same as above but instead of a meat and tomato based sauce, it is simply blue cheese mixed with fresh herbs and an egg.
Thursday, April 05, 2012
Lahmaçun - Yummy Turkish Pizza
This is a classic Turkish dish that I just shared with my family. It will be on our lounge menu at our soon to be opening restaurant, Arkadash Bistro and Lounge. Wonderful Manitoba lamb can be found at Halal Meats and Specialty Foods. Find a ground lamb that is not too lean but not too fatty either.
Lahmaçun (lam a chun) can be served with a dollop of yoghurt on top, a sprinkling of chilies and a squeeze of fresh lemon, or just as is. Enjoy with Ayran, a yoghurt drink or a nice cool beer.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Lahmaçun (lam a chun) can be served with a dollop of yoghurt on top, a sprinkling of chilies and a squeeze of fresh lemon, or just as is. Enjoy with Ayran, a yoghurt drink or a nice cool beer.
Lahmaçun
2 long red chilies (I used dried chipotle)
1 lb ground lamb
1 small red onion, finely chopped
1-2 cups ripe tomato, finely chopped
1/4 cup flat leaf parsley leaves, chopped (I used cilantro)
1/2 tsp smoky paprika
good pinch ground cinnamon
1 tsp extra virgin olive oil
sea salt and freshly ground black pepper, to taste
1 quantity Turkish Pizza Dough (follows)
olive oil
Roast the chilies until charred and cover until cool enough to handle and peel away the blackened skin. Chop ground lamb, chilies, onion, tomato and parley and paprika with olive oil on a large cutting board all together until a smooth paste. Season with salt and pepper.
Preheat oven to 425ºF. Punch down the dough and roll out onto a lightly floured surface. Divide the dough into 10 portions and roll each into round, 6 inch portions. Spread the filling on top of each portion and bake for 6-8 minutes. Serve hot.
HINT: I cooked the topping first in order of olive oil, onions, lamb, tomatoes, chilies and parsley and seasoning. Then I topped the portions of rolled out dough.
Turkish Pizza Dough
1 tbs dried yeast
3/4 tsp sugar
2 tbs warm water
2/3 + cup Greek style yoghurt
1/4 cup olive oil
10 ounces bread flour
1/2 tsp sea salt
olive oil
Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.
Sift the flour and salt into a large bowl. Make a well in the centre and add the yeast and yoghurt mixtures. Use your fingers to work in the flour and form a smooth ball. Transfer to mixer and knead with a dough hook on low speed for 10 - 15 minutes until very smooth and shiny. Transfer to a lightly oiled bowl and cover with a damp tea towel and let rise for 2 hours or doubled in size.
Saturday, March 31, 2012
This morning on CBC's Weekend Morning Show - Moroccan Butternut Squash Soup
This morning I had the pleasure of presenting this easy to prepare creamy Moroccan Butternut Squash Soup on CBC's Weekend Morning Show with guest host Ismaila Alfa. Enjoy!
It is taken from Paula Wolfert's, The Food of Morocco.
Moroccan Butternut Squash Soup
1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available at Halal Meats and Specialty Foods or Dino's Grocery Mart)
salt and pepper, to taste
1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3.4 or the cheese and the harissa at the end. Puree until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.
enjoy!
It is taken from Paula Wolfert's, The Food of Morocco.
Moroccan Butternut Squash Soup
1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available at Halal Meats and Specialty Foods or Dino's Grocery Mart)
salt and pepper, to taste
1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3.4 or the cheese and the harissa at the end. Puree until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.
enjoy!
Friday, March 16, 2012
Tomorrow on CBC's Weekend Morning Show - Persian New Year Nawrooz feasts
I will have the pleasure of presenting the following Persian New Year - Nawrooz dishes on CBC's Weekend Morning Show with guest host, Ismaila Alfa. Happy New Year!
Photos to follow asap.
Maahi kabob
fish fillets (such as salmon or cod I used gorgeous trout from Saskatchewan and Pickerel is also possible
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 1/2 cup, chopped
parsley, 1/2 cup, chopped
mint, 1/2 cup, chopped
saffron, 1/2 teaspoon
salt
black pepper
1. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up.
2. Remove fish and separate skin which should come off easily.
3. Prepare sauce as following: wash and finely chop coriander, parsley and mint.
4. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
5. Cover a suitable pan with aluminum foil and place fish on top.
6. Add the sauce on both sides as well as inside.
7. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour.
8. Note however that exact cooking time depends on the type and size of fish.
9. Take care not to over-cook.
10. Add more sauce 2 or 3 times during cooking.
11. When cooked, decorate fish with slices of lime or lemon and some parsley.
2. Kookoo sabzi for 6 people
• 8 eggs.
• 1 tea spoon white flour.
• 1 table spoon red currants (also known as zereshk).
• 1/3 cup (2-3 Oz.) finely chopped walnuts (also known as gerdoo).
• 1 tea spoon salt.
• 1/4 tea spoon black pepper.
• 1/4 cup (2 Oz.) cooking oil or butter.
• 1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (also known as tarreh/piazcheh).
• 2 cups (16 Oz.) finely chopped fresh parsely (also known as jafaree).
• 1/2 cup (4 Oz.) fresh coriander (also known as gheshneez) or 2 table spoon dried ones.
• 1/4 cup (2 Oz.) fresh or dried dill weed (Also known as sheveed).
• 1/2 table spoon dried fenugreek (also known as shanbelileh).
Getting to directions, they are really easy and simple to follow.
1. Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
2. In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
3. Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
4. Put the oven setting to bake at 250 degrees (F).
5. Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
6. Cut in square pieces before serving.
Photos to follow asap.
Maahi kabob
fish fillets (such as salmon or cod I used gorgeous trout from Saskatchewan and Pickerel is also possible
fresh lime juice, 1/2 cup
extra-virgin olive oil, 1/2 cup
coriander, 1/2 cup, chopped
parsley, 1/2 cup, chopped
mint, 1/2 cup, chopped
saffron, 1/2 teaspoon
salt
black pepper
1. Place each side under grill at high temperature for 5-10 minutes so that the skin dries up.
2. Remove fish and separate skin which should come off easily.
3. Prepare sauce as following: wash and finely chop coriander, parsley and mint.
4. Add lime juice, olive oil, saffron, salt, and black pepper, and mix well.
5. Cover a suitable pan with aluminum foil and place fish on top.
6. Add the sauce on both sides as well as inside.
7. Cover with a sheet of aluminum foil and cook in oven at medium temperature for 45 minutes to one hour.
8. Note however that exact cooking time depends on the type and size of fish.
9. Take care not to over-cook.
10. Add more sauce 2 or 3 times during cooking.
11. When cooked, decorate fish with slices of lime or lemon and some parsley.
2. Kookoo sabzi for 6 people
• 8 eggs.
• 1 tea spoon white flour.
• 1 table spoon red currants (also known as zereshk).
• 1/3 cup (2-3 Oz.) finely chopped walnuts (also known as gerdoo).
• 1 tea spoon salt.
• 1/4 tea spoon black pepper.
• 1/4 cup (2 Oz.) cooking oil or butter.
• 1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems (also known as tarreh/piazcheh).
• 2 cups (16 Oz.) finely chopped fresh parsely (also known as jafaree).
• 1/2 cup (4 Oz.) fresh coriander (also known as gheshneez) or 2 table spoon dried ones.
• 1/4 cup (2 Oz.) fresh or dried dill weed (Also known as sheveed).
• 1/2 table spoon dried fenugreek (also known as shanbelileh).
Getting to directions, they are really easy and simple to follow.
1. Soak the currants in cold water for 15 minutes before cooking. Drain before adding them in.
2. In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
3. Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
4. Put the oven setting to bake at 250 degrees (F).
5. Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminum foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
6. Cut in square pieces before serving.
Saturday, March 03, 2012
This morning on CBC's Weekend Morning Show - Moroccan Haroset
This morning I had the pleasure of presenting and reposting this Moroccan Pesach (Passover) specialty on CBC's Weekend Morning Show with Guest Host Ismaila Alfa. Just yummy. Good almonds and pitted dates can be purchased at Halal Meats and Specialty Foods on Maryland.
More recipes from Morocco can be found in Paula Wolfert's excellent cookbook, The Food of Morocco.
Moroccan Haroset (Charoset)
1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger
The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.
The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.
Enjoy!
More recipes from Morocco can be found in Paula Wolfert's excellent cookbook, The Food of Morocco.
Moroccan Haroset (Charoset)
1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger
The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.
The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowl and roll the balls in it.
Enjoy!
Monday, February 27, 2012
Tomorrow with the Assiniboine Park Conservancy at the Madison Square MLCC - Morocco!
Chicken with Prunes and Almonds - Photo by Karen Peters
Tomorrow evening I will be presenting the following Moroccan dishes for the Assiniboine Park Conservancy at the Madison Square MLCC. Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch, will be presenting on the plant life of Morocco and wine pairings will be added on Wednesday. Photos to come!
The following recipes were produced from Paula Wolfert's, The Food of Morocco, except for the Pickerel cheeks. A very comprehensive cookbook.
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. 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.
3. Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
4. Moroccan Haroset (Charoset)
1 lb blanched almonds
1 lb pitted dates
2 apples, peeled, cored and quartered
1 tsp ground good cinnamon, plus ½ cup for rolling
¼ tsp ground ginger
The day before, finely grind almonds in a food processor. Add the dates, apples and 1 tsp cinnamon and the ginger and continue pulsing until the apples are chopped into tiny pieces and the mixture comes together. Cover and refrigerate overnight.
The next day, shape the mixture into balls the size of a large marble. Put the ½ cup cinnamon in a bowls and roll the balls in it.
Enjoy!
Saturday, February 18, 2012
Tajine of Swiss Chard on CBC's Weekend Morning Show
This morning I had the pleasure of presenting the following Moroccan vegetable dish on CBC's Weekend Morning Show with guest host Ismaila Alfa. This recipe is very simple to prepare and can be used as a vegetarian entrée or a side dish. This is from Paula Wolfert's, The Food of Morocco.
Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
Enjoy!
Marak of Swiss Chard
12 cups finely chopped Swiss Chard stalks and leaves (about 4 bunches)
1 cup chopped onion
1/2 cup extra virgin olive oil
1/2 cup chopped cilantro
1 tsp sweet paprika
salt and freshly ground black pepper
1/4 cup long-grain rice, such as Basmati
1. Place the Swiss chard in a large casserole or Tajine, add the onion, oil, cilantro, paprika, salt and pepper to taste and 1/4 cup water and cook, covered for 30 minutes over medium heat.
2. Add the rice and continue cooking, covered, until all the liquid has evaporated and the mixture has turned into a thick sauce slightly glistening with oil, about 20 minutes. The lid of the casserole or tajine must be tight-fitting so that the rice will cook in the water released by the vegetables. If you are concerned that the rice will burn, place a sheet of parchment paper directly over the rice and vegetables, tightly cover the casserole and cook over medium heat. Serve warm.
Enjoy!
Friday, February 10, 2012
Cooking Demos! This week with the Assiniboine Park Conservancy and the MLCC - Cupid's Bite - aphrodisiac eats
Cupid’s Bite – Aphrodisiac eatings
This coming Tuesday is Valentine's Day. I will be conducting a cooking demo for the Assiniboine Park Conservancy with the MLCC. For this occasion, I am presenting foods that are considered aphrodisiacs. This list includes, but is by no means exclusive to, apricots, basil, garlic, asparagus, chocolate. Try also gingseng, oysters, ginger, halibut, pumpkin seeds, etc.
Pairings will be posted after the event.
1. Stuffed apricots - Cevizli Kayisi Tatlisi
20 dried apricots
scant ½ cup sugar
2 cups confectioner’s sugar
400g (1lb) mascarpone
Garnish:
Halved walnuts
Mint leaves
Ground pistachios
Cut into the apricots and place in a bowl of warm water with the sugar; soak for 15 minutes. Then transfer the apricots with the soaking water in a pot and cook for about 10 minutes.
To make the cream, mix the confectioner’s sugar and mascarpone in a bowl until smooth.
Spoon the cream into a forcing bag and fill the drained apricots. Arrange on a serving dish. Garnish with walnuts, mint and/or pistachio.
2. Basil Pesto – Pasta il Pesto
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.
3. Sautéed Asparagus with Blood Orange
Wash and trim asparagus and sauté in butter and olive oil. Squeeze in the juice of blood orange and top with zest and a sprinkle of sea salt.
4. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
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.
Enjoy!
This coming Tuesday is Valentine's Day. I will be conducting a cooking demo for the Assiniboine Park Conservancy with the MLCC. For this occasion, I am presenting foods that are considered aphrodisiacs. This list includes, but is by no means exclusive to, apricots, basil, garlic, asparagus, chocolate. Try also gingseng, oysters, ginger, halibut, pumpkin seeds, etc.
Pairings will be posted after the event.
1. Stuffed apricots - Cevizli Kayisi Tatlisi
20 dried apricots
scant ½ cup sugar
2 cups confectioner’s sugar
400g (1lb) mascarpone
Garnish:
Halved walnuts
Mint leaves
Ground pistachios
Cut into the apricots and place in a bowl of warm water with the sugar; soak for 15 minutes. Then transfer the apricots with the soaking water in a pot and cook for about 10 minutes.
To make the cream, mix the confectioner’s sugar and mascarpone in a bowl until smooth.
Spoon the cream into a forcing bag and fill the drained apricots. Arrange on a serving dish. Garnish with walnuts, mint and/or pistachio.
2. Basil Pesto – Pasta il Pesto
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.
3. Sautéed Asparagus with Blood Orange
Wash and trim asparagus and sauté in butter and olive oil. Squeeze in the juice of blood orange and top with zest and a sprinkle of sea salt.
4. Chocolate Creams
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375º F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Pavlova (optional to serve with creams)
4 extra-large egg whites, at room temperature
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.
Enjoy!
Saturday, February 04, 2012
This Saturday on the Weekend Morning Show - Kabak Tatlisi, a Turkish Pumpkin dessert
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting the following recipe. I found that adding a small sprinkle of grey sea salt on it just before serving really made the flavours come alive.
The squash was grown by local producer, Kelly Ditz of The Farm. Info coming soon!
Enjoy!
Turkish Pumpkin Dessert (Kabak Tatlısı)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
The squash was grown by local producer, Kelly Ditz of The Farm. Info coming soon!
Enjoy!
Turkish Pumpkin Dessert (Kabak Tatlısı)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Wednesday, January 25, 2012
Foody Series - Italian Countryside with the Assiniboine Park Conservancy and the MLCC
Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, lead the discussion on plants of the region. Pairings coming up on this site later today.
1. Crostini Toscani
2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley
Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.
Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.
Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.
Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.
2. Sage Butter pasta (Burro e salvia)
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.
3. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta
Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
4. Zabaione (Zabaglione)
6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.
Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.
This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)
1. Crostini Toscani
2 tbs olive oil
1/2 medium red onion, roughly chopped
1 lb chicken livers, membranes removed
1 tsp small capers, drained but not rinsed
4 anchovy fillets
1/2 cup dry white wine
1 loaf ciabatta, cut into 8 - 10 slices, lightly toasted
1 tbs minced flat-leaf parsley
Warm the olive oil in a sauté pan wide enough to hold the livers in a single layer over medium heat. Add the onions and cook until lightly coloured, about 4 minutes. Add the chicken livers and brown them on all sides, cooking until medium-rare, about 5 minutes. Add the capers and anchovies. Cook, stirring to prevent scorching, for 5 minutes. Add the wine and cook until reduced but not dry, 2 - 3 minutes.
Pour the contents of the skillet into a fine-mesh strainer set over a bowl. Reserve the juice to add some of it to the livers if they are to dry.
Turn the contents out onto a cutting board and chop roughly until they are well incorporated and the mixture is spreadable. If it appears too dry, spoon some reserved cooking liquid over it and chop again. Transfer the mixture to a small bowl.
Spread some chopped liver on each slice of toast. Sprinkle some chopped parsley over each one. Serve at room temperature.
2. Sage Butter pasta (Burro e salvia)
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.
3. Tuscan Squash Salad
1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta
Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.
While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.
Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.
4. Zabaione (Zabaglione)
6 eggs.
200g sugar.
100ml dry Vin Santo (or sherry).
Finger biscuits.
Beat the egg whites in a bowl until they form stiff peak. In another, larger bowl beat the yolks and sugar together until frothy, creamy and pale yellow. Add the egg whites to the yolks and blend thoroughly until the mixture is smooth and even; add the Vin Santo. Serve in dessert goblets with the biscuits.
This dish is rather rich and filling and is therefore a good snack for children who have lost their appetite or for those whose work is physically demanding. Luckily children also love it, though I would suggest leaving out the Vin Santo or sherry Zabaione (Zabaglione)
Sunday, January 22, 2012
Later that day..... at d.a. Niels Cooking with Tajines
Later in the day, I presented the following recipes at D.A. Niels Gourmet Kitchenware. Both were prepared in Tajines, a very versatile cooking vessel.
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.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
Pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
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.
Turkish Pumpkin Dessert (Kabak Tatlısı)
(photo later today)
Pumpkin dessert is a very easy-to-make popular and traditional recipe.
pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts
The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.
Saturday, January 21, 2012
This Saturday on the Weekend Morning Show - Pickerel with Raki, a Turkish recipe
This morning on CBC's Weekend Morning Show with guest host Ismaila Alfa, I had the pleasure of presenting this very easy to prepare pickerel dish in the Turkish fashion. Fresh Pickerel is now in season and available at Gimli Fish. Enjoy this healthy method of preparing the sweet fish.
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
Pickerel with Raki
4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)
Heat skillet and sauté the garlic and add the onion and sauté for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes
Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.
Enjoy!
Saturday, January 07, 2012
This Saturday on the Weekend Morning Show - Moroccan Braised Beef Short Ribs
This morning on CBC's Weekend Morning Show with guest host Agatha Moir, I had the pleasure of presenting this hearty, comfort food dish. It is very simple to prepare, the trick is to let it cook long and slowly enough so as to have the beef fall off of the bones.
Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.
Moroccan Braised Beef Short Ribs
(serves 4)
4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots
Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.
Enjoy this rich and affordable winter comfort fare.
*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.
**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.
Locally raised beef, Ras el Hanout and Pomegranate Molasses are all available at Halal Meats and Specialty Foods at 206 Maryland St. in Winnipeg.
Moroccan Braised Beef Short Ribs
(serves 4)
4 Beef Short Ribs
2 cups caramelized red onions*
2 tbs Ras el Hanout**
1/2 cup pomegranate molasses
1/4 cup olive oil
1/2 tsp sea salt
1/2 cup chopped carrots
Preheat oven to 300ºF. Place last 6 ingredients in a casserole dish, mix and nestle ribs into the ingredients. Drizzle with a bit of olive oil and bake, basting occasionally, for 4-6 hours, until the meat comes off of the bone. Remove from the oven and serve either whole rib to each or debone and shred meat, with other ingredients and serve with egg noodles or in a hot sandwich.
Enjoy this rich and affordable winter comfort fare.
*Caramelized onions
Thinly slice 5-7 red onions over medium-low heat in a sauce pan until reduced with a pinch of salt and pepper and a drizzle of good olive oil. Add up to one cup red wine or good balsamic toward the end of cooking. You can also use a tbs of brown sugar to start the caramelization process. Use in many dishes such as in stews (above), as a condiment, on pizzas, etc.
**Ras el Hanout is available at Halal Meats and Specialty Foods on Maryland and at Dino's Grocery Mart on Notre Dame.
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