You say Tomato... On CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show, with host Nadia Kidwai, I presented tomato recipes.  The tomatoes are just perfect right now and here are two dishes in which to enjoy them.

Tomato Saffron Poached Trout

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato (a wide variety available now in season at Fertile Farm at St Norbert's Farmer's Market)
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine (optional)
¼ cup orange juice (makes a very fresh flavour)

4 trout fillet pieces (Watersong Farms and available at Gimli Fish)

Salt and pepper to taste

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

Enjoy!

Turkish Roasted Tomato Pomegranate Salad

For each salad,

2-4 tomatoes (Roma, Black Russian, cherry, etc.), sliced in half or, if larger, into 4 slab slices

pinch of salt of each tomato half

pomegranate, seeded

Pomegranate Molasses (I prefer Sera brand)

drizzle of olive oil

Salt and pepper, to taste

Set oven to 200ºF or lower.  Place each tomato slice onto a baking sheet that is covered with parchment paper.  Sprinkle a tiny pinch of salt over each slice, and bake in the oven for several hours, or, until mostly roasted but still plump.  Cool or eat immediately with pomegranate molasses, seeds, olive oil, seasoning, with some bread. 

Enjoy!

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 

1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or sauté until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. 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 ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d’Provence, Za’atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.

Spring Fling on CBC's Weekend Morning Show

Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes.  I love pea shoot pesto!  It tastes like Spring!  These recipes are very easy to prepare and are made with local ingredients.  Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.

Happy Spring!

Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
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.

I use this pizza dough all of the time because it is both easy to prepare and has a great result.  I can always have it in a container in the fridge for making personal sized pizzas when needed.  This is actually something that I need almost daily for my 6 year old’s meals.

Pea Shoot Pesto (using snap pea microgreens from Fresh Forage Microgreens, available at St. Norbert’s Farmer’s Market on Saturday)
Ingredients:
1/4 lb fresh, young pea microgreens
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts or almonds (for nut allergies, try toasted pumpkin seeds)
salt
pepper

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

Use on pizza, pasta, grilled fish or shrimp, toast, etc.

Enjoy!

Quinoa Salad with Microgreens and Lemon vinaigrette

2 cups cooked quinoa (I used Tamarack Farms quinoa, available on Saturday at the St. Norbert’s Farmer’s Market) Cooking ratio is 2:1 water to quinoa and you can cook in broth or with spices

1-2 tbs pesto of your choice

Olive oil, to tastes

Spring Mix Microgreens (available from Fresh Forage Microgreens on Saturday at St. Norbert’s Farmer’s Market)

Lemon vinaigrette (1 part lemon, 2 parts olive oil, herbs such as oregano, salt and pepper, 1 crushed garlic clove optional)

Toss the cooked quinoa with pesto and a drizzle of olive oil.  When serving top with a generous amount of Spring Mix Microgreens and drizzle with lemon vinaigrette just before serving. 

Enjoy and Happy Spring!

Benefits of Microgreens:  http://markitonutrition.com/sprouts-microgreens/

Benefits of Quinoa: https://authoritynutrition.com/11-proven-benefits-of-quinoa/

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

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.

Squash Halwa- Easy Diwali Sweet Recipe

1 Seeded and baked Squash (Acorn, Hubbard, Delicata, etc.) ~ 4 cups
Milk- ¼ cup
Condensed milk- ½ can or 150 ml
Saffron, strands (optional)- ½ tsp strands soaked in 1 tbsp milk
Ghee- 4 tbsp
Roasted Almonds, whole or chopped- ¼ cup (roasted in ½ tbsp ghee)

Peel the skin off the squash and dice it into medium size.
In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
Drain the water from the cooked squash and put it back into the pan.
Using a wooden spoon, mash the cooked squash without any lumps.
Switch on the stove to medium heat and place the pan with the mashed squash over it.
Add milk and combine well stirring constantly breaking any lumps present in it.
Add the condensed milk to it and combine well stirring constantly.
Pour 2 tbsp of ghee at this point and keep stirring.
If you are adding saffron, add the soaked saffron to the mixture.
Let it thicken and don’t forget to stir it.
When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
Keep stirring for a minute and remove from the heat.
In a small pan, roast whole or chopped almonds in ½ tbsp ghee till it turns golden in color.
Grease a platter with little ghee and spread the squash halwa onto the plate.
Even out the halwa level using a flat spatula.
Garnish the squash halwa with roasted almonds.
Chill the halwa for an hour and serve.
Notes
You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Italian Countryside for the Assiniboine Park Conservancy at the MLCC

Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy at the Madison Square MLCC.    I'm really loving this Bruschetta recipe (see tomato coulis).  Roasted tomato/shallot focaccia is rising in the pan.

(Tuscan Squash Salad)

1. 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.

2. Bruschetta

4 medium tomatoes

4+ oil packed sun-dried tomatoes, drained

1 clove garlic,

2-3 tbs. olive oil

small bunch basil

dash of crushed red chilies

salt and pepper

Blend all ingredients and chill.  Spread over Italian bread that has been toasted with olive oil and garlic. 

Enjoy!

3. Karen's Beef Lasagna

1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground beef
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375ºF. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Purée sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

4. Drunken Figs

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


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

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

Foods of Italy for the Assiniboine Park Conservancy and the MLCC

Last night I had the great pleasure of presenting the following recipes for a cooking demonstration for the Assiniboine Park Conservancy at the Madison Square  MLCC.  Beverage pairings to follow soon.  APC Education Coordinator Bonnie Tulloch presented on the great plants used in cooking in Italian food and Cindy, Product Consultant of the MLCC provided excellent beverage pairings.  

Photos coming today!

Come in to Arkadash Bistro and Lounge to try these items or many others. 

Foods of Italy – January 22, 2013

1. 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.

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!

3. Osso Bucco

This is the adaptation of Tyler Florence’s recipe for Osso Bucco. The wine that he recommended using was Amarone. Personally, I'd really rather enjoy drinking the Amarone  but have used it today especially for your pleasure.
It makes an elegant winter comfort meal.

Osso Bucco:
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk shank

Extra-Virgin Olive Oil

1-3 tbs 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

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!

4. Chocolate Almond Biscotti

Recipe By: Karen
Serving Size: 36

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

¾ cup chocolate chips


Preheat oven to 325ºF. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in almonds and chocolate.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300ºF, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 5-10 minutes. Cool and store in an airtight container.

Enjoy!

Savouring Local Fare with the Assiniboine Park Conservatory and the MLCC

Savouring Local Fare
Last night I had the pleasure of presenting recipes using local ingredients at the Madison Square MLCC Education Centre as part of the ongoing fundraising and education efforts for the Assiniboine Park Conservatory. Product Ambassador Sheila Nash, for the MLCC, paired each dish with a lovely beverage. Education Coordinator, Bonnie Tulluch, for the Assiniboine Park Conservatory, presented information on the plants and produce to be used in the dishes.

1. Excellent Eggs

Paired with Stellers Jay Brut VQA #3757 $22.99

2 eggs per person - recipe for 2 people

4 eggs (farm fresh or Vita Omega 3 eggs are excellent)
1/4 cup cream (Notre Dame Dairies)
Options: fresh chopped chives, spice blends such as Ras el Hanout
pinch salt and pepper (try white pepper)
butter, for sauté pan (Notre Dame Dairies)
dollop of local caviar, for plating (Gimli Fish)
more options: truffle salt, truffle oil

In a bowl, whisk eggs, cream, optional spices or herbs and salt and pepper. Heat sauté pan on medium high heat and melt butter. Pour eggs into pan. If using an electric stove, keep pan on stove but turn off heat. If using gas, turn to lowest setting. Fold the eggs until almost set and creamy texture. Place on plate and top with a spoon full of caviar. Serve immediately. Truffle oil can be added on the plate or in the pan using sparingly.

Enjoy!

2. Cheeky Pickerel Cheeks

Paired with La Messagere Red Ale #8207 $21.01

1 lb pickerel cheeks (Gimli Fish)
2 tbs butter (Notre Dame Dairies)
1 bunch fresh sorrel (Market place or garden), cut chiffonade
salt and pepper, to taste
Vermouth or white wine, to deglaze pan

In a medium sauté pan, heat pan and melt butter. Toss in the fresh herbs such as sorrel. Sorrel is a lovely lemony perennial and is excellent in soups, stews, curries, salads, etc. Other herbs, such as rosemary, basil, dill, can be used. Sauté pickerel cheeks quickly and turn for each side. Quickly deglaze the pan with the vermouth or white wine. Serve as an amuse, on potato pancakes or as an entrée.

Enjoy!

3. Tuscan Squash Salad

Paired with Half Pints Bulldog Amber Ale +6994 $11.83

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices (Market garden or own garden)
2 tsp fresh pressed canola oil (Tall Grass Prairie Bakery)
3 tbs honey, warm and divided into two parts (Farmer's Market)
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 (Neva arugula is used, found at FOOD and Food Fare)
½ cup crumbled feta (Oak Island Goat Dairy, found at DeLuca's, FOOD, and some Food Fares)

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. Sage Butter pasta (Burro e salvia)

Paired with See Ya Later Ranch Pinot 3 VQA #986380 $19.99 and Malivoire Gamay VQA #591313 $15.93 (chef's note: perfect!)


100g butter. (Notre Dame Dairies)
Bunch of fresh sage leaves (Farmer's Market or garden)
80g grated Parmesan
Black pepper.
Penne (Nature's Pasta, available at The Forks, DeLuca's, FOOD, etc.)

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.


5. Fruit Platz

Paired with Rigby Orchards Praire Mead Cassis #8118 $20.50 (chef's note: WOW!!! This was excellent and a great deal for 750 ml.)

1 1/4 c. flour (Tall Grass Prairie Bakery)
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Vita Eggs or Farm Fresh), beaten with
2 tbsp. milk (or a little more) (Notre Dame Dairies or Oak Island Goat Dairy)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

This Morning on CBC Weekend Morning - Greek Salad and BBQ Salmon

(Greek Salad, Photo by Karen)

(Teriyaki salmon prior to grilling, photo by Karen)

This morning I had the pleasure of presenting two seasonal dishes for Summer on CBC's Weekend Morning Show with guest host Donna Carreiro. The marinades are versatile and can be used on chicken, tofu, scallops, etc. The Greek salad can be adapted to what is in season or preferences such as adding fresh figs, melon, etc. Just not lettuce.

1. Greek Salad/Turkish Salad

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

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

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

Enjoy!

Please note: This salad does NOT include lettuce. Traditionally, these salads never do.


2. BBQ Salmon

One simple method of cooking and marinating salmon is with an easy teriyaki marinade.
½ cup good soy sauce
½ cup Mirin (Japanese cooking wine)
¼ tsp ground white pepper
drizzle sesame oil
1 tsp sugar

Salmon filets or steaks

Mix teriyaki sauce together and marinate salmon for a couple of hours. Place on hot grill, turning after two minutes for grill marks and flipping two minutes later, depending on the thickness of the fish.

Enjoy!


Cedar Plank Smokey Salmon

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

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

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

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

Enjoy!

* Available at Gimli FishMarket at 596 Dufferin Ave., 1604 St. Mary’s Ave. 625 Pembina Hwy.
** Available at Cornelia Bean