Getting Cheeky on CBC's Weekend Morning Show

 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the köfte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert’s Farmer’s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks

This is the adaptation of Tyler Florence’s recipe for Osso Bucco. The wine that he recommended using was Amarone.  

 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert’s Farmer’s Market)

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!

2. Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs are superb and available at St. Norbert’s Farmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef (Wildfire Farms at St. Norbert’s Farmer’s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs at St. Norbert’sFarmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Coffee Marinated Hangar Steak for CBC's Weekend Morning Show

This morning, I had the pleasure of presenting Coffee Marinated Hangar Steak on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  

Coffee Marinated Hangar Steak

2 cloves garlic, chopped
1 1/2 cups strong coffee, room temperature (I used Ethiopian Yergicheffe, from Green Bean Coffee, with notes of cocoa, available at St. Norbert's Farmer's Market)
2 tbs favourite spice blend (I used Ras el Hanout, but Mitmita, and others would work nicely)
1/4 cup Dijon mustard
1/4 cup light brown sugar
2 tbs. olive oil
1 small shallot, chopped or grated
1 Hangar Steak  (Available at Wildfire Farms at St. Norbert's Farmer's Market)
Kosher or sea salt, to taste

Whisk shallot, garlic, coffee, mustard, brown sugar, oil in a medium bowl.  Pour mustard into a resealable bag and add the steak, seal the bag and coat.  Marinate at room temperature for an hour or refrigerate overnight.

Prepare the grill for medium-high heat.  Remove steak from bag, season and grill, turning every few minutes, 8-10 minutes per side for medium-rare.  Let rest 10 minutes before slicing.

Serve with wonderful breads that you can find at Old Church Bakery, found on Saturday at St. Norbert's Farmer's Market and in Steinbach.

Don't throw those veggie tops away! On CBC's Weekend Morning Show

Don’t Throw It Away 2.0
This morning, on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following recipes with items that many people throw out.

Last year, I encouraged cooks and people who love things from the garden and farmer’s markets to not throw radish leaves away. I have a couple of recipes for them on my blog. Now, I see people throwing carrot and beet tops away. These delicate leaves are delicious and so easy to make into many dishes.

Carrot Top Pesto

1 bunch carrot top greens, chopped (today from Almost Urban Farms at St. Norbert’s Farmer’s Market)
2-3 bunches basil (or chives, cilantro, etc.) (Fresh today from Reimer’s at St. Norbert’s Farmer’s Market)
3-5 cloves garlic
¼- ½ cup parmesan reggianno or Padano
½ cup walnuts (or almonds or pine nuts, or, pumpkin seeds)
1 (+/-) ground black pepper
Olive oil

In a food processor or blender, grind up garlic and nuts, and cheese if cut and not grated. Add chopped carrot greens and basil or other herbs and pepper. Drizzle in olive oil as it blends until a smooth paste or the consistency that you desire.

Use on pasta, fish, seafood, as a compound butter for steaks, in sauces, etc.

I’m serving it today on linguine from Nature’s Pasta.

Stuffed Beet Leaves

1 lb ground beef (or lamb) (I used Wildfire Farms ground beef, available at St. Norbert’s Farmer’s Market)

1-3 shallots, sliced
2-3 cloves garlic, chopped
1-2 tbs Turkish Baharat (or your favourite seasonings)
½ finely chopped pepper (optional)
2 tbs chopped fresh dill
1 tbs good tomato paste (Available at Millad’s)
2 tbs pomegranate molasses (optional, available at Millad’s)
Salt, to taste
½ cup bulgur (can use cooked rice, quinoa, etc.)
½ cup stock (I used chicken stock that I make and freeze)
1 bunch beet leaves
Chicken stock for cooking

Preheat oven to 350F.

Sauté the shallots until soft and add the ground beef. After browned, add vegetables, seasonings and cook until soft. Add tomato paste and pomegranate molasses. Stir in the bulgur and add stock. Simmer until the bulgur is softened. Set filling aside.

Line a baking dish with a few beet leaves. Stack the beet leaves for stuffing. You can soften the rib by gently running your finger along it, to make rolling the leaves easier.

Fill each leaf with the meat filling and roll like a small burrito or dolma. Place each roll in the baking dish on top of the leaves. Add chicken stock to the baking dish and bake for 30 minutes, or until soft.

Serve hot, cold, or warm. Top with yoghurt tahini sauce or a cream sauce with dill.

Enjoy!

Quinoa Stuffed Zucchini
1 large zucchini, halved and sliced lengthwise, cutting out centre marrow
Centre marrow of zucchini, chopped
2 shallots, sliced
½ green or red pepper, finely chopped
1 tomato, diced
2-3 cloves garlic, minced
1 tbs Turkish Baharat
Olive oil
Pinch salt
5 fresh dates, pitted
1 tbs good tomato paste
¼ cup wine, tea or juice, to deglaze
1 cup cooked quinoa
Options: chopped mushrooms, green onions, chilies

Preheat oven to 350F. Bake zucchini pieces with a pinch of salt and a drizzle of olive oil, until almost soft. Prepare filling.

In a medium saucepan on medium heat, heat olive oil and add sliced shallots and minced garlic. Add remaining vegetables and cook until soft and most moisture is cooked out. Add all seasonings, dates and tomato paste. Deglaze and cook until soft. Mix in cooked quinoa. 
Spoon filling into zucchini pieces and bake until crisp on top and zucchini is soft. Serve hot, cold or warm.

Enjoy!

Quinoa Sweet Potato Burgers for CBC's Weekend Morning Show

I’m preparing these quinoa burgers now for tomorrow’s CBC Weekend Morning Show segment.  They are coming along nicely and the Tamarack Quinoa works perfectly with this recipe.  http://www.tamarackfarms.ca/

Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
½ small zucchini
1 small shallot, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about ½ uncooked) (Tamarack Farms available at St. Norbert’s Farmer's Market and Downtown Hydro Market)
¾ cup dried breadcrumbs (panko)
1½ teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert’s Farmer’s Market

Guacamole, tomato chutney, sprouts, etc.

Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave.  Fastest and easiest method and won’t heat up your kitchen with the oven.

Remove the skin from the sweet potato and mash the flesh with a fork.  Set aside.

Grate zucchini and mushrooms.  Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent.  Add zucchini and mushrooms and cook until moisture has been released.  Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes).  Season and mix with salt and pepper.  Let cool.

Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.

Divide mixture into 4 portions and form into patties.  Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.

Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.

Enjoy!

Ribeyes and Birch Syrup BBQ sauce for Father's Day on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following ideas for a Father's Day BBQ with Manitoba Ribeye from Wildfire Farms, and incredible Birch Syrup BBQ Sauce from the Canadian Birch Company, both available readily at the St. Norbert's Farmer's Market.

 

Central ingredient from @CanadianBirchCo in Chef Karen Peters rib eye steak. All their products are amazing. #cbcmb pic.twitter.com/BcUPNrsj8X

— Terry MacLeod (@terrymacleod) June 18, 2016

Father’s Day BBQ!  Easy to impress!

Wildfire Farms Ribeye Steaks (Ribeye is tender and has better flavour as, even though it is low fat, it has more fat than tenderloin so has more flavour.  It is situated next to the tenderloin and, along with Striploin or New York Strip, has the most flavour)Available at the St. Norbert’s Farmer’s Market
Canadian Birch Company BBQ Sauce (http://canadianbirchcompany.com/)Available at the St. Norbert’s Farmer’s Market

Roasted or baked sweet potato (for the meat and potatoes Dad to give better health benefit)
Butter and balsamic drizzled over sweet potato, with a sprinkling of sea salt

Sautéed mushrooms for steak
crumbled blue cheese for steak. 
Optional:  soft fried egg for on top of steak

Sauté whole or sliced mushrooms in a bit of olive oil or butter.  Season with nutmeg, salt and pepper.  Deglaze with White Wine, Mirin or Vermouth.

Enjoy!

Happy Father’s Day!

Herbed Pizzas for CBC's Weekend Morning Show!

This morning I presented some lovely local products for CBC's Weekend Morning Show with host Terry MacLeod.   

This artisan pizza dough from Old Church Bakery, is remarkably light.  It feels as though it would float away.  You don't need to roll it, just press it out with your fingers.

The fresh herbs are wonderful! Fertile Farm has wonderful products at the market.  Grilling the Spring Onions makes them mellow and sweet.  The Sorrel is so lemony, just divine!

Herbed Pizzas

1 bag Artisan Pizza dough (from Old Church Bakery, at St. Norbert’s Market)
olive oil
Spring Onions or Sorrel (from Fertile Farm, at St. Norbert’s Market)
Pesto of choice for sauce.  I’m using basil arugula today, also optional to use only olive oil, salt and pepper
Shaved or grated parmesan cheese

You can bake this on a BBQ grill, with or without a grill sheet.  The Pizza dough is so light, it doesn’t need rolling, just spread it out with your fingers.  Spread on olive oil or pesto to the base of the pizza and top with your favourite toppings.  I love using grilled Spring Onions as it brings out the sweetness of the greens.  I simply drizzled olive oil over the Spring Onions and grilled on the grill sheet until a bit charred.  You can do the same with the Sorrel or put it on the pizza dough fresh. 

Bake on the covered grill until done or bake in the oven at 450-500ºF until to desired doneness.

Enjoy with some crisp white wine or local beer.

Enjoy!

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert’s Farmer’s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.


Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.


Enjoy!

Phyllo Wrapped Steelhead Trout with Saskatoon Savory Sauce on CBC's Weekend Morning Show. Something that any kid could make...

This morning I presented this dish for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  It really is very simple to prepare with impressive results. 


Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce

1 fillet Steelhead Trout (naturally raised in Warren Manitoba, available at Gimli Fish, from Watersong Farms http://www.watersongfarms.com/)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional:  1/4 cup chèvre in mushroom mixture
3 tbs butter (1 for sautéing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
¼ tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo

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

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

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

Saskatoon Sauce

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

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

Enjoy! 

Later that day...

And for the D.A.Niels Tajine Cooking demo....

Moroccan Beef Stew (can use lamb)
2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste
Slowly sauté onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.
Serve with flat breads, rice, couscous or bulgur.
Enjoy!

Marak (Tajine) of Red Cabbage with Tomatoes and Olives
¼ cup olive oil 
1 medium head red cabbage (can use cauliflower), cored and small slice
2 tsp sugar
2 ripe or canned tomatoes, chopped (I’m using 2 tbs good tomato paste with tomatoes)
2 tsp hot smoked paprika
2 tsp toasted ground cumin
4 garlic cloves, grated into paste
1 tsp sea salt
2 tbs chopped flat leaf parsley
Juice of ½ lemon, to taste
 ½ preserved lemon (see chef for details)
12 green-ripe olives, pitted

1. Heat oil in tajine over low heat.  Add cabbage and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water.

2. Add tomatoes and paprika and continue to cook, covered for a few minutes.
3. mix cumin and garlic and add with ½ cup water to tajine.  Cook gently for 20 + minutes.
4. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.

Enjoy!

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.

Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.

Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk

Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

Steelhead trout on Brown Butter Greens on CBC's Weekend Morning Show

I'll be presenting the following recipes on CBC's Weekend Morning Show with host Terry MacLeod, tomorrow morning after the 8:30 news.

We have lovely Steelhead Trout, from Watersong Farms, in Warren Manitoba.  It is available fresh each Friday at Gimli Fish.  They produce gorgeous Steelhead trout that looks and tastes like buttery salmon.  

The Spinach, for today's recipe, came from Fertile Farm, Manitoba and their wonderful produce is available at the St. Norbert's Farmer's Market. 

Pecan Crusted Steelhead Trout on Brown Butter Greens

1 fillet Steelhead Trout
1/2 cup pecans, finely chopped
1 heaping tablespoon pesto or 2 tbs chopped fresh herbs and garlic
1 egg
salt and pepper
drizzle olive oil

Place fillet on a baking sheet that has been lined with parchment paper or aluminum foil, for easy clean up.  Mix topping ingredients together and spread over fillet.  Bake at 350ºF for 10-15 minutes, depending on the thickness of the fillet.

Serve immediately over Brown Butter greens.  We enjoyed this with a baked sweet potato as well.

Brown Butter Greens

2 bunches Swiss Chard or Spinach, washed and cut chiffonade style
1-2 cloves garlic, sliced
1-2 chilies, finely chopped
1/4 tsp hot smoked paprika
1-2 tbs butter
pinch ground nutmeg
salt and pepper, to taste
1- 2 shallots, sliced

Heat large and deep pan to medium heat and brown the butter without burning. One trick, once the butter is brown, is to add a bit of olive oil.  Add the remaining ingredients and sauté until softened and cooked through. 

To plate, place greens on plate and the Pecan Crusted Steelhead Trout resting on top.  Serve with sweet potato, or your favourite side dish, such as quinoa, rice, etc.

Enjoy!

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.


Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.

Enjoy!

Lemony eggs for loving on CBC's Weekend Morning Show

This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod.  The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina.  The butter for the curd is our wonderful Notre Dame butter.  

Lemon Curd

2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge)
Leave until completely cold before covering the jars.

Lemon Meringue Pie/Tarts

3 large egg whites
1 lemon curd recipe
Pie or tart shells ( I used gluten free Almond tarts from Piccola Cucina, locally made and available at Vita Heallth, DeLuca’s Red River Coop stores, GJ Andrews)
pinch of cream of tartar
2 tbs sugar

Prebake pie and tart shells at 375º for 10-15 minutes.
Fill tart shells with curd.
Whip egg whites with cream of tartar until soft peaks forms.  Gradually add the sugar and continue beating until stiff peaks form and appear shiny.  Top the lemon filling, making sure to cover completely to the edges.  Otherwise the meringue will shrink to nothing.

Bake for 10-15 minutes at 375ºF or until the meringue is golden.  Cool on rack completely before slicing.

Enjoy!

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350ºF for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!

Punjabi Rajmah and Tuscan beans on CBC's Weekend Morning Show!

Tomorrow, on CBC's Weekend Morning Show, with host Terry MacLeod, I'll be bringing in these two bean dishes.  It is the year of beans and pulses, enjoy!

Both the Kidney and the White (canellini) beans are grown here in Manitoba and are available at Saturday's St. Norbert's Farmer's Market by J. Berard Gardens.   

The Sausage for the Tuscan Beans is also available at the Market tomorrow at Wildfire Farms. 

Rajmah

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

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

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

Stir in the cilantro.

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


Tuscan beans (Fagioli all'uccelletto)

This is perhaps Florence's most famous dish. Some include Italian sausage.  I used the sausage from Wildfire Farms. 

1 pound small white cannellini or great northern beans, soaked overnight
1 large sausage (optional)
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can Italian plum tomatoes

DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.

IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown

ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.

Enjoy!

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show

I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.

Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert’s Farmer’s Market, Osborne Village Farmer’s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy’s yoghurt, also available at St. Norbert’s Farmer’s Market and daily at the Osborne Village Farmer’s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!

Winter fare from Mexico on CBC's Weekend Morning Show

Yesterday I had the pleasure of presenting these two lovely winter dishes on CBC's Weekend Morning Show with host Terry MacLeod.    

 They are surprising easy to prepare and with wonderful results.  I used the cheese from the Dairy Fairy for the Queso Fresco. 

Black Bean Soup with Orange Zest: Sopa de Invierno

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 teaspoons ground cumin
2 cups cooked black beans (if using canned beans rinse them well)
½ cup freshly squeezed orange juice
1 teaspoon orange zest
1 cup chicken stock
1 tablespoon fresh lime juice, or to taste
¼ cup plain yogurt
 chopped cilantro and scallions for garnish
Salt, to taste

Preparation

In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.

Using an immersion blender, puree the stock to the desired consistency.

Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.

Cheese-filled Sweet Potato Patties: Tortitas de Camote

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d'oeuvre as well as a side dish.

Ingredients:

* 2 pounds sweet potatoes
* 1 cup all-purpose flour
* salt to taste
* 1 pound queso fresco, farmer cheese or ricotta (not ricotta salata)
* Corn oil or vegetable oil for frying

Preparation:

Scrub the sweet potatoes, boil in their jackets until tender, cool and peel. Alternatively, prick them with a fork in several places, cook until tender in the microwave, cool and peel.

In a mixing bowl, mash the sweet potatoes, adding salt to taste, with a potato masher or fork to a smooth consistency. Add the flour and combine well. The dough should have a uniform consistency.

Using moist hands, shape into 8 large balls (for side dish servings) or 12 smaller ones (for appetizers or hors d'oeuvres.) Poke a hole into each and stuff it with about 2 teaspoons cheese for the smaller size or 1 tablespoon for the larger. Re-form the dough around the cheese to cover, and gently flatten each ball into a patty.

Fry the patties in about 1 ½" - 2" hot oil, turning once, until golden brown on both sides. Drain on paper towels. Makes 12 as an appetizer, hors d'oeuvre or buffet item.

Enjoy!

Healthy living resolutions on CBC's Weekend Morning Show! Plus, locally sourced awesome braised Beef Short Ribs

On Saturday morning, I'll be presenting the following ideas and resources as well as a recipe, for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.

 The lovely grass-fed beef short ribs are available at Wildfire Farms.  They will be at St. Norbert's Farmer's Market on Saturday, January 2nd, if you are interested in the following healthy living resolutions.  

1. Enjoy making food. For yourself or for others.  By yourself or with others. I love it, but so many do not.  By enjoying the planning and making of your meals, you are cooking with love and you will taste the difference.  For friends and families, it can be an important time together, learning and celebrating.

2. Try a new food at least twice a week.  Either in preparation or when dining out.  Look up recipes, use your cookbooks to try something new.  Go to our amazing restaurants that you hadn’t considered.  Try making different soups or pastas from around the world.

3. Buy local.  If you can’t afford a whole share of a CSA, buy a half share or go into a share with other people. http://csamanitoba.org/.  You will meet some great people who grow your food and other members buying the food.  Go to the Farmer’s markets.  http://fmam.ca/. 

4. Plant a garden/plant something.  If you can and have space, plant a garden.  Plant a tomato in a pot.  Grow some wonderful culinary herbs.  Join a community garden group or allotment gardens.  http://www.winnipeg.ca/publicworks/parksandfields/CommunityGardens/communitygardens.asp

5. Cook together.  Food costs are rising.  A cooking club can bring down your food costs, get you out with great people, learn new skills, and can be made to your needs.  http://www.urbanfarmonline.com/sustainable-living/urban-community-building/community-kitchen.aspx


You will have your own resolutions.  These are part of healthy living in that it isn’t only about a diet.

Braised Beef Short Ribs (serves 2-4)

4 Beef Short Ribs

2 sprig fresh sage leaves (torn, with stems)

1 sprig fresh rosemary (torn)

2 bay leaves

~ 10 peppercorns

sea salt, to one’s tastes (sprinkle over meat)

1 ½ cups rustic red wine (I used a Bulgarian wine but ask a product consultant)

1 (+) cup beef or veal stock (to cover)

drizzle olive oil

Put all of the above ingredients in a container, cover and refrigerate for at least 5 hours, or overnight.

For the braising:

4 shallots, thinly sliced

2-3 tbs good tomato paste (such as Tat, available at Millad’s Supermarket on Notre Dame)

sprig fresh thyme

2-3 cloves garlic, sliced

2-3 slices (rashers) bacon, cut into lardons, aka, small rectangular pieces or matchstick pieces

1 cup veal or beefstock

salt and pepper, to your taste

optional:  carrots and other vegetables

Drain ribs, reserving liquid.

On medium heat, start to cook the shallots, bacon and thyme in a oven-proof pot.  Spread tomato paste over ribs.  When the shallots and bacon start to brown, push aside in pot and brown ribs on both sides.  When browned, add veal or beef stock and marinating liquid, and seasoning.

Place pot open in a 300ºF oven and braise until ribs are starting to come off of the bone. Half way through braising, add vegetables, optional. 

For serving, remove ribs and vegetables from pot, strain liquid and reduce in a pan, adding seasoning and wine or butter.

Enjoy with potatoes, breads, or rice.

Happy New Year!

CBC radio today - Gluten-Free Latkes!

I lost my voice but should be on the mend in a couple of days.  I had planned on presenting these dishes on CBC Radio's Weekend Morning Show.  The Wild Rice Flour is available at Gimli Fish and is a great, local product for Gluten-Free options.

The final photo of the purple potato latkes was not possible as they were inhaled before the camera was brought out.

Enjoy!

Update:  I featured these on yesterday's CBC Weekend Morning Show with host Terry MacLeod along with the Ginger Apple Sauce and Sliced grilled beef on Focaccia Crostini with Wasabi Sour Cream. 

The apple sauce is very simple to prepare. 

2 Granny Smith Apples, cored and diced
1 large knob of fresh ginger, grated
1 tbs sugar
splash of Mirin, Vermouth or apple juice

Cook all ingredients together in a small saucepan until soft, stirring regularly.  When the apples are soft, mash or purée.

The Wasabi Sour Cream is also very simple to prepare.

Sour Cream
Wasabi paste
pinch sugar

Combine all ingredients, to taste.  Use with shrimp, beef, vegetables, etc.

Enjoy!

Gluten-Free Latkes!

4-6 purple potatoes, grated
1 bunch green onions, roughly chopped
1 inch ginger, grated
1/2 cup Wild Rice Flour
4 large eggs
1/2 tsp ground nutmeg
1 tbs sesame seeds
1 tbs salt (potatoes and the Wild Rice flour can dull the seasonings)

Mix all ingredients together and adjust seasonings as needed.  Let mixture set for 30 minutes, so as to allow the Wild Rice Flour to absorb the moisture.  In a hot pan, drizzle olive and sesame oil and fill pan with a 2 cm thickness of the potato mixture.  Cook until crispy on one side on medium heat.  Flip and cook until crisp and done.  These can be prepared in advance.

Serve with sour cream, ginger Granny Smith apple sauce, soy or your favourite hot sauce.  Can also be served with Chermoula.

Enjoy!

Chermoula with Eggplant

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

1 Eggplant, sliced, then grilled or sautéed.  Important to note, eggplant takes time to cook.  Do not undercook it or you may experience an unpleasant reaction, such as a burning on the tongue or an upset stomach.

Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table.   Place cooked eggplant slices back in a sauté pan and cook with the Chermoula.  When cooked through, serve immediately.  

Can also use Chermoula with sautéed carrots or marinate or in grilling fish.

Tagine cooking demo today at D.A.Niels! From 11-3PM

 I'll be presenting these dishes as a Tagine cooking demonstration today at D.A.Niels at 485 Berry St..

Regarding the very good tomato paste, listed in the Squash recipe, try Tat brand, available at Millad's Supermarket at 396 Notre Dame.

Moroccan Beef Tagine (can use lamb)

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

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

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

Moroccan Squash Tagine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 eggplant, cubed
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
2 tbs “tomato magic” or very good tomato paste (ask chef)
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

Crispy Korean Chicken and Gingerbread Biscotti for CBC's Weekend Morning Show

This morning I'll be featuring the following recipes on CBC's Weekend Morning Show with host Terry MacLeod.

This may look like a long and detailed recipe but once you have all of the elements together (mise en place), it is quite simple to prepare.

Enjoy for your Grey Cup snacking or make it a regular feature!

1. Crispy Korean Chicken
from:  http://www.maangchi.com/recipe/easy-dakgangjeong

Steps:
Mix chicken with seasonings and cover in starch.
Fry in hot oil for 7 to 8 minutes.
Shake off, let sit, then fry for another 12 to 15 minutes.
Coat in seasoning sauce.
Sprinkle sesame seeds over top and serve immediately.
Ingredients

3½ pounds chicken wings (about 1.6 kg), washed and drained
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
2/3 cup potato starch or corn starch
⅓ cup peanuts (optional)
4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
¼ cup soy sauce
½ cup rice or corn syrup
1 tablespoon white vinegar
1 tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon sesame seeds
Grapeseed oil (or vegetable oil, peanut oil)
Directions

Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
Make the sweet, spicy, and sticky sauce:

Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
Stir with a wooden spoon until fragrant for about 30 seconds.
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
Add the brown sugar and continue stirring. Remove from the heat. Set aside.
Fry the chicken:

Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.
Coat the fried chicken with the sauce:

When the chicken is done, reheat the sauce until it bubbles.
Add the hot chicken and mix well with a wooden spoon to coat.
Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce.


2. Gingerbread Biscotti

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

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

Enjoy!

Easy Comfort Food on CBC's Weekend Morning Show

Easy Comfort Food

This morning I am presenting the following recipes for CBC's Weekend Morning Show, with host Terry MacLeod.  

Both dishes are so easy to prepare, that I made them this morning in short order.  

Local honey from Beeproject Apiaries can be purchased directly through them.  They will deliver, within a reasonable distance. 

1.Honey Sautéed Zucchini (with Lavender)

1-2 sliced zucchinis (sliced on the bias)

½ + tsp creamed honey (I used wonderful Bee Project CreamedHoney www.beeproject.ca)

pinch lavender flowers (optional)

Heat a sauté pan and add the honey and then the lavender.  Add the zucchini slices and cook until done.  Serve. 

2. Baked Cheesy Pasta

(for a large baking dish)

2 pkgs short pasta (farfalle, penne, shells, etc.)

1 large tin diced tomatoes

1 head roasted garlic

1-2 onions, sliced

1-2 dried red chilies, crushed

1 tbs dried oregano

pepper, to taste

chipotle peppers, or other chilies ½ tsp (optional)

2 cups heavy cream

good pinch nutmeg

white wine or vodka

olive oil

Cheeses:  your favourites, such as blue, chevré, brie, gruyere, Emmenthaler, etc., crumbled or grated in a large bowl.

Grate and crumble cheese.  Cook pasta less than time recommended.  That is, if the dried pasta package recommends 10 minutes, take off 2+ minutes in cooking time.

Cook sliced onions in a large saucepan with some olive oil. Add tomatoes and spices.  Add garlic and red wine or vodka.  Bring up to a simmer.  Now make the white sauce IN the red sauce.  That is, add cream, nutmeg and white wine or vodka. 

I don’t add salt to the sauce as the cheese is salty enough. 

Drain pasta and add to cheese.  Add sauce and stir thoroughly.  Fill a large baking dish with the mixture and bake at 350ºF until bubbly. 

Let rest for a few minutes and serve. 

Hint:  When reheating, bring to hot temperature, covered, in an oven.  A microwave will result in an unpleasant and mushy pasta.

*other optional ingredients include, red wine, vodka, roasted red peppers, sautéed mushrooms, sun dried tomatoes, cooked bacon, cooked chicken, Crispy onions, etc.