The other evening I had the pleasure of presenting Simple Summer Salads for the Assiniboine Park Conservancy at the Madison Square MLCC. Assiniboine Park Conservancy Education Coordinator, Bonnie Tulloch, presented on the plants represented in the dishes while MLCC Product Ambassador, Carol Herntier, created wonderful pairings for each dish.
Reception beverage: Smirnoff Blueberry and Lemonade Cooler ($2.49)
Chef's note: Not sweet at all!
1. Proper Turkish/Greek Salad
Paired with: Chateau Mas Neuf Rose - France ($15.95)
2-3 ripe tomatoes
1 English Cucumber
1-2 red peppers (or green peppers)
½ red onion, thinly sliced
1 cup good feta, rinsed, cubed or crumbled (available at DeLuca's)
Good black olives, to personal taste
Vinaigrette:
3:1 good olive oil to red wine vinegar (For Turkish salad use fresh lemon juice)
1 tsp dried oregano
salt and pepper to taste
Optional: 1 clove minced garlic
Lay out vegetables attractively on a platter or toss all together in a large bowl. Add good feta cheese and drizzle vinaigrette over vegetables or toss together. Can be made in advance and chilled.
Enjoy!
Please note: This salad does NOT include lettuce. Traditionally, these salads never do. Today I will be making it with Lemon juice, the Turkish style.
2. Toenail of a dog - Köpeğoğlu
Paired with Boutari Naoussa Grande Reserve - Greece ($19.99) and Chimay Strong Ale - Belgium ($4.25)
1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper
Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.
Enjoy!
3. Easy Quinoa Salad
Paired with township 7 7 Blanc - BC ($19.99)
Serves 6
3 cups cooked Quinoa (cook ahead in a 2:1 water: Quinoa ratio)
Juice of 2 lemons
3 tbs olive oil
1 rounded tsp ground cumin (toasted makes it quite nice as well but could be an optional ingredient, depending on tastes)
1 cup cooked black beans (or your favourite such as pinto, black eyed beans, etc.)
1 small red onion, thinly sliced
½ cup chopped roasted red pepper
1 pint cherry or grape tomatoes, halved or quartered
½ cup sliced almonds, toasted (you can use pine nuts but they are very pricey right now)
¼ - ½ cup chopped green or black olives (Deluca’s has some lovely olives, just avoid the watery canned olives)I left these whole as some people don't enjoy olives.
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro, aka coriander
While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.
Enjoy!
Options: try with Ras el Hanout, grilled eggplant, grilled zucchini, your favourite veggies. Also try cooking the quinoa with a Smen boullion. It gives it a buttery Moroccan flavour. Available at Halal Meats and Specialty Foods on Maryland.
4. Spinach Salad with warm Blue Cheese Dressing
Paired with Strongbow Cider - UK ($3.75) and Boone's Sangria - USA ($6.99)
1 1/2 lbs. spinach leaves, cleaned & trimmed
1 red onion, thinly sliced
2 cloves garlic, minced
1/4 c. olive oil
3 tbsp. balsamic vinegar
2/3 c. light cream
4 oz. blue cheese, crumbled
3/4 c. coarsely chopped walnuts
1 cup sautéed sliced mushrooms
1. In large salad bowl combine the spinach and onion; chill. Sauté mushrooms and set aside.
2. Sauté the garlic in olive oil over moderate heat until soft.
3. Add vinegar and stir to blend. Bring to a simmer.
4. Whisk in cream, the sauce will split, bring to simmer at a very low heat. Whisk in cheese, continue stirring.
5. Pour sauce over spinach. Toss. Add walnuts and mushrooms. Serve. Makes 4 servings.
Thursday, May 19, 2011
Saturday, May 14, 2011
Easy Summer Appetizers at D. A. Niels
Today I had the pleasure of presenting two easy appetizers for the customers at D. A. Niels.
1. Tuna Tataki
1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
Enjoy!
2. Moroccan Kofta
1 lb ground meat (beef, lamb, elk or bison)
¼ cup Pomegranate molasses
2 tbs Ras el Hanout
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg
Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.
It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Enjoy!
1. Tuna Tataki
1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
Enjoy!
2. Moroccan Kofta
1 lb ground meat (beef, lamb, elk or bison)
¼ cup Pomegranate molasses
2 tbs Ras el Hanout
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg
Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.
It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Enjoy!
Wednesday, May 11, 2011
Cooking with Summer Herbs with the Assiniboine Park Conservancy and the MLCC
Last night I had the pleasure of presenting the following recipes at the Grant Park MLCC on behalf of the Assiniboine Park Conservancy. Bonnie Tulloch, Education Coordinator for the Conservancy, presented on the plants used in the recipes while MLCC Product Ambassador Gary Dawyduk, presented excellent pairings for each course of the evening.
Some of the recipes have been repeated from other entries but are here by popular request for the evening.
Reception beverage:
Chartreuse & Tonic cocktail:
2 oz. Chartreuse Liqueur (#37333, 375ml) $27.05
5 oz. Tonic Water
Combine ingredients in a tall ice-filled glass and stir
Garnish with lime slice
1. Sage Butter pasta (Burro e salvia)
Paired with Givry Rouge 2007 – Louis Latour (#3321) $25.61
100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
2. Pea Shoot Pesto on Arctic Char
Paired with Melange Blanc 2008 – Waterbrook (#11394) $14.95
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
3. Roast tomatoes, thyme and goat's cheese
Paired with Le Soraie Veneto Rosso 2008 – Pasqua (#7467) $17.24 and Gamay Noir/Zweigelt 2009 – Pelee Island (#216028) $11.95
Enough for 4 as a first course or as part of a main course.
For the tomatoes
4 ripe large (but not beefsteak) tomatoes
4 bushy sprigs of thyme
6 cloves of garlic
a little olive oil
For the cheese
the leaves from 3 bushy little sprigs of young thyme
200g soft goat's cheese or goat's curd
a few thyme flowers
Set the oven at 400ºF.. Wipe the tomatoes, remove their stalks and cut them in half. Place them cut-side up, snugly, in a baking dish or roasting tin. Season with salt and black pepper, coarsely ground, then tuck the garlic cloves in among them. Trickle over just enough olive oil to wet their surface then bake for 30 minutes or so until the garlic cloves are soft inside. Remove them and return the tomatoes to the oven.
Pop the soft centres from the garlic into a mixing bowl by squeezing them between your thumb and finger. Add the thyme leaves, a little coarse salt and pound the mixture together with a pestle or the back of spoon. Spread a little on each tomato.
Cut the cheeses in half and put a half on each tomato. Return each half to the oven letting it partially melt before putting the dish on the table. Serve with large chunks of roughly torn bread.
4. Arugula, caramelized onion, walnut and gorgonzola pasta
Paired with Alsace Reserve Pinot Gris 2008 – Willm (#370676) $15.21 and Mavrodaphne of Patras – Kourtaki (#208413) $13.40
2-3 large onions, thinly sliced
1 cup gorgonzola, crumbled
1 tbs olive oil
1 large bunch arugula
½ cup walnuts, roughly chopped
splash Vermouth, to deglaze pan
Salt and pepper, to taste
Pasta (penne, farfalle, shells, etc.)
In a large pot, caramelize onions slowly with olive oil. Add a pinch of salt to start the caramelizing. When the onions are soft and brown add the chopped walnuts. Deglaze pan with Vermouth. Add chopped arugula and gorgonzola. Season to taste. Toss with al dente cooked pasta. Serve immediately.
Enjoy!
Finished with Drambuie. Yum!
Some of the recipes have been repeated from other entries but are here by popular request for the evening.
Reception beverage:
Chartreuse & Tonic cocktail:
2 oz. Chartreuse Liqueur (#37333, 375ml) $27.05
5 oz. Tonic Water
Combine ingredients in a tall ice-filled glass and stir
Garnish with lime slice
1. Sage Butter pasta (Burro e salvia)
Paired with Givry Rouge 2007 – Louis Latour (#3321) $25.61
100g butter.
Bunch of fresh sage leaves
80g grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
2. Pea Shoot Pesto on Arctic Char
Paired with Melange Blanc 2008 – Waterbrook (#11394) $14.95
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
3. Roast tomatoes, thyme and goat's cheese
Paired with Le Soraie Veneto Rosso 2008 – Pasqua (#7467) $17.24 and Gamay Noir/Zweigelt 2009 – Pelee Island (#216028) $11.95
Enough for 4 as a first course or as part of a main course.
For the tomatoes
4 ripe large (but not beefsteak) tomatoes
4 bushy sprigs of thyme
6 cloves of garlic
a little olive oil
For the cheese
the leaves from 3 bushy little sprigs of young thyme
200g soft goat's cheese or goat's curd
a few thyme flowers
Set the oven at 400ºF.. Wipe the tomatoes, remove their stalks and cut them in half. Place them cut-side up, snugly, in a baking dish or roasting tin. Season with salt and black pepper, coarsely ground, then tuck the garlic cloves in among them. Trickle over just enough olive oil to wet their surface then bake for 30 minutes or so until the garlic cloves are soft inside. Remove them and return the tomatoes to the oven.
Pop the soft centres from the garlic into a mixing bowl by squeezing them between your thumb and finger. Add the thyme leaves, a little coarse salt and pound the mixture together with a pestle or the back of spoon. Spread a little on each tomato.
Cut the cheeses in half and put a half on each tomato. Return each half to the oven letting it partially melt before putting the dish on the table. Serve with large chunks of roughly torn bread.
4. Arugula, caramelized onion, walnut and gorgonzola pasta
Paired with Alsace Reserve Pinot Gris 2008 – Willm (#370676) $15.21 and Mavrodaphne of Patras – Kourtaki (#208413) $13.40
2-3 large onions, thinly sliced
1 cup gorgonzola, crumbled
1 tbs olive oil
1 large bunch arugula
½ cup walnuts, roughly chopped
splash Vermouth, to deglaze pan
Salt and pepper, to taste
Pasta (penne, farfalle, shells, etc.)
In a large pot, caramelize onions slowly with olive oil. Add a pinch of salt to start the caramelizing. When the onions are soft and brown add the chopped walnuts. Deglaze pan with Vermouth. Add chopped arugula and gorgonzola. Season to taste. Toss with al dente cooked pasta. Serve immediately.
Enjoy!
Finished with Drambuie. Yum!
Saturday, May 07, 2011
Something Special for Mother's Day - Wild Caught Nova Scotia Lobster Tails Two Ways
(Grilled Nova Scotia Lobster Tails with Blood Orange Butter, served with pasta shells with Saffron Cream Sauce and grilled Asparagus - Photo by Karen)
This morning I had the pleasure of presenting two easy ways to prepare lobster tails on CBC's Weekend Morning Show with Kerän Sanders.
These wild caught Nova Scotia lobster tails are available at Gimli Fish at three locations in Winnipeg, Dufferin Ave., St. Mary's Ave and Pembina Hwy. and come in a variety of sizes. The great people at Gimli Fish will be able to help you choose the size that is right for your needs and give you tips on preparation as well.
Photo coming later today.
Grilled Lobster Tails with Blood Orange Compound Butter
6 small lobster tails *
Drizzle olive oil
1 cup softened butter
1 blood orange (can use other oranges)
1 pinch salt
Zest of blood orange
Quick squeeze of blood orange juice
Blend together butter, squeezed blood orange juice and a pinch of salt. Drop onto a sheet of plastic wrap or waxed paper and shape into a roll. Chill until firm. Cut lobster tails open on the soft side of the shell. Drizzle olive oil over tails. Heat BBQ to a high heat. Grill lobster tails until shell becomes quite red all over. Put a pat of the herbed butter on each tail. Zest the orange over the tails and squeeze some of the juice of the orange over all of the tails. Serve immediately.
For other prepared butters, try ripe mango, butter, lime and jalapeño flakes. Try flavours that you enjoy together or ripe locally grown fruit.
* Lobster tails are available in a variety of sizes in Winnipeg at Gimli Fish Market at 596 Dufferin Ave and 625 Pembina Hwy.
Enjoy!
Lobster Tails in a Saffron Cream Sauce
6 small lobster tails
½ litre cream (10 – 35%)
a few shallots, finely chopped
1 good tablespoon butter
drizzle olive oil
1 tbs flour
good pinch saffron
¼ - ½ cup white wine
Salt and pepper, to taste
In a sauté pan, melt butter and olive oil together and sauté shallots until translucent over medium heat. Add flour to make a roux and cook, stirring, for at least a minute. Add cream and saffron and when it starts to thicken, add the white wine and season, to taste. Place lobster tails that have been cut open on the soft side in the pan and cover for at least a minute. Turn tails and cook, simmering gently until the lobster tails have turned completely red. Serve immediately over pasta, with rice, as an appetizer.
Enjoy!
Thursday, May 05, 2011
Imam Baldi! Eggplants are coming back!
We've been missing globe eggplants for quite some time. Where have they been? They are coming back. These gorgeous eggplants are now available at DeLuca's Specialty Foods on Portage Ave. Please enjoy this classic Turkish dish, Imam Baldi, or, the Imam fainted dead away. I've prepared it with less olive oil by grilling them on the BBQ instead of frying them, thus, hopefully, keeping the Imam quite alive and well.
4 baby globe eggplants or Japanese (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)
Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.
Rich Tomato Sauce
1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine (optional, try orange juice for a fresh Summer flavour)
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)
Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.
Enjoy!
4 baby globe eggplants or Japanese (peel off 3 slices of outer skin length-wise around the eggplant)
olive oil (for frying and flavour)
Rich tomato sauce (recipe follows)
cilantro (optional)
Grill the eggplants over a hot grill with three strips of peel cut off of each eggplant and drizzled with olive oil. Turn and keep cooking until the eggplant is soft. Remove from heat and split open the eggplants with a sharp knife and let them rest. Spoon the rich tomato sauce into each eggplant.
Rich Tomato Sauce
1 tin crushed tomatoes (organic fire roasted is nicest)
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp chopped fresh oregano or 1/2 tsp dried
1 tsp chopped rosemary
1 tbs olive oil
1/4 cup red wine (optional, try orange juice for a fresh Summer flavour)
salt and pepper to taste
1/2 tsp brown sugar (to reduce acid of tomatoes)
Preheat oven to 350°F. On the stove top, preheat olive oil in sauté pan. Carefully brown egplants on all sides. This takes some time. One option is to prepare the eggplant on a BBQ by drizzling olive oil over the eggplants prior to grilling. Remove eggplants from pan and place in a baking dish. Let eggplants rest. Split open the eggplants and spoon in the rich tomato sauce into each eggplant. Sprinkle with chopped cilantro and drizzle with good olive oil. Bake for up to 30 minutes. Imam Baldi can be enjoyed hot, cold or room temperature. Serve with bread.
Enjoy!
Thursday, April 28, 2011
Salt-Baked whole Arctic Char!
I was eager to try this out with our lovely local Arctic Char. So delicious and moist and very easy to do.
Salt-Baked Arctic Char
1 Medium whole Arctic Char*
4 - 5 cups Course Sea Salt
3 tbs ground Lemon Grass*
1 whole egg, beaten
1/4 cup water
Parchment Paper
Preheat oven to 400º. Fit parchment paper on to baking sheet and place whole fish on the paper. In a bowl, mix salt and lemon grass together. Add egg amd water to make a paste with the salt but not too much as to dissolve the salt. Pack the salt mixture over the fish. Bake at 400º for up to 20 minutes. The salt will start to brown slightly when done. Remove from the oven and crack open the salt dome. Brush aside the salt and place on a platter. Peel away the skin of the fish and you should have very moist, flavourful fish.
Some variations can include using other fresh herbs in the salt or smoky dry teas.
*Beautiful Arctic Char now available at Gimli Fish, located in Winnipeg at 596 Dufferin Ave., 625 Pembina Hwy and 1604 St. Mary's Rd. Call ahead and ask for a whole fish to for fresh purchase on Fridays.
** Ground Lemon Grass is available in Winnipeg in the freezer section at Dino's Grocery Mart at 460 Notre Dame Avenue.
Enjoy!
Saturday, April 23, 2011
This Morning on CBC's Weekend Morning Show - Moroccan Orange Roast Lamb
This morning I had the pleasure of presenting Moroccan Orange Roast rack of Lamb on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with spectacular results.
Enjoy and Happy Easter!
Moroccan Orange Roast Lamb
1 (2 ½ - 3lb) fresh lamb loin roast, bone in (cut through at 1 inch intervals)
½ cup marmalade (I’m using a homemade blood orange Meyer lemon marmalade but you can use your favourite or chopped oranges, pith removed)
1 tbs olive oil
1 heaping tbs Ras el Hanout (available at many fine Winnipeg shops)*
good pinch sea salt
1 tbs Dijon Mustard
shredded orange zest
To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with olive oil and rub with Ras el Hanout and sea salt, mustard and marmalade mixture.
Roast lamb in preheated 350ºF oven to desired degree of doneness; 31 to 35 minutes per pound or 150ºF for medium-rare, 36 to 38 minutes per pound or 160ºF for medium. During the last 30 minutes of roasting, brush with glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Serve, topped with shredded orange zest.
Options: If you are looking to simplify even further, have loin cut into chops. Rub with Ras el Hanout and make a simple glaze/sauce with the marmalade. To grill the chops, rub with spice and then oil the chop before putting on a hot grill. Just a few minutes per side.
*Ras el Hanout is found at Dino’s Grocery Mart on Notre Dame, Halal Meats and Specialty Foods on Maryland, DeLuca’s on Portage, D.A. Niels on Berry
Enjoy and Happy Easter!
Moroccan Orange Roast Lamb
1 (2 ½ - 3lb) fresh lamb loin roast, bone in (cut through at 1 inch intervals)
½ cup marmalade (I’m using a homemade blood orange Meyer lemon marmalade but you can use your favourite or chopped oranges, pith removed)
1 tbs olive oil
1 heaping tbs Ras el Hanout (available at many fine Winnipeg shops)*
good pinch sea salt
1 tbs Dijon Mustard
shredded orange zest
To prepare roast: Place bone side down on flat surface. Pull meat flap down to be even with bone and form roast into a tight roll. Tie string around length of roast to prevent bones from spreading. Tie roast at one-inch intervals, securing the rolled shape, making sure string does not slip into cuts. Using a roasting pan with rack, place lamb on rack, bone side down. Brush with olive oil and rub with Ras el Hanout and sea salt, mustard and marmalade mixture.
Roast lamb in preheated 350ºF oven to desired degree of doneness; 31 to 35 minutes per pound or 150ºF for medium-rare, 36 to 38 minutes per pound or 160ºF for medium. During the last 30 minutes of roasting, brush with glaze several times. When the lamb is done, remove from oven, cover and let stand for 10 minutes. Serve, topped with shredded orange zest.
Options: If you are looking to simplify even further, have loin cut into chops. Rub with Ras el Hanout and make a simple glaze/sauce with the marmalade. To grill the chops, rub with spice and then oil the chop before putting on a hot grill. Just a few minutes per side.
*Ras el Hanout is found at Dino’s Grocery Mart on Notre Dame, Halal Meats and Specialty Foods on Maryland, DeLuca’s on Portage, D.A. Niels on Berry
Wednesday, April 20, 2011
Easy Summer Appetizers with the Assiniboine Park Conservancy and the MLCC
Turkish Stuffed Apricots - Cevizli Kayisi Tatlisi
Last night I had the pleasure of presenting the following easy appetizers to a group at the Madison Square MLCC for the Assiniboine Park Conservancy. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the flora of each recipe presented while Carol Herntier, Product Ambassador for the MLCC, presented excellent and surprising pairings for each dish.
Reception beverage: Vex Pink Lemonade $6.06
Easy Summer Appetizers
1. Tuna Tataki on Summer Greens
Paired with See Ya Later Ranch Pino 3 VQA - B.C. $20.05 and Mission Hill Pinot Noir VQA - B.C. $16.99
1 tuna steak
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sesame oil
sea salt, to taste
white pepper, to taste
Salad greens
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
Enjoy!
2. Fiddleheads in Brown Butter with Pancetta
Paired with Flat Rock Cellars Pinot Noir VQA - Ontario $26.99 and Unibroue Ephémere Apple White Ale - Quebec $5.40
Kosher salt
3 pounds fiddle head ferns, trimmed and washed
1/4 lb chopped pancetta
6 tablespoons brown butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly nutmeg
1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Drop the fiddleheads into the pot and cook for 1 minute. Drain the fiddleheads in a colander, then submerge in the ice water until completely cool. Let the fiddleheads drain well in a colander and wrap them in a clean kitchen towel to dry.
2. Slowly brown butter in a large skillet. Bring up to higher temperature and cook chopped pancetta.
3.Heat for a minute or two until they are warm, then divide the fiddleheads among the plates. Serve at once as a side dish or on Chinese soup spoons as an appetizer.
Enjoy!
Fiddleheads from BC are available at DeLuca's on Portage and local Manitoba fiddleheads are available through Fresh Option Organic Delivery.
3. Soba Spoons
Paired with Jost Beavercreek Gerensheim - Nova Scotia $13.75
1 -3 bundles Buckwheat Soba Noodles (try green tea or other varieties)
2 tsp good Dijon Mustard
1 tsp grainy mustard
1-2 tsp good soy sauce
1 inch grated fresh ginger
2-3 tbs white vinegar
1/2 tsp white sugar
2 green onions, finely chopped
drizzle sesame oil
Cook Soba noodles in unsalted boiling water for 5 minutes. Drain in cold water immediately. Drain completely. Drizzle with sesame oil to prevent sticking and set aside to chill.
In a larger bowl, mix grated ginger, vinegar, mustards, soy sauce, sugar, finely chopped green onions and a drizzle of sesame oil. When ready to serve, gently mix noodles with sauce. With a fork, twirl a bite-sized amount of dressed noodles and place on a Chinese soup spoon. Place spoons on a platter and serve.
Enjoy!
4. Stuffed apricots
Paired with Palatine Hills Estate Vidal Select Late Harvest VQA - Ontario $20.16
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.
Enjoy!
Sunday, April 17, 2011
Turkish specialties offered at D.A. Niels and a fine Kerala breakfast treat.
Yesterday I had the pleasure of offering some Turkish specialties at D.A. Niels. I made Kofta and Patliçan Yogürtlü. I made the Kofta with local organic ground beef and left out the sausage but added wild fennel pollen (you can use ground fennel seed). If you are using ground elk or bison, I would recommend the use of a sausage for added moisture and fat content.
I made these items often on the boat in Turkey where I worked as a chef/sailor/German-speaking tour guide. Looking out at the snow in April, it is easy to think about the gorgeous blue waters of the Aegean.
Later in the day, I enjoyed teaching a group of people some recipes and techniques of cooking foods from Kerala. The egg recipe is an easy and spicy breakfast to enjoy with flaky parathas.
1. Kofta
1 lb ground meat (lamb, elk or bison)
1 fennel or Italian sausage, casing removed
2 tbs Baharat
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg
Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.
It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Enjoy!
2. Patliçan Yogürtlü
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
Duck Egg Curry (an excellent way to start the day)
If you can't find Duck eggs, large chicken eggs are also fine.
3 hard boiled duck’s eggs, shelled and with one or two slashes on each
to taste – salt and vinegar
3 tbs oil
1 ½ tsp cayenne
1 tsp ground black pepper
1 cup sliced onion
1 tbs oil
Fry the onion in oil and lift it.
Fry the eggs in the same oil and lift them. Remove the skillet from the heat and add the cayenne and pepper. Add a spoonful of oil and return the skillet to the heat. Add salt, vinegar and eggs. Stir for a minute and cook until the gravy is thick.
Lift the eggs. Put the fried onion in the skillet. Mix well and remove from heat. Arrange the onions around the eggs.
I made these items often on the boat in Turkey where I worked as a chef/sailor/German-speaking tour guide. Looking out at the snow in April, it is easy to think about the gorgeous blue waters of the Aegean.
Later in the day, I enjoyed teaching a group of people some recipes and techniques of cooking foods from Kerala. The egg recipe is an easy and spicy breakfast to enjoy with flaky parathas.
1. Kofta
1 lb ground meat (lamb, elk or bison)
1 fennel or Italian sausage, casing removed
2 tbs Baharat
1/2 tsp salt
1/4 cup bread crumbs or Panko
1 egg
Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.
It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.
Enjoy!
2. Patliçan Yogürtlü
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
Duck Egg Curry (an excellent way to start the day)
If you can't find Duck eggs, large chicken eggs are also fine.
3 hard boiled duck’s eggs, shelled and with one or two slashes on each
to taste – salt and vinegar
3 tbs oil
1 ½ tsp cayenne
1 tsp ground black pepper
1 cup sliced onion
1 tbs oil
Fry the onion in oil and lift it.
Fry the eggs in the same oil and lift them. Remove the skillet from the heat and add the cayenne and pepper. Add a spoonful of oil and return the skillet to the heat. Add salt, vinegar and eggs. Stir for a minute and cook until the gravy is thick.
Lift the eggs. Put the fried onion in the skillet. Mix well and remove from heat. Arrange the onions around the eggs.
Wednesday, April 13, 2011
Under the Tuscan Sun with the Assiniboine Park Conservancy and the MLCC
Last night I had the pleasure of presenting these dishes, back by popular demand it would seem, on behalf of the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on a variety of plants found in the Tuscan regional cuisine and MLCC Product Ambassador, Sheila Nash, provided excellent pairings for each course.
Reception beverage: Americano Cocktail (Campari, Red Vermouth and Soda)
1. Crostini Toscani
Paired with 61 Franciacora (10649) $27.24
(serves 4)
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. Fave con Pecorino
Pared with Vernaccia DOCG Rocce Delle Macie (867184) $14.09 and Vion Nobile Di Monte Veccia Cantina (7936) $25.53
(serves 4)
2 lbs fava beans, peeled
4 ounces Pecorino Toscano, sliced into 1/2 inch/1 cm long matchstick-thick segments
1/4 cup olive oil
fine sea salt
freshly ground black pepper
2 leaves radicchio, sliced very thinly
Place the fava beans and pecorino in a small mixing bowl. Drizzle the olive oil over the top and season with salt and pepper. Toss very gently, just to combine the flavours and not to break the beans or crush the cheese.
Mound a quarter of the beans and cheese in the centre of each salad plate. Top each serving with a few slivers of radicchio.
3. Sage Butter pasta (Burro e salvia)
Paired with Poggio al Tufo Vermentino Tommasi (730841) $17.14 and Nipozzano Chianti Fescobaldi (107276) $19.87
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.
4. Zabaione (Zabaglione)
Paired with Vin Santo Badia di Morrona (7997) $21.99
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.
Reception beverage: Americano Cocktail (Campari, Red Vermouth and Soda)
1. Crostini Toscani
Paired with 61 Franciacora (10649) $27.24
(serves 4)
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. Fave con Pecorino
Pared with Vernaccia DOCG Rocce Delle Macie (867184) $14.09 and Vion Nobile Di Monte Veccia Cantina (7936) $25.53
(serves 4)
2 lbs fava beans, peeled
4 ounces Pecorino Toscano, sliced into 1/2 inch/1 cm long matchstick-thick segments
1/4 cup olive oil
fine sea salt
freshly ground black pepper
2 leaves radicchio, sliced very thinly
Place the fava beans and pecorino in a small mixing bowl. Drizzle the olive oil over the top and season with salt and pepper. Toss very gently, just to combine the flavours and not to break the beans or crush the cheese.
Mound a quarter of the beans and cheese in the centre of each salad plate. Top each serving with a few slivers of radicchio.
3. Sage Butter pasta (Burro e salvia)
Paired with Poggio al Tufo Vermentino Tommasi (730841) $17.14 and Nipozzano Chianti Fescobaldi (107276) $19.87
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.
4. Zabaione (Zabaglione)
Paired with Vin Santo Badia di Morrona (7997) $21.99
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.
Tuesday, April 12, 2011
Fresh Local Fish with the MLCC
Last night I had the distinct pleasure of presenting some recipes at the MLCC for the excellent local fish that we have in Manitoba. MLCC Product Ambassador Stephen Moran presented wonderful pairings for each course which I will add to this entry later today.
The fish and caviar are all available at Gimli Fish. As an addition to the evening, I also sampled Smoked Manitoba Goldeye for the guests of the MLCC event.
Classic Caviar Station
Golden Caviar
Toast triangles or crostini
Chopped hard boiled egg
Thinly sliced red onion
Sour cream
Pickerel Cheek Salad
(Serves 4-6)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.
Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.
Pea Shoot Pesto on Arctic Char
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
The fish and caviar are all available at Gimli Fish. As an addition to the evening, I also sampled Smoked Manitoba Goldeye for the guests of the MLCC event.
Classic Caviar Station
Golden Caviar
Toast triangles or crostini
Chopped hard boiled egg
Thinly sliced red onion
Sour cream
Pickerel Cheek Salad
(Serves 4-6)
1 lb pickerel cheeks
2 tsp butter
1 bunch fresh tarragon (or other favourite fresh herbs)
salt and pepper, to taste
splash Mirin, to deglaze pan (can use Vermouth or for non-alcohol uses, apple or pear juice)
1 large bowl full baby salad greens (can use mixes or spinach or arugula)
Oil and vinegar vinaigrette (1 part vinegar:3 parts good oil, salt and pepper and dried herbs and/or 1 tsp Dijon mustard). Try different vinegars such as sherry, balsamic, apple cider, champagne, etc.
Sauté pickerel cheeks on both sides in melted butter with herbs over medium high heat. Deglaze and season with salt and pepper. Toss in with prepared salad and serve immediately. You can also let the pickerel cheeks cool first and then serve cold.
Pea Shoot Pesto on Arctic Char
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pinenuts (or almonds)
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
Saturday, April 09, 2011
This Morning on CBC's Weekend Morning Show - Quinoa Salad
This morning I had the pleasure of presenting an easy to prepare salad with Quinoa (pronounced Keen - wah) for CBC's Weekend Morning Show with Kerän Sanders.
Easy Quinoa Salad
Photo later today.
Serves 6
3 cups cooked Quinoa (cook ahead in a 2:1 water: Quinoa ratio)
Juice of 2 lemons
3 tbs olive oil
1 rounded tsp ground cumin (toasted makes it quite nice as well but could be an optional ingredient, depending on tastes)
1 cup cooked black beans (or your favourite such as pinto, black eyed beans, etc.)
1 small red onion, thinly sliced
½ cup chopped roasted red pepper
1 pint cherry or grape tomatoes, halved or quartered
½ cup sliced almonds, toasted (you can use pine nuts but they are very pricey right now)
¼ - ½ cup chopped green or black olives (Deluca’s has some lovely olives, just avoid the watery canned olives)I left these whole as some people don't enjoy olives.
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro, aka coriander
While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.
Enjoy!
Options: try with Ras el Hanout, grilled eggplant, grilled zucchini, your favourite veggies. Also try cooking the quinoa with a Smen boullion. It gives it a buttery Moroccan flavour. Available at Halal Meats and Specialty Foods on Maryland.
Easy Quinoa Salad
Photo later today.
Serves 6
3 cups cooked Quinoa (cook ahead in a 2:1 water: Quinoa ratio)
Juice of 2 lemons
3 tbs olive oil
1 rounded tsp ground cumin (toasted makes it quite nice as well but could be an optional ingredient, depending on tastes)
1 cup cooked black beans (or your favourite such as pinto, black eyed beans, etc.)
1 small red onion, thinly sliced
½ cup chopped roasted red pepper
1 pint cherry or grape tomatoes, halved or quartered
½ cup sliced almonds, toasted (you can use pine nuts but they are very pricey right now)
¼ - ½ cup chopped green or black olives (Deluca’s has some lovely olives, just avoid the watery canned olives)I left these whole as some people don't enjoy olives.
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro, aka coriander
While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.
Enjoy!
Options: try with Ras el Hanout, grilled eggplant, grilled zucchini, your favourite veggies. Also try cooking the quinoa with a Smen boullion. It gives it a buttery Moroccan flavour. Available at Halal Meats and Specialty Foods on Maryland.
Wednesday, March 30, 2011
Cooking lessons at the Centro Caboto Italian Cultural Centre
On Monday I had the pleasure of preparing these items for a cooking class held at the Centro Caboto Centre Italian Cultural Centre. They offer a wide variety of cooking classes. I'll be offering classes in preparing seafood and some Korean specialties as well in the upcoming program.
I prepared these items in front of the class and then we dined together. It was a lovely experience.
1. Beet Salad I and II
1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste
Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.
Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.
2. Moroccan Elk (Beef/Lamb) Stew
1 lb elk 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.
3. Vegetable Tagine
2 red peppers
3-4 carrots
onions
1 head garlic cloves
1-2 Japanese eggplants (or 1 large globe eggplant)
1-2 yams
1/2 cup dates
1/2 cup olives
1/2 pickled lemon RIND ONLY*
2-3 tbs olive oil
2-3 tbs Ras el Hanout*
splash rose water*
1 tbs turmeric
salt and pepper and some water
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.
I prepared these items in front of the class and then we dined together. It was a lovely experience.
1. Beet Salad I and II
1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste
Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.
Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.
2. Moroccan Elk (Beef/Lamb) Stew
1 lb elk 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.
3. Vegetable Tagine
2 red peppers
3-4 carrots
onions
1 head garlic cloves
1-2 Japanese eggplants (or 1 large globe eggplant)
1-2 yams
1/2 cup dates
1/2 cup olives
1/2 pickled lemon RIND ONLY*
2-3 tbs olive oil
2-3 tbs Ras el Hanout*
splash rose water*
1 tbs turmeric
salt and pepper and some water
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.
Saturday, March 26, 2011
This morning on CBC's Weekend Morning Show - Elk Burgers with Yoghurt Tahini Sauce
This morning I had the pleasure of presenting a very simple yet moist and tasty burger on CBC's Weekend Morning Show with host Kerän Sanders. The ground elk is from Stonewood Elk in Stonewall, Manitoba. My Turkish Baharat spice blend is used in the burger which is available at DeLuca's on Portage Ave as is the hot Italian Sausage used in the recipe. Excellent pita bread can be purchased at Halal Meats and Specialty Foods on Maryland.
I also prepared a spicy tomato chutney to serve with the burger.
Elk Burgers with Turkish Baharat
1 lb ground elk
1 hot Italian sausage (casing removed) - Available at DeLuca's on Portage Ave.
2 tbs Turkish Baharat
1/2 cup panko (or fine bread crumbs)
1 egg
pinch salt
Combine all ingredients in a bowl and form into 6 patties. Grill and serve with your favourite toppings or the following on a pita.
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!
I also prepared a spicy tomato chutney to serve with the burger.
Elk Burgers with Turkish Baharat
1 lb ground elk
1 hot Italian sausage (casing removed) - Available at DeLuca's on Portage Ave.
2 tbs Turkish Baharat
1/2 cup panko (or fine bread crumbs)
1 egg
pinch salt
Combine all ingredients in a bowl and form into 6 patties. Grill and serve with your favourite toppings or the following on a pita.
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!
Tuesday, March 22, 2011
Les Marmitons - a Kerala dinner
Semiya Paysam, a Kerala dessert
Last week I had the distinct pleasure of presenting recipes from Kerala to a fine group of gentlemen from Les Marmitons. In addition to these recipes, we added parboiled red rice and plantain chips, both of which are very simple to prepare.
1. Kerala Chicken Curry
4 boneless skinless chicken thighs, cut into bite-sized pieces
1 1/2 rounded tsp coriander powder
1/2 tsp cayenne
1/2 tsp turmeric powder
1/8 tsp ground black pepper
2-3 tbs olive oil
1/2 tsp mustard seeds
1/2 cup onion, thin, long slices
4-5 cloves garlic, minced
2 tsp ginger, thin slices
a few curry leaves *
1 tbs vinegar
Salt, to taste
1/2 cup first thick coconut milk from 1 cup dry unsweetened coconut**
2 cups thin second coconut milk **
3 sweet potatoes, small dice
1. Mix coriander, cayenne, turmeric and pepper together and set aside.
2. Fry mustard seeds in hot oil and saute onion, garlic, ginger and curry leaves in a larger cooking pot.
3. Move onions to the side and fry the spice mixture in the oil and stir for a few minutes.
4. Add meat, vinegar, salt and stir for a few minutes.
5. Mix thin second coconut milk and cook. Close the pan with a deep lid with a splash of water. When the meat is done, add the sweet potatoes.
6. After the sweet potatoes are cooked, stir in the thick first coconut milk. When the curry thickens, remove from heat.
7. Enjoy with roti, rice, naan, etc.
* Curry leaves are available at Dino's Grocery Mart on Notre Dame.
** To make your own first and second coconut milk, measure out one cup dry unsweetened coconut into a blender and add one cup very hot water. Blend well and strain. This is your first coconut milk. Take the drained blended coconut and return to the blender. Add another cup or two of very hot water and blend very well again. Drain. This is your second coconut milk.
2. Fish Molley - a Kerala recipe
Serves 4
4 Sable fish steaks (available at Gimli Fish - or ask about other fish to try with this recipe such as white fish, pickerel, kingfish, etc.)
2 tablespoons sunflower oil
3 small pieces of cassia or 1 small cinnamon stick
4 cardamom pods
5 cloves
2 tomatoes, quartered *
1 red onion, cut in half and sliced thickly
1 green chili, sliced halfway down
4 shallots, sliced through the root (used in the end
for seasoning)
3-4 fresh curry leaves
1/2 lime (used in the end of cooking)
~1 1/2 cups coconut milk, method follows, use whole recipe amount
~1/2 cup coconut cream, method follows, use whole recipe amount
1 teaspoon garlic paste
1 teaspoon crushed ginger
1 teaspoon turmeric powder
Put 2 tablespoons of oil in a frying pan. Add the cassia, cardamom, and cloves for seasoning. When the cardamom pods swell up and absorb the flavour, add the quartered tomato and fry for a few minutes.* Remove the tomatoes, add the onions and green chili to the same oil and stir. Add the crushed garlic and fry for 5 minutes, and then add the ginger. (Never add ginger and garlic together as the garlic needs to cook for longer.) Lower to medium-low heat and sprinkle generous 1 teaspoon of turmeric over the onions, then stir and raise to medium-high heat. After the garlic is fried add the white flour 1/2 teaspoon and crushed ginger and a few curry leaves, and fry a bit then,
Add the diluted coconut milk to the pan where the onions and garlic are fried and allow to bubble, keep on stirring till the milk bubbles or else the coconut milk curdles. Bring to the boil, stirring all the time and add 1 teaspoon of white vinegar. If using a whole fish make slashes on the sides, If your pan is big to fill the fish use the same pan, Once you add the fish you can’t stir with a spoon. The fish should be just covered with coconut milk –cook gently for about 5 minutes, just swaying the dish from side to side. (If the fish sauce needs more sour taste add lime juice off the heat or else it will become bitter.)
Add the coconut cream, swirl and bring back to the boil. Taste and add more salt if necessary. The coconut cream may dull the salt.
To finish, in a different pan, put a few teaspoons of oil, add sliced shallots. Brown a few shallots and add some curry leaves. Pour over the top of the fish sauce. Add the quartered fried tomatoes.
*I used frozen tomatoes for this recipe and added them at the end without first frying them.
Eat hot or at room temperature with rice or any bread.
To make coconut cream and milk:
Coconut Cream or First milk
1 cup unsweetened coconut (excellent dried coconut from Dino's on Notre Dame)
1 cup very hot water
In a blender, blend at high speed for a few minutes and then strain, reserving coconut. This is your first coconut milk or cream.
2nd milk
Return blended coconut to blender and ad 1 1/2 - 2 cups very hot water. Blend at high speed for a few minutes. Strain. This is your second coconut milk that is used for cooking.
Enjoy!
3. Cabbage Thoren
2 cups finely shredded cabbage (or carrots, beans, cauliflower, beets)
salt, to taste
2 tbs oil
1/2 tsp black mustard seeds
2 tsp black gram dhal or urdad dal *
1 large onion, finely chopped
1-2 green chillies, sliced thinly in rounds
a few curry leaves *
1/2 cup finely grated coconut *
1. Heat oil in a pot on medium high heat and add the mustard seeds.
The seeds will pop. Then add the dhal and fry until it becomes golden
brown. Add onion, green chillies, curry leaves and sauté. When
almost translucent add grated coconut and stir for a few minutes.
2. Toss in the cabbage and add salt to taste. Gently sauté until
water has been absorbed or evaporated.
Note: red and green chillies have a lovely appearance. Cauliflower,
beans, carrots and other vegetables can be prepared similarly.
Enjoy!
4. Tender Beans Kerala Style
3 cups fresh green beans, trimmed and cut in half to up to 2" long
2 tbs. vegetable or olive oil
1 tsp. black mustard seeds
1 medium onion, sliced thin and long
1 red chili crushed or 1/2 tsp. chili powder
6 garlic cloves, minced
4 pepper corns crushed or 1/2 tsp ground black pepper
1/2 - 1 tsp turmeric powder
Fry the mustard seeds in hot oil. When they turn lighter colour and begin to pop, add onion slices and sauté over medium high heat. Add turmeric, chili and pepper corns then garlic. Sauté. Add the beans and sauté until al dente. Season with a pinch of salt. Serve hot.
Enjoy!
5. Mushroom Thoran
2 cups sliced Crimini Mushrooms (can use other varieties)
1 medium onion, chopped
1 tsp mustard seeds
3 cloves garlic, minced
1-3 green chilies, chopped
1/4 cup grated coconut (if using dried, use unsweetened)
1 tsp ground coriander
1/2 tsp ground cumin
sprig curry leaves
1-2 tbs oil
salt, to taste
Heat oil in pan and add mustard seeds. When they begin to pop, add curry leaves. Add onion and sauté until translucent. Add mushrooms, chilies and salt. Cook over medium high heat until the water has evaporated from the mushrooms, stirring frequently. Stir in coconut, cumin and coriander and cook until soft.
I added a bit of cream to this even though it is a dry curry. Cover and cook on low until ready to serve.
6. Semiya Paysam
Ingredients
1. Roasted Vermicelli (Semiya) – 1 cup (ask at the store for the dessert variety)
2. Milk – 5 cups (1% fat milk)
3. Sugar – 8 – 10 tbsps
4. Ghee – 1 tbsp
5. Crushed cardamom (elakka) – 4 pods
6. Cashew Halves – 20
7. Raisins – 20
8. Sweet Condensed Milk – 1/2 cup
Kerala Dessert - Semiya Paysam
Preparation Method
1. Heat 1 tbsp Ghee in a pan. Fry raisins until they are plump and cashews till they become light golden brown. Keep aside.
2. Take milk in a big saucepan and bring it to boil.
3. Reduce flame and add sugar, stirring continuously. Add the powdered cardamom for flavor.
4. Next, slowly add the roasted vermicelli into the milk, stirring continuously. Allow it come to boil on medium heat.
5. Simmer for 10-12 minutes till the semiya is cooked and the payasam begins to thicken.
6. Add condensed milk and combine everything. Add more sugar if required.
7. Remove from flame and garnish with fried raisins and cashews.
8. You can serve it either warm or cold. I love refrigerated Semiya Payasam
Note
• I used store bought Roasted Vermicelli for making Paysam. It is easily available in Indian stores. If you are using ordinary vermicelli, heat 2 tbsp ghee in a pan and roast the vermicelli till it becomes light brown in color.
• I used 1% Fat Milk for making Paysam. If you are using Whole Milk, you can take 4 cups milk and 1 cup water.
Sunday, March 20, 2011
To answer the question, yes, he does eat like this every day.
No, he doesn't eat like this every day. He is a test kitchen for me sometimes and this was his whim. Not daily. Featured are wild caught fresh scallops wrapped in proscuitto with a port reduction glaze and a side of sage butter pasta shells with added peas.
The wild caught Nova Scotia scallops are found at Gimli Fish. Proscuitto is found at many fine delis, including DeLuca's on Portage Ave. An excellent wine pairing was provided through the MLCC.
Port Reduction
1-2 cups tawny Port
1 sprig rosemary, finely chopped
salt and pepper, to taste
1 tbs butter
In a small saucepan, heat the port on medium-low heat until at least reduced by half. Better by two thirds. Add the rosemary and season. At the end, increase the heat to medium-high heat and add butter. Pour reduction over seared scallops or item of choice.
Enjoy!
Seared Wild Caught Scallops wrapped in Proscuitto
Wipe each scallop off in a paper towel to absorb extra moisture.
Wrap each scallop with a slice of proscuitto folded over in half. Secure with toothpicks.
Heat pan to high heat and melt 1 tsp butter and a drizzle of olive oil (prevents the butter from burning)
Place scallops in hot pan for 1-2 minutes per side. Remove from heat and pour reduction over the scallops. Serve immediately.
Enjoy!
Sage Butter Pasta with peas
Handful sage leaves, stacked and cut in a chiffonade style (or finely chopped)
1-2 tbs butter
salt and pepper, to taste
freshly grated nutmeg, to taste
1 - 1/2 cup peas
1/4 cup grated parmesan
cooked pasta
In a large saucepan, melt the butter and add the sage and seasonings. Add the peas and when cooked through, add the freshly cooked hot pasta. Toss together and add the parmesan. Serve immediately.
Enjoy!
Saturday, March 12, 2011
This morning on CBC's Weekend Morning Show - Pea Shoot Pesto on Arctic Char and Gai Lan
This morning I had the pleasure of presenting a beautiful local Arctic Char topped with a very simple Pea Shoot Pesto on CBC's Weekend Morning Show with guest host Agatha Moir.
The Pea Shoot Pesto is so easy to make and gives such a fresh and Spring-like taste to everything. Looking out at the effects of a blizzard, I began yearning, in earnest, for Spring to arrive. This will give you the taste for Spring. The pea shoots are available at DeLuca's on Portage Ave. and the beautiful Arctic Char is available exclusively at Gimli Fish.
The Gai Lan is simply stir fried in sesame oil, a bit of grated ginger, a quick dash of soy sauce, lemon zest and some white pepper.
Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or green onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted Almonds
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, almonds salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
The Pea Shoot Pesto is so easy to make and gives such a fresh and Spring-like taste to everything. Looking out at the effects of a blizzard, I began yearning, in earnest, for Spring to arrive. This will give you the taste for Spring. The pea shoots are available at DeLuca's on Portage Ave. and the beautiful Arctic Char is available exclusively at Gimli Fish.
The Gai Lan is simply stir fried in sesame oil, a bit of grated ginger, a quick dash of soy sauce, lemon zest and some white pepper.
Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots
1 bunch chives, chopped (or green onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted Almonds
salt
pepper
Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, almonds salt and pepper in a food processor or blender, pulse until a thick paste forms.
Spoon over Arctic Char fillet and bake at 350ºF for 10 - 15 minutes, depending on the thickness of the fillet.
Enjoy!
Thursday, March 03, 2011
Divinely decadent eggs, from the palace of the Ottoman empire
Çılbır (pronounced, chill burr)
These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.
The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.
2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)
Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.
Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).
Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.
Take the eggs out of the water with slotted spoon on a plate.
Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)
Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.
Sprinkle mint flakes on top. Serve with toast.
It is extremely easy to make çılbır; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.
Saturday, February 26, 2011
This morning on CBC's Weekend Morning Show - Arctic Char and toasted Nori Sheets
(Arctic Char before baking)
(Arctic Char after baking and on the plate)
This morning I had the pleasure of presenting some easy and delicious recipe ideas for CBC's Weekend Morning Show with Kerän Sanders. We have gorgeous Arctic Char produced here in Manitoba with organic feed in clean waters. The results are a beautiful fish that is so moist and buttery AND sustainable. It is exclusively available at Gimli Fish.
This recipe is so easy and adaptable for individual tastes.
Herb baked Arctic Char
1 fillet Arctic Char
1 bunch Cilantro, finely chopped
1 bunch Chives, finely chopped
zest of 1 lemon
drizzle good olive oil
pinch each of sea salt and black pepper
Preheat oven to 350ºF and place Arctic Char Fillet on a pan. In a bowl, mix up remaining ingredients and spread over the fillet. Bake from 10 - 20 minutes, depending on the thickness of the fillet. Serve immediately. Try with rice or sweet potato and salad with a vinaigrette.
Enjoy!
The toasted Nori sheets are also exceptionally easy to prepare and are addictive as potato chips (crisps). Brush the Nori sheet with a bit of sesame oil and sprinkle with a pinch of sea salt. Place in the toaster oven and toast until it starts to brown or curl up. Remove and break or cut into pieces.
Saturday, February 19, 2011
Fiery Foods from around the world with the Assiniboine Park Conservancy and the MLCC
(Ma Po Dofu - Sichuan tofu dish)
The other night I had the pleasure of presenting fiery foods from around the world for the Assiniboine Park Conservancy with the MLCC. Bonnie Tulloch, Education Coordinator for the Conservancy, presented on the flora indicated in the recipes while Sheila Nash, MLCC Product Ambassador, provided excellent beverage pairings for each dish.
1. Penne all'arrabbiata (Italian)
Paired with Highland Park (204560) $ 59.95 (With Ginger Beer)
1 onion, finely chopped
Olive oil
1 cup good black olives, pitted and roughly chopped
2 cups tomato puree
3-4 cloves garlic, minced
1 tbs hot pepper flakes
1 tbs oregano
1 tbs dried basil
½ - 1 cup red wine
Salt, to taste
½ tbs brown sugar
½ cup chevre (optional)
Cooked pasta
Sauté onion until translucent. Add olives and cook for a couple of minutes. Add tomato, garlic and chilies. Add red wine to desired thickness of sauce. Stir in salt and brown sugar. Mix with pasta and drop in bits of chevré.
Enjoy!
2. Jamaican Jerk Chicken and marinade
Paired with Grand Reserve Mommessin (8152) $ 13.63 and Paulaner Hefe Weissbier (577296) $2.28
1 tbs Ground Allspice
1 tbs dried Thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground Sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbs Garlic, minced
1 tbs white sugar
1/4 cup Olive Oil
1/4 cup Soy sauce
3/4 cup white vinegar
1/2 cup Orange Juice
Juice of one lime
1 Scotch bonnet pepper (habanero) *
3 green onions – finely chopped
*Optional (may try a variety of chilies)
Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.
Cooling agent: Beer, yoghurt, cucumber, ice cream
Enjoy!
3. Shrimp with dip (Korean)
Paired with Soju Chamjinisulro (568568) $ 10.85
1 bag wild caught peeled shrimp (now available at Gimli Fish)
Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.
OR
Sauté shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:
Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped
Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.
4. Ma po Dofu (Sichuan Tofu dish)
Paired with Firesteed Pinot Gris (7147) $ 17.95 and O’Hara’s Irish Red Ale (5445) $4.16
Firm Tofu - 200 gm
Fried tofu (minced) - about 75 gm (replace with minced beef for the original version) (Try Veggie ground round by Yves)
Chili bean paste - 1.5 tbsp
Peanut oil - 3 tbsp
Fermented black beans - 2 tsp
Whole Sichuan red chilies - 6-10, depending on your chili tolerance
Chicken stock or vegetable stock (unsalted) - 1/2 cup
Sugar - 1 large pinch
Light soy sauce - 1 tsp
Corn flour - 2 tsp mixed with 1 tbsp cold water
Sichuan peppercorns (Hwa Jiao) (ground) - 1/4 tsp
Spring onions (scallions) - chopped - 2 tbsp
Cut the tofu into 1/2 inch cubes.
Heat a wok on high heat. When it's nice and hot, add the oil. Add the minced beef (or minced fried tofu or veggie ground round) and stir-fry for about a minute on high heat. The beef should be brown on the outside but still have some cooking left.
With a spatula, move the beef to one side of the wok so the oil can drain back into the middle of the wok. Turn the heat down to medium. (If you don't, you will shortly start coughing till your lungs pop out.)
Now add the chili bean paste and stir-fry for 30 seconds. The oil should turn red. Add the fermented black beans and red chilies and stir-fry for another 30 seconds. The oil should have a nice smell from all this seasoning.
Add the chicken or vegetable stock and stir it in. Then gently add the cut tofu to the liquid. Don't stir-fry this too much or the tofu could break apart. Try to hold the pan by its long handle and gently shake it back and forth.
Add the sugar and light soy sauce. Turn the heat down and simmer the mixture for about 5 minutes.
Depending on how thick the sauce is at this stage, stir in some of the corn flour-water mixture and turn up the heat to medium. The sauce should start to thicken. Add more of the mixture and cook till the sauce has the consistency slightly more runny than tomato ketchup. It should cling to the tofu nicely.
Stop the cooking at this stage; add the spring onions and mix.
Empty the dish into a hot bowl. Scatter with the powdered Sichuan peppercorns and serve.
Subscribe to:
Posts (Atom)