Lamb, Morel Mushrooms and Eggplant

(Photos by Karen)
We enjoyed some wonderful Manitoba Lamb. This dinner used rack of lamb but chops are also possible. If using New Zealand lamb, cooking time is reduced as the parts are smaller.

Thank you Ivan for the wonderful Tunisian wine recommendation, Chateau Defleur Carignan-Syrah, 2005. It is a perfect match.



I frenched or prepped the rack of lamb by cutting between each rib and trimming the fat. Then I put the lamb in a ziplock bag with 2 tablespoons of Ras el Hanout, sealed and rubbed the meat with the spice blend. I let it marinate in the refrigerator for 8 hours. Drizzle olive oil over rack of lamb. Sear or grill rack of lamb over high heat on all sides and then roast in a 400ºF oven for 12 - 18 minutes, depending on the size of the rack of lamb. Let rest after roasting for 5-10 minutes.

Morels and Cocktail Tomatoes

2 cups fresh Morel Mushrooms
2 pints Cocktail Tomatoes
1 head roasted garlic
1/4 cup Vermouth
3 tbs butter
1/4 tsp freshly grated nutmeg
1/4 tsp white pepper
pinch of sea salt

Sauté morels and tomatoes in butter over medium heat. When tomatoes start to split, add cloves from roasted garlic and season with the nutmeg, pepper and salt. When cooked through, add Vermouth and reduce over heat. Enjoy!

Imam Baldi


Using Japanese Eggplant, I peeled three strips off of each eggplant, placed on a baking dish and drizzled olive oil over the eggplant.



Next, grill eggplant until the berry is soft and cooked through.



Split open the eggplants and spoon the rich tomato sauce into each eggplant.
4 Japanese eggplant (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)

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
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!


Blood Orange Reduction
2-3 shallots, minced
2 tbs olive oil
1/2 cup chopped blood oranges or marmalade (I used blood orange marmalade)
1/2 cup dry white wine
2 tbs butter
1/4 tsp thyme
salt and pepper to taste

Sauté shallots in olive oil until translucent over medium heat. Add the blood orange marmalade and incorporate. Stir in the white wine, thyme and butter and salt and pepper. Remove from heat. Blend with an immersion blender. Return to heat to low. Spoon over grilled meats.

Dinner is served!

Fiddleheads - their own posting this time around

Fiddlehead Ferns with Brown Butter and Pancetta


One of the special treats of spring are fiddlehead ferns, which grow wild along mossy stream banks. They are simply the immature leaf fronds of ostrich fern plants that have not yet opened. Fern leaves are poisonous once they open and can only be enjoyed in this early stage, when they taste like a cross between artichokes and asparagus.

After a fiddlehead is removed from the stalk, the cut end starts to turn brown. Be sure to trim back the stem (about 1/4 inch) to the healthy green section before cooking.

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 are available at DeLuca's on Portage.

Sunday's Event

Escargot, Ahi Tuna, Oysters and Calimari all available at Gimli Fish on Dufferin in Winnipeg.

Sunday's Menu
Surf, Turf and more of the Earth

Surf
Ahi Tuna Udon Spoons
Oysters Rockefeller
Calimari with Chipotle Aioli
Escargot with Pesto Butter

Earthy
Porcini Mushroom Consommé

Light on the Earth
Avocado, Grape Tomatoes, Balsamic Reduction

Turf and More Earth
Bison tenderloin with Ras el Hanout and Blood Orange Reduction
Roasted Yams
Turkish Eggplant with Yoghurt

Heavenly Delights
Pavlova with Meyers Lemon curd

Within Earth's Orbit
Assorted Cheeses with Montreal Baguettes and Fresh Dates

This Sunday's Dinner

This Sunday we are hosting a small event. The menu will include:

Kerala Shrimp
Turkish Yoghurt Eggplant
Porcini Mushroom Consomme
Elk Ribeye OR Rack of Lamb with Ras el Hanout
Roasted Vegetables AND/OR watercress arugula salad

Slow Cooker Recipe - Lamb with ras el hanout and shredded cabbage

The Slow cooker or Crock Pot is being used more and more these days. Try this recipe using lamb shoulder and shredded red cabbage and spice it up with some Ras el Hanout.

Lamb with Ras el Hanout and Shredded Cabbage

1 lamb shoulder (I used Manitoba lamb)
1 head red cabbage, shredded
1 large onion, thinly sliced
2 tbs olive oil
2 tbs Ras el Hanout
1 bunch Chard, cut chiffonade style*
1 head garlic, peeled
2-3 chopped tomatoes (I also added a handful of sundried tomatoes)
1/4 cup chopped dates **
1/4 cup chopped dried apricots
1/4 cup sherry vinegar
1 1/2 cups chicken stock
1 cup red wine
1-2 bay leaves
1/2 tsp sea salt

Put shredded cabbage, chopped tomatoes, chard, dates, apricots, vinegar, stock, red wine, garlic and salt in Slow cooker and turn on.

In a skillet, sauté the onion until translucent in 1 tbs olive oil. Add the Ras el Hanout and sauté until soft. Add to slow cooker and mix ingredients.

In the same skillet, on medium high heat, add 1 tbs olive oil and brown lamb shoulder on all sides. Nestle lamb into the vegetable mixture in the slow cooker and cover. Cook overnight or throughout the day until the lamb meat falls off of the bones. Remove meat from the slow cooker and de-bone or trim any extra fat. Place lamb pieces back in the slow cooker and keep hot until serving with baked potatoes or rice.

Enjoy!

*To cut chiffonade style for leafy vegetables or basil, stack leaves in line on top of each other. Roll tightly and cut in thin slices from tip to end. Loosen the cut leaves.

**I used fresh dates from the Halal Meats and Specialty Foods Store on Maryland but you can use most varieties of dates.

Options:
chopped carrots or parsnips
leave out red wine from cooking if you don't cook with wine but watch the moisture Perhaps try Verjus, also available at Halal Meats and Specialty Foods Store on Maryland.

Reposting with new information!

These gorgeous squash were grown by Kelly Ditz, recent MESA Honorable Mention Award winner and amazing produce grower.

To buy directly from Kelly, please pre-order by calling (204)772-5486 for his full produce list which includes; Butternut, spaghetti, Turban, Boston Marrow, Sweetie Pie Pumpkin, Marina di Chioggia, Galeux D’Eysines, and Boston Marrow, Amish pie Pumpkin, Mandan Banquet, etc

He also provides much of the vegetables for Elkhorn Resort and Spa.






1. Marina d'Chioggia Gnocchi from Vegan Visitor





1 1/2 Cups Marina Di Chioggia Pumpkin, about 1/2 roasted
1 Russet Baking Potato, baked in it’s skin
1/2 teaspoon Sea Salt
1/2 teaspoon Garlic Powder
Scant 1/2 teaspoon Dried Thyme Leaves
Pinch of Black Pepper & Nutmeg
1 3/4 Cups Unbleached All Purpose Flour, plus extra for rolling

Prick with a fork and bake the potato in a 350ºF oven for about 1 hour or in a microwave for 10-12 minutes, turning it over after 6 minutes.
Once the potato is just cool enough to handle, break it open and scrape the inside and continue to mash with the fork or a potato ricer.
Remove the roasted pumpkin from the skin. Place it in a sieve and allow it to drain as much extra moisture as possible.
Purée or pass the drained pumpkin through a sieve.
In a large bowl, mix the potato and the pumpkin purée with the remaining ingredients, adding in the flour 1/4 cup at a time.
Once the mixture comes together as a smooth, workable dough, transfer it to a flat board and cut it into eight pieces.
One by one, roll each of the pieces into 3/4″ diameter cylinders then cut them into 1/2″ pieces.
Using the back of a floured fork, push and roll each of the cut pieces down towards the end of the fork to create the ribbed gnocchi shape.
Roll in additional flour, if necessary and set aside.

Put a large pot of slightly salted water on to boil.
Once the water is rapidly boiling, drop the gnocchi in.
Cook only until the gnocchi begins to float, about 2 minutes, watching carefully being sure not to over cook.
Drain all at once or with a slotted spoon.
Serve immediately with butter, pesto, classic tomato sauce or toss with spinach and thyme.


2. Sautéed Squash with Pear

(photos by Karen)


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

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

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

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

Enjoy!

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


(step 1)

Mix coriander, cayenne, turmeric and pepper together and set aside.


(step 2)

Fry mustard seeds in hot oil and saute onion, garlic, ginger and curry leaves in a larger cooking pot.


(step 3)

Move onions to the side and fry the spice mixture in the oil and stir for a few minutes.


(step4)

Add meat, vinegar, salt and stir for a few minutes.


(step 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.


(step 6)

After the sweet potatoes are cooked, stir in the thick first coconut milk. When the curry thickens, remove from heat.


(step 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.

Rich Moroccan Soup

(soup starting to simmer - photo by Karen)

This recipe can be made with a rich meat or vegetable broth. If using a vegetable broth, I recommend making a hearty mushroom stock along with other vegetables. I like to add dried porcini mushrooms for that earthy flavour. If using a meat based stock, use a dark meat stock or make a very rich chicken stock. For this one, I used a stock from Elk meat and added a chopped elk ribeye steak to the mix.

1 large onion, thinly sliced
1-2 tbs good olive oil
1 medium zucchini, quartered lengthwise and sliced width-wise
3 medium carrots, cut into thin coins
1 1/2 - 2 cups medium dice sweet potatoes or yam
2 cups cooked chickpeas (Soak dry chick peas over night and cook until al dente in fresh water. If using tinned chick peas, rinse well in cold water to remove tinny taste)
1/2 cup chopped tomatoes
2 tbs ras el hanout
2-3 cloves minced garlic
1 tsp brown sugar
salt, to taste
4-6+ cups rich stock
Optional: 1 chopped cooked steak or cooked roast meat
Also, use favourite vegetables such as a variety of peppers, cauliflower, parsnips, etc.

Saute onions on medium low heat in a soup pot with the olive oil until caramelized. Add chopped meat and zucchini. Add Ras el Hanout and stir. Add in remaining vegetables, chickpeas and garlic and stir. Pour in broth and bring to a slow boiling simmer. Add brown sugar and salt and let simmer until flavours are well incorporated.

Enjoy on a cool day for extra warming.

By Request - Bitter Gourd Vattichularthiathu - AKA Karela

(photo by 3Quarks Daily article)

Okay, Malayalam is a really difficult language but the food is phenomenal.
Bitter Gourd is also known as Karela. In Ayurvedic medicine, it is held to have blood sugar regulating properties.

1/2 kg bitter gourd
1 tsp chili powder (cayenne)
1/2 tsp turmeric powder
1/2 cup onion, thin long slices
Salt - to taste
1/2 cup oil

1. Slit open the bitter gourd, remove the seeds and cut into thin round slices.
2. Mix it with chili powder, turmeric and salt.
3. Par cook the bitter gourd slices in 1/2 cup briskly boiling water.
4. Fry the onion pieces in hot oil until crisp and golden brown in colour. Lift out and drain.
5. Add a little more oil if required and fry the bitter gourd. When crisp, lift it out and drain.
6. Mix the onion and bitter gourd together and serve.

Enjoy!

MLCC Assiniboine Conservatory Fundraiser

(Google Images)

Last week I had the pleasure of preparing Nibbles and Noshes for a fundraising event for the Assiniboine Park Conservatory held at the MLCC. It is truly delightful to share recipes and food ideas with an interested group of people and to learn about plants from around the world. The following is what I prepared for that event. I will be involved in other events for the Assiniboine Park Conservatory and will post them here.

Enjoy!

Nibbles and Noshes

1) Mushroom Toasts

2 cups sliced fresh mixed mushrooms
1 head roasted garlic
4-5 Shallots, diced
2 tbs. olive oil
2 tbs. Butter
1/3 cup cream
1/4 tsp. smoked paprika
1/2 cup dry white wine
salt and pepper
Crostini (sliced baguettes) or bouchés

Sauté shallots in olive oil until translucent. Add sliced Shitake Mushroooms and sauté on medium high heat until they begin to brown in the butter. Add roasted garlic, smoked paprika and white wine. Let cook down a little. Add cream and season to taste. Spoon onto crostini and toast in oven or into bouchés and serve while hot.

Enjoy!

2) Soba Spoons

1 pkg Buckwheat Soba Noodles
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!

3) Ski Queen medley

Gjetost Goat Cheese
Roasted garlic
Toasted Pine nuts
Chopped cilantro
Baguette slices into crostini size slices or sourdough bread

Roast heads of garlic until fully caramelized. On a platter, place garlic heads or cloves, toasted pine nuts, chopped cilantro and brick or slices of Ski Queen Gjetost goat cheese.

To assemble, spread roasted garlic on bread topped with cheese, pine nuts and cilantro.
Enjoy!



4) Bison Carpaccio
Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen
2 cloves garlic minced
1/3 c pomegranate molasses
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional
1 tbsp fig preserve (or pear)

Mix last 7 ingredients together and set aside. Thinly slice tenderloin piece.
You can use bison, elk or beef tenderloin. Arrange slices on a platter and
drizzle vinaigrette over meat. Garnish with fresh berries or green onions.
Serve with baguette slices or water crackers.
Enjoy!
—————
Per serving: 128 Calories; 14g Fat (99% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium




5) Spanikopita Triangles
Recipe By: Karen
Serving Size: 48
Preparation Time: 2:00

1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbspsolive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Sauté onion and garlic
until translucent. Add mushrooms and sauté. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.
—————
Per serving: 36 Calories; 3g Fat (77% calories from fat); 1g Protein; 1g
Carbohydrate; 10mg Cholesterol; 76mg Sodium

Tonight's Menu

I'm excited about the dinner that I'm serving for a small event tonight. Thank you Ivan from the Pritchard Ave. MLCC for the pairings.



Appetizers
• Fresh Oysters with Mignonette sauce
• Ahi Tuna Udon spoons
• Blue Potato latkes with crème fraiche and golden caviar
• Morel and Porcini mushroom bouchés


Appetizers and Salad Pairings
# 158493 Segura Viudas Brut... a dry sparkler from Spain. Nice fruit and not overly toasty.
# 6799 Emeri Moscato Sparkling..... a slightly sweet sparkler. The moscato grape has a slight orange / mandarin tone to it, which would be a nice compliment to the salad.
# 73783 Erban Spatlese QBA.... a revived German white that we had a few years ago, that got relisted. Slightly sweet with a great nose and round mouth feel.

Salad
• Roasted Golden beet with Spring baby greens and pomegranate vinaigrette

(photo by Desmond)

Surprise
• Pesto escargot

Entrees and Side Dishes Pairings
# 5793 Chocolan Carmenere ...... a merlot on steroids! Big and bold. Loads of dark cherry, spice and some smoke.
# 313825 J. Lohr 7 Oaks Cabernet or # 587956 Trius Cabernet Reserve.... I gave you two because the first may be out of stock. Either is great. Good backbone, smooth tannins and loads of fruit.
# 865634 A-Mano Primativo..... an Italian from the southern area. A direct cousin to the Zinfandel, spicy mid bodied and a bit peasant like. The tannins would be smoothed out by the Osso Bucco.
# 574236 Erdinger Dunkel Wiesbier..... a German porter style wheat beer. Has a sweet aftertaste and body that will compliment the side dishes and highlight the main .


Entree
• Elk Osso Bucco
• Imam Baldi (Turkish eggplant dish)
• Roasted sweet potatoes


(photo by Karen)

Dessert
• Dark Callabaut Creams with Pavlova and Manitoba Strawberry sauce

Dessert Pairings
# D.D. Leobard Iced Strawberry Dessert Wine.... will compliment the berry.
# 4976 Schmitt and Sohne BeerenAuslese..... a close cousin to an icewine. Sweet, creamy and really fruity. A fair bit of honey on the mouth. Will go with anything.

Cheese course
• Bleu des Causses
• Brillat-Savarin
• Cave-aged Gruyere
• Trappist
• Fresh Dates and Green apple slices
• Baguettes

With the cheese plate, you must go with a port. Nothing else will do! I suggest two styles.... # 271585 Bin 27 LBV Port or # 801209 De Bortoli 8 YR. Tawny. The Bin 27, the more traditional, has got great flavour and style and will match the robust cheeses with a sweet nature. The Tawny will be more woody and the " burnt " nature will bring out the texture and flavour of the selections.

Gingerbread Biscotti

(photo by Karen)

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!

King Salmon in Phyllo

(quick photo by Karen)

This gorgeous and beautifully marbled salmon filet seems to melt like butter. Normally, I do not buy farm-raised fish. This is an exception in many respects. This may become the first certified organic farm-raised fish. It is available now in January at Gimli Fish on Dufferin Ave. in Winnipeg. The quality of the fish lends itself to many preparations, including being sushi grade.

King Salmon in Phyllo with morel sauce (for 2)

2 King Salmon Filets
2-4 sheets phyllo
1-2 tbs melted butter
10 dried morels (reconstituted)
2-3 shallots, minced
drizzle olive oil
a few drops truffle oil (optional)
1/4 cup cream
1/4 cup white wine
salt and pepper to taste

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

Place salmon piece on one or two phyllo sheets. Spoon half of the cooled morel mixture on top. Fold phyllo over the salmon into packets. Place on a baking sheet and brush with butter. Bake at 400ºF for about 15 minutes until brown. Baking time depends on the thickness of the fish.

Enjoy!

Sautéed Squash Side

(photos by Karen)

These gorgeous squash were grown by Kelly Ditz, recent MESA Honorable Mention Award winner and amazing produce grower. To buy directly next Autumn, contact Kelly at: (204)772-5486 for his full produce list. He also provides much of the vegetables for Elkhorn Resort and Spa.

Sautéed Squash with Pear

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

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

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

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

Enjoy!

Winnipeg Pet Rescue Shelter

(Tony, photo by Desmond)


(Desmond and Tony)

"The greatness of a nation and its moral progress can be judged by the way its animals are treated."
- Mahatma Gandhi

No, this isn't a recipe. Tony came into our lives a few weeks ago. We innocently went to the Winnipeg Pet Rescue Shelter to drop off a cat food donation. We saw Tony and wanted to care for him. He had been to the shelter three times. The wonderful staff at the Winnipeg Pet Rescue Shelter clearly cared for him and loved him. Now we are lucky to have Tony to love as well.

If you are looking for a pet, please look there first. If you are looking to donate to a cause with direct and immediate effects or to volunteer, please contact the Winnipeg Pet Rescue Shelter.

Shelter Location & Hours

The Winnipeg Pet Rescue Shelter is located in Winnipeg, Manitoba in the heart of Canada.

3062 Portage Avenue
Winnipeg, Manitoba
R3K 0Y1

They are at the corner of Portage and Country Club Boulevard in St. James (one block west of the Grace Hospital)

Their hours of operation:
Monday to Friday -- 11am - 7pm
Saturday -- 11am - 6pm
Sunday and Holidays -- closed

Contact them at:
Telephone: 204.832.PETS (7387)
Fax: 204.889.8467

It only tastes expensive

When I was younger, I made presents for my friends and family. Now I am older and I make presents again. Here are a couple of popular items to make and give away in jars. Nice for watching budgets but still feel extravagant.



Homemade Granola
I adapted this recipe from my parents' older version of the More with Less Cookbook

Preheat oven to 350ºF

1 large roaster (I use a large aluminum turkey roaster)
2.25 kg oats (you can reduce for your wants)
1/2 cup skim milk powder
up to 2 cups each sliced almonds, broken pecans, or other nuts that you enjoy
1 cup unsweetened medium coconut (optional)
1 cup roasted green pumpkin seeds (optional)

In a saucepan melt together:
1 cup molasses
1 cup honey
1/2 cup olive oil

Watch that the molasses and honey don't boil over but it is ready to pour into the oats mixture when it bubbles and foams up.
Mix well into oats and nuts and bake for 20- 30 minutes or until browning on top. Stir and bake for at least another 20- 30 minutes. While it is baking, soak dried fruit.

Dried Fruit (I always round quite up on these items and don't really measure at all)

1 cup dark raisins
1 cup craisins
1 cup cut dried apricots
1 cup pitted cut dates
All optional or what you may have on hand. At Christmas I use dried cherries. I also often use currants.

After turning and baking the granola, turn off heat and stir in drained fruit. Leave in oven until all dried.

Fill small sealer jars with granola for gifts.

Enjoy!

Chocolate Almond Biscotti


Check out an earlier post for Chocolate Almond Biscotti and try the options. One option that I made today was Lavender Saffron Almond biscotti. I made lavender syrup and used chopped up lavender in the dough as well.

Fill small sealer jars or decorative boxes for gifts.

Enjoy!

Turkish Baharat Roast Chicken and Persian Carrots

Turkish Baharat Roast Chicken


It is very easy to roast a chicken to moist perfection. A simple rule that I follow is to roast the meat for 20 minutes a pound at 350ºF. Each oven is different but the drumsticks should wiggle freely and the internal temperature can reach 180ºF.

VERY IMPORTANT! Always, always, always let meat rest after cooking. If you cut into the meat too soon, the juices run out leaving a dry and tough product.

Turkish Baharat Roast Chicken

1 roasting chicken
1 large onion, chopped
2-3 ribs celery, roughly chopped
4 medium carrots, roughly chopped
2 rounded tablespoons Turkish Baharat
2 small heads garlic, sliced in half horizontally
1 tsp sea salt
1 small lemon, sliced open in half
1-2 tbs good olive oil

Place onion, celery, carrots, garlic and lemon in roasting pan. Sprinkle Turkish Baharat over the chicken and inside the chicken cavity. Sprinkle salt and drizzle olive oil over chicken. Place in preheated 350ºF oven for 20 minutes/pound (eg. 6 pound chicken = 2 hours). When chicken is done, remove from oven and let rest at least 10 minutes prior to carving.

Enjoy!

Persian Carrots


4-5 medium carrots, sliced on the diagonal
1 medium onion, chopped
2 tbs butter
1/4 cup raisins
1/4 cup sliced almonds
1/2 cup chopped dates
1 inch grated fresh ginger
salt and pepper to taste
1 tbs brown sugar

In a sauté pan on medium high heat, sauté onions in butter until beginning to soften. Add sliced carrots and stir. After a few minutes, add the raisins, almonds, dates, ginger and salt and pepper. Continue cooking for several minutes until the carrots begin to soften. Add brown sugar and reduce heat until ready to serve.

Enjoy!

Chilled Roasted Beet Soup with a Turkish twist

Chilled Roasted Beet Soup with Turkish Baharat

4-5 large Beets
1 large onion, thinly sliced
1 tbs Turkish Baharat
1 head roasted garlic
2-3 tbs good olive oil
1/4 cup champagne or sherry vinegar
1/2 - 2/3 cup orange juice
2-4 cups vegetable or chicken stock

On a hot BBQ, roast peeled beets wrapped in foil until soft, turning to prevent burning. Roast garlic at the same time.

In a large skillet or soup pot, sauté onion in olive oil on medium heat until soft and translucent. Add cut up beets and squeeze out garlic into pot. Sauté until vegetables have softened. Add Turkish Baharat and stir until softened. Add soup stock and season with salt and pepper to taste. If using golden beets, use white pepper.

Remove soup from heat and add orange juice and vinegar. Using an immersion blender or food processor, purée until smooth. When soup has cooled, chill in refrigerator at least over night.

Options: Top with a dollop of Creme Frâiche and sprinkle with a few threads of saffron.

OPTIONS: If using Chiogga beets, the soup will be a light pink colour. If using red beets, it will take on a deep velvety red colour while golden will remain a lovely golden colour.

Bengali squash and zucchini

This was taken from Mangoes and Curry Leaves.

In season now are such lovely zucchini and squash produce. Try this as a main or side dish.


4-5 small zucchini or yellow squash
2 tbs mustard oil
2 tbs vegetable oil
1/4 tsp turmeric
1/4 tsp black mustard seeds, crushed
1/4 tsp cayenne
1 tsp sugar
pinch salt

Slice zucchini or squash lengthwise into 1/2-inch-thick slices.

Heat the oils in a large wok or a heavy skillet over medium high heat. Add the turmeric, mustard, cayenne and sugar and fry for about 10 seconds. Add the zucchini and cook, turning and moving the slices for about 3-5 minutes until softened through but not mushy.

Remove the slices and drain of oil. Sprinkle with salt and toss. Serve hot. If any oil is remaining, reserve for reuse.

Enjoy!

CBC's search for a new Hockey Night in Canada theme resulted in over 11,000 entries. Here is the entry by composer Randolph Peters.

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