Market days still ahead.

Production day today, making Roasted Butternut Squash Mostarda with Cranberries, Apricots and Okanagan Cherries, Onion Jam, Mango Salsa and bread.  See you at the Downtown Hydro Building Farmer's Market on Thursday and the St. Norbert's Farmer's Market on Saturday.

Smoking Teriyaki Rabbit on CBC's Weekend Morning Show

This morning I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  I had been noticing a number of posts on Facebook, inquiring as to where to find rabbits to eat.  Zinn Farms is one place, at the St. Norbert's Farmer's Market.  This recipe also uses tea from Daniel Song from Tea-Story.  I used the Lapsang Souchon tea, but Pu-er tea can also be used for its smoky quality.

Smoking Teriyaki Rabbit

1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

1 Rabbit, pieced (Rabbit available at Zinn Farms at St. Norbert’s Farmer’s Market, Deluca’s and some major grocery stores)

Marinate rabbit in Tea/Teriyaki marinade for several hours, or overnight.  Preheat BBQ grill to medium high heat.  Grill, turning, until the rabbit meat comes off of the bones.  Brush with marinade while grilling.

Enjoy!

A rare evening of entertaining. A Labour Day traditional BBQ?

Last night I had the pleasure of having some lovely friends for dinner.  Great wine, good beer and wonderful celebration foods to share over lively conversations.  Perfect!

1. Appetizers:
Georgian Eggplant
Pesto Escargot
Tuna Tataki

2.  Mains
BBQ'd French Fries 
Roasted purple potatoes
Ras el Hanout Pomegranate grilled chicken
Lamb Shashlik

3.  Dessert.
Didn't make it that far.  :)

BBQ French Fries

2-4 potatoes, washed and then cut into thin fries, skin-on
Olive oil, to coat


Cut the potatoes into fries and soak for a while in very cold water.  When ready, drain and dry the potato pieces and toss with olive oil. 

On a hot BBQ grill, covered with a Cookina BBQ sheet, spread out the potatoes and cook, stirring, until potatoes are crisp and brown.  Remove from heat and toss with seasoning.  Serve immediately.

Farmer's Market Chowder on CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.

Farmer’s Market Chowder

This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.

4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalapeños
¼ tsp ground nutmeg
½ tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste

Roast or broil corn, jalapeños, and tomatillos for a few minutes per side.   When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Sauté leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock.  Cook and purée, using an immersion blender, or leave chunky.  Add corn,  potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed.  Serve hot.

Enjoy!

To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc.  Bring to a boil and simmer for 3-8 hours.  Let cool and strain.  If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings.  Those will leave a bitter, gassy flavour.

Summer Herbs for Dinner! On CBC's Weekend Morning Show

 On Saturday, I'll be presenting the following recipes for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten. 

Everyone's Tarragon is bursting forth these days.  The French tarragon has the flavour, while the Russian, sadly, disappoints.  Tarragon Pistou is a classic French sauce, similar to pesto, but without the cheese.  I'm serving it in a cream sauce with mussels for this dish but is excellent as a garnish in soups, on grilled fish or on a toasted tomato sandwich.  Fresh gorgeous PEI mussels are available now on sale at Gimli Fish.

The Perilla, or Shiso leaf kimchi is one of my favourites.  The large herb is available at many Asian specialty markets.  I'm going to try this with carrot tops to make kimchi as well.

 (Getting ready for the perilla leaf kimchi)

(Perilla leaf Kimchi all stacked with paste)

Perilla Leaf Kimchi (Aka, Shiso leaf and Ooba leaf)

3 cups Perilla leaves (can use large mint leaves)
3 tbs fish sauce
1/4 cup thinly slice onion
4 cloves garlic, minced
2 stalks of green onion (or chives), chopped
1 tbs honey
1-2 tbs Korean hot pepper flakes
1-2 tbs good soy sauce
roasted sesame seeds
2 tbs thinly sliced carrot

1. Wash and drain the leaves well and let dry in a basket.
2. Make kimchi paste as follows; mix minced garlic, green onions, sliced onion, matchstick carrots, fish sauce, hot pepper flakes, honey and soy sauce well in a bowl.  Spread paste onto leaves and stack as you coat them in the paste.  WEAR GLOVES!  Store in a non-metallic container(glass refrigerator box).
3.  Enjoy Perilla Leaf kimchi with rice and sprinkle with sesame seeds before serving.

Tarragon Pistou (on fish or mussels)
1 clove garlic
2/3 cup fresh tarragon leaves
1 cup fresh basil leaves
1/4 cup toasted walnut halves
1/4 cup olive oil, plus extra for searing the fish
2 1/2-lb fillets of boneless, seasonal fish (halibut, sole, pickerel, salmon)
Salt and freshly cracked pepper
Lemon for serving

In a blender or food processor, purée the garlic and add the tarragon and basil leaves, pulsing to start.  Add the walnuts and season.  Pulse until a fine grainy texture.  Turn on and drizzle in olive oil.

Coat fish with a generous amount of pistou.  Bake at 350ºF for 1- - 12 minutes, depending on thickness of the fillet.  Serve immediately with lemon wedges.  If serving with mussels, steam mussels in lemon and olive oil water with tarragon leaves and white wine in the water until mussels are open.  Drizzle pistou over mussels and enjoy with BBQ Frites. Or, make a white sauce with cream, butter, tarragon pistou and white wine.

Enjoy!

This Saturday on CBC's Weekend Morning Show - Suffering Succotash with green beans.

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On Saturday's CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I'll be presenting the following two seasonal dishes.  

Traditionally Succotash is made with Lima Beans but green beans are in season now and here is another way to prepare them.  I give the option of parboiling the beans and cooling them in an ice bath but the colour remains without that step and I prefer crispy beans to soggy beans.  I also added more chilies and a 1/4 tsp hot smoked paprika.

The beans are in the market now.  Okra may not be so look for it in the freezer.  You may find all that you need for these dishes in the Farmer's markets.  I'll be at the Downtown Winnipeg Manitoba Hydro Building Farmer's Market on Thursday. 

Suffering Succotash no more!

Ingredients

1/4 lb bacon, small chop

2 small shallots, finely chopped

2 garlic cloves, minced

4 ears corn, kernels cut off and cobs reserved for making stock

1 large fresh jalapeño chile, seeded and finely chopped

1 lb green beans, trimmed and parboiled for 2 minutes, then in ice bath

1/2 lb okra, cut into 1/3-inch-thick slices (fresh or frozen)

3/4 lb grape tomatoes (1 pint), halved by filling on a yoghurt lid, place another lid on top and with a very sharp knife, slice through the tomatoes while holding down the top lid. 

2 tablespoons cider vinegar, or to taste

a few sprigs fresh thyme

a few leaves fresh sage, chiffonade

1/4 cup chopped fresh basil

In a large skillet, cook bacon and shallots together over medium heat.  Add garlic and stir for a minute.  Stir in corn, chilies, green beans, okra and tomatoes and cook until the vegetables are tender, about 5-7 minutes.  Stir in vinegar, herbs and season. 

Serve with fresh herbs sprinkled on top as well.

Enjoy!

 Caprese Salad Skewers

Very easy to prepare.  Mini bocconcini, fresh grape tomatoes, fresh basil leaves, skewered and seasoned and drizzled with Balsamic reduction.

Wild on hot days with Sockeye Salmon on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten, I'll be bringing in these two dishes.  Gorgeous wild caught sushi grade Sockeye Salmon is fresh in bi-weekly at Gimli Fish.  Get it skin-on as both recipes use the skin to add a crispy element.

(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)

 

1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles

For 4 people:  1 filet Wild Caught Sockeye Salmon, skin on.

1 bundle dried noodles per person*

Dressing: 

1-2 tbs Dijon mustard

1 tsp grainy mustard (optional)

1 inch ginger, grated

1 tbs vinegar

2-3 tbs Mirin

1 tsp good sesame oil

drizzle chili oil (optional)

½ tsp sugar

1 tbs soy sauce

Other options:  chopped green onions or chives, avocado slices, shredded cucumber, etc.

1. Skin the Salmon filet and keep the skin.  It is very simple to skin the filet.  With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.

2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill.  Set aside.  Cut into smaller pieces when cooled and crisp on both sides.

3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices.  Keep chilled.

4. Cook the noodles for less than the package states.  For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes.  The Udon should cook for 7 minutes, not 10 – 12 minutes.

5. Drain the cooked noodles and run under cold water until the noodles are completely cooled.  Drain thoroughly.  If not using immediately, drizzle with sesame oil to prevent sticking.  Keep the noodles cooled.

6. Dressing can be made in advance.  Mix all dressing ingredients together in a bowl until will emulsified. 

7.  You can either prepare all ingredients into one large bowl or prepare individual bowl servings.  Dress the noodles and divide into bowls.  Top with slices of sashimi, avocado and crispy salmon skin. 

You can sprinkle sesame seeds on top, more green onions, soy, etc.  Have fun with the dish.

* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky’s, etc.  Can use buckwheat or green tea Soba.

2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)

1 filet Wild Caught Sockeye Salmon, skin-on

1 tbs smoked paprika

1 tsp cayenne (to taste)

1 tbs fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

1 tsp sea salt (or kosher)

3-4 tbs canola oil

2 lemons, zested and juiced

Mix spices and salt together in a small bowl.  Place mixture on a plate and coat the salmon portions, flesh side only. 

Heat cast iron skillet or grill to medium heat.  If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet. 

Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes.  Turn and cook until the skin becomes crispy.  About 5 minutes.

Serve immediately with lemon zest and lemon juice.

Enjoy!

Don't Throw it Away! What to do with your CSA or Farmer's Market produce.

I've been interested in using whole vegetables for some time.  Kimchi with carrot tops is the next project!  This recipe is one that I made up on the weekend.  I'm surprised how sweet and tender the radish leaves are and how sweet the cooked radishes become.

(Top photo, green onions and bacon sautéeing.  Bottom photo, added greens and radishes)

Don't throw it away!

2 bunches radishes, trimmed with radish cut into wedges and leaves chopped 

1 bunch green onions, roughly chopped 

2-4 slices of bacon, chopped *

1/2 tsp hot smoked paprika 

2 tbs butter

S&P, to taste 

1/4 tsp chipotle 

Heat pan and melt butter. Add chopped green onions and bacon and cook until bacon begins to crisp. Add radishes and leaves and remaining ingredients. Cook until through and simmer for about 30 minutes, until the radishes become softer and sweeter.

*Vegetarian/vegan option:  caramelize onions and add hot smoked paprika.

Next, Kashmiri radish curry!

Kashmiri Radishes curry, with leaves
3-4 bunches radishes (I used mainly white radishes for this recipe), trimmed with leaves and roots chopped
2 tbs mustard oil
1/2 tsp black mustard seeds
2 dried red chilies
2 tsp Tea Masala (Or any garam masala.  I used the tea masala as it has dried ginger in it and that makes it a Kashmiri garam masala)
1/2 tsp sugar
1/2 tsp turmeric
salt, to taste

In a heavy pot, heat mustard oil and sputter the seeds with the dried red chilies.  When they begin to pop, add the masala, sugar and turmeric.  Then add the radishes with the chopped leaves.  Add a bit of salt, water if needed, and cook for 20-30 minutes on medium low, until the radishes are sweet.

Enjoy!

Serve with a radish raita (strained yoghurt, finely chopped or sliced radish roots, grated garlic and a pinch of salt). 

Moroccan Beef Short Ribs on CBC's Weekend Morning Show!

 This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod.  You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.

(Photos above marinating, below, simmering)

Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!)  http://www.wildfirefarms.ca/

(For 6-8 ribs)

2 pkgs Grass Fed Beef Short Ribs

Marinade:

1 cup olive oil

1 cup red wine

2 tbs ground ginger

1 tbs ground Turmeric

2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)

1 tsp Kosher or sea salt

zest of one lemon

Place meat in marinade and coat.  Let chill for at least 2 hours or overnight.  Remove ribs and reserve liquid.

For braising the ribs:

2 tbs olive oil

1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)

1/2 lemon, sliced

2 tbs lemon juice*

1-2 tbs honey

Heat 2 tbs olive oil in a medium sauté pan and brown the meat.  Remove and place all remaining liquids to a large tagine or braising pot.  Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.

* Preserved lemons can be substituted for fresh!

Serve with couscous or quinoa.

Enjoy!

Pride Week Chili on CBC's Weekend Morning Show!

This morning I presented this chili on CBC's Weekend Morning Show with host Terry MacLeod.

Happy Pride Celebrations!

Photo by Karen
The chili will not be these bright colours at the end of cooking.

Pride Chili
 
1 kg ground beef (I used Halal beef, available at Millad’s Supermarket on Notre Dame and Halal Meats and Specialty Foods on Maryland)
2 red onions, thinly sliced
3 cups black eyed beans (cooked from dry, soak overnight)
1 chipotle pepper (can be purchased tinned) or 1 tsp dried
1 Queer beer (in Manitoba, Half Pint’s)
1/2 cup dark chocolate callates (chips)
3 cups chopped tomatoes (tinned, unsalted)
2 red or yellow pepper (large chopped)
1 cup corn (frozen or fresh)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
salt and pepper to taste. (I used Pink Himalayan, for pride colours)

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground beef. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, molasses, and chocolate. Stir in well. Add beer. Cook through the day or overnight.  Blue Corn Tortillas or garnish with borage flowers.

Red - peppers, tomatoes, chilies
Orange - peppers
Yellow - peppers, corn
Green - Herbs
Blue - Garnish of borage flowers and corn tortillas
Violet - Purple onions

Additional colours represented are pink salt, brown meat and molasses, spices, black and white beans.

To make vegan chili, leave out the ground beef and add 1 cup bulgur in slow cooker.  It gives the look and texture of beef chili.

Enjoy!

This morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Canadian Lobster tails and Arctic Char are available at Gimli Fish.  Pesto is so versatile and delicious.

Arugula and Chive Pesto
2 cups young arugula
2 cup roughly chopped chives
1/2 cup ground almonds
1/2 cup grated Parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The Arugula is peppery but is softened by the sweetness of the chives.

Served today mixed in pasta with grilled Canadian Lobster tails and Dugald, Manitoba Arctic Char. 

Lobster grilled with garlic butter.  Arctic Char grilled with pesto.  Served on top of pasta with grated Parmesan and cracked pepper.


Enjoy!

Turkish treats on CBC's Weekend Morning Show!

This morning I presented Turkish treats for CBC's Weekend Morning Show with host Terry MacLeod.  These recipes are all easy to prepare and can be prepared in advance.  

Pomegranate White Bean Dip

2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional

Purée ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

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!

Mushrooms with Turkish Baharat

2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze

Heat sauté pan to medium high heat and add butter and oil.  Add mushrooms and garlic and a pinch of salt and let cook until soft.  Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened.  Deglaze the pan with vermouth or white wine.

Serve immediately with bread or can be heated later or served at room temperature.

Enjoy!  Afiyet olsun arkadaş!

Tagine cooking demo

I've been a bit busy and forgot to post this from Saturday's cooking demonstration at D.A. Niels.  Both are so yummy.  The chicken recipe is adapted from Paula Wolfert's The Food of Morocco as I used apricots instead of prunes.  Such a great cookbook.  An invaluable resource, actually.

The eggs in the second dish are placed whole, on top of the vegetables in the tagine.  They cook whole and are remarkably creamy in texture and not rubbery. 

Chicken Tajine with Apricots and almonds

1 chicken – (3 1/2 lbs) (or, your favourite pieces)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup cut dried apricots
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.
Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Zucchini Tajine with whole eggs

2 onions, thinly sliced

4 medium zucchini, sliced on the bias

1 medium sweet potato, cubed

1 tbs good tomato paste

2 tbs Ras el Hanout

salt, to taste

splash rose water or orange blossom water

4-8 whole eggs

olive oil

Place all ingredients except for eggs mixed together in a tagine with ½ cup water.  Place whole eggs on top of vegetables.  Slowly simmer until zucchini is soft, about 20-30 minutes.  Remove egg and shell and place on plate of zucchini for service.

Enjoy!

Optional, green olives, black olives,

Fiddlehead and morel mushroom omelettes for Mother's Day

This morning I presented a lovely seasonal omelette for CBC's Weekend Morning Show with host Terry MacLeod.  In season now are fiddleheads and morel mushrooms, perfect in a fluffy omelette made with Nature's Farm eggs.  If you don't want to hunt in the woods for them, you can buy them at DeLuca's on Portage Ave. in Winnipeg.

This was served with Brandied Farmer's Sausage.

Fiddleheads and Morels Omelette
1/2 cup fresh fiddleheads (available at DeLuca’s)
1 cup whole or sliced fresh morels (available at DeLuca’s)
1 tbsp. butter
Kosher salt and freshly ground black pepper, to taste
6 eggs
quick drizzle cold water or cream
3 tbsp. grated Parmesan (padano or reggiano - optional)
pinch grated nutmeg

INSTRUCTIONS

1.Blanch trimmed fiddleheads for 1 minute in boiling water and cool immediately in ice water.  (http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/fruits-vegetables-legumes-fruits/fiddlehead-fougere-eng.php)
2. Sauté fiddleheads in browned butter and set aside.  Sauté morel mushrooms in brown butter.  Season and add nutmeg.  Can deglaze with wine or vermouth.  Set aside.
3. Whisk eggs, salt, cream and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs; cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place fiddleheads and mushrooms and cheese over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining extra fiddleheads and cheese or chives.

Serve immediately. 
Enjoy!

BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 – 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.

Ethically sourced veal and foie gras on CBC's Weekend Morning Show!

This morning I presented the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  I chose these as they are considered controversial but do not necessarily need to be, if sourced and handled properly.  It is important to get to know your butcher, farmer or producer to understand the products offered.

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave.  

The Veal steak is also a free range product and not treated as large commercial production of milk-fed veal.  This was Halal and is available at Millad's Supermarket on Notre Dame in Winnipeg.

Photo coming soon!

1. Seared Foie Gras with fig or pear compote

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d’sel or good sea salt and serve immediately.
Enjoy!

2. Veal TBone steak
Talk with your butcher as to wanting free range or rosé veal.  Halal veal would qualify.

Prepare steak as to your desired doneness, recommend rare, serve as desired.

Enjoy!

Porcini Mushroom Risotto on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented this grown up comfort food, Porcini Mushroom Risotto.

Mushroom Risotto (can make variations such as squash, asparagus, saffron, etc.

Ingredients

2 Tbsp butter

2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces

2/3 cups dry white wine

5-6 cups stock (chicken, vegetable)

1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)

1 3/4 cups Arborio

1/3 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper

2 Tbsp chopped fresh parsley or chives

Method

1.Bring stock to a simmer in a saucepan.

2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.

3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

Enjoy!

Squash gnudi! So easy with great results!

I tried out this recipe for squash gnudi.  The original recipe called for Butternut Squash but I had Kuri Squash.  So easy and so yummy!

Squash Gnudi
 
1  squash, about 3 lb. (baked and scooped out of shell)
2 eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
1 tsp. fine sea salt
Freshly ground white pepper, to taste
2 cups flour, sifted
8 Tbs unsalted butter, browned
10 fresh sage leaves (to taste)
1 Tbs. kosher salt
1/3 cup grated Parmigiano-Reggiano cheese 

 Pass the baked squash through a ricer or mash well.  When cooled, add beaten eggs and seasonings and mix well.  Sift flour into squash mixture and stir until well incorporated.  Add enough flour to make a light sticky batter.  Chill at least one hour.

Set a pot of salted water to boil.  Brown butter in another pan and add fresh sage leaves toward the end.  Turn butter off until gnudi is ready.  When water boils, drop gnudi into gently boiling water with a small spoon.  When the gnudi floats, scoop out of water, drain and add to hot butter. Let coat gnudi and plate.  Top with grated cheese.

Enjoy!

Charge up the BBQ's! Burger time on CBC's Weekend Morning Show!

I presented this burger for CBC's Weekend Morning Show with host Terry MacLeod.  Have fun with how you do your burgers.  This is topped with a soft egg, Pineapple Thoren and served on a toasted naan bread with Dijon Mustard and a yoghurt tahini sauce.

Enjoy!

 Halal Beef and Lamb Burgers (Halal Beef and ground lamb are available at Millad’s on Notre Dame)

1 lb ground beef
1 lb ground lamb
2 eggs (I loved to use Nature’s Farm eggs)
2 tbs Ras el Hanout (Available at Pollock’s Hardware Coop or through Chef Karen at the Farmer’s Market)
1/2 tsp salt

Mix all ingredients well and form into patties at desired size.  Freeze or prepare for the BBQ.  Enjoy with your favourite toppings.  Today’s will be options of yoghurt tahini sauce, pineapple chutney, Dijon mustard, and soft fried or poached egg, served on toasted Naan bread.

Enjoy!

Pineapple Thoren

1 yellow onion, chopped
1 green chill, chopped
2-3 stem curry leaves (available fresh at Dino’s Grocery Mart on Notre Dame)
1/2 cup finely chopped unsweetened coconut
1 pineapple, peeled, cored and chopped
1 tbs mustard seeds
2-3 tbs olive oil or coconut oil
1 tbs brown sugar
splash of vinegar
1/2 tsp turmeric
salt, to taste


Heat oil in pot over medium high heat and add mustard seeds.  When the seeds begin to pop, add the chopped onion, chilies, curry leaves and coconut.  Cook until onions are soft and translucent.  Add pineapple, brown sugar, vinegar, turmeric and salt.  Cook until much of the liquid has evaporated.  I often add an additional drizzle of coconut oil for taste.

Enjoy!

Russian Lamb Shashlik and Georgian Eggplant with pomegranate Walnut paste on CBC's Weekend Morning Show

Today, on CBC's Weekend Morning Show with host Terry MacLeod, you can bring March in like a lamb with this traditional Russian Lamb Shashlik dish served with Georgian eggplant with Pomegranate Walnuts.

The recipes are both quite versatile as the marinade or the paste can be used for a wide variety of dishes.  Making pastes with herbs and nuts is very typical of foods from Georgia, Caucasus and Black Sea regions.  In fact, I have often served the pomegranate walnut paste with lamb.

Beautiful Halal lamb can be purchased at Millad's Supermarket on Notre Dame.  Try with fresh baked bread.

 Russian Lamb Shashlik 

1/2 lamb shoulder (2 lbs) (boned out and cubed or sliced)
2 medium onions, blended
6 cloves garlic, blended
4 bay leaves
1/4 cup apple cider vinegar
1/4 cup water
juice of 1/2 lemon (2 tsp)
1 tbsp black pepper
1 tbsp oregano
1 tsp sea salt

Blend all but the lamb and place in a good seal-able bag.  Place cubed or sliced lamb and make sure that it is all incorporated around the meat.  Refrigerate for 1-3 days.

Skewer and grill, traditionally, over coals.  Grill as you can.  Let meat rest and serve with tomatoes, onions, flat bread, or Georgian pomegranate walnut eggplant.

Can also use marinade on chicken, beef or pork.

Georgian Eggplant Rolls with Garlic-Walnut Paste & Pomegranate (badrijani nigvzit)

Ingredients:
2 large globe eggplants (or 6-8 medium-sized long eggplants)
2 cups walnut pieces (use almonds if allergies, tahini if nut allergies)
4 garlic cloves
1/2 cup water
2 tablespoons red wine vinegar
2 teaspoons ground fenugreek
2 teaspoons ground coriander
pinch of ground turmeric
1/2 cup each packed cilantro and parsley leaves (optional)
dash of red chile powder to taste
seeds of 1 pomegranate
salt and pepper to taste
olive oil
Optional:  Use Pomegranate molasses (aka, syrup, dressing, etc.)

*can use baby eggplants, Japanese long, globe, etc.

Method:
Wash the eggplants, cut off the ends and slice into thin strips with skin still on. If you’re using large globe eggplants, cut each in half lengthwise, then again. Each slice should be about 1/4 inch thick (too thick and they won’t roast properly). Sprinkle with salt and let sit for half an hour to draw out the moisture from the eggplants.

Preheat oven to 400 degrees. Rinse the eggplants, brush with oil and place on a baking sheet. Roast about 15-20 minutes, flip, coat with more oil if necessary and continue roasting until the strips are nicely browned, slightly crispy on the outside, warm and soft on the inside, but not burnt. Be careful: the skins can burn easily and the eggplant can dry out. This step can also be done on a grill.

Meanwhile, grind the walnuts in a food processor. You want a coarse grind, but not mush. Then add remaining ingredients except pomegranate seeds and purée. Some recipes also call for a teaspoon of ground marigold, but I didn’t have any. Add more water if necessary. You want a thick but spreadable paste that holds together.

Let the eggplant strips cool. Then spread a hearty tablespoon of walnut mixture onto each strip and roll snugly so each strip holds together with the paste inside. Place on a platter and sprinkle with pomegranate seeds.

Enjoy!