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Saturday, May 16, 2015

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!

Friday, May 15, 2015

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,

Saturday, May 09, 2015

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!

Saturday, April 25, 2015

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.

Saturday, April 11, 2015

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!

Saturday, March 28, 2015

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!

Saturday, March 14, 2015

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!