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Friday, February 10, 2017

Local Halal Valentine's Aphrodisiacs on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with guest host Nadia Kidwai, I will be presenting the following dishes, Rack of Lamb with a Ras el Hanout rub, and Solberry Chicken.  Both feature my Ras el Hanout spice blend, which is considered an aphrodisiac.  Recipes to impress but so easy to prepare, these are full of flavour and sumptuous for a Valentine's dinner.  (Photos tomorrow when food is cooked).  

There are many reasons to love Halal meats.  They are raised ethically and organically from birth to processing but you don't pay for the word Organic.  The meat is always excellent quality when it comes from producers and suppliers that are so ethical and particular.  

The chicken is from Waldner's Meats that I purchased from Millad's Supermarket on Notre Dame.  Waldner's were the first Halal producers in Manitoba.  They are now at risk of closure from potential changes in government regulations.  Manitobans LOVE their local chicken.  Please get to know your producer and make sure that you will have access to excellent quality products.


1. Ras el Hanout Rack of Halal Lamb

1 rack of lamb (This Halal Lamb is available at Millad’s Supermarket on Notre Dame)

1 + Tbs Ras el Hanout (or your favourite spice blend), available this weekend at St. Norbert’s Farmer’s Market on Saturday from 10-1PM, or the Pop-up market at VIA Rail Station on Sunday.

Salt, to taste,

¼ preserved lemon peel, finely chopped (make your own earlier than today or find at Millad’s, Dino’s, etc.)

Olive oil

 Rub rib rack(s) all over with mixture of spices, preserved lemon peel. Sprinkle with salt.   Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.

 If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

 Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

 Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.



Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.



Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.



Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.



2. Solberry (Soulberry) Halal Chicken

2 tablespoons Ras el Hanout*

1/2 cup Solberry puree (found at Vita Health, Red River Co-op Stores, etc.)

1/4 cup good olive oil

1-2 cloves garlic, minced

pinch salt

1 Chicken, skinned and pieced



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 4 minutes a side if boneless, twice as long if with bone in.  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.



Friday, January 27, 2017

Happy Lunar New Year! On CBC's Weekend Morning Show


 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.
I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  
Enjoy for luck, long life, and because they are really yummy!
* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  


새해 복 많이 받으세요!
 新年快樂!
 明けましておめでとうございます!
Chúc mừng năm mới!


Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)
                2 tablespoons Sichuan peppercorns
                1 inch-long piece of cinnamon
                2 star anise
                1 cup oil
                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:
                3 teaspoons oil
                8 oz. ground pork (I’m using veggie ground round and it works nicely with the taste and texture)
                2 teaspoons sweet bean sauce or hoisin sauce
                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)
                1 teaspoon dark soy sauce
                1/2 teaspoon five spice powder
                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:
                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)
                3 tablespoons soy sauce
                2 teaspoons sugar
                1/4 teaspoon five spice powder
                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)
                1/2 cup of your prepared chili oil (to your taste)
                2 cloves garlic, very finely minced
                ¼ cup hot cooking water from the noodles

4. For the Noodles & Veg:
                1 lb fresh or dried white noodles, medium thickness
                1 small bunch leafy greens (spinach, bok choy, or choy sum)
                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!

Saturday, January 14, 2017

Get to know your Butcher on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Laurie Hoogstraten, I am featuring a pork dish using pork buttons that I got from Denny's Meat Market.  This is a rather "old school" kind of cut of pork and many stores and butcher shops don't carry them any longer but these are so simple to prepare and a great value. 

I'm always telling people to get to know where they get their fish, vegetables and meats.  Getting to know your butcher is really recommended for your own interest.  They will give you a great deal of information on what you want or what you may try and they may specialize in products that you can't find anywhere else.  Denny's Meat Market, for example, also specializes in fresh sausages of a wide range of flavours.

For this dish, you can use the pork buttons, pork belly, or cuts for Kalbi.  For the vegetarians, this segment doesn't leave you out either.  You can use the marinade for seitan, tofu, eggplant, firm mushrooms or cauliflower.





Dwaejibulgogi (from Maangchi.com)

For the marinade :
½ cup of crushed Asian Pear
¼ cup onion purée (I put a yellow onion and the garlic in a small blender container with a bit of water and puréed it)
4 cloves of minced garlic
½ ts of minced ginger
1 chopped green onion
1 tbs soy sauce
2 tbs brown sugar
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot Korean pepper paste (Kochujiang)

I used a package of pork buttons from Denny’s Meat Market.  I let them marinade for several hours.  You can then grill, broil or cook in a pan until tender.  Serve with rice, lettuce leaves, fresh chilies, green onions, or on their own as an appetizer.

Enjoy!

Monday, January 02, 2017

Happy New Year! Portzelki! Aka, New Year's Cookies, Olliebollie, etc.

Yesterday, even though I rarely deep fry food, I decided to give my hand to this traditional Russian New Year's delight.  I took some videos and images for a step by step process and, when breaking it down, it isn't too difficult.  Just get the Mise en place and it goes quite quickly.

First, soak the raisins in hot water and then dry on a tea towel in a slightly warm oven to plump up.  Set aside.  Second tip, I warmed the milk, butter, saffron and sugar together.  To cool the milk mixture enough so as to not kill the yeast, I added in the cooled raisins.

Third tip, separate the eggs and whip the whites prior to needing to mix them in and set aside.  Fourth tip, add salt at the end of the mixing of the second rising with the additional flour, again, so as to not kill the yeast.

Fifth tip, cook in a pot that will allow the portzelki to turn over and deep enough to hold enough oil.  If cooked at the correct temperature, the fritters will not absorb much oil or burn.
Have fun!


 Portzelky

2  pkgs (~4 1/2 tsp) yeast in 1/2 cup warm water
1 tsp sugar
Let stand for 10 minutes

2 cups warm milk
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1 tsp salt
2 tsp baking powder
1 lb raisins or currants (soak and then gently dry on low oven on paper towel until water is off but plumped)
Flour for soft batter (~5 cups)
Optional:  good pinch saffron in warm milk

Combine milk, salt, sugar, baking powder, raisins and egg yolks.  Add 2 cups flour to yeast and milk and stir.  Let stand until bubbly.  Add remaining flour.  Beat egg whites to stiff peak and fold into batter.  Drop by spoonfuls into hot oil (375ºF).  Space evenly and do not over crowd.  Allow room for portzelky to turn over.  When fully cooked, drain and cool.

Serve with small bowls of sugar for dipping.

Friday, December 30, 2016

New Year's Eve tasting menu options on CBC's Weekend Morning Show

Tomorrow I will be presenting the following dishes for New Year's Eve treats, on CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  I'll be on at 8:20AM as there will be a year end quiz after the 8:30 news.

This gorgeous beef tenderloin is available on Saturday morning at St. Norbert's Farmer's Market from 10-1PM at the Eagle's Club. One can use tenderloin, rib eye or strip loin for this dish from beef, bison, elk or veal.  Everything is locally produced from sustainable farms.  The micro greens are from Fresh Forage Farms where they grow amazing greens year round.



Beef Tenderloin Carpaccio (Beef from Manitoba Beef by Jim Lintott, available at St. Norbert's Farmer's Market)

Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen (or rib eye)
2 cloves garlic minced
1/4 c preserves (I use Mostarda, fig jam, or raspberry)
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


Mix last 7 ingredients together and set aside. Thinly slice semi-frozen meat.
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. 

I used Fresh Forage Mustard Micro greens and Parmesan  Reggiano curls.

Serve with baguette slices or water crackers.
Enjoy!


Seared Foie Gras with fig or pear compote

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. 

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

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs Or Mostarda with 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!

Saturday, December 17, 2016

Celebrating CBC's Host Terry MacLeod, and Change

This morning, I'll be presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  As this is Terry's final weekend with CBC Radio, we are celebrating him as well as changes throughout the 24 years that he has been with us in Manitoba.  The beef dish represents the changes in attitudes toward food in that we are so passionate about global flavours and yet are more conscientious than ever as to where our food comes from and how it its produced.  The beef comes from Wildfire Farms.  The chocolate dish is a dish for Terry that I made because I heard that he enjoys Grand Marnier.  I wanted to find something very easy to prepare with it and this is a great season to represent this treat.

I'm at D. A. Niels today giving a tajine cooking demonstration and the beef dish will be one of the tajines, based on a Paula Wolfert recipe.


Grand Marnier Balls (Kugel)

3⁄4 cup whipping cream
1⁄4 cup butter
3 tablespoons sugar
3 tablespoons Grand Marnier
7 semi-sweet chocolate baking squares, melted
3 cups chocolate graham cracker crumbs
chocolate sprinkles
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.

Moroccan Beef Tajine(can use lamb)

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

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

Serve with flat breads, rice, couscous or bulgur.

 Today at D. A. Niels:
  
Marak (Tajine) of Eggplant, peppers and peas with preserved lemon
¼ cup olive oil
1 medium globe eggplant
1 onion, thinly sliced
2 tsp sugar
2 ripe or canned tomatoes, chopped (I’m using 2 tbs good tomato paste with tomatoes)
1 tbs Ras el Hanout
1 tsp sea salt
½ tsp turmeric
2 tbs chopped flat leaf parsley
 ½ preserved lemon (see chef for details)

1. Heat oil in tajine over low heat.  Add vegetables and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water. 
2. Add tomatoes and continue to cook, covered for a few minutes.
3. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.

Saturday, December 03, 2016

Fair Trade Gift and entertaining on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented some easy to prepare dishes that are also cruelty-free.  Now that the holidays are approaching, people love to serve shrimp.  If you buy certain wild caught shrimp from Argentina, Mexico, Texas, New Brunswick and Alaska, for example, you can be certain that slavery ships were not used to get the shrimp to your table.  The chocolate as well, is certified Fair Trade, which also means, for example, that child labour was not used to produce the chocolate.  Fair Trade Chocolate and other Fair Trade ingredients can be purchased at Ten Thousand Villages and through Fair Trade Manitoba.

Shrimp and other seafood are available at Gimli Fish.


Shrimp with dips (Korean)

1 bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

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.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.



Ooey Gooey Brownies
1/2 cup butter
3 oz dark Fair trade Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg or look for the Fair Trade label.  www.fairtrademanitoba.ca  Camino Chocolate can be found at Ten Thousand Villages.

Preheat oven to 350ºF
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.