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Sunday, July 16, 2017

Fennel from Fertile Farm is Fabulous on CBC's Weekend Morning Show!

Yesterday I had the pleasure of presenting two ways to prepare fennel on CBC's Weekend Morning Show with Nadia Kidwai.  Fennel is surprisingly versatile and we can get it grown locally at St. Norbert's Farmer's Market at Fertile Farm.  They have such a wonderful variety of locally grow produce and are a wonderful newcomer family from China.

The first recipe is en pappiote, or cooked in paper.  This is so easy and you can make this in a toaster oven.  The Steelhead Trout comes from Watersong Farm, in Warren, Manitoba. This gorgeous fish is available each week at Gimli Fish.  They will also be coming to the 201 Portage Ave. Farmer's Market on Friday's!

1.Simply take a fillet and cut into portions, place on the parchment paper and top with your favourites.  Here, I topped the fillets with shaved fennel bulb, chopped fennel fronds, butter, and salt and pepper.  Bake at 350ºF for 10 minutes.  Serve immediately.  It will be a present at each setting!

 The second recipe is also very easy.  I sautéed shaved fennel bulb with thinly sliced red onion and dried red chilies in olive oil until almost caramelized, with salt and pepper.  I finished with cream and white wine and tossed with cooked spaghetti.  Grate Parmesan over the pasta and it has a remarkable smokiness, almost bacon-like, as a vegetarian pasta.
Enjoy!


Friday, June 30, 2017

Canada Day BBQ for Beef eaters, Vegans, and Vegetarians on CBC's Weekend Morning Show!


Happy Canada Day on July 1st!  While you are planning on your BBQ, remember the wonderful beef that we have here locally, as well as the vegans and vegetarians who will inevitably also wish to partake of the celebrations.  :)  

I am presenting the following dishes for CBC's Weekend Morning Show with Host Nadia Kidwai.  The lovely Sirloin Steak Beef from Manitoba Beef was perfect for kebabs. This is available on Saturday at St. Norbert's Farmer's Market as well as the quinoa from Tamarack Farms for the Quinoa Sweet Potato vegan burgers.  If you are looking to keep completely Gluten-Free, use their quinoa flour in place of panko.  The grilled eggplant is wonderful for so many events.  You can find locally grown eggplant now at Vic's Fruit Market on Pembina and at Schreimer's Greenhouses.

Happy Canada Day!  Enjoy!

(Quinoa Sweet Potato burgers)
  
(Marinating beef kebabs)


Turkish Beef Kebab

1 lb thinly sliced beef or lamb (Today was Manitoba Beef’s Sirloin Steak, available at the St. Norbert’s Farmer’s Market on Saturday)
1 onion, grated
1 medium tomato, grated
1 tsp oregano
1 tsp dry mint
2-3 cloves garlic, minced
salt and pepper
½ cup olive oil *
1 cup red wine

If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad’s on Notre Dame).



Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
½ small zucchini
1 small shallot, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about ½ uncooked) (Tamarack Farms available at St. Norbert’s Farmer's Market and Downtown Hydro Market)
¾ cup dried breadcrumbs (panko)
1½ teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert’s Farmer’s Market

Guacamole, tomato chutney, sprouts, etc.

Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave.  Fastest and easiest method and won’t heat up your kitchen with the oven.

Remove the skin from the sweet potato and mash the flesh with a fork.  Set aside.

Grate zucchini and mushrooms.  Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent.  Add zucchini and mushrooms and cook until moisture has been released.  Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes).  Season and mix with salt and pepper.  Let cool.

Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.

Divide mixture into 4 portions and form into patties.  Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.

Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.

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!

Sunday, June 18, 2017

Easy BBQ Feast for Father's Day! On CBC's Weekend Morning Show

Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.

The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery.  Easy and delicious!  The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads.  I'll be bringing this to market very soon.

For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers.  Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil.  Bake in a 450ºF oven or on a hot grill until done, 4-7 minutes, depending on oven or grill. 

For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah.  Season with a slight amount of salt.  Prior to grilling, drizzle olive oil on each steak.  Grill to preferred doneness, I recommend rare, but...  Let the meat rest for about 5 minutes before slicing. 

I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.




Friday, June 02, 2017

Spring Produce on CBC's Weekend Morning Show

Tomorrow, I will be presenting these dishes on CBC's Weekend Morning Show with host Nadia Kidwai.  The produce is local and in season now, for the best flavours.  You can also enjoy fresh local produce all season with a share in a Community Shared Agriculture, or CSA, such as from Almost Urban Vegetables, also at St. Norbert's Farmer's Market.


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Sorrel Chive Pesto
1 cup roughly chopped chives (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
1 cup roughly chopped sorrel leaves (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
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 lemony flavour of the sorrel makes it a great match for chicken, fish, and seafood.

Enjoy!

Rhubarb Apple Pear Chutney

4 cups chopped rhubarb (Available at Almost Urban Vegetables at St. Norbert’s Farmer’s Market)
1-2 apples, cored and chopped
1-2 pears, cored and chopped
2 cups sugar (if you are looking for more diabetes friendly sweetener, try Stevia or Jaggery or Gur).
2 (+) tbs Ras el Hanout (Karenfood product at the St. Norbert’s Farmer’s Market)
1-2 tbs vinegar
pinch salt
(Optional:  ½ cup water to get the cooking started)

Cook all ingredients in a large pot until all ingredients are soft and the liquid has started to cook off. 

Enjoy as a condiment, on a cheese board or in a grilled cheese sandwich, in tarts, etc.



Saturday, May 20, 2017

Outdoor St. Norbert's Farmer's Market is open! Asparagus on CBC.

This morning on CBC's Weekend Morning Show with host Nadia Kidwai, I presented some wonderful local asparagus on Avocado Toast.  The Manitoba asparagus is available today at St. Norbert's Farmer's Market for their season opening at River's Edge Farm.  It is a pesticide and spray-free farm that specializes in asparagus and raspberries.

I've also featured some lovely Halibut Steaks in a Kerala recipe.  For a grilling option on this long weekend, treat yourself to a halibut steak.  The marinade is quite easy to prepare.  The wild caught Halibut steaks are available at Gimli Fish.





Green Toast
Nice bread slices.  I made this bread but there are great breads available at the St. Norbert's Farmer's Market.
1 avocado (one or two Haas, or a huge variety available at Dino's Grocery Market on Notre Dame)
Asparagus (In Season Now!  River's Edge Farm has them available today at St. Norbert's Farmer's Market.)  I grilled the asparagus spears that I had drizzled with sesame oil and when done, I grated lemon zest on the spears and a pinch of salt

Easy Bernaise Sauce 

2 tablespoons white wine
1 tablespoon cider vinegar
1 sprig fresh tarragon
1 minced shallot
1/4 teaspoon ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Assembly
Toast the bread and smooth avocado on top.  Place grilled asparagus on top of avocado and drizzle Bernaise sauce on top.  Garnish with fresh chives or tarragon.  

 Grilled Halibut Steaks, (Fish masala fry)

2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.


Enjoy!




Saturday, May 06, 2017

High Tea on CBC

This morning on CBC's Weekend Morning Show with host Nadia Kidwai I presented High Tea.  I made Moroccan fresh mint green tea slightly sweet, crust less sandwiches using Old Church Bakery's Feta Dill Sourdough, Gimli Fish's Smoked Goldeye with cream cheese, some smoked salmon and cucumber with dill, and Strawberry Shortcake. These make lovely and easy to prepare dishes for Mothers Day next week.






Smoked Goldeye with Cream Cheese 

1 medium smoked Goldeye (available at Gimli Fish), skinned and pulled off of the bones
1/2 - 1 cup softened cream cheese
1-2 green onions, sliced, or chives
salt and pepper, to taste
optional:  chilies

Mix all ingredients together to make smooth consistency.  Spread generously on crustless bread for high tea.  I used Old Church Bakery's Feta Dill Sourdough, available today at Third and Bird and St. Norbert's Farmer's Market.

Also featured above, smoked salmon with cucumber and dill.

Strawberry Shortcake

 2 cups flour
5 tbs sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk

Preheat oven to 400ºF.

Strawberries and other berries macerated in a bit of sugar for at least 30 minutes.  Whipped cream with a bit of sugar and vanilla.

Mix dry ingredients above and add the buttermilk until just mixed.  Pour into an ungreased 8" pan and bake for 18 minutes, until golden.  Remove from pan onto a cooling rack after cooling the pan for a few minutes.  Cut into serving pieces and split in half. 

Spoon berries and whipped cream over the shortcake and enjoy!


Saturday, April 22, 2017

It is a honeyed life on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented dishes that featured honey.  Please support both the bees in our Manitoba environment, when considering the impact of cosmetic pesticides on human and environmental health, and consider the bee keepers and their hard work to produce excellent honey for our enjoyment.

The gorgeous cutting board is made locally by Silverbirch Designs. 



1.Honey Miso Grilled Chicken Thighs

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
4-8 skinned and boned chicken thighs

Combine first 6 ingredients until well blended. Mix with the chicken pieces and let marinade for at least one hour. Grill, broil or sauté until done, about 4-8 minutes per side, depending on the thickness of the chicken. Serve immediately or enjoy cold.

Enjoy!

2. Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined  baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties  take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices ofsquash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

3. Honey drizzled on Chevre with herbs

On a cheese board, place amount of chevre. Sprinkle your favourite dried herb mixture on the cheese,

such as Herbes d’Provence, Za’atar, Sumac, etc. Drizzle liquid or warm melted honey over cheese and

herbs. Enjoy with breads or crackers.