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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.

Saturday, November 19, 2016

Spätzle and Halal Veal Schnitzel with Jaeger Sauce on CBC's Weekend Morning Show!


This morning I will be presenting these comfort foods on CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are so easy to prepare.  I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg.  The calf is raised free and naturally and without cruelty.  
The Spätzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1.  Preparing it couldn't be easier.  I simply sautéed it in brown butter with nutmeg.
Enjoy!




Jaeger Schnitzel with Spätzle
Veal cutlet, pounded thin and floured both sides (Local Halal Veal is available at Millad’s Supermarket on Notre Dame) Optional method:  Slice veal into strips, toss with a bit of seasoned flour, and then brown, remove from pan instead of larger pieces of meat.
1/2 cup mushrooms, sliced (or more if desired)
1 tsp. garlic and fresh parsley, chopped
2 tbsp. onion (or shallots), finely chopped
1 finely diced carrot
½ cup white wine (some people use apple juice)
¼ cup cream
½ cup +/- veal or beef stock (optional if prefer more cream)
Salt and Pepper, to taste
Optional:  smoked hot or sweet paprika
Cooking Directions
Pan with oil/ butter, mix hot, sauté veal cutlet on both sides until lightly browned. Take cutlet out of pan, keep to side. Add mushrooms, garlic, onions and parsley, and sauté until partially cooked. Add wine, de-glaze pan, then and cream. Put cutlet back in pan and let simmer in sauce for one minute to two minutes.
Serve with Spätzle from Nature’s Farm that has been sautéed in brown butter with nutmeg, as follows:

1 pkg Spätzle from Nature’s Farm (available at St. Norbert’s Farmer’s Market on Saturday at the Eagle’s Club)
1/3 -1/2 cup Notre Dame Butter
Healthy grating of nutmeg or good pinch ground nutmeg
Salt and pepper, to taste


Friday, November 04, 2016

Kerala crab and steelhead trout on CBC's Weekend Morning Show

 On Saturday morning I will be presenting the following dishes on CBC's Weekend Morning Show with guest host Sarah Penton.  The Wild Caught Alaskan Snow Crab legs, available at Gimli Fish, are so easy to work with!  They are precooked and frozen and the shells are scored to make eating the crab so much easier.

video


South Indian Crab Curry

1-2 kg frozen Wild Caught Alaskan Snow Crab legs (Available at Gimli Fish - 2 bags =~4 entrée size portions)
1/4 oil
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit
10 small cloves of garlic, smashed
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquify in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)
1/2 tsp salt to or to taste

Method:
In a large skillet heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  crab and cook through.  The crab legs are pre cooked and the shells are scored for easy access and breaking.


Steelhead Trout Curry
 
For wonderful quick Kerala Steehead Trout curry, available at Gimli Fish, repeat all of the ingredients except for the crab.  Cook the Steelhead filets in the spicy coconut mixture on medium heat, simmering until cooked through, about 7 minutes.  The Steelhead Trout is sustainably raised in Warren, MB at Watersong Farms and is delivered fresh on Thursday afternoons.

Other options:  Try with mussels!

Enjoy!

Sunday, October 23, 2016

Anti-inflammatory foods on CBC's Weekend Morning Show


Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.
 Enjoy! 


Anti-inflammatory foods
1. Grilled Pineapple Salsa
1 pineapple, cored then grilled, then chopped
2 jalapeno peppers, roasted whole over grill then chopped
1 ear corn, roasted or 1 cup pan fried
1/2 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp ground chipotle peppers
1/2 cup chopped or pureed tomatoes
salt, to taste
2 tbs brown sugar
2-4 tbs vinegar
drizzle olive oil
3 tbs fresh chopped mint
Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Beet Chips (you might want to use gloves)
1-3 beets (try red, white, chiogga, golden, etc.)
Sea salt, to tastes.
Olive oil, to coat
Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.
Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 
 Enjoy!

Friday, October 07, 2016

Happy Thanksgiving! on CBC's Weekend Morning Show!

 Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.


2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)*
4 large eggs (I used Nature’s Farm eggs)
Salt and pepper, to taste
1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)
½ tsp ground nutmeg
Optional spices:  Cajun, Turkish, Moroccan, Italian blends
Olive oil
In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.
*I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

2. Walnut fig orange stuffed Eye of Round roast
Optional marinade:  ½ cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed
Filling:  ½ cup walnuts, chopped , zest of one orange, juice of one orange, ½ cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, ½ cup chopped parsley
Dijon Mustard, to coat roast
Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.
Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.
 


Enjoy!

½ -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)
1/2 cup butter (I used Notre Dame butter)
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Mix sugar, eggs and Solberry in a bowl
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge), or cool in a container until needed.

Enjoy in tarts, as a spread, with meringue, over pavlova, etc.

Saturday, September 24, 2016

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.



Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)
1 onion, chopped
1 smoked pork hock (available at Wildfire Farms at St. Norbert’s Farmer’s Market, Zinn Farms)
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth
Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!
When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.
Enjoy on a cold day with some hot toast on the side.
Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)
Ingredients:
3 cups of water
1 1/2 Tablespoons of Coarse Salt
1 /1/2 Tablespoons of Yeast (2 packets)
1-2 Tbs. honey
6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)
Flour to dust dough ball
Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.
Add the yeast and honey to the water and mix it up. Don’t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.
Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you’re all set.
Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.
Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.
Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.
Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.
One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.
You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.
Seared Tuna Sandwich
2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert’s Farmer’s Market)
1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)
1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)
Favourite sandwich toppings: I’m using pesto, a little mayo, Dijon Mustard, cheese, etc.
Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  
Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!
Gluten Free Lunch!
Corn Tortillas (Available at Dino’s Grocery Mart on Notre Dame)
Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer’s Market)
Cooked Quinoa (available at Tamarack Farms at St. Norbert’s Farmer’s Market)
Salsa (try the recipe below with Farmer’s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)
Options: black beans, refried beans, cheese, etc.
Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!
Late Summer Salsa Mexicana
Makes about 2 cups
Ingredients:
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Salt
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Saturday, September 10, 2016

Apples for CBC Weekend Morning Show!

This morning on CBC's Weekend Morning Show with host Terry MacLeod, I made the following dishes using wonderful local apples from Wiens Farm, Piccola Cucina shells, and other local ingredients.


Fruit Platz
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Nature's farm), beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Market Apple Pie

1 Piccola Cucina shell (sweetened or unsweetened, available often at St. Norbert’s Farmer’s Market but also at Co-op stores and Vita Health)
5 tart apples, cored and cut into wedges
1/4 cup flour
1/2 cup sugar
pinch salt
cinnamon, to taste
1 tbs butter, crumbled
Optional:  1 tbs Ras El Hanout Or 1/2 tsp Thyme

Bake Pie crust according to the directions.  Mix apples and remaining ingredients together and place in baked pie shell.  Bake for 30 (+/- at 350ºF)

Enjoy!

Saturday, August 27, 2016

Lamb Stuffed Peppers and Easy Chocolate Mousse on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I'll be presenting the following recipes.  Wonderful freshly ground lamb is available to order at Millad's Supermarket on Notre Dame in Winnipeg.  Wonderful tomato paste is available there as well.  Just try the Tat tomato paste.  HUGE difference.

The peppers that I used were two varieties, sweet yellow and red peppers and hot green chilies.  These are available at St. Norbert's Farmer's Market on Saturday and at The Forks Farmer's Market on Sunday from Fertile Farms.  They also have huge fresh fava beans, eggplant, etc.

For the Chocolate Mousse, I used Fair Trade dark chocolate callets and, for a Provençal taste, a floral local honey by Bee Projects, Neighbourhood Honey (Wolseley).  Very creamy honey, available at The Forks Farmer's Market and biweekly at the downtown Hydro Building Farmer's Market.


Lamb Stuffed Sweet and hot peppers

For the peppers and filling:
1 lb ground lamb (I used freshly ground Halal Lamb from Millad’s Supermarket on Notre Dame)
1 red onion, medium dice
2 - 3 cloves garlic, chopped
2 tbs Turkish Baharat, or preferred seasonings
salt, to taste
olive oil
2 tbs pomegranate molasses (optional, or 1 tbs tamarind)
mixed peppers (I used yellow and red sweet and green hot peppers from Fertile Farms, available on Saturday at St. Norbert’s Farmer’s Market and Sundays at The Forks Farmer’s Market)

Grill peppers with olive oil over the BBQ or under the broiler.  When the skins begin to darken and blister, remove from the grill and let cool.  This makes peeling the peppers easier.
In a saucepan, sauté chopped red onion until translucent.  Add the ground lamb and seasonings and cook on medium heat until the lamb is browned.  Remove from heat and stir in the pomegranate molasses.
Peel and seed the peppers.

Preheat oven to 350ºF. In a saucepan, heat up for the sauce, 2-3 tbs good tomato paste (Tat, from Millad’s is excellent), 1 cup water, 1/4 tsp ground cinnamon, 1/2 tsp dried or fresh oregano, optional 1/2 cup good red wine.  Pour into baking dish.  Fill peppers with lamb mixture and place on top of the tomato sauce.  Cover baking dish and bake for 30 - 45 minutes.  Serve hot or warm.

Enjoy!


Easy Rich Chocolate Mousse

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey (I used the floral Neighbourhood Honey of Wolesley by Bee Projects, available on Sunday at The Forks Farmer’s Market)

Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

Enjoy!

Sunday, August 14, 2016

Getting Cheeky on CBC's Weekend Morning Show


 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the köfte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert’s Farmer’s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks
This is the adaptation of Tyler Florence’s recipe for Osso Bucco. The wine that he recommended using was Amarone.  
 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert’s Farmer’s Market)
Extra-Virgin Olive Oil
1-3 tbs butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.

Enjoy!
2. Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs are superb and available at St. Norbert’s Farmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef (Wildfire Farms at St. Norbert’s Farmer’s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs at St. Norbert’sFarmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Saturday, July 30, 2016

Coffee Marinated Hangar Steak for CBC's Weekend Morning Show


This morning, I had the pleasure of presenting Coffee Marinated Hangar Steak on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  

Coffee Marinated Hangar Steak


2 cloves garlic, chopped
1 1/2 cups strong coffee, room temperature (I used Ethiopian Yergicheffe, from Green Bean Coffee, with notes of cocoa, available at St. Norbert's Farmer's Market)
2 tbs favourite spice blend (I used Ras el Hanout, but Mitmita, and others would work nicely)
1/4 cup Dijon mustard
1/4 cup light brown sugar
2 tbs. olive oil
1 small shallot, chopped or grated
1 Hangar Steak  (Available at Wildfire Farms at St. Norbert's Farmer's Market)
Kosher or sea salt, to taste

Whisk shallot, garlic, coffee, mustard, brown sugar, oil in a medium bowl.  Pour mustard into a resealable bag and add the steak, seal the bag and coat.  Marinate at room temperature for an hour or refrigerate overnight.

Prepare the grill for medium-high heat.  Remove steak from bag, season and grill, turning every few minutes, 8-10 minutes per side for medium-rare.  Let rest 10 minutes before slicing.

Serve with wonderful breads that you can find at Old Church Bakery, found on Saturday at St. Norbert's Farmer's Market and in Steinbach.


Saturday, July 16, 2016

Don't throw those veggie tops away! On CBC's Weekend Morning Show

Don’t Throw It Away 2.0
This morning, on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following recipes with items that many people throw out.

Last year, I encouraged cooks and people who love things from the garden and farmer’s markets to not throw radish leaves away. I have a couple of recipes for them on my blog. Now, I see people throwing carrot and beet tops away. These delicate leaves are delicious and so easy to make into many dishes.

Carrot Top Pesto

1 bunch carrot top greens, chopped (today from Almost Urban Farms at St. Norbert’s Farmer’s Market)

2-3 bunches basil (or chives, cilantro, etc.) (Fresh today from Reimer’s at St. Norbert’s Farmer’s Market)
3-5 cloves garlic
¼- ½ cup parmesan reggianno or Padano
½ cup walnuts (or almonds or pine nuts, or, pumpkin seeds)
1 (+/-) ground black pepper
Olive oil

In a food processor or blender, grind up garlic and nuts, and cheese if cut and not grated. Add chopped carrot greens and basil or other herbs and pepper. Drizzle in olive oil as it blends until a smooth paste or the consistency that you desire.

Use on pasta, fish, seafood, as a compound butter for steaks, in sauces, etc.

I’m serving it today on linguine from Nature’s Pasta.

Stuffed Beet Leaves

1 lb ground beef (or lamb) (I used Wildfire Farms ground beef, available at St. Norbert’s Farmer’s Market)

1-3 shallots, sliced

2-3 cloves garlic, chopped
1-2 tbs Turkish Baharat (or your favourite seasonings)
½ finely chopped pepper (optional)
2 tbs chopped fresh dill
1 tbs good tomato paste (Available at Millad’s)
2 tbs pomegranate molasses (optional, available at Millad’s)
Salt, to taste
½ cup bulgur (can use cooked rice, quinoa, etc.)
½ cup stock (I used chicken stock that I make and freeze)
1 bunch beet leaves
Chicken stock for cooking

Preheat oven to 350F.

Sauté the shallots until soft and add the ground beef. After browned, add vegetables, seasonings and cook until soft. Add tomato paste and pomegranate molasses. Stir in the bulgur and add stock. Simmer until the bulgur is softened. Set filling aside.

Line a baking dish with a few beet leaves. Stack the beet leaves for stuffing. You can soften the rib by gently running your finger along it, to make rolling the leaves easier.

Fill each leaf with the meat filling and roll like a small burrito or dolma. Place each roll in the baking dish on top of the leaves. Add chicken stock to the baking dish and bake for 30 minutes, or until soft.

Serve hot, cold, or warm. Top with yoghurt tahini sauce or a cream sauce with dill.

Enjoy!

Friday, July 15, 2016



Quinoa Stuffed Zucchini
1 large zucchini, halved and sliced lengthwise, cutting out centre marrow
Centre marrow of zucchini, chopped

2 shallots, sliced
½ green or red pepper, finely chopped
1 tomato, diced
2-3 cloves garlic, minced
1 tbs Turkish Baharat
Olive oil
Pinch salt
5 fresh dates, pitted
1 tbs good tomato paste
¼ cup wine, tea or juice, to deglaze
1 cup cooked quinoa

Options: chopped mushrooms, green onions, chilies

Preheat oven to 350F. Bake zucchini pieces with a pinch of salt and a drizzle of olive oil, until almost soft. Prepare filling.


In a medium saucepan on medium heat, heat olive oil and add sliced shallots and minced garlic. Add remaining vegetables and cook until soft and most moisture is cooked out. Add all seasonings, dates and tomato paste. Deglaze and cook until soft. Mix in cooked quinoa. 
Spoon filling into zucchini pieces and bake until crisp on top and zucchini is soft. Serve hot, cold or warm.


Enjoy!

Friday, July 01, 2016

Quinoa Sweet Potato Burgers for CBC's Weekend Morning Show

I’m preparing these quinoa burgers now for tomorrow’s CBC Weekend Morning Show segment.  They are coming along nicely and the Tamarack Quinoa works perfectly with this recipe.  http://www.tamarackfarms.ca/


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!

Saturday, June 18, 2016

Ribeyes and Birch Syrup BBQ sauce for Father's Day on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following ideas for a Father's Day BBQ with Manitoba Ribeye from Wildfire Farms, and incredible Birch Syrup BBQ Sauce from the Canadian Birch Company, both available readily at the St. Norbert's Farmer's Market.

 



Father’s Day BBQ!  Easy to impress!

Wildfire Farms Ribeye Steaks (Ribeye is tender and has better flavour as, even though it is low fat, it has more fat than tenderloin so has more flavour.  It is situated next to the tenderloin and, along with Striploin or New York Strip, has the most flavour)Available at the St. Norbert’s Farmer’s Market
Canadian Birch Company BBQ Sauce (http://canadianbirchcompany.com/)Available at the St. Norbert’s Farmer’s Market

Roasted or baked sweet potato (for the meat and potatoes Dad to give better health benefit)
Butter and balsamic drizzled over sweet potato, with a sprinkling of sea salt

Sautéed mushrooms for steak
crumbled blue cheese for steak. 
Optional:  soft fried egg for on top of steak

Sauté whole or sliced mushrooms in a bit of olive oil or butter.  Season with nutmeg, salt and pepper.  Deglaze with White Wine, Mirin or Vermouth.

Enjoy!

Happy Father’s Day!

Saturday, June 04, 2016

Herbed Pizzas for CBC's Weekend Morning Show!

This morning I presented some lovely local products for CBC's Weekend Morning Show with host Terry MacLeod.   

This artisan pizza dough from Old Church Bakery, is remarkably light.  It feels as though it would float away.  You don't need to roll it, just press it out with your fingers.

The fresh herbs are wonderful! Fertile Farm has wonderful products at the market.  Grilling the Spring Onions makes them mellow and sweet.  The Sorrel is so lemony, just divine!



Herbed Pizzas

1 bag Artisan Pizza dough (from Old Church Bakery, at St. Norbert’s Market)
olive oil
Spring Onions or Sorrel (from Fertile Farm, at St. Norbert’s Market)
Pesto of choice for sauce.  I’m using basil arugula today, also optional to use only olive oil, salt and pepper
Shaved or grated parmesan cheese

You can bake this on a BBQ grill, with or without a grill sheet.  The Pizza dough is so light, it doesn’t need rolling, just spread it out with your fingers.  Spread on olive oil or pesto to the base of the pizza and top with your favourite toppings.  I love using grilled Spring Onions as it brings out the sweetness of the greens.  I simply drizzled olive oil over the Spring Onions and grilled on the grill sheet until a bit charred.  You can do the same with the Sorrel or put it on the pizza dough fresh. 

Bake on the covered grill until done or bake in the oven at 450-500ºF until to desired doneness.

Enjoy with some crisp white wine or local beer.

Enjoy!

Saturday, May 21, 2016

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini Köfte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert’s Farmer’s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.



Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.


Enjoy!