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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!