Turkey Schnitzel and Roasted Tomato Coulis for CBC's Weekend Morning Show

This morning I am featuring a simple dish to prepare that is full of great summer flavour CBC's Weekend Morning Show with host Nadia Kidwai.

The basil and tomatoes are from Almost Urban Farm, and available today at the St. Norbert's Farmer's Market. The roasted tomato coulis is very easy to prepare and can be used in many ways.

Enjoy!

For the Schnitzel:
1 Turkey Breast (I used a local free range turkey that I cut into parts and the breast was large enough for more than 5 portions)
1 egg
1/4 tsp grated nutmeg
1/4 tsp smoked paprika
Salt and pepper to taste
1 cup Panko bread crumbs *
1/2 tbs butter (I used Notre Dame butter, local)

* Panko bread crumbs available at many Asian groceries


For the Charred Tomato Coulis:

2-3 medium tomatoes (available at St. Norbert's Farmer's Market)
2-3 cloves garlic, minced
1 tbs fresh basil, chopped (available at Almost Urban Farms at St. Norbert's Farmer's Market)
salt and pepper to taste
1 tbs olive oil

Charred Tomato Coulis: In a baking dish, bake whole tomatoes (without stems) at 350�F until tomatoes begin to darken (up to one hour). Let cool. In a food processor or blender mix all ingredients until well blended into a loose paste. Set aside and chill.

Turkey Schnitzel: Cut Turkey breast into small fist size pieces (maybe a child�s fist size). On a cutting board, place turkey breast piece and cover with plastic wrap. With a food hammer or pounder, flatten Turkey breast piece until quite thin. Set each piece aside and then soak in the beaten eggs. On a plate mix Panko bread crumbs, nutmeg, paprika and salt and pepper. Bread each Turkey piece well and place in a medium high heat pan with butter. Saut� Turkey schnitzel pieces until brown on both sides. Place on plate to rest and DRIZZLE the charred tomato coulis on plate to bring out the natural sweetness of the flavours. A variety of mustards also accent the turkey schnitzel nicely.

Enjoy!

White Chocolate Blueberry Truffles

I'm going to take a wild guess that wherever you live, it's hot.  Humid too, maybe?  Sort of like you're living in an armpit?  Or maybe it's a nice dry heat.  Like you're stranded, naked, in the middle of the dessert.  With a pet camel.  OR it's totally beautiful and you have no idea what I'm talking about...

Anyway.  As much as I love to bake, I usually don't want to turn the oven on in the middle of summer.  That's why I was so excited to come across this truffle recipe.  I've made truffles before (here and here), but a rich, dark chocolate is usually the star of the treat.  These stood out because they are made with only 5 simple ingredients, two of which are sweet blueberries and creamy white chocolate.  They were extremely easy to throw together, and my kids had fun helping me roll them into truffle balls!  I highly recommend for a no-bake summer treat.     

Recipe here.

Consultation Open on the Canadian Food Guide

For the first time since 2007, and nearly seventy-five years after the first edition was published, Health Canada is updating Canada�s Food Guide. This work is being done so that the Guide meets the needs of different Canadian audiences. And they are asking for input! Have your say by completing the Online Survey. The deadline for participation is August 14, 2017. 

Photo Credit: www.canada.ca/en/services/health/healthy-eating.html

Plots Available at Thurston Community Garden

Are you looking for
a place to garden? 

There are currently 8 garden plots available at the
community garden located next to the townhouse development at 3728 ThurstonStreet at Boundary Road. 

Plots are available free of charge to those
interested. Preference given to people living in the Metrotown area. Contact Matthew Lesniak at m.lesniak@awmalliance.com
for more information.

Thurston Community Garden
Photo Credit: Carla

Rao's Lemon Chicken

The other day, Carson and I were watching the Food Network and we caught Frank Pellegrino show Ina Garten how to make his famous Lemon Chicken and then the following happened...

Carson only had to look over at me, and his eyes asked, "you are going to the market, aren't you, to go get all of the ingredients to make this, aren't you?"  I looked back at him, and my eyes replied, "yes, yes I am going to do that, just as soon as you get the kids away from me so I can go shop in peace."  And then my son said, out loud, "why are you guys staring at each other like that."  He doesn't understand Eye Talking, I guess.  Alas, I did go later that day and picked up a chicken (and had the butcher butterfly it and remove the spine), some fresh lemons and parsley.  I had the rest of the ingredients at home, that's how simple this dish is.

As Ina says in the episode, if you're going to call something 'Lemon Chicken' than it better taste like lemon, and THIS tastes like lemon.  The chicken is juicy, the skin is crisp, and the lemon flavor is off the charts.  For the recipe, click here.

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 350�F for 10 minutes.  Serve immediately.  It will be a present at each setting!

 The second recipe is also very easy.  I saut�ed 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!

Lemon Fusilli with Arugula

I have never met a pasta that I didn't like.  Honestly, I can't think of a single one.  But this pasta, this one is up there with a really good Carbonara, or a Cacio E Peppe, or a Spaghetti al Pomodoro (like this OMG).  It's made with Fusilli (but you could sub in any pasta you have on hand), a ton of fresh lemon juice and zest, cherry tomatoes, peppery arugula and a delicious cream sauce (that has 2 cups of heavy cream... just pretend you didn't read that part... FORGET IT NOW).  The recipe calls for broccoli, but I omitted that because, I don't know, I wasn't feeling it that particular night.  That's the beauty of cooking, my friends.  Do what you want!  You the boss.  

(Sorry, I've been watching too much Boss Baby.)

Recipe HERE. 

Some HUGE news...

I'm beyond thrilled to tell you that I am writing my first cookbook, titled Siriously Delicious.

I'M WRITING A COOKBOOK!

Sorry for shouting at you, but this is the type of news that requires the caps lock button, and happy dances, and celebratory handfuls of chocolate chips (which I guess are different than my regular handfuls of chocolate chips?).  Even to say it out loud, or to see the words on paper, makes me feel giddy.  I am writing my first cookbook, and I am so excited to finally share this news with you.

I am working with TimeInc Books, and the process has been incredible so far!  From recipe development, to taste testing (hard job), to our first photo shoot last week... it has been one pinch-me moment after another.  One of the most incredible was having the gloriously talented Ellen Silverman shoot our lifestyle and cover shots (the magical force behind some of my favorite cookbooks).  

Here she is at work...

Mr. Photobomb...

I can't wait to share more of the process with you as we move forward, so continue to check in here or on Instagram or Twitter.  And come back tomorrow for a perfect summer pasta dish!  Now if you'll excuse me I'm going to go eat more chocolate chips, and I think you should too.