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 saut� 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
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. 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.

Tagine cooking demo today at D.A.Niels! From 11-3PM

 I'll be presenting these dishes as a Tagine cooking demonstration today at D.A.Niels at 485 Berry St..

Regarding the very good tomato paste, listed in the Squash recipe, try Tat brand, available at Millad's Supermarket at 396 Notre Dame.

Moroccan Beef Tagine (can use lamb)

2 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
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� 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.

Enjoy!

Moroccan Squash Tagine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 eggplant, cubed
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
2 tbs �tomato magic� or very good tomato paste (ask chef)
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

Cooking with Tajines at D.A.Niels!

On Saturday, I presented the following dishes for a cooking demonstration using tajines at D.A. Niels.  I'll be there again on December 5th to give another tajine cooking demonstration.  

The photo with the eggs was at the beginning of cooking.  Cooking eggs in the tajine whole results in a creamy egg.  Quite remarkable!  One person tried the beef tajine recipe using my Ras el Hanout with Moose meat!  He loved the result.  My spice blends of Ras el Hanout, Turkish Baharat and Tea Masala, are all available at D.A. Niels.  

Come and see me at the Downtown Hydro Market on Thursday, November 12th, for more cooking ideas and products!

 

Moroccan Beef Stew (can use lamb)

2 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
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� 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.

Enjoy!

Moroccan Squash Tajine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

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
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. 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 of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

Squash Halwa- Easy Diwali Sweet Recipe

1 Seeded and baked Squash (Acorn, Hubbard, Delicata, etc.) ~ 4 cups
Milk- � cup
Condensed milk- � can or 150 ml
Saffron, strands (optional)- � tsp strands soaked in 1 tbsp milk
Ghee- 4 tbsp
Roasted Almonds, whole or chopped- � cup (roasted in � tbsp ghee)

Peel the skin off the squash and dice it into medium size.
In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
Drain the water from the cooked squash and put it back into the pan.
Using a wooden spoon, mash the cooked squash without any lumps.
Switch on the stove to medium heat and place the pan with the mashed squash over it.
Add milk and combine well stirring constantly breaking any lumps present in it.
Add the condensed milk to it and combine well stirring constantly.
Pour 2 tbsp of ghee at this point and keep stirring.
If you are adding saffron, add the soaked saffron to the mixture.
Let it thicken and don�t forget to stir it.
When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
Keep stirring for a minute and remove from the heat.
In a small pan, roast whole or chopped almonds in � tbsp ghee till it turns golden in color.
Grease a platter with little ghee and spread the squash halwa onto the plate.
Even out the halwa level using a flat spatula.
Garnish the squash halwa with roasted almonds.
Chill the halwa for an hour and serve.
Notes
You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Squash gnudi! So easy with great results!

I tried out this recipe for squash gnudi.  The original recipe called for Butternut Squash but I had Kuri Squash.  So easy and so yummy!

Squash Gnudi
 
1  squash, about 3 lb. (baked and scooped out of shell)
2 eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
1 tsp. fine sea salt
Freshly ground white pepper, to taste
2 cups flour, sifted
8 Tbs unsalted butter, browned
10 fresh sage leaves (to taste)
1 Tbs. kosher salt
1/3 cup grated Parmigiano-Reggiano cheese 

 Pass the baked squash through a ricer or mash well.  When cooled, add beaten eggs and seasonings and mix well.  Sift flour into squash mixture and stir until well incorporated.  Add enough flour to make a light sticky batter.  Chill at least one hour.

Set a pot of salted water to boil.  Brown butter in another pan and add fresh sage leaves toward the end.  Turn butter off until gnudi is ready.  When water boils, drop gnudi into gently boiling water with a small spoon.  When the gnudi floats, scoop out of water, drain and add to hot butter. Let coat gnudi and plate.  Top with grated cheese.

Enjoy!

Saturday on CBC's Weekend Morning Show - Brandied Farmer's Sausage with honeyed apples

 I will be presenting the following recipe tomorrow on CBC's Weekend Morning Show with host Terry MacLeod.  This isn't your Dad's Farmer's Sausage.  It is, a take on a Spanish Tapa.  Great for holiday entertaining.

Enjoy!

Brandied Farmer�s Sausage with apples

1-2 Farmer�s sausages, sliced on the bias ~ 1�  ( I used Pioneer sausage, low salt easy peel)
2-3 apples, cut into thin wedges  (I used Granny Smith)
2 tbs butter (Local Notre Dame butter!)
� cup honey
� tsp cinnamon
good pinch black pepper
Brandy, to deglaze (or your favourite non-cream liquor)  I used a Polish, Old Krupnik honey liquor

Heat skillet and add Farmer�s sausage and butter and brown.  Half way through cooking, add apples, honey and cinnamon.  Cook until meat is fully cooked.  Add Brandy or favourite liquor.

To serve, skewer or lay out on platter with toothpicks.

Later, I will be demonstrating Tajine cooking at D.A. Niels with the following recipes;

Moroccan Squash Tajine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

Osso Bucco

 
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef shank (call for fresh at Millad's Grocery Mart on Notre Dame)

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 (use an Amarone related wine for fullest flavour)
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, saut� 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!

Italian Countryside with the Assiniboine Park Conservancy and the MLCC

 Tonight I will be presenting the following dishes for the Foodie Series for the Assiniboine Park Conservancy and the MLCC.  The Foodie Series is available through the City of Winnipeg Leisure Guide and the park.

Bran Adams, of the APC, will be presenting information on the vegetation indicated by these recipes and beverage pairings will be provided by Kelly Burton,  Product Consultant of the MLCC.  

I just pulled a shallot focaccia out of the oven to serve with the salad and Caponatina.

1. Tuscan Squash Salad
Paired with Villa Vulcan Catarratto, $12.73

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
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. 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 of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

2. Caponatina di Melanzane(A very popular dish for antipasto.)
(Sicilian eggplant relish)
Paired with Cerasuolo di Vittoria DOCG, $22.47 (YUM)

This is one of Sicily�s most popular and versatile eggplant dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. This is the original recipe from Palermo. A caponatina is a �small� caponata.

Ingredients (Serves 4-6)
600g meaty eggplants
Salt
6-8 tbsp olive oil
1 large onion, sliced
2 celery hearts (inner heads only), cut into little chunks
5 - 7 ripe tomatoes, chopped
1 cup pitted green olives
1/4 cup salted capers, rinsed
1/2 cup slivered almonds
2 ripe but firm pears, cored, peeled and sliced
� tsp ground cinnamon
� teaspoon ground cloves
1-2 tbs white sugar
50ml white wine vinegar

Ideally you want the pale violet type of eggplant, without too many seeds. Cut the eggplants into cubes the size of a walnut. Immerse in salted water for 1 hour, then drain, squeezing the water out. Pat the eggplants cubes dry.

Heat about 6 tbsp of extra virgin olive oil in a saut� pan and fry the eggplant cubes until golden. Scoop them out with a slotted spoon and set aside. Adding more oil to the pan if necessary, fry the onion until soft, then fry all the other ingredients, apart from the sugar and vinegar. Simmer for about 20 minutes.

Add the eggplant to the mixture with the sugar and wine vinegar. Taste for salt and cook for another 10-15 minutes. Caponata can be eaten warm but it is also delicious cold.

3. Karen's Beef Lasagna
Paired with Frappato DOC Vittoria, $22.47

1 pkg lasagna noodles (or make fresh pasta)
2 lbs ground beef
1 tbs olive oil
8 large oven roasted tomatoes or large can of tomatoes
1 head roasted garlic
1 large onion, thinly sliced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375�F. In a large saucepot, brown ground meat in olive oil over medium high heat. Remove meat from pot and set aside. Add olive oil to pot and slowly brown onions. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Pur�e sauce and add dried porcini mushrooms and meat back to the sauce. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Karen's Vegetable Lasagna

1 pkg lasagna noodles (or make fresh pasta)
4 cups sliced mushrooms

3 cups medium diced zucchini

3 red peppers, seeded and diced
1 tbs olive oil
1 large can tomatoes

1 head roasted garlic
2 large onions, diced
1 tbs brown sugar
2 tsp dried oregano
1/2 tsp ground black pepper
salt, to taste
1/2 cup fresh basil leaves (or 2 tbs dried)
1/8 tsp ground cinnamon
1/2 tsp dried chilies (optional)
1 tsp fresh or dried rosemary
1/2 - 1 cup red wine
1/2 cup dried porcini mushrooms (optional)
1 500 ml package ricotta cheese
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese

Preheat oven to 375�F. In a large saucepot, saut� onions in olive oil over medium high heat. Add sliced mushrooms and cook until soft. Add zucchini and peppers and cook until soft. Then add tomatoes (with water or juice), spices, roasted garlic, brown sugar and red wine. Simmer until well incorporated.

In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

4. Drunken Figs
Paired with Blandy's Alvada 5 year old Madeira, $12.99

1 package of dried figs
red wine such as Lambrusco works great as it is a sweet wine to begin with, but merlot, shiraz, zinfandel or pinot noir would work great too!


Place dried figs in a glass bowl, cover with wine. Place in fridge. DONE

Enjoy on their own, with ice cream, pound or angel food cake, etc.

Moroccan Tour for the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy.  Jenny Steusser, Education Coordinator for the Assiniboine Park Conservancy, presented on the country and history of Morocco and Jody Twomey, Product Consultant for the MLCC, provided excellent beverage pairings. 

These recipes are from Paula Wolfert's, The Food of Morocco.  It is a wonderful cookbook and an essential part of any kitchen.

Reception Beverage:  Moroccan Cider (Moroccan beer with Pomegranate liquor)

1. Moroccan Butternut Squash Soup
Paired with La Patisserie Chard Muscat, $13.99 and Nobel House Riesling, $12.84

1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available at Halal Meats and Specialty Foods or Dino's Grocery Mart)
salt and pepper, to taste

1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3.4 or the cheese and the harissa at the end. Puree until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.

enjoy!

2. Eggplant Salad, Rabat Style
Paired with Jacob's Creek Cool Harvest Pinot Gris, $13.59

1 eggplant
1 clove garlic, peeled and slivered
2 tbs chopped parsley
2 sprigs cilantro, chopped
1/2 tsp paprika
1/2 tsp ground cumin
2 tbs olive oil (or less)
1-2 tbs lemon juice
pinch salt

Stud the eggplant with garlic slivers, using a pairing knife to cut slits into the eggplant. Bake at 400�F until very soft. Remove from oven to cool when darkened and "collapsed".

When cool enough to handle, squeeze out the flesh of the eggplant into a sieve. Discard liquid and skin of eggplant.

Mash or push the eggplant and garlic through a food mill (avoid a blender as it won't give you the desired effect).

Add the chopped herbs and spices and mix well. Fry in the olive oil over moderate heat, turning often until all of the liquid has evaporated and the eggplant has been reduced to a thick black jam, about 15 - 20 minutes. Sprinkle with lemon juice and salt. Serve warm or slightly cooled.

Try with grape tomatoes and good toasted pita bread.

Enjoy!

3. Chicken Tajine with prunes and almonds
Paired with Innis & Gunn Rum Cask, $3.60

1 chicken � (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

4. Moroccan Lamb Stew
Paired with House of Mandela Cab Sauv, $12.15

1 lb lamb leg, 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
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� 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.

Enjoy!

Saturday on CBC's Weekend Morning Show - Squash K�fte and a taste of Spring

I am presenting the following recipes tomorrow on CBC' Weekend Morning Show with host Terry MacLeod.  

Easy to prepare in advance and a taste of Spring all year round if portions are frozen.  The K�fte were a big hit with vegetarians and non-vegetarians alike at my restaurant.  Try with Quinoa instead of Bulgur if looking to be gluten-free.

(photos after Saturday)

Squash K�fte

1 small squash, about 2 � lbs (baked and scooped out of skin)

3 tbs olive oil

1 red onion, finely diced

1 tbs Harissa

1 tsp ground cumin

1 tsp smoked paprika

9 ounces medium-fine bulgur

generous pinch salt

1 egg

(optional, 1 tbs Turkish Baharat)

Saut� onion, pepper paste and spices in olive oil until softened over a low heat for about 15 minutes.

When pumpkin is scooped out, puree or mash.  Add to onion and spice mixture. 

Rinse bulgur and add to the squash mixture.  Remove from heat and let stand for 10 minutes.  Mix in eggs and then cool.

Preheat oven to 350�F.  On a Silpat or parchment paper lined baking sheet, form squash mixture into oblong patties.  Bake until firm, about 15 minutes.  Cool.   At this point, the k�fte can be wrapped and frozen for future use.

In a pan, heat olive oil and fry k�fte until crispy.  Serve with grilled vegetable on flatbread with a yoghurt tahini sauce.

Enjoy!

Pea Shoot Pesto
Ingredients:
1/4 lb fresh, young pea shoots (or pea tips!)*
1 bunch chives, chopped (or spring onion)
2-3 cloves garlic, minced
1/3 cup Parmesan cheese
1/3 cup olive oil
1/4 cup toasted pine nuts (or almonds)
salt
pepper

Directions:
Place the pea shoots, chives, garlic, cheese, olive oil, pine nuts salt and pepper in a food processor or blender, pulse until a thick paste forms.

Enjoy with pasta, fish or other pesto uses.

Turkish Delights for the Assiniboine Park Conservancy and the MLCC

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Tomorrow I will be presenting the following recipes for the Assiniboine Park Conservancy and the MLCC.  That is, with one exception but I'll put both recipes up.  I just couldn't get a hold of enough eggplant for two recipes.  I will be presenting the first recipe but instead of the Toenail of a Dog, I will make Pomegranate White Bean dip.  So easy to prepare and a big flavour for people expecting bland beans.   

Karen Lind, Education Coordinator from the Assiniboine Park Conservancy, presented on spices and plants of the different regions of Turkey and Jody Twomey, of the Manitoba Liquor Marts, presented lovely beverage pairings for each dish as well as a Welcome Cocktail of Cotton Candy Vodka, Frangelico and pomegranate seeds for a Turkish Delight in a Martini Glass.

1. Patli�an Yog�rtl�
Paired with Ogio Prosecco DOC $16.82

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.

Saut� 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!

2. Toenail of a dog - K�pegoglu

1 globe eggplant
1 red pepper
1 leek
2 cloves garlic, minced
3 tbs olive oil
1/3 cup tahini
1 cup yoghurt
1 tbs dried oregano
Salt and pepper

Wash the eggplant and prick all over with a fork. Drizzle oil over eggplant, whole pepper and the white of the leek. Roast in a hot BBQ, turning occasionally. Remove eggplant when soft. Remove red pepper when blackened and leek when soft and caramelized. Cube eggplant with skin on. Peel blackened skin off of pepper and chop. Slice leek into thin rounds. Mix all ingredients together and chill until serving. Serve with French bread or a baguette.

Enjoy!

2.1 Pomegranate White Bean Dip
Paired with Efes Pilsen Lager $2.73

2 cups cooked white navy beans (aka, canelini)

1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)

Pinch salt, to taste

minced garlic, optional

Pur�e ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

3. Pickerel with Raki
Paired with Tukulu Chenin Blanc $12.85
 

4 filets pickerel
2 tomatoes
2 cups mushrooms, sliced
1/2 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, finely chopped
1/2 cup (less) olive oil
2 bay leaves
3/4 cup fish stock
salt and white pepper, to taste
juice of 1/2 lemon
1 bunch dill
2 tsp raki (Ouzo)

Heat skillet and saut� the garlic and add the onion and saut� for 3-4 minutes. Add bay leaves. Add the vegetables, pour over the stock and simmer for 2 minutes

Season the fish with salt and pepper and place on top of the vegetables. Simmer for about 4 minutes. Chop the dill. Add lemon juice, chopped dill and raki and simmer for about 2 minutes. Arrange the fish and vegetables on a serving dish and serve immediately.

Enjoy!

4. Turkish Pumpkin Dessert (Kabak Tatlisi)
Paired with Longboat Chocolate Porter $5.75 and Prado Alen Rice Pudding Liqueur $29.99 (Hot tip!! try both together!)
This pumpkin dessert is a very easy-to-make popular and traditional recipe.

pumpkin or butternut squash
sugar
4-5 cloves
crushed walnuts

The ratio of pumpkin to sugar is 1 to 1/2. I used 3 cups of squash and 1 1/2 cups of sugar. Peel the pumpkin, cut it into big chunks, and put in a pot. Put sugar on and let it sit over night. It will release water, so you don't need to add water when you're cooking it. The next day, add 4-5 cloves in to the pot and cook on medium until the pumpkin is soft, approximately 30 minutes. Let it cool and garnish with walnuts or grated coconut.

Tastes of around India for the Assiniboine Park Conservancy and the MLCC

 Last night I had the distinct pleasure of presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Education Coordinator, Bonnie Tulloch, presented on plants from the regions while Scott Strizic of the MLCC presented beverage pairings and the following welcoming beverage.

The Kerala Shrimp and the Aloo Gobi were served on Red Rice that had been parboiled.  It has a lovely nutty bulgur flavour and is available at Dino's Grocery Mart on Notre Dame in Winnipeg.  

The remaining pairings are coming asap.

Indian Spice Milk Punch

4l 2% milk

1 can coconut milk

1 can cream of coconut

1 lemon rind strip

1 star anise, whole

1 tsp whole cloves

1/4 tsp ground ginger

1/8 tsp ground cardamom

Amaretto Liqueur, optional

Bring first 8 ingredients to a gentle simmer over medium heat, stirring often.  Strain into heatproof pitcher.  Add Amaretto liqueur, 2 tbs per one cup just prior to serving.

Enjoy!

1. Kerala Shrimp

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and saut� onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

2. Bengali Squash
4-5 small zucchini or yellow squash (I am also using winter squashes, peeled)
2 tbs mustard oil
2 tbs vegetable oil
1/4 tsp turmeric
1/4 tsp black mustard seeds, crushed
1/4 tsp cayenne
1 tsp sugar
pinch salt

Slice zucchini or squash lengthwise into 1/2-inch-thick slices.

Heat the oils in a large wok or a heavy skillet over medium high heat. Add the turmeric, mustard, cayenne and sugar and fry for about 10 seconds. Add the zucchini and cook, turning and moving the slices for about 3-5 minutes until softened through but not mushy.

Remove the slices and drain of oil. Sprinkle with salt and toss. Serve hot. If any oil is remaining, reserve for reuse.

Enjoy!

3, Aloo gobi

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed
• � cup raisins
• � cup chopped cashews

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.

4. Squash Halwa- Easy Diwali Sweet Recipe

• Acorn Squash- 1
• Milk- � cup
• Condensed milk- � can or 150 ml
• Saffron, strands (optional)- � tsp strands soaked in 1 tbsp milk
• Ghee- 4 tbsp
• Roasted Almonds, whole or chopped- � cup (roasted in � tbsp ghee)

1. Peel the skin off the squash and dice it into medium size.
2. In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
3. Drain the water from the cooked squash and put it back into the pan.
4. Using a wooden spoon, mash the cooked squash without any lumps.
5. Switch on the stove to medium heat and place the pan with the mashed squash over it.
6. Add milk and combine well stirring constantly breaking any lumps present in it.
7. Add the condensed milk to it and combine well stirring constantly.
8. Pour 2 tbsp of ghee at this point and keep stirring.
9. If you are adding saffron, add the soaked saffron to the mixture.
10. Let it thicken and don�t forget to stir it.
11. When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
12. Keep stirring for a minute and remove from the heat.
13. In a small pan, roast whole or chopped almonds in � tbsp ghee till it turns golden in color.
14. Grease a platter with little ghee and spread the squash halwa onto the plate.
15. Even out the halwa level using a flat spatula.
16. Garnish the squash halwa with roasted almonds.
17. Chill the halwa for an hour and serve.

Notes

You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Rabbit with Squash

Rabbit with Squash

Local and naturally raised rabbits can be purchased in the Winnipeg area from Zinn Farms at ZinnFarms.com. 
Rabbit is also available from local natural sources from DeLuca's on Portage Ave. in Winnipeg.
How to cut a Rabbit?

This morning I had the pleasure of presenting the following rabbit dish on CBC's Weekend Morning Show with host Ismaila Alfa.  Enjoy!

This is an old recipe -- the combination of sweet and savoury is relatively rare in modern Italian cooking -- but will be very nice in the winter months, especially if it is cold out. Although the recipe calls for rabbit, but you could use -- if you had to -- chicken.
Prep Time: 0 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
� 1 rabbit skinned and chopped into pieces
� 3/4 pound (350 g) squash pulp (a squash along the lines of zucca gialla, or butternut squash)
� 1/2 cup almonds
� 1/2 cup raisins
� 1 quart (1 liter) dry red wine
� A sprig of rosemary
� 2 bay leaves, crumbled
� A sprig of sage
� 2 cloves of garlic, peeled and sliced
� 2 cloves
� A bunch of parsley
� 3/4 cup (180 ml) dry white wine
� 2/3 cup (120 g) unsalted butter
� A pinch each sugar and powdered cinnamon
� Salt and pepper to taste
Preparation:
Wash and pat the rabbit pieces dry and return them to the bowl. Pour the red wine over the rabbit, and add the bay leaves, the garlic, the sage, the rosemary, the cloves, a few peppercorns, and a few leaves of parsley. Cover the bowl and let it stand in the refrigerator over night.

The next day, when you're ready to cook the rabbit, which will be much more tender thanks to the marinade, plump the raisins in the white wine for 20 minutes, and drain them well. Coarsely chop the almonds, and put them in a bowl with a pinch each of sugar and cinnamon, a goodly dash of pepper, and the drained raisins.

Melt the butter in a Dutch oven or earthenware pot, and brown the rabbit, turning the pieces so they color on all sides. Meanwhile, filter the marinade. Once the meat has browned, sprinkle it with a ladle of marinade. Cook until about half the liquid has evaporated, then stir in the almond mixture, cover, and simmer for an hour.

Dice the squash, stir the pieces into the rabbit, and continue cooking for 20 minutes more. This dish is very good over polenta.