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.

Happy New Year! With Porztelchen (Portzelki, New Year's Cookies, Ollie Bollie, etc.)

Happy New Year!

I'm happy to say good-bye to 2013.  It was a very difficult year indeed but I am very optimistic about 2014.

Most people who know me also know that I don't deep fry food.  In fact, the deep fryer at my restaurant was used as a convenient shelf.  All the same, I'm sharing this traditional Mennonite dish that we'll be preparing today.  Another recipe for Portzelki can be found at the Mennonite Girls can Cook! site, http://www.mennonitegirlscancook.ca/2011/12/portzelky-new-years-cookies.html.  This recipe is my Gro�ma's with a few variations from the other.  If you have instant yeast, you can skip the first step of starting the yeast and mix into the flour just before mixing.

Portzelky

2  pkgs (~4 1/2 tsp) yeast in 1/2 cup warm water
1 tsp sugar
Let stand for 10 minutes

2 cups warm milk
1/2 cup butter
1/4 cup sugar
4 eggs, separated
1 tsp salt
2 tsp baking powder
1 lb raisins or currants (soak and then gently dry on low oven on paper towel until water is off but plumped)
Flour for soft batter (~5 cups)
Optional:  good pinch saffron in warm milk

Combine milk, salt, sugar, baking powder, raisins and egg yolks.  Add 2 cups flour to yeast and milk and stir.  Let stand until bubbly.  Add remaining flour.  Beat egg whites to stiff peak and fold into batter.  Drop by spoonfuls into hot oil (375�F).  Space evenly and do not over crowd.  Allow room for portzelky to turn over.  When fully cooked, drain and cool.

Serve with small bowls of sugar for dipping.

Enjoy and Happy New Year!  Photos coming soon!

Christmas from around the world with the Assiniboine Park Conservancy and the MLCC

Tonight I will be presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC on the theme of Christmas from around the world.  I did suggest local Golden Caviar as an option for the Latkes but, alas, it is no longer available in Canada.  It is all shipped to Europe and they won't make a local run as packaging costs too much.  

Bonnie Tulloch, of the Assiniboine Park Conservancy, will be presenting on the different plants represented in the foods and Jody Twomey of the Manitoba Lotteries and Liquor will be presenting beverage pairings.  Enjoy!  Happy Holidays! 

1. Caramelized Shallot Tarts, a taste of Provence

Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350�F oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:

Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and pur�e. Use on tarts or as a drizzle for meats or poultry.

2. Latkes (Potato Pancakes)

Potato pancakes are served in Germany, Russia, many parts of Eastern Europe and Israel.  They can be found in Christmas markets and homes.

3 medium potatoes, peeled and shredded
1 onion, shredded
2 eggs
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)

Optional:  Golden Caviar (Available at Gimli Fish)

Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.

Top each latke bite with cr�me fraiche and golden caviar.

3. Spanikoptia Triangles, served as bites for entertaining or �Lasagna style�.  A taste from Greece

1 pkg filo dough
2 pkgs frozen spinach
1 white onions chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbs olive oil
1 1/2 c feta cheese crumbled
1 egg
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Saut� onion and garlic
until translucent. Add mushrooms and saut�. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
15 minutes.

4. Toasted Panettone with Barolo Poached Pears

You can cook the pears the day before and re-heat them on Christmas Day.

SERVES 4
Barolo wine (or a Piedmont wine such as Barbera) 400ml
lemon rind (unwaxed) 2 strips
orange rind (unwaxed) 2 strips
cloves 2
bay leaf 1
caster sugar 200g
ripe pears such as Williams - do not peel just wash, then cut in half 2
panettone 4 slices, to serve

Add all the ingredients, except the pears and panettone, and 180ml water to a pan that will hold the fruit. Bring slowly to the boil and stir to dissolve the sugar, then boil for 15 minutes. Lower the heat, add the pear halves, and simmer for about 30 minutes until the pears are tender � when you can pierce them easily with a knife. Keep the liquid for later. Chill the pears and re-heat in the liquid.

Toast 4 slices of panettone and place on four plates, add 1 piece of hot pear on top and ladle over a little hot poaching liquid. Optional:  Serve with mascarpone or ice cream.

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.