Healthy living resolutions on CBC's Weekend Morning Show! Plus, locally sourced awesome braised Beef Short Ribs

On Saturday morning, I'll be presenting the following ideas and resources as well as a recipe, for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.

 The lovely grass-fed beef short ribs are available at Wildfire Farms.  They will be at St. Norbert's Farmer's Market on Saturday, January 2nd, if you are interested in the following healthy living resolutions.  

1. Enjoy making food. For yourself or for others.  By yourself or with others. I love it, but so many do not.  By enjoying the planning and making of your meals, you are cooking with love and you will taste the difference.  For friends and families, it can be an important time together, learning and celebrating.

2. Try a new food at least twice a week.  Either in preparation or when dining out.  Look up recipes, use your cookbooks to try something new.  Go to our amazing restaurants that you hadn�t considered.  Try making different soups or pastas from around the world.

3. Buy local.  If you can�t afford a whole share of a CSA, buy a half share or go into a share with other people. http://csamanitoba.org/.  You will meet some great people who grow your food and other members buying the food.  Go to the Farmer�s markets.  http://fmam.ca/. 

4. Plant a garden/plant something.  If you can and have space, plant a garden.  Plant a tomato in a pot.  Grow some wonderful culinary herbs.  Join a community garden group or allotment gardens.  http://www.winnipeg.ca/publicworks/parksandfields/CommunityGardens/communitygardens.asp

5. Cook together.  Food costs are rising.  A cooking club can bring down your food costs, get you out with great people, learn new skills, and can be made to your needs.  http://www.urbanfarmonline.com/sustainable-living/urban-community-building/community-kitchen.aspx


You will have your own resolutions.  These are part of healthy living in that it isn�t only about a diet.

Braised Beef Short Ribs (serves 2-4)

4 Beef Short Ribs

2 sprig fresh sage leaves (torn, with stems)

1 sprig fresh rosemary (torn)

2 bay leaves

~ 10 peppercorns

sea salt, to one�s tastes (sprinkle over meat)

1 � cups rustic red wine (I used a Bulgarian wine but ask a product consultant)

1 (+) cup beef or veal stock (to cover)

drizzle olive oil

Put all of the above ingredients in a container, cover and refrigerate for at least 5 hours, or overnight.

For the braising:

4 shallots, thinly sliced

2-3 tbs good tomato paste (such as Tat, available at Millad�s Supermarket on Notre Dame)

sprig fresh thyme

2-3 cloves garlic, sliced

2-3 slices (rashers) bacon, cut into lardons, aka, small rectangular pieces or matchstick pieces

1 cup veal or beefstock

salt and pepper, to your taste

optional:  carrots and other vegetables

Drain ribs, reserving liquid.

On medium heat, start to cook the shallots, bacon and thyme in a oven-proof pot.  Spread tomato paste over ribs.  When the shallots and bacon start to brown, push aside in pot and brown ribs on both sides.  When browned, add veal or beef stock and marinating liquid, and seasoning.

Place pot open in a 300�F oven and braise until ribs are starting to come off of the bone. Half way through braising, add vegetables, optional. 

For serving, remove ribs and vegetables from pot, strain liquid and reduce in a pan, adding seasoning and wine or butter.

Enjoy with potatoes, breads, or rice.

Happy New Year!

Summer Herbs for Dinner! On CBC's Weekend Morning Show

 On Saturday, I'll be presenting the following recipes for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten. 

Everyone's Tarragon is bursting forth these days.  The French tarragon has the flavour, while the Russian, sadly, disappoints.  Tarragon Pistou is a classic French sauce, similar to pesto, but without the cheese.  I'm serving it in a cream sauce with mussels for this dish but is excellent as a garnish in soups, on grilled fish or on a toasted tomato sandwich.  Fresh gorgeous PEI mussels are available now on sale at Gimli Fish.

The Perilla, or Shiso leaf kimchi is one of my favourites.  The large herb is available at many Asian specialty markets.  I'm going to try this with carrot tops to make kimchi as well.

 (Getting ready for the perilla leaf kimchi)

(Perilla leaf Kimchi all stacked with paste)

Perilla Leaf Kimchi (Aka, Shiso leaf and Ooba leaf)

3 cups Perilla leaves (can use large mint leaves)
3 tbs fish sauce
1/4 cup thinly slice onion
4 cloves garlic, minced
2 stalks of green onion (or chives), chopped
1 tbs honey
1-2 tbs Korean hot pepper flakes
1-2 tbs good soy sauce
roasted sesame seeds
2 tbs thinly sliced carrot

1. Wash and drain the leaves well and let dry in a basket.
2. Make kimchi paste as follows; mix minced garlic, green onions, sliced onion, matchstick carrots, fish sauce, hot pepper flakes, honey and soy sauce well in a bowl.  Spread paste onto leaves and stack as you coat them in the paste.  WEAR GLOVES!  Store in a non-metallic container(glass refrigerator box).
3.  Enjoy Perilla Leaf kimchi with rice and sprinkle with sesame seeds before serving.

Tarragon Pistou (on fish or mussels)
1 clove garlic
2/3 cup fresh tarragon leaves
1 cup fresh basil leaves
1/4 cup toasted walnut halves
1/4 cup olive oil, plus extra for searing the fish
2 1/2-lb fillets of boneless, seasonal fish (halibut, sole, pickerel, salmon)
Salt and freshly cracked pepper
Lemon for serving

In a blender or food processor, pur�e the garlic and add the tarragon and basil leaves, pulsing to start.  Add the walnuts and season.  Pulse until a fine grainy texture.  Turn on and drizzle in olive oil.

Coat fish with a generous amount of pistou.  Bake at 350�F for 1- - 12 minutes, depending on thickness of the fillet.  Serve immediately with lemon wedges.  If serving with mussels, steam mussels in lemon and olive oil water with tarragon leaves and white wine in the water until mussels are open.  Drizzle pistou over mussels and enjoy with BBQ Frites. Or, make a white sauce with cream, butter, tarragon pistou and white wine.

Enjoy!

Mediterranean Tour with the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following dishes for the Assiniboine Park Conservancy Foodie Series with host Karin Lind of the APC and Scott Strizic of the MLCC.   These can be made in advance if you are planning something special for Thanksgiving.

1. 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. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350�F until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

3. Moroccan Beef Tajine

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
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!

4. French Profiteroles

Ingredients

1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
12 ounces semisweet chocolate chips

Preheat the oven to 425 degrees F.

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.

For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts.  Set aside.

Cut each profiterole in half, fill with whipped cream or lemon curd or ice cream.  Close and drizzle with chocolate sauce.