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!

Easy BBQ Feast for Father's Day! On CBC's Weekend Morning Show

Yesterday I had the joy of presenting some new ideas that I'm developing for the market, in time to enjoy for Father's Day, on CBC's Weekend Morning Show with host Nadia Kidwai.

The lovely beef striploin came from Wildfire Farms and the pizza dough is available on market days at Old Church Bakery.  Easy and delicious!  The rub is a Baharat (spice blend) that I've added ground pumpkin seeds and smoked paprika to to make a Manitoba version of Duq'qah, an Egyptian spice and ground nut blend for meats and flatbreads.  I'll be bringing this to market very soon.

For the flatbread, 1 bag pizza dough from Old Church Bakery, divide into 2-4 pieces and, with a bowl of water to wet the fingers, pull and spread onto a silpat or parchment papers.  Spread a spoonful of the Duq'qah onto each flatbread, sprinkle with a pinch of salt, and drizzle with olive oil.  Bake in a 450�F oven or on a hot grill until done, 4-7 minutes, depending on oven or grill. 

For the steaks, in order to get a crust, lightly coat each steak with Dijon mustard and then coat with the Duq'qah.  Season with a slight amount of salt.  Prior to grilling, drizzle olive oil on each steak.  Grill to preferred doneness, I recommend rare, but...  Let the meat rest for about 5 minutes before slicing. 

I topped these flat breads and steak slices with a bit of onion jam, but garnish as you like.

Spring Produce on CBC's Weekend Morning Show

Tomorrow, I will be presenting these dishes on CBC's Weekend Morning Show with host Nadia Kidwai.  The produce is local and in season now, for the best flavours.  You can also enjoy fresh local produce all season with a share in a Community Shared Agriculture, or CSA, such as from Almost Urban Vegetables, also at St. Norbert's Farmer's Market.


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Sorrel Chive Pesto
1 cup roughly chopped chives (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
1 cup roughly chopped sorrel leaves (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
1/2 cup ground almonds
1/2 cup grated parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The lemony flavour of the sorrel makes it a great match for chicken, fish, and seafood.

Enjoy!

Rhubarb Apple Pear Chutney

4 cups chopped rhubarb (Available at Almost Urban Vegetables at St. Norbert�s Farmer�s Market)
1-2 apples, cored and chopped

1-2 pears, cored and chopped

2 cups sugar (if you are looking for more diabetes friendly sweetener, try Stevia or Jaggery or Gur).

2 (+) tbs Ras el Hanout (Karenfood product at the St. Norbert�s Farmer�s Market)

1-2 tbs vinegar

pinch salt

(Optional:  � cup water to get the cooking started)

Cook all ingredients in a large pot until all ingredients are soft and the liquid has started to cook off. 

Enjoy as a condiment, on a cheese board or in a grilled cheese sandwich, in tarts, etc.

Outdoor St. Norbert's Farmer's Market is open! Asparagus on CBC.

This morning on CBC's Weekend Morning Show with host Nadia Kidwai, I presented some wonderful local asparagus on Avocado Toast.  The Manitoba asparagus is available today at St. Norbert's Farmer's Market for their season opening at River's Edge Farm.  It is a pesticide and spray-free farm that specializes in asparagus and raspberries.

I've also featured some lovely Halibut Steaks in a Kerala recipe.  For a grilling option on this long weekend, treat yourself to a halibut steak.  The marinade is quite easy to prepare.  The wild caught Halibut steaks are available at Gimli Fish.

Green Toast
Nice bread slices.  I made this bread but there are great breads available at the St. Norbert's Farmer's Market.
1 avocado (one or two Haas, or a huge variety available at Dino's Grocery Market on Notre Dame)
Asparagus (In Season Now!  River's Edge Farm has them available today at St. Norbert's Farmer's Market.)  I grilled the asparagus spears that I had drizzled with sesame oil and when done, I grated lemon zest on the spears and a pinch of salt

Easy Bernaise Sauce 

2 tablespoons white wine
1 tablespoon cider vinegar
1 sprig fresh tarragon
1 minced shallot
1/4 teaspoon ground black pepper
1/2 cup butter
3 egg yolks
2 tablespoons lemon juice
1/2 teaspoon salt
1 pinch cayenne pepper

Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.

Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.

Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Assembly
Toast the bread and smooth avocado on top.  Place grilled asparagus on top of avocado and drizzle Bernaise sauce on top.  Garnish with fresh chives or tarragon.  

 Grilled Halibut Steaks, (Fish masala fry)

2 steaks Halibut (Now in season and available at Gimli Fish)
1/2 teaspoon garlic paste
1/4 teaspoon ginger paste
1/4 teaspoon crushed pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt
1 teaspoon white vinegar or lemon juice
1/2 teaspoon cumin seed make paste with water (always
make paste with a little water)

Put all the ingredients onto a plate in a little pile.
Sprinkle over the vinegar and mix to a paste with the fingers.
Pat the masala evenly over the sides of the fish and marinate for minimum 1/2 an hour and better still for 4-5 hours.

When ready to grill, drizzle oil tablespoons oil on the fish and set the grill to high heat. Sprinkle the fish with a little(pinch) salt more on both the sides of fish , reduce the heat and add the fish. Increase the heat medium flame and cook for about 2 minutes on one side, then about 2 minutes on the other.


Enjoy!

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.

New Year's Eve tasting menu options on CBC's Weekend Morning Show

Tomorrow I will be presenting the following dishes for New Year's Eve treats, on CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  I'll be on at 8:20AM as there will be a year end quiz after the 8:30 news.

This gorgeous beef tenderloin is available on Saturday morning at St. Norbert's Farmer's Market from 10-1PM at the Eagle's Club. One can use tenderloin, rib eye or strip loin for this dish from beef, bison, elk or veal.  Everything is locally produced from sustainable farms.  The micro greens are from Fresh Forage Farms where they grow amazing greens year round.

Beef Tenderloin Carpaccio (Beef from Manitoba Beef by Jim Lintott, available at St. Norbert's Farmer's Market)

Recipe By: Karen
Serving Size: 10
Preparation Time: 0:20

8 ozs tenderloin frozen (or rib eye)
2 cloves garlic minced
1/4 c preserves (I use Mostarda, fig jam, or raspberry)
1/3 c vinegar (shallot, raspberry, etc)
2/3 c extra virgin olive oil
1/4 tsp truffle oil optional
1/4 tsp truffle salt optional


Mix last 7 ingredients together and set aside. Thinly slice semi-frozen meat.
You can use bison, elk or beef tenderloin. Arrange slices on a platter and
drizzle vinaigrette over meat. Garnish with fresh berries or green onions. 

I used Fresh Forage Mustard Micro greens and Parmesan  Reggiano curls.

Serve with baguette slices or water crackers.
Enjoy!


Seared Foie Gras with fig or pear compote

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave. 

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs Or Mostarda with figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d�sel or good sea salt and serve immediately.
Enjoy!

Apples for CBC Weekend Morning Show!

This morning on CBC's Weekend Morning Show with host Terry MacLeod, I made the following dishes using wonderful local apples from Wiens Farm, Piccola Cucina shells, and other local ingredients.

Fruit Platz
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Nature's farm), beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Market Apple Pie

1 Piccola Cucina shell (sweetened or unsweetened, available often at St. Norbert�s Farmer�s Market but also at Co-op stores and Vita Health)
5 tart apples, cored and cut into wedges
1/4 cup flour
1/2 cup sugar
pinch salt
cinnamon, to taste
1 tbs butter, crumbled
Optional:  1 tbs Ras El Hanout Or 1/2 tsp Thyme

Bake Pie crust according to the directions.  Mix apples and remaining ingredients together and place in baked pie shell.  Bake for 30 (+/- at 350�F)

Enjoy!

Getting Cheeky on CBC's Weekend Morning Show

 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the k�fte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert�s Farmer�s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks

This is the adaptation of Tyler Florence�s recipe for Osso Bucco. The wine that he recommended using was Amarone.  

 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert�s Farmer�s Market)

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
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!

2. Mini K�fte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available St. Norbert�s Farmer�s Market)
pinch salt
1 egg (Nature�s Farm eggs are superb and available at St. Norbert�s Farmer�s Market)

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef (Wildfire Farms at St. Norbert�s Farmer�s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert�s Farmer�s Market)
pinch salt
1 egg (Nature�s Farm eggs at St. Norbert�sFarmer�s Market)

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Victoria Day Weekend Market Opening for CBC's Weekend Morning Show

This morning I had the great pleasure of presenting these dishes for CBC's Weekend Morning Show with host Terry MacLeod.  We are marking the great items available at the St. Norbert's Farmer's Market with Wildfire Farms Grassfed Beef, Nature's Farm eggs and other items available.


Mini K�fte two ways  Moroccan and Turkish

Moroccan
1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at the opening today of St. Norbert�s Farmer�s Market
1-2 tbs Ras el Hanout (available at the opening of St. Norbert�s Farmer�s Market)
pinch salt
1 egg
Optional:  Finely chopped preserved lemon peel, recipe follows

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

Turkish
1 lb ground beef
1-2 tbs Turkish Baharat
pinch salt
1 egg

Mix ingredients well together and form into patties or oblongs (K�fte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.

Enjoy!

Also served today with homemade pita bread.  See link for very easy recipe.  http://www.thefreshloaf.com/recipes/pitabread

Preserved Lemons

1 clean sealing jar
4-6 lemons
kosher or sea salt (`1/2 cup)
Juice of 3 lemons

Cut lemons open but not through and stuff with salt.  Press into jar and fill with remaining salt and cover with lemon juice.  Place in sunny place for 3-7 days and then refrigerate.  Use lemon peel in many dishes and liquid for dressings.


Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.


Enjoy!

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. 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.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350�F for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!

Easy Comfort Food on CBC's Weekend Morning Show

Easy Comfort Food

This morning I am presenting the following recipes for CBC's Weekend Morning Show, with host Terry MacLeod.  

Both dishes are so easy to prepare, that I made them this morning in short order.  

Local honey from Beeproject Apiaries can be purchased directly through them.  They will deliver, within a reasonable distance. 

1.Honey Saut�ed Zucchini (with Lavender)

1-2 sliced zucchinis (sliced on the bias)

� + tsp creamed honey (I used wonderful Bee Project CreamedHoney www.beeproject.ca)

pinch lavender flowers (optional)

Heat a saut� pan and add the honey and then the lavender.  Add the zucchini slices and cook until done.  Serve. 

2. Baked Cheesy Pasta

(for a large baking dish)

2 pkgs short pasta (farfalle, penne, shells, etc.)

1 large tin diced tomatoes

1 head roasted garlic

1-2 onions, sliced

1-2 dried red chilies, crushed

1 tbs dried oregano

pepper, to taste

chipotle peppers, or other chilies � tsp (optional)

2 cups heavy cream

good pinch nutmeg

white wine or vodka

olive oil

Cheeses:  your favourites, such as blue, chevr�, brie, gruyere, Emmenthaler, etc., crumbled or grated in a large bowl.

Grate and crumble cheese.  Cook pasta less than time recommended.  That is, if the dried pasta package recommends 10 minutes, take off 2+ minutes in cooking time.

Cook sliced onions in a large saucepan with some olive oil. Add tomatoes and spices.  Add garlic and red wine or vodka.  Bring up to a simmer.  Now make the white sauce IN the red sauce.  That is, add cream, nutmeg and white wine or vodka. 

I don�t add salt to the sauce as the cheese is salty enough. 

Drain pasta and add to cheese.  Add sauce and stir thoroughly.  Fill a large baking dish with the mixture and bake at 350�F until bubbly. 

Let rest for a few minutes and serve. 

Hint:  When reheating, bring to hot temperature, covered, in an oven.  A microwave will result in an unpleasant and mushy pasta.

*other optional ingredients include, red wine, vodka, roasted red peppers, saut�ed mushrooms, sun dried tomatoes, cooked bacon, cooked chicken, Crispy onions, etc.

Gluten free and fabulous on CBC's Weekend Morning Show!

 On Saturday, I'll be presenting these recipes on CBC's Weekend Morning Show, with host Terry MacLeod.  The Gluten Free tart shells are made with unsweetened Almonds by Piccola Cucina and can be found at the St. Norbert's Farmer's Market. 

Two Tarts Today (Gluten Free)
Piccola Cucina Tart or pie shells, made in Manitoba, are gluten free, dairy free and vegan.  They come in a variety of sizes from pie to tartlet and are available at the St. Norbert�s Farmer�s Market.

Pre-bake the shells at 350�F for 12-15 minutes.  Cool before filling with the following recipes.  You can cover the edges with foil to prevent over browning. 

1. Caramelized Shallot Tarts

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.  Add ch�vre to each tart shell and top with shallot/cherry mixture.  Bake until hot throughout.

2. Quiche Lorraine (with Beef Bacon!)
Beef bacon can be purchased at Wildfire Farms, at St. Norbert�s Market on Saturdays and the Downtown Hydro Building on Thursdays.  Nature�s Farm eggs can be found at St. Norbert�s Farmer�s Market and well as a number of grocery stores.

for 6 medium tart shells

1 tbs butter
6 eggs
3/4 cup heavy cream
3/4 pound beef bacon (or Berkshire, another local bacon), chopped
1 finely chopped leek whites
1 cup shredded Swiss or Gruyere cheese
1/4 tsp ground nutmeg
salt and pepper, to taste

In a large skillet, melt butter over medium high heat.  Add leek and bacon until starting to soften and brown.  In a mixing bowl, whisk eggs and cream together.  Add the leek and bacon with the cheese and seasonings.  Pour into crust and bake until the centre of the quiches are just set, ~ 20 minutes.  Serve warm or at room temperature.

Enjoy!

Market days still ahead.

Production day today, making Roasted Butternut Squash Mostarda with Cranberries, Apricots and Okanagan Cherries, Onion Jam, Mango Salsa and bread.  See you at the Downtown Hydro Building Farmer's Market on Thursday and the St. Norbert's Farmer's Market on Saturday.

Smoking Teriyaki Rabbit on CBC's Weekend Morning Show

This morning I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  I had been noticing a number of posts on Facebook, inquiring as to where to find rabbits to eat.  Zinn Farms is one place, at the St. Norbert's Farmer's Market.  This recipe also uses tea from Daniel Song from Tea-Story.  I used the Lapsang Souchon tea, but Pu-er tea can also be used for its smoky quality.

Smoking Teriyaki Rabbit

1 cup Lapsong Suchon tea **� steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper

1 Rabbit, pieced (Rabbit available at Zinn Farms at St. Norbert�s Farmer�s Market, Deluca�s and some major grocery stores)

Marinate rabbit in Tea/Teriyaki marinade for several hours, or overnight.  Preheat BBQ grill to medium high heat.  Grill, turning, until the rabbit meat comes off of the bones.  Brush with marinade while grilling.

Enjoy!

A rare evening of entertaining. A Labour Day traditional BBQ?

Last night I had the pleasure of having some lovely friends for dinner.  Great wine, good beer and wonderful celebration foods to share over lively conversations.  Perfect!

1. Appetizers:
Georgian Eggplant
Pesto Escargot
Tuna Tataki

2.  Mains
BBQ'd French Fries 
Roasted purple potatoes
Ras el Hanout Pomegranate grilled chicken
Lamb Shashlik

3.  Dessert.
Didn't make it that far.  :)

BBQ French Fries

2-4 potatoes, washed and then cut into thin fries, skin-on
Olive oil, to coat


Cut the potatoes into fries and soak for a while in very cold water.  When ready, drain and dry the potato pieces and toss with olive oil. 

On a hot BBQ grill, covered with a Cookina BBQ sheet, spread out the potatoes and cook, stirring, until potatoes are crisp and brown.  Remove from heat and toss with seasoning.  Serve immediately.

Farmer's Market Chowder on CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.

Farmer�s Market Chowder

This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.

4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalape�os
� tsp ground nutmeg
� tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste

Roast or broil corn, jalape�os, and tomatillos for a few minutes per side.   When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saut� leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock.  Cook and pur�e, using an immersion blender, or leave chunky.  Add corn,  potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed.  Serve hot.

Enjoy!

To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc.  Bring to a boil and simmer for 3-8 hours.  Let cool and strain.  If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings.  Those will leave a bitter, gassy flavour.

This Saturday on CBC's Weekend Morning Show - Suffering Succotash with green beans.

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

Traditionally Succotash is made with Lima Beans but green beans are in season now and here is another way to prepare them.  I give the option of parboiling the beans and cooling them in an ice bath but the colour remains without that step and I prefer crispy beans to soggy beans.  I also added more chilies and a 1/4 tsp hot smoked paprika.

The beans are in the market now.  Okra may not be so look for it in the freezer.  You may find all that you need for these dishes in the Farmer's markets.  I'll be at the Downtown Winnipeg Manitoba Hydro Building Farmer's Market on Thursday. 

Suffering Succotash no more!

Ingredients

1/4 lb bacon, small chop

2 small shallots, finely chopped

2 garlic cloves, minced

4 ears corn, kernels cut off and cobs reserved for making stock

1 large fresh jalape�o chile, seeded and finely chopped

1 lb green beans, trimmed and parboiled for 2 minutes, then in ice bath

1/2 lb okra, cut into 1/3-inch-thick slices (fresh or frozen)

3/4 lb grape tomatoes (1 pint), halved by filling on a yoghurt lid, place another lid on top and with a very sharp knife, slice through the tomatoes while holding down the top lid. 

2 tablespoons cider vinegar, or to taste

a few sprigs fresh thyme

a few leaves fresh sage, chiffonade

1/4 cup chopped fresh basil

In a large skillet, cook bacon and shallots together over medium heat.  Add garlic and stir for a minute.  Stir in corn, chilies, green beans, okra and tomatoes and cook until the vegetables are tender, about 5-7 minutes.  Stir in vinegar, herbs and season. 

Serve with fresh herbs sprinkled on top as well.

Enjoy!

 Caprese Salad Skewers

Very easy to prepare.  Mini bocconcini, fresh grape tomatoes, fresh basil leaves, skewered and seasoned and drizzled with Balsamic reduction.

Wild on hot days with Sockeye Salmon on CBC's Weekend Morning Show!

Yesterday, on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten, I'll be bringing in these two dishes.  Gorgeous wild caught sushi grade Sockeye Salmon is fresh in bi-weekly at Gimli Fish.  Get it skin-on as both recipes use the skin to add a crispy element.

(Wild Sockeye Salmon sashimi on Cold Dressed Soba with avocado and crispy salmon skin)

 

1. Wild Sockeye Salmon Sashimi on cold-dressed Soba or Udon noodles

For 4 people:  1 filet Wild Caught Sockeye Salmon, skin on.

1 bundle dried noodles per person*

Dressing: 

1-2 tbs Dijon mustard

1 tsp grainy mustard (optional)

1 inch ginger, grated

1 tbs vinegar

2-3 tbs Mirin

1 tsp good sesame oil

drizzle chili oil (optional)

� tsp sugar

1 tbs soy sauce

Other options:  chopped green onions or chives, avocado slices, shredded cucumber, etc.

1. Skin the Salmon filet and keep the skin.  It is very simple to skin the filet.  With a very sharp knife in one hand, grab a pinch of sea salt in the other, to use as a grip, hold the small end of the filet and slice the skin off pulling the skin toward you.

2. To crispy cook the skin, cover with sesame oil and cook at high heat on a skillet or on a hot grill.  Set aside.  Cut into smaller pieces when cooled and crisp on both sides.

3. Slice Wild Caught Sockeye Salmon into bite sized sashimi slices.  Keep chilled.

4. Cook the noodles for less than the package states.  For example, cook the Soba noodles for 4-5 minutes instead of the 6-7 minutes.  The Udon should cook for 7 minutes, not 10 � 12 minutes.

5. Drain the cooked noodles and run under cold water until the noodles are completely cooled.  Drain thoroughly.  If not using immediately, drizzle with sesame oil to prevent sticking.  Keep the noodles cooled.

6. Dressing can be made in advance.  Mix all dressing ingredients together in a bowl until will emulsified. 

7.  You can either prepare all ingredients into one large bowl or prepare individual bowl servings.  Dress the noodles and divide into bowls.  Top with slices of sashimi, avocado and crispy salmon skin. 

You can sprinkle sesame seeds on top, more green onions, soy, etc.  Have fun with the dish.

* Look for dried Soba or Udon noodles in the noodle section of an Asian market such as Oriental Market or Sun Wah, Lucky�s, etc.  Can use buckwheat or green tea Soba.

2. Blackened Wild Caught Sockeye Salmon (adapted from Alex Guarnashelli)

1 filet Wild Caught Sockeye Salmon, skin-on

1 tbs smoked paprika

1 tsp cayenne (to taste)

1 tbs fresh thyme leaves, chopped

1 tbs fresh oregano, chopped

1 tsp sea salt (or kosher)

3-4 tbs canola oil

2 lemons, zested and juiced

Mix spices and salt together in a small bowl.  Place mixture on a plate and coat the salmon portions, flesh side only. 

Heat cast iron skillet or grill to medium heat.  If using a grill, try a grill sheet such as Cookina and add a bit of oil to the sheet. 

Place salmon, flesh down, on the pan or grill sheet and cook for 2-3 minutes.  Turn and cook until the skin becomes crispy.  About 5 minutes.

Serve immediately with lemon zest and lemon juice.

Enjoy!

Don't Throw it Away! What to do with your CSA or Farmer's Market produce.

I've been interested in using whole vegetables for some time.  Kimchi with carrot tops is the next project!  This recipe is one that I made up on the weekend.  I'm surprised how sweet and tender the radish leaves are and how sweet the cooked radishes become.

(Top photo, green onions and bacon saut�eing.  Bottom photo, added greens and radishes)

Don't throw it away!

2 bunches radishes, trimmed with radish cut into wedges and leaves chopped 

1 bunch green onions, roughly chopped 

2-4 slices of bacon, chopped *

1/2 tsp hot smoked paprika 

2 tbs butter

S&P, to taste 

1/4 tsp chipotle 

Heat pan and melt butter. Add chopped green onions and bacon and cook until bacon begins to crisp. Add radishes and leaves and remaining ingredients. Cook until through and simmer for about 30 minutes, until the radishes become softer and sweeter.

*Vegetarian/vegan option:  caramelize onions and add hot smoked paprika.

Next, Kashmiri radish curry!

Kashmiri Radishes curry, with leaves
3-4 bunches radishes (I used mainly white radishes for this recipe), trimmed with leaves and roots chopped
2 tbs mustard oil
1/2 tsp black mustard seeds
2 dried red chilies
2 tsp Tea Masala (Or any garam masala.  I used the tea masala as it has dried ginger in it and that makes it a Kashmiri garam masala)
1/2 tsp sugar
1/2 tsp turmeric
salt, to taste

In a heavy pot, heat mustard oil and sputter the seeds with the dried red chilies.  When they begin to pop, add the masala, sugar and turmeric.  Then add the radishes with the chopped leaves.  Add a bit of salt, water if needed, and cook for 20-30 minutes on medium low, until the radishes are sweet.

Enjoy!

Serve with a radish raita (strained yoghurt, finely chopped or sliced radish roots, grated garlic and a pinch of salt). 

Pride Week Chili on CBC's Weekend Morning Show!

This morning I presented this chili on CBC's Weekend Morning Show with host Terry MacLeod.

Happy Pride Celebrations!

Photo by Karen
The chili will not be these bright colours at the end of cooking.

Pride Chili
 
1 kg ground beef (I used Halal beef, available at Millad�s Supermarket on Notre Dame and Halal Meats and Specialty Foods on Maryland)
2 red onions, thinly sliced
3 cups black eyed beans (cooked from dry, soak overnight)
1 chipotle pepper (can be purchased tinned) or 1 tsp dried
1 Queer beer (in Manitoba, Half Pint�s)
1/2 cup dark chocolate callates (chips)
3 cups chopped tomatoes (tinned, unsalted)
2 red or yellow pepper (large chopped)
1 cup corn (frozen or fresh)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
salt and pepper to taste. (I used Pink Himalayan, for pride colours)

Using a slow cooker is a nice way to make flavours intense and round them out. In a saut� pan, saut� one medium chopped onion. When caramelized, add to slow cooker. Brown the ground beef. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, molasses, and chocolate. Stir in well. Add beer. Cook through the day or overnight.  Blue Corn Tortillas or garnish with borage flowers.

Red - peppers, tomatoes, chilies
Orange - peppers
Yellow - peppers, corn
Green - Herbs
Blue - Garnish of borage flowers and corn tortillas
Violet - Purple onions

Additional colours represented are pink salt, brown meat and molasses, spices, black and white beans.

To make vegan chili, leave out the ground beef and add 1 cup bulgur in slow cooker.  It gives the look and texture of beef chili.

Enjoy!