Celebrating CBC's Host Terry MacLeod, and Change

This morning, I'll be presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  As this is Terry's final weekend with CBC Radio, we are celebrating him as well as changes throughout the 24 years that he has been with us in Manitoba.  The beef dish represents the changes in attitudes toward food in that we are so passionate about global flavours and yet are more conscientious than ever as to where our food comes from and how it its produced.  The beef comes from Wildfire Farms.  The chocolate dish is a dish for Terry that I made because I heard that he enjoys Grand Marnier.  I wanted to find something very easy to prepare with it and this is a great season to represent this treat.

I'm at D. A. Niels today giving a tajine cooking demonstration and the beef dish will be one of the tajines, based on a Paula Wolfert recipe.

Grand Marnier Balls (Kugel)

3/4 cup whipping cream
1/4 cup butter
3 tablespoons sugar
3 tablespoons Grand Marnier
7 semi-sweet chocolate baking squares, melted
3 cups chocolate graham cracker crumbs
chocolate sprinkles
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.

Moroccan Beef Tajine(can use lamb)

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 (I used apricots today)
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.

 Today at D. A. Niels:
  

Marak (Tajine) of Eggplant, peppers and peas with preserved lemon
� cup olive oil

1 medium globe eggplant

1 onion, thinly sliced

2 tsp sugar

2 ripe or canned tomatoes, chopped (I�m using 2 tbs good tomato paste with tomatoes)

1 tbs Ras el Hanout

1 tsp sea salt

� tsp turmeric

2 tbs chopped flat leaf parsley

 � preserved lemon (see chef for details)

1. Heat oil in tajine over low heat.  Add vegetables and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water. 

2. Add tomatoes and continue to cook, covered for a few minutes.

3. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.

Phyllo Wrapped Steelhead Trout with Saskatoon Savory Sauce on CBC's Weekend Morning Show. Something that any kid could make...

This morning I presented this dish for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  It really is very simple to prepare with impressive results. 


Phyllo Wrapped Steelhead Trout with savory Saskatoon sauce

1 fillet Steelhead Trout (naturally raised in Warren Manitoba, available at Gimli Fish, from Watersong Farms http://www.watersongfarms.com/)
2 cups sliced mushrooms (white button, crimini, shitake, chanterelles, etc.)
Optional:  1/4 cup ch�vre in mushroom mixture
3 tbs butter (1 for saut�ing mushrooms, and 2ish melted for buttering phyllo pastry
1 tbs olive oil
� tsp freshly grated nutmeg
2 shallots, minced
Dijon mustard, to lightly cover the fillet
3-4 sheets Phyllo

Cut filet into serving sized pieces and set aside in the refrigerator. Thaw phyllo and prepare mushrooms as follows:

On medium-high heat, saut� shallots until translucent and add the mushrooms. Saut� until mushrooms are soft. Deglaze with white wine or Mirin (optional). Set aside and let cool.

Preheat oven to 350�F. For the phyllo dish: Lightly coat the fish piece with Dijon Mustard and place on phyllo sheet, cut to fold and cover only. Top with saut�ed mushrooms. Fold pastry over fish and mushrooms and brush with melted butter. Bake for 12 -15 minutes, until brown and depending on the thickness of the fish.

Saskatoon Sauce

1 cup Saskatoons (frozen, wild, available from Gimli Fish)
1 tbs butter
1 tbs olive oil
� tsp dried thyme
1 tbs Dijon Mustard
salt and pepper, to taste
� cup red wine or port

Heat pat to medium high heat and add butter and olive oil. Add Saskatoons and cook until soft. Add mustard, seasonings and red wine. Cook until shiny. Serve over Phyllo Wrapped Steelhead Trout.

Enjoy! 

Later that day...

And for the D.A.Niels Tajine Cooking demo....

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!

Marak (Tajine) of Red Cabbage with Tomatoes and Olives
� cup olive oil 
1 medium head red cabbage (can use cauliflower), cored and small slice
2 tsp sugar
2 ripe or canned tomatoes, chopped (I�m using 2 tbs good tomato paste with tomatoes)
2 tsp hot smoked paprika
2 tsp toasted ground cumin
4 garlic cloves, grated into paste
1 tsp sea salt
2 tbs chopped flat leaf parsley
Juice of � lemon, to taste
 � preserved lemon (see chef for details)
12 green-ripe olives, pitted

1. Heat oil in tajine over low heat.  Add cabbage and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water.

2. Add tomatoes and paprika and continue to cook, covered for a few minutes.
3. mix cumin and garlic and add with � cup water to tajine.  Cook gently for 20 + minutes.
4. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.

Enjoy!