On Saturday I had the pleasure of presenting Fritatta(Torta) on CBC's Weekend Morning Show with host Ismaila Alfa. I served it with a bit of tomato chutney but it is a dish that can be made to your own tastes.
Frittata or Torta is a very versatile dish. It can be used with a large number of "left overs" and other ingredients. Try with sliced mushrooms, sun dried tomatoes, or many other vegetables.
Spinach and Parmesan Frittata
3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste
Preheat oven to 350�. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Pour egg and potato mixture in skillet and cook over medium heat for 5-7 minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Enjoy!
Tuesday, March 5, 2013
Saturday, February 16, 2013
Eggs! Nature's Farm eggs on CBC's Weekend Morning Show
This morning I had the pleasure of presenting two egg recipes for CBC's Weekend Morning Show with host Ismaila Alfa. The first is a poached egg recipe from Turkey and the second is a Kerala dish that usually calls for duck eggs but is wonderful with Nature's Farm eggs.
1. �ilbir (pronounced, chill burr)
These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.
The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.
2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)
Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.
Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).
Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.
Take the eggs out of the water with slotted spoon on a plate.
Pour yogurt on them. (If you want to have your �ilbir "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)
Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.
Sprinkle mint flakes on top. Serve with toast.
It is extremely easy to make �ilbir; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.
2. Kerala eggs
2-4 hard boiled eggs
1-2 cups sliced onions
2 tbs olive oil
1/4 tsp mustard seeds
1/4 tsp cayenne
1/4 tsp ground black pepper
pinch salt
1/4 tsp turmeric
1/4 tsp cinnamon
Bring a pan up to medium-high heat and add olive oil and mustard seeds. When the seeds begin to pop, add the sliced onions. When the onions are softened, add the remaining spices and seasonings. When almost crispy, add peeled eggs that have been scored and bring to temperature, covering with the sauce. Serve with flaky parotha or naan.
Enjoy!
1. �ilbir (pronounced, chill burr)
These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.
The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.
2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
salt
pepper
1 clove of garlic, minced (optional)
Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.
Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).
Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.
Take the eggs out of the water with slotted spoon on a plate.
Pour yogurt on them. (If you want to have your �ilbir "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)
Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.
Sprinkle mint flakes on top. Serve with toast.
It is extremely easy to make �ilbir; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.
2. Kerala eggs
2-4 hard boiled eggs
1-2 cups sliced onions
2 tbs olive oil
1/4 tsp mustard seeds
1/4 tsp cayenne
1/4 tsp ground black pepper
pinch salt
1/4 tsp turmeric
1/4 tsp cinnamon
Bring a pan up to medium-high heat and add olive oil and mustard seeds. When the seeds begin to pop, add the sliced onions. When the onions are softened, add the remaining spices and seasonings. When almost crispy, add peeled eggs that have been scored and bring to temperature, covering with the sauce. Serve with flaky parotha or naan.
Enjoy!
Wednesday, February 13, 2013
Cupid's Bite - Aphrodisiac foods with the Assiniboine Park Conservatory and the MLCC
Last night I had the pleasure of presenting foods with ingredients that are considered aphrodisiacs. Try these for Valentine's this week. Almonds, Basil, Garlic, chocolate are a few ingredients that are on the list. Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservatory, presented the information on plants and programs at the Conservatory. Stephanie Mills, Product Consultant for the MLCC, provided the beverage pairings.
1. Almond Tarator
Paired with Underraga T.H. Riesling - Chile $20.02
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper
Pulse the almonds in a food processor. Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy. Drizzle in half of the oil, and alternate with the water. Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise. Season with salt and pepper to taste.
Use as a dip, mezze or cover a fish fillet and bake.
Enjoy!
2. Basic Pesto
Paired with Maso Canali Pino Grigio - Italy $19.99
A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.
1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pinenuts (can use almonds) Will use almonds
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)
Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.
3. Pesto on Escargot
Paired with Errazuriz Wild Ferment Chardonnay - Chile $21.84 and Seduction Pinot Noir - New Zealand $29.66 (Both very yummy!)
Spoon pesto onto escargot. Place in 450�F oven. Bake for 8-12 minutes. Serve immediately.
4. Chocolate Creams
Paired with Warre's Otima 10 yearld Tawny Port $24.76
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375� F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
1. Almond Tarator
Paired with Underraga T.H. Riesling - Chile $20.02
9 oz Almonds
3 cloves garlic
sea salt
juice of one lemon
3 tbs champagne vinegar
1 tbs honey
4 egg yolks
2 1/4 cups good olive oil
3-5 oz lukewarm water
freshly ground black pepper
Pulse the almonds in a food processor. Crush the garlic with salt and add to the almonds with lemon juice, vinegar, honey and egg yolk until smooth and creamy. Drizzle in half of the oil, and alternate with the water. Slowly drizzle in the remaining olive oil until a thick, creamy mayonnaise. Season with salt and pepper to taste.
Use as a dip, mezze or cover a fish fillet and bake.
Enjoy!
2. Basic Pesto
Paired with Maso Canali Pino Grigio - Italy $19.99
A basic Pesto recipe is so easy to adapt to many available herbs. I love Arugula Pesto as well. For Arugula, use some spinach in the mix to round out the flavour of any particularly peppery variety as well as a splash of lemon juice. For Basil Pesto, I like to use Sweet, Vietnamese, Purple, and many other varieties in the mix to make a complex flavour.
1/4 lb fresh basil
3-4 cloves garlic, minced
1/4 cup toasted pinenuts (can use almonds) Will use almonds
1/3 cup Parmesan, grated
1/3 cup good olive oil
salt and pepper (cheese is salty so use very little salt)
Blend together into a paste. Freeze for later use or toss in pasta, on grilled meats, etc.
3. Pesto on Escargot
Paired with Errazuriz Wild Ferment Chardonnay - Chile $21.84 and Seduction Pinot Noir - New Zealand $29.66 (Both very yummy!)
Spoon pesto onto escargot. Place in 450�F oven. Bake for 8-12 minutes. Serve immediately.
4. Chocolate Creams
Paired with Warre's Otima 10 yearld Tawny Port $24.76
6-7 oz dark Callebaut Chocolate
2 cups milk
6 egg yolks
1/2 cup sugar
Melt chocolate in a bain-marie (stainless steel bowl over pot of boiling water) with 1 tbs. Milk. Make the quantity of milk up to 2 cups and bring high heat. Beat 6 egg yolks with sugar until the mixture turns white. Slowly add the chocolate flavoured milk, beating it in quickly. Divide the mixture between at least 6 ramekins placed in a baking dish that will be filled with simmering water (another bain-marie). Bake at 375� F for about 25 minutes. Remove the ramekins from the bain-marie and leave to cool before putting them in the refrigerator to set.
Wednesday, January 30, 2013
Silver Screen Food Movies with the Assiniboine Park Conservatory and the MLCC
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1 bar Luker Chocolate*
1 litre milk
pinch ground cinnamon or cinnamon stick
pinch dried chipotle chilies
1/3 cup sugar
pinch Hawaiian Red Clay Sea Salt**
*Available in Winnipeg at Dino's Grocery Mart at 460 Notre Dame.
Slowly cook all ingredients except for the Sea Salt. Serve when well incorporated with Red Clay Seal Salt served on the side to bring out the full chocolate flavour.
Enjoy!
Silver Screen � January 29, 2013
Last night I had fun at this event showing one of my favourite subjects, food movies and inspired food. Bonnie Tulloch, of Assiniboine Park Conservatory, led the evening with movie clips and information on food. Scott Strizic of the MLCC prepared excellent beverage pairings and I got to make some yummy dishes to share.
1. Spanglish � Fried Egg and bacon sandwich
To be presented in demo. Ingredients include local Berkshire bacon,Dijon mustard, Rustic bread, Nature�s Farm eggs and tomato chutney.
I used Tomato Chutney as fresh tomatoes in January are dreadful. Mainly, the idea is to make the sandwich your own in the flavours that you will enjoy.
2. Babette�s Feast � G�stebude � Tarts with Wild Mushrooms, Garlic, Dried Okanagan Cherries & Port
� Tart shells
� 2 shallots, sliced
� 1 cup sliced wild mushrooms
� 1 head roasted garlic
� � cup dried Okanagan cherries
� 1 cup port
� 1 tbs butter
� 1 tbs olive oil
Saut� shallots in butter and olive oil until soft. Add mushrooms. When cooked through, add garlic, cherries soaked in port and deglaze with port. Cook down and spoon into tart shells and bake according to directions for about 10 � 15 min. Enjoy!
I love this movie. I love getting inspired by it and try out new ideas generating from it.
3. Big Night � Risotto
Ingredients
- 2 Tbsp butter
- 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
- 2/3 cup brandy, vermouth, or dry white wine
- 5-6 cups chicken stock (use vegetable stock for vegetarian option)
- 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
- 1 3/4 cups arborio rice or other risotto rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley or chives
*
Method
1 Bring stock to a simmer in a saucepan.
2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and saut� about 5 minutes (if using chanterelles, dry saut� first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add the rice and stir to combine.
3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly � stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
4. Like Water for Chocolate � Hot chocolate
1 bar Luker Chocolate*
1 litre milk
pinch ground cinnamon or cinnamon stick
pinch dried chipotle chilies
1/3 cup sugar
pinch Hawaiian Red Clay Sea Salt**
*Available in Winnipeg at Dino's Grocery Mart at 460 Notre Dame.
Slowly cook all ingredients except for the Sea Salt. Serve when well incorporated with Red Clay Seal Salt served on the side to bring out the full chocolate flavour.
Enjoy!
Wednesday, January 23, 2013
Foods of Italy for the Assiniboine Park Conservancy and the MLCC
Last night I had the great pleasure of presenting the following recipes for a cooking demonstration for the Assiniboine Park Conservancy at the Madison Square MLCC. Beverage pairings to follow soon. APC Education Coordinator Bonnie Tulloch presented on the great plants used in cooking in Italian food and Cindy, Product Consultant of the MLCC provided excellent beverage pairings.
Photos coming today!
Come in to Arkadash Bistro and Lounge to try these items or many others.
Foods of Italy � January 22, 2013
1. 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.
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. Sage Butter pasta (Burro e salvia)
1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
Enjoy!
1/3 cup butter.
Bunch of fresh sage leaves
1/2 cup grated Parmesan
Black pepper.
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan.
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
Enjoy!
3. Osso Bucco
This is the adaptation of Tyler Florence�s recipe for Osso Bucco. The wine that he recommended using was Amarone. Personally, I'd really rather enjoy drinking the Amarone but have used it today especially for your pleasure.
It makes an elegant winter comfort meal.
Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk shank
It makes an elegant winter comfort meal.
Osso Bucco:
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces Beef, Bison or Elk shank
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
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!
4. Chocolate Almond Biscotti
Recipe By: Karen
Serving Size: 36
1/2 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
1/4 c Sliced Almonds
Recipe By: Karen
Serving Size: 36
1/2 c butter softened
3/4 c sugar
2 eggs
4 tsps Frangelico
1 tsp vanilla extract
2 c +2tsp white flour unbleached
1 1/2 tsps baking powder
1/4 tsp salt
1/4 c Sliced Almonds
� cup chocolate chips
Preheat oven to 325�F. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in almonds and chocolate.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300�F, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 5-10 minutes. Cool and store in an airtight container.
Enjoy!
Preheat oven to 325�F. Cream butter until fluffy and add sugar. Cream again until fluffy and add the eggs, beating well until mixture is smooth. Mix in Frangelico and vanilla. Combine flour, baking powder and salt in a bowl. Beat into butter mixture until just incorporated. Stir in almonds and chocolate.
Divide the dough into 3 equal pieces on a lightly floured board. Roll pieces into long cylinders about 1 - 1 1/2inches in diameter. Place on a baking sheet and flatten to rectangles. Bake until light brown, about 25 minutes.
Cool the rolls and slice diagonally to make 1/2 inch biscotti. Lower oven temperature to 300�F, lay the slices on the baking sheet and bake for 10 minutes. Turn the slices over and bake until dry, about 5-10 minutes. Cool and store in an airtight container.
Enjoy!
Monday, January 21, 2013
Ribs on CBC's Weekend Morning Show!
On Saturday I had a distinct pleasure of presenting the following recipe for CBC's Weekend Morning Show with host Ismaila Alfa. Ribs are so easy to prepare and come in quite a variety of forms. Try these with our wonderful Berkshire Pork, great beef, lamb or goat from Manitoba! Come in to Arkadash Bistro and Lounge for a taste.
Spanish Smoky Ribs
1 rack ribs (pork baby back, lamb, goat, beef short, etc)
3 tbs Dijon mustard
3 tbs honey
1 tsp hot smoked paprika
3 tbs butter
3 tbs olive oil
3 tbs Bourbon or Whiskey (optional, but a good option)
pinch salt
Place ribs in baking dish and set oven to 350�F. Cook remaining ingredients in a saucepan. Cover ribs with sauce. Cover baking dish with lid or foil. Bake for a few hours, basting occasionally, until meat is tender and ready to fall off of the bone. Serve and enjoy!
There are many variations on ribs possible. Try with your favourite spice blend, marmalade and seasonings. Ras el Hanout, a Moroccan spice blend, will soon be available at Arkadash Bistro and Lounge. Cooking lessons now available at Arkadash Bistro and Lounge starting Monday, January 28th. Book now to reserve your space.
Spanish Smoky Ribs
1 rack ribs (pork baby back, lamb, goat, beef short, etc)
3 tbs Dijon mustard
3 tbs honey
1 tsp hot smoked paprika
3 tbs butter
3 tbs olive oil
3 tbs Bourbon or Whiskey (optional, but a good option)
pinch salt
Place ribs in baking dish and set oven to 350�F. Cook remaining ingredients in a saucepan. Cover ribs with sauce. Cover baking dish with lid or foil. Bake for a few hours, basting occasionally, until meat is tender and ready to fall off of the bone. Serve and enjoy!
There are many variations on ribs possible. Try with your favourite spice blend, marmalade and seasonings. Ras el Hanout, a Moroccan spice blend, will soon be available at Arkadash Bistro and Lounge. Cooking lessons now available at Arkadash Bistro and Lounge starting Monday, January 28th. Book now to reserve your space.
Saturday, January 5, 2013
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.
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