Korean ginseng chicken and persimmon tea. Soul food of Korea on CBC's Weekend Morning Show

Tomorrow on CBC's Weekend Morning Show with host Terry MacLeod, I will be bringing these dishes in.   These represent different ways to celebrate Korean culture.  The chicken dish is the Korean version of soul food.  Imagine a place of serenity while sipping Persimmon tea.

Enjoy!

Korean Ginseng Chicken (Samgyetang)

1 medium chicken (preferably organic)
1-2 large pieces white ginseng
1 cup sticky or sushi rice
6 dried Chinese red dates*
6 chestnuts (peeled and medium chopped)
1 head garlic
1 inch grated fresh ginger
2 green onions (large chopped)
Salt and pepper to taste (white pepper if available)
Dash of Sesame oil
Water (to cover chicken)


Put rice, dates, some ginseng and some garlic cloves inside the chicken in a large casserole dish. Add the remaining ingredients to dish. Bring to boil, cover and simmer for up to 45 minutes until chicken falls off the bone. Enjoy with rice and as a soup. Wonderful for cold winter days. Garnish with sesame seeds or green onions.


Korean Cinnamon Ginger and Persimmon Dessert Tea ???

SuJungHwa

4 oz fresh ginger,peeled and thinly sliced

12 cinnamon sticks about 2 oz

16 cups water

4 dried persimmons

1 cup light brown sugar

Remove persimmon stems and set aside.
Place cinnamon sticks and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard cinnamon sticks
Cool slightly.
In an another pot, place ginger and 8 cups water in a pot, bring to a boil, simmer for 25-30 minutes.
Remove from heat; strain and discard ginger.  Cool slightly.
In a large punch bowl or pot, combine both boiled cinnamon tea and ginger tea together.
Stir in sugar to dissolve, adjust sweetness according to your taste.
Add dried persimmons into tea, steep for 4 hours. The color will get darker as it cools down.
Remove persimmons after four hours. Do not leave it in for more than four hours, they will get too mushy.
Let tea cool completely in room temperature. Keep in the fridge. This tea taste good both hot and cold.
TO serve, ladle tea into small cups and garnish with a few pine nuts and sliced steeped persimmons if you like.

Enjoy!

Tommy Douglas Library 5th Anniversary Celebration

Burnaby Public Library, one of our organization members, is hosting their 5th anniversary celebration for the Tommy Douglas branch!

Tommy Douglas Library 5th Anniversary Celebration



Location: Burnaby Public Library, Tommy Douglas Branch (7311 Kingsway / Burnaby - map)

Time: Saturday, November 22, 2014 from 11:00 am to 4:00 pm

Cost: FREE



Join library staff for hands-on activities for all ages, musical presentations,
and cake and prizes.



There will also be a special sushi making
presentation by Teen Librarian Rachel Yaroshuk in partnership with Burnaby Food First at 12:00 pm. The sushi making demonstration will be a drop-in event, but space will be
limited.



Registration is not required.

Sushi night at home. Practice makes perfect.

Last night Desmond and I prepared sushi rolls and sashimi at home.  Sushi Fridays.  I purchased some lovely tuna, salmon, scallops and golden caviar from Gimli Fish.  All sustainable.  Sushi rice is also available at Gimli Fish.

As the rice cooked, I prepared the fish.  Be brave.  Be generous in the slicing.  It takes practice.

The salmon roll had a simple omelette that had been saut�ed in Sesame oil.  I like to use Kadoya brand.  The scallop and tuna rolls had finely sliced snap peas.

Enjoy!

Review: Fall Workshops and Events

Thank you all for coming out to our fall workshops! We're done with our schedule for this year, so keep an eye out or subscribe to our email list for announcements on new workshops.



Here's what we were up to over the past couple of months:

Introduction to Canning

Credit: Christina Mak

Introduction to Canning

Credit: Leanne Zmud

Winter Container Food Gardening

Credit: Leanne Zmud

Goodlad Community Garden Party

Credit: Christina Mak

Healthy Snacks for Kids

Credit: Christina Mak

Healthy Snacks for Kids

Credit: Christina Mak

Healthy Meal Planning

Credit: Christina Mak

Healthy Meal Planning

Credit: Christina Mak

Want to be the first to hear about new workshops? Make sure to Subscribe for updates on upcoming workshops or check back on our blog for announcements.



Enjoy Burnaby Food First workshops? Want to get involved as a volunteer?


Check out all the great ways you can get involved. All are welcome, and we'd love to have you on board! For more information, send us an email.

Pumpkin Cream Pie

I�m back� and with PIE!

A lot has happened around here in the last couple of months, and I struggled a little with how I wanted to come back, and what I wanted to say. In the wake of so much sadness (my dad passing) and so much joy (my wedding), I just couldn�t seem to put pen to paper (or�fingers to keyboard) about food.

Also�grief and stress can do weird things to you, appetite wise. For weeks I was sick to my stomach and couldn�t eat, then I had a few weeks of eating all the chocolate and donuts in the land, followed by a brief stint just before the wedding where I seriously forgot how to cook.

I didn�t know if I should talk to you about my dad, because sometimes he�s all I can think about�but ultimately, I decided that should wait�I�m not really ready for that here. And then, my wedding! And honeymoon! I have so much to share with you, but I�m waiting until we have all the photos back from our (amazing) wedding photographer. That will come soon enough. Here's a sneak peek. 

So, in the meantime, I knew I needed a conversation starter� but I just felt� lost. And then, I saw this pie. Now THAT is a conversation starter! I knew immediately that I wanted to adapt it for Thanksgiving, and for a few days, it was all I could think about. I seriously stared at pictures of this pie for a week. This pie reminded me why I love cooking and blogging. It inspired me to get in the kitchen and create something. To wipe the dust off my camera. Oh, and also� it�s really good.

The original pie is a peanut butter cream pie, but the moment I saw it, pumpkin cream pie was all I could think about. I�m not the biggest fan of standard pumpkin pie, but fluffy, creamy, cool, whipped pumpkin pie, with a cream cheese base!? Yeah, that I can get behind! And let�s not forget the chocolate crust (with chocolate shell layer!) and bourbon maple whipped cream topping! It�s not overly pumpkiny and texturally, it�s pretty fun. You have the contrast of the looser bourbon maple whip, the creamy, tangy pumpkin filling, and then the crunchy chocolate crust. I think your Thanksgiving dessert table could use one more addition, don�t you? 

PS. I missed you guys!

Pumpkin Cream Pie with Chocolate Crust and Bourbon-Maple Whipped Cream

Adapted from this recipe

Crust

1 cup chocolate wafer cookie crumbs (I used half a sleeve of the Nabisco Famous Chocolate Wafer cookies, in crumb form)

1 tablespoon sugar

Pinch of salt

Pinch of cinnamon

5 tablespoons unsalted butter, melted and slightly cooled

Just under 1/2 cup dark chocolate pieces (chunks, chips, etc)

Pie Filling

1.5 cups heavy cream

1 package cream cheese (8oz), at room temp

1/4 cup light brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon powdered ginger

1/4 teaspoon cloves

1/2 teaspoon vanilla 

1 cup pumpkin puree (not pumpkin pie filling�the only ingredient should be pumpkin)

Bourbon-Maple Whipped Cream

1 1/4 cups heavy cream

1 tablespoon bourbon

1.5 tablespoons pure maple syrup

Preheat oven to 350.

Make the crust: Combine the cookie crumbs, sugar, salt, and cinnamon in a medium bowl. Add butter, and stir until combined. Pour into 9-inch pie dish, and press tightly into bottom and sides with your hands. Bake 13 to 15 minutes�it might be puffed up right when you take it out, but it will fall a little when it cools. Remove from oven and let cool slightly.

Melt chocolate pieces (in double boiler or microwave) and pour into cooled crust. gently spread evenly on bottom of crust. Let cool completely before filling (helps harden chocolate shell if you put in fridge to cool, but wait until pie dish is no longer warm to refrigerate).

Make the filling: With a stand mixer, hand mixer, or if you�re really buff, a whisk, beat the cream until it holds medium-hard peaks. If using a stand mixer, transfer to a separate medium-sized bowl.

In the same stand mixer bowl (with the paddle attachment) beat the cream cheese on medium speed until smooth. Add the brown sugar, salt, vanilla extract, spices, and mix well. Beat in the pumpkin puree until smooth. Remove the bowl from the mixer and gently fold in the whipped cream, a quarter at a time, until mixture is well combined but still light and fluffy. 

Spoon the filling into the fully cooled, prepared crust, and smooth top. Loosely cover and chill up to 4 hours or overnight.

Bourbon-Maple Whipped Cream: Beat the cream, bourbon, and maple syrup until it holds soft peaks. 

Just before serving, top pie with a sprinkle of cinnamon, and serve each piece with a heavy dollop of bourbon-maple whipped cream. Let the pie sit at room temp for a minute, to make cutting through the chocolate shell a bit easier. 

Burger and Beef Tajine on CBC's Weekend Morning Show

This morning I prepared the following dishes for CBC's Weekend Morning Show with host Terry Macleod.  Easy to prepare and enjoy at any time of the year.

Beef Burgers with Turkish Baharat
1 lb ground beef (excellent Halal beef is available at Millad�s on Notre Dame)
2 tbs Turkish Baharat
1 egg
pinch salt

Combine all ingredients in a bowl and form into 4-6 patties. Grill and serve with your favourite toppings or the following on a pita.


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!

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!

Holiday Brunch Treats with the Assiniboine Park Conservancy

Last night I presented the following dishes of Holiday Brunch Ideas for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on the spices, fruits and vegetables featured and Kelly Burton of the MLCC, provided lovely beverage pairings, starting with the Fall Margarita.

1 part Sour = lime or lemon juice
2 parts Sweet = Sugar or juice
3 parts Strong = Tequila or other Liquor
4 parts weak = Ice/soda/Ginger Ale

1. Latkes (Potato Pancakes)

Paired with Devil's Rock Sparkling Riesling, $13.99

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 or sour cream, smoked goldeye, etc.

2. Brandied Farmer�s Sausage with apples
Paired with Angry Orchard Cider, $2.52
 

1-2 Farmer�s sausages, sliced on the bias ~ 1�

2-3 apples, cut into thin wedges

� cup honey

� tsp cinnamon

Brandy, to deglaze (or your favourite non-cream liquor)

Saut� apples in honey and cinnamon.  Set aside.  Cook sausage in pan until brown on both sides and done.  Pour in brandy.  Add apples. 

To serve, skewer or lay out on platter with toothpicks.

3. Toasted Panettone with Barolo Poached Pears
Paired with Bottega Prosecco DOC, $17.99
 

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

4. Caramelized Shallot Tarts
Paired with Malamado Malbec, $23.99

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.