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Showing posts from August, 2019

Lamb Stuffed Peppers and Easy Chocolate Mousse on CBC's Weekend Morning Show

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This morning on CBC's Weekend Morning Show with host Terry MacLeod, I'll be presenting the following recipes.  Wonderful freshly ground lamb is available to order at Millad's Supermarket on Notre Dame in Winnipeg.  Wonderful tomato paste is available there as well.  Just try the Tat tomato paste.  HUGE difference.

The peppers that I used were two varieties, sweet yellow and red peppers and hot green chilies.  These are available at St. Norbert's Farmer's Market on Saturday and at The Forks Farmer's Market on Sunday from Fertile Farms.  They also have huge fresh fava beans, eggplant, etc.

For the Chocolate Mousse, I used Fair Trade dark chocolate callets and, for a Provençal taste, a floral local honey by Bee Projects, Neighbourhood Honey (Wolseley).  Very creamy honey, available at The Forks Farmer's Market and biweekly at the downtown Hydro Building Farmer's Market.


Lamb Stuffed Sweet and hot peppers

For the peppers and filling:
1 lb ground lamb (I used fr…

You say Tomato... On CBC's Weekend Morning Show

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This morning, on CBC's Weekend Morning Show, with host Nadia Kidwai, I presented tomato recipes.  The tomatoes are just perfect right now and here are two dishes in which to enjoy them.





Tomato Saffron Poached Trout

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato (a wide variety available now in season at Fertile Farm at St Norbert's Farmer's Market)
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine (optional)
¼ cup orange juice (makes a very fresh flavour)
4 trout fillet pieces (Watersong Farms and available at Gimli Fish) Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Trout Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begin…

Duq'qah/Dukkah/Dukah, etc

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Recently, I added a new spice blend to my repertoire.  I love it.  Duq'qah is an Egyptian blend, often with ground hazelnuts, and spices, to be used in olive oil as a dip, rub, etc. 

I have been so pleased with this blend.  Mine has ground pumpkin seeds and smoked paprika in the blend and it works in so many ways.  I use it as a dry rub, in marinades, on flatbread with olive oil and a pinch of salt, on popcorn, or corn on the cob.  I tossed it with broccoli, a drizzle of olive oil and a pinch of salt, and roasted that in the oven. Spectacular!  I put it on nachos and was delighted.  It goes on and on.

You will find my Duq'qah spice blend, and others,  at St. Norbert's Farmer's Market on Saturday.

Some uses of Duq'qah;





Russian Pancakes with the Manitoba Food History Truck!

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Today I had the great pleasure of sharing a treat from my childhood with the wonderful people from the Manitoba Food History Truck.  I hadn't had this in many years, but, as the theme is foods history, I wanted to honour my Großma and this wonderful foods, that I don't know who makes it anymore.



Russian Pancakes

Set oven to 300ºF.  Have one or two crepe, or non-stick pans available.

2 eggs
2 cups milk
1 - 1/2 cups flour
1 tsp baking powder
1 tbs butter, melted
pinch salt
1 tsp sugar
butter, for the pans

Whisk or blend the ingredients until well incorporated and set aside.  Prepare the sour cherry sauce.

Sour Cherry Sauce
1 jar sour cherries in light sauce
1 tbs corn starch
juice of half of a lemon
1/4 cup sugar

In a medium saucepan, start cooking the cherries, the whole jar except for 1/4 cup of the juice.  Mix the cherry and lemon juices with the corn starch as a slurry and add to the saucepan.  Cook on medium heat until bubbled for at least one minute and thickened and shiny.  Set aside.

Hea…

Getting Cheeky on CBC's Weekend Morning Show

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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 köfte 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" wo…

Food Safety is local. Get to know your producer on CBC's Weekend Morning Show

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Yesterday, on CBC's Weekend Morning Show, with host Laurie Hoogstraten, I featured local beef sausages, in response to a recent report on sausages in Canada not being what is labelled.  This is generally never the case when buying from your local producer, butcher, farmer, etc. 

Get to know your local producer!  I featured the beef breakfast and beef smokies of Manitoba Beef, locally produced grass-fed beef.  When you speak to to butcher, or the farmer at the market, you can be guaranteed that you are getting the product that you expect, in fact, they were great!

Local Halal butchers offer the products that you expect as well.

Featured below are beef breakfast sauasages and smokies by Manitoba Beef.  Also featured are Cook's Creek Kimchi, and Nature's Farm eggs.  These products are all available at the St. Norbert's Farmer's Market.


Enjoy!


Farmer's Festival at St. Norbert's Farmer's Market

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What a day!  There was a wonderful celebration of making great things from local producers today at St. Norbert's Farmer's Market.  For my first cooking demonstration, I featured dry rubs and a few tips for great steaks.  The second cooking demonstration, I prepared Fresh Kimchi.  So addictive!

The Napa Cabbage, onion and garlic,  came from Heart's Acre Farm, the carrot from Paseschnikoff Gardens, The garlic chives, from Fertile Farms.  I found the remaining ingredients at Arirang Trading Company, on 1799 Portage Ave. in Winnipeg.

I love the recipes found on Maangchi and I found this fresh kimchi recipe, aka,  Baechu-geotjeori.

https://www.maangchi.com/recipe/baechu-geotjeori

One excellent question was, do I have to use shellfish or fish?  This recipe calls for fermented anchovy paste.  I used fermented shrimp paste.  I found that a good way to get the briny flavour is by using Black Vinegar.  The dish will be vegan then as well.