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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…

I had the ingredients on hand.  I had been wanting to attempt making this for a long time.  Now that I have, it is much easier to prepare than I had imagined.  Ikra.  It is a Russian condiment that I grew up having with meat buns, or, Fleischpersky.  Stephan, from Blue Lagoon Organics, gave me a couple of parsley roots, that I knew were part of the ingredient list.

I consulted the Mennonite Treasury of Recipes, and my Mom, for advice on how to make Ikra.  It seems like a kitchen sink kind of recipe to make with what one has on hand.  I had the following, that made 6 500ml jars.

Ikra

4 onions, grated*
2+tbs olive oil
2 medium globe eggplant, finely diced
4 medium carrots, grated
2 bulbs of Parsley Root, grated
3 -4 celery stalks, grated or finely diced
3 yellow peppers, grated
4 good tomatoes (I used 4 large yellow tomatoes that I had frozen in Autumn)
4 tbs good Tomato Paste
1 dried red chili
1 tbs chili flake (I used Aleppo)
1/2 sugar
Salt and pepper, to tastes.
water, adjust as needed

*Grated, wa…

Something easy.  Something delicious.  Something with ingredients that I have on hand now.

I baked a large Hubbard Squash to add to my daughter's foods (hidden in pasta and muffins).  With some of the baked squash, we made gnudi.  It is much easier than one would think.  We prepared half of a recipe. 

The squash was grown by Kelly Ditz, of The Farm.  The eggs, are by Nature's Farm.  I used local Notre Dame Butter and Prairie Mills flour. 

Squash Gnudi

1  squash, about 3 lb. (baked and scooped out of shell)
2 eggs, lightly beaten
1/4 tsp. freshly grated nutmeg
1 tsp. fine sea salt
Freshly ground white pepper, to taste
2 cups flour, sifted
8 Tbs unsalted butter, browned
10 fresh sage leaves (to taste)
1 Tbs. kosher salt
1/3 cup grated Parmigiano-Reggiano cheese 

 Pass the baked squash through a ricer or mash well.  When cooled, add beaten eggs and seasonings and mix well.  Sift flour into squash mixture and stir until well incorporated.  Add enough flour to make a light sticky batt…

I'll be at Saturday's St. Norbert's Farmer's Market on Saturday, December 22nd for the last Christmas sale!  I'll have my spice blends of Ras el Hanout, Turkish Baharat, Tea Masala, and Duq'qah. I'll also have Onion Jam, Snap Pea Coconut Chutney, and More!  Perhaps Biscotti.

It has occurred to me that, while I use Duq'qah all of the time, I haven't featured is as much on my blog.  It is so versatile.  Traditionally, with flatbread, salt and olive oil, it is also great as a dry rub on meats and for roasting vegetables.  I've put it on popcorn, Corn on the Cob, Chicken, lamb, burgers, and has given me a new taste for broccoli. 

I hope to see you at the market on Saturday.  It is open from 10 - 2PM.

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 foods in that we are so passionate about global flavours and yet are more conscientious than ever as to where our foods 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-swee…

Tomorrow, on CBC's Weekend Morning Show, with host Nadia Kidwai, I will be presenting the following dessert.  This was a huge hit at my former restaurant and I made this by popular demand today.  The cakes/puddings, can be prepared in advance, as can the butterscotch sauce, to make your holiday feast easier.
Always use the best ingredients for baking.  We have such great eggs, from Nature's Farm,butter, from Notre Dame Dairies, and flour, from Prairie Flour Mills. There are very few local flour mills in Manitoba.  Try out the flours from Tall Grass Bakery and Prairie Flour Mills!
Fig Mešhnun Sticky Dried Fig Pudding (Fig Mešhnun) 1/2 pound dried figs, finely chopped 2 cups boiling water 1 1/2 teaspoons baking soda 3 ounces butter (at room temperature) (I used Notre Dame Butter) 9 ounces superfine sugar 3 free-range eggs (I used Nature's Farm eggs, available at the St. Norbert's Farmer's Market) 1 teaspoon ground ginger
9 ounces flour
Butterscotch Sauce 8 ounces butter 7 ounces h…