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Fair Trade Gift and entertaining on CBC's Weekend Morning Show

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This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented some easy to prepare dishes that are also cruelty-free.  Now that the holidays are approaching, people love to serve shrimp.  If you buy certain wild caught shrimp from Argentina, Mexico, Texas, New Brunswick and Alaska, for example, you can be certain that slavery ships were not used to get the shrimp to your table.  The chocolate as well, is certified Fair Trade, which also means, for example, that child labour was not used to produce the chocolate.  Fair Trade Chocolate and other Fair Trade ingredients can be purchased at Ten Thousand Villages and through Fair Trade Manitoba.

Shrimp and other seafoods are available at Gimli Fish.


Shrimp with dips (Korean)

1 bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Sauté shrimp in a drizzle of sesame oil until pink. Season …

Spätzle and Halal Veal Schnitzel with Jaeger Sauce on CBC's Weekend Morning Show!

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This morning I will be presenting these comfort foodss on CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are so easy to prepare.  I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg.  The calf is raised free and naturally and without cruelty.   The Spätzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1.  Preparing it couldn't be easier.  I simply sautéed it in brown butter with nutmeg. Enjoy!



Jaeger Schnitzel with Spätzle Veal cutlet, pounded thin and floured both sides (Local Halal Veal is available at Millad’s Supermarket on Notre Dame) Optional method:Slice veal into strips, toss with a bit of seasoned flour, and then brown, remove from pan instead of larger pieces of meat. 1/2 cup mushrooms, sliced (or more if desired) 1 tsp. garlic and fresh parsley, chopped 2 tbsp. onion (or shallots), finely chopped 1 finely diced carrot ½ cup white wine (some people use apple …

Shepherd's Pie or Cottage Pie? All comfort on CBC's Weekend Morning Show

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On Saturday, I will be presenting Shepherd's Pie for CBC's Weekend Morning Show with host Nadia Kidwai.

I adapted the Gordon Ramsay's recipe.  He uses red wine, I used stout, to bring out the richness of the lamb.  You can watch the video at the bottom of the blog entry.  No language warning required!

This dish really highlights some of the great products of Manitoba, from the lamb, potatoes, carrots, etc., to the eggs and butter.  If you don't have access to ground lamb, you can change this recipe to Cottage Pie by using ground beef.  The St. Norbert's Farmer's Market has excellent ground beef at Wildfire Farms and Manitoba Beef.





Shepherd's Pie

1-2 lbs minced lamb (amounts vary according to your baking dishes) I used Spiritsands Shepherds lamb from Carberry, Manitoba, by Gerry Oliver.  She can be reached for outside of Winnipeg, at gerry@spiritsands.ca.

2 shallots, thinly sliced 1-3 peeled and grated carrots
3 cloves garlic, minced
3-5 Russet potatoes, peeled …

Easy entertaining. Pickerel Cheeks

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This is really such a delighfully simple dish to make.  Great local ingredients that shine.  Pickerel cheeks (yes, Walleye, to my non-local language purists) are so sweet and getting a package from Gimli Fish is inexpensive.  You don't have to do the work!

Sautéed Pickerel Cheeks

1 pkg pickerel cheeks
1-2 tbs butter (Notre Dame Butter is lovely)
Favourite herb (I used chopped sorrel, but have made this with basil, thyme, tarragon, etc.)
salt and pepper, to taste
splash of Vermouth or Mirin, to deglaze

Heat pan and melt butter.  You can also have browned butter for this dish.  Add chopped herbs and pickerel cheeks.  Cook, turning once, for a couple of minutes per side at most.  Deglaze pan and serve immediately.

Serve as an appetizer with breads or on crackers (rice crackers for Gluten-Free), or increase amounts for an easy entrée.

Enjoy!

By request! Tomato Chutney

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There are only a handful of recipes that I treasure that I haven't shared.  I've been selling and serving tomato chutney at the Farmer's Market for a while.  I serve it with the Grilled Cheese Sandwiches and sell it in containers.  It is a yummy product and I did look into larger scale production of the tomato chutney but there are so many permits and hoops to jump through to produce anything with tomatoes. 



Tomato Chutney

1 medium onion, finely diced
olive oil, drizzle or more
1 inch fresh ginger, grated
1 tin unsalted chopped tomatoes
1-2 tbs curry spice blend (garam masala, cumin, coriander, mustard, chilies, star anise, pomegranate, cinnamon, cloves,
etc, ground, with turmeric)
1-2 tbs brown sugar or jaggery
salt, to taste
1-2 tbs vinegar

In a large saucepan, heat up oil to medium heat and add chopped onions.  When translucent, add spices and stir.  Add tomatoes and remaining ingredients.  Cook until fully softened for crisper onions, or long and slow, for a deeper flavour. 

Enj…

Manitoba Grilled Roast Beef and cheese sandwiches

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I made these Manitoba grilled roast beef and cheese for CBC’s Weekend Morning Show with Nadia Kidwai. Roast beef ready sliced by Manitoba Beef,Sourdough Pumpernickel Rye by Old Church Bakery, “Trappist” cheese, as a new product to come. Mostarda, Beef, and Bread are available on every other Saturday at St.Norbert’s Farmer’s Market at the Eagles Club from 10-1.


Sourdough Pumpernickel Rye - Old Church Bakery
Roast Beef - Manitoba Beef
"Trappist" cheese - TBA from Loaf and Honey
Mostarda - from KarenFood
Dijon Mustard
Notre Dame Butter

Build your sandwich with these lovely ingredients and place on medium high heat pan with butter melted in the pan.  Turn over sandwich when browned.  Finish sandwich when cheese is melted.  Cut and serve immediately.

Enjoy!




Kerala crab and steelhead trout on CBC's Weekend Morning Show

On Saturday morning I will be presenting the following dishes on CBC's Weekend Morning Show with guest host Sarah Penton.  The Wild Caught Alaskan Snow Crab legs, available at Gimli Fish, are so easy to work with!  They are precooked and frozen and the shells are scored to make eating the crab so much easier.



South Indian Crab Curry

1-2 kg frozen Wild Caught Alaskan Snow Crab legs (Available at Gimli Fish - 2 bags =~4 entrée size portions)
1/4 oil
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit
10 small cloves of garlic, smashed
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquify in blender for about 2 minutes, strain into a bowl and that is your coconut…