Showing posts from August, 2015

Summer Herbs for Dinner! On CBC's Weekend Morning Show

On Saturday, I'll be presenting the following recipes for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten. 

Everyone's Tarragon is bursting forth these days.  The French tarragon has the flavour, while the Russian, sadly, disappoints.  Tarragon Pistou is a classic French sauce, similar to pesto, but without the cheese.  I'm serving it in a cream sauce with mussels for this dish but is excellent as a garnish in soups, on grilled fish or on a toasted tomato sandwich.  Fresh gorgeous PEI mussels are available now on sale at Gimli Fish.

The Perilla, or Shiso leaf kimchi is one of my favourites.  The large herb is available at many Asian specialty markets.  I'm going to try this with carrot tops to make kimchi as well.

 (Getting ready for the perilla leaf kimchi)
(Perilla leaf Kimchi all stacked with paste)

Perilla Leaf Kimchi (Aka, Shiso leaf and Ooba leaf)

3 cups Perilla leaves (can use large mint leaves)
3 tbs fish sauce
1/4 cup thinly slice onion
4 cloves …

This Saturday on CBC's Weekend Morning Show - Suffering Succotash with green beans.

--> On Saturday's CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I'll be presenting the following two seasonal dishes.  
Traditionally Succotash is made with Lima Beans but green beans are in season now and here is another way to prepare them.  I give the option of parboiling the beans and cooling them in an ice bath but the colour remains without that step and I prefer crispy beans to soggy beans.  I also added more chilies and a 1/4 tsp hot smoked paprika.
The beans are in the market now.  Okra may not be so look for it in the freezer.  You may find all that you need for these dishes in the Farmer's markets.  I'll be at the Downtown Winnipeg Manitoba Hydro Building Farmer's Market on Thursday. 
Suffering Succotash no more!

Ingredients 1/4 lb bacon, small chop 2 small shallots, finely chopped 2 garlic cloves, minced 4 ears corn, kernels cut off and cobs reserved for making stock 1 large fresh jalapeño chile, seeded and finely chopped 1 lb green…