Showing posts from March, 2019

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.

Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.


Spring Fling on CBC's Weekend Morning Show

Tomorrow morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I will be presenting the following recipes.  I love pea shoot pesto!  It tastes like Spring!  These recipes are very easy to prepare and are made with local ingredients.  Microgreens from Fresh Forage, Quinoa from Tamarack Farms are both available on Saturday at St. Norbert's Farmer's Market.

Happy Spring!

Turkish Pizza Dough
1 tbs dried yeast (instant yeast)
1 tsp sugar
2 tbs (+) warm water
2/3 + cup Greek style yoghurt (I usually use Astro's Balkan Yoghurt)
1/4 cup olive oil
10 ounces bread flour (I use Prairie Flour and it works out to be a heaping 2 cup measurement, with potentially adding more, depending on the climate of the day)
1/2 tsp sea salt
olive oil

Dissolve the yeast and sugar in the warm water and set aside in a warm place for about 10 minutes until frothy. In another small bowl, whisk the yoghurt and olive oil.

Sift the flour and salt into a large bowl. Make a well in the centre and add …

Spring Flavours for Nowruz, Easter, and Passover, on CBC's Weekend Morning Show

For CBC's Weekend Morning Show with host Nadia Kidwai, I will be presenting the following dishes.  Red Snapper Ceviche, Sole with Chermoula (Moroccan), and Charoset, a Moroccan version.

All of these dishes are very simple to prepare and are quite delightful. 

Red Snapper Ceviche1 pound skinless red snapper fillets, cut into 1/4-inch dice (Available at Gimli Fish)
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeño, seeded and minced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper
1 bunch each of mustard and radish sprouts (from Fresh Forage and available at St. Norbert's Farmer's Market) 1 tablespoon extra-virgin olive oil 

In a large bowl, toss the diced …

Lemony eggs for loving on CBC's Weekend Morning Show

This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod.  The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina.  The butter for the curd is our wonderful Notre Dame butter.  

Lemon Curd

2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge)
Leave until completely cold before covering the jars.

Lemon Meringue Pie/Tarts

3 large egg whites
1 lemon curd recipe

Kerala Coconut Curried Mussels and Sweet Potato Fries on CBC's Weekend Morning Show!

This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented the following dishes.  Mussels are incredibly simple to prepare, are raised organically and sustainably, higher in Omega fatty acids than Salmon, and make a fun meal with friends.

Kerala Coconut Curried Mussels and Sweet Potato Fries

2 lbs PEI Mussels (available at Gimli Fish)
1/4 oil
1 onion, chopped and smashed (traditionally done on a large stone but I mixed them in a blender)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
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.  Liquefy in blender for about 2 minutes, strain into a bowl and that is your coconut cream…

Spicy Chongqing Mala Chicken and Spanish Roasted Potato Tapas for CBC

I will be presenting these two dishes on Saturday for CBC's Weekend Morning Show with host Nadia Kidwai.  They are using local ingredients for flavours from Sichuan, China, and Spain.  Both are quite simple to prepare with big flavours.  

Chongqing, Sichuan Mala Chicken 
4 chicken thighs (available at St. Norbert's Farmers Market from Wildfire Farms)
cooking oil for frying
1/4 cup of chili peppers (or less, to tastes) Try4-5 chilies to start
1 and ½ tbsp. Sichuan peppercorn
1 root ginger, sliced
2 cloves garlic
2 scallions, white part and green part separated and cut into small sections 1/2 cup skin-on peanuts (optional)
1 tsp. sugar
1 tbsp. sesame seeds, or as needed
pinch of salt
1 tbsp. soy sauce
1 tbsp. rice wine
¼ tsp. white pepper powder
2 tsp. cornstarch (optional)
small pinch of salt
Cut the dried chili peppers, discard the seeds and then soak the peppers in water for 15 minutes. We are doing this so we can fry the peppers later and prevent bur…