Saturday, May 18, 2013

CBC's Weekend Morning Show - Arctic Char 2 ways and mushrooms!

 This morning I had the pleasure of presenting the following recipes on CBC's Weekend Morning Show with guest host, Joff Schmidt.  The gorgeous Arctic Char is available at Gimli Fish.  Perfect for grilling, baking or broiling.  It is sourced so close to Winnipeg, it is very, very local.  If you had the Pea Shoot Pesto Arctic Char at Arkadash Bistro and Lounge, this is the fish.

Honey Miso Grilled Arctic Char

1 inch fresh ginger, minced
3 tbs miso
1 green onion, finely chopped
3 tbs honey
3 tbs Mirin
a drizzle of chili oil
1 fillet Arctic Char

Combine first 6 ingredients until well blended. Smooth over fish and let marinade for at least one hour. Grill, broil or saut�  until begins to flake, about 4-8 minutes, depending on the thickness of the fish. Serve immediately.

Arctic Char Crudo
1. Cure the fish overnight in the following:

1 fillet Arctic Char
� cup sugar
2-3 tbs sea salt
pepper, and assorted herbs (today I used saffron, thyme and Fennel pollen)

2. Rinse fish in cold water and slice thinly with the following vinaigrette. 

Orange Vinaigrette
Juice of half an orange
2 tbs vinegar
pinch sugar
salt and pepper to taste
Olive oil
Optional herbs (saffron, thyme, oregano, etc.)
Optional garlic

Whisk vinaigrette and serve over thin slices of cured Arctic Char.  Serve with crumbled hard boiled egg, thinly sliced chives or green onions and or arugula.

Korean Mushrooms in Foil

This is actually a very traditional recipe.  So simple to do on the BBQ as a side dish.  

Sesame oil (optional)
sea salt
white pepper (optional)

Wrap the mushrooms and seasoning in the foil.  Place over coals or the grill for several minutes, turning every so often until done.  Serve with Korean dipping sauces such as Kochujiang.


I'm really mad about mushrooms.  Ours are grown very locally.
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Wednesday, May 1, 2013

The Big Brunch for the Assiniboine Park Conservancy and the MLCC

 It was such a treat to present the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bonnie Tulloch, Assiniboine Park Conservancy Education Coordinator presented on the history of brunch and the plants used while Stephanie Mills, Product Consultant for the MLCC, provided excellent pairings.  Pairings to come soon.  Enjoy!

1. Homemade Granola
Paired with Innis and Gunn Rum Finish (Scotish)   $5.01

I adapted this recipe from my parents' older version of the More with Less Cookbook

Preheat oven to 350�F

1 large roaster (I use a large aluminum turkey roaster)
2.25 kg oats (you can reduce for your wants)
1/2 cup skim milk powder
up to 2 cups each sliced almonds, broken pecans, or other nuts that you enjoy
1 cup unsweetened medium coconut (optional)
1 cup roasted green pumpkin seeds (optional)

In a saucepan melt together:
1 cup molasses
1 cup honey
1/2 cup olive oil

Watch that the molasses and honey don't boil over but it is ready to pour into the oats mixture when it bubbles and foams up.
Mix well into oats and nuts and bake for 20- 30 minutes or until browning on top. Stir and bake for at least another 20- 30 minutes. While it is baking, soak dried fruit.

Dried Fruit (I always round quite up on these items and don't really measure at all)

1 cup dark raisins
1 cup craisins
1 cup cut dried apricots
1 cup pitted cut dates
All optional or what you may have on hand. At Christmas I use dried cherries. I also often use currants.

After turning and baking the granola, turn off heat and stir in drained fruit. Leave in oven until all dried.

Fill small sealer jars with granola for gifts.

2. Waffles with White Sauce
Paired with Crown Royal Maple Cocktail  

4 eggs, separated (Nature�s Farm eggs are excellent)
1 cup milk (local organic available) *OR Club Soda for crispy waffles (I sometimes use twice as much)
3 cups flour (this amount makes a thinner batter) (Freshly milled flour available at Tall Grass Prairie Bakery)
1/2 cup butter, melted (Notre Dame Dairies is a local source for Manitoba)
1/2 tsp salt
1 tbs sugar
4 tsp baking powder

Beat whites until peaked and set aside or chill. Beat yolks with milk or club soda. Add melted butter without cooking yolks. Sift dry ingredients and add wet ingredients to dry ingredients. Fold in egg whites. Let proof for a while until you see bubbles in the batter. Cook in waffle iron without over filling iron. Serve immediately.


White Sauce
1 cup waffle batter (see above)
1/2 tsp vanilla
1/2 cup sugar, or to taste
1 cup milk
pinch salt

In a sauce pan, cook all ingredients together until it thickens to a smooth sauce. Use over waffles.

3. �ilbir(pronounced, chill burr)
Paired with Trius Brut Sparkling Wine (Niagara)  $26.99

These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.

The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.

2 eggs
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
mint flakes
1 clove of garlic, minced (optional)

Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.

Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).

Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.

Take the eggs out of the water with slotted spoon on a plate.

Pour yogurt on them. (If you want to have your �ilbir "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)

Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.

Sprinkle mint flakes on top. Serve with toast.

It is extremely easy to make �ilbir; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.

4. Smoked Goldeye, bagel and Homemade fresh cheese
Paired with Mission Hill Five Vineyards Rose (Okanagan)   $15.49
Smoked Manitoba Goldeye on toasted bagels with yoghurt cheese.

Yoghurt Cheese
1 cup good yoghurt (no gelatin, corn starch, etc.)
cheese cloth

Strain the yoghurt through the cheese cloth overnight.  Ta Dah!  Cheese!
Store in refrigerator with a bit of olive oil and salt.
Serve as cream cheese or on an antipasto platter.

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