Friday, April 12, 2013

Moroccan Spiced Burgers on CBC's Weekend Morning Show with Ismaila Alfa

 I will be featuring these burgers on tomorrow's CBC Weekend Morning Show with Ismaila Alfa.  Excellent beef and lamb are found locally.  Try these on grilled Naan (Afghani or North Indian and a soft egg!)

Moroccan Spiced Burgers
1 lb ground beef or lamb
1-2 tbs Ras el Hanout (available from Chef Karen or Dino's Grocery Mart on Notre Dame)
pinch salt
1 egg
Mix ingredients well together and form into patties or oblongs (K�fte shaped)
Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.
Read More

Wednesday, April 10, 2013

From Russia With Love

Last night I had the pleasure of presenting the following recipes on the them of, From Russia with Love, for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bran Adams, Education Coordinator for the Conservancy, provided information on the plant life and theme while Jody Twomey, of the MLCC, provided beverage pairings.

1. Field Mushrooms with Toast
Paired with Radio Boka Tempranillo  $12.70

8 ea fresh field mushrooms
3 tbsp butter
salt, greens
Grated nutmeg
� cup Tempranillo or Pino Noir wine

Stew mushrooms in their own juice with salt for 25 minutes. Chop very finely and spread on toasts and decorate with green parsley.

2. Baklazhanovaya Ikra recipe (a Georgian area Ikra)
Paired with Flat Roof Manor Merlot  $13.25

1 large eggplant
2 roasted red peppers
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tbs vinegar
2 tbs vegetable oil
fresh parsley

Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down. Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine. Chop onion very finely, peel tomatoes and chop, mince garlic cloves. Mix onion, tomatoes and pulp, garlic, oil, vinegar. Stir thoroughly and season on your taste. Cover and refrigerate for several hours. Baklazhanovaya Ikra is served with chopped parsley.

3. Beef Stroganoff
Paired with Wente Morning Fog Chardonnay  $15.65

1 1/3 lb beef, cut into strips against the grain
2 red onions, thinly sliced
1 tbs butter
1 tbs olive oil
1 tbs flour
salt and pepper
1 green pepper, chopped
1-2 cups sliced button mushrooms
1/4 - 1/2 tsp smoked paprika
1/4 tsp grated nutmeg
1 cup white wine
1 cup cream (I used sour cream)

Toss sliced beef with seasoned flour and set aside. Saut� onions in butter and olive oil until translucent and add the beef. Brown beef and add mushrooms. Add green pepper and spices. Add cream and bring to a simmer. Add white wine and season to taste. Flour must simmer for at least one minute to remove floury taste.

Serve over egg noodles.


4. Russian Tea Cakes
Paired with Frangelico and lime

1 cup butter
� cup icing sugar
1 tsp vanilla
2 cups presifted flour
� tsp salt
1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp � 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325�F for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Read More