Saturday, June 27, 2015

Moroccan Beef Short Ribs on CBC's Weekend Morning Show!

 This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod.  You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.

(Photos above marinating, below, simmering)
Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!)  http://www.wildfirefarms.ca/
(For 6-8 ribs)

Marinade:
1 cup olive oil
1 cup red wine
2 tbs ground ginger
1 tbs ground Turmeric
2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)
1 tsp Kosher or sea salt
zest of one lemon
Place meat in marinade and coat.  Let chill for at least 2 hours or overnight.  Remove ribs and reserve liquid.

For braising the ribs:
2 tbs olive oil
1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)
1/2 lemon, sliced
2 tbs lemon juice*
1-2 tbs honey
Heat 2 tbs olive oil in a medium saut� pan and brown the meat.  Remove and place all remaining liquids to a large tagine or braising pot.  Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.
* Preserved lemons can be substituted for fresh!
Serve with couscous or quinoa.
Enjoy!
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Tuesday, June 23, 2015

Sauce for pickled salmon

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Oh you guys, this sauce is SO delicious! It has the perfect balance between salty and sweet, tangy and briny.. you have to try it! It's perfect to go with pickled salmon, which in itself sounds strange but I promise you that it's not. I used my old recipe for that, but omitted the pink peppercorns this time. Great results!


1 tbsp capers, finely chopped
1 tbsp fresh dill, finely chopped
1 tbsp chives, finely chopped
2 tbsp mayonnaise
3 tbsp sour cream
1 tsp white wine vinegar
1/2 tsp sugar

Stir everything together, and let it sit for at least an hour in the fridge. Serve! 
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Wednesday, June 17, 2015

Cranberry Cornmeal Cookies

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This awesome cookie is from an equally awesome book - The Perfect Egg - from a likewise awesome pair of bloggers: Spoon Fork Bacon. I made them with Dante on a cold and rainy afternoon, and I'm happy to report success. But beware of a few things:

1. Don't overbake. It's easy to do, but will result in crisp rather than chewy cookies, and worse, slightly bitter ones. So watch them.

2. Space. These cookies need their space. A lot of it. So don't overcrowd them. I say six per baking sheet would be perfect. I tried nine, and ended up with big blobby cookies that ran into one another.

3. I've made some adaptions. I changed quantities a little and I'm using metric measurements. I can't find corn meal in Sweden, and as I was baking with a two-year old, I skipped any refrigeration and resting time. (which probably explains the massive spreading.) Need the original recipe? I heartily recommend buying the book.

Got all that? Well, let's go bake.

Cranberry Cornmeal Cookies
about 20-25 cookies, depending on size
adapted from The Perfect Egg by Teri Lyn Fischer and Jenny Clark

180 ml flour (bread flour is recommended, all-purpose is fine)
175 ml polenta (we don't have corn meal in Sweden.)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
110 g butter, at room temperature
120 ml sugar
120 ml honey
2 eggs
1 tsp vanilla  extract
150 ml dried cranberries

In a bowl, combine flour, polenta, baking powder, baking soda and salt.

In another bowl, cream butter, sugar and honey until pale and fluffy. Add the eggs and vanilla, and mix well. Add the dry ingredients, and finally the cranberries.

At this stage, you could (and probably should) chill the batter. Or go ahead and bake, which is what I did. Drop about 1 tbsp of batter per cookie (a little more), very well spaced, on lined baking sheets. Bake at 175�C for about ten minutes - start checking at eight! They should get a little brown around the edges but you don't want them to brown too much.

Let them cool before removing from the sheets, or they're very prone to breaking.

These freeze well!


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Saturday, June 13, 2015

Pride Week Chili on CBC's Weekend Morning Show!

This morning I presented this chili on CBC's Weekend Morning Show with host Terry MacLeod.

Happy Pride Celebrations!
Photo by Karen
The chili will not be these bright colours at the end of cooking.

Pride Chili
 
1 kg ground beef (I used Halal beef, available at Millad�s Supermarket on Notre Dame and Halal Meats and Specialty Foods on Maryland)
2 red onions, thinly sliced
3 cups black eyed beans (cooked from dry, soak overnight)
1 chipotle pepper (can be purchased tinned) or 1 tsp dried
1 Queer beer (in Manitoba, Half Pint�s)
1/2 cup dark chocolate callates (chips)
3 cups chopped tomatoes (tinned, unsalted)
2 red or yellow pepper (large chopped)
1 cup corn (frozen or fresh)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
salt and pepper to taste. (I used Pink Himalayan, for pride colours)

Using a slow cooker is a nice way to make flavours intense and round them out. In a saut� pan, saut� one medium chopped onion. When caramelized, add to slow cooker. Brown the ground beef. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, molasses, and chocolate. Stir in well. Add beer. Cook through the day or overnight.  Blue Corn Tortillas or garnish with borage flowers.

Red - peppers, tomatoes, chilies
Orange - peppers
Yellow - peppers, corn
Green - Herbs
Blue - Garnish of borage flowers and corn tortillas
Violet - Purple onions

Additional colours represented are pink salt, brown meat and molasses, spices, black and white beans.

To make vegan chili, leave out the ground beef and add 1 cup bulgur in slow cooker.  It gives the look and texture of beef chili.

Enjoy!
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Thursday, June 4, 2015

Amazing lunch salad

So simple but so good. This is what's in the bowl:

2 leftover chicken drumsticks

1 avocado

Cucumber

Tomato

Small handful edamame beans

Little bit of red onion

1 white nectarine

Balsamic vinegar

Salt



Y U M!
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Tuesday, June 2, 2015

Orange-soy-ginger chicken legs

Oh, these chicken legs were yummy! At least I thought so. The kids.. Well. Not today. But no worries, I don't blame the chicken. I'll totally make it again.



It's simple. Make a marinade from the zest and juice from one orange. Add grated ginger - about a tablespoon. Add two garlic cloves, minced. Add a tablespoon or so of Japanese soy sauce, and about the same amount of neutral oil. And a small splash of sesame oil.



Marinate about one kilo of chicken legs in this, for about an hour. Then bake at 200 degrees for about 30 minutes, turning about half way through.



You're done!
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Monday, June 1, 2015

Chocolate orange cake

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Sticky chocolate cake is a staple in most households (at least in Sweden), but this one is particularly tasty. I dare say it's the combination between orange zest and vanilla extract that makes this taste so good. Make it at least a few hours in advance, and serve completely cooled - it's better that way. And serve a dollop of cream with it.

As you can see, this was also one of Dante's birthday cakes. Perfect for his little guests and everyone enjoyed it!

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As you can see, the photos are far above my usual iphone-level. That's because they're by the super-talented Lisa-Marie Chandler, a superb photographer and a dear friend.

Chocolate orange cake

150 g butter
300 ml sugar
100 ml cocoa powder
2 eggs
2 tsp vanilla extract
Pinch of salt
Zest of one orange
150 ml flour 

Melt the butter. Stir in sugar and cocoa, and the eggs. Add vanilla, salt and orange zest and finally fold in the flour.

Pour into a greased springform tin, and bake at 175�C for about 18-20 minutes. Let cool completely before eating.

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