Saturday, December 17, 2016

Celebrating CBC's Host Terry MacLeod, and Change

This morning, I'll be presenting the following recipes for CBC's Weekend Morning Show with host Terry MacLeod.  As this is Terry's final weekend with CBC Radio, we are celebrating him as well as changes throughout the 24 years that he has been with us in Manitoba.  The beef dish represents the changes in attitudes toward food in that we are so passionate about global flavours and yet are more conscientious than ever as to where our food comes from and how it its produced.  The beef comes from Wildfire Farms.  The chocolate dish is a dish for Terry that I made because I heard that he enjoys Grand Marnier.  I wanted to find something very easy to prepare with it and this is a great season to represent this treat.

I'm at D. A. Niels today giving a tajine cooking demonstration and the beef dish will be one of the tajines, based on a Paula Wolfert recipe.

Grand Marnier Balls (Kugel)

3/4 cup whipping cream
1/4 cup butter
3 tablespoons sugar
3 tablespoons Grand Marnier
7 semi-sweet chocolate baking squares, melted
3 cups chocolate graham cracker crumbs
chocolate sprinkles
Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.

Moroccan Beef Tajine(can use lamb)

1 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes (I used apricots today)
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.

 Today at D. A. Niels:
Marak (Tajine) of Eggplant, peppers and peas with preserved lemon
� cup olive oil
1 medium globe eggplant
1 onion, thinly sliced
2 tsp sugar
2 ripe or canned tomatoes, chopped (I�m using 2 tbs good tomato paste with tomatoes)
1 tbs Ras el Hanout
1 tsp sea salt
� tsp turmeric
2 tbs chopped flat leaf parsley
 � preserved lemon (see chef for details)

1. Heat oil in tajine over low heat.  Add vegetables and sugar and cover with lid or with parchment paper and the lid and cook gently for 10 minutes.  Raise heat slightly and add a splash of water. 
2. Add tomatoes and continue to cook, covered for a few minutes.
3. Add the parsley and lemon juice.  Garnish with the slivered lemon and olives (or cook in with tajine).  Serve warm or at room temperature.