Friday, September 7, 2007

Ottawa's A-Channel Features Tim Stewart

Thanks to Tim Stewart for his great coverage of the 100 Mile Meal Event on Ottawa's A-Channel.

During the show, Tim featured one of his favourite local recipes using our great in-season Ontario fruits.

Orchard Fruit Dumplings

2 Golden Delicious Apples, diced
3 Red Plums, diced
1 Peach, diced
½ cup blueberries
2 tbsp. melted butter
¼ cup brown sugar
Ground cinnamon
Puff Pastry
1 egg with 1 tbsp. water
Sugar and cinnamon for sprinkling
Ice Cream

1. Preheat oven to 375°.
2. Place fruit in bowl and toss with melted butter, stir in brown sugar and cinnamon.
3. On a lightly floured surface roll out puff pastry to a rectangle of 12 x 8 inches. Cut into 6 squares. Spoon Fruit filling into the centre of each square. Brush sides of pastry with egg wash and then fold over and pinch sides to seal. Brush top with egg wash and sprinkle with sugar and cinnamon.
4. bake for 45 minutes or until golden brown. Remove and let cool for 10 minutes before serving.
5. Serve with Ice Cream.

Apple-tomato and Curry Soup

Serve 4

15 g unsalted butter
3 large onions chopped
2 apples peeled and grated (Granny Smith, Paulared )
10 tomates peeled and seeded (San Marzano, Romanello)
2 tsp Curry
1 litre vegetable stock
250 ml coconut milk
To taste salt and pepper

1. Sauté the onions until caramelized (will take about 10 minutes)
2. Add apples, tomatoes, curry, vegetable stock and coconut milk
3. Season
4. Simmer 35 to 40 minutes
5. Blend if desired

This recipe is from A la di Statio

Thursday, September 6, 2007

Warm Green Beans and Beets with Aioli

(6 servings)

2 large egg yolks
1 ½ cups light olive oil
3-4 cloves fresh garlic

Beat the egg yolks with a whisk, add about 1/3 cup oil drop by drop, whisking continually. Add another 1/3 cup oil, teaspoon by teaspoon. Mash the garlic cloves into a paste using a mortar and pestle or mash with the edge of a knife and a little salt. Whisk the garlic paste into the aioli. Whisk in the rest of the oil and salt to taste.

6 small red beets
6 small golden beets
½ pound string beans

Putthe beets in a shallow baking dish with 1/3 cup water and bake in a preheated 300° F oven for 30-40 minutes, until the beets are tender. Remove and allow to cool.

Pinch the ends from the string beans and blanch in plenty of boiling salted water for 2-3 minutes, until the beans are crisp tender. Drain.

Peel the beets and slice into rounds. Arrange the vegetables on a platter and garnish with the aioli.

-Adapted from Alice Waters’ Chez Panisse Menu Cookbook.

Bison Bourguignon

I get bison/buffalo meat from a local farm called Arizona Buffalo Company. Being ultra lean, buffalo lends itself well to pressure cooking or slow cooker. Below is a recipe for a classic Bourguignon, substituting buffao meat for beef. It's made in the pressure cooker, which helps make for a speedy meal and keeps my kitchen cool as well.

Servings: 4
This classic stew with red wine, onions, carrots, and mushrooms – made leaner using buffalo meat instead of beef.

3 pounds bison/buffalo stew meat or roast, cut into 1-inch pieces
Butter for sautéing
2 garlic cloves, crushed
1 bay leaf
1 fresh thyme sprig
2 medium carrots, cut into ½ inch pieces
½ cup red wine – choose a young fruit one like zinfandel
1 cup beef stock
1 28oz can crushed tomatoes
Red wine vinegar and/or Balsamic vinegar, to taste
1-1/2 tablespoons butter, softened
1-1/2 tablespoons flour
1 pound frozen pearl onions, thawed, then sautéed until brown
3 cups mushrooms, quartered, sautéed
3 tablespoons fresh chopped parsley

**Sauté the onions and mushrooms, separately, and set aside.
Sauté the beef in the cooker in the butter and oil until browned on all sides. Do not crowd the pan; work in batches, setting aside the cooked meat as necessary. Add the garlic and sauté for 1 minute. Add back all of the beef. Top with bay leaf, thyme, and carrots. Deglaze with the wine and add the beef stock and crushed tomatoes. Cook on high pressure for 20 minutes. Allow the pressure to come down naturally. Remove lid, being careful to tilt it away from you to allow the steam to escape. Discard the bay leaf and sprig of thyme. Add salt and pepper to taste, as well as a little red wine vinegar or balsamic vinegar to intensify the flavors. If you need to thicken the stew, knead together the softened butter and flour. Stir or whisk into the stew and cook about 5 more minutes. Add the pearl onions, mushrooms, and parsley.
Serve over rice, egg noodles, or even mashed potatoes.

Sunday, September 2, 2007

Recipes from Janet Craig in Belleville, Ontario

Congratulations to Janet Craig, who had a fantastic article printed about her project in the Belleville Intelligencer! Here are the recipes she provided in that article.

Lemon Lavender Shortbread (from Lavender Farm in Hillier)
Makes - 24
1/4 1b butter, room temperature
1 tsp lavender
1/3 cup white sugar
1 tsp fresh lemon zest
1/4 tsp salt
1 cup all-purpose flour
1. Beat butter, sugar, salt, lavender and lemon zest until light and fluffy.
2. Add flour and beat until a soft dough. Cover and refrigerate for 20 minutes.
3. Transfer dough onto parchment paper, form dough into 4 -inch diameter log, wrap in parchment and chill for 1 hour.
4. Preheat over to 325F, slice shortbread dough into 1/4" thick slices and place on parchment-lined baking sheet bake 20 minutes until edges are lightly golden.
Tips: Can be frozen for one month or stored in airtight container for 5 days before baking. Can be rolled out and shaped or cut with cookie cutter. Garnish with dried lavender flower.

County Mushroom Salad (from the wonderful Mushroom Farm)
Clean 2 lbs white button mushrooms, sliced very thinly
1 cup fresh parsley, washed and dried
2 cloves of garlic, peeled
2 tsp anchovy paste or two whole anchovies
1 tsp Dijon
1/2 cup olive oil
1 tbsp lemon juice
Place everything into your food processor except mushrooms and blend. Pour dressing over mushrooms and toss. Can serve on greens with Parmesan shavings.

Blue and Blue Salad (vegetables from Vicki's Veggies)
1 shallot, minced
1 c fresh blueberries
3 tbsps sugar
1 tsps salt (or less)
1/3 cup raspberry vinegar
1 cup canola oil
1 bag baby spinach
1 pint blueberries
2/3 cup blue cheese
1/4 cup toasted pecans
Combine dressing ingredients in blender.
Arrange spinach on plates, top with berries, cheese and pecans.
Pour dressing on just before serving.

Roasted Pork Loin in Sour Cherry Sauce

In a saucepan, combine 2 cup sour cherries with the juice (which should be 1 cup), and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch, dissolved in 1/4 cup of port and stir into the sauce. Add salt and pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted butter just before plating.

Over high heat, sear pork loin on all sides and place in an oven proof dish in the 375 degree oven until the loin is just pink in the middle (usually about 30-45 minutes). Or grill on barbecue on high until seared. Then turn to lower heat, put lid down and cook for 20 minutes. Test temp to 160F. Take off and tent with foil while you complete sauce.

Slice the loin on the bias, and place on top of small pool of sauce, then drizzle over a bit of sauce and collect raves!