Recipes: September 2013 Archives
Thursday September 19, 2013
Our food columnist Mary Bailey suggests going to the Alberta Mycological Society website for more information about mushrooms in our province.
Sorrentino's Mushroom Harvest Festival is held annually, they have special mushroom menus in the restaurants, cooking classes on September 20, 25, and 29; mushroom walks, and a fabulous dinner on October 7.
There is a seminar on medicinal mushrooms in October in Calgary with Robert Dale Rogers.
Here is a great recipe for Mushroom Strudel
Chanterelles from Mona Foods along with regular button mushrooms would be delicious in this strudel. This is also a good way to use up less than perfect-looking dried bits of mushroom found at the bottom of the bag. The cheese mix could also be bits and bobs - be sure to include a melty cheese like Fontina and something with punch like Spanish Manchego, aged cheddar or Parmigiano.
1 med onion, chopped
1 clove garlic, chopped fine
2-4 T butter
¼c olive oil
3-4 c chopped mushrooms
1-2 T sour cream
fresh herbs (thyme, dill), chopped fine
handful parsley, chopped fine
½c chopped Fontina
¼c grated Parmigiano
½sml roll goat cheese
2 T dry white wine or sherry
sea or kosher salt
fresh-cracked black pepper
1 roll butter puff pastry, thawed (follow package directions)
1 egg, beaten (for egg wash)
Put garlic and onion in a large frying pan with a generous knob of butter and a bit of olive oil. Cook over low-ish heat until translucent and beginning to brown. Be careful not to burn. Add mushrooms and more butter.
Cook over low-medium heat, giving the pan a shake occasionally until the onions are caramelized and the mushrooms have lost about half of their volume, about 20 minutes or so. Continue to cook until mushrooms are dark brown and have lost their moisture, stir often. Season to taste.
When the mushrooms taste amazing, deglaze the pan with a bit of white wine or dry sherry. Take off heat and cool to room temperature. Reserve.
While the mushrooms are cooking, mix cheese with herbs and bind with sour cream. Once the mushrooms have cooled, add to the cheese mixture - should be about 2/3 mushrooms to 1/3 cheese mixture or so. Check seasoning.
Prep a cookie sheet with a silpat or parchment. Roll the puff pastry into a 9×11 rectangle (approximately) on top of the silpat. Spread mushroom mixture over and roll up in a strudel fashion, tucking ends in as you go. Adjust placement if necessary so the seam is underneath. Brush with egg wash and bake for about 20-30 minutes at 350ºF until pastry is golden. Let rest for at least 10 minutes, then cut into 6-8 slices.
Serve warm or cold.
Thursday September 12, 2013
Edmonton food columnist Tina Faiz has these great suggestions from the Birch Patio Cafe at the University of Alberta's Devonian Botanic Garden.
Birch Patio Recipe: Rhubarb Onion Jam
• 1/2 cup canola oil
• 4 large yellow onions, sliced
• 1 cup dark brown sugar
• 1 cup rhubarb, small dice
• 3/4 cup cider vinegar
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
1. Heat the oil in a large pot over medium heat and add the onions. Reduce the heat to low,
cover the pot and cook, stirring occasionally, until the onions are wilted and beginning to colour,
about 40 minutes.
2. Add the sugar and rhubarb. Increase the heat to medium and continue to cook, stirring more
frequently, until the mixture turns dark brown and most of the moisture has been driven off,
about 30 minutes.
3. Add the vinegar. Increase the heat to high and cook rapidly until the mixture becomes gooey
and a spoon drawn across the bottom of the pan leaves a clear track across the base, about 10
Remove from heat and season with the salt and pepper. Spoon into warm, sterilized jars and
Birch Patio recipe: Roast Golden Beet Soup
• 1/4 cup unsalted butter
• 2 cups yellow onion, small dice
• 1/2 cup garlic, minced
• 4 cups golden beets, peeled and cut into 1" cubes
• 2 cups carrot, peeled and cut into 1" cubes
• 2 cups Yukon gold potato, cut into 1" cubes
• 1 cup sour cream
• 1/4 cup cider vinegar
• 1/4 cup granulated sugar
• salt, to taste
• pepper, to taste
1. Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until
the onions are translucent.
2. Add the beets, carrots, and potatoes to the pot, then cover the vegetables with cold
water. Turn the heat to high. Once the water begins the simmer, turn down the heat and
simmer gently until the vegetables are tender throughout.
3. Stir in the sour cream and cider vinegar.
4. Blend the soup until very smooth in a stand blender. Strain the soup through a chinois (a
fine mesh strainer...)
5. Season with salt and pepper.
If there's a restaurant recipe you're itching to have, let us know. E-mail us at
Thursday September 5, 2013
Food Columnist Karen Anderson has both a sweet pumpkin treat and an exotic
savoury way to enjoy pumpkins this harvest season. Check Karen's blog to find a list
of Alberta pumpkin patches to explore and be sure to visit before frost for optimal
photo ops and fun with the family.
Karen's Primetime for Pumpkin Muffins
Notes to the Cook
Mini versions of these muffins make excellent snacks for school lunch boxes.
3 c. all-purpose flour
1 c. organic cane sugar
4 t. baking powder
1 t. salt
1 t. cinnamon
½ t. mace
¼ t. cloves
1 c. skim milk
1 c. canned pumpkin or fresh Alberta pumpkin (see directions for making pie filling
from scratch on Karen's blog link above)
½ c. butter, melted
2 eggs, beaten
½ c. dried cranberries
½ c. toasted pumpkin seeds
½ c. brown sugar
Preheat the oven to 400°F.
Sift the flour, sugar, baking powder, salt and spices into a large bowl and make a
well in the center of these dry ingredients.
Mix the milk, pumpkin, melted butter, beaten eggs, cranberries and pumpkin seeds
in another bowl and once uniformly blended pour them into the well you created in
the dry ingredients.
Stir the wet and dry ingredients to combine them using as few strokes as possible
(overworking causes tough muffins).
Fill muffin papers or tins two-thirds full and sprinkle the tops with brown sugar.
Bake at 400°F for 20 minutes or until golden brown.
Cool on a wire rack.
Makes 2 dozen large or 24 small muffins.
Warm Pumpkin And Chickpea Salad with Tahini
From Samuel and Samantha Clark's Casa Moro - The second cookbook (Ebury Press,
1 kg pumpkin (or squash) peeled, seeded and cut into cubes
1 clove garlic, crushed
½ t. ground allspice
2 T. olive oil
1 can cooked chickpeas, drained
½ small red onion, finely chopped
4 T. cilantro, roughly chopped
Sea salt and black pepper to taste
1 clove garlic, crushed to a paste with salt
3-½ T lemon juice
3 T Tahini paste
2 T water, to taste
2 T. olive oil
Preheat oven to 425°F
Toss the pumpkin with the garlic, allspice, olive oil and some salt and pepper.
Place on a tray in the oven for about 15 - 25 minutes or until soft and then remove
While the pumpkin is cooking, make the tahini sauce.
Mix the crushed garlic with the lemon juice and add the tahini.
Add the water and olive oil alternatively in small bits checking for a nice consistency
and a balance between the nuttiness of the tahini and the tartness of the lemon.
Assemble the salad but placing the pumpkin, chickpeas, onion and cilantro in a bowl
and pouring the tahini sauce over it. Toss and season with salt and pepper.
- October 2013
- September 2013
- August 2013
- July 2013
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