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D is for Dinner: April 2013 Archives

Food pairings: design us a recipe for D is for Dinner!

Would you pair this:

 

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With this?cloves.jpgOn Thursday's show, we spoke with our science columnist, Torah Kachur, about the scientific reasoning behind certain food pairings. You can hear her explanation here:

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Now we want you to take this concept and run with it -- four pairings that Torah mentioned as scientifically working well together are banana & clove, strawberries & cilantro, black tea & tomato, and mussels & sake. Your task: take one of those pairings, design us a recipe, and if we choose your recipe, you could be our next D is for Dinner guest! 


Ottawa writer and foodie Marion May took up the challenge and then some. Check out her Barrhaven Bites blog for June Cleaver Banana-Clove Box Cookies, Strawberries & Cilantro Salsa with Balsamic-Marinated Halibut and Twisted! Breadsticks with Sun-dried Tomatoes and Black Tea.

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D is for Dinner - Special Kitfo

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Some people call it Ethiopia's version of steak tartar, but the owners of the family run restaurant Habesha (574 Rideau Street) know it as All in a Day guest co-host James Peltzer's favourite dish. Habesha co-owner Mimi Woldeyes shared her recipe for Special Kitfo.



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Special Kitfo

Recipe by Mimi Woldeyes of Habesha Restaurant
 
Preparation time: 10 Minutes, Yield: 1 serving

Ingredients

200 grams minced lean beef
2 tablespoon melted spiced butter
1 tablespoon cottage cheese
1 tablespoon steamed and chopped collard greens
1 teaspoon spiced chili powder
A pinch of salt and Black Cardamom

Method
Melt the spiced butter on very low heat
Add the spiced chili powder and the collard greens and stir
Sprinkle the salt and black cardamom
Remove from fire and add the minced meat and return back to fire and mix the ingredients fast without letting the meat get cooked.
Finally add the cheese and mix well
Serve the dish while it is still warm inside a clay pot on top of injera (traditional Ethiopian flat bread) with spiced chili powder on the side.



D is for Dinner - Beer and Truffles

This week, D is for Dinner cracked open a bottle of Maple Stout homebrew and paired it with homemade truffles. J.P. Fournier runs a dinner club called Ottawa Beer TAP Society. He shared this sweet pairing with Alan.

J.P. Fournier's Dark Chocolate Truffles
Truffle Ingredients

- 8 oz semi-sweet or bittersweet chocolate, well chopped into small pieces (I use Baker's Premium 70% Cacao Dark Chocolate)
- ½ cup heavy whipping cream
- 1 teaspoon natural vanilla extract (or other extract flavouring)
- cocoa Powder (I use a mix of organic and red)

Method


1.  In a small, heavy saucepan bring the cream to a simmer (takes a while, stir constantly and scrape down the sides every few minutes with a rubber spatula)

2.  To make the ganache, place the chocolate in a stainless steel bowl.  Pour the cream over the chocolate and add the vanilla.  Allow to stand for a few minutes then stir until smooth.

3.  Allow to cool then place in the fridge for 2 hours.  Remove with a teaspoon or solid melon-baller and roll out balls of the ganache.  Roll in your hands quickly (it will melt in your hands if this takes too long) and place on a baking sheet lined with parchment paper.  Place in the fridge overnight.

4.  Roll in cocoa powder and serve or place back in the fridge until needed.

Makes 30 - 40 truffles