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Food: June 2012 Archives

"Market Chronicles" beats superstar cookbooks

marketchronicles.JPGThe votes are in for Quebec in the Cross Country Cookbook Shelf challenge. Food writer Susan Semenak's Market Chronicles: Stories and recipes from Montreal's Marché Jean-Talon won by a landslide!  With 58% of the online votes, Semenak's recipes and stories from the market beat out books by superstar chefs like Martin Picard and Ricardo Larivée.

Susan spoke with Sonali Karnick about winning the title and she also shared a recipe.
It's the season for "garlic scapes" at farmer's markets in Quebec so Susan shared her recipe for pesto using this tasty green.

Garlic Scape Pesto

Makes about 2 cups (500 ml)

 

The long, elegant stems that grace hardneck garlic plants in spring are a treasure to cooks.

Their chlorophyll-green hue, corkscrew loops and subtle garlic flavour are fleeting pleasures. Soon the long, tender scapes will straighten out and harden up. But before then, garlic growers snip them off to redirect the plant's energy to the bulb.

Luckily, they don't go to waste. The curly scapes that appear at the market in spring are delicious chopped into omelettes, risottos or stir-fries. They are especially sublime as a vivid-green pesto brightened with lime juice - organic farmer Mylène Dupont's recipe for holding on to spring.
 
 

2 cups (500 ml) chopped garlic scapes, top flowery parts removed

½ tsp salt

juice of 1 large lime (about 3 tbsp)

1 cup (250 ml) sunflower oil, or more if needed

In the bowl of a food processor or in a blender, pulse garlic scapes, salt and lime juice until smooth but still a little chunky. Taste and adjust seasoning if necessary. Add the oil and mix just until combined.  

With a rubber spatula, transfer mixture to clean jars, leaving a ½-inch (1 cm) space at the top. Add extra oil if necessary to completely cover the pesto. Cover jars tightly and refrigerate for up to 2 weeks or freeze for up to 6 months.

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Rhubarb season with chef Derek Bocking

photo.JPGPies, jams, tarts and even a mousse.  Chef Derek Bocking talks about how to use rhubarb, now that it's in season and available everywhere from supermarkets to farmer's markets in Quebec.

Derek shared some of his favourite recipes with Sonali Karnick, including a strawberry rhubarb mousse pie made with homemade jam.  Here's the recipe:



Strawberry Rhubarb Mousse Pies


Start to finish: 1 hour. Makes 6 individual portion pies.


Ingredients


Shortbread crust:


1/2 butter, cubed

1/3 cup sugar

2 cups flour

2 egg yolks

2 pinch salt



Filling:

1 1/2 cup strawberries

1 1/2 cups rhubarb

1 cup sugar

2 tbs gelatin

1 cup 35% whipping cream


1. To make the crust, mix the butter with the sugar & salt until well combined. Stir in the egg yolks and then mix in the flour one cup at a time. Mix until the dough is crumbly. Press the dough into 6 mini aluminum pie shells. Transfer the shells to the freezer for about 20 minutes to allow the dough to harden.


2. Pre-heat the oven to 350F and then bake the shells until they just start to brown, about 20-25 minutes.


3. To make the filling, combine the strawberries, rhubarb and sugar in a pot and add a few drop of water. Simmer on medium-low heat until the fruit is very soft, about 20 to 30 minutes.


4. Mix the gelatin with 4 tablespoons water and mix well. Allow the filling to cool a bit and then puree with a blender. As the puree blends, add the gelatin. Let the puree cool down to room temperature.


5. To make the mousse, whip the cream until it holds stiff peaks. Gently fold in half the fruit puree.


6. Once the pie shells have cooled, fill each shell halfway up with fruit puree. Top each pie with mousse and then garnish with one fresh strawberry.


You can find more recipes on his blog, Derek's Kitchen.

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Fun with iced coffee

iced coffee trick.jpgThe coming heat wave may have you rethinking that cup of HOT coffee. So put it on ice!

Iced coffee has been a staple at coffee houses for years with all kinds of fancy flavours and textures. Now it's our turn to learn some tricks of the trade.

Marie-Claude Dessureault is a coffee expert for the Van Houtte coffee company.  She brought some frosty iced coffee into studio and shared some tips - and sips - with Sonali Karnick.

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