Food & Recipes: January 2012 Archives

Tuesday January 31, 2012

Julie Van Rosendaal - Salvaging leftovers

Julie Van Rosendaal, our food and nutrition guide, gives us an update on her new year's resolution - to be more creative with the leftovers in her fridge and throw out less food.

EYEOPENER AUDIO: Julie Van Rosendaal

Find Julie's recipes are after the jump: Read more »

Categories: Columnists, Food & Recipes, Past Episodes

Tuesday January 24, 2012

Julie Van Rosendaal - Chinese/Scottish fusion

In honour of both Robbie Burns Day and Chinese New Year, our food and nutrition columnist Julie Van Rosendaal whips up some unusual Chinese/Scottish fusion dishes.

EYEOPENER AUDIO: Julie Van Rosendaal

Stir-fried "Neeps & Tatties"

Traditionally, neeps (turnips) and tatties (potatoes) are served mashed alongside haggis for Robbie Burns Day.

1-2 Yukon Gold potatoes
1-2 turnips or parsnips, peeled
canola or mild olive oil, for cooking
sesame oil, for cooking (optional)
1 tsp. freshly grated ginger
1-2 garlic cloves, sliced
pinch sugar
pinch red chile flakes
1 Tbsp. rice vinegar or Chinese black rice vinegar

Cut the potatoes and turnips into very thin matchsticks, keeping them relatively even in diameter. Place in a bowl, cover with cold water and let stand for an hour, or overnight. (This will draw out some excess starch.)

In a large, heavy skillet, heat a drizzle of oil (and a bit of sesame oil, if you like) over medium-high heat. Drain the potatoes and turnips well and add them to the pan. Cook, stirring often, for a few minutes, until they start to soften. Add the ginger, garlic, sugar and chile flakes and cook for a few more minutes, until the vegetables are turning golden. Add the vinegar and cook for a minute - the moisture should cook off - and serve immediately. Serves 4.

Haggis Potstickers (Or Not)

Filling:

1 small haggis, removed from its casing - OR

1 lb. lean ground chicken, turkey or pork (or offal, coarsely ground
in a food processor)
2 green onions, finely chopped
1 Tbsp. soy sauce
1-2 cloves garlic, crushed
1 tsp. grated fresh ginger
1/2 tsp. sugar
1 tsp. sesame oil

1 pkg. wonton wrappers
canola oil
chicken or veggie stock, or water

In a bowl, stir together the ground meat, green onions, soy sauce, garlic, ginger, sugar and sesame oil, mixing it all up with your hands.

To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)

When you're ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don't crowd the pan too much.

Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes - this will allow them to steam, cooking them through.

Makes 2 - 3 dozen potstickers.

Categories: Columnists, Food & Recipes, Past Episodes

Tuesday January 17, 2012

Julie Van Rosendaal - Cold weather recipes

Julie Van Rosendaal stops by with great ideas for cold weather food - hearty borscht and peanut butter hot chocolate.

Peanut Butter Hot Chocolate

If you want your hot chocolate salted, add a pinch of flaky sea salt at the end.

1/4 cup sugar
1/4 cup cocoa
1/4 cup water
3 cups 2% or whole milk
2-4 Tbsp. creamy peanut butter
3 oz. bittersweet chocolate, finely chopped (Lindt 70% cocoa or Bernard Callebaut - you can get nibs or flakes from Bernard Callebaut they work great)

In a saucepan, stir together the sugar and cocoa to get rid of lumps; stir in the water until smooth, then whisk in the milk over medium-high heat. Heat until steaming. Remove the pan from the heat and add the peanut butter and chocolate. Let it sit for a few seconds, then blend it with a hand-held immersion blender. Or for individual cups, divide the chocolate among the cups and pour the warm milk overtop. Whiz with one of those little frothers to make it very smooth and foamy.