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Culinary
Arts
CINDA CHAVICH is Wild Rose Country's food columnist. You can hear Cinda every second Friday after 12:30. Listeners can also read about Cinda's culinary explorations at her website, www.tastereport.com.
on October 19, Cinda brought us some Pumpkin Recipes:
BAJAN PUMPKIN SOUP
This is my version of a creamy - and spicy - pumpkin soup I enjoyed in
Barbados.
3 tablespoons butter
1 medium onion, chopped
1 pound calabaza or butternut squash, peeled and cubed
1 red bell pepper, seeded and chopped
1 red chili pepper, seeded
2 cloves garlic, chopped
1 cup chopped sweet potato
4 cups chicken stock
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1 teaspoon fresh thyme leaves
1 cup coconut milk
salt and pepper to taste
1 green onion, finely chopped
In a large soup pot, melt the butter over medium heat and sauté the onion
until soft. Add the cubed squash, bell pepper, chili pepper and garlic and
sauté together for 5 minutes. Add the sweet potato, stock, turmeric and
allspice, and bring to a boil.
Cover and simmer over low heat for 1 hour, until all of the vegetables are
tender.
Cool and puree in the food processor until smooth. (Alternately, use an
immersion blender to puree soup.)
Return to the pot and bring to a simmer. Add the thyme and coconut milk and heat through. Season to taste with salt and pepper.
Ladle into individual bowls to serve. Sprinkle each serving with chopped
green onion. Serves 6.
PUMPKIN FRITTERS
In the Caribbean, they often use salt cod in their fritters - a hangover
from the historic trade between the region and Canada's east coast. But this fritter is filled with pumpkin. Vegetarian and an addictive snack to pass
with rum punch.
3/4 cup cornmeal
1/4 cup unbleached flour
1 teaspoon baking powder
1 cup coarsely grated or steamed, mashed pumpkin
2 green onions, minced
1/2 teaspoon minced chili pepper (preferably scotch bonnet)
1 tablespoon sugar
dash of grated nutmeg
1 large egg
1/2 cup milk
salt and pepper
canola oil for frying
In a small bowl, combine the cornmeal, flour and baking powder.
In another bowl combine the pumpkin, green onions, chili pepper, cumin and water. Add the dry ingredients to the wet, and whisk to combine. Add enough of the milk to make a stiff dough. Season with salt and pepper.
In a nonstick sauté pan, heat an inch of canola oil until hot - about 350°F
(a drop of water added should sizzle). Drop fritter batter into the hot oil,
a tablespoon at a time, and fry until golden on both sides. Drain fritters
well on paper towels, sprinkle with a little more salt and pass with drinks.
Makes about 16 fritters.
On October 5, Cinda's provided three recipes for Thanksgiving dinners:
CELERY AND SAGE BREAD STUFFING
This is a classic, old-fashioned bread stuffing, flavoured with celery, thyme, and sage. But if you're into something more exotic, add some chopped apple or pear, cooked crumbled pork sausage, or even toasted pecans or roasted chestnuts. You need about 3/4 cups (175 mL) of bread per pound of turkey so adjust the amount of bread cubes and other ingredients according to the size of your bird. This is enough stuffing for a 10 to 12-pound (4.5 to 5.5-kg) turkey. From the Guy Can't Cook by Cinda Chavich (Whitecap, 2007).
1 loaf day-old French bread, cut into 1/2-inch (1-cm) cubes (about 8 to 10 cups/ 2 L)
1/4 cup (50 mL) melted butter
1 cup (250 mL) finely chopped celery (including leaves)
1 large onion, chopped
2 teaspoons (10 mL) ground sage
2 teaspoons (10 mL) celery salt
2 teaspoons (10 mL) dried thyme leaves (or 2 tablespoons/25 ml, if you are using chopped fresh thyme)
salt and freshly ground black pepper
Place the bread cubes in a large bowl and set aside.
Heat the butter in a sauté pan over medium heat and cook the chopped celery and onion for 7 to 10 minutes or until the onions are translucent and tender but not brown.
Pour the contents of the sauté pan over the bread cubes and toss to coat. Sprinkle evenly with sage, celery salt, thyme, salt, and pepper; toss to evenly distribute the spices.
Stuff the turkey with the bread stuffing just before you are ready to put it in the oven. If you'd rather cook the stuffing on the side (but, really, who would, you out on miss all the yummy turkey juices and flavours) you can bake it in a covered casserole dish, for about 1 hour, alongside the bird. Just add about 1 cup (250 mL) of broth (that turkey broth you made with the giblets or canned broth), to moisten the stuffing while it cooks. Any leftover stuffing that won't fit into the bird can be cooked this way, too.
BRUSSELS SPROUTS YOU'LL LOVE
The Brussels sprout - that adorable little miniature cabbage, first of the mini-vegetables on the scene - often gets no respect. But whether you love or hate Brussels sprouts, give this recipe a try. It's a winner that everyone enjoys, and it will give your holiday plate the shot of colour it needs. From the Guy Can't Cook by Cinda Chavich (Whitecap, 2007).
1 pound (450 g) Brussels sprouts (the smaller, the better)
2 tablespoons (25 mL) butter
1 tablespoon (15 mL) extra virgin olive oil
salt and freshly ground black pepper
1/3 cup (75 mL) chopped pecans or roasted chestnuts
1/2 fresh lemon, seeds removed
Bring a large pot of salted water to a boil. Trim the sprouts, cutting the base cleanly and slicing a little X on the base of each. Pull off any loose or yellow leaves. Add the sprouts to the boiling water, cover the pot, and boil them for 10 minutes, no longer. (you can also steam them for 10 minutes). The trick to tasty sprouts is cooking until they're just tender - overcooked Brussels sprouts have a strong flavour. Once cooked, drain and immediately immerse the sprouts in a bowl of ice water to stop the cooking process. Drain sprouts again, pressing lightly to remove excess water, then place in a covered bowl and refrigerate.
When you're ready to serve the sprouts, heat the butter and oil in a large sauté pan over medium heat. When the butter is bubbly and beginning to turn a bit brown, add the nuts and toast for a minute. Return the sprouts to the pan, and sauté for 3 to 4 minutes or until the sprouts are just heated though. Season with salt and pepper, and squeeze the lemon juice over top. Serve immediately.
Serves 4
SPEEDY FRESH CRANBERRY SAUCE
Even I have been caught carving the bird before remembering to make the cranberry sauce. This is the easy, last-minute version to whirl up in the food processor minutes before serving (even better if it has some time to chill in the fridge). From the Guy Can't Cook by Cinda Chavich (Whitecap, 2007).
1 12-ounce bag (375 mL) fresh cranberries
1 whole navel orange, with peel
1/2 cup (125 mL) granulated sugar
Pick through the cranberries, discarding any soft berries or stems, and place into the food processor
Cut the orange into quarters, discarding seeds, and add to the processor, peel and all. Pulse to finely chop the berries and orange pieces. Add the sugar and whirl to combine.
Place in a serving bowl and serve immediately or chill, covered, in the refrigerator for up to 8 hours
Makes 2 cups
On September 28th, Elizabeth Baird, Executive Food Editor at Canadian Living Magazine and author of the new cookbook Making it Tonight, brought us this recipe:
Vaguely Coq au Vin
Impressive enough for your favourite people, this browned then wine-simmered chicken is a dish
every cook should have in his or her repertoire.
8 chicken thighs (2 lb/1 kg total) 8
1/4 cup all-purpose flour 50 mL
2 1/4 tsp dried thyme 11 mL
6 small onions, quartered 6
1 cup dry white wine 250 mL
> Pull skin off chicken. In bag, shake together flour,
2 tsp (10 mL) of the thyme and ÿ tsp (2 mL) each
salt and pepper. Add chicken, in batches, and
shake to coat.
> In large skillet or Dutch oven, heat 1 tbsp (15 mL)
extra-virgin olive oil over medium-high heat;
brown chicken on both sides, adding more oil if
necessary. Transfer to plate.
> Drain off fat in skillet; reduce heat to medium.
Cook onions, stirring occasionally and adding
more oil if necessary, until golden and softened,
about 5 minutes.
> Return chicken to skillet; pour wine over top.
Cover and simmer, turning once, until juices run
clear when chicken is pierced, about 20 minutes.
Transfer to platter and keep warm.
> Add remaining thyme and oe tsp (1 mL) each salt
and pepper to pan juices; boil until thickened,
about 5 minutes. Pour over chicken.
Makes 4 servings. PER SERVING: about 262 cal, 24 g pro, 10 g total
fat (2 g sat. fat), 16 g carb, 2 g fibre, 95 mg chol, 534 mg sodium. % RDI:
5% calcium, 20% iron, 2% vit A, 13% vit C, 17% folate.
TIP
• While the taste will not be exactly the same,
you can replace the wine with chicken stock,
sodium-reduced if possible, and a splash of
vinegar to simulate the taste of grapes. Pour
1 tbsp (15 mL) white or red wine vinegar or cider
vinegar into liquid measure;
Cinda's RECIPES September 21
This was the winning chowder recipe at the 2007 Milk International Chowder Championship, held last Sunday at the International Shellfish Festival in Charlottetown.
"Just Like Dad's Seafood Chowder" ~ by Chef Duncan Smith, Claddagh Oyster House, Charlottetown
4 tablespoons butter
1 medium onion, diced
½ cup diced celery
½ cup diced carrots
½ cup diced red peppers
1 pound diced PEI potatoes - preferably russets
4 tablespoons flour
4 cups (1 litre) lobster stock
12 cups (3 litres) cream
½ cup (4 oz.) orange brandy (like Triple Sec)
3 lbs chowder fish (including halibut, haddock, salmon, scallops, lobster, crab, mussels, oysters), cut into ½-inch cubes
¼ cup chopped chives
Salt & pepper to taste
In a large pot, melt butter and add the onion, celery, carrot, red peppers. Cover and sweat over medium low heat for 10 minutes, until vegetables are softened. Add the flour and stir to combine, creating a roux to thicken the chowder.
Slowly add the lobster stock and bring to a boil over medium high heat. Add the potatoes and simmer over medium low heat until the potatoes are cooked, about 5 minutes longer.
In another pot, combine the cream and Triple Sec and bring to a low simmer. Poach the fish in the cream for about 5 minutes over low heat.
Add the cream and fish mixture to the soup, along with salt and pepper. Heat through.
Remove from heat, stir in the chives and adjust seasoning to taste. Serves 8.
TOMATO AND LENTIL SOUP
There could be nothing easier than this savoury soup-flavoured with olive oil and dill, it's like a trip to the Greek islands on a chilly afternoon. Use the food processor to chop the onions and purée the tomatoes and you'll be eating in 30 minutes flat. A slice of crusty bread, slathered with a piece of creamy, ripe cheese, and a bowl of black olives, will finish your meal. Or sprinkle some crumbled feta over each bowl for an added boost of authentic Greek flavour. From the new book, The Guy Can't Cook, by Cinda Chavich (Whitecap Books).
1/4 cup (50 mL) extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 500-mL (16-oz.) can (about 2 cups) roma tomatoes, with juice (or 1 14-oz. can plain tomato sauce)
2 to 3 cups (500 to 750 mL) chicken broth
1 can brown or green lentils, rinsed and drained
1 Tbsp (15 mL) balsamic vinegar
2 Tbsp (25 mL) chopped fresh dill
1 dried hot chili pepper, crumbled (optional)
salt and freshly ground black pepper
crumbled feta cheese (optional)
Heat the oil in a soup pot and sauté the onions over medium heat for 10 minutes or until soft and beginning to brown.
While the onions are cooking, put the canned tomatoes, juice and all, into the food processor and purée until smooth. Add the purée to the cooked onions in the pot and stir in the broth.
Add the lentils to the soup. Stir in balsamic vinegar and half the dill (if you're stuck with dried dill weed, use one-third to half as much). Crumble the dried chili into the soup.
Bring the soup to a boil, then reduce the heat to medium low and simmer for 30 minutes.
Season the soup with salt and pepper to taste. Just before serving, stir in the remaining fresh dill. Ladle into shallow soup bowls and garnish each serving with crumbled feta and more fresh dill, if desired.
Serves 4
On Sept 14th, Scott Pohorelic, the Executive Chef of the River Cafe in Calgary, brought us this recipe for chocolate beet cake:
Hacienda Iara Single Plantation Chocolate Beet Cake
by River Café Pastry Chef Andy Bujak
CAKE
3 Whole Large Eggs
1 cup (250ml) Buttermilk
1 cup (250ml) Sour Cream
1 cup (250ml) Red beets, peeled, raw & grated
1 3/4 cup (440ml) All Purpose White Flour
1 cup (250ml) White Sugar
1/2 cup (125ml) Cocoa
1 tsp (5ml) Salt
1 tsp (5ml) Baking powder
1 tsp (5ml) Baking soda
3/4 cup(190ml) Unsalted Butter
-Pre heat the oven to 350ºF
-Prepare a 9" square cake pan with butter and the line the bottom with parchment paper.
-Melt the butter.
-Mix together the eggs, buttermilk and sour cream.
-Add in the grated beets.
-In a separate bowl sift the flour, sugar, baking powder, baking soda and salt together.
-Fold the flour mixture into the egg mixture, being careful not to over mix.
-Gently stir in the melted butter.
-Pour the batter into the prepared cake pan and bake for approximately 35 minutes.
-When baked, a wooden or metal skewer will come out clean from the cake.
-Cool the cake and remove from the cake pan.
GANACHE
2 cup Whipping Cream
450 g Hacienda Iara, 70% dark chocolate
2 tbsp Unsalted Butter, chilled and chopped
-Melt the chocolate over a double boiler.
-Warm the cream to 90¼F and pour over melted chocolate, whisking until fully combined and ganache is the consistency of chocolate pudding.
-Let the ganache cool to room temperature.
ASSEMBLY
-Cut the cake into three horizontal layers.
-Spread ganache over the bottom two layers and then stack the three layers back together.
-Heat remaining ganache over a double boiler. When the ganache is liquid again, stir in the butter until fully incorporated to make a glaze.
-Pour this "glaze" chocolate over the top layer of the cake making sure to get an even layer across the top and the sides of the cake.
-Cool the cake in the fridge. When the ganache and glaze have hardened, trim the edges and cut the cake into three slabs. Cut each slab into four pieces, making sure to wipe the blade of your serrated knife clean between each cut. This will make 12 portions.
-Serve at room temperature with cream or ice cream and your favorite berry sauce.
On Friday September 7, Cinda brought us this salsa recipe:
SALSA
There's no better bonding exercise than a day of slaving over a hot stove together to create pretty jars of homemade preserves. Pioneer prairie women spent a lot of time putting things up to keep body and soul together over long winters. And while you can get your canned tomatoes, raspberry jam and dill pickles at the supermarket today, nothing beats the intense flavors of this homemade salsa, something you can proudly serve on its own as an appetizer with tortilla chips or pretty up for Christmas gifts. Make it in September, when the farmers' market is overflowing with cheap and delicious flats of ripe Roma tomatoes and multi-coloured hot and sweet peppers. This recipe is from The Girl Can't Cook, by Cinda Chavich (Whitecap).
8 cups chopped plum tomatoes, about 3 pounds (1.5 kg) 2 L
4 cups chopped banana peppers (medium hot), seeds removed 1 L
1 cup chopped jalapeno or serrano peppers (hot), seeds removed 250 ml
2 cups chopped onions 500 ml
1 cup cider vinegar 250 ml
1/2 cup chopped red bell pepper 125 ml
1/2 cup chopped yellow bell pepper 125 ml
4 cloves garlic, minced 4
1 5.5 oz. (156 ml) can tomato paste 1
2 tablespoons granulated sugar 25 ml
1 tablespoon salt 15 ml
2 teaspoons Hungarian paprika 10 ml
2 teaspoons dried oregano 10 ml
1/2 cup chopped cilantro 125 ml
2 teaspoons Asian chili paste, or to taste
Start with a large, nonreactive pot (stainless steel is the best). Chop all of the ingredients into relatively uniform, 1/4-inch (5-mm) dice. Think about how chunky you like your salsa while you're decidingt how small to chop the peppers and onions. Wear surgical gloves while chopping hot peppers and make sure you don't touch your face or eyes - these babies can burn!
In the pot, combine the tomatoes, banana peppers, jalapeno peppers, onions, vinegar, bell peppers, garlic, tomato paste, sugar, salt, paprika and oregano. Bring to a boil over medium-high heat, stirring often to prevent the salsa from sticking and burning on the bottom. When the pot is boiling, reduce the heat to medium-low. Continue to simmer for 1-2 hours, until the salsa is thickened to your liking. Remember, you want it to be scoopable, not runny.
Remove from the heat and stir in the chopped cilantro. Add enough Asian chili paste to make the salsa as hot as you like it. My recipe changes from year to year, as peppers have different levels of heat, depending on how they have been grown.
When you're satisfied with the flavor and texture, prepare the jars. Use the canning jars with two-part metal lids (the only kind that truly seal and preserve your efforts). Wash the jars and lids well and rinse in boiling water. Using a wide-mouthed funnel to guide you, ladle the salsa into 1-cup jars, leaving 1/4 inch (5 mm) of head space at the top to allow for expansion. Wipe the edges of the jars with a clean cloth, center the lids on top and tighten the screw bands. They should just be "finger tip" tight.
Place the jars in a canning kettle filled with boiling water. The water must be a couple of inches above the tops of the jars. Return the water to a rolling boil and process the salsa for 20 minutes.
Lift the jars from the water using tongs and cool on a folded kitchen towel on the counter. The lids should pop and snap down as the salsa cools, indicating that the jars are properly sealed and safe. Your salsa will keep in a cool dark place for a year or more. Refrigerate it after opening.
Makes about 8 cups (2 L) of salsa. You can easily double or triple the recipe.
ROASTED PEPPERS
Colorful red, orange and yellow bell peppers are expensive most of the year, but in the fall, when a bumper crop is available, you can buy big bags of fresh peppers for a song. Buy them, roast them and freeze them and you'll have wonderful appetizers all year long. From The Girl Can't Cook by Cinda Chavich.
Start with thick-fleshed sweet bell peppers.
Preheat the barbecue or broiler to high. Place the whole peppers directly on the grill, or under the broiler, and roast until all sides are browned and beginning to char. Make sure the peppers don't burn too badly but don't worry if the skins begin to blacken. When the peppers are blackened on all sides, remove them to a bowl or a bag, cover and cool. This allows the peppers to steam. When cool enough to handle, peel off the charred skin and remove and discard the seeds and membranes.
The peppers can then be bagged in freezer bags and frozen, for use on pizzas, in pasta sauces, on sandwiches or marinated with garlic and basil for appetizers.
To serve marinated roasted peppers, thaw the peppers and tear into long thin strips. Mix 3-4 peppers with 3 tablespoons (45 ml) extra virgin olive oil, a clove of pressed or minced garlic, a few teaspoons (10 ml) of balsamic vinegar, salt, pepper and a few fresh basil leaves, minced. Let the marinated peppers stand at least 1 hour to meld the flavors, or cover and refrigerate for up to 2 days.
On Friday August 31, Pam Vipond, one of the authors of Cooking Under the Arch by the Millarville Horticultural Club,gave us this jelly recipe:
Spiced Grape Jelly
3 quarts (1 basket) concord grapes, washed and stems removed
½ cup cider vinegar
1 teaspoon cloves
2 teaspoons cinnamon
7 cups sugar
¼ cup fresh lemon juice
2 pouches liquid Certo or equivalent
Combine grapes, vinegar, cloves and cinnamon in a large heavy saucepan.
Bring to the boil, reduce heat and simmer covered for 15 minutes.
Using a jelly bag, strain juice. Do not squeeze the jelly bag.
In a large heavy saucepan, combine 4 cups of juice, ¼ cup lemon juice and 7 cups sugar. Stir over medium heat until sugar is dissolved. Add Certo. Bring to a full rolling boil. Boil for one minute. Remove from heat and let cool for 5 minutes.
Skim foam from surface and bottle in sterilized jars.
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