Recipes: May 2013 Archives

Community Supported Agriculture

Food columnist Tina Faiz talks about buying from local farmers, more information is available on the website CSA Alberta.

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Recipe: Sautéed Sparrow's Nest organic green beans, wild Athabasca trout with saskatoon berry butter and fresh corn.

Culina restaurant co-owner and Executive Chef Brad Lazarenko created this recipe to make the most of the summer bounty: wild fish, fresh corn, beans and berries. His secret to the perfectly cooked fish? Coat it in sugar and corn starch, and use high heat. It's a Chinese cooking method, he says, that will give you a perfectly seared crust and a moist, tender fillet, as long as you don't overcook the fish!

4 trout fillets

½ lb (1 cup) butter, room temperature

¼ cup fresh mashed Saskatoon berries

1 cup fresh corn (kernels cut fresh off the cob)

¼ cup white wine

4 tablespoons canola oil

Salt and pepper

To make the Saskatoon berry butter, whip softened butter and fresh berries in a bowl until well blended, set aside.

Cut corn kernels off the cob into a bowl and season with salt, set aside.

In a bowl, combine 2 tablespoons canola oil, 1 teaspoon sugar and 1 teaspoon corn starch.

Add the trout, coating each fillet.

Heat a large sauté pan on high heat with 2 tablespoons canola oil.

Add trout fillets, season with salt and pepper, and sauté for 2 minutes.

Flip over the fillets, and add the wine to deglaze the pan.

Add corn and saskatoon berry butter so it melts into a sauce.

Spoon corn onto a plate, top it with trout and finish with remaining butter sauce.

Garnish with sautéed green beans (recipe below), kale or spinach, and serve immediately.


Sautéed Sparrow's Nest green beans

/2 pound Sparrow's Nest Organics string beans, ends removed

1 tablespoon unsalted butter

1 tablespoon good olive oil

1 large shallots, sliced thinly

2 cloves garlic, sliced thinly

Salt and pepper, to taste

Blanch green beans in a large pot of boiling salted water for 3-4 minutes, until bright green and crisp-tender.

Drain and immerse in a bowl of ice water.

Heat the butter and oil in a large sauté pan and sauté the shallots on medium heat for 5 to 7 minutes, tossing occasionally, until lightly browned.

Add the garlic and sauté for another 2 minutes.

Drain the string beans and add to the pan with salt and pepper, tossing well, until beans are heated through.


Fresh pies

Food columnist Karen Anderson has been exploring the Okanagan food scene at the 2013 Okanagan Food and Wine Writers Workshop.

Tourism Kelowna has Do-It-Yourself driving tours of Wine Trails and Farm and Studio Trails as part of their Farm to Table initiative to connect consumers with their burgeoning "eat local" food scene.

Wine maker Al Fresco dinners by Joy Road Catering, Thursday evenings throughout the summer in Penticton.

Alberta Culinary Tourism Alliance for Alberta food lovers.

Karen Anderson's recipes for May 2 come from Jennifer Schell's new book The
Butcher, The Baker, The Wine and Cheese Maker - an Okanagan Cookbook (Okanagan
Cookbook, 2012)

Mom's Rhubarb Pie (by cookbook author Jennifer Schell's Mother Marian Schell)


4c rhubarb

1t baking powder

2 eggs

1T milk

1 ½ c sugar

1/3 c flour

1T butter, room temperature

1 unbaked pie shell (make enough dough for a lattice topping or go without top



Pour hot water over rhubarb in a large bowl, stir in baking soda and let sit.

Beat eggs, milk, flour, sugar and butter in a mixer.

Drain rhubarb and add to the mixer.

Fill the unbaked pie shell and top with lattice if using.

Bake for 1 ½ hours at 350F on oven rack (one below middle)

Let cook and enjoy.

Jennifer Schell's Fresh Peach Pie



1 ¼ c a.p. flour

1 ½ t salt

6 oz cream cheese, room temp

6T unsalted butter, softened

1 ½ t pure vanilla extract

¼ c sugar


8 - 9 ripe peaches

½ c sugar (divided)

1c whipping cream



Sift flour, baking powder and salt in a bowl and mix well.

Beat cream cheese and butter in a mixer till blended.

Add vanilla and sugar and blend.

Add flour mixture and mix until dough comes together.

Flour hands and form dough into a flat round, wrap in plastic wrap and

refrigerate for one hour.

Flour a work surface lightly and roll out the dough into a 12-inch round at ¼

to ½ inches thick.

Press dough lightly into pie plate, trim excess dough and crimp the edges

with a fork.

Cover with wrap and rest in the refrigerator for 30 minutes or up to


Bake crust at 350F for 30 minutes or until golden and puffy then remove and

cool completely.


Mix sliced peaches with ¼ cup sugar and pour into crust.

Whip the cream until soft peaks form then add remaining ¼ cup sugar and

beat until stiff.

Cover the peaches with whipped cream and refrigerate for a minimum of 2

hours or maximum of 8 hours. Enjoy.