CBC Prince Edward Island
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  • Matt's Top Ten Movies for 2010 plus some bonus picks!

    My faves of 2010
    10/  Rabbit Hole
    9/    The King's Speech
    8/    Blue Valentine
    7/    True Grit
    6/    Winter's Bone
    5/    The Social Network
    4/    The Kids Are All Right
    3/    Another Year
    2/    Toy Story 3
    1/    Inception 
    Five Honourable Mentions
    The Fighter
    The Town
    Black Swan

  • Your Fresh and Frugal Recipes!

    We asked and you delivered!  All for a chance to win Chef Craig Flinn's book "Fresh and Frugal"!  Here are a couple of great recipes.

    Cranberry Sweet potato Bake - Submitted by Beryl Allen

    3.5 lbs.sweet potatoes   whole,NOT peeled
    2large onions  peeled and halved
    2tsp oil
    2 cups cranberries
    2/3 cup brown  OR 1/3 cup Splenda brown sugar
    1/2 cup orange juice
    2 tbsp butter
    1 tbsp grated orange peel
    1/2 tsp each cinnamon,ginger and nutmeg
    Put potatoes and onions on baking sheet. Brush with oil.Bake uncovered for 50 to 60 min. @400 degrees until tender.
    When cool,peel and cube potatoes and dice onions--put in large bowl
    Combine remaining ingredient and stir into potato mixture. Bake in 9 by 13 baking dish,greased,@350 for 25-30 minutes. Stir once mid way through the baking
     Turnip Souflee( The first e is e accute) - also from Beryl Allen
    1turnip(depends on size of your family)
    Add the yolk of one egg well mixed(save the white for later)
    Mix together 2TBSP milk,1TBSP brown sugar (brown sugar Splenda for diabetics)salt and pepper to suit one's taste,2TBSP butter or margarine
    Mix these above ingredients altogether
    Whip egg white until stiff peaks form and FOLD DON'T STIR into turnip mixture above
    Bake 350 degrees for 30--40 minutes and until it begins to brown around the edge.
     Serve hot as a vegetable. It really lifts the lowly turnip.
    Hi Matt and Mitch,
    This time last year I taught a cooking class at the Kensinton Community School called Simple Feasts with Island Foods, put on by the PEI Food Security Network. It was a way to teach people to stretch what food they had on hand, and source how to shop locally, and cook locally in the winter when it's a little harder. One recipe which was a big hit, was slow roasted brisket. A cheap cut of beef, that usually everyone has in the back of the freezer, but doesn't know what to do with it. This is one of the recipes we tried and enjoyed together....
    Michael Stanley

    *Feel Free to post this to your site*

    Slow Roasted Brisket:

    Dark Mirepoix

    * 2 large onions peeled, diced
    * 3 large carrots peeled, diced
    * 4 stalks celery peeled, washed, diced
    * 6 cloves garlic chopped
    * 1/2 lb. mushrooms, sliced optional


    * 2 bay leaves
    * 10 peppercorns black crushed
    * 1 tsp. leaf thyme

    * 1 6 to 8 lb. Brisket of Beef, Choice, lightly trimmed
    * 2 cups tomato purée
    * 1 cup flour
    * 1/2 bottle wine red
    * 3 quarts Brown Stock--hot
    * 16 small potatoes, Red Bliss or New Potatoes peeled

    Preheat oven to 350 degrees F


    1. Place the diced vegetables and garlic as a bed in the bottom of a roast pan that has a cover. The pan should be a little higher than the brisket. Set the brisket on the bed of dark mirepoix vegetables, and pour the tomato purée around it. You can use chopped fresh plum tomatoes instead, or crushed canned tomatoes. Dust the flour over the brisket and the bed of mirepoix. Add the aromatics, bay leaf, crushed peppercorns and thyme to the pan. Place the peeled potatoes around the outside of the roast. Remember to turn them from time to time.
    2. Place the pan in the oven, and roast at 350 degrees F. Soon you should hear a sizzling sound as the fat renders from the meat and fries the mirepoix. The flour will begin to brown. Take care that the mirepoix towards the back of the oven does not burn, as that is where the oven is hottest. Use the red wine to sprinkle those areas that look like they might burn.
    3. When the flour is lightly browned on top of the brisket, turn it over. Don't puncture the meat with your fork, you can use a large spatula and stick the fork into the fatty area between the deckle (top meat) and the flat part of the brisket. Stir the mirepoix, and let the bottom brown. This process may take an hour or more.
    4. When the brisket's bottom side has taken some colour, turn the meat again. By now the mirepoix and the flour should be well browned, and the brisket nicely coloured. During this process, if the sizzling of the fat in the pan gets loud, turn the oven down. It should just "sing" to you, but softly. I was taught to roast meat by this method of listening to the "singing". The point at which the meat just sings softly is best, and a slow brown is one that stays with the meat.
    5. Now add the hot stock to the pan. It should almost cover the brisket. Lower the oven to 300 degrees F. And simmer the roast. The stock will reduce. Turn the brisket every 1/2 hour. Remember not to pierce the meat, as this will bleed the juices from the meat. When the stock is reduced about halfway, cover the pan. Baste the brisket with the juices in the pan every 15 minutes. The brisket is done when it reaches 180 degrees F internal temperature. It should take about 2 1/2 hours total, but the internal temperature is what defines doneness, so use a good meat thermometer. 
    6. Strain the juices into a pot. If you cut the mirepoix nicely, in large pieces, you may simply save them to serve with the sliced meat and potatoes, or press the mirepoix in the strainer very hard to get out all the juices, or just purée it into the pot.  Allow the pot to stand, and skim off as much fat as you can. Then bring the pot to the boil and bind with a slurry of cornstarch mixed with wine or water, to adjust the thickness. You want it just to coat a spoon, and of course NO loose fat.
    7. This was made as a braised brisket, that is it was cooked with moist heat, as an entire joint of meat, but only half submerged in liquid. As a result the gravy will be richer in flavour. The vegetables and potatoes cooked in the gravy will have an excellent flavour and richness, otherwise not obtainable. A pot roast would brown the meat and veg in a pot, and completely cover the meat with liquid, like a stew, but the meat would not be cut up in cubes.

    Important Note: For a brisket, unless you are an experienced carver, it is best to separate the deckle (top) from the plate, and trim away the in-between fat, which can be considerable. It is then easy to cut across the grain, at an angle, to get nice large slices. Brisket cuts even better when it is cold, and as it is completely well done, does not suffer at all by being reheated in the gravy, as long as it does not boil.



    Island Roots (serves eight) submitted by Tom Rath
    This is a great casserole to serve alongside ribs, turkey, roast, or other hearty meals.
    Peel and chop into bite-sized hunks: 1 pound each of carrots, parsnips, turnip (rutabaga), onion, plus one fennel (anise) an...d one head of celery (not the leaves). Toss, in ½ cup melted butter and ¾ cup of white wine or apple juice, and preferred seasonings (I like thyme, salt and pepper). Place in a large oven roaster and roast, covered, for 30 minutes at 350 degrees. Then remove the cover, stir, and roast for another 45 minutes or until tender with light browning.
    Barefoot Bendy Wendy Chappell
    Chickpea Casserole

    * 100g diced onion
    * 1 tbsp olive oil
    * 65g brown rice, cooked
    * 14oz can creamed corn
    * 540g chick peas, soaked and cooked (or use canned version)
    * lots of garlic, I roasted mine

    Soften onions in olive oil. Combine all ingredients in a casserole dish; season to taste with cumin, curry powder, roasted garlic, salt, and pepper.

    Bake at 400 for 20 minutes, until bubbly.

    This is a very tasty recipe, goes great with a green side salad, and is particularly good reheated. Easy too, which is important to me. And best yet, it is a great take along which prevents me from being tempted, on rushed days, by the world of 'convenience' foods.
    Pasta Salad submitted by Anne M. McPhee

    Chop cucumber, tomato, red onion, green, yellow or red pepper. Drain and add a can of tuna. Add cooked, cooled pasta - elbows or twirly pasta works fine. Toss with olive oil and lemon juice. Sprinkle with oregano. Top with sliced black olives.
    Low carb version: omit the pasta. Add a can of drained and sliced artichoke hearts. Sprinkle with crumbled feta cheese then top with black or kalamati olives.
    Kay Wall
    I like to make a quick Beef Stew.
    Cut up potatoes, carrots, celery, onion, turnip and parsnip. I cook in vegetable juice which I have reserved from cooking vegetables. Bring to boil on stovetop and cook until desired doneness then add one ...can of Waddell's Canned Beef (Island Product). I pick the white hard fat out of the beef before I add it. Heat and thicken with flour and water mixture. Add pepper and very little salt. I usually make enough to serve four. The only ingredients from off Island are the celery and pepper. A healthy meal.
    Thanks for all the great ideas!
    Matt and Mitch

  • Live Right Now and Go PEI!

    Here are some of the links we've been talking about on Island Morning.





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