BBQed Cumin Coriander Mushroom
Tim Edwards-Davies
1 tea spoon of cumin seeds
1 tea spoon of coriander seeds
2 table spoons of unsalted butter
1 garlic clove crushed and finely minced
1/4 cup of chopped flat leaf parsley
1/2 to 1 1/2 tea spoon of crushed dried or smoked hot peppers
quantity depending on strength and your preference.
Roast the cumin and coriander in a dry skillet till a shade darker (a minute or so). Let cool outside the skillet and then grind with mortar and pestle or a handy electric grinder (the type used for coffee). Combine with the butter, garlic, hot pepper and parsley, then set aside.
1.5 lb of button mushrooms (about 30 mushrooms)
1/4 cup of olive oil
1/2 tea spoon of salt
1/4 tea spoon of black pepper
Clean and trim the mushroom stems flush with the cap. Toss them with the oil, salt and pepper.
Place on a preheated BBQ grill fine enough grill that they don't fall through. Cook at medium to low heat, turning occasionally and closing the lid to keep some of the steam in.
When they are slightly brown and tender (can take 12 to 14 minutes) remove and toss with the butter and spice mixture. If your mushrooms are big you might cut them in half before tossing or grilling. Serve with picks.
Mom's Summer Salad with Sour Cream
Sylvie Malboeuf
2 heads of lettuce washed dried and separated in bite sizes
1 bunch of radishes sliced thinly
1 bunch of green onions sliced thinly
one cup of sour cream
salt and pepper to taste
Combine all ingredients and toss with the sour cream just before serving. Serves about 8... simple and refreshing.
Tomato St Albert
Sylvie Malboeuf
St Albert fresh cheddar
small tomatoes
basil leaves
balsamic vinegar or 2/3 cider vinegar with 1/3 maple syrup
good crusty bread
olive oil or butter
Brush 1/4 inch slices of bread with olive oil or butter and toast in the oven.
On each piece of bread place a slice of cheddar and a slice of tomato, drizzle with the vinegar and top with a basil leaf.
This is a take on the classic Italian insalata caprese (salad from Capri) using fresh local ingredients. Fresh cheddar is similar to cheese curds but pressed into rectangular blocks. It should be kept cool but not refrigerated to conserve its characteristic elastic texture. It does not keep for very long so is usually only consumed locally.
Cumin-Lemon Zest Salt (great with lamb!)
Sylvain de Margerie
1 cup good cumin seeds
1 cup good coriander seeds
1 table spoon of good black pepper
grated zest of 6 lemons
2 table spoons of salt
I prefer to dry roast the cumin seeds in a skillet until they just change colour. This brings down the bitterness of the seeds and adds a nutty flavour. Coriander seeds have a very delicate taste and for this recipe I preffer not roasting them.
Combine all ingredients and crush in batches that match the capacity of your device. I use a cheap electric coffee mill exclusively for my spices and it takes about 1/2 cup at a time.
Spice salts are a great condiment that allow for each guests to adjust seasonings intensity to their tastes. It is best to help yourself with a little on your plate and dip your food in it. This way you can change the seasoning of every bite and perhaps enjoy several condiments with the same food. It is great for guests who may have varying tolerances to spices.
Be adventurous and try other mixtures! In the above recipe replace the black pepper by Mexican smoked peppers! A Chinese classic is 5-spice with salt (you can buy 5-spice ready-made at the Chinese market or mix cinnamon, fennel seed, star anise, clove and Sichuan pepper). In spice salts the quality of your ingredients are at the foreground so use only the best spices. Always use whole spices and grind them yourself. For a good source visit my friends at www.epicesdecru.com.
Pâté de Campagne (simple generic recipe)
Sylvain de Margerie
one part pork fat
one part meat (can be pork or something else)
one part liver (from any young animal including fowl)
seasonings (thyme, sage, marjoram, salt , pepper, garlic, shallots, spices,… )
optionally thin slices of pork fat to line your loaf pans
Pass all your meat through a meat grinder (except the fat to line the pans). Blend seasonnings with the meat mixture. Test seasoning by sautéing a small patty of the mixture in a skillet and letting it cool to room temperature before tasting. This will give you an approximation of the final taste balance.
Seasoning is a question of taste, but remember that the pâté will be served in small quantities and cold where the tastes are diminished. Typically for a 3 lb recipe (i.e. 1 lb of fat, meat and liver) I will use 1 teaspoon of salt, two teaspoons of freshly ground pepper, two garlic cloves, third of a cup of finely chopped shallots and 1/2 cup of finely chopped herbs.
When satisfied with your seasonning, pour the mixture to within 1/2 inch of the top of the loaf pans (otherwise you will get a spill). If your loaf pans were lined with fat, close the top of the loaf with more fat. Cover the loaves tightly with aluminum foil.
Place the loaf pans in a larger pan containing cold water to within 1 inch of the top of the loafs. Bake in a very low oven (preheated to 325F and then set at 275F) until the internal temperature of the pâté has risen to 150F (70C); this will require at least 4 hours but do not rely on time, always use a thermometer. Let cool and then refrigerate. It will taste best after 48 hours of standing in the fridge.
Pâté can be nicely served as a hors d’oeuvre on a crisp (either potato or bread) topped with a gherkin.
Be adventurous and add nuts, dried fruits or whole pepper corns to the mixture. There are many more elaborate pâté recipes that call for wrapping the pâté in cowl fat (crépinette) or pastry, layering various meats in the pans or adding demi-glace to the still hot pâté (displacing the fat and replacing it with jelly).
Mint and Rose Condiment (great with lamb!)
Sylvain de Margerie
1 cup chopped mint
1/3 cup chopped roses (more to taste)
1 garlic clove finely chopped or cruched
1 or 2 table spoons of vinegar or lemon juice
1 tea spoon of sugar or honey
salt and pepper to taste
Dissolve the sweetener in the vinegar or lemon juice then combine all ingredients and season to taste. If you have it use garden fresh garlic or garlic spats.
Roses are used as an ingredient in Persia and North Africa, sometimes in pastries but also in savoury dishes where they impart fragrance and a pleasant bitterness. Do not use florist roses as they may be laced with pesticides. If you do not have fresh roses in your garden you might substitute dried rosebuds purchased in Middle Eastern groceries or Chinese apothecaries. You can also add rose water. Nasturtiums should work great too!
Sucre à la Crème (traditional maple fudge)
Sylvain de Margerie
3 parts maple syrup
1 part heavy cream
Combine ingredients in a pot and boil until it reaches the soft ball stage on a candy thermometer (about 238F to 240F, higher temperature = firmer fudge). Remove from the heat and let cool without stirring until just warm. Beat for 10 to 15 minutes until it loses its sheen and spread in a buttered pan to set in the fridge.
Be adventurous and fold in some "fleur de sel" before placing in the mold. Some recipes will also add a bit of vinegar (about 1 table spoon per cup of syrup) to the starting liquid to add some tang.
Sage and Walnut Pesto
Peggy Hall
3- 4 cups fresh sage
3-5 cloves garlic
¼ cup (50 ml) walnut pieces
¼ cup (50 ml) freshly grated parmesan cheese
3-4 cups fresh extra virgin olive oil
Salt
Pepper
Wash and pick the leaves off sage. Put in food processor or hand chop.
Add garlic and walnuts process until it is a course paste.
Add extra virgin olive oil slowly.
Season with salt and pepper.
Can be frozen, add less oil and add when using pesto add the rest of oil.
Cheese can also be added after.
Use on hot pasta, can be served at room temperature.
Focaccia Bread with Mushrooms and Maple Cheddar Focaccia Dough
Peggy Hall
1 tbsp. yeast
1/4 cup warm water
1 tbsp maple syrup or honey
4 cups flour, white, whole wheat or spelt
2 tsp. sea salt
2 tbsp extra virgin olive oil
1 3/4 cups warm water
Toppings
1 lb thinly sliced mushrooms, any sort you like ½ lb maple cheddar or other Canadian cheddar if not available Sea salt, to taste Fresh or dried herbs you like such as thyme, rosemary or oregano Extra virgin olive oil Method Combine the yeast, syrup and a ¼ cup of the warm water, set aside, when it foams add the oil.
Mix the dry ingredients together in a large bowl and make a well in the center to pour all the water, oil, and yeast mixture in. Bring the dry into the wet a little at a time until soft dough is formed.
Put on a floured board and knead for 10 minutes. Place in an oiled bowl, cover and allow doubling in size, about 1 hour.
If using a bread maker put all ingredients in as usual and put on the, dough only, setting.
Frozen Pizza dough or fresh from your local pizzeria could also be quick and easy substitute.
Put cornmeal on a large baking pan or 2 small ones and with oiled hands press dough to fit and cover to rise once more.
Put on toppings, a little oil, salt, rosemary and bake at 425F for 20 minutes or until cheese is bubbly and lightly browned.
Curried King Eryngii Mushrooms
Dave Neil
2 TBSP Olive oil
1 lb Mini King Eryngii Mushrooms
Kosher Salt, to taste
3 cloves garlic, minced
2 De Arbol Dried Chilies, crushed (more if you like heat)
1 TBSP Curry Powder
1/2 cup chicken stock
Heat oil to smoking in a large bottomed pot. Add mushrooms and sear until dark brown but not burnt.
Season with salt. Add crushed chili, minced garlic, curry powder and chicken stock all at once, and reduce heat to low.
Cover and simmer until liquid is almost gone.
Can be served hot or cold.
King Eryngii mushrooms are local and organic from Champignons Le Coprin www.lecoprin.ca
De Arbol Chilies can be purchased from Chilly Chiles in Navan.
Carrot and Parsnip Latkes
Alette Willis, from Jewish Cooking in America
2 carrots, peeled
5 parsnips, peeled
1/4 cup flour
2 eggs, lightly beaten
1 tsp. chives or green onion, finely chopped
1 tsp. parsley, finely chopped
1/4 tsp. salt and pepper, or to taste
oil for frying
Grate the carrots and parsnips, and toss with flour, mix with other
ingredients until evenly moist.Heat a little oil, peanut oil is a good choice, until just smoking. Drop in the batter by large spoonful and flatten. Reduce heat to medium and fry until brown on both sides.
Makes 16 to 18 two inch pancakes.
Vegetable Strata with Three Cheeses
Peggy Hall
16 slices of whole wheat bread, crusts removed
1/2 pound of chard or spinach, blanched and chopped
2 or 3 peppers red, yellow or mixed finely chopped ( I used frozen , from mygarden)
6 or 8 mushrooms finely sliced, your favourite
Balderson Old Cheddar cheese ( www.cheese.ca ) thinly sliced to layer or approximately 3 oz. grated
2 or 3oz. goat cheese, crumbled
2 oz. freshly grated Parmesan Cheese
Mix together 6 eggs, organic free range, if possible
1/2 tsp. salt and pepper
1 tsp dry mustard
2 tsp. Worcestershire sauce
1 hot red pepper, finely diced or 1/2 tsp. hot pepper sauce, to taste
2 cups milk ( or 3 cups and no cream)
1 cup cream
Layer in a buttered casserole dish, bread to cover the bottom, peppers,cheddar, spinach, goat cheese, mushrooms, Parmesan, a second layer of bread, mushrooms, Parmesan, and cheddar.
Pour the egg mixture over the top and press down lightly. Allow to sit a couple of hours or over night, covered in the fridge.
Bake in a 350 oven for about an hour, or until brown and bubbly. Let stand 10 minutes.
This recipe can be adapted to the seasons. Try asparagus, roasted eggplant, tomatoes, sauteed zucchini, smoked wild salmon, sliced duck sausage, or seafood.. Change the cheese to your favourite local cheese.
Garden Gazpacho
There are many versions of this pungent soup. This is mine. Make up your own version with whatever you have fresh and on hand.
1 kg (2 lbs) of tomatoes, peeled
1 cucumber
1 zucchini
1 large onion
2 peppers (optional - one may be hot)
2 - 4 garlic cloves
2 tbsp herb or balsamic vinegar
2 tbsp extra-virgin olive oil
2 cups vegetable stock or tomato juice
2 tbsp tomato paste
1 tsp sea salt
Roughly chop vegetables and process in batches using a little stock each time and at the end. Mix all together and check for seasoning. If mixture is too thick, thin with more stock or juice.
Chill for several hours up to 2 days for flavours to blend.
Garnish with herbs, feta, chopped hard boiled egg, shrimp, crotons, etc.
A great appetizer, soup or light main course on a summers day!
Green and Yellow Bean Salad
Fresh beans are so flavourful it is hard to believe that cultivated for 7000 years, first by the natives of Mexico and Peru, it was not until the 19th century in Italy did someone first eat the pod as a vegetable. Now the term 'bean' refers both to the edible pod and the seed, which is most often dried for storage then cooked.
1 kg (2 lbs) of green or yellow beans
1 clove of garlic
2 tbsp extra-vigin olive oil
2 tsp balsamic vinegar
5 leaves of basil - preferably purple
salt and pepper to taste
Blanch beans in a large pot of boiling water for 3 to 5 minutes until tender crisp. The fresher the beans the more quickly they cook. Drain and dress the beans while they are still hot adjust seasoning.
Serve hot, chilled or room temperature, great for a picnic, enjoy!
Organic Greens with Goat Cheese & Poached Pear Salad - Serves 4
Red Apron
This salad makes a nice lunch portion, or can be served with a seared duck breast or confit of duck leg as a main course.
6 cups organic local greens *
2 medium size firm pears
1 cup white wine
1 cup sugar
1/2 teaspoon whole cloves
1 cup water
1/2 cup olive oil or good quality canola oil**
1/4 cup white wine vinegar
Sea salt and freshly ground black pepper to taste
1 cup Canadian chevre (Goat Cheese) ***
1/4 cup slivered almonds (optional)
* Bryson Farms (www.brysonfarms.com) grows organic salad greens all year round.
** Orphee makes an organic canola oil that is wonderful for salads (www.maisonorphee.com).
*** C'est bon Cheese from St. Marys, Ontario, makes a wonderful soft unripened chevre.
Peel and halve pears; remove core but leave stem if possible.
In a saucepan over medium heat, combine white wine, sugar, water and cloves. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan and make sure they are completely covered with liquid. If necessary add more water. Cover and simmer 15 minutes or until tender. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool. Reduce remaining poaching liquid by half and reserve 1/4 cup of reduced liquid.
Whisk reserved poaching liquid with white wine vinegar and salt and pepper. Slowly whisk in oil. Set aside.
Toast almonds lightly in pan.
Toss greens with vinaigrette and separate onto four plates. Slice each pear and top each plate with pear, goat cheese and toasted almonds. Serve immediately.
Breast of Chicken Stuffed with Feta & Spinach - Serves 4
Red Apron
For the Stuffing
2 tablespoons (30 ml) olive oil
2 finely chopped small onion
3 teaspoons (10 ml) finely chopped garlic
4 cups (300 grams) finely chopped spinach
1 tablespoon (15 ml) finely chopped hers (basil, thyme)
1/2 cup (125 grams) crumbled feta cheese
2 tablespoons (30ml) cream
4 boneless chicken breasts (250g each - local or organic preferred)
1/2 cup (125 ml) olive oil
Sea salt and freshly ground black pepper
Heat olive oil in a saute pan and gently saute onion, garlic, spinach and fresh herbs. When wilted, remove from heat, let cool and add crumbled feta and cream. Set aside.
Trim, rinse and pat the breasts dry. Make a pocket in the thicker side of each breast. Using a sharp knife cut into the breast about 1/2 inch from the remaining three sides. Stuff each breast with about one half of the filling, distributing evenly throughout the pocket and to the ends. Press each breast to close the pocket.
Preheat oven to 350F (180C). Season the breasts on both sides with salt and pepper. Heat the olive oil in a heavy 10" (25cm) skillet. When the oil is hot, place the breasts carefully in pan and cook until golden brown on each side.
Transfer to a baking dish and bake until the chicken and filling reach 165F (74C) on an instant read thermometer, about 15 minutes. Let rest for 5 minutes, and slice chicken on diagonal to serve. Drizzle with Salsa Verde. Serve with lightly dressed mixed organic greens, and Wild Mushroom Risotto.
Salsa Verde (makes 1 cup)
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed fresh cilantro
1 cup (250 ml) packed fresh spinach
2 tablespoons (30 ml) pine nuts
2 cloves garlic, peeled
1/2 teaspoon (5ml) salt
3/4 cup (190 ml) extra virgin olive oil
1 tablespoon (15 ml) lemon juice
In food processor, combine all ingredients and process to a smooth spoonable consistency. Serve with Stuffed Chicken above.
Wild Mushroom Risotto
Red Apron
1/2 cup (125 ml) dried wild local mushrooms
4 cups (1 l) water
2 tablespoon (30 ml) olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cups (500 ml) arborio rice
1/2 cup (125 ml) dry white wine
2 tablespoons (30ml) chopped green onions
1/2 cup (125 ml) full cream
Salt and freshly ground black pepper
3 tablespoons (45 ml) freshly grated parmesan cheese
Bring 4 cups of water to a boil. Remove from heat and add dried mushrooms. Let stand for 15 minutes and strain mushrooms, reserving liquid.
Heat the oil in a large, heavy based saucepan and add the onion and garlic. Saute over a gentle heat for 2-3 minutes, until softened. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Roughly chop the soaked mushrooms and stir into the risotto. Add a ladleful of the reserved mushroom liquid and simmer, stirring again, until the liquid has been absorbed. Continue adding the liquid in this way, until all the liquid has been absorbed and the rice is plump and tender.
Add the green onions, parmesan and cream. Season with salt and pepper and serve.
Slow Food Ottawa
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