Stuffed Mushroom Caps

Stuffed Mushroom Caps and Braised Apple and Turkey Tarts.

I always remember those special occasions in the 1970's when my mother would make delicious finger foods fondly known as hors d'oeuvres. Even a cocktail weenie sounded sophisticated by this French moniker. By the time I was making my own creations in the 80's they were referred to as appies and in recent times by the Spanish tapas. Whatever the name, the taste of my mother's stuffed mushroom caps is always the same....... deeeeeeeelicious!!!

To prepare these tasty bites you will need the following:

24 large white mushrooms, washed and stems removed and set aside

1 yellow onion

3 medium stalks of celery

2 large free range eggs

3-4 tbsp of butter

dried sage, rosemary and/or savory

salt and pepper

parmesan optional

Wash and core all the mushrooms. Lay top side town on a pan lined with parchment paper. 

Finely chop all the stems, onion and celery. In a pan, melt butter and fry the onion until transparent.
Add celery and fry until slightly softened. Add chopped mushroom stems, salt, pepper and herbs. Combine and fry in pan until all flavours are blended.  Remove from heat. Once the mixture has cooled for about 5 minutes, add beaten eggs and a few tablespoons of parmesan cheese if you like. Fold egg into mixture and spoon into mushroom caps. Bake at 450 degrees F for about 15 minutes or until the filling is firm and slightly browned. 

Mix with some good friends, red wine and serve hot.

Rogan Josh

Camellia Panjabi, world renown chef and author of 50 Great Curries of India, states in her book that "rogan means meat fat and josh literally means heat" and although this traditional Kashmiri dish is made with lamb cooked in its own fats. I have also used moose or bison to make this dish. To source reputable organic meats check the links below.

I have made this dish for many appreciating friends, however I am dedicating this post to my good Mauritian-Canadian friend Kavish who has requested it and whose apparent appreciation for the spicy offerings of our kitchen far surpasses any other. This one's for you Bhai!

To make this deeply aromatic dish you will need the following:

1 - 1 1/2 lb of stewing bison, moose, mutton or lamb cubed

3-4 cloves of garlic

approx. 1 tsp salt

3 tbsp of oil or ghee

2 large yellow onions finely chopped

2 large lal mirch (red chilis)

4-5 whole cloves

2 large black cardamoms whole

5 green cardamoms crushed

1 large cinnamon stick or bark

2 Indian bay leaves

2-3 blades of jivitry (mace)

1 star anise

1 tsp coriander powder

1 tsp fennel seed

1 tsp ginger powder

1/2 tsp haldi (tumeric powder)

AND/OR 1 heaping tbsp of garam masala

2 cups of dahi (full fat plain yogurt)

You can see this cut of moose meat in incredibly lean. That means that in order to achieve a very tender dish, a pressure cooker must be used. If using lamb or mutton, a simple sauce pan is suitable.

Be sure to cut the meat on the cross grain in order to maximize its texture. Cube meat and place in a small pressure cooker with about 4 cups of water, chopped garlic and salt. Bring to boil and cook at medium temperature for about 15-20 minutes. Let pressure cooker stand until all pressure has released.

Keep reserve liquid for cooking.

In a large pan, slowly brown onions in oil or ghee on low heat. The key to an excellent flavour is to brown the onions slowly without burning until they are nearly carmelized. 

To this add red chili, cloves, cardamoms, cinnamon bark, bay leaves and jivitry OR garam masala. Fry for about 3 minutes then add coriander, fennel, ginger, star anise and tumeric powder. Fry for another few minutes, then add a few tablespoons of the reserved liquid and stir until a paste forms. 

To this add the drained meat and fry, stirring until all the meat is coated with the paste. Add dahi or yogurt and blend well on medium heat. Once this is well blended, add a cup of the reserve liquid and let simmer on low to medium heat with the lid off. Once reduced, add more reserve liquid. Continue this until all the reserve liquid is used and dish has reserved to a succulent and aromatic stew. 

Serve with Jeera Rice or Spelt Chappatis 

For 100% grass-fed lamb check out Free Graze Lamb located in the sunny Okanagan

I get my Bison cuts from October Farms south of Prince George. 

*** 

Hyderabadi Buddy Dal

Somebody's buddy from Hyderabad taught me to make this spicy and hearty dal. I now refer to this dish as Hyderabadi Buddy Dal. 

You will need the following ingredients:

1 cup of mung dal (green)

3/4 cup masoor dal (red)

1 tbsp ginger garlic paste

1 tsp lal mirch (red chili powder)

1 black cardamom pod

1/2 tsp haldi (tumeric)

1 tsp jeera (cumin seed)

1 tsp black gram

5 curry leaves

1 large whole onion sliced julienne style

1 whole dried red chili quartered

In a saucepan, wash the dried pulses until water runs clear. Add 3-4 inches of water, 1/2 tsp of salt, ginger garlic paste, haldi, black cardamom, lal mirch and pulses to a boil. Reduce heat and simmer.

Meanwhile, in a hot pan fry mustard seed in oil until seeds begin to pop, then add dried chilies and black gram. Add onion, red chili, curry leaf and and fry on medium heat until onions are golden brown golden brown.

When pulses are 80% cooked, add onion and masala fry to the pot. Stir well and simmer for 5 minutes. Serve hot with Spelt Rotis or chapati.

Hummous with a Twist

This post is dedicated to my friend Bar, who taught me the secret to good hummous, and to Amy who kindly requested me to post it.

I first became acquainted with middle eastern dishes when I met my Israeli friend Bar, who among a rich plethora of vocational and travel pursuits, also trained at Cordon Bleu in London. When I asked what the secret to a good hummous was, he whispered, "Arab piss".  While I am sure he was joking, (at least I hope he was), what I have learned most from Bar over the years is how cooking can be a metaphor for life; and that you should do it with great passion and intuition.

Soak overnight one cup of dried chickpeas or employ the faster method which is to bring the chickpeas to a boil, then let soak for an hour.

In a pressure cooker, bring the chickpeas and 1/2 tsp of oil to a boil. Cook at high pressure for approximately 15 minutes. Let cool and rinse.

In deep vessel add the following:

cooked chickpeas

juice of 1 whole lemon

1 small garlic clove minced

3 tbsp tahini

3 tbsp water

3 tbsp virgin olive oil

salt to taste

Using a Braun hand mixing wand, puree the ingredients until it's semi-smooth. If the mixture is too stiff add small amounts of water. You may also use a standard blender, but I have found the hand tool much easier for cleanup.

Set in a serving bowl and for a spicy twist, add a tablespoon of Patak's Madras Masala Paste. Pour virgin olive oil over the top and serve with pita chips or cut vegetables.

Moose Kebab

What do you get when you fuse wild, chemical-free, marsh grass-fed and lean Canadian moose with a traditional, Middle Eastern inspired dish?  You get yet another delicious "east meets west" food offering. 

As the old saying goes, "you are what you eat", and I am happy to state that I would rather be a wild beast than a tethered cow. We have been lucky enough over the years to largely bypass consumption of industry meat, which in my opinion is the product of unethical practices both in their treatment of animals, and by nature of the chemicals injected in their feed. 

My family lives in northern British Columbia and have made hunting and fishing a part of their lifestyle. When my brother brings down a lovely beast, I know that he gives thanks for its sacrifice to feed his family; and that his practices are both clean and humane. I have been the fortunate recipient of his skill and hard work.

If you aren't lucky enough to receive wild ground moose, there are many sellers of organic Bison in Western Canada. 

To prepare this delicious dish you will need the following ingredients:

1 lb of lean ground moose (or bison)

2 tbsp of ghee (oil if you prefer)

1 large onion finely chopped

2 tbsp ginger garlic paste (I make my own)

1 cup of whole oats (not quick)

2 green chilies chopped

1 bunch of fresh mint finely chopped

1 tsp ground cumin

1 tsp garam masala

1/2 tsp red chili powder

1 tsp paprika

1 free range egg

*(you can substitute masalas for 2 tbsp of Shan Seekh Kabab masala mix; available in import food stores)

Add enough boiling water to oatmeal to soak and set aside. In a pan saute onions in ghee on low heat until lightly browned, (about 10 minutes). Add ginger garlic paste and chopped green chilies and saute for another three minutes. To this add remaining masalas and about 4 tbsp of water to form a paste. Once the paste reduces, add the oatmeal and continue to saute until reduced to a thick brown paste. 

In a mixing bowl add the meat, chopped fresh mint, salt, egg and onion masala paste. Combine ingredients until well blended and refrigerate for an hour.

Preheat oven to 425 F. Form the meat mixture onto bamboo skewers, approximately 1 inch thick. Bake for 10 to 15 minutes, checking to ensure the center is cooked but do not let them dry out.

Remove from heat, dress with yogurt sauce* and serve hot with tabouleh or roasted potatoes.

Yogurt sauce combine:

1 cup of plain yogurt or dahi

juice of 1 lemon

1 tbsp of zaatar mixed spice (available in import stores)

1/4 tsp salt

Tabouleh

One of my favourite salads is a traditional Middle Eastern dish called Tabouleh. This dish made primarily with bulgur wheat, tomatoes, fresh parsley and mint, is rich in vitamins and fibre. In fact, did you know that parsley has three times as much vitamin C as oranges? What's more exciting is that it's mid-November and I am still picking fresh parsley from the garden. This year my parsley has endured the dead heat of summer and the winter snow. I have even transplanted some to pots and kept in an area sheltered from the wind; expecting that it will last until the first deep freeze. 

To make your own homemade tabouleh first take one cup of course-ground bulgur wheat and add two cups of boiling water and a tablespoon of olive oil. Stir well and let stand covered until the bulgur soaks up all the water. Keep refrigerated until ready to use.

Combine the following ingredients:

Soaked bulgur wheat

1 large bunch of fresh washed parsley chopped

4-5 sprigs of fresh mint chopped

3 tomatoes cubed

1 cup of cucumber cubed (optional)

1/2 small red onion chopped fine (optional)

1 clove of garlic minced

the juice of 1 large lemon

3/4 tablespoons of olive oil

salt to taste

Stir well until all the flavours are blended. Eat alone or with kebabs.

As an excellent and savory addition, add 1 tablespoon of zaatar. This mixed spice can be found at some delis or import shops. The first time I tasted it was when my friend Bar brought me a jar of it from Israel. He called it "holy spice",  and I only recently found it in my local import food store.

 The last of this year's fresh tomatoes

 Still picking parsley in November! 

Parsley will keep in pots until the deep freeze

Quinoa Ambrosia Salad

Dinner parties are the highlight of my busy schedule. There is something completely satisfying about breaking bread with good friends, savouring fine wines and engaging conversations. Most of all I enjoy creating dishes that are not only delicious to taste, but are delectable to the visual and olfactory sensibilities. Good food is sensual. Now what kind of music would accompany such a dish? Please comment if you have any ideas.

To make this slightly sweet and fragrant dish first pre-cook 1 1/2 cups of quinoa. Set aside to cool.

Meanwhile, finely chop the following:

1 red bell pepper

1 ambrosia apple (or variety of choice)

Wash and remove stems of one bunch of cilantro (set aside half)

Peel and remove seeds from 1/2 a pomegranate

Ribbon two medium carrots

If in season, select naturtium flowers for garnish

Once the quinoa has cooled add the chopped pepper, apple, half the cilantro leaf, 1/2 tsp of cinnamon, 1/2 tsp red chili powder, 1/4 tsp allspice or garam masala, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil and stir well until all the flavours are well blended.

Turn this medley onto a bed of ribboned carrots and garnish with pomegranate seeds and nasturtium flowers. Can be enjoyed as is or apply my favourite homemade cilantro and honey vinaigrette. (See below)

Clare and Kevin pause from their highly animated conversation to lubricate

Rowdy dinner guests on the occasion of Margo's birthday

Cilantro and Honey Vinaigrette

Combine the following ingredients:

1/2 bunch of finely chopped cilantro

1 tbsp honey

1/2 cup of fruit yogurt

1/8 tsp sesame oil

3-4 tbsp balsamic vinegar

1 tsp light soy

1 small clove of garlic minced

2 tbsp olive oil optional* (or thin with 2 tbsp of fruit juice)

Combine and shake well. Keeps in the refrigerator for up to two

weeks.

Pav Bhaji

One of my fondest memories was traveling by motorcycle to the cave temples and hill stations in the Maharashtrian state of India. India is famous for her delectable "road foods" and one of my favourites is Pav Bhaji. "Pav" simply refers to a small bun or bread and "Bhaji" is the Marathi word for a vegetable dish. This spicy snack is made of garden fresh vegetables stewed in spices, topped with butter, chopped red onion and coriander leaf and accompanied by buttery Pav.

In a saucepan, chop 4-5 cups of the following vegetables:

Potato, cauliflower, green pepper, carrots and tomato. Cover with water and bring to a boil. Reduce heat and let the vegetables simmer covered until soft. Add 1 cup of shelled or frozen peas and cook for 3-5 minutes. Reserve 1/2 cup of the excess water, drain the rest and  mash vegetables with potato masher. 

To a medium heat pan add 2-3 tbsp of ghee or vegetable oil and
1 small onion chopped. Stir until lightly browned and then add the following:

1 tsp garlic paste
1 thumb of finely chopped ginger
1-2 green chilies chopped

 Stir until aromas are released, then add prepared Pav Bhaji Masala *(see below). Fry until oil begins to separate then add the 1/2 cup of reserved cooking liquid. Stir until a good paste forms and add the mashed vegetables. Combine all materials well. Add salt to taste. 


Serve on top of buttered Pav and garnish with butter, chopped red onion and coriander leaf.

*Pav Bhaji Masala

2 tbsps coriander seeds
1 tbsp cumin seeds

2 black cardamom pods
3 pods green cardamom seeds removed
2 red chilies
1 tbsp amchur ( dry raw mango ) powder
6 cloves
1"piece of cinnamon
2 star anise
1 tsp fennel seeds
1 tsp ginger powder

1/2 tbsp turmeric powder

pinch of asafoetida

Slowly dry roast the listed ingredients in a pan until aromas are released,  then grind in a spice grinder. 

Add 1 tbsp of garam masala for final grind.

Chunky Chipotle Corn Salsa

When I hear the word 'salsa', visions of sexy Latin dance and rhythms make a party in my head. If a breakfast quesadilla or fajita could break into hand clapping and toe tapping, it might be with the aid of some saucy sauce. I have created a variation on the old standard to make a spicy, chipotle and corn salsa. It might just bring a little hip-shake to your morning eggs.

To make 'Chunky Chipotle Corn Salsa' chop the following ingredients in nice large chunks and add to a large steel vessel:

3-4 lbs tomatoes or 8 cups chopped

2-3 green peppers or 3-4 cups chopped

2 large white onions chopped or 5 cups

4 cups of corn

8 cloves of garlic chopped

6 jalapeno peppers seeded and chopped

Add the following and bring slowly to a boil:

2 tsps ground cumin

1/3 cup of white vinegar

1/3-1/2 can of chipotle peppers chopped

1 whole can of crushed tomatoes 796 mL

3 tbsp brown sugar

3 tbsp of kosher salt

Cook until tomatoes soften and gently boil for approximately
10 minutes. Add 2 tbsp of corn starch to a cup of warm water
and add to entire mixture. This helps to set the salsa and prevent
it from being too runny.

Remove from heat and add:
1 bunch of cilantro chopped

juice of one lime

Ladle into sterilized jars. Process for 10 minutes. Be sure that all the jars have sealed. Any jars that haven't sealed can be stored in the refrigerator for up to one month.

Bitchin' Kitchen Highlights

Kitchen expeditions are way more fun with friends. 

Larkin.....the apple seed

Drew and Shauna

Larkin, Rena and Shauna

Someone's thumb might have ended up in this batch

Mediterranean Palate

Spanish vino tinto, bocconcini salad and thin crust pizza with fresh figs and prosciutto

"Sharing food with another human being is an intimate act that should not be indulged in lightly." MFK Fisher   

The other night we broke bread with our friends Carolina, Francisco and Paloma, who shared with us; among many delights, a pizza topped with fresh sliced figs and thinly shaved prosciutto. Wow! The taste was so unique and mouthwatering. They had gleaned the combination from their friends and we enjoyed it so much  that we decided to serve the same thing, (with some variation) the next evening with our dinner guests. While visiting my friend Rosa in Barcelona, I came to love those countless epicurean creations called "tapas". Coupled with a good bottle of wine, I am perfectly satisfied with the casualness of Mediterranean inspired finger foods and lite eats.
 
We dressed a thin multi-grain crust with the following:
1 small can of pizza sauce
fresh pesto
kalamata olives
chopped, cooked spinach
grated mozzarella and smoked provolone
fresh, thinly sliced figs
shaved prosciutto
Bake at 350 fahrenheit until cheese is melted and crust is lightly browned

thin multigrain pizza crust dressed in the freshest quality ingredients

Bocconcini salad, fresh figs and grapes

Good food is better shared with good friends. Pat (left) and Rosa (right) enjoy wine and tapas on the garden patio

Zesty Apricot BBQ Marinade

Being an olfactorally driven nostalgic, there are many aromas than transport me to the summers of my childhood. Running flat-footed on beaten backyard, forest paths wearing bandaids and koolaid moustaches I recall the smell of arnica and spruce, coconut suntan oil, bug repellant and if course the unmistakable smell of the neighbourhood barbeques. Such is the smell of summertime, and what is a good backyard cookout without some kick-ass BBQ sauce! So here is my accidental first, (and hopefully not last) zesty apricot BBQ marinade. 

First of all it's important to understand that many great things are created by accident. Take the Slinky for example! What would growing up in the 70's be without the invention of the Slinky?

So, the first step in making Zesty Apricot BBQ Marinade is to take your favourite recipe for low-sugar apricot jam, and leave it unattended on the stove. Yes, a crucial step in achieving that smoky BBQ flavour. To 6 quarts of slightly burned jam I added the following:

5 onions chopped finely

4 tbsp ginger garlic paste (homemade)

handful of black cardamoms

handful of coriander seed (homegrown)

handful of star anise

handful of black peppercorns

5 dried red chilies

2 tbsp red chili powder

1/2 cup of finely chopped crystallized ginger

5 whole cinnamon sticks

2 tablespoons of chipotle paste
2 tbsp smoked paprika

1 can of tomato paste

1 1/2 cups of soy sauce

Stir ingredients while bringing mixture to a boil, then ladle into sterilized jars as you would if it were jam. Process for 10 minutes until the lids are sealed and store in a cool place. 

Use as a marinade or brush it directly onto your favourite BBQ fare.

Zesty Apricot BBQ Marinade Chicken

Get Pickled

This morning my dear friend Toni pulled one of her classic ambushes, leaving a full bag of fresh garden cucumbers at my door. I had no choice but to get pickled. It's summertime after all.

Scrub, trim and slice approximately 24 four inch cucumbers and soak overnight with cold water and 1/3 cup of kosher salt.

Then prepare a brine of 8 cups of water, 1 quart of pickling vinegar, and one cup of kosher salt. Bring to a boil. 

Boil lids and rings in a separate pot to sterilize them.

Sterilize 6-8 pint jars in the oven at 225 F for 10 minutes. Stuff the jars with the sliced cucumbers, sprigs of fresh washed dill, one or two garlic cloves, one red chili pepper and a teaspoon of pickling spices. Ladle the hot brine into the jars and shift the contents with a spoon until all the air bubbles are released. Using tongs, place sterilized lids and screw the rings into place. Process for 10 minutes or let stand until you hear the lids snap. Once cool, store in a dark place for several weeks. Any jars that do not form a seal, store in the refrigerator and eat within a week.

Rhubarb Pear Jam

One of the first fruits of the season; which is technically a vegetable,  is the ever-gorgeous rhubarb. Vermillion stalks boast jurassic leaves, and although the leaves are toxic, the stalks are packed with a zingy tartness like no other. Paired with the gentle sweetness of pears, this jam will leave your taste buds in the abyss of springtime bliss.

In a deep saucepan combine the following ingredients:

3 lbs of chopped rhubarb

2 lbs of pared and cored pears

juice of 2 lemons

3 cups of sugar

1 packet of pectin

1 cup of water

Bring to boil then reduce heat and let simmer until fruit becomes very soft (45min - 1 hour)

Spoon into sterilized jars and let stand until lids are sealed and jam has cooled.

Spring Fever Salad

Spring has sprung at long last! Blushing teacup magnolias await their fill while tulips taunt the buzzing bees. Fresh spring rains invite an appetite for light eats bursting with fresh fruity flavour. Got a sweet tooth but tired of Easter chocolate?  Toss together the following and enjoy!

Freshly washed spinach

peeled ruby red grapefruit sections

strawberry slices

crumbled feta

cubed avocado

walnut halves

Dressing:

3 ripe strawberries

3 ruby red grapefruit sections (peeled)

1 cup of plain yogurt

1/8 cup of balsamic vinegar

blend together with hand blender and pour over salad servings

Garnish with balsamic glaze for added flavour and presentation

Poha

This is an adaptation of a traditional dish that I learned to make while staying with a Maharashtrian family in Jabalpur, Madhya Pradesh. This vegetarian delight is made from beaten rice and an aromatic blend of vegetables, nuts and masalas.

Ingredients:

2 cups of beaten rice (poha) washed and drained

2 cups of cauliflower (gobi) in 1 inch pieces

1 bunch of coriander leaf washed and chopped

1/2 of peanuts

1/4 cup of fresh grated coconut

1 finely chopped onion

10 fresh curry leaves

pinch of asafoetida (hing)

2 green chilies (or 1 red hot thai chili)

1 tbsp of dried urad dal

1 tsp black mustard seed

1 tsp cumin seed (jeera)

1 tsp tumeric (haldi)

1 lime

salt to taste

On medium heat begin to fry onions in oil or ghee until golden. Add curry leaves, jeera, mustard seed, urad dal and hing. Fry until seeds begin to pop. Add green chilies, cauliflower, coconut and peanuts. Stir until peanuts release their aroma and cauliflower becomes tender. Cover with a lid for 5 minutes stirring occasionally. To this add the softened poha, tumeric, coriander leaf and salt. Add the juice of one lime and stir until flavours are well blended. Serve hot.

Fried Rice Made by Westerner

 This family favourite came to the fold by way of our "brother from another mother", long-time friend and homestay Shoho. Famous for his insatiable appetite, Shoho shared with us a passion for cooking. I recall one Saturday morning while deciding what to make for brunch, Shoho suggested we make fried rice from the previous evening's leftovers. I watched as he added ingredients, stirred and tasted. In anticipation I asked, "How does it taste?". With an expression that wavered between confusion and delight, he responded with, "It tastes like..........like fried rice made by a Westerner".  It was delicious and has become a staple food in our home. 

You will need approximately 2 cups of leftover rice. (any rice is good)

In a non-stick frying pan add a little oil. To that add one red chili (optional) and a cup of frozen peas or carrots. Fry until plump and add 2 beaten eggs. Stir until eggs are almost cooked and add rice. Stir until egg is evenly distributed. Add a few drops of sesame oil for flavouring, soy sauce to taste, and black pepper. Keep stirring until flavours are well blended. Finally add 3-4 fresh chopped green onion. Fold in onions and serve hot.

Shoho and Larkin in the kitchen

Spelt Rotis (Chapatis)

I have come a long way from the first

rotis I ever tried to make. I have to credit my sweet Didis and Chachis at the Okanagan Hindu Temple for teaching me how to make the perfect roti. At first they teased me about the variety of odd shapes that I turned out.  "Look, that one looks like India!", they would joke. Always welcome in their kitchen, and with much practice I would learn to turn out rotis just as good as they.

This is a variation using the ancient Spelt grain which imparts a sweet, nutty flavour in the flat bread. Afterall, I like my bread as I like my friends, warm, sweet and nutty.                        

 

In a bowl mix 1 cup of whole wheat flour, 2 cups of spelt flour and a tsp of salt. Slowly add warm water while stirring with the hands to form a slightly sticky ball. Knead while sprinkling more spelt flour until the ball is soft but no longer sticky. Continue kneading for 5 minutes then place in a covered container to rest for 30 minutes.

When all accompanying dishes are ready, cut the dough into small pieces and roll into balls. Press flat in remaining flour to keep from sticking to the board. Roll out in gentle, even strokes until thin. Pat between hands to free the roti of remaining flour dust. 

Place on hot dawa and when you see small air pockets begin to form, quickly turn it over. Do not let it burn.

After 20-30 seconds, turn again and press gently with a soft cloth until the roti begins to puff up. The hot steam with cook the roti from inside and form two layers. Lightly brush with ghee if desired and keep in a hotbox or tea towels until ready to serve.