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.