ROASTED BEET AND WALNUT SALAD

So I’m at this birthday party held for me at a nice Italian restaurant and there are eight of us and we all have a salad course that includes a sliced beets garnish. No one likes beets and I'm eating everybody’s. I’m incredulous that no one appreciates beets so I decide to prepare beets in a way that all would appreciate.

If the notion of eating beets makes you sad, get ready for a happy upgrade. There is a wonderful way to enjoy this very healthy vegetable which is so rich in folate, manganese and fiber.

If you think you don't like beets – think again. You could like beets; but not the way they are usually prepared. Forget those horrible canned, bland beets and roast up some fresh ones. When you do, you'll be a beet-lover.

As their intense colour indicates, beets are big-time antioxidant providers and also have cancer and heart- disease fighting properties, as well as a host of vitamins and minerals. Nutritious beets are inexpensive; they store well; and they’re available throughout the year.

But forget about the numerous health benefits these ruby-coloured gems bestow. Roasting the beets magically brings out an extraordinary flavour that you can savour with an all over warm pleasant taste. Beets done this way will tickle your innards. Roasted beets could become as popular as baked Idaho potatoes, or okay, at least an occasional culinary diversion.

Roasted beets pair blissfully with greens, cheese and nuts. If you haven’t eaten beets in awhile, or never; please try this dish and excite your taste buds. A zesty, vibrant salad of greens, cheese and nuts that features roasted beets. I know - your mouth is already watering, so I’ll stop talking now and let you go ahead and enjoy.

Salad of Roasted Beets with Gorgonzola and Walnuts serves four

Ingredients

5 small beets

¼ cup raspberry vinegar
1 teaspoon grainy mustard
½ teaspoon of honey
1 clove of garlic, minced

1/4 cup olive oil
½ teaspoon salt
Black pepper to taste

½ pound baby spinach, torn
Small handful of radicchio, torn
3/4 cup walnuts, toasted lightly in a dry skillet
4 ounces gorgonzola cheese, crumbled (or blue cheese or goat cheese)

Cut-up sliced peaches or mandarin orange segments

Method:

• Heat oven to 350F/175C. Wash and scrub the beets thoroughly. Leave the skins on.

• Rub the beets with some olive oil
• Put the oiled beets in a baking dish just large enough to hold them.
• Bake them for 45 minutes.
• Check that they are tender. Depending on their size they may need a couple more minutes.
• Remove from oven and let the beets cool slightly.

• Meanwhile, whisk together vinegar, mustard, honey, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper. Set this vinaigrette aside.

• After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces.
• Mix beets with half of the vinaigrette, then mix spinach and watercress or radicchio with the rest of the vinaigrette.
• Transfer greens to plates and top with the beets, walnuts, and gorgonzola cheese. Add the peaches and/or orange segments.

I don’t want to beat a dead horse, but eat beets this way for your good health. These beets are great. Try this and get ready to eat beets more often

SILVER MEDAL AWARD WINNER

I 'm so proud of my lovely spouse, the Education Tipster; Kathy Stemke. Her charming children's book: “Sh Sh Sh Let the Baby Sleep has just garnered another award. She won a silver award in the 2012 children's literary classic awards.Yes, this beautifully illustrated tome, perfect for young boys who have just acquired a younger sibling, or any child, has been recognized for its educative value.

I already knew Miss Kathy had great teacher skills so this award validates that. When we travel to schools and libraries, the little children get the biggest thrill from her readings. I know because while helping miss Kathy set up and such, little ones exuperantly exclaim “This is fun”. The gleam in their eyes is so rewarding. I was kneeling on the floor retrieving kinetic exercise placards and a little girl kissed my arm. It was so sweet. The librarians and first-grade teachers love “Sh Sh Sh Let the Baby Sleep” and all enjoy our visits immensely.

I would urge everyone to take a look at this precious book and perhaps make it a part of your personal library.

Please join me in congratulating miss Kathy for the silver award. (Hearty applause) Well done sweetheart.

                                                   http://www.clcawards.org/2012-Award-Books.html 

CHICKEN A LA MARENGO

Just a few months after the successful performance of Ludwig van Beethoven’s first big musical work, his Symphony #1 in C (opus 21), his hero Napoleon Bonaparte was also making a name for himself by audaciously crossing the Alps (on a mule) and leading his army to defeat the Austrian army at the battle of Marengo, in northern Italy. Driving the Austrians from Italy, Napoleon insured his success as First Consul (French government leader) and that particular victory ended the French revolutionary period (beginning the Napoleonic era) and allowed him to boldly reform France and Europe as he wished.

They say an army travels on its stomach, and Marengo had decimated Napoleon’s food supplies. Legend has it that he sent his chef and cooks foraging out into the countryside. Accordingly, they brought back chickens, eggs, tomatoes, onions, garlic, mushrooms and crayfish from a river, and thus a classic dish, Chicken a la Marengo, was fashioned. So memorable was that battle victory, that when later- exiled French Bonaparte supporters initially settled a county in the state of Alabama, USA, they named it Marengo. Perhaps few people are familiar with the battle of Marengo but plenty know and love the Chicken a la Marengo dish. And for good reason – it is sensational; vibrant and jam-packed with bucolic flavour.

When Beethoven had composed his Third Symphony in E flat, (Opus 55) a couple years later, he originally dedicated it to Napoleon because he cherished Napoleon's new constitution, founded on representative government with sacred rights of property, equality, and liberty.  But when Bonaparte arrogantly crowned himself emperor, Beethoven saw him for the imperial tyrant he had really become. A few years later Bonaparte was exiled and the rest is history.

Beethoven went on to compose eight more symphonies, several string quartets and piano concertos, even an opera since that historical Marengo battle. By the time his 3^rd Symphony was performed in 1805, Beethoven was regarded as a master composer. That “Eroica” (heroic) symphony revealed a breadth and profundity of orchestration that significantly lifted music from the sweet, melodically appealing music of earlier periods to a new dynamic structural standard where bold passion played a big part. I don’t know if Ludwig ever dined on Chicken a la Marengo, (his hero worship of Napoleon had certainly expired) but the immortal composer would have surely loved this tasty classic dish, richly imbued with its own culinary breadth and profundity.

Classic recipes for Chicken a la Marengo abound; here is one from Julia Child that is extraordinary. Many modern recipes omit the shellfish and the croutons and the eggs and many use boneless, skinless chicken breasts. Because of the history, I like Miss Childs’ faithful to the original version, which I can assure you will taste wonderful. But if you refrain from the garnishes, it is okay, you will still have a wonderful dish. I hope you will try Chicken a la Marengo; perhaps listening to the Eroica symphony while preparing it. Think of it all: the sight, the sound, the taste, the aroma.

Chicken a la Marengo                                     serves 6

Ingredients:

1 chicken, cut into parts for frying or personally chosen parts 4-5 lbs

4 tablespoons olive oil

¾ cup dry white wine divided into 3rds (3- ¼ cup sections)

1 tablespoon cognac or brandy

2 medium onions, diced

2 lbs diced fresh tomatoes or a 28 ounce can highest quality tomatoes, chopped up

2 cloves fresh garlic, crushed or pressed

½ teaspoon dried thyme

½ teaspoon dried oregano

½ lb white mushrooms, caps and stems

1 tablespoon olive oil

¼ cup of the white wine from above

2 tablespoons olive oil

6- ¼ inch slices of baguette (small ovals)

6 large cleaned shrimp or prawns or crayfish tails

1 tablespoon olive oil (perhaps a little more)

6 small eggs

1 generous teaspoon chopped fresh parsley

Salt and pepper

½ cup pitted black olives, sliced

Method:

• Rinse the chicken and pat dry thoroughly
• Heat a large skillet, add 2 tablespoons olive oil and when hot brown the chicken well on all sides. May do this in portions to avoid overcrowding the skillet
• Add ¼ cup white wine, cover and simmer all10 minutes
• Add BRANDY, then ONIONS, recover and re-simmer 10 minutes
• Remove chicken to a platter

• Remove stems from MUSHROOM CAPS and dice them, reserving caps
• Fry the GARLIC and MUSHROOM DICE together
• Add the chopped TOMATOES, ¼ cup WHITE WINE and HERBAGE
• Stir well and loosen up any chicken bits in the skillet
• Add salt and pepper, tasting for proper amount
• Bring heat up and add chicken to the tomato mixture
• Reduce the flame, cover and simmer gently for 20 minutes

• As the chicken cooks, heat a saucepan over high flame with olive oil and white wine and briefly add the mushroom caps tossing lightly
• Now set them aside keeping them warm ( a slow, 200F oven is good)

• Heat a frying pan and add 2 tablespoons olive oil and lightly brown bread slices
• Keep warm

• Add the shrimp to hot oil and fry only about 1 or 2 minutes, just until they curl up Place on a rack or paper towels and then keep warm
• Poach the eggs in water or fry them in olive oil. When cooked drain on rack or paper towel

 I usually serve this individually or you can put the chicken on a platter and then spoon the tomato sauce over it. Garnish with the black olives and parsley

.

Place the croutons around the chicken platter.  Place an egg on every crouton and a shrimp between them. If you want to serve wine with this, a cabernet sauvignon is a good companion.

Despite its rustic beginning, Chicken a la Marengo is a noble dish to prepare for a special occasion if not a weeknight thing. A couple working together can enjoy preparing this historical entity easily and the heroic symphony will add to the happy thrill. There is a lot to love here, especially the Chicken a la Marengo.

Enjoy.

BEEF AND PRUNES MOROCCAN STYLE

It’s hard to say the word “prune” without thinking of wrinkles - and plenty of jokes have been written with reference to the elderly and wrinkled prunes. I guess it got so bad that the humourless prune people decided to take steps. Therefore in the super market nowadays, it’s hard to find prunes because they’ve changed the name to “dried plums”. So now it’s okay for all age groups to eat this sweet, rich- tasting, chewy- textured gem. Forget their vast amount of vitamin K, fibre and other nutrients; prunes are delicious stewed in port wine or maneuvered into main dishes. But don’t forget to go easy as they are quite sweet.

Many people love prunes (I mean dried plums) apart from their dessert realm, like for instance in a Moroccan- seasoned, fabulous, spicy, beef and prunes. If your only use of prunes (I have to get used to dried plums; lets pretend they haven’t changed the name yet) is in stuffing or in your morning oatmeal or in rice pilafs; try this beef with prunes Moroccan style and get ready for a marvelous surprise when you cook with them.

The exhilarating flavours of Moroccan-spiced beef and prunes are cherished in my kitchen. I want to share it with you because even if prunes are not your idea of gastronomic goodness you will love this. The prunes actually cook into the sauce.

I don’t recommend eating prunes right out of the box when you are on the road because you’ll get the steering wheel sugar-sticky, making it uncomfortable to drive. Of course if you live in a large metropolitan area you can invite those squeegee-bearing windshield cleaners to wipe down your steering wheel when stopped for a light, but you may prefer not to get so intimate with them, especially if there is no published rate for this particular service. But I digress. Prunes are a seriously scrumptious companion to beef.

Moroccan food employs a spice blend known as ras el hanout (Rahs el hah noot) which is a blend of many spices. I’ve seen the McCormick brand blend in the market or you can make your own. It is akin to an Indian garam masala in that it is made up of many different spices.

Here is a superb Beef with Prunes, Moroccan style recipe that is not too complicated but quite delicious from www.pinchseasonings.co.uk.  It is a good, loving, home-style dish to warm your innards on a cold night. (Or a hot night if you have central air). The prunes give the dish an unexpected eruption of flavour. By the way, this dish could be made with lamb instead of beef and would be excellent. Lamb is non-existent where I live, so beef it is.

Beef and Prunes              serves 4-6

Ingredients

2 pounds braising steak such as chuck or bottom round, cut into cubes

2 tablespoons ras el hanout, store bought, or recipe follows

Salt and black pepper

2 tablespoons olive oil

1 onion, finely chopped

2 inch piece of ginger root, finely chopped or cut into thin matchsticks

2 cloves of garlic, peeled and crushed

1 pound of chopped tomatoes, from your garden or canned

1 can (14 ounce) chickpeas, drained, or: 1 pound of sliced carrots

1 pint of beef stock

1 cup pitted prunes, cut in half

Small bunch of coriander leaves, chopped

Thinly sliced almonds for topping

Method

• Put the cubed beef in a large bowl
• Sprinkle the ras el hanout plus a pinch of black pepper over the meat
• Mix thoroughly, cover with plastic wrap and put in the icebox
• Let chill overnight or at least one hour

• Heat the oil in a dutch oven or large saucepan over medium heat.
• Add the meat and cook gently for 2 minutes, to brown the meat but not burn the spices.
• With a slotted spoon remove the meat and place on a plate.
• Add the onions and cook gently for 2 minutes
• Add the ginger and cook for one minute
• Add the garlic and cook for one minute
• Put the beef back in the pot and add the tomatoes.
• Stir well, bring to a boil then simmer, covered, for 90 minutes. If you like, you could now put this in a slow-cooker or put dutch-oven in 350F oven.

• After the 90 minutes has passed, add the chickpeas and prunes.
• Simmer for an additional 90 minutes. The prunes will cook down and enrich the sauce.
• Check that there is sufficient liquid in the cooking vessel, adding water if becoming too dry. It should not be soupy or so dry it might scorch.
• Taste for salt, adding some if necessary.
• When the cooking is complete, serve this fragrant beauty over couscous or rice, topping each serving with coriander and almonds. Toasted sesame seed is good too.

Ras el hanout

Ingredients

2 teaspoons ginger

2 teaspoons coriander

1 1/2 teaspoons cumin

1 1/2 teaspoons cardamom

1 1/2 teaspoons black pepper

1 1/4 teaspoons nutmeg

1 teaspoon turmeric

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon hot Spanish paprika

1/2 teaspoon cayenne pepper

Generous pinch saffron threads

In a medium bowl, whisk together all of the ground spices. Crush the saffron threads between clean, dry fingers, sprinkle over the spice mixture, and whisk again.

Transfer the Ras El Hanout to an airtight container, and store in a cool, dark place for up to 3 months.

BUT WAIT!  If you don’t have all the above spices on your rack, a most basic ras el hanout can be made thusly:

2 teaspoons cumion powder

2 teaspoons coriander powder

1 teaspoon ginger powder

1 teaspoon turmeric

 

Whisk together to blend.

Beef and prunes is a terrific homey dish. I hope you will prepare this fabulous delight because You and your guests will love it, and you don’t have to ride the Marrakesh express to get it.

THAI GREEN FISH CURRY

 A major migration took place in the 13th century when the Mongol hordes under Kublai Khan were subjugating China.  In 1238 the independent Kingdom of  Siam (modern Thailand) was formed by Chinese expatriates and to this day remains a monarchy,

Thai cuisine was influenced by China and India, evident in the stir-fry technique and the curry concept. But Thai food is definitely distinct from both since they use their own spices, fresh herbs and vegetables; and is characterized by a particularly  balanced combination of sweet, salty, bitter, sour and spicy tastes. Thai cookery flourished because it is very artful, and employs stimulating ingredients such as tangy fish sauce, coconut milk, and fragrant lemongrass, basil, coriander, and citrus fruits.

We love all those wonderfully vibrant Thai red, green, yellow, masaman and panang curries. All are delectable. I recently enjoyed a Thai green fish curry locally that was so laudably luscious it deserved mention. Happily, the green fish curry in my kitchen is every bit as enthralling as that prepared in local Thai restaurants.

Green curry is made with fresh, young green chilies, and is usually significantly hotter than other curries but not necessarily; as you can control the heat by manipulating the ratio between the amount of chilies and the coriander. Green curry tends to lean toward a sweeter flavor as opposed to say a red which tends toward the savory.

Here is my Thai Green Fish Curry                    serves 4

Ingredients:

2 tablespoons peanut or other vegetable oil

3 garlic cloves, chopped

2 tablespoons (or more to taste) green curry paste, store-bought or use recipe below

1 small eggplant, peeled and diced or 2 cups trimmed green beans

½ cup of coconut milk

2 tablespoons fish sauce

1 teaspoon sugar

1 pound of firm fish filets, such as halibut, cod, snapper, northern pike, sea bass and such

½ cup fish stock or bouillon

2 teaspoons each, grated zest of lemon and lime

15 leaves of Thai basil, (if unavailable use half regular basil and half fresh mint leaves or just basil)

Method:

• Heat the oil in a skillet or wok.
• When very hot add the garlic
• As it turns a golden colour add the curry paste, stirring well
• Add  eggplant or green beans, stir-fry 4 minutes
• Add the coconut milk and bring to boiling
• Stir well as milk thickens
• Stir in the fish sauce and sugar
• Put in the fish pieces and bouillon
• Simmer while stirring occasionally for 3 minutes to cook fish
• If more liquid is required, add a little more coconut milk
• Add the basil and lemon and lime zest, cooking one more minute

You can serve this aromatic ambrosia over steamed rice.  

Thai Green Curry Paste

                                                                                                                                                                                    

5 fresh green chilies, seeded and chopped

2 teaspoons grated lemon zest

1 small or medium onion, chopped

4 garlic cloves, chopped

1 tablespoon grated gingerroot

2 tablespoons chopped fresh coriander stems or stems and leaves

½ teaspoon ground coriander

¼ teaspoon ground cumin

½ teaspoon grated lime zest

1 teaspoon shrimp paste

½ teaspoon salt

Put all the ingredients in a blender and whirl to a paste. If necessary add a little water.

If you cannot find shrimp paste, forget about it. More green chilies can be used if desired or less for a milder taste. If using less, add a little more fresh coriander.

Thai green fish curry is a flavour phenomenon; I hope you will try some soon.

SWEET AND TANGY PICKLE SLICES

My little baby-sugar daughter's spouse happens to like the sweet and tangy pickles I make, so every time I give him some, he eats them with relish. Well, not pickle relish of course; that would be redundant, but he definitely delights in eating them. As I dote on them as much as he, I plant a garden to grow my own pickles, so I plant some, like these:

Here is my little garden plot, devoted to my son-in-law’s pickle supply. As you can see, some are already finished.

Since I’m growing the pickles I think why not grow the jars too. I plant pint jars and already some have grown into quart-size.

Here they are

Oh look, one is filled with pickles already.

Putting up your own sweet and tangy pickles is a good idea since you control the ingredients and can tweak the spice amounts to your taste. For instance, try star anise or a cardamom pod in a batch if you like. Here is the way I do it.

Adapted from: Retro Barbecue, Linda Everett, Collectors Press, Portland, OR, 2002

Sweet and Tangy Pickle Slices

Ingredients:                       Makes 10 pints

7 pounds cucumbers, washed and cut into slices *

2 gallons cold water

2 cups dehydrating lime (for canning)

6 cups apple cider vinegar

4 pounds plus 1 cup sugar

1 teaspoon celery salt

1 ½ teaspoons pickling spices

1 teaspoon mustard seed

2 teaspoons salt

1 teaspoon whole cloves

Method:

• Place the sliced cucumbers, the canning lime and the cold water in a big stainless steel bowl.
• Mix gently to combine
• Let the cucumbers set in a cool place for 24 hours
• Stir occasionally

• After the 24 hour period, drain the cucumbers and rinse well.
• Cover the cucumbers with more cold water and let sit for 3 hours
• Drain well

• In a large saucepan or pot, put in the remaining ingredients
• Stir to thoroughly dissolve sugar while bringing to simmer
• Let the syrup mixture cool
• When cool, pour over the cucumbers
• Let sit overnight

• Next day, bring the cucumbers and syrup to simmering
• Gently cook for about 25 minutes, when cucumbers become transparent
• Boil plenty of water to sterilize canning jars, seals and lids as well as to submerge the filled jars
• Carefully remove the jars, seals and lids and proceed to fill jars with cucumbers
• Seal jars and process in the boiling water for 10 minutes.(if your pot is not large enough to hold all the jars, then do in batches)
• Remove from water and they are done

There is a certain sequence to this pickling procedure but it is not difficult. All you need is a big pot to hold the jars covered in boiling water, the jars, lids and the ingredients listed.

Last year I had an abundance of pears on my trees and made a lovely pear relish, so you may want to “can” other fruits and vegetables. I had plenty  many tomatoes last year and made a couple gallons of home-made tomato sauce, which was a blessing. It is not difficult to “can”, so, yes you can “can”. You can start with these Sweet and Tangy Pickles; you won’t believe how great they taste, on sandwiches, with bread and butter or right out of the jar like bro’ in law.

* Look for pickling type cucumbers; they are smallish with “bumps” on them. Most importantly be sure they do not have a wax coating on them.

COTRIADE - FISH STEW FROM BRITTANY

One of France's most rugged regions, the northwestern province of Brittany, is a captivating blend of spectacular coastline, verdant countryside, ancient towns with castles and medieval cobbled streets, stone megaliths, exquisite islands, inland woods and inviting sandy beaches.

 Jutting out into the Atlantic, between the English Channel and the Bay of Biscay; Brittany was a Celtic duchy for more than one thousand years before its annexation to France in the 16^th century.  It is a land rich in culture, tradition and history. Even today, one-fourth of Brittany speaks Breton, a language closely related to Celtic Cornish and Welsh. Many habitués prefer beer over wine.

Brittany is also famous for their large number of Michelin starred chefs, and is the birthplace of crepes.

Surrounded by the sea, Brittany’s coastal location offers a wide selection of seafood dishes; but of particular note are the fish stews, which provide a popular, hearty meal and use a wide variety of fish.

One particularly tempting seafood dish is Cotriade (co tree ahd), a specialty of Brittany. Cotriade is a wonderful fish stew, sometimes made from monkfish and/or mackerel and mixed with onions, parsley, white wine, garlic and potatoes, and is traditionally served with crusty baguette slices.

Adapted from Practical One Pot, Parragon Book, Bath, UK 2002

Cotriade – Fish Stew from Brittany           Serves 4

                            

Ingredients:

• ¼ teaspoon saffron
• 2 ½ cups fish bouillon or stock, heated
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 leek trimmed and sliced
• 1 small fennel bulb, thinly sliced
• 1 pound potatoes, pared and cut into chunks
• 2/3 cup white wine
• 1 tablespoon fresh thyme leaves or 1 ½ teaspoons dried
• 2 bay leaves
• 4 tomatoes, chopped
• 2 pounds mixed fish filets, such as haddock, cod, mackerel etc
• 3 tablespoons chopped fresh parsley
• Salt and pepper
• Crusty bread

Method:                       

1. Crush the saffron in a mortar and pestle or spice grinde
2. Stir into heated fish bouillon and then let steep for ten minutes
3. Heat oil and butter together in a large saucepan
4. Stir in the onion and cook 4 minutes over low heat, stirring occasionally
5. Stir in the garlic, leek, fennel and potatoes
6. Cover and cook for about ten minutes or until the vegetables are almost softened
7. Pour in the wine, stir, turn up the heat, and gently boil for three minutes
8. Check level, wine should be reduced by about half
9. Stir in the thyme, bay leaves and tomatoes
10. Add the saffron/fish bouillon
11. Bring to the boil, lower heat and cover
12. Simmer gently for about ten minutes so that all vegetables become tender
13. Add the fish, bring to the boil and then simmer for only three minutes
14. Stir in the parsley and season to taste

With a slotted spoon, remove the fish and vegetables to a warmed serving dish.

 Traditionally, the soup portion is served separately followed by the fish and vegetables, but you could serve it as one dish.

Last time I served this Brittany fish stew, the hummers came out. After every mouthful it was hmm, umm, hmm, almost ad infinitum; and why not?  It’s that good.

Enjoy Cotriade, a fine fish stew from Brittany soon.