A distinctly American version of the salty delicacy prized for centuries by Russian czars gets its start each May in the cool waters where the Missouri and Yellowstone rivers converge, the same spot where explorers Lewis and Clark camped two centuries ago.

As paddlefish, one of North America’s largest freshwater fish, make their way north to spawn, their eggs, or roe, are processed at the water’s edge to make more than 2,000 pounds of caviar prized by clients from Tokyo to Toronto to New York.

“Everyone will tell you that Russian sturgeon caviar is the best, and since the quality of our caviar is so close, we feel like we’re second,” said June Sheaks, executive director of North Star Caviar, the non-profit company behind the caviar operation.

Paddlefish, sometimes called a relic species because they lived before even dinosaurs, are so named for long snouts that make up about a third of their body length.

The state allows only 1,000 to be caught each year, as the population has dropped roughly in half since the 1970s to about 50,000 today due to overfishing and other factors.

Before North Star was formed about 25 years ago, roe from female paddlefish was discarded by North Dakota fishermen. Roe has to be collected before the fish die, so transporting fish hundreds of miles to a caviar-processing site was not feasible.

“Our primary goal is to keep this type of sportsmanship alive,” Sheaks said.

It’s a symbiotic relationship: North Star cleans the fish for free, with the fisherman’s agreement that the roe gets left behind to make caviar.

“We have as good a time as anyone can, gutting hundreds of paddlefish,” said Bruce Hecklinski, an effusive man donning an industrial apron and waterproof boots at the North Star processing site as hundreds of nearby fishermen try their luck on a warm afternoon.

After the paddlefish are weighed and measured (a typical 70-pound female can be at least 20 per cent roe) they are sent up a small conveyor into a structure where three sterilized rooms handle three stages in the caviar process: gutting; cleaning and salting; and canning.

Against the backdrop of the state’s growing oil industry, which produces about 1.2 million barrels of oil a day, North Star does test its caviar for the presence of hydrocarbons, but has not found any yet, Sheaks said. (The fish swim hundreds of miles each year far from the wells.)

Most of the caviar is sold to wholesale distributors who bid in an auction-style process.

“The purpose is, of course, to get the best price,” said Sheaks. “As soon as May 1 hit, my phone was ringing off the hook asking how the season is going so far.”

Only about 50 pounds are sold retail, typically in local markets, where a four-ounce jar costs $100. (Russian caviar can cost twice as much retail.)

North Star makes a profit of about $150,000 each year. The funds support the nearby historic sites of Fort Union Trading Post and Fort Buford, where American Indian Chief Sitting Bull surrendered in 1881. Money also goes to community events in Williston, considered capital of the state’s oil boom.

For now, North Star sees North American fish farming as its biggest competition, not necessarily Russian caviar, which for a time was banned for U.S. import due to overfishing concerns.

The post Amidst an oil boom, North Dakota produces premium caviar appeared first on Manitoba Co-operator.

Unfortunately, food prepared or stored unsafely can cause illness or even death. You may have read about a recent potluck held at a church in Ohio where numerous people were stricken and one person died of botulism. According to recent reports, the food linked to the fatal outbreak was potato salad.

When potato salad and foodborne illness are mentioned in the same sentence, most people think mayonnaise was the culprit.

Commercial mayonnaise is a safe food that is acidic enough to deter the growth of many types of bacteria. Usually unwashed hands or another ingredient is the issue.

In the Ohio incident, home-canned potatoes have been implicated as the cause of the botulism outbreak. The potatoes most likely were not pressure canned following current research-tested guidance. All low-acid vegetables must be pressure canned to be safe.

This food-processing technique increases the temperature to a level (240 F) that kills bacteria and their spores (inactive forms of bacteria).

Usually my columns about home canning appear during the summer months to coincide with harvesting gardens. However, sometimes home-canned goods from last summer are served as “special treats” during potlucks and family celebrations, as may have happened in the fatal incident.

The botulism toxin is colourless, odourless and tasteless. You might not experience symptoms until two days after you eat the food. A tiny amount can make you ill. The symptoms of botulism include weakness, dizziness, double vision, difficulty swallowing and later, difficulty breathing. Without prompt treatment, botulism may be fatal.

Fortunately, botulism cases are fairly rare. About 30 botulism cases are reported yearly in the U.S. and most of those cases are associated with food canned improperly at home.

How does the toxin get in the jar of food? The spores are all around us. They are found in soils, bottom of lakes and in the intestinal tracts of animals and fish. The spores usually are harmless. However, when vegetables are cooked and placed in a sealed canning jar, the spores can “come to life” and, at that point, can produce the neurotoxin (poison that affects the nervous system).

Low-acid foods are linked with botulism because the toxin does not form in acidic foods. This is why you can process green bean pickles in a water-bath canner safely, but you can’t process plain green beans in a water-bath canner. The pickles are acidic.

Low-acid foods include vegetables, meats and most mixtures of foods. Tomatoes are a special case. All tomatoes canned at home must have added lemon juice or citric acid to be considered safe. Visit the Food and Nutrition section on the NDSU website for current recommendations and safe equipment to use when home preserving foods.

Personally, I’ve never been considered a “finicky eater.” However, I am quite picky when it comes to home-canned food. The risk of losing my ability to breathe is a real deterrent to me.

Be sure the food that you canned or the home-canned food you taste was made and processed using the most current canning techniques from the National Center for Home Food Preservation, from universities or from reputable food-processing companies such as Ball.

If someone offers you some home-canned food, ask some questions. Did the person use a research-tested recipe or did the person “invent” the recipe? If the person is a food scientist with a commercial-grade pH meter and extensive experience as a food-processing authority, I probably would take a bite. I would watch the food scientist taste the food first, though, just to be sure. I also might wait a couple of days to see if the food scientist was still healthy.

However, if the person found the recipe on a website with no credible backing, I would steer clear. Although you might not win a popularity contest by questioning the safety of the food, your health is more important, right?

When made with safe ingredients, potato salad can be flavourful and colourful, and it makes a delicious addition to a potluck buffet. Be sure to keep it cold by nesting bowls of potato salad in bowls of ice on your buffet line.

Poached Turkey Salad with Fennel, Kale and Cashews

There’s nothing better than a fresh, modern salad to serve for your Mother’s Day luncheon. Dress your table with spring flowers, fresh linens and lots of love to make an impression on your special guests. Skinless turkey breast meat is also extra lean, so poaching a turkey breast and adding it to this salad will be so tasty as well as impressively nutritious. More recipe ideas for Mother’s Day and every day of the year can be found at www.tastyturkey.ca/recipes.

Poached Turkey Breasts:

• 4 c. water
• 1/2 c. olive oil
• 1/2 c. dry white wine
• 4 star anise
• 1/2 tsp. whole peppercorns
• 4 to 6 cloves
• 2 bay leaves
• 2 large skinless turkey breasts

Salad:

• 4 celery stalks, diced thinly
• 1/2 c. celery leaves, minced
• 1 small fennel bulb, diced thinly
• 1 bunch scallions, sliced thinly
• 2 c. Tuscan kale, sliced into thin strips
• 2 small-medium apples (something tart like Honey Crisp or Granny Smith), diced (skin on)
• 1 c. seedless red grapes, sliced in half
• 1/2 c. roasted, unsalted cashews

Dressing:

• 1 c. plain Greek yogurt
• 1 tsp. honey
• 1 tsp. Dijon mustard
• 1/2 c. lightly packed fresh tarragon
• 1/4 c. flat-leaf parsley
• 1 clove garlic
• Zest from 1 lemon
• 2 tbsp. lemon juice
• Salt and fresh ground pepper to taste

Bring the water, olive oil and white wine to a boil and add in the cloves, peppercorns, star anise, bay leaves and turkey breasts. Bring water down to a simmer and let cook for 30 minutes or until cooked through (165 F). Remove from the poaching liquid and let cool. While the turkey cools, toss all the salad ingredients together until everything is well combined. Place all the dressing ingredients in the food processor or blender, and process until all the herbs are incorporated in the dressing. Taste for seasoning and add more salt or lemon if needed. Slice or cube the turkey breast and toss it with the greens and one cup of the dressing. Add more dressing or serve on the side when you’re ready to eat.

Makes 4 servings.

Source: Courtesy of Kelly Brisson of The Gouda Life and Manitoba Turkey Producers

The post Safe food preservation advice comes early this year appeared first on Manitoba Co-operator.

Nothing is easier than boiling a couple, of course, but there’s loads of ways to get creative with eggs and still not spend more than a few minutes at it.

When runners set off in the Manitoba Marathon later next week many of them will have eaten an egg or two before they’ve left the starting gates too. Manitoba Egg Farmers are supporting the June 16 event as the official sponsors of the marathon’s Breakfast of Champions. The good thing about eggs for athletes — and those of us cheering from the sidelines too — is their high-quality protein, good not only for providing lasting energy, but optimizing the building and maintenance of muscle mass. Scientists use eggs as the standard for measuring the protein quality of other foods.

I’ve chosen this antipasto recipe and another for an egg salad roll-up from the Manitoba Egg Producers website this week (www.mbegg.ca), plus two others for another special summer treat — devilled eggs. Enjoy!

Antipasto

• 2 c. romaine lettuce1 – 19-oz. (540-ml) can artichokes1/2 lb. Mozzarella cheese (22.5 per cent b.f.), sliced1 onion, sliced1 large red pepper, sliced2 large tomatoes, cut in wedges6 hard-cooked eggs, sliced or cut in wedges1/2 lb. cold thinly sliced meats (ham)
• Dressing:2/3 c. olive oil1/3 c. vinegar1/4 c. grated Parmesan cheese2 cloves garlic, chopped1/2 tsp. oregano1/4 tsp. salt1/4 tsp. pepper

Line a large serving platter with lettuce leaves. Arrange long rows of artichokes, cheese, onions, peppers, tomatoes, eggs and meat slices. In a small bowl, whisk together dressing ingredients. Drizzle over salad. Refrigerate until serving time.Makes 6 appetizer servings.

Zippy Devilled Eggs

Tasty and always kind of cute to look at, a dozen devilled eggs only looks like you fussed in all the 15 minutes it took to make them.

• 12 hard-cooked eggs, peeled1/3 c. light mayonnaise or salad dressing3 tbsp. chili sauce1 tsp. Dijon-style mustard1/4 tsp. hot pepper sauceSnipped chives or paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. Mash yolks in a small bowl. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce. Pipe or stuff egg yolk mixture into egg whites. Sprinkle with chives or paprika. Refrigerate until serving. Makes 24 servings.

Tips: Place the filling for devilled eggs into a resealable plastic bag, then snip off a corner to pipe the filling into the hard-cooked egg whites. If you have to carry the devilled eggs to a party, place one egg in each cup of a muffin pan. At the gathering, you can transfer them to a plate.

Hard-Cooked Eggs: Use eggs that have been in the refrigerator the longest because the fresher the egg, the harder it is to peel. Place cold eggs in a single layer in a saucepan. Fill the saucepan so the eggs are covered with at least 1 inch (2.5 cm) of cold water. Bring to a boil. Cover with lid and turn down heat to simmer; cook for 10 minutes. Immediately drain off hot water and place eggs in an ice bath. Crackle each shell at the large end; return to ice bath. When all eggs are cracked, remove shells. Store in a jar of cold water or closed container for up to one week in the refrigerator.

Crab Devilled Eggs

• 6 hard-cooked eggs, peeled4 tbsp. light mayonnaise1/4 tsp. dry mustard1/2 tsp. fresh lemon juiceFew drops of hot pepper sauceDash of salt1/3 c. crabmeat2 tbsp. finely chopped celeryPaprika

Cut eggs in half lengthwise. Remove yolks and mash in small bowl. Mix in remaining ingredients. Fill egg white halves; piling high. Cover and refrigerate. Sprinkle with paprika just before serving. Makes 12 appetizers.

Egg Salad Roll-ups

From Perfect Anytime. You can download your own copy at www.mbegg.mb.ca/recipes-book lets.html.

• 6 hard-cooked eggs, finely chopped1 green onion, chopped 1⁄4 c. finely chopped celery1⁄4 c. finely chopped red pepper2 tbsp. chopped cilantro3 tbsp. mayonnaise 1⁄4 tsp. smoked paprika Black pepper, to taste 4 – 10-inch red or green wraps

In a large bowl, mix together hard-cooked eggs, green onion, celery, red pepper, cilantro, mayonnaise, black pepper, and smoked paprika. Spread evenly on four 10-inch wraps. Roll up and slice into rounds. Makes 32 rounds or 8 pieces per wrap.

The post Recipe Swap, June 7, 2012 appeared first on Manitoba Co-operator.

It’s been launched between the Manitoba Food Processors Association, the provincial government, plus a whole series of food sector partners with widespread support from all those in the food value chain, including Keystone Agricultural Producers and the Consumers’ Association of Canada (Manitoba Branch.)

It’s a sign “local” is with us to stay, and not a passing trend, said MFPA executive director Dave Shambrock at the program’s launch last month.

“This is absolute acknowledgment that there’s a desire among Manitobans to have more access to more local food.”

And while everyone has a different definition of “local,” with many rightly rejecting arbitrary geographic limits like “100-mile diets,” what’s become amply evident is that a whole lot of people want to buy food produced and processed closer to home. Local has become a brand in itself.

Later this spring we’ll see a second phase of the program launched through food service, and we’ll tell you more about that then.

Meanwhile, you can now log on to www.buy manitobafoods.ca to find the perfect Manitoba ingredients for all your meals and snacks. There’s a “Why Buy” contest where you can share why you buy local, and enter to win $250 worth of Manitoba-made foods. There are also lists of products made in Manitoba to include on your grocery list, plus a whole series of recipes for using Manitoba-grown foods in all your baking and cooking.

Here’s a few recipes I selected from the website this week in preparation of a nice spring dinner. You can find many more recipes logging on to www.buymanitobafoods.ca.

What is local?

What is Manitoba food?Any food made entirely from ingredients sourced in Manitoba or composed of more than 85 per cent of main ingredients from Manitoba. All the processing and packaging activities must be done in Manitoba.

What is a Manitoba-processed product?Any food product processed and packaged entirely in Manitoba. When the main ingredients are available in Manitoba in sufficient quantities, they must be used. Source: www.buymanitobafoods.ca

Honey-Glazed Barbecued Spareribs

• 4 lbs. lean pork spareribsSalt and pepper1/2 c. honey1/4 c. lemon juice2 tsp. grated lemon peel2 tsp. ginger root, grated1 clove garlic, minced1 tsp. rosemary, crushed1/2 tsp. red chilies, crushed1/2 tsp. ground sage

Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer four minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450 F 15 minutes. Combine remaining ingredients; mix well. Reduce oven temperature to 350 F. Brush spareribs with honey mixture. Bake one hour longer or until fully cooked, brushing with honey mixture every 15 minutes.

For barbecue: Boil spareribs as described above, over medium heat. Simmer four minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with honey mixture twice during last 15 minutes of cooking time.

Wild Rice and Mushroom Casserole

• 1 c. fresh mushrooms, diced1 c. beef bouillon1/4 c. chopped onion1/2-3/4 tsp. salt2 tbsp. butter1/8 tsp. pepper1 tbsp. flour3 c. cooked wild riceAlmonds

Sauté mushrooms and onions in butter. Blend in flour and gradually add bouillon, stirring constantly. Cook until smooth and thickened. Add the salt, pepper and the wild rice. Place in a buttered one-quart casserole, sprinkle with almonds and bake for 30 minutes at 350 F. Yield: 4 servings.

Mixed Greens with Honey Raspberry Vinaigrette

• 1/4 c. raspberry vinegar or balsamic vinegar1/4 c. Bee Maid liquid honey1 tbsp. olive oil1/2 tsp. chopped fresh oregano, basil or thyme8 c. mixed lettuce greens

Combine vinegar and honey in small bowl; mix well. To serve, drizzle two to three tablespoons vinegar-honey mixture, oil and oregano over lettuce greens. Toss to coat. Garnish with fruit, if desired.

Variation: Use two to three tablespoons chopped fresh mint for mixed fruit salads in place of oregano, basil or thyme.

Note: Vinegar-honey mixture may be stored in covered jar for future use.

Source: The National Honey Board

Broccoli Soup

• 2 c. broccoli, chopped 2 c. chicken broth1 c. buttermilk 1/2 tsp. dried basil1/2 tsp. dried tarragonSalt and pepper to taste

In a saucepan over medium-high heat; cook broccoli in chicken broth for 10 minutes or until tender. Refrigerate in broth until chilled.

In a blender; purée chilled mixture, buttermilk and seasonings until smooth. Serve chilled or reheat as desired. Serves 6.

Peanut Butter ’n Honey Cookies

• 1/2 c. butter or margarine1/3 c. peanut butter1/2 c. sugar1/3 c. Bee Maid Honey1 tsp. vanilla1 egg1-3/4 c. flour1 tsp. baking sodaSome peanuts

In a large mixing bowl, cream together butter and peanut butter. Gradually beat in sugar and honey. Beat in vanilla and egg. Sift dry ingredients and add to creamed mixture, stirring thoroughly. Form into small balls; place on a cookie sheet and flatten with a fork dipped in flour. Top each cookie with a whole peanut. Bake at 350 F for 8-10 minutes. (Makes 3-4 dozen cookies.)

The post Recipe Swap: ‘Buy Manitoba’ no passing fad appeared first on Manitoba Co-operator.

The maker of Cheerios and other cereals has seen some European shoppers buy more items when they are discounted, or trade down to store brands, said Chris O’Leary, executive vice-president and chief operating officer of the company’s international business.

Like most food companies, General Mills raised prices on many of its products to offset soaring costs for commodities such as grain, and saw sales weaken as a result.

Still, a recent launch of two decadent Haagen-Dazs ice-cream flavours shows that new products can win over shoppers even during difficult economic times.

In late 2011, the company introduced Haagen-Dazs Secret Sensations, ice cream surrounding a liquid sauce, either “Chocolat Fondant” or crème brûlée.

“Our Haagen-Dazs business remains quite strong in Europe this year despite the economic troubles,” O’Leary told the Reuters Food and Agriculture Summit.

General Mills has annual sales of about $15 billion, with about $3 billion coming from international markets.

General Mills is set to report results for its fiscal third quarter, which ended in late February, on March 21. Last month, it lowered expectations for the fiscal year after seeing some weak volume in the U.S. business.

The post Decadent ice cream saves the day for General Mills appeared first on Manitoba Co-operator.

French foie gras prices could swell this year due to a surge in maize prices but the increase should have little impact on sales and exports which continued to rise last year, producers said.

Foie gras makers association CIFOG said half of French households had bought foie gras in 2010 and that sales had risen by 3.3 per cent while exports had gained 11 per cent versus 2009.

But the association said a 20 per cent increase in production costs in 2010, linked to a 54 per cent rise in duck feed prices due to soaring grain prices, needed to be passed on in sale prices. Makers already negotiated a rise of four to five per cent with retailers earlier this year.

This is not enough. Grain prices remain high so we will likely have to ask for another increase of around eight to nine per cent at the latest on July 1, CIFOG member Thierry Blandinieres said. It s not over. Spring will be hot but it is necessary.

Other sectors such as meat, cooking oil or pasta, which also use large amounts of grains and oilseeds, prices of which surged to at least two-year highs last year, faced similar problems.

But foie gras producers played down the impact of the price rise on their consumers.

French households spend an average of 28 euros per year on the luxury dish, mainly during the year-end festive season.

A rise of 10 per cent would only make two to three euros. I think that s acceptable for consumers, said Jean Schwebel, head of the European foie gras federation.

The earthquake and nuclear accident in Japan, France s third-largest export market after Spain and Belgium, were also expected to have an impact on 2011 sales as the Japanese tended to stay at home, Schwebel said, noting that a drop of 20-25 per cent in volume had already been observed since the event.

———

French households spend an average of 28 euros per year on the luxury dish.

The post High Maize Costs To Boost Foie Gras Prices appeared first on Manitoba Co-operator.

Alice in Lewis Carroll’sThrough The Looking Glassas Alice made her way across the patchwork fields, “a great huge game of chess that’s being played – all over the world.”

It was pure whimsy that made me pick up this wonderful classic at the library the other day. A few pages of reading feels like a mini-holiday. Summer’s here, folks, though you’d hardly know it some days. It’s the busiest time of year for many of us. But there are always hours, even a day here and there, to kick back and relax, rest and feel restored.

Here’s a few recipes for light summer meals I think you’ll enjoy. Rob Hume’s pattie recipe is delicious and I know it will be handy to have when the garden vegetables, like Alice’s garden flowers, all begin to speak at once.

“ I

We set a June 30 deadline but…

Canada Post has been on strike so your fruity story may be stuck in the mail. We’d love to hear more readers’ fruit-picking memories. We’ll publish three of the best on these pages later in July and to each writer we’ll also send a copy ofPrecious Wild Berries,a cookbook we featured in the spring containing loads of wild fruit recipes. Please keep your story down to no more than 150 words.

Send your stories by JULY 15 to:Fruit-picking stories c/oManitoba Co-operatorBox 1794, Carman, Man. R0G 0J0

LEFTOVER POTATO CAKES

4 c. leftover mashed

potatoes

1 egg, lightly beaten

1/2 tsp. cream of tartar

1/4 c. flour

1 tbsp. olive oil

1/2 c. cottage cheese

In a medium bowl; mix potatoes, egg and cream of tartar. Add salt and pepper to taste and mix thoroughly. Form mixture into patties. Dredge in flour to coat, shaking off excess. In non-stick skillet; heat oil over medium-high heat. Cook potato cakes four to five minutes per side until crispy and brown. Serve with dollop of cottage cheese. Serves 4.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email lorraine@fbcpublishing.com

FALAFAL BALLS

CHEF ROB’S GARDEN PATTIES

This recipe is from Wasagaming area’s Elkhorn Resort executive chef Rob Hume which he shared with visitors to one of Riding Mountain Biosphere Reserve’s farmers’ markets in Onanole.

Rob’s note: Two spatulas or egg lifters will help you carefully turn these tasty, low-fat patties on the grill* without them breaking. For more calcium, add 2/3 cup sharp cheddar cheese to the mixture before forming the patties.

Combine chickpeas, green onions, garlic, parsley, cumin, ground coriander, salt and egg in a food processor or blender. Stir baking powder with water and add into chickpea mixture. Process until well blended and desired consistency. Put mixture into a a medium bowl and stir in bread crumbs until it no longer sticks to your hands and can be formed into balls. Pour oil into desired pot/wok, about two inches deep. Heat to 375 F. Roll out 24 balls from mixture. Put about four to six balls into hot oil at a time and cook about four to six minutes, turning halfway through cooking time with a slotted spoon. Remove balls from oil with same spoon and drain on paper towel-lined plate.

Source: Pulse Canada website

2 large eggs, fork beaten

2 c. cooked green

(or red lentils), drained

2 c. grated zucchini

(with peel)

2/3 c. fine dry

bread crumbs

1/3 c. finely chopped

green or red pepper

1/3 c. finely grated carrot

2 tbsp. finely chopped

fresh basil

(or 1-1/2 tsp. dried)

2 tbsp. finely

chopped onion

1 garlic clove, minced

(or 1/4 tsp. powder)

1/2 tsp. seasoned salt

Generous sprinkle

of pepper

Combine all 11 ingredients in medium bowl. Divide into six equal portions. Shape into patties. Preheat electric grill for five minutes. Cook on greased grill for eight minutes. Turn carefully. Cook for five to eight minutes until firm and hot. Additional toppings can be incorporated during the last minute of cooking such as sharp cheddar or blue cheese, sautéed mushrooms, cooked bacon strips or thin slices of sautéed smoked garlic sausage. These also taste great with a slather of hummus and a dab of wild highbush cranberry jelly.

Makes six patties for regular-size burger buns or 12 patties for slider-size buns.

* Use a tabletop grill or non-stick skillet.

1 -19-oz. (540-ml) can

chickpeas, rinsed and

drained

3 green onions, chopped

2 cloves garlic

1/4 c. chopped

fresh parsley

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

1 egg

1 tsp. baking powder

1 tbsp. warm water

1/2 c. bread crumbs

BLACK BEAN BURGERS

1 19 oz. (540-ml) can

black beans, rinsed

and drained

1 c. cooked brown rice

1 small onion, chopped

2 green onions, finely

chopped

1/2 tsp. Tabasco

sauce (optional)

1 egg

1/4 c. bread crumbs

6 tbsp. salsa (divided)

4 hamburger buns

1/4 c. low-fat plain

yogurt

4 Romaine lettuce leaves

1 avocado, sliced

(optional)

In a large bowl, coarsely mash beans with a potato masher or fork. Add rice, onions, Tabasco sauce if desired, egg, bread crumbs and two tablespoons of salsa. Mix well. Divide mixture into four and form into patties that are about 1 inch thick. Preheat oven to 350 F. Meanwhile, cook over medium heat on a non-stick pan for four to five minutes each side or until lightly browned. Transfer to a pan and cook in preheated oven for 10 minutes. In a small bowl, combine remaining salsa and yogurt. Serve with lettuce and avocado (if desired) as a condiment to your burger. Source: Pulse Canada website

WALLEYE CAKES WITH CHIPOTLE MAYONNAISE

Chipotle mayonnaise:

1 c. mayonnaise

1 garlic clove, minced

Salt and black pepper

2 tbsp. sweet red bell

pepper, diced

1 chipotle pepper

1 tsp. fresh lime juice

1/8 tsp. ground cumin

Prepare chipotle mayonnaise ahead of time. Combine mayonnaise, chipotle, garlic, lime juice, salt and pepper in food processor. Blend well. Remove from blender and fold in diced red pepper and cumin. Refrigerate until ready to serve.

Walleye cakes:

1 lb. Freshwater Fish

walleye fillet, skinned

and chopped

1 tbsp. unsalted butter

1 egg, beaten

1 tbsp. whole

grain mustard

1/4 tsp. black pepper

1 tbsp. bread crumbs,

medium diced

1/4 c. onion,

medium diced

1 tbsp. mayonnaise

1 tbsp. fresh

parsley, chopped

1/4 tsp. celery salt

2 tbsp. unsalted butter

Grind about a third of the walleye fillet and chop the rest. Place in a bowl and combine with butter, onion, egg, mayonnaise, mustard, parsley, pepper and celery salt. Add bread crumbs gradually to cakes, using just enough to

bind the mixture together. Too many bread crumbs will result in dry cakes. Form mixture into four cake portions and flatten slightly. For ease in cooking chill to set. Heat butter in heavy-bottomed sauté pan and cook cakes on each side until golden brown and cooked through. Remove from pan and pat dry with paper towel. Serve with chipotle mayonnaise. Serves four as an appetizer.

Source:From Lake to Plate(online) Freshwater Fish Marketing Corporation recipe book

THINKSTOCK

The post Recipe Swap – for Jul. 7, 2011 appeared first on Manitoba Co-operator.

Quick burger said its “Supreme Foie Gras” will consist of the normally expensive duck foie gras, beef, relish and lettuce and go on sale for only five euros (C$6.75) at more than 350 outlets across France from Dec. 17 to 19.

“We want to give our clients great taste at cheap prices and give them the possibility to party a little ahead of time,” Quick’s marketing director Laurent Niewolinski, told Reuters.

Foie gras, a luxury dish in French cuisine, is made from the liver of a duck or goose which has been force-fed corn mash, a practice denounced by animal-protection groups who say the animals live in constant stress because of it.

Niewolinski brushed off potential criticism, saying that foie gras was a traditional part of French celebrations.

In a bid to rival U.S. fast-food giant McDonald’s, Quick has focused its business strategy on innovations such as unusual burgers offered on a short-term basis and the launch of halal-only restaurants (selling meat and poultry permissible for observant Muslims), a move that sparked a heated debate in the country earlier this year.

le Gavage:Foie gras is produced by forcing food down the throat of

geese to enlarge their livers.

The post Foie Gras On French Fast-Food Menu appeared first on Manitoba Co-operator.

In other years, we’ve stashed our garden-grown carrots in sand-filled buckets in the basement. Perhaps our basement is too warm, but we’ve found this a poor storage method. Some carrots keep, but many are soon slimy throw-outs.

Wanting to make sure our “harvest moon” carrots last as long as possible this year, and recalling a reference from his bookGardening in All Four SeasonsI called this paper’s garden columnist, Minnedosabased horticulturalist, Albert Parsons, for advice.

Albert says after digging, topping and tailing their carrots, he drops them immediately into buckets of water. This keeps the soil encrusted on the roots from drying and hardening, making them much easier to wash. He then transfers the wet carrots to a wooden box with a screened bottom which he has devised for washing root crops. Sprayed with a high-pressure washer in the screen-bottomed box, the dirt washes

BRAISED CARROTS

Fresh carrots need nothing to boost their flavour when they already taste so good. Yet, it’s a shame to simply boil them when there’s so many other ways to serve them. Here’s a recipe I use often, particularly with older carrots starting to taste a bit like their storage bin.

4 or 5 carrots, scrubbed

and peeled

2 tbsp. butter

Salt and pepper

2 tsp. sugar or honey

A few springs of parsley

1 small minced

garlic clove

Julienne the carrots and add to a pan with the melted butter, sugar, pepper and salt. Add a little water to just cover the carrots. Bring to a boil, then simmer until the carrots are tender. Then raise the temperature again and boil until the liquid starts to thicken and the carrots begin to brown. Transfer to a serving dish and toss with the minced garlic and parsley. Serve immediately. off the wet carrots easily this way. The carrots are then laid out in the sunshine to dry for a couple of hours, before being stashed into plastic bags with a few holes poked through for air circulation. The bags are closed with a twist tie at the top and that’s it; the Parsons’ carrots spend the winter stacked in an extra refrigerator in their garage. Albert told me they stay crisp and good eating for months using this storage method.

“We’re eating carrots out of the fridge until the new ones come the next spring. They do lose a bit of their sweetness as they’re getting older, but they’re still good in soups and stews.”

(Likewise, crisp, sweet store-bought carrots reflect the good storage methods of this province’s large commercial growers. Good storage makes the difference between a carrot that tastes like a carrot, and one that tastes like the storage bin.)

The Parsons do keep saner hours for garden work than we do, mind you.

“We usually leave carrot digging to a nice autumn day in late September or early October,” Albert said. “It’s a wonderful thing to do when you’re surrounded by the fall colours.”

Or moonlight.

CARROT RAISIN CAKE

This is a recipe found inFamily Favourites -Extra Special Recipesproduced by the fundraising committee for Meleb’s park in the Interlake.

3 c. flour

2 c. sugar

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 tbsp. cinnamon

1 c. vegetable oil

2 c. grated carrots

2 c. chopped raisins

1 c. chopped nuts

3 eggs, beaten

3 tsp. vanilla

Sift the first six ingredients together. Add the remaining ingredients and mix. Pour into a 9 x 13-inch prepared pan. Bake at 350 F for 60 minutes or until done.

ROOT VEGETABLE GRATIN

Virtually all vegetables work well in gratins but root vegetables are especially good for this dish. This is a simple recipe that produces a beautiful sidedish. Don’t be put off by directions for making the white sauce to go on top. It’s easy too.

1-1/2 c. rutabagas,

peeled and sliced

1-1/2 c. turnips, peeled

and sliced

1-1/2 c. carrots, peeled

and sliced

1 medium onion,

chopped fine

1 c. bread crumbs

Oil, salt and pepperFor white sauce:

1 c. milk

1 c. whipping cream

2 onion slices

1 garlic clove, chopped

Any herbs you like,

fresh or dried

5 tbsp. butter

4 tbsp. flour

Salt and pepper

Nutmeg

To prepare vegetables:

Heat oven to 375 F and grease a casserole dish. Boil vegetables until tender. Sauté onion in butter until soft, then add to vegetables. Transfer to baking dish and season with salt and pepper. Pour prepared white sauce over top and add bread crumbs. Bake covered, until bubbling (about 45 minutes), then remove lid for last 10 minutes so crumb topping will brown.

To make white sauce:

Heat 1 cup of milk with the onion, herbs and garlic until it reaches near boiling. Set aside. In another pan, melt butter and stir in flour, then whisk in milk. Continue stirring until mixture thickens, adding nutmeg, herbs and seasonings. Pour in whipping cream.

———

RECIPE SWAP

The post “Harvest Moon” Carrots appeared first on Manitoba Co-operator.

Roasting a blend of root vegetables is so easy and produces a highly flavourful veggie dish even the pickiest eaters at your dinner table should find tasty. This recipe comes from theManitoba Women’s Institute 1910-2010cookbook published in commemoration of their centennial this year.

RATATOUILLE

I love this stewed vegetable dish and make it whenever garden vegetables are plentiful. Ratatouille is always simply to make and I often put all the vegetables together in a crock pot for a delicious fall meal served over rice or with bread.

This recipe is sourced on the Manitoba Canola Growers website ( www.mcgacanola.org).

Serves 6-8.

2-3 tbsp. canola oil

1 medium onion,

coarsely chopped

2 garlic cloves, minced

1 small egg plant, cut

into 1-inch pieces

1 small zucchini,

cut into 1-inch pieces

1 red pepper,

cut into 1-inch pieces

1 yellow pepper,

cut into 1-inch pieces

1 orange pepper,

cut into 1-inch pieces

2 medium tomatoes,

cut into 1-inch pieces

2 tbsp. red wine vinegar

3 tbsp. coarsely

chopped basil

salt and pepper to taste

Heat canola oil in saucepan over medium-high heat. Add onion and garlic and sauté 1 minute. Add eggplant, zucchini and peppers. Sauté 3 to 5 minutes longer, just until vegetables are beginning to soften. Add tomatoes. Continue to sauté vegetables 3 minutes longer. Stir in red wine vinegar, basil and salt and pepper. Immediately spoon vegetables into serving bowl.

2 lb. root vegetables

like potatoes, carrots,

parsnips, turnips,

rutabagas, beets

1 medium onion, peeled

and cut into 1/3-inch

wedges

1 tbsp. extra-virgin

olive oil

salt to taste

1 head garlic, separated

into cloves and peeled

chopped fresh herbs like

rosemary (optional)

balsamic vinegar

(optional)

Peel vegetables and cut into 1-inch pieces. Place the onion in roasting pan. Toss the vegetables with olive oil and salt. Do not crowd the vegetables. Roasted the mixture in a 400F oven for 40 to 45 minutes stirring every 15 minutes. After 30 minutes scatter the garlic cloves in with the vegetables.

Continue stirring every 15 minutes until vegetables are tender and evenly browned. Before serving add a sprinkling of fresh, chopped herbs or balsamic vinegar for additional flavour.

RECIPE REQUEST

Helen MacLeodrecently put forward this request and two of our readers kindly obliged last week, including Joseph, who didn’t include a last name, and Mary Ohanka of Wawanesa.

LIME JELLO WALDORF SALAD

1 pkg. lime jello powder

1 c. boiling water

1 c. cold water

1/2 c. diced apples (skins

left on)

1/4 c. diced celery

1/4 c. chopped pecans

1 c. miniature

marshmallows

1/4 c. mayonnaise

3/4 c. whipping cream

(whipped)

Dissolve jello in the boiling water and add cold water stir well and chill until slightly thickened. Combine apples, celery, pecans, marshmallows and mayonnaise. Fold into the slightly thickened jelly. Fold in the whipped cream. Turn into a mold and chill until firm. Garnish with apple slices and frosted grapes.

Contact us!

We love hearing from readers and receiving your favourite recipes and recipe requests. If you’d like to contact us by mail write to:

ManitobaCo-operator

Recipe Swap Box 1794 Carman, Man. R0G 0J0

or email: lorraine@fbcpublishing.com

The post Recipe Swap – for Sep. 23, 2010 appeared first on Manitoba Co-operator.