Winnipeg Free Press Newspaper Archives Apr 8 2015, Page 21

Winnipeg Free Press (Newspaper) - April 8, 2015, Winnipeg, Manitoba C M Y K PAGE C5 winnipegfreepress. com FOOD WINNIPEG FREE PRESS, WEDNESDAY, APRIL 8, 2015 C 5 Join host Ace Burpee and Sarah Cahill from Dairy Farmers of Manitoba for “ Dairy Best Desserts” . Sarah will present Croissant and Chocolate Bread Pudding, Pavlova Minis with Irish Cream Topping, and Banana Toffee Delight. Visit GreatTastesMB. ca for all the recipes. Manitoba Liquor Mart’s Ben Rusch will pair the perfect wines, beers or spirits with these extraordinary desserts. P R E S E N T S This Saturday at 6: 30 pm on CTV Directions In a large saucepan over medium heat, cook broth, onions, garlic, lemon peel and pepper flakes for 3 minutes, stirring constantly. Add green beans, bay leaf and sugar. Reduce heat to low; cover and cook 8 to 10 minutes or until beans are tender crisp. Remove bay leaf. Servings: 6 Metric Ingredients Imperial 50 ml vegetable broth 4 tbsp 1 small onion, chopped 1 1 clove garlic, minced 1 30 ml lemon peel, shredded 2 tbsp 2 ml red pepper flakes, crushed 1/ 2 tsp 500g fresh green beans, trimmed 1 lb 1 bay leaf 1 1 ml sugar 1/ 4 tsp LEMON GREEN BEANS 485 Berry Street 204- 953- 2345 www. danielsgourmetkitchenware. ca d. a. Niels GASTROLUX SPRING CLEANING SALE! Get 25% OFF any regular priced Gastrolux product • Anti- adhesive • Cook without water, oil or butter • Oven safe up to 500° F with the handle • Easy to clean • Guarantee 20 years won’t warp, peel, chip or crack ** Exclusion: Lids and items already on promotion. Limited time offers. Valid from April 1 to April 30, 2015 C ONTINUING with our tea theme, Kathryn Baranovsky sent in an intriguing recipe, from chef Christine Cushing, for delicious chocolate madeleines. Because of Marcel Proust’s “ incident of the madeleine” in his novel In Search of Lost Time , the little shell- shaped French cakes will forever be associated with tea. I have also tested a classic currant tea biscuit recipe. With spring on the way, we’re looking for recipes for rhubarb compote. If you can help with a recipe request or have your own request, email recipeswap@ freepress. mb. ca, fax it to 204- 697- 7412, or write to Recipe Swap, c/ o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Chocolate Madeleines 75 g ( 2 ½ oz) bittersweet chocolate ( not unsweetened), melted and cooled 125 ml ( ½ cup) icing sugar 75 ml ( ¼ cup plus 1 tbsp) all- purpose flour 60 ml ( ¼ cup) ground almonds 3 egg whites 5 ml ( 1 tsp) vanilla 2 ml ( ½ tsp) ground cloves 5 ml ( 1 tsp) honey 80 ml ( 1/ 3 cup) extra- virgin olive oil Preheat oven to 205 C ( 400 F) and butter a standard 12- shell madeleine mould. In medium bowl, sift together sugar and flour and stir in almonds. In another medium bowl, whisk egg whites until frothy. Add to flour mixture and stir until blended. Stir in cooled chocolate, vanilla, cloves, honey and olive oil. Spoon mixture into prepared moulds and refrigerate for 20 minutes. Bake in middle rack of oven for about 12- 14 minutes or until springy to touch. Cool and remove from moulds. Makes 12. Tester’s notes: I try to avoid any kind of fancy- schmancy kitchen equipment, but I do make space for my madeleine pan. I love these little cookie- cakes, but their loveliness is fleeting. Madeleines are best eaten the day they are made. If you have to store them, they lose the contrast between crisp edges and the tender middle. The olive oil, instead of the traditional butter, plays well with the cakelet’s dark chocolate taste and texture. I really like the combination of chocolate, spice and honey. If you’re not sure, you might want to cut back the amount of cloves just a little. Currant Tea Biscuits 560 ml ( 2 ¼ cups) all- purpose flour 30 ml ( 2 tbsp) granulated sugar 15 ml ( 1 tbsp) baking powder 2 ml ( ½ tsp) salt 125 ml ( ½ cup) butter, chilled and cubed 5 ml ( 1 tsp) lemon zest 125 ml ( ½ cup) currants 250 ml ( 1 cup) whole milk 1 egg, lightly beaten, for tops Granulated or light brown sugar, for tops ( optional) Preheat oven to 220 C ( 425 F). In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or 2 knives or working quickly with your hands, cut in butter until mixture resembles coarse crumbs. Stir in lemon zest and currants. Pour in milk and stir with fork to form soft, slightly sticky dough. Do not over- mix. Turn out dough onto lightly floured surface, and with lightly floured hands, knead gently 10 times. Gently pat out into 1- cm ( ½ - inch) thick round. Using 5 cm ( 2 inch) round biscuit cutter, cut out biscuits. Place on ungreased baking sheet. Gather up scraps and repeat process once for a few more biscuits. Brush tops of biscuits with egg and sprinkle lightly with sugar, if desired. Bake for 12 to 15 minutes or until golden. Let cool on pan on rack. Makes about 16. Tester’s notes: These are simple and good, and would be great served warm with butter and jam or honey. The dough is quite soft, so you might need some flour to handle it without sticking. Do use a biscuit cutter if possible: You need a sharp, quick cut that doesn’t compress the sides of the biscuits, which can inhibit rising. HEATHER Porteous, the head chef at Charleswood’s Boulevard Pub and Bistro, will carry Winnipeg’s culinary banner into the second season of the Chopped Canada cooking contest show on Food Network Canada. Porteous, who has also competed on the network’s Top Chef Canada show in the past, is among 52 chefs who will battle for the $ 10,000 top prize. The episode she will appear in, dubbed Everything But the Kitchen Sink , is scheduled to go to air on Saturday, June 20 at 8 p. m. The latest round of Chopped Canada shows was to appear in the fall, but viewers were clamouring for new episodes, a Food Network Canada press release says. So the the new slate of shows will kick off Saturday at 8 p. m. RECIPE SWAP ALISON GILLMOR To a tea Bake up the perfect complements to accompany your cuppa T ASTE TESTED by t h e F r ee P re s s PHIL HOSSACK / WINNIPEG FREE PRESS Chocolate Madeleines make the perfect partner to a cup of tea. Currant Tea Biscuits Winnipeg chef to battle on Chopped Canada Local chef Heather Porteous. C_ 05_ Apr- 08- 15_ FP_ 01. indd C5 4/ 7/ 15 5: 38: 50 PM