Beet it ;)

I had the very good fortune to receive a bundle of wonderful summer veg today from Stonelane Orchard - they sell their pesticide-free produce at local market gardens; including the St. Norbert Market.

Among the lush kale, chard, tomatoes, peas and so on, was a spectacular, large bunch of red beets with perfect leaves. I said to Stonelane co-owner, Rick, "OMG, these are the most beautiful beets I have ever seen!" and he remarked, simply "Our beets always look like this." Too cute - nice to know that vegetable heaven can be enjoyed here on Earth - at least through the short summer growing season! Needless to say, I was inspired and I couldn't wait to get home and start cooking. I surfed the net for a short while, wondering if I could find something new and exciting, but my tastebuds were yearning for some traditional Russian favourites: borscht and beet leaf rolls (holuptsi)

As things got underway in the kitchen, my daughters began swarming - wondering when the soup would be ready. Nice to be popular- if only for sustainance LOL.

I make my borscht using chicken or vegetable broth, preferring this to the pork-based version my German mother makes (sorry, Mom - just not a pork fan...). Here are the recipes for Beet Rolls and Borcht - I hope you will try the recipes and enjoy some local beets in season.

Pam's Russian Borcht

INGREDIENTS:
Large bunch beets with greens, 6-8 medium-size beets
1 medium onion, chopped finely
3 Tbsp. olive oil
2 cups chopped kale or cabbage
1.5 tsp. salt
Pepper, to taste
1/2 cup chopped fresh dill
3 tsp. sour salt, or to taste
8 bay leaves, or to taste
2 cups diced carrot
1 large tomato, diced
2 cups diced new potatoes
1 can baked beans in tomato sauce
8 cups chicken or vegetable broth

METHOD:
Heat olive oil over medium-high heat in a soup pot, stirring in the onions. Cook onions until clear, but don't brown. Stir in salt, pepper, tomatoes, carrot and potatoes, along with 1/3 of the broth. Cook 15 - 20 minutes. Meanwhile grate the beets and chop the leaves and stems finely - add these to the soup, along with the remaining broth, beans, dill and sour salt. Simmer for 45 minutes and serve hot with a dollop of sour cream or natural yogurt.

Beet Leaf Rolls

INGREDIENTS:
36 large beet leaves, washed and trimmed
1 tsp. salt
Pepper, to taste
1/2 cup fresh dill, minced
1 medium onion, chopped finely
1/3 cup butter (approximate), divided use
1/2 cup 18% cream

Melt 3 Tbsp. of butter in a medium pot over medium-high heat. Add in salt, rice and 2 cups of water - cook rice, covered for 40-45 minutes. Meanwhile, saute the onion in another 3Tbsp. of the butter. Stir softened onion into the cooked rice along with pepper and dill, to form the beet roll filling. Rice the leaves and cut off any tough ribs. Place leaves in a colander and blanche by pouring 1.5 litres of boiling water over them - leaves should be softened but not mushy. Spoon 2-3 teaspoons of filling on each leaf and roll tightly, pushing in each end with fingertips to seal. Butter a small baking dish with 2 tsp. of the butter. Place rolls with seam down in the casserole dish. Pour cream over all. Preheat oven to 300 degrees Fahrenheit, and bake for 30 minutes, loosely covered with foil. Serve warm with or without sour cream or natural yogurt.

NOTE: if the leaves are too small or tattered, or if you are pressed for time, try making a lasagne-style casserole, beginning with a layer of the softened beet leaves and then a thin layer of filling; repeat. End with a leaf layer and pour cream over all. Bake for same amount of time.

Some Kinda Wonderful!

Well Diane, you asked for it... here is the recipe for the Banana-Coconut Rum Bread Pudding; hope you will try and enjoy! I had a day-old multigrain baguette and this is where the story began! The result was this wonderful hot dessert - a twist on the traditional bread pudding with a nod to one of my all-time favourite desserts: Bananas Foster! All I can say is mmmm... this worth making and eating! Banana Coconut Rum Bread Pudding Ingredients: 12 ounces day-old bread, cut in 1" cubes 2 cups cream 3 cups milk 4 eggs, plus one egg yolk 1 tsp. vanilla extract 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 Tbsp. coconut rum 1 cup granulated sugar 3 Tbsp. butter, divided use 2 Tbsp. brown sugar 3/4 cup sweetened, long-shred coconut 2 bananas, sliced 1/2 cup raisins Boiling water Method: Butter a large baking dish or small roaster and set aside. Preheat oven to 350 degrees Fahrenheit. Place cubed bread in a large mixing bowl. Heat milk and cream in medium pot over med-high heat to a simmer - remove from heat. Meanwhile beat the eggs, spices, salt, rum and granulated sugar together; set aside. Boil water and pour boiling water over the raisins in a small bowl - allow to sit for 10 minutes and then drain. Mix the raisins into the bread cubes. Pour the milk mixture in a steady, thin stream into the egg mixture, mixing all the while. Pour this combined mixture over the bread cubes/raisins and allow to sit for 30 minutes. In a small skillet, melt 2 Tbsp. of the butter and stir in the 2 Tbsp. brown sugar, cooking 2-3 minutes over medium heat to form a caramel syrup. Stir in the sliced bananas and cook another minute or two. Stir the banana mixture into the bread pudding along with the coconut. Fold the pudding into the prepared baking dish, dot with remaining 1 Tbsp. of butter, and bake approximately 50 minutes. To bake, place baking dish in a larger pan filled with boiling water. When pudding is done, a knife inserted in the middle will come out clean -finished pudding will be golden brown on top, but moist inside. Great with vanilla ice cream or frozen yogurt. This recipe is very large and would be ideal for family gatherings - easily serves twelve - fourteen. Leftovers can be frozen. Enjoy xo!

September Sauciness

Well, as promised here are the BBQ goodness deets-- cooking method and sauce recipe; hope you will try and enjoy this wonderful comfort food :) We are not big consumers of pork, but I do prefer this recipe with pork back ribs versus beef - I find the natural sweetness of the pork a nicer combination, but, of course, the choice ultimately is your own. Enjoy!

Pam's Saucy Ribs

Method - to prepare ribs for baking:
Use approximately 5-7 lbs fresh pork or beef back ribs
8 - 10 liters/quarts of water
10 bay leaves
2 -3 Tbsp. sea salt
1 tsp. black pepper
1 tsp. crushed red chilies
2-3 large cooking onions, coarsely chopped
2-3 cloves fresh garlic, coarsely chopped

Place water in large stock pot, add seasonings and onion and set heat to high. Cut ribs into manageable sections and place in stock pot so that they are covered completely in water. When water starts to boil, reduce heat to maintain a simmer and cover the pot loosely. Simmer for 45 minutes, then remove meat and place in a roaster or roasting pan with a lid. NOTE: add water during simmering process, if necessary, to keep meat covered.

Lightly season each piece of meat in the roaster with garlic powder and Hy's Seasoning Salt. Then layer the meat in the roaster with BBQ sauce. BBQ sauce recipe follows.

Pam's Saucy Sauce for BBQ Goodness
*This is likely enough sauce for 10-12 lbs. of ribs, but my kids like sauce to add on rice etc., so I use this amount when preparing approx. 5-7 lbs of ribs*

4 cups tomato ketchup
4 cups water
5 tsp. Worcestershire sauce
6 tsp. dry mustard
3/4 cup sugar (brown or white)
1/4 cup black strap molasses
6-8 bay leaves
1/2 tsp. cayenne pepper, or to taste

Combine in a medium size pot and heat over medium heat, stirring occasionally. When the sauce begins to boil, reduce the heat and stirring constantly, allow to simmer for 5-6 minutes -- you will notice that the sauce thickens considerably during this time.

This sauce is also excellent with meatballs prepared in the slow cooker - great for casual group dinners and busy families. xo!