Since I wrote my last article, we have two new grandsons, born four days apart, so trips to Calgary and Vancouver will be more common.
We met baby Leif in Calgary and as you read this article, I will be getting to know Reid in Vancouver.
Often our kids appreciate the venison that we cook when family members provide us with wild meat. Hunting season means people are looking for new recipes. This venison stew recipe is flavourful. It is more viscous than most stews, so you may want to thicken with flour. Since I love potatoes, I added them to the original recipe.
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Venison stew
cooking oil spray
11/2 pounds venison stew 680 g
meat, cubed
2 tablespoons butter 30 mL
2 cups onion, diced 500 g
2 cups carrots, chopped 500 g
2 cups parsnips, peeled, cubed 500 g
2 cups potatoes, cubed 500 g
8 cloves garlic, peeled, halved
2 cups tomatoes, chopped 500 g
1/2 teaspoon salt 2 mL
1/2 teaspoon pepper 2 mL
1/2 teaspoon dried thyme 2 mL
2 tablespoons honey 30 mL
2 tablespoons balsamic vinegar 30 mL
3 cups beef broth 750 mL
Preheat a non-stick frying pan on medium heat and lightly coat with spray. Cooking in batches, add the venison. Sauté until browned on all sides, then remove and set aside. Repeat until all meat is browned.
Preheat a large pot on medium-high heat. Add the butter and then the onions, carrots, parsnips, potatoes and garlic. Sauté until vegetables begin to brown. Add the tomatoes and sauté for five minutes more. Add the salt, pepper, thyme, honey, balsamic vinegar and broth as well as the browned venison to the pot.
Bring to a boil and immediately reduce heat to low and cover with a tight-fitting lid. Simmer on low for three hours. If you boil the stew for more than a few seconds, the meat will become tough.
Simmering is important. You can check if the meat is tender enough by removing one piece, placing it on a cutting board and cutting with a fork. If the fork goes through the meat with little resistance, it is ready. If not, continue simmering on low until it is fork tender.
Source: Gourmet Nutrition…The Cookbook for the Fit Food Lover by Dr. John M. Berardi, Michael Williams and Kristin Andrew.
For more information, visit www.precision.nutrition.com.
Another recipe from this cookbook that we enjoyed was this new take on pumpkin pie in the form of high protein pumpkin bars.
Pumpkin pie bars
Base:
1/2 cup quick cooking oats 125 mL
1 cup whole wheat flour 250 mL
1/2 cup brown sugar, packed 125 mL
1/2 cup cold butter in small cubes 125 mL
Filling:
2 cups low-fat skim milk or 500 mL
goat’s milk
11/2 teaspoons cinnamon 7 mL
1 teaspoon nutmeg 5 mL
1/2 teaspoon salt 5 mL
2 cups pumpkin puree 500 mL
1/2 cup vanilla protein powder 125 g
3 eggs beaten
sugar, Splenda or agave nectar, to taste
Preheat oven to 350 F (180 C). Combine oats, flour and brown sugar in a mixing bowl and stir to combine. Add the cubed butter to the bowl and squeeze into the other ingredients using your hands until a coarse bread crumb texture is achieved and everything is combined. You may prefer to use a pastry blender.
Transfer ingredients into a rectangular baking pan and press down. Place in oven and bake for 12 minutes. In the meantime, bring milk almost to a boil with the cinnamon, nutmeg and salt. As soon as it steams, transfer to a large mixing bowl. Stir in the pumpkin first and then the protein powder and eggs. If necessary, sweeten mixture to taste.
Once the base has finished baking, remove from the oven and pour the pumpkin filling on top. Place back in the oven and bake for 20 minutes or until pumpkin filling has set. It should be a little firm to the touch. Cool, portion and store in the fridge or freezer, individually wrapped.
Sharing family traditions
Once again we are asking for reader participation. Because food is often tied to family traditions, we would like you to share your family’s favourite foods, such as the ones you want to have when you return to your parents’ or grandparents’ home, or the foods your children or grandchildren request when they visit.
Send us the recipe and a brief description of the family tradition related to it. We will be making a draw in early December from all of the entries for several prizes including Atco Blue Flame Kitchen cookbooks and craft books from Company’s Coming. Send your recipe and tradition to TEAM Resources,c/o The Western Producer Box 2500, Saskatoon S7K 2C4 or e-mail to team@producer.com. The deadline for entries will be Dec. 5.
Party appetizers
The festive season is approaching with staff parties and family gatherings. I am often looking for appetizers that are not too time-consuming, can be prepared ahead, and use ingredients that I have in my pantry. Jean Pare’s recent cookbook Company’s Coming Practical Gourmet … Small Plates for Sharing offers appetizers, beverages and more that can be prepared ahead of time so you can visit with guests when they arrive. Pare has been a recipient of many awards, including being appointed a member of the Order of Canada.
While in Calgary awaiting the birth of our grandson, we enjoyed testing the following recipes from her book.
Crisp cinnamon banana boats
4 small bananas, peeled and trimmed to 4 inches (10 cm) each
4 flour tortillas, 6 inch (15 cm) diameter 1/4 cup butter, melted 60 mL
1/4 cup granulated sugar 60 mL
2 teaspoons ground cinnamon 10 mL
3 tablespoons caramel Irish 50 mL
cream liqueur
2/3 cup caramel or butterscotch 150 mL
ice cream topping
Place one banana on each tortilla. Fold in sides and roll up tightly from bottom to enclose. Secure with wooden picks. Brush with melted butter and roll in a mixture of sugar and cinnamon. Place on a baking sheet. Bake in a 450 F (230 C) oven for about eight minutes until golden. Cut in half diagonally.
Whisk liqueur and ice cream topping together until smooth. Drizzle onto a serving plate. Arrange rolls over top. Serves eight.
Uptown goat cheese potato skins
3 medium unpeeled baking potatoes, baked and cooled
2 tablespoons olive oil 30 mL
1/2 teaspoon lemon pepper 2 mL
3/4 cup crumbled goat cheese 175 mL
1/2 cup grated havarti cheese 125 mL
1 tablespoon butter 15 mL
3 tablespoons coarsely chopped 50 mL
capers, rinsed
2 cloves garlic, thinly sliced
1/3 cup sun-dried tomatoes in oil, 75 mL
blotted dry and finely chopped
2 tablespoons chopped fresh 30 mL
chives
1 tablespoon chopped fresh 15 mL
oregano
Cut potatoes into quarters lengthwise. Scoop away pulp, leaving a thin layer on each skin. Brush both sides of skins with olive oil and sprinkle with lemon pepper. Place skin-side up on a baking sheet. Bake in a 425 F(220 C) oven for seven minutes until starting to crisp. Turn over.
Sprinkle goat and havarti cheese over top. Bake for another seven minutes until cheese is melted and golden. Arrange on a serving platter. Melt butter in a frying pan on medium. Rinse the capers to remove salt. Add capers and garlic and cook for about five minutes until garlic is golden. Spoon over potatoes.
Sprinkle with remaining three ingredients. Makes 12 potato skins.
Capers are small flower buds picked from bushes native to parts of Asia and the Mediterranean. The buds are sun-dried and pickled in brine. Rinse before using to remove excess salt. I bought my jar of capers in the pickle and olive section of the grocery store.
Strawberry salsa
Although this has an odd combination of flavours, it goes well with the goat cheese, and looks like a chutney.
2 cups finely chopped fresh 500 mL
strawberries
2 tablespoons white balsamic 30 mL
vinegar
11/2 tablespoons minced fresh 22 mL
basil
11/2 teaspoons minced fresh 7 mL
chives
1 teaspoon granulated sugar 5 mL
1/2 teaspoon coarsely ground 2 mL
pepper
1/4 cup soft goat cheese 60 mL
24 round Melba toasts
Combine first six ingredients. Let stand for 30 minutes to blend flavours. Sprinkle cheese on toasts and cover with salsa.
White balsamic vinegar is made from white wine vinegar and concentrated grape juice. It is less sweet and milder than regular balsamic vinegar and will not overpower other flavours.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
