recipe sharing :)

[Scots_On_The_Rocks]

Siksika Buffalo and Blackberry Soup

(this has been in my family for generations)

Makes 4 smallish servings

INGREDIENTS:

1 1/2 tablespoons rendered buffalo suet (bacon fat works as a good substitute)
1 lb buffalo stew meat, cut into 1-in cubes
2 cups buffalo broth (beef broth makes a good substitute)
1/2 cup sliced scallions
2 1/2 cups (about 3/4 lb) fresh blackberries
1/4 teaspoon crushed or ground juniper berries*
1 tablespoon maple syrup (honey works too)
Salt and freshly ground pepper to taste
4 teaspoons very finely chopped onions

METHOD:

In a large saucepan, heat animal fat until melted over medium-high heat, then cook the meat, stirring until browned on all sides, about 5 minutes.

Pour in broth, 1/3 cup of the scallions, 2 cups of the blackberries, and the juniper. Bring to a boil over high heat, then reduce the heat to low and simmer until the meat is tender, about 45 minutes

Season the soup with the maple syrup, salt, and pepper. Ladle into bowls, garnish with remaining ingredients and enjoy.

Note: Juniper berries can be eaten and are available for purchase from select culinary markets.

[Scots_On_The_Rocks]

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

[Scots_On_The_Rocks]

Kimroun Bil Tamatem
(Prawns in Spicy Tomato Sauce)

Serves about 6

INGREDIENTS:

1 lb. of raw king prawns, peeled and deveined (or 2 lb. frozen prawns)
1 medium onion, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
14oz tomatoes, peeled and chopped
1/2 teaspoon ground ginger
pinch of saffron or turmeric
pinch of chili pepper
salt
1-2 tablespoons flat-leaf parsley, chopped
1-2 tablespoons fresh coriander (cilantro), chopped

METHOD:

If using frozen prawns, defrost thoroughly and pull off tails.

In a large skillet, fry onion in the oil, stirring, until it begins to colour. Add the garlic and cook until aroma arises. Then add tomatoes, ginger, chili pepper, salt, and saffron/turmeric. Cook for about 20 minutes, until sauce is reduced.

Now put the prawns in and cook for 3-5 minutes, until they turn pink throughout, turning them only once. Stir in chopped parsley and fresh coriander (cilantro) at the end. Serve warm

[Scots_On_The_Rocks]

Originally Posted by Scots_On_The_Rocks

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

Oh and I forgot to add, you can also forego the honey and wrap the dates in prosciutto instead. Wicked good this way too

[Scots_On_The_Rocks]

Given the fact that it is getting closer and closer to the time when you can buy roasted chestnuts out here where I live....I figured this would be a good one to post. Enjoy!



Spicy Chestnut Soup

Serves about 6

INGREDIENTS:

2 lbs. fresh chestnuts
1 qt. veggie stock
1 cup finely grated carrot
2 tablespoons butter
2 tablespoons flour
1/2 cup red wine
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt & pepper
smoked paprika
finely chopped parsley

METHOD:

Cut a slit in the flat side of each chestnut shell. Simmer in water to cover for 15 minutes or roast in the oven @ 375° F for 15-20 minutes. Peel chestnuts once cooled enough to touch and puree, adding a bit of the veggie stock if needed. Add puree and shredded carrots and remaining veggie stock to a large sauce pan and simmer slowly for about 30 minutes.

Melt butter in another small sauce pan, slowly add flour, creating a roux. When the roux begins to colour, add the hot chestnut and carrot mixture to it slowly, whisking to mix evenly. Add wine, nutmeg, cayenne, salt and pepper and simmer over very low heat for 10 minutes more, stirring often.

Ladle into bowls and garnish with parsley and paprika.