Joseph Boyden

Joseph Boyden was in town last week, in his role as writer-in-residence at  Laurier University.  Along with a group of supporters of the university, we joined him, his mother Blanche and a couple of his siblings for dinner at the Cambridge Mill restaurant. The event was to launch a new scholarship, the Blanche Boyden Aboriginal Student Award. Joseph read from Three Day Road and Through Black Spruce, as well as an excerpt from a work in progress (shhh! don't tell his publisher!)
Of course, the meal was a highlight, with the menu including Bison. This inspired us to head out to the St. Jacobs Market to find some local Canadian ingredients that would suit the aboriginal theme.  The market was teaming with people, and we found some lovely local lamb, pork and potatoes. But the true jackpot was finding some bison steaks, wild rice, and MAPLE SYRUP!! Yeah!!

Smoked Salmon Appetizers

½ pound cold smoked salmon (we recommend T&J’s Seafood where they make it in house in the KW area).

½ cup mayonnaise

1 tablespoon maple syrup

1 ½ teaspoons Dijon mustard

German style rye bread slices

Capers, drained

Fresh dill, torn into small fronds

If the smoked salmon is not pre-sliced, place it in the freezer for 20 minutes.  Starting at the tail end, using a very sharp knife, slice thinly.

In a small bowl, combine the mayonnaise, syrup and mustard.  Spread this mixture on the rye bread.  Cover the mayo mixture with slices of salmon.  Cut each slice of salmon-covered bread into 6 pieces.  Garnish each piece with a few capers and a piece of dill.  

  

Prosciutto Wrapped Figs

These are great on their own as an appetizer, and are also delicious served on a bed of greens tossed in vinaigrette, with some shavings of parmesan cheese.

4 fresh figs, stems removed and cut into quarters

Maple syrup (about 2 tablespoons

Le Douanier cheese, cut into 1” slices (16 pieces)

(or your favourite semi-soft melting cheese)

8 slices Pingue prosciutto, cut in half

Olive oil, for brushing

Set a slice of cheese on top of the halved slice of prosciutto.  Lightly brush a fig quarter with maple syrup, and set it on top of the cheese slice.  Wrap the fig and cheese in a package, and set on a lightly oiled plate.  Repeat with remaining figs, cheese and ham.  Let the bundles stand at room temperature for about 30 minutes to help them hold their shape.

Preheat barbecue on MEDIUM HIGH for 10 minutes, then reduce heat to MEDIUM LOW, and brush the grids with a wire bristle barbecue brush to clean.

Brush the surface of the prosciutto wrapped figs with a little more olive oil to prevent sticking.  Place on the grill, and cook, turning, until the cheese is just melted and the ham is slightly browned, about 3 minutes.

Bison Steaks

Bison is extremely lean and should not be cooked beyond medium rare or it will become tough and dry.  When cooked properly it is a sweet and delicious meat.

4 Bison strip steaks, about 1” thick

For the Marinade:

½ cup red wine

2 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 ½ teaspoons crushed juniper berries

1 teaspoon Dijon mustard

2 tablespoons olive oil

Freshly ground black pepper

Combine all the marinade ingredients in a small bowl and whisk to combine.  Place the bison steaks in a Ziploc bag and pour the marinade over them.  Seal the bag and place it in the refrigerator for about 4 hours, turning occasionally to coat the meat.

For the Sauce:

2 red bell peppers, roasted, peeled and chopped

Ron and Jane joined us on Friday night.

1 small shallot, finely minced

1 tablespoon olive oil or butter

1 cup red wine

½ cup veal demi-glace

Roast the peppers and peel when cool enough to handle.  Puree them in a blender, foodmill, or by pressing through a fine-meshed sieve.  Set aside in a small bowl.

Heat the olive oil or butter in a small sauce-pan and sauté the shallot until translucent.  Add the wine, and simmer until reduced to ¼ cup.  Add the pureed peppers, and veal demi-glace.  Season to taste with salt and freshly ground black pepper.

Preheat barbecue on MEDIUM HIGH.  Cook steaks according to our guide for medium rare:  (2 minutes, 2 minutes, 2 minutes, 2 minutes).

Wild Rice Casserole

1 cup Canadian wild rice, rinsed and drained

6 cups chicken stock

1 tablespoon olive oil

6 ounces baby bella mushrooms, chopped

½ small onion, finely chopped

1 stalk celery, finely chopped

1 roasted red pepper, chopped

½ cup toasted slivered almonds

¼ cup chopped fresh parsley

Salt and freshly ground black pepper, to taste

Bring the chicken stock to a boil and add wild rice.  Reduce heat and simmer until tender, about 40 minutes.  Drain, reserving 1 cup of the stock.

Meanwhile, in a medium non-stick skillet, heat the olive oil on high.  Add the chopped mushrooms and sauté until browned and all liquid has evaporated.  Set aside in a small bowl.  Set the skillet over the heat and add a little more olive oil, if desired.  Add the onion and celery and sauté on medium-low until tender.  Add the red pepper, mushrooms and rice, and toss to combine.  Turn everything into a heat proof casserole dish, and add the reserved stock.  Cover and reheat for about 15 minutes.   Sprinkle with almonds, parsley, salt and pepper and toss to combine. 

                                         Apple Crisp on the Grill

6-10 cooking apples (we used Cortland), sliced, about 1 ½ apples per person

1 teaspoon cinnamon

2 tablespoons maple syrup

For the crisp topping:

½ cup brown sugar

¼ cup white sugar

½ cup flour

½ cup rolled oats

2 teaspoons cinnamon

1/3 cup cold butter, cut into small pieces

½ cup pecans, finely chopped

Oil a cast iron pan with a small amount of canola oil.  Add the sliced apples.

In a medium-large bowl, combine the sugars, flour, oats and cinnamon.  Using a pastry blender, cut in the butter until large crumbs form (this takes some elbow grease but is worth the effort!).  Add the pecans and toss to combine. 

Sprinkle the topping mix over the prepared apples.  (If there is extra topping throw it into the freezer for another crisp.)   Place the cast iron pan in the centre of the top rack of the barbecue, with the two outside burners on LOW and the centre burner OFF.  Adjust the temperature to stay at around 350°F.  Cook for about 45 minutes, checking every 15 minutes or so until the topping is slightly browned and the apples are bubbly.  Serve with ice cream.