Paella… Simpler than You Think

You probably have a few dishes in mind that evoke the “oh no, that’s too complicated” sentiment… Beef Wellington, Risotto, Profiteroles… Paella?


Well, we’re here to tell you that Paella is not actually a difficult dish. AND it’s best whipped up with friends in the kitchen (and a glass of wine, of course). This easy to make version uses chicken chorizo and seafood, and everything can be found right here at the market. Yes, the wine too!

What you’ll need:
3/4lb Shrimp, (21/25 count) peeled and deveined
3/4lb Scallops (10/20 count)
1lb Mussels
1lb Clams
*all seafood sourced from Market Seafood
1 pkg (454g) Chicken Chorizo from Missing Link Extraordinary Sausage
1 each Red & Green pepper, diced from Tomato Man
1/2 cup white onion, diced, from Cherry Pit
1/2 cup artichoke from Innisfail Growers
1/2 cup peas, shucked from Innisfail Growers
1/2 cup tomato, diced from Tomato Man
1/2 cup dry white wine from J. Webb Market Wines (Sarah recommended a perfectly paired Atlantis Albarino)
1/2tsp Saffron from Market Seafood
1 cup Paella rice from Market Seafood
3 cups Chicken stock from Stock & Sauce Co.
Salt, Pepper, and Smoked Paprika, to taste, from Silk Road Spice Merchant

Garnish:
Parsley from Terra Farms
1 lemon from Cherry Pit
A few swigs of Fennel Olive Oil from Soffritto

  1. Preheat frying with about 1 tbsp of olive oil.
  2. Saute onions until lightly brown.
  3. Add the chicken chorizo and cook through. When cooked, set aside.
  4. Add a healthy glug of white wine to deglaze your pan.
  5. Add the rice and saffron, stirring for a minute or two. Stir until wine is absorbed.
  6. Add 2 cups of hot chicken stock, 1/4 cup at a time. If you add cold stock to the pan, it takes much longer for the rice to absorb and keep coming back up to temperature. Heating your stock will ensure this is an easy (and speedy) dish.
  7. Stir rice as you add each 1/4 cup of stock until it is absorbed. This is the best time to pour yourself and your guests a glass of wine. Stir, sip, laugh. Repeat.
  8. Add the last cup of hot chicken stock.
  9. Stir in the cooked chicken chorizo.

10. Arrange the seafood atop the rick, tucking the morsels of deliciousness in every spot you can.

11. Bake in a 375ºF oven for about 15-20 minutes or until the mussels and clams open.

12. Add the peas, artichoke, and tomato and bake for an additional two minutes.

13. Garnish with parsley, lemon wedges, and Fennel olive oil.

14. Bring to the table in the pan and enjoy with friends. And maybe another bottle of wine 😉

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This Atlantis Albarino (pronounced Al-bar-ee-nyo) is a grape variety indigenous to Spain. This wine is perfect if you love pinot grigio or sauvignon blanc and you’re looking for something new to try. It is fruitful & refreshing with a crisp and clean finish making it very food friendly, from salads to grilled meats, and especially paella! Plus, it’s only $18.95.

Grilled Peaches with Mint Pesto

Summer is coming to a close, but don’t worry, we’ve got your back. Squeeze a little more sunshine out of the last grilling days of the season with this super easy dessert!

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To make 2 peaches (4 halves) you will need:

1/2 cup Mojito Mint from Terra Farms
1/2 cup Roasted Almonds from Going Nuts
1/4 cup Alpine Wildflower Honey from Beeland
Peaches, just ripe from Cherry Pit

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  1. Wash the fuzz off of peaches.
  2. Cut peaches in half and take out the pits. Lightly coat the peaches in olive oil and place on a hot grill.
  3. Crush or blitz your mint, almonds and honey together (to loosen things up, add a drizzle of oil as the blender makes dessert pesto magic).
  4. Remove peaches from the grill after roughly 4 minutes or until grill marks have appeared. If you want softer peaches, grill them for a longer amount of time.
  5. Scoop a healthy serving of your mix in to the middle of each halved peach.
  6. Serve simply like this or with a scoop of ice cream!

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Jungle Farm Dill Pickles

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Did you Know?

The Jungle Farm is 120 years old?! The farm celebrated its 100th year of the Quantz family continuously farming the land in 1997.

So how did it all begin? In the late 1800’s, Jacob Daniel Quantz pioneered west from Ontario to Alberta. In 1897, Jacob and his wife, Sophie, bought and named The Jungle Farm and homesteaded a quarter NE of the current farm.

21 years ago, Leona, with her husband Blaine Staples returned to the family farm and began farming at The Jungle Farm. They chose to expand the farm into strawberries and vegetables to complement the grain farm. We here at the Calgary Farmers’ Market think that was a very smart decision because they grow the best strawberries around, and their vegetables are pretty outstanding too!

Homemade pickles in brine with garlic, dill and horseradish

Leona recently joined us to teach a pickle making class and shared with us the recipe they use at the farm. Ever enjoyed their prepared pickles from the market? Well, we want to share that very recipe with you!

You will need:

Ingredients

Jungle Farm cucumbers, pickling size

Fresh Dill

Garlic

 

Brine:

12 cups water

1/2 cup coarse salt

2 cups vinegar

 

Directions

Sterilize jars. Stuff jars with cucumbers. To a pint jar, add 1 dill head and 1 garlic clove. Combine brine ingredients and bring to a boil. Pour brine into already stuff jars, leaving headspace at the top. Seal jars. Process in a hot water bath for approximately 5 minutes for pints (10 minutes for quarts) or until the cukes turn color, losing their bright green color.

*If you’re using quart size jars, add 2 dill heads and 2 garlic cloves.

Equipment

21 quart canning pot

jar lifter

funnel

lid lifter

 

Did you know that Tool Shed by Poppy Innovations offers canning kits? Stop by their shop in aisle 2 to explore all of their preserving tools.

 

Saskatoon and Cottage Cheese Perogies

Here at the CFM it’s no secret who the best perogy-maker in the market is. Margarita Kordoner has been in the business longer than some of her customers have been alive. She makes everything from scratch every week including her cottage cheese which she has been perfecting for 38 years! We asked her to give us her best tips and show us her process for these palatable perogies.
On top of learning from the best we had fresh local Saskatoon berries from The Jungle Farm to work with! How can we lose?!

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What you will need to make 3 dozen of Margarita’s perogies:

5 cups of flour
Pinch of salt
1 egg
1 1/2 cups of lukewarm water
2 cups of Saskatoon berries (or enough for 3-4 berries per perogy)
About 4 cups of cottage cheese (Margarita sells her homemade cheese at her booth every week!)

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1. Mix the flour, salt, egg, and water together for your dough. If you find one aspect of the dough is off, adjust your dough accordingly.

2. Roll out the dough to roughly a 1/4 inch thickness.

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3. Use a cookie-cutter to cut out round shapes in your dough.

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4. Pile small amounts of cottage cheese and 3-4 berries in the middle of each round.

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5. Fold the round in half making sure to contain and stuff your filling inside, then pinch the sides shut with your fingers.

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6. Once you have pinched all of your perogies shut, lay them flat on a cookie sheet and freeze them for 2-3 hours or until you are ready to make them.

7. To prepare perogies you boil them like pasta. For 1 dozen perogies bring a medium saucepan of water to a boil then dunk them in. They don’t need long, maybe 5 minutes.

8. Serve directly on to a plate and eat either alone or with your favorite sauce! We promise you won’t be sorry!

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No-Bake Cheesecake: Vegan, Rhubarb, Cardamom? Oh my!

If you have never tried your hand at raw vegan desserts this is an excellent first step! As long as you have a food processor and room in your freezer this cheesecake is even easier than the traditional recipe!
Kaycie took an old recipe from her vegan catering days and infused the market flavours of the season.

But that’s not all…we’ve collaborated with fellow blogger and sister to our own Eats of Asia owner (Jay Del Corro), Kristina Del Corro. We each took photos for each other’s blogs this week. If you like food, photography or books we highly recommend giving her site a gander.

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You will need:

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Equipment
Food processor
Springform pan
Saucepan (for the compote)

For the Crust
1 cup of Medjool Dates from Cherry Pit or Panorama Orchards (pitted and soaked overnight)
1 cup of shredded raw Coconut from Going Nuts
½ cup of raw Pecans from Going Nuts
1 pinch of Pink Himalayan Salt from The Silk Road Spice Merchant

For the Cheesecake Filling
2 Lemons from Cherry Pit or Panorama Orchards
4 cups of raw Cashews from Going Nuts (soaked overnight)
2 1/2 tbs Vanilla Extract from The Silk Road Spice Merchant
4 Tablespoons of Clover Honey from Beeland (substitute for Maple syrup or agave for true vegan)
¾ cup Coconut oil from The Vitamin Cupboard

For the Rhubarb Compote (this makes 6-8 servings of compote)
2 cups of diced rhubarb from Cherry Pit or Panorama Orchards (3-4 stalks)
2-3 tablespoons of the same Beeland honey
½ Teaspoon of Ground Cardamom from The Silk Road Spice Merchant
1 pinch of the same Pink Himalayan Salt from The Silk Road Spice Merchant
1/3 cup of water


Directions:

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1. Make your compote first. This will give it time to simmer-away while you process the other parts of your cheesecake:
a) Combine all ingredients in a saucepan.
b) Cook, covered, over medium-low heat, stirring, until the rhubarb has completely fallen apart. Then to ensure correct consistency cook uncovered until  (about 30 minutes total).
c) Remove from heat to let cool.

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2.  While your compote is simmering you can get started on your crust. In your food processor, combine all the ingredients from the crust list keeping an eye on the texture while you’re grinding everything down. You want to process these items until it looks like a crust. Too much time and it will turn to a paste.

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3. Empty the contents of your food processor in to your springform pan and flatten in to a crust with your hands, spoon, or bottom of a glass.

4.  Now comes the fun part, the cheesecake filling! Combine all your ingredients in the food processor and blend until creamy like cream cheese. Don’t worry if it’s taking a while, this is normal. If the texture is looking chunky add in very small amounts of water while things are running to help the nuts break down better.

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5. Flatten out your cheesecake by gently tapping the pan on the counter.

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6. Dollop your compote on the top of the cheesecake until you have the entire contents of the saucepan emptied. Then, with a butter knife, drag the cutting edge through in a swirling motion to incorporate it in to the cheesecake.

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7. Tap your pan on the counter again to ensure everything is level.

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8. As this is a no-bake cheesecake, you’ll be using freezing as your method to set everything. Freezing this overnight gives it the longest life when serving, but a few hours should be fine if you’re in a pinch.

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9. The only thing left to do now is enjoy your creation! It’s our experience that this cheesecake is a hit on Mother’s Day… just saying.
Whatever your occasion, Bon Appetit!

Blarney Bites

Slow Cooker Dublin Coddle

The hard-working Irish that invented this dish weren’t a delicate folk, and neither is this stew. Although it’s a slow-cooked dish the prep time is only about 15 minutes!  It’s the sort of thing that can slow-cook-away all day then be ready and taste scrumptious when you’re ready to eat!
Our market vendors are no strangers to the love of comfort food, they have everything you’ll want for this dish.

 

You will need:

1 package of bacon from Spragg’s Meatshop
1 bunch of fresh parsley from Gull Valley Growers
2 pounds of baby yellow potatoes from Innisfail Growers, peeled and cut into bite-sized chunks
2 large onions from Innisfail Growers, sliced
1 package of Garfunkel sausages from Missing Link Sausages
1 tallboy of Bench Creek- Black Spruce Porter from J. Webb Wine Merchants
2 cups of Chicken broth from Stock and Sauce Co.
4 cloves of Garlic from Cherry Pit, minced
2-3 bay leaves
2 tablespoons all-purpose flour
Fresh-cracked pepper to taste

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1. Start heating your slow cooker on the high setting.

2. In a Skillet on medium-low heat, cook 8 slices of the bacon and cook until crisp, about five minutes. Remove the bacon to drain on paper towels. Leave the grease in the pan.

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3. Add the package of sausages to the pan and cook until they are about half cooked. Remove  to let cool then slice into 1” pieces.

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4. Use the remaining grease in the pot to whisk-in the flour, reduce the heat to low and whisk in your beer to the gravy you have just created (if you choose to omit the beer from your Coddle, substitute an additional 1 ½ cups of chicken stock). Continue to whisk and reduce your mixture of beer and gravy until it reaches a gravy thickness.

5. You can now begin to layer things in your slow cooker. Starting with a layer of potatoes, use about half, then a layer of half your onions, half your garlic, half your bacon, half your sausages, half your parsley, half the bay leaves, and the black pepper. Repeat with a second layer of the remaining ingredients, pouring in the gravy between layers.

6. Once you have finished layering, pour your broth over the whole thing and cover your slow cooker. Cook on high for a minimum of 4 hours, if you would like to cook longer, switch the heat setting to low and check every additional hour.  

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Valentine’s Victuals from our Vendors (Part Two)

You can’t go wrong with these easy eats! Pull them together quickly and enjoy the extra time spent with your special someone this Valentine’s Day.

Veggie Pasta for two

You will need:
250g of the Soffrito pasta of your choice (we used Tagliatelle noodles)
1 container of Soffrito Mango Curry
1 container of Spicy micro green from Micro YYC (sold at Gull Valley and the Tomato Man)
1 sweet yellow bell pepper from Gull Valley Growers

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  1.  In a medium pot bring 1200ml (1.2L) of water to a boil. Add your noodles of choice in the boiling pot and boil for approx. 7-10 min.

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  1. While your noodles are cooking, dice the bell pepper and in a large pan, saute until slightly soft.

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  1. Combine the noodles and the full container of mango curry in the large pan with the pepper and mix until the noodles are coated in saucy goodness.

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       4. Turn the heat to low, cover the pan and let lightly simmer until everything is heated             equally.

       5. Time to eat! Portion out your pasta and garnish with the spicy greens from Micro                     YYC. Enjoy! 

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Wine Pairings

We wouldn’t leave you in the lurch on the most romantic day of the year!
J. Webb Market Wines has a perfect pairing to complete your evening.
They recommended this dish be paired with their Leitz ‘Eins Zwei Dry’ Reisling to make this the perfect romantic dinner in.