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.

 

Valentine’s Victuals from our Vendors (Part one)

 

Start your romantic night in the right way with these light fares! Pull them together quickly and enjoy the extra time spent with your special someone this Valentine’s Day. 

Tidbits for two

You will need:
1-2 Cucumbers from Gull Valley Greenhouses
150 g Prosciutto Di Parma from Luc’s European Meats
250g of Three Brothers Cheese from Janice Beaton Fine Cheeses
1 jar of Apple Chutney from Innisfail Growers

       1. Slice these cute cukes into 16-20 slices and arrange them on a plate or serving tray.                We cut ours into heart shapes to make them festive.

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         2. Add the Prosciutto from Luc’s and Cheese from Janice Beaton Fine Cheeses (One                     slice of meat and cheese per cucumber slice).

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  1. The raisins, onions and apples in the Apple Chutney from Innisfail Growers add a bit of brightness and bring the whole thing together.

           For the final touch, dollop each masterpiece with a ½  teaspoon of apple chutney.

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Wine Pairings
And because a romantic meal isn’t complete without some libations, we checked in with J. Webb Market Wines for a perfect pairing. They recommended their Bistrologie Blanc blend. It mixes Sauvignon, Chenin and Colombard grapes for a sharp, but fruity addition that pairs well with these appetizers.

Spinach Strawberry Salad

It’s been a warm Spring, some days being downright hot which means we’re seeing our seasonal produce a bit earlier than normal. Edgar Farms asparagus was almost a whole month ahead of schedule! And B.C. strawberries hit our shelves this weekend, truly incredible. That means your prep-for-summer-salad-bonanza just got a whole lot more interesting. And this salad, while simple with only a few ingredients and easy to throw together, is packed full of flavor. We wanted to take it one step further for you and show how easy it is to enjoy a healthy lunch on the go and never eat another soggy salad again!

Market-Sourced Ingredients

1 bag of The Jungle Farm‘s Spinach from Innisfail Growers

Strawberries from Cherry Pit

Ginger Spice Pecans from Going Nuts

Goat Cheese from Fresh Delicious

1 bottle of The Jungle Farm‘s Saskatoon Vinaigrette from Innisfail Growers

1 pkg of Sunflower Microgreens from MicroYYC found at Gull Valley Greenhouses

Tip: make sure the Saskatoon Vinaigrette goes on the bottom, veggies and other salad fixings are layered, and the greens get piled on top. Everything will stay separate and dressing-free (unless your jar gets tipped over) until you toss the salad together in a bowl or let it all fall out onto a big plate.

Eggplant Tapenade

Eggplant is that vegetable.  The one you dreaded as a child, the one that hits the table for a special occasion but is loved by few, the one that’s pigeon-holed for being difficult to perfect.  But, eggplant is also beautiful and silky and healthy.  And this recipe is wildly easy and delicious too!

Roasting is a foolproof method for cooking eggplants, but with the early arrival of Spring we suggest throwing these on the grill (or in a pan if you’re not quite ready to pull out the BBQ). There is no wrong way of getting these aubergines ready. We like tucking into this eggplant tapenade with the baguette crisps from 2 Greek Gals or luxuriously folded into fresh pasta from Soffritto. Heck, it even makes a great dip for vegetables.

Market-Sourced Ingredients

Serves 6-8

2 small eggplants from Gull Valley Greenhouses

2 garlic cloves, cut into slivers, 1 Lemon, and a mittful of flat leaf parsley from Cherry Pit

a healthy scoop of pitted Nicoise olives and pitted lemon preserved green olives from Soffritto *you can go all in on the Nicoise, but we liked mixing it up.

Olive Oil from Soffritto

Sea Salt & Pepper (to taste)

Tip: younger, smaller eggplants which are sweeter are preferable.  Regardless of the size, pick eggplants that feel heavy, have a smooth and shiny skin, and a stem-end “hat” that looks green and fresh.

*We first made this recipe July 12th, 2013 and it was so good we had to share it again.