Monday, February 27, 2012

Lentil Supremacy

Did you know...? Saskatchewan is the world's largest producer of lentils, recently surpassing India. Nowhere on earth are so many different kinds of lentils grown on such a large scale. Read more about local lentils in my food column in today's Star Phoenix.


Saskatchewan grown lentils (l-r): French Le Puy, split red lentils, black Beluga lentils, green lentils and red lentils.

Sunday, February 26, 2012

Chocolate and Black Lentil Cookies


Black "Beluga" lentils look like chocolate chips in these cookies.

1/2 cup soft butter
1 cup sugar
1 cup cooked black lentils
1 egg
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
1 cup quick oats
1 tsp vanilla
1 tbsp milk

Cream the butter, sugar and lentils. Some of the lentils will puree and some will remain whole. 

Mix in the egg. Add the remaining ingredients and mix until well blended. 

Spoon the cookie batter onto baking sheets by the heaping teaspoon. Bake at 350F for about 15 min. 

Allow cookies to cool slightly then remove them to a cooling rack. Makes about 34 cookies.

Tuesday, February 07, 2012

Presentation in Humboldt

I've been invited to take part in the Pelican Bay Arts Collective Festival in Humboldt. This is very exciting for me becasue there's a chapter in my book Prairie Feast that takes place in Humboldt. To be more specific, it is an homage to my love of mustard (which grows abundantly around Humboldt)...

Tuesday, April 3,  7 pm
Reid-Thompson Public Library
Main Street, Humboldt, SK

Join us for an informative evening  about the foods of Saskatchewan. I'll be reading from Prairie Feast and learning more about the bounty of the Humboldt area. Cheesecake will be served!

The Pelican Bay Arts Collective Festival is a four-day festival held in various venues around Humboldt, now in its seventh year. For details, visit the Humboldt events calendar.

Thursday, February 02, 2012

Tips for a successful King of the Koubassa

1) Arrive early and get a table near the koubassa.

2) Go with friends (or make friends) to plan a sausage strategy for your table.

3) Assign each person two numbers (say, sausages 1 & 2) -- get enough of these sausages to share with everyone in your group.

4) Don't forget to assign someone to get napkins and pickles for everyone.

5) Score each sausage as you go along, picking two or three favourites.

6) Retaste your top favourites to narrow it down to one. Yes, it's difficult, but sausage supremacy depends on your diligence and perseverance.

7) Remember the sausage you loved the most. Even if it doesn't win the contest, it'll be a winner in your house every time you serve it!

Wednesday, February 01, 2012

King of the Koubassa

If you love koubassa like I love koubassa, you've got to attend King of the Koubassa -- the annual blind taste taste and voter's choice sausage awards extravaganza held every February in Saskatoon.


You might call it the Oscars of the sausage world -- but no, Oscar Mayer won't be there because only Saskatchewan koubassa is allowed! Entries come from excellent butchers across the province. The defending champion is the Saskatoon Co-op. I'm rooting for my personal favourites, Emco Meats and the Smokehaus.

When: Thursday, Feb. 9, 7 pm
Where: Prairieland Park, Saskatoon
Cost: $25
Tickets: picatic or 1-866-300-2666
Proceeds support the Red Cross anti-bullying program 
 
Tomorrow: Amy's tips for a successful King of the Koubassa.