ciao! cooks
GALLERY SHOP
PRESENTS A POTTER’ S CO-OPERATIVE
Celebrating 35 Years of the Stoneware Gallery
FEB 7-MAR 9
Come see the works of 17 contemporary ceramic artists as we celebrate one of the longest running co-operatives in Canada.
Kathryne Koop. Green Cactus Vase, 2012. Porcelain. Photo: Bruce Spielman
Winnipeg Art Gallery 300 Memorial Blvd • Winnipeg, MB wag. ca
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5. Roast with duck sausage until golden brown, at 375 ° F, until golden brown. 6. Garnish with thyme. Cassoulet Blonde 1. Sauté bacon, onions, carrots and celery together at medium heat for approximately 6 mins. 2. Add garlic and thyme. 3, Add wine and beans, and allow the entire liquid mixture to reduce to half. 4. Add chicken stock. Continue to cook at medium heat for 45 mins, or until beans begin to take on the flavour of the stock. 6. Season as desired, with salt and pepper.
ASSEMBLY 1. Serve duck with bean cassoulet. 2. Garnish with fresh thyme. Yield 6 servings
Curried Pea Bean & Lentil Soup
Chef / owner Marla Bernstein, Bernstein ' s Deli
INGREDIENT 2 litres vegetable stock 1 stick celery, sliced thin 1 / 2 jumbo yellow onion, diced 1 / 2 cup dry green split peas 3 / 4 cup dry green lentils 1 / 2 cup dry small white navy beans 1 / 2 lb peeled carrot, chopped medium 3 / 4 tsp curry powder 3 / 4 tsp turmeric 1 / 4 tsp cumin black pepper to taste
METHOD 1. Add stock, celery, onions, peas, lentils, beans and carrots to a large pot, cooking at medium to high heat until boiling. Stir often.
2. Reduce heat to medium, while continuing to stir often, for about 20 mins. Maintain a slow boil. 3. Add curry powder, turmeric, cumin and black pepper. Spices can be adjusted to taste, as this recipe makes a very mildly spiced soup. 4. Simmer for another 40 minutes, while stirring occasionally. Yield 5 servings
Carrot and Butter Bean Soup
Chef / owner Marla Bernstein, Bernstein ' s Deli
INGREDIENTS 2 L chicken stock 2 cups dry jumbo lima beans 1 1 / 4 lb carrots, chopped large black pepper to taste
METHOD 1. Add all ingredients in a pot over medium high heat. 2. Cover and bring to a boil 3. Reduce heat to low and simmer for 2.5 hours, stirring occasionally. Yield 5 servings
ABOVE: Chef / owner Maria Bernstein, Bernstein ' s Deli TOP LEFT: Carrot and Butter Bean Soup BOTTOM LEFT: Curried Pea Bean & Lentil Soup
24 ciao! / feb / mar / two thousand fourteen