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