Jini's Ethnic Gourmet
Jini's Ethnic Gourmet Newsletter October 2006
 
 
Table of Contents



Ethnic Pleasures Cookbook


Please visit my website at
www.jinisethnicgourmet.com
You will find more wonderful recipes there to try out tonight!



"Life is too short for boring food...
Make every meal a gourmet experience!" ....
Author Jini Aroon



Bits & Bites from Jini

a turkey

"The turkey is a much more respectable Bird and withal a true original Native of North America". Remarked Benjamin Franklin, the scientist cum statesman, who was in favor of making Turkey the national Bird, instead of Bald Eagle.

Ever wondered how the turkey became a food tradition for thanksgiving?

October is my favourite month - not because I am reminded that I am a year older! I am fascinated by the food traditions of many cultures around the world to welcome this beautiful and colourful Fall season when Mother Nature delivers such a bountiful feast. The biggest festival by and large, is Oktoberfest in Germany, with over 6 million merry makers drinking beer, eating sausage, and kicking up their heels! In contrast, the Chinese celebrate the season with Moon Cakes to bring good luck; the Indians celebrate Diwali with lights and sweets to welcome Laxmi, the goddess of good fortune. For Canadians it is a time to get together with families and cook the traditional turkey, yams and pumkin pie.

With the falling temperatures it is natural to crave some comfort foods during this season. One of my favourites in Butternut squash soup... I make it in 3 luscious flavours depending on my mood: Ginger, curry and a delightfully French version with Herbs du Provence. Even if you are not a fan of squash, I urge you to try it, and you will be hooked! It is also so good for you with loads of Beta carotene and anti-oxidants.

Here are some ideas for make-ahead dishes you can do on the weekend. Bon Appetit!

Recipes

Curried Butternut Squash Soup

Ingredients:

1 x large chopped onion
2 stalks of chopped celery
4 cloves minced garlic
2 tbsp olive oil
1 tbsp. curry powder*, grated fresh ginger, or 2 Tsp. VE Provincial herbs
1 x large butternut squash, peeled and chopped (you may also use 3 to 4 pounds of sweet potato, carrot, acorn squash or any fall squash
5 cups chicken stock, vegetable stock or orange juice
1/2 cup of half & half cream (optional)
Salt & pepper, to taste

Instructions:

  1. Sauté the onions, celery and garlic in the olive oil until they soften and smell great.
  2. Add the curry powder and stir for a few minutes.
  3. Add the squash and chicken stock and bring to a simmer.
  4. Cook until the squash softens, about 30 minutes. Puree until smooth.
  5. Add cream and season with salt and pepper.
* VE curry powder with its very mild flavour, is my choice for this soup

Want some fun cooking ideas? Great for spouses and teens as well...

NEW! Cook School at the Cook Shop (Cambie and 12th)
Indian street foods - October 19, 6-9 pm

To register, phone the Cook Shop at 604/873-5683 or www.cookshop.ca

Delta School Board classes

AROUND THE CULINARY WORLD:
SRI LANKAN: October 16
THAI: October 23
INDONESIAN: October 30

INDIAN COOKING SERIES
1) NORTH INDIAN STYLE: November 6
2) STREET FOOD OR TAPPAS: November 20
3) MADRAS STYLE: November 27
To register, phone Delta School Board at 604/940-5550 or register on-line at connectandlearn.deltasd.bc.ca

Please visit here for course descriptions on Jini's private classes offered.


Here's a great recipe for left over turkey!

Broccoli & Cheese Casserole
Broccoli & Cheese Casserole with Turkey
Serves 4

Ingredients:

1 bunch broccoli, trimmed and cut into 3" (8 cm) pieces
3 cups (750 ml) cooked turkey, sliced or diced

Sauce:
2 Tbsp (30 ml) butter
1/4 cup (60 ml) all-purpose flour
2 cups (500 ml) milk
1/4 cup (180 ml) grated cheese - any kind
2 tsp (10 ml) VE Pesto Herb Mix
VE Sea Salt & VE Pepper, to taste
2 Tbsp (30 ml) freshly grated Parmesan cheese

Instructions:

  1. Preheat oven to 325° F (160° C).
  2. Steam broccoli for 2 - 3 minutes, or until tender crisp. Drain well and place in ungreased 9" x 13" (23 x 33 cm) baking dish.
  3. Add cooked turkey to broccoli.
  4. Prepare cheese sauce by melting butter over medium high heat. Sprinkle with all-purpose flour and stir until smooth.
  5. Add milk, whisking frequently until sauce thickens. Add grated cheese, and VE Pesto Herb Mix. Season to taste with VE Sea Salt and VE Pepper. Pour sauce over turkey and broccoli. Sprinkle with grated Parmesan.
  6. Bake uncovered for 25 minutes.
Serve with steamed rice.

Coming up Soon!

WestCoast Women's show

Don't miss the WestCoast Women's show October 20, 21 and 22 in Abbotsford.

I am looking forward to Nick Manilowich, host of Savoir Faire with holiday entertaining ideas. The calendar fire fighters will be entertaining us on Friday night!

Hey!, and I will be demonstrating recipes from my book "Ethnic Pleasures" at the cooking stage on all three days:

Friday, October 20 @ 3:15 pm (South Indian Street Food or Tappas)
Saturday, October 21 @ 12 Noon (Indonesian/Thai)
Sunday, October 22 @ 1:00 pm (Sri Lankan)

For more information, please see www.westcoastwomen.net.

Arabian Nights Dinner & Silent Auction - November 4

Venue: Old Pitt Meadows Rec Hall. 12460 Harris Rd.

Come join us for an evening of fun and support a worthy cause.

You will enjoy belly dancing and a sumptuous Mediterranean dinner!

Tickets only $20.00 All proceeds towards the Tsunami rebuilding efforts in Sri Lanka. Please see www.villageassist.com for more details, or call Jini @ 604/940-9355 to reserve tickets.


Until next month... happy cooking!
Jini

www.jinisethnicgourmet.com

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