Cooking with Bal Arneson

Friday March 12, 2010

Beet soup – View Video

2 large beets, peeled and chopped

2 cups water (or enough

to cover the beets)

2 Tbsp grapeseed oil

1 large onion, chopped

1 Tbsp grated ginger

1 Tbsp Garam Masala

pinch salt

Put the beets in a saucepan and add the water. Cook the beets over medium heat for 10 to 12 minutes. Remove from the heat and cool slightly (do not drain). Put the beets and the water in a food processor and process until smooth.While the beets are cooking, heat the oil in a skillet over medium heat. Add the onion and ginger and cook for 2 minutes. Add the garam masala and salt and cook for 2 minutes. Stir in the pureed beet mixture and remove from the heat.

Note: Add more water for your desirable consistency when the beets are in the food processor.

Suggested Wine: Syrah 2006 from Nichol Vineyard. Your nose is greeted by aromas of cherry, plum and hints of roasted meat. Flavours follow along with those of bright cherry and black pepper. As with the 2006 St. Laurent, the finish is velvety soft.

Friday March 19, 2010

Turnip Sabji

1 T bsp grapeseed oil

2.T bsp finely chopped ginger

pinch tsp salt

1 tsp fenugreek leaves

1 tsp fenugreek seeds

4 small turnips-peeled, chopped

¼ cup water

Combine the oil, ginger, salt, fenugreek leaves and fenugreek seeds in a non-stick pan over medium heat and cook for 1 minute. Add the turnips and water and cook until turnips are soften, about 7 minutes.

Suggested wine: Alexandria 2006 by LA Frenz. A blend of Schoenberger and Siegerebbe, this wine is a tropical fruit bomb with luscious flavours of honeysuckle, lychee and musk. This wine won Gold medal at the Northwest wines summit where the wineries from across Oregon, Washington, Idaho and BC participated. It is perfect for Thai and Indian Cuisine.

Friday March 26th, 2010

Bertha-Baked Eggplant – View Video

4 eggplant

2 Tbsp grapeseed oil

1 large onion, chopped

2 Tbsp grated ginger

1 Tbsp cumin seeds

1 Tbsp coriander powder

1 tsp ground turmeric

1 tsp salt

2 cups cubed tomatoes

Preheat the oven to 350°F. Place the eggplants on a baking sheet and bake for 45 minutes. Peel off the skin and mash the eggplant gently with a fork.

Place the oil, onion, and ginger in a non-stick skillet over medium-high heat and cook for 2 minutes. Add cumin seeds, coriander powder, turmeric, and salt, and cook 10 seconds. Add tomatoes and cook for 2 minutes. Gently mix in the eggplant, reduce the heat to very low, and cook for 1 minute.

Suggested wine: Super ego 2007 by Therapy Vineyards. This red blend is the top red wine that Therapy Vineyards has to offer, this years blend is made of Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz and Petit Verdot. The Palate is complex and balanced with good structured tannins and overtones of baked cherries and strong finish. It has won 1 gold in Quebec Canada-2008 and 2 bronze, one in San Francisco at International Wine Competition- 2008 and at Okanagan Fall Wine Festival-2008.

Friday April 9, 2010

Lentil Soup – View Video

2 Tbsp grapeseed oil

2 Tbsp grated ginger

2 Tbsp grated garlic

1 Tbsp Garam Masala

1 tsp ground turmeric

1 tsp salt

1 cup split mung lentils and 1 cup split red lentils

One 14.oz can crushed tomatoes

6 cups water

Place the oil, ginger, and garlic in a sauce pan over medium high heat and cook for 2 minutes. Add the garam masala, ground turmeric, and salt, and cook for 3 minutes, stirring regularly. Add the lentils, tomatoes, and water and bring to a boil.

Reduce the heat to low and simmer until the lentils are cooked, about 30 minutes.

Suggested wine: Pinot Blanc-2008 from Lake Breeze. It has a variety of ripe crisp Spartan apples. 2009 Pinot Blanc has the similar profile with lots of good acidity. It is also screw cap which I prefer. Great Flavours! For more information visit http://www.lakebreeze.ca

Friday April 16, 2010

Zucchini and Yams – View Video

2 Tbsp grapeseed oil

1 Tbsp grated ginger

1 Tbsp mustard seeds

1 Tbsp coriander powder

1 tsp ground turmeric

1 tsp salt

1 small yams, finely chopped

½ cup water

1 lb zucchini-chopped into bite-sized pieces

Place the oil and ginger and cook for 15 seconds. Add mustard seeds, coriander powder, turmeric, and salt and cook for 30 seconds. Stir in the yams, and water, cover the pan with a lid, and reduce the heat to medium-low. Cook until the yams are partly cooked, about 4 minutes, stirring occasionally. Add the zucchini, stirring to mix everything well. Put the lid back on, and cook until the zucchini is fully cooked, about 8 to 10 minutes.

Suggested wine: The Legacy-2005 from Poplar Grove. This is their signature wine with the classic blend of merlot, cabernet franc, cabernet sauvignon and malbec. This will continue to develop and improve for over a decade. Absolutely love it!! Please visit: http://www.poplargrove.ca