Cooking with Bal Arneson

JULY 2010

Friday July 2, 2010

Bitter melon Sabji

2 Tbsp cooking oil

1 medium onion-thinly sliced

1 Tbsp ginger-finely shopped

1 Tbsp cumin seeds

1 Tbsp garam masala

1 tomato-cubed

Salt and pepper to taste

4 medium bitter melons-seeds discarded and thinly sliced

¼ cup water

In a skillet add oil, onions and ginger and cook on medium high heat for 2 minutes. Add cumin, garam masala and cook for 10 seconds. Add tomatoes, salt and pepper and cook for 20 seconds. Stir frequently add bitter melon and water and mix everything well. Turn the heat to low medium and cook for 8 to 12 minutes. Serve on rice or eat with roti.

Suggested wine: 2007 Pinot Noir by Howling Bluff:

The 2007 Pinot Noir shows raspberry and cherry notes with undertones of smoky bacon. This is a complex and layered wine with subtle tannins with clove, vanilla and floral aromas.

This wine is ready for the glass now with aging over the next 5 years sure to reward the patient collector.

Friday July 9th, 2010

Grated Cauliflower with peas

2 Tbsp cooking oil

1 medium onion

1 Tbsp ginger-finely chopped

1 tsp turmeric powder

1 Tbsp mixture of fennel seeds, cumin seeds, peppercorn, coriander seeds

1 Tbsp garam masala

Salt to taste

1 medium tomato-cubed

1 cup peas

1 small head of cauliflower-grated

In a skillet add oil, onions and ginger and cook on medium high heat for 2 minutes. Add turmeric, mixture of spices, garam masala and salt and cook for 10 seconds. Add tomatoes, and cook for 20 seconds. Stir frequently and add peas and cook for 3 minutes. Add cauliflower and cook for 2 minutes. Serve on rice or eat with roti.

Suggested wine: 2007 Merlot- by Township 7

Full bodied displays plum, blackberry and spicy aromas and flavours highlighted by a long finish with hints of chocolate and cedar. Unfiltered.

Friday July 16th, 2010

Okra with onions

2 Tbsp cooking oil

1 medium onion-thinly sliced

1 Tbsp cumin seeds

1 tsp cumin powder

1 tsp cardamom powder

1 tsp turmeric powder

Salt to taste

1 medium tomato-cubed

½ lb okra-cubed- the hard tip removed and discarded

In a skillet add oil, onions and cook on medium high heat for 2 minutes. Add cumin seeds, cumin powder, cardamom powder, turmeric powder, and salt and cook for 10 seconds. Add tomatoes and cook for 20 seconds. Turn the heat to low medium, stir frequently and add okra and cook until okra is tender about 10 to 12 minutes. Serve on rice or eat with roti.

Suggested Wine: Malbec 2008 by Red Rooster

This full-bodied wine has sweet ripe tannins and flavors of fig, blueberry, plum, black cherry, black tea and beet root. The long lingering finish exhibits notes of sweet prune, raisin, cherry and spice. Enjoy now through 2013. Excellent with rich and flavorful foods such as grilled portabella mushrooms with balsamic drizzle, beef empanadas, winter stews, marinated leg of lamb, and braised meats.

Friday July 23rd, 2010

Grated Eggplant with Paneer

2 tbsp grapeseed oil

1 tbsp grated ginger

8 to 10 curry leaves

1 Tbsp garam masala

1 Tbsp dry fenugreek leaves

1 medium tomato- cubed

Salt to taste

1 medium eggplant-grated

1 cup Paneer- cubed and pan fried

In a skillet add oil and ginger and cook for 10 second over medium high heat. Add curry leaves, garam masala and fenugreek leaves and cook for 10 seconds. Add tomatoes and salt and cook for 20 seconds. Turn the heat to low medium. Stir in the eggplant and cook until eggplant is cooked, about 12-15 minutes. Stir frequently. Add the paneer and cook for 1 minute. Serve with rice or/and roti.

Suggested Wine: Syrah 2006 by Nichol Vineyard

The 2006 Syrah is an opaque, dark Byng cherry in colour. Your nose is greeted by aromas of cherry, plum and hints of roasted meat. Flavors follow along with those of bright cherry and black pepper. This is a crisp, mouth filling wine where ripe plum, bitter chocolate and a hint of clove linger on the finish. As with the 2006 St. Laurent, the finish is velvety soft

JUNE 2010

Friday June 30th, 2010

Daikon with edamame beans and Mint and Cherries

2 Tbsp cooking oil

1 Tbsp ginger-finely chopped

8 to 10 curry leaves

1 Tbsp fennel seeds

½ tsp cardamom powder

1 Tbsp garam masala

Salt to taste

1 Tbsp finely chopped mint

1 cup edamame beans

2 cups grated daikon

½ cup pitted cherries

In a skillet add oil and ginger and cook for 10 second over medium high heat. Add curry leaves, fennel seeds, cardamom powder, garam masala and salt and cook for 10 seconds. Add mint and edamame beans and cook for 3 minutes. Stir regularly add daikon and cook for 2 minutes. Turn the heat off and add cherries and mix well. Serve it over rice.

Suggested Wine: Vino Grigio 2008 by Van Westen Vineyards

The hand-picked Pinot Gris travels only ¼ km to the winery where it ferments and ages in stainless steel to preserve its intense fruit aromas and flavours. A complex combination of melon, peach, floral and papaya with undertones of chalk and stone. Ripe and rich yet still refreshing with peach, spice, pear, blood orange and a lingering mineral finish.

Friday, June 25, 2010

Prawns with Coconut Sauce

2 Tbsp cooking oil

1 Tbsp grated garlic

1 tsp cumin seeds

1 Tbsp garam masala

1 cup chopped tomatoes

20 large prawns

Salt and pepper to taste

1 cup coconut milk

Put oil into a skillet over medium-high heat and then add garlic. Saute for 10 seconds and then add cumin seeds and garam masala and cook for 10 seconds. Add tomatoes and cook for 1 minute, stirring well. Turn the heat to medium low. Add prawns, salt and pepper and cook until they are partly cooked, about 2 minutes. Pour in coconut milk and simmer for about 2 to 3 minutes, until prawns are fully cooked. Serve over rice or with roties.

Suggested Wine:

2009 Muscat Ottonel by Hillside Estate Winery and Bistro

Tasting Notes: Made from 100% Muscat Ottonel grown on our estate, this is the only wine of its kind produced in the Okanagan Valley. The warm 2009 summer sun ripened these grapes to golden perfection producing a wine of memorable vintage.

Food Pairings: Its lovely floral aromas and hints of spice pair beautifully with Thai food. On a hot summer’s day our Muscat Ottonel is the ultimate picnic wine!

Friday June 18th, 2010

Crispy Sweet Potato raita

2 Tbsp chopped mint

2 Tbsp finely chopped red onion

1 cup yogurt

2 Tbsp milk

1 tsp cumin seeds-toasted

½ tsp coriander powder

1 tsp grated ginger

Salt and pepper to taste

½ cup cooked sweet potatoes-finely chopped

Add everything except sweet potatoes in a large bowl and whisk it well until it turns into smooth sauce. Add sweet potatoes and mix well.

Suggested Wine:

2008 Sauvignon Blanc by La Frenze

Sauvignon Blanc is made in the crisp dry style showing great elegance and minerality. A range of picking dates is used to capture the full spectrum of intense passionfruit, green bean, and freshly cut grass characters that make it the perfect wine for fresh seafood.

This wine has already been proclaimed by consumers as better than the 2008 which won gold, double gold, and double platinum which is a big statement! A great example of the variety when grown in a cool climate

Friday June 11, 2010

Green Pea soup

2 cups frozen peas

½ cup yogurt

½ cup water

1 Tbsp ground fennel

1 tsp ground cardamom

salt

pepper

Put everything in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems to thick.

Suggested Wine:

Sette Coppa 2005 VQA by D Angelo

This wine is a blend of the classic varieties Merlot, Caberent Franc ,

Cabernet Sauvignon , Petite Verdot and Malbec

Notes of ripe plum, cherry, strawberry, cassis and intergrated oak with a big tannin

Aged for 18 months is a mix of French, Hungarian and American Oak

Friday June 4, 2010

Eggplant with potatoes

2 tbsp cooking oil

1 tbsp finely chopped ginger

1 tsp brown mustard seeds

1 Tbsp ground coriander

1 cup chopped tomatoes

1 tsp turmeric powder

Salt and pepper to taste

1 medium potato-finely chopped

¼ cup water

1 medium eggplant-thinly sliced

Put oil into a skillet over medium-high heat and then add ginger. Saute for 10 seconds and then add mustard seeds, coriander and cook for 10 seconds. Turn the heat to medium low. Add tomatoes and turmeric powder and cook for 1 minutes, stirring well. Add salt, pepper, potatoes and water and cook for 3 minutes. Stirring regularly, add the eggplant and cook until eggplant is soft and potatoes are fully cooked, about 10 minutes

Serve over rice.

Suggested Wine: Pinot Gris 2008 by Poplar Grove. The Pinot Gris is their signature white wine. Rich, luscious, mouth-filling pear, lemon and tropical fruit flavours are backed up by crisp acidity. 100% stainless steel fermentation ensures this wine is a fresh and true expression of the Pinot Gris grape. This wine fits perfectly with a patio, good music and playful company.

MAY 2010

Friday, May 28, 2010

Rice Flakes and Bean Sprout salad

2 Tbsp cooking oil

1 Tbsp ginger-finely chopped

1 Tbsp garlic- finely chopped

1 tsp mustard seeds

10 curry leaves

1 Tbsp cumin seeds

1 tsp cumin powder

Slat and pepper to taste

1 cup rice flakes

1 cup mixed bean sprouts

In a skillet add oil, ginger and garlic and cook on medium high heat for 30 seconds. Add mustard seeds, curry leaves, cumin seeds, cumin powder, salt and pepper and cook for 10 seconds. Add rice flakes and cook for 3 to 4 minutes. Add sprouts and cook for 2 more minutes. Enjoy as a warm salad!

Note: Rice sprouts are cooked rice and then are pounded and flattened. They are a bit crispy and chewy and I like that texture. But if you want a softer texture, place them in a strainer and run first hot water for 10 seconds and then cold water for 5 seconds and fluff it with a fork before adding them to the mixture.

Suggested wine: Voluptuous 2006 by Van Westen Vineyards–67%Merlot and 33% Cabernet Franc. This full-bodied blend is built for aging with structured, ripe tannins giving its intensity and complexity. Tannins start filling the mouth in a distinguished chocolate cassis and rich plum coating. A spice – chocolate and red fruit such as a succulent covered cherry, brown sugar, mineral, sagebrush, and coffee finishes the well rounded old world style wine.

Friday, May 21, 2010

Dessert- Gajrella

2 Tbsp cooking oil

¼ cup grated coconut-fresh or packaged

½ tsp cardamom powder

1 tsp fennel seeds

¼ cup almonds-slivered

2 cups grated carrots

2 cups whole milk

2 tbsp sugar

In a sauce pan add oil, coconut, cardamom, fennel seeds, almonds and cook on medium high heat for 10 seconds. Add carrots, milk and sugar and bring the mixture to boil. Turn the heat to low and simmer until the mixture thickens, about 15 minutes. Serve it hot or cold.

Suggested wine: Crab Apple 2008 by Elephant Island “One of the Okanagan’s great tastes in a bottle” – an award-winning favorite of many critics and food lovers. Beginning with velvet sweet apple flavor transitioning to a refreshing crisp Crab Apple tartness. A mouth watering alternative to traditional dessert wine.

Friday May 14, 2010

Turnip Lettuce Wraps

2 Tbsp cooking oil

1 Tsp mustard seeds

10 curry leaves

1 Tbsp ginger-finely chopped

1 Tbsp coriander powder

Salt and pepper to taste

2 cups turnips- grated

1 head butter lettuce

In a skillet add oil, mustard seeds, curry leaves, ginger, coriander powder, salt and pepper and cook on medium high heat for 10 seconds. Add turnips and cook for 3 to 4 minutes. Stir regularly.

Serve: place a heaping spoonful on the butter lettuce leaf. You can add 1 tsp of any kind of sauce on it. I love mango chutney on it.

Suggested wine: Chardonnay 2008 by Laughing Stock Vineyards. Making a well-balanced Chardonnay is a challenge. This year’s vintage demonstrates the advantage of these formats with moderate yet integrated oak flavours. This vintage has a bit more acidity that adds fresh, not flabby, to a flavour profile that showcases pineapple and lemon zest..

Friday, May 7, 2010

Turnip with Paneer

2 Tbsp cooking oil

1 cup onions-chopped

1 Tbsp ginger- finely chopped

1 Tbsp corrinader seeds-crushed

1 Tbsp garam masala

Salt and pepper to taste

½ cup tomatoes-finely chopped

¼ cup water

2 cups of grated turnips

1 cup paneer- bite size pieces-pan fried

In a skillet add oil, onion and ginger and cook on medium high heat until onions are golden brown, about 3 to 5 minutes. Add coriander, garam masala, salt, and pepper and cook for 10 seconds. Add tomatoes and water and cook for 30 seconds. Stir regularly. Add turnips and turn the heat to low and cook for 3 to 5 minutes. Add paneer and turn the heat off. Serve with rice or roties!

Suggested wine: Viognier 2009 by Kettle Valley Winery. On first taste the 2009 Kettle Valley Viognier coats your mouth with flavours of apricots and peaches, followed by a crisp acidity which accentuates bright sweet fruit flavours and the flavours stay with you long after your first taste. A perfect match for a spicy food dish. 100% of the grapes for this wine come from the Naramata Bench.