Find us on:

Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!

Recipes

Note: Recipes are still being compiled. Check back for more later!

Indian Bread Pudding
Tested in East Indian cooking class
Ingredients:
  • 1/2 lg. baguette, sliced on the bias

  • Dark Chocolate and Cinnamon Pear Balsamic for drizzling

  • 1 c. Sunflower Seed Oil

  • 1 c. white sugar

  • 1 1/2 c. water

  • 1/2 tsp. ground cardamom

  • 2 c. whole milk

  • 1/4 c. raisins

  • 1/4 c. chopped almonds

  • 1/4 c. chopped cashews

Instructions:

Heat Sunflower Seed Oil in large skillet over medium heat and fry bread with a slotted spoon, working in batches; drain on a paper towel-lined plate.

Whisk sugar, water, and cardamom together in a saucepan over medium low heat, until syrup has reduced slightly, 10-15 minutes. Dip bread into syrup until fully soaked.

Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10-15 minutes. Stir in the raisins. Garnish with almonds and cashews.

Drizzle with Dark Chocolate Balsamic and Cinnamon Pear Balsamic.

Sweet Tamarind Chutney
Tested in East Indian cooking class
Ingredients:
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1 tsp. Metro Chef Jerk Rub

  • 2 tsp. Mango White Balsamic Vinegar

  • 2 c. water

  • 1 1/8 c. white sugar

  • 3 Tbsp. tamarind paste

Instructions:

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolatey brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Indian Mustard Fish
Tested in East Indian cooking class
Ingredients:
  • 3 Tbsp. Smak Dab Curry Dijon Mustard

  • 1/8 c. Baklouti Green Chili Olive Oil

  • 1/8 c. Blood Orange Olive Oil

  • 2 Tbsp. Manning Canning Onion Garlic Jam

  • salt, to taste

  • 1/3 c. water

  • 2 lbs. salmon, cut into chunks

Instructions:

Place Curry Dijon Mustard and Baklouti Green Chili Olive Oil in a bowl, and whisk together. Heat the Blood Orange Olive Oil in a skillet over medium heat. Mix in Onion Garlic Jam. Add in mustard mixture and stir in water. Place salmon in the skillet. Reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

Classic Pizza Dough & Sauce
tested in Pasta & Pizza Cooking Class
Ingredients:
  • Dough:

  • 1 1/2 c. flour

  • 1/3 c. sugar

  • 2 tsp. yeast

  • 1 1/2 c. warm water

  • 1 Tbsp. Garlic Olive Oil

    • 1 1/2 c. flour
  • Sauce:

  • 1 Tbsp. Basil Olive Oil

  • Garlic Olive Oil

  • 1 med. white onion, diced

  • 1 28 oz. can crushed tomatoes

  • 1 sm. can tomato paste

  • 1/4 c. white sugar

  • 1/4 c. Organic Balsamic

Instructions:

For the Dough: Mix first three ingredients in a mixing bowl. Add next two ingredients, and mix well. Add remaining flour and salt. Punch it down and form dough into a ball. Cover with a bowl on counter top, or cover with saran wrap, and let sit for one hour.

For the Sauce: In a saucepan, heat the oils over med-high heat. Add diced onions and saute until onions are tender. Add crushed tomatoes and bring to a low boil. Add sugar and tomato paste, and cover and simmer for 30 minutes. Stir in Organic Balsamic.

Prairibbean
Ingredients:
  • 6 mint leaves

  • 1/2 oz. Grapefruit White Balsamic

  • 1 oz. rum

  • 1 oz. simple syrup

  • dash bitters

  • club soda

  • fresh squeezed lemon wedge

Instructions:

Muddle mint leaves in highball glass. Add Grapefruit White Balsamic, rum, simple syrup, and bitters. Top up with club soda. Squeeze lemon into it. Garnish with a cherry!

Submitted by Andrea Skjaerlund

Chicken Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 lb. ground chicken or turkey

  • 2 eggs

  • 2 c. crushed crackers

  • 2 Tbsp. Metropolitan Chef Turkey Rub

  • 2 Tbsp. Wild Mushroom & Sage Olive Oil

  • Smak Dab Curry Dijon Mustard

Instructions:

Mix ground chicken or turkey with eggs. Add remaining ingredients and form into patties. Grill on BBQ or fry in a frying pan. Spread Curry Dijon Mustard onto buns and top with chicken/turkey burger.

Note: For the cooking class, we used boneless chicken thighs, tossed with Wild Mushroom & Sage Olive Oil and Turkey Rub to create a wonderfully easy, just the right size, meat 'patty'.

Veggie Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 baby egg plant, sliced

  • 1 zucchini, sliced

  • 1 red pepper, cut into rings

  • 1 yellow pepper, cut into rings

  • 1 lrg. button mushroom, sliced

  • 1 red onion, cut into rings

  • 1 roma tomato, sliced

  • 1 Tbsp. Fire in the Kitchen Veggie Blaze Spice Rub

  • 1 Tbsp. Butter Olive Oil

  • Manning Canning Zucchini Relish

Instructions:

Sprinkle Veggie Blaze on egg plant, zucchini, and mushroom slices, and let sit. Sautee all veggies in Butter Olive Oil until they are al dente. Spread Zucchini Relish on bottom half of bun, then layer egg plant, zucchini, red pepper, red onion, mushroom, and tomato, and top with lettuce and bun.

Shrimp Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 lb. shrimp, chopped

  • 2 eggs

  • 5 green onions, sliced

  • 1 Tbsp. Lemon White Balsamic

  • 1 Tbsp. Garlic Olive Oil

  • 1 Tbsp. Wild Fernleaf Dill Olive Oil

    • 2 c. bread crumbs
  • Mayo Spread:

  • 3 Tbsp. Basil Olive Oil

  • 1/2 c. mayonnaise

Instructions:

Mix shrimp and eggs together. Add remaining ingredients and form into patties. Fry the patty in a frying pan. Stir together Basil Olive Oil and mayonnaise. Spread the basil mayo onto a bun and top with cooked shrimp patty. Serve with lettuce and tomato.

Beef & Pork Combo Burger
tested in Burger Bonanza Cooking Class
Ingredients:
  • 1 lb. ground beef

  • 1 lb ground pork

  • 1 med. white onion, diced

  • 3 eggs

  • 2 Tbsp. Jalapeño White Balsamic

  • 3 Tbsp. Chipotle Olive Oil

  • 3 Tbsp. Fire in the Kitchen Burger Batter Spice Rub

  • 2 c. crushed crackers

  • Suggested Condiments:

  • Manning Canning Red Pepper Jelly

  • Summer Kitchen Caramelized Onions

Instructions:

Mix meat and onions in medium mixing bowl. Add eggs, oil, vinegar and spices. Mix again. Then add crushed crackers. Form into patties and cook till done. Serve with Red Pepper Jelly and Caramelized Onions on a bun.

Thai Orange Sticky Rice Dessert
tested in Thai Cooking Class
Ingredients:
  • 1 c. Thai Sweet Rice (also called "sticky rice" or "glutinous rice" available at Asian food stores)

  • 1 1/2 c. water

  • 1/4 tsp. salt

  • pinch of cardamom

  • 4 Tbsp. white sugar, divided

  • 1 can good quality coconut milk

  • 2 Tbsp. Cara Cara Orange-Vanilla White Balsamic

  • 1 can mandarin oranges

Instructions:

Soak rice in one cup water for 20 - 30 min. Do not drain the rice. Add 1/2 c. more water, plus 1/2 the can of coconut milk, 1/4 tsp. salt, cardamom and 1 Tbsp. sugar. Stir well. Bring to a gentle boil, and then partially cover with a lid, leaving some room for steam to escape. Reduce heat to medium-low or just until you get a gentle simmer. Simmer 20 - 30 minutes or until liquid has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow to sit for 5 - 10 minutes. To make the sauce, warm but do not boil the rest of the can of coconut milk over medium - low heat for 5 minutes. Add 3 Tbsp. sugar, stirring to dissolve and stir in the Cara Cara Orange-Vanilla White Balsamic. Taste test the sauce for sweetness add more sugar if desired. Note that it will taste less sweet when added to the rice. Scoop warm rice into bowls, serve with drizzled warm sauce and orange segments.

Pages