Tag Archives: Alberta beef

Recipes from Rajasthan to warm up our Canadian January – my @AlbertaatNoon column this month

Lal Moss and complementary vegetables and chapati  A lovely lunch at Rohet Garh in Rajasthan, India photo - Karen Anderson

Lal Moss and complementary vegetables and chapati
A lovely lunch at Rohet Garh in Rajasthan, India
photo – Karen Anderson

This week on Alberta at Noon I’m going to talk about my most recent culinary expedition to India. In November I took 21 guests to explore the food and culture of the capital region of Delhi and two of India’s Northern States: Uttar Pradesh and Rajasthan.

I especially loved Rajasthan which is renowned as the land of colours.

The colours dazzle against the backdrop of landscape’s sandy hues. The tropically hued fuchsia and tangerine saris of the women flow like nectar giving our eyes, like hummingbirds to the flower, a little relief from the neutral tones which though soothing do not tend to be as life-giving. The colours of Rajasthan light up like match tips in the equally bright turbans of the men which change from village to village, occupation to occupation, and perhaps signal that molds that castes were made of are hard to shatter. You see a rainbow of colour in the food markets that materialize on street corners just as the evening meal must be shopped for and of course those were my favourite colours of all: the aubergine and bright green of indigenous eggplants, the scarlet of tomatoes and the muted tones of neatly bundles onions, herbs and India’s own culinary gems; her spices.

The people of Rajasthan truly manifest their culture’s belief that “Guests are Gods”. My business partners at Indus Travels and Hi Tours of India live and breathe this philosophy in every action they take for me and my guests on my annual odyssey to their homeland. They have become my second family and even though we are half a world away for 50 weeks each year I hold them dear and look forward to our yearly fortnight reunion.

This post will share a few of the many recipes that the expert cooks I met in Rajasthan so generously shared with me. I thought they might be just the thing to help us savour it all on cold Canadian January days when we might not otherwise feel quite up to the task.

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Savour Food – Recipes for Grass-finished beef and my @AlbertatNoon podcast

It's still common to see a cattle drive in Alberta - photo - Karen Anderson

It’s still common to see a cattle drive in Alberta – photo – Karen Anderson

Today is the first day of the 101st Calgary Stampede, so it only seemed right for me to talk about Alberta Beef for my monthly column on CBC Radio One’s Alberta@Noon.

You can listen to the podcast here. I’m at the 13:14 minute mark.

You can find the recipes here or below.

Check this post for a list of the Grass-finished Alberta Cattle Ranchers I found in my research this week. Please let me know if you find any others to add to my list. Alberta Beef is a great way to savour life during the Calgary Stampede and to savour the joy of great food any ol’ time.

Alberta cattle ranchers love  their cattle and most of them love to have a chance to tell you  how they raise them Photo of my friend Lindsay Eklund at LJ Ranch in Cochrane - circa 2010  - Karen Anderson

Alberta cattle ranchers love their cattle and most of them love to have a chance to tell you how they raise them
Photo of my friend Linsday Eklund at LJ Ranch in Cochrane – circa 2010 – Karen Anderson

Alberta Grass-finished flanks of beef barbecued Korean Style
Ingredients
2-3lbs flank steak
½ c. soy sauce
½ c. cane sugar
2T. toasted sesame oil
4T. lime juice
7 cloves garlic, minced
1 T. Gochujang (Korean hot pepper paste – optional – if you can’t find, use Sriracha)
Method
Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store-bought Kimchi.

Light and Lively Noodle Salad
Ingredients
3 cloves garlic, minced
1 T ginger, minced
1 t. chili paste
¼ Mirin or rice wine vinegar
1 T sesame oil
1 T honey
1 bunch of green onions, chopped on the diagonal
1 bunch of spinach, washed and roughly chopped
1 red pepper, julienned
2 carrots, julienned
1 pkg whole wheat, rice or mung bean vermicelli noodles – cook and drain, rinse in cool water and drain again, set aside
Optional Topping
1/2 c. chopped peanuts
1/4 c. cilantro, chopped
Method
Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat. Turn out on a platter and top with the peanuts and cilantro or slices of the steak and then the peanuts and cilantro.

Karen’s Bronco Bucking Coleslaw
Notes to the Cook
I love to serve this with this meal but it is even better with pulled pork, then I call it Karen’s Kick Pork Butt Slaw
Ingredients
1 green cabbage, roughly chopped
1 red cabbage, roughly chopped
10 carrots, diced in food processor
2 red peppers, julienned
2 bunches of green onions, sliced on diagonal
2 English cucumbers – seeds removed and julienned
1 – 445ml jar Hellman’s half the fat mayo
1/2 c. rice wine vinegar
1 c. Thai Kitchen sweet chili sauce
1 – 2 jalapenos, finely diced
S&P
Method
Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.

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Savour food – my list of Grass-finished beef ranchers in Alberta

Grass fed and FINISHED beef in Alberta - ready for their close-up photo - Karen Anderson

Grass fed and FINISHED beef in Alberta – ready for their close-up
photo – Karen Anderson

The nutritional benefits of pasture-raised and finished animals are outlined here.

Great cooking tips can be found here.

Grass fed and FINISHED beef producers in Alberta include the following ranchers:

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