After the harvest we continue to enjoy food from Kitsilano Farmers Market where meals are a matter of visiting the freezer.
My freezer ingredients today are grass fed and grass finished blade steaks from Empire Valley Beef and foraged wild huckleberries ketchup.
These under appreciated inexpensive steaks are made for braising with big flavor and make a rich dark broth.
2 large blade steaks cut in half or try flat iron steaks
2 red onions peeled and diced
4 stalks celery peeled and diced
4 medium carrots peeled and diced
1 large clove garlic peeled
2 small yams peeled and large dice
1-2 T organic coconut oil
1 c huckleberry ketchup
2 oz fruity red wine
2-3 c stock
1 bottle beer
2 T spice rub
salt and white pepper
1t ground cloves
1t ground ginger
2t ground cinnamon
1/2 - 1t cayenne pepper or to taste
mix well and rub on both sides of dry steak
Heat organic coconut oil in heavy casserole with whole clove garlic on medium heat. I have used a (rare) Leningrad variety of garlic, porcelain in color, with a mid season harvest.
When the oil is hot, not smoking, adjust the heat and remove the garlic, slice and set aside. Brown the meat. Season well with salt.
Boil stock, skim and strain again and measure out a pint. I have used organic turkey remouillage; this term is the second run of stock made from the remaining solids leftover from the first stock. I use remouillage instead of water. Stock is reserve for quick soups and sauces.
Add a a good splash of wild berry wine or any fruity red wine you have on hand ... above is homemade Himilayan black berry wine. De-glaze the steaks, cook off the alcohol, pour in a bottle of organic BC Natureland lager beer (their amber ale is my favorite thirst quenching beer).
Once this has come to a simmer add in the stock and sliced garlic. This is a braised dish so the liquid should just cover the steaks. Cover the pot and braise in a slow oven till fork tender. Check the liquid after 40 minutes adding more hot stock if needed.
While the meat is braising prepare the garnish. The colors in this dish are deep and dark with red onion and lots of root vegetables.
These are foraged from Sea To Sky, route 99 north
wild huckleberries August 2009
Now for the huckleberry part of the dish. I realize that you do not have access to huckleberry ketchup so substitute by making your own from frozen organic BC blueberries. Enjoy!
makes 1 1/2 c
Ingredients: 2 c frozen BC organic blueberries
1/2 c organic cider vinegar
1/2 c water
1 c firmly packed organic dark brown sugar
1/2 t ground cloves
1/2 t ground ginger
1/4 t cayenne pepper
1 t ground cinnamon
1/2 t sea salt
Tools and method:
None aluminum sauce pan and a food mill
canning jars or freeze containers
1) Combine the blueberries, vinegar and water in non aluminum sauce pan and boil for 5 minutes.
2) Put the mixture through a food mill fitted with the fine plate and set over bowl. Discard the pulp.
3) Put the liquid and the remaining ingredients in a non aluminum sauce pan and simmer for another 10 minutes until slightly thick. Pour into hot jars and seal. Heat process in a water bath 10 minutes.
or simply use right away.
Add the berry ketchup, onion, celery and carrots to the pot, stir and continue cooking with lid on.
You can turn the oven way down or turn it up depending on your plans. Only add the yams when you want to serve this dish. Keeps and travels very well.
go be delicious