40 — Wednesday, November 25, 1998 — North Shore News

IT was great fun last month to demonstrate cooking techniques using organic beef.

On the 22nd of October in conjunction with a Lonsdale Quay Market pro- motion, dozens of consumers tried this relatively new prod- uct.

The consumption of red meat has been gradually declining for years. Yet, it is an important part of a well balanced diet.

Red meat is 3 significant source of at least a dozen essential nutrients. High quality complete protein, iron, zine, and B vitamins, and CLA or conjugated linoleic acid. There is a grow- ing body of evidence that CLA may provide protection against cancer and heart dis- ease due to its antioxidant properties.

On the other hand, e-coli, mad cow disease, fat content, even though reduced, homornes and antibiotics, have been a dark shadow plaguing the meat industry.

Enter organic beef. Raised in Alberta by a network of certified organic cattle ranch- ers, this red meat offers the best of all worlds.

The suppliers certify that the beef is free from artificial hormones, and feed antibi- otics. An “audit trail” is kept for each animal to document its growth.

Organic ranching and live- stock management empha- sizes stress reduced hus- bandry practices, and federal inspection at all levels of pro- cessing. Discussing crganic beef with Bob Conn from Bob’s Butcher Shoppe at the Lonsdale Quay Market was enlightening.

“Organic ‘beef lives up to its pristine reputation we expect from certified ranch- ers,” he said. “The cuts we sell are the hind cuts mostly, roasts, sirloins and tender- loins.”

The piece we were admir- ing was a beautiful top sirloin cut. A similar cut was demon- strated at the Market promo-

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“We are getting a nice repeat business, in spite of the higher cost per pound. Looks like our chentely is willing to trv and appreciate such a premium product,” said Conn,

What about the nature of organic beef trom the retail point of view?

“We have to be careful about the final cost to rhe consumer. People do not have elastic demand for red meats — that is just the nature of today’s market- place.”

The three items thar were demonstrated nearly a month ago are featured as the recipes for this week.

Organic Beef in a Wine Sauce with Pearl Onions and Mushrooms

3 Ib. bottom round cut of beef (cut in 14-inch cubes) 3 Tbsp. canola oil

lc. beef stock (or canned consomme)

3 Tbsp. tomato paste

2 ¢. good quality B.C. Merlot

1 c. fresh pearl onions

1c. chopped fresh B.C. mushrooms

4c. medium cut celery

1 Tbsp. fresh chopped rose-

mary

1 bayleaf

salt and pepper to taste Method: Select a heavy

saucepan with a lid. Heat the

oil, and brown the beef cubes on all sides, Add the stock

north shore news

{@ ROOD efing up nutrition with organic |

and the red wine , salt and pepper to taste. Cover and Simmer unul the meat is 75% cooked. Now mix in the onions, the celery, bayleat, and rosemary, Simmer 10 minutes. Add the musit- roonts, and complete the cooking process. Check for tlavour. If there is too much liquid, remove the meat and the vegetables and reduce lig- uid by simmering until the desired amount. Serve with a mushroom risotto, Makes about 6 servings.

Risotto with Mushrooms

Risotto is one of the pil- lars of Eralian cooking. It is a

Personal favourite. This recipe

was 2 popular hit last month. 2c. chopped B.C. mush- roonis 6c. homemade chicken stock, or canned. Ke. butter Kc. of whited skinned onions medium diced 2 ¢. arborio — Italian rice Xe. dry white wine % grated Parmesan cheese 2-3 Tbsp. chopped fresh parsley

Method: Select a heavy saucepan with lid. Add bur- ter, melt at flow heat and add the onions. Saute until glossy. Add the rice and saute until the rice is coated with the butter. Pour in the wine, and bring to a boil. Now pour in 4c. of the stock, stir fre- quently. Simmer covered about 10 minutes. Mix in the mushrooms and add 1% c. more of stock. Simmer, cov- ered, until the rice is just cooked, but not mushy, al dente — just like pasta. Remove from the heat stir in the cheese and parstey. Check for saltiness, the butter and parmesan cheese is quite salty. Serve with just about any meat or poultry dish, or, just by itself with extra cheese.

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Stirfried Organic Beef 1 Ib. fillet or sirloin 3 Thsp. medium soy sauce 1 Thsp. dry red wine 4 oz. julienne cut ontons 4 oz. julienne cut celery + oz. sliced mushrooms 3 Tbsp. peanut oit 1 clove garlic crushed ‘Stsp. grated fresh ginger 4c. beef stock or canned consomme 3 tsp. cornstarch julienne cut green onions for garnish

Method: Select a heavy

skiller, or a wok. Stice the beet

very thin ~ loonie-size pieces — against the grain, Mix together all the hquids and the cornstarch, Wash and pre- pare the vegetables. zinger and the garlic. Heat 2 Thsp. peanut oil in the wok, add the artic and ginger, after 3 sec ond or owe add the vegetables — stirfry tor 2 minutes over high heat. Remove all from the wok — place into a bowl. Add the rest of the oil, heat to very hot, add the beet’ and stirtry for one minute or until all the pieces are brown. Add liquids, at medium heat bring to a boil — until the corn- starch thickens. Now rerurn all the vegetables, toss, bring to boil for a second or nwo. Serve on a platter, garnish with green onions. Serves 4, with fragrant Thai rice.

NEWS image Paul McGrath

DESPITE its higher cast, consumers are showing interest in organic beef along with other healthy food alternatives.

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