Sunday, August 07, 2016

Dalsland, Sweden Culinary Tour - 2016

Kevin Kossowan announces a new collaboration with Johan Postma for a 6 day wild food adventure in Sweden. This trip will replicate the week we spent with Johan last October, hunting, fishing, hiking, foraging...and most importantly, cooking!

Details can be found here: Johan Postma

Friday, May 20, 2016

New Crop for 2016 - Hulless Oats

Hulless Oats

This year we have seeded a new crop for us. After many requests for a raw oat product, it was natural for us to grow and harvest a hulless variety. This eliminates the need for expensive dehulling, steaming and rolling equipment and allows us to be in control of this product from the time we seed in May until the day you grab it off a store shelf in September. These oats don't taste any different from our previous version of rolled oats, it's just that they are milled fresh, on-farm; or, you can simply purchase the whole oat groat for rolling or milling at your home. We are excited to see how they grow on our certified organic land near Morinville. It is a first for our farm. Follow along on twitter @GoldForestGrain for crop updates over the summer. 

Monday, February 01, 2016

From The Wild S2E7 Fly-fishing Southern BC

What a tremendous episode from the James Beard Foundation nominated series From The Wild by Kevin Kossowan. 

My personal favourite so far. Kevin, Garreth and I head to southern BC for some fly-fishing and adventure. Forest fires, drought, and a little vehicular drama add to the stunning videography and scenery. I hope you'll get a chance to watch this episode for less than the cost of a Starbucks drink.

And here is a tremendous article to get you out on the water fly fishing. Very comprehensive, and for the beginner fly fisher!
Ultimate Guide to Fly Fishing by

FROM THE WILD - S2E7 - CLOSED  from Kevin Kossowan on Vimeo.

Friday, January 01, 2016

Chana Masala Recipe

I have learned that Chana Masala is typically an Indian or Pakastani street food, Chana is hindi for chickpea and Masala refers to spice mix. Chana Masala is usually served either wrapped in a tortilla like flat bread or some other bread for dipping or scooping. However it is served, it is wickedly good. Chana Masala is spicy and a touch warm on the tongue. It is a dish that is loaded with amazing textures, smells and taste. And, it is incredibly easy to make at home, in one dish. I suppose that is why it is a popular street food. Here's how to make it yourself.

Ahead of time soak 2 cups of dry chickpeas. You can even soak them overnight. The longer you soak them, the shorter the cooking time. I soaked ours for about an hour. They were chewable, but still rigid.

1 - In a large skillet with 4 tablespoons of hot oil saute:
1 medium onion - diced
4 medium cloves of garlic - diced
1/2 diced pepper. Here you can take your pick of peppers. Hot, Sweet, etc.

Cook down the above ingredients until soft.

2 - Now comes the Masala (spice mix). Add the following ingredients to the hot pan and mix into something that resembles a paste. A little oil can be added if necessary, but don't worry too much about the consistency here.
3 tblsp Curry powder
1 tsp cumin
1/4 tsp cayenne
1/4 tsp tumeric
1 tsp salt
There are also different masala mixes you can purchase if you don't wish to purchase all of the different spices. 3-4 tablespoons of the masala mix would probably suffice.

3 - Add the soaked chickpeas to the masala mixture and then cover with water. Simmer on medium heat until a good bubble is started and then reduce heat and cook until the chickpeas are mushy or to the consistency you desire. The finished dish should have a chickpeas in thick gravy consistency. If you've added too much water, just cook it down until you have what you're looking for.

The tortilla recipe can easily be found online or purchased at the grocery store or bakery. Tortillas are terribly easy to make at home though, so I hope you'll try it. A good flour for tortillas would be Park Wheat