Korean Pizza and Moroccan Squash Soup on CBC's Weekend Morning Show

Yesterday on CBC's Weekend Morning Show with Nadia Kidwai, I presented two dishes that are easy to prepare, delicious, seasonal, and can be made quite locally yet originate from Morocco and Korea.  Moroccan Squash soup is warming and spicy and quite comforting.  Korean Pizza, or Bindettok, is so fun to make and eat and is great for party foodss, celebrating, or make with leftovers.  Bindettok can be made in so many different ways, from soaking Mung Beans with sweet rice and grinding it for the base, to any flour mixture wanted.  For that reason, I've labelled the recipe Gluten-Free.  You can make it with quinoa flour, pea flour, rice flour, etc and still have great results.

Moroccan Squash Soup

1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups) Available at St. Norbert's Farmer's Market
2 tbs good tomato paste (Millad's Supermarket)
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste
salt and pepper, to taste

1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3.4 or the cheese and the harissa at the end. Puree until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.



1 cup flour
1 cup water
pinch salt

Whisk flour and water and salt together until smooth.  Then add your optional fillings as follows:

1-2 cloves crushed garlic
1/2 cup chopped kimchi
1/ cup chopped mushrooms
2-4 chopped green onions
shrimp (I used New Brunswick shrimp from Gimli Fish)
1/2 cup red peppers (or any colour that you prefer)

Dipping Sauce:  soy sauce, black vinegar, grated ginger, chopped green onion, white pepper

Add options to the batter and cook in pancake form in a medium hot pan for a few minutes per side, flipping twice.  Enjoy with dipping sauce.  You can also use scissors to cut up the Bindettok for ease of serving.