Friday 22 November 2013

Kind. But Neither Meek nor Mild

This meal is hearty enough for a lumberjack, yet plant-y enough for the most devout of vegetarians.  It is winter produce heaven in all its purity. (Unfortunately, we can’t go completely vegan here, as the mash really needs the milk.) But still, no meat in sight.

Oh so, so, so, lovely and satisfying on a moony frosty night with fireplace ablaze, dog curled up at a loved one’s feet, maybe a little Tony Bennett crooning in the background. Lena Horne would be nice here, too. Or of course Amy Winehouse. 

And remember to keep your glass topped up with a huge, tannic cabernet. Or maybe even a rich B.C. merlot.




ROOT VEGETABLE RAGOUT with CAULIFLOWER & PARSNIP MASH



For the Ragout:

4 tablespoons olive oil 
1 pound cremini mushrooms, quartered
2 large minced onions. 
8 large garlic cloves, minced
3 parsnips, cut into chunks
1 turnip, peeled and cubed 
3 carrots, cut into chunks
2 potatoes, cubed
Dash of salt and pepper
1 can tomato paste
1/2 cup dry sherry
4 cups low-sodium vegetable broth (or beef if you’re so inclined)
1 19oz can good quality tomatoes, with juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
1/4 cup water
1 tablespoon butter
Zest and juice of 1 lemon

Preheat oven to 300 degrees. (Or bring out your slow cooker)

Heat olive oil in a large heavy pot over medium-high heat. Sauté the mushrooms until deep brown and fragrant. Set aside.

Add the onions to the pot, sauté until lightly browned, 5-8 minutes. Add the garlic and heat until aromatic, about a minute. Add the parsnips, turnip, carrots and potatoes. Season with a bit of salt and pepper. Sauté for about 10 minutes, stirring occasionally.

Stir the tomato paste and cook together with the vegetables for a couple of minutes. Add the sherry and cook until slightly reduced. Add the broth, tomatoes, worcestershire sauce and remaining salt and pepper. Bring to a boil and stir. 

Remove from burner and place in oven for a couple of hours. Alternatively, place in a slow-cooker and cook on low for 4-5 hours.

Stir the flour and water together to form a paste. If using slow-cooker increase heat to high. If not, place pot on stove at about medium-high. Stir the flour mixture into the stew, bring to simmer. Reduce heat to a low simmer and cook for about 5 minutes, stirring occasionally. Add the reserved mushrooms and butter, heat for another 5 minutes.

Add the lemon zest and lemon juice.

Taste and see if it needs another splash of sherry or maybe a bit more salt or pepper.


For the Cauliflower & Parsnip Mash:

2 tablespoons olive oil
1 large head cauliflower, trimmed and cut into bite-size pieces, florets and stems
2 large parsnips, peeled and cut bite-size dice
2 teaspoon salt
2 teaspoons pepper
2 garlic cloves, smashed and peeled
1 1/2 cups 2% milk

In large sauté pan heat the oil until shimmering. Add the cauliflower and parsnip with the salt and pepper. Cook until well browned, 10-15 minutes. Add the garlic and sauté for about a minute. Add the milk and bring to a boil. Reduce heat to low and simmer for  20-30 minutes, or until vegetables are very soft. 


Mash the heck out them and serve alongside the Root Vegetable Ragout. You won’t look back.

Monday 4 November 2013

Roasted Butternut Squash & Cranberry Pancakes


A MATCH MADE TO LEAVEN




“Golden, dense and nutty; may I introduce you to bright, light and tart? I think you two are really going to hit it off.”

What does one do when the fridge contains little more than winter squash galore and a container of fresh cranberries? Well... throw a little party and introduce them! 

That we did, and it was a scrumptious success. Also included on the guest list were creamy goat cheese and crunchy bok choy, with several other eclectic invitees making a brief appearance. 

Now you may argue that such diverse characters have nothing in common and would never enjoy themselves at a mixer. You may even think the combination isn’t very tasteful. I admit, I too,had my doubts about how this medley of health and bounty would interact.  But let me tell you, the synergy was positively hot! They got on together so well you could smell the love in the air. Truly a colourful group. We’ll all be a getting together again soon! 


Roasted  Butternut Squash & Cranberry Pancakes


1 small butternut squash
 Olive oil
1 tablespoon butter
1 small onion, diced
2 apples, cored and cut into wedges
1/2 cup chicken stock 
3 baby bok choy, finely chopped
1 cup fresh cranberries
2 scallions, chopped
1/2 cup crumbled goat cheese
2 beaten eggs
1 cup wholewheat flour
1 teaspoon sriracha
1 teaspoon salt
1/2 teaspoon pepper


Preheat oven to 450 degrees.

Cut the butternut squash in half lengthwise. Scoop out the seeds and discard.

Rub the skin of the squash with olive oil and sprinkle with salt and pepper.
Place the squash flesh-side down on a parchment lined baking tray and roast for about 40 minutes, or until tender and browned on the edges. Remove from the oven and set aside. 

Meanwhile, melt the butter over medium-high heat in small sauté pan. Add the onion and sauté until beginning to brown. Then add the apple and cook just until it begins to soften. Set aside.

Now, scoop out the inside of the squash and mash slightly. Measure out 2 cups. Save any remaining for another use.

Add the onion, apple and chicken stock to the measured squash and mix together. (Honestly, at this point you could add a little butter, pepper and salt and just eat as is. It’s delectable.)

Now add all remaining ingredients and gently stir together, just until combined. Do not over-mix.

Spray with nonstick spray and preheat griddle or fry pan. Test with a little batter and if it sizzles the griddle is ready. Pour batter 1/4 cup at a time and cook until lightly browned, about 2- 3 minutes per side. (The method of waiting to turn until bubbles form never works for me, they’re always burnt by then.)


Great topped with Thai chili sauce, sour cream or plain Greek yogurt.  We even tried it with chimmi churri and it was delicious!