Posted on February 17, 2017 by cookwithkathy
6 cups winter vegetables cut into 1/2-inch chunks (squash, beets, parsnips, mushrooms)
2 tbsp canola oil
pinch of salt
2 cups green lentils, cooked (or rinsed and well-drained canned)
2 cups cooked barley
4 cans (each 125 g) sardines (preferably canned in water)
Maple Mustard Dressing
1/4 cup canola oil
2 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp ground flax seed
1 tbsp Dijon mustard
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
- Preheat oven to 200ºC (400ºF).
- Toss vegetables with canola oil and salt. Roast for 30 minutes until tender.
- In a small bowl, whisk dressing ingredients.
- To assemble bowls, divide vegetables, lentils, barley and sardines equally among four bowls. Drizzle with dressing.
Makes 4 servings.
Source: Winnipeg Free Press
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Posted on February 7, 2017 by cookwithkathy
4 whole duck legs (about 3 lbs), preferably Moulard
4 cups duck fat, melted
4 heads of garlic, cloves separated and peeled
2 tbsp whole black peppercorns
6 bay leaves
1 lb fresh garlic and pork sausages (about 4 links)
1 lb Morteau sausages (about 4 links)
1 (8-oz) piece pork belly, scored every 1/2-inch
2 medium yellow onions, cut into large dice
2 medium carrots, cut into large dice
4 sprigs thyme
2 sprigs rosemary
2 (28-oz) cans whole peeled San Marzano tomatoes
1/4 cup all-purpose flour
1 (750-ml) bottle dry Riesling
3 cups dried tarbais beans
baguette, for serving
- On the first day: Heat the oven to 250°F. Rinse the duck legs and pat dry with paper towels. Arrange in a 4-qt Dutch oven and season generously with salt. Pour the duck fat over the legs along with 15 garlic cloves, 1 tablespoon peppercorns, and 3 bay leaves. Transfer the pot to the oven and bake until the duck is very tender, about 3 hours. Remove the pot from the oven and let the duck legs cool. Lift the legs from the fat and reserve 1/4 cup duck fat; save the rest of the fat for another use. Wrap the duck legs in plastic wrap and refrigerate overnight.
- On the second day: In an 8-qt Dutch oven, melt the 1/4 cup reserved duck fat over medium-high heat. Unwrap the duck legs and add to the pot, skin side down. Cook the legs until the skin is crisp and golden, about 7 minutes. Remove the duck legs from the pot and transfer to a bowl. Add the pork sausages to the pot, and cook, turning, until golden brown, about 5 minutes. Transfer the sausages to the bowl and return the pot to the heat.
- Add the Morteau sausages to the pot and cook, turning, until golden brown, 5 to 6 minutes. Remove the sausages from the pot and transfer to the bowl with the duck legs. Add the pork belly to the pot and cook, turning once, until golden brown on the outside, 8 to 10 minutes. Transfer the belly to the bowl and return the pot to medium heat.
- Add the remaining garlic cloves and the onions to the pot and cook, stirring, until soft, about 5 minutes. Stir in the carrots and cook for another 2 minutes. Add the flour and cook, stirring, for 2 minutes more. Tie the remaining 3 bay leaves, the thyme, and rosemary with kitchen twine and add to the pot along with the tomatoes. Return all the meats to the pot and pour in the wine. Bring to a boil, reduce the heat to low, and cook, stirring occasionally, until the pork belly is tender and the duck legs are falling off the bone, about 2 hours. Using tongs, transfer all of the meat to a bowl and discard the tied herbs. Using an immersion blender or working in batches with a stand blender, blend the vegetables and tomatoes to thicken the sauce and then return the meat to the pot.
- Meanwhile, in a large pot of boiling salted water, cook the beans until just tender, about 40 minutes. Drain the beans and then stir into the pot and simmer for another 5 minutes. Remove the pot from the heat and let the cassoulet cool. Cover the pot and refrigerate overnight.
- On the third day: Remove the cassoulet pot from the refrigerator and heat over low heat until the ingredients are warmed through. Remove the meats from the pot and cut the duck legs in half, the sausages into 1-inch pieces, and the pork belly into 1/2-inch-thick slices. Ladle the stew and beans into bowls, top with some of the meat, and serve with a baguette for soaking up the sauce.
Makes 6 to 8 servings.
Source: Dominique Ansel
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Posted on February 5, 2017 by cookwithkathy
2-3/4 1b potatoes, peeled and chopped
1/2 cup (single or pouring) cream
sea salt and cracked black pepper
14 oz can cannellini (white) beans, drained and rinsed
4 x 5 oz beef eye fillet steaks
olive oil, for brushing
1/4 cup olive oil
1 clove garlic, finely sliced
1 tsp rosemary leaves
- To make the rosemary oil, cook all the ingredients in a small saucepan over low heat for 3 minutes or until fragrant.
- Cook the potatoes in a large saucepan of boiling water until soft. Drain, return to the pan and mash with the cream, salt and pepper.
- Return the saucepan to a low heat, fold in the cannellini beans and mash roughly with a fork. Set aside and keep warm.
- Heat a medium non-stick frying pan over medium—high heat. Brush the steaks with olive oil and sprinkle with salt and pepper. Cook for 3 minutes each side or until cooked to your liking.
- To serve, divide the mash among plates, top with the steak and drizzle with the rosemary oil.
Makes 4 servings.
Source: Donna Hay
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Posted on February 2, 2017 by cookwithkathy
4 ounces semisweet chocolate, finely chopped
1 tonka bean
2-1/2 cups heavy cream
8 egg yolks
1/3 cup granulated sugar
1/4 cup demerara sugar or other raw cane sugar
- Preheat the oven to 225ºF.
- Place six brûlée dishes or flameproof ramekins into a shallow roasting pan and fill the pan with water to come halfway up the sides of the dishes.
- Put the chocolate into a heatproof bowl. Using a nutmeg grater, grate the tonka bean, then mix with the chocolate. Put the cream into a saucepan and heat to just below boiling point, then pour over the chocolate and mix gently until the chocolate has melted.
- In a separate bowl, beat together the egg yolks and granulated sugar using an electric handheld mixer until pale and fluffy. Beat the chocolate cream, a little at a time, into the egg mixture.
- Pour into the dishes in the bain-marie and bake in the oven for 1 hour, or until set.
- Let cool, then chill in the refrigerator overnight.
- To serve, sprinkle demerara sugar over the top of each dish, then caramelize using a kitchen blowtorch.
If you do not have a kitchen blowtorch, sprinkle the creme brfil6es with the sugar and put on a baking sheet. Place under a hot broiler until the sugar caramelizes.
Makes 6 servings.
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Posted on January 21, 2017 by cookwithkathy
1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized yam, peeled and cut into 1/2-inch cubes
1 large orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes
2/3 cup red lentils
4 cups low-sodium vegetable stock
1 cup light coconut milk
freshly ground black pepper, to taste
2 Tbsp chopped cilantro or pea shoots, for garnish (optional)
- Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft, about 3 to 5 minutes.
- Add curry paste and cook for 1 minute more.
- Add potatoes, lentils and stock and bring to a boil. Lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft. Stir in coconut milk and gently heat through.
- Season with ground pepper and ladle into bowls, topped with cilantro or pea shoots for a decorative garnish. Serve hot with toasted pita triangles or crackers.
Makes 4 servings.
Source: Sage magazine
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