Fiddlehead Salad with Sesame Vinaigrette

12 05 2010

Fiddleheads are only available for a short time each spring so enjoy them while you can!

When I was growing up in rural New Brunswick, we would pick fiddleheads every spring along the river near my parents’ house.  Because fiddleheads aren’t grown commercially, they are truly a seasonal treat and are only available for a short time each year.  However, many supermarkets and farmer’s markets sell them and sometimes frozen fiddleheads can be found out of season. They are delicious in soups, salads, quiches, pickled or just cooked simply and topped with a bit of butter. Be sure to cook them well – there have been some reports of food borne illness related to undercooked fiddleheads. Cooking them thoroughly will also remove any bitter flavour that may be present in the ferns.

This salad makes a great side dish for an Asian inspired dinner.  Why not serve it with some grilled salmon with a light teriyaki glaze and steamed rice?  Pair with a crisp white wine such as a dry riesling.

Fiddlehead Salad with Sesame Vinaigrette

(VEGETARIAN)

Makes 4 servings

  • 4 cups of fiddleheads, cleaned and trimmed of any brown parts
  • Large bowl of ice water
  • 1-1/2 teaspoons toasted sesame seeds
  • 3 large green onions (scallions) cut into thin slices, white parts only – reserve some chopped green ends for garnish

Vinaigrette:

  • 2 teaspoons rice vinegar
  • 3 Tablespoons peanut oil or other neutral oil such as canola or safflower (avoid using peanut oil if there is a concern about peanut allergies)
  • ½ teaspoon Asian sesame oil
  • 1 Tablespoon dark sodium-reduced soy sauce
  • ¼ teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon sugar
  • 1 clove garlic, very finely minced

Directions:

  1. Prepare a large bowl of ice water and set aside.
  2. Fill a saucepan with enough water to just cover 4 cups of fiddleheads and bring to a boil. Add fiddleheads and cook until just tender, about 5 minutes. Drain fiddleheads and plunge immediately into the ice water to stop cooking. Drain again and place on a dishtowel or paper towel to dry thoroughly.
  3. In a small bowl, prepare vinaigrette. Add rice vinegar, peanut oil, sesame oil, soy sauce, red pepper flakes, sugar and garlic and whisk until well combined.
  4. Place cooked fiddleheads and green onion slices in a bowl and toss with vinaigrette until dressing evenly coats the fiddleheads. Place salads on a plate and garnish with toasted sesame seeds and a sprinkling of green onion slices.

This article first appeared on Suite 101.com

Bon Appétit and Enjoy!

Fiddlehead Salad with Sesame Vinaigrette


Comments : Leave a Comment »
Tags: , , , ,
Categories : Fiddleheads, Recipes, Spring, Vegetarian

Roasted Asparagus Lasagna

10 05 2010

Roasted Asparagus Lasagna is a delicious way to enjoy the seasonal delicacy

Asparagus is finally in season and I couldn’t be happier.  I absolutely love asparagus and for the few short weeks it’s at its peak I go a bit nuts and eat it almost every day.  Perhaps it’s my imagination but this year’s crop seems to be especially delicious, possibly because of the unusually mild and dry spring we’ve had in Southern Ontario.  Last night I sautéed some in olive oil and added a splash of water to steam them until tender-crisp.  Sprinkled with a bit of sea salt, the fat spears were sweet and delicious.  I look forward to enjoying more over the next few weeks.

While a simple preparation is a great way to show off top notch ingredients, occasionally something fancier is in order.  A decadent roasted asparagus lasagna fits the bill perfectly: roasted asparagus bathed in a luxurious cheese sauce and baked until bubbling will tempt even die hard carnivores.  Serve with a lightly dressed green salad to cut the richness.

Roasted Asparagus Lasagna

Serves 6 to 8

(VEGETARIAN)

  • 1-1/2 lbs. fresh asparagus
  • 1 Tablespoon olive oil or neutral oil such as canola or safflower
  • Salt and pepper

Sauce:

  • 6 Tablespoons unsalted butter, cut into pieces
  • 1/3 cup flour
  • 3 cups whole or 2% milk (do not use skim)
  • 1/8 teaspoon grated nutmeg
  • ¾ cup grated parmesan cheese
  • 1 clove garlic, very finely minced
  • Salt, to taste

For Assembly:

  • 3 or 4 large fresh lasagna noodles or parboiled regular lasagna noodles
  • 1 packed cup grated mozzarella cheese (about 4 oz.)
  • ¾ cup grated asiago cheese (about 3 oz.)
  • 1/3 cup grated Parmesan cheese

Directions:

  1. Heat the oven to 425 degrees Fahrenheit.
  2. Trim woody ends from asparagus and discard. Cut asparagus spears into 2” lengths. Toss with olive oil and sprinkle lightly with salt and pepper.
  3. Spread asparagus pieces on a baking sheet in one layer. Roast in the oven for 12 minutes, until spears are just beginning to soften. Remove from the oven and let them cool slightly.
  4. While asparagus is roasting, prepare sauce. In a large saucepan, heat butter on medium heat until fully melted and beginning to bubble slightly. Add flour and whisk briskly until incorporated into butter.
  5. Cook butter and flour mixture for about 2 minutes. Add one cup of the milk, whisking constantly. As the mixture begins to thicken slightly (about 2 minutes), add the second cup of milk and repeat the process for the third cup. Continue to stir sauce so it doesn’t burn or turn lumpy.
  6. Add nutmeg, parmesan cheese and garlic to the sauce. Stir thoroughly until cheese is melted. Season with salt to taste. Remove sauce from the heat.
  7. In a dish approximately 9” X 12” X 3”, spread 1/3 of the roasted asparagus spears evenly on the bottom. Drizzle 1/3 of the sauce over asparagus. Top with a layer of fresh lasagna noodles, cut to fit the pan.
  8. Repeat the layers: asparagus, sauce and noodles, asparagus, sauce. Make sure the final layer is sauce. Top with shredded mozzarella, asiago and parmesan cheeses.
  9. Bake at 425 degrees for about 30 minutes or until the cheese is bubbling and golden.
  10. To serve: let the lasagna cool for about 20 minutes. Use a very sharp knife to slice through the asparagus. Accompany with a salad and crusty bread.

This article first appeared on Suite 101.com

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , , , ,
Categories : Asparagus, Recipes, Spring, Suite 101

Spaghetti with Creamy Wild Leek Pesto

19 04 2010


Every food magazine and many websites I’ve looked at over the past few weeks have been excited about spring and all the great produce we can now cook with. Asparagus, artichokes, strawberries and green peas are all featured in spring recipes and I’m as excited as anyone about cooking again with fresh local produce.  The only problem?  For most people living in Canada and the northern United States, these items won’t be available for a while.  

So why not make the most of what little we do have?  Wild leeks (a.k.a. ramps) are in season now and they are a flavourful and versatile spring treat.  They look like leafy green onions and taste like a mix between garlic and onion.  The entire plant is edible and can be used in everything from salad dressings to pasta sauces. Unfortunately, ramps aren’t available everywhere and they can be hard to find even in areas where they do grow. Farmer’s markets are the best place to find them – they likely won’t be carried by major grocery store chains.  I typically purchase them at St. Lawrence Market in Toronto.

Wild leeks, which are also known as ramps.

 

This recipe is very rich so it’s best served in smaller portions.  However, the recipe can easily be doubled if you’re feeding a crowd.

Spaghetti with Creamy Wild Leek Pesto

Makes 4 servings

  • 3 oz. (85 grams) slab bacon or regular bacon, cut into small dice
  • 2 oz. (60 grams) wild leeks = about 10 to 12 
  • 2 teaspoons neutral oil such as safflower or canola
  • 1/2 cup whipping cream
  • 1/4 grated parmesan cheese
  • Salt and pepper, to taste
  • 1/2 lb. (250 grams) dried spaghetti
  1. Heat a skillet or large saucepan on medium-high heat and add bacon.  Cook until cubes are crisp and browned, about 7 minutes.
  2. While the bacon is crisping, prepare the pesto.  Trim the root tip but preserve as much of the white bulb as possible. Wash and dry the leeks carefully, making sure to get all of the dirt out of the leaves. 
  3. Chop the leeks into three or four pieces and place in a food processor or the chopping cup of a hand blender.  Add oil and a pinch of salt.  Pulse until the wild leeks are fully chopped and relatively smooth.  It should look like coarse pesto.
  4. Drain any excess fat from the crisped bacon.  On medium heat, add the wild leek pesto and stir fry for about 2 minutes to get rid of the sharp ‘raw’ flavour of the leeks.  Add cream and stir until the sauce is thoroughly combined.  Heat until the cream is just warmed through, about 1 minute.  Stir in parmesan and season to taste with salt and pepper and remove from heat.
  5. Cook spaghetti according to package instructions (see How to Cook Perfect Pasta for tips).  Drain and toss with creamy pesto sauce. Garnish with a wild leek leaf and serve with extra parmesan if desired.

OPTIONAL:  To make a vegetarian version, omit the bacon.  Add two teaspoons of olive oil to the skillet and sauté the pesto before adding cream and cheese.

For another delicious recipe using wild leeks, see my recipe for Potato and Wild Leek Gratin on Suite 101.com

Bon Appétit and Enjoy!

Spaghetti with Creamy Wild Leek Pesto is a decadent and delicious spring dish.


Comments : Leave a Comment »
Tags: , , ,
Categories : Pasta, Recipes, Spring, Wild leeks (ramps)

Recent Eats…

15 04 2010

As I’ve mentioned before on this site, I don’t really do restaurant reviews.  There are countless other blogs dedicated to critiquing restaurants and detailing meals with photos and write ups.  However, I get a lot of inspiration from trying new places and thought I would share some of my favourite recent discoveries.  

Montreal

XO Le Restaurant – Located in the Hotel St. James in Old Montreal, XO is a mix of old world charm and modern touches and the menu is sophisticated but accessible. Stand-out Dish: Braised Oxtail Risotto.  The rice was perfectly cooked – slightly al dente in the middle with a creamy consistency.  To make your own risotto at home, check out my post on Basic Risotto.

Le Petit Alep – This casual resto near Jean Talon Market is the smaller sister restaurant to Alep next door.  They serve top notch Syrian-Armenian dishes, such as shish taouk and Armenian sausages.  Stand-out Dish: Muhummara, a red pepper -pomegranate-walnut based dip that is delicious and addictive.  You can make a version of it with this recipe from epicurious.com: Muhummara.

Le Petit Alep in Montreal

 

New York City

‘Ino –   A small, casual panini restaurant in New York’s West Village, ‘Ino Cafe and Wine Bar takes the humble sandwich to a whole new level.   The menu offers everything from grilled panini to amazing crostini with inventive toppings such as butternut squash. Stand-out Dish: Truffled Egg Toast. The recipe for it and other ‘Ino dishes are available in their book Simple Italian Sandwiches: Recipes from America’s Favorite Panini Bar but you can also find it on-line here: Truffled Egg Toast.

Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar, by Jennifer and Jason Denton with Kathryn Kellinger

 

Freemans – This funky resto on NYC’s Lower East Side has eclectic decor and a creative cocktail menu.  I was there with a group on Valentine’s Day so our menu options were limited but the choices we had were well prepared.  Stand-Out Dish – Grilled Cheddar Toasts. You can check out my version here: Cheese Toasts.

Locanda Verde – Chef Andrew Carmellini was voted Time Out New York’s 2010 Chef of the Year for his latest venture. Located in TriBeCa’s Greenwich Hotel, the restaurant has gotten a lot of press over the past few months for its rustic and flavourful Italian cooking. Stand-Out Dishes: It’s a tie between the Beet Salad with Blue Cheese and delicate, house made Grandmother’s Ravioli.  For a slightly different version of beet salad, try my recipe for Roasted Beet Salad with Walnuts and Feta. You can also re-create some of Chef Carmellini’s dishes with his best selling cookbook, Urban Italian: Simple Recipes and True Stories from a Life in Food. 

Urban Italian: Simple Recipes and True Stories From a Life in Food, by Andrew Carmellini and Gwen Hyman

 

Palm Beach / Miami

Palm Beach Grill – This casual resto is part of the Hillstone Group which owns the popular Houston’s chain in the United States.   During peak season, the people watching is always entertaining and the valet parking area is filled with luxury cars. Luckily the food is good too.  Stand-out Dish – the Cheeseburger.  It may seem simple but a hamburger cooked to perfection can be surprisingly hard to find and Palm Beach Grill does it right.

Michael’s Genuine Food and Drink – Michael’s is often mentioned on lists of Miami’s best restaurants and with good reason – the food is fantastic.  I joined my friends Judi and Robin for Sunday brunch, which is served tapas style.  We shared a few dishes, which is a great way to try more of the menu.  Stand-out Dishes: Everything we had was delicious but the highlights were the Burrata with local heirloom tomatoes and Lemon Ricotta Pancakes with blackberry compote.

Brunch and dinner menus from Michael's Genuine Food and Drink in Miami

 

Scarpetta – A Florida outpost of the New York restaurant, Scarpetta is located in the newly refurbished Fontainebleau Hotel. The space is stunning and the people watching can’t be beat.  However, the food lives up to the scene.  A starter of burrata with heirloom tomatoes was fantastic (clearly I love burrata!) and the house made pastas are delicious. Stand-Out Dish: The famous Spaghetti with Tomato-Basil Sauce, a simple but perfectly executed dish that is greater than the sum of its parts. You can make your own version using chef/owner Scott Conant’s recipe: Scarpetta’s Tomato-Basil Spaghetti.

Prime One Twelve – Located on South Beach’s Ocean Drive, Prime One Twelve is definitely a scene.  There’s a good chance you’ll spot some boldface names (we were seated next to NBA star Dwyane Wade and actress Gabrielle Union).  The food is pretty good as well (if on the pricey side).  Stand-Out Dish – Surprisingly, it was the Jumbo Lump Crab Cake, which was served with sweet corn relish and tartar sauce.  

Toronto

Lady Marmalade – This eclectic breakfast/lunch spot started in Victoria, B.C. and the owners recently opened a Toronto location in the Leslieville neighbourhood.  There are creative options such as a ‘good morning poutine’ and various mexican-inspired huevos. Nothing is fried so the accompanying potatoes have been oven roasted, making them less greasy than many breakfast joints.    Stand-out Dish: Baked Crepe Croque Monsieur, an oven baked crepe topped with ham, cheddar and a miso-scallion cream.

Weezie’s – This small and cozy bistro is a the perfect place for dinner, whether it’s a romantic evening for two or a gathering of friends.  Chef/owner Constance Guitard’s menu features simple but well prepared dishes including a juicy hamburger, decadent mac ‘n’ cheese and excellent frites. Stand-Out Dish: Frisée Salad with Lardons and Panko Crusted Poached Egg. Frisée salads with lardons (basically a salad topped with bacon and eggs) are a staple in French bistros but Chef Guitard puts a delicious twist on it by coating the poached egg in panko crumbs and frying it, resulting in the perfect blend of textures and flavours.  You can make your own version of the original classic with this recipe from Pastis in NYC: Frisée Lardon with Poached Egg.

Thanks to everyone with whom I’ve enjoyed these fabulous meals over the past few months.  I look forward to many more!

Bon Appétit and Enjoy!

Trish


Comments : Leave a Comment »
Tags: , ,
Categories : Destinations, General, Inspiration

Pancakes with Blueberry Sauce

3 04 2010

 

A bouquet of tulips is a simple way to dress up your Easter table.

 

This weekend is Easter and it’s a great opportunity to gather with family and friends for a meal.  While many will be enjoying an Easter dinner of ham, potatoes or lamb, I think brunch is a fun meal for entertaining.  Why not make a spring-inspired menu and invite your friends over for a casual morning of mimosas and delicious food?

Fresh locally grown blueberries won’t be available for a couple of months in most areas but frozen ones work perfectly for the sauce.  No need to defrost them – just put them in a pot with a little bit of water and they will cook down in no time.  Of course the pancakes are also great topped with maple syrup as well.  These pancakes are not the thin ‘flap jack’ kind – they puff up and are are quite substantial.

To round out your Easter brunch if you’re feeding a crowd, I suggest some baked ham with Maple-Dijon Glaze, Crustless Asparagus Quiche and Spicy Breakfast Potatoes. 

Pancakes with Blueberry Sauce

Makes about 8 thick pancakes

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 egg
  • 1-1/2 to 2 cups milk, as needed
  • 3 Tablespoons neutral oil, such as canola or safflower OR melted unsalted butter
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • Additional oil for cooking pancakes
  1. In a large mixing bowl, combine flour, baking powder, salt and sugar. Stir to combine.
  2. Add egg, 1-1/2 cups milk and 3 Tablespoons oil or melted butter to the dry ingredients. Gently stir until just combined. If the batter is very thick, add a bit more milk (however, it should still be quite thick and not runny).
  3. In a separate glass or stainless steel bowl, combine egg whites and cream of tartar. Using a hand mixer or stand mixer with whisk attachment, beat egg whites until they form stiff white peaks. Fold egg whites into pancake batter until just combined.
  4. In a large skillet on medium-high, heat enough oil to coat the bottom of the pan. Working in batches of 3 or 4, drop large spoonfuls of batter into the skillet. Cook until the bottom of the pancakes are set. Turn over with a spatula and cook until both sides are golden brown and the centre is cooked through (insert a knife in the centre of the pancake to check for doneness). Pancakes can be kept warm in a low oven until all batches are cooked and are ready to serve.
  5. Serve with maple syrup or blueberry sauce (see below).

Blueberry Sauce

Makes about 1-1/2 cups sauce

  • 2 cups fresh or frozen blueberries
  • ¼ cup water
  • ¼ cup sugar
  • ¼ teaspoon ground nutmeg
  1. In a large saucepan, combine ingredients. Heat until simmering. Gently mash berries with a potato masher and continue to simmer for about 15 minutes.
  2. Serve sauce with pancakes, waffles or biscuits (it’s also tasty poured over vanilla ice cream!)

This article first appeared on Suite 101.com.

Bon Appétit and Happy Easter!

Thick fluffy pancakes topped with blueberry sauce.


Comments : 1 Comment »
Tags: , , ,
Categories : All Seasons, Blueberries, Breakfast, Holidays, Recipes, Spring

Cheese Toasts

31 03 2010

The first edible item of spring: chives!

A couple of days ago, I was taking some recycling out to the bin beside my house and to my astonishment, peeking out from amongst some dead leaves and sticks in my herb pot was the first edible item of spring!  I’m talking about chives, an oniony herb that is a perennial, meaning it will grow year after year. Chives are very mild so they’re usually used as an accent.  They also add a bit of colour to the plate so they make a great garnish.

This appetizer was inspired by a starter I had at Freemans restaurant in New York City when visiting with a group of friends back in February.  Be sure to use a good quality aged cheddar.  I use Balderson’s 3-Year Old White Cheddar but any decent extra old cheddar will work.

Cheese Toasts

Makes about 10 toasts

  • 1 cup (3 oz.) lightly packed grated aged white cheddar cheese – use extra old cheddar, aged at least 2 to 3 years
  • 1/4 cup dijon-style mustard*
  • 1 Tablespoon finely chopped chives, plus extra for garnish if desired
  • 10 baguette slices, cut about 3/4″ thick

*Using a mustard with horseradish such as Grey Poupon Deli Mustard or Kozlik’s Horseradish Mustard makes these toasts even more delicious.

  1. In a small bowl, combine cheese, mustard and chopped chives.  Use a spoon to stir all ingredients together until the mixture is combined and relatively smooth.
  2. Spoon about 1-1/2 teaspoons of the cheese mixture onto each baguette round and spread in an even layer.  Place rounds on a baking sheet.
  3. Heat the broiler of your oven and move an oven rack into the top slot.  Toast the cheese topped rounds under the broiler until bubbling and brown, about 2 minutes.  Watch very carefully – they can burn in seconds.
  4. Remove from the oven, place on a serving plate and sprinkle with a garnish of chopped chives.

Bon Appétit and Enjoy!

Sharp cheddar, dijon and chives make a simple but delicious appetizer

 


Comments : Leave a Comment »
Tags: , , ,
Categories : Cheese, Chives, Recipes, Spring

Maple Syrup Season

24 03 2010

 

A sugar shack, where maple syrup is produced

 

Maple syrup is one of the great treats of spring.  The sap in maple trees begins to flow when the temperature climbs above freezing during the day but the nights remain cool.  By March, conditions are ideal and a trip to a sugar shack (known as a cabane à sucre in Quebec) is a great activity for the whole family.  

A stand selling maple products on Ste-Catherine Street in Montreal

 

I remember visiting sugar shacks as a kid and loved the sweet, smoky smell of the boilers cooking down the maple sap, turning it into the golden elixir we pour on our pancakes.  There were always maple treats that went beyond bottle syrup such as maple taffy poured onto the snow, maple butter, maple candies and maple sugar. Many sugar shacks also offer hearty, rustic meals of pancakes, pork and baked beans to showcase their syrup.  Each spring, Martin Picard, chef and owner of the famed Montreal restaurant Au Pied de Cochon, opens a version of a cabane à sucre featuring his unique take on the Quebec maple experience. Cabane à Sucre Au Pied de Cochon is located about 45 minutes from Montreal in St-Benoît de Mirabel. However, reservations can be hard to come by (this season is fully booked) so plan ahead if you want to go next year.  I haven’t been to the cabane à sucre yet (hopefully next year!) but if it’s anything like Au Pied de Cochon, you’re in for a treat, especially if you enjoy foie gras.  

Cans of Quebec maple syrup at Jean Talon Market, Montreal

 

If you can’t make it to a sugar shack and want to enjoy maple syrup at home, here are a few delicious ideas:

Spicy Maple-Dijon Glaze – Brush on ham, bacon or a pork roast or use as a dip or spread for sandwiches.

Maple-Caramel Custards with Sea Salt – This rich and creamy custard is the perfect way to end a meal.

Pumpkin French Toast – A breakfast treat with the flavours of pumpkin pie.  Top it off with a healthy drizzle of real maple syrup.

Pancakes – Skip the accompanying blueberry sauce in favour of some maple syrup.

Pumpkin Pie with Maple-Walnut Praline – A classic pie with a delicious and decorative twist.

Baked French Toast – Breakfast is made easy with a dish that is prepped the night before and baked in the morning.  

Maple Nut Oatmeal – Warm up on cold mornings with a sweet and nutty treat.

Brussels Sprouts with Bacon and Maple – Dress up dreaded brussels sprouts with a maple based glaze that brings out the best in this underrated vegetable.

A maple based glaze highlights the sweetness of brussels sprouts

 

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , ,
Categories : Inspiration, Maple, Recipes, Spring

Spring is in the Air!

23 03 2010

 

Fresh local asparagus should be available in about five or six weeks in Southern Ontario

 

It’s finally spring!  I’m a couple of days late acknowledging the change of season because I was getting some much needed sun in Florida last week.  Ironically, there were a couple of days when the weather was worse in South Florida than it was in Toronto, which is always surprising in March.

One of the highlights of my trip (aside from visiting some friends I miss very much) was enjoying fresh produce such as tomatoes, peppers and fruit that hadn’t been shipped hundreds of miles.  Their flavour was fresher and brighter and got me excited about the upcoming spring and summer markets.  Of course, we’re still weeks away from anything local in most parts of Canada but the wait will be well worth it when we finally enjoy those first green spears of asparagus and fiddleheads. They usually show up at the market in late April / early May and I can’t wait!

I saw a small flower poking up through the dirt this morning so with some patience, the landscape will soon be green and lush and we’ll be enjoying the first vegetables of spring.

Bon Appétit and Happy Spring!

Trish


Comments : Leave a Comment »
Tags: ,
Categories : General, Spring

Roasted Beet Salad with Walnuts and Feta

20 02 2010

 

Beets in cold storage

 

I tend to think of salad as a summer dish, which makes sense considering all the great produce available during the summer months.  Salads are the perfect meal when it’s hot out – crisp lettuce, juicy tomatoes and sweet peppers are refreshing when the weather turns humid.  However, salads can work in colder months too. Winter salads can be made with seasonal vegetables such as beets, celery root or potatoes and often incorporate cheese, nuts or meat to make them more substantial. 

Pairing roasted beets with nuts and cheese is not a new idea; in fact, I recently tried a delicious version with gorgonzola and pistachios at Locanda Verde restaurant in New York City.  My version calls for walnuts and feta cheese but goat cheese can be substituted if you’d prefer.  A bright sherry vinegar dressing pulls all of the flavours together.  Don’t skip the pickled shallots – they take a few minutes to make but add a nice sweet-tart element to the salad.  The salad is substantial enough to be a main course but you can always adjust the servings to work as a starter.

Roasting Beets:  To roast beets with minimal mess, trim the roots and greens, if still attached (reserve the greens for another use). Peel the beets and discard peelings. Cut beets into 1-1/2″ cubes and toss in a bowl with a tablespoon of neutral tasting oil such as canola or safflower oil. Spread beet chunks on a baking sheet and roast at 425 degrees Fahrenheit for approximately 20 minutes or until beets are tender and beginning to caramelize. Wash hands immediately after handling the beets to avoid staining.

Roasted Beet Salad with Walnuts and Feta

(VEGETARIAN)

Makes 2 main course salads or 4 starter course salads

  • 4 cups mixed salad greens
  • 4 beets, cubed and roasted (see ‘Roasting Beets’ above)
  • 1 cup toasted walnut halves
  • ½ cup crumbled feta cheese or to taste
  • Pickled shallots (see recipe below)
  • Sherry Vinaigrette (see recipe below)

Pickled Shallots

  • 5 shallots, peeled and cut into thin rings (about ½ cup of shallots)
  • ¼ cup sugar
  • ½ cup white wine vinegar
  • ¼ cup red wine vinegar
  1. In a saucepan, combine sugar and vinegar and stir until combined. Bring to a boil and add shallots.
  2. Let mixture simmer on medium heat for 5 minutes. Remove from heat and let stand until it cools.
  3. Drain vinegar and use pickled shallots as desired

Sherry Vinaigrette

  • 3 Tablespoons of neutral oil such as canola or safflower
  • 1 Tablespoon sherry vinegar
  • ½ teaspoon Dijon style mustard
  • A pinch of salt
  1. In a small bowl, add all ingredients and whisk until combined.

To Assemble Salads:

  1. In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves. Assemble greens on plates.
  2. Top greens with beets, walnuts, feta and shallots. Lightly toss each serving until ingredients are combined. Drizzle with more vinaigrette if desired.

Bon Appétit and Enjoy!

This article first appeared on Suite 101.com.

Roasted Beet Salad with Walnuts and Feta


Comments : 4 Comments »
Tags: , , , ,
Categories : Beets, Cheese, Recipes, Salad, Shallots, Vegetarian

Dark Chocolate Fondue

18 02 2010

 

Dark chocolate fondue with a plate of fruit and cake is a fun way to enjoy dessert by the fire.

 

We’re mid way through February, a month many consider to be the grimmest of the year.  However, we can make the best of the season by enjoying winter activities such as skiing and skating.  What better way to end a day of outdoor activity than by putting on a fire and gathering to enjoy some chocolate fondue?  Almost anything goes when it comes to dippers – you can try everything from fruit to cookies to cake (or let your imagination run wild!).  Fondue is also a great casual dessert for a romantic date. The fondue sauce and dippers can be prepared in advance, making things simple after dinner.

Visit Suite 101.com for a great dark chocolate fondue recipe and some dipper suggestions: Dark Chocolate Fondue.

Bon Appétit and Enjoy!


Comments : Leave a Comment »
Tags: , ,
Categories : Chocolate, Dessert, Recipes, Suite 101, Winter

« Previous Entries Next Entries »