Black Caviar Lentils, Walnut and Beet Salad

 

Black Caviar Lentils, Walnut, and Beet Salad

This generous salad would be perfect for a potluck or a laid-back dinner with friends. According to Rosie Kellett: "It’s one of those salads that is almost better the next day, once the dressing has really had a chance to sink in, so fear not if you have leftovers, they are
tomorrow’s lunch. "Rancho Gordo" is an online retailer as well as sold in many grocery stores. Their products are heirloom and of the highest quality and a favorite of mine!

Ingredients:
1½ cups walnuts
¼ cup olive oil, plus extra for drizzling
sea salt
2¼ lbs cooked beets, roughly chopped
2 cups cooked Rancho Gordo Black Caviar Lentils
1 banana shallot, thinly sliced
5 oz feta, cubed
a bunch of flat-leaf parsley, roughly chopped
zest and juice of 2 lemons
1 tbsp white wine vinegar
black pepper
flatbreads (or sourdough), for serving
Directions:
Preheat the oven to 400°F.

Roast the walnuts in the oven until fragrant and starting to color, between 8 and 10 minutes. Drizzle with a little olive oil and sprinkle with a pinch of sea salt, then toss to combine. Set the walnuts to one side to cool.

1. In a large bowl, combine the beets, lentils, shallot, three-quarters of the feta, the parsley, lemon zest and juice, vinegar, and a good drizzle of the remaining olive oil. Toss until well combined.
2. 
   
3. Pile the mixture onto a large platter, scatter with the walnuts, crumble the rest of the feta over the top, and give it one last drizzle of olive oil and a good grind of black pepper.
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5. Serve with warm flatbreads or toasted sourdough. 
6. Serves 4 as a main or 6 as a side

Roasted Butternut Squash and Mushroom Pie with Cheddar Pastry

Roasted Butternut Squash and 

Mushroom Pie With Cheddar Pastry

This rich vegetable-packed pie is so full of flavor, you won’t miss the meat. It’s a great pie to serve cold, too, and perfect to tote along to a late-summer picnic.
Ingredients:

Filling
8 cups (1 L) ½-inch (1-cm)
cubes of butternut squash
(about 1 medium squash)
1 large banana shallot, finely chopped
4 whole cloves garlic, unpeeled
¼ cup (60 mL) olive oil
½ tsp (2 mL) each kosher salt and freshly ground black pepper
1 pkg (14 g) dried porcini mushrooms
8 oz (250 g) sliced brown mushrooms
½ cup (125 mL) homemade or low-sodium vegetable or chicken stock
2 tbsp (30 mL) finely chopped fresh sage
⅔ cup (150 mL) crumbled soft goat cheese
Cheddar Pastry

3 cups (750 mL) all-purpose flour 
1 tsp (5 mL) paprika 
½ tsp (2 mL) table salt 
½ cup (125 mL) each cold unsalted butter and lard, cubed 
1⅓ cups (330 mL) shredded extra-old cheddar cheese 
⅓ cup (80 mL) ice water 
1 tbsp (15 mL) white vinegar or fresh lemon juice 
Egg Wash
1 egg
1 tbsp (15 mL) cold water

Directions:
For filling, preheat the oven to 400°F (200°C).

In a large shallow roasting pan, toss squash, shallot and garlic cloves with 2 tbsp (30 mL) oil and ¼ tsp (1 mL) each salt and pepper. Roast, uncovered, for about 25 minutes, stirring occasionally, until squash is tender and golden brown. Remove from the oven and let cool.

When garlic is cool enough to handle, squeeze cloves out of skins and mash smoothly. Add garlic to squash and toss well.

Combine porcini mushrooms and 1 cup (250 mL) water in a 2-cup (500-mL) glass measure. Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife. Microwave on high (100 percent) for 30 seconds. Let stand for 5 minutes. Remove mushrooms, squeezing out and discarding soaking liquid. Rinse and drain mushrooms, then chop finely.

In a medium nonstick skillet, heat remaining oil over medium-high heat. Add brown and porcini mushrooms and remaining salt and pepper. Cook for 5 to 7 minutes, stirring often, until tender. Add stock and bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Boil stock until it has almost completely evaporated.

Scrape mushroom mixture into a large bowl. Stir in squash mixture and sage and let cool completely. Stir in goat cheese. Season with more salt and pepper if necessary. If you’re not completing the pie immediately, cover and refrigerate the filling until ready to proceed, removing it from the refrigerator about 30 minutes before assembling the pie.

For cheddar pastry, pulse flour, paprika and salt in a food processor until combined. Add butter and lard and pulse 3 or 4 times just until mixture resembles coarse crumbs. Add cheese and pulse just until combined.

In a small bowl, stir together water and vinegar. With motor running, add to food processor through feed tube and process just until dough holds together, adding a little more ice water if necessary. Turn dough out onto a lightly floured surface and knead just until it forms a ball. Cut dough in half and pat out each piece to a disc. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, roll out 1 piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to a large lightly greased baking sheet. Spoon butternut squash mixture onto pastry, leaving a 1½-inch (4-cm) border around edge.

In a small bowl, beat together egg and water to make egg wash. Brush edges of pastry on baking sheet with egg wash. Roll out second piece of pastry to a 12-inch (30-cm) round. Carefully roll pastry around rolling pin and transfer to top of pie. Seal edges well and trim them, reserving trimmings. Crimp edges decoratively. Cut 2 or 3 holes in top of pie for steam to escape. Cut decorative shapes from reserved trimmings and use to decorate top of pie, using egg wash to make them adhere. Brush top of pie with egg wash.

Bake for 30 to 35 minutes or until pastry is golden brown. Let stand for 10 minutes before cutting into wedges.

Serves 6 to 8