Asparagus Soup With Lemon and Parmesan

                                                      

                                Asparagus Soup with Lemon and Parmesan

This asparagus soup tastes rich, yet it's made without heavy cream – just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.  Serves 4 to 6

Ingredients:

 2 bunches asparagus (about 2¼ pounds/1 kg), bottom ends trimmed
 3 tablespoons unsalted butter
 2 medium yellow onions, chopped
 3 cloves garlic, peeled and smashed
 6 cups low-sodium chicken broth
 1 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 2 tablespoons freshly squeezed lemon juice, from one lemon
 1/2 cup shredded Parmigiano-Reggiano
 Handful fresh herbs, such as thyme, dill or basil (optional, for garnish) 
Directions
Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch (13-mm) pieces.

Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.

Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them—this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.

Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.

Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.  Serves 4 to 6

Donegal :Lamb Stew

 

Donegal Lamb Stew

This is a traditional Donegal stew that is actually white and creamier, lighter and more flavorful than most brown stews.
Ingredients:
2 pounds boneless leg, neck or shoulder of lamb, cut into 2-inch chunks
6 large peeled carrots, chopped
1 leek, sliced 1 inch thick
2 onions, sliced 1 inch thick
1 clove garlic, crushed
1 sprig thyme
6 whole black peppercorns
½ cup parsley, stalks and leaves divided and chopped
salt and pepper to taste
3 large Russet potatoes, peeled and chopped
6 cups prepared Irish mashed potatoes,

Irish Mashed Potatoes Recipe:
This recipe can be made the day before, slowly and carefully to get them extra smooth and creamy, and be one less thing to worry about on the day.Serves 4–6
Ingredients:
6 large Russet potatoes, peeled and chopped
1 stick unsalted Irish butter
½ cup milk
¼ cup whipping cream
salt and pepper to taste
Directions:
Cook the potatoes in boiling salted water for approximately 20 minutes. Dry the potatoes by draining, then reheating in a clean pan on the stove with no liquid to get rid of all the moisture. Pass the potatoes through a fine ricer.

While the potato mixture is hot, mix through the butter to melt, then add the cream. Add to Donegal Braised Lamb Stew

Directions For Lamb Stew:

Place the lamb into a large pot, cover with water by about ½ an inch and bring to a boil. Strain off and discard the water, so as to clear the meat of impurities.

In a new clean pot, place the lamb and add 2 carrots, the sliced leek and onions, garlic, thyme, peppercorns, parsley stalks and cover with water. Bring to a boil, lower heat and simmer for 2 hours. Using a spoon, check the meat’s tenderness. When it’s nearly tender, remove the pieces of lamb from the pot with tongs. Strain and save the liquid, discarding the vegetables; you should have around 8 cups liquid.

Return the lamb and liquid to the pot and season the liquid with 1 tablespoon salt. Add the peeled potatoes and the remaining 4 carrots. Continue cooking on medium heat, and once the potatoes in the pot are cooked and a fork passes through (approximately 20 minutes), stir in the mashed potatoes to thicken the mixture. Check for seasoning and add salt and pepper if desired.

Add the chopped parsley leaves and serve with an extra dollop of mashed potatoes if you like. Serves 4 to 6

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Homemade Beef Stroganoff With Steak

                                       Beef Stroganoff with Steak                                                                                                            Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor.  Serves 12

Ingredients: 
4.5 pounds Sirloin Steak
Salt and Pepper
l6 tablespoons vegetable oil
12 tablespoons butter
36 ounces fresh mushrooms, sliced
3 large onions, sliced
6 garlic cloves, minced
3/4 cup flour
3/4 cup dry white wine
6 cups beef broth
1.5 tablespoon Worcestershire sauce
3 teaspoons Dijon mustard
1 cup sour cream
9 cups egg noodles, cooked

Directions

Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.

Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.

Reduce the heat to medium. Add half the butter to the skillet.  Once melted, add the mushrooms and toss to coat. Sauté until tender, about 5 minutes.

Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.

Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.

Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. 

Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.

Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.

Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Wild Rice And Mushroom Soup

 

Wild rice And Mushroom Soup

A creamy and herbaceous soup for a chilly autumn day when the rains have returned. We roasted the mushrooms separately to add some crunch and earthy meatiness.

Ingredients:    
3 tablespoons unsalted butter
1 cup carrots, peeled and diced
1 cup celery, diced
1 cup sweet onions or shallots, diced
3 cloves garlic, minced
1 ½ cups wild rice, rinsed
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh parsley, minced
½ teaspoon crushed red pepper flakes (optional)
1 ½ quarts vegetable broth
2 cups kale, ribs removed and torn into small pieces
½ cup grated Parmesan cheese
1 cup heavy cream
Salt and pepper
2 pounds mixed mushrooms ( wild oyster, chanterelle, lobster and enoki mushrooms, use what you like.)
2 tablespoons fresh parsley
¼ cup extra virgin olive oil
Salt and pepper, to taste

Directions
In a large pot or Dutch oven, melt the butter over medium heat. Add in the carrots, celery and onions, and sweat for 5–7 minutes, until they begin to soften. Add in the wild rice, and sauté with the vegetables for another minute. Add in the fresh herbs, red pepper flakes and vegetable broth. Bring to a boil, then reduce to low heat. Cover and simmer for about 45 minutes, until the wild rice is fully cooked. Prep your mushrooms while the rice is cooking.

Add in the torn kale, Parmesan and heavy cream, cook for an additional 2 or 3 minutes. Season with salt and pepper.

For the mushrooms: Preheat the oven to 400°F. Tear mushrooms into small pieces, and toss with the olive oil, salt and pepper, and fresh parsley. Roast for 15–20 minutes, or until the mushrooms are deeply browned and crispy. Serve on top of the soup with more fresh parsley.

Notes: This recipe uses butter, cream and Parmesan cheese for an additional layer of luxury, but you can easily substitute olive oil, coconut milk and nutritional yeast for an equally delicious, fully vegan riff. Either way, your kitchen will smell heavenly.

Steak Pie With Scalloped Potatoes

          Steak Pie With Scalloped Potatoes

Instead of a costly rib roast, try this fun spin on shepherd’s pie, where a rich beef stew is topped with a cheesy roof of scalloped potatoes. To save money and minimize waste, purchase both juniper berries and fennel seeds at a bulk store.

Ingredients
Filling

1 large rosemary sprig, cut in 2-inch (5-cm) pieces, plus extra for garnish

1 1/2 tsp (7 mL) juniper berries, lightly crushed
1 1/2 tsp (7 mL) fennel seeds, lightly crushed
2 lbs (905 g) stewing beef (such as chuck), cut into 1-inch (2.5-cm)
   pieces
Salt to taste
2 tbsp (30 mL) vegetable oil
5 tbsp (75 mL) unsalted butter, divided
2 medium onions, diced
2 garlic cloves, thinly sliced
Freshly ground pepper to taste
1/4 cup (60 mL) all-purpose flour
1 container (900 mL) no-salt-added beef broth
2 large carrots, peeled, diced
2 celery stalks, diced
1 lb (455 g) cremini mushrooms, quartered

Topping
3 medium Yukon Gold potatoes, about 1 1/2 lbs (680 g), sliced into
1/8-inch (3-mm) thick rounds
2 tbsp (30 mL) unsalted butter, melted
Freshly ground pepper to taste
3/4 cup (175 mL) grated white cheddar (optional)

Directions:
Position rack in bottom third of oven. Preheat to 325°F (163°C).
Make bouquet garni by placing rosemary, juniper berries and fennel
seeds in centre of a triple-layered square of cheesecloth. Gather up
edges to make a bundle and tie with kitchen twine. Set aside.

Pat beef dry with paper towel. Season with salt. Heat oil in a large,
ovenproof pot over medium-high. Add half of beef. Cook, turning,
until browned on all sides, 10 to 12 minutes total. Transfer to a plate.
Repeat with remaining beef.

Reduce heat to medium. Add 3 tbsp (45 mL) butter. Add onions and garlic. Season with pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in flour to coat. Cook 1 minute. Stir in broth, then return beef to pot (with any juices), carrots and
celery. Add bouquet garni, pressing to submerge. Bring to a boil over
medium-high heat then cover. Transfer to bottom third of oven. Cook
until beef is very tender and sauce has thickened slightly, 2 1/4 to
2 1/2 hours.

Melt remaining 2 tbsp (30 mL) butter in a large frying pan over
medium-high heat. Add mushrooms and cook, stirring often, until
browned, 8 to 10 minutes. Season with salt and pepper. Set aside.

For topping, bring a large pot of salted water to a boil. Add potatoes
and return to a boil. Cook, stirring occasionally, until almost tender
when pierced with a knife, about 2 minutes. Drain well. Transfer to
a baking sheet and let stand until cool enough to handle.

To assemble pie, position rack in centre of oven. Increase heat to
425°F (218°C).

Discard bouquet garni from beef mixture and stir in mushrooms.
Transfer to a 9 x 13-inch (23 x 33-cm) baking dish and spread evenly.
Cover with potatoes in overlapping rows. Brush with melted butter
and season with pepper. Sprinkle with cheese, if using.

Bake in centre of oven until potatoes are golden-brown, 20 to 25
minutes. Let cool 20 minutes before serving. Garnish with rosemary.
Serves 4 to 6

Carrot Ginger Soup

 

Carrot Ginger Soup

Warm up with a heart healthy recipe. Whether you are trying to eat healthier or incorporate more plant base foods in your diet, this recipe is worth a taste. 

Ingredients:

1 tablespoon EVOO

1 cup onions chopped

3 cups carrots chopped

2 tablespoons fresh ginger, peeled and sliced  OR

   1 teaspoon ground ginger

3 garlic cloves. chopped

4 cups vegetable broth

1 tablespoon apple cider vinegar

Cashew cream or sour cream for topping

Pumpkin seeds or hemp seeds or chopped parsley for topping

Directions:

Heat a large saucepan over medium heat, when heated, add the EVOO and chopped onions.  (*Never cook the oil ). Sauté until "transparent" or glossy, stirring frequently until tender, about 5 minutes.  Add the ginger and carrots.   Stir to coat and cook another 5 to 7 minutes.  Add the garlic cook while stirring another minute.   

Pour in the broth and bring it to a boil.  Then reduce the heat and simmer and cook for 20 to 30 minutes, or until the carrots are tender.  Remove the pan from the heat and stir in the vinegar.  Then allow the soup to cool slightly.  

Puree the soup in a blender, working in small batches as necessary.  Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.  To serve, pour the soup into bowls and garnish with desired choice.  Yield: 4 servings

TIP:  My next batch, I will use less garlic.   Otherwise the flavor is great

Pork Roast With Winter Vegetables & Calvados Gravy

Pork Pot Roast with Winter 

Vegetables & Calvados Gravy

A mash-up of a pot roast and a sheet-pan dinner, a juicy pork roast is first braised in a bath of cider, onions and thyme. It’s finished on a bed of winter vegetables, while the braising liquid is transformed into a sumptuous, onion-thickened gravy. It’s a comforting dish and an affordable way to feed a crowd.  
Ingredients:
4 lb (1.81 kg) boneless pork butt roast, tied
Salt and freshly ground pepper to taste
2 tbsp (30 mL) canola oil
3 onions, diced, about 3 cups (750 mL)
3 cloves garlic, thinly sliced
3 tsp (15 mL) chopped thyme, divided
1/4 cup (60 mL) Calvados (or brandy)
1 cup (250 mL) dry hard apple cider
3 cups (750 mL) unsalted chicken stock, preferably homemade
1 bay leaf
2 small red onions, about 5 oz (140 g) each, peeled, quartered
16 large Brussels sprouts, trimmed
1 lb (455 g) celeriac, peeled, cut into
1 1/2-inch (4-cm) chunks
1/4 cup (60 mL) heavy cream
Finely sliced chives to garnish
Directions:
Preheat oven to 325°F (163°F).

Pat pork dry with paper towel. Season generously with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Carefully transfer pork to pan, fat side down. Cook, turning occasionally, until nicely browned on all six sides, 12 to 14 minutes total. (Lower heat if it’s starting to scorch.) Transfer pork to a plate and reduce heat to medium. Scoop off all but 2 tbsp (30 mL) rendered fat. (Reserve another 2 tbsp/30 mL for roasting vegetables.)

Add onions to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Add garlic and 2 tsp (10 mL) thyme. Cook, stirring, 1 minute. Add Calvados and cider. Raise heat to high and scrape up any brown bits with a wooden spoon. Return roast to pan, placing it on its side. Add stock and bay leaf. When it comes to a boil, cover and place in oven. Cook, carefully flipping roast at halfway mark, until meat is fork tender, about 3 hours.

Remove pot from oven and raise temperature to 425°F (218°C).

Carefully transfer roast to a plate. Tent with foil. Pour braising liquid into a medium saucepan. Discard bay leaf. Using a ladle, skim and discard as much fat as possible. Set pan aside.

Place red onions, Brussels sprouts and celeriac on a large, heavy-duty baking sheet. Drizzle with reserved pork fat, sprinkle with remaining 1 tsp (5 mL) thyme and season with salt and pepper. Toss to coat evenly. Bake on rack in lower third of oven for 20 minutes. Remove from oven, flip vegetables and place roast in middle, fat side up. Bake until vegetables are tender and nicely browned, about 10 minutes more.

When vegetables first go in the oven, place saucepan over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally and skimming fat, until sauce tastes lip-smackingly good—it will be reduced to around 2 1/2 cups (625 mL). Transfer sauce to blender and purée until smooth. Transfer to a small saucepan and stir in cream. Keep hot over low heat.

Arrange vegetables on a large, warmed serving platter and sprinkle with chives. Cut pork in half crosswise then into 3/4‑inch (2-cm) thick slices. Place pork on platter. Serve with gravy on side.   Serves 6 to 8

Ale-Braised Short Ribs

                                   

Ale-Braised Short Ribs

While picking up beers for the weekend make sure to buy a couple of flavorful, dark ales to use for the ribs. If there are any leftover ribs you can use the meat to make a delicious ragu sauce for pasta. Shred the cooked beef and add to your favorite tomato sauce with a handful of fresh basil. Serves 4
Ingredients:
3½ lbs (1.75 kg) beef short ribs cut 2- to 3-inches thick (5- to 8-cm) and sliced into pieces with 1 to 2 bones in each (for meatier pieces use 1 bone, if smaller use 2 bones)
Salt and pepper to taste
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) onions, coarsely chopped
2 tbsp (25 mL) garlic, coarsely chopped
2 tbsp (25 mL) fresh sage, coarsely chopped
2 tbsp (25 mL) tomato paste
2 cups (500 mL) dark ale
1 cup (250 mL) beef stock

Directions:
Heat oven to 350°F (180°C). 

Generously season short ribs with salt and freshly ground pepper. 

In a large ovenproof pot, heat oil over medium heat. Sear the short ribs in oil until well browned on all sides, work in batches to avoid overcrowding the pot. Place browned ribs aside on a plate. 

Discard excess oil from pot, add onions, garlic and sage and sauté until onions are nearly tender, about 10 minutes. Add tomato paste and cook for 1 minute longer. 

Place ribs back in pot along with ale and beef stock. Bring to a simmer, cover and then place in preheated oven. Bake for 3 hours or until meat is very tender and falls apart when gently pulled with a fork. Remove from oven. 

Set ribs aside and pour the pan juices through a strainer to remove the solids; reserve liquid. Place ribs and strained liquid back into the same pot and cook over low heat until the liquid has reduced to a sauce consistency, about 10 minutes. 

Season to taste and place everything in a transportable and oven-friendly dish. When ready to serve, place in a 350°F (180°C) oven and warm through. Serve ribs covered with sauce.

The 3 X 2 Smash Burger

                                    The 3 X 2 Smash Burger
 The best burger? Everyone has thoughts. Thick, thin, rare, well-done, lots of toppings, barely any. What can’t be argued? That said, the smash burger is here to stay. As dangerously close (in the best way) to a salty meat pudding as any sandwich ought to be, a smash burger owes its ultra-beefy flavour to ground meat cooked over high heat in its own fat. Inspired by the Four Guys Burger at Gold Standard in Toronto and the Animal Style burger at California’s In-N-Out Burger, this three-patty, two-cheese babe is as local as your own kitchen. Marmite, an MSG-laden (again, in the best way!) yeast extract, is available at most large grocers. See TIP below for customizing your burgers.  Serves 2 

Ingredients:
Burger Sauce
3 tbsp (45 mL) mayonnaise
1 tbsp (15 mL) ketchup
1 tbsp (15 mL) sweet pickle relish
1/2 tsp (2 mL) Marmite Pinch cayenne

2 tbsp (30 mL) neutral-flavoured oil
2 medium-size onions, halved and thinly sliced
Salt
12 oz (340 g) medium ground beef
Freshly ground black pepper
2 very soft, small potato or brioche burger buns
1 cup (250 mL) loosely packed shredded iceberg lettuce
Yellow mustard, about 3 tbsp (45 mL), divided
4 thin processed cheese slices
1 medium-size dill pickle, preferably Vlasic, sliced into
1/4‑inch (5-mm) thick coins
2 slices cooked bacon, halved lengthwise (option

Directions
For the Burger Sauce, place all ingredients in a small bowl and stir to combine—the Marmite will take some coaxing to dissolve.  Cover and refrigerate for up to a week.

To caramelize the onions, add oil to a 10- or 12-inch (25- or 30-cm) cast-iron skillet set over medium heat. Once shimmering, add onions and 1/2 tsp (2 mL) salt. Spread out into an even layer and cook until light golden, about 3 minutes. Stir and repeat process twice more. Reduce heat to low and continue to cook, stirring from time to time, 30 to 35 minutes longer or until deeply caramelized.

Meanwhile, divide cold ground beef into six equal portions. Working on a parchment-lined baking sheet, pat each out into a large flat patty 4 inches (10 cm) in diameter. Season generously with salt and pepper.

Scrape onions out into a heatproof bowl; set aside. Return pan to heat, place buns cut side down in pan and toast until golden at edges, 30 seconds or so.

Divide Burger Sauce between top and bottom buns. Divide lettuce between bottoms.

Clean pan; set over high heat. Turn kitchen fan to high. Once pan is smoking, add 3 patties. Press each lightly with a large offset spatula to make contact with pan. Cook 1 minute.

Meanwhile, squirt a heaping teaspoon of mustard onto uncooked side of each patty and spread to edges. Flip and immediately top two patties with a slice of cheese and one quarter of the onions. Cook 45 seconds total then stack the patties with the undressed one on top.

Set onto bottom bun, top stack with half the pickle slices, half the bacon, if using, and the top bun.

Serve right away and repeat process to make a second burger.  Serves 2

TIP You can make and stack as many patties as you like, even change the ratio of meat to cheese (for instance, a double burger with 2 cheese slices) or leave the cheese out altogether. Each patty requires 2 oz (55 g) ground beef; if you don’t have a scale, visit a meat counter where you can ask for a very specific weight of beef, then divide by eye at home.

Tex-Mix-Chili

Tex-Mex-Chili

Ingredients
3 tablespoons vegetable oil plus one tablespoon set aside
1 pound beef stew meat cubed into 1-inch chunks
1 pound ground pork or beef
1 teaspoon kosher or coarse sea salt or more to taste
1/4 teaspoon freshly ground black pepper or more to taste
1 white onion chopped
1 red bell pepper chopped
1 tablespoon chopped jalapeño seeding optional
4 cloves garlic finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon Chili powder such as ancho or chipotle chile powder
1 tablespoon chipotle chiles in adobo sauce or more to taste
1/2 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1 28- ounce can crushed tomatoes
1 tablespoon dark brown sugar
1 tablespoon distilled white vinegar
4 cups beef stock
2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)

To garnish:
sour cream
Chopped fresh cilantro
Shredded cheddar cheese
Tortilla chips
Green onions sliced thin

Directions:
In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.

Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.

Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.

Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

Horseradish & Gruyere Roasted Fingerlings And Black Tie Brisket

Black Tie Brisket And 

Horseradish & Gruyere Roasted Potatoes

Ingredients:

3 to 4-lb (1.36 to 1.81-kg) beef brisket, trimmed of excess fat and sinew
Kosher salt
Freshly ground black pepper
Canola oil or other neutral oil
4 large onions, thinly sliced
1 tbsp (15 mL) tomato paste
1 cup (250 mL) red wine
1 cup (250 mL) sherry
1 cup (250 mL) low-sodium beef broth
1 large carrot, peeled and halved lengthwise
2 celery stalks
8 whole garlic cloves, peeled
2 sprigs of fresh rosemary
6 sprigs of fresh thyme
1 bay leaf
1 tbsp (15 mL) all-purpose flourPreheat oven to 325°F (163°C).

Directions:
Preheat oven to  325F*

Season brisket liberally with salt and pepper.

In a heavy-bottomed pot or roasting pan large enough to hold the brisket and vegetables, heat a film of oil until almost smoking. Reduce heat to medium, carefully place the brisket into the pot, and sear on all sides until well browned. Remove brisket and set aside.

Add onions to the pot and sauté over medium heat, stirring and scraping any brown bits off the bottom of the pot with a wooden spoon, until softened and just beginning to brown, about 5 minutes. Stir in tomato paste to coat evenly, and cook for 2 minutes more.

Increase heat to high while continuing to stir. When onions begin to stick, stir in red wine and sherry to deglaze. Add beef broth and stir to combine.

Nestle in carrot, celery, garlic, rosemary, thyme and bay leaf, and return brisket to pot. Spoon some of the juices over brisket, cover pot loosely with foil, and cook in the oven for 2 hours.

Remove pot from oven and discard carrot, celery, rosemary, thyme and bay leaf. Carefully remove brisket to a cutting board and let rest until cool enough to slice about 10 minutes.

Using a sharp carving knife, slice brisket against the grain into 1-inch (2.5-cm) thick slices, then layer back in the pot with the onions. This will speed up the cooking process and allow the beef to soak up the rich onion juices.

Return to the oven and cook, uncovered, for 2 hours longer, spooning juices over the meat every 30 minutes. Remove from oven and let rest for 30 minutes.

Fan brisket slices on a serving dish. Keep warm.

Place pot with onions over medium heat and sprinkle flour over top. Simmer, stirring constantly with a wooden spoon, until sauce is thickened, about 5 minutes.

Pour onions over sliced brisket and serve with Horseradish & Gruyère Roasted Fingerlings.

Gruyere Potato Directions:

These potatoes can be cooked a few hours ahead of time, following steps 1 to 3, loosely covered at room temperature, and then finished just before serving from step 4. If you can’t find Gruyère cheese, the potatoes are equally delicious with aged cheddar or Grana Padano.

Ingredients:

2 lbs (905 g) fingerling potatoes, halved lengthwise
Kosher salt
3 tbsp (45 mL) unsalted butter
2 cloves garlic, flattened with a knife
1 sprig of fresh rosemary
Freshly ground black pepper
4 sprigs fresh parsley, leaves only, finely chopped
6 oz (170 g) Gruyère cheese, grated
1/4 cup (60 mL) finely grated fresh horseradish

Directions:
Preheat oven to 400°F (204°C).

Place potatoes in a heavy-bottomed pot and cover with cold water. Season generously with salt (the liquid should be salty like seawater). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 8 minutes.

Drain in a colander, then place potatoes on a paper towel-lined tray to dry until ready to finish.

To serve, heat an ovenproof frying pan large enough to hold potatoes to medium-high. Melt butter until it begins to foam, then add garlic and rosemary. Add potatoes, season with salt and pepper, and toss to combine.

Place pan in oven and roast potatoes for 10 minutes.

Remove from oven, discard garlic and rosemary, and toss parsley into potatoes. Sprinkle Gruyère over top, and return to the oven for 5 minutes more to melt and brown the cheese. Transfer potatoes to a warmed serving dish and top with horseradish.

TIP:
If you have the time, and space in your refrigerator, seasoning the brisket the night before will yield more flavourful results.

This recipe works best with the leaner portion of the brisket, called the flat. An experienced butcher will be able to source this easily.

Leftover beef and Gruyère can be shredded and combined between slices of good bread for a decadent grilled cheese sandwich.

 

Beef Bourguignon ~ Vegetarian

Beef Bourguignon  ~  Vegetarian  

Ingredients
2 tablespoons olive oil
2 pounds mixed mushrooms (such as cremini, oyster and  

     shiitake), trimmed, quartered and sliced thin
3 tablespoons unsalted butter
3 medium carrots, cut on the bias into 1-inch pieces 

    (about 8 ounces)
3 small parsnips, cut on the bias into 1-inch pieces 

    (about 8 ounces)
1 large onion, thinly sliced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (about 6 sprigs)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup dry red wine (such as Pinot Noir)
2 cups vegetable or mushroom broth
2 bay leaves
2 tablespoons all-purpose flour
Wide egg noodles, for serving
Chopped fresh parsley, for serving

Directions:
Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.

Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes. 

Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes. 

Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

Provencal Tomato Sauce Julia Child

Provencal Tomato Sauce   5*

Ingredents:
¼ cup olive oil
⅔ cup finely minced yellow onions
Kosher salt and black pepper
4 teaspoons all-purpose flour
5 to 6 pounds ripe tomatoes, quartered
⅛ teaspoon sugar, plus more to taste
4 cloves garlic, minced or put through a press
A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 

   sprigs thyme, all tied in cheesecloth
¼ teaspoon fennel seeds
½ teaspoon dried basil, oregano, marjoram or savory
Large pinch saffron threads
1 dozen coriander seeds, lightly crushed
1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
2 to 3 tablespoons tomato paste

Directions:
In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

Yellow Pepper and Almond Soup

Yellow Pepper & Almond Soup

This is a wonderful soup for vegetarians when made with vegetable stock as it offers lots of protein from the almonds.

Ingredients:

1½ cups (375 mL) blanched almonds, slivered
2 tbsp (30 mL) olive oil
1 cup (250 mL) onions, coarsely chopped
1 cup (250 mL) carrots, peeled and finely sliced
2 tbsp (30 mL) garlic, coarsely chopped
½ tsp (2 mL) smoked Spanish paprika (sweet variety, not hot)
5 cups (1.25 L) yellow peppers, coarsely chopped (about 3 large peppers)
6 cups (1.5 L) chicken or vegetable stock
¼ cup (60 mL) plain bread crumbs

Directions:

In a large pot, toast almonds over medium heat until light golden and fragrant, about 3 minutes. Do not burn, and stir constantly. Remove from pot and set aside. 

Add oil to pot, sauté onions and carrots for 5 minutes. Add garlic, paprika and peppers to pot and sauté for 10 minutes. Add stock, almonds (reserving a few for garnish) and bread crumbs. Bring to a boil, cover, lower heat and simmer for 45 minutes.

Let cool slightly and purée soup in batches in blender. To create a velvety soup, strain solids from liquid. Purée the solids and some liquid in blender to make it fully smooth. Continue the process with the remaining liquid until all has been put through the blender. Return puréed soup to pot and gently warm through. Serve garnished with almonds, a drizzle of oil and a pinch of paprika.

Serves 6

Black Tie Brisket With Horseradish & Gruyère Roasted Fingerlings

 

Black-Tie Brisket 

Horseradish & Gruyere Roasted Fingerlings

The richness of long cooked onions and sherry, along with the horseradish bite of the cheesy potato side dish (recipe follows), make this a meal a grown-up and special-occasion-worthy take on the flavors of French onion soup. The brisket can be cooked the day before and rewarmed for easy and stress-free dinner prep.

Ingredients: 

3 to 4-lb (1.36 to 1.81-kg) beef brisket, trimmed of excess fat and sinew
Kosher salt
Freshly ground black pepper
Canola oil or other neutral oil
4 large onions, thinly sliced
1 tbsp (15 mL) tomato paste
1 cup (250 mL) red wine
1 cup (250 mL) coloroso sherry
1 cup (250 mL) low-sodium beef broth
1 large carrot, peeled and halved lengthwise
2 celery stalks
8 whole garlic cloves, peeled
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
1 tbsp (15 mL) all-purpose flour

Directions: 

Preheat oven to 325°F (163°C).

Season brisket liberally with salt and pepper.

In a heavy-bottomed pot or roasting pan large enough to hold the brisket and vegetables, heat a film of oil until almost smoking. Reduce heat to medium, carefully place brisket into pot, and sear on all sides until well browned. Remove brisket and set aside.

Add onions to pot and sauté over medium heat, stirring and scraping any brown bits off the bottom of the pot with a wooden spoon, until softened and just beginning to brown, about 5 minutes. Stir in tomato paste to coat evenly, and cook for 2 minutes more.

Increase heat to high while continuing to stir. When onions begin to stick, stir in red wine and sherry to deglaze. Add beef broth and stir to combine.

Nestle in carrot, celery, garlic, rosemary, thyme and bay leaf, and return brisket to pot. Spoon some of the juices over brisket, cover pot loosely with foil, and cook in oven for 2 hours.

Remove pot from oven and discard carrot, celery, rosemary, thyme and bay leaf. Carefully remove brisket to a cutting board and let rest until cool enough to slice, about 10 minutes.

Using a sharp carving knife, slice brisket against the grain into 1-inch (2.5-cm) thick slices, then layer back in the pot with the onions. This will speed up the cooking process and allow the beef to soak up the rich onion juices.

Return to the oven and cook, uncovered, for 2 hours longer, spooning juices over meat every 30 minutes. Remove from oven and let rest for 30 minutes.

Fan brisket slices on a serving dish. Keep warm.

Place pot with onions over medium heat and sprinkle flour overtop. Simmer, stirring constantly with a wooden spoon, until sauce is thickened, about 5 minutes.

Pour onions over sliced brisket and serve with Horseradish & Gruyère Roasted Fingerlings.

Serves 6 to 8

Horseradish & Gruyère Roasted Fingerlings
These potatoes can be cooked a few hours ahead of time, following steps 1 to 3, loosely covered at room temperature, and then finished just before serving from step 4. If you can’t find Gruyère, the potatoes are equally delicious with aged cheddar or Grana Padano.

Ingredients:

2 lbs (905 g) fingerling potatoes, halved lengthwise
Kosher salt
3 tbsp (45 mL) unsalted butter
2 cloves garlic, flattened with a knife
1 sprig fresh rosemary
Freshly ground black pepper
4 sprigs fresh parsley, leaves only, finely chopped
6 oz (170 g) Gruyère cheese, grated
1/4 cup (60 mL) finely grated fresh horseradish

Directions:

Preheat oven to 400°F (204°C).

Place potatoes in a heavy-bottomed pot and cover with cold water. Season generously with salt (the liquid should be salty like seawater). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 8 minutes.

Drain in a colander, then place potatoes on a paper towel-lined tray to dry until ready to finish.

To serve, heat an ovenproof frying pan large enough to hold potatoes to medium-high. Melt butter until it begins to foam, then add garlic and rosemary. Add potatoes, season with salt and pepper, and toss to combine.

Place pan in oven and roast potatoes for 10 minutes.

Remove from oven, discard garlic and rosemary, and toss parsley into potatoes. Sprinkle Gruyère overtop, and return to the oven for 5 minutes more to melt and brown the cheese. Transfer potatoes to a warmed serving dish and top with horseradish.

Serves 6 to 8

Carrot And Sweet Potato Soup

Carrot and Sweet Potato Soup

With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of Fall.

Ingredients:
4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth
1-3/4 teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper

Directions:
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. 

(Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.) 

Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. 

(Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.