Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Vegetarian Cabbage Rolls With Mushrooms, Farro And Cauliflower Cream

Vegetarian Cabbage Rolls With 

Mushrooms, Farro And Cauliflower Cream

These vegetarian cabbage rolls are stuffed with an umami-rich filling of mushrooms, farro and Parmesan, and sauced with a dreamy purée of cauliflower. They are a labour of love and best tackled as a 2-day project with a dedicated sous-chef. To precook the cabbage, you will need a spider, which is an indispensable kitchen tool when blanching vegetables. If you don’t feel like buying a bottle of sherry to make this recipe, red or white wine are fine substitutes.   Serves 6 to 8 

Ingredients:

"Cauliflower Cream"
2 tbsp (30 mL) unsalted butter
3 cloves garlic, thinly sliced
2 large shallots, thinly sliced
4 cups (1 L) roughly chopped cauliflower
2 cups (500 mL) vegetable stock
Salt to taste

Cabbage Rolls 
1 cup (250 mL) farro, rinsed
1 bay leaf
2 tbsp (30 mL) canola oil, divided
1 1/4 lbs (565 g) cremini mushrooms, thinly sliced, divided
Salt and pepper to taste
1 1/2 tbsp (22 mL) unsalted butter
1 large onion, finely chopped
2 tsp (10 mL) finely chopped thyme
3 cloves garlic, minced
1/2 cup (125 mL) amontillado sherry
1 large egg, lightly beaten
1/2 cup (125 mL) finely grated Parmigiano-Reggiano
1/4 cup (60 mL) chopped flat-leaf parsley
1 large Savoy cabbage, about 4 lbs (1.81 kg)
Finely sliced chives for serving

Directions:
For the cauliflower “cream,” heat butter in a large saucepan over
medium heat. When bubbling, add garlic and shallots. Cook, stirring
occasionally, until softened, 4 to 5 minutes. (Reduce heat if it starts to
brown.) Add cauliflower, stock and salt. Cover and raise heat to high.
When it comes to a boil, reduce heat to maintain a steady simmer.
Cook until very soft, 12 to 14 minutes.

Transfer contents of pot to a blender. Blend until smooth, scraping
down bowl if necessary. Taste and adjust salt. Transfer to an airtight
container and cool completely. Cover and refrigerate up to 5 days.
When ready to use, reheat in a medium-size saucepan over medium
until hot.

For the cabbage rolls, place farro and bay leaf in a medium-size pot. Add enough water to cover by 3 inches (8 cm). Place over high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until slightly al dente, 20 to 22 minutes. Drain and transfer to a baking sheet. Discard bay leaf and cool completely.

Heat 1 tbsp (15 mL) oil in a large nonstick frying pan over medium-
high. Add half of mushrooms. Cook, stirring occasionally, until lightly
browned and tender, 7 to 8 minutes. Season with salt and pepper.
Transfer to a second baking sheet. Repeat with remaining canola oil
and mushrooms and transfer to same tray.

When mushrooms are done, reduce heat to medium. Add butter to
pan and swirl around, then add onion. Cook, stirring occasionally,
until lightly golden, about 10 minutes. Add thyme and garlic. Cook 1
minute more. Add sherry and raise heat to medium-high. Cook until
moisture has evaporated, about 3 minutes. Spread onion mixture over
mushrooms on tray. Cool completely.

Transfer cooled mushroom mixture to a food processor. Pulse briefly, just until finely chopped. Transfer to a large mixing bowl and add farro, egg,  Parmigiano-Reggiano and parsley.  Season with salt and
pepper. Mix thoroughly. Transfer to an airtight container and refrigerate until ready to use, up to 1 day.

Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use.

Bring a large pot of salted water to a boil. Line three baking sheets
with paper towel or clean kitchen towels. Working in four batches,
boil cabbage leaves for 2 minutes, pushing them down with a spider to
keep them submerged. Transfer with spider to prepared sheets to drain,
Cool completely.

Using kitchen scissors, cut out thick portion of stems, going about
halfway up each leaf. Discard. Blot excess water with paper towel.

Preheat oven to 375°F (191°C).

Starting with outermost leaves, lay out a cabbage leaf, inner side up.
Place a little less than 1/2 cup (125 mL) mushroom filling just
above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan.

Tear any remaining leaves and use them to line a large, shallow
rectangular roasting pan (they should fit in an 11 × 14–inch/28 ×
35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan.
Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake
on middle rack until an instant-read thermometer inserted in centres
reads 165°F (74°C), 35 to 40 minutes. Remove from oven.

While cabbage rolls are in oven, reheat “cream” and keep hot over 
low heat. When cabbage rolls are ready, carefully transfer to a serving
platter. Serve with “cream” and chives on the side.  Serves 6 to 8

Cumin Seed And Shallot Vinaigrette

Cumin Seed And Shallot Vinaigrette

How often do you compliment the chef following an excellent meal and he replies, "would you like the recipe"? I enjoyed lunch with friends at the Maderas Golf Club.  Chef Earl Schryver shared his secrets for the salad dressing we all enjoyed. I have divided the original recipe by 1/4 to make it a reasonable amount for home use.

Ingredients:
Cumin Seeds       1 tablespoon
EVOO.                1/2 cup
Lemon juice        2 tablespoons
Shallots               1/2 ounce, cut into 1/4's

Salt and Pepper   To taste 

Directions:

Toast cumin seeds and shallots in a heavy small skillet over medium heat until fragrant, about 2 minutes.  Cool and put cumin seeds  shallots, and olive oil in a blender.  Blend until liquified.  Slowly add the lemon juice.  Season the dressing to taste with salt and pepper.

Sautéed Brussels Sprouts ~ Vegan and Gluten Free

 

Sautéed Brussels Sprouts

Sautéed Brussels sprouts with pecans, shallots, and garlic.  A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Ingredients:
2/3 cups pecans, chopped and toasted
1 1/2 tablespoons coconut oil, or sub olive oil
1/2 cup shallots, sliced (2 large shallots)
4 garlic cloves, roughly chopped
1 lb shredded Brussels Sprouts (about 7 cups)
1/2 teaspoon salt, more to taste
1/2 teaspoon fresh cracked pepper, more to taste
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Pinch red pepper flakes, Aleppo or Urfa biber are both nice here

Optional Holiday Additions: 

¼ cup craisins, 

1 tablespoon fresh sage

Directions:

If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.

To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.

Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.

Add the vinegar and maple syrup, stir well, and cook it off a bit.

Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional. 

Stir in the toasted pecans and serve.

Smoky Red Wine - Braised Turkey Legs

Smoky Red Wine–Braised Turkey Legs

Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favorite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL (18 oz. each) cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.

Ingredients:

4 turkey legs, about 5 lbs (2.27 kg) total, thighs and drumsticks   separated

2 tsp (10 mL) Diamond Crystal kosher salt

1/4 tsp (1 mL) freshly ground black pepper

3/4 tsp (4 mL) ground allspice

1 tbsp (15 mL) canola or grapeseed oil

12 small shallots, peeled, root end intact

1 bottle (750 mL) Pinot Noir

3 cups (750 mL) homemade chicken stock or 30% reduced‑salt 

   chicken broth

2 sprigs rosemary

2 bay leaves

4 oz (115 g) double-smoked bacon, in one piece

1 tbsp (15 mL) butter

8 oz (225 g) small cremini mushrooms, trimmed

1/4 cup (60 mL) chopped parsley

Directions: 

Preheat oven to 325°F (163°C).

Add turkey parts to a large bowl and sprinkle with salt, pepper and allspice.

Set a large Dutch oven over medium heat. Once hot, add oil and brown turkey parts all over,  working in batches if necessary, about  12 minutes total per batch. Remove to a plate.

In same pan, brown shallots all over, 6 minutes total. Pour wine and chicken stock overtop, add rosemary, bay leaves and bacon; boil 10 minutes.

Return turkey and juices to pot, cover and place in oven. Cook 1 1/2                                              hours

Meanwhile, melt butter in a skillet over medium-low heat. Cook                                 mushrooms until browned, about 7 minutes.

Remove turkey and shallots to a platter and tent with foil. Discard                           rosemary, bay leaves and bacon.   Set Dutch oven over medium-low                                       heat, add mushrooms and simmer 15 minutes. 

Return turkey and shallots to sauce, sprinkle with parsley and serve.                     Serves 6 to 8

Charred Green Beans And Mushrooms With Crispy Shallots

Charred Green Beans And 

Mushrooms with Crispy Shallots

This dish has all the components of a classic green bean casserole, but it’s dressed in a zippy fish sauce caramel instead of cream of mushroom soup. The whole thing comes together fast—in a fraction of the time a casserole would take—so make sure you have everything ready to go before you start cooking.  Serves 6 to 8
Ingredients:
1/4 cup (60 mL) granulated sugar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) fish sauce
2 cloves garlic, minced
1 red bird’s-eye chili, halved (optional)
1/4 cup (60 mL) canola oil
2 small shallots, thinly sliced into rings
1/2 lb (225 g) shiitake mushrooms, stems discarded, caps halved or quartered
1 lb (455 g) green beans, trimmed, cut on bias into 2-inch (5-cm) pieces
1 lime, halved

Directions:
Stir sugar with water until dissolved then add fish sauce, garlic and chili, if using. Set aside.

Set a fine-mesh strainer over a medium heatproof bowl.

Combine oil and shallots in a large frying pan. Heat over medium-high until shallots start to sizzle, then stir constantly until golden- brown, 6 to 8 minutes. Quickly remove pan from heat and strain shallots through prepared strainer.

Carefully return 1 to 2 tbsp (15 to 30 mL) strained oil to pan. Add mushrooms and cook, stirring often, until golden-brown, about 5 minutes. Transfer mushrooms to a large plate, then add green beans to pan. Cook, stirring often, until beans are bright green and slightly charred in places, 4 to 5 minutes.

Lower heat to medium and return mushrooms to pan. Carefully add fish sauce mixture—it will steam up immediately. Cook, stirring often, until sauce has thickened and beans are tender-crisp, 3 to 4 minutes. Transfer to a large serving platter. Squeeze lime juice overtop, then garnish with crispy shallots.  Serves 6 to 8

                                             

Marinated Fig and Goat Cheese Crostini

Ingredients
8 ounces goat cheese, at room temperature
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
2 tablespoons minced fresh tarragon
2 tablespoons minced shallots
Zest and juice of 1 lemon, divided
Kosher salt and freshly cracked black pepper
8 fresh figs, diced or sliced in rings
1 teaspoon saba vinegar (see Cook's Note)
8 toasted crostini
Directions:
In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.

In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.

Spread the goat cheese mixture on the crostini, then top with the figs. 

Cooks Note  If you don't have saba vinegar, substitute a balsamic reduction or aged balsamic vinegar.

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

One Pan Honey Glazed Chicken With Shallots

One Pan Honey Glazed Chicken with Shallots

This One Pan Honey Glazed Chicken with Shallots is a one-pan wonder with notes of honey, chili pepper heat with dressed shallots and parsley.
Ingredients:
2 lbs. Bone-in, Skin-on Chicken Thighs or Drumsticks (4 to 8 pieces)
Kosher Salt
2 tbsp. Neutral Oil, such as Grapeseed or Canola, divided
1 lb. Shallots (about 8), peeled and halved, quartered if large
3 tbsp. Honey
2 tbsp. Fresh Lime Juice
1 Garlic Clove, minced
1 Fresh Hot Chile, such as Thai, Jalapeño or Serrano, minced with or without seeds
1 tbsp. Sherry Vinegar
1/2 cup Chopped Flat Leaf Parsley
Directions:
Pat your chicken thighs very dry with paper towels. Then sprinkle all sides of each of thigh with Kosher salt; set the plate of thighs aside.

Over medium heat, heat 1 tablespoon of grapeseed or vegetable oil and toss in the shallots. Let the shallot pieces lightly caramelize, stirring often. This should take about 10 minutes.

When the shallots are looking evenly browned and have softened, transfer them to a separate bowl and set aside.

Raise the heat under your skillet to medium-high and heat 1 tablespoon of grapeseed or vegetable oil. Add the chicken thighs, skin side down and let cook, undisturbed for about 10-12 minutes, or until the chicken thighs easily release from the pan and the skin is browned and crisp. Flip the chicken thighs and let cook on the meat side for about 5 minutes.  Serves 2 to 4.

Transfer 1-2 chicken thighs to a plate and top with some of the dressed shallots. Drizzle pan sauce over the shallot-topped chicken and serve.

Prep Time: 10 Minutes – Cooking Time: 30 Minutes – Total Time: 40 Minutes

Roasted Chicken and Clementines

Roasted Chicken & Clementines

Inspiration for the flavors here came from the clementine. Most of the supply comes from Morocco, and the spices here are definitely tagine-ish. The method, though, couldn’t be less exotic. Everything gets assembled in a roasting tin and blasted at high heat for a (relatively) short cook, just long enough to make some aromatic rice to go with it.

Ingredients:

Spice Mixture:

2 tsp (10 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) turmeric

1/4 tsp (1 mL) cayenne

1 tsp (5 mL) paprika

1 1/2 tsp (7 mL) salt

1/4 tsp (1 mL) finely ground black pepper

8 bone-in, skin-on chicken thighs

1 cup (250 mL) chicken stock

1/2 cup (125 mL) clementine juice

8 small shallots, peeled and halved lengthwise

6 Medjool dates, pitted and quartered lengthwise

1 large clove garlic, finely grated

3 clementines, sliced 1/4 inch (5 mm) thick

1/2 cup (125 mL) oil-cured black olives (optional)

Directions:

 Preheat oven to 450°F (232°C).

Make spice mixture by stirring spices together in a small bowl.

Add chicken to a large bowl, sprinkle spice mixture over and toss until evenly coated; set aside.

To a large, shallow roasting tin, add chicken stock, clementine juice, shallots, dates and garlic. Give everything a stir to break up the garlic, then tuck in chicken thighs, skin side up. Evenly distribute the clementine slices, doing your best to avoid placing over chicken skin (it’s okay if some of the clementine slices overlap each other).

Roast for 35 to 40 minutes or until chicken skin is crisp. Sprinkle olives over, if using, and let stand for 10 minutes before serving with basmati rice, couscous or mashed potatoes.  Serves 4

 

Chicken Thighs In Galic Sauce

 

Chicken Thighs In Garlic Sauce

Ingredients:

5 lbs. chicken thighs

1/2 cup all purpose flour

2 shallots, chopped

3/4 garlic cloves

3 teaspoons salt or to taste

1 teaspoon black pepper

1 teaspoon oregano

2 tablespoons fresh parsley

1/4 tablespoon butter

12 cherry tomatoes, cut in half

1/2 cup white wine

1/4 cup EVOO

Directions:

Place thighs in a large bowl and season with S&P and oregano.  Mix well together.  Remove and coat with flour.  In a deep pan heat on medium high,  then add  EVOO.  Add chicken thighs and brown on both sides.  Remove thighs and set aside.  

Bring heat down to medium and add butter, garlic, and shallots: Sauté until translucent.  Add wine and let sauce reduce for 5 minutes.  Add the thighs back to the pan with the tomatoes and parsley and let simmer on medium-low for 5 more minutes.

Serve over rice or your choice of vegetable or polenta. 

Grilled Fennel and Salmon Arugula Salad

Grilled Fennel And Salmon Arugula Salad

Recipe and photo courtesy of Dennis Sydnor, Renegade Dining and Cafe Federico in Sacramento CA
Ingredients:
Salad

8 cups water
Juice of 1 lemon
½ pound bacon
12 asparagus spears
1 cup arugula
1 cup strawberries
2 fennel bulbs
1 pound wild-caught salmon
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 eggs
Herb Mustard Vinaigrette:

3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon shallots, minced
1 teaspoon garlic, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, minced
1 teaspoon freshly ground black pepper
½ teaspoon fresh dill, minced
½ cup extra virgin olive oil

Directions:
Preheat grill to 450 degrees F. Add water and lemon juice to medium-size sauce pot over medium heat. Heat to 180 to 190 degrees F. 

For salad dressing, combine all ingredients in a lidded jar, secure lid, then shake vigorously. Taste and adjust seasoning if desired. If dressing separates, shake again just before dressing salad. Store in the refrigerator.

For the bacon, preheat oven to 425 degrees F. Lay bacon on parchment-lined baking sheet and place in oven. Cook for 15 minutes or until crispy. Allow to cool, then crumble. 

Adjust oven temperature to lowest setting for warming. Rinse all produce and pat dry. Snap off and dispose of hard, stringy bottoms of asparagus. Cut off about 1 inch of tips. Using potato peeler, shave down exterior of asparagus, then cut the centers into 1-inch pieces.

In bowl, mix asparagus shavings, centers, and tops with arugula. Cut strawberries into quarters and set aside. Keep chilled. 

Cut fennel bulbs in half lengthwise, remove any hard or badly blemished portions. Pat dry salmon, then cut into 4 portions. Drizzle fennel and salmon with olive oil, then season with kosher salt and freshly ground pepper.

Grill salmon for 4 to 5 minutes per side or until it reaches an internal temperature of 137 degrees F. Tip: Cook salmon about 8 minutes for every 1 inch of thickness. Place salmon in oven using oven-safe dish or tent with foil to keep warm. 

Grill fennel for 3 to 5 minutes per side or until tender. Remove from grill, cut halves into quarters. Set aside and keep warm with salmon. Note: Some charring on the fennel and salmon is ideal to add flavor.

Toss arugula and asparagus with preferred amount of dressing. Plate onto serving platter or 4 individual serving dishes. Evenly top with strawberries, bacon, grilled fennel, and salmon.

For poached egg, crack eggs into individual bowls. Using a slotted spoon, gently swirl the simmering water-lemon juice on stove. Immediately lower the eggs, 1 at a time, into the water. Cook for 3 to 4 minutes for a soft yolk, longer for preferred doneness. Remove each egg with slotted spoon and place on top of plated ingredients. Season with salt and freshly ground cracked pepper. Serve salad immediately.

Sirloin Steak With Black Pepper Sauce

Sirloin Steak With Black Pepper Sauce

 “Some people think it’s terrible to put anything on a well-cooked rib-eye, but this sauce is special and worth it. In West Africa, pepper sauce is the equivalent of ketchup or Tabasco. It’s on the table everywhere you go: It’s a tomatoey hot sauce made with Scotch bonnet or habanero peppers. At the restaurant, we do a mustardy black pepper sauce: less heat, more tang. It’s delicious.”—James Beard Award nominees JJ Johnson and Alexander Smalls with Veronica Chambers 

Ingredients:

Grilled Rib-Eye
4 (1 1/2-inch-thick) bone-in rib-eye steaks (about 1 1/2 pounds each)
Vegetable oil
Kosher salt and freshly ground black pepper to taste
Black Pepper Sauce 

2 tablespoons cubed unsalted butter
2 sliced shallots
Kosher salt to taste

• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme
• 1/3 cup brandy
• 1 1/2 cups veal or low-sodium beef stock
• 1/4 cup whole black peppercorns, soaked in 1 cup water overnight, drained
• 2 tablespoons jarred green peppercorns (optional)
• 3/4 cup heavy cream
• Freshly ground black pepper to taste 
• Directions:
  Prepare the rib-eye: let the steaks stand at room temperature for 1 hour.
  
  
•  In a 2-quart saucepan, melt one cube of butter over medium heat. Stir in the shallots and sprinkle with salt. Cook until the shallots become translucent, about 5 minutes, then add the mustard and thyme. Continue to cook the mixture for about 3 minutes, and then pour in the brandy to deglaze the pan. Let the sauce simmer and reduce by one quarter, about 5 minutes.

Add the stock and peppercorns and bring back to a simmer. Once the sauce has reduced by half, about 15 minutes, stir in the cream and pepper and simmer for 5 additional minutes.

Remove the pot from the heat and using a stick immersion blender, blend in the remaining cubes of butter until the sauce is completely smooth.

Make the rib-eye: preheat a large cast-iron grill pan over high heat. Rub the steaks with oil, then season with salt and pepper on both sides. When the grill pan is smoking hot, place the steaks in the pan, making sure to not overcrowd the pan.

Grill the steaks, turning frequently and pressing the edges and bone into the hot pan to sear them, for 12 to 15 minutes for medium-rare, or longer if desired. Remove the steaks and let them rest for at least 10 minutes before serving.

To serve: top the rib-eye with the black pepper sauce.

Note: thoroughly pat your steaks dry before oiling and seasoning.

Thai Coconut Soup With Shrimp

Thai Coconut Soup with Shrimp

Laced with ginger, lime and fish sauce, this weeknight-easy recipe is a version of tom kha goong, a brothy, aromatic coconut soup. To make tom kha gai, swap in 3 cups shredded cooked chicken for the shrimp.
Ingredients
1 tablespoon neutral oil, like vegetable or canola
2 shallots, thinly sliced
2 inches piece fresh ginger, peeled and finely chopped (2 Tbsp.)
5 cups low-sodium chicken broth
½ teaspoon kosher salt
1 13.5-ounce can unsweetened coconut milk
1 pound shrimp, peeled and deveined
4 ounces shiitake mushrooms, sliced
1 tablespoon brown sugar
¼ cup fish sauce
1 small green chile*, such as Serrano or Thai, finely chopped   

   optional
1 tablespoon lime zest
⅓ cup lime juice
Cilantro, for garnish
Lime wedges

Directions

Heat the oil in a stockpot or Dutch oven over medium heat. Add the shallots and ginger and cook until fragrant, stirring frequently, about 3 minutes.

Add the chicken broth and salt, raise the heat to high and bring the soup to a boil.

Reduce the heat to medium-low and add the coconut milk, shrimp, mushrooms, brown sugar, fish sauce, and chile, if using, stirring to combine. Simmer until the mushrooms are tender and the shrimp is opaque and cooked through, approximately 3 to 4 minutes. (Do not allow the soup to boil once the coconut milk has been added.) 

Add the lime zest and lime juice.

Serve the soup garnished with sprigs of cilantro and a lime wedge.

Variation: With Chicken Follow the instructions as directed, except use 3 cups shredded cooked chicken (from one supermarket rotisserie chicken) instead of the shrimp. In step 3, simmer until the mushrooms are tender and the chicken is warmed through, about 3 minutes.

Charred Fennel Soup With Walnut Relish

                     Charred Fennel Soup With Walnut Relish

Made with peak-season fennel charred in a cast-iron pan, this silky soup is the perfect way to show off its beautiful flavour. Look for fennel bulbs that have plenty of feathery fronds still attached and use as many of those as you’d like in the relish—they bring a bright freshness to it.
Ingredients:
Soup
2 large fennel bulbs
1 tbsp (15 mL) vegetable oil
Salt and freshly ground pepper to taste
3 tbsp (45 mL) salted butter
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
6 cups (1.5 L) no-salt-added chicken or vegetable broth
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) strained fresh lemon juice
Relish:
1/2 cup (125 mL) finely chopped toasted walnuts
2 tbsp (30 mL) finely chopped chives
1 to 2 tbsp (15 to 30 mL) roughly chopped fennel fronds,
Roasted walnut oil to garnish
Directions:
Position rack in centre of oven. Preheat to 450°F (232°C).

For the soup, trim fennel bulbs, reserving fronds for relish. Save stalks for stock. Remove any bruised outer layers of bulbs, if necessary. Cut each bulb through the core into quarters. Set aside.

Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fennel, cut sides down. Cook, undisturbed, until one cut side is deeply browned, 4 to 6 minutes. Turn each wedge so cut sides are facing up. Season with salt and pepper. Transfer to centre of oven and roast until edges are charred and cores are almost tender when pierced with a knife, 20 to 25 minutes. Remove from oven and set aside.

Melt butter in a large pot over medium heat. Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until shallots are very soft, 8 to 10 minutes. Add charred fennel and broth. Season with salt and pepper. Bring to a boil, then cover with lid. Reduce heat to maintain a simmer. Cook, stirring occasionally, until fennel is very tender, 10 to 14 minutes.

Remove from heat and stir in cream, chives and lemon juice. Using an immersion blender, purée until very smooth. (Alternatively, soup can be transferred to a blender in batches and puréed.) Adjust seasoning, if necessary. (Cooled soup will keep, refrigerated in an airtight container, up to 2 days. Reheat over medium heat.)

For the relish, combine walnuts with chives and fennel fronds in a small bowl.

Ladle soup into warmed bowls. Garnish with relish and drizzle with walnut oil. Serve immediately.    Serves 6 to 8

Shrimp Scampi With Linguini

Shrimp Scampi With Linguini

This Shrimp Linguine is simple and delicious. Buttery garlic flavor with zesty fresh lemon and perfectly cooked shrimp makes this linguine dish taste amazing.  

Ingredients:
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions:
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of the cooking liquid. 

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. 

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.   Serves 4 to 6.

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

Poppy Seed Dressing

Poppy Seed Dressing

 Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging!), but the delicious taste of this dressing is well worth it. The best part? Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
Ingredients:
3 tablespoons honey
1½ tablespoons Dijon mustard
¼ cup white wine vinegar
1 tablespoon mayonnaise, best quality
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil
1½ tablespoons minced shallots, from 1 shallot
1 tablespoon poppy seeds
Directions:
In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.

Make-Ahead Instructions: The dressing can be stored in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.

Cauliflower Stem And Leaf Fritters With Garlicky Yogurt Dip

Cauliflower Stem And Leaf 

Fritters With Garlicky Yogurt Dip

Cauliflower stems and their mustardy green leaves are usually composted without much thought, but they should be used up as they’re just as delicious as the florets! The trimmed stem, separated from the florets and leaves, doesn’t need any special preparation, just a quick wash with water to remove any grit from the field.
Makes 14 fritters
Ingredients:
Yogurt Dip:
¾ cup (175 mL) 2% Greek yogurt
½ small clove garlic, finely grated
Salt to taste
Extra virgin olive oil and sumac for garnish
Fritters:
2 cups (500 mL) coarsely grated cauliflower florets
¾ cup (175 mL) coarsely grated cauliflower stem, base trimmed and discarded, from about 1 cauliflower
1 tsp (5 mL) salt, divided
¼ cup (60 mL) finely chopped cauliflower leaves, fibrous ribs removed and discarded, from about 1 cauliflower
2 medium shallots, finely chopped
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) ground coriander
¼ tsp (1 mL) turmeric
Freshly ground pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions:
For the dip, combine yogurt with garlic in a small serving bowl. Season with salt. Cover and refrigerate until ready to serve.

For the fritters, add grated cauliflower florets and stems and ½ tsp (2 mL) salt to a medium bowl. Toss until well combined. Let stand to draw out some of the moisture, 10 minutes. Transfer to a clean kitchen towel. Wring out cauliflower to get rid of as much liquid as possible. Return to bowl, then add leaves and shallots. Using a fork, stir until mixture is fully combined. Set aside.

Whisk eggs with flour, coriander, turmeric and remaining ½ tsp (2 mL) salt in a medium bowl until smooth. Season with fresh pepper. Fold in cauliflower mixture until fully combined.

Heat a large skillet over medium-high heat. Pour in enough oil to come ½ inch (1 cm) up side of the skillet. When oil is hot, carefully spoon 2-tbsp (30-mL) portions of cauliflower mixture into oil, lightly flattening tops with a spatula. Fry in batches until golden, about 2 minutes per side. Transfer cooked fritters to a cooling rack. Repeat to use up cauliflower mixture.

Garnish yogurt mixture with olive oil and sumac. Serve with hot fritters and lemon wedges. Makes 14 fritters

Rabbit Braised In Mustard & White Wine

Rabbit Braised In Mustard & White Wine

While rabbit hasn’t really caught on in North America, the lean, tasty meat is popular in France where this dish (lapin à la moutarde) originates. In Ontario Canada, you can find rabbit at many butcher shops and supermarkets, most often frozen. Don’t fret if you need to cut it up yourself: it’s quite easy and there are plenty of videos online to guide you.

As a young boy, my husband raised rabbits for the local meat markets in his hometown.  Serves 4 to 6

Ingredients:
1 whole rabbit, 3 to 4 lbs (1.36 to 1.81 kg), cut into six pieces (two forelegs, two hind legs and saddle cut in half crosswise)
1 1/2 tsp (7 mL) fine sea salt
2 tbsp (30 mL) unsalted butter, divided
1 tbsp (15 mL) canola oil
1/2 lb (225 g) shallots, about 6 large, cut into 1/4-inch (5-mm) rounds
1/2 cup (125 mL) dry, unoaked white wine
1 tbsp (15 mL) all-purpose flour
2 cups (500 mL) unsalted chicken stock, preferably homemade
1 tbsp (15 mL) whole-grain mustard
1 bay leaf
1/2 cup (125 mL) heavy cream
1 tbsp (15 mL) chopped capers
2 tbsp (30 mL) Dijon mustard
Torn flat-leaf parsley leaves to garnish

Directions:
Arrange rack in centre of oven. Preheat to 325°F (163°C).

Pat rabbit pieces dry with paper towel. Season with salt.

In a large Dutch oven, heat 1 tbsp (15 mL) butter and oil over medium-high heat. Add half the rabbit. Cook until well-browned, 3 to 5 minutes per side. Transfer to a large plate. Repeat with 1 tbsp (15 mL) butter and remaining rabbit.

Lower heat to medium and add shallots. Cook, stirring often, until softened, about 3 minutes. Add wine and bring to a boil, scraping to remove any browned bits at bottom. Reduce liquid until it coats shallots, about 2 minutes. Sprinkle flour over shallots, stirring constantly for 1 minute. Slowly pour in stock while stirring.

Add rabbit back to pot along with whole-grain mustard and bay leaf. Bring to a boil then cover and transfer to oven. Cook until rabbit is very tender, 75 to 90 minutes.

Transfer rabbit to a large plate. Add cream, capers and Dijon to pot. Bring to a gentle boil over medium. Cook, allowing flavours to meld and sauce to reduce slightly—it should coat the back of a spoon—3 to 4 minutes.

Transfer rabbit and sauce to a large platter. Sprinkle with parsley.
Serves 4 to 6