Turkey, shmurkey. While I’m glad to finally eat indoors with friends and family again, it feels like carving a giant bird is a tad too ceremonial. Too much effort, too fussy. Instead, buck the bird trend and tuck into some tasty, untraditional and total comfort food.
Be thankful for your health, for your family and for fall. Here are a few favourites from the recipe files. Oh, and if you have piles of leftover turkey sitting around, feel free to add it to pretty much anyone one of these recipes.
TALKING TURKEY? WE’RE BUCKIN’ THE BIRD
Cheesy Swiss Fondue
Equal Parts (500 grams or so) Emmental and Gruyère Cheeses and about 50 grams of Parmesan for extra flair
Ample White Wine
1/2 tsp Nutmeg
Dash of Lemon juice
Rub cast iron pot (like this beauty from Swissmar) with a whole garlic clove and place on stovetop over low heat. Set garlic aside and add one cup of sweet-ish white wine (not an oaky Chardonnay, but a Gewürztraminer or Riesling would work well). Add a sprinkle of nutmeg. Fold in the cheeses. Add a splash of lemon juice and continue to simmer on low, stirring and ensuring it does not come to a boil.
After, add 1-2 tbsp of Kirsch and continue to simmer. If the mixture seems a little watery you can add a 1/2 tsp of cornstarch to help thicken. Move to tableside and continue to stir with each stabby-cheese stroke over the fire-safe flame in an approved fondue vessel. Serve with a crusty baguette, fresh-cut mushrooms and ground black pepper.
Focaccia from Le Dolci
Yields about 2 large 400g focaccias
400g ap flour
2g instant yeast
335g cold water
Mix all by hand until no lumps are left.
Cover and proof at room temp approx. 8 hours
Divide into pieces and form a congestive ball. Rest on the table for 30 mins and then top and bake at 450Fº until golden brown on the bottom.
ROOT FOR THE HOME TEAM
Roasted Root Veg Salad
1 lb Chopped, Peeled Carrots
1 lb Chopped, Peeled Sweet Potatoes
1/2 lb of Chopped Parsnip
1 tbsp of Canola Oil
300 grams of Goat Cheese
3 tbsp of Toasted Pumpkin Seeds
5 oz of Mixed Greens
S+P to season
1 tbsp of Lemon Juice
1/2 tbsp of Maille Dijon Mustard
A sprig of Chopped Fresh Tarragon
1/4 cup of Olive Oil
Preheat oven to 400º C. Peel and then rough chop the veggies and toss into a large bowl. Next, add a tbsp (or two) of canola oil, just enough to get every corner covered so they don’t burn in the oven. Sprinkle on some salt and pepper and pour onto a baking sheet. Place in oven for 30-45 mins and toss once or twice to get the sides to brown evenly. Remove from oven and set aside to cool.
Meanwhile, make the dressing. In a mason jar, toss ingredients together and give a good shake. Pour onto a bowl of freshly washed leaves and toss. Assemble greens onto the plate, and crumble goat cheese on top. Add the roasted veg and a handful of toasted pumpkin seeds. Finish with a snap of pepper and salt.
LET CANADIAN INGREDIENTS SHINE- EVEN TURKEY
Canadian Beans Seared Scallops White Bean Ragout
by Chef Renée Lavallée
Vegan French Onion Soup
All images by Libby Roach