LibbyTurkey, 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
Garlic clove
Black Pepper
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
5g salt
5g sugar
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
Dressing
1 tbsp of Lemon Juice
1/2 tbsp of Maille Dijon Mustard
A sprig of Chopped Fresh Tarragon
1/4 cup of Olive Oil
S+P
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
1 tbsp butter; salted
1 tbsp olive oil
3 slices prosciutto; thinly sliced
4 garlic cloves; thinly sliced
2 oranges; juice & zest
1 tbsp grainy mustard
1 tbsp fresh-picked thyme
Cook prosciutto and garlic in a heavy-bottomed pot braising between oil and butter. beans with their liquid and orange juice. Let simmer for 10-15 minutes. Mix in mustard, thyme, and zest. Season to taste.
Salsa Verde Ingredients
½ cup capers
2 tbsp Dijon
1 bunch mint
1 bunch basil
1 bunch parsley
¼ cup lemon juice
1 tsp chili flakes
1 ½ cup canola oil
1 tbsp sherry vinegar
Place all ingredients in a blender except oil; puree and add the oil. Finish with sherry vinegar and season to taste. Set aside.
Pickled Mustard Seed Ingredients
1 cup Yellow Mustard Seed
¾ cups water
1 cup white rice vinegar
¾ cups Mirin
½ cup white sugar
1 tbsp Kosher salt
Combine mustard seeds, water, vinegar, Mirin, sugar and salt in a saucepan and bring to a simmer over low heat. Stir frequently until mustard seeds are cooked and the liquid is syrupy.
Citrus Salad Ingredients
1 shallot; thinly sliced rounds
2 oranges; segmented and then juiced
1 lemon; segmented and then juiced
1 cup parsley; finely chopped
¼ cup olive oil
Soak sliced shallot rounds in cold water to take out the bitterness. Mix citrus segments with their juice, olive and parsley; add shallot. Season to taste with salt. Set aside.
Scallops Ingredients
20 x 10/20 scallops; cleaned and dried off
Canola oil
Salt
Heat a heavy-bottomed non-stick pan and add a drop of oil. Once the pan is very hot, season the scallops with salt and place them in the pan. Sear on one side for 1 minute, flip and sear for another minute. Take out of the pan and let dry on a paper towel.
Place a spoonful of beans in a shallow bowl. Dish out the citrus salad and arrange the scallops on top. Drizzle with dollops of salsa verde and pickled mustard seed. Garnish with either fresh herbs or frizzled leeks.
Vegan French Onion Soup
1800 ml of Vegetable Broth
2-4 medium White Onions
2 tbsp Canola Oil
1 tsp Balsamic Vinegar
1 tsp Soy Sauce
2 Bay Leaves
Sprigs of Fresh Thyme
Salt and Pepper to taste
200g shredded vegan cheese (we love daiya’s Mozzerella style shreds)
1 Baguette (vegan by nature, we love Ace Bakery’s)
Slice onions into thin rings and place into a large non-stick pan or stockpot with 2 tbsp of canola oil. Stirring frequently, allow onion rings to brown and become soft, about 10 minutes over medium heat.
Add in balsamic vinegar and soy sauce. Season with salt and pepper if desired, and add in fresh thyme springs and bay leaves.
Add in vegetable broth and Lucky Iron Fish/Leaf. Bring to a boil for at least ten minutes, then lower to a simmer.
Remove Bay Leaves and Thyme, and Lucky Iron Fish*.
Preheat your oven to broil. Carefully using a ladle, pour soup into oven-proof bowls or ramekins, ensuring you leave space for baguette, so ¾ full. Slice baguette and place into a bowl, resting on soup broth.
Add vegan cheese shreds and place in the ready-oven on a middle shelf so as to not burn the ‘cheese’. Broil for approximately 2-5 minutes, depending on your oven. Remove from the oven and enjoy.
*Fish/Leaf will be hot! Carefully remove and rinse and clean Lucky Iron Fish after using and store in a cool/dry place.
All images by Libby Roach