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Balti-Style Cauliflower and Spinach
2 Tbsp vegetable oil 25 ml
1 onion, chopped finely 1
1 garlic clove, chopped finely 1
1/2 tsp cumin seeds 2 ml
1 tsp ground coriander 5 ml
1/2 tsp ground cumin 2 ml
1/2 tsp ground turmeric 2 ml
1 tsp chili powder 5 ml
1 tsp garam masala 5 ml
1 large cauliflower, trimmed and broken into small florets 1
1 large potato, peeled and cut in 1/2-inch (1-cm) cubes 1
5 plum tomatoes, seeded and chopped coarsely 5
2 Tbsp tomato paste 25 ml
1/3 cup water 80 ml
1 cup packed shredded fresh spinach 250 ml
salt and freshly ground black pepper
1 Tbsp freshly squeezed lemon juice 15 ml
2 finger hot peppers, seeded and sliced thinly, to garnish 2
SERVES 4
Heat the oil in a wok or large skillet, and sauté the onion and garlic for 3 minutes. Add the spices, and cook for 3-4 minutes, stirring frequently. Stir in the cauliflower and potato, and cook for 2-3 minutes over a high heat, until they begin to brown. Add the tomatoes, tomato paste, and water, stir well, and bring to a simmer. Reduce the heat, cover, and simmer for 5 minutes. Stir in the spinach, season to taste with salt and pepper, and cook for 1 minute more, until the spinach wilts. Transfer to a serving bowl or onto a platter of freshly cooked rice, sprinkle with the lemon juice, and garnish with the sliced hot peppers.
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Braised Rutabaga with Shallots, Mushroom
2 Tbsp butter 25 ml
1 Tbsp olive oil 15 ml
1 garlic clove, peeled 1
12 shallots, peeled 12
1 cup thickly sliced mushrooms 250 ml
1/2 cup dry white wine 125 ml
1 1/2 lb rutabaga, peeled and cubed 750 g
1/2 tsp salt 2 ml
1/2 tsp freshly ground black pepper 2 ml
1 Tbsp all-purpose flour 15 ml
1 1/2 cups chicken or vegetable stock 375 ml
heavy cream 50 ml
1 Tbsp Dijon mustard 15 ml
1/4 cup fresh chopped parsley or thyme 50 ml
SERVES 4
Melt the butter and olive oil in a large skillet over a medium heat. Stir in the bay leaf, garlic clove, and shallots. Cook for 8-10 minutes, stirring frequently, until the shallots and garlic are browned. Remove and discard the bay leaf and garlic clove. Add the mushrooms, and sauté for 3-4 minutes. Pour in the wine, increase the heat, and cook for 4-5 minutes, until the liquid has reduced by half. Stir in the cubed rutabaga, and season with salt and pepper. Stir in the flour, and add the stock. Bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes, until the rutabaga is tender and most of the liquid is absorbed. Stir in the cream, mustard, and chopped herbs. Heat through, and serve at once.
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Braised Sweet Potatoes and Apples with Crunchy Pancetta Topping
1 Tbsp butter 15 ml
1 Tbsp olive oil 15 ml
1 lb sweet potatoes, peeled and cut in 1/4-inch (5-mm) slices 500 g
2 large apples, cored and cut in 1/2-inch (1-cm) slices 2
1/4 cup brown sugar 50 ml
1/4 tsp salt 1 ml
3 Tbsp apple juice or cider 40 ml
1/4 tsp paprika 1 ml
6-8 strips of pancetta or bacon, chopped and fried until crisp 6-8
SERVES 4
Heat the butter and olive oil in a large skillet or frying pan, and toss in the sweet potatoes and apples. Stir in the brown sugar and salt, and cook for 5 minutes. Add the apple juice or cider, cover, and reduce the heat. Cook for 20-25 minutes, stirring occasionally, until the potatoes are softened and the liquid is absorbed. Season with paprika, and serve with the crisp pancetta or bacon bits scattered over top.
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Brie and Grape Crostini
1 baguette, cut on the diagonal in 1/2-inch (1-cm) slices 1
2 Tbsp olive oil 25 ml
8 oz brie, sliced 250 g
8 oz seedless green and red grapes 250 g
freshly ground black pepper
MAKES 16-20
Preheat the oven to 400°F (200°C). Brush the baguette slices with the olive oil, and arrange them on a baking sheet. Bake for 10-12 minutes, turning over halfway through. Remove from the oven, and top each crostini with a slice of cheese and 2 grapes. Sprinkle with pepper, and bake for 10 minutes, until the cheese begins to melt. Serve at once.
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Broccoli with Garlic and Anchovies
2 Tbsp butter 25 ml
6 garlic cloves, chopped finely 6
10 canned anchovies, drained and chopped10
3/4 cup virgin olive oil175 ml
1 lb broccoli, trimmed and cut in spears 500 g
Melt the butter in a saucepan over a medium heat, and sauté the garlic until softened but not browned. Stir in the anchovies, and cook for 1 minute. Gradually add the olive oil, stirring constantly, and simmer for 10 minutes. Blanch the broccoli in lightly salted boiling water for 3-5 minutes, until barely tender. Drain and transfer to a serving bowl. Pour the anchovy sauce over top, and serve at once.
Garlic and anchovies sautéed in olive oil and butter make a wonderfully piquant dressing for crisp, steamed broccoli or for raw or blanched florets. Either way, have a loaf of crusty bread on hand to soak up the extra juices.
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Celeriac Slaw with Creamy Dijon Dressing
1 lb celeriac, peeled and shredded 500 g
1/4 cup fresh chopped parsley 50 ml
For the dressing:
1/2 cup mayonnaise 125 ml
2 Tbsp freshly squeezed lemon juice 25 ml
2 Tbsp Dijon mustard 25 ml
2 Tbsp heavy cream 25 ml
salt and freshly ground pepper
SERVES 4
Blanch the shredded celeriac in a large pan of boiling water for 1 minute. Drain, rinse with cold running water, and drain again. Pat dry.
Combine the dressing ingredients in a bowl, and whisk to blend. Stir in the celeriac and chopped parsley. Leave for 30 minutes, or refrigerate over-night, allowing the salad to come to room temperature before serving.
Celeriac is a fairly dense vegetable, so this slaw will taste even better when made the day before, allowing the flavours of the dressing to soak in.
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Cheesy Bubble and Squeak
5 potatoes 5
2 Tbsp olive oil 25 ml
2 leeks, rinsed and shredded 2
3 sweet apples 3
2 tsp brown sugar 10 ml
1garlic clove, crushed 1
8 oz collard greens, rinsed, trimmed and shredded 250 g
1/3 cup chicken or vegetable stock 80 ml
freshly squeezed juice of 1 orange
1 Tbsp chopped fresh thyme 15 ml
4 ounces parmesan cheese, grated 125 g
salt and freshly ground black pepper
SERVES 4
Leave the skins on the potatoes, and cut them in bite-sized chunks. Boil them in lightly salted water for 5-8 minutes, until just tender. Drain and set aside. (Or be traditional and use leftovers.)
Heat the oil in a wok or large stir-fry pan over a high heat, and sauté the leeks and apples with the sugar, until golden brown. Add the cooked potatoes, garlic, and collards, and stir to coat. Pour in the stock and orange juice, season with thyme, salt, and pepper, and bring to a boil. Scatter the cheese over top, reduce the heat, and cover. Cook for 5 minutes, until the liquid has been absorbed and the greens are tender. Serve at once.
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Fiddleheads with Foamy Hollandaise Sauce
1 - 1 1/2 lb fresh fiddleheads, cleaned and trimmed 500 - 750 g
For the sauce:
3 large eggs, separated 3
1 1/2 Tbsp white wine vinegar 20 ml
1 1/2 Tbsp freshly squeezed lemon juice 20 ml
1/2 cup butter 125 ml
salt and freshly ground black pepper
SERVES 4-6
Place the egg yolks in a food processor with a pinch of salt, and pulse until blended. Heat the lemon juice and vinegar until simmering, then pour the hot liquid in a steady stream into the food processor, pulsing continually. Melt the butter until it begins to foam, then add it to the food processor in the same steady stream, pulsing until the sauce is smooth and thickened. Transfer to a bowl.
Whip the egg whites in a clean bowl until they form soft peaks. Fold a spoonful of the whites into the yolk and butter mixture to loosen it. Gently fold in the remaining whites, and season to taste with salt and pepper. Cover and refrigerate until chilled, keep warm while you cook the fiddleheads, or simply set aside.
Bring a large pot of lightly salted water to a boil. Add the fiddleheads all at once and cook for 5 minutes. Drain well and serve on individual plates with a generous splash of hollandaise.
Fiddleheads and hollandaise sauce are like peanut butter and jam, Fred Astaire and Ginger Rogers, champagne and moonlight - made for one another. Try the combination with grilled salmon fillets and new potatoes.
This version of the classic, rich hollandaise has been lightened up with stiffly beaten egg whites, so ladle it on freely. I like my hollandaise chilled, but it is equally tasty warm or even at room temperature.
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Garden Peas and Baby Onions
3 Tbsp butter 40 ml
12 pearl onions or tiny yellow onions, peeled 12
2 cups shelled fresh peas 500 ml
1/4 cup water 50 ml
1/2 cup cream 125 ml
salt and freshly ground black pepper
1 Tbsp freshly squeezed lemon juice 15 ml
1 Tbsp chopped fresh mint 15 ml
SERVES 4
Cut the onions in half if they seem large. Melt the butter in a skillet or casserole over a medium heat, and sauté the onions for 5 minutes. Stir in the peas, and cook for 2 minutes more. Add the water, and bring to a simmer. Cover and cook for 8-10 minutes, until the onions and peas are almost tender. Stir in the cream, season with salt and pepper, and cook for 3 minutes more, until the liquid has reduced. Stir in the lemon juice and mint, and serve at once.
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Lemon Grass Vinaigrette
1/3 cup coarsely chopped lemon grass 80 ml
1 red finger hot pepper, chopped 1
3/4 cup vegetable oil 125 ml
3 Tbsp freshly squeezed lime juice 40 ml
3 tsp soy sauce 15 ml
2 tsp honey 10 ml
MAKES ABOUT 1 CUP (250 ML)
Combine the lemon grass and hot pepper in a food processor or blender, and pulse to chop them very finely. Add the oil, and pulse to combine. Transfer to a small bowl, cover, and leave to marinate overnight. The next day, strain the oil through a fine sieve, and discard the pulp. Mix the flavoured oil with the remaining ingredients, and whisk until blended.
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Okra with Sun-Dried and Cherry Tomatoes
2 Tbsp olive oil 25 ml
3 strips bacon, chopped 3
1 small red onion, sliced thinly 1
1 garlic clove, chopped finely 1
1/2 tsp coriander seeds, crushed 2 ml
1 lb small okra, trimmed and cut in 1/2-inch (2.5-cm) slices 500 g
1/2 lb cherry tomatoes 250 g
6 sun-dried tomatoes in oil, drained and chopped 6
2 Tbsp freshly squeezed lemon juice 25 ml
1/3 cup water 80 ml
salt and freshly ground black pepper
2 Tbsp chopped fresh cilantro 25 ml
SERVES 4
Heat the olive oil in a skillet, and fry the chopped bacon with the onion and garlic for 5 minutes. Stir in the coriander seeds, and cook for 1 minute. Add the okra, cherry and sun-dried tomatoes, lemon juice, and water, and bring to a simmer. Cook for 10-12 minutes, until the okra is just tender. Season to taste with salt and pepper, and stir in the cilantro. Serve at once.
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Parsley Pesto
1 cup packed parsley leaves, heavy stems removed 375 ml
1 large garlic clove, peeled 1
1/4 cup walnut pieces 50 ml
2 tsp freshly squeezed lemon juice 10 ml
1 cup olive oil 250 ml
salt
MAKES ABOUT 2 CUPS (500 ML)
Combine the parsley, garlic, and walnuts in a blender, and pulse until chopped finely. Add the lemon juice, and gradually add the olive oil, pulsing until the mixture emulsifies. If the pesto is too thick, blend in a tablespoon of cold water. Season to taste with salt.
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Pesto Mayonnaise (dip for Artichokes)
1 cup fresh basil leaves 250 ml
2 garlic cloves, peeled 2
3 Tbsp pine nuts 40 ml
1/4 cup olive oil 50 ml
3/4 cup Mayonnaise 175 ml
Sauce for 4 large artichokes
Combine everything except the mayonnaise in a food processor, and pulse until it forms a paste. Add the mayonnaise, and blend until smooth. Refrigerate until needed.
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Poached Tamarillos with Lime and Clove C
1 cup fruity red wine (e.g. Shiraz or Merlot) 250 ml
1/2 cup liquid honey 125 ml
juice and grated zest of 1/2 lime
1 cinnamon stick 1
4 ripe tamarillos 4
1 tsp cornstarch (optional) 5 ml
whipped cream and Lime and Clove Curd, to serve
SERVES 4
Combine the wine, honey, lime juice and zest, and cinnamon stick in a medium-sized saucepan. Bring to a boil. Cut a cross into the bottom of each tamarillo, and leave the stems intact. Carefully lower the fruit into the saucepan, holding them by the stems. Add enough boiling water, if necessary, so that the fruits are floating. Bring back to a boil, cover, and reduce the heat. Simmer for 10-15 minutes, until the tamarillos are tender when prodded. Remove from the heat, and leave to cool in the saucepan.
Remove the cinnamon stick and the tamarillos from the saucepan. If the skins are thick enough, lightly score the fruit in quarters, and peel the skins back like flower petals, leaving the stems intact. Place the tamarillos on individual serving plates.
Meanwhile, bring the poaching syrup to a boil, and cook until reduced by half. If you prefer a thicker syrup, mix a little of the liquid with the cornstarch, and then stir into the syrup and cook until thickened. Remove from the heat, and allow to cool. Pour some syrup over each fruit, and serve with a dollop each of whipped cream and lime curd.
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Radish and Endive Salad with Feta Dressing
10 radishes 10
6 small Belgian endives 6
2 green onions 2
For the dressing:
1/2 cup virgin olive oil 125 ml
3 Tbsp sour cream 40 ml
1/2 cup feta cheese, crumbled 125 ml
1 1/2 Tbsp balsamic vinegar 20 ml
1 Tbsp finely chopped fresh thyme 15 ml
SERVES 4
Combine the dressing ingredients in a jar with a tightly fitting lid, shaking well to combine.
Trim and slice the radishes. Discard the tough outer leaves of the endives, core them, and slice them thinly. Arrange the radish and endive slices on a serving plate, then drizzle the dressing evenly over top. Scatter with thinly sliced green onions, and refrigerate until slightly chilled.
The slight bitterness of endives beautifully complements the peppery flavour and crunch of radishes. You can substitute any mild, crumbly cheese for the feta if you like.
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Rapini and Cannellini Beans
1 Tbsp olive oil 15 ml
1 onion, chopped 1
2 garlic cloves, chopped finely 2
5 plum tomatoes, peeled and chopped coarsely 5
1 Tbsp balsamic vinegar 15 ml
1 large bunch rapini, rinsed, trimmed, and chopped coarsely 1
1 19-oz (540 ml) can cannellini beans, drained 1
a pinch of paprika
salt and freshly ground black pepper
SERVES 4
Heat the olive oil in a saucepan, and sauté the onion and garlic for 3-4 minutes, until softened but not browned. Stir in the tomatoes and balsamic vinegar, and bring to a gentle simmer. Cook for 10 minutes, and stir in the rapini and beans. Cook for 3-5 minutes, and then season to taste with paprika, salt, and pepper.
This makes a lovely quick pasta sauce, or you can spoon it over thick slices of crusty white bread or focaccia.
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Roasted Cauliflower with Garlic and Almo
1 head of cauliflower, trimmed and broken into large florets
25 ml butter 2 tbsp
15 ml olive oil 1 tbsp
3 strips of bacon, chopped
2 shallots, chopped finely
2 garlic cloves, crushed
80 ml slivered almonds 1/3 cup
25 ml chopped fresh parsley 1 tbsp
50 ml freshly grated parmesan cheese 1/4 cup
freshly ground black pepper
Preheat the oven to 190 C (375 F). Blanch the cauliflower in lightly salted boiling water for 2 minutes, then drain well. Transfer to a shallow, ovenproof dish and set aside.
Heat the butter and olive oil in a small saucepan over a medium heat. Stir in the chopped bacon, and cook for 2 to 3 minutes. Stir in the shallots and garlic and cook for 5 minutes more, until softened. Add the almonds, sauté until golden, then stir in the parsley. Spoon the almond mixture on the cauliflower, scatter the parmesan over evenly and season with pepper.
Bake for 12-15 minutes, until the cauliflower is just tender and the topping is golden. Cauliflower and Green Bean Salad 1 head of cauliflower, trimmed and broken into small florets 500 g (1 lb) green beans, trimmed and cut into 5-centimetre (2-inch) pieces.
For the vinaigrette:
1 small garlic clove 2 ml (1/2 tsp.) salt 1 shallot, chopped finely 50 ml (1/4 cup) freshly squeezed lemon juice 250 ml (1 cup) virgin olive oil 2 ml (1/2 tsp.) toasted cumin seeds, crushed freshly ground pepper.
To prepare the vinaigrette: Crush the garlic and salt together until creamy.
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Roasted Corn with Cilantro Butter
fresh corn on the cob, husks and silks removed
1/2 Tbsp butter per ear of corn 8 ml
finely chopped fresh cilantro
salt and freshly ground black pepper
Preheat the oven to 375°F (190°C). Mash together the butter and chopped cilantro with a pinch of salt and black pepper. Rub the butter over the corn, and wrap the ears individually in aluminum foil. Roast them near the top of the oven for 30 minutes. Serve the corn in its foil parcels to contain the delicious juices.
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Rosemary and Black Olive Focaccia
1 cup warm water 250 ml
1 Tbsp sugar 15 ml
1 Tbsp dry yeast 15 ml
1 tsp salt 5 ml
1/4 cup whole wheat flour 50 ml
2 - 2 1/2 cups all-purpose flour 500 - 625 ml
4 sprigs rosemary 4
4 Tbsp olive oil 60 ml
2 Tbsp balsamic vinegar 25 ml
2 Tbsp coarsely chopped black olives 25 ml
1 tsp coarse sea salt 5 ml
sliced tomatoes for garnish (optional)
SERVES 4-6
Combine the water and sugar in a small bowl. Sprinkle the yeast over top, give it a quick stir, and leave to proof for 5 minutes, until frothy.
Meanwhile, in a large bowl, mix the teaspoon of salt with the whole wheat flour and 1 cup of the all-purpose flour. Strip the rosemary needles from their twigs, and chop half of them very finely. Stir the chopped rosemary into the salt and flour. Make a well in the centre of the dry ingredients, and pour in the proofed yeast and 2 tablespoons of olive oil. Stir well to combine, and then gradually stir in enough of the remaining flour to make the dough come away from the sides of the bowl. Turn out onto a floured surface, and knead for 10 minutes, adding flour as necessary, until smooth and elastic.
Wipe out the mixing bowl and grease it with oil. Place the dough in the bowl, turning it once to coat with oil. Cover with a tea towel, and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
Punch down the risen dough, and stretch it out to fit in a greased baking sheet. Cover again and leave for another 45 minutes.
Preheat the oven to 375°F (180°C). Use your thumb to make random indentations in the dough, and then drizzle with the remaining olive oil and the balsamic vinegar. Scatter the chopped olives, sea salt, and rosemary needles over top. Leave for 5 minutes, and then bake for 20-25 minutes, until puffy and golden brown. Garnish with sliced tomatoes, if you like, and serve warm, sliced or torn in pieces.
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Salsify with Parmesan
2 lb salsify, scrubbed and trimmed 1 kg
2 Tbsp butter 25 ml
1 Tbsp olive oil 15 ml
1/4 cup grated fresh parmesan cheese 50 ml
salt and a pinch of cayenne pepper
SERVES 4-6
Place the whole, unpeeled salsify roots in a steamer basket over 2 inches (5 cm) of boiling water. Cover and steam for about 10-12 minutes, until barely tender. Drain and rinse under cold running water, and then peel and slice in 4-inch (10-cm) lengths.
Heat the butter and olive oil in a frying pan, and sauté the salsify for 3-4 minutes, until golden brown. Transfer to a plate, sprinkle with the parmesan cheese, and season with salt and cayenne pepper, or serve atop bruschetta.
Serve this on thick slices of toasted Italian bread that have been rubbed with a cut garlic clove and drizzled with olive oil.
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Sauteed Brussels Sprouts with Bacon
8 strips bacon, chopped 8
1 onion, sliced thinly (optional) 1
1 lb Brussels sprouts, trimmed and shredded 500 g
SERVES 4
Fry the bacon and onion (if using) in a wok or large frying pan, until the bacon is crisp and the onions are soft and browned. Stir in the shredded sprouts, and cook for 3-4 minutes, until the edges begin to brown. Serve at once.
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Spicy-Sweet Cucumber and Peanut Salad
2 English cucumbers, sliced lengthways and seeded 2
1 Tbsp salt 15 ml
For the dressing:
1/3 cup sugar 80 ml
1/2 cup rice wine vinegar 125 ml
4 finger hot peppers, seeded and chopped finely 4
2 Tbsp chopped fresh cilantro 25 ml
1/4 cup roasted peanuts, chopped finely 50 ml
SERVES 4
Salt the cucumbers, and set aside.
In a serving bowl, dissolve the sugar in the vinegar. Add the peppers and cilantro, and toss with the cucumbers. Refrigerate for 30 minutes before serving, garnished with the peanuts.
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Stir-Fried Beets
2 Tbsp Butter 25 ml
1 lb fresh beets, peeled and shredded 500 g
zest and juice of 1 lemon
1 Tbsp chopped fresh cilantro15 ml
salt and freshly grated black pepper
sour cream, to garnish
SERVES 4
Heat the butter in a large frying pan, and sauté the shredded beets for about 2 minutes to heat through. Stir in the lemon juice and zest, and season with salt and pepper to taste. Garnish with chopped cilantro, and serve at once.
For a slightly different flavour and texture, place the butter and shredded beets in a glass dish, and microwave for 1-2 minutes, until heated through. Then stir in the lemon juice and zest, season, garnish, and serve.
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Tangerine-Fennel Slaw
3 tangerines, peeled and segmented into supremes 3
2 fennel bulbs, trimmed and shredded or chopped coarsely 2
1/4 cup chopped fresh flat-leaf parsley 50 ml
For the dressing:
1 garlic clove, chopped finely 1
juice and grated zest of 1 large lemon
1 1/2 Tbsp coarse-grained mustard 20 ml
1/2 cup olive oil 125 ml
salt and freshly ground black pepper
SERVES 8-10
Combine the tangerines, fennel, and parsley in a large bowl. Whisk together the dressing ingredients until smooth, and fold gently into the slaw ingredients. Season to taste with extra salt and pepper, cover, and refrigerate for at least 1 hour, and up to 24 hours, before serving.
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Tomatillo Salsa
1 lb tomatillos, with husks 500 g
3 tomatoes 3
1 garlic clove, peeled 1
2-3 chipotles, seeded 2-3
1 onion, peeled and quartered 1
1 cup fresh cilantro leaves 250 ml
2 Tbsp freshly squeezed lime juice 25 ml
MAKES 4 CUPS (1 L)
Preheat the broiler. Place the tomatillos and tomatoes on a baking pan, and slide them under the broiler for a few minutes, until they begin to char. Remove from the oven, and cool. Remove the husks from the tomatillos, and skin the tomatoes. Combine the tomatoes and tomatillos in a food processor with the garlic, chipotles, onion, and cilantro. Pulse until chopped finely. Stir in the lemon juice, season to taste with salt, and refrigerate until using.
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Ugli-Jicama Salad with Honey-Mustard
3 cups tender salad greens (e.g. butter and red oak lettuce) 750 ml
1/2 pound jícama, peeled and sliced in 1/2-inch (1-cm) lengths 250 g
1 Ugli fruit, peeled and segmented into supremes 1
For the vinaigrette:
2 shallots, chopped finely 2
1 Tbsp Dijon mustard 15 ml
2 tsp runny honey 5 ml
1 tsp finely grated Ugli zest 5 ml
2 Tbsp red wine vinegar 25 ml
1/4 cup olive oil 50 ml
salt and freshly ground black pepper
SERVES 4
First, make the dressing. Whisk the ingredients together in a bowl. Toss the salad greens in the dressing, and divide between 4 serving plates. Toss the jícama in the dressing, and arrange with the citrus segments on the greens. Drizzle the remaining dressing over top, and serve at once.
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Watercress Sauce
1 small garlic clove, peeled 1
2 egg yolks 2
1 tsp dry mustard 5 ml
1 tsp salt 5 ml
1/4 tsp freshly ground black pepper 1 ml
1 cup vegetable oil 250 ml
2 tsp freshly squeezed lemon juice 10 ml
1 tsp white wine vinegar 5 ml
1 cup watercress leaves, rinsed and dried 250 ml
MAKES 1 1/2 CUPS (375 ML)
Combine the garlic clove, egg yolks, mustard, salt, and pepper in a blender or food processor, and pulse to form a paste. Gradually add the vegetable oil while continuing to pulse, and then add the lemon juice, wine vinegar, and watercress leaves. Pulse until the leaves are chopped finely. Serve at once, or refrigerate and whisk well with a tablespoon of water before using.
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Yams Baked with Citrus Butter
2 lb yams, peeled and cut in 1-inch (2.5-cm) cubes 1 kg
2 Tbsp olive oil 25 ml
1/4 tsp chili powder 1 ml
1/3 cup butter 80 ml
zest and juice of 1/2 lime
2 Tbsp water 25 ml
1 Tbsp finely chopped fresh cilantro 15 ml
salt and freshly ground black pepper
SERVES 4
Preheat the oven to 375°F (190°C). Toss the yams with the olive oil in a shallow roasting pan. Season with chili powder, salt, and pepper. Bake for 45 minutes, giving the pan an occasional shake to cook the yams evenly. Meanwhile, melt the butter, and stir in the lemon juice, water, and cilantro. Pour the mixture into the pan with the yams, shake the pan, and bake for 15 minutes more, until the liquid has evaporated and the yams are tender. Serve hot.
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Baked Baby Acorn Squash with Walnut Vinagrette
1 acorn squash 1
1 Tbsp butter 15 ml
salt and freshly ground black pepper
For the vinaigrette:
small garlic clove, chopped 1
1/2 tsp salt 2 ml
1 Tbsp balsamic vinegar 15 ml
4 Tbsp walnut oil 60 ml
4 Tbsp vegetable oil 60 ml
2 Tbsp toasted walnuts, crushed 25 ml
1 Tbsp chopped fresh cilantro 15 ml
SERVES 2
Preheat the oven to 375°F (190°C). Halve the squash across its middle, and scoop out the seeds and pith. Line a baking pan with foil, and butter it generously. Place the squash halves, cut sides down, on the pan. Add a few tablespoons of water to the pan, and bake for about 20 minutes. Turn the squash over, baste with the pan juices and bake for 10-15 minutes longer, until the flesh is tender.
To make the vinaigrette:
Crush the garlic and salt to a paste. Combine it with the remaining vinaigrette ingredients in small jar with a tightly fitting lid, and shake thoroughly. Drizzle over the roasted squash, and serve at once.
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