Displaying items by tag: vegetables


A spectacular creamy summer lasagne. Use 2 bunches of spinach to replace Swiss chard if desired.

Serves 8 





2 tablespoons olive oil 

1 cup chopped onion 

2 cups diced zucchinis (1/4-inch dice) 

Salt and freshly ground pepper 

8 cups sliced mushrooms (about 500 grams) 

¼ cup chopped basil 

2 tablespoons oregano

1 bunch Swiss chard, ribs removed 

1 cup shelled peas


1/3 cup butter 

1/3 cup flour 

4 cups milk 

2 cups ricotta cheese 

Pinch nutmeg



To finish: 

6 lasagne sheets 

½ cup Parmesan cheese




Heat olive oil in a skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Add zucchini and sauté for another 2 to 3 minutes. Season with salt and pepper. Remove onions and zucchini from pan. Add mushrooms, basil, oregano and salt and pepper and sauté for 5 minutes or until soft. Continue to cook until liquid nearly disappears. Add to zucchini and onions.


Bring a pot of salted water to boil over high heat. Add Swiss chard leaves and cook for 1 minute or until wilted. Remove from heat and drain, pressing to remove any excess liquid. Roughly chop. Add top vegetables along with uncooked peas. Season with salt and pepper. Set aside.

Melt butter in a skillet over medium heat.Add flour and stir together to form a roux. Cook over low heat, whisking, for about 2 minutes or until flour is cooked but not golden.

Add milk in a fast stream, whisking vigorously. Bring to a boil, whisking occasionally until sauce thickens. Reduce heat and simmer, whisking occasionally, for 5 minutes longer. Add salt and pepper.

Remove from heat and whisk in ricotta and nutmeg.

Toassemble lasagne, spread ½ cup white sauce over bottom of a buttered 9 x 13-inch rectangle lasagne pan. Cut pasta sheet to fit baking dish and place over sauce. Generously cover pasta with more white sauce. Cover with a layer of vegetable mixture and another sheet of pasta. Repeat until you reach the top of the baking dish (you should have 4 layers). The last layer will be a pasta sheet, covered with sauce and sprinkled with Parmesan cheese.


Bakelasagne until top is golden brown and sauce is bubbling, about 35 to 45 minutes. Let lasagne to stand for about 20 to 30 minutes before serving.

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Smoking is a hot trend in restaurants. It's not just smoked meat: Vegetables, fish, cheese and fruit are all under the smoking gun. Here, I've used smoked cheese, but if you prefer not to use the smoked variety, substitute with grated fontina or cheddar. Serve with sprouts.

Servings: 8 to 10


Ready In: 55 minutes


2 tablespoons olive oil

1 cup red pepper, thinly sliced

1 teaspoon garlic, chopped

1 teaspoon ginger, chopped

2 cups thinly sliced leeks, white part only

1 cup zucchini, thinly sliced

1 cup fennel, thinly sliced

6 shiitake mushrooms, sliced

Salt and freshly ground pepper

2 tablespoons mint, chopped

1½ cups smoked mozzarella, grated

½ pound (250 g) frozen puff pastry, defrosted

1 egg, beaten


Preheat oven to 400 F. Heat olive oil in skillet on medium-high heat. Add red pepper and sauté for 2 minutes. Add garlic, ginger, leeks, zucchini, fennel and mushrooms. Sauté until tender-crisp, about 4 minutes. Season with salt and pepper to taste, and remove from heat. Let cool 5 minutes. Stir in mint and cheese. Let cool completely.

Roll out pastry to a 10 x 12-inch rectangle. Pile vegetables along upper third of pastry lengthwise leaving a 1-inch wide border on short sides. Brush all sides with beaten egg. Fold short ends up over filling then roll from the long edge into cylinder cutting off pastry excess. Place seam side down on parchment-lined cookie sheet. Brush with egg. Use a sharp knife to cut four slashes along top of strudel.

Bake for 20 to 25 minutes or until pastry is golden brown.

Cool to room temperature before slicing.

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This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.

Servings: Eight

Prep Time: 35 minutes

Ready In: 1½ hours


Butternut Squash and Roasted Hazelnut Puree:

1½ pounds (750 grams) peeled and diced butternut squash

½ cup diced butter

Salt and freshly ground black pepper

⅓ cup finely chopped toasted hazelnuts

Mushroom Stuffing:

3 tablespoons butter

8 oz (250 grams) finely chopped mixed mushrooms

½ cup minced shallots

1 tablespoon chopped fresh thyme leaves

1 teaspoon minced garlic


½ cup dried mushrooms, preferably porcini

1½ cups veal or beef stock

2 tablespoons butter

2 veal or pork tenderloins (about 2 pounds/1 kilogram)


Bring squash to boil in salted water for about 15 to 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash until smooth with ½ cup butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

Preheat oven to 350 F.

Melt 3 tablespoons of butter in a large skillet over medium high heat; cook mushrooms, shallots, thyme and garlic together, stirring occasionally until any liquid has evaporated. Set aside to cool. Season with salt and pepper.

Butterfly the veal tenderloins by cutting them through the middle to about 1/2-inch of the other side. Open like a book. Stuff with enough mushroom mixture to make a thin layer and close back up.

Tie tenderloins with butcher’s twine at about 2-inch intervals and place seam-side down on parchment-paper lined baking sheet. Season with pepper and salt. Place in oven and roast for about 45 to 55 minutes depending on thickness or until meat thermometer reaches 140 F for medium rare. Let rest for at least 5 minutes before slicing.

Combine dried mushrooms and stock in a saucepan. Bring to a simmer on medium heat and cook for 10 minutes or until reduced to about half. Drain through a fine mesh sieve and return stock to saucepan. Whisk in 2 tablespoons of butter and season with salt pepper, if needed.

Spread squash in centre of plate and place veal slices alongside. Spoon sauce beside meat.


The combination of veal with mushrooms and hazelnuts strongly points in Italy’s direction. So as not to overpower the delicate meat, consider a medium-bodied red, such as earthy Chianti Classico. Rioja from Spain is another fine option. But don’t shy away from most Italian or Spanish whites, either. Veal is friendly to both colours. Beppi Crosariol

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I have been a big fan of Chef Suzanne Goin ever since her first book, Sunday Suppers at Lucques. Her new book, The , continues her tradition of tasty, well-written recipes. Although the recipes often have many different components, you can choose to only make part of the dishes. The book features some of her restaurants’ signature dishes, including the Tuscan kale recipe below.


    Preparation time: 20 minutes

    Ready time: 1 hour

    Servings: 4




4 bunches cavolo nero, cleaned, centre ribs removed

1/3 cup olive oil

1 small sprig rosemary

2 chili de arbol, crumbled (other dried chilies work too)

2 cups sliced onion

2 cloves garlic, thinly sliced

Salt and freshly-ground black pepper




Bring a large pot of heavily salted water to a rapid boil over high heat.

Blanch the cavolo nero for 2 minutes. Drain, let cool and squeeze out the excess water with your hands.

Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup oil, and add the rosemary sprig and the crumbled chiles. Let sizzle in the oil for about a minute. Reduce heat to medium-low, and add the sliced onion. Season with salt and a pinch of pepper. Cook for 2 minutes, and stir in sliced garlic. Cook for another 5 to 7 minutes, stirring often with a wooden spoon until the onion is soft and starting to colour.

Add the cavolo nero and remaining 2 tablespoons olive oil, stirring to coat greens with the oil and onion. Season with salt, and cook the greens slowly over low heat for about 30 minutes, stirring often until they turn a dark, almost black colour and get slightly crispy on the edges. Remove the rosemary and chili before serving.



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A completely different take on current culinary favourite, Brussels sprouts. Serve as a side dish or a salad.


    Preparation time: 10 minutes

    Ready time: 45 minutes including cooling time




2 tablespoons olive oil

4 cups Brussels sprouts, halved

2/3 cup white pearl onions, halved

2 teaspoons Chinese five-spice mixture

2/3 cup chicken stock

2 tablespoons buttermilk

2 tablespoons lemon juice

2 tablespoons chives, finely chopped

Salt and pepper to taste




Heat pan over medium-high heat. Add oil. Place Brussels sprouts and pearl onions face down and sear for 2 minutes, or until light to golden brown. Add five-spice mixture and stock.

Reduce heat and simmer for an additional 3 to 5 minutes, or until Brussels sprouts have a slight bite to them. Add water if stock disappears.

Remove from pan and toss with buttermilk, lemon juice and chives.

Season with salt and pepper. Serve at room temperature.

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Preparation time15 minutes

Ready time: 1 hour, including cooling time for croutons

Servings: 4


Parmesan croutons

One 550 gram loaf egg bread or sourdough

1/2 cup olive oil

1/4 cup Grana Padano or Parmesan, grated



2 tablespoons mayonnaise

1 tablespoons anchovy fillets, chopped

1 teaspoon garlic, chopped

1 teaspoon Worcestershire sauce

1/4 cup olive oil

2 tablespoons lemon juice

1/4 cup Grana Padano or Parmesan, grated

Freshly ground pepper



4 cups torn curly kale

4 cups escarole or romaine lettuce, torn into bite-size pieces



1/2 cup shaved Parmesan cheese



Preheat oven to 400 F

Tear bread into 1-inch pieces and place in a large bowl; you will have about 9 cups. Stir olive oil with Parmesan, then pour over and toss together. Spread in an even layer on a baking sheet. Bake for 15 to 18 minutes, tossing occasionally, or until golden.

Whisk mayonnaise with anchovy fillets, garlic, Worcestershire sauce, olive oil and lemon juice. Whisk in Parmesan. Season with pepper.

Place salad greens in a large bowl. Add 2 cups croutons and 1/4 cup salad dressing. Toss together, adding more dressing if desired. Garnish with shaved Parmesan.

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Preparation time: 5 minutes

Ready time: 1 hour

Servings: 4



1 butternut squash

2 tablespoons butter

2 teaspoon garlic, chopped

1 teaspoon chili flakes

1/2 cup Greek yogurt

Salt and freshly ground pepper



Preheat oven to 350 F.

Cut squash in half and remove seeds. Bake skin-side up for 45 minutes or until soft. Scrape out flesh.

Heat butter in skillet over medium heat and add garlic and chili flakes. Sauté for 1 minute. Add squash and mix together. Cook for 2 more minutes to amalgamate tastes. Stir in yogurt. Do not boil. Season with salt and pepper.

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This potato soup is a traditional Ecuadorean starter. 

Preparation time: 15 minutes

Ready time: 1 hour



1 kilograms (2 pounds) Yukon gold potatoes, peeled

3 tablespoons olive oil

2 teaspoons butter

1 cup onions, chopped

1/3 cup chopped shallots

1 teaspoon garlic, chopped

Salt and freshly ground pepper

2 litres (8 cups) water

3/4 cup milk

1/4 cup whipping cream

1/2 avocado, thinly sliced

1/4 cup crumbled feta

2 tablespoons corn nuts or cracked lentil chips



Cut half the potatoes into two-inch chunks. Cut remaining potatoes into 1/2-inch dice. Set aside.

Heat oil and butter in a large pot over medium heat. Add onions, shallots and garlic, and cook for three minutes or until starting to soften. Add the two-inch potatoes and cook until they are coated with oil. Season with salt and pepper. Add water and bring to a boil. Reduce to a simmer and cook uncovered until potatoes are very tender and beginning to break down.

Transfer soup to a blender and purée in batches until smooth. Return soup to same pot and bring back to a simmer. Add reserved diced potatoes, milk and cream, and cook for 15 minutes more or until potatoes are tender. Season with salt and pepper.

Ladle soup into bowls. Garnish with sliced avocado, feta and corn.



It’s a long way from Ecuador to Chile and Argentina, but let’s travel to those latter two countries for a “regional,” or at least continental, pairing for the soup. The big consideration is texture. It’s creamy, and that demands wine with substantial weight. Chilean or Argentine chardonnay fits the bill. Or you could venture to another country that speaks the same language, Spain, for a small pour of luscious amontillado sherry – perfect, assuming you like sherry.

For the cheese tart, try a late-harvest Riesling dessert wine from Canada or Germany, or a sweet Vouvray (often labelled moelleux) from France. Alternatively, try a fruit beer or, to resonate with the anisette, a Sazerac cocktail (2 ounces rye whisky, a sugar cube, splash of absinthe or Pernod and two or three dashes of Peychaud’s Bitters, served on ice). - Beppi Crosariol

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Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.


Preparation time: 20 minutes

Ready time: 1 hour 20 minutes

Servings: 4



1 tablespoon olive oil

2 ounces (55 grams) bacon or pancetta, diced

4 cups red potatoes, unpeeled and diced

4 ounces (115 grams) shiitake mushrooms, stemmed and diced

Salt and freshly ground pepper

5 tablespoons fresh parsley, chopped and divided

1/4 cup shallots, chopped

2 tablespoons chives, chopped

2 tablespoons capers

2 teaspoons fresh lemon thyme, chopped

1 teaspoon lemon zest, grated

3/4 cup butter, softened

4 skin-on Arctic-char fillets (8 ounces / 225 grams each)



To make the potatoes, heat oil in a large skillet over medium-high heat. Add pancetta and sauté for 1 minute. Add potatoes and sauté for about 2 minutes more, stirring occasionally until a few potatoes start to brown. Cover, reduce heat to medium and cook for 8 to 10 minutes or until potatoes are tender. Uncover skillet, add mushrooms, season with salt and pepper and stir together the contents of the skillet. Cover again and cook for another 5 to 6 minutes or until the mushrooms are tender and the potatoes are golden. Sprinkle with 2 tablespoons of parsley. Reserve.

While the potatoes are cooking, make the herb butter by combining shallots, 3 tablespoons parsley, chives, capers, lemon thyme and lemon zest in a bowl. Add butter and mix the herbs into it.

Preheat oven to 250 F.

Place char fillets skin-side down in an oiled baking dish. Sprinkle with salt and pepper. Brush each fillet with about 1 teaspoon herb butter.

Bake for 25 to 28 minutes or until white juices are just beginning to appear. Place fish on serving plates and dot with remaining herb butter. (Leftover herb butter will keep refrigerated for a week or frozen indefinitely.)

Reheat potato mixture and serve with the fish.



Pinot gris: This is the alter ego of pinot grigio. After the popularity explosion of easy-sipping Italian pinot grigio, a naming convention arose. Crisp, simple quaffs tend to get slapped with the grigio moniker, while more substantial, “serious” wines are called pinot gris (though there are exceptions). The “serious” version is a specialty of Alsace as well as Oregon and British Columbia. The medium weight and subtle fruitiness find their mark with this delicate fish and earthy potato-based side.


(Photo by Ryan Szulc)


Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.

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The French call that earthy taste goût de terroir. The term is often trotted out in passionate exchanges about wine, where it is code for such nuances as stone, chalk, graphite and damp soil. But it also aptly describes the humble, rooty, soil-infused quality of fresh Brussels sprouts.


Preparation time: 10 minutes

Ready time: 25 minutes

Servings: 6



6 large shallots, unpeeled

8 garlic cloves, unpeeled

2 tablespoons butter

1 tablespoon vegetable oil

8 ounces (225 grams) Brussels sprouts, cut in half

Salt and freshly ground pepper

1 tablespoon chopped fresh parsley



Add shallots and garlic to a pot of cold water and bring to a boil. Boil for 2 minutes, then drain and remove skins. Cut shallots in half lengthwise if large.

Heat butter and oil in a heavy sauté pan (one that has a lid) over medium heat. Add garlic and shallots and sauté for 1 minute. Add Brussels sprouts and toss everything together. Cover, reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

Season with salt and pepper and sprinkle with parsley.


Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.

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