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Mirepoix Recipes
Mirepoix Base
A common, quick way to cook mirepoix is to brown the onions and carrots together on medium-high heat (sauté) and then add the celery, cooking until soft. This develops a deeper flavor profile, and is especially delicious in soups. The size you cut your vegetables should be relative to the amount of time they’ll spend cooking. The smaller cut your vegetables are, the faster they’ll release their aromas
Classic French Chicken in White Wine Sauce
Melt the butter in a large skillet over medium heat. Season the chicken with salt and pepper and cook it in the skillet on the skin side to brown it and to render the fat from the skin, about 15 minutes. Turn the chicken over and cook on the bone side for about 5 minutes. Remove and reserve the chicken.
Pour off all but 2 Tbs. of the fat from the pan. Add the onion, carrot, celery, and prosciutto or ham and sauté until the onion is browned and the vegetables are softened, 8 to 10 minutes. Add the wine and chicken stock to the pan and stir to combine with vegetables. Put the chicken back into the pan. Bring the liquid to a boil, reduce to a simmer, cover the skillet with a lid, and simmer the chicken in the sauce until cooked through, 20 to 25 minutes.
Remove the chicken from the pan, turn the heat to high and bring the liquid to a boil. Reduce the volume of liquid by half, about 5 minutes (or 6 to 7 minutes if you want a thicker sauce). Add the cream, stir to combine, and remove the pan from the heat. Transfer the chicken to wide soup plates; taste and season the sauce with salt and pepper if necessary and spoon it over the chicken. Sprinkle with the chopped parsley.
Bolognese Beef Sauce
6 oz (170 g) pancetta or bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, finely diced
2 celery stalks, chopped
1 tsp (5 mL) dried thyme
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) fennel seeds, lightly crushed
1/2 cup (125 mL) milk
1 28 oz can (796 mL can) whole tomatoes
1 28 oz can (796 mL can) crushed tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 pinch granulated sugar
1/4 cup (45 mL) chopped fresh parsley
In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato container until cold. Cover and refrigerate for up to 2 days or freeze for up to masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight 1 month.)
Roast Turkey Soup
Combine stock, turkey parts, bay leaves, and thyme sprigs in a large stockpot. Bring to a boil over high heat, reduce to a bare simmer, and cook for 1 hour. Strain broth into a medium saucepan and discard solids.
Add bacon, onions, carrots, and celery. Bring to a simmer and cook until vegetables are tender, about 10 minutes. Stir in turkey pieces and season to taste with salt and pepper. Stir in parsley and serve.
Short Rib and Barley Stew
Season short ribs with salt and pepper and toss in a large bowl to coat. Heat the oil in a Dutch oven or large saucepan over high heat until smoking. Add the beef and cook without moving until well-browned on first side, about 5 minutes. Stir beef and continue cooking, stirring occasionally until browned all over, about 10 minutes total, reducing heat if bottom of pan begins to burn. Return meat to bowl and set aside.
Return pan to medium-high heat and add carrots, celery, and onion. Cook, stirring frequently until vegetables begin to brown, about 4 minutes total. Add marmite, soy sace, garlic, and tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
Add broth and scrape up browned bits from bottom of pan with wooden spoon. Add tomatoes, barley, and bay leaves. Return beef to pot. Increase heat to high and bring to a boil. Reduce to lowest possible heat and place cover on pot, leaving lid slightly ajar. Cook, stirring occasionally until beef is completely tender and barley is cooked through, about 2 hours. Stir in kale leaves and cook, stirring constantly until wilted, about 2 minutes. Season to taste with salt and pepper. Serve immediately, or for best flavor, chill and refrigerate in a sealed container for up to 5 days.
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Purple Sweet Potato Recipes
Crispy Oven Roasted Purple Sweet Potato Fries
• 4 medium purple sweet potatoes
• 1/2 tbs of olive oil
• 1 tsp of sea salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 1/2 tsp of paprika powder
Preheat oven to 200°C/ 400°F.
Wash purple sweet potatoes under running water by rubbing it well with your hands. There is no need to peel the potatoes.
Cut the purple sweet potatoes into fry-shaped pieces (about 1/2 cm each). Try to cut them into similarly sized pieces. Add the purple sweet potatoes to a large bowl.
Sprinkle 1 tsp of sea salt, 1 tsp of black pepper, 1 tsp of garlic powder and 1/2 tsp of paprika powder. Drizzle with olive oil. Toss everything together to coat.
Spread the purple sweet potatoes in a single layer on a baking tray covered with baking paper. Make sure the potatoes dont overcrowd, otherwise they will stick together and will not end up crispy.
Put the potatoes in the oven for about 20 minutes on the baking mode and then about 10 minutes on the roasting mode to get crispy fries. Its essential to bake them long enough to get them crispy.
Roasted Broccoli, Sweet Potato and Chickpea Salad
VEGETABLES
• 1 large or two small sweet potatoes (organic when possible // ~200 g)
• 1 head broccoli (~600 g), torn, chopped into large bite size pieces (organic when possible)
• 2 Tbsp (30 ml) olive, grape seed or melted coconut oil
• Healthy pinch each salt and black pepper
• optional: 1 tsp dried dill or 2 tsp fresh dill
• optional: 1 thinly sliced red bell pepper (leave raw or roast with broccoli)
CHICKPEAS
• 1 15-ounce (425 g) can chickpeas, drained, rinsed, thoroughly dried
• 1 Tbsp (15 ml) olive or grape seed oil
• 1 Tbsp (7g) tandoori masala spice*
• 1 tsp coconut sugar
• Healthy pinch sea salt
• optional: pinch cayenne pepper or red pepper flake
GARLIC DILL SAUCE
• 1/3 cup (80 g) hummus
• 3 large cloves garlic, minced
• 1 tsp dried or 2 tsp fresh dill
• 2 Tbsp (30 ml) lemon juice
• Water to thin
Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.
Garlic Roasted Mashed Purple Sweet Potatoes
• 5 to 8 cloves garlic
• 2 lb. purple sweet potatoes (see tip), rinsed but not peeled
• 1 tbsp. smoked paprika (see tip)
• 1 1/2 tsp. Italian seasoning
• 1 large lemon (or 2 small)
• Ground black pepper, to taste
• Salt, to taste
Preheat oven to 375 degrees. Mince or press garlic and put in a large bowl (see tip). While garlic “rests,” chop sweet potatoes into a medium dice, making sure pieces are similar size for even cooking. Be sure to leave the skin on—it is very thin and is packed with nutrients.
Add smoked paprika, Italian seasoning and fresh lemon juice to the bowl with garlic to make a paste. Toss sweet potatoes into the bowl and mix well to ensure all pieces are well-coated. If mixture is too dry, add more lemon juice.
Sprinkle with pepper and roast until tender—check after approximately 35 minutes and then every 10 minutes until ready (stir to ensure even cooking). Season with additional pepper and a sprinkle of salt, to taste.
Purple Sweet Potato Pancakes
3 tablespoons unsalted butter, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups buttermilk
1/2 cup milk
2 tablespoons packed brown sugar
1 cup mashed sweet potato
Maple syrup, for serving (optional)
Chopped pecans, for serving (optional)
Either in the microwave or on the stovetop, melt the 3 tablespoons of butter, then set aside to cool.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don’t overmix the batter; it will be lumpy, and that’s okay. Let the batter rest for 5 minutes.
Heat a large skillet over medium heat and add a pat of butter — just enough to coat the surface. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
Serve the pancakes immediately with maple syrup and pecans, or your favorite topping.
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Celery Root Recipes
Apple and Root Vegetable Hash with Sage
Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Roasted Chicken with Celeriac and Onion
Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.
Celery Root and Apple Slaw
Combine all ingredients in a bowl, and toss. Let stand for 30 minutes before serving.
Celery Root and Potato Mash
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes.
Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.
Potato and Celery Root Gratin with Gruyere
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.
In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.
In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.
Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.
Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.
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