As I sit at the table in my cozy kitchen and my cat stretches out on the hardwood floor in front of the dishwasher and heat vent, we are locked in a polar vortex of frigid Arctic weather. I’m in the mood for comfort food. Slow cooking. Braising. Making a pot of soup. Filling the entire house with aromas of warm spices.
Braising is a perfect way to cook the less tender cuts of meat. Season the meat, sear it in a hot pan and then let it linger in a slow oven for three or four hours. The result is near perfection. Tender, juicy and flavourful. Just right with a big scoop of mashed potatoes. Pureé the vegetables and juices in the bottom of the braising pot to make a rich gravy.
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Skillet pizza dip
Feel free to use your favourite pizza toppings.
- 6 tbsp. butter 90 mL
- 1 tsp. garlic powder, divided 5 mL
- 1/4 tsp. crushed red pepper flakes
- 1 pkg. frozen bread dough dinner rolls, thawed 450 g
- 8 oz. cream cheese, softened 250 g
- 1-1/2 c. shredded part-skim mozzarella cheese, divided 375 mL
- 1 c. mayonnaise 250 mL
- 1 tsp. Italian seasoning 5 mL
- 1/2 c. pizza sauce 125 mL
- 1/4 c. sliced pepperoni 60 mL
- 2 tbsp. shredded Parmesan cheese 30 mL
- 2 tbsp. minced fresh basil 30 mL
Melt butter in a small pot and add 1/2 teaspoon (2 mL) garlic powder and red pepper flakes. Cut each dinner roll into thirds, form into a ball and dip in butter mixture. Place along outer edge of a 10-inch (25 cm) cast-iron skillet, leaving centre open. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover with a kitchen towel and let rise until almost doubled, about 30 minutes.
Preheat oven to 400 F (200 C). Bake until dough balls are set and beginning to brown, 15-18 minutes.
Meanwhile, combine cream cheese, one cup (250 mL) mozzarella, mayonnaise, Italian seasoning and remaining garlic powder. Spoon into centre of skillet. Layer with 1/4 cup (60 mL) mozzarella and pizza sauce. Top with remaining mozzarella and pepperoni. Brush rolls with some of remaining butter mixture and sprinkle with Parmesan.
Bake until dip is heated through and rolls are golden brown, about 10 minutes, covering loosely with foil as needed to prevent rolls from becoming too dark. Garnish with basil and serve.
Rice and lentils with caramelized onions
Precooking the lentils and soaking the rice in hot water before combining them ensures that both are cooked evenly.
Yogurt Sauce:
- 1 c. plain yogurt 250 mL
- 2 tbsp. lemon juice 30 mL
- 1/2 tsp. minced garlic 2 mL
- 1/2 tsp. salt 2 mL
Rice and lentils:
- 3 tbsp. cooking oil 45 mL
- 2 yellow onions
- 1 1/4 c. green or brown lentils 310 mL
- 1 1/4 c. basmati rice 310 mL
- 3 garlic cloves, minced
- 1 tsp. ground coriander 5 mL
- 1 tsp. ground cumin 5 mL
- 1/2 tsp. cinnamon 2 mL
- 1/2 tsp. allspice 2 mL
- 1/4 tsp. cayenne 1 mL
- 1 tsp. sugar 5 mL
- 3 tbsp. cilantro, chopped 45 mL
Make the yogurt sauce by mixing all ingredients together. Refrigerate until needed.
Make caramelized onions as described above. Remove onions from the pan with tongs and place on a plate. The pan will be used later with the residual oil.
Add lentils to four cups (1 L) boiling water and one teaspoon (5 mL) salt. Reduce heat to maintain a simmer and cook until tender, 20 minutes or so. Drain and set aside.
While cooking the lentils put the rice in a bowl and cover by two inches (5 cm) of water and soak for 15 minutes.
Heat the pan the onions were cooked in adding more oil, if necessary, and add garlic and all spices. Cook over medium heat until fragrant, about two minutes. Add rice and cook over medium heat and stir until it is translucent, about three minutes. Add 2 1/4 cups (560 mL) water, sugar and one teaspoon (5 mL) salt and bring to a boil.
Add lentils, reduce heat, cover and cook until the water is absorbed, about 12 minutes.
Remove from heat and remove the lid. Cover with a folded clean kitchen towel and replace lid. This will absorb any excess moisture. Let sit for about 10 minutes. Remove lid, stir in cilantro and half of the caramelized onions and fluff rice and lentils with a fork.
Transfer to a serving platter and top with remaining caramelized onions and serve. Serve with yogurt sauce on the side.
Corn and potato chowder with bacon
- 6 slices bacon, chopped
- 1 small yellow onion, chopped
- 2 tbsp. cornstarch 30 mL
- 2 c. russet potatoes, finely chopped 500 mL
- 4 c. frozen or canned corn kernels 1 L
- 1 1/2 c. chicken stock 750 mL
- 1 1/2 c. milk 750 mL
- 1/2 tsp. dried thyme
- 1 bay leaf
Heat a large pot over medium heat. Add bacon and cook just until crisp, four minutes. Coarsely chop the bacon and return to the pan. Discard all but one tablespoon (15 mL) of bacon fat. Add leek and sauté until tender, one minute. Then add potato, corn, stock, milk, thyme and bay leaf. Bring to a boil, and then reduce heat to medium low. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 minutes. Remove thyme and bay leaf before serving.
Season with freshly ground black pepper.
Soup will keep well in refrigerator up to two days, or in freezer, in a covered container, up to a month.
Braised Angus blade steak
A Dutch oven works great for this recipe and then there is only one pot to wash.
- 2 tbsp. cooking oil 30 mL
- 3 lbs. boneless blade steak 1.5 kg
- 2 large carrots, thickly sliced
- 2 celery stalks, sliced
- 1 c. onions or shallots, chopped 250 mL
- 1 c. red wine 250 mL
- 1 c. canned chopped tomatoes 250 mL
- 1 c. beef stock 250 mL
- 2 tsp. French-style mustard 10 mL
- 2 bay leaves
- 1/2 tsp. dried thyme 2 mL
- garlic flakes
- salt, pepper
Cut the steaks into four-ounce (115 g) portions. Heat oven to 325 F (160 C).
Heat a Dutch oven on the stovetop over medium heat and add cooking oil. Meanwhile, generously season beef with salt and pepper. When the pan is hot, place meat in a single layer and brown on both sides. Don’t crowd the pot. Remove meat to a plate and continue until all meat is browned. Remove all meat to the plate.
Add carrots, celery and onion to the Dutch oven and saute until softened. Then add red wine to deglaze the pan. Scrape up all the crispy bits. Simmer until pot is almost dry. Add the remainder of the ingredients. Place the beef on top of the vegetables in a single layer.
Cut a piece of parchment paper to fit on top of the meat and put the lid on the pot. Bring to a simmer on the stovetop and then place in the oven to slowly braise for 3 to 3 1/2 hours.
Serve with caramelized onions and mashed potatoes.
Caramelized onions:
- 2 yellow onions
- 3 tbsp. oil or butter or a combination ofboth 45 mL
- 1 tsp. kosher salt 5 mL
Peel onions and cut in half lengthwise. Slice thinly and saute over medium low heat with three tablespoons (45 mL) cooking oil. Salt the onions and saute slowly until the onions are caramelized but not crispy or burned. This may take 20-30 minutes. The longer they cook the sweeter they will be.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
