Potato Mash with Celeriac, Parsnip and Frizzled Leeks

Potato Mash with Celeriac, Parsnips and Frizzled Leeks

This dish was part of a wine tasting menu the our wine group served for our Christmas gathering.  (See the wine pairing and full menu here.)  I didn’t take pictures of it in December so I just remade it for a cottage dinner party.  The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish.  We eat potatoes in summer right?  And- since there are herbs and leeks involved it is also nice when they are in season. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”

Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and Pesto

Quinoa with Roasted Garlic Goat Cheese, Sun-dried Tomatoes and Pesto

 

Toasted quinoa with Mediterranean flair.
Toasted quinoa with Mediterranean flair.

This is my favourite way to eat quinoa!  It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over.  Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!

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Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and Pesto
Quinoa with Roasted Garlic Goat Cheese, Sun-dried Tomatoes and Pesto
Votes: 1
Rating: 4
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Prep Time 1 hour
Cook Time 25 minutes
Servings
Ingredients
Quinoa
  • 1 cup quinoa
  • 2 cups water
Fillings
  • 1 /12 cups sun-dried tomatoes minced
  • 2 cups boiling water
  • 2 Tbsps white wine
  • 1 bulb garlic roasted
  • 6 oz goat cheese at room temperature
  • 1 tsp olive oil
  • 3/4 cup pesto sauce (I use Kirkland's)
Prep Time 1 hour
Cook Time 25 minutes
Servings
Ingredients
Quinoa
  • 1 cup quinoa
  • 2 cups water
Fillings
  • 1 /12 cups sun-dried tomatoes minced
  • 2 cups boiling water
  • 2 Tbsps white wine
  • 1 bulb garlic roasted
  • 6 oz goat cheese at room temperature
  • 1 tsp olive oil
  • 3/4 cup pesto sauce (I use Kirkland's)
Quinoa with Roasted Garlic Goat Cheese, Sun-dried Tomatoes and Pesto
Votes: 1
Rating: 4
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Instructions
  1. Preheat oven to 350 degrees.
  2. Spray deep casserole dish with cooking spray. I used 8 1/2" X 6 1/2" X 2 1/2 inch deep.
Quinoa
  1. Cook quinoa according to manufacturer's directions. Usually means put quinoa and water in a pot, bring to a boil and simmer 15 minutes. Let sit for 5 minutes before stirring.
Fillings
  1. To roast garlic, trim the head off a bulb of garlic. Do not peal cloves. Drizzle a bit of olive oil on top, wrap in foil and roast in 350 degree oven for 50-60 minutes. When bulb is cool enough to handle squeeze cloves out of the skin.
  2. Mash roasted garlic, tsp olive oil and goat cheese together until evenly mixed and spreadable. Set aside.
  3. For the sun-dried tomatoes, add the wine to the hot water and soak the tomatoes approx 20 minutes. Drain tomatoes after they are softened.
  4. For the pesto I used Kirkland's Basil Pesto right out of the jar.
Assembly
  1. Layer 1/3rd of quinoa in the bottom of your casserole.
  2. Spread the sun-dried tomatoes evenly over the quinoa base
  3. Layer another 1/3rd of quinoa.
  4. Spread goat cheese mixture carefully over the quinoa layer. The warmth of the quinoa will help soften the goat cheese. Be careful not to stir up the quinoa layer when spreading the cheese. If your cheese layer is a bit clumpy it is ok as long as it is evenly distributed. It will melt further in the oven.
  5. Spread the pesto over the cheese layer.
  6. Top with remaining quinoa and press gently to even out the entire casserole.
  7. Heat in over at 350 degrees for approx 25 minutes
  8. Slice and serve.
Recipe Notes

If not serving right away you can refrigerate the casserole after assembling. When reheating it will take 20-40 minutes to warm through.

Garlic Oil

Garlic Oil

This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week.  Use it in salad dressings or brush on crostinis or pizza bases.

 

Update 5 July 2016:  I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off !  Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb.  I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.

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Garlic Oil
Garlic Oil
Votes: 1
Rating: 3
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Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 cup extra virgin olive oil
  • 1 bulb garlic
Course Condiments
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
  • 1 cup extra virgin olive oil
  • 1 bulb garlic
Garlic Oil
Votes: 1
Rating: 3
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Instructions
  1. Peal the garlic cloves and roughly crush with the side of your chef's knife.
  2. Heat oil and garlic in a sauce pot until bubbles start to form. Let garlic 'simmer' about 10 minutes. Make sure it doesn't come to a full rolling boil.
  3. Remove from heat and cool.

Spicy Strawberry Salad

Spicy Strawberry Salad

 

Spicy Strawberry Salad
Spicy Strawberry Salad

This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.

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Spicy Strawberry Salad
Spicy Strawberry Salad
Votes: 1
Rating: 5
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Course Appetizer
Cuisine American, Vegetarian
Prep Time 20 minutes
Cook Time 13 included in prep time
Servings
people
Ingredients
Salad
  • 1 head romaine lettuce chopped
  • 1 pint strawberrries cleaned and sliced
  • 1 cup feta cheese grated
  • 1 cup almonds
Dressing
  • 3/4 cup vegetable oil
  • 2 cloves garlic minced
  • 2 Tbsps brown sugar
  • 2 Tbsps balsamic vinegar
  • 1/4 cup raspberry dressing (I used Kraft)
  • 1 tsp Dijon mustard
  • 1 tsp honey
Course Appetizer
Cuisine American, Vegetarian
Prep Time 20 minutes
Cook Time 13 included in prep time
Servings
people
Ingredients
Salad
  • 1 head romaine lettuce chopped
  • 1 pint strawberrries cleaned and sliced
  • 1 cup feta cheese grated
  • 1 cup almonds
Dressing
  • 3/4 cup vegetable oil
  • 2 cloves garlic minced
  • 2 Tbsps brown sugar
  • 2 Tbsps balsamic vinegar
  • 1/4 cup raspberry dressing (I used Kraft)
  • 1 tsp Dijon mustard
  • 1 tsp honey
Spicy Strawberry Salad
Votes: 1
Rating: 5
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Instructions
Salad
  1. Preheat oven to 375 degrees.
  2. Roughly crush almonds. I put them in a re-sealable bag and crush them with my rolling pin.
  3. Toast almonds 10-13 minutes. Monitor closely since nuts can burn quickly.
  4. Arrange lettuce, strawberries and feta on a platter.
Dressing
  1. Whisk all dressing ingredients together until well combined.
  2. Top salad with cooled crushed almonds just before serving and drizzle dressing over salad.
Recipe Notes

The garlic is  a lot of what makes this dressing sharp.  If you have any reservations about garlic reduce the amount to 1 clove.