COLD COMFORT
Tools to build flavours
POT-ROASTED PORK SHOULDER WITH MUSHROOMS
Prep 30 min. | Total 2 hours 30 min.-plus. Serves 6
Topped with a rich sauce loaded with mushrooms, this roast is perfect for entertaining. 1.25 kg boneless pork shoulder roast, excess fat trimmed
1 tsp salt
Pepper to taste
1 tbsp canola oil
3 onions, sliced
1/2 cup dry white wine 227-g pkg sliced cremini mushroom
14 g dried porcini mushroom 6 sprigs fresh thyme 1. Preheat oven to 350F. 2. Sprinkle meat with salt and fresh pepper. Heat a large, heavy, oven-safe pot over medium-high. Add oil, then meat. Brown on all sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium. Add onions to pan. Cook until soft, about 5 minutes. Add wine. Using a wooden spoon, scrape up any brown bits from pot bottom. Add fresh and dried mushrooms. Cook until they start to soften, 5 minutes. Add thyme. Return meat to pot and cover.
3. Roast in centre of oven, turning halfway through, until fork-tender, 2 to 2 1/2 hours. Transfer to a cutting board. Skim off and discard any fat from sauce. Slice roast thickly and divide among 6 plates. Serve with mushroom sauce.
ULTIMATE ROAST BEEF AND GRAVY
Prep 15 min. | Total 4 hours-plus Serves 8
2 kg bone-in prime rib roast 1/4 cup Dijon mustard
1 tbsp fresh thyme
2 tsp kosher salt Pepper to taste
3 tbsp all-purpose flour 3 cups low-sodium beef broth
1. Arrange roast, bone-side down, on a rack in a large roasting pan. Stir Dijon with thyme in a small bowl. Rub roast with salt. Season with fresh pepper. Brush mustard mixture over meat. (Don’t coat bottom.) Let stand, uncovered, until meat comes to room temperature, about 2 hours. While roast is standing, preheat oven to 350F.
2. Roast in centre of oven, uncovered, until a meat thermometer inserted in centre of meat reads 120F, about 1 hour to 1 hour and 45 minutes.
3. Transfer meat to a carving board and loosely cover with foil. Let stand 45 minutes before carving.
4. Discard fat, leaving 3 tbsp in roasting pan with pan juices. Set pan over 2 burners on medium-high or pour liquid into a large, wide saucepan. When liquid starts to simmer, add flour, stirring constantly. Gradually whisk in broth. Stir constantly until gravy starts to simmer. Reduce heat and continue simmering, stirring often, until thickened, about 5 minutes. Serve with roast beef.
GREEN EGGS AND HAM
Serves 4 to 6 No boiling, no frying, just a good, hearty supper with minimal cleanup. 1 boneless ham steak, cut into 1/2-in. cubes (7 ounces)
4 - 5 cups packed chopped kale 1 tbsp extra virgin olive oil Kosher salt
8-12 large eggs
1/2 cup crumbled feta Freshly ground black pepper Crusty bread, for serving
1. Preheat the oven to 375F with a rack in the centre position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
2. Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
3. Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
4. Place the kale on the pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat. Spread out in an even layer. Bake for 5 minutes.
5. Remove the pan from the oven, but leave the oven on. Use a wooden spoon to make eight to 12 evenly spaced divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top.
6. Return the pan to the oven. Bake the eggs until the whites are set, but the yolks are still runny, 10 to 15 minutes.
7. Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.
Excerpted from Sheet Pan
Suppers by Molly Gilbert (Workman Publishing). © 2014.
CLASSIC ROAST CHICKEN
Prep 10 min. | Total 1 hour 25 min. Serves 4
The secret to a delicious chicken is buying the best quality bird you can find, such as a locally raised one from a small farm. For an extra-crisp and golden skin, pat chicken dry with paper towel and leave in the fridge (unwrapped) on a baking sheet overnight. 1.25- to 1.5-kg chicken (about 3 lbs)
2 tbsp olive oil
1/2 tsp salt Pepper to taste 1 lemon, cut in half
■
1. Preheat oven to 350F. Remove neck or giblets from body cavity. Brush chicken with oil, then sprinkle with salt. Season with fresh pepper. Stuff cavity with lemon. Place chicken on a rimmed baking sheet or shallow roasting pan.
2. Roast in centre of oven until an instant-read thermometer inserted into thickest part of thigh reads 165F, about
1 hour to 1 hour and 15 minutes. Transfer to a cutting board.
3. Loosely cover with foil and let rest 20 minutes before carving.
WHOLE-ROASTED CAULIFLOWER WITH TOMATO-PEPPER SAUCE
Prep 20 min. | Total 1 hour 20 min. Serves 4
Whole roasted cauliflower has recently become the darling of trendy restaurants, and with good reason: Not only is it stunning, it’s also easy and delicious. 1 red bell pepper, diced 1 small onion, diced 1/2 796-mL can diced tomatoes
1 garlic clove, minced 1 tbsp tomato paste
1 tsp fresh thyme leaves 1/4 tsp salt
1 large cauliflower
3/4 cup grated Parmesan 2/3 cup mayonnaise
2 tbsp Dijon mustard
1 1/2 tsp granulated sugar 1 tsp apple cider vinegar 1. Preheat oven to 400F. 2. Combine pepper with onion, tomatoes, garlic, tomato paste, thyme and salt in a 9 × 13-in. baking dish.
3. Remove and discard leaves from cauliflower. Using a paring knife, cut out most of the core from the stem of cauliflower, but leaving enough so that the cauliflower stays in one piece. Place on top of pepper mixture. Cover with foil and roast for 45 minutes.
4. Mix Parmesan, mayo and Dijon in a small bowl. Remove pan from oven and remove foil. Spread mixture all over cauliflower. Continue roasting until cauliflower is almost forktender, 15 more minutes.
5. Transfer cauliflower to a platter. Purée pepper mixture with sugar and vinegar in a blender until smooth. Serve with cauliflower.
SUPER-FAST CHILI
Prep 10 min. | Total 40 min. Serves 4
A traditional pot of chili made just the way you like it; with beans, tomatoes and cheddar cheese. 1 tbsp vegetable oil
1 medium onion, chopped 227-g pkg sliced button mushrooms
796-mL can diced tomatoes 1/2 450-g pkg lean ground beef
2 tbsp chili powder
1 tsp garlic powder
1/2 tsp granulated sugar 1/2 tsp salt
796-mL can red kidney beans, drained and rinsed sour cream, optional grated cheddar, optional thinly sliced green onions, optional
1. Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 minutes. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 minutes. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 minutes.
2. Stir in beans and cook until hot, about 2 more minutes. Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well up to three days.
Ingredient tip: Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.
CLASSIC DUTCH BABY PANCAKES
Prep 5 min. | Total 10 min. Serves 2 to 4
These puffy pancakes have many unusual names including Bismarcks and Dutch Puffs. In every case, a simple batter poured into a hot pan creates instant, unforgettable magic. This sweet version is a perfect fast dessert or breakfast; or add sautéed mushrooms and bacon for a savoury meal. 3 eggs
2/3 cup milk
3 tbsp granulated sugar, plus 1 tsp for garnish 1/4 tsp all-purpose salt 1/2 cup all-purpose flour 3 tbsp unsalted butter 4 halves of roasted plums (see recipe below) Vanilla ice cream ■ 1. Preheat oven to 425F. 2. Whisk eggs, milk, 3 tbsp sugar and salt in a large bowl. Sift in flour while whisking until mixture is smooth.
3. Heat a 9-in. cast iron or oven-safe frying pan over medium-high until hot, about 5 minutes. Add butter to pan, swirling to coat. Pour in batter and immediately transfer to oven.
4. Bake until puffed and golden, about 10 minutes. Sprinkle with 1 tsp granulated sugar, then top with roasted plums and ice cream.
Kitchentip: If using an ovensafe frying pan, it will take less time to become puffed and golden, 7 to 9 minutes.
ROASTED PLUMS
Prep 5 min. | Total 35 min. Serves 8
We love this seasonal fruit, which can be enjoyed on its own or used to liven up any number of breakfasts and desserts. 8 plums, halved and pitted 1 vanilla bean, halved lengthwise, or 2 tsp vanilla (optional)
1/3 cup granulated sugar 1/2 cup water
1 tbsp lemon juice
1/4 tsp salt ■ 1. Preheat oven to 375F. 2. Scrap seeds from vanilla bean and rub seeds with sugar in a 9×13-in. baking pan. Add water, lemon juice and salt, stirring to combine.
3. Add plums to dish, tossing until coated. Turn cut-side up.
4. Roast, flipping plums halfway, until tender and juicy, about 25 min. Let cool in pan. Serve with French toast, Classic Dutch Baby Pancakes, yogurt or vanilla ice cream.
Kitchentip: For spicier notes, add a cinnamon stick, 2 whole star anise or 2 cloves to the pan before roasting.