With summer wrapping up, it’s best to remember that we still
have the finest of the season yet to go: the gorgeous days of August and early
September, and those cool evenings which accompany them are ideal for
entertaining. For me they are doubly prized as these moments precede the next
chapter of my life--my move to Toronto for my Ph. D.
While I love what I’ll be doing and am excited to get
started, these final days of freedom between degrees are bittersweet. Saying
goodbye to my beloved Montreal (and the wealth of French pastry it provides)
has made me treasure every moment of this second half of summer. I don’t know about yours, but my summer has
been rich and bountiful: traveling to Europe for research, completing my MA
thesis, warm visits with friends from as far away as Calgary and England,
packing up my Montreal apartment, moving my belongings all in an epic overnight
venture to Toronto and of course lots of good eats!
In an attempt to get
the best out of the season, I’ve decided to start this little series of posts
called “Summer Essentials,” some will contain recipes, others general pointers,
some just glorious photos...either way, I hope they help you keep a firm grasp on
the ever-fleeting days of this 2014 summer!
First on the list? I’ve decided to turn once again towards
Escoffier and encourage his age old mantra of “Faites simple,” loosely
translated as “keep it simple.” This
mantra can apply to everything from dining to dressing. If one of the finest
chefs ever born believed in simplicity in food, why say different? Certainly in
summer where the freshest tastiest fruit and veg are readily available! Fortunately, this fresh tasting dish can be made in all seasons meaning that memories made under the August sun might manifest themselves later in the year at the tip of your fork. Enjoy it
hot or cold, as a main or side-dish, but most importantly? Enjoy it accompanied
by friends and a few bottles of chilled white or rosé.
Ingredients:
For the base:
Three sweet potatoes
-A large bunch of kale chips
-Olive oil for coating
-A large handful of coarsely crushed walnuts
-1/4 tsp. each of cayenne pepper and black pepper
For the dressing:
-3tbsp. each of strong dijon and modena balsamic.
-2 cloves of garlic, peeled.
-A generous pinch of salt
-Sugar or maple syrup to taste
-Handful of cilantro, coarsely chopped
1) Preheat oven to 350, chop sweet potato into small cubes, coat with olive oil and cayenne, let bake until tender and penetrable with a fork, about 25 minutes
2) Chop kale, mist with olive oil or brush lightly, salt and pepper generously before adding to the oven for the last 5 minutes of cooking. When the sweet potatoes are ready, remove them from the oven, lower heat to 250 and continue baking kale until crispy
Well crisped kale should be able to stand on its own |
3) Chop the coriander and assemble the dressing by passing garlic, sweetener of choice, mustard and balsamic through a food processor until thick.
Combine crunchy kale with tender sweet potatoes, coat with dressing and dust with coriander and walnuts.
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