Beet Carpaccio

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A fun little twist on beef carpaccio! Beef carpaccio is very thin slices of excellent quality sirloin or tenderloin. They’re then sliced extremely thin and served raw with a dressing. This beat capriccio is very thin pieces of raw beat served as a salad, is is delicious in earthy flavour and will look incredibly impressive on your dining room table.

There are so many kinds of beets available, Chioggia Beets have a red and white striped flesh, look like candy canes, golden beats come in a beautiful orange and yellow hues and our normal beets that come in deep purple and red colours. I used the beautiful yellow and red beats, as the colours are beautifully contrasting. 

Color of the Beets Matter!

If you’re using two different coloured beats, use different vinegars as to not taint the colors. If you’re using Chioggia or golden ones, use white balsamic vinegar. However, if you’re using red beets, stick with balsamic vinegar. 

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Beet Carpaccio Salad

Delicious Christmas salad, a perfect side dish to any holiday dinner!
Course Salad, Side Dish
Cuisine Canadian
Keyword Christmas Dinner, Holiday, Salad, Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 people
Calories 150kcal
Cost 15$

Equipment

  • Mandoline

Ingredients

  • 4-6 Assorted Beet
  • 2 tbsp Balsamic Vinegar Or white balsamic vinegar
  • Arugula for garnish

Vinaigrette

  • 1/4 cup Olive oil plus 2 tbsp
  • 1 tbsp Lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1 tbsp Yogurt

Instructions

  • Clean the beets, removing all grime, dust and dirt. Slice off the root end.
  • Using a mandolin set on 1 mm thin, slice the golden beets first then the red ones, don’t forget to use the guard!
  • Place the golden beats in one bowl and the red beats in another so the color doesn't bleed onto one another.
  • Add the white balsamic vinegar to the golden beets and 1 tbsp olive oil, toss till all the beets are evenly coated. Do the same with the red beets with the balsamic vinegar. Cover and set aside for 30 minutes to tenderize the beets.
  • Meanwhile prepare salad dressing by combining all ingredients in a mason jar and giving it a good shake. 
  • Plate the beet slices overlapping each other to get a beautiful array of colours. Drizzle vinaigrette overtop and sprinkle arugula.
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French Onion Soup

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When I think of cold weather, I think of cheesy, piping hot, french onion soup. This rich onion soup is topped with crunchy bread, delicious swiss and gruyere cheese then baked till it’s scolding hot. This makes for an easy (lazy) staple dinner during those chilly months as I tend to keep a baguette in the freezer for such occasion and most always have a bag of onions handy.  

This french onion soup has been kitchen tested like no other recipe; it has been in the making for a couple of years. One of the big debates in our home is whether or not the broth should comprise of red wine or white wine, and what cheese makes for the best topping. Some find that gruyere is too oily to create a crunchy top…and some call me crazy for topping this french classic soup with Swiss cheese (to that I say-mind yo’ damn business)! This soup has the perfect balance of richness and fresh and deep in flavour. This heavenly soup is evened out with fresh thyme to bring brightness to the soup. It is topped with a solid piece of Swiss to hold the raft together then topped with grated gruyere cheese for the right amount of homage to the french. 

 

Here's What You're Gonna Do

First thing first, caramelizing the onions just right, is the most important part of this soup and what bring the most flavour. In a large pot or a Dutch oven, add your sliced onions. This might seem like a lot of onion for four servings, but trust me the Onion is one deceiving veggie. 

On medium low heat, cook the onions covered, stirring every so often for 1 hour. This is one part of the recipe you do not want to rush. If you turn the heat too high you will fry your onions and then the soup will have a bitter taste. Low and slow people! After the cooking process the onions should look like this;

 

Now that your onions are beautiful, add the garlic and wine and cook it out. Then the remaining stock ingredients. Allow the ingredients to get acquainted with one another for 30 minutes.  

Slice your bread and grate your cheese, now for the fun part; assembly! Follow the assembly process listed below, then broil on high for a couple minutes until golden and crunchy. Remind your guests that the bowl is very hot! 

What You'll Need

  • Baking sheet
  • 4 Oven safe bowls
  • Large dutch oven or pot
  • Cheese grater

Assembling the Perfect French Onion Soup

 

  • This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience. 
  • Use an oven safe bowl, I literally can’t stress this enough. Pour the soup until you have 2 inches of space from the top. 
  • I recommend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction. 
  • Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere. 
  • Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport. 
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French Onion Soup

This soup has the perfect balance of richness and fresh and deep in flavour and evened out with fresh thyme to bring brightness to the soup.
Course Main Course, Soup
Cuisine French
Keyword Dinner, Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 450kcal
Cost 18

Equipment

  • Oven Safe Bowl
  • Large pot

Ingredients

  • 2 pounds Yellow Onion
  • 5 tbsp Butter
  • 2 tsp Salt
  • 2 Garlic Cloves Minced
  • 8 cups Beef Broth
  • 1 1/2 tbsp Thyme Minced
  • 4 Large Slices Swiss Cheese
  • 1 cup Grueyre Cheese Shredded

Instructions

  • Prep your onion Mise! Peel the outer layer and thinly slice onions.
  • In a large pot over medium low heat, add the butter and onions. Cover for 30 minutes stirring every 5 minutes. Remove lid and continue to cook until golden brown. This sould take a total of 45 minutes to 1 hour.
  • Meanwhile, mince garlic, pick and wash thyme and measure out wine and broth
  • Once the onions are golden, add garlic and salt and cook for 3-4 minutes.
  • Add the wine and cook for 5 minutes, until the wine has evaporated. Add the broth and thyme and simmer for 30 minutes.
  • Meanwhile, slice baguette inch thick and place on a baking sheet. Bake for 5 minutes at 350 ℉.
  • Grate the gruyere cheese.
  • Before pouring soup into bowls taste the seasoning, add salt if necessary. Place oven safe bowls on a baking sheet. Pour soup 2 inches from the lip of the bowl. Top with bread and cheese (see pro tip above). 
  • Turn oven to broil and place the baking sheet with the soup bowls in the oven. Broil for 5 minutes or until the top is golden and crispy.
  • Serve piping hot! However, make sure to warn your guests that the bowls are friggen hot!

Notes

  • This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience. 
  • Use an oven safe bowl, I literally can't stress this enough. Pour the soup until you have 2 inches of space from the top. 
  • I reccomend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction. 
  • Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere. 
  • Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport. 

I would love to see how your recipe turns out! Take a photo and tag me @butterandotherdrugs

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Crispy Buffalo Cauliflower wings

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Serves 6 people 

These crispy tangy buffalo cauliflower wings are insanely addictive. You will be wishing you had doubled the batch (you can never have too many of these heavenly pieces). These cauliflower wings, are everything that is good about chicken wings (the sauce obviously) without the expensive chicken part. Fresh Chicken Wings is about 10$ for 20 wings. Whereas 1 head of cauliflower yields 20 cauliflower wings and is sold for a fraction of the price!  Just because the cauliflower wings are less expensive, doesn’t mean they are any less tasty! These are also an incredible crowd pleaser for your veggie friends, I call that a double W!

Pro Tips

  • The first time I made these cauliflower wings, I simply threw them on a baking sheet lined with foil and when it came time to flip them they were stuck to the foil. Do not make the same mistake, generously butter or spray the aluminum foil on your baking dish to have crispy wings!
  • If you or your guests are not a fan of Ranch dipping sauce, omit that part of the recipe!
  • If you’re not a fan of buffalo sauce, change it up with a honey garlic (honey, garlic, oil, soy sauce) heat those up on a pan and you’re ready-to-go!

Here’s What You’re Gonna Do 

  • Mix the pantry ranch dressing ingredients in a mason jar and give it a good shake! Store in fridge.
  •  Prepare your baking sheet; place a piece of aluminum foil over top (makes for an easy clean up) and grease or spray your foil generously. 
  • In a large bowl, combine batter ingredients and give it a good whisk till all incorporated, set aside.
  • Give your cauliflower a good wash, and cut in half. Using your hands, break off the cauliflower florets and add to the batter bowl. 
  • Coat the cauliflower in the batter and place the cauliflower wings on the greased sheet. 
  • Bake them for 20 minutes, flipping them halfway through
  • Meanwhile, in a small bowl, mix the buffalo sauce ingredients together. 
  • Remove wings from the oven and coat with buffalo sauce.
  • Return to oven for an additional 15 minutes.
  • Once those 15 minutes are up, turn that broiler on high for 2 minutes to give them a little colour. Enjoy! 

You’ll Need

  • Baking Sheet greased with Pam spray or lots of butter
  • Large bowl
  • Small bowl
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Crispy Buffalo Cauliflower Wings

These crispy tangy buffalo cauliflower wings are insanely addictive. You will be wishing you had doubled the batch. These cauliflower wings, are everything that is good about chicken wings (the sauce obviously) without the expensive chicken part.
Course Appetizer, Side Dish, Snack
Cuisine American, Canadian
Keyword Buffalo Sauce, Cauliflower Wings, Football Snack
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 6 people
Calories 250kcal
Cost 10$

Equipment

  • Large Bowl
  • Small Bowl
  • Baking Sheet
  • Aluminum Foil

Ingredients

Cauliflower Wing Batter

  • 1 cup Flour
  • 1 cup Milk
  • 1 tsp Paprika
  • 2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Head of Cauliflower

Buffalo Sauce

  • 1/4 cup Hot sauce *Franks is my fave
  • 3 tbsp Melted butter
  • 1 tbsp Maple syrup

Pantry Ranch Dipping Sauce (Optional)

  • 1/4 cup Mayo
  • 1/4 cup Sour Cream
  • 1/4 cup Milk
  • 1/2 tsp Dried dill
  • 1/4 tsp Dried parsley
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Combine all the ranch ingredients in a mason jar and give it a really good shake. Taste and adjust the seasoning (more salt?) set aside in fridge.
  • Preheat oven to 450 °F.
  • In a large bowl using a whisk, combine the flour, paprika, garlic powder, onion powder, salt, pepper and milk, set batter aside.
  • Remove green sprigs from the base of the cauliflower and discard. Cut the cauliflower in half with a sharp knife and begin removing the florets.  and place in a large bowl. 
  • Place florets in large bowl containing batter and coat cauliflower well. 
  • Place a piece of foil on top of baking sheet and grease with Pam Spray or lots of butter. You don’t want the cauliflower sticking to the pan. 
  • Transfer cauliflower to a baking sheet. Make sure to arrange the cauliflower so they are not touching for optimal crispness. Bake for 20 minutes flipping them halfway through. 
  • Meanwhile, in a small bowl, combine the hot sauce, melted butter and maple syrup. 
  • Once cauliflower is cooked for the first 20 minutes, remove the cauliflower from the oven and pour buffalo sauce on each individual cauliflower, and bake for an additional 15 minutes.

Notes

  • The first time I made these cauliflower wings, I simply threw them on a baking sheet lined with foil and when it came time to flip them they were stuck to the foil. Do not make the same mistake, generously butter or spray the aluminum foil on your baking dish to have crispy wings!

If you make this recipe, be sure to comment below and tag your photo #butterandotherdrugs

If you liked this recipe, check out these ones!

The Artichoke Dip to End All Dips

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fullsizeoutput_7312This is my go-to appetizer. It’s cheesy, tangy, creamy and did I say cheesy? Yes, it deserves to be said twice. This dip is the perfect balance between light and velvety, while still being an indulgence (meaning you can eat a lot of it and still have some space for the inevitable upcoming main course) It can be served with simple water crackers, pita chips, baguette or even veggies!  It makes enough that you can serve it to a crowd and the dip freezes just as well. When I am preparing this dip, I tend to double the recipe and freeze one for when I have unexpected guests or when I’m lazy and thinking artichoke dip is a sufficient and healthy dinner option. 

 

Pro Tip! 

  • Most of the ingredients required are pantry/freezer friendly except the mayo and sour cream. When artichokes or cheddar cheese go on sale, I tend to pick up a couple to store in the pantry or freezer. 
  • You can grate your cheese and place in a freezer bag up to 2 month for easy prep.
  • This dip is gluten free and keto friendly if you omit the chips…who would have thought! 

 

Ingredients

  • 1 can of Artichoke hearts coarsely chopped
  • 1 cup of grated cheddar cheese
  • 1 container of sour cream (500ml)
  • 1 cup of mayo
  • 1 garlic clove
  • 1 tsp lemon juice
  • 2 tsp worcestershire
  • 1 tbl + 1 tsp white vinegar
  • 1 tsp salt

Garnish

  • ½ cup cheese
  • 1 cup of crunched plain chips (I often go for the ruffles, but you can use anything you like!) 
  • Couple sprigs of parsley chopped 

 

Directions

  1. Preheat oven to 350℉. 
  2. Prep your Mise! Chop artichoke hearts, grate cheese, finely chop garlic are retrieve all other ingredients.
  3. In a medium size bowl combine artichokes, ¾ cup of cheese, sour cream, mayo, garlic, lemon, vinegar and salt, mix well.
  4. Place in an oven safe dish. Top with remaining ¼ cup of cheese, then lightly crunched chips. Bake for 20 minutes or until bubbly. Garnish with parsley before serving, adding your choice of cracker, chip or veg.