Christmas Short Ribs

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Okay let’s get fancy! Christmas is all about bringing your closest peeps together and offering them your best of the best around the holidays. That is why I am bringing you beef short ribs braised in red wine and seasoned with sour cranberries and savoury rosemary. These short ribs are insanely delicious and the best part, easy as pie! I choose this recipe as short ribs have always been such a treat in our household that they were saved for a special occasion, and what is more special than Santy-Clause?! This dish can be prepared the day before for easy holiday serving or day of, it’s a one pot, make-it-and-forget-it kind of a dish. 

The Short Rib?

A little story about the beef short ribs. It is the most tender part of the cow (especially when it’s cooked for 3 hours on low heat), which is why you tend to pay a pretty penny for them. Sometimes, when the butcher gets too many of these and puts them on special, that’s when you MUST snatch these babies up! Store them in your freezer for a special occasion. However, on the reg, these tend to go for 8$ per pound. These are the perfect cuts for braising as they are beautifully marbled and become so moist when cooked. 

How much do I need?

As the bones are fairly small, I portion out two per person. If you have the option, ask your butcher if he can cut thick size short ribs, these are just a little bigger and tend to cook more evenly and be more tender about 2 inches by 2 inches. I always pick up 2-3 extra servings incase there is an unexpected guest (always good to be prepared!), and of course, because these ribs are so damn good and you’ll want to have some for leftovers the next day. 

Platting

I recommend plating these short ribs on a bed of mashed potatoes, or my personal favourite Celery Root Puree! The carrots in this recipe are a great addition, however, to mix up the carrot game a little more check out this tahini dressing. 

Pro-Tips

  • Searing the beef is game-changing for this recipe. I literally can’t say it enough. Get a hot skillet, a pan or pot that you know gives you some nice color, do not use a non-stick pan as it will not give you as nice of a sear. 
  • When you pick up your beef at the butcher, ask if they have any homemade beef broth and pick that up as well. This stuff is liquid gold and can intensify the flavours of your dish by a mile! 
  • Tying your beef is one of the most important parts of the recipe as this will affect your plating and making this dish look restaurant worthy. Try tying the short rib together with butcher twine to ensure that the bone stays intact with the meat and it doesnt fall apart. Right before serving cut off the string and you’re good-to-go!  
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Christmas Short Ribs

These short ribs are insanely delicious and the best part, easy as pie! Serve these one-pot-wonders to your family and friends this holiday season!
Course Main Course
Cuisine Canadian, French
Keyword Christmas Dinner, Dinner, Large Groups
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 people
Calories 400kcal
Cost 80$

Equipment

  • Oven safe dutch oven or baking dish

Ingredients

  • 5 pounds Bone-in beef short ribs
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 2 Onions Medium
  • 4 Carrots Medium
  • 1 Garlic Bulb
  • 2 cups Dry Red Wine
  • 2 cups Beef or Veal Broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Maple Syrup
  • 4 Sprigs of fresh thyme
  • 2 Sprigs of fresh rosemary
  • 2 Bay leafs
  • 2 cups Fresh cranberries

Instructions

  • Preheat the oven to 325 degrees F.
  • Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Using butcher twine, tie the beef together, set aside.
  • Dice onions, cut carrots in 1⁄4's lengthwise.
  • Slice the top of the garlic bulb, drizzle with olive oil and wrap in aluminum foil. Bake in the oven for 1 hour. Once cooked, squeeze out the roasted garlic and turn into a paste. Set aside. 
  • In the same pan used to brown the beef, add the butter and sweat the onions and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add wine, broth, tomato paste, brown sugar, thyme, rosemary, bay leaves, salt and pepper. Bring to a boil.
  • Add the beef and sprinkle over the cranberries. Cover with lid or aluminum foil and transfer to the oven. Cook for 3 hours.
  • Remove the thyme, rosemary, and bay leaves and discard. Scoop out short ribs and carrots, cover and set aside. 
  • Meanwhile, add the roasted garlic paste to the dish a tablespoon at a time. Taste after each addition. From one garlic bulb to the next, the intensity of the garlic flavour changes, so add slowly and taste the sauce frequently until its attained the desired taste. Season with salt if necessary.
  • Serve the beef short ribs and carrots over a bed of puree celeriac, top with the sauce and enjoy!

Tried this recipe? Let us know! Tag @butterandotherdrugs or leave a comment below

Recent Posts

Herb Crusted Rack of Lamb

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Herb crusted rack of lamb served on a bed of Ratatouille 

This is one of those recipes saved for special occasions, like a birthday, anniversary or a plain old celebration. Lamb is so rich in flavour and tenderness, you will be blown away by how this cut of meat just melts in your mouth. Serve this lamb on a bed of ratatouille; the fresh veggies pair incredibly with the richness of the lamb, and it looks beautiful!  it is exceptionally delicious and fairly simple to throw together. Rack of lamb takes as little as 20 minutes to cook, so incorporate some exciting side dishes and salads to bring this meal to the next level.

When purchasing lamb, you do not what to cut corners. This lamb will be the “piece de resistance” ie the centerpiece to your table and you want it to be perfect! Talk to your local butcher, or the person at the meat counter at the grocery store, and ask for a Rack of Lamb. Typically the lamb will still have some meat or film on the exposed bones, ask your butcher to “French Trim” the bones, this will make them look beautiful when cooked. This is a bit of work on their end, so maybe bring your friendly butcher a coffee before you ask him to take on this task!

How much will Lamb cost you?

As for the price, Lamb is relatively expensive, and I tend to estimate 3 ribs per person, a rack usually has 8 ribs. So for four people, you would need 2 racks, then you have a little extra for leftovers. Now a rack of lamb tends to be between 30-40$, however if you have a costco membership (or know someone who has a costco membership) it can cost as little as 25$. 

Importance of Temperature

Serve your lamb medium-rare to medium.The lamb rack is extremely tender cut and if it is cooked more than medium it can become chewy.

For medium-rare, you want your rack of lamb to reach an internal temperature of 135 °F, and for medium 145°F. However, when you remove your lamb from the oven and rest it, it continues to cook up to 4 degrees. So remove the lamb from the oven when it reaches an internal temperature of 131°F for medium-rare and 141°F for medium. Using a thermometer takes the guessing out of cooking, and allows your to relax and not stress about serving a delicious mealS

Pro Tips

  • Do not be afraid of high heat! You need to give your rack of lamb a good sear on all sides before transferring it to the oven. This also is the base of your glaze, so don’t be stingy! Lastly when searing your meat, give the meat a little wiggle before flipping it over. If it is stuck to the bottom of the pan, leave it for another minute or so. Once the piece of meat comes away easily from the pan, you know you have a good sear on it. 
  • Use a thermometer! I can’t tell you enough how useful a meat thermometer is, they’re inexpensive and is worth it as you won’t waste the money you already spent on the lamb because you overcooked it.

Here's What You're Gonna Do

The first thing I learnt in culinary school was the imprortance of a “Mise en Place”, which is a nice way of saying “Get your sh*t together”. Measure, cut and get all the necessary pans and equipment ready. Now you’re ready to start cooking. 

Using a handy food processor (or handy knife skills) finely chop parsley and bread crumbs and place on a plate or a cutting board spread out. 

In an oven-safe pan, heat oil on high and sear the rack of lamb. Searing is a crucial part in this recipe and this will deepen the flavour of the sauce. Once all sides are seared brush with mustard then coat with parsley. 

Now that your lamb is ready to go, bake it in the oven for 15 minutes. Once the 15 minutes are up, check the temperature of the lamb and remove it from pan. Cover with tin foil and set aside. 

While your meat is resting, combine the balsamic sauce ingredients. 

Once your meat has fully reseted, using a sharp chefs knife, cut in between the bones, serve 2-3 ribs per person. 

Enjoy!

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Herb Crusted Rack of Lamb

This is one of those recipes saved for special occasions, like a birthday, anniversary or a plain old celebration. Lamb is so rich in flavour and tenderness, you will be blown away by how this cut of meat just melts in your mouth
Course Main Course
Cuisine French
Keyword Dinner, Worth the Splurge
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 400kcal
Cost 35-50$

Equipment

  • Oven Safe Pan

Ingredients

Lamb

  • 2 Racks of Lamb
  • 2 tbsp Oil Vegetable, Canola, Avocado
  • 1 cup Parsley
  • 1 cup Bread crumbs
  • 1/4 cup Dijon
  • 2 tsp Salt & Pepper

Balsamic Reduction

  • 1 Small Shallot
  • 2 Cloves of Garlic
  • 2 tbsp Balsamic Vinegar
  • 2 tbsp Butter

Instructions

  • Preheat oven to 450 °F
  • In a food processor (or with handy knife skills), mince the parsley. Once finely chopped, combine with bread crumbs on a flat plate. 
  • In a large saucepan, heat oil on high heat. Add the racks of lamb and get a nice sear on each side. 30 seconds  to 1 minute per side. 
  • Once all sides are seared, remove from pan and brush the tops of the rack (not the bone side) with the mustard, then press the rack into the parsley and crumb mixture. Return to pan, crumb side facing up and ribs facing down. 
  • Place in oven for 15 minutes. 
  • Remove from oven and check doneness with thermometer. Cover with aluminum foil and let stand for 10 minutes. (see pro tip for doneness)  
  • While rack of lamb is resting, mince shallot and garlic. 
  • On medium heat, using the same pan as the lamb, add butter to pan and sweat garlic and onion, 3-5 minutes scraping up brown bits from the bottom of the pan. 
  • Add balsamic and bring sauce to a simmer for 2 minutes. 
  • Slice lamb, serving 2-3 ribs per person. Drizzle a little sauce on each rib, serve hot!

Notes

  • Temperature; serve your lamb medium-rare to medium.The lamb rack is extremely tender cut and if it is cooked more than medium it can become chewy. For medium-rare, you want your rack of lamb to reach an internal temperature of 135 °F, and for medium 145°F. However, when you remove your lamb from the oven and rest it, it continues to cook up to 4 degrees. So remove the lamb from the oven when it reaches an internal temperature of 131°F for medium-rare and 141°F for medium. Using a thermometer takes the guessing out of cooking, and allows your to relax and not stress about serving a delicious meal! 

Let me know how your recipe turned out! Tag me @butterandotherdrugs

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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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Stuffed Chicken Breasts

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Friendsgiving anyone? This delicious stuffing filled chicken breast is the perfect Thanksgiving recipe to feast on this holiday season and is incredibly easy to make. Use to slaving away in the kitchen brining a dry turkey? Well not this time! Now, you can enjoy extra time relaxing with family and friends. 

 

What is Brining? 

Brining allows for the chicken breast to retain its moisture and stay juicy and flavourful. Brining only takes 20 minutes and it allows for the chicken to come to room temperature, which helps with even cooking. Simply fill a large bowl with lukewarm water and 3 tbl of salt. Allow the salt to dissolve for a minute or two before adding the chicken breast. Once the chicken has been added to the brine, cover with cling film and allow for it to sit on the counter for 20 minutes. Remove the chicken from the brine and carry on with any recipe, feeling confident that your chicken is going to be moist and juicy! 

 

How do you Butterfly a chicken breast?

Using a sharp knife is very important! Place your hand on top of boneless, skinless chicken breast and slice slice horizontally into the chicken, dividing it in half. Stop at about a ½ inch from the opposite side. This will allow the chicken breast to open up like a book, so it lies flat. 

Here’s what your gonna do; 

  • Brine that chicken! A step that should not be skipped
  • Butterfly the chicken
  • Flatten chicken until its ½ inch thick
  • Fill chicken breasts with delectable stuffing
  • Roll chicken tightly and wrap with twine
  • Bake chicken
  • Enjoy! 

What you’ll need; 

  • Meat thermometer
  • Large bowl
  • Baking dish

Ingredients: 

Brine Mixture:

  • 3 tbl salt
  • 4 cups of lukewarm water

Directions 

  1. Remove chicken from packaging and place in a bowl with brine mixture. Cover and place in fridge for anytime between 15 minutes to 2 hours.  
  2. Remove chicken from brining mixture and pat dry. Butterfly the chicken, then flatten chicken with a rolling pin or tenderiser until ½ inch thick. Do this with all the chicken breasts. 
  3. Place flattened chicken breast on a piece of cling film. Fill with ⅓ cup of stuffing. Using the cling film, roll chicken breast tightly. If you do not have cling film, roll chicken breast tightly then tie with butcher’s twine. Do this with the remaining breasts. 
  4. Place stuffed chicken breasts in a greased baking sheet, cover and bake for 25 minutes or until the thermometer reads 72 degrees celsius. 
  5. Slice cooked chicken breasts in 3-4 pieces, serve with baked stuffing and mashed potatoes, Happy Friendsgiving! 
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Stuffed Chicken Breasts

This delicious stuffing filled chicken breast is the perfect Thanksgiving recipe to feast on this holiday season and is incredibly easy to make.
Course Main Course
Cuisine Canadian, French
Keyword Chicken, Thanksgiving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 people
Calories 450kcal
Cost 25$

Equipment

  • Baking Dish
  • Meat Tenderizer or Rolling Pin
  • Butcher Twine

Ingredients

  • 5 large Chicken Breast
  • 3 cups Holiday Stuffing

Brine Mixture

  • 4 cups Lukewarm Water
  • 3 tbsp Salt

Instructions

  • Remove chicken from packaging and place in a bowl with brine mixture. Cover and place on counter for anytime between 15 minutes to 2 hours.
  • Remove chicken from brining mixture and pat dry. Butterfly the chicken, then flatten chicken with a rolling pin or tenderiser until ½ inch thick. Do this with all the chicken breasts.
  • Place flattened chicken breast on a piece of cling film. Fill with ⅓ cup of stuffing. Using the cling film, roll chicken breast tightly. If you do not have cling film, roll chicken breast tightly then tie with butcher’s twine. Do this with the remaining breasts. 
  • Place stuffed chicken breasts in a greased baking sheet, cover and bake for 25 minutes or until the thermometer reads 72 degrees celsius. 
  • Slice cooked chicken breasts in 3-4 pieces, serve with baked stuffing and mashed potatoes, Happy Friendsgiving!

Cheesy Crusted Butternut Squash Wedge Salad

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Post halloween haze.

Serves 4  

Maybe you’ve indulged in too much candy or too much “grape juice” but this salad will help you get back on the right track! The cheesy crusted butternut squash wedges are hearty enough to make this a perfect chilly evening dinner option. The sweet butternut squash wrapped in a savoury and salty crust is absolute heaven! Topped with some creamy goat cheese and crunchy toasted almonds, it is the perfect combination of crunchy and soft textures!  This healthy dinner recipe is quick to throw together, and will definitely please the whole fam! 

Pro Tips

  • The crust may seem a little dry, this is what makes for a crunchy exterior when it is baked. To keep the coating from falling off, really pack it tightly around the squash wedges. 
  • If you are not a huge fan of butternut squash, or another type of squash went on sale, use that one instead. The only squash I wouldn’t use for this is spaghetti squash as it falls apart when baked. 

Ingredients

  • ½ butternut squash
  • Spring Lettuce
  • ½ cup bread crumbs
  • ½ cup sharp cheddar cheese, grated
  • 1 garlic clove, minced
  • 1 tbl Thyme, chopped
  • ¼ cup Goat cheese
  • 1 tbl Parsley, finely chopped
  • ¼ cup sliced almonds
  • ¼ cup olive oil 

Vinaigrette 

  • 3 tbl Olive oil
  • 1 tsp dijon
  • 1 tsp maple syrup
  • 3 tbl white wine vinegar
  • 1 minced garlic
  • 1 tsp lemon juice

Directions 

  1. Preheat oven to 350 °F.  
  2. Prep your mise! Peel the butternut squash and cut the squash lengthwise. Discard the seeds with a spoon. Cut the butternut squash in 1 inch thick wedges (see picture for example). Place wedges on a parchment lined baking sheet. Set aside. 
  3. In a medium bowl, combine the coating ingredients; breadcrumbs, grated cheese, parsley, thyme and garlic and mix well. 
  4. Brush the squash wedges, with olive oil then pack the coating onto the squash wedges on both sides. Returned coated wedges to the parchment paper. Bake for 1 hour, flipping halfway through.  
  5. Meanwhile, make the salad dressing by combining all ingredients in a mason jar and give it a good shake! 
  6. In a small saucepan, Toast almonds  till golden brown. Set aside. 
  7. Assembly time! Place lettuce in the base of the dish, place hot squash wedges on top of the lettuce then top with crumbled goat cheese and toasted almonds.

Pumpkin Gnocchi and Creamy Beurre Noisette Sauce

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Serves 4

Pillow soft pumpkin gnocchi; this is the epitome of fall wrapped in a creamy nutty brown butter sauce. This gnocchi recipe was derived trying to use up leftover pumpkin puree..maybe involving one (or two) many glasses of wine. It combines, pumpkin puree, ricotta and parmesan cheese to make soft and fluffy gnocchi. The (lick your plate clean) sauce starts off as a beurre noisette, thickened with cream and topped with bacon and grated parm, need I say more?! 

 This recipe is IDEAL for hosting friends or family as it is incredibly easy to pull together and will not break the bank. What makes this recipe so easy, other than having dinner dinner on the table in less than 30 minutes, is that there is no potatoes involved. Classically gnocchis have boiled potatoes that have been passed through a ricer to create these dense pastas. However, when I was making these gnocchis I didn’t have any potatoes, and these pillows of goodness don’t seem to need it! Pair this perfect fall pasta with a Chardonnay wine from the Fall Wine Roundup, trust me you won’t be disappointed. (LINK). 

Pro Tips

  • Gnocchis have the groves or the textured pattern on them to hold the sauce better. This allows for each bite to be covered evenly in delicious sauce. 
  • This is a super rich dish, and you don’t need a huge amount of gnocchi on the plate to satisfy your guests. Paire the gnocchi with a big leafy green salad. 

You’ll Need

  • Medium Bowl
  • Medium Pot
  • Medium Saucepan
  • Cheese Grater 
  • Whisk

Ingredients

Gnocchi

  • 1 ⅓  cup pumpkin puree
  • 1 cup ricotta
  • 4 cups flour plus extra for dusting
  • ⅔ cups parm plus extra for garnish
  • 2 eggs 
  • 1 tsp salt 

Sauce 

  • Cook 4 slices of bacon (keep 4 tsp of bacon fat, discard the rest) 
  • 2 cloves of garlic minced
  • ½  cup of butter
  • 2 tbl of chopped sage
  • 2 tsp lemon juice
  • 4 tbl cooking cream (35%)

Directions

  1. In a medium bowl, combine pumpkin puree, ricotta, flour, parm and eggs. Mix until the dough comes off from the edges of the bowl.

2. On a floured surface, place dough and shape into a ball and section dough into four pieces.

3. Roll out section of dough into a long log about 2 cm thick, then with a knife, cut into pillow like squares. Do this for all four sections. 

4. Using the back of the fork tines (teeth) roll the squares along the tines to create a groovy texture on the gnocchi . The groves allow for the gnocchi to hold the sauce better. 

5. In a medium pot, heavily salt the water (salty like the sea!!) and bring to a boil. Add the gnocchi in batches and boil for 1:30-2 minutes. The gnocchis will float to the top of the water, this indicates that they are cooked.  Remove gnocchi with a slotted spoon and set aside while you make the sauce. 

6. Meanwhile, in a medium pan cook bacon. Remove the bacon once crispy and coarsely chop. Keep 4 tsp of bacon fat in the pan and discard the rest. 

7. To the bacon fat, add butter to create a brown butter. Heat butter on medium low heat until it’s golden brown and smells nutty (beurre noisette). 

8. Turn heat to lowest setting and and add minced garlic, chopped sage and lemon juice. Let the garlic cook for 2 minutes, until fragrant. Add cream and whisk until thick and creamy. 

9. Add the gnocchis to the saucepan and coat in the sauce. Transfer to plate and top with grated parmesan cheese and chopped bacon. 

Wild Rice Stuffed Acorns

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Yields 6 servings

Fall is still upon us! The snow has not yet hit the ground so I am stretching out my harvest veg as much as possible. This is such a flavourful meal, it is packed with so many delicious flavours, savoury, sweet and salty, a winning trio! The wild rice, apricots, cranberries and apples married with the savoury flavours of the garlic rice is perfection. All these flavors nestled in the perfect vessel; halved acorns, provide a tasty edible bowl for this amazing stuffing. This recipe was intended to be vegetarian friendly, however it can be made vegan by omitting the butter for your choice of oil. This is a hearty enough dish that it can be a main, however to provide a little variety to the table can be a side dish as well. 

As American Thanksgiving is just around the corner, it is the perfect dish to add variety to your table and to please all guests without breaking your back or your wallet! This dish can be made a day in advance and can be heated up “a la minute”! 

Pro Tips 

  • These acorns hold up well and can be baked and assembled the day prior to serving. When ready to serve, simply heat them up in the oven at 350 for 40 minutes to ensure they are fully heated through.
  • Wild rice is very high in fiber and serves as a great option for a healthy weeknight meal. 

What you’ll need

  • Parchment lined baking sheet
  • Small saucepan
  • Kitchen brush
  • Medium Pot

Ingredients 

Acorn Boats

  • 3 Acorn Squash
  • ¼ cup maple syrup
  • 2 tbl butter, salted
  • 2 tbl finely chopped sage
  • 1tbl freshly grated ginger
  • 1 tsp salt

Autumn Rice Stuffing 

  • 4 tbl butter, salted
  • 3 shallots finely chopped (aprox. 90g)
  • 3 celery stalks chopped
  • 3 cloves of minced garlic 
  • 1.5 cups of wild rice
  • 4.5 cups of vegetable stock 
  • ¼ cup dried apricots
  • ¼  cup red currants
  • ½ cup of freshly chopped herbs (parsley, sage and thyme)
  • 1 apple (of your choice) chopped 
  • 1tsp lemon juice
  • ¼  tsp cinnamon 
  • ¼ tsp nutmeg

Directions 

  1. Get the ball rolling and prep your Mise! Gather your ingredients and measure out the butter and maple syrup for the Acorn Boats.
  2. Preheat your oven to 425℉. 
  3. Cut the Acorns in half (lengthwise) and with a spoon, discard seeds. Lay the acorns flesh side up (skin on the parchment paper) on a parchment lined baking sheet. 
  4. In a small saucepan, combine 2 tbl of butter, maple syrup, sage and ginger until sauce is melted and combined. Using a kitchen brush, brush the inside of the acorns with the sauce and bake for 30-40 minutes until tender (insert a fork into the flesh, if the fork slides in and out without any resistance it is cooked).  
  5. Meanwhile, place dried apricots and red currants in separate bowls and cover with water. Allow them to soak up the water, 20-30 minutes. 
  6. In a medium pot, add 1 tbl of butter, minced garlic, chopped celery and finely chopped onion. Sweat for 3-4 minutes on medium heat or until the onion becomes translucent. 
  7. Rinse the rice thoroughly. In a medium pot combine the rice and vegetable stock. Simmer rice over medium low heat or until cooked, about 45 minutes. 
  8. While the rice is cooking, peel and chop apple in 1 cm cubes. 
  9. In a small saucepan, add finely chopped apple, lemon juice, cinnamon and nutmeg. Cook apple over low heat until apple is tender, 10-15 minutes. 
  10. Strain apricots and cranberries (now that they have come back to life) and roughly chop. 
  11. Once rice is cooked, remove from heat add chopped fruit, chopped herbs and apples. Mix till well combined and fill acorn boats with rice mixture. Serve hot! 

Roasted Butternut Squash Soup

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Your soon to be fall go-to! 

Serves 10  

This roasted butternut squash soup is as much of a fall staple as the pumpkin spice latte. This soup has a rich thickness that will fill you up and warm your belly during a chilly fall day. It’s great for meal prepping and lunches as it holds up well during transport, just make sure you have the right Tupperware with a lid that seals (we’ve all been there…) The Butternut squash is such a versatile veg as it can be blended, fried and mashed and still hold its consistency. Once baked, butternut squash flesh is silky smooth and deliciously sweet. Sage and butternut squash are a match made in flavour heaven, as the sage cuts the sweetness of the squash and brings out that savoury flavour. Serve this soup along-side a piece of grilled chicken or a grilled cheese sandwich, either one will leave you feeling satisfied!

Pro Tips

  • This soup freezes really well as it keeps it’s smooth consistency. It can keep in the freezer for up to 2 months, so be sure to label it! 
  • Sweat vs Sauté – to sweat vegetables means to cook the food over low heat with little to no colour. Whereas sauté means to cook the food over medium heat to give it a nice colour. The veg needs to be sweated for this recipe. 

You will need

  • 2 baking sheets lined with parchment paper or foil
  • 1 large pot for the soup
  • A blender or food processor

Ingredients

  • 2 small/medium sized butternut squash (total 3 pounds)
  • 1 pound of carrots
  • 2 small white onions diced
  • 4 garlic cloves, minced
  • 4 tbl of butter, cubed
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 2 tbl brown sugar
  • 4 cups of chicken broth (substitute vegetable broth for vegetarians) 
  • 3 cups of water 
  • Sage leaves (6) plus extra for garnish. 

Directions

  1. Preheat oven to 400℉
  2. Prep your mise! Wash carrots and butternut squash. 
  3. With a good knife, cut squash lengthwise. With a spoon remove the seeds and discard. Place flesh side up on a baking sheet lined with parchment paper. 
  4. Sprinkle brown sugar and 3 tbl of the cubed butter over the halved squashes. 
  5. Top and tail carrots (trim both ends of the carrott) and cut into 3 inch pieces. Place on another baking sheet lined with parchment paper. These veggies may differ in cooking times so we separate them. Start with 45 minutes, however this may take upwards of an hour. Check on the vegetables doneness by sticking a fork in the squash and carrots, it should slide in and out without much resistance. 
  6. Meanwhile, in a large pot, melt 1 tbl of butter over medium-low heat and sweat the minced garlic and diced onion. Once the onion is translucent add nutmeg and salt. 
  7. Tie sage leaves with kitchen string and add to pot. Add chicken broth and water. Simmer over low heat. 
  8. Once the squash is cooked, allow it to cool slightly until it is ready to be handled. With a spoon, scoop out the flesh and add it to your broth. Add carrots to broth as well. 
  9. Allow soup to boil for 10 minutes. This allows some of the water to evaporate and create a deep rich flavour. 
  10. Transfer soup to a blender and blend until a thick consistency. Store in a plastic container in the fridge for up to 5 days.

Grilled Peaches and Goat Cheese Salad 

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Nothing beats that cardbox box peach “panier” nostalgia

Serves 4

 

When I began cooking I always steered away from salads- it was a particularly bad word that made me cringe. Why have a boring salad when I could have a delicious pasta, a savoury fish or a Belle Pro “steamy” ? (I know, you all thought I would say a hearty steak) While a delicious fresh fish on the BBQ will always be my favourite summer meal, this grilled peach, chicken and goat cheese salad comes pretty close to second best. This healthy and hearty salad checks off all the boxes: sweet, savoury, a nice crunch with the almonds and a creamy finish with goat cheese. The best part? It’s so easy to throw together and healthy (but don’t tell anyone, since this is a blog about butter and all/ will ruin my rep). 

 

The summer season in montreal is signaled with the arrival of Ontario peaches in the handheld cardboard “paniers”. The peach season is quite short, lasting only 1-2 months (July to early September) so enjoying them in their prime is a MUST! When looking for the perfect peaches you want a firm peach, anything too soft tends to ripen quickly and no one likes a mushy peach. Colour simply indicates the type of peach so steer steer clear of any green hues. Store the peaches away from direct sunlight, at room temperatures and eat them within a few days of purchase, as they go mushy fairly quickly. Lastly, be gentle to the peaches as they bruise very easily. 

 

Pro Tips

  • Invest in a handheld little meat thermometer (Cute ones are sold at any local kitchen store and Wal-Marts around you).This takes all the guessing and worrying out of cooking, I swear by it! 
  • Not as important but a lifesaver when it comes to BBQ’ing is that little spray oil. It helps prevent anything from sticking to the grill racks. This also allows your food to get the perfect grill marks…why else BBQ other than for those angelic lines?! (I use PAM, but any brand will do!) 
  • I suggest grilling the peaches first to avoid cross- contamination from the raw chicken (we don’t want to go poisoning our friends because of salmonella). 

Ingredients

  • 3 peaches
  • Spring mix lettuce 
  • ½ cup of toasted slivered almonds
  • 125g goat cheese
  • 2 Boneless skinless chicken breasts
  • 2 tbl olive oil (1 tbl for chicken, 1 tbl for peaches) 
  • BBQ Spray or vegetable oil 
  • Basic Red Wine Vinaigrette

 

Directions

  1. Preheat BBQ to high heat (350* fahrenheit) 
  2. Prep your mise! Wash peaches and spring mix (it may say pre-washed, but TRUST me…you want to wash it again). Place spring mix in large salad bowl. 
  3. In a small saucepan, toast almonds until golden brown. 
  4. Quarter peaches and toss in olive oil and sprinkle with salt. 
  5. Coat chicken with remaining olive oil and season with salt and pepper. 
  6. Spray BBQ with pam spray or grease with vegetable oil on a paper towel/brush. This prevents the peaches from sticking to the grill and getting those drool worthy grill marks. Grill peaches until slightly charred, 1-2 minutes per side. 
  7. Once peaches are cooked, grill the chicken breast for 4-6 minutes per side or until the internal temperature reaches 72 °C or 160 °F  (This is when that thermomateur comes in handy!) 
  8. Assemble your salad! Toss lettuce with vinaigrette, top with peaches, chicken, goat cheese and almonds. Serve while the peaches and chicken are still hot. 

Shrimp Tacos

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Shrimp Tacos

This is the dish that started it-all.

Serves 8-10

 

Friends Friday meals are all about simple yet “friggen” delicious inexpensive food (emphasis on all three!) For this classic fish taco, the shrimp is enveloped in an addictive spice blend, a simple cilantro sauce is thrown together et voila-you’ve got dinner to feed “la gang”. Extra toppings can be added to make this as extravagant or as simple as you like. I like to say “ let your taco heart lead the way!” 

 

I am absolutely obsessed with this meal as it can be thrown together while you’re chatting with your friends in the kitchen. Delegate a few tasks here and there and get the whole group involved, maybe even assign someone to dishes! Alternatively, many of the sides can be assembled the night before, like the slaw, spice mixture, sauce and fixings. Now call up your friends and you are on your way to enjoying a Friends Friday without breaking your back or the bank (Double W’s). 

 

Pro Entertaining Tips 

  • Do your groceries the night before your friends arrive. If possible, prep as much the night before as you can.
  • For this recipe, the cilantro sauce, slaw and other fixings can all be made and placed in serving bowls the night before. Simply plastic wrap them and place them in your fridge until you are ready to Fiesta! (Margaritas necessary) 
  • If your guests ask if they can contribute, ask them to bring an appetizer or wine.  Dessert is so simple and can be made the night before. Check out this link for a super simple Lemon Blondies bar that is assembled in no time! 
  • Finally, set the table and clean up the space where you will be hosting your friends. You will feel much more relaxed coming home from a busy Friday, having a clean space and dinner pretty much done (only thing to do is pour yourself a (big) glass of wine)! 

 

***Disclaimer! You do not need to make all these fixings, choose whichever ones jump out at and go with those. This is your Friend’s Friday, you follow your taco shaped heart!

 

Cilantro Crema

Ingredients

  • ½ cup of sour cream
  • ½ cup of mayo
  • 1 garlic clove minced
  • 1 lime juiced
  • 1 handful of cilantro 
  • 1 tsp salt 
  • ½ tsp sugar

 

Directions 

  1. Combine all ingredients in a food processor or blender and pulse until silky and smooth. Keep in refrigerator up to 3 days in an airtight container.

Shrimp & Spice Blend

Ingredients

  • 1.5-2 pounds of frozen, de-veined, uncooked shrimp (preferably tail off)
    • Deveining shrimp, peeling and removing tails is SUCH a process, do yourself a favour and spend the extra 3 dollars on the cleaned shrimp. You’re welcome. 
  • 1 tsp of each (Chilli, garlic powder, paprika,cayenne and salt)
  • 3 tbl Vegetable oil
  • Tortillas of your choice

Directions

  1. In a colander, thaw out frozen shrimp (preferably in the sink)
  2. In a small bowl, combine all spices.
  3. Once shrimp is thawed out, remove tails if not done so already, rinse and pat dry. Sprinkle spice blend all over shrimp and toss evenly. 
  4. In a medium pan or skillet, heat oil on medium high heat and add shrimp. Cook for 1-2 minutes on each side. 

Slaw

Ingredients

  • Small red cabbage 
  • 2 carrots
  • 1 garlic
  • 1 jalapeno
  • ½ cup mayo
  • 2 tbl white vinegar
  • 2 tbl lemon juice
  • 1 tsp sugar
  • 2 tsp salt 

Directions

  1. For the dressing, in a large bowl combine mayo, white vinegar, lemon juice, sugar and salt, whisk and set aside. 
  2. Using a mandoline, thinly shred the red cabbage, add to dressing bowl. (If you do not have a mandoline, thinly slice cabbage with a sharp knife) 
  3. Using a mandoline, slice the carrots lengthwise creating long thin ribbons, add to bowl.
  4. Thinly chop the garlic and jalapeno (for less spice, remove seeds and ribs) and add to slaw, mix well and store in the fridge (lasts up to 5 days). 

 

 

 Mexi-Canada Street Corn

 

Salsa Verde

Ingredients

  • 1 28 oz can of Tomatillos
  • 1 jalapeno (seeds removed) 
  • 2 garlic cloves chopped finely
  • 1 lime, juiced
  • ½ white onion chopped 
  • 1 handful of cilantro 
  • 1 tsp sugar

Directions

  1. Combine all ingredients in a food processor or blender and blend until silky and smooth. Keep in refrigerator up to 1 week in an airtight container.

 

Optional additions

Thinly sliced radishes

Guacamole

Jalapenos

Corn Kernels (Canned corn is fine)