Beet Carpaccio

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. 

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.

Tahini, Pomegranate Heirloom Carrots

This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table. Heirloom carrots are seasonal throughout august till november, however the big orange (winter) carrots will do as well.

What is Tahini?

Tahini is a toasted sesame paste that is associated with asian cuisine. It is a delicious umami flavour that lends well with the sweetness of the carrots. You can find tahini in most grocery stores in the Oriental isle or in the organic section. This tahini sauce can also be used as a salad dressing, a veggie dipping sauce and much more! It is so versatile and perfect to have stored in the fridge for a quick dinner or snack. 

Why the Pomegranate Seeds?

Back in culinary school, they taught us the importance of a balanced dish, not health wise but with flavours. The five tastes are bitter, salty, sour, sweet and umami. We were constantly challenged with having as many of the tastes on the plate as possible. The five flavours are present on this dish, which makes it such a delectable and appealing plate. The carrots are sweet, the tahini is salty, bitter and umami and the pomegranates are sour. Try and challenge yourself when building a dish to include as many tastes as possible. 

Here's What You're Gonna Do

  • Clean those carrots, using a vegetable peeler, peel the carrots. 
  • In a baking dish, coat the carrots with oil and bake. 
  • Combine vinaigrette ingredients
  • Remove pomegranate seeds 
  • Plate carrots, top with vinaigrette and pomegranate seeds

Tahini, Pomegranate Heirloom Carrots

This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table.
Course Side Dish
Cuisine Canadian, French
Keyword Carrots, Side Dish, Tahini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 200kcal
Cost 15

Equipment

  • Large Baking Sheet

Ingredients

  • 1/2 pound Heirloom carrots
  • 1 tbsp Olive oil
  • 1/4 cup Tahini
  • 1/4 cup Water
  • 2 tbsp Dijon Mustard
  • 2 tbsp Maple Syrup
  • 1 tsp Lemon Juice
  • 1 tsp Salt

Instructions

  • Preheat oven to 450 °F
  • Wash carrots and peel outer dry skin. Arrange on parchment lined baking sheet. Drizzle with olive oil. Bake for 30 minutes until carrots are tender.
  • Meanwhile, whisk the sauce ingredients. 
  • Remove pomegranate seeds from the flesh. Set aside.
  • Once carrots are cooked, assemble on a platter and drizzle sauce over top carrots. Finish off with a sprinkle of the pomegranate seeds.

Tried This Recipe? Tag @butterandotherdrugs or leave a comment below!


Ratatouille

A dish Rémi would approve of! 

Yields 4 servings as a main course or 6 as a side dish.

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes. It’s covered in a thick rich sauce, that is slowly simmered with white wine and loads of garlic.  I originally learned of this dish in culinary school, which we used as a base to pair with other mains. The technique is to layer the food on the plate to make it as visually pleasing as possible. To achieve that “aesthetic”, place a small amount of Ratatouille in the center of the plate and place a piece of protein on top. Pair the Ratatouille with a rich protein, such as grilled steak, a hearty fish like halibut or even my herb crusted rack of lamb (yes, shameless plug).  Alternatively, for vegetarians, serve ratatouille with crunchy fresh bread and some hard cheeses such aged cheddar or pecorino. This meal is perfect to serve in the summer or fall when the vegetables are just ripe! 

 

Pro Tips

  • This dish requires a bit of chopping and sauteing, so prep it prior to your guests arriving, as it simply needs to be heated through before serving. 
  • If you’re a real “Organized Olivia” then make it a day before and heat it up on the stove-top! This keeps well in the fridge for up to 3 days. It can also be frozen for up to 3 months. 
  • Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.

Here's What You're Gonna Do

Prep your mise, i.e chop everything! This is a great recipe to practice your knife skills. Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares. And finally, dice the onion and mince the garlic. 

Now that you’re all set lets get cooking!This next step is removing the skin of the tomato by blanching the tomatos in boiling water. Place small pot of water on the stove to boil. Meanwhile, remove the eye of each tomato and make a small “X” on the other side. This will help with the peeling process. Boil the tomatoes for 10 seconds until the skin begins to blister. Remove them from the water and run the under cold water to stop the cooking process. Now remove the skin and discard. Dice the tomatoes. 

In a large saute pan heat up some olive oil and saute eggplant, zucchini, peppers in batches. Once cooked transfer to a large bowl.

Once eggplant, zucchinis and peppers are cooked and in the bowl add the butter and remaining oil to the pan and sweat the garlic and onions. Cook out the tomato paste and wine until it’s fully reduced. Then add all the veggies, balsamic, salt, bay leaf and cover and simmer for 30 minutes. 

Ratatouille

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes.
Course Side Dish
Cuisine French
Keyword Side Dish, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 side dish
Calories 250kcal
Cost 15$

Equipment

  • Large Sauce Pan
  • Large Bowl

Ingredients

  • 1 Eggplant
  • 1 Green Zucchini
  • 1 Yellow Zucchini
  • 2 Garlic Cloves Minced
  • 1 Red Pepper
  • 1 Orange Pepper
  • 3 Tomatoes
  • 1 tbsp Tomato Paste
  • 3 tbsp White Wine
  • 1/4 cup Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Salt

Instructions

  • Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares.
  • Finely dice the onion and mince garlic.
  • In a small pot, boil water. While the water is boiling, remove the eye of the tomato (where the stalk meets the fruit) and make a cross in the skin at the base of the tomato with your knife. Place tomatoes in the boiling water for ten seconds. Once cooled, peel the tomato skins and discard. Cut tomatoes in half and remove the seeds. Finally, dice the tomatoes. 
  • In a large sauté pan, on medium heat, add 1 tsp of olive oil and sauté zucchini for 5 minutes. Place in a large bowl and set aside. 
  • Add another 1 tsp of olive oil to the pan then add the eggplant, sauté for 8 minutes. Once cooked, add them to the large bowl with the zucchini.
  • Place 1 tsp of olive oil in a sauté pan and add peppers, saute for 5 minutes, add to the bowl with the other veggies. 
  • Add the remaining olive oil and 2 tbl of butter to the pan. Add onions and garlic and sauté for 3 minutes. Add the tomato paste and cook for another 3 minutes, then add the wine and cook until fully reduced, 3-4 minutes.
  • Once wine has reduced, add all remaining vegetables to the large pan with the balsamic, salt  and bay leaf. Cover and simmer for 30 minutes. Prior to serving, taste the ratatouille and see if it requires more salt or balsamic. 

Notes

Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.

Crispy Buffalo Cauliflower wings

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

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


Holiday Stuffing

This stuffing recipe is an age old tradition in my family, that has never failed to please. It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble. It makes a hearty amount, which let’s be honest with ourselves, is the only kind of stuffing recipe worth making for this holiday.  

What Makes this Stuffing Taste so Good? 

The ground Savoury and Sage. This is the big secret! These herbs can be sound in the isle where spices are kept, do not skip this ingredient! 

Here’s What You’re Gonna Do:

  • Slice your white bread into 1 cm squares
  • Bake bread until lightly browned
  • Saute onions and celery with spices
  • Combine everything in a large bowl
  • Bake for 30 minutes, serve hot! 

What You’ll Need: 

  • Baking Sheet
  • Saute pan
  • Large Bowl

Ingredients

  • 1 bag of white bread (cut in 1 cm squares)
  • 1 sprig of thyme (1 tbl of fresh thyme leaves) 
  • 3 large white onions
  • 3 celery stalks 
  • ½ cup butter
  • 2 ½ tsp sage 
  • 1 ½ tsp ground savoury (a green looking spice) 
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ cup chicken broth
  • ½ cup white wine

Directions

  1. Preheat oven to 350 degrees celsius. 
  2. Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl. 
  3. Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes. 
  4. Transfer onion mixture to bread bowl. Add wine,broth and combine. 
  5. Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes. 

Stuffing

 It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble.
Course Side Dish
Cuisine American, Canadian, English
Keyword Side Dish, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 250kcal
Cost 10$

Equipment

  • Large Bowl
  • Baking Sheet
  • Medium sized Saute Pan

Ingredients

  • 1 bag White Bread cut in 1 cm squares
  • 3 large White Onions
  • 3 Celery Stalks
  • 1 Sprig Thyme
  • 1/2 cup Butter
  • 2 1/2 tsp Ground Sage
  • 1 1/2 tsp Ground Savoury
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 cup Chicken Broth
  • 1/2 cup Dry White Wine

Instructions

  • Preheat oven to 350 degrees celsius.
  • Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl. 
  • Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes.
  • Transfer onion mixture to bread bowl. Add wine,broth and combine.
  • Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes. 

Get-Ahead Turkey Gravy

Yields 5 cups of gravy 

You know Grandmothers are the best and smartest cooks, they need to feed many mouths, cook the food in a short amount of time all the while keeping an assemblance of “lessez-faire”. Well this recipe is a well-kept secret that used to save my grandmother (no not the French one…) as she could easily make it in advance and defrost it on Turkey Day. This gravy is my all-time favourite, as there seemed to be an endless supply and it just tastes so damn good! 

The secret to keeping Turkey Day/FriendsGiving an easy and stress free event is planning and making as much ahead as possible. This get-ahead gravy is something you can get out of the way in September all the while still tasting delicious, trust me you will have everyone fooled!

Pro Tips 

  • This is technically a chicken gravy and my grocery store does not carry turkey wings…by all means use turkey wings equivalent to the pound stated in the ingredients. 
  • A brown roux is a flour and butter mixture that has cooked for 2-3 minutes and has turned a beautiful brown golden colour. Trust me this is not a step you want to miss as it give a deep nutty flavour to the gravy. 
  • Once ready to freeze, store it in a ziplock bag or an airtight container. Remember to leave extra room as liquids tend to expand when freezing. 

Ingredients

Stock

  • 3 pounds of chicken wings
  • 2 white onions
  • 1 carrot
  • 2 celery stocks
  • 1 large BG (a couple sprigs of thyme, parsley and a few bay leafs)
  • 2 tbl salt
  • 1 tbl butter
  • 10 cups of water

Brown Roux

  • ⅓ cup of butter
  • ⅓ cup of flour

Directions

  1. Preheat oven to 400
  2. Prep your Mise! Peel and chop onion, carrot and celery stock (do not chop too small as this stock will simmer for 3 hours). Prep BG and tie with kitchen string.
  3. Place wings on a baking sheet and sprinkle with salt (make sure it has edges as to not lose any of the juices). 
  4. Bake for 1 hour flipping 30 minutes in. 
  5. In a large pot, melt 1 tbl of butter and add onions, carrots, and celery. Saute and add chicken wings and cover with 8 cups of water. 
  6. Pour 2 cups of water onto the baking sheet and scrape up all the delicious juices and crispy bits. Add to stock. 
  7. Let stock simmer uncovered for 3 hours or until reduced by half. Once reduced strain out chicken and vegetables, discard and return stock to pot. 
  8. In a medium pot, melt butter and add flour, cook out flour for 2-3 minutes or until it turns a golden shade. Set aside until room temp. 
  9. Once the roux is at room temperature, slowly add the stock while whisking. Bring to a boil until sauce has thickened. Taste and season accordingly, you may need to add more salt. Let cool and freeze up to one month or in the refrigerator up to 3 days. 

Asparagus, Green Beans & Candied Pistachios

Avenging Asparagus

Serves 10 (side dish)

This is one killer side dish, the fresh crunchy asparagus mixed with the vibrant green beans all wrapped in a tangy lemon dressing, topped with sticky candied pistachios-get in my belly! This is the perfect addition to any friendsgiving table as it is light and vibrant, evening out the richness of some of the other side dishes and main courses. This also adds a variety and some excitement as Asparagus is not a usual suspect during thanksgiving (it is the most underrated green veg out here). This is also a great side dish with a steak dinner, BBQ chicken or even a roast beef.

Check out the recipe for Patate Dauphinois , which pairs perfectly with the asparagus and beans! 

Pro Tips

  • For an extra layer of crunchy texture, bake asparagus for 5 minutes and broil for the remaining 5 minutes. Those chard bits are seriously delicious! 

What you’ll need

  • 2 parchment lined baking sheets
  • 1 small saucepan
  • 1 medium pot

Ingredients

  • 1 bushel of asparagus
  • 1 bunch of green beans
  • 1 lemon 
  • ½ cup shelled pistachios,
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • Salt and pepper

Directions

  1. Preheat oven to 375 °F. 
  2. In a small saucepan on medium heat, place maple syrup and shelled pistachios. Simmer nuts for 5 minutes until pistachios are covered in maple syrup.
  3. Spoon out nuts onto parchment paper, let cool. 
  4. Prep your mise! Wash asparagus and green beans. Remove stem of the asparagus (bottom white part) by snapping the asparagus, the white part will naturally break off. 
  5. Remove the stem ends of the green beans. Bring a medium pot of salted water to boil. Add beans and cook for 5 minutes. Drain and set aside. 
  6. Cut lemon in ½ (widthweise). Slice half the lemon in rounds. Place rounds on a baking sheet. Place asparagus on top of lemon rounds. Drizzle olive oil, the juice of ½ the lemon, salt and pepper and coat asparagus evenly
  7. Bake asparagus for 10 minutes. Remove asparagus from oven and add the cooked green beans to the baking sheet. Toss the beans and asparagus together until all the greens are coated.
  8. Top beans and asparagus with candied nuts. Serve hot. 

Asparagus, Green Bean, Candied Pistachios

Delicious green vegetable side dish, perfect to lighten up any main course!
Course Side Dish
Cuisine American, French
Keyword Side Dish, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 150kcal
Cost 8$

Equipment

  • Baking Sheet
  • Small Saucepan

Ingredients

  • 1 bunch asparagus
  • 1 bunch green beans
  • 1 lemon
  • 1/2 cup shelled pistachios
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • 1 tsp salt

Instructions

  • Preheat oven to 375 °F
  • In a small saucepan on medium heat, place maple syrup and shelled pistachios. Simmer nuts for 5 minutes until pistachios are covered in maple syrup.
  • Spoon out nuts onto parchment paper, let cool.
  • Prep your mise! Wash asparagus and green beans. Remove stem of the asparagus (bottom white part) by snapping the asparagus, the white part will naturally break off. 
  • Remove the stem ends of the green beans. Bring a medium pot of salted water to boil. Add beans and cook for 5 minutes. Drain and set aside. 
  • Cut lemon in ½ (widthweise). Slice half the lemon in rounds. Place rounds on a baking sheet. Place asparagus on top of lemon rounds. Drizzle olive oil, the juice of ½ the lemon, salt and pepper and coat asparagus evenly

Notes

For an extra layer of crunchy texture, bake asparagus for 5 minutes and broil for the remaining 5 minutes. Those chard bits are seriously delicious!

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


Patate Dauphinois (French Scalloped Potatoes)

 

Serves 6 (large) portions

As a kid, my favorite part of thanksgiving was all the different kinds of potatoes…mashed, scalloped, baked. You name it, my mom made sure it hit the table. Fast forward to culinary school, learning the classic french dishes, I decided to combine my grandmothers scalloped potatoes recipe and the techniques I learned from school. This potato dish is the love child of a French Canadian Grandma and a food snob. The recipe is simple yet the technique of layering the potatoes looks complex (but really it’s not, it’s just to wow your guests!). This cheesy classic french side dish will have your friends begging for seconds, thankfully it makes a lot! 

Layering the dish, I used an oval shaped oven safe dish. If you have a round dish it works even better! However if you have a rectangular dish, do not go buy a new one. Simply stack the potatoes in a line until the whole dish is covered. With either shape dish, start by greasing the pan with butter or spray, then place some sauce at the base and then place a layer of flat potatoes on top. Top with another layer of potatoes then start layering (like a staircase)! If you have an oval dish, start with the interior layers and work your way to the outsides. 

Pro Tips

  • Make this in advance. I seriously can’t tell you how helpful it is to pull food out of the freezer the night before, defrost and bake it all. Make the potatoes as per instructions but do not bake them, wrap them tightly with cling film then aluminum foil. These potatoes can be stored in the freezer for 2 months. When dethawing anything, do so in the fridge overnight. If you allow it to dethaw on the counter it’s the perfect environment for bacteria growth (a big no no in the kitchen). 
  • This recipe doubles, even triples well. This serves 6 people, so multiply and you’re on your way to a prosperous thanksgiving! 
  • If you cannot be bothered with the layering, no problem! Dump the potatoes in the dish and top it with the sauce and additional cheese. Its potatoes, seriously no stress.

Ingredients

  • 6 yukon gold potatoes (skin on)
  • 1 garlic clove minced
  • 1 small onion minced
  • 2 tbl butter
  • 1 ½ cups of cream (35%)
  • 1/2 cup milk
  • 1 cup gruyere cheese
  • 2 tbl flour
  • 1 tsp dry mustard 
  • 1tsp salt

Directions 

  1. Preheat oven to 400 degrees. 
  2. Prep your Mise! Wash potatoes, mince garlic and onion, grate cheese and measure out remaining ingredients. 
  3. Using a mandoline (or handy knife skills), slice potatoes with the skin on (it looks pretty). Place potatoes in a bowl of water while preparing the sauce.
  4. In a medium stock pot,  on medium low heat, melt butter and sweat onion and garlic. Add flour and salt and cook for 1-2 minutes. Add cream, milk, ½ cup of cheese and dry mustard, whisk until thick and then set aside. 
  5. Assembly time! In an oven safe dish, grease bottom with butter or cooking spray. Pour some of the sauce in the base of the dish, then lay an even layer of potatoes at the bottom. Top with more sauce then another flat layer. Finally layer potatoes like a staire-case, either in lines or in a circular. I recommend starting from the center and working your way out. 
  6. Pour remaining sauce on top of potatoes and garnish with remaining ½ cup of cheese. 
  7. Cover with foil and bake for 1 hour covered.  Then uncover and bake for another 25 minutes.  

MexiCanada Street Corn 

See what I did there? 

Serves 6

MexiCanada Street Corn is my take on an all time favourite mexican street corn. It perfectly combines the sweet flavours of the corn, the spiciness of the sauce and the tanginess of the cheese.  

This is by far my preferred side dish, I always double the recipe because it is such a fan favourite! For one, corn is the best vegetable when it is in season and two, the creamy sauce and cheesy mixture is addictive! This makes for the perfect side dish to Shrimp Tacos, Burgers or any BBQ. 

Pro Tip

  • If you want to prepare this in advance, boil the corn and once cooled store it in a ziploc bag or tupperware until you’re ready to grill. The corn may become a little wrinkly, however once on the BBQ it will firm right back up. 
  • You can also prepare the sauce and cheese until time to assemble. This will last up to 5 days in the fridge. 

Ingredients

  • 6 corn
  • 2 tbl white sugar
  • ½ cup mayonnaise
  • 2 tsp lime juice
  • ½ tsp chilli powder
  • ¼ tsp garlic powder
  • ½ cup feta cheese
  • ½ cup grated parmesan cheese
  • Handful of cilantro 
  • Sprinkle of paprika

Directions

  1. Prep your mise! Shuck the corn, combine spice mixture (chili and garlic) and gather all other ingredients. 
  2. Fill a large pot with water ¾ till the top, add sugar and boil. Once water is bubbling, add corn and boil for 8 minutes, remove from water and set aside. 
  3. While corn is cooking, combine mayo, lime juice, chilli and garlic. Mix well. 
  4. Grate cheese and crumble feta, add both cheeses in a flat dish and combine (corn will be rolled in this mixture so ensure you have enough evenly spread in the dish). 
  5. Wash and dry cilantro. 
  6. Preheat BBQ to high heat, grill corn until sides are a nice golden/ dark brown colour, 2-3 minutes. 
  7. Let corn cool slightly, then brush mayo sauce on all sides of the corn. Roll the corn in the cheese mixture. 
  8. Garnish with a sprinkle of paprika for colour and cilantro leaves.