Mexican Corn Salad

Mexican Corn Salad
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Ingredients
  1. 3 ears Corn – about 1.5 - 2 cups (375 – 500 ml) kernels.
  2. 1 tbsp (15 ml) Butter
  3. 1 clove Garlic; peeled
  4. ½ to 1 Jalapeno; roasted and chopped
  5. ½ cup (125 ml) Scallions; chopped
  6. 2-3 tbsp (45-60 ml) Mayonnaise or Sriracha aioli
  7. Juice 2-3 Limes, plus extra for serving
  8. ⅓ cup (80 ml) Cotija (or Feta) cheese; crumbled
  9. A big handful Cilantro
  10. ½ tsp (5 ml) Smoked Paprika
  11. Salt
  12. Sriracha, or other hot sauce, for serving (optional)
Instructions
  1. Heat a large skillet, add the butter and melt. When it's very hot, add the corn, the garlic clove (whole, you'll remove it later), and a bit of salt. Once the kernels are browning on one side (30 seconds or a minute), stir and let them continue to cook for a few more minutes.
  2. Turn the heat off and stir in the chopped jalapeno, scallions, mayonnaise, lime juice, and a bit more salt.
  3. Remove the corn from the pan and top with Cotija cheese, a dusting of paprika, cilantro. Taste and adjust seasonings.
  4. If it's not spicy enough for you yet, add a few squirts of Sriracha.
  5. Serves 3 – 4 as a side
The Passionate Cooks Essentials http://thepassionatecook.ca/

Yellow split pea dal

Yellow split pea dal
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Ingredients
  1. 1 cup yellow split peas, uncooked
  2. 2 cups water, chicken broth or vegetable broth
  3. 1 tsp turmeric
  4. 1/4 tsp cayenne
  5. 1/2 tsp salt
  6. 1 tbsp butter
  7. 1 onion, diced
  8. 1 1/2 tsp cumin, ground
  9. 2 whole cloves
  10. salt and pepper, to taste
Instructions
  1. In a large pot, place the peas and water or broth, and bring to a slow simmer. Add the turmeric, cayenne and salt, and cover. Allow to cook for at least 30 minutes, stirring occasionally.
  2. In a large skillet or frying pan, heat the onion, cumin and clove in the butter. Cook for 4 to 6 minutes, until onion is soft. Add the onion and spices to the split peas, and allow to simmer for at least 5 more minutes.
  3. Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl
The Passionate Cooks Essentials http://thepassionatecook.ca/

Vegetable Gratin

Vegetable Gratin
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Ingredients
  1. 1 tablespoon (15 ml) Butter
  2. 3 cloves Garlic
  3. 1½ cups (375 ml) Carrot; thinly sliced
  4. 2 cups (500 ml) Butternut Squash; peeled and thinly sliced
  5. 1½ cups (375 ml) Turnip; peeled and thinly sliced
  6. 2 cups (500 ml) Whipping Cream
  7. ¼ cup (60 ml) Parmigiano-Reggiano cheese
  8. Salt and Pepper
Instructions
  1. Preheat oven to 350°F (175°C)
  2. Melt butter and sauté garlic, carrots, squash and turnip until well mixed together. Cover with cream and cook over medium heat for 10 minutes. Add salt and pepper to taste
  3. Pour vegetable cream mixture into 9x13 inch (23 x 33 cm) buttered baking dish and sprinkle with Parmigiano-Reggiano cheese. Bake for 45 minutes or until golden brown and vegetables are tender when pierced with a knife
The Passionate Cooks Essentials http://thepassionatecook.ca/

Roasted Butternut Squash Risotto

Roasted Butternut Squash Risotto
Serves 4
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Ingredients
  1. 1 Butternut Squash (2 pounds / 1 kg)
  2. 2 tablespoons (30 ml) Olive Oil
  3. Kosher Salt and Freshly Ground Black Pepper
  4. 6 cups (1.5 l) Chicken Stock; preferably homemade
  5. 6 tablespoons (90 ml) (¾ stick) Unsalted Butter
  6. ½ cup (125 ml) Shallots; minced (2 large)
  7. 1 ½ cups (375 ml) Arborio Rice (10 ounces / 280 g))
  8. ½ cup (125 ml) Dry White Wine
  9. 1 teaspoon (5 ml) Saffron Threads
  10. 1 cup (250 ml) Parmigiano-Reggiano cheese; freshly grated
  11. 1 tablespoons (15 ml) Sage; minced
Instructions
  1. Preheat the oven to 400°F (200°C)
  2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch (2 cm) cubes. You should have about 6 cups (1.5 l).
  3. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper.
  4. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
  5. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
  6. In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
  7. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon (5 ml) salt, and ½ teaspoon (3 ml) pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
  8. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.
  9. Off the heat, add the roasted squash cubes and the Parmigiano-Reggiano. Mix well, sprinkle minced sage and serve.
The Passionate Cooks Essentials http://thepassionatecook.ca/