your local grower and provider
The biggest cloves peel easily, and the raw earthy flavour makes it the choice of chefs worldwide. Studies indicate a higher than average allicin content in Hardneck Garlic. Heirloom varieties help preserve genetic diversity. Garlic has a plump bulb (or head) of individual cloves each covered with a thin skin that can be peeled.
Cred. Matty Matheson
Cooked Pasta (enough for two)
8-12 Cloves Garlic, minced
1 Tsp Red Pepper Flakes
1 Tsp Salt
1 Tbsp Olive Oil
2 Tbsp Flax Oil
1 Cup Fresh Parsley, chopped
While pasta is cooking, in a small saucepan, saute garlic, pepper flakes, and salt in oil on medium-low heat until garlic is tender. Set Aside.
Drain pasta & Toss with Flax oil, Parsley and Garlic Mixture.
6 oz jar of Roast Garlic Puree
1/4 cup of sesame seeds
1/2 cup cream
1/2 cup of milk- or soy milk
1 teaspoon dried thyme or Italian seasoning
1 tablespoon freshly ground black pepper
6 large potatoes, sliced
2 1/2 cups shredded cheese of your choice, divided
Preheat oven to 350 degrees F (175 degrees C).
In a blender combine roast puree, cream, milk, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9×13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2-cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese & sesame seeds.
Bake in preheated oven for 70 minutes.
Spinach, Bacon (Yum)”
ALLIUM SATIVUM (NEGRO)
This recipe highlights the unique and delicious flavor of black garlic. This is a beautiful, vegetarian, main course dish that will wow everyone!
- 1 pound dry Pappardelle pasta
- 3 tablespoons olive oil , for the pasta and the pan
- 3/4 cup shallots, thinly sliced
- 1/2 cup black garlic cloves (about 2 heads)
- 3/4 cup dry white wine
- 3 tablespoons unsalted butter
- salt and freshly ground black pepper to taste
- Cook the pasta in a large pot of boiling, salted water until it’s al dente. (Al dente means “to the tooth.” The pasta should be tender, but with a bite to it.) Drain the pasta, toss with a bit of olive oil, cover and set aside.
- Coat the bottom of a medium to large sauté pan with olive oil and place it over medium heat. Add the shallots and cook until they are soft and beginning to brown, about 4 minutes.
- While the shallots are cooking, peel all the garlic and then roughly chop it, keeping it in relatively large chunks.
- Add the garlic and toss it with the shallots. Then add the wine, turn the heat to high, and let it reduce by about 1/3.
- Add the butter and swirl the pan around until it’s melted into the wine. 5. Season generously to taste with salt and pepper. (Here’s how.)
- Add the cooked pasta to the pan and very gently, toss everything together. (If the pan isn’t big enough, pour everything into a large bowl to mix it.)
- Season to taste again if necessary and serve.
Umami-rich, mild, sweet and savory black garlic and crispy roast pork belly gives an amazing flavor and taste to this rice.
- 2 cups white long grain rice
- 2 Tbsp cooking oil or fat from roasting pork belly
- 2 bulbs black garlic peeled and chopped
- 2 cups chicken stock
- 1 lb Roast pork belly with cracklings
- 3 Tbsp soy sauce
- 1 stalk green onion finely chopped
- Crispy fried shallots
- Cut the roast pork into bite-size pieces
- Rinse the rice in cold running water until the water runs clear and drain off all the water.
- Preheat a large pot over high heat.
- Add cooking oil/fat.
- Add black garlic and stir fry for about 30 seconds.
- Add roast pork belly / pork belly / bacon and stir fry for about 1 minute.
- Add rice grains and soy sauce and stir to mix everything
Tomatoes make a tangy contrast to the sweet, umami-rich black garlic sauce and delicate, buttery cod. Serve with sautéed vegetables, such as bok choy.
- 3-1/2 oz. (7 Tbs.) unsalted butter
- 9 cloves black garlic, peeled and sliced
- 1/4 cup fresh lime juice
- 3 Tbs. seasoned rice vinegar
- 1/2 tsp. Sriracha Kosher salt
- 4 to 6-oz. skinless cod loin fillets
- Freshly ground black pepper
- 1 Tbs. Asian sesame oil
- 1/2 cup quartered cherry or grape tomatoes
- 1/4 cup loosely packed cilantro leaves
- 1/2 tsp. black sesame seeds (optional)
- In an 8-inch skillet, melt 3 Tbs. of the butter over medium heat until the foam subsides.
- Add the garlic and cook until soft enough to mash with the back of a spoon, about 1 minute.
- Add the lime juice, vinegar, Sriracha, and 1/2 tsp. salt, and continue to cook for about 2 minutes to meld the flavors.
- Transfer to a blender
- Add 1/3 cup water, and blend until smooth. A few small bits of garlic are fine.
- Melt 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat.
- Pat the cod fillets dry and season all over with salt and pepper.
- Place 2 fillets in the skillet and cook, flipping once, until golden brown and just cooked through, 2 to 3 minutes per side.
- Repeat with the remaining 2 Tbs. butter and 2 fillets.
- Reheat the sauce in the 8-inch skillet until warmed through, about 2 minutes.
- Whisk in the sesame oil until emulsified.
- Divide the sauce among 4 shallow bowls.
- Nestle the fish into the sauce, top with the tomatoes, cilantro, and sesame seeds (if using), and serve.
Use it in the place of garlic, green onions or scallions. Great on a salad. Most people cook with the white and pale green parts, but you can use the tougher green tops in broths or the like.
ALLIUM SATIVUM (VIRIDIS)
3 stalks green garlic
1 Tbsp. cream, milk, or water
salt to taste
Shredded or crumbled cheese
1. Trim and discard root and tough darker green stalks of green garlic.
2. Cut white and light green parts in half lengthwise before chopping crosswise.
3. In a frying pan, melt butter over medium heat. Add green garlic and cook, stirring, until sizzling. Add 1/3 cup water, cover, and reduce heat to medium-low. Cook until tender, about 5 minutes. Set aside.
4. In a bowl, whisk eggs, cream (or milk or water), and salt.
5. In frying pan, melt butter over medium heat. Add egg mixture and cook until eggs are cooked to your liking.
6. Remove omelet from heat. Sprinkle cooked green garlic and cheese over omelet fold in half and allow to sit in pan util cheese melts. Enjoy!
• 2 pounds potatoes (do not peel)
• 3 tablespoons or more, extra virgin olive oil
• Kosher or sea salt, to taste
• 1 bunch of green garlic
1. Scrub/wash the potatoes, and place in a pot of cold water, salted (about one teaspoon of salt)
2. Bring water to a boil
3. Gently simmer over medium high heat until cooked
4. Drain and let cool slightly then peel
5. Place in a bowl and let cool completely
6. Chop the green garlic
7. When the potatoes have cooled, cut them into smaller pieces
8. Drizzle generously with the olive oil, sprinkle with salt and toss in the green garlic
9. Gently stir or toss to blend all the ingredients well
10. Can be made in advance and refrigerated as the garlic flavor will improve with time
11. Bring to room temperature before serving.
• 6 green garlic, fresh
• 1/4 cup (60 mL) pumpkin seeds, roasted
• 1/4 cup (60 mL) olive oil
• 1 tsp (5 mL) lemon zest
• 1/4 cup (60 mL) lemon juice, fresh
• 2 tbsp (30 mL) water
• 1 tbsp (15 mL) honey
• 1/4 tsp (1.25 mL) salt
• 1 1/3 lb (0.7 kg) boneless, skinless chicken breasts
• 6 cups (1.5 L) mixed salad greens
• 2 cups (500 mL) arugula (rocket)
• 1 cup (250 mL) snow peas, whole
• 8 pea shoots, fresh
• 3 tbsp (45 mL) pumpkin seeds (pepitas), roasted
1. 1. Slice Green Garlic into 1-inch pieces and add to bowl of food processor or blender
2. Add pumpkin seeds, olive oil, fresh lemon peel (zest), fresh lemon juice, water, honey and salt 3. Process until smooth. This should make a generous one cup (250 mL) of dressing – marinade. 4. Reserve half of this sauce to dress the salad (1⁄2 cup – 125 mL)
5. Pour other half over chicken breasts in a large re-sealable plastic bag. Seal.
6. Use your hands to massage marinade into chicken pieces
7. Marinate in the refrigerator for at least an hour and preferably overnight
8. Preheat grill over medium-high heat
9. Remove chicken breasts from bag and place on top shelf of bbq/grill
10. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts
11. Remove from grill and slice grilled chicken into long strips. Set aside
12. Add baby lettuce, arugula and snow peas to a bowl and toss with 1⁄4 cup (60 mL) of the reserved marinade – dressing. Set aside
13. To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the pea shoots and roasted pumpkin seeds
14. Serve with the rest of the reserved Green Garlic dressing
• 2 heads + stalks green garlic
• 1 cup greens such as spinach or arugula
• 1/2 cup white wine
• 5 1/2 cups chicken or vegetable stock
• olive oil
• 1 cup arborio rice
• 3 tablespoons butter
• 1/2 cup parmesan cheese grated
• kosher salt & freshly ground pepper
1. Separate the white bulb and green stalk of the green garlic
2. Rinse very well and finely chop the white bulb up like you would an onion
3. Roughly chop the green stalks
4. Bring the stock to a boil, and blanch the green parts until tender (about 3 minutes)
5. Add the spinach or arugula for the last 30 seconds, then remove with a spider or slotted spoon and place in an ice bath to stop the cooking and preserve the vibrant green color
6. Drain the water from the greens and purée in a blender until smooth
7. Use the blender’s tamper or a spatula (when the blender is off) to move the greens towards the blade
8. Add a little cold water to the greens to help get an even purée
9. Heat a few tablespoons of olive oil in a medium-large sauce pan over medium heat
10. Add the chopped white parts of the green garlic and season with salt
11. Stir frequently and sautée until tender
12. Add the arborio rice, season with more salt and stir
13. Cook for a few minutes to toast the rice
14. Pour in the white wine and stir until it is absorbed
15. Increase the heat and gradually add the simmering stock 1/2 cup at a time until it is absorbed, stirring frequently until the rice is cooked al dente
16. Once the rice is cooked, stir in the green garlic puree and the butter
17. Remove from heat and stir in the parmesan cheese
18. Season with salt and freshly ground pepper
19. Garnish with a drizzle of good extra virgin olive oil and parmesan crisps
Shallots have a sweeter, milder flavour than a traditional white or yellow onion with a hint of garlic.
3 tbsp organic butter, unslated
1 lbs shallots, fresh, peeled
1 tbsp coconut sugar
2 tbsp balsamic vinegar
1/4 tsp sea salt
pinch of freshly cracked pepper
parsley, fresh, minced (for garnish)
8-10 spears asparagus, coarse ends removed
1 red pepper, sliced lengthwise into 1/2″ slices
1 tbsp extra virgin olive oil
1/4 tsp sea salt
8 cups arugula
120g feta cheese, crumbled
1/2 cup roasted almonds, coarsely chopped
1/2 cup parsley, coarsely chopped
extra virgin olive oil, balsamic vinegar, salt, pepper to taste
For the Caramelized Shallots
1.Preheat the oven to 400 degrees Fahrenheit.
2.In a large ovenproof pan over medium heat, add butter and allow to melt.
3.Add shallots and sugar and toss to coat. 4.Cook for 7-10 minutes, tossing occasionally until the shallots start to brown.
5.Add the vinegar, salt, and pepper, and toss to coat.
6.Place the pan in the oven, and roast for 15 to 25 minutes, until the shallots are tender. This time will vary according to the size of the shallots: Smaller shallots will tenderize faster; larger shallots will take longer.
7.Allow to cool before serving.
For the Roasted Salad
1.Roast the asparagus and red pepper: 2.Preheat the oven to 400 degrees Fahrenheit.
3.Toss sliced red pepper and asparagus in olive oil and sea salt and lay out on a large parchment lined baking tray, being careful not to crowd the veggies too much.
4.Place in the oven for 15 minutes, remove and flip the veggies, then place back in the oven for another 13 minutes, until the veggies are soft with nice browning at the edges.
5.Allow to cool slightly before serving.
Divide arugula between 4 bowls, then top with roasted veggies, caramelized shallots, crumbled feta cheese, chopped almonds, and parsley. Drizzle each bowl with a bit of olive oil and balsamic vinegar, and sprinkle with salt and pepper to taste. Serve immediately.
• 2 tbsp olive oil
• 1 lb brussels sprouts (trimmed and halved)
• 2 large shallots (peeled and cut into 1⁄2” thick wedges)
• kosher salt and black pepper to taste
• 1 tbsp balsamic glaze
1. Preheat oven to 425°F.
2. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer
3. Let cook undisturbed for about 3 minutes until beginning to caramelize
4. Turn occasionally for an additional 2- 3 minutes until golden all over
5. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente
6. Drizzle with balsamic glaze, toss and serve
White Pearl Onions.
White Pearl onions are semi-round shaped with white skins and white to translucent flesh. They have a crisp, juicy, savoury, sweet flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised & pickled. Used in soups, stocks, pickled and used as a condiment in cocktails.
• 1 (14.4 oz.) bag white pearl onions
• 4 large yellow onions, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 tablespoon balsamic vinegar
• 1/2 cup preferred red wine
• 2 (32 oz.) containers beef stock
• 2 bay leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups Swiss or gruyere cheese, grated
o 1 loaf French bread o 1/4 cup (1/2 stick) unsalted butter, melted o 1/4 teaspoon garlic powder o 1/4 teaspoon onion powder
1. Heat butter and olive oil in a stock pot or Dutch oven over medium heat and add pearl onions and sliced yellow onions.
2. Season with salt and pepper and cook, stirring occasionally, for 15 minutes, or until softened and translucent and beginning to brown.
3. Stirring frequently to prevent burning, continue cooking onions until caramelized.
4. Season with sage and thyme, then add garlic and cook for another 1-2 minutes, or until fragrant.
5. Stir in balsamic vinegar and red wine to deglaze pan, making sure to scrape up browned bits on bottom of pan.
6. Pour in beef stock and bay leaves, then bring to a boil. Reduce heat to low and let simmer for 25-30 minutes.
7. Preheat oven to broil setting.
8. For croutons, whisk together melted butter, garlic and onion powders in a small bowl, then brush over French bread until coated. Slice into thick cubes, then place in an even layer on a baking sheet. Place in oven and broil for 3-5 minutes, keeping an eye on the bread so it doesn’t burn.
9. Ladle soup into serving bowls and top with cheese and garlic croutons. Optional: pour soup into oven-proof bowls and top with cheese and croutons, then place in oven and broil for 3-5 minutes, or until cheese is melted.
10. Remove from oven and serve hot.
Main: • 1.8 kg red beets peeled and cut in 1-inch (2.5 cm) thick wedges
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 pkg white pearl onion peeled)
• 1 shallots minced
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon granulated sugar
• 1/4 teaspoon pepper pinch salt
• 1/3 cup olive oil 1/2 cup fresh parsley leaves finely chopped
• 1/4 cup unsalted shelled pistachio finely chopped
Main: 1. Toss together beets, oil, pepper and salt
2. Spread on parchment paper– lined rimmed baking sheet.
3. Roast on bottom rack in 375°F (190°C) oven, stirring once, for 30 minutes.
4. Add pearl onions to pan; roast, stirring once halfway through, until onions are golden and tender, about 1 hour.
1. In bowl, whisk together shallot, lemon juice, mustard, sugar, pepper and salt; whisk in oil until combined.
2. Whisk in parsley and pistachios. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
3. Toss vinaigrette with beet mixture.
4. Serve warm or at room temperature
• 1 to 1/4 lbs pearl onions, peeled
• 2 tablespoons fresh thyme leaves
• 4 tablespoons butter, melted
• 1/2 tablespoon honey
• Salt and freshly ground pepper
1. Preheat the oven to 375°F and line a shallow baking pan with parchment paper.
2. Combine the onions and thyme leaves in a large bowl.
3. Drizzle with the melted butter and honey, season with salt and pepper and toss to coat thoroughly.
4. Arrange the onions in a single layer on the prepared baking sheet and roast the onions until tender and lightly caramelized, 18 to 22 minutes.
5. Transfer to a bowl and serve.
A small saucer-shaped bulbs 1-2 inches wide and 1 inch high with a translucent white flesh. Raw they have a semi-sweet pungent flavour. They have a high sugar content which is brought out once cooked. One of the best caramelizing onions. Can be pickled and used as a condiment, in cocktails, soups, stews, deep-fried, grilled or roasted.
• 1 pound cipollini onions
• 2 1⁄2 to 3 pounds quinces (about 5), peeled, cored and cut into 1-inch chunks
• 6 tablespoons pure maple syrup
• 1⁄2 pound thick-cut bacon
• 4 tablespoons good quality balsamic vinegar
• 3⁄4 teaspoon ground nutmeg
• Salt and ground black pepper
• 1 tablespoon chopped flat-leaf parsley leaves
• Leaves from 5 sprigs fresh thyme
1. Bring 2 quarts water to a boil
2. Add the onions, turn off the heat and let sit 5 minutes
3. Drain and allow to cool
4. 2 Heat oven to 425 degrees
5. Toss quinces with half the maple syrup and spread in a single layer in a large baking pan
6. Bake 25 minutes, until tender
7. Peel and trim the onions. Quarter large ones; cut small ones in half
8. Fry bacon in a large sauté pan over medium heat until browned. Remove and drain on paper towels
9. Pour off all but 2 tablespoons of the bacon fat. Add onions to the pan and sauté on medium until lightly browned, about 6 minutes
10. Cut bacon strips in 3/4-inch pieces
11. Add to pan with onions. Reduce heat to low
12. Add remaining maple syrup and the vinegar
13. Fold in quince
14. Add nutmeg and season with salt and pepper
15. Add parsley and thyme
16. Gently fold ingredients together
17. Cook a few minutes, then serve warm
Ingredients: Crispy Onions
• 1 large onion, sliced very thin
• 1 cup extra virgin olive oil
• Kosher salt
Ingredients Instructions: Green Bean Casserole
• Reserved extra virgin olive oil from crispy onions
• 1 lb sliced button and/or shitaki mushrooms
• 2 lbs cipollini onions or pearl onions
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 2 tablespoons all-purpose flour
• 1⁄2 cup dry white wine
• 2 cups bone broth
• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 2 tbls all purpose flour
• 1⁄2 white wine
• Kosher salt
• Fresh ground pepper
Preparation Instructions: Crispy Onions
1. Line a baking sheet with paper towels.
2. In a large sauté pan over medium heat, heat olive oil until adding a slice of onion sizzles. Add all
onions and cook for 20 to 30 minutes, or until golden brown and crunchy. Take your time with this step; the payoff is crispy, crunchy onions.
3. Transfer to baking sheet, sprinkle with kosher salt and pepper.
Preparation Instructions: Green Bean
1. Preheat oven to 350°F. Grease a large casserole dish or Dutch oven.
2. In a large sauté pan over medium high heat, sauté mushrooms in 1 tablespoon of reserved olive oil
for 5 to 7 minutes, until golden brown and slightly crispy on the edges. Season with salt and pepper, and transfer to a bowl. Set aside.
3. Warm 2 tablespoons of reserved olive oil in a large sauté pan over medium heat. Add Cipollini onions,
season well with salt and pepper and cook, turning occasionally, until onions are a deep caramel brown, about 45 minutes. Add garlic and thyme to the pan and continue cook for 1 minute, until the garlic has softens and is fragrant. Transfer onions and garlic to the bowl with mushrooms.
4. At this point you can refrigerate for one day.
5. Add 2 tablespoons more of reserved olive oil to the pan. Add flour and whisk together with oil. Pour in white wine and cook for 1 minute. Pour in broth, and whisk into a thick sauce. Add mushrooms and onions back to the pan and stir to combine.
6. Toss green beans with 1 tablespoon of reserved olive oil, salt, and pepper. Then fold green beans into the sauce. Pour into prepared casserole or Dutch oven, and bake uncovered at 350°F for 20 minutes. Sprinkle crispy onions on top, continue baking for 10 more minutes.
Seared Duck Breast:
• 1 Magret duck breast
• Salt and pepper to taste
• 10 ounces cipollini onions
• 12 ounces cremini mushrooms trimmed and thinly sliced
• 10 ounces French cut green beans fresh or frozen (thawed, if frozen)
• 4 garlic cloves peeled and thinly sliced
• 1 tablespoon butter
• 1 teaspoon dry thyme
• 1 teaspoon dry parsley
• Salt and pepper to taste
Sweet Potato Mash:
• 2 sweet potatoes (or 1 sweet potato and 4 small Yukon gold potatoes) peeled and cubed
• 2 tablespoons butter
• 1/2 cup whole milk plus more, if needed
• 2 tablespoons sour cream
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• Salt and pepper to taste
Cipollini Onions and Potatoes:
1. Bring a medium pot of water to a boil.
2. Add the cipollini onions (skins on) and boil for 3 minutes.
3. Using a slotted spoon, transfer the onions to a bowl and allow to cool for a few minutes and keep the water in the pot boiling.
4. Add the peeled and cubed potatoes to the pot of boiling water for 15-20 minutes until fork-tender.
5. Once the onions are cool enough to handle, carefully peel of 1 layer of the onion by cutting a small sliver off the bottom of the onion and pulling the top layer from the onion.
6. Set the peeled onions aside.
Sweet Potato Mash:
1. Turn the heat off and pour the potatoes into a colander to drain and return the pot to stove.
2. Return the potatoes to the pot and allow them to dry off using the residual heat from the stove.
3. Add the butter, milk, sour cream, garlic powder, and paprika to the potatoes.
4. Using a hand mixer, blend until creamy and smooth, adding more milk if necessary.
5. Taste and season with salt, pepper, and more garlic powder or paprika if desired.
6. Set aside and keep warm.
1. Pat the duck dry breast dry.
2. Using a sharp paring knife, score the skin at an angle in 1/8” increments until the skin has been completely scored from edge to edge.
3. Place the skillet on the stove and put the duck, skin-side down, in the skillet. Turn the heat to low and cook for 7 minutes or until the fat begins to render out.
4. Turn the heat to medium and continue cooking until the skin is very golden brown and crispy, an additional 6-8 minutes more. Adjust the heat as necessary to keep the skin from burning.
5. Flip the duck and turn the heat to medium.
6. Cook for 5-10 minutes or until desired internal temperature is met. For medium-rare, cook the duck to about 120oF at the thickest part of the breast.
Note: Do not take the temperature of the duck through the skin. Pierce the flesh in order to get an accurate temperature read.
7. Transfer the duck to a plate and cover tightly with foil. Set aside
1. Drain off all but 1 tablespoon of duck fat. If desired, melt the butter into the fat over medium-high heat.
2. Once melted and frothy, add the cipollini onions and the mushrooms and cook for 10 minutes, stirring often, until the mushrooms are well-browned and the cipollini onions turn golden brown on the tops and bottoms.
3. Season with salt, pepper, thyme, and parsley.
4. Add the green beans and garlic and toss to combine.
5. Cook for 3-4 minutes more or until the green beans are tender crisp and bright green. Turn off the heat
Red Pearl Onions.
Red Pearl onions are oblong and resemble the shape of shallot. They have a red skill with a purple and translucent flesh. They have a crisp, savoury and pungent flavour. They can be used in recipes that call for onions. They can be deep-fried, grilled, roasted, braised pickled. Used in soups, stocks, pickled and used as a condiment in cocktails. Pearl onions will keep, cool and dry, for up to a month
• 2-3 bunches broccolini
• 1 cup red pearl onions
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt and pepper to taste
1. Trim broccolini ends.
2. Blanch broccolini for 30 seconds to 1 minute, drain.
3. Blanch pearl onions for 30 seconds to one minute until skins start to come off.
4. Drain, peel and halve pearl onions.
5. Add to hot pan with butter and olive oil.
6. Toss around for a few minutes.
7. Season with salt and pepper.
8. Transfer to serving platter.
• 3⁄4 cup (about 2 5/8 ounces) whole-wheat pastry flour
• 1⁄2 cup (about 2 1/8 ounces) all-purpose flour, plus more for work surface
• 1⁄4 cup vegetable shortening, cubed and chilled
• 2 ounces Parmesan cheese, grated (about 1/2 cup)
• 3⁄4 teaspoon kosher salt
• 4 to 6 tablespoons ice water
• 2 pounds red pearl onions
• 1 tablespoon olive oil
• 1⁄2 cup red wine
• 1 tablespoon chopped fresh thyme, plus more for garnish
• 6 tablespoons balsamic vinegar
• 2 tablespoons granulated sugar
• 2 cups unsalted chicken stock
• 1⁄4 teaspoon black pepper
1. Pulse flours, shortening, Parmesan and 1/4 teaspoon of the salt in a food processor until a coarse meal forms, 6 to 8 times.
2. Add ice water, one tablespoon at a time and pulse until dough comes together but is not wet.
3. Remove dough from food processor, press into a 6-inch diameter disk and wrap in plastic wrap.
4. Chill 30 minutes
5. Meanwhile, bring a large pot of water to a rolling boil over high.
6. Trim stem ends from pearl onions
7. Boil onions 2 minutes
8. Plunge in ice water; let stand 3 minutes.
9. Pop onions from skins; discard skins.
10. Preheat oven to 400 degrees F.
11. Heat oil in a 10-inch oven-proof stainless-steel skillet over high.
12. Add onions and cook, stirring oen, until caramelized, 4 to 5 minutes.
13. Add wine and thyme and cook until reduced by half, about 1 minute.
14. Stir in vinegar and sugar; cook until reduced by half and glazy, 2 to 3 minutes.
15. Add stock, pepper and remaining 1/2 teaspoon salt; reduce heat to medium, and simmer until onions are very tender and sauce coats onions but is not dry, 30 to 35 minutes.
16. Remove from heat.
17. Roll chilled dough into an 11-inch circle on a floured surface.
18. Place dough circle over onion mixture in skillet and tuck edges down into the pan (trim off extra crust, if needed).
19. Transfer to preheated oven. Bake until golden brown, 25 to 30 minutes.
20. Let stand 5 minutes.
21. Invert tart onto a plate, and garnish with additional thyme
• 1 cup sliced (1/2-inch) leeks (white and green parts only)
• 1 slab of bacon, about 3″ x 1 1/2″ x 1 1/2″
• 1 cup diced (1-inch) yellow onions
• 2 cups sliced (1/2-inch) button mushrooms or mushroom stems
• 1/2 cup sliced (1/2-inch) carrots
• 3 cloves garlic, smashed
• 8 Italian parsley sprigs
• 3 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon black peppercorns
• One 750-ml bottle red wine, such as Côtes du Rhône
• 4 large chicken drumsticks (6 to 8 ounces each)
• 4 large chicken thighs (6 to 8 ounces each)
• 6 tablespoons canola oil
• Coarse salt and freshly ground black pepper
• All-purpose flour
• 3 cups chicken stock
• 6 Italian parsley sprigs
• 1 tablespoon (1/2 ounce) unsalted butter pearl onions
• 16 red pearl onions, peeled (see Note*)
• 16 yellow or white pearl onions, peeled (see Note*)
• 2 teaspoons unsalted butter
• Coarse salt
• Granulated sugar
• 2 teaspoons red wine vinegar
• 2 tablespoons canola oil
• 4 large shiitake mushrooms, stems removed, caps cut into 4 pieces each
• 4 large chanterelle mushrooms, stems scraped clean, tops trimmed and cut into pieces the same size as the shiitakes
• 12 small button mushrooms, trimmed
• 4 large oyster mushrooms, trimmed and cut into pieces the same size as the shiitakes
• 2 thyme sprigs
• 1 clove garlic
• Coarse salt
• 2 tablespoons (1 ounce) unsalted butter
• 1 1/2 tablespoons chopped Italian parsley
1. Preheat the oven to 350°F. Place the leeks in a bowl of warm water and swish to remove any grit. Lift the leeks from the water and place in a large Copper-Core Braiser.
2. Cut the bacon in half. Cut one of the pieces into lardons (matchsticks) that are 1 inch long and 1/4 inch thick. Wrap and refrigerate the lardons. Add the remaining piece of bacon to the pan, along with the remaining marinade ingredients.
3. Place over medium-high heat and bring to a full boil.
4. Tilt the pan away from the flame and carefully ignite the wine with a match. Allow the alcohol to burn off.
5. Return the wine to a boil and attempt to light it again. If it doesn’t ignite, the alcohol is gone. Cool the marinade to room temperature.
6. Place the chicken in a large, heavy, re-sealable plastic bag.
7. Pour the marinade over the chicken and seal the bag.
8. Lay the bag on a baking sheet or in a baking pan and refrigerate for at least 12 hours, or up to a day, turning the bag over at least twice.
9. Remove the chicken and place on a tray. Strain the liquid into a small sauce pan, reserving the solids. Bring the liquid to a simmer over medium heat. Remove any impurities that rise to the top and discard. Set the marinade aside.
10. Heat the large Braiser over low heat.
11. Add the canola oil and increase the heat to medium.
12. Season the chicken with salt and pepper.
13. Place the flour in a dish, dredge the chicken thighs in flour, and immediately place in the pan, skin side down.
14. Dredge the drumsticks in the flour and add them to the pan.
15. Cook for about 6 minutes, until the bottom is crisped and evenly browned.
16. Turn the chicken and brown on the second side, another 3 to 4 minutes, then remove from the pan.
17. Leaving the fat in the pan, scrape up any browned bits from the bottom and sides.
18. Add the reserved solids to the pan, stirring and scraping to deglaze the pan, and cook over medium heat for 5 minutes.
19. Stir in 1 1/2 tablespoons of flour to coat the vegetables (the flour will thicken the sauce), then arrange the chicken pieces over the vegetables, skin side up.
20. Add the reserved marinade, chicken stock and parsley and bring to a simmer.
21. Cover the pan and place in the oven to braise for about 55 minutes, or until the chicken is very tender.
22. Let the chicken cool down in the liquid to absorb the flavours.
23. Remove the chicken from the pan. Remove and discard the parsley. Strain the braising liquid through a colander into a bowl. Discard the solids.
24. If desired, cut off the ends of the drumsticks with poultry shears and use a paring knife to scrape the meat away from the end of the drumstick to expose the bone.
25. Clean the braiser and arrange the chicken in it, skin side up.
26. Strain the sauce through a fine-mesh strainer (or chinois) into a sauce pan.
27. Let the sauce sit for 15 minutes, then skim off any fat that has risen to the top.
28. Bring the sauce to a simmer over medium heat, skimming any impurities that rise to the top.
29. Strain the sauce twice through the fine-mesh strainer again during the simmering process, reducing the size of the pot as necessary.
30. As the sauce reduces and thickens, the bubbles will become more pronounced and the flavor will intensify. When the sauce has reduced to 1 1/2 cups, whisk in the butter.
31. Strain the sauce a final time over the chicken in the braiser.
At this point, the chicken should be covered and refrigerated overnight. The garnishes can be prepared the same day and refrigerated in the pan with the chicken, or they can be cooked the day of serving.
For the pearl onions
1. Place the red onions in a small sauté pan that holds them tightly in a single layer.
2. Do the same with the yellow or white onions.
3. To each pan, add cold water just to cover them, 1 teaspoon butter and a pinch each of salt and sugar.
4. Bring to a boil, then reduce the heat and simmer gently for 10 to 15 minutes, or until the onions are tender, the water has evaporated and the onions are glazed.
5. If you like caramelized onions, sauté them until lightly browned.
6. When the onions are done, add the red wine vinegar to the red onions and swirl the pan to coat the onions. (The vinegar will help to keep the red onions bright.)
7. Set aside.
For the mushrooms
1. Place the oil in a large fry pan and warm over low heat.
2. Increase the heat to medium-high and add the shiitake mushrooms.
3. Sauté for about 30 seconds, then add the chanterelle and button mushrooms and cook for another 2 minutes.
4. Add the oyster mushrooms, thyme, garlic, salt to taste and butter. Sauté for another 3 minutes, or until the mushrooms are tender.
5. Drain on paper towels.
6. Place the lardons in a small sauce pan with water to cover and bring to a simmer over medium-high heat.
7. Simmer for 4 minutes, then drain and spread on paper towels. The pearl onions, mushrooms and bacon can be arranged over the chicken and refrigerated with it, or refrigerated separately.
1. Preheat the oven to 350°F.
2. Heat the coq au vin, covered, for 20 to 30 minutes, or until the chicken is hot throughout.
3. If the garnishes were refrigerated separately, heat the mushrooms and onions in a fry pan and reheat the lardons in a small pot of simmering water, or if you prefer, crisp the lardon until golden brown in a small skillet.
4. Scatter the vegetables and lardons over the chicken and sprinkle with chopped parsley.
Gold Pearl Onions.
Gold Pearl onions are small, semi-rounded shape with golden skin and a juicy white flesh. They have a savoury, sweet flavour that is less pungent than a traditional onion.
• 1 pound fresh green beans, trimmed
• 1 1/2 tablespoons unsalted butter, divided
• 1 1/2 cups Gold pearl onions (about 7 oz.)
• 1 garlic clove, minced (about 1 tsp.)
• 1/3 cup balsamic vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
1. Cook beans in boiling water to cover in a large saucepan until tender and crisp, 3 to 4 minutes
2. Plunge beans into ice water to stop the cooking process
3. Reconstitute the dried shiitake mushrooms in a bowl of hot water, drain well
4. Heat 1 tablespoon of the butter in a large nonstick skillet over medium
5. Add pearl onions and cook, stirring often, until lightly caramelized and tender, about 10 minutes
6. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute
7. Add balsamic vinegar and sugar, and cook until reduced to a light syrup consistency, 3 to 4 minutes
8. Add beans, salt, pepper, and remaining 1⁄2 tablespoon butter, and toss to coat
9. Serve immediately
• 1 to 2 tablespoons olive oil
• 8 ounces bacon, chopped
• 2 pounds Brussels sprouts, trimmed and halved
• 10 ounces peeled Gold pearl onions
• 1⁄2 cup chicken stock or water
• 1 teaspoon thyme leaves
• Salt and freshly ground black pepper
1. Heat 1 tablespoon olive oil in a large skillet over medium heat
2. Add bacon and cook, stirring occasionally, until crisp and golden brown, 12 to 15 minutes
3. Using a slotted spoon, transfer the bacon bits to a paper towel– lined plate to cool
4. If the skillet looks dry, add the remaining 1 tablespoon olive oil, then add the Brussels sprouts and pearl onions and cook, without stirring, until browned in spots, 5 to 7 minutes
5. Add the chicken stock and thyme leaves and stir to loosen the browned bits on the bottom of the pan
6. Season to taste with salt and pepper
7. Cover the pan and reduce the heat to medium-low
8. Braise until the sprouts are tender when pierced with the tip of a sharp knife, 6 to 8 minutes
9. Remove the lid and let the liquid simmer away and reduce to a glaze
10. Return the cooked bacon to the skillet and cook until warmed through
11. Serve immediately
• 2 lb. Gold pearl onions
• 1 cup heavy cream
• 3 4-inch sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter, melted
• 1 cup coarse fresh breadcrumbs
• 1/4 cup freshly, finely grated Parmigiano Reggiano
• 1/2 tsp. dried savory leaves, crumbled
1. Heat the oven to 400°F
2. Put the onions and 3/4 cup water in a large saucepan over high heat
3. Stir and separate the onions with a fork as they heat
4. When the water boils, reduce the heat to medium, cover, and simmer for 5 minutes
5. Drain well and pat dry
6. Combine the cream, thyme, and 1/2 tsp. salt in a small saucepan over medium-high heat
7. When the cream comes to a boil, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally
8. Brush a shallow 2-qt. gratin or baking dish with 1 Tbs. butter
9. In a small bowl, toss the breadcrumbs, Parmigiano, savory, the remaining 2 Tbs. melted butter, 1/2 tsp. salt, and several grinds of pepper
10. Spread the onions in the baking dish
11. Pick out and discard the thyme sprigs from the cream
12. Pour the cream over the onions and scatter the breadcrumbs on top
13. Bake until the breadcrumbs are a deep golden brown and the cream is bubbling furiously around the edges, about 30 minutes
14. Let rest 10 minutes before serving.
Garlic scapes are the flower bud of the garlic plant. Their garlicky taste makes them very versatile in the kitchen.
• 8 ounces garlic scapes
• 3 ounces baby corn
• 3 ounces carrots
• 1 ounce dried shiitake mushrooms
• 1 clove garlic sliced thinly
• 3 ounces fresh ginger root (thin slices)
• 2 tablespoons vegetable oil
• 1/4 cup Shaoxing cooking wine
• 1/4 vegetarian stock or water
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon ground white pepper
1. Reconstitute the dried shiitake mushrooms in a bowl of hot water
2. Cut the garlic scapes into 2 inch sections, discarding the flower buds, and set aside
3. Julienne the carrots into about 1/8 inch thick pieces and set aside
4. Cut each baby corn in half on the bias and set aside
5. Cut the shiitake mushroom into 1/8 inch thick strips and set aside
6. Mix the vegetarian stock or water with light soy sauce, sugar, cornstarch and ground white pepper in a small bowl. Set the sauce mixture aside
7. Heat the vegetable oil in a wok until just about reaching smoking point
8. Add the garlic and ginger slices and stir-fry for about 30 seconds
9. Add the carrot slices and garlic scapes to the wok
10. Pour the cooking wine into the wok and stir-fry for about 30 second
11. Cover and let the vegetables steam in the wok for about one minute
12. Uncover and add the baby corn and mushrooms and continue to stir-fry for another 30 seconds
13. If the vegetables are dry when stir-frying, then add an additional 1/4 cup of vegetable stock or water
14. Pour the sauce mixture into the wok and let it thicken
15. Plate the vegetables and serve
• 1/2 lb Campanella pasta
• 4 slices bacon, (about 3 1/4 ounces), chopped
• 1/4 cup garlic scapes, cut into 1/4 inch coins
• 2 large eggs
• 1/4 tsp kosher salt
• 1/4 tsp red pepper flakes
• 1/2 cup freshly grated Romano cheese
1. Set a pot of water to boiling on the stove and cook the campanella pasta
2. Cook the bacon over medium heat until browned
3. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes)
4. Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper
5. Whisk together the eggs, salt and red pepper flakes 6. When the pasta is done, quickly remove it from the stove and set a different burner to low heat 7. Drain the pasta and add it back to the pot, on the burner set to low 8. Stir in the garlic scapes and bacon 9. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy 10. Sprinkle the Romano cheese, a little at a time, and stir to combine 11. Serve immediately
• Pizza dough
• Large bunch of fresh basil
• Extra-virgin olive oil
• Garlic scapes bulb tip removed and cut into smaller lengths if really long
• Cherry tomatoes
• 1 ball burrata
1. Preheat oven to 275° F.
2. Scatter cherry tomatoes on a baking sheet and slow-roast until soft and wrinkled, 60-75 minutes
3. Set aside (Cover and refrigerate if making well ahead)
4. Heat a bit of oil in a skillet over medium-heat on the stove-top
5. Add garlic scapes and saute with a bit of salt and pepper until they have softened and are starting to
brown in spots
6. Remove from skillet to a bowl and set aside. (Cover and refrigerate if making well ahead)
7. Preheat oven to 500° with a pizza stone in it, if you have one
8. Form pizza dough into a large round
9. Place about 2 cups of fresh basil leaves in a food processor
10. Add 1-2 Tbsp. of olive oil and process into a chunky paste
11. Spread over base of pizza
12. Top with garlic scapes and cherry tomatoes
13. Drizzle a bit of olive oil over the pizza and add a bit of salt and pepper
14. Slice pancetta and place on the counter 15. Bake pizza in pre-heated oven for 10-15 minutes, or until crust is baked
16. Remove from oven and immediately top with torn burrata
17. Finish with a bit of freshly ground pepper
Linguine (preferably fresh) cooked al dente, enough for four people
5 or 6 anchovy fillets
50-75 ml good quality olive oil
1. Puree the scapes and anchovies in a food processor or blender, adding enough olive oil to create a smooth, sauce-like texture.
2. Toss the hot, cooked pasta with the pesto. Serve hot with grated parmesan cheese and fresh ground black pepper.
Variation: Add a teaspoon of Dijon mustard to the scape and anchovy paste before adding the olive oil.
Note: Serve with crusty bread, a tossed salad with vinaigrette dressing and red wine.