Warm up with a smooth bowl redolent of cauliflower sweetness and the earthy essence of truffles.
2 Tbsp (30 mL) canola oil
1 medium white onion, sliced
3 cloves garlic
Salt, to taste
Lemon juice, to taste
1 cauliflower, chopped roughly
1 pinch cayenne
1 sachet (1 clove, white peppercorn, bay leaf, thyme sprigs, parsley)
8 cups (2 L) water
1 bunch scallions chopped finely
3 Tbsp (45 mL) black winter truffle oil
Preheat oil in a small stock pot over a low-medium flame. Stir the onions and garlic until they begin to release their moisture and soften, about 5 minutes, without allowing any colour to develop.
Season liberally with lemon juice (begin with 2 Tbsp/30 mL) and salt (1 Tbsp/15 mL) and add the cauliflower and water. Bring to a brisk boil and reduce to a simmer.
Taste broth and adjust with more lemon and/or salt as desired. Then, add cayenne and sachet and cook until cauliflower is tender, about 20 minutes.
Remove from heat. Remove sachet; blend cauliflower, onion, and garlic mixture until smooth, and pass through a fine chinois (extremely fine-meshed conical sieve). Adjust consistency and chill in an ice bath until cool before dividing between bowls.
Mix finely chopped scallions with truffle oil and garnish bowls with a tablespoon each before serving.
Serves 6.
source: "Make This Holiday Feast a Rare One," alive #290, December 2006
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.