Game meats such as elk and bison are becoming more widely available and provide a flavourful and healthy alternative to traditional red meat proteins. With this leaner meat, it is best to avoid overcooking, which leads to toughening. The sour cherries and wild mushrooms make for an ideal pairing atop the game.
6 - 5 to 6 oz (140 to 170 g) elk rib-eye steaks
6 slices smoked bacon
Sea salt and fresh pepper
Preheat grill to medium-high. Season and wrap elk rib-eyes with bacon, holding in place with toothpicks. Cook on grill for 3 to 4 minutes per side. Grill until desired doneness and hold aside until ready to serve.
Sour Cherry Wild Mushroom Sauce
1/4 cup (60 mL) sweet onion, sliced
1 Tbsp (15 mL) unsalted butter
1 1/2 cups (350 mL) wild mushrooms
1 Tbsp (15 mL) garlic, minced
3 Tbsp (45 mL) sour cherries
Sea salt and fresh pepper
Sweat onions with butter in a pan over medium heat until translucent (about 5 minutes). Add mushrooms and garlic; toss and cook for another 3 minutes before adding cherries and seasoning to taste. Mix gently to heat through.
Truffle Potato Pave
Chef’s tip: When all potatoes are layered, use a similar-sized baking dish to press down on potatoes to compress and even out the potato and cheese layers.
1 tsp (5 mL) butter
1/2 cup (125 mL) cream
1 egg yolk
1/2 cup (125 mL) fresh parsley, chopped
Sea salt and fresh pepper, to taste
Nutmeg, to taste
3 large potatoes, thinly sliced
1 oz (28 g) black truffles, very thinly sliced
2 cups (500 mL) Grana Padano cheese, grated
Preheat oven to 350 F (180 C). Butter 9 x 13 in (23 x 33 cm) baking dish.
Mix together cream, egg yolk, parsley, salt, pepper, and nutmeg. Blend together with sliced potatoes. Arrange a layer of slightly overlapping potato slices in the bottom of the buttered baking dish. Dot with 1/3 of the thinly sliced truffles. Sprinkle with 1/3 of the grated cheese. Repeat layers two more times, ending with a layer of cheese.
Bake for 35 to 40 minutes in preheated oven until potatoes are tender and cheese is browned and bubbly. Let rest for 10 minutes before serving to allow sauce to thicken.
6 red beets
2 Tbsp (30 mL) maple syrup
Preheat oven to 375 F (190 C). Scrub beets to remove any dirt. Rub with maple syrup and roast on a baking sheet until tender (35 to 60 minutes or longer, depending upon size). Cool, then top and tail beets. Use a potato cutter to make cylinders, and reserve to serve alongside rib-eye.
1 cup (250 mL) Savoy cabbage, washed, thinly sliced
1/2 cup (125 mL) whipping cream (35 percent)
Tapioca starch, as needed
Blanch cabbage and cool in an ice bath. Bring cream to simmer and whisk in tapioca starch until cream becomes thick. Season with salt, cool, and reserve to serve alongside rib-eye. Alternately, serve rib-eye with colourful, seasonal vegetables and roasted potatoes. Serves 6.
source: "A taste of Eden", from alive #317, March 2009
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.