Roasted Bison Tenderloin with Merlot Sauce
Lean and one of the healthiest red proteins afield, the richly flavoured bison is nicely balanced for all palates with a good Merlot.
1/4 cup (60 mL) good quality red wine vinegar
2 shallots, sliced
1 clove garlic, sliced
2 sprigs fresh thyme
1 cup (250 mL) good quality Merlot
4 cups (1 L) vegetable stock
1 1/4 pounds (575 g) bison tenderloin, centre cut
3 Tbsp (45 mL) grapeseed oil
Preheat oven to 425 F (220 C).
Place a medium saucepan over moderate heat and add the red wine vinegar, shallots, garlic, and fresh thyme. Bring to a boil and reduce to almost dry and add the Merlot. Reduce again to almost dry and add the veal stock. Reduce by half, skimming any impurities from the top.
Liberally season the entire bison tenderloin with salt and pepper. In a large sauté pan, heat the oil until almost smoking. Brown the bison well on all sides and place in the preheated oven. For medium-rare meat, cook for 10 to 12 minutes and allow the meat to rest for at least 15 minutes. Just before serving, pop the tenderloin back in the oven for 3 minutes. Cut into 8 portions, serve 2 to each person, and finish with the Merlot sauce. Serves 4.
Faro is the original ancient grain, and its nutty appeal makes itself immediately obvious; it’s love at first bite and a great change from rice.
3 cups (750 mL) chicken or vegetable stock
2 Tbsp (30 mL) grapeseed oil
1 shallot, minced
1 1/2 cups (350 mL) faro, rinsed
1/2 cup (125 mL) grated Parmesan
Salt to taste
Heat the stock to almost boiling. In a medium saucepan, heat the grapeseed oil over moderate heat. Add the shallots to the oil and sauté briefly. Add the faro and sauté briefly (approximately 2 minutes). Add a large ladle of simmering stock and stir until the stock is absorbed. Continue adding stock until the faro is cooked through, about 15 minutes. Remove from the heat and stir in the Parmesan. Serves 4.
source: "Cru", alive #287, September 2006
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
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