Combining the best of land and sea, this entrée is rich enough to satisfy and refined enough to attract immediate applause.
1/4 cup (60 mL) extra virgin olive oil
4 4-to-5-oz (115-to-125-g) pieces of fresh halibut
1 cup (250 mL) French green lentils
2 cups (500 mL) water
2 Tbsp (30 mL) apple cider vinegar
1/4 cup (60 mL) chopped ham
1/2 cup (125 mL) chicken or vegetable stock
1 cup (250 mL) organic dry white wine
1/4 cup (60 mL) white wine vinegar
Juice and zest of 4 organic lemons
2 shallots, chopped
2 sprigs thyme
1 cup (250 g) butter, cut into small cubes
Salt and pepper, to taste
2 Tbsp (30 mL) unsalted butter
1 clove garlic, chopped
1 bunch Swiss chard or kale
1 cup (250 mL) chicken or
Simmer lentils in water over medium heat until just cooked, about 20 to 30 minutes. Drain and drizzle with apple cider vinegar. Set aside.
To prepare Beurre Blanc, in small saucepan combine wine, vinegar, lemon juice and zest, shallots, and thyme. Simmer on medium high until two-thirds of liquid has evaporated, about 2 to 3 minutes. Remove from heat and whisk in 1 or 2 cubes of butter at a time, waiting until they are almost entirely incorporated before adding more. Add salt and pepper to taste and strain. Keep warm.
To prepare Roasted Halibut, preheat oven to 400 F (200 C). Heat oil in large cast-iron fry pan until it ripples but does not smoke. Place halibut skin side up in pan. Place pan in oven for 5 to 7 minutes, depending on thickness of halibut. Halibut is ready when it is not completely firm, but is not jiggly and raw either. Remove halibut from oven. Lift with thin spatula and flip onto warmed plate.
While halibut is in oven, add lentils, ham, and stock to another fry pan and simmer until stock is absorbed, about 5 minutes. In another pan, melt butter, add garlic, and brown slightly. Add Swiss chard or kale and stock. Cover and simmer until greens are tender, about 3 minutes. Remove excess moisture.
To serve, divide lentils in equal mounds in the middle of each serving plate and top with greens and a piece of halibut. Drizzle with Beurre Blanc. Serves 4.
source: "Open to Inspiration", alive #284, June 2006
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.