4 Bring a large saucepan of water to a boil. Cook cavatappi pasta for 2 minutes less than package directions. 5 Meanwhile, melt remaining 2 tbsp (30 ml) butter, then transfer to a medium bowl and mix with remaining ¼ cup (60 ml) Parmesan, panko and thyme. Set aside. 6 Drain pasta, return to saucepan and stir in reserved cheese sauce. Cook over medium heat, stirring constantly, for 2 minutes. Divide sauced pasta among skillets. Top with a generous sprinkle of panko mixture before transferring skillets on baking sheet to oven. Bake until panko is lightly browned and cheese sauce is bubbling, 15 to 20 minutes. Serve hot. Serves 4 PAIRS WITH JOSH CELLARS CHARDONNAY USA $21.99 612 INGREDIENT IN PARKSIDE DAWN PILSNER BC CRAFT $13.29 442968 4 × 473 ml
1 In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions, celery, carrots and peppers. Cook, stirring often, until onions start to become translucent, 4 to 6 minutes. Stir in garlic and cook, stirring constantly, for 1 minute. 2 Stir in stock and tomatoes. Bring mixture to a boil, then reduce heat and simmer, covered, for 15 minutes. Stir in vodka, Worcestershire and sugar. Return soup to a simmer and let cook, uncovered, for 15 minutes, stirring occasionally. 3 Stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender, 10 to 15 minutes. 4 Stir in greens, beans, lemon juice and horseradish and let cook another minute longer, until greens wilt slightly. Season with salt. 5 Divide soup among serving bowls, sprinkle with celery leaves and serve with a lemon wedge to squeeze over soup if desired. Serves 8 to 10 PAIRS WITH CASTELLO DI GABBIANO CAVALIERE D’ORO CHIANTI ITALY $15.99 25155 INGREDIENT IN STOLI VODKA LATVIA $28.99 69781 Dinnertime Snack Hacks from page 102
BUTTERNUT SQUASH PILSNER MAC & CHEESE ½ medium butternut squash (about 1 lb/450 g) 4 tbsp (60 ml) unsalted butter, divided,
plus more to butter skillets 1 large shallot, finely chopped 2 cloves garlic, minced 2 tbsp (30 ml) all-purpose flour 1 tsp (5 ml) dry mustard 1 cup (250 ml) Parkside Dawn Pilsner 1 cup (250 ml) whole milk ½ cup (125 ml) whipping cream 4 oz (110 g) sharp cheddar, shredded 2 oz (60 g) aged Gruyère, shredded 2 oz (60 g) goat’s cheese, crumbled
½ cup (125 ml) freshly grated Parmesan, divided kosher salt and freshly ground black pepper, to taste 1 lb (450 g) cavatappi pasta ½ cup (125 ml) panko bread crumbs 1 tsp (5 ml) fresh thyme leaves, chopped 1 Preheat oven to 400 F (200 C). Butter four 6-in (15 cm) cast iron skillets and place on a rimmed baking sheet. Set aside. 2 Scoop out seeds from butternut squash and discard or reserve for another use. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast until point of a knife or fork easily pierces squash skin and flesh, about 45 minutes. Keep oven on. Let squash sit at room temperature until cool enough to handle, then scoop out softened flesh and place in a medium bowl. Discard skins. Mash flesh with a fork or potato masher until a thick paste forms. Set aside. 3 In a large saucepan over medium-high heat, melt 2 tbsp (30 ml) butter. Add shallots and cook, stirring often with a wooden spoon, until translucent, about 4 minutes. Stir in garlic and cook another 2 minutes, stirring frequently. Sprinkle flour and dry mustard overtop before stirring well into onion mixture, then let cook, stirring often, for 1 minute. Stir in pilsner and bring mixture to a simmer. Cook, stirring frequently, for about 4 minutes. Add milk, cream, cheddar, Gruyère, goat’s cheese, ¼ cup (60 ml) Parmesan and 1 cup (250 ml) mashed butternut squash (reserving remaining squash for another use), stirring until well incorporated and cheeses have melted. Purée sauce with an immersion blender or blend in a blender until smooth. Taste and season as desired with salt and pepper. Set aside.
BLOODY MARY MINESTRONE 2 tbsp (30 ml) grapeseed oil or vegetable oil 1 large yellow onion, finely chopped
2 stalks celery, finely chopped 1 large carrot, finely chopped 1 poblano pepper, seeded and finely chopped 3 cloves garlic, finely minced 6 cups (1.5 L) homemade or low- sodium chicken stock 1 × 28 oz (796 ml) can fire-roasted diced tomatoes, undrained 1 × 28 oz (796 ml) can crushed tomatoes ½ cup (125 ml) Stoli Vodka 2 tbsp (30 ml) Worcestershire sauce ½ tsp (2.5 ml) granulated sugar 1 cup (250 ml) ditalini pasta, shells or elbow noodles 2 cups (500 ml) chopped hearty greens (such
SOUR CREAM & ONION POTATO CHIP FRITTATA 2 tbsp (30 ml) butter 1 yellow onion, thinly sliced 1 clove garlic, minced ½ tsp (2.5 ml) fresh thyme leaves 6 eggs 1 cup (250 ml) sour cream, divided 2 tbsp (30 ml) milk ¼ cup (60 ml) finely shredded aged white cheddar 5 strips cooked bacon, roughly chopped 2½ cups (625 ml) lightly crushed sour cream and onion potato chips, plus more for garnish (use sturdy, kettle-style chips for best results) 3 tbsp (45 ml) finely chopped fresh chives ¼ tsp (1 ml) onion powder 125
as kale, Swiss chard or collard greens) 2 × 14 oz (398 ml) cans cannellini beans 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) prepared horseradish salt, to taste fresh celery leaves or flat-leaf parsley leaves, for garnish (optional) 1 lemon, cut into wedges, to serve
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