½ tsp (2.5 ml) kosher salt ¼ cup (60 ml) unsalted butter ¼ cup (60 ml) all-purpose flour
melted, whisk in flour and cook, continuously whisking for 2 minutes. Gradually whisk in milk. Cook until sauce starts to thicken, stirring often. Whisk in sour cream before gradually stirring in 1 cup (250 ml) each Gouda and cheddar a handful at a time, letting cheeses melt slightly into mixture before adding next handful. Once incorporated, stir in tomato masala mixture from skillet along with collard greens. Let cook 5 minutes over medium-low heat, stirring often. Fold in pasta and roast chicken. Taste and adjust seasoning as needed. (Pasta may be served at this point with a sprinkling of chopped cilantro and an extra sprinkling of cheese, if desired.) 4 To bake pasta, preheat oven broiler. 5 Lightly grease a 9 × 13-in (3.5 L) ovenproof baking dish. Transfer pasta to baking dish and sprinkle with remaining ½ cup (125 ml) each cheese. Broil until cheese melts, about 3 minutes. Garnish with chopped cilantro, if desired, and serve immediately. Serves 6 PAIRS WITH BREAD & BUTTER CHARDONNAY USA $23.99 199367 ROCCA DELLE MACÌE CHIANTI CLASSICO Italy $20.99 308510
2 cups (500 ml) whole milk 1 cup (250 ml) sour cream 1 cup (250 ml) coarsely grated Gouda, plus an extra ½ cup (125 ml) for topping 1 cup (250 ml) coarsely grated cheddar, plus an extra ½ cup (125 ml) for topping 1 cup (250 ml) chopped collard green leaves or kale leaves 2 cups (500 ml) cubed roast chicken 3 tbsp (45 ml) roughly chopped cilantro leaves 1 Bring a large pot of salted water to a boil over high heat. Cook pasta 2 minutes less then package directions indicate for al dente. Drain and set aside. Set pot back on stove without cleaning, for use later in recipe. 2 In a large skillet, heat grapeseed oil over medium heat. Add diced onion and sauté until softened, 8 to 10 minutes. Add ginger and garlic and sauté another 1 to 2 minutes until fragrant before adding tomato paste, water, cumin, coriander, turmeric, chili powder and salt. Cook until mixture starts to thicken, about 5 minutes. Remove from heat and set aside. 3 Place butter in reserved pasta cooking pot and set over medium heat. Once butter has
PROSCIUTTO-WRAPPED PORK CHOPS WITH APPLES & CIDER PAN SAUCE 4 boneless pork loin chops kosher salt and freshly ground
black pepper, to taste 4 to 8 slices prosciutto 2 tbsp (30 ml) grapeseed oil, plus extra if needed 2 shallots, peeled and halved 4 small cloves garlic, smashed 1 large Honeycrisp apple, cored and cut into 10 to 12 wedges
1 sprig fresh rosemary 2 sprigs fresh thyme
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