oil or melt butter. Add garlic and gently sauté until fragrant but not browned. Add panko, pine nuts, lemon zest and salt, stir to coat and cook until panko is light golden brown. Cool, then stir in parsley. Set aside. 2 To make Roasted Cremini Mushrooms, preheat oven to 425 F (220 C) and line a baking sheet with parchment. In a bowl, toss mushrooms with oil, melted butter, rosemary, garlic powder, salt and pepper. Spread out on lined baking sheet and roast for 25 to 30 minutes, until mushrooms have released their juices and become tender. 3 To make Polenta, in a container with a lid, mix cornmeal and stock, cover and refrigerate overnight. This will allow cornmeal grains to fully hydrate, resulting in a smoother, silkier texture. The next day, transfer cornmeal and stock to a saucepan and bring to a boil over medium-high heat, stirring regularly. When polenta starts to bubble and spit, lower heat and cook for 25 to 30 minutes, until thickened and grains are no longer gritty. Stir frequently and take care not to let polenta stick and burn. Remove from heat and stir in butter and salt. Keep warm. 4 To make Marsala Mushroom Sauce, place a large heavy-bottomed pan over medium-high heat and add oil. Sauté mushrooms until nicely browned, 5 to 6 minutes, then stir in shallots, garlic and tarragon. Once shallots and garlic have softened and become fragrant, deglaze pan with Marsala and reduce by half. Add stock and cream, reduce by half again, then thicken with cornstarch slurry. Season with salt and pepper. 5 To assemble, spoon polenta onto a board or divide onto plates. Top with roasted creminis and spoon Marsala mushroom sauce overtop. Sprinkle with lemon pine nut crumb and garnish with microgreens and fresh herbs as desired. Serves 2 as a main course or 4 as a starter PAIRS WITH QUAILS’ GATE PINOT NOIR BC VQA $34.99 585760 SAINTLY THE GOOD ROSÉ BC VQA $19.99 78989
From Forest & Field from page 12
NETTLE SOUP WITH LEEK TOP OIL LEEK OIL 7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks 1 cup (250 ml) mild-flavoured extra-virgin olive oil 1 tsp (5 ml) salt NETTLE SOUP 2 tbsp (30 ml) olive oil 1 cup (250 ml) tightly packed sliced leek whites 1 stalk celery, thinly sliced 1 clove garlic, minced 1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice leek pulp reserved from Leek Oil recipe 4 cups (1 L) chicken or vegetable stock 1 cup (250 ml) whipping cream 2 bay leaves 10½ oz (300 g) trimmed nettles 1 or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable ¼ cup (60 ml) sour cream, for garnish (optional) ½ tsp (2.5 ml) each salt and freshly ground black pepper 1 To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp. * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
MUSHROOM POLENTA BOARD LEMON PINE NUT CRUMB 1 tbsp (15 ml) olive oil or butter ½ tsp (2.5 ml) minced garlic ¼ cup (60 ml) panko bread crumbs 2 tbsp (30 ml) pine nuts, toasted and roughly chopped 1 lemon, zest only ⅛ tsp (a pinch) salt 3 tbsp (45 ml) finely chopped fresh parsley ROASTED CREMINI MUSHROOMS 8 oz (225 g) cremini mushrooms 1 tbsp (15 ml) olive oil 1 tbsp (15 ml) melted butter ½ tsp (2.5 ml) chopped fresh rosemary ¼ tsp (1 ml) garlic powder ⅛ tsp (a pinch) each salt and freshly ground black pepper POLENTA ½ cup (125 ml) cornmeal 2½ cups (625 ml) chicken or vegetable stock 1 tbsp (15 ml) butter salt, to taste MARSALA MUSHROOM SAUCE 2 tbsp (30 ml) olive oil 6 oz (170 g) mixed mushrooms (chanterelle, oyster, portobello, etc.), cut into large bite-sized pieces 1 shallot, finely diced 2 tsp (10 ml) minced garlic ½ tsp (2.5 ml) dried tarragon ⅔ cup (160 ml) Marsala ½ cup (125 ml) chicken stock ¼ cup (60 ml) whipping cream ½ tsp (2.5 ml) cornstarch, dissolved in 1 tsp (5 ml) water salt and freshly ground black pepper, to taste microgreens and fresh herbs, for garnish 1 To make Lemon Pine Nut Crumb, in a pan over medium-low heat, heat olive
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