Modern Mountain Comforts from page 80
5. Dollop some red pepper relish on a cracker and top with melted cheese. Garnish top of cheese with additional elements as desired, then top with another cracker and gently press to sandwich layers. Enjoy.
Creamy French Onion Soup Pasta Serves 4
Savoury S’mores Serves 4 to 6
Pairs With Hoyne Dark Matter $15.29 BC Craft 38550 6 x 355 ml Pair and Make With DiamAndes Perlita Chardonnay $22.99 Argentina 336928
Pairs With Icon Rock Chardonnay $24.99 Argentina 284891 Whistler 90 Light $14.49 BC Craft 275832 8 x 355 ml 1 tbsp (15 ml) grapeseed or avocado oil 1 small onion, finely diced ½ tsp (2.5 ml) fine sea salt 3 red bell peppers, finely diced ⅓ cup (80 ml) dry vermouth ¼ cup (60 ml) apple cider vinegar ¼ cup (60 ml) granulated sugar 1 tsp (5 ml) red pepper chili flakes 16 crackers of choice thinly sliced pickles of choice
½ lb (225 g) rigatoni pasta or another large noodle 3 tbsp (45 ml) unsalted butter, divided
2 tbsp (30 ml) grapeseed oil 1 large vidalia onion, diced 1 tsp (5 ml) kosher salt 2 cloves garlic, minced 1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) beef broth ½ cup (125 ml) white wine 2 tsp (10 ml) Worcestershire sauce ½ tsp (2.5 ml) fresh thyme leaves, plus more for garnish ¼ cup (60 ml) panko bread crumbs 4 oz (110 g) Gruyère, grated, plus more for garnish 1. Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Drain, saving 1 cup (250 ml) pasta cooking water. 2. Meanwhile, in a sauté pan over medium heat, melt 2 tbsp (30 ml) butter and oil. Add onions and salt and cook, stirring often, until onions have softened and are golden brown, about 20 minutes. Stir in garlic and flour and cook, stirring constantly, for 1 minute. Reduce heat to low and, stirring often, continue to cook for another 2 minutes to cook off flour flavour. Stir in broth, wine, Worcestershire sauce and thyme. Cook, stirring, for another 2 to 3 minutes, until sauce is thickened. 3. In a frying pan over medium heat, melt remaining 1 tbsp (15 ml) butter. Add bread crumbs and toss and stir until lightly browned, about 3 minutes. Remove from heat and set aside. 4. Add cooked pasta and grated cheese to sauté pan with sauce and toss to combine.
1 apple, thinly sliced 1 pear, thinly sliced 2 mild Italian sausages, cooked and thinly sliced 4 to 8 individual mini brie or Gouda cheeses 4 to 8 pieces cheddar or mozzarella (similar size as brie or Gouda) 1. Start by making red pepper relish. In a large saucepan, warm oil over medium heat. Add onions and sea salt and cook, stirring often, until translucent and just starting to colour, about 5 minutes. Add red peppers and cook, stirring from time to time, until softened, about another 5 minutes. Stir in vermouth, vinegar, sugar and chili flakes. Reduce heat to low and cook at a slow simmer, stirring occasionally, until pepper mixture becomes sticky, about 30 minutes. Remove from heat and let cool until almost at room temperature. Transfer to an airtight container and refrigerate until ready to use, up to 5 days. 2. When ready to serve s’mores, artfully arrange on a platter your choice of crackers, pickles, apple and pear slices, sliced
sausages, cheeses and a bowl of red pepper relish. 3. Set up a tabletop s’more maker or outdoor firepit. You can also use flame on a gas stove.
5. Divide pasta among 4 serving bowls and garnish with toasted bread crumbs, more grated cheese and thyme leaves, if desired. Enjoy while warm.
4. Place a piece of cheese on a roasting fork, just as you would a marshmallow. Carefully warm cheese over flame until edges start to soften and centre becomes gooey, 1 to 4 minutes.
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