Celebrity Chef Lynn Crawford finds inspiration cooking with local ingredients to create a truly Canadian Thanksgiving meal.
Roasted Fall Squash & Cheddar Bread Pudding (Serves 6 to 8)
Ingredients
- 4 cups peeled, diced 1-inch cubes butternut squash
- 3 Tbsp olive oil
- 2 sprigs thyme, leaves picked
- 1 1/2 tsp kosher salt
- 6 large eggs
- 2 cups heavy cream
- ¼ cup dry white wine
- 2 Tbsp sweet and smoky mustard
- 10 cups day old sour dough bread, torn into 1 inch pieces
- 4 large shallots, finely chopped
- 4 cups Kale, ribs removed and coarsely chopped
- 2 cups Old Cheddar Cheese, grated
Preheat oven to 400° F (204° C). In a large bowl toss the diced squash with 1 tablespoon olive oil, thyme and kosher salt, then place onto a baking sheet tray. Bake squash until tender, about 20-25 minutes. Then reduce the oven temperature to 350° F (177°C).
Whisk eggs in a large bowl, add the cream, wine, mustard and season with salt. Add the bread pieces, and gently fold into the egg mixture. Let soak for 30 minutes stirring occasionally. In a large pot over medium high heat, add 2 tablespoons of oil and sauté the shallots until soft. Add kale, cover and cook for 2-5 minutes. Uncover and stir until kale is wilted, but still bright green. Generously butter a 13x9x2 inch baking dish. Using a slotted spoon, transfer half of bread from egg mixture to the baking dish. Spoon half the kale over the bread. Spoon half the squash over the kale and bread mixture, sprinkle with half the cheese. Repeat with remaining bread, kale, squash and cheese. Pour remaining egg mixture over the bread pudding. Cover with foil and bake for 20 minutes. Then remove foil and bake for another 20 minutes until custard us set and bread feels springy to touch.
Roasted Fall Vegetable, Raisin and Walnut Salad with Brown Derby Vinaigrette (Serves 4 to 6)
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 baby red or golden beets
- 8 shallots, peeled and cut in half
- 4 medium parsnips peeled and cut into 3-inch lengths (halve the thicker end pieces lengthwise)
- 6 carrots, peeled, halved lengthwise
- 2 Tbsp rosemary leaves, chopped
- 1/2 cup walnuts, chopped and toasted
- 1/4 cup golden raisins
- 2 Tbsp parsley, chopped
- 6 cups mixed greens, such as arugula, radicchio, endive, Frisee
- Brown Derby Vinaigrette, see recipe below
- Salt and freshly ground pepper
Preheat your oven to 450°F (232°C). Place the beets on piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender, about 30 to 45 minutes. Allow to cool, and then rub off skins with paper towels. Cut beets in half, marinate with a tablespoon of vinaigrette and reserve.
Toss the shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil and rosemary. Season the vegetables well with salt and pepper. Spread them out onto a baking sheet and roast until tender and golden brown, about 30 minutes. Transfer to a bowl, then, add the walnuts, raisins, parsley and greens. Toss together with just enough vinaigrette to dress the leaves lightly.
Brown Derby Vinaigrette
- 1/4 cup red wine vinegar
- 2 tsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 1 lemon, juiced
- 1/4 tsp kosher salt
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1 1/3 cups canola oil
In a bowl whisk together the red wine vinegar, balsamic vinegar, worcheshire sauce, lemon juice, salt and honey until salt dissolves. Whisk in the mustard. Whisking constantly, slowly drizzle in the oil until fully incorporated. Makes 2 cups.
