Sunday Family Dinner

     Growing up my family owned a restaurant called The Octagon.  It was famous for high quality fine dining, specializing in steak and seafood.  As kids, we always looked forward to the garlic bread and ceasar salad, which the waiters used to make right at the table on a cart they wheeled up to your table.  It was very cool and very good.  Tonight, I decided to make caesar salad.  It was amazing, but in a very different way from the Octagon's, which was made with egg and anchovy.  I don't have anything against eggs and anchovy, I just prefer to make mine this way.

     We also roasted one of the organic chickens taking up all the space in our freezer.  Along side it I made a lovely gratin with the Jerusalem artichokes I picked up at the market this weekend.  A feast indeed, but I still managed to fit in some dessert, chocolate ice cream with peanut butter.  Ouph!

 

CAESAR SALAD with Whole Wheat Croutons 

 1/2 cup fresh squeezed organic lemon juice

1-2 cloves organic garlic

2 tsp capers

1/2 Tbsp organic dijon

1 tsp nutritional yeast

1/4 cup e.v olive oil

1/2 cup organic vegetable oil

1 Tbsp local honey

sea salt and pepper to taste

 

Method:  In a blender combine all the ingredients except the vegetable oil, which you add gradually in a thin stream until incorporated.  Taste for flavour, adding salt as necessary.

 

WHOLE WHEAT CROUTONS

 2 cups organic whole wheat bread, cut into cubes

1/2 tsp dry oregano

1/2 tsp dry thyme

1/2 tsp dry basil

1/2 tsp paprika

1/2 tsp sea salt

1 Tbsp e.v olive oil

 

Method:  Preheat oven to 350*.  Toss all ingredients in a bowl.  Spread cubes on baking sheet and bake, turning occasionally, for 15 minutes.  Let cool.

 

Sprinkle some chopped romaine lettuce with romano or parmesan cheese, some grated organic carrot, the croutons and drizzle with the caesar dressing. 

 

JERUSALEM ARTICHOKE GRATIN

6 organic Jerusalem artichokes, peeled as best as you can and cut into 1/4-inch slices (about 3/4 pound)

2 large organic russet potatoes,peeled and cut into 1/2-inch slices (about 1 1/4 pounds) 

Sea salt and pepper

1/4 cup e.v olive oil

1 Tbsp organic butter

1/2 cup organic onions, chopped

2 cloves organic garlic, chopped

1 cup organic cheddar cheese, grated

1 Tbsp organic unbleached white flour

1/2 cup organic whole milk

1 cup organic whole wheat bread crumbs

2 Tbsp organic parsley, chopped

Method:Preheat the oven to 400*.  Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt and pepper.  Mix in 2 tablespoons of the olive oil and toss to coat.

Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, salt and pepper and the rest of the cheese. Pour the milk over the mixture.

In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with salt and pepper. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. 

ROAST CHICKEN with Herbs

1 organic chicken

handful of fresh organic herbs (parsley, oregano, thyme, marjoram)

2 cloves organic garlic

e.v olive oil

sea salt and pepper

mixed vegetables chopped

Method:  Preheat oven to 400*.  In a mortar and pestle smash the herbs, garlic, some salt and pepper and olive oil.  Lift the skin on the chicken breast and smear the herb paste all over the meat of the bird.  Rub the remaining herbs all over the chicken with some olive oil and some more salt and pepper.  Place the bird in a large cast iron skillet with some vegetables and roast for about an hour and a half, depending on the size of your bird.