“Chill-In-The-Air Classic Comfort Foods” Menu

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“Chill-In-The-Air Classic Comfort Foods” menu shopping list

BEGIN: Creamy Polenta with Mushroom Ragout

• 3 tablespoons salted butter
• 3 medium shallots, thinly sliced (about 1 cup)
• Pinch sea salt
• 2 garlic cloves, minced
• 2 pounds mixed fresh mushrooms (shiitake, oyster, cremini, portobello…your favourites), coarsely chopped (10 to 12 cups)
• ½ cup red wine (or sherry if you prefer)
• 2-4 tablespoons heavy cream, 35%
• ¼ cup chopped mixed fresh herbs, coarsely chopped (pick your favourite – tarragon, parsley, thyme or chives – yes, pun intended)
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup instant polenta
• ¼ teaspoon sea salt
• 2 tablespoons salted butter
• 1/4 cup mascarpone or blue cheese, crumbled (pick your favourite soft cheese depending on how you’d your polenta flavoured)!
• 1/2 cup finely grated Parmigiano-Reggiano
• Grated Parmigiano-Reggiano for garnish
• Mason Jars for serving (if you like, your call)!

FOLLOW: Award Winning Chocolate Chili

• 3 pounds ground beef (makes a big batch of chili)
• 6 strips bacon, cooked and crumbled (optional)
• 4 tablespoons extra virgin olive oil
• 2 large onions, diced
• 2 carrots, sliced
• 4 stalks celery, chopped
• 1 chopped green bell pepper
• 2 chopped red, yellow or orange bell peppers, about ½ inch cubes
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• ½ teaspoon sea salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cinnamon
• 2 teaspoons ground coriander
• 2 teaspoons oregano (4 teaspoons fresh if you have it)
• 1 pinch crushed red pepper flakes
• ¼ cup red wine
• 7 cups cans diced tomatoes – 2 large 28 oz. tins
• 2 (6 ounce) cans tomato paste
• 1/3 cup steak sauce (optional)
• ½ teaspoon chipotle chilies in adobo sauce, finely chopped
• 1 (15 ounce) can kidney beans, drained
• 2 tablespoons chopped fresh cilantro or parsley
• 2 ounces bittersweet chocolate, cut into large chunks
• Cheddar cheese for garnish

FOLLOW: Roasted Red Pepper-Cheese Potato Gratin

• 1 pound sweet potatoes, peeled and thinly sliced (about ¼-inch)
• 1 pound Yukon gold potatoes, peeled and sliced (¼-inch)
• 4 red peppers, sliced about 1/2 inch
• Extra virgin olive oil
• 2 tablespoons unsalted butter, divided
• 5 shallots, finely diced
• 2 tablespoons flour
• 3/4 cup heavy 35% cream or half and half or milk (your call depending on how rich you want your au gratin)
• Pinch crushed dried red chilli flakes (optional)
• Sea salt, to taste
• 1 teaspoon freshly ground black pepper
• Freshly ground nutmeg
• 2 tablespoons reserved liquid from roasted red peppers
• 2 cups Gruyère cheese or extra-sharp Cheddar cheese, coarsely grated

FOLLOW: Creamed Lemon Zested Spinach

• 1 cup milk
• 1 cup cream (35% or half & half, your call)
• ¼ teaspoon ground cloves
• 1 bay leaf
• 1 teaspoon sea salt
• 7 slices bacon, crumbled (omit if you prefer)
• 2 1/2 pounds fresh spinach leaves (there are 6 cups of ‘raw’ spinach leaves in a pound of spinach)
• 3 tablespoons butter (salted or unsalted, your call)
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons flour (all-purpose)
• 1 cup grated Gruyère or Swiss cheese (or your favourite)
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon grated cheese for topping

FOLLOW: The Perfect Pecan Pie

• 1 ready-made pie crust (or home-made if you prefer)
• 5 tablespoons butter, softened
• 1 cup sugar
• 2/3 teaspoon kosher salt
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon dark rum
• 1 cup dark corn syrup
• 2 cups lightly toasted chopped pecans

ESCORT: Vanilla Café au Lait

• 1 1/2 cups half-and-half
• 1 1/2 cups whole milk
• 2 tablespoons sugar, raw sugar if you have it
• 1 vanilla bean, split lengthwise
• 3 cups hot, strong brewed coffee