I had the opportunity to do a few cooking demonstrations at the Edmonton Woman’s Show this weekend. If you caught the demo and want to make the recipes in your own kitchen, here you go!
2lbs par boiled baby potatoes
2 tablespoons cornstarch
1 tablespoon crushed garlic (or more)
2 cup 10% cream
2 tablespoons Butter
1-2 teaspoons salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
½ cup grated parmesan cheese
Place all of the ingredients for the sauce in a heavy saucepan and whisk over medium heat until sauce has reached a boil and has thickened.
Remove from heat and stir in the parmesan cheese. Adjust the salt and pepper to taste.
(You can make the sauce with parmesan cheese one day ahead of time.)
Preheat oven to 350 degrees.
Mix potatoes with sauce and pour into greased baking dish and bake uncovered for 1 ½ to two hours, or until the sauce has thickened, and is golden brown around the edges.
Roasted Root Vegetables with Honey Vinaigrette
1 lb brussel sprouts, halved
1 lb butternut squash, cubed
1 lb diced onions, (1/2 inch in size)
1 lb diced carrots (1/2 ince in size)
2 tablespoons canola oil
pepper to taste
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons red wine vinegar or any other vinegar, other than plain white
½ cup cold pressed canola oil
1-2 garlic cloves (whole), optional
Place all the vinaigrette ingredients in a small glass container and shake well. Taste the dressing to make sure the seasoning is correct and that the dressing tastes balanced. Do not be afraid to adjust to your liking.
Place all the vegetables in a large bowl, toss with the canola oil and season with salt and pepper. Pour onto a baking sheet and roast in a 400 degree degree oven for 30-40 minutes, checking once to stir the vegetables. Once vegetables are done, sprinkle with fresh herbs, the honey vinaigrette, add salt and pepper to taste.