“Meat & potatoes” menu 2

An othe “classic” meat and potatoes menu to warm you up during this winter which just won’t quit.

Chanterelles escalope, asparagus with hollandaise sauce  and gratin dauphinois.

Vegan Hollandaise sauce

makes 250 ml

175 ml (3/4 cup) unflavored soy milk or other non-dairy milk
60 ml (2 tbs) warm melted Earth Balance or olive oil
30 ml (1 tbs) cornstarch
30 ml (1 tbs)  fresh lemon juice
zest of half a lemon
salt to taste
pinch of tumeric (for colour)

In a saucepan mix together the soy milk, the cornstarch and tumeric, and whisk together well. Stir constantly over medium high heat until thick and translucent.

Scrape the yellow cornstarch mixture into the blender container containing the lemon juice and zest and salt. Blend well, adding the melted Earth Balance slowly through the hole in the lid while the machine is running.  Blend until the mixture is pale yellow, homogeneous and emulsified. Serve immediately.

Makes a really awesome tofu florentine too.

Wine pairing suggestions:

A white from the Savoie region or a light, fruity and earthy red from Beaujolais such as a Brouilly, Fleury or Saint-Amour.

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“Meat & potatoes” menu 1

Sautéed Jerusalem artichokes on a bed of mâche with a hazelnut oil, lemon juice vinaigrette
Roasted king oyster mushroom “fillets” with caramelized onions and a port reduction sauce
Gratin dauphinois
Haricots verts
Espresso crème caramel

and a bottle of Côtes-du-Rhône “Sagesse” 2007

(A poor cell phone picture of it so I’ve kept it small)

Gratin Dauphinois

Ingredients:
1kg (2lb) potatoes (waxy potatoes such as russet)
2 cloves garlic, minced finely
60 ml (2 tbs) olive oil
500 ml (2 cups) freshly made almond milk (or other milk of your choice)
125 ml (1/2 cup) fresh bread crumbs
250 ml (1 cup) fresh cashew cheese
500 ml litre (2 cups) cashew cream
nutmeg to taste
Salt and pepper to taste

Preheat oven to 180ºC (360ºF). Slice the potatoes into thin slices. Rinse in cold water. Drain and dry in a towel.

Put the potatoes in a pan and cover with nut milk. Add salt to taste. Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.

Rub a fireproof dish with garlic and spray with oil. Transfer half of the potatoes in the gratin dish. Add half the cheese, cream, pepper and nutmeg to the layer. Put the second half of the potatoes and cover with the remaining cheese and cream. Top with breadcrumbs.

Cook for 1 hour at 180ºC (360ºF) or until the top is a nice golden colour.

serve 6

Wine pairing suggestions:

Other wine alternatives would be French red wines from Languedoc-Roussillon for their aromas of dark, ripe black fruits or a full-bodied and fruity Portuguese red from the Douro region which firm tannins and acidity would stand up nicely to the sauce.

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