I am sorry for my continued neglect. There was the holiday season. Then of course the weekly Occasions column plus a full time job keeps me pretty busy. But when another opportunity to collaborate with my friend and – let’s be real – mentor Kelly comes up, I make the time.
After posting about our squash, chorizo and blue cheese strata, we were contacted by Foodie Pages, Canada’s online farmers market connecting you to artisanal products from across the country, to try our hands at recreating a dish from Chef Jeremy Charles of famed Raymonds Restaurant in St. John’s, NL. THE Raymonds. At present, Raymonds is at the top of my must do list and I cannot wait to get to St. John’s for what some deem Canada’s best restaurant. Though I have no idea when we’ll get there, I’m already saving for it. Tasting menu or bust!
Along with the recipes, we were sent January’s Chef’s Box curated by Charles himself with some amazing products sourced from NS, NL, and QC. So, with me rocking it in the kitchen and Kelly doing what she does best, we give you Pan Seared Duck Breast with Parsnip Purée, Kale and Orange Cranberry Jus (which you can find on Kelly’s blog) and Roasted Beet Salad with Apple Cider and Birch Vinaigrette. Though I helped style the food, all the cred really needs to go to Kelly on this one. Wow, girl has mad skills.
I am simply in love with the atmosphere of these photographs. Warm and rustic yet elegant. I imagine it’s much like Raymonds but I’ll let you know when that dream comes true.
- 6 medium size beets, whole unpeeled
- ¾ cup apple cider
- ¼ cup Gourmet Sauvage birch syrup
- 1 tsp. Dijon mustard
- 1 tbsp. honey
- 1 head of shaved fennel
- ¼ cup yogurt
- 1 bunch dill
- ¼ cup of toasted bread crumbs
- Newfoundland Salt Co. sea salt for seasoning
- Pepper for seasoning
- Preheat oven to 400F. Season a baking tray with sea salt. Place the whole beets on the tray and cover with tin foil. Roast for 35-40 minutes or until the beets are fully cooked. Let cool for 10 minutes.
- Peel the cooled beets (you may want to use rubber gloves). Cut the beets into quarters and place in a mixing bowl.
- Shave fennel using a mandolin or chop finely. Add fennel to the beets
- For the dressing: mix apple cider, birch syrup, Dijon mustard & honey. This will make more dressing than you need.
- Coat the beets and fennel with desired amount of the dressing. Season with salt and pepper.
- Plate the salad mix and top with a spoonful of yogurt. Garnish with dill and bread crumbs when you are ready to serve.
- Jeremy Charles suggests making full croutons instead of bread crumbs for an added crunch.
But the fun doesn’t stop there. Foodie Pages is offering you the chance to win a trip for two to “Canada’s hottest culinary destination” for your own tasting menu and wine pairing at Raymonds. Fingers crossed.