Make Fruits And Vegetables the Foundation Of Winter Meals

Dec. 18, 2020

By BARBARA SILVERSTEIN

Shabbat Shalom and welcome to “Kitchen Talk,” the weekly food blog of the CJR. Hanukkah ends this evening, three days before the Dec. 21 solstice that marks the official start of winter.

Last winter, I baked up a storm and by the spring, I could barely fit into my sweatpants. This year, I’m looking at healthier options – more vegetables and fruit. Two of this week’s recipes – Braised Cabbage and Roasted Cauliflower with Green Tahini Sauce – fit the healthy-eating bill.

I have made some changes to the cabbage recipe, which is from Bon Appétit Magazine. (https://www.bonappetit.com/recipe/roasted-cabbage-apples-italian-sausage.) I’ve omitted the sausages. I added caraway seeds, as well as an optional garnish of sour cream and fresh herbs.

The Cauliflower-and-Green-Tahini recipe is adapted from Simple by Yotam Ottolenghi. The Caramel Apple Galette recipe was created by Anna-Olson’ s recipe, the Food Network’ s baking maven (https://www.foodnetwork.ca/recipe/caramel-apple-galette/6754/) The galette is actually a brioche dough, a popular French breakfast bread. I added extra sugar to the galette recipe.

Community Spotlight

DANI is a Community Source For Kosher Dairy Meals And Treats

Hanukkah has been a very busy time for DANI, a charity dedicated to enhancing the skills and knowledge of individuals with physical and cognitive challenges.

DANI, an acronym for Developing and Nurturing Independence, offers its clients a variety of services – vocational, educational, life skills, recreational and social programs – in a community setting.

An important source of funding for these programs is the kosher catering business operated by DANI (905-889-3284), under COR supervision, according to Anita Miller, manager of catering and business.

During Hannukah, demand for latkes and sufganiot in the community was very high. “We sold 2,000 latkes and 2,000 sufganiot,” she noted. “The money raised from the sales is funnelled back into the organization to support our programs.”

Now in its 14th year, DANI is a social enterprise, “a business with a social twist,” Miller said. The catering and food sales offer vocational opportunities for clients and revenue for the various social and educational activities, she said. “The only reason we have catering is to fund our programming.”

DANI provides services to 30 adults. Miller stressed the importance of keeping them engaged. “We have never missed a day due to COVID,” she said. For short periods, when circumstances have necessitated, DANI has resorted to virtual programming.

DANI’ s Clark campus, adjacent to the Garnet A. Williams Community Centre (501 Clarke Ave. W.) in Thornhill, is the programming and catering hub. A satellite location at 401 Magnetic Dr. opened earlier this year.

Some clients have learned food-prep skills at the Clark campus, where daily meals that are prepared with some assistance from DANI’s clients. However, this food training program has been suspended during COVID, Miller said. “There is a now strict separation between programming and food prep.”

A number of DANI clients participate in pop-up lunches, a program – now temporarily suspended – that gives them the opportunity to interact with the community while developing, social, financial, and organizational skills.

The DANI crew would visit a corporate and/or community location where they would set up a temporary or “pop-up” kiosk to sell kosher lunch items like soups, chili, quiches, and muffins.

The organization also runs the DANI Café, a kosher dairy restaurant/ café at the Clark campus The space, which doubles as the DANI Event Centre, can accommodate up to 150 people for business meetings, parties and life-cycle celebrations, Miller said, pointing out that DANI caters off-site events as well, including business luncheons, weddings and bar mitzvahs, and provides shivah platters and corporate meals, while pastry and cookie platters are also in high demand. “We sold more than 500 gift baskets at Rosh Hashanah.” 

BRAISED CABBAGE (Bon Appétit)

½ head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) olive oil, divided
Kosher salt
Freshly ground pepper
2 tbsp (30 ml) maple syrup. 
½ medium apple, sliced
1 tsp (5 ml) caraway seeds
optional: sour cream for garnish
optional: ¼ cup (60 ml) chopped fresh dill or parsley for garnish

Preheat oven to 400°F (200°C). Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 tbsp (15 ml) oil, and ¼ cup (60 ml) water in a 13-x 9-inch (23-x 33-cm) baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 45 minutes.

ROASTED CAULIFLOWER WITH GREEN TAHINI SAUCE Yotam Ottolenghi

1 large cauliflower
2–3 tbsp (30 ml) olive oil
1 tsp (5 ml) salt (or to taste)

To Roast the Cauliflower

Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.

Wash cauliflower well and cut into large florets. Spread in a single layer on the prepared baking sheet. Drizzle with oil and sprinkle with salt; toss to combine. 

Roast the cauliflower uncovered, for 40–45 minutes, until golden and crispy. Half way through cooking, stir the florets. When done, some of them will be blackened around the edge, which is okay.

Remove the cauliflower from the oven and transfer to a serving dish. Pour the Green Tahini Sauce (recipe below) over the cauliflower. Serve immediately or at room temperature.

Green Tahini Sauce

¼ cup (60 ml) Tahini
¾ cup (375 ml) parsley, roughly chopped
1 small garlic clove crushed
1/3 cup (90 ml) water 
3 tbsp (45 ml) lemon juice
Flaked sea salt

Pour the tahini into the small bowl of a food processor. Add the parsley and garlic. Pulse for 1 minute, until the tahini is green. Pour in the water and lemon juice and season with ¼ tsp salt. Pulse until you have a smooth green sauce with the consistency of heavy cream. Add a touch of tahini if it’ s too thin or a splash of water if it is too thick.

CARAMEL APPLE GALETTE Anna Olson 

Crust

3 tbsp (45 ml) tepid 2% milk
1¼ tsp (6 ml) instant dry active yeast
**6 tbsp (75 ml) sugar, divided
1¾ cups (435 ml) all purpose flour
¾ tsp (4 ml) salt
2 large eggs
1 large egg yolk
½ cup (125 ml) unsalted butter, at room temperature
1 egg mixed with 2 tbsp (30 ml) water for egg wash
**original recipe only called for 3 tbsp (45 ml) sugar

Apples

56 large Granny Smith, Braeburn or Honeycrisp, peeled and sliced
1 tbsp (15 ml) lemon juice
¼ cup (60 ml) unsalted butter
¼ cup (60 ml)sugar
2 tbsp (30 ml) brandy (optional)
½ tsp (2 ml) cinnamon

Crust: Stir together milk, yeast and 3 tbsp (45 ml) sugar. In a large mixing bowl, combine flour, salt and remaining sugar. Pour in milk mixture and add eggs. With electric beaters fitted with the dough attachments or in a stand-up mixer fitted with dough hook attachment, mix on low speed until blended. Add the butter in pieces to dough and beat for 3 minutes until it becomes an even, silky consistency. Place the dough in a large bowl, cover with plastic wrap and chill overnight.

For the fruit: Toss the apples in lemon juice. Heat the butter and sugar over high heat in a sauté pan and once bubbling, add the apples. Sauté the apples until nicely browned, about 10 minutes, and stir in brandy, if using, and cinnamon.

Preheat oven to 350°F (180°C).

Place ring of 10-inch (25 cm) springform pan on baking sheet lined with parchment.

On a lightly floured surface, roll out dough into a 14-inch (35 cm) circle and place in springform pan, overlapping 2 inches (5 cm) on the outside of the pan. Spoon in the apples and fold the crust edge back over the apples. 

Brush the dough with egg wash. Bake for 25 minutes, until the edges of the tart are richly browned. Let cool for one hour before unmoulding and slicing. Makes 10 portions. The galette can be rewarmed before serving.