These recipes were created by Chef Katie Hayes, CNA’s Cultural Culinary Arts & Tourism instructor at Bonavista campus. She is also the owner and operator of the Bonavista Social Club in Upper Amherst Cove, NL, which offers a direct farm-to-plate experience. She is dedicated to promoting farm-to-table recipes and food with an emphasis on backyard garden growing. She is currently working on animal butchery and the preservation of her fall harvest.
Roasted Parsnip Soup
- 6 medium Parsnips
- 1 medium Onion
- 1 stalk Celery
- 1-2 Cloves of Garlic
- 4 cups Vegetable Stock
- 1 tbsp Oil
- 1 tsp Lemon juice
- Salt to taste
- Pepper to taste
- Parsley/Sour cream/Parsnip chip garnish (optional)
- Preheat the oven to 350 degF
- Peel and cut the parsnips into medium-sized, equal chunks.
- Toss the parsnips well with oil, salt and pepper, and arrange on a baking tray, preferably with parchment paper, in a single layer.
- Roast until tender for about 20-30 minutes, stirring once or twice during the process.
- Chop the onion, celery and garlic.
- In a pot, heat a small amount of oil then sauté your vegetables you just chopped. Add the roasted parsnips and vegetable stock and cook for about 30 minutes until the vegetables are soft.
- Season with salt and black pepper, then add lemon juice.
- Remove from heat and transfer the soup to a blender. Alternatively, use a hand blender to blend to the desired consistency.
- Transfer the soup to the pan and leave to bubble away for one to two minutes. Enjoy with your favourite soup garnish.
- 1 Ravioli mold
- 2 cups All-purpose flour spooned & levelled
- 3 large Eggs
- 1/2 tsp Sea Salt
- 1/2 tbsp Olive Oil extra virgin
- 8 oz Pumpkin, roasted and mashed canned or homemade
- 1 tbsp Honey
- 1/2 tsp Ground nutmeg
- Salt to taste
- Pepper to taste
Brown Butter Sauce
- 4 oz Butter
- 2 1/2 tbsp Balsamic vinegar
- 1 1/2 tbsp Brown sugar
- 1/4 cup Pecans, toasted and chopped
- 1 tbsp Sage Fresh and finely diced
- Mix flour with salt. Make a well in the centre.
- Put oil and egg into the well and whisk with a fork, slowly incorporating the wet into the dry ingredients.
- Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for one hour at room temperature before using. This allows gluten to work.
- If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
- Mix pumpkin puree with honey and nutmeg. Season filling with salt and pepper.
- Unwrap a batch of ravioli dough from plastic, divide in two equal parts. Flour your working area. Using a roller pin, roll out each part of pasta dough very thinly, on a floured surface. TIPS: Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.
- Flour the ravioli mold. After you have rolled the two portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
- Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
- Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside four edges of ravioli mold – carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
- Flip ravioli mold to release ravioli. Bring a large pot of water to boil. Boil ravioli for five minutes, drain and set aside – to be used with sauce below.
- Or, alternatively, if you’re not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
Brown Butter Sauce
- Preheat oven to 350 F degrees. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
- Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about four minutes, adding the sage for the last minute. Do not overcook or the butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli.
- Transfer to plates. Sprinkle with chopped pecans.
- 1 8 x 8 Baking sheet
- 2 Bowl
- 6 Apples peeled and chopped (other varieties can be used, can also be sliced)
- 2 tbsp Sugar
- 2 tsp Ground cinnamon, divided
- 1 1/2 tsp Lemon juice
- 1 cup Light brown sugar
- 3/4 cup Old-fashioned oats
- 3/4 cup All-purpose flour
- 1/2 cup Cold unsalted butter diced small cubes
- pinch Kosher salt
- Preheat oven to 350 degrees F. Butter baking dish, or spray with non-stick cooking spray.
- In a bowl, add chopped apples, granulated sugar, 1 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
- In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter, or fork, to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks, or even your hands, to cut butter into the mixture.
- Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
- Serve warm and enjoy!