Show Archive
Tuesday 9th November 2021.
November 9, 2021
This morning in the eight o’clock hour we welcome the new British Ambassador to the Republic of Panama H.E. Tim Stew. We discuss last week’s proceedings and some of the hopes to take away from COP26 in Glasgow. 
Also some of the aspirations of the Ambassador in cementing the relationship with Panama through both trade and culture.
As for this weeks visit to the kitchen with Feisty Foodie Sara, this is what she has come up with the this week…. ”
With US Thanksgiving a couple of weeks away, I think that our expat listeners are probably working on their menus so I thought that we could give them some delicious side dish suggestion! We’re going to start off with Dijon-Parmesan Whole Roasted Cauliflower. Since the oven will probably be in use with the turkey (and maybe the cauliflower), I thought another Air Fryer Green Beans with Gremolata and Toasted Almonds would be a great option! Pair that with Bobby Flay’s Creamed Kale with Caramelized Shallots prepared stovetop in about 20 minutes. Start your prep early Thanksgiving day (or sooner), so you have more time to spend with loved ones. Also, I love a good brined turkey, so make sure we remind out listeners to plan out their timing to include thawing, brining and cooking! Depending on the size of your bird, you might need to take it out 6 days before Thanksgiving. Our festive cocktail is Apple Crisp Punch! These delicious fall flavours will set the mood!
Dijon-Parmesan Whole Roasted Cauliflower
Ingredients
2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving
Directions
- Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
- Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
- Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
- Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
- Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.
Tip: You can prep and brush your cauliflower ahead of time, then let them sit at room temperature until you’re ready to cook.
Creamed Kale with Caramelized Shallots
from Bobby Flay
Ingredients
3 tablespoons unsalted butter
3 tablespoons finely chopped Spanish onion
3 tablespoons all-purpose flour
3 cups milk, scalded
Pinch freshly grated nutmeg
Salt and freshly ground pepper
3 pounds kale, center stalk removed, and coarsely torn into pieces
Caramelized Shallots (see recipe below)
Caramelized Shallots:
6 tablespoons unsalted butter
2 tablespoons sugar
10 shallots, peeled and sliced, or 40 baby onions, peeled
Salt and freshly ground pepper
Directions:
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
Caramelized Shallots:
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
Air Fryer Green Beans with Gremolata and Toasted Almonds
Ingredients
1 pound green beans, trimmed
1 tablespoons olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
1 small clove garlic, finely grated
Finely grated zest from 1/2 lemon
3 tablespoons sliced almonds, toasted (reserve some for garnish)
Directions
- Preheat a 3.5-quart air fryer to 375 degrees F. Toss the green beans, olive oil, 1/2 teaspoon salt and several grinds of pepper in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry the green beans, tossing halfway through, until tender and blistered in spots, about 12 minutes.
- Meanwhile, stir the parsley, garlic, lemon zest, 1/8 teaspoon salt and a couple grinds of pepper together in a small bowl until combined. Stir in the toasted almonds.
- Place the green beans on a serving platter, top with the gremolata mixture and drizzle lightly with more olive oil and top with remaining almonds.
Apple Crisp Punch
Ingredients
26 oz Gin
13 oz apple juice or cider
6.5 oz lime juice
6.5 oz honey
2 limes
Apples (Green or Red), slices
Cinnamon sticks for garnish
Fresh Thyme for garnish
Instructions
Mix all ingredients in an infusion jar or punch bowl and stir thoroughly to dissolve honey. Slice limes into wheels and add to jar. Serve over ice, garnished with lime, apple slices or matchsticks, cinnamon sticks and or thyme.