Warm Goat Cheese Salad with Maple Tarragon Vinaigrette
Chef Judy Dempsey is a long time advocate of high quality, locally produced food. When customers are notified that Judy is having a cooking class at our shop, it’s an instant sell out. This recipe was extremely well received in her “Maple Cooking” class. Enjoy!
400g soft unripened goat cheese
4 tbsp. chopped Italian parsley
2 tbsp. chopped tarragon
2 tbsp. chopped mint
2 tbsp. chopped dill
1 tbsp. chopped rosemary
4 tbsp. Mrs. McGarrigle’s Honey Tarragon Mustard
4 cups bread crumbs
Cut the goat cheese into 4 rounds. Mix the chopped herbs together in a bowl. Whisk the mustard and eggs together in a separate bowl. Place crumbs in a large bowl or deep pan. Cover the cheese rounds in herbs. Dip carefully in the egg mixture. Gently cover the cheese in crumbs. Place cheese on a cookie sheet and freeze overnight. Preheat oven to 400 degrees F. Bake the cheese from frozen state, 15 minutes or until soft in the middle.
Torn romaine lettuce leaves
Red and yellow pepper strips
Red onionthinly sliced
Roasted chopped hazelnuts for garnish
While cheese is cooking, assemble salad ingredients on plates. When the cheese is soft, place in the center of salad. Drizzle with dressing and sprinkle with hazelnuts.
½ cup maple syrup
2 tbsp. Mrs. McGarrigle’s Canadian Maple Mustard
1 tsp. yellow mustard seeds
2 tsp. roasted poppy seeds
6 tbsp. fresh lemon juice
Zest of 1 lemon, chopped
1 tsp. minced garlic
4 tbsp. minced fresh tarragon
1 cup olive oil
Salt and pepper to taste
Whisk together and set aside. Serves 4.
New Potato Salad
These sensational potato salad recipes are the creation of Margot Silver-Dumas, a good friend and colleague.
“When I first met Janet we connected immediately as we are both extremely passionate about food, travel and our love of all things Italian. Italian cuisine is based on the premise of using simple but high quality ingredients. This New Potato Salad is delicious and extremely easy to prepare. Using a high quality olive oil and lots of fresh herbs along with Mrs. McGarrigle’s Mustard is the key to this tasty salad. Don’t forget to add the Fleur de sel! Buon Appetito!”
2 lbs. new potatoes
2 tbsp. Mrs. McGarrigle’s Lemon Dill or Honey Tarragon Mustard
2 tbsp. champagne or white wine vinegar
1/3 cup extra-virgin olive oil
Finely chopped red onion
Freshly chopped fresh dill
1-2 tbsp. freshly squeezed lemon juice
Fleur de sel & freshly ground pepper
Variations: Add chopped chives or finely chopped green onion, smoked salmon, sour cream or crème fraiche
Try other mustard flavours in the vinaigrette:
- Mrs. McGarrigle’s Red Wine & Garlic Mustard: Aged red wine vinegar, olive oil, finely chopped red onion, finely chopped Italian parsley, fleur de sel & freshly ground pepper. Variation: Add diced sautéed pancetta.
- Mrs. McGarrigle’s Balsamic & Cracked Pepper Mustard: Balsamic vinegar, extra-virgin olive oil, finely chopped red onion, Italian parsley, fleur de sel & freshly ground pepper. Variation: Add diced sautéed pancetta.
- Mrs. McGarrigle’s Lemon Dill Mustard: Lemon juice, egg yolk, lemon zest, olive oil, chives, fleur de sel and freshly ground pepper.
- Mrs. McGarrigle’s Canadian Maple Mustard for Country Ham Potato Salad: Homemade mayonnaise, cider vinegar, and minced chili.
- Mrs. McGarrigle’s Creamy Champagne Mustard for a Traditional French-style Vinaigrette: Aged red wine vinegar, extra-virgin olive oil, fleur de sel and freshly ground pepper.
Duck Confit Salad with Cranberry Port Vinaigrette
Caterer Richard Boulay from Montreal loves to serve this saladwith our award-winning Cranberry Port Mustard! Visit him at www.richardboulay.com.
1 tbsp. Mrs. McGarrigle’s Cranberry Port Mustard
1 tbsp. old xérès vinegar (sherry vinegar) or good red wine vinegar
2/3 cup extra virgin olive oil1
1 shallot minced
Pinch if salt, pepper and fine herbs
For the vinaigrette: Combine mustard, vinegar, olive oil, shallot, salt, pepper and fine herbs in a small jar and shake vigorously.
4 duck confit legs reheated at 400 degrees F until skin is crispy
1 red onion, thinly sliced
Lardon or real bacon bits cooked to a crisp
Put a large handful of mesclun salad in the centre of the plate, trying to get some height.Put a warm leg of duck confit on one side and add red onions, cherry tomatoes and lardons/bacon. Add vinaigrette at the last minute. Serves 4.
Grilled Vegetable Salad
1/3 cup Mrs. McGarrigle’s Chipotle Lime or Creamy Champagne Mustard
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped parsley
2 tbsp. chopped chives
1 tsp. dried thyme or 3 tsp. fresh
1 tbsp. minced garlic
4 baby eggplants
2 Vidalia or Spanish onions
2 yellow squash
2 red peppers
1 cup mushrooms
3 plum tomatoes, quartered
In bowl, whisk mustard, oil, vinegar, parsley, chives, thyme and garlic until blended; set aside.
Cut eggplant, onions, zucchini, and squash into ½ inch slices. Halve and seed red peppers. Brush mushrooms clean and leave whole. Quarter tomatoes.
Grill vegetables, basting with ¾ cup mustard marinade. Grill onions, mushrooms and red peppers about 6 to 8 minutes. Grill remaining vegetables about 3 minutes except tomatoes. Grill tomatoes for 1 minute. Remove from flame and slice mushrooms and red peppers. Combine all and drizzle with remaining mustard mixture. Serves 6-8.
Caesar Dressing with McGarrigle’s Creamy Champagne Dijon
This recipe is very adaptable and has evolved several times as a result of having been passed from person to person. The quantities listed below are offered as a guideline only; feel free to alter quantities and ingredients according to your own personal taste. This recipe makes enough dressing for two side salads!
1 large yolk
1 tsp anchovy paste
1 small clove pressed/minced garlic
½ tsp fresh lemon juice
1 tbsp fresh grated Parmesan cheese
½ tsp Mrs. McGarrigle’s Creamy Champagne Mustard
1(+) tbsp extra virgin olive oil (the better quality oil, the better the dressing)
Pinch of fresh ground peppersalt to taste
In a small mixing bowl combine the yolk, anchovy paste, garlic, lemon juice & mustard. Gradually whisk in the oil. Once completely emulsified, stir in the pepper, Parmesan and salt. Cover & refrigerate (up to 24 hours) until ready to be used.
Toss the dressing with fresh washed & torn romaine lettuce. Top with bacon, croutons and extra grated Parmesan (if desired). Garnish with a wedge of lemon dipped in paprika.
If serving to children substitute the anchovy paste with about 1 tbsp mayonnaise to make a creamier dressing (with no fishy taste).