Polenta with White Beans, Braised Kale, and Roasted Pears

If you follow this blog at all you know that I usually don't mess around with fussy presentations or preparations. But, you also know that I like to watch Top Chef. The last episode featured Natalie Portman, a vegetarian, but I found the dishes presented to be pretty disappointing so I thought I would take a try at something more fancy. The dish started with wondering about how roasted pears would taste . . . .

INGREDIENTS
Makes 10
Roasted Pears
- 6 Bartlett pears, cored, diced
- 1 tsp oil
- 1 tbsp balsamic vinegar

Polenta
- 2 cups water
- 1 cup plain soy milk
- 1 cup polenta
- 1 tsp oregano
- 1 tsp parsley
- salt and pepper to taste

White Beans
- 1 tbsp olive oil
- 1 leek, white and light green section, thinly sliced
- white wine
- 1 tomato, small dice
- 1 19oz can white kidney beans, drained and rinsed
- salt and pepper to taste

Braised Kale
- 6 large kale leaves
- white wine
- dash of salt

METHOD
1. Pears: Preheat oven to 400 degrees. Toss diced pears in oil and vinegar and spread out on a baling sheet lined with parchment paper. Roast for 30 mins, turning pears regularly. Keep warm.
2. Polenta: Grease 10 large muffin tins. Bring water and milk to boiling. Slowly whisk in polenta and reduce heat to med-lo, stirring frequently to keep from sticking to the bottom of the pan. Cook for 15-20 mins, until soft and thick. Add spices and season to taste, then transfer into the muffin tins. Let cool, remove from tins, then keep warm.
3. Beans: While polenta is cooking, make the beans. Heat oil over medium heat in a frying pan. Fry leeks for 2-3 mins, until staring to go golden, then add a big splash of wine. Let cook dry, then repeat until leeks are softened (about 5 mins). Add tomatoes and another splash of wine and let reduce a bit. Add beans and a last splash of wine, then let cook for 5-7 mins until tomatoes have turned into a thick sauce. Season and keep warm.
4. Kale: Remove tough stalks from kale leaves, stack leaves, then roll up. Thinly slices rolled leaves. Heat a frying pan over med hi heat. Add kale, a generous splash of wine, and a dash of salt. Let cook for a min or two, until kale is soft but still bright green.
5. Place polenta on a plate, then top with beans, then kale, then pears.

Ginger Pear Crepes

I really am being a negligent blogger these days. Things are so busy between prepping for classes, trying to research and write, run a small bakery, and look after 3 kids! Anyway, this is the dessert I made for my date night with Vegan Mom on Sunday. The inspiration comes from the latest issue of Food and Drink. The original recipe has apples and I had every intention of the following/veganizing the recipe, but when I went to make it I could not find the magazine anywhere. Then I noticed that we had a bunch of pears that needed to to be eaten up. I think this recipe could benefit from a few splashes of liquor, but I am not sure what kind (any ideas, Celine?).

INGREDIENTS
Makes 10 crepes
- 1/2 recipes of crepes (should make about ten 6" crepes)
- 8 ripe pears, peeled, cored and diced (I used Bartlett)
- 1/4 cup margarine
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- few splashes of water
- 1 recipe vegan cream, or soy yogurt

METHOD
1. Make crepes and set aside, stacked on one another.
2. Melt margarine in a saucepan over medium heat. Add pears and cook for 3-4 mins, or until they begins to break down a bit. Add sugar and spices and bring to bubbling. Let thicken a bit adding some water if needed. Remove from heat.
3. Place 1/10 of the filling in the centre of a crepe. Fold in half, then in quarters. Press the crepe down a bit to distribute the filling. Top with cream, or yogurt, and serve.