Dr. Dillamond’s Daily (Salad)
Have you ever asked yourself: What would a talking goat professor eat?
Well, I have and my answer is this: a vibrant salad (checking off those boxes of green, pink and black) made up of greenhouse-grown greens, pickled beets, smoked gouda, a simple poppyseed vinaigrette and some crispy-fried onions for a little added texture. Intelligent goats love a good crunch!
| Portion size |
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| Serves 4 |
Ingredients for Honey-poppyseed dressing
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy dijon mustard
- ½ cup canola oil
- Salt and pepper, to taste
- 2 Tbsp poppy seeds
Directions for Honey-poppyseed dressing
- Place first 3 ingredients in a small bowl and whisk to combine. Continue whisking while slowing pouring in oil to emulsify. (This can be done in a blender as well.)
- Season to taste with salt and pepper. Separate the salad dressing into ⅓ and ⅔ portions and stir in the poppy seeds into the larger portion.
Ingredients for Salad
- 1 142g clamshell mixed greens (or 1 head of a red leaf lettuce (or comparable lettuce head), washed and leaves separated)
- 4 pickled beets, roughly chopped, or halved and then quartered (i.e. 8 pieces yielded from 1 beet) for uniform shape
- 2 Tbsp finely diced pickled jalapeno, optional*
- 1 cup smoked gouda cheese shavings (i.e. peeled using a cheese slicer)
- ¼ cup crispy-fried onions
Directions for Salad
*I like a little heat…and more green, but no pressure!
- Place greens, beets and pickled jalapenos (if using) into a marge bowl, dress lightly with the ⅓ portion of salad dressing and portion evenly onto 4 plates.
- Top evenly with whisps of smoked gouda and crispy fried onions and serve!
Yellow Brick Road Bars (Golden Honey-Maple and Sunflower Seed Blondies)
I’m not sure if the road to the Emerald City was paved with good intentions, but a dessert bar feels like the perfect homage regardless. A little turmeric helps add some ‘gold’ to these blondies, while stirring in some sunflower seeds adds texture…and an homage to whatever bumps may lay on the road ahead.
Ingredients
- 1 cup melted unsalted butter
- ⅔ cup honey
- ¼ cup maple syrup
- ½ cup brown sugar
- 2 large eggs
- 2 tsp good quality vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp turmeric
- 1/4 cup roughly chopped roasted, salted sunflower seeds
- 1 egg yolk + 2 tsp milk or cream, combined
- Soft-whipped cream*, for garnish
Directions
*If you want to add some green to this dessert, add some matcha tea powder to your standard whipped cream recipe for a natural green hue.
- Preheat the oven to 350°F.
- Line an 8×8″ baking pan with parchment paper.
- Combine melted butter, honey, maple syrup, brown sugar, and vanilla extract in a large bowl and whisk well. Next, beat in the two eggs.
- In a separate bowl, whisk together flour, baking powder, salt, and turmeric. Gently fold dry ingredients into the bowl of wet ingredients until just combined, don’t overmix.
- Finally, fold in chopped sunflower seeds and then pour batter into prepared pan.
- Smooth the batter and then lightly brush egg yolk mixture overtop.
- Bake until blondie edges are set and top is lightly golden; approximately 25-30 minutes. The center should be soft and a “toothpick test” can yield a few crumbs, but no batter.
- Remove from oven and let cool to room temperature before removing from pan and cutting into desired portions.
- Serve with soft whipped cream on the base of plate and nestle blondie on top.
The Wizard’s Wild Beast Roast with Emerald City Sauce (Roast Beef Brisket with Herb Gravy)
A main course fit for a wizard! While we know the Wizard is a ‘sentimental man’, one can only assume he is an economical one too. Was this roast one of the Cowardly Lion’s second cousins? We will never know!
This centerpiece dinner “wild beast” roast is an easy-to-make showstopper main course that won’t break the bank. The green gravy that goes along with it? Nothing more than an Emerald City traditional green sauce which is served at celebratory dinners after a Wicked Witch has been successfully melted.
No mourning dinner guests here!
Ingredients for the Beef Roast
- 5 lb approximately (2.2 kg) Beef brisket pot roast
- Kosher salt and fresh ground pepper
- 3 tbsp (45 mL) canola oil
- 2 yellow onions, quartered
- 2 cups roughly chopped carrots (approximately 4 medium carrots)
- 5 stalks celery, halved width-wise
- 6 garlic cloves
- 1 cup white wine
- ¼ cup pickle brine
- ¼ cup packed brown sugar
- 3 cups beef broth
- 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 dry bay leaves
- 2 lb (1 kg) baby potatoes
Ingredients for the Herb Gravy
- ¼ cup finely chopped fresh Italian parsley
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh chives
- 1 tsp fresh oregano
- 1 tsp fresh thyme
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 Tbsp butter
- Salt and pepper, to taste
Directions for the Beef Roast
- Pat beef dry and season all over with about ½ tsp (2 mL) each salt and pepper.
- Heat 2 Tbsp of canola oil over high heat in a deep pan; brown beef, turning, until browned all over.
- Transfer to a large stock pot or Dutch oven or slow cooker. Set aside.
- Add remaining oil to pan and turn to medium heat. Cook onions, celery, carrots, and garlic until lightly caramelized, about 15-2 minutes and then transfer to vessel with the brisket.
- Pour in the red wine vinegar into pan and bring to a boil while stirring and scraping up brown bits from the bottom. Next, stir in brown sugar, beef broth, red wine, ketchup, thyme, bay leaves, cloves and allspice.
- Allow to come to a simmer and then pour over the brisket and vegetables.
- Cover and cook in a preheated 300°F oven or in a slow cooker on high or for 4 to 6 hours. Regardless of method, cook until fork tender.
- Once tender, transfer cooked beef to a cutting board, and strain the braising liquid from the baking dish or slow cooker. Discard solids, but keeping the tender onion, carrots and celery if you want to serve with main course is A-OK!
- For added texture, place the cooked beef roast until the broiler in the oven for 5-8 minutes to crisp up the exterior while you’re finishing the herb gravy.
Directions for the Herb Gravy
- Place 3 cups of the braising liquid in a medium pot and bring to a boil over medium-high heat. Boil until reduced by half to create a nice shiny glaze.
- Remove from heat and stir in parsley, dill, chives, garlic, lemon (zest and juice) and butter.
- Season to taste with salt and pepper.
- Drizzle meat with herb gravy before serving or serve on the side!