Fall gives us the opportunity to change the way we think about food. In the warm months we look for something cool, crisp and light, whereas in the fall, we crave something a little more filling, warming, and comforting. Luckily, the best of this season’s harvest are ingredients we use to create meals that are exactly that: Comfort foods! We find joy in staying in and cooking in our warm kitchens. The one catch is that cold weather recipes can be a lot more time consuming than throwing together a salad or even expertly constructing a sandwich. Soups, stews, casseroles, pies and pasta, take more cooking time, but are amongst our top favourite foods during the cold season in Canada!

This week, we have a new recipe that will have you enjoying a warm and filling meal, but with a twist that makes it a breeze to make. Get ready for a tasty dish; we’re making a beet, parsnip and goat cheese Galette! Also known as a free-form pie, you may have already heard of it before, seen its sweet and fruity sister-version on Instagram, or tried the traditional Québecois dessert Galette du Roi (the only similarity is in the name, this one is more of a cake).

Thanks to Amanda Ing, the content creator behind @theingdex, we see how easy and delicious creating a savoury Galette and a filling fall meal can really be! Perfect for beginner bakers, Amanda shows us that the best thing about a galette is that it has all the great tastes of a homemade pastry pie, minus the headache of getting the top crust right. Plus, without the pie dish to deal with, you can simply place the filling into the middle of your dough on a flat baking sheet (Amanda used our new Remy Olivier Diamond Baking Sheet) and fold it in. This allows for the dough to cook faster, leaving your filling tender, but not at risk to be overcooked. Keep in mind that the beets and parsnips will bake best if they are thinly sliced–a mandoline would be the perfect tool for getting the job done!

Curious about what else you can do with a savoury Galette? This recipe also makes a great option as an appetizer! Just cut it like a pizza (the slices are perfect hand-held sizes) and serve it as a starter at a holiday party or your next potluck!

Helping you keep meal time warm and comforting,

By day, Amanda is a communications specialist and, by night, she’s a digital content creator. She was born and raised in Ottawa and continues to call the nation’s capital her home. Amanda has been named one of the Most Aesthetically Pleasing Ottawa Insta-Bloggers by Ottawa Life Magazine and her photos have been featured in Narcity city guides.

As the daughter of two local restauranteurs, food has always been a focal point in Amanda’s life. Now, she enjoys crafting her own recipes as well as tasting creations from talented chefs around the city and the world (including, of course, her parents).

Follow Amanda’s Instagram page, @theingdex, to see more of her food, travel and lifestyle photography.

Ingredients:

2 Tbs olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb ground beef
23 oz pasta sauce
1 Tbs Italian Seasoning
1 cup cottage cheese
3/4 cup chopped fresh flat-leaf parsley
salt and pepper, to taste
2 cups mozzarella grated, divided
8 pieces lasagna noodles, each broken into 4 or 5

Preparation:

Heat oven to 400 degrees F.
Heat the oil in a cast-iron skillet over medium heat. Add the onion and saute 5-6 mins until the onion is soft, add the garlic and cook for a further minute.
Add the ground beef and cook for 4-5 mins until no longer pink.
Add the pasta sauce and Italian Seasoning and simmer, stirring occasionally around 5-6 mins.
Transfer 2/3 of the meat sauce to a bowl, leaving 1/3 the sauce in the skillet
Lay half the noodles over the sauce in the skillet, spoon half the cottage cheese mixture over the noodles, sprinkle 1/2 cup of mozzarella, then repeat with sauce, noodles, cottage cheese,1/2 cup mozzarella and last 1/3 of the sauce.
Cover the pan tightly with foil and bake until the noodles are tender, 25 to 30 mins.
Remove from the oven, and let it rest a few minutes – broiling the top if desired.
Garnish with chopped parsley. Cut into it, and enjoy!

If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

2 cups grated medium aged white Cheddar
1 cup grated mozzarella
Kosher salt and freshly ground black peppercorns, to taste
Pinch of cayenne, optional
8 slices sourdough bread, each about 3/4″ thick
½ cup  unsalted butter

Instructions:

1. Allow your thinkkitchen 3-in-1 sandwich press to heat up between 5-7 minutes.
   
2. Place the cheese between the slices of bread and coat the outside of the bread with either the butter or mayonnaise.
   
3. Carefully place the sandwich in thes sandwich press  and press the lid down, gently enough so that it doesn’t completely smash the sandwich but enough that both sides are touching the heated grates. Allow the sandwich to cook for a few minutes until the cheese has melted and the bread has crisped up, 5 to 7 minutes.
   
4. Remove the sandwich from the sandwich maker and allow it to sit for a few minutes before serving so that the cheese can thicken up to achieve the most satisfying cheese pull ever.

Pro-tip: Want to put a twist on a classic? Use this handy sandwich press’s waffle plates and you’ve got yourself a waffle-grilled-cheese sandwich!

A grilled cheese sandwich is always never too far away from a bowl of soup. We’re changing it up a bit from the classic tomato and  borrowed our January recipe of roasted red pepper soup.

Here is what you need for the Roasted Red Pepper Soup:

Ingredients:

2 roasted bell peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, minced
1 28-ounce can chopped tomatoes with juice
¼ cup tomato paste
2 sprigs fresh basil
Pinch of cinnamon
½ teaspoon sugar (optional)
1 ½ quarts vegetable stock or water
Freshly ground pepper

Instructions:

1. Roast your red peppers and then seed and dice when cooled.
   
2. Heat the oil over medium heat in your stock pot and add  onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant.  Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
   
3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
   
4. Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice…

Peanut butter & jelly, cream cheese & bagels, Beyonce & Jay-Z, wine & cheese, there are some pairings that will never go out of style, and a good, grilled cheese sandwich paired with a steaming hot bowl of soup is definitely one of them. For an extra stylish touch, serve up your soup and sandwich in our Marbled Soup Bowl and Sandwich Plate – it really feels like you’re treating yourself!

 If you make this recipe and want to share it with us, please tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

#1: Kale & Broccoli Cream Soup

Get your greens in, with this tasty and comforting kale and broccoli cream soup.
You will need:

• 500g broccoli 
• 2 medium leeks – thinly sliced
• 100gr chopped kale
• 4-6 cloves garlic – roughly chopped
• 1.5 L vegetable stock (or substitute chicken or fish)
• 500ml fresh water
• salt and pepper
• Creme fraiche – for garnish

Instructions:

1. In a large, heavy-bottomed stockpot, heat 2 tbsp extra virgin olive oil over medium-low. Add your leeks, season with a pinch of salt and sauté for 12-14 minutes or until softened. Add garlic and sauté for an additional 90 seconds.
2. Add stock, water, broccoli, and a healthy pinch of salt and pepper. Bring to a steady simmer, cover and cook until the yams have softened and become fork-tender (approximately 14-16 minutes). Add kale and cook for an additional 5 minutes.
3. Transfer soup to a high power blender and blend until you reach the desired level of creaminess or chunkiness. Taste and adjust for seasoning.
4. Ladle into individual serving bowls, garnish with a drizzle of creme fraiche.

#2: Tomato and Red Pepper Soup

Red isn’t just for Valentine’s day! Add a pop of colour this month with this gorgeous, vibrant tomato and red pepper soup. This is sure to add some heat during this cold month and the perfect way to warm up!

Ingredients:

• 2 roasted bell peppers
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• ½ cup diced carrot
• ½ cup diced celery
•  Salt to taste
• 4 large garlic cloves, minced
• 1 28-ounce can chopped tomatoes with juice
• ¼ cup tomato paste
• 2 sprigs fresh basil
•  Pinch of cinnamon
• ½ teaspoon sugar (optional)
• 1 ½ quarts vegetable stock or water
• Freshly ground pepper

Instructions:

1. Roast your red peppers and then seed and dice when cooled. 
2. Heat the oil over medium heat in your stock pot and add  onion. Cook until onion is translucent, and add the carrot and celery and a good pinch of salt. Cook until the vegetables are tender and fragrant. Stir in the garlic and cook, stirring, until fragrant.  Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.
3. Add the diced roasted peppers, the stock or water, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer for 30 minutes, stirring from time to time. Season with freshly ground pepper and taste to see if it needs any finishing touches . Remove the basil sprigs.
4. Use your blender and purée in batches, then return to the pot and heat through. Taste and adjust seasonings. Serve topped with croutons, Parmesan cheese, basil or any other herbs of choice

#3: Butternut Squash Soup

While butternut squash may seem like a more autumnal flavour, its warmth and subtle sweetness is exactly what you need to put a smile on your face when it’s dreary outside. Enjoy making this comforting and aromatic soup anytime you feel you need something to brighten your day.

Ingredients:

• 1 large butternut squash, halved and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot
• 1 teaspoon salt
• 4 minced garlic cloves
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups vegetable broth
• 1 to 2 tablespoons butter, to taste

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half. Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle.
3. Meanwhile, in a large stock pot, warm up 1 tablespoon olive oil over medium heat until shimmering. Add your chopped shallot and 1 teaspoon salt. Cook until the shallot has softened and is starting to turn golden on the edges.  Add the garlic and cook until fragrant, stirring frequently. Transfer the contents to your trustly blender. 
4. Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and some freshly ground black pepper to the blender. Pour in 3 cups vegetable broth or work in batches. 
5.  Stop blending once your soup is ultra creamy and warmed through.
6. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and adjust for seasoning. Enjoy!

These were some of our favourite soups to get cozy and beat the winter blues. We hope that you recreate these recipes at home. Tag us on Instagram @stokesstores and use the hashtag #StokesMoments to share your creations with us! Enjoy.

Using only the finest ingredients, such as fresh onions, carrots, and mushrooms, we made our beef bourguignon in the traditional style. If time allows, you should prepare your beef bourguignon one day ahead of when you plan to serve it. The day of rest allows the flavours to develop and the dish tastes even better. What’s more is that when you chill your beef bourguignon the excess fat solidifies and can be removed easily with a spoon before reheating.

When the weather has you shivering, there’s nothing like the taste of hearty, comfort food. This Beef Bourguignon recipe will produce a meal to satisfy your loved ones appetites and ward -off the chills of the winter.

Ingredients:

• ¼ pound of bacon cut into squares
• 2 pounds of cubed beef
• 1 cup of chopped onion
• 3 tablespoons of flour
• 1 ½ cups of beef stock
• 2 cups of dry red wine
• 1 tablespoon of tomato paste
• 1 teaspoon of fresh chopped parsley
• ½ teaspoon of salt
• ¼ teaspoon of fresh thyme
• 1 pinch of pepper
• 1 bay leaf
• 1 tablespoon of butter
• 12 whole small onions
• 3 carrots cut in rounds
• 1 ½ cup of mushrooms, cut in quarters

Preparation:

1. Preheat oven to 350°F.
2. On the stove top, in our Remy Olivier Cast Iron Oval Casserole, cook the bacon until it starts to golden. Add the cubes of beef and cook until they have browned and then remove.
3. In the same casserole, add in the chopped onion and cook until browned. Sprinkle in the flour and mix it in. Add the cubed beef back into the casserole. Gradually pour in the beef stock, while stirring constantly. Mix in the wine (making sure the beef is covered completely), tomato paste, parsley, salt, thyme, pepper and the bay leaf and bring it to a boil.
4. With the cover on, place the casserole in the oven and let it simmer for 2 hours or until the beef is tender.
5. While it is cooking, in our cast iron skillet, melt the butter on medium heat. Cook the mushrooms for 5 minutes or until they are soft.
6. About 30 minutes before the Beef Bourguignon is cooked, add in the mushrooms, carrots and small onions.
7. When the beef is tenderized to your liking, serve your Beef Bourguignon in ramequins.
   
   Serving a gratin and roasted root vegetables such as rutabaga, turnips and brussels sprouts as accompaniments would be a scrumptious way to complete your meal. For wine, staying true to the origins of the recipe, a full-bodied red wine from the Bourgogne wine region, best enjoyed in our Riedel stemware, would complement your meal. However, any full-bodied red wine, for example, one from Cahors or Bordeaux would go beautifully with the delicious rich taste of the beef bourguignon.

Here to help you warm-hearts with good cooking during the cold winter months,