Meal planning and shopping based on local, seasonal offerings will help you reduce your carbon footprint. When organic produce is sold out-of-season, it has often been imported to Canada from another country — meaning that the environmental impact is a lot higher than if you buy local, organic seasonal products.
When eating seasonally, apples are a fantastic option because they are in season almost all year round. And the other star of this recipe – leeks – are in season starting in mid-summer and often through much of the winter.
Chef Jenni Lessard created this Swiss Alpine Macaroni with Leeks and Applesauce recipe specially for COG’s #OrganicallyCanadian Resource Hub.
Raised in Northern Saskatchewan, Jenni grew up cooking with local ingredients. Throughout her career, Jenni has crafted delicious, vibrant recipes from diverse Canadian ingredients in restaurants, farmers markets, and her current endeavour – Inspired by Nature Culinary Consulting. In 2019 Jenni became the first female and Métis Executive Chef at Wanuskewin Heritage Park, a world renowned Indigenous Interpretive Centre, where she’s still involved as the culinary consultant and chef for the Han Wi dinner series. Jenni has also been a judge on Food Network Canada’s Fire Masters and was been named one of Canada’s Next Top 10 Chefs by the Globe and Mail.
COG is so grateful to be able to share one of Jenni’s recipes with you – a delicious way to eat seasonal and local organic ingredients. Enjoy!
Swiss Alpine Macaroni with Leeks and Applesauce
When I was a child, my favourite food was applesauce. I loved the tanginess and the silky-smooth texture.
Imagine my delight as an adult, while visiting a restaurant in the Swiss Alps, I tried a dish that included another of my favourite foods, pasta, with a side of applesauce!
The server explained how the dish was created by herdsmen, with ingredients that were easily on hand while they tended their cattle.
I’ve swapped out the traditional onion topping for leeks. Sometimes I add crispy bacon! I like baking the apples for the sauce, to deepen the flavour and to have the oven toasty warm to finish the macaroni.
Unlike many North American Macaroni & Cheese recipes, this one isn’t topped with a layer of shredded cheese but feel free to do so.
This is a dish that will have your family reaching for “Just one more spoonful, please!”
For the Apple Sauce
Ingredients:
8 organic apples, dice, peels on (I used McIntosh)
¼ cup maple syrup
1 tsp cinnamon
¼ cup water
1 tsp oil
To Make:
1) Preheat oven to 350ºF.
2) Prepare a medium sized baking dish by spreading sides and bottom with oil.
3) Combine apples, cinnamon, maple syrup and water in the baking dish. Cover dish with foil and bake approximately 30 minutes until apples are tender.
4) Uncover, let cool for a few minutes then use a potato masher or immersion blender to puree the apples. Keep warm until macaroni is ready.
For the Leek Topping
Ingredients:
1 organic leek
1 Tbsp unsalted butter
½ tsp salt
To Make:
1) Trim the end of the leek. Remove the outer, thick, dark green layers. Wash and freeze or refrigerate for later use in stocks. Thinly slice, rinse in a colander and pat dry.
2) Heat butter in cast iron or another heavy bottomed pan. Add leeks and sauté until crispy but not dry. Set aside. If using the cast iron pan to bake the dish, remove leeks and use the same pan.
For the Macaroni
Ingredients:
4 cups water
2 tsp salt
3 cups diced potatoes (about 3 large potatoes, red or white)
3 cups uncooked macaroni or other hollow, tubular pasta
3 cups cubed Greyère
4 Tbsp unsalted butter plus a bit more for the baking pan
4 Tbsp all-purpose flour
1 ½ cups 2 % or 3% organic milk
½ cup organic 18 % cream
Freshly ground black pepper and additional salt to taste
To Make:
1) Pre-heat oven to 350F. Grease a 10 inch cast iron pan or medium sized casserole dish.
2) Bring the water to boil in a medium sized, heavy bottomed pot with the 2 tsp salt. Add the potatoes, cooking for 3-4 minutes until softened but not cooked through.
3) Add the macaroni to the potatoes and water. Bring back to a boil and cook until noodles are al dente. Remove from heat.
4) Working quickly so the noodles in the pot don’t get mushy, melt the butter in a saucepan until bubbly. Add the flour, then gradually add the cream, then the milk, whisking to get rid of lumps.
5) Pour the cream mixture into the macaroni, potatoes and along with the cubed cheese. Stir gently to melt the cheese. Taste and add salt and pepper as desired.
6) Transfer mixture to cast iron pan or baking dish. Top with sauteed leeks and bake in oven until the top is slightly crispy and golden, about 15 minutes. Serve with the warm applesauce.
We hope you truly enjoy this delicious recipe when leeks and apples are in season!