“RESTO DOLO”: A THREE-COURSE DOLLARAMA MENU

THIS MENU IS RIDICULOUS. APART FROM THE METHOD FOR AN EASY, VEGAN ICE CREAM (WITHOUT AN ICE CREAM MACHINE), I CAN’T IMAGINE ANYONE TRYING TO REPLICATE IT—I CERTAINLY WOULDN’T DO IT AGAIN.

THAT STATED, IT’S A GOOD EXAMPLE OF WHAT YOU CAN DO WHEN YOU LEARN HOW TO COOK, I.E. USE WHATEVER’S AVAILABLE TO FEED YOURSELF AND OTHERS. -JRS

SEMIFREDDO OF CHOCOLATE AND SALTED CARAMEL ICE CREAMS WITH ROASTED NUT AND BISCUIT CRUMBLE

PREP: GELATO VEGANO – CHOCOLATE

INGREDIENTS

2 cans coconut milk
100g dark chocolate
½ cup golden sugar
Salt

Add the coconut milk, dark chocolate, sugar and two good pinches of salt to a big pot. Bring to a boil and lower to a simmer. Cook for 20 or so minutes, stirring regularly.

Remove from heat and aerate using an immersion blender. You can also use a regular blender—basically, you’re trying to get as much air in there as possible, which makes for a creamy texture. Pour into a large tupperware container and freeze for a few hours minimum.

PREP: GELATO VEGANO – SALTED CARAMEL

INGREDIENTS

2 cans coconut milk
1 cup sugar
Salt

Add the cans of milk to a pot and heat up over medium heat. Pour the sugar into a large, dry pan and heat over medium-high until the sugar melts into a caramel—you’re going for an amber colour.

Ladle a few cups of the heated milk into the pan—careful, it will splatter—and stir to dissolve, then pour contents into the pot. Season with two good pinches of salt.

Simmer for 20 minutes and finish as above.

PREP: CRUMBLE

INGREDIENTS

1 70g package whole almonds
1 70g package whole walnuts
25-30 social biscuits, ground into crumbs
Vegetable oil

Roast almonds and walnuts in dry pan over medium heat until lightly toasted. Let cool and then grind roughly in a food processor.

Add half the nuts to the ground biscuits, along with four or five tablespoons of oil (enough to bring it together a bit). Season lightly with salt.

FINISH

Remove ice creams from fridge and let soften at room temperature for 30 minutes. Using a 3” ring form on a plate covered with parchment paper, add a bottom layer of crumble, followed by a layer of one ice cream. Let harden in the freezer for 10 minutes. Then add another layer of crumble and the other ice cream.

Let freeze for six hours or overnight. Sprinkle with dust from the ground nuts (using a fine strainer), Heat the ring form very gently with a torch, just enough until you can remove it. Serve with some crumble on the side.

Fried risotto balls.

ARANCINI DI RISO AND CORN AND BLACK PEPPER CREAM, OLIVE TAPENADE

PREP: BROTH

INGREDIENTS

2 packages corn on the cob (4 cobs)
Black peppercorns, whole

Add cobs and about 3 litres of water to a large pot along with a bunch of whole peppercorns. Bring to a boil and lower to a simmer. Let cook for an hour or so until the broth develops a corn flavour.

PREP: RISOTTO

INGREDIENTS

2 cups white parboiled rice
1 can corn kernels
Salt and pepper, to taste

Add the rice to a large pan and heat over medium-high heat. Ladle in the broth, two cups or so at a time. Let the broth simmer and reduce. Season with a good pinch of salt after you add the first lot of broth.

Continue adding broth, a few ladles at a time, and letting reduce. After ten or so minutes, start testing the rice. It’s done when the texture is cooked, but still slightly firm.

Stir in the can of corn kernels. Check the seasoning and adjust, if necessary.

PREP: BREADCRUMBS

INGREDIENTS

White bread

Heat oven to about 150°F. Dry out seven or eight slices of bread under very hard. Let cool for ten minutes, then grind in a food processor until you have a very fine breadcrumb.

PREP: CORN AND BLACK PEPPER CREAM

INGREDIENTS

1 can corn kernels
¼ cup coconut milk
1 tbsp minced garlic
1 tsp white vinegar
1 tsp black pepper
Oil
Salt, to taste

Pour a few tablespoons of oil into a pot and put on the burner over medium heat. Add the corn, coconut milk, vinegar, and a pinch of salt. Cook for a few minutes. Blend everything in a blender until smooth and strain through a fine-mesh strainer. Add the freshly ground pepper, stir through. Taste and check for seasoning.

PREP: BLACK OLIVE TAPENADE

INGREDIENTS

1 can whole pitted black olives, rinsed
¼ cup olive oil
1 tbsp minced garlic
1 tbsp white vinegar
Salt and pepper, to taste

Process everything in a food processor until you have a fine paste. Taste and adjust seasoning as necessary.

ARANCINI

INGREDIENTS

Risotto
Breadcrumbs
Soy milk
Vegetable oil

Heat a lot of oil in a large pot to 350°-375°F. Use a thermometer to be precise, and be careful. Note that when you add the arancini, the temperature will drop slightly.

Add about ¼ cup of soy milk to a bowl. Pour out a lot of breadcrumbs onto a large plate. Put a few sheets of paper towels on another plate or baking tray. Place these next to your stove.

Put the risotto in a big bowl. Add five or six handfuls of breadcrumbs and stir through. Taste and add more salt and pepper if necessary.

The mixture should come together and hold when you squeeze it. Add additional breadcrumbs as needed.

Shape the rice into balls. Dip lightly in the soy (just enough to wet; you don’t need much), then roll in the breadcrumbs until covered. Place carefully in the hot oil and fry for about two minutes. Remove and drain on the paper towels. Repeat until all the arancini are done.

Spaghettini with a mushroom sauce and seasoned breadcrumb topping.

SPAGHETTINI AL RAGÙ DI FUNGHI CON PANGRITATA

PREP: MUSHROOM RAGÙ

INGREDIENTS

6 cans of mushrooms, drained
1 can diced tomatoes
1 can tomato paste
Minced garlic
Onion powder
White vinegar
Coconut milk
Olive oil

Dried spices: parsley, basil, oregano, paprika, chili flakes

Salt and pepper, to taste

Chop the mushrooms into small pieces in a food processor. Add to a large pot with a good ¼ of olive oil. Cook over medium-high heat for 15-20 minutes, stirring regularly, until mushrooms have reduced and lost a lot of their liquid and browned some. Toss in a few good pinches of salt, a tablespoon or more of garlic, some pepper, and a bunch of the dried spices.

Cook through for a minute and then add ½ can of tomato paste. Stir for a minute, cooking out the tomato paste until it turns a rusty colour. Add in your canned tomatoes, stir, and lower the heat to a simmer. Cover and cook for at least thirty minutes, stirring every now and again.

PREP: PANGRITATA, OR “POOR PERSON’S PARMESAN”

INGREDIENTS

4-5 slices white bread, right outta the bag
Olive oil
Dried herbs
Salt and pepper, to taste

Process in a food processor until you have a big, rough breadcrumb. Fry in hot oil till golden brown, and drain on paper towels. Season with salt and pepper and add some of the dried herbs.

FINISH

Cook some pasta in salted water until al dente (or however you like it). When ready, toss with some of the sauce and serve topped with the seasoned breadcrumbs.