Originally published by Savour Ontario.
Proudly serving a taste of Ontario north, Gregor serves as a steward at Northern Edge Algonquin, where he has been inspiring us since 1997. ‘The Edge’ is a centre for transformational retreats and culinary adventures and a Feast On certified culinary destination.
Truly a modern Renaissance man, Gregor’s passion spills over from lovingly crafted public spaces including stonework, building design and construction, and into the kitchen where his passion for the local food scene has turned him into an advocate for regional terroir and taste of place. Gregor created this recipe from his off-the-grid home, Stonemote Commons, where he and his darlin’ Vicki grow ingredients and offer culinary and wellness experiences.
“In the past, when facing the day-to-day trials and tribulations of food service, I have often looked to the dedication of local producers to bolster my resolve. So, it comes as no surprise to me that, several times a day, I catch myself seeking strength and inspiration in the resiliency of the farmer folk with whom we partner.”
This recipe is part of the Savour Ontario at Home series of recipes from top Ontario chefs and tastemakers. Sign up to receive the complete digital collection of recipes at: savourontarioathome.ca.
What you need:
- 340 ml cannellini beans (cooked)
- 3 large onions, diced
- 16 cloves garlic, whole, peeled
- 1/4 lb (2 cups) arugula
- 4 cups grated Ontario Asiago cheese (recommend Thornloe Asiago)
- 3/4 cup. lemon juice
- Drizzle balsamic vinegar
- Drizzle olive oil
- Sprinkle sea salt, to taste
- In a roasting pan, coat peeled garlic cloves with a thin film of olive oil and dust with sea salt. Put the pan into a hot (450°F) oven. Once the garlic has turned light brown and is soft (15-20min), deglaze the roasting pan with half the lemon juice and set aside.
- In another pan, coat chopped onions with a thin film of olive oil and dust with sea salt. Cook the onions over mid-to-high heat until they soften, render their sugars and turn brown (30 minutes). Turn down the heat, deglaze the pan with the remaining lemon juice, add the cooked beans and the roasted garlic.
- Braise the ingredients until the juice almost evaporates (about 5 minutes), then turn off the heat, add the arugula and asiago and put a lid on the pan for a couple of minutes to wilt the greens and soften the cheese.
- Transfer the contents of the pan to a food processor and blend until the mixture is smooth.
- Serve the warm bean dip atop a toasted flatbread which has been drizzled with balsamic vinegar.