The secret to these delicious fall recipes? Irreplaceable local milk
When it comes to unforgettable dishes, there's no substitute for local milk and dairy — it's irreplaceable in everyday meals. Try it for yourself with this creamy pasta with buttery steak and other recipes from Ontario chef Dwight Smith.
Fall is the season of comfort, and after one of the busiest, hottest summers on record, we're here for it. As soon as the cool weather hits, we're ready to turn our attention from ice cream, to soul-warming meals made with delicious local milk and dairy. We're already craving those cozy, full-flavoured dishes, shared with good company.
This fall, Milk Masters on the Moove, a new YouTube cooking series, is showcasing how local chefs use high-quality milk, made in Ontario, to make delicious everyday meals anywhere — even outdoors. Whether we're gathering with friends and family for the season's hosting occasions, or simply nourishing ourselves with a warm meal on a weeknight, there's an easy way to add depth, texture and flavour to all of our favourite fall dishes. Milk and dairy, like yogurt, cream, butter and cheese, add an incomparable richness and flavour to home-cooking and on-the-go snacks. It's irreplaceable in everyday meals.
Adding milk livens up sauces of all kinds, makes eggs irresistibly fluffy, gives that gorgeous creaminess to our warm fall drinks and so much more.
Try out chef Dwight Smith's easy recipe for Creamy Lemon Pasta with Buttery Steak, Charred Rapini & Blistered Tomatoes below. Made with Ontario dairy, this rich and delicious dish is perfect for hosting guests or enjoying all to yourself.
Follow Ontario Dairy on Facebook and Instagram or head to milk.org to discover more recipes with Milk Masters on the Moove.
Chef Dwight Smith's Creamy Lemon Pasta with Buttery Steak, Charred Rapini & Blistered Tomatoes
Serves 2
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
For the Pasta
200 g dried pasta (rigatoni, penne or similar)
400 ml local 3.25 per milk
100 ml local 35 per cent whipping cream
2 Tbsp local butter
1 garlic clove, finely chopped
1 small onion or shallot, finely chopped
50 g local Ontario parmesan, grated (plus more for finishing)
Zest of 1 lemon
Olive oil
Kosher salt and black pepper, to taste
For the steak
1 flat iron steak (about 10–12 oz) or similar cut
2 Tbsp local butter
2 garlic cloves, smashed
A few sprigs of thyme or rosemary
Kosher salt and black pepper, to taste
For the vegetables
1 bunch rapini (broccoli rabe), trimmed
1 cup cherry tomatoes
1–2 Tbsp olive oil
2–3 Tbsp local butter
Salt and pepper to taste
Method
Cook the pasta in milk & cream
In a heavy pot, over medium heat, add butter, onion and garlic. Sauté until softened.
Add milk and cream, bring just to a simmer. Season with salt and pepper.
Stir in the pasta. Cook gently over medium-low heat, stirring often so it doesn’t stick or scorch. As the pasta cooks, the milk and cream will thicken into a sauce. Adjust thickness by adding a splash of milk as needed.
Finish with parmesan and lemon zest. Taste and adjust seasoning.
Sear & baste the steak (can be done in parallel to the pasta cooking)
Season the flat iron steak generously with salt and pepper.
Heat a cast-iron pan over high heat with a drizzle of oil.
Sear steak until well-browned on both sides. Add butter, garlic and thyme.
Tilt the pan and baste with the foaming butter until cooked to your preferred doneness. Rest 5 minutes before slicing.
Char the rapini & blister the tomatoes
Toss rapini with olive oil, salt and pepper. Grill over high heat until lightly charred but still vibrant. Alternatively, cook in a medium pan over medium heat until cooked.
In a small cast-iron pan, sauté tomatoes with olive oil and a good-sized pat of butter. Cook until tomatoes are blistered and just beginning to burst. Season lightly.
Assembly
In a shallow bowl or plate, spoon in the creamy lemon parmesan pasta.
Slice the steak and lay it on top of the pasta.
Arrange charred rapini and blistered tomatoes alongside.
Finish with a drizzle of the leftover brown butter from the steak pan and add extra grated parmesan over top.
