DUKKAH SWEET POTATO SALAD
Ingredients
Serves 4
1 medium-sized sweet potato, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
6 tbsp (90 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) dukkah spice (Available at specialty grocery stores)
1 tbsp (15 ml) salt, plus extra, to taste
pepper, to taste
¼ cup (60 ml) labneh
1 cup (250 ml) cooked quinoa, cooled to room temperature
3 tbsp (45 ml) lemon juice
1 lemon, zest only
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped mint
½ cup (125 ml) cherry tomatoes, halved
2 handfuls baby greens
¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
- Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top.
- In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens.
- Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.
Drink Pairings
CHICKEN AND LEEK POT PIES
Ingredients
Serves 4
4 chicken breasts, boneless, skinless
1 tsp (5 ml) salt, divided
½ tsp (2.5 ml) pepper
½ cup (125 ml) oil, divided
2½ cups (625 ml) button mushrooms
1 cup (250 ml) finely chopped shallots
2 garlic cloves, crushed
1½ cups (375 ml) finely chopped celery
3 cups (750 ml) finely sliced leek, white portion only
½ cup (125 ml) butter
¼ cup (60 ml) flour
½ tsp (2.5 ml) white pepper
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
2 tbsp (30 ml) Dijon mustard
¼ tsp (1 ml) Tabasco
½ tsp (2.5 ml) paprika
1 pinch nutmeg
1½ tbsp (22 ml) white vinegar
2 lbs (1 kg) pie pastry dough
1 egg
2 tbsp (30 ml) water
Instructions
- Season chicken breasts with ½ tsp (2.5 ml) salt and pepper. In a large frying pan or wok over medium-high heat, fry seasoned chicken in 2 tbsp (30 ml) oil, until fully cooked through to an internl temperature of 165 F (74 C). Remove from pan and set aside to cool. Cut into 1 x 1-in (2.5 x 2.5 cm) chunks and reserve along with any juices.
- In same pan, add another 2 tbsp (30 ml) oil and fry mushrooms, about 5 minutes. Remove from heat and add to chicken.
- Using same pan, heat remaining ¼ cup (60 ml) oil and sauté shallots, garlic, celery and leeks, until shallots become translucent. Add butter and stir until melted. Evenly sprinkle flour and continue cooking for another minute. Season with ½ tsp (2.5 ml) salt and white pepper.
- In a small bowl, stir together milk, chicken stock, Dijon mustard and Tabasco. Add to leek mixture and stir. Mixture will thicken within seconds. Add chicken and mushrooms along with any accumulated juices. Season with paprika and nutmeg. Stir in vinegar, cover frying pan or wok and remove from heat. Set aside to cool.
- Roll out pastry dough to about ¼-in (0.5 cm) thick and cut in to ½-in (1.25 cm) strips to form lattice to cover top of serving dishes. Arrange on a parchment-lined baking tray. Alternatively, simply cut pastry into shape of serving dishes and poke holes on surface with a fork. Note: cut about ¼-in (0.5 cm) more than edge of dish as pastry will shrink when baked. Reuse scraps to make leaves or flowers, as desired. Chill for at least 30 minutes.
- Preheat oven to 375 F (190 C).
- Lightly whisk egg and water to create egg wash and brush over surface of pastry. Bake for about 20 to 25 minutes until golden brown. When ready to serve, reheat chicken filling and evenly divide into four 4 x 4-in (10 x 10 cm) square dishes that are about 1½ to 2-in (3.75 to 5 cm) deep. Cover with baked pastry and serve.
Drink Pairings
BRAISED BEEF VOL-AU-VENT
Ingredients
Serves 6
1½ lb (750 g) puff pastry, thawed
1 egg
3 tbsp (45 ml) water
2 lbs (1 kg) chuck roast beef, cut into 1½-in (3.75 cm) cubes
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 cups (500 ml) chopped bacon
6 tbsp (90 ml) oil, divided
1 cup (250 ml) chopped onions
4 garlic cloves, crushed
1 cup (250 ml) cubed carrots, approximately ¾ x ¾-in (2 x 2 cm)
1 cup (250 ml) chopped celery
1 bottle (750 ml) red wine, such as pinot noir, divided
1 bouquet garni (3 sprigs thyme, 3 sprigs parsley and 2 bay leaves tied together with kitchen string)
4 tbsp (60 ml) butter, divided
1½ cups (375 ml) pearl onions, peeled
2 cups (500 ml) button mushrooms
2 tbsp (30 ml) balsamic vinegar
thyme leaves, for garnish
Instructions
- Unroll puff pastry onto clean lightly-floured surface. Using a 3-in (8 cm) round cookie cutter, cut 12 discs and place on parchment-lined baking sheet. Using a 2-in (5 cm) round cookie cutter, cut into centre of 6 discs. In total you should have 6 x 3-in (8 cm) discs, 6 x 3-in (8 cm) rings and 6 x 2-in (5 cm) discs. Refrigerate for 30 minutes to chill.
- Preheat oven to 400 F (200 C) and adjust rack to centre position.
- Prepare egg wash by lightly whisking egg with water. Remove chilled pastry from refrigerator. Work quickly to make sure pastry is still cold and stiff while assembling. Lightly brush surface of 6 large 3-in (8 cm) discs with egg wash. Stack 6 rings over discs, do not press pastry together. Freeze pastry shells for about 15 minutes. Remove from freezer and lightly brush surface of smaller 2-in (5 cm) discs and pastry shells with egg wash. Bake for 20 minutes or until pastry shells have risen and are golden brown in colour. Turn off oven and leave door slightly and safely ajar to let pastry cool in oven for about 1 hour. Once completely cooled, you can store in airtight container for up to 1 day.
- Preheat oven to 325 F (170 C) and adjust rack to lower third position.
- Season beef with salt and pepper, set aside. In a large Dutch oven, fry bacon until edges start to brown. Using slotted spoon, remove fried bacon and set aside. In same Dutch oven over high heat, working in batches, sear sides of cubed beef, 1 minute on each side until evenly browned. Adjust heat as needed to ensure bottom of pan does not burn. Remove beef and set aside in a large bowl.
- Reduce heat to medium, add 2 tbsp (30 ml) oil, onions, garlic, carrots and celery and sauté for about 5 minutes. Cover with lid for first minute to help vegetables sweat. Then remove lid for remaining 4 minutes. If bottom of pan starts to burn, lower heat and continue sautéing until vegetables darken in colour and no liquid remains. Add ƒ cup (75 ml) wine to vegetables and scrape up any browned bits from bottom of pan. Add reserved beef to Dutch oven along with any accumulated juices, bacon, remaining wine and bouquet garni. Cover and transfer to preheated oven for 2 hours.
- In a large frying pan over medium-high heat, melt 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil. Sauté pearl onions until they begin to turn golden brown, set aside in a bowl. In same pan, add remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil and sauté button mushrooms until tender. Remove and add to pearl onions.
- Remove beef from oven after 2 hours and add pearl onions and mushrooms. There should be very little braising liquid left, if not, cook uncovered over medium heat until most liquid is reduced to about 1 cup (250 ml). Season to taste. Add balsamic vinegar, stir and cover to let beef rest for at least 15 minutes.
- To serve, spoon braised beef into pastry shell and garnish with thyme leaves. Place 2-in (5 cm) baked pasty discs as a lid and serve.
Drink Pairings
SPINACH AND RICOTTA PIE
Ingredients
Serves 6 to 8
1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes
1 cup (250 ml) finely chopped green onions
2 garlic cloves, crushed
2 x 10½ oz (300 g) packages frozen chopped spinach, thawed
1 lb (500 g) ricotta cheese
1 egg
½ tsp (2.5 ml) salt
¾ tsp (4 ml) pepper
1 pinch nutmeg
1 tsp (5 ml) dried basil leaves
¼ tsp (1 ml) paprika
1 lb (500 g) phyllo pastry, thawed
⅔ cup (150 ml) melted butter
¼ cup (60 ml) micro greens, for garnish (optional)
1 tbsp (15 ml) pine nuts, for garnish (optional)
Instructions
- In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.
- Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.
- Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan
- Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly.
- Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.
Drink Pairings
VELVET PARSNIP SOUP
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
CREAMY CARROT ALFREDO
Ingredients
Serves 4
2 tbsp (30 ml) grapeseed oil
5 parsnips, peeled and chopped into chunks
1 large fennel bulb, trimmed and chopped into chunks
1 large yellow onion, chopped
2 tsp (10 ml) salt, plus extra
½ tsp (2.5 ml) fennel seeds
4 cups (1 L) water
1 bay leaf
½ cup (125 ml) chopped fresh flat leaf parsley, for garnish
¼ cup (60 ml) pomegranate seeds, for garnish
1 tsp (5 ml) lemon zest, for garnish
2 tbsp (30 ml) raw almonds, finely chopped, for garnish
1½ cups (375 ml) unsweetened almond milk
Instructions
- In a large saucepan or Dutch oven over medium-high heat, heat oil. Add parsnips, fennel, onion, salt and fennel seeds. Reduce heat to medium and cook, stirring often, until onion has softened, about 6 to 8 minutes.
- Add water and bay leaf. Bring soup to a simmer, reduce heat to medium-low and cover with a lid. Simmer until parsnips are very tender, about 30 minutes. Remove saucepan from heat and allow to cool for 10 minutes.
- Meanwhile, make garnish. In a medium bowl, stir together chopped parsley, pomegranate seeds, lemon zest, chopped almonds and a pinch of salt. Set aside.
- In a blender, purée soup in 2 batches, adding half of the almond milk to each batch. Return soup to saucepan, and heat over medium-low to warm through. Serve garnished with some parsley mixture. Serve warm.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
GRILLED FISH SERVED WITH TOMATILLO SALSA AND PICKLED RED ONIONS
Ingredients
Serves 4 to 6
1 large red onion, peeled and very thinly sliced
¼ tsp (1 ml) black peppercorns
¼ tsp (1 ml) cumin
½ tsp (2 ml) Mexican oregano or substitute oregano
2 garlic cloves, crushed
1 bay leaf
½ tsp (2.5 ml) salt
¾ cup (175 ml) apple cider vinegar
1 lemon, zested and juiced
6 medium-sized tomatillos, husks removed and rinsed
2 garlic cloves, whole
1 whole jalapeño or serrano chili
½ medium white onion, coarsely chopped
handful cilantro sprigs, coarsely chopped
1 lime, juice only
1 x 2 lb (1 kg) or 2 x 1 lb (500 g each) whole snapper or branzino, gutted and cleaned
Corn tortillas, to serve
Instructions
- To make Pickled Red Onions, place sliced red onions in a large mason jar or divide into 2 smaller jars. In a small saucepan, add peppercorns, cumin, oregano, crushed garlic, bay leaf, salt and apple cider vinegar. Bring to a boil over medium-high heat. Remove from heat and stir in lemon zest and juice. Pour hot vinegar spice mixture over red onions. Cover and refrigerate overnight. Can be kept up to 2 weeks refrigerated.
- To make Tomatillo Salsa, in a small saucepan, place tomatillos, whole garlic and chili and cover with water. Bring to a boil then reduce heat and simmer until soft, about 7 to 8 minutes. Remove from heat and drain. Allow to cool. Transfer to a blender and add chopped white onion, cilantro and lime juice. Process until smooth. Season to taste.
- Preheat a large, flat barbecue plate or cast iron griddle over medium heat and season with salt. Dry fish well and place on salted grill for 8 to 10 minutes. Flip over and grill for another 8 to 10 minutes. Check fish for doneness by making a small incision in the thickest part and checking meat closest to the spine. Serve with warm corn tortillas, salsa and pickled onions.
Drink Pairings
STUFFED POBLANO PEPPERS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water
Instructions
- Preheat oven to 350 F (180 C).
- In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
- Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
Drink Pairings
GRILLED CAULIFLOWER WITH CAPER, PINE NUT AND RAISIN DRESSING
Ingredients
Serves 4
1 head cauliflower, cut into 4 slices
5 tbsp (75 ml) extra-virgin olive oil, divided
2 lemons, cut in half
2 tsp (10 ml) capers, finely chopped
2 tbsp (30 ml) toasted pine nuts, chopped
2 tbsp (30 ml) golden raisins, roughly chopped
2 tbsp (30 ml) flat leaf parsley, chopped
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 pinch lemon zest
2 tbsp (30 ml) white wine vinegar
1 pinch (or to taste) finely chopped red or Thai chilies
Instructions
- Preheat barbecue to medium heat. Coat cauliflower on each side with 2 tbsp (30 ml) olive oil, season to taste. Rub oiled cauliflower with lemons. Grill cauliflower for about 10 minutes per side, or until golden and can be easily pierced through with a fork. Grill cut side of lemons for 3 minutes, or just until grill marks appear.
- In a small bowl, mix remaining ingredients together. When cauliflower is cooked, transfer to a plate and drizzle dressing over top.