STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
SAVOURY HARISSA- FLAVOURED WAFFLES SERVED WITH TOMATO JAM
Ingredients
Serves 12 waffles or serves 6
½ tsp (2 ml) each, coriander, caraway and cumin seeds
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
¼ tsp (1 ml) crushed red pepper flakes
1½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
2 large eggs, separated
2 tsp (10 ml) granulated sugar
1 cup (250 ml) crème fraîche or sour cream
fresh mint leaves, for garnish
grilled sausages, to serve (optional)
TOMATO JAM:
2 tsp (10 ml) each, cumin, coriander and yellow mustard seeds
1 x 28 oz (796 ml) can diced tomatoes, drained
2 roasted jarred red peppers, seeds scraped, diced
1 medium-sized yellow onion, peeled and finely diced
2 large garlic cloves, smashed and minced
2 jalapeño peppers, seeded and finely chopped
1 tsp (5 ml) grated ginger root
½ cup (125 ml) light brown sugar
¾ cup (175 ml) white balsamic vinegar
2 tsp (10 ml) tamari sauce
Instructions
- Preheat oven to 200 F (95 C). Line a baking sheet with parchment paper. Set aside.
- Combine coriander, caraway and cumin seeds in a small, dry frying pan and toast over medium heat until they begin to pop. Transfer to a mortar and pestle and finely crush. Place in a large bowl along with flour, cornstarch, baking powder, soda, salt and red pepper flakes. Stir to evenly blend.
- In another bowl, combine buttermilk, oil and 2 egg yolks. Whisk to blend.
- In a third bowl, beat 2 egg whites with an electric mixer almost until soft peaks form. Sprinkle with sugar and continue to beat until peaks are firm and glossy. Pour buttermilk mixture into dry ingredients and whisk just until mixed. Drop whipped egg whites in dollops onto batter and gently fold in with a spatula just until combined.
- Preheat hot waffle iron and lightly spray with cooking oil. Pour ¾ cup (175 ml) batter onto hot waffle iron and cook until crisp, about 3 minutes, depending on your waffle iron. Remove and place on parchment- lined baking sheet in oven to keep warm and repeat with remaining batter.
- Serve waffles with dollops of Tomato Jam, crème fraîche and fresh mint garnish. Excellent with a serving of grilled sausages on the side.
- To make TOMATO JAM: Combine cumin and coriander seeds in a small, dry frying pan and toast over medium heat until they are aromatic and begin to pop. Transfer to a mortar and pestle and finely crush.
- In a heavy 2 L (8 cups) saucepan, combine crushed, toasted seasonings with tomatoes, roasted peppers, onion, garlic, peppers, ginger, sugar and vinegar. Stir over medium heat and bring to a gentle boil. Continue to cook over medium heat, stirring occasionally, until thickened and glossy and sugar has dissolved, about 15 minutes. Sterilize three 1-cup (250-ml) jars while cooking jam.
- When jam is thickened as desired, stir in tamari sauce and cook for 1 more minute to evenly disperse. Then ladle into sterilized jars, leaving ½-in (1.25 cm) head space, before tightly sealing. Refrigerate up to a week or freeze. Makes three 1-cup (250-ml) jars
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.
Drink Pairings
MARINATED STUFFED PORTOBELLO MUSHROOMS SERVED WITH CREAMY BEANS
Ingredients
Serves 4
4 to 8 large Portobello mushrooms, cleaned, stalks removed, diced
3 garlic cloves, minced, divided
5 tbsp (75 ml) extra-virgin olive oil, divided, plus extra
¼ cup (60 ml) white wine
1 fresh rosemary sprig, leaves only, minced
2 or 3 slices day-old sourdough bread, torn into pieces
1 leek, white and light green parts only, thinly sliced
¾ cup (175 ml) diced, roasted red peppers
½ cup (125 ml) chopped flat-leaf parsley
1 tbsp (15 ml) capers in brine, drained, rinsed and chopped
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter or coconut oil
1 small yellow onion, diced
1 x 19 oz (540 ml) can white kidney or navy beans, drained
½ cup (125 ml) vegetable stock
½ tsp (2 ml) finely grated lemon zest
2 tsp (10 ml) Dijon mustard
3 tbsp (45 ml) whipping cream
2 cups (500 ml) baby spinach
4 x 5 oz (140 g) salmon fillets, skin on (optional)
micro greens, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place mushroom caps in a shallow baking dish large enough to accommodate in a single layer. In a medium-sized bowl, stir together 2 minced garlic cloves, 4 tbsp (60 ml) olive oil, wine and rosemary. Pour over mushrooms and set aside to marinate, turning occasionally, for 30 minutes.
- Meanwhile, make mushroom stuffing. In a food processor, pulse bread until chopped into ¼-in (1 cm) pieces. You should have about ½ cup (125 ml) bread crumbs. Reserve any remaining for another use.
- In a large frying pan, warm remaining 1 tbsp (15 ml) olive oil over medium heat. Add leek and cook until softened and just starting to brown, about 5 minutes. Stir in roasted peppers and diced mushroom stalks and cook, stirring, until all liquid has evaporated, about 3 minutes. Remove frying pan from heat and stir in parsley, capers, reserved ½ cup (125 ml) bread crumbs and 1 tbsp (15 ml) mushroom marinading liquid. Season stuffing to taste with salt and pepper.
- Spoon stuffing into mushrooms, gill-side up, in baking dish and bake in oven until warm and stuffing is lightly browned, about 15 to 20 minutes.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add onion and sauté until softened but not browned, about 5 to 8 minutes. Stir in drained beans and vegetable stock. Bring to a simmer and cook gently for 5 minutes, stirring occasionally, before folding in lemon zest, mustard, whipping cream and spinach. Season to taste with salt and pepper, cover with lid, then remove from heat and set aside.
- If using salmon, warm a large frying pan or grill pan over medium- high heat. Brush salmon fillets liberally with olive oil and season generously with salt and pepper. Add salmon, skin-side down, and cook about 3 to 4 minutes. Flip over and finish cooking on other side, about 1 to 2 minutes.
- To serve, divide creamy beans among serving plates. Top with a stuffed mushroom and a piece of salmon, if using. Drizzle any remaining sauce from beans over salmon and around plate. Garnish with a sprinkle of micro greens and serve immediately.
Drink Pairings
CANTONESE-STYLE HALIBUT WITH SOY, GINGER AND GREEN ONION
Ingredients
Serves 4 as part of a multi-course meal
2 lbs (1 kg) halibut fillets
3 tsp (15 ml) salt, divided
½ tsp (2 ml) Chinese dried fermented black beans, rinsed, dried and minced
8 sprigs cilantro, torn
1 x 1-in (2.5 cm) piece fresh ginger root, lightly smashed
2 garlic cloves, peeled
2 whole green onions, cut into thirds
2 tbsp (30 ml) peanut oil
4 tsp (20 ml) granulated sugar, divided
2 tbsp (30 ml) Chinese white rice wine, or dry sherry
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dry sherry
2 tbsp (30 ml) fresh ginger root, peeled finely julienned, for garnish
2 green onions, finely julienned, for garnish
8 sprigs cilantro, for garnish
3 tbsp (45 ml) vegetable or peanut oil
Instructions
- Thoroughly rinse fillets, drain and pat dry. Mix together 1 tsp (5 ml) salt and minced black beans and gently rub over and under fillets. Using a fish poacher or a saucepan large enough to hold fish, add about 1½-in (3.75 cm) cold water (about 2 to 3 L).
- Add torn cilantro, ginger, garlic, green onions, peanut oil, remaining 2 tsp (10 ml) salt, 2 tsp (10 ml) sugar and rice wine. Bring to a boil. When poaching liquid is at a rapid boil, add fillets, cover and return to a boil. Cook for 1 minute, covered, then reduce heat to low. Simmer for 5 minutes. Turn off heat and allow fish to rest for a further 4 minutes, covered. To test for doneness, poke thickest part of fish with a fork or chopstick. Fish should flake easily. Many prefer fish slightly underdone, to keep flesh moist and succulent. If you prefer a well-done fillet, allow them to simmer for another 2 minutes, covered. Over-cooking will toughen the fish.
- Carefully remove fillets from saucepan, drain well and transfer to a warm serving platter. In a small saucepan, heat together soy sauce, 2 tsp (10 ml) sugar and sherry. Pour over fillets and garnish with ginger, green onion and cilantro sprigs. Heat vegetable or peanut oil over high heat until hot but not smoking. Carefully pour hot oil over fillets and serve immediately.
Drink Pairings
SEARED SPOT PRAWNS WITH SHAVED FENNEL AND GRAPEFRUIT SALAD
Ingredients
Serves 4
1 to 2 large ruby grapefruits
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) extra-virgin olive oil
1 large or 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper thin
1 cup (250 ml) fresh flat-leaf parsley
¼ cup (60 ml) fresh mint
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
1 shallot, coarsely chopped
16 to 20 large fresh spot prawns, headed and peeled, dried well
3 oz (90 g) goat’s cheese, (optional)
Instructions
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments and squeezing any juice into bowl. Transfer segments to another bowl.
- In bowl, whisk the reserved grapefruit juice, lemon juice, mustard, honey and ¼ cup (60 ml) extra-virgin olive oil. Set aside.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into halves if too large and add to bowl with fennel. Gently toss to mix well. Arrange salad on serving dishes.
- Heat a medium-sized frying pan over medium-high heat. When hot, add 1 tbsp (15 ml) olive oil and butter. When it starts to smoke, add shallot and prawns. Sauté until prawns are opaque and pink. Divide and arrange on salad. Drizzle with grapefruit juice dressing, garnish with goat’s cheese, if using, and serve immediately.
Drink Pairings
PANKO-CRUSTED HALIBUT WITH GARLIC AND HERB SPOT PR AWNS
Ingredients
Serves 4
4 x 6 oz (180 g) halibut fillets, skin removed
3 tbsp (45 ml) olive oil, divided
2 lemons, juice only, divided
salt and freshly ground black pepper, to taste
4 tsp (20 ml) mayonnaise
1 lemon, zest only, finely chopped, divided
1 cup (250 ml) panko bread crumbs
4 tbsp (60 ml) grated Parmesan
2 tbsp (30 ml) finely minced shallot
1½ tbsp (22 ml) finely chopped fresh chives
3 tbsp (45 ml) finely chopped fresh parsley, divided
2 tbsp (30 ml) finely chopped fresh dill, divided
4 tbsp (60 ml) melted butter, divided
1 large clove garlic, finely minced
12 large spot prawns, headed and peeled
2 tbsp (30 ml) dry white wine
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with aluminum foil and place a baking rack on top. Coat rack with non-stick cooking spray.
- Drizzle 1½ tbsp (22 ml) olive oil and half the lemon juice on halibut and season with salt and pepper. Divide and spread mayonnaise over top of each fillet and place on baking rack.
- In a mixing bowl, add half the lemon zest, panko bread crumbs, Parmesan, shallot, salt, pepper, chives and half the parsley, dill and butter. Evenly press topping on each fillet. Bake for 12 to 15 minutes or just until cooked through or until flaky.
- While fish is baking, heat a medium-sized frying pan over medium-high heat. When hot, add remaining 1½ tbsp (22 ml) olive oil and remaining melted butter. Add garlic and sauté. When fragrant, add prawns and remaining herbs, remaining lemon zest and juice and white wine. Sauté until just opaque and pink.
- To serve, remove fish from oven and transfer onto warm serving plates. Top fish with a couple of sautéed prawns. Drizzle with any remaining pan juices.
Drink Pairings
SCALLOPS WITH PEA PURÉE
Ingredients
Serves 4
SCALLOPS:
20 large scallops, heels removed
salt and freshly ground pepper, to taste
1 tbsp (15 ml) butter
1 tsp (5 ml) olive oil
1 cup (250 ml) micro greens, for garnish
PEA PURÉE:
2 tbsp (30 ml) butter
¼ cup (60 ml) minced shallots
4 cups (1 L) sweet green peas, fresh or frozen and thawed
½ cup (125 ml) whipping cream
salt and freshly ground black pepper, to taste
BEURRE BLANC (OPTIONAL):
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) dry white vermouth or white wine
1 small shallot, minced
12 tbsp (180 ml) cold unsalted butter
salt and freshly ground white pepper, to taste
Instructions
- To make SCALLOPS: Preheat oven to 200 F (100 C). Pat scallops dry with paper towel. Season both sides with salt and pepper. In a heavy-bottomed frying pan over medium- high, heat butter and olive oil. Working in batches, add scallops and sear until golden, about 2 to 3 minutes on 1 side and then 30 seconds on the other side. Transfer scallops to a platter and keep warm in the oven.
- To make PEA PURÉE: Melt butter in a frying pan. Sauté shallots in butter for a couple of minutes or until translucent. Add peas and cream, and simmer for about 3 minutes. Pour into a blender and purée until smooth. Press through a fine- meshed sieve for a smoother consistency. Return to saucepan and season generously with salt and pepper to taste. Cover and keep warm until ready to serve.
- To make BEURRE BLANC (if using): In a small, heavy, non-reactive saucepan over medium-low heat, combine lemon juice, vermouth and shallot. Bring to a low boil and cook until liquid is reduced to about 1 tsp (5 ml). Remove pan from heat and whisk in 1 tbsp (15 ml) butter, then a second tablespoon (15 ml). Return pan to burner set over very low heat and whisk in remaining butter, 1 tbsp (15 ml) at a time. Remove from heat and whisk in salt and pepper to taste.
- To serve, take 1 tbsp (15 ml) Pea Purée and drop a dollop on 1 side of serving plate. Then quickly smear it with the back of a spoon into the shape of a comma. Repeat in 4 more spots. Arrange a scallop on large end of each dollop, drizzle with Beurre Blanc (if using) and garnish with chopped chives and pea shoots. Repeat with remaining 3 serving plates. Garnish with micro greens and serve.
Drink Pairings
ORANGE OLIVE OIL CAKE WITH SALTED CHOCOLATE GLAZE
Ingredients
Serves 36 bite-sized cakes
CAKE:
1 tbsp (15 ml) orange zest
1 cup (250 ml) granulated sugar
½ cup (125 ml) orange juice
½ cup (125 ml) buttermilk
3 large eggs
⅔ cup (150 ml) extra-virgin olive oil
1¾ cups (425 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) baking soda
¼ tsp (1 ml) salt
CHOCOLATE FILLING:
2 cups (500 ml) semi-sweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
CHOCOLATE GLAZE:
1 cup (250 ml) semisweet chocolate chips
1 cup (250 ml) whipping cream
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) Frangelico liqueur (optional)
1 pinch salt
flaked sea salt, for garnish
Instructions
- Preheat oven to 350 F (180 C). Butter an 8-in (20 cm) square cake pan and line with parchment paper before setting aside.
- In a medium-sized bowl, using your fingers, rub together orange zest and sugar. Add orange juice, buttermilk, eggs and oil and whisk until well combined.
- In another medium-sized bowl, sift together flour, baking powder, baking soda and salt. Tip dry ingredients into buttermilk mixture and whisk until smooth. Pour batter into prepared baking pan and bake until a wooden skewer inserted in middle of cake comes out clean, about 35 to 45 minutes. Let cake cool in pan for 10 minutes, then turn out onto a wire rack to cool to room temperature. Cake can be refrigerated for up to 2 days, well wrapped in plastic wrap or stored in an airtight container.
- While cake cools, make CHOCOLATE FILLING: Place chocolate in a heatproof bowl and set aside. Add whipping cream and butter to a small saucepan and warm over medium heat, stirring constantly, until starting to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Set aside, allowing filling to reach room temperature.
- Trim edges of cake and cut in half horizontally. Spread a generous layer of filling over bottom half of cake before topping with other cake half. Reserve any remaining filling for another use. Refrigerate for 1 hour, allowing cake and filling to harden. Using a knife that has been warmed in hot water and wiped dry with a paper towel, cut chilled cake into 36 small squares. Repeat, running knife under hot water and wiping with a paper towel between cuts, to ensure cleanly cut squares. Return to refrigerator while making Chocolate Glaze.
- To make CHOCOLATE GLAZE: Place chocolate in a heatproof bowl and set aside. In a small saucepan, warm whipping cream and butter over medium heat, stirring constantly, until it starts to simmer. Pour warm cream mixture over chocolate and allow to sit for 4 minutes. Add liqueur (if using) and a pinch of salt, then stir with a rubber spatula until well combined and smooth. Allow to cool for 10 to 20 minutes at room temperature. Glaze should be thick, but still pourable.
- Place chilled squares of cake on a wire rack over top of a baking sheet lined with parchment paper. Pour a heaping tablespoon of warm chocolate glaze onto top of each cake and let run down sides. Garnish top of each with a pinch of flaked sea salt. Let Chocolate Glaze harden for 20 to 30 minutes at room temperature before transferring cakes to a platter and serving.
Drink Pairings
APPLE, FENNEL AND RADISH SALAD WITH CREAMY AVOCADO DRESSING
Ingredients
Serves 4
4 thin slices prosciutto (optional)
½ cup (125 ml) coarsely chopped walnuts
1 tbsp (15 ml) granulated sugar
salt and freshly ground black pepper, to taste
½ cup (125 ml) buttermilk
2 tbsp (30 ml) apple cider vinegar
½ avocado, peeled and chopped
2 Granny Smith apples
½ English cucumber, trimmed
3 radishes
1 small fennel bulb, trimmed
8 leaves leafy green lettuce
chopped fresh dill and chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place prosciutto in single layer on parchment-lined baking tray and bake until crispy, about 7 to 10 minutes. Set aside and cool to room temperature.
- Place walnuts in a small frying pan and toast over medium heat until warm, about 3 minutes. Sprinkle with sugar and stir constantly with a heatproof spatula until sugar has melted and coated walnuts. Remove frying pan from heat, season walnuts with a pinch of salt and pepper before transferring to a parchment-lined plate to cool to room temperature.
- To make dressing, in a blender, combine buttermilk, cider vinegar and avocado until creamy and smooth. Season dressing to taste with salt and pepper and thin consistency with additional buttermilk or water, if desired.
- With a mandolin or a very sharp knife, slice unpeeled apples, cucumber, radishes and fennel bulb crosswise into ⅛-in (3 mm) rounds. Cut out core from apple slices and discard. Divide lettuce leaves among serving plates. Stack alternating slices of apple, cucumber, radish, fennel and prosciutto (if using) on each bed of lettuce. Drizzle with dressing before garnishing with candied walnuts and a sprinkle of chopped dill and chives. Serve immediately.