RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SHREDDED POMELO SALAD WITH CRAB AND MINT
Ingredients
Serves 4
FRIED SHALLOTS:
2 cups (500 ml) thinly sliced shallots (about 4 large shallots)
2 cups (500 ml) canola oil
VINAIGRETTE:
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) canola or reserved shallot oil
1 tbsp (15 ml) light brown sugar
¼ tsp (1 ml) finely minced Thai red chili
¼ tsp (1 ml) salt
SALAD:
2 large pomelos
½ lb (250 g) long beans, French beans or Asian wing beans, cut into ½-in (1.25 cm), blanched, chilled in ice bath and well drained
½ small red onion, finely julienned
½ cup (125 ml) toasted, shredded, unsweetened coconut
½ lb (250 g) fresh, cooked Dungeness crab or fresh shrimp
1 handful spearmint, coarsely chopped
¼ cup (60 ml) coarsely chopped cilantro
Instructions
- To make FRIED SHALLOTS: Heat oil in a medium-sized, heavy saucepan over medium-high heat to 275 F (140 C) on a deep-fry thermometer. Add sliced shallots and fry, stirring until light golden brown, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
- Place a fine-meshed sieve over a heatproof bowl. Increase oil to high, 350 F (180 C). Add pre-fried shallots and fry just until crispy and well browned, about 1 to 2 minutes. Watch carefully so they don’t burn.
- Immediately pour oil and shallots through fine-meshed sieve, reserving shallot-flavoured oil. Transfer shallots onto a paper towellined baking sheet to drain and cool. Reserve shallot-infused oil for the vinaigrette or for another use. Shallots will keep in an airtight container for 1 day, but are best freshly made. The oil can be kept in a covered jar and refrigerated for up to a month.
- To make VINAIGRETTE: In a bowl whisk together lime juice, fish sauce, canola oil, brown sugar, minced chili and salt until sugar is dissolved. Set aside.
- Take 1 pomelo and, using a sharp knife, cut off both ends of fruit so it will stand upright on a cutting board. Stand pomelo on cutting board and slice downward following the curve of the fruit, cutting away the thick peel and pith to reveal the flesh. Then, holding fruit in one hand, cut along both sides of each segment to remove from the membrane. Remove fruit, gently pull apart into fibres and place in a large mixing bowl. Repeat with remaining pomelo.
- Place remaining Salad ingredients along with pomelo in a bowl. Drizzle with vinaigrette and toss well to combine. Transfer to serving dish and garnish with fried shallots.
Drink Pairings
SHRIMP-STUFFED FILLET OF SOLE
Ingredients
Serves 4
1 lb (500 g) unpeeled raw shrimp, size 21/25
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
½ cup (125 ml) minced yellow onion
¼ cup (60 ml) minced celery
¼ cup (60 ml) minced red bell pepper
1 tbsp (15 ml) minced garlic
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) salt
2 tbsp (30 ml) finely chopped flat leaf parsley, plus extra for garnish
¼ cup (60 ml) fine dry bread crumbs
4 x ¼ lb (125 g) sole fillets
salt and freshly ground black pepper, to taste
12 lemon slices, divided
SAUCE:
2 tbsp (30 ml) butter
reserved shrimp shells
3 tbsp (45 ml) minced shallots
1 tbsp (15 ml) minced garlic
¼ cup (60 ml) dry white wine
1 cup (250 ml) chicken stock
1 cup (250 ml) whipping cream
2 tsp (10 ml) Worcestershire sauce
1 bay leaf
¼ cup (60 ml) cold, unsalted butter
1 tsp (5 ml) chili sauce
Instructions
- Position rack in middle position and preheat oven to 350 F (180 C). Line shallow baking dish with parchment paper, just large enough to hold 4 rolled sole fillets. Set aside.
- Peel shrimp and reserve shells for sauce. Roughly chop shrimp and set aside.
- In a medium-sized frying pan, melt butter over medium-high heat. Add olive oil, when hot add onion, celery and bell pepper. Cook, stirring until softened, 2 to 3 minutes. Add shrimp, garlic, cayenne pepper and salt and cook, stirring, for 1 minute. Remove from heat and add parsley. Set aside until cooled, then add bread crumbs and stir to combine.
- Season fish with salt and black pepper. Divide shrimp stuffing evenly among centre of fillets and roll over stuffing so it is enclosed. Top with half the lemon slices. Place side by side in baking dish and bake until fish is just cooked through and lightly golden on top, 25 to 30 minutes.
- While fish is cooking, prepare SAUCE: Melt butter in medium-sized saucepan over medium-high heat. Add reserved shrimp shells and cook, stirring frequently, until shells are lightly golden, 4 to 6 minutes. Add shallots and garlic and cook, stirring for 1 minute. Add white wine and cook until almost evaporated, 1 minute. Add stock, cream, Worcestershire sauce and bay leaf and reduce heat to medium-low. Cook, stirring occasionally until liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain sauce through a finemeshed sieve, pressing on shells to release as much liquid as possible. Return sauce to saucepan, taste and adjust seasonings as preferred and keep warm until serving.
- When fish is ready, remove from oven and transfer to serving plates. Remove sauce from heat, whisk in cold, unsalted butter and chili sauce and spoon sauce over fish. Garnish with fresh parsley and remaining lemon slices and serve.
Drink Pairings
SHREDDED POACHED CHICKEN AND SESAME SALAD
Ingredients
Serves 4 to 6
CHINESE-STYLE POACHED CHICKEN BREASTS:
6 cups (1.5 L) water
2 green onions, trimmed and halved
1 slice ginger
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
1 whole large chicken breast, bone-in about 1 lb (.5 kg)
SESAME DRESSING:
3 tbsp (45 ml) olive or grape seed oil
3 tbsp (45 ml) seasoned rice vinegar
1 ½ tsp (7ml) sesame oil
1 ½ tsp (7 ml) sugar
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) toasted sesame seeds, lightly crushed
½ tsp (2 ml) freshly ground white pepper
¼ tsp (1 ml) salt
CHICKEN SESAME SALAD:
12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
½ cup (125 ml) canola oil, for frying
6 cups (1.5 L) shredded Chinese (Napa)
cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
2 stalks celery, finely sliced
1 medium carrot, peeled and finely julienned
3 green onions, finely sliced
½ small red onion, finely julienned
¼ cup (60 ml) sliced almonds, lightly toasted
1 heaping tbsp (15 ml) toasted sesame seeds
Instructions
- To make CHINESE-STYLE POACHED CHICKEN BREASTS: In a large stockpot, combine water, green onions, ginger, salt and sugar and bring to a boil.
- Place the chicken breast in pot, breast side up, and cover. Return to a boil, then lower heat and simmer for 5 minutes. Turn off heat. Allow chicken to rest in the stockpot, covered, for another 15 minutes.
- Remove chicken breast from stockpot and drain well. Reserve chicken stock for another use. Allow to cool down enough to handle. Remove skin and pull meat into bite-sized pieces from the bone. Cover and refrigerate until ready to use, discarding skin and bones.
- To make SESAME DRESSING: Whisk together ingredients in a small bowl until sugar dissolves.
- To make CHICKEN SESAME SALAD: Heat oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5 to 7 strips for 30 seconds each side or until lightly browned, working quickly to avoid burning. Remove from oil and drain on a paper towel-lined baking sheet until cooled. Set aside.
- In a bowl, toss together the salad ingredients and the shredded chicken with sesame dressing until well mixed. Add wonton skins and gently toss. Serve immediately.
Drink Pairings
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.
Drink Pairings
ROASTED VEGETABLE SALAD ON GRILLED ROMAINE HEARTS WITH WALNUT OIL
Ingredients
Serves 6
ROASTED VEGETABLE SALAD:
½ large sweet onion, diced
4 garlic cloves, peeled and minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) walnut oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) liquid honey
2 tbsp (30 ml) chopped fresh basil
¼ tsp (1 ml) crushed red pepper flakes
GRILLED ROMAINE HEARTS:
3 Romaine hearts
2 tbsp (30 ml) olive oil
⅓ cup (75 ml) crumbled feta
extra-virgin olive oil
good-quality balsamic vinegar
salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Position oven rack on top level. Lightly oil a large baking sheet and set aside.
- In a large bowl, combine onion, garlic, peppers and zucchini. Drizzle with 2 tbsp (30 ml) oil and sprinkle with a little salt and freshly ground black pepper. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack for 20 to 30 minutes. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.)
- When done as preferred, transfer vegetables to large bowl and stir in walnut oil, lemon juice, honey, basil and pepper flakes. Can be made a day ahead and refrigerated. Bring to room temperature before using.
- Cut Romaine hearts in half, lengthwise. Brush cut sides with olive oil.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.)
- Place Romaine hearts cut-side down on grill and cook, turning once, until charred and slightly wilted, about 3 minutes depending on heat. Transfer cut-side up to a serving platter. Scatter Roasted Vegetable Salad over top, dividing evenly among Romaine hearts.
- Sprinkle with crumbled feta and drizzle with extra-virgin olive oil, balsamic vinegar and generous grindings of salt and pepper.
Drink Pairings
SPAGHETTI SQUASH PAD THAI
Ingredients
Serves 6 to 8
SAUCE:
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) seasoned rice vinegar
1 tbsp (15 ml) smooth almond butter
1 tbsp (15 ml) fish sauce or tamari soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) liquid honey
½ tsp (2 ml) crushed dried chillies, plus extra if desired
chicken broth, optional
salt and freshly ground black pepper, to taste
PAD THAI:
1 medium-sized spaghetti squash
2 tsp (10 ml) unsalted butter
2 eggs, whisked
1 tbsp (15 ml) grape seed oil
2 garlic cloves, smashed and minced
1 tbsp (15 ml) peeled and grated fresh ginger
1 red bell pepper, cored and cut into thin julienne strips
1 cup (250 ml) shelled edamame beans
½ lb (250 g) black tiger prawns, peeled, deveined, tail on (optional)
1 cup (250 ml) very thinly shaved red cabbage
4 whole green onions, julienned
¼ cup (50 ml) chopped unsalted peanuts, roasted
cilantro sprigs, for garnish
Instructions
- In a small bowl, combine all SAUCE ingredients. Whisk to blend. Add a little chicken broth or water, if needed, for a thinner consistency. Add salt and pepper to taste. Set aside.
- To make PAD THAI: Cut squash in half and scrape out seeds. Place squash, cut-side down, in a microwave-safe dish and fill with 1-in (2.5 cm) water. Microwave uncovered on high for about 10 minutes, or until squash is soft when pressed. Depending on the size of your microwave, you may need to cook ½ a squash at a time. Remove squash and set aside until cool enough to handle. Then scrape out strands into a large bowl using a fork. Set aside.
- Heat butter in a very large frying pan or wok with deep sides. Add eggs and scramble over medium heat just until cooked. Remove to a separate dish and set aside.
- Clean pan and add oil. Add garlic and ginger and gently sauté for 1 minute over medium heat. Add red pepper, edamame beans and prawns, if using, and stir-fry over medium-high heat for another minute or two, or just until prawns are turning opaque. Fold in spaghetti squash and drizzle with sauce. Toss over medium heat for a minute or two until warmed. Fold in red cabbage, green onions and scrambled egg. Transfer to a heated serving bowl or platter. Sprinkle with peanuts and garnish with cilantro.
Drink Pairings
SPIKED BLACKBERRY-CITRUS PASTRIES
Ingredients
Serves 12
CRUST:
8 oz (125 g) plain cream cheese, at room temperature
1 cup (250 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) vanilla
1 egg, whisked
3 tbsp (45 ml) raw brown sugar
FILLING:
1 cup (250 ml) fresh blackberries
1 Granny Smith apple, peeled, cored and finely diced
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) cornstarch
zest from ½ orange
½ tsp (2 ml) cinnamon
2 pinches crushed red chili flakes
2 pinches salt
Instructions
- To make CRUST: In a food processor with metal blade, combine cream cheese and butter and pulse until smooth and creamy. Add flour, granulated sugar and vanilla and pulse until it starts to hold together. Turn out onto a clean work surface lightly dusted with flour. Pat into a rectangle and tightly seal in plastic wrap. Refrigerate at least 2 hours or preferably overnight.
- When ready to roll and bake, remove dough from refrigerator for 15 to 20 minutes. Preheat oven to 350 F (180 C). Position racks in bottom and top third of oven. Line a 2 baking sheets with parchment. Lightly dust a rolling pin and work surface with flour. Roll dough into a rectangle slightly larger than 12 x 16-in (30 x 40 cm). Loosen dough a few times, adding flour underneath so it doesn’t stick. Trim rectangle to 12 x 16-in (30 x 40 cm) and cut into eight 4-in (10 cm) squares. Brush edges of squares with whisked egg.
- In a large bowl, gently toss FILLING ingredients together to evenly mix. Divide equally among squares of dough, about 3 blackberries and some diced apples per square. Bring points of pastry together in a triangle shape, dampen edges and pinch edges to seal. Place on prepared baking sheets.
- Brush pastries with egg wash and sprinkle with raw brown sugar. Cut 1 or 2 steam holes in top of each with a paring knife. Bake pastries until golden brown and filling is bubbly, about 25 to 30 minutes. Alternate and swap baking sheet positions halfway through baking. Remove and let cool for a few minutes on sheets. Then with a thin spatula, remove pastries to a rack and cool completely.
Drink Pairings
SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.
Drink Pairings
SHAVED BEEF CROSTINIS WITH CARAMELIZED ONION AND HORSERADISH
Ingredients
Serves 16
CROSTINIS
1 sourdough or whole grain baguette, cut into 16 x ¼-in (0.5 cm) slices
3 tbsp (45 ml) olive oil, plus extra if needed
salt and freshly ground black pepper
CARAMELIZED RED ONIONS
2 tbsp (30 ml) olive oil
2 large red onions, peeled, halved and thinly sliced
1 large garlic clove, smashed and minced
1 tbsp (15 ml) brown sugar, plus extra if needed
2 tbsp (30 ml) balsamic vinegar
HORSERADISH CREAM
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) creamed horseradish
2 tsp (10 ml) minced fresh tarragon
½ tsp (2 ml) Dijon mustard
BEEF TENDERLOIN
2 lbs (1 kg) centre-cut piece of beef tenderloin, well trimmed
3 tbsp (45 ml) olive oil, divided
salt and freshly ground black pepper
16 pieces of fresh tarragon, for garnish
Instructions
- For Crostinis, preheat oven to 350 F (180 C). Arrange baguette slices on baking sheet in a single layer. Brush lightly with olive oil and season with salt and pepper. Bake until crisp and golden on both sides, about 15 minutes. Remove, cool to room temperature and store in airtight container until ready to use. Store up to 5 days.
- To make Caramelized Red Onions, heat oil in a large, heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté, stirring often, until they begin to soften, about 5 minutes. Add sugar and vinegar and continue to sauté, stirring occasionally, until lightly golden and caramelized, about 25 to 35 minutes. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Refrigerate for up to a week.
- To make Horseradish Cream, in a bowl, combine all ingredients. Whisk together until smooth and creamy. Transfer to a squeeze tube with a large nib and refrigerate until ready to use. Use within a couple of days.
- Remove Beef Tenderloin from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub beef with 1 tbsp (15 ml) oil and generously season with salt and freshly ground black pepper. Heat 2 tbsp (30 ml) olive oil in a large, ovenproof frying pan until it almost begins to smoke. Carefully place beef in pan and sear about 3 to 4 minutes per side.
- Transfer frying pan with beef to oven and roast, turning beef occasionally with tongs, until an instant-read thermometer inserted into centre of beef registers 125 F (52 C), for very rare to rare, about 20 minutes. For medium rare, roast until beef reads 130 F (54 C), about 5 minutes longer. Remove from oven, place beef on a board and cool to room temperature. Tightly wrap beef with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, take beef from refrigerator and remove wrap. Place beef on a cutting board and shave crosswise into very thin ⅛-in (0.25 cm) slices. Arrange crostini on a serving tray. Top each with a generous dollop of Horseradish Cream, then Caramelized Red Onions. Place a couple pieces of beef on top of each and garnish with fresh tarragon.