SPINACH, ASPARAGUS AND PEA PUFFS
Ingredients
Serves 25
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped asparagus spears
4 oz (125 g) cream cheese, softened
1 large egg, whisked
½ cup (125 ml) fresh or thawed frozen peas
1½ tsp (7 ml) chopped fresh dill
½ cup (125 ml) grated sharp cheddar cheese
1 cup (250 ml) packed chopped spinach
pinch salt
¼ tsp (1 ml) freshly ground black pepper
14 oz (400 g) sheet frozen puff pastry, thawed
2 tbsp (30 ml) melted butter
2 tsp (10 ml) toasted cumin seeds
Instructions
- Preheat oven to 400 F (200 C). Grease a mini muffin pan with cooking spray and set aside.
- Heat oil in a frying pan over medium-high heat and sauté asparagus until tender-crisp, about 3 minutes. Remove pan from heat and stir in cream cheese until melted and well combined. Set aside to cool for 5 minutes before stirring in egg, peas, dill, cheddar cheese, spinach, salt and pepper.
- Roll puff pastry into a 12½-in (31 cm) square and cut into 2½-in (6 cm) squares. Line each muffin cup with a puff pastry square, and press well into base of each cup. Evenly divide filling mixture among cups, then bring 4 pastry points together, covering filling. Lightly brush tops with melted butter and sprinkle with cumin seeds. Bake until golden and puffed, 15 minutes. Allow to cool in pan on a wire rack for 7 minutes before removing puffs from muffin cups with a pairing knife. Enjoy warm or at room temperature.
Drink Pairings
SLOW-COOKED CHICKEN MOLE
Ingredients
Serves 6 to 8
2 dried ancho chili or chipotle peppers
2 dried pasilla negro chili peppers
2 large dried mulato chili peppers
8 chicken thighs, skinned, bone-in
3 tomatillos, husks removed, halved
2 whole plum tomatoes, halved
½ firm large plantain or banana, peeled, thickly sliced
1 yellow onion, peeled and chopped
⅓ cup (75 ml) whole blanched almonds
¼ cup (60 ml) golden seedless raisins
¼ cup (60 ml) unsalted peanuts, toasted
1 cinnamon stick
1 tsp (5 ml) sea salt, plus extra to taste
2 garlic cloves
½ tsp (2 ml) each of allspice berries, coriander seeds, sesame seeds, crushed anise seeds, dried oregano and thyme
¼ tsp (1 ml) black peppercorns
6 whole cloves
3 cups (750 ml) chicken stock
cayenne pepper, optional
1 to 2 oz (30 to 60 g) bittersweet chocolate
2 tsp (10 ml) brown sugar
TOPPINGS:
Grated Cotija cheese
Mexican crema or crème fraîche
Instructions
- Place all dried chilies left whole into 6 qt (6 L) slow cooker. Place chicken thighs on top, arranging and tucking into a single layer. Add tomatillos, tomatoes, plantain or banana slices, onion, almonds, raisins, peanuts, cinnamon stick, salt, garlic, allspice berries, coriander seeds, sesame seeds, anise, oregano, thyme, peppercorns and cloves.
- In a saucepan, heat chicken stock to boiling and pour over chicken. Cover slow cooker and cook on high for about 4 hours.
- Remove cooked chicken thighs to a heated platter. Cover to keep warm. Using a slotted spoon, scoop remaining slow cooker ingredients into a blender and purée until smooth. Add a little juice from slow cooker if necessary.
- Place a food mill over a large saucepan. Pour puréed mixture into food mill and whirl to strain blended sauce into pan. Add a little more water if thinner sauce desired.
- Stir grated chocolate into sauce in pan and add sugar to taste. Heat through. Sauce should be very smooth. Spoon mole sauce over chicken. Sprinkle with grated cheese and a drizzle of crema.
Drink Pairings
SENSATIONAL SALAD
Ingredients
Serves Serves 4
PICKLED RADISHES:
1 bunch red radishes, trimmed and thinly sliced
1 small yellow onion, thinly sliced
½ cup (125 ml) each distilled vinegar and water
1 tbsp (15 ml) pure maple syrup
1 tsp (5 ml) fennel seeds
PUMPKIN PURÉE:
1 tbsp (15 ml) olive oil
1 large shallot, peeled and minced
1 garlic clove, minced
⅓ cup (75 ml) orange juice
1 cup (250 ml) unseasoned pumpkin purée
¼ tsp (1 ml) Chinese 5 Spice
¼ cup (50 ml) whipping cream
SALAD TOPPERS:
1 cup (250 ml) small cauliflower florets
6 Brussels sprouts, trimmed and separated into individual leaves
1 small carrot, peeled
100 g pkg goat’s cheese, shaped into quenelles
½ cup (125 ml) fresh sheep’s sorrel*
cayenne pepper
Instructions
- To make PICKLED RADISHES: Arrange radishes and onion in alternate layers in a 4-cup (1 L) Mason jar. In a small saucepan, combine vinegar, maple syrup and fennel seeds. Bring to a boil and stir to blend. Pour hot mixture over radishes and onions, press down to fully immerse slices in liquid. Set aside, uncovered, and allow to reach room temperature before tightly sealing and refrigerating. Can be served immediately or refrigerated for several weeks.
- To make PUMPKIN PURÉE: Heat oil in small frying pan. Add shallot and garlic, sauté until soft. Add juice to deglaze pan. Stir in pumpkin purée, Chinese 5 Spice and cream. Whisk over medium-low heat until mixture is thick enough to hold its shape. Transfer to a squeeze bottle and set aside.
- To make SALAD TOPPERS: Bring water to a boil. Place cauliflower florets in a sieve and plunge into boiling water for 30 seconds. Remove and place in a bowl of ice water. Strain well, transfer onto a paper towel-lined plate. Repeat process with Brussels sprout leaves. Shave peeled carrot into thin, julienne strips.
- In a small bowl, stir goat’s cheese vigorously with a fork until softened and creamy. Take 2 small teaspoons and dip both into warm water. Shake off excess water and, with one spoon, take a scoop of creamy cheese and pass mixture repeatedly between spoons, smoothing each side until a neat quenelle is formed. Place on a chilled plate and refrigerate until ready to serve. Salad ingredients can be refrigerated for up to 1 day until ready to serve.
- To serve, pipe a circle of Pumpkin Purée onto inside rim of plate. With back of a spoon, smear purée in a whirl around rim of plate. On ⅓ of plate, assemble a collage of cauliflower florets, sprout leaves and twisted curls of carrots strips on purée. Place drained pickled radish into vegetables along with a few sorrel leaves and goat’s cheese quenelles. Dot quenelles with a pinch of cayenne. Serve salad immediately.
- *Sheep’s sorrel is available in specialty and natural food stores. It is also found growing wild in most vegetable gardens all season long where climates are moderate. Alternatively, use micro-greens if not available.
Drink Pairings
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
3 tbsp (45 ml) olive oil, divided, plus extra
2 large shallots, peeled and sliced
3 garlic cloves, minced
1 medium portobello mushroom, peeled, gills scraped and sliced
1 cup (500 ml) mix of cleaned and sliced chanterelles and shiitakes
10 large fresh sage leaves, cut into thin ribbons
⅓ cup (75 ml) dry white wine
1 lb (500 g) package tagliarini pasta (or pappardelle)
½ cup (125 ml) ricotta or cream cheese, room temperature
2 eggs, whisked
1 small head radicchio, leaves torn into small bite-sized pieces
⅓ cup (75 ml) finely grated Parmesan, plus extra
¼ cup (60 ml) each, coarsely chopped flat-leaf parsley and fresh oregano
salt and freshly ground black pepper
Instructions
- Melt butter and 2 tbsp (30 ml) oil in a large frying pan. Add shallots and sauté over medium heat for 5 minutes until soft and lightly golden. Add garlic, mushrooms and sage and continue to sauté for 4 or 5 minutes, until mushrooms are pale golden and tender. Add a little more oil if needed. Deglaze pan with white wine and cook until reduced by half. Cover and turn off heat.
- Cook pasta in a large saucepan with lightly salted boiling water for 10 to 12 minutes, or until al dente. Drain well and return to pan. Add ricotta or cream cheese and eggs. Stir vigorously until pasta is coated.
- Fold in mushroom mixture along with radicchio, Parmesan, parsley and oregano. Add salt and pepper, to taste. Serve immediately with extra Parmesan, if desired.
Drink Pairings
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
ROASTED RED PEPPER AND ALMOND SALSA WITH FAVA BEANS ON SOURDOUGH
Ingredients
Serves 4 open faced sandwiches
2 red bell peppers
1 tbsp (15 ml) olive oil, plus extra for garnish
4 garlic cloves, sliced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) liquid honey
⅓ cup (75 ml) blanched almonds
salt and freshly ground back pepper, to taste
4 slices sourdough bread, cut into ½-in (1.25 cm) slices and toasted
6 oz (180 g) soft goat’s cheese
½ cup (125 ml) fresh or frozen fava beans, blanched, tough outer skins removed
1½ tbsp (22 ml) finely chopped fresh chives
Instructions
- Preheat broiler.
- Place bell peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers have cooled to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half.
- In a small frying pan warm oil and garlic over medium heat until garlic turns golden. Remove from heat and transfer to food processor along with red pepper pieces, sherry vinegar, honey and blanched almonds. Process until a coarse paste forms. Season to taste with salt and pepper.
- Spread goat’s cheese on bread slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil. Serve immediately.
Drink Pairings
SALMON CARPACCIO WITH MELON AND CUCUMBER SALAD
Ingredients
Serves 6
1 lb (500 g) salmon fillet, skin on
2 tbsp (30 ml) fennel seeds
¾ cup (175 ml) kosher salt, plus extra for seasoning
¾ cup (175 ml) granulated sugar
2 tbsp (30 ml) white ground pepper
½ cup (125 ml) chopped fresh dill
½ cup (125 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest, divided
1 tbsp + 1 tsp (20 ml) unseasoned rice
vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh chives
1 English cucumber
2 small yellow zucchini
¼ cantaloupe, rind and seeds removed
salmon roe, optional, for garnish
micro greens or baby arugula, for garnish
Instructions
- Remove pin bones from salmon and refrigerate salmon until ready to use.
- In a small frying pan toast fennel seeds over medium heat, stirring often, until fragrant, about 4 minutes. Let cool slightly before transferring to a bowl and mixing together with salt, sugar and white pepper.
- In a separate bowl, stir together dill, parsley and 2 tsp (10 ml) lemon zest until herb mixture is well combined.
- Place half the herb mixture in bottom of a glass baking dish, or a dish lined with plastic wrap, large enough to hold salmon. Sprinkle half the salt mixture over herb mixture before placing salmon, skin-side down in dish. Sprinkle fish with remaining salt mixture before topping with remaining herb mixture. Press lightly into flesh to adhere herbs to salmon. Cover dish tightly with plastic wrap and refrigerate for 3 full days. Turn salmon over once per day.
- The day carpaccio is to be served, scrape seasonings off salmon and wipe with a damp paper towel. Using a very sharp carving knife, slice salmon as thinly as possible. If not using right away, place slices between pieces of parchment paper and store in refrigerator until ready to use, no longer than a day.
- In a small bowl, whisk together remaining 1 tsp (5 ml) lemon zest, rice vinegar and olive oil until well combined. Stir in chives, season to taste with salt and set dressing aside.
- Using a vegetable peeler or mandoline, shave cucumber and zucchini into wide ribbons, stopping when you reach the seeds. Toss in a large bowl with 1 tbsp (15 ml) prepared dressing and let sit for 10 minutes. Meanwhile, shave cantaloupe into ribbons.
- To serve, arrange several slices of salmon in a single layer on chilled serving plates and drizzle with some of the dressing.
- Toss cantaloupe ribbons with marinating cucumber and zucchini ribbons before placing a tangle of salad atop each plate of salmon. Garnish with salmon roe (if using), a shower of micro greens and an extra drizzle of dressing. Serve immediately alongside thin slices of toasted pumpernickel bread, if desired.
Drink Pairings
SPICED BEEF EMPANADAS
Ingredients
Serves 24
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) fine sea salt, plus extra to taste
½ cup (125 ml) cold unsalted butter, cut into cubes
2 large eggs, divided
⅓ cup (75 ml) ice water
1 tbsp (15 ml) vodka
1 tbsp (15 ml) olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ lb (250 g) ground beef
⅓ cup (75 ml) golden raisins
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) apple cider vinegar
¼ tsp (1 ml) each, ground cinnamon and smoked paprika
½ tsp (2 ml) each, dried oregano and crushed red pepper flakes
½ cup (125 ml) sour cream
¼ tsp (1 ml) lime zest
juice of half a lime
1 tbsp (15 ml) fresh chopped cilantro
Instructions
- In a large bowl, sift together flour and salt. Add butter and incorporate with fingertips or pastry blender until mixture resembles a coarse meal with pea-sized lumps of butter.
- In a small bowl, whisk together 1 egg, water and vodka. Add to flour mixture and stir with a fork until a shaggy mixture forms. Turn out onto a clean work surface and knead once or twice to bring dough together. Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, make filling. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and beef and cook, breaking up meat with a spoon, until no longer pink. Stir in raisins, tomato paste, vinegar, cinnamon, paprika, oregano, red pepper flakes and a good pinch of salt. Remove from heat and allow filling to cool to room temperature.
- Lightly dust work surface with flour and roll out chilled dough to ¼-in (0.5 cm) thickness. Using a 3¼-in (8 cm) round cookie cutter, cut out circles. Re-roll dough as needed until you have 24 circles. Divide beef mixture among circles, brush edges with water, fold in half to create half-moons and press edges with a fork to seal. At this point, empanadas may be placed on a parchment-lined baking sheet and frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 375F (190 C). In a small bowl, whisk remaining egg. Place empanadas on a parchment-lined baking sheet and brush with egg. Bake until golden brown, about 25 to 30 minutes, or 40 to 50 minutes if baking from frozen.
- Meanwhile, in a small bowl, stir together sour cream, lime zest, lime juice and cilantro to blend. Transfer to a serving bowl.
- Serve empanadas while still warm on a platter with lime cream alongside.
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
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.