SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SEAFOOD CIOPPINO WITH BRAISED FENNEL
Ingredients
Serves 4
1 tbsp (15 ml) olive oil
½ lb (250 g) fresh chorizo sausage, casings removed
1 large fennel bulb, coarsely diced, about 2 cups (500 ml)
1 medium onion, coarsely chopped
4 garlic cloves, coarsely chopped
½ tsp (2 ml) dried chili flakes
2 tbsp (30 ml) tomato paste
1 cup (250 ml) dry white wine
4 cups (1 L) chicken stock (or fish stock)
1 x 28 oz (796 ml) can plum tomatoes and juice, coarsely chopped
1 tbsp (15 ml) fish sauce (add if not using fish stock)
½ lb (250 g) firm white fish, like halibut or snapper
1 lb (500 g) mussels, rinsed and debearded if necessary
1 lb clams (500 g), rinsed
1 lb (500 g) large prawns, peeled and deveined
freshly ground black pepper, to taste
½ lemon
⅓ cup (75 ml) coarsely chopped flat-leaf parsley, for garnish
salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat. Add chorizo and brown, breaking up sausage. Once browned, pour off excess fat. Add fennel and sauté, stirring occasionally, for about 3 minutes. Add onion, reduce heat to medium and sauté until both are tender, about 5 to 8 minutes. Add garlic and chili flakes and sauté 2 minutes, stirring until garlic starts to become golden.
- Add tomato paste and mix well. Turn heat to high, stirring constantly, until paste starts to darken, about 3 minutes more.
- Stir in white wine and cook until almost evaporated. Add stock, tomatoes and fish sauce, if using. Reduce heat and bring to a simmer.
- Add fish, simmer a few minutes, then add remaining seafood. Cook until shells have opened and prawns are cooked through.
- To serve, season to taste, squeeze lemon, and garnish with chopped parsley.
Drink Pairings
SMOKED HAM AND RICOTTA TART WITH ZUCCHINI SALAD
Ingredients
Serves 6
PASTRY:
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
¼ tsp (1 ml) salt, plus extra to taste
½ cup (125 ml) unsalted butter
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) sour cream
1 large egg yolk
FILLING:
1¼ cup (300 ml) ricotta cheese
2 large eggs, divided
1 garlic clove, minced
freshly ground black pepper, to taste
5 oz (140 g) thinly sliced smoked ham
ZUCCHINI SALAD:
1 yellow zucchini
1 green zucchini
½ cup (125 ml) fresh chervil
⅓ cup (75 ml) fresh parsley
2 tbsp (30 ml) chopped fresh chives
½ cup (125 ml) shaved ricotta salata
2 tbsp (30 ml) extra-virgin olive oil
1 lemon, cut into 8 wedges
Instructions
- Start recipe by making Pastry for tart. Place flour, salt, butter and Parmesan in a food processor and pulse until mixture resembles fine bread crumbs. Add sour cream and egg yolk before processing until a smooth dough forms. Transfer to a lightly floured work surface, form into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile preheat oven to 400 F (200 C). Lightly grease a 9-in (23 cm) pie plate with olive oil and set aside.
- Once chilled, roll pastry out on a lightly floured work surface into a 12-in (30 cm) round. Line prepared pie plate with pastry, leaving excess overhanging edges of plate.
- To make FILIING: In another bowl, with a wooden spoon, stir together ricotta, 1 egg, garlic and a good pinch of salt and pepper until well combined.
- Lay ham in pastry shell and top with ricotta mixture. Fold in overhanging pastry over filling. Pastry will overlap itself at intervals.
- In a small bowl, whisk remaining whole egg and brush over pastry crust. Bake tart until golden brown, about 25 to 30 minutes.
- While tart is baking, prepare ZUCCHINI SALAD to be served alongside tart. Thinly slice yellow and green zucchini lengthwise with a vegetable peeler to create long ribbons. Add to a large bowl and gently toss along with parsley, chervil, chives, ricotta salata, olive oil and juice from 4 or 5 lemon wedges. Season to taste with salt and pepper. Serve slices of ricotta tart warm with Zucchini Salad on top.
Drink Pairings
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
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
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
Roasted Garlic Eggplant Lasagna
Ingredients
Serves 8
4 medium eggplants, each cut in half
5 tbsp (75 ml) olive oil, divided, plus extra
salt and pepper, to taste
1 head garlic
4 oz (125 g) medium-width egg noodles
1 lb (500 ml) spicy chicken sausage, removed from casing
½ yellow onion, diced
1 red bell pepper, seeded and chopped
1 cup (250 ml) sliced crimini mushrooms
1 tbsp (15 ml) chopped fresh thyme
28 oz (796 ml) can diced tomatoes
1 tbsp (15 ml) chopped fresh oregano
1 tbsp (15 ml) chopped fresh basil, plus extra
1 pinch crushed red pepper flakes
⅓ cup (75 ml) finely grated Parmesan
8 oz (250 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). Rub cut sides of eggplant with 3 tbsp (45 ml) oil before seasoning with salt and pepper. Place halves cut-side down on a baking sheet.
- Chop off top ¼-in (0.5 cm) of garlic head. Pour 1 tbsp (15 ml) oil over top and cover with foil and wrap bulb in foil. Place on baking sheet with eggplant. Roast both for 20 to 25 minutes, or until garlic is golden brown and eggplant is soft. Keep oven on.
- In a large saucepan of boiling salted water, cook egg noodles according to package directions. Rinse with cold water to cool, toss with drizzle of oil and set aside.
- In a large frying pan, heat remaining 1 tbsp (15 ml) oil over medium heat. Add sausage and cook for 5 minutes, breaking apart into small pieces. Transfer cooked sausage to a bowl and set aside. Do not wipe out pan.
- Return pan to medium heat and add onions. Cook, stirring occasionally, until lightly caramelized, 5 minutes. Stir in red pepper, mushrooms and thyme. Cook, stirring occasionally, until vegetables soften, 5 minutes. Add tomatoes, including juice, oregano, basil, reserved sausage and a pinch of salt and pepper. Bring sauce to a simmer and cook, 10 minutes, stirring occasionally.
- Squeeze roasted garlic out of papery skin into small bowl and mash well with a fork. Stir in red pepper flakes and Parmesan.
- Carefully cut out flesh of eggplant, leaving a shell with a ½-in (1 cm) border throughout. Roughly cut up flesh and mix with roasted garlic mixture and reserved noodles.
- Place eggplant shells in a large roasting pan. Divide noodle mixture among shells before covering with a layer of sauce. Top with slices of mozzarella and roast filled shells until cheese has melted and sauce is bubbling, 10 to 15 minutes. Serve warm, garnish with basil leaves.
Drink Pairings
SEARED GRAPE AND MASCARPONE CROSTINIS
Ingredients
Serves about 18 crostinis
CROSTINIS:
1 sourdough baguette
1 tbsp (15 ml) olive oil
½ tsp (2 ml) finely chopped fresh rosemary
GRAPE TOPPING
3 cups (750 ml) small seedless grapes, assorted colours
2 tbsp (30 ml) aged balsamic vinegar
1 tbsp (15 ml) olive oil
1 tsp (5 ml) finely minced fresh rosemary
salt and freshly ground black pepper
¾ cup (175 ml) mascarpone cheese
½ cup (125 ml) very finely chopped natural almonds, toasted
¼ cup (50 ml) liquid honey
Instructions
- To make CROSTINIS: Preheat oven to 375 F (190 C). Thinly slice baguette into ⅓-in (1 cm) slices and place in a single layer on a baking sheet. Combine olive oil, rosemary, salt and pepper. Stir to blend.
- Brush mixture over baguette slices. Place in oven and bake for 10 to 12 minutes or until crostinis are crusty but not too crisp. Remove pan from oven and set aside. Can be made ahead and stored in a tightly covered container at room temperature overnight.
- To make GRAPE TOPPING: Place grapes in a large bowl. Drizzle with balsamic, oil and seasonings. Gently toss to coat. Spread out on baking sheet and bake in 375 F (190 C) oven for 12 minutes or until grapes are almost ready to pop their skins. Remove baking sheet to a rack. Set aside.
- When ready to serve, spread a little mascarpone cheese on each crostini. Spoon roasted grapes onto each slice and sprinkle with toasted almonds. Drizzle with honey and serve.
Drink Pairings
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
ROAST CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
CELERIAC PURÉE
1 small celeriac, peeled and cut into 2-in (5 cm) chunks
1 cup (250 ml) heavy cream
1 tsp (5 ml) salt
ROAST CHICKEN WITH ROOT VEGETABLES
2 parsnips, peeled and cut into 2-in (5 cm) chunks
2 carrots, washed and cut into 2-in (5 cm) chunks
1 yam, washed and cut into 2-in (5 cm) chunks
1 fennel bulb, washed and cut into 4 even- sized wedges
4 garlic cloves, chopped
¼ cup (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) salt, divided, plus extra if needed
1 tsp (5 ml) pepper, divided, plus extra if needed
3 to 4 lb (1.5 to 2 kg) free range chicken, rinsed and patted dry
1 sprig fresh rosemary
4 sprigs fresh thyme
3 fresh sage leaves, chopped
1 lemon, zest and juice
Instructions
- Preheat oven to 375 F (190 C).
- In a medium pot, place celeriac in cream with salt and cover. Cook over medium heat until celeriac is very tender. Purée with an immersion blender or in a blender until smooth.
- In a large bowl, toss parsnips, carrots, yam, fennel and garlic with half of the olive oil and salt and pepper. Transfer to a 9 x 13-in (3.5 L) roasting pan and spread out to an even thickness.
- Rub remaining olive oil, salt and pepper over chicken. Tuck rosemary, thyme and sage into the cavity of the chicken and place it on top of vegetables in roasting pan. Roast uncovered until the juices of the chicken run clear or internal temperature reaches 165 F (74 C) on a meat thermometer.
- Remove pan from the oven. Using tongs, lift chicken from vegetables and place on a large, deep plate to rest for 10 minutes. Remove any excess fat from the vegetables using a spoon. Add lemon zest and juice to vegetables and toss to mix evenly. Add salt and pepper to taste. Lay a sheet of foil loosely over top and keep warm in a 300 F (150 C) oven.
- To serve, carve chicken and serve with roasted vegetables and celeriac purée.