SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SPOT PRAWN CAESAR SHOTS
Ingredients
Serves 10
½ lb (250 g) spot prawn tails
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) each, chopped parsley and chopped chives
1 pinch kosher salt
1 pinch freshly ground pepper
10 oz (300 ml) Caesar or clamato juice
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
¼ cup (60 ml) Caesar rim salt
Instructions
- Bring a medium-sized saucepan of salted water to a boil. Add prawns and cook for 30 seconds, remove and immediately place in an ice bath, once cooled, peel.
- Mix prawns with lemon juice, parsley, chives, salt and pepper. Skewer with a 2-in (5 cm) skewer and set aside.
- Mix the Caesar juice mix, Worcestershire and Tabasco sauce. Divide evenly between 10 x 3 oz (90 g) shot glasses, garnish with prawns.
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.
Drink Pairings
SEAFOOD AND RUBY RED GRAPEFRUIT SALAD
Ingredients
Serves 4
DRESSING:
1 cup (250 ml) good-quality mayonnaise
2 tbsp (30 ml) capers, chopped
2 tbsp (30 ml) chopped cornichons or sour gherkins
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh parsley
salt and freshly ground black pepper, to taste
SALAD:
2 x1 lb (500 g) lobsters, cooked
4 oz (125 g) sea scallops, hinge muscle removed
4 oz (125 g) spot prawns, tail-on, peeled and deveined
1 lemon, juice only
1 tbsp (15 ml) olive oil
pinch of salt
pinch of fresh chopped chives
2 large, ruby red grapefruits
1 oz (30 ml) cognac
1 tsp (5 ml) Ponzu Sauce, optional
salt and freshly ground black pepper, to taste
Instructions
- To make DRESSING: In a small bowl combine mayonnaise, capers, cornichons or sour gherkins and herbs. Stir to blend. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
- Remove meat from lobsters reserving claw meat for garnish. Cut meat into bite-sized pieces and refrigerate.
- In a bowl mix scallops, prawns, lemon juice, oil, salt and chives. Marinate at room temperature for about 15 minutes.
- Cut 2 grapefruits in half and remove the flesh. Reserve the 4 empty halves for serving. Remove the white pith from grapefruit segments then cut flesh into small pieces. Segment remaining grapefruit and reserve.
- In a large bowl combine marinated scallops and prawns, lobster meat, grapefruit pieces and dressing. Add cognac and Ponzu Sauce, if using. Taste and season with salt and pepper as needed.
- Fill emptied grapefruit halves with seafood mixture and place on a plate or a bowl filled with crushed ice. Garnish with a few reserved grapefruit segments and lobster claws. Sprinkle with fresh herbs and serve.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
SOBA NOODLE SOUP WITH SMOKED TOFU AND SHIITAKES
Ingredients
Serves 4
2 thick slices peeled ginger root
8 x 8-in (20 x 20 cm) sheet kombu
8 dried shiitake mushrooms
8 cups (2 L) boiling water
½ cup (125 ml) white miso
2 limes, juice only
4 tbsp (60 ml) tamari soy sauce, divided
300 g (10 oz) block smoked tofu, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) sesame oil, divided, plus extra
2 to 4 tsp (10 to 20 ml) Sriracha sauce, to taste
300 g (10 oz) pkg buckwheat soba noodles, cooked
1 small bunch kale, stems removed, leaves slivered
4 green onions, trimmed, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
togarishi spice, to taste
pea shoots, for garnish (optional)
Instructions
- Add ginger, kombu and dried shiitakes to large saucepan of boiling water. Set aside, steep for 20 to 30 minutes, then carefully strain stock into a separate saucepan, leaving behind any grit in bottom of pan. Strain through filter, if desired.
- Remove ½ cup (125 ml) stock to a small bowl and stir in miso until smooth paste. Stir into saucepan containing stock. Gently heat to a low simmer. Add lime juice and 2 tbsp (30 ml) tamari to taste. Cover and keep warm.
- Preheat oven to 400 F (200 C). Place cubes of tofu in a baking dish and drizzle with 1 tbsp (15 ml) sesame oil. Drizzle with Sriracha, as preferred. Stir cubes gently to coat. Set aside.
- Place sliced fresh shiitakes in a large bowl and drizzle with remaining 2 tbsp (30 ml) each tamari and sesame oil. Toss to coat and spread on baking sheet lined with parchment. Place dish with tofu and sheet with shiitakes in preheated oven. Roast tofu, flipping a couple of times, until hot and crisp. Stir and toss shiitakes on sheet until tender and begin to shrink, about 10 minutes. Remove pans with tofu and mushrooms to cooling rack.
- Bring a large saucepan of water to boil. Add noodles and cook, stirring to prevent sticking. When noodles are tender but still firm and holding shape, about 3 to 4 minutes, drain and rinse under cool running water. If not using immediately, transfer to a bowl and toss with some sesame oil to prevent sticking.
- Stir kale into simmering stock just until it turns bright green, 1 to 2 minutes. Divide kale among heated serving bowls, top each with cooked noodles, then shiitakes and tofu. Ladle hot broth over top and sprinkle with green onions, sesame seeds and dashes of togarishi. Scatter with fresh pea shoots, if desired.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
SPRING GARDEN PAPPARDELLE
Ingredients
Serves 4
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil, divided
salt and freshly ground pepper, to taste
12 oz (340 g) pappardelle pasta
1 tbsp (15 ml) unsalted butter
1 cup (250 ml) fresh carrots, trimmed, peeled and cut into thin diagonal slices
1 cup (250 ml) asparagus, trimmed and cut into 1½-in (4 cm) pieces
½ cup (125 ml) diced red onion
2 tsp (10 ml) minced garlic, divided
1 cup (250 ml) zucchini, trimmed, cut in half lengthwise and then thinly sliced
3 tbsp (45 ml) finely chopped fresh chives
1 cup (250 ml) micro greens, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- To make a lemon dressing, in a large bowl, whisk together lemon zest and juice, 2 tbsp (30 ml) extra-virgin olive oil and a good pinch of salt and pepper. Set aside.
- Cook pasta according to package directions until al dente. Drain, then transfer while warm to bowl with lemon dressing and toss to coat.
- Meanwhile, in a large frying pan, combine butter and 1 tbsp (15 ml) olive oil over medium-high heat until butter is melted. Add carrots, asparagus, onions and garlic. Cook until carrots and asparagus are crisp-tender, about 4 minutes. Add zucchini and cook 1 more minute. Toss pasta in frying pan with vegetables to warm for 1 minute. Add chives and toss to coat. Season to taste with salt and pepper. Toss with micro greens and serve immediately, divided evenly among warmed pasta bowls.
Drink Pairings
ROCKFISH CEVICHE WITH PIQUILLO RELISH AND PUFFED EINKORN
Ingredients
Serves 4
PIQUILLO RELISH:
⅔ cup (150 ml) piquillo or red pimiento peppers
¼ cup (60 ml) pitted Kalamata olives
2 tbsp (30 ml) capers, about 40, drained
2 anchovy fillets
4 sprigs fresh basil
4 sprigs Italian parsley
1 lemon, zest and juice
2 tbsp (30 ml) sherry vinegar
extra-virgin olive oil
PUFFED EINKORN:
2 cups (500 ml) canola oil
¼ cup (60 ml) einkorn grains, also known as wheat berries
salt, to taste
ROCKFISH CEVICHE:
1 lb (500 g) rockfish fillets, skinned and boned
½ red onion, finely diced
6 limes, juice only
1½ tsp (7 ml) kosher salt
3 green onions, trimmed and finely sliced
8 sprigs cilantro, stems discarded
8 sprigs mint, stems discarded
extra-virgin olive oil
Instructions
- To make RELISH: Place piquillo peppers, olives, capers, anchovies, basil and parsley in a food processor. Pulse mixture until it resembles fine dice. Add lemon zest and juice, sherry vinegar and a splash of olive oil, and pulse until it is incorporated. Transfer to a bowl and set aside.
- To make PUFFED EINKORN: Heat oil to 350 F (180 C) in a deep, heavy-bottomed saucepan or deep fryer large enough to hold 2 cups (500 ml) oil with extra space to ensure it will not boil over when grains are added. Add and deep-fry einkorn until they have puffed up in size. Using a slotted spoon, remove from oil. Place on a plate lined with paper towels to absorb excess oil. Lightly season with salt. Set aside.
- For CEVICHE: Cut raw rockfish into ½-in (1 cm) cubes. Place in a bowl with diced red onion, lime juice and salt. Fold together and refrigerate for 10 minutes, to “cook” fish in juice.
- Add green onions, cilantro and mint. Drizzle with enough olive oil to lightly coat fish. Gently fold together.
- To serve, plate Rockfish Ceviche with Piquillo Relish on top and a smattering of puffed einkorn grains.
Drink Pairings
SHAVED SPRING FENNEL SALAD
Ingredients
Serves 4
2 red grapefruits
2 blood oranges
2 navel oranges
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tbsp (30 ml) sherry vinegar
½ tsp (2 ml) coriander
½ tsp (2 ml) sumac
sea salt, to taste
2 fennel bulbs, halved, cored and thinly sliced on a mandolin, and soaked in ice water
2 tbsp (30 ml) fennel fronds, coarsely chopped
3 tbsp (45 ml) finely sliced mint leaves
¼ cup (60 ml) coarsely chopped roasted pistachios
Instructions
- With a sharp knife, cut skin and white pith from grapefruits and oranges. Working over a bowl, cut between membranes to release the sections into the bowl. Squeeze membranes to extract the juice.
- In a small bowl, whisk together honey, sherry vinegar, coriander and sumac. Add 3 tbsp (45 ml) citrus juice and season. Reserve remaining citrus juice for another use.
- Remove shaved fennel from ice water and drain well. In a shallow serving bowl, toss fennel and citrus with vinaigrette. Garnish with chopped fennel fronds, mint leaves and chopped pistachios. Serve immediately.