BEEF CHEEKS
Ingredients
Serves 4
4 beef cheeks, about 1 lb (500 g)
2 tbsp (30 ml) olive oil, divided
1 medium carrot, peeled and roughly chopped
1 small onion, diced
1 medium stalk celery, chopped
1 leek (white only), chopped
3 garlic cloves, crushed
2 sprigs fresh thyme
6 each, black peppercorns, whole cloves and whole allspice
1 tbsp (15 ml) tomato purée
¾ cup (175 ml) full-bodied red wine
2 cups (500 ml) chicken stock
½ cup (125 ml) sultana raisins
½ cup (125 ml) Celery Root Purée
CELERY ROOT PURÉE:
1 garlic clove, smashed
1 sprig fresh thyme
2 lbs (700 g) peeled celery root cut into 1-in (2-cm) pieces
4 cups (1 L) milk
Instructions
- To make BEEF CHEEKS: Pre-heat oven to 325 F (160 C). Pat beef cheeks dry and season with salt and pepper. In a saucepan, heat 1 tbsp (15 ml) of oil, add beef cheeks and cook, in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add remaining oil to pan and add vegetables and garlic. Cook until golden. Add thyme, peppercorns, cloves and allspice, stirring to combine with vegetables. Stir in tomato purée and cook for 2 minutes.
- Pour red wine into pan and stir, scraping bottom. Add beef cheeks and pour enough chicken stock to cover. Bring to a boil, cover and place in oven. Bake for 2 to 3 hours, or until the meat is tender and almost falling apart. Remove, let cool slightly and shred meat. Cover loosely with foil to keep warm.
- Pour sauce into a fine mesh strainer set over a large saucepan. Bring to a boil over high heat. Reduce heat to simmer, add raisins and cook until sauce has reduced by half.
- Place a pastry ring in middle of a plate and add Celery Root Purée. Add shredded cheeks and top with sauce. Serve with seasonal vegetables.
- To make CELERY ROOT PURÉE: Place garlic and thyme in a piece of cheesecloth, tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover. Bring to a simmer over medium heat until celery root is very tender, 20 to 30 minutes.
- Strain mixture through a fine mesh sieve set over a bowl, reserving ½ cup (125 ml) of milk and discarding cheesecloth bundle. Process celery root and milk in a blender in batches. Taste and season with salt and pepper.
Drink Pairings
BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
BABY POTATO SALAD WITH HERB AND GRAINY MUSTARD DRESSING
Ingredients
Serves 4 to 6
1 lb (500 g) baby potatoes, unpeeled
1 lemon, zest and juice
½ cup (125 ml) extra-virgin olive oil
2 tbsp (30 ml) grainy mustard
2 tsp (10 ml) kosher salt, plus extra
¼ tsp (1 ml) ground black pepper
½ cup (125 ml) roughly chopped fresh herbs, such as chervil, dill, parsley, and chives
Instructions
- Place potatoes in a medium-sized saucepan with just enough water to cover. Generously season water with salt. Bring to a gentle boil. Reduce heat to simmer and cook, with lid ajar, until fork-tender, about 5 to 8 minutes. Drain potatoes and cut in half while still warm. Place in a large bowl.
- Whisk remaining ingredients in a small bowl and add to warm potatoes. Gently toss together to evenly coat. Serve at room temperature.
Drink Pairings
BRAISED LENTIL-STUFFED YAMS
Ingredients
Serves 4
4 medium-sized jewel yams
2 tbsp (30 ml) extra-virgin olive oil
1 medium-sized yellow onion, diced
2 garlic cloves, minced
1 sprig fresh thyme
2 cups (500 ml) black beluga lentils
2 cups (500 ml) vegetable broth
1½ cups (375 ml) crisp white wine
1 tsp (5 ml) ground cumin
3 cups (750 ml) baby spinach, baby kale or baby chard
salt and pepper, to taste
⅓ cup (75 ml) crumbled sheep’s milk feta
⅓ cup (75 ml) chopped, salted, roasted pistachios
2 tsp (10 ml) toasted sesame seeds
ground sumac, chopped flat-leaf parsley and finely grated lemon zest, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Prick each yam a few times with a fork and place on a baking sheet. Bake until yam skins start to wrinkle and a knife easily pierces through flesh, about 35 to 50 minutes. Cooking time will vary depending on size of yams.
- Meanwhile, prepare lentils. In a large saucepan, warm olive oil over medium heat. Add onion and cook until translucent and softened, about 5 minutes. Add garlic and thyme and continue to cook another minute.
- Stir in lentils, then add broth, white wine and cumin. Stirring occasionally, bring lentil mixture to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
- Strain and discard any extra cooking liquid. Return lentils to cooking pot, remove from heat, discard thyme stem and stir baby spinach (or kale, or chard) into warm lentil mixture, allowing spinach to wilt slightly. Season to taste with salt and pepper.
- When ready to serve, slice each yam along top lengthwise. Open and stuff with warm lentil mixture before topping with a sprinkle of feta, pistachios and sesame seeds. For an extra flourish and seasoning, garnish with a pinch of sumac, chopped parsley and lemon zest, if desired. Serve warm as a light meal or a hearty side dish.
Drink Pairings
ASPARAGUS SALAD
Ingredients
Serves 4
¾ cup (175 ml) fresh orange juice, strained
1 tbsp (15 ml) white balsamic vinegar
1 tsp (5 ml) orange zest, cut into long, thin ribbons
1 tsp (5 ml) minced shallot
1 tbsp (15 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
16 fresh asparagus spears, trimmed
1 tsp (5 ml) kosher salt
1 medium-sized green zucchini
2 seedless oranges, peeled and segmented
micro greens for garnish
Instructions
- To make dressing, in a small saucepan, bring orange juice to a boil over mediumhigh heat. Cook until reduced by half, about 8 to 10 minutes. Transfer juice to a medium-sized bowl and cool completely. Add balsamic vinegar, zest and shallots. Drizzle olive oil, whisking continually until smooth. Season with salt and pepper, to taste. Refrigerate until chilled.
- Fill a large bowl with water and ice cubes and set aside. To blanch asparagus, bring a medium-sized saucepan with water to a boil. Add kosher salt, then asparagus. When water returns to a boil, cook for 1 minute. Remove asparagus from saucepan and place in ice water. Cool completely in water, then pat spears dry. Refrigerate in a large dish until ready to serve.
- Wash and dry zucchini. Using a vegetable peeler or mandoline, cut very thinly and add to asparagus in refrigerator.
- When ready to serve salad, place 4 asparagus spears (whole or cut up) and some zucchini slices on each plate. Add orange segments and micro greens and drizzle with vinaigrette. Serve immediately.
Drink Pairings
BLACK COD WITH BLACK BEAN SAUCE
Ingredients
Serves 4
2 tbsp (30 ml) cooked black beans, finely chopped
1 garlic clove, minced
1-in (2.5 cm) piece ginger root, peeled and minced
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) soy sauce
2 tbsp (30 ml) Chinese cooking wine
1¼ lb (625 ml) black cod fillets, skin on, scales removed, cut into 4
1 green onion, julienned
1 small red chili, thinly sliced (optional)
Instructions
- In a bowl, combine black beans, garlic, ginger, sugar, soy sauce and cooking wine. Stir together to make a paste. Set aside.
- Place black cod fillets skin-side down on a heatproof platter (or plate) that will fit into a bamboo steamer and spread black bean sauce evenly over top. Place platter in steamer over a wok filled with just enough boiling water that so it does not touch the bottom of steamer. Steam, covered, over medium heat for 15 minutes, or until fish is cooked and flakes easily with a fork.
- Remove platter from steamer. Garnish with green onions and sliced chili, if using.
Drink Pairings
CARROT, CUCUMBER AND JICAMA SALAD WITH SMOKY GRILLED LAMB
Ingredients
Serves 4
2 lbs (1 kg) well-trimmed boneless leg of lamb, cut into 3 equal pieces
2 tbsp + ¼ cup (90 ml) olive oil, divided
1 tbsp (15 ml) ground cumin, divided
salt and pepper, to taste
3 tbsp (45 ml) rice wine vinegar
1 tsp (5 ml) liquid clover honey
¼ tsp (1 ml) dry mustard powder
4 cups (1 L) roughly chopped romaine lettuce
2 large carrots, peeled and cut into long julienne curls with a spiralizer
1 unpeeled English cucumber, cut into ribbons with a vegetable peeler
2 cups (500 ml) peeled and diced jicama
2 cups (500 ml) cooked chickpeas
¾ cup (175 ml) pitted green olives, cut in half
2 tbsp (30 ml) finely chopped fresh chives
⅓ cup (75 ml) fresh cilantro leaves
Instructions
- Preheat barbecue grill to medium-high.
- Rub lamb with 2 tbsp (30 ml) oil and season with 2 tsp (10 ml) cumin, salt and pepper. Let sit at room temperature for 10 to 15 minutes.
- Meanwhile, in a medium-sized bowl, whisk together remaining 1 tsp (5 ml) cumin, vinegar, honey and mustard powder. Slowly incorporate remaining ¼ cup (60 ml) oil until dressing is well combined. Season to taste with salt and pepper. Set aside.
- Grill lamb, turning frequently, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into thickest part registers 135 F (57 C) for medium-rare. Transfer lamb to a carving board to rest for 10 minutes.
- In a large bowl toss together romaine, carrots, cucumber, jicama, chickpeas and olives. Drizzle with dressing and toss again to coat salad. Transfer salad to a platter. Thinly slice lamb and arrange overlapping slices on salad. Garnish with chives and cilantro before serving.
Drink Pairings
CANTONESE ROAST CHICKEN
Ingredients
Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish
Instructions
- To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
- To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
- To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
- Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
- Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)
Drink Pairings
BOURBON CARAMEL PUMPKIN TART
Ingredients
Serves 10
CRUST:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) fine cornmeal
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup (125 ml) cold unsalted butter, diced, plus extra for greasing
1 large egg
BOURBON CARAMEL:
½ cup (125 ml) light brown sugar
1 tbsp (15 ml) water
2 tbsp (30 ml) unsalted butter
½ tsp (2 ml) salt
1 cup (250 ml) whipping cream
¼ cup (60 ml) bourbon
PUMPKIN CUSTARD FILLING:
4 oz (125 g) plain cream cheese
⅓ cup (75 ml) light brown sugar
1 large egg
1 large egg yolk
¾ cup (175 ml) pumpkin purée
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) fine salt
½ cup (125 ml) half and half cream
¼ cup (60 ml) toasted, salted pumpkin seeds
2 tbsp (30 ml) toasted pine nuts
sweetened whipped cream (optional)
Instructions
- To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Add egg and continue to pulse until dough clumps together. Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
- Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Turn dough into prepared tart pan and press into pan. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Freeze for at least 1 hour.
- Preheat oven to 375 F (190 C). Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Carefully remove foil. If shell puffs, press down gently with back of a spoon. Bake another 10 minutes until shell is firm and edges are tinged golden brown. Transfer to a wire rack and let cool, 30 minutes. Keep oven on.
- Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Remove from heat and transfer to a heatproof bowl. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Spread into an even layer over crust. Refrigerate for 15 minutes, allowing caramel to set.
- To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Add egg and egg yolk, beating until well combined. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Mix until thoroughly combined. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan on a wire rack and allow tart to cool completely.
- In a small bowl stir together pumpkin seeds and pine nuts.
- Pour remaining caramel over pumpkin custard and spread evenly with a spatula. If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Sprinkle pumpkin seed mix around edge of tart and refrigerate until caramel is firm, a minimum of 4 hours, up to 24 hours.
- When ready to serve, unmould tart from pan and transfer to a serving platter. Cut and serve chilled.