CREAMY FETA AND ASPARAGUS WITH SOFT-BOILED EGG ON COUNTRY BREAD
Ingredients
Serves 4 open faced sandwiches
4 small eggs, at room temperature
4 oz (125 g) feta cheese
2 tbsp (30 ml) plain Greek yogurt
1 tbsp + 2 tsp (15 ml + 10 ml) lemon juice, divided
12 fat asparagus spears
1 tbsp (15 ml) extra-virgin olive oil, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
flaked sea salt, such as Maldon salt, plus extra to taste
4 slices of country loaf, sliced ½-in (1.25 cm) thick and toasted
2 tbsp (30 ml) fresh chervil leaves
1 tsp (5 ml) crushed pink peppercorns
Instructions
- Bring saucepan of water to a boil. Gently lower eggs into water and boil for 6 minutes before draining and running under cold water to cool. Carefully peel and half each egg and set aside.
- In a small food processor combine feta, yogurt and 1 tbsp (15 ml) lemon juice until smooth and creamy.
- Thinly slice asparagus with vegetable peeler and place in large bowl before tossing with remaining 2 tsp (10 ml) lemon juice, olive oil, lemon zest and a pinch of salt. Marinate for 10 minutes.
- To assemble, spread creamy feta on toast and top with marinated asparagus and 2 egg halves. Garnish each with a sprinkle of chervil, pink peppercorns and an extra pinch of salt, if desired. Serve immediately.
Drink Pairings
CRUNCHY CHICKEN WITH BUTTERMILK GREEN GODDESS CHIVE DRESSING
Ingredients
Serves 4
BUTTERMILK GREEN GODDESS CHIVE DRESSING:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) buttermilk
3 tbsp (45 ml) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, minced
½ tsp (2 ml) anchovy paste
¼ tsp (1 ml) sea salt, plus extra to taste
freshly ground black pepper, to taste
CRUNCHY CHICKEN STRIPS:
1 lb (500 g) boneless, skinless chicken tenders
½ cup (125 ml) panko bread crumbs
½ cup (125 ml) coarsely crushed almonds
2 tsp (10 ml) minced fresh sage
½ tsp (2 ml) salt
freshly ground black pepper
1 egg, whisked
¼ cup (60 ml) mayonnaise
⅓ cup (75 ml) all-purpose flour
2 tbsp (30 ml) unsalted butter, melted
SALAD:
1 head Bibb lettuce, separated into leaves
2 nectarines, pitted and sliced
½ cup (125 ml) raspberries
Instructions
- To make the DRESSING: In a small blender combine mayonnaise, buttermilk, chives, lemon juice, garlic and anchovy paste and whirl until smooth. Add ¼ tsp (1 ml) salt and pepper to taste. Can be made ahead and refrigerated for a couple of days.
- For the CRUNCHY CHICKEN STRIPS: Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper and set aside. In a wide, shallow bowl, stir together bread crumbs, almonds and seasonings. In a second shallow bowl, place whisked egg with mayonnaise and whisk together to blend. Place flour into a third shallow bowl.
- To bread chicken strips, dip into egg mixture. Then shake in flour until coated. Dip into egg mixture again and then roll in bread crumb mixture. Place strips in single layer on lined baking sheet about 1-in (2.5 cm) apart. Drizzle with melted butter. Bake in centre of preheated oven for 5 minutes. Using tongs, gently turn strips and continue to bake for 2 more minutes or until strips are no longer pink inside. Remove to a rack.
- While chicken is baking, assemble SALAD ingredients. Divide Bibb lettuce leaves and fruit among serving plates. Place baked Crunchy Chicken alongside salad and drizzle with Buttermilk Green Goddess Chive Dressing.
Drink Pairings
CITRUS AND FENNEL CHICKEN BAKE
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
1 Meyer lemon, zest and juice
1 orange, zest and juice
1 tbsp (15 ml) fennel seeds
4 tsp (20 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
2 tsp (10 ml) fresh thyme leaves
2 medium fennel bulbs, trimmed and fronds reserved
8 skin-on, bone-in, chicken thighs
2 cups (500 ml) sugar snap peas
Instructions
- In a large bowl, whisk together oil, lemon and orange zest and juice, salt, fennel seeds, mustard, honey and thyme leaves. Remove 2 tbsp (30 ml) marinade and set aside.
- Cut fennel bulbs into quarters and then cut each lengthwise, into 3 wedges. Place in large bowl with marinade. Add chicken and toss together until well mixed. Tip into a large baking dish, oven-safe frying pan or rimmed baking tray. Arrange chicken so that it sits on top of fennel and allow dish to marinate while oven preheats.
- Preheat oven to 400 F (200 C). Toss reserved marinade with snap peas and set aside.
- Roast fennel and chicken for 35 minutes before scattering snap peas over top, then continue to roast until chicken is cooked through, about another 15 to 20 minutes. Garnish with reserved fennel fronds and serve while warm.
Drink Pairings
CITRUS AND POMEGRANATE SALAD
Ingredients
Serves 4
2 each navel oranges and blood oranges
1 grapefruit
½ pomegranate, seeds removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Champagne or quince vinegar
1 tbsp (15 ml) mint leaves, small
1 pinch sea salt
Instructions
- Peel citrus fruits and cut into ½-in (1.25 cm) slices. Arrange on a serving platter and cover with a sprinkling of pomegranate seeds .
- Mix together olive oil and vinegar and drizzle over salad. Garnish with mint leaves and sprinkle with salt.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner.
Drink Pairings
CHILLED ZUCCHINI NOODLE COCONUT LIME BOWLS
Ingredients
Serves 4
2 tsp (10 ml) peanut or coconut oil, plus extra if needed
2 garlic cloves, minced
½-in (1.25 cm) piece fresh ginger root, peeled and minced
2 Thai red chilies, halved and seeded, plus extra for garnish
1 cup (250 ml) chicken broth
2 x 14 oz (398 ml) cans coconut milk
2 tbsp (30 ml) lime juice, plus extra if desired
1 tbsp (15 ml) brown or palm sugar
1 tbsp (15 ml) tamari sauce
2 tsp (10 ml) light-coloured miso paste
½ lb (250 g) fresh green or red (or a combination of ) asparagus spears, preferably thick stalks
1 green zucchini, about 8-in (20 cm) long
1 small lotus root, peeled
4 large radishes, trimmed
¼ cup (60 ml) micro arugula leaves
¼ cup (60 ml) salted cashews
¼ cup (60 ml) salted cashews
Instructions
- Heat oil in a large, heavy saucepan. Add garlic, ginger and chili peppers and sauté for 30 seconds over medium-high heat or until aromatic. Do not let it brown. Add chicken broth to deglaze pan.
- Stir in coconut milk, lime juice, sugar, tamari sauce and miso paste. Whisk to blend. Gently simmer for 5 minutes to blend flavours. Remove from the heat and bring to room temperature. Refrigerate until chilled.
- When broth is chilled, trim root ends of asparagus. Using a hand-held vegetable peeler, shave spears into long thin strips. If tips break, simply add to strips. Place in a bowl. Repeat with zucchini using a hand-held peeler or spiralizer and add to asparagus. Thinly shave peeled lotus root crosswise into thin rounds using a mandolin. Thinly slice radishes on mandolin.
- To serve, place asparagus and zucchini into serving bowls. Tuck a couple slices lotus root alongside. Pour chilled broth over top. Arrange radishes in centre and sprinkle with arugula and cashews. Garnish with cilantro and serve chilled.
Drink Pairings
CHILLED MELON AND SORREL GAZPACHO
Ingredients
Serves 4 to 6
1 yellow onion, unpeeled
2 garlic cloves, unpeeled
1 tsp (5 ml) olive oil
1 English cucumber, peeled, seeded and chopped
1 lb (500 g) melon, such as a Korean melon, peeled, seeded and cubed
2 yellow tomato, peeled and seeded
7½ tbsp (112 ml) extra-virgin olive oil, such as Castela Notti
5 tbsp (80 ml) sherry vinegar
⅔ cup (150 ml) verjus, or any Portuguese Vinjo Verde
fresh mint or sorrel leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place the unpeeled onion and the unpeeled garlic cloves in a small baking dish, rub with olive oil. Cover and bake for 15 minutes. Return onion to oven and continue roasting, covered, for another 15 minutes or until the onion is soft.
- Remove onion and, when cool enough to handle, coarsely chop and add to garlic in blender along with cucumber, melon, tomato, extra-virgin olive oil, vinegar and verjus. Blend until smooth and lump free.
- Press through a fine-meshed sieve for a smooth consistency, if you wish. Refrigerate until chilled. Serve in chilled soup bowls and garnish with mint or sorrel.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.
Drink Pairings
CHOCOLATE GANACHE HEART CAKES WITH RASPBERRY CREAM
Ingredients
Serves 4 to 6 small heart shaped cakes
RASPBERRY COULIS:
1 cup (250 ml) frozen or fresh raspberries
1 tbsp (15 ml) granulated sugar
½ tbsp (7 ml) framboise or orange liqueur
HEART CAKES AND RASPBERRY GANACHE:
1 box Chocolate Devil’s Food Cake
½ cup (125 ml) brewed, hot coffee
3 tbsp (45 ml) granulated sugar
2 tbsp (30 ml) rum or brandy
1 cup (250 ml) whipping cream, divided
2 tbsp (30 ml) raspberry preserves
½ lb (250 g) bittersweet chocolate, finely chopped
ICING SUGAR GLAZE:
⅔ cup (150 ml) icing sugar
1½ tbsp (22 ml) homogenized milk
red food colouring
Instructions
- For RASPBERRY COULIS: In a saucepan, cook berries, sugar and liqueur over low heat and simmer for about 5 minutes. Using an immersion blender, purée berry mixture. Strain through a fine-mesh strainer. Set aside, covered, at room temperature for up to a day or refrigerate until ready to use.
- Preheat oven to 350 F (180 C).
- Prepare cake mix following manufacturer’s instructions. Pour into a parchment paper-lined 10 x 15-in (25 x 38 cm) jelly roll pan. Bake for 20 minutes or until set. Cool on a rack. Can be made the day before and refrigerated.
- In a bowl, mix together hot coffee, sugar and rum or brandy, until sugar has dissolved. Set aside.
- Cut chilled Devil’s Food Cake with a 3 or 4-in (8 or 10 cm) heart-shaped cookie cutter. Depending on size of your cutter this will make 4 to 6 two-layer cakes. Brush each layer lightly with coffee liqueur syrup.
- Whip ½ cup (125 ml) cream with an electric mixer until soft peaks form. Add raspberry preserves and continue whipping until stiff peaks form. Fill a pastry bag, fitted with a ¾-in (2 cm) round pastry tip.
- Pipe raspberry cream over half the heart-shaped cakes. Top each with a layer of cake, pressingly down lightly to sandwich. Cover with plastic wrap and refrigerate while ganache is being made.
- To make GANACHE: In a heavy-bottomed saucepan, heat remaining ½ cup (125 ml) cream over medium-low heat until simmering. Remove from heat and add chopped chocolate, swirling saucepan to make sure all chocolate is covered by cream. Let sit a couple minutes, then gently whisk until smooth.
- Pour about ½ cup (125 ml) of hot ganache into a shallow bowl and refrigerate for 5 minutes or until slightly firm, but still spreadable. Leave remainder of ganache in pot to keep it pourable.
- With a small spatula, thinly spread refrigerated ganache over sides of cakes, filling the gap between the layers of cake, making them smooth. It is important to have a smooth surface, so there are no bumps when you pour ganache over cakes.
- Set cakes on a cooling rack over a parchment paper-lined pan to catch dripping chocolate. Slowly pour ganache over each cake, starting in middle and working outward. Be sure to check sides as you go. There will be a pool of ganache on parchment. Scrape that up and melt in saucepan to use again. If ganache gets too thick, return pot to stove and heat on very low heat for a few seconds.
- Allow cakes to set at room temperature, about 20 minutes.
- For ICING SUGAR GLAZE: Combine sugar and milk in a small bowl. Stir until smooth. If too thick, add a bit more milk. If too thin, add more icing sugar. Mixture should be slightly runny. Add a small drop of colouring, to achieve pink or red colour. Transfer glaze into a piping bag with small nozzle attachment and drizzle quickly across top of the Ganache Heart Cakes to form a design. Refrigerate until ready to serve.
- To serve, place ganache cake on serving plate and drizzle raspberry coulis on or around cake.
Drink Pairings
CHARRED ONION DIP WITH VEGETABLE CRUDITE
Ingredients
Serves 8 to 10
1 head garlic
2 tbsp (30 ml) extra-virgin olive oil, divided
1 large onion, peeled and cut into thin slices
1 cup (250 ml) sour cream
½ cup (125 ml) mayonnaise
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
½ lime, zest and juice
1 tbsp (15 ml) chopped chives
½ tsp (2 ml) smoked paprika
⅛ tsp (1 ml) cayenne pepper
raw baby vegetables
Instructions
- Preheat oven to 350 F (180 C). Cut top off head of garlic, drizzle it with half the olive oil and wrap it in foil. Roast in the oven for 30-45 minutes, or until soft.
- Increase oven heat to 425 F (220 C). Toss onion with the remaining olive oil and grill in oven. Cool and finely chop. Mash 3 cloves of garlic in a bowl (reserve remaining garlic for another use), add remaining ingredients and mix. Serve with an assortment of vegetables such as carrots, cucumber, radish, tomatoes, cauliflower and green beans.