DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
CHINESE ALMOND COOKIES
Ingredients
Serves 3 dozen
1¾ cups (425 ml) all-purpose flour
1 cup (250 ml) granulated sugar
½ tsp (2 ml) baking powder
1 cup (250 ml) butter, at room temperature
1 ⅓ cups (325 ml) ground almonds
½ tsp (2 ml) salt
1 egg
1 tsp (5 ml) almond extract
1 egg white, whisked
½ cup (125 ml) sliced almonds
Instructions
- In a bowl, combine flour, sugar and baking powder. Stir to blend. Set aside.
- Combine butter, almonds and salt in bowl of an electric stand mixer. Beat with a paddle attachment until blended. Beat in egg and almond extract just until combined.
- Slowly beat in flour mixture until smooth. Transfer dough to a large sheet of plastic wrap. Tightly seal and refrigerate for 2 hours or until chilled and firm. Dough can be refrigerated for up to 3 days.
- When ready to bake, preheat oven to 325 F (170 C). Line 2 baking sheets with parchment paper.
- Roll dough into ½-in (1.25 cm) balls and place 1-in (2.5 cm) apart on prepared baking sheets. Flatten balls slightly with the bottom of a glass or the tines of a fork. Brush with egg white and place an almond slice on each cookie before baking.
- Bake for 12 to 15 minutes or until light golden and crisp around edges.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.
Drink Pairings
CHICKEN, JICAMA, PAPAYA AND PICKLED GINGER SALAD ROLLS
Ingredients
Serves 8
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
3 to 4 romaine leaves, cored and finely shredded, about 2-inches (5 cm) long
¼ cup (60 ml) pickled ginger, dried and cut into fine julienne
1 ripe papaya, peeled, seeded and cut into fine julienne, 2-inches (5 cm) long
½ English cucumber, cored seeded and cut into ¼-inch (0.5 cm) matchstick
6 oz (180 g) peeled jicama root, cut into ¼-inch (0.5 cm) matchstick
handful cilantro sprigs, rinsed and dried well
handful basil leaves
½ cup (125 ml) shredded carrot
2 cups (500 ml) shredded rotisserie chicken meat
Instructions
- 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 alternating on the bias, the shredded romaine, julienned pickled ginger and papaya in a row across middle bottom third (the part nearest you).
- Spread a small amount of the noodles on top of the shredded ingredients and arrange a few cucumber and jicama matchsticks, a few cilantro sprigs, basil leaves, shredded carrots and chicken.
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more 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 and serve with Peanut Dipping Sauce or any other desired sauce.
Drink Pairings
CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD
Ingredients
Serves about 2 dozen pastries
BLOOD ORANGE CUSTARD:
¼ cup (50 ml) fine berry sugar
2 tbsp (30 ml) cornstarch
pinch of flaked sea salt
1 cup (250 ml) whole milk
2 large egg yolks
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) vanilla
¼ tsp (1 ml) blood orange flavouring
CHOCOLATE DRIZZLED CHOUX PUFFS:
½ cup (125 ml) water
⅓ cup (75 ml) unsalted butter, diced
2 tsp (10 ml) granulated sugar
generous pinch salt
½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
2 large eggs and 1 large egg white, whisked together
2 oz (60 g) bittersweet dark chocolate, divided
½ cup (125 ml) fresh raspberries
½ cup (125 ml) mandarin orange slices
½ small navel orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
⅓ cup (75 ml) pomegranate seeds
tbsp (30 ml) finely chopped pistachios
Instructions
- To make BLOOD ORANGE CUSTARD: In a saucepan, whisk together sugar, cornstarch and salt. Separately, whisk milk and egg yolks, then whisk into sugar mixture and cook over medium heat, whisking steadily, until mixture reaches a simmer. Whisk in butter.
- Continue to cook, stirring until mixture reaches a gentle boil. Boil for 1 minute, stirring constantly, until mixture thickly coats a metal spoon. Remove from heat, stir in vanilla and orange flavouring. Strain mixture through a fine-meshed sieve into a bowl. Cover surface with plastic wrap and refrigerate for 2 hours or overnight.
- To make CHOCOLATE DRIZZLED CHOUX PUFFS: Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside. In a medium-sized saucepan, combine water, butter, sugar and salt and bring to a boil over medium heat. Remove from heat to blend in flour. Return to heat, continue stirring vigorously over medium heat until mixture begins to pull away from sides of pan and forms a ball. Dough should be shiny, glossy and firm enough for a spoon to stand upright when inserted.
- Transfer dough to mixer. Gently beat until cooled. On low speed, add half the whisked eggs, mixing fully before adding more. You may not need all the egg mixture. Dough should have a glossy sheen and be firm enough to pipe into small rounds. Spoon dough into piping bag fitted with a large tip. Pipe little rounds about the size of a tbsp (15 ml) spaced evenly apart onto prepared baking sheets.
- Bake in oven for 12 to 15 minutes. Dough should be nicely puffed. Do not open oven during baking or Puffs will fall. Reduce heat to 375 F (190 C), continue baking for 18 to 20 minutes, or until they can be easily removed from baking sheet. Poke each puff with a toothpick to release steam. Turn off oven and return Choux Puffs to oven to dry out as oven cools, about 1 hour. Can refrigerate for up to 3 days, or freeze for longer storage.
- When ready to serve, transfer custard to pastry bag fitted with an ⅛-in (.5 cm) round tip. Poke a small hole in the side of Choux Puff and pipe with Blood Orange Custard.
- When all Puffs are filled, heat chocolate in microwave until almost melted. Remove and stir. Drizzle over Choux Puffs.
- To serve, using a pastry brush, sweep a strip of melted chocolate down centre of each serving plate. As soon as it firms, arrange a few Choux Puffs along with fresh fruit and chopped pistachios.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
FIRE-KISSED GREEN BEAN SALAD
Ingredients
Serves 12
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) fresh orange juice
½ tsp (2 ml) Sriracha hot sauce, plus extra
⅛ tsp (0.5 ml) ground black pepper
2 tbsp (30 ml) Asian fish sauce
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) sea salt, plus extra for seasoning
2 lbs (1 kg) green beans, trimmed
1 small red onion, thinly sliced
1 tbsp (15 ml) grapeseed or coconut oil
3 cups (750 ml) cherry tomatoes, halved
¼ cup (60 ml) lightly packed fresh cilantro
2 tbsp (30 ml) fresh parsley, roughly chopped
½ cup (125 ml) toasted pine nuts
freshly ground black pepper, to taste
Instructions
- Preheat grill over medium-high heat.
- Meanwhile, in a blender combine first 8 ingredients until well combined. Season to taste with extra salt and hot sauce. Set dressing aside.
- Place a grill basket on hot grill and allow to preheat for 5 minutes.
- Meanwhile, in a large bowl toss together beans and red onion with grapeseed oil. Working in batches, arrange half bean mixture in preheated grill basket, close lid on barbecue and cook, tossing occasionally, until beans are lightly charred, about 5 to 7 minutes. Transfer to a large bowl and grill remaining mixture.
- Add cherry tomatoes and half the dressing to grilled bean mixture. Toss and let sit for 5 minutes before stirring in cilantro, parsley and pine nuts. Season to taste with more dressing, salt and pepper as needed. Best served warm or at room temperature.