Potato Pavé with Parmesan Rosemary Cream
There’s something wonderfully comforting about a potato dish on a holiday table—humble, familiar and quietly celebratory. This potato pavé takes that nostalgia and gives it a modern, elegant twist. Fun fact: Pavé comes from the French word for “cobblestone,” a nod to the neat, square shape that the potato cake is cut into after chilling. Paired with silky Parmesan Rosemary Cream for a touch of refinement, this dish feels perfectly suited to a spring holiday that blends tradition with fresh beginnings. Serve this entrée with See Ya Later Ranch Washington State Chardonnay.Ingredients
Serves 6
4 large Russet potatoes (about 3 lbs/1.4 kg total)
1¼ cups (310 ml) whipping cream
kosher salt and freshly ground black pepper, to taste
5 tbsp (75 ml) unsalted butter, cut into small cubes
canola oil or refined coconut oil, for frying
Parmesan Rosemary Cream, make ahead, recipe follows
fresh chives, sliced, for garnish
Parmesan Rosemary Cream
Makes 4 cups (1 L)
½ tbsp (7.5 ml) grapeseed oil
½ yellow onion, diced
4 oz (120 ml) white wine
2 cups (500 ml) whipping cream
3 oz (85 g) Parmesan, finely grated
1 sprig fresh rosemary
kosher salt, to taste
Instructions
- Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside.
- Wash and peel potatoes.
- Place cream in a large bowl and season generously with salt and pepper.
- Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing.
- Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper.
- Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes.
- Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
- Cut a piece of cardboard to fit right on top of parchment-covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature.
- Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days.
- Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside.
- In a large frying pan, warm ¼-in (0.6 cm) oil over medium-high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain.
- To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
- Instructions to make Parmesan Rosemary Cream (makes 4 cups (1 L)) : 1) In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2) Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3) Whip chilled cream mixture until firm peaks form. Serve immediately.
Drink Pairings
Hot Honey Glazed Salmon with Herb Salad
Glazed with hot honey, this salmon is a playful spin on the traditional glazed Easter ham. While grilled pineapple rings and maraschino cherries are an optional nod to the nostalgic version, a fresh herb salad on top wakes everything up, echoing the new greenery of the season, and offers a crisp contrast that makes this dish just right for an Easter dinner that leans elegant, fresh and a little unexpected. We recommend pairing this dish with Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir.Ingredients
Serves 4 to 6
½ cup (125 ml) clover honey
½ tsp (2.5 ml) red pepper chili flakes
1½ tsp (7.5 ml) apple cider vinegar
2 lbs (900 g) salmon fillet, pin bones removed
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) freshly ground black pepper
¼ tsp (1 ml) smoked paprika
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) white balsamic vinegar, plus more to taste
½ cup (125 ml) watercress, washed and dried
¼ cup (60 ml) fresh flat-leaf parsley leaves
¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives
2 tbsp (30 ml) roughly chopped fresh dill
5 to 6 canned pineapple rings, pan-seared (optional), for garnish
5 to 6 maraschino cherries (optional), for garnish
Instructions
- Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
- Place salmon fillet skin-side down on lined baking sheet.
- In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
- Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes.
- Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste.
- Transfer salmon to a serving platter. Optionally garnish with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
Drink Pairings
Kimchi Fried Quinoa
A Korean classic gets a healthy makeover, replacing rice with quinoa. A touch of sweetness anchors layers of umami, delivering loads of flavour in every morsel. Skip the eggs for a vegan-friendly option, or swap the tofu with proteins like seafood or even pork, chicken or beef for meat lovers. Kooksoondang Original Makgeolli or Bowen Island Westcoast Lager make for excellent drink pairings with this recipe.Ingredients
Serves 2 (Large)
2 cups (500 ml) kimchi
1 × 12½ oz (350 g) package extra-firm tofu
1 tbsp (15 ml) cornstarch
¼ tsp (1 ml) salt, plus more for seasoning
¼ tsp (1 ml) white pepper, plus more for seasoning
5 tbsp (75 ml) vegetable oil, divided
1 tbsp (15 ml) gochujang paste (use vegan-friendly option if desired)
1 tbsp (15 ml) dark soy sauce
2 cups (500 ml) cooked quinoa, cooled
1 cup (250 ml) edamame, thawed and drained if frozen
3 green onions, white parts thickly sliced and green parts julienned, divided
1 tbsp (15 ml) white vinegar
1 to 2 tbsp (15 to 30 ml) sesame oil, to taste
2 eggs
1 sheet nori, shredded, for garnish
Instructions
- Using a strainer placed over a large bowl, drain kimchi and reserve ⅓ cup (80 ml) drained liquid. Transfer drained kimchi to another large bowl. Using clean kitchen shears, cut kimchi into bite-sized chunks. Set aside.
- Use a tofu press to remove excess liquid from tofu. Alternatively, wrap tofu with a clean tea towel. Place it on a small rack over a paper-towel-lined baking sheet. Cover wrapped tofu with a plate or small baking sheet and place heavy weights on it, such as a couple of heavy cans or a small cast iron skillet. Let it drain for about 30 minutes. Carefully remove weights and unwrap tofu. Wipe any residual moisture with a paper towel. Cut into about ¾ × 1½ × ½-in (2 × 4 × 1.25 cm) strips and transfer to a large bowl. Toss with cornstarch, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) white pepper.
- In a large skillet over high heat, heat 2 tbsp (30 ml) vegetable oil until shimmering. Fry coated tofu for 3 to 4 minutes, until golden brown on bottom. Flip tofu over and continue frying for another 2 to 3 minutes. Remove from heat and transfer to a plate.
- In same skillet over high heat, heat 2 tbsp (30 ml) vegetable oil. Fry drained and cut kimchi until slightly charred at edges. Add gochujang paste and dark soy sauce and cook for 2 to 3 minutes, until fragrant.
- Add cooked quinoa and edamame and mix to coat with kimchi mixture. Toss in sliced white parts of green onions and fried tofu. Stir in vinegar and season with salt and white pepper. Turn off heat and stir in sesame oil and julienned green parts of green onions. Divide into 2 large serving bowls.
- In a separate frying pan over high heat, use remaining 1 tbsp (15 ml) vegetable oil to fry eggs until edges are crispy and dark brown. Top each serving bowl with a fried egg and garnish with shredded nori as desired.
Drink Pairings
Stir-fry Udon Bowl
Slurp away on layers of umami that unfold between silky udon noodles, crunchy vegetables, savoury beef and sweet prawns. This is fabulous to serve on movie nights or mahjong afternoons with friends. You can use other proteins, such as tofu, chicken or pork, too. Oh so delicious! This dish pairs wonderfully with Sapporo Premium Beer or Hey Y’all! Hard Iced Tea.Ingredients
Serves 4 to 6
1½ lbs (680 g) beef short ribs, thinly sliced
¼ tsp (1 ml) baking soda
1 tbsp (15 ml) water
1 tbsp (15 ml) cornstarch
2 tsp + 1 tbsp (25 ml) dark soy sauce, divided
7 tbsp (105 ml) vegetable oil, divided
1 lb (450 g) shelled prawns, washed and deveined
salt and pepper, to taste
1 cup (250 ml) sliced shiitake mushrooms
1 cup (250 ml) broccoli florets
1 cup (250 ml) sliced red bell peppers
2 cups (500 ml) baby bok choy roughly cut into 2-in (5 cm) chunks, white and green parts separated
1 cup (250 ml) sliced onions
3 cloves garlic, crushed
1 to 2 red chilies, sliced, to taste
1 tbsp (15 ml) chopped fresh ginger
2 cups (500 ml) chicken stock
2 tbsp (30 ml) oyster sauce
2 tbsp (30 ml) Shaoxing cooking wine
1 tbsp (15 ml) fish sauce
4 × 7 oz (200 g) packages compressed soft udon noodles
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) sesame oil
julienned green onions and toasted sesame seeds, for garnish
Instructions
- In a non-reactive bowl, mix beef, baking soda and water and let rest for 10 minutes. Add cornstarch and 2 tsp (10 ml) dark soy sauce. Set aside.
- In a large skillet, heat 1 tbsp (15 ml) oil over medium-high heat. Without overcrowding skillet, fry prawns for about 1 minute on each side. Season with salt and pepper. Transfer to a large bowl or plate.
- In same skillet, heat another 2 tbsp (30 ml) oil and fry marinated beef until cooked and any liquid evaporates. Add to prawns.
- In a wok, heat 2 tbsp (30 ml) oil on medium-high heat. Stir-fry shiitake mushrooms and broccoli for 2 minutes. Add red peppers and bok choy and continue cooking for another minute. Season with salt and pepper and transfer to a large plate.
- In same wok, heat remaining 2 tbsp (30 ml) oil on medium-high heat. Stir-fry onions, garlic, chilies and ginger until fragrant, about 1 minute.
- In a small bowl, mix chicken stock, oyster sauce, Shaoxing wine, fish sauce and remaining 1 tbsp (15 ml) dark soy sauce. Add to wok and cook until it comes to a boil.
- Place compressed udon noodles over braising liquid. Lower heat to medium. Cover wok and let noodles steam for about 5 minutes. Remove lid and, using a fork or cooking chopsticks, toss noodles to separate and mix with sauce.
- Add stir-fried vegetables, prawns and beef, and stir-fry for about 1 minute. Most of sauce will reduce and be absorbed into noodles. Add rice vinegar and remove from heat.
- Toss with sesame oil and garnish with julienned green onions and toasted sesame seeds, as desired.
Drink Pairings
Chicken Tikka Poutine
A favourite from Indian cuisine cozies up to a Canadiana treat! Tangy, mildly spicy, finger-licking flavours explode in your mouth with every bite. This is perfect for a spring afternoon brunch or anytime you feel peckish. Substitute potato fries with yam fries for a fibre boost, if desired. Try pairing this Chicken Tikka Poutine with Pfaffenheim Pfaff Gewürztraminer or Tinhorn Creek Washington State Pinot Gris.Ingredients
Serves 4
Tikka Spice Mix
2 tbsp (30 ml) Kashmiri chili powder*
1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin
½ tbsp (7.5 ml) black pepper
1 tsp (5 ml) ground turmeric
½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala
1 cup (250 ml) dahi* or plain yogurt
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) ginger-garlic paste, divided
6 tbsp (90 ml) vegetable oil, divided
2 tsp (10 ml) salt, plus more for seasoning
1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves),1 divided
2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks
2 whole cloves
2 whole green cardamom pods, split
2-in (5 cm) stick cinnamon
1 bay leaf
1 cup (250 ml) chopped onions
⅛ tsp (a pinch) cayenne pepper (optional)
¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes
¼ cup (60 ml) whipping cream
Poutine
1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L)
salt, to taste
1½ to 2 cups (375 to 500 ml) cheese curds, to taste
Chutney Mayo, make ahead, recipe follows
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
Chutney Mayo
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
½ tsp (2.5 ml) ground cumin
⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice
salt and pepper, to taste
*Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.
Instructions
- To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
- To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour.
- In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade.
- In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy.
- Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat.
- To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala* as desired. Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
- *Any leftover chicken tikka masala can be served with rice or parathas as a meal.
- Instructions for making Chutney Mayo: Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
Drink Pairings
Sea & Stem
An old-fashioned reimagined with Suntory Toki Blended Japanese Whisky, subtle and savoury tamari and rich demerara sugar— balanced, bold and quietly elegant.Ingredients
Serves 1
2 oz (60 ml) Suntory Toki Blended Japanese Whisky
⅓ oz (10 ml) Tamari Syrup*
2 dashes Angostura bitters
1 piece dried kombu, for garnish
1 cocktail cherry, for garnish
Instructions
- In a mixing glass, combine whisky, Tamari Syrup and bitters. Add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice and garnish with kombu and a cocktail cherry.
Featuring
Midas Sip
This takes the whisky and ginger to the next level! Layers of peat from the whisky, spice from the ginger and umami from the nutritional yeast combine for a pleasantly surprising flavour profile. Create this cocktail with The Famous Grouse Smoky Black Blended Scotch Whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ oz (15 ml) Nutritional Yeast Syrup*
½ oz (15 ml) fresh lemon juice ginger beer, to top
½ lemon wheel, for garnish
1 dried bay leaf, for garnish
nutritional yeast, for garnish
Instructions
- In a Collins glass, combine whisky, Nutritional Yeast Syrup and lemon juice and stir gently to combine. Add ice and top with ginger beer. Garnish with ½ lemon wheel, bay leaf and sprinkle of nutritional yeast.
- * To make Nutritional Yeast Syrup, in a small saucepan, combine 3½ oz (105 ml) water and 2 tbsp (30 ml) nutritional yeast. Bring to a simmer to infuse water. Add 5 tbsp (75 ml) granulated sugar and a pinch of salt. Stir until dissolved. Strain out solids and store in refrigerator for up to 2 weeks.
Featuring
Darkest before Dawn
Step through the gateway of savoury cocktails with this easy take on a classic Manhattan. With herby amaro and extra panache from the celery bitters, this cocktail will find its way into your regular rotation. Make this cocktail using Alberta Premium Canadian Rye Whisky, Cinzano Rosso Vermouth and Averna Amaro Siciliano.Ingredients
Serves 1
2 oz (60 ml) Alberta Premium Canadian Rye Whisky
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Averna Amaro Siciliano
2 dashes celery bitters
1 piece sea salt dark chocolate, for garnish
Instructions
- Place a coupe glass into freezer to chill. In a mixing glass, combine whisky, vermouth, amaro and bitters. Add ice and stir for 7 to 10 seconds. Strain into chilled coupe and garnish with a piece of sea salt dark chocolate.
Featuring
Café Latina
Try this approachable postdinner sipper as an alternative to the classic espresso martini. You can make this cocktail with Montenegro Amaro and Licor 43 Liqueur.Ingredients
Serves 1
1 oz (30 ml) Amaro Montenegro
1 oz (30 ml) Licor 43 Original
2 oz (60 ml) espresso*
Instructions
- In a cocktail shaker, combine all ingredients and shake vigorously over ice. Fine strain into a coupette to remove any ice chips, and enjoy with gusto!
- * Fresh espresso is best here, but an intense cold brew will also work. For cold brew, combine 3½ oz (105 g) ground coffee and 2 cups (500 ml) cold water. Let steep in refrigerator overnight, then pass through a coffee strainer to remove solids.
Featuring
Queen Bee
This low-ABV, pollinator-friendly drink is a great alternative to a classic Garibaldi. It’s also highly versatile. Experiment with different local honeys to explore the range of your neighbourhood’s ecosystem. Make this cocktail with Campari.Ingredients
Serves 1
2 oz (60 ml) Campari
3 oz (90 ml) fresh grapefruit juice
1 oz (30 ml) Honey Syrup*
1 grapefruit twist, for garnish
Instructions
- In a cocktail shaker, combine Campari, grapefruit juice and Honey Syrup. Fill with ice and shake for 10 to 20 seconds. Strain into a Collins glass over fresh ice, garnish with a grapefruit twist and serve.
- * To make Honey Syrup, combine equal parts (by weight) local honey and boiling water. Stir well to dissolve honey, then transfer to a clean glass bottle and refrigerate for up to 2 weeks.