VEGGIE MEDLEY PLATTER
Ingredients
Serves 4 to 6
½ acorn squash, seeds scraped and removed, cut into ½-in (1.25 cm) slices
2 jewel yams, peeled and cut into ¼-in (0.5 cm) thick rounds
4 tbsp (60 ml) olive oil, divided
1 x 14 oz (398 ml) can chickpeas, drained and rinsed, about 1½ cups (375 ml)
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
salt and freshly ground black pepper, to taste
3 baby romaine hearts, trimmed and cut in half lengthwise
1 cup (250 ml) sugar snap peas, blanched
½ cup (125 ml) sunflower seed sprouts
½ cup (125 ml) toasted pepitas (pumpkin seeds)
CREAMY AVOCADO GARLIC DIP:
2 large ripe avocados, halved and pitted
2 large garlic cloves, smashed and minced
2 tsp (10 ml) lemon juice
½ cup (125 ml) mayonnaise
salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 350 F (175 C). Place squash and yam slices in a large bowl. Drizzle with 2 tbsp (30 ml) olive oil and rub in to evenly coat. Arrange in a single layer on a large, rimmed baking sheet, placing squash on one half of baking sheet and overlapping yam slices on the other half. Bake in oven for 15 minutes. Flip vegetables and continue baking for 10 to 15 minutes or until fork-tender but still firm.
- In a large frying pan, heat 2 tbsp (30 ml) oil over medium-high heat. Add chickpeas and sauté, stirring often, until crispy and golden, about 15 minutes. Transfer to a bowl. Dust with paprika, cayenne, salt and pepper. Toss to evenly coat. Set aside.
- When squash and potatoes are done, remove from oven and arrange on a large platter along with romaine hearts and peas. Scatter toasted chickpeas, sunflower seed sprouts and pepitas over top. Serve with Creamy Avocado Garlic Dip.
- To make CREAMY AVOCADO GARLIC DIP: Combine avocado, garlic, lemon juice and mayonnaise in a food processor and whirl until smooth and creamy, scraping down sides of bowl as needed. Add salt and pepper to taste. Serve with Veggie Medley. Makes 1 cup (125 ml)
Drink Pairings
LOCAL LING COD WITH TANDOORI POTATOES IN GINGER-COCONUT MOLE
Ingredients
Serves 4
GINGER-COCONUT MOLE:
6 tbsp (90 ml) grapeseed oil
2 tbsp (30 ml) yellow mustard seeds
1 tbsp (15 ml) crushed, dried curry leaf
1 tbsp (15 ml) whole caraway seeds
6 garlic cloves, minced
2 tbsp (30 ml) minced, peeled ginger root
2 tbsp (30 ml) minced, seeded serrano pepper
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) fresh lime juice
6 tbsp (90 ml) chopped fresh cilantro
3 tbsp (45 ml) turmeric
4 tsp (20 ml) Ras al Hanout
6 cups (1.5 L) coconut milk
TANDOORI DICED POTATOES:
1½ lbs (675 ml) baby Yukon Gold potatoes
2 fresh bay leaves
6 tbsp + 2 tsp (100 ml) Tandoori Masala
1 tbsp (15 ml) Amchur Powder (dried mango powder)
½ lb (250 g) cold unsalted butter, finely diced
1 lemon, zest and juice
1 bunch fresh cilantro, chopped
salt and freshly ground black pepper
LING COD:
4 x 6 oz (180 g) ling cod fillets, skinned and boned
salt and fresh ground black pepper
1 tbsp (15 ml) grapeseed oil
3 tbsp (45 ml) unsalted butter
1 lemon, thinly sliced
SEASONED BABY SPINACH:
1 tbsp (15 ml) grapeseed oil
1 large shallot, peeled and finely minced
3 to 5 garlic cloves, peeled and minced
2 tbsp (30 ml) unsalted butter
½ lb (250 g) trimmed baby spinach leaves
⅓ cup (75 ml) dry white wine
1 lemon, juiced
salt and freshly ground black pepper
Instructions
- To make GINGER-COCONUT MOLE: Heat grapeseed oil in a small heavy saucepan. Add mustard seeds, curry leaf and caraway and cook for 1 minute over medium to medium- high heat or until seeds begin to pop. Add garlic, ginger, serrano pepper and sugar. Stir over medium heat until sugar begins to caramelize. Add lime juice to deglaze pan. Stir in cilantro, turmeric and Ras al Hanout while lime juice still in pan to absorb spices. Stir in coconut milk and bring to a low boil. Reduce heat to simmer and cook, uncovered until mixture is reduced by a quarter. Strain sauce through a fine-meshed sieve and set sauce aside to cool. Can be refrigerated, covered for a couple of days. Simply reheat small portions as needed.
- To make TANDOORI DICED POTATOES: Place whole potatoes in a large saucepan and cover with about 1-in (2.5 cm) water. Add a pinch of salt and bay leaves. Bring to a gentle boil, cover and with lid ajar, reduce to simmer. Cook until tender but still firm enough to hold their shape. Drain and set aside until cool enough to handle.
- In a large bowl, combine masala and Amchur Powder. Chop or dice potatoes and mix into spices to evenly distribute. Crush potatoes into spices, if desired. Cover and set aside at room temperature for 1 hour or up to 1 day for spice flavours to enhance potatoes.
- Preheat oven to 400 F (200 C). Spread potato mixture out on a parchment- lined baking sheet. Dot with diced butter and lemon zest. Bake in oven for 15 minutes or just until they start to brown and develop a little crunch.
- Remove tray to a rack and cool for 5 to 10 minutes. Transfer to a bowl and add lemon juice, cilantro and salt and pepper to taste. Mix with hands or a spoon. Can be served as is, if desired, or press into metal ring moulds to form a small puck. Refrigerate pucks (or freeze) on a baking tray, covered with plastic wrap. Can be refrigerated for a couple of days. Or frozen for a couple of weeks. Bake as many pucks as needed at 350 F (180 C) until piping hot.
- To cook LING COD: Season with salt and pepper. Heat oil in a large, heavy frying pan until almost smoking. Using tongs, add cod fillets, skin-side down, and sear in hot oil, shaking pan to prevent them from sticking. Reduce heat to medium and cook for another minute or until bottom is golden. Add butter and lemon slices to the empty spaces in pan. Once butter has melted, flip fish fillets and turn heat off. The residual heat will cook fish fillets through. If fillets are extra thick, place in a warm oven for 10 to 15 minutes.
- While fish rests, prepare Seasoned Baby Spinach. Heat oil in a large, heavy saucepan over high heat. Add shallots and garlic and cook until golden brown, stirring often. Add butter. Once melted, add spinach. Cook for 5 to 6 seconds, gently flipping leaves with tongs. Add wine and cook a few seconds longer or until desired doneness. Season with lemon, salt and pepper. Use a slotted spoon to serve.
- To serve, place a large spoonful of warmed Ginger-Coconut Mole in bottom of a shallow serving dish. Rest a warmed potato puck in sauce and place a spoonful of spinach on top. Top with a fillet of cod. Serve immediately.
Drink Pairings
APPLE CRANBERRY HAND PIES
Ingredients
Serves 12 Pies
PASTRY:
2½ cups (625 ml) cake and pastry flour
1 cup (250 ml) butter, chilled and diced
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
4 cups apples, peeled, cored and diced small
¼ cup (60 ml) dried cranberries, chopped
1 cup (250 ml) brown sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) nutmeg
½ tsp (2 ml) orange zest
2 tbsp (30 ml) butter, melted
1 tbsp (15 ml) all-purpose flour
¼ tsp (1 ml) salt
EGG WASH:
2 egg yolks
4 tbsp (60 ml) whipping cream
¼ tsp (1 ml) salt
Instructions
- Add flour, butter and salt to a food processor fitted with a metal blade. Pulse until mixture looks like coarse crumbs about the size of peas.
- Sprinkle with ¼ cup (60 ml) cold water. Pulse until dough sticks together when squeezed. Add more water, 1 tbsp (15 ml) at a time, if necessary. It will still look a bit crumbly.
- Shape dough into two balls. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- To make FILLING: In a large bowl, combine all ingredients. Toss to blend. Set aside.
- Preheat oven to 375 F (190 C). Roll pastry to ⅛ -in (0.25 cm) thickness on a floured surface. Cut into 3-in (7.5 cm) rounds. Place 2 tbsp (30 ml) on half of each round.
- In a small bowl, whisk together egg wash ingredients. Using a small brush, spread egg wash around edges of each pie. Cover each pie with another pastry round and press edges to seal. Crimp edges with a fork.
- Make a slit on top of each pie and brush with remaining egg wash. Transfer to a parchment paper-lined baking tray and bake for about 20 minutes or until pies are golden brown. Rotate pan halfway through.
- Remove to a rack to cool. Serve warm.
Drink Pairings
FISH AND SEAFOOD POT PIE
Ingredients
Serves 8
4 cups (1 L) water
¼ cup (60 ml) white vermouth
1 lemon, thinly sliced
1 bay leaf
1 lb (500 g) wild pink salmon fillet
1 lb (500 g) firm, white fish, such as halibut or haddock
½ lb (250 g) scallops, heel removed
½ lb (250 g) medium-sized prawns, shelled and deveined
4 tbsp (60 ml) butter
6 tbsp (90 ml) all-purpose flour
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) each, salt, black pepper and nutmeg
1 tbsp (15 ml) finely chopped fresh dill
3 cups (750 ml) mashed potatoes
Instructions
- Preheat oven to 400 F (200 C).
- In a large saucepan add water, vermouth, lemon and bay leaf. Bring to a boil; reduce heat to simmer. Add salmon and poach, covered, for 4 to 5 minutes, or until desired doneness. Remove with a slotted spoon to a large bowl and reserve. Repeat with white fish, simmer in hot broth and add to bowl once cooked. Poach scallops for 2 minutes in poaching liquid and remove with slotted spoon to bowl. Repeat with prawns.
- Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve. When salmon and white fish have cooled, remove from bowl and discard skin. Break fish into chunks.
- To prepare sauce, in a large saucepan melt butter over medium heat. Add flour and whisk in until smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in 2 cups (500 ml) of reserved poaching liquid until smooth. Increase heat to medium and bring mixture to a simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Add lemon juice, salt, pepper, nutmeg and dill and stir well.
- Gently fold fish, scallops and prawns into sauce and pour into a 12 cup (3 L) baking dish. Top with mashed potatoes, spreading evenly using the edge of a spoon to create scallop shapes in the surface (like fish scales) making sure potatoes are level for even browning during baking.
- Bake, uncovered, for 35 to 40 minutes until top is golden and filling is bubbly.
Drink Pairings
ROASTED VEGETABLE POT PIE
Ingredients
Serves 4
6 cups (1.5 L) mixed root vegetables (carrot, turnip, parsnip, squash, yam), cut into ½-in (1 cm) cubes
1 yellow onion, diced
2 garlic cloves, minced
4 sprigs fresh thyme
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for oiling pan
salt and freshly ground black pepper
4 tbsp (60 ml) olive oil
6 tbsp (90 ml) all-purpose flour
2 cups (500 ml) vegetable broth
pinch of grated nutmeg
salt and freshly ground black pepper, to taste
1 sheet puff pastry
1 egg yolk, lightly beaten with 1 tsp (5 ml) cold water
Instructions
- Preheat oven to 400 F (200 C).
- Place vegetables, onion, garlic and thyme in a large bowl and add 2 tbsp (30 ml) olive oil. Toss to coat and place on a baking sheet. Season with salt and pepper to taste. Roast until almost tender, about 30 minutes. Stir occasionally.
- While vegetables are baking, prepare sauce. In a large saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add flour and whisk until smooth. Cook for 2 minutes, whisking constantly. Gradually add stock and whisk until smooth. Increase heat to medium and simmer, whisking constantly, for 2 minutes until slightly thickened. Remove pan from heat.
- Oil a 9 x 9-in (23 x 23 cm) square baking pan or other shallow baking dish. Add roasted vegetables to sauce; fold in to combine and pour into pan. Let cool to room temperature.
- Meanwhile, roll out puff pastry to fit pan allowing 1-in (2 cm) to overhang edge of dish for creating a primped decorative edge. Brush edge of dish with beaten egg and lay pastry over top of filling. Crimp edge to seal. Brush pastry with more beaten egg and slash top of pie to allow steam to escape during baking.
- Place pan on baking sheet to catch any drips and bake for 30 to 45 minutes, or until filling is hot and puff pastry is cooked through and golden-brown.
Drink Pairings
BEEF AND MUSHROOM POT PIE
Ingredients
Serves 4
¼ cup (60 ml) olive oil, divided, plus extra for oiling dishes
2 lbs (1 kg) stewing beef, cut into 1-in (2 cm) cubes
salt and freshly ground black pepper, to taste
4 slices bacon or pancetta, diced
1 yellow onion, chopped
4 cups (1 L) mixed mushrooms (portobello,
white button, crimini, shiitake, oyster, trumpet or chanterelles), trimmed and cut to same size
2 tbsp (30 ml) tomato paste
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) beef stock
1 cup (250 ml) red wine
4 sprigs fresh thyme
2 to 3 medium unpeeled russet potatoes, scrubbed
¼ cup (60 ml) melted butter, for brushing
Instructions
- Preheat oven to 325 F (160 C). Oil 4 x 2 cup (500 ml) individual casserole dishes or a 12 cup (3 L) baking dish.
- In a large, heavy-bottomed saucepan, heat 2 tbsp (30 ml) oil over medium-high heat. Pat beef cubes dry with paper toweling and season with salt and pepper. Brown beef in batches, transferring to a bowl as they are done using a slotted spoon. Add bacon or pancetta to pan and cook until crisp. Remove with a slotted spoon and add to beef.
- Drain fat from pan and add remaining 2 tbsp (30 ml) oil. Add onions and mushrooms and sauté , stirring often, until liquid is evaporated, about 10 to 12 minutes. Stir in tomato paste and sauté, stirring occasionally, for 2 minutes. Sprinkle with flour and continue to sauté for 1 minute. Whisk in beef stock and red wine until smooth. Add fresh thyme.
- Return beef mixture and any accumulated juices to pan and gently fold in. Divide mixture among prepared casserole dishes. Cover each dish with foil and bake until beef is tender, about 1 hour. Remove dishes from oven and set aside.
- Increase oven temperature to 400 F (200 C).
- To make topping, thinly slice unpeeled potatoes using a very sharp knife. Arrange in a circle over each dish overlapping potatoes, leaving a small opening in the middle to allow steam to escape. Brush with melted butter, season with salt and pepper and bake for 30 minutes, or until filling is bubbling and potato crust is golden.
Drink Pairings
CHICKEN TAGINE
Ingredients
Serves 4 to 6
8 chicken thighs, skin on, bone in
2 tsp (10 ml) kosher salt
¼ tsp (2 ml) ground black pepper
2 tbsp (30 ml) vegetable oil, plus extra if needed
1 medium yellow onion, peeled and sliced
2 garlic cloves, sliced
¼-in (0.5 cm) slice peeled ginger root
2 tbsp (30 ml) ground cumin
1 tbsp (15 ml) ground coriander
long, thin cinnamon stick
1 cup (250 ml) chicken stock
2 tbsp (30 ml) liquid honey
28 oz (796 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) dried apricots, halved
¼ cup (60 ml) assorted olives
1 tsp (5 ml) preserved lemon, chopped
1 tbsp (15 ml) chopped cilantro
2 tbsp (30 ml) chopped parsley
½ lemon, zest and juice
Instructions
- Season chicken with salt and pepper. In a large, heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Brown chicken in batches, removing to a separate dish once browned.
- Reduce heat to medium. Add onion, garlic and ginger and cook until onion is soft and translucent. Add a little more oil if necessary. Add cumin, coriander and cinnamon and sauté for another 5 minutes.
- Return chicken to saucepan. Add chicken stock, honey, chickpeas, apricots, olives, and preserved lemon. Bring to a boil. Cover, reduce heat and simmer for about 40 minutes, or until juices run clear when chicken is pierced with a fork.
- Uncover, remove cinnamon stick and ginger root and discard. Stir in the lemon juice and parsley. Garnish with cilantro and serve with couscous.
Drink Pairings
KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
EGGPLANT CAPONATA
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil, plus extra, if needed
1 eggplant, cut into 1-in (2.5 cm) cubes
1 small yellow onion, peeled and diced
4 celery stalks, cut into 1-in (2.5 cm) pieces
1 garlic clove, minced
1 tsp (5 ml) kosher salt
1 pinch ground black pepper
1 pinch crushed red pepper flakes
2 tbsp (30 ml) capers, roughly chopped
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) granulated sugar
14 oz (398 ml) can diced Italian tomatoes
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) lemon juice
Instructions
- In a large frying pan, heat olive oil over medium-high heat. Sauté the eggplant in asingle layer (do this in batches if needed), until golden brown on all sides, adding more oil if necessary. Remove eggplant to a separate dish when done.
- Reduce heat to medium. Add onion, celery, garlic, salt, pepper and red pepper flakes. Sauté until softened. Add capers, balsamic, sugar and diced tomatoes. Simmer for about 10 minutes.
- Remove from heat and add eggplant, parsley and lemon juice. Fold in to combine. Adjust seasoning to taste and serve with crusty Italian bread. Best served at room temperature. Can be refrigerated in a tightly covered container for up to 12 days.
Drink Pairings
COCONUT CUSTARD-FILLED PORTUGUESE MALASADAS
Ingredients
Serves 12 doughnuts
COCONUT CUSTARD FILLING:
2 cups (500 ml) coconut milk
1 cup (250 ml) water, divided
½ cup (125 ml) granulated sugar
¼ cup (50 ml) cornstarch
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract
MALASADAS:
1 pkg dry active yeast, about 1 tbsp (15 ml)
1½ cups (375 ml) granulated sugar, divided
¼ cup (50 ml) warm water
3 large eggs
½ cup (125 ml) milk
½ cup (125 ml) half & half
2 tbsp (30 ml) unsalted butter, melted
¼ tsp (1 ml) salt
4 cups (1 L) bread flour, plus extra for dusting
2 tsp (10 ml) nutmeg
vegetable oil, for frying
sugar, for coating
Instructions
- To make COCONUT CUSTARD FILLING: In a saucepan, mix together coconut milk, ½ cup (125 ml) water and sugar. Stir over medium heat and bring to a light boil.
- In a small bowl, whisk together remaining ½ cup (125 ml) water and cornstarch. Add to coconut milk mixture. Whisk until it comes to a boil and thickens. Remove from heat and stir in ½ tsp (2 ml) vanilla extract. Cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours.
- To make MALASADAS: In a small bowl, combine yeast, 1 tsp (5 ml) sugar with 2 tbsp (30 ml) warm water. Mix until yeast dissolves. Set aside until foamy, about 5 minutes.
- In a large bowl, beat eggs with an electric stand mixer until light and lemoncoloured. Add yeast mixture, ½ cup (125 ml) sugar, milk, half & half, melted butter and salt. Mix at medium speed until combined. Slowly beat in flour until smooth.
- Transfer to a lightly greased bowl and cover loosely with plastic wrap and a tea towel. Set aside in a warm place until dough doubles in size, about 1½ hours. Punch dough down, then with oiled hands, pinch off pieces about a size of a golf ball. Place on greased baking sheets. Cover with a clean dish towel and set aside in a warm place to rise again for 20 minutes.
- Lightly flour surface to roll dough and line 2 baking sheets with parchment paper. Grease parchment paper and set aside. Place remaining sugar in a shallow mixing bowl. Set aside.
- Roll dough on floured surface into a 12-in (30 cm) square about ½-in (1.25 cm) thick. Cut into 3-in (8 cm) squares or circles and place on prepared baking sheets 3-in (8 cm) apart. Gather and reuse scraps. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
- As dough is rising the second time, heat about 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat.
- Using scissors, cut Malasadas out of parchment paper, leaving about 1-in (2.5 cm) around the sides of each. The paper makes it easier to transfer them to the frying oil. Working in batches, place two of them into the hot oil, paper side up. Use tongs to peel off and discard paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet on a wire rack. Repeat with remaining Malasadas. Let cool completely then toss with sugar.
- Using the tip of a paring knife, cut a ½-in (1.25 cm) deep slit into one end of each Malasada. Slide a chopstick in the hole and carefully move from right to left a couple times to create a pocket for the filling.
- Transfer Coconut Custard Filling to a small pastry bag fitted with a medium round tip. Carefully insert just the tip of the pastry bag into the slit and gently squeeze pastry bag until the Malasada feels just full. Repeat until all are filled. These are best served the day they are made.