DECONSTRUCTED DUCK LASAGNA
Ingredients
Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
- In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
- Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
- While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
- To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
Drink Pairings
VENISON WITH RED-EYE GRAVY
Ingredients
Serves 4
2 lbs (1 kg) venison
salt and freshly ground pepper, to taste
1½ tsp (7 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, divided
2 sprigs fresh thyme
6 oz (180 g) thick-cut country ham, diced
¾ cup (175 ml) strong black coffee
¾ cup (175 ml) low-sodium chicken stock
2 tsp (10 ml) brown sugar
4 cups (1 L) mixed baby winter greens
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) hazelnut oil
1 tbsp (15 ml) finely chopped chives, to garnish
Instructions
- Preheat oven to 450 F (230 C). Generously season venison with salt and pepper. Set aside at room temperature while oven preheats.
- Heat oil in a cast-iron skillet over medium-high heat. Add venison and sear, browning on all sides, about 5 minutes total. Add 1 tbsp (15 ml) butter along with thyme, allowing butter to melt. Baste venison with butter before transferring skillet to oven. Roast venison until a meat thermometer registers 125 F (52 C), about 7 to 10 minutes. Transfer venison to a cutting board and allow to rest while preparing red-eye gravy.
- Place same skillet used to cook venison over medium-high heat. Discard thyme sprigs and add ham, sautéing until it starts to brown, about 2 to 3 minutes. Transfer ham to a plate. Pour coffee into skillet and, using a wooden spoon, scrape up any brown bits. Stir in stock and sugar and cook at a simmer, stirring occasionally, until reduced to about a ½ cup (125 ml). Remove skillet from heat and whisk in remaining 1 tbsp (15 ml) butter before stirring in reserved ham.
- Just before serving, place greens in a large bowl. Season with salt and pepper to taste, then drizzle with white wine vinegar and hazelnut oil. Toss to combine.
- Slice venison into ½-in (1.25 cm) slices and transfer to serving plates. Pour some red-eye gravy over top and garnish with chives. Place some salad alongside venison and serve.
Drink Pairings
SHORT RIBS WITH BUCKWHEAT POLENTA
Ingredients
Serves 4
2 lbs (1 kg) boneless beef short ribs, cut into 2-in (5 cm) square pieces, dried well
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
1 celery rib, chopped
2 garlic cloves, peeled and crushed
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) all-purpose flour
2 cups (500 ml) red wine
4 cups (1 L) homemade beef stock (or, if you cannot make a beef stock, chicken or vegetable stock can be used)
3 sprigs fresh thyme
3 sprigs fresh parsley
1 tsp (5 ml) balsamic vinegar
1 tsp (5 ml) butter
BUCKWHEAT POLENTA:
4 cups (1 L) chicken or vegetable stock
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) polenta
¼ cup (60 ml) buckwheat flour
2 tbsp (30 ml) butter
½ cup (125 ml) fontina cheese, shredded
Instructions
- Season beef with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches until golden brown on all sides, about 2 minutes per side. Remove and set aside.
- In same pot used to brown beef, add onion, carrots, celery and garlic. Cook vegetables until they are soft and onions are translucent. Add tomato paste and flour, stir and cook until tomato paste has caramelized slightly. Add red wine, prepared beef, stock, thyme and parsley. Cover and simmer over low heat for 3 to 4 hours, or until beef is tender. Alternatively, if your pot is ovensafe, you can cook it in a 300 F (150 C) oven for 3 to 4 hours.
- Once beef is cooked, remove it from pot and set aside. Strain cooking liquid and discard vegetables. Return liquid into pot and reduce over medium-high heat until it is sauce consistency and coats the back of a spoon.
- Add balsamic vinegar and butter to sauce. Stir until combined. Return beef to pot and reduce heat to low. Baste beef with sauce, turning beef over so that it is coated with sauce (about 10 minutes). Serve over Buckwheat Polenta.
- To make BUCKWHEAT POLENTA: In a medium-sized saucepan, bring stock to a boil with salt and pepper. Slowly pour polenta into water, whisking constantly, until all polenta has been added. Add buckwheat flour the same way.
- Reduce heat to low and continue whisking until polenta has thickened and is not settling at bottom. Continue to cook for 20 more minutes, stirring occasionally with a rubber spatula. Add butter and cheese and stir until cheese has melted and combined into polenta. Adjust seasoning, to taste.
Drink Pairings
MINI CARROT CAKE
Ingredients
Serves 12 mini cakes
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
5 cups (1.25 L) shredded carrots
2 medium eggs
½ cup (125 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 orange, zested
2 cups (500 ml) crème fraîche
½ cup (125 ml) icing sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) toasted chopped walnuts
Instructions
- Preheat oven to 350 F (180 C) and grease cups of a 12-piece popover pan. If you do not have a popover pan, you can use any mini cake mould, or a muffin tin.
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, ground cardamom and cloves.
- In a separate bowl, mix carrots, eggs, vegetable oil, vanilla extract and orange zest. Add the wet ingredients to dry ingredients and mix until combined – a few lumps are ok. The batter will be thick.
- Divide batter between popover moulds and bake for 20 to 25 minutes, or until a cake tester comes out clean. Rotate pan halfway through baking. Let cakes cool and remove from pan. Trim cakes so they sit flat (the “muffin top” becomes the bottom of cake).
- In a chilled metal or glass bowl, whip the crème fraîche with icing sugar until soft peaks form. Spread crème fraîche on cakes, drizzle with maple syrup and top with walnuts.
Drink Pairings
ROASTED VEGETABLES WITH PESTO
Ingredients
Serves 4 to 6
8 baby potatoes or new potatoes, halved
1 large parsnip, scrubbed
4 bunches carrots, tops removed and scrubbed
2 red beets
1 fennel bulb, top trimmed off, cut into 6 wedges
1 small red onion, peeled and cut into 6 wedges
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
PESTO:
2 cups (500 ml) basil leaves, stems discarded
1 tbsp (15 ml) parsley leaves, stems discarded
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) toasted pine nuts
2 tbsp (30 ml) fresh lemon juice
½ tsp (2 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) good quality extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Toss all ingredients, other than Pesto, in a bowl until all vegetables are coated in oil. Transfer vegetables to a roasting pan and roast for 45 minutes to an hour or until vegetables are tender and golden brown. Turn vegetables over halfway through cooking. Transfer to a serving platter and drizzle with Pesto.
- To make PESTO: In a food processor or high-speed blender, add basil, parsley, Parmesan, pine nuts and garlic. Pulse several times to chop basil, scraping down sides occasionally.
- Turn on food processor and add lemon juice, salt and pepper. Then slowly pour in oil, scraping sides occasionally, until all oil has been added and mixture is emulsified. Check seasoning and adjust if necessary. Note: This recipe makes more than is needed for the roasted vegetables, but it is difficult to make a small amount of pesto in a food processor or blender, as it will not blend. To keep Pesto for up to 1 week in refrigerator, place it in a jar and add more olive oil to cover pesto. Cover with a lid. Alternatively, it can be frozen in an ice cube tray. Use the best quality olive oil you can for this.
Drink Pairings
YAM SOUP
Ingredients
Serves 4 to 6
2 medium yams, skins on, halved
1 small onion, peeled and chopped
1 garlic clove, peeled and chopped
½ tsp (2 ml) ginger, peeled and chopped
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground pepper
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) ground cinnamon
4 cups (1 L) chicken or vegetable stock
½ lemon, zest and juice
¼ cup (60 ml) whipping cream
¼ cup (60 ml) crumbled feta cheese, for garnish
2 tbsp (30 ml) walnuts, toasted and roughly chopped, for garnish
1 tbsp (15 ml) parsley leaves, roughly chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place yams, cut side down, on a parchment-lined baking sheet and bake for 45 minute to an hour, or until yams are soft. They should be caramelized on cut side.
- In a large heavy-bottomed pot, sweat onion, garlic and ginger in olive oil over medium heat until onions are slightly caramelized, about 10 to 15 minutes. Add salt, pepper, cumin, cayenne and cinnamon. Cook for 5 more minutes, or until spices are fragrant.
- Peel and discard yam skins and add flesh to onions. Add stock and simmer for 10 minutes, just for flavours to combine. Carefully pour soup into a blender and cover with a lid. Carefully pulse soup until it starts to purée, blend on purée until smooth. Alternativly, you can use a stick blender.
- Wash pot and return soup to pot. Bring it back to a simmer. Add lemon juice, zest and cream. Taste and adjust seasoning if necessary. Divide soup into bowls and garnish with feta cheese, nuts and chopped parsley.
Drink Pairings
SUGAR TART WITH CRANBERRIES
Ingredients
Serves 8 to 10
CRUST:
1½ cups (375 ml) all-purpose flour
3 tbsp (45 ml) sugar
⅓ cup + 2 tbsp (105 ml) chilled vegetable shortening
⅓ cup (75 ml) chilled butter
6 tbsp (90 ml) ice water
FILLING:
3 large eggs
½ cup (125 ml) brown sugar
¼ cup (60 ml) maple syrup
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) whipping cream
¼ tsp (1 ml) almond extract
3 tbsp (45 ml) unsalted butter, melted
2 cups (500 ml) fresh cranberries, about 10 oz (284 g)
icing sugar, to dust top of tart
sweetened, whipped cream, to serve
Instructions
- To make CRUST: Place all ingredients, except water, into food processor and pulse until mixture resembles coarse sand. Slowly add water and process until it starts to bind together. Remove and shape into a flattened round disc and wrap in plastic wrap and chill for at least 1 hour or overnight.
- Roll out dough between 2 sheets of parchment paper into a 12-in (30 cm) round. Carefully peel off top layer of parchment and invert dough onto a 9-in (23 cm) fluted tart pan with a removable bottom. Peel off parchment and gently press dough into pan. Trim dough flush with rim by rolling a rolling pin over tart pan. Lightly patch any cracks with dough trimmings. Refrigerate tart shell until firm, about 30 minutes or freeze for 10 to 15 minutes. Reserve any excess dough, roll out and cut into stars or holly leaf shapes. Place tart pan on a baking sheet and set aside.
- To make FILLING: Preheat oven to 375 F (190 C).
- In a medium bowl, beat eggs with brown sugar until well mixed. Beat in maple syrup and flour. Whisk in cream, almond extract and melted butter. Pour and spread filling over tart crust, then spread cranberries over filling.
- Top with arranged pastry stars or holly leaves and bake tart in lower third of oven until filling is jiggly but set and pastry is golden brown, about 45 to 55 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Before serving, dust with icing sugar and serve with a dollop of sweetened whipped cream. Best served at room temperature.
Drink Pairings
LONG LIFE NOODLES WITH PRAWNS
Ingredients
Serves 4 to 6
½ lb (250 g) raw Tiger prawns, peeled and deveined
1 red thai chili, seeded and finely chopped
3 garlic cloves, 1 smashed, 2 finely slic
1 bunch cilantro, leaves and stems separated, coarsely chopped, divided
1 tbsp (15 ml) brown sugar
juice of 1 lime, divided
2 tbsp (30 ml) light soy sauce, divided
2 tbsp (30 ml) canola oil, divided
1-in (2.5 cm) ginger knob, peeled, finely julienned
1 medium onion, sliced
1 red pepper, finely julienned
8 green onions, cut into 2-in (5 cm) julienned
1 lb (500 g) bean sprouts, rinsed and drained well
½ lb (250 g) packaged, prepared thin egg noodles
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
Instructions
- Place prawns in a mixing bowl. In a spice grinder or small food processor, add chili, garlic, cilantro stems and brown sugar. Process until well blended. Pour over prawns along with half the lime juice and light soy sauce. Mix well to coat. Set aside for about 30 minutes, stirring occasionally.
- In a wok or skillet, heat 1 tbsp (15 ml) oil over high heat. Remove prawns from marinade with a slotted spoon, setting marinade aside, and add prawns to wok. Toss for 1 to 2 minutes until prawns turn pink. Set aside.
- Heat remaining 1 tbsp (15 ml) oil in a wok. Add ginger and onions and fry for about 30 seconds, until fragrant. Add red peppers and green onions and fry for 1 minute, until starting to soften. Add bean sprouts and toss together until sprouts start to wilt. Add noodles and toss to mix well, along with dark soy sauce, oyster sauce and reserved marinade. Add prawns, remaining lime juice and chopped cilantro leaves, reserving some for garnish, and mix well. Garnish with remaining cilantro.
Drink Pairings
STEAMED FISH WITH BLACK BEAN SAUCE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) Chinese fermented black beans, rinsed and patted dry
6 large garlic cloves, peeled
1½ lb (750 g) white-fleshed fish (sea bass, snapper, cod), scaled and gutted
salt and freshly ground white pepper, to taste
12 slices fresh peeled ginger, 3 left whole, 9 finely julienned
7 green onions, 2 left whole, 2 halved, 3 finely julienned
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) canola oil
1 handful cilantro, leaves and stems, roughly chopped
¼ tsp (1 ml) chili flakes, plus more, to taste
Instructions
- Coarsely chop fermented black beans and mix with garlic in a small bowl. Set aside.
- Rinse fish with cold running water and pat inside and out with paper towels. Sprinkle salt and white pepper over and inside fish cavity. Place 3 whole slices ginger along with 2 whole green onions inside cavity.
- Spread halved green onions on a heatproof plate large enough to hold the fish and that can fit inside a steamer. Set fish directly on top of green onions to keep fish from making direct contact with the plate.
- Steam fish until cooked through, about 10 minutes. Carefully remove plate and pour off any accumulated juices into a bowl, mix in soy sauce and set aside. Transfer fish to a serving platter.
- In a wok or small skillet, add canola oil, fermented black bean and chopped garlic mixture and cook over medium-high heat until garlic is soft, about 2 minutes. Add chili flakes, remaining julienned ginger, green onions and chopped cilantro and reserved fish-cooking liquid. Mix quickly and spoon mixture over top of fish.
Drink Pairings
JEWELLED PERSIAN RICE & LENTIL SALAD WITH GRAPES AND RADISHES
Ingredients
Serves 6
½ tsp (2 ml) saffron threads
3 tbsp (45 ml) butter
¼ tsp (1 ml) fennel seeds
1½ tsp (7 ml) cumin seeds
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) cardamom
1 medium onion, finely chopped
2 cups (500 ml) white basmati rice, rinsed well
finely julienned zest of 1 lemon
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) grated carrots, about 1 large carrot
¼ cup (60 ml) coarsely chopped, dried, tart cherries
¼ cup (60 ml) coarsely chopped dried apricots
¼ cup (60 ml) coarsely chopped dried figs
½ cup (125 ml) slivered almonds, toasted
½ cup (125 ml) pistachios, toasted
seeds of 1 pomegranate (optional)
¼ cup (60 ml) coarsely chopped mint
¼ cup (60 ml) coarsely chopped cilantro
LENTIL SALAD WITH GRAPES AND RADISHES:
VINAIGRETTE:
¼ cup (60 ml) lemon juice
2 tbsp (30 ml) sherry or red wine vinegar
⅓ cup (75 ml) extra-virgin olive oil
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
SALAD:
1 lb (500 g) lentils, preferably Du Puy variety
3 green onions, finely sliced, including white part
1 celery stalk, cut into ½-in (1.25 cm) dice
4 to 6 radishes, thinly sliced
1 cup (250 ml) halved seedless green grapes
1 cup (250 ml) halved seedless red grapes
1 red bell pepper, seeded and cut into ½-in (1.25 cm) dice
1 handful flat leaf parsley, coarsely chopped
Instructions
- To make JEWELLED PERSIAN RICE: Mix saffron threads in 2¼ cups (560 ml) of hot water. Set aside.
- Melt butter in a large skillet and add fennel and cumin seeds. Sauté for about 1 minute or until fragrant. Add cinnamon, cardamom and onion. Mix to combine and sauté over low heat until onion is soft, about 10 minutes.
- Add rice and sauté for 1 minute with the spices and onions. Stir in saffroninfused water and lemon zest. Season with salt and pepper. Cover with a tight-fitting lid and cook over low to medium heat for about 12 minutes. Turn off heat and let stand, covered, for another 10 minutes. Mix in remaining ingredients, cover and let sit a couple minutes before serving.
- To make LENTIL SALAD WITH GRAPES AND RADISHES: start with making the VINAIGRETTE: In a small mixing bowl, whisk all ingredients until well blended. Set aside.
- To make the SALAD: Bring a large pot of salted water to a boil over high heat. Add lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Rinse under cold water and drain well. Place lentils and remaining ingredients in a large salad bowl. Pour vinaigrette over salad and toss well to mix.