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.
Drink Pairings
SAFFRON AND LEMON-MARINATED LAMB KEBABS
Ingredients
Serves 6
½ cup (125 ml) olive oil
¼ cup (60 ml) lemon juice
2 large onions, peeled and coarsely grated
2 garlic cloves, finely minced
½ tsp (2 ml) dried chili flakes
½ tsp (2 ml) saffron threads
1 tsp (5 ml) salt
½ tsp (2 ml) coarse black pepper
1½ lbs (750 g) boneless lamb, cut into 2 x ½-in (5 x 1.25 cm) pieces
6 medium tomatoes
3 lemons, halved
1 tbsp (15 ml) sumac
chopped cilantro, for garnish
SPICED YOGURT SAUCE:
1 cup (250 ml) plain full-fat yogurt
1 large garlic clove, finely minced
3 tbsp (45 ml) lime juice
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) cayenne
2 tbsp (30 ml) finely chopped cilantro
salt and freshly ground pepper to taste
Instructions
- In a mixing bowl, combine olive oil, lemon juice, onions, garlic, chili flakes, saffron, salt and pepper. Place lamb pieces in a resealable plastic bag with the marinade, seal and shake to combine. Refrigerate overnight or up to 24 hours.
- Preheat a barbecue to medium-high heat. Lightly oil grate. Alternatively, turn oven to broil, lightly oil a baking rack and place on a rimmed baking sheet.
- Thread marinated lamb on thin, metal skewers or presoaked wooden skewers. Thread tomatoes and lemons on separate skewers. Brush lamb, tomato skewers and the cut part of lemon halves with marinade. Grill kebabs until lamb is cooked to desired doneness and tomatoes and lemons are hot and grill marked, about 5 minutes on each side. If broiling, place oven rack about 3-in (8 cm) from heat and broil to desired doneness. Sprinkle lamb kebabs with sumac and chopped cilantro. Serve with Spiced Yogurt Sauce (recipe follows) and grilled tomatoes and lemons on the side.
- To make SPICED YOGURT SAUCE: Combine all ingredients in a mixing bowl. Cover and chill at least 1 hour before serving.
Drink Pairings
AUSTRIAN RED WINE PUNCH
Ingredients
Serves 18 to 20
2 cups (500 ml) hot, strong black tea
1 cup (250 ml) sugar
8 cloves
1 cinnamon stick
2 star anise pods
½ cup (125 ml) freshly squeezed lemon juice (about 4 lemons)
¾ cup (175 ml) orange juice
2 bottles (2 x 750 ml) full-bodied red wine
1 cup (250 ml) aged rum
lemon and orange slices, for garnish
Instructions
- In a large pot, over medium-high heat, combine freshly brewed tea with sugar, cloves, cinnamon and star anise. Bring to a simmer and cook, stirring, until sugar dissolves.
- Reduce heat to medium-low and add lemon and orange juice and continue to simmer for 15 minutes or so, then add red wine and rum, and cook for 5 more minutes, until heated through.
- Strain out cloves and cinnamon stick and either ladle punch into mugs or pour into a heatproof punch bowl and let guests serve themselves. Serve hot with fresh lemon or orange slices.
Featuring
CHEESY JALAPEÑO CORNBREAD WAFFLES SERVED WITH TIPSY CHILI
Ingredients
Serves 4
1 cup (250 ml) cornmeal
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) granulated sugar
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 large eggs
2 cups (500 ml) buttermilk
⅓ cup (75 ml) unsalted butter, melted
2 cups (500 ml) grated sharp cheddar cheese
1 jalapeño pepper, trimmed, seeded and finely chopped
4 large eggs, cooked sunny-side-up
1 green onion, finely sliced, for garnish
2 tbsp (30 ml) chopped fresh cilantro leaves
hot sauce, for garnish (optional)
TIPSY CHILI:
1 tbsp (15 ml) grapeseed oil
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 small zucchini, cut into ¼-in (0.5 cm) dice
1 large carrot, cut into ¼-in (0.5 cm) dice
2 garlic cloves, minced
2 tbsp (30 ml) chili powder
½ tsp (2 ml) ground cumin
½ tsp (2 ml) dried oregano
½ tsp (2 ml) sweet or hot smoked paprika
½ tsp (2 ml) salt, plus extra for seasoning
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) brown ale beer
1 tbsp (15 ml) tomato paste
1 x 14 oz (398 ml) can diced tomatoes
¾ cup (175 ml) canned black beans
¾ cup (175 ml) canned kidney beans
¾ cup (175 ml) canned pinto beans
½ cup (125 ml) frozen corn
1½ tsp (7 ml) lime juice
1 tsp (5 ml) maple syrup (optional)
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together eggs and buttermilk until well combined. Pour into flour mixture and, using a rubber spatula, fold together until just combined. Add butter, cheese and jalapeño and fold gently into batter.
- Spoon batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles until all batter is used up.
- To serve, divide waffles among serving plates. Top with warm Tipsy Chili and an egg before garnishing with green onions, cilantro and a drizzle of hot sau
- To make TIPSY CHILI: In a large pot, warm oil over medium heat. Add onions and cook, stirring occasionally, until starting to caramelize, about 8 to 10 minutes. Add peppers, zucchini and carrots, and cook, stirring often, for 5 minutes. Add garlic, chili powder, cumin, oregano, paprika, salt and pepper and continue to cook for another 2 minutes. Stir in beer, tomato paste, diced tomatoes, beans and corn. Allow chili to come to a simmer before covering and reducing heat to medium-low.
- Allow chili to cook for 30 minutes, stirring occasionally. Remove lid and continue to cook another 15 minutes. Stir in lime juice. Taste chili and adjust seasoning with maple syrup, salt and chili powder. Makes about 5 cups (1.25 L).
Drink Pairings
SPINACH, FETA AND SWEET POTATO WAFFLES SERVED WITH TZATZIKI
Ingredients
Serves 6 as an appetizer
2 tbsp (30 ml) olive oil, divided
2 cups (500 ml) diced yam
4 large eggs
3 tbsp (45 ml) milk
½ tsp (2 ml) sea salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) all-purpose flour
½ tsp (2 ml) baking powder
¼ tsp (1 ml) baking soda
4 cups (1 L) baby spinach, shredded
¾ cup (175 ml) crumbled feta cheese
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh dill
TZATZIKI:
½ large English cucumber
1 tsp (5 ml) kosher salt, plus extra
2 cups (500 ml) plain Greek yogurt
1 garlic clove, minced
½ tsp (2 ml) finely grated lemon zest
2 tbsp (30 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh dill
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add diced yams and sauté until tender, about 8 minutes. Add a splash of water, as needed, to keep yams from browning too much and sticking to pan. Set aside to cool.
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together eggs, milk, salt, pepper and remaining 1 tbsp (15 ml) oil. Sift flour, baking powder and baking soda over egg mixture and whisk to combine until smooth. Using a rubber spatula, fold in cooled yams, spinach, feta, chives and dill.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- To serve, cut waffles into single servings and transfer to a platter. Serve with Tzatziki drizzled with extra-virgin olive oil and garnished with fresh dill. Waffles may be served warm or at room temperature.
- To make TZATZIKI: Coarsely grate cucumber and place in a sieve suspended over a large bowl. Sprinkle salt over cucumber, toss and set aside for 5 minutes. Using your hands, squeeze cucumber to extract as much liquid as possible. Discard liquid.
- Transfer cucumber to a large bowl. Add yogurt, garlic, lemon zest, mint, dill and olive oil and stir together until well combined. Thin with 1 to 2 tbsp (15 to 30 ml) of water and season to taste with additional salt, if desired. Store Tzatziki in refrigerator until ready to serve. Garnish with fresh dill and a drizzle of oil. Makes about 3 cups (750 ml).
Drink Pairings
POTATO AND KALE WAFFLES WITH SMOKED SALMON
Ingredients
Serves 6
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornstarch
1 tbsp (15 ml) baking powder
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1½ cups + 2 tbsp (405 ml) buttermilk, divided
¼ cup (60 ml) grapeseed oil
2 eggs, separated
1 cup (250 ml) peeled and shredded yellow potatoes
2 tbsp (30 ml) finely chopped chives
2 cups (500 ml) finely shredded kale
¾ cup (175 ml) crème fraîche
1 tbsp (15 ml) prepared horseradish
12 oz (340 g) smoked salmon
1 small red onion, thinly sliced
¼ cup (60 ml) capers, drained and rinsed
fresh dill sprigs, for garnish
Instructions
- Preheat a mini waffle maker according to manufacturer’s instructions.
- In a large bowl, sift together flour, cornstarch, baking powder, salt and pepper. Make a well in flour mixture and add 1½ cups (375 ml) buttermilk, oil and egg yolks. Whisk mixture together until smooth. With a rubber spatula, gently fold in potatoes, chives and kale.
- Place egg whites in a medium bowl and whisk into stiff peaks. Add egg whites into potato batter and gently fold into mixture until well combined.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) buttermilk, crème fraîche and horseradish.
- Place waffles on a serving platter and top each with a dollop of horseradish sauce, salmon, onions and capers. Garnish with dill sprigs. Serve immediately.
Drink Pairings
WAFFLE BLT STACK WITH BOURBON MAPLE SYRUP
Ingredients
Serves 4
1 cup (250 ml) light buckwheat flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt, plus extra for seasoning
1 large egg
¾ cup (175 ml) Greek yogurt
½ cup (125 ml) milk
2 tbsp (30 ml) grapeseed oil
2 green onions, trimmed and white and green part finely sliced
3 heirloom tomatoes, sliced
freshly ground pepper, to taste
8 slices, thick-cut, cooked bacon, each strip halved
1 cup (250 ml) baby arugula
1 avocado, peeled, pitted and thinly sliced
BOURBON MAPLE SYRUP:
1 cup (250 ml) pure maple syrup
3 tbsp (45 ml) bourbon
1 tsp (5 ml) vanilla extract
Instructions
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together buckwheat flour, baking powder and salt.
- In a separate bowl, whisk together egg, yogurt, milk, oil and green onions until well combined. Pour into flour mixture and stir together with a wooden spoon. The batter will be quite thick.
- Pour ¼ cup (60 ml) batter into each section of preheated waffle iron and cook until golden brown and crisp, about 5 minutes. Continue cooking waffles with remaining batter until it is all used up.
- To assemble, top each warm waffle with a couple of slices of tomato and season with a sprinkle of salt and pepper. Layer tomatoes with a strip or two of bacon and some arugula. Stack two or three dressed waffles on top of each other on a serving plate and garnish with some sliced avocado and a drizzle of Bourbon Maple Syrup.
- To make BOURBON MAPLE SYRUP: In a small saucepan, over medium heat, gently stir together maple syrup and bourbon. Bring to a simmer and allow to cook for 1 minute. Remove saucepan from heat and stir in vanilla. Transfer to a serving container and serve while warm. Makes about 1 cup (250 ml).
Drink Pairings
MARBLED RED VELVET CHEESECAKE
Ingredients
Serves 6 to 8
CRUST:
1½ cups (375 ml) chocolate cookie crumbs
3 tbsp (45 ml) sugar
6 tbsp (90 ml) melted butter
FILLING:
1 oz (30 g) bitter or semi-sweet chocolate
2 tbsp (30 ml) butter
3 x 8 oz (250 g) packages cream cheese, softened to room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
3 large eggs
1 to 3 tsp (5 to 15 ml) red food colouring
whipped cream, to serve
chocolate curls, to serve
Instructions
- To make CRUST: Preheat oven to 300 F (150 C).
- In a bowl, mix together cookie crumbs, sugar and melted butter until well combined. Press firmly onto bottom of a greased 8-in (20 cm) springform pan. Place on middle rack of oven and bake for 10 minutes. Remove to cool. Keep oven on.
- To make FILLING: In a small bowl, add chocolate and butter and microwave, 20 seconds at a time, until melted. Stir until well blended. Set aside.
- In a large mixing bowl, beat cream cheese until smooth, then add sugar and vanilla and beat until well incorporated, smooth and light, scraping down sides frequently. Add eggs and beat just until eggs are blended, about 10 seconds.
- Transfer about a third of the batter into a small mixing bowl and fold in the melted chocolate mixture and 1 tsp (5 ml) red food colouring. Add more, according to desired colour density.
- Pour white batter into cooled springform pan and spoon red batter in a few dollops over the top. Using a knife or spatula, gently make a few swirled patterns in batter. Do not over-swirl.
- Transfer to middle rack of oven and bake for 1 hour, or until centre no longer looks liquid when pan is gently moved. Do not check too early, as this can cause your cheesecake to crack. Remove from oven and cool on a wire rack. After about 15 minutes, gently run a knife around side of pan to help release crust. Do not release springform until ready to serve. Allow to cool, then refrigerate 8 hours or overnight. Garnish with whipped cream and chocolate curls.