ROASTED VEGETABLE SALAD ON GRILLED ROMAINE HEARTS WITH WALNUT OIL
Ingredients
Serves 6
ROASTED VEGETABLE SALAD:
½ large sweet onion, diced
4 garlic cloves, peeled and minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) walnut oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) liquid honey
2 tbsp (30 ml) chopped fresh basil
¼ tsp (1 ml) crushed red pepper flakes
GRILLED ROMAINE HEARTS:
3 Romaine hearts
2 tbsp (30 ml) olive oil
⅓ cup (75 ml) crumbled feta
extra-virgin olive oil
good-quality balsamic vinegar
salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Position oven rack on top level. Lightly oil a large baking sheet and set aside.
- In a large bowl, combine onion, garlic, peppers and zucchini. Drizzle with 2 tbsp (30 ml) oil and sprinkle with a little salt and freshly ground black pepper. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack for 20 to 30 minutes. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.)
- When done as preferred, transfer vegetables to large bowl and stir in walnut oil, lemon juice, honey, basil and pepper flakes. Can be made a day ahead and refrigerated. Bring to room temperature before using.
- Cut Romaine hearts in half, lengthwise. Brush cut sides with olive oil.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.)
- Place Romaine hearts cut-side down on grill and cook, turning once, until charred and slightly wilted, about 3 minutes depending on heat. Transfer cut-side up to a serving platter. Scatter Roasted Vegetable Salad over top, dividing evenly among Romaine hearts.
- Sprinkle with crumbled feta and drizzle with extra-virgin olive oil, balsamic vinegar and generous grindings of salt and pepper.
Drink Pairings
SPAGHETTI SQUASH PAD THAI
Ingredients
Serves 6 to 8
SAUCE:
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) seasoned rice vinegar
1 tbsp (15 ml) smooth almond butter
1 tbsp (15 ml) fish sauce or tamari soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) liquid honey
½ tsp (2 ml) crushed dried chillies, plus extra if desired
chicken broth, optional
salt and freshly ground black pepper, to taste
PAD THAI:
1 medium-sized spaghetti squash
2 tsp (10 ml) unsalted butter
2 eggs, whisked
1 tbsp (15 ml) grape seed oil
2 garlic cloves, smashed and minced
1 tbsp (15 ml) peeled and grated fresh ginger
1 red bell pepper, cored and cut into thin julienne strips
1 cup (250 ml) shelled edamame beans
½ lb (250 g) black tiger prawns, peeled, deveined, tail on (optional)
1 cup (250 ml) very thinly shaved red cabbage
4 whole green onions, julienned
¼ cup (50 ml) chopped unsalted peanuts, roasted
cilantro sprigs, for garnish
Instructions
- In a small bowl, combine all SAUCE ingredients. Whisk to blend. Add a little chicken broth or water, if needed, for a thinner consistency. Add salt and pepper to taste. Set aside.
- To make PAD THAI: Cut squash in half and scrape out seeds. Place squash, cut-side down, in a microwave-safe dish and fill with 1-in (2.5 cm) water. Microwave uncovered on high for about 10 minutes, or until squash is soft when pressed. Depending on the size of your microwave, you may need to cook ½ a squash at a time. Remove squash and set aside until cool enough to handle. Then scrape out strands into a large bowl using a fork. Set aside.
- Heat butter in a very large frying pan or wok with deep sides. Add eggs and scramble over medium heat just until cooked. Remove to a separate dish and set aside.
- Clean pan and add oil. Add garlic and ginger and gently sauté for 1 minute over medium heat. Add red pepper, edamame beans and prawns, if using, and stir-fry over medium-high heat for another minute or two, or just until prawns are turning opaque. Fold in spaghetti squash and drizzle with sauce. Toss over medium heat for a minute or two until warmed. Fold in red cabbage, green onions and scrambled egg. Transfer to a heated serving bowl or platter. Sprinkle with peanuts and garnish with cilantro.
Drink Pairings
SPIKED BLACKBERRY-CITRUS PASTRIES
Ingredients
Serves 12
CRUST:
8 oz (125 g) plain cream cheese, at room temperature
1 cup (250 ml) unsalted butter, at room temperature
2 cups (500 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½ tsp (2 ml) vanilla
1 egg, whisked
3 tbsp (45 ml) raw brown sugar
FILLING:
1 cup (250 ml) fresh blackberries
1 Granny Smith apple, peeled, cored and finely diced
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) cornstarch
zest from ½ orange
½ tsp (2 ml) cinnamon
2 pinches crushed red chili flakes
2 pinches salt
Instructions
- To make CRUST: In a food processor with metal blade, combine cream cheese and butter and pulse until smooth and creamy. Add flour, granulated sugar and vanilla and pulse until it starts to hold together. Turn out onto a clean work surface lightly dusted with flour. Pat into a rectangle and tightly seal in plastic wrap. Refrigerate at least 2 hours or preferably overnight.
- When ready to roll and bake, remove dough from refrigerator for 15 to 20 minutes. Preheat oven to 350 F (180 C). Position racks in bottom and top third of oven. Line a 2 baking sheets with parchment. Lightly dust a rolling pin and work surface with flour. Roll dough into a rectangle slightly larger than 12 x 16-in (30 x 40 cm). Loosen dough a few times, adding flour underneath so it doesn’t stick. Trim rectangle to 12 x 16-in (30 x 40 cm) and cut into eight 4-in (10 cm) squares. Brush edges of squares with whisked egg.
- In a large bowl, gently toss FILLING ingredients together to evenly mix. Divide equally among squares of dough, about 3 blackberries and some diced apples per square. Bring points of pastry together in a triangle shape, dampen edges and pinch edges to seal. Place on prepared baking sheets.
- Brush pastries with egg wash and sprinkle with raw brown sugar. Cut 1 or 2 steam holes in top of each with a paring knife. Bake pastries until golden brown and filling is bubbly, about 25 to 30 minutes. Alternate and swap baking sheet positions halfway through baking. Remove and let cool for a few minutes on sheets. Then with a thin spatula, remove pastries to a rack and cool completely.
Drink Pairings
SHAVED BEEF CROSTINIS WITH CARAMELIZED ONION AND HORSERADISH
Ingredients
Serves 16
CROSTINIS
1 sourdough or whole grain baguette, cut into 16 x ¼-in (0.5 cm) slices
3 tbsp (45 ml) olive oil, plus extra if needed
salt and freshly ground black pepper
CARAMELIZED RED ONIONS
2 tbsp (30 ml) olive oil
2 large red onions, peeled, halved and thinly sliced
1 large garlic clove, smashed and minced
1 tbsp (15 ml) brown sugar, plus extra if needed
2 tbsp (30 ml) balsamic vinegar
HORSERADISH CREAM
½ cup (125 ml) crème fraîche
2 tbsp (30 ml) creamed horseradish
2 tsp (10 ml) minced fresh tarragon
½ tsp (2 ml) Dijon mustard
BEEF TENDERLOIN
2 lbs (1 kg) centre-cut piece of beef tenderloin, well trimmed
3 tbsp (45 ml) olive oil, divided
salt and freshly ground black pepper
16 pieces of fresh tarragon, for garnish
Instructions
- For Crostinis, preheat oven to 350 F (180 C). Arrange baguette slices on baking sheet in a single layer. Brush lightly with olive oil and season with salt and pepper. Bake until crisp and golden on both sides, about 15 minutes. Remove, cool to room temperature and store in airtight container until ready to use. Store up to 5 days.
- To make Caramelized Red Onions, heat oil in a large, heavy-bottomed frying pan over medium heat. Add onions and garlic and sauté, stirring often, until they begin to soften, about 5 minutes. Add sugar and vinegar and continue to sauté, stirring occasionally, until lightly golden and caramelized, about 25 to 35 minutes. Remove to a small bowl and cool. Cover and refrigerate until ready to use. Refrigerate for up to a week.
- To make Horseradish Cream, in a bowl, combine all ingredients. Whisk together until smooth and creamy. Transfer to a squeeze tube with a large nib and refrigerate until ready to use. Use within a couple of days.
- Remove Beef Tenderloin from refrigerator and rest at room temperature. Place oven rack in centre of oven and preheat oven to 425 F (220 C). Rub beef with 1 tbsp (15 ml) oil and generously season with salt and freshly ground black pepper. Heat 2 tbsp (30 ml) olive oil in a large, ovenproof frying pan until it almost begins to smoke. Carefully place beef in pan and sear about 3 to 4 minutes per side.
- Transfer frying pan with beef to oven and roast, turning beef occasionally with tongs, until an instant-read thermometer inserted into centre of beef registers 125 F (52 C), for very rare to rare, about 20 minutes. For medium rare, roast until beef reads 130 F (54 C), about 5 minutes longer. Remove from oven, place beef on a board and cool to room temperature. Tightly wrap beef with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
- To serve, take beef from refrigerator and remove wrap. Place beef on a cutting board and shave crosswise into very thin ⅛-in (0.25 cm) slices. Arrange crostini on a serving tray. Top each with a generous dollop of Horseradish Cream, then Caramelized Red Onions. Place a couple pieces of beef on top of each and garnish with fresh tarragon.
Drink Pairings
SPOT PRAWN CAESAR SHOTS
Ingredients
Serves 10
½ lb (250 g) spot prawn tails
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) each, chopped parsley and chopped chives
1 pinch kosher salt
1 pinch freshly ground pepper
10 oz (300 ml) Caesar or clamato juice
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
¼ cup (60 ml) Caesar rim salt
Instructions
- Bring a medium-sized saucepan of salted water to a boil. Add prawns and cook for 30 seconds, remove and immediately place in an ice bath, once cooled, peel.
- Mix prawns with lemon juice, parsley, chives, salt and pepper. Skewer with a 2-in (5 cm) skewer and set aside.
- Mix the Caesar juice mix, Worcestershire and Tabasco sauce. Divide evenly between 10 x 3 oz (90 g) shot glasses, garnish with prawns.
Drink Pairings
SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
ROASTED RACK OF LAMB WITH GRAPE SAUCE
Ingredients
Serves 8
GRAPE SAUCE:
1 tbsp (15 ml) grapeseed oil
1 shallot, finely minced
2 cups (500 ml) seedless red grapes
2 cups (500 ml) Tawny Port
2 cups (500 ml) low sodium chicken broth
1 tsp (5 ml) chopped fresh rosemary leaves
½ tsp (2 ml) chopped fresh thyme leaves
ROASTED LAMB:
½ cups (125 ml) seedless red grapes
¼ cup (60 ml) chopped green olives
1 tbsp (15 ml) chopped fresh rosemary leaves
2 small garlic clove, minced
8 oz (250 g) ground lamb
½ tsp (2 ml) salt, plus extra
¼ tsp (1 ml) ground pepper, plus extra
2 frenched racks of lamb, each with 8 bones (about 4 lbs (2 kg) total)
2½ cups (625 ml) Panko bread crumbs
¼ cup (40 ml) olive oil, divided
½ cup (125 ml) chicken stock
¼ cup (40 ml) Dijon mustard, divided
BEAN SALAD:
1½ cups (375 ml) dried Great Northern beans or dried cannellini beans
1 each, bay leaf and sprig fresh thyme
½ small yellow onion
¾ lb (340 g) green beans, trimmed
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
⅓ cup (75 ml) fresh Italian parsley leaves
1 tsp (5 ml) ground cumin
½ cup (125 ml) green olives, pitted and chopped
Instructions
- To make GRAPE SAUCE: In a large saucepan, warm oil over medium heat. Add shallot and cook until softened. Add remaining ingredients. Increase heat and bring to a boil. Allow sauce to reduce to 2⅓ cups (575 ml). Remove from heat and allow to cool slightly before blending until smooth. Strain back into saucepan through a fine mesh sieve and set aside. Sauce may be refrigerated for 3 days.
- To make ROASTED LAMB: In a food processor, pulse together grapes, olives, rosemary and garlic until well combined. Transfer to a large bowl. Mix in ground lamb, salt and pepper. Refrigerate until ready to use.
- Season lamb generously with salt and pepper. In a frying pan, heat 1 tbsp (15 ml) oil over medium-high heat. Add one rack, meat side down, and sear until browned. Set on rimmed baking sheet, meat side up. Repeat with remaining rack. Refrigerate lamb allowing to cool completely. Add chicken stock to pan. Boil until reduced to glaze, scraping up any browned bits. Add to reserved grape sauce.
- Preheat oven to 425 F (220 C). In a frying pan, combine breadcrumbs, 2 tbsp (30 ml) oil and 2 tbsp (30 ml) mustard. Stir over medium heat until beginning to colour. Set aside.
- Spread each seared rack of lamb with 1 tbsp (15 ml) mustard. Press half of lamb sausage over top of each rack before pressing crumb mixture onto sausage layer. Roast in oven until a thermometer inserted into centre of meat registers 135 F (55 C), about 30 minutes for medium-rare. Transfer lamb to a cutting board and let rest 10 minutes. Pour any juices from baking sheet into sauce. Place sauce over medium heat and bring to a simmer. Reduce and thicken to about 1⅓ cups (325 ml).
Drink Pairings
SPICY TOMATO PASTA BAKE WITH TURKEY MEATBALLS
Ingredients
Serves 8 and makes about 30 meatballs
MEATBALLS:
1½ cups (375 ml) unseasoned bread crumbs
2 tbsp (30 ml) olive oil
4 oz (120 g) turkey bacon
2 leeks, white part only, washed, minced
4 shallots, minced
1½ lbs (750 g) ground turkey
1 lb (500 g) turkey sausages, casings removed, crumbled
2 cups (500 ml) grated Grana Padano cheese
4 large eggs, whisked
1 handful chopped flat-leaf parsley
½ cup (125 ml) chopped fresh basil
½ tsp (2 ml) sea salt
½ tsp (2 ml) crushed red pepper flakes
SPICY SAUCE:
3 tbsp (45 ml) olive oil
6 garlic cloves, peeled and thinly sliced
1 medium yellow onion, finely chopped
1½ cups (375 ml) white wine
4 x 28 oz (796 ml) cans plum tomatoes
2 tsp (10 ml) crushed red pepper flakes
1½ cups (375 ml) loosely packed sliced basil
1 cup (250 ml) chopped flat-leaf parsley
PASTA:
454 g package rigatoni or rotini pasta
1 large or 2 medium-sized balls fresh
bocconcini cheese, cut into ¼-in (0.5 cm) slices
Instructions
- To make MEATBALLS: Preheat oven to 350 F (180 C). Spread bread crumbs over a baking sheet and toast, stirring once or twice, until golden, 10 minutes. Remove and set aside to cool; then transfer to a large bowl.
- Heat a large frying pan over medium heat and add oil, bacon, leeks and shallots and sauté until soft and golden, 5 to 7 minutes. Remove and set aside to cool.
- Once cooled, add leek mixture, ground turkey, turkey sausages, grated cheese, eggs, parsley, basil, salt and red pepper flakes to toasted bread crumbs and mix thoroughly with hands until well combined. Form into Ping-Pong-sized meatballs and place on a parchment paper-lined baking sheet. When finished rolling, cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 F (190 C). Remove meatballs from refrigerator and bake until cooked through, 10 to 15 minutes. Remove and set aside.
- To make SPICY SAUCE: Heat a large Dutch oven over medium-high heat. When hot, add oil, then garlic. When fragrant, add onion and cook until softened, about 3 minutes. Add wine, tomatoes and red pepper flakes, breaking up tomatoes with a fork. Bring to a boil, then reduce heat with lid ajar, simmer for 30 minutes. Stir in basil and parsley.
- Place meatballs in a large saucepan over low heat and add half the Spicy Sauce. Fold in to combine. Simmer, covered, for 15 minutes.
- Cook Pasta according to package instructions, or to al dente, in salted boiling water. Drain and mix in remaining sauce.
- Divide pasta mixture into 8 ovenproof individual serving dishes or a large serving casserole lightly sprayed with cooking oil. Top with meatballs and sauce. Arrange sliced cheese on top and bake in 375 F (190 C) oven until bubbly and cheese has melted, 10 to 15 minutes.
Drink Pairings
ROASTED GRAPE AND OLIVE TARTS
Ingredients
Serves about 30 rectangles
2 cups (500 ml) ricotta cheese
1 large egg
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) chopped fresh rosemary, divided
½ tsp (2 ml) salt
1 pinch crushed red pepper flakes
all-purpose flour, for dusting
2 x 14 oz (397 g) boxes puff pastry, thawed per package directions
2 tbsp (30 ml) olive oil
2 cups (500 ml) each red grapes and mixed pitted olives
freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, stir together ricotta, egg, lemon zest, 1 tsp (5 ml) rosemary, salt and a good pinch of red pepper flakes. Transfer to a pastry bag fitted with a 1⁄4-in (0.5 cm) round pastry tip. Refrigerate until ready to use.
- Lightly dust work surface with flour .Roll out 1 pastry into a slightly larger 10 x 12-in (25 x 30 cm) rectangle and trim sides to meet dimensions. Cut into fifteen 2 x 4-in (5 x 10 cm) rectangles. Transfer to 1 prepared baking sheet, leaving about 1⁄2-in (1 cm) between each. Freeze for 20 minutes. Repeat rolling, cutting and freezing with remaining pastry.
- Working with 1 baking sheet at a time, score a 1⁄4-in (0.5 cm) border around each rectangle. Prick inside border with fork several times. Pipe half ricotta mixture among puff pastry rectangles, keeping inside border. Bake in preheated oven until pastry is golden brown and puffed, 15 to 18 minutes. Remove rectangles to a wire rack to cool. Repeat step with remaining tray of chilled puff pastry.
- In an 8x8-in (20x20cm) baking dish or cake pan, stir together olive oil, grapes, olives, remaining 2 tsp (10 ml) rosemary, 1⁄4 tsp (1 ml) salt and a good pinch of pepper. Roast in oven, stirring a few times during cooking, until grapes have burst and are wrinkly, 35 to 45 minutes.
- To assemble, divide warm grape and olive mixture over top of ricotta rectangles. Transfer to a serving platter and drizzle with any juices remaining in roasted grape and olive baking dish. Serve immediately.
Drink Pairings
SALMON CARPACCIO WITH MELON AND CUCUMBER SALAD
Ingredients
Serves 6
1 lb (500 g) salmon fillet, skin on
2 tbsp (30 ml) fennel seeds
¾ cup (175 ml) kosher salt, plus extra for seasoning
¾ cup (175 ml) granulated sugar
2 tbsp (30 ml) white ground pepper
½ cup (125 ml) chopped fresh dill
½ cup (125 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest, divided
1 tbsp + 1 tsp (20 ml) unseasoned rice
vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh chives
1 English cucumber
2 small yellow zucchini
¼ cantaloupe, rind and seeds removed
salmon roe, optional, for garnish
micro greens or baby arugula, for garnish
Instructions
- Remove pin bones from salmon and refrigerate salmon until ready to use.
- In a small frying pan toast fennel seeds over medium heat, stirring often, until fragrant, about 4 minutes. Let cool slightly before transferring to a bowl and mixing together with salt, sugar and white pepper.
- In a separate bowl, stir together dill, parsley and 2 tsp (10 ml) lemon zest until herb mixture is well combined.
- Place half the herb mixture in bottom of a glass baking dish, or a dish lined with plastic wrap, large enough to hold salmon. Sprinkle half the salt mixture over herb mixture before placing salmon, skin-side down in dish. Sprinkle fish with remaining salt mixture before topping with remaining herb mixture. Press lightly into flesh to adhere herbs to salmon. Cover dish tightly with plastic wrap and refrigerate for 3 full days. Turn salmon over once per day.
- The day carpaccio is to be served, scrape seasonings off salmon and wipe with a damp paper towel. Using a very sharp carving knife, slice salmon as thinly as possible. If not using right away, place slices between pieces of parchment paper and store in refrigerator until ready to use, no longer than a day.
- In a small bowl, whisk together remaining 1 tsp (5 ml) lemon zest, rice vinegar and olive oil until well combined. Stir in chives, season to taste with salt and set dressing aside.
- Using a vegetable peeler or mandoline, shave cucumber and zucchini into wide ribbons, stopping when you reach the seeds. Toss in a large bowl with 1 tbsp (15 ml) prepared dressing and let sit for 10 minutes. Meanwhile, shave cantaloupe into ribbons.
- To serve, arrange several slices of salmon in a single layer on chilled serving plates and drizzle with some of the dressing.
- Toss cantaloupe ribbons with marinating cucumber and zucchini ribbons before placing a tangle of salad atop each plate of salmon. Garnish with salmon roe (if using), a shower of micro greens and an extra drizzle of dressing. Serve immediately alongside thin slices of toasted pumpernickel bread, if desired.