ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.
Drink Pairings
SPRING PEA CARBONARA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 medium onion, diced
1 garlic clove, minced
8 oz (250 g) fresh morel mushrooms, halved or quartered
2 cups (500 ml) packed dandelion greens
salt and pepper, to taste
2 large eggs
1 lb (500 g) dried or fresh Orecchiette Pasta
2 cup (500 ml) fresh shelled peas
1½ cup (375 ml) sugar snap peas
½ cup (375 ml) snow pea pods
½ cup (125 ml) grated Parmesan, divided
1 lemon, zest only, finely grated, for garnish
¼ cup (60 ml) pea shoots, for garnish
2 tbsp (30 ml) fresh mint leaves, for garnish
1 ball burrata cheese
Instructions
- In a large pot, bring 4 liters (16 cups) of water and 2 tbsp (30 ml) salt to a boil.
- Meanwhile, in a large frying pan, sauté onion in oil on medium-high until tender. Add garlic and mushrooms, turn down heat to medium and cook, stirring occasionally, until golden and tender, about 8 minutes. Add greens and cook, stirring often, until just wilted. Season to taste with salt and pepper before removing from heat and setting aside.
- In a small bowl, whisk together eggs. Set aside.
- When water comes to a boil, add pasta. Turn down heat to medium-low and maintaining a slow boil until pasta is just al dente, about 7 minutes. Ladle out and set aside 1 cup (250 ml) of cooking water. Add peas to water with pasta. Increase heat to high and cook for 1 minute. Drain pasta and vegetables, do not rinse. Return to pot and place on warm stovetop burner that has been turned off. Gradually whisk 3 tbsp (45 ml) reserved hot pasta water into eggs, then pour over pasta, gently stirring with a wooden spoon to coat pasta. Stir in ⅔ of Parmesan, mushroom mixture and enough reserved pasta water to loosen pasta and create a creamy sauce. Season to taste with pepper.
- Serve with a sprinkle of lemon zest, remaining Parmesan, torn mint leaves and dollops of burrata cheese. Serve warm.
Drink Pairings
SPARKLING MOROCCAN TEA
Ingredients
Serves
1 oz (30 ml) Bombay Sapphire gin
1½ oz (45 ml) Moroccan Mint Green Tea*
½ oz (15 ml) fresh lemon juice, strained
2 oz (60 ml) Cupcake Prosecco, to top
1 mint leaf, for garnish
Instructions
- *For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
- In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.
Featuring
RAGOUT DE BOULETTES ET DE PATTES DE COCHON (MEATBALL STEW WITH PORK HOCKS)
Ingredients
Serves 6 to 8
PORK HOCKS:
1 tbsp (15 ml) olive oil
4 medium onions, peeled and halved
1 head garlic, peeled
4 fresh pork hocks halved with the skin on, 7½ lbs (3.5 kg)
1 tsp (5 ml) juniper berries
4 to 5 sprigs thyme
1 large sprig rosemary
4 whole cloves
4 bay leaves
2 cinnamon sticks
MEATBALLS:
2 shallots, finely minced
1 large garlic clove, minced
1 large egg, beaten
2 lbs (1 kg) lean ground pork
¼ cup (60 ml) fine breadcrumbs
1 tbsp (15 ml) Dijon mustard
GRAVY AND STEW:
¾ cup (175 ml) all-purpose flour
3 tbsp (45 ml) reserved pork fat or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and finely diced
1 stalk celery, finely chopped
4 cups (1 L) reserved pork hock broth
4 cups (1 L) beef broth
Instructions
- To make PORK HOCKS: Heat a large stockpot over medium heat. Add olive oil and brown cut sides of the onions for about 5 minutes. Add garlic, pork hocks, spices and herbs.
- Add enough water just to cover and bring to a boil. Skim and allow to simmer 2½ to 3 hours or until the meat is fork tender. During cooking add more water to keep the hocks covered. Use a slotted spoon to remove the hocks. Place in a large dish and cool. Degrease the broth, reserving 3 tbsp (45 ml) of fat, discard remaining fat. Strain broth through a sieve, discarding aromatics. There should be at least 4 to 6 cups (1 to 1.5 L) broth set aside for the gravy.
- When hocks are cool enough to handle, debone and separate the meat (keeping as many large chunks as possible) from the skin, discarding the skin.
- To make MEATBALLS: Preheat oven to 400 F (200 C). Line two baking sheets with parchment paper. In a bowl, add all ingredients. Mix thoroughly with hands until well combined. Form meatballs with lightly oiled hands and spread on baking sheets, about 7 dozen meatballs. Bake until cooked about 15 minutes, turning over halfway through. Remove and cool.
- To make GRAVY AND STEW: Heat a saucepan over medium heat. Add flour and stir continuously until toasted and golden brown. Remove from heat and immediately transfer to a bowl to cool.
- In a large saucepan, heat pork fat over medium heat. Add onion, garlic, carrot and celery and sauté until soft. Add broths, bring to a boil and simmer for 5 minutes. Slowly whisk in toasted flour and stir constantly until smooth. Lower heat to simmer 5 minutes. Strain gravy through a sieve to make a refined sauce or keep as is with the vegetables. Add meatballs and reserved pork meat. Continue to cook 10 minutes to heat through. Serve with mashed or steamed potatoes.
Drink Pairings
SHAVED SPRING FENNEL SALAD
Ingredients
Serves 4
2 red grapefruits
2 blood oranges
2 navel oranges
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tbsp (30 ml) sherry vinegar
½ tsp (2 ml) coriander
½ tsp (2 ml) sumac
sea salt, to taste
2 fennel bulbs, halved, cored and thinly sliced on a mandolin, and soaked in ice water
2 tbsp (30 ml) fennel fronds, coarsely chopped
3 tbsp (45 ml) finely sliced mint leaves
¼ cup (60 ml) coarsely chopped roasted pistachios
Instructions
- With a sharp knife, cut skin and white pith from grapefruits and oranges. Working over a bowl, cut between membranes to release the sections into the bowl. Squeeze membranes to extract the juice.
- In a small bowl, whisk together honey, sherry vinegar, coriander and sumac. Add 3 tbsp (45 ml) citrus juice and season. Reserve remaining citrus juice for another use.
- Remove shaved fennel from ice water and drain well. In a shallow serving bowl, toss fennel and citrus with vinaigrette. Garnish with chopped fennel fronds, mint leaves and chopped pistachios. Serve immediately.
Drink Pairings
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
ROASTED SABLEFISH WITH CRUSTED HORSERADISH OVER LAMB RAGOUT
Ingredients
Serves 2
LAMB RAGOUT:
2 tbsp (30 ml) extra-virgin olive oil
1 lamb shank
salt and freshly ground black pepper, to taste
1 celery stalk, finely chopped
1 medium carrot, finely chopped
½ medium cooking onion, finely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh oregano
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) minced garlic
2 cups (500 ml) white wine
2 cups (500 ml) chicken or beef broth, plus extra if needed
1 hot chili pepper, seeded and finely chopped
SABLEFISH:
2 x 5 to 6 oz (140 to 180 g) sablefish fillets
freshly grated horseradish, enough to coat the sablefish fillets
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400 F (200 C).
- To prepare LAMB RAGOUT, in a heavy-bottomed frying pan, heat oil over medium-high heat. Place lamb shank in pan and brown it on all sides. Using tongs, remove shank to a medium-sized roasting pan and season with salt and pepper.
- Add remaining ragout ingredients to lamb shank and cover pan with foil. Poke a hole in the top. Braise for 30 minutes at 400 F (200 C), then remove foil from pan and reduce heat to 350 F (180 C). Braise for another 1.5 hours or until meat is falling from the bone. If meat is not tender, continue braising adding a little more broth if necessary.
- Remove pan from oven. Set aside until meat is cool enough to handle. Then shred meat from bone to a separate bowl. Set aside and keep warm. Strain sauce into a small saucepan and cover to keep warm.
- To prepare SABLEFISH, preheat oven to 275 F (140 C).
- Evenly coat fillets with freshly grated horseradish.
- Heat butter and oil in a heavy-bottomed, ovenproof frying pan and sear fillets on both sides until slightly browned, about a minute per side. Then place frying pan with sablefish into oven for 20 minutes.
- To serve Lamb Ragout, place shredded lamb ragout down centre of two warmed dinner plates. Then put the sablefish on top. Drizzle with lamb sauce around each plate and serve. Serve with steamed spinach and roasted cherry tomatoes, if desired.
Drink Pairings
SPAGHETTINI AL FRUTTI DI MARE
Ingredients
Serves 2
4 each, black mussels, clams, large scallops and large prawns
½ lb (250 g) fresh squid
4 oz (125 g) spaghettini
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
1 fresh chili pepper or splash chili oil to taste
1 sprig fresh parsley, finely chopped
2 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
6 to 8 small cherry tomatoes, halved
salt and freshly ground black pepper, to taste
Instructions
- Be sure mussels and clams are fresh, unopened and not chipped. Scrub away any sand and dirt under cold running water. Pull off any beards from mussels. Place in a large bowl.
- Rinse scallops and remove any tough mussels that might still be intact and discard. Pat mussels dry and add to bowl with clams. Peel and devein prawns, rinse and pat dry. Add to bowl with shellfish. Score or slice squid and add.
- Add spaghettini to a large saucepan of boiling salted water and cook over mediumhigh heat for 10 minutes or until al dente.
- While spaghettini is boiling, combine butter and olive oil in a large heavy-bottomed frying pan. Warm over medium heat.
- Add seafood and remaining ingredients (except for cherry tomatoes) and saute for 3 to 4 minutes. Clams and mussels will open and wine will evaporate. Then add cherry tomatoes and simmer for another 3 to four minutes. Remove from heat.
- Drain spaghettini thoroughly when done. Add to shellfish in frying pan. Toss together to evenly blend. Add salt and pepper to taste. Divide on 2 heated pasta bowls and drizzle with additional chili oil, if using.
Drink Pairings
RASPBERRY AND LEMON CHAMPAGNE CAKE
Ingredients
Serves 12
3¾ cups (925 ml) all purpose flour
2 tbsp (30 ml) baking powder
1 tsp (5 ml) salt
2 tbsp (30 ml) lemon zest
2¼ cups (560 ml) granulated sugar
6 large eggs, lightly beaten
2¼ cups (560 ml) Champagne or sparkling white wine
1½ cups + 2 tbsp (405 ml) unsalted butter, melted
1 tbsp (15 ml) vanilla extract
2 x Swiss Buttercream
1 cup (250 ml) raspberry jam, divided
gel food colouring in 4 different colours
fresh raspberries, for garnish
SWISS BUTTERCREAM
1 cup (250 ml) egg whites, about 8 eggs
2½ cups (625 ml) granulated sugar
2 tsp (10 ml) vanilla extract
2 cups (500 ml) unsalted butter, cubed and at room temperature
pinch salt
Instructions
- Preheat oven to 325 F (160 C). Lightly grease two 8-in (1.2 L) round cake pans with oil or butter and line bottom of each with a circle of parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- In another bowl, using fingers, rub together lemon zest and sugar until well incorporated.
- In a third bowl, whisk together eggs, Champagne, butter and vanilla extract. Add lemon sugar and stir to combine. Pour over flour mixture and whisk together until smooth. Divide batter evenly among prepared cake tins and bake until a wooden skewer inserted in center of each comes out clean, about 80 minutes. Allow cakes to cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Meanwhile, make one recipe of Swiss Buttercream (recipe follows).
- When cakes have cooled, cut each in half horizontally to make four layers. Set aside nicest layer for top of cake. Place one layer on a cake board or platter and spread ⅓ of raspberry jam over it. Pipe or spread about 1 cup (250 ml) buttercream over jam. Repeat layering cake, jam and buttercream two more times. Position top cake layer and adjust as needed to ensure it is straight. Thinly spread remaining buttercream over entire cake to create a crumb coat. Refrigerate for at least 30 minutes.
- Meanwhile, make another recipe of Swiss Buttercream. Divide buttercream into five bowls. Tint 4 of the bowls of buttercream using gel food colouring to creating a gradual colour transition, leaving one the natural colour.
- Place cake on a turntable before starting to decorate. Take a large dollop of the lightest colour buttercream and place on top of cake. Smooth out with a small offset spatula, allowing some to hang over edge of cake.
- Place darkest colour in a piping bag fitted with a large, plain round tip. Starting at the bottom of cake, pipe a ring of buttercream around cake. Add next colour to piping bag and pipe another ring or two around cake. Continue layering buttercream, in gradually lightening shades, into piping bag and piping around cake until top of cake is reached. If buttercream become too streaky with different colours, feel free to use a clean piping bag between colours. Don’t worry about this step being perfect, simply aim to get an even amount of buttercream on all sides of cake.
- Once cake is covered in bands of coloured buttercream, begin smoothing out. Start by holding a large offset spatula perpendicular to turntable. Rotate turntable holding spatula still just against buttercream to create an even coating. Make sure to completely clean your spatula every time turntable stops rotating. Take knife and continue to smooth out buttercream. Place knife lightly on cake with bottom edge touching turntable. As before, move turntable, not knife, rotating cake. Again, clean knife each time turntable stops rotating. If there are any holes or blemishes, carefully fix with some buttercream in corresponding colour. Smooth out top edge of cake with a small offset spatula and refrigerate cake for 30 minutes.
- When ready to serve, transfer cake to a platter or cake stand and allow to reach room temperature, at least 1 hour. Garnish with fresh raspberries, if desired, and serve.
- To make SWISS BUTTERCREAM: In a large, heatproof bowl, whisk together egg whites and sugar. Place bowl over a saucepan of simmering water, making sure base of bowl does not touch water. Continue to whisk until mixture registers 160 F (70 C) on an instant-read thermometer or until sugar dissolves. Immediately pour into bowl of a stand mixer fitted with whisk attachment and beat until a glossy meringue forms that holds stiff peaks and is at room temperature, about 10 minutes.
- Beat in vanilla extract until well incorporated. With mixer running at medium speed, add butter one cube at a time, beating well after each addition. Once all butter has been incorporated, beat in salt. Buttercream should be thick, creamy and smooth. If not, place an ice bath under bowl of stand mixer while running.
- Use buttercream immediately or refrigerate for up to 1 week in an airtight container. To use refrigerated buttercream, allow to reach room temperature before beating until smooth and spreadable. For best flavour and consistency, buttercream is best eaten at room temperature.