PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.
Drink Pairings
PISTACHIOS AND ORANGE BLOSSOM NO-BAKE CAKE
Make 1 day ahead of serving.Ingredients
Serves 4
½ cup + 2 tbsp (155 ml) raw pistachios, divided, plus extra for garnish
7 Medjool dates, pitted
¼ cup (60 ml) unsweetened shredded coconut
½ tsp (2 ml) salt, divided
¾ cup + 1 tbsp (190 ml) maple syrup, divided
4 avocados, pitted and peeled
2 tbsp (30 ml) lime juice
1 tsp (5 ml) orange blossom water
edible flowers, for garnish
Instructions
- Line bottom of a 6-in (15 cm) spring-form pan with parchment paper.
- In a food processor, pulse ½ cup (125 ml) pistachios, dates, coconut and ¼ tsp (1 ml) salt until crumbly. Add 1 tbsp (15 ml) maple syrup and process until mixture is sticky and holds together when a bit is formed into a ball. Transfer to prepared spring-form pan and press over base of pan in an even layer. Place in freezer while making next layer.
- In a blender or food processor, combine remaining ¾ cup (175 ml) maple syrup, ¼ tsp (1 ml) salt, avocados, lime juice and orange blossom water until smooth. Add remaining 2 tbsp (30 ml) pistachios and pulse so they are not fully blended and small pieces are still visible. Pour mixture over prepared crust. Smooth out top and sprinkle with additional chopped pistachios before freezing until firm, about 5 hours or overnight.
- When ready to serve, garnish with edible flowers and extra pistachios, if desired. Slice with a warm knife and keep any leftovers frozen.
Drink Pairings
OPEN-FACED BRAISED BEEF SLIDERS
Ingredients
Serves 15
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
BRAISED BEEF:
1 lb (500 g) beef brisket
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
Barbecue Sauce
CABBAGE SLAW:
¼ cup (60 ml) cabbage, thinly sliced
⅛ cup (25 ml) carrots, julienned
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) parsley, chopped
15 mini buns, cut in half
Instructions
- To make BARBECUE SAUCE: Simmer all ingredients in a medium saucepan over medium heat for about 30 minutes until the onions and garlic are cooked and the flavours have come together. Cool and purée the sauce until smooth. Set aside.
- To make BRAISED BEEF: Season beef with salt and pepper.
- Sear the beef in a medium-sized skillet oil over medium-high heat until all sides are golden brown. Turn the heat down to low and add the Barbecue Sauce. Add enough water to cover the beef halfway.
- Braise the beef over low heat for 3 to 4 hours, or until tender.
- Remove the beef from the sauce and cool to room temperature. Meanwhile, simmer the sauce and reduce it until it is thick and sauce consistency.
- Shred the beef and mix it with the sauce.
- To make CABBAGE SLAW: Mix cabbage, carrots, mayonnaise, lemon juice, grainy mustard, and parsley. Season with salt and pepper, to taste.
- Assemble the sandwiches: Stuff the mini buns with braised beef and top with Cabbage Slaw.
Drink Pairings
MIDDLE EASTERN FLAVOURED LAMB CHOPS
Ingredients
Serves 4
2 x 8 rib rack of lamb, about 3 to 4 lbs (750 g to 1 kg) Frenched
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) garam masala
2 tsp (10 ml) garlic paste
½ tsp (2 ml) salt
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
SUMMER SQUASH SALAD:
DRESSING:
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
1 tsp (5 ml) honey
½ tsp (2 ml) garlic paste
½ tsp (2 ml) each of ground cumin and coriander
salt and freshly ground black pepper
SALAD:
2 cups (500 ml) butternut squash, diced ½-in (1.25 cm)
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) ground cumin
salt and freshly ground black pepper
1½ cups (750 ml) green chickpeas, rinsed and drained
1 zucchini, shaved lengthwise
¼ cup (60 ml) crumbled feta
¼ cup (60 ml) chopped cilantro
1 cup (250 ml) lightly packed baby arugula
¼ cup (60 ml) toasted and salted pepitas
Instructions
- To make LAMB CHOPS: Cut rack of lamb in half through the centre chops. Blot rack of lamb dry. Combine lemon juice, garam masala, garlic paste and salt in a small bowl. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours for seasoning to seal chops.
- Using a heavy-bottomed frying pan such as a cast iron pan, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat side down in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of the racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for mediumrare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- Transfer lamb to a rack set over a rimmed baking sheet to catch any drips and let rest for 5 minutes before carving into chops and serving with Summer Squash Salad.
- To make DRESSING: In a bowl whisk together all dressing ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss squash with olive oil and season with ground cumin and salt and pepper to taste. Spread out in a baking dish large enough to hold cubes in a single layer. Bake in oven for 15 minutes or until cubes are tender when pierced but still hold their shape. Remove and set aside to cool.
- When squash is fully cooled, place in a large bowl along with chickpeas and shaved zucchini. Drizzle dressing over squash mixture and gently toss together to coat. Fold in feta and chopped cilantro.
- Top with arugula and pepitas. Serve at room temperature with seared lamb chops.
Drink Pairings
MAPLE AND TAMARI- ROASTED ROOT VEGETABLES
Ingredients
Serves 8
4 turnips, trimmed, cut into 8 wedges
1 rutabaga, trimmed, cut into rectangles
6 carrots, trimmed, halved lengthwise
3 parsnips, trimmed, quartered lengthwise
5 each golden and red beets, trimmed, quartered lengthwise
2 tbsp (30 ml) tamari
2 tbsp (30 ml) pure maple syrup
1 tbsp (15 ml) white wine vinegar
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh thyme
1 tbsp (15 ml) chopped fresh rosemary
salt and pepper, to taste
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 425 F (220 C).
- Fill a large saucepan with water, season with a couple generous pinches of salt and bring to a boil over high heat. Blanch turnips until barely tender, 1 minute. Using a slotted spoon, transfer turnips to a baking sheet. Repeat blanching with rutabaga before reducing heat to medium-high. Add carrots and parsnips to saucepan and simmer until barely tender, 3 minutes. Using a slotted spoon, transfer to baking sheets with turnips and rutabaga. Add yellow beets to saucepan and simmer until just tender, 5 minutes. Transfer to baking sheet and repeat with red beets. Allow all vegetables to cool for 10 minutes. Discard cooking water.
- Whisk together tamari, maple syrup and vinegar. Set aside.
- In a large bowl, toss vegetables with oil, thyme and rosemary before seasoning with salt and pepper. Spread vegetables in an even layer on 2 large baking sheets. Roast for 15 minutes. Drizzle vegetables with tamari mixture and continue to roast until vegetables are browned, another 15 to 20 minutes. Transfer vegetables to a platter and serve warm.
Drink Pairings
PORK CHOPS WITH SPRING SLAW
Ingredients
Serves 4
DRESSING:
1 tbsp (15 ml) tahini
¼ cup (60 ml) Greek yogurt
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) water
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) ground cumin seed
1 tbsp (15 ml) chopped parsley
salt and pepper, to taste
PORK CHOPS:
1½ cups (375 ml) Japanese panko breadcrumbs
½ cup (125 ml) sesame seeds
2 large eggs, lightly beaten
½ cup (125 ml) all-purpose flour
4 pork chops, about 1-in (2.5 cm) thick
2 tbsp (30 ml) grapeseed oil, plus extra
2 cucumbers, sliced into ribbons with a vegetable peeler
6 oz (180 g) green beans, blanched and cut in half lengthwise
4 cups (1 L) baby spinach leaves, sliced into ¼-in (0.5 cm) width strips
¼ cup (60 ml) natural almonds, toasted and chopped
1 avocado, pitted, peeled and quartered
GREEN OLIVE SALSA:
1 cup (250 ml) pitted green olives, finely chopped
2 tbsp (30 ml) capers, rinsed
1 cup (250 ml) fresh basil leaves, finely chopped
1 cup (250 ml) fresh parsley leaves, finely chopped
1 tbsp (15 ml) fresh mint leaves, finely chopped
1 tbsp (15 ml) fresh chives, finely chopped
1 tbsp (15 ml) lemon juice
3 tbsp (45 ml) extra-virgin olive oil
pinch chili flakes, optional
Instructions
- To make DRESSING: Place tahini, yogurt, lemon juice, water, oil and cumin in a blender and blend until smooth and creamy. Stir in parsley and season to taste with salt and pepper. Transfer to a small bowl and set aside.
- To make PORK CHOPS: Preheat oven to 400 F (200 C).
- Mix panko and sesame seeds on a dinner plate. On another plate, place beaten eggs and on a third plate place flour.
- Season pork chops with salt and pepper before coating in flour, shaking off any excess. Working with one pork chop at a time, dip into egg, then press into breadcrumb mixture. Repeat with remaining pork chops.
- Heat oil in a large cast iron frying pan over medium heat. Add as many pork chops as will fit, and cook until golden brown on both sides, about 1 minute per side. Transfer to a rimmed baking tray lined with parchment paper and fry remaining chops, adding more oil as needed. Once all chops have been browned, bake until cooked to desired doneness. Set aside and keep warm.
- While pork chops bake, place cucumber slices, beans, spinach and almonds in a large bowl. Add some dressing and toss to combine. Divide salad among serving plates. Top with an avocado quarter, an extra drizzle of dressing (if desired) and a cooked pork chop. Spoon some Green Olive Salsa over pork chop and serve immediately.
- To make GREEN OLIVE SALSA: In a bowl, stir together all ingredients and set aside for 20 minutes. Salsa is best served the same day it is made. Makes about 1½ cups (375 ml)
Drink Pairings
PANZANELLA SALAD
Ingredients
Serves 4
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
1 tsp (5 ml) capers, finely chopped
1 tsp (5 ml) red onion, finely chopped
SALAD:
½ cup (125 ml) ciabatta bread, cubed ½-inch (1.25 cm)
1 clove garlic, minced
1 tbsp (15 ml) olive oil
1 lb (500 g) heirloom tomatoes, wedged and sliced
2 tbsp (30 ml) Parmigiano Reggiano cheese, shaved
1 small handful basil leaves
Instructions
- To make DRESSING: Mix all ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss ciabatta with garlic and olive oil, place on a parchment paper-lined baking tray and bake for about 10 minutes, stirring occasionally or until ciabatta is golden brown. Remove from oven and cool.
- Lay tomatoes on a platter, drizzle with dressing and garnish with ciabatta croutons, Parmigiano Reggiano, and basil.
Drink Pairings
PEPPERED RACK OF LAMB WITH PARSLEY MINT SALSA VERDE
Ingredients
Serves 6 to 8
LAMB RACK:
2 x 8 to 10-rib rack of lamb, about 4 lbs (2 kg) Frenched
1 tsp (5 ml) salt
½ tsp (2 ml) each ground cumin and coriander
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
PARSLEY MINT SALSA VERDE:
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
½ tsp (2 ml) each, salt and freshly ground black pepper
¾ cup (175 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped fresh mint
2 garlic cloves, finely minced
1 small shallot, peeled and finely minced
1 tsp (5 ml) lemon zest
Instructions
- Blot racks of lamb dry. In a small bowl, combine salt, cumin and coriander. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours, for seasoning to seal chops.
- While lamb is resting, prepare PARSLEY MINT SALSA VERDE: In a food processor, combine olive oil, vinegar, salt and pepper. Pulse to emulsify and dissolve salt. Add remaining ingredients and briefly pulse to blend. Set aside at room temperature and let rest for 20 minutes for flavours to blend. Can be made ahead and refrigerated for up to a day. Bring to room temperature before serving.
- Using a very heavy-bottomed frying pan, such as cast iron about 12-in (30 cm) in diameter, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat-side down, in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for medium-rare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- For dramatic presentation, transfer lamb to a serving platter, interlocking chops. Spread a little salsa verde over chops and serve remaining salsa in a small bowl on the side.
Drink Pairings
PHYLLO BITES
Ingredients
Serves 24
2 tsp (10 ml) olive oil
1 small yellow onion, very finely diced, about ½ cup (125 ml)
2 garlic cloves, smashed and minced
3 cups (750 ml) finely chopped Swiss chard
¼ cup (50 ml) toasted pine nuts
¼ cup (50 ml) crumbled feta cheese
2 tbsp (30 ml) freshly grated Parmesan
1 lemon, zest only
1 tsp (5 ml) dried harissa spice, plus extra for dusting top of phyllo
454 g box frozen phyllo pastry dough, thawed
¾ cup (175 ml) unsalted butter, melted, plus extra, if needed
Instructions
- Heat oil in a saucepan, add onion and garlic. Sauté over medium heat until soft and almost clear. Stir often. Stir in chard, and sauté until wilted. Remove to a large bowl lined with cheesecloth. Squeeze excess moisture from mixture and place in another bowl.
- Gently unroll phyllo sheets and place flat on a sheet of waxed paper. To prevent phyllo drying out, cover pastry with plastic wrap and then a damp kitchen towel. Lay one sheet of phyllo on a flat surface. Brush with melted butter, working from centre of sheet to the edges. Place another sheet of phyllo directly on top and brush with butter.
- Cut phyllo into 4 equal-sized horizontal strips. Place about 1½ tbsp (22 ml) of cooled filling on end of each strip. Fold over corner to form a triangle. Continue folding phyllo end to end making a triangle-shaped envelope. Brush with melted butter to seal seams and place in a single layer on a lightly buttered, parchment-lined baking sheet. Continue to make triangle phyllo pockets until all filling is used up (covering unused phyllo sheets with a damp cloth).
- If not baking immediately, overwrap baking sheet and Phyllo Bites with plastic wrap to tightly seal. Freeze for up to 3 weeks.
- When ready to bake, preheat oven to 350 F (180 C). Bake Phyllo Bites from thawed or frozen, uncovered, in a single layer, about 15 to 20 minutes. Serve with a light dusting of harissa spice.
Drink Pairings
MINT AND GINGERCRUSTED LAMB
Ingredients
Serves 4
2 cups (500 ml) chopped day-old baguette
¼ cup (60 ml) fresh mint leaves
¼ cup (60 ml) fresh basil leaves
2 tbsp (30 ml) minced fresh ginger root
salt and freshly ground pepper, to taste
6 tbsp + 2 tbsp (120 ml) unsalted butter, at room temperature, divided
2 boneless single lamb loin roasts, about 12 oz (340 g) each, trimmed
10 oz (300 g) fresh or thawed frozen peas
pea shoots and micro greens, for garnish
ricotta salata cheese curls, for garnish
Instructions
- Preheat oven to 450 F (230 C).
- In a food processor, pulse together baguette, mint, basil, ginger and a good couple pinches of salt and pepper until mixture is finely chopped. Add 6 tbsp (90 ml) butter to processor and pulse until a paste forms. Season lamb loins with salt and pepper and place on a parchment-lined baking sheet. Pack crumb mixture onto surface of lamb so that it adheres. Roast lamb until an instantread thermometer registers 125 F (52 C), about 18 to 20 minutes. Transfer lamb to cutting board and let rest for 10 minutes.
- While lamb is roasting, place peas in a saucepan with just enough water to cover. Boil for 2 minutes. Drain well, reserving 6 tbsp (90 ml) cooking water. In a blender, purée peas, remaining 2 tbsp (30 ml) butter and reserved cooking water until smooth and thick. Season to taste with salt and pepper.
- When ready to serve, slice lamb across the grain and arrange on 4 plates. Spoon pea purée on and around lamb before garnishing with pea shoots and curls of ricotta salata (make with a vegetable peeler). Serve immediately.