JAPANESE NOODLE BOWL
Ingredients
Serves 4
4 x 200 g packages ramen noodles, seasonings discarded
1 carrot, peeled and julienned
1 zucchini, julienned
½ daikon radish, julienned
2 baby bok choy, steamed and halved
4 red radishes, thinly sliced
4 green onions, cut diagonally
2 cups (500 ml) dashi, heated
6 shiso leaves or fresh mint, chiffonade
shichimi or togarishi spice
toasted sesame seeds, for garnish
chives, for garnish
GINGER MISO TAHINI SAUCE:
¼ cup (60 ml) seasoned rice vinegar
2 tbsp (30 ml) white miso paste
2 tbsp (30 ml) tahini sauce
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) sesame oil
1-in (2.5 cm) piece, peeled and grated fresh ginger root
¼ tsp (1 ml) shichimi or togarishi spice
Instructions
- Bring a large pot of water to a boil. Add ramen noodles and gently cook for 2 minutes. Thoroughly drain. Divide among serving bowls.
- Evenly divide julienned carrots, zucchini and daikon, bok choy, radishes and green onions over top of ramen noodles. Pour ½ cup (125 ml) hot dashi over each serving. Sprinkle with shiso leaves or fresh mint and drizzle with Ginger Miso Tahini Sauce. Sprinkle each bowl with a pinch of spice, sesame seeds and chives.
- To make GINGER MISO TAHINI SAUCE: Combine all ingredients except spice in a food processor. Whirl until blended. Add a little water if a thinner sauce is desired. Whirl in spice, adding more to taste if desired. Transfer to a squeeze tube and refrigerate up to 3 days. Makes ¾ cup (175 ml)
Drink Pairings
GREMOLATA ROASTED NUGGETS AND BABY VEGETABLES
Ingredients
Serves 4 to 6
1½ lbs (750 g) yellow baby potatoes
2 tbsp (30 ml) extra-virgin olive oil, divided
¼ tsp (1 ml) each salt and freshly ground black pepper
1 orange, zest only
1 lemon, zest only
1 lime, zest only
2 garlic cloves, smashed and minced
¼ cup (60 ml) finely chopped flat leaf parsley
¼ cup (60 ml) finely chopped cilantro leaves
¼ lb (125 g) asparagus spears, trimmed and cut into bite-sized pieces
6 baby yellow pattypan squash, halved
6 baby zucchini, trimmed
⅓ cup (75 ml) pine nuts, toasted flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Spread out on parchment-lined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- Meanwhile, to make gremolata, in a small bowl combine orange, lemon and lime zest, garlic, parsley and cilantro. Gently toss together with a fork. Set aside.
- When potatoes have baked for 10 minutes, remove and stir in vegetables, then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally until potatoes and vegetables are tender but still firm when pierced with a fork.
- Halve some of the larger potatoes, if you wish, and transfer all potatoes to a large serving dish. Drizzle with another 1 tbsp (15 ml) of olive oil. Sprinkle with half the gremolata and gently toss together to evenly blend. Add more salt and pepper to taste, if desired.
- Sprinkle remaining gremolata and toasted pine nuts over top. Garnish with flat leaf parsley and serve warm.
Drink Pairings
LAMB AND MINT ROLLS
Ingredients
Serves 16 Rolls
1 tbsp (15 ml) extra-virgin olive oil
¾ lb (340 g) ground lamb
1 tsp (5 ml) Chinese five-spice powder
1 pinch salt
3 oz (90 g) dried rice vermicelli noodles
1 medium carrot, trimmed, peeled and grated
⅓ cup (75 ml) chopped fresh mint, plus extra
whole mint for garnish
3 tbsp (45 ml) chopped fresh cilantro, divided
¼ cup (60 ml) roasted cashews, chopped
1 tbsp (15 ml) peeled and minced fresh ginger root
1 garlic clove, minced
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) light brown sugar
16 x 8-in (20 cm) rice paper rounds
½ cup (125 ml) hoisin sauce
2 tbsp (30 ml) unseasoned rice vinegar
1 green onion, trimmed and finely sliced
½ tsp (2 ml) crushed red pepper flakes
Instructions
- Warm oil in a frying pan over medium heat. Add ground lamb, Chinese f ive-spice and salt. Cook, stirring often, until lamb is no longer pink, about 5 minutes. Drain off excess fat before transferring to a bowl. Set aside to cool slightly.
- Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Set aside until softened, about 5 minutes. Drain, rinse under cold water and allow to drain again thoroughly. Cut noodles with scissors into roughly 4-in (10 cm) lengths.
- In a large bowl, toss together noodles, lamb, carrot, chopped mint, 2 tbsp (30 ml) cilantro and cashews. In a separate small bowl, whisk together ginger, garlic, lime juice and sugar until sugar has dissolved. Pour dressing over lamb mixture and toss to combine.
- Place a lightly dampened tea towel on a baking tray and fill a shallow baking dish with warm water. Dip rice-paper rounds, 1 at a time, in warm water, then place on another tea towel to blot excess water. Place 2 mint leaves about 1 inch from edge of each round before topping with about 2 to 3 tbsp (30 to 45 ml) lamb mixture. Roll up, folding in edges, to enclose filling. Place on prepared baking tray with dampened tea towel and cover with another lightly damp tea towel while making remaining rolls. Once assembled, lamb and mint rolls may be lightly covered with plastic wrap and refrigerated for up to 2 hours.
- To make dipping sauce, in a small bowl, whisk together hoisin sauce, rice vinegar, green onion, crushed red pepper flakes and remaining 1 tbsp (15 ml) chopped cilantro. Transfer to a serving bowl and refrigerate until ready to use.
- To serve, allow rolls to come to room temperature for 20 minutes, if previously refrigerated. Arrange on serving platter with dipping sauce alongside.
Drink Pairings
HALF-TURKEY ROAST WITH POMEGRANATE SAUCE, WILD GRAINS AND FENNEL
Ingredients
Serves 6
½ x 14 lb (7 kg) turkey, about 7 lb (3.5 kg)
¼ cup (50 ml) unsalted butter, softened
4 cups (1 L) pomegranate juice
½ cup (125 ml) balsamic vinegar
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) minced fresh rosemary
1 large garlic clove, smashed and minced
1 tbsp (15 ml) cornstarch, optional
WILD GRAINS:
1 cup (250 ml) wild rice
1 cup (250 ml) short grain brown rice
1 tbsp (15 ml) olive oil, plus extra for oiling dish
1 tsp (5 ml) salt
½ tsp (2 ml) cinnamon
generous pinches of allspice, cardamom, cumin and black pepper
2 cups (500 ml) turkey or chicken stock, warmed
½ cup (125 ml) millet
19 oz (540 ml) can chickpeas, rinsed and drained
½ cup (125 ml) chopped celery leaves
½ cup (125 ml) each of chopped parsley and cilantro
¼ cup (50 ml) chopped fresh mint leaves
½ cup (125 ml) pomegranate seeds
SAUTÉED FENNEL:
3 small fennel bulbs, thickly sliced
1 tbsp (15 ml) each unsalted butter and olive oil
Instructions
- Preheat oven to 400 F (200 C). Skewer turkey skin along cut edges to prevent skin from rolling up during roasting. Pin or tie wing to breast to hold firmly in place. Generously season inside cavity with salt and place turkey, cut-side down, on a rack in a roasting pan. Spread softened butter over skin and generously season with salt and pepper. Place in oven and roast, uncovered, for 20 minutes.
- In a large saucepan, combine pomegranate juice, balsamic, brown sugar, Dijon, rosemary and garlic. Whisk together and bring to a boil. Remove ½ cup (125 ml) juice mixture and use for basting turkey. Boil remainder vigorously over medium-high heat until reduced to 2 cups (500 ml). Strain into a small saucepan. Stir into reduced pomegranate sauce and boil until thickened. Remove and set aside.
- Once turkey has roasted at 400 F (200 C) for 20 minutes, reduce temperature to 300 F (150 C), begin basting turkey with reserved pomegranate sauce every 15 minutes. Turkey is done when a meat thermometer inserted into the thickest portion of the breast reads 170 F (65 C), about 2 more hours. Serve turkey tucked into Wild Grains with Sautéed Fennel and Pomegranate Sauce.
- To make WILD GRAINS: Cook wild rice as per package directions. Fluff with a fork and place in a large bowl.
- Heat 1 tbsp (15 ml) oil in a large saucepan. Add onion and sauté just until soft and clear. Rinse brown rice in a strainer under cold running water for 1 minute. Shake well and add to onion along with seasonings. Sauté just until rice begins to warm and smell fragrant. Stir in stock and bring to a boil. Cover, reduce heat and simmer for 40 to 45 minutes. Rice should be tender, but still a bit chewy. Remove from heat and covered for 10 minutes to steam. Then fluff with a fork and add to cooked wild rice. Set aside.
- Rinse and drain millet. Place in a dry saucepan and toast grains, just until pale golden. Stir often. Add 1½ cups (375 ml) water and bring to a boil. Cover, reduce heat and simmer for 20 minutes until grains are tender and water has been absorbed. Transfer to a baking sheet and spread out to dry. Stir often, to keep grains separated.
- When millet is partially cooled, add to rice along with chickpeas and celery. Fold together and set aside while turkey is baking. About 45 minutes before turkey is done, add parsley, cilantro and mint to rice mixture and fold together. Transfer to a well-oiled baking dish. Cover with foil and place in oven alongside turkey during final baking. To serve, scatter pomegranate seeds over top.
- To make SAUTÉED FENNEL: Heat butter and oil in a large frying pan. Add sliced fennel and sauté just until slightly golden on both sides but still slightly firm. Season with salt and pepper.
Drink Pairings
GRILLED CHICKEN WITH NECTARINE BARBECUE SAUCE
Ingredients
Serves 4 to 6
NECTARINE BARBECUE SAUCE:
½ yellow onion, chopped
1 garlic clove, chopped
1 tbsp (15 ml) vegetable oil
3 nectarines, pitted and chopped
½ cup (125 ml) spiced dark rum
½ cup (125 ml) liquid honey
½ cup (125 ml) tomato paste
¼ cup (60 ml) cider vinegar
2 tsp (10 ml) smoked paprika
4 tsp (20 ml) kosher salt
1 tsp (5 ml) grated nutmeg
½ tsp (2 ml) ground black pepper
BARBECUED CHICKEN:
4 chicken drumsticks, with skin on (optional)
4 chicken thighs, with skin on (optional)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) salt
2 tsp (10 ml) ground black pepper
2 lemons, cut in half
6 thyme sprigs
Instructions
- In a heavy-bottomed saucepan, sweat onions and garlic in vegetable oil until soft, about 5 minutes over low-medium heat.
- Add remaining barbecue sauce ingredients and simmer, uncovered, for 15 to 20 minutes. Stir often. Transfer to a food processor or blender and purée until smooth. Adjust seasoning to taste. Store in a tightly covered container in the refrigerator for up to 1 week. Makes 2¼ cups (560 ml).
- Grease grill and preheat barbecue to medium heat, about 350 F (180 C).
- In a large bowl, combine chicken, olive oil, salt and pepper. Rub in with your hands to evenly coat.
- Place chicken on greased grill and barbecue for about 7 minutes on each side.
- Generously brush chicken with Nectarine Barbecue Sauce. Continue flipping and basting chicken with sauce until juices run clear when pierced and internal temperature registers 165 F (75 C) on a meat thermometer when inserted into centre of meat, about 10 to 12 minutes more per side.
- Meanwhile, grill cut side of each lemon half and set aside for garnish.
- To serve, arrange chicken on a heated platter and garnish with grilled lemon and sprigs of thyme.
Drink Pairings
GRILLED LOBSTER TAIL WITH ISRAELI COUSCOUS
Ingredients
Serves 4
ISRAELI COUSCOUS:
1 tbsp (15 ml) olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
2½ cups (625 ml) water or chicken stock
2 cups (500 ml) Israeli couscous
1 tsp (5 ml) kosher salt
½ cup (125 ml) each, finely chopped fresh parsley and chives
½ cup (125 ml) grape tomatoes, quartered
LOBSTER:
½ cup (125 ml) butter, at room temperature
½ tsp (2 ml) red pepper flakes
1 Thai chili, seeded and finely chopped
1 small green jalapeño pepper, seeded and finely chopped
1 tsp (5 ml) minced garlic
1 tbsp (15 ml) chopped fresh chives
1 tsp (5 ml) grated lime zest
2 tbsp (30 ml) lime juice
4 frozen or fresh lobster tails
1 tbsp (15 ml) olive oil
fresh chives, for garnish
limes, for garnish
Instructions
- To make COUSCOUS: Heat oil in a medium-sized saucepan. Cook onion and garlic until soft. Add water or stock and bring to a boil. Stir in couscous and salt. Return to a boil. Cover saucepan with lid, remove from heat and let rest for 10 minutes for couscous to absorb stock and become fluffy and tender. Add herbs and tomatoes and stir in to combine. Set aside.
- Preheat barbecue to medium.
- In a small bowl, combine butter, red pepper flakes, Thai chili, jalapeño, garlic and chives. In a separate small bowl, combine lime zest and juice. Set aside.
- Using kitchen shears, cut through the shells of the lobster tails just to the end of the shell. With a knife, split meat along the shell cut-line, being careful not to slice all the way through the lobster. Open the lobster like a book and brush both sides lightly with olive oil.
- Place lobster on grill, meat-side-down, for about 5 minutes. Turn tails over and brush butter mixture onto meat. Grill for another 5 minutes or until lobster meat is an opaque white colour and the shell is red all over, adding more butter as needed.
- Remove from grill, loosen meat from shell and place on a serving platter. Drizzle with lime juice mixture, sprinkle with chives and serve with Israeli Couscous. Garnish with lime wedges.
Drink Pairings
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.
Drink Pairings
GARLICKY CHICKEN
Ingredients
Serves 6
3 lb (1.5 kg) chicken pieces, bone-in or boned and skinned
salt and freshly ground black pepper
2 thick strips bacon, diced
1 tbsp (15 ml) olive oil (optional)
40 garlic cloves, peeled
½ cup (125 ml) dry vermouth
½ cup (125 ml) dry white wine
½ cup (125 ml) chicken stock
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) slivered fresh tarragon leaves
assorted roasted vegetables (optional)
Instructions
- Separate chicken legs at joints. If breasts are large, cut diagonally across each to make 2 portions. Remove skin if desired. Season with salt and freshly ground black pepper and set aside.
- Preheat oven to 350F (180C).In a large, deep, heavy-bottomed frying pan, cook bacon over medium-high heat until crisp and lightly golden. Remove to a paper towel-lined plate using a slotted spoon and set aside. If needed, add oil to bacon drippings in pan. When hot, add chicken pieces, a few at a time, careful not crowd pan. Cook pieces in hot oil, turning once, until golden brown, 15 minutes. Transfer to a 12 cup (3 L) roasting pan as they are done, arranging pieces in a single layer.
- Add garlic cloves to oil remaining in pan and cook, stirring occasionally, until browned in spots, about 5 minutes. Add vermouth to pan and deglaze, scraping bottom of pan. Cook over medium heat for 2 minutes or until slightly reduced. Add wine and stock and bring to a boil. Then remove pan from heat.
- Remove half the garlic from pan using a slotted spoon and scatter over browned chicken. In a bowl, mash remaining garlic cloves, or finely chop and return to stock with tomato paste. Stir to blend and pour mixture over chicken and bake uncovered until chicken is tender and meat registers 165 F (75 C) on a meat thermometer, about 35 minutes. Add salt and pepper to taste. Sprinkle with fresh tarragon and cooked bacon.
- For a thicker sauce, remove chicken to a separate dish and boil pan juices down in a saucepan until thickened as desired. Add salt and pepper to taste. Pour over chicken pieces and sprinkle with fresh tarragon and cooked bacon. Serve immediately with roasted vegetables on the side, if desired.
Drink Pairings
LEMON HERB POPOVERS
Ingredients
Serves 6
2 large eggs
1 tsp (5 ml) finely grated lemon zest
1 tsp (5 ml) finely chopped fresh thyme
2 tsp (10 ml) finely chopped fresh parsley
1 tsp (5 ml) finely chopped chives
1 tsp (5 ml) finely chopped sage
¼ tsp (1 ml) salt
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
grapeseed or coconut oil, for greasing
Instructions
- Preheat oven to 400 F (200 C). In a large 4-cup (1 L) measuring bowl or medium-sized bowl, whisk eggs, lemon zest, herbs, salt and milk. Add flour and whisk until combined and only some small lumps remain.
- Place popover pan or standard muffin pan in oven for 5 minutes until piping hot. Remove pan from oven and quickly but generously brush each cup with grapeseed oil. Divide batter among cups, filling at least half full. Bake until puffed and golden brown, 35 minutes. Do not open oven door during cooking or popovers may collapse. Pierce each with a knife and return to oven for another 5 minutes. Turn popovers out onto a serving platter and enjoy warm.