POACHED HALIBUT CASSEROLE WITH ARTICHOKES
Ingredients
Serves 4
3 cups (750 ml) olive oil
1 cup (250 ml) mixed, unpitted olives
2 tbsp (30 ml) capers, drained
3 to 4 medium fresh artichoke hearts, trimmed and cut into quarters
½ cup (125 ml) cherry tomatoes, halved or whole
sprigs fresh thyme and rosemary, to taste
2 lemons, halved
sea salt and freshly ground black pepper, to taste
4 x 6-oz (180 g) halibut fillets
Instructions
- In a saucepan that will fit halibut in a single, tight layer while completely submerged in olive oil, heat olive oil until very hot, but not boiling.
- Reduce heat to a medium simmer. Carefully add olives, capers, artichokes, cherry tomatoes and herb sprigs. Squeeze in 2 halves of a lemon. Add a dash of salt and some ground pepper. Let the ingredients infuse the hot oil for 10 to 15 minutes.
- With a slotted spoon, carefully remove as many of the ingredients as possible from the oil and set aside on a warm platter. Add halibut fillets, making sure they are completely submerged in oil. If they are not, add more oil and increase the heat to bring the heat level back up. Let halibut cook 6 to 8 minutes.
- Remove and drain fish from olive oil and arrange with poached ingredients. Season and serve immediately.
Drink Pairings
MUSSELS IN MUSTARD AND WINE
Ingredients
Serves 4 as an appetizer, 2 as a main
2 lbs (1 kg) mussels
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
2 shallots, minced
1 leek, cleaned and minced
2 garlic cloves, minced
1 cup (250 ml) white wine
1 tbsp (15 ml) moutarde de Meaux (old-fashioned grainy mustard)
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) chopped flat leaf parsley
slices of fresh, crusty bread, to serve
Instructions
- Sort through mussels, lightly tapping any that are open to see if they close. Discard ones that remain open or damaged. Pull off beards and scrape off any barnacles using back of knife, then rinse several times. Set aside.
- In a large saucepan or Dutch oven, heat butter and olive oil over medium heat. Sauté shallots, leek and garlic for 3 to 5 minutes until soft, stirring constantly. If garlic starts to brown, reduce heat. Add wine and mustard, bring to a boil, cook for 2 minutes. Add mussels and cover pan. Steam for 5 minutes, shaking pan occasionally, until mussels open. Discard any that do not open. Season with salt and pepper, stir in parsley.
- Divide mussels and cooking liquid among bowls and serve immediately with crusty bread to mop up juices.
Drink Pairings
MILK CHOCOLATE PRETZEL BARS
Ingredients
Serves 16 Bars
8 oz (250 g) milk chocolate
¼ cup (60 ml) ground pretzel crumbs, plus extra
Instructions
- Lightly oil an 8 x 8-in (20 x 20 cm) square baking dish and line with plastic wrap, overlapping edges. Alternatively, use a 6-bar untreated chocolate mould.
- Melt milk chocolate in double boiler or a bowl over simmering water. Stir gently as it begins to melt. Remove from heat just before fully melted and continue stirring until smooth.
- Stir in pretzel crumbs, reserving extra. Pour into prepared baking dish and smooth top. Scatter top with extra pretzel crumbs. Alternatively, spread in a chocolate bar mould. Sprinkle with extra crumbs.
- Refrigerate until firm, about 3 hours or preferably overnight.
- Lift firmed chocolate from baking dish and place on a cutting board. With a warm knife, cut into 2 x 2-in (5 x 5 cm) bars. If using a chocolate mould, gently dislodge bars from mould with a knife.
- Store in a tightly covered container in a cool place for several days.
Drink Pairings
LUSCIOUS TRIPLE CHOCOLATE CHEESECAKE WITH ESPRESSO GLAZE
Ingredients
Serves 16
CRUST:
1 x 200 g package chocolate wafers
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unsalted butter, melted
FILLING:
8 oz (250 g) milk chocolate, chopped
4 x 250 g packages plain cream cheese, at room temperature
½ cup (125 ml) full fat sour cream
1 cup (250 ml) granulated sugar
4 eggs, at room temperature
1 tsp (5 ml) cinnamon
2 tsp (10 ml) vanilla extract
1 orange, zest only
boiling water
ESPRESSO GLAZE:
4 oz (125 g) specialty dark chocolate, chopped
½ tsp (2 ml) instant espresso powder
½ cup (125 ml) whipping cream
2 tbsp (30 ml) golden corn syrup
chocolate cake curls, for garnish
blackberries and raspberries, for garnish
flaked sea salt, for garnish
Instructions
- In a food processor, pulse wafers until coarse crumbs form. Add sugar and continue to pulse until crumbs are fairly fine. Transfer to a large bowl along with melted butter. Stir to evenly blend. Spray sides and bottom of a 9-in (23 cm) springform pan with cooking spray. Line with parchment paper. Press chocolate cookie mixture into bottom of pan in an even layer. Refrigerate while preparing remaining ingredients.
- Preheat oven to 325 F (160 C). To make FILLING: Place milk chocolate in a microwave-safe bowl and heat for 1 minute. Give it a stir and microwave a little longer, or just until almost melted with a few pieces remaining. Stir until completely melted and set aside. Alternatively, place in a double boiler over simmering water and stir until smooth, then set aside.
- In a large electric mixer bowl, beat cream cheese until smooth, occasionally scraping down sides. Make sure cream cheese is at room temperature, or it will not blend smoothly. Add sour cream and sugar, and continue to beat until sugar is blended. Beat in eggs, one at a time, until smooth. Mix in cinnamon, vanilla and orange zest. Pour over chilled crust in springform pan.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for 40 to 60 minutes, until cake is fairly firm when jiggled. (Cake will fully settle when chilled.) Remove cheesecake from water bath and remove foil. Set on a rack to cool. Refrigerate, uncovered, until cool, about 3 hours. Then cover and refrigerate overnight. To remove sides of pan, run the thin blade of a knife around the inside edges of pan and remove sides.
- To make GLAZE: Place dark chocolate in a small, heavy-bottomed saucepan. Add espresso powder, cream and corn syrup. Bring to a low simmer and stir until chocolate is melted. Cool slightly. Place cake on a platter. When ready to serve, pour a little cooled Espresso Glaze over cake and garnish with chocolate curls and fresh berries. Drizzle with remaining sauce and sprinkle with a few flakes of salt and serve.
Drink Pairings
PANKO, COCONUT AND MACADAMIA NUT CRUSTED MAHI MAHI WITH PASSION FRUIT SAUCE
Ingredients
Serves 6
PASSION FRUIT SAUCE:
⅔ cup (175 ml) frozen passion fruit pulp, thawed, or pulp from 3 to 4 fresh ripe passion fruits
1 tbsp (15 ml) lime juice
¼ cup (60 ml) cider vinegar
2 tbsp (30 ml) granulated sugar
1 garlic clove, finely chopped
1 tsp (5 ml) finely minced ginger root
CRUSTED MAHI MAHI:
6 x 5 oz (150 g) mahi mahi fillets (or substitute halibut, snapper or other flaky fish)
1 cup (250 ml) pineapple juice
1 cup (250 ml) all-purpose flour
3 large eggs, beaten
½ cup (125 ml) Japanese-style panko bread crumbs
⅓ cup (75 ml) unsweetened shredded coconut
¼ cup (60 ml) finely chopped macadamia nuts
½ tsp (2 ml) salt
¼ tsp (1 ml) black pepper
¼ tsp (1 ml) paprika
2 tbsp (30 ml) canola oil, plus extra
Instructions
- If using fresh passion fruit, cut each in half and scrape pulp into a microwavesafe bowl. Heat for 30 seconds. Strain pulp through a fine-meshed sieve, pressing with a spoon to extract all the pulp and juice from the seeds. Discard seeds and reserve juice.
- Place pulp, lime juice, cider vinegar, sugar, garlic and ginger in a medium-sized saucepan. Bring to a boil over medium heat. Simmer for about 5 minutes or until sauce reduces and thickens. Remove and set aside.
- Place fish fillets in a heavy re-sealable plastic bag along with pineapple juice. Prepare three bowls for coating fish fillets, one with flour, one with beaten eggs and one with a mixture of panko, coconut, macadamia nuts, salt, pepper and paprika.
- Remove fish from pineapple juice and coat each fillet in flour on all sides. Then coat well in eggs. Then transfer and dip into the panko/coconut/nut mixture until thoroughly coated all over.
- Heat a non-stick frying pan over medium-high heat. Add 2 tbsp (30 ml) canola oil. Fry 2 to 3 minutes on each side or until crisp and golden brown, and fish is flaky. Remove and repeat with remaining breaded fish, adding extra oil as needed.
- Serve fish immediately, topped with spoonfuls of Passion Fruit Sauce.
Drink Pairings
PANZANELLA AND TUNA SALAD
Ingredients
Serves 4
5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes
3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra
6 green onions, roots trimmed
salt and freshly ground pepper, to taste
1 bunch fresh asparagus, tough ends trimmed
1 lb (500 g) Albacore tuna loin
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) white balsamic vinegar
1½ tbsp (22 ml) grainy mustard
1 tsp (5 ml) maple syrup
1 cup (250 ml) cooked and shelled edamame or fava beans
4 radishes, thinly sliced
1 cup (250 ml) baby arugula
½ medium head radicchio, cut into thick ribbons
Instructions
- Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
- In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
- Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
- In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
- When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.
Drink Pairings
MOROCCAN MEATBALLS
Ingredients
Serves 6
MEATBALLS:
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely minced
1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder
1 tsp (5 ml) each curry powder, dried oregano and dried thyme
½ tsp (2 ml) each ground cinnamon and chili powder
2½ lbs (1¼ kg) ground lamb
1 large egg
½ cup (125 ml) each chopped flat-leaf parsley and fresh mint
salt and freshly ground black pepper
SAUCE:
2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
2 cinnamon sticks
1 tbsp (15 ml) each ground cumin and ground coriander
4 cups (1 L) puréed tomatoes
1 cup (250 ml) chicken stock
½ cup (125 ml) dried apricots, coarsely chopped
½ cup (125 ml) kalamata or Niçoise olives
¼ cup (60 ml) dried currants
2 tbsp (30 ml) thinly sliced fresh mint
2 tbsp (30 ml) chopped flat-leaf parsley
toasted slivered almonds and chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
- Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
- To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
- Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.
Drink Pairings
MEDITERRANEAN SPINACH AND CHICKEN PHYLLO BITES
Ingredients
Serves 54 bites
½ cup (125 ml) whole blanched almonds, toasted
¼ cup (60 ml) olive oil, divided
1 boneless, skinless chicken breast
salt and pepper, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, minced
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground turmeric
1 tsp (5 ml) ground cinnamon, plus more for garnish
2 cups (500 ml) fresh spinach, chopped
2 large eggs, lightly beaten
12 sheets thawed phyllo dough
½ cup (125 ml) unsalted butter, melted, plus extra if needed
icing sugar, for dusting
Instructions
- Add almonds to bowl of a food processor fitted with metal blade and pulse until finely ground. Place in a large bowl and set aside.
- Heat 1 tbsp (15 ml) oil in a medium frying pan over medium heat. Season chicken with salt and pepper before adding to pan and cook, turning once, until cooked through, about 5 minutes per side. Transfer to a plate to cool slightly before finely chopping and adding to bowl along with ground almonds.
- Wipe out frying pan. Add remaining 3 tbsp (45 ml) oil and place over medium heat. Add onion and sauté until softened, about 4 minutes. Add garlic, ginger, turmeric and cinnamon, cooking until fragrant, about 1 minute. Stir in spinach and cook until wilted and pan is cooked dry, about 5 minutes. Add eggs and cook, stirring until scrambled but still moist. Add spinach mixture to bowl with chicken mixture. Season to taste with salt and pepper. Fold together until well combined.
- On a clean work surface, unfold 1 sheet of phyllo with short side facing you. Cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter before placing another phyllo sheet on top brushing with more butter. Cut phyllo stack lengthwise into thirds and then crosswise into thirds making 9 equal rectangles.
- Working with 1 rectangle at a time, place 1 tbsp (15 ml) chicken mixture about ½-in (1.25 cm) from end of short side while leaving ½-in (1.25 cm) border along either long side. Fold each long side over filling, then starting from end with filling, roll up filling inside phyllo. Repeat process with remaining phyllo and filling. Brush top of each bite with butter before arranging, seam-sides down, on parchment-lined baking sheets. At this point, bites may be frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange phyllo bites on a baking sheet and warm in oven until golden brown and heated through, about 12 to 15 minutes. Let cool slightly before lightly dusting with icing sugar and extra cinnamon. Serve on a platter while still warm.
Drink Pairings
PAPAYA AND CHICKEN STIR-FRY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) + 2 tsp (10 ml) soy sauce, divided
2 tsp (10 ml) dry sherry
½ tsp (2 ml) + 1 tsp (5 ml) cornstarch, divided
1 lb (500 g) mix of boneless chicken breast and thigh meat, cut into 2-inch (5 cm) strips
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
2 garlic cloves, finely minced
1 medium onion, thickly sliced
1 red pepper, seeded and cut into thin ½-inch (1.25 cm) julienne
½ tsp (2 ml) dried red chili flakes
2 tsp (10 ml) hoisin sauce
½ cup (125 ml) fresh orange juice
1½ lb (500 g) ripe papayas, peeled, seeded and cut into 3 x ½-inch (7.5 x 1.25 cm) strips
2 green onions, cut into 2-inch (5 cm) pieces
1 tbsp (15 ml) fresh lime juice
salt and freshly ground black pepper
Instructions
- In a medium bowl, mix together 1 tbsp (15 ml) soya sauce, sherry and ½ tsp (2 ml) cornstarch. Add chicken and toss well to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and stir-fry for 5 minutes. Add red pepper and red chili flakes and continue stir-frying until chicken is cooked through and red peppers soften, about 3 minutes. Using a slotted spoon, transfer the chicken and peppers to a plate.
- Mix the remaining cornstarch, hoisin sauce and orange juice and add to skillet. Bring to a boil until slightly thickened, about 2 minutes. Return the chicken and peppers to the wok, along with the papaya and green onions, and stir-fry until hot, about 1 minute. Add lime juice and season. Transfer to a warm platter.
Drink Pairings
MINI STRAWBERRY SHISO TARTS
Ingredients
Serves about 24
1½ cups (375 ml) all-purpose flour, plus extra
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
1 cup (250 ml) whole milk
8 shiso leaves, roughly chopped, plus extra for garnish, if desired
3 large egg yolks
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
½ tsp (2 ml) vanilla
½ cup (125 ml) chilled whipping cream
24 strawberries, trimmed and each cut into 4 slices
¼ cup (60 ml) seedless strawberry jam, warmed until liquefied
Instructions
- Preheat oven to 375 F (190 C). Lightly grease 24 barquette tins with butter before placing on baking tray.
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter cubes of butter over dry ingredients and pulse until coarsely incorporated, about 3 or 4 pulses. Add egg and continue to pulse until dough starts to clump together. Turn dough out onto work surface and very lightly knead just to finish incorporating ingredients.
- Divide dough into 24 pieces and press evenly across bottom and up sides of individual barquette tins, making tart shells. Transfer to baking sheet. Prick each tart a few times with a fork and freeze for 20 minutes.
- Press small pieces of aluminum foil tightly against each shell and bake in middle of oven for 10 minutes. Carefully remove foil. If shells have puffed, press down gently with back of a spoon. Bake another 5 to 8 minutes until shells are firm and golden brown. Transfer baking sheet to wire rack and let shells cool for 5 minutes before removing from moulds and allowing to cool completely on rack.
- Meanwhile, make shiso cream. In a small saucepan bring milk and shiso leaves to boil over medium-high heat. Remove saucepan from heat, cover and let stand for 20 minutes. Strain infused milk through a finemeshed sieve into a bowl. In medium-sized saucepan whisk together 3 egg yolks, sugar, cornstarch and vanilla. While whisking, slowly incorporate infused milk before bringing mixture to boil over medium heat. Reduce heat to medium-low and simmer, whisking for 3 minutes. Mixture will be very thick. Transfer to a bowl, press a piece of plastic wrap into surface to seal, and refrigerate until cold, about 4 hours.
- In bowl of an electric mixer fitted with whisk attachment, beat whipping cream until stiff peaks form. Whisk chilled shiso mixture until smooth before whisking in half the whipped cream. With a rubber spatula, fold remaining whipped cream into shiso mixture. Transfer to piping bag fitted with a round or star tip.
- Before serving, pipe shiso cream into tart shells. Top with strawberry slices and brush with melted strawberry jam. Garnish with a sprinkle of chopped shiso leaf, if desired. Serve immediately.