CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.
Drink Pairings
CLASSIC SPRING ABUNDANCE
Ingredients
Serves 4
SALAD:
1 corn on the cob, husked
2 tbsp (30 ml) olive oil, divided
6 cups (1.5 L) mixed baby greens, such as spinach, romaine and bok choy
salt and freshly ground black pepper, to taste
1 cup (250 ml) cherry tomatoes, halved
½ cup (125 ml) shredded red cabbage
2 small, unpeeled cucumbers, shaved lengthwise
1 large carrot, peeled and julienned or grated
1 avocado, pitted and sliced
2 whole green onions, diagonally sliced
⅓ cup (75 ml) crumbled goat’s cheese
Spicy Yogurt Lime Sauce
SPICY YOGURT LIME SAUCE:
½ cup (125 ml) full-fat plain Greek yogurt
¼ cup (60 ml) lightly packed cilantro leaves
1 garlic clove, smashed and minced
1 tbsp (15 ml) lime juice
1 tbsp (15 ml) tamari soy sauce
1 tbsp (15 ml) hot sauce such as Sriracha
1 tsp (5 ml) ground cumin
dash maple syrup
salt and freshly ground pepper, to taste
Instructions
- To make SALAD: Lightly brush corn on the cob with olive oil. Sear in a grill pan or on a preheated barbecue until tender and charred. Remove and set aside until cooled.
- In a large bowl, toss greens with 1 tbsp (15 ml) olive oil and sprinkle with salt and pepper to taste. Divide greens among 4 serving dishes. Cut corn from husk into chunks and arrange on greens along with remaining vegetables. Sprinkle with goat’s cheese and drizzle with Spicy Yogurt Lime Sauce. Serve immediately.
- To make SPICY YOGURT LIME SAUCE: Combine sauce ingredients in a food processor. Whirl until smooth and creamy. Add more hot sauce, salt and pepper, if desired. Transfer to a squeeze tube. Use immediately or refrigerate for a couple of days. Shake before using.
Drink Pairings
CURED SPRING SALMON SALAD
Ingredients
Serves 4
CURED SALMON:
2 lbs (1 kg) spring or sockeye salmon fillet, skin on
1 cup (250 ml) kosher salt
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) fennel pollen
1 tsp (5 ml) ground pepper
SALAD:
½ cup (125 ml) plain Greek yogurt
2 tbsp (30 ml) lemon juice
4 sprigs chervil, chopped
4 chive fronds, finely chopped
½ tsp (2 ml) salt
1 tsp (5 ml) liquid honey
10 oz (300 g) Cured Salmon
6 radishes, washed and thinly sliced
2 mini cucumbers, unpeeled and thinly shaved, lengthwise
1 cup (250 ml) pea shoots
3 sprigs fresh dill, coarsely chopped
½ cup (125 ml) rye crackers, crushed
Instructions
- To CURE SALMON: Trim fillet, removing belly and any thin pieces of flesh. You will need a piece of salmon that is even in thickness, so it cures evenly.
- In a small bowl, combine salt, sugar, fennel pollen and pepper. Stir to blend.
- Cut a piece of plastic wrap large enough to seal entire fillet of salmon. Pour half the salt mixture on 1 half of the plastic wrap and spread out an even layer large enough for salmon fillet to rest on top. Place salmon on salt layer and evenly coat top side of fillet with remaining salt mixture.
- Fold plastic wrap over fillet and seal tightly. Lay salmon package on a baking sheet. Place another baking sheet on top of salmon and place some weights on top, such as some cans or a cast iron frying pan.
- Refrigerate fish for 24 hours. Then remove salmon from plastic wrap and rinse thoroughly under cold running water to remove salt. Place on a wire rack over top of a baking sheet and return to refrigerator, uncovered, for 12 more hours to dry.
- When ready to serve, prepare SALAD: In a small bowl whisk together yogurt, lemon juice, chervil, chives, salt and honey. Spread yogurt mixture on bottom of a serving platter.
- Thinly shave cured salmon and place decoratively on top of yogurt mixture. Scatter with radishes, cucumbers, pea shoots and dill. Garnish with crushed rye crackers. Serve immediately.
Drink Pairings
CHARRED ONION DIP WITH VEGETABLE CRUDITE
Ingredients
Serves 8 to 10
1 head garlic
2 tbsp (30 ml) extra-virgin olive oil, divided
1 large onion, peeled and cut into thin slices
1 cup (250 ml) sour cream
½ cup (125 ml) mayonnaise
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
½ lime, zest and juice
1 tbsp (15 ml) chopped chives
½ tsp (2 ml) smoked paprika
⅛ tsp (1 ml) cayenne pepper
raw baby vegetables
Instructions
- Preheat oven to 350 F (180 C). Cut top off head of garlic, drizzle it with half the olive oil and wrap it in foil. Roast in the oven for 30-45 minutes, or until soft.
- Increase oven heat to 425 F (220 C). Toss onion with the remaining olive oil and grill in oven. Cool and finely chop. Mash 3 cloves of garlic in a bowl (reserve remaining garlic for another use), add remaining ingredients and mix. Serve with an assortment of vegetables such as carrots, cucumber, radish, tomatoes, cauliflower and green beans.
Drink Pairings
CHICKEN AND CASHEWS IN PINEAPPLE
Ingredients
Serves 4
2 tbsp (30 ml) red curry paste
½ cup (125 ml) coconut milk
¼ cup (60 ml) chicken stock
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) palm or brown sugar
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) finely chopped ginger
1 small cooking onion, cut into ½-in (1.25 cm) dice
2 green onions, cut into 1-in (2.5 cm) pieces
1 lb (500 g) skinless, boneless chicken thighs or breast, cut into 1-in pieces (2.5 cm)
½ cup (125 ml) toasted cashews
1 cup (250 ml) pineapple tidbits
½ cup or small bunch fresh Thai basil (or regular basil)
½ pineapple, hollowed out, optional
Instructions
- Mix together red curry paste, coconut milk, chicken stock, fish sauce and palm or brown sugar.
- Heat oil in a wok or skillet over medium high heat. Add the ginger, onion and green onion and sauté until fragrant.
- Add chicken and sauté until cooked, about 8 to 10 minutes.
- Add curry mixture and stir well to combine. Bring to a boil, remove from heat and stir in cashews, pineapple and basil and cook until just warm and basil is wilted. Serve on a warm platter or a hollowed out pineapple half.
Drink Pairings
CHILLED RHUBARB SABAYON PARFAIT AND WHITE WINE COOKIES
Ingredients
Serves 4
WHITE WINE COOKIES:
½ tsp (2 ml) anise seed or Pernod liqueur
½ cup (125 ml) crisp white wine
1 tsp (5 ml) vanilla extract
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 pinch salt
½ cup (125 ml) granulated sugar, plus extra for garnish
⅓ cup (75 ml) sunflower or canola oil
RHUBARB SABAYON PARFAIT:
1 cup (250 ml) chopped rhubarb, fresh or frozen, thawed
⅓ cup + 1 tbsp (90 ml) granulated sugar
5 tbsp (75 ml) white wine, divided
5 egg yolks
¾ cup (175 ml) whipping cream
4 cups (1 L) fresh strawberries, trimmed and quartered
Instructions
- To make WHITE WINE COOKIES: Preheat oven to 350 F (180 C). Line 2 baking trays with parchment paper and set aside.
- Using a mortar and pestle, lightly crush anise seeds, if using, before adding to a small bowl along with wine and vanilla extract. Let steep for 5 minutes. Alternatively, stir together Pernod with wine and vanilla extract before setting aside.
- In a large bowl, whisk together flour, baking powder, salt and granulated sugar. Make a well in centre of flour mixture and strain in wine mixture, discarding anise seeds, if using, along with oil. Stir together with a wooden spoon until dough comes together. Turn out onto a work surface and knead a couple of times.
- Divide dough into walnut-sized pieces. Working with 1 piece at a time, roll into a 3 to 4-in (8 to 10 cm) rope. Pinch together ends to form a ring and transfer to baking sheet. Repeat with remaining dough. Sprinkle cookies with extra sugar and bake until bottoms are lightly golden brown, about 20 to 25 minutes. Transfer to a wire rack to cool completely. Cookies may be stored in an airtight container for up to 4 days.
- To make RHUBARB SABAYON PARFAIT: Start by preparing an ice-water bath in a large bowl and set aside.
- In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
- In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
- In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
- To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses. Serve each with a couple of White Wine Cookies on the side.
Drink Pairings
CHICKEN AND RICOTTA DUMPLING SOUP
Ingredients
Serves 6
SOUP
3 medium carrots, divided
3 celery stalks, divided
3 lb (1.5 kg) whole chicken, rinsed and patted dry
1 large cooking onion, unpeeled, quartered
2 bay leaves
5 sprigs fresh thyme
3 sprigs fresh parsley
1 head garlic, halved crosswise
10 black peppercorns
12 cups (3 L) water
1 leek, trimmed, white and light green part thinly sliced
PESTO
5 oz (140 g) kale, stems removed, blanched and squeezed dry
1 cup (250 ml) fresh basil leaves
⅓ cup (75 ml) pine nuts
½ cup (125 ml) finely grated Parmesan
½ cup (125 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
DUMPLINGS
1½ cups (375 ml) ricotta cheese
⅔ cup (150 ml) finely grated Parmesan, plus extra for garnish
⅔ cup (150 ml) all-purpose flour
2 large eggs
salt and freshly ground black pepper
Instructions
- For Soup, peel and chop carrots and celery. Place whole chicken in a large, heavybottomed saucepan along with half the chopped carrots and celery. Add onion, bay leaves, thyme, parsley, garlic, peppercorns and water. Place pan over high heat and bring just to a boil. Reduce heat to medium and simmer stock, with lid ajar, for 1½ hours.
- To make Pesto, place blanched kale, basil, pine nuts, Parmesan, oil, salt and pepper in a food processor. Pulse until still slightly chunky, scraping down sides of processor as needed. Transfer to a container, cover with plastic wrap pressed directly onto pesto and set aside.
- To make Dumplings, in a medium bowl, stir together ricotta, Parmesan, flour, eggs, 1½ tbsp (22 ml) Pesto and a pinch of salt and pepper until a sticky dough forms. Cover bowl with plastic wrap and refrigerate until ready to use.
- Strain soup mixture, reserving stock and chicken. Return stock to a large, clean saucepan and bring to a boil over high heat. Chop chicken, discarding skin and bones. Set meat aside in a separate bowl. Add remaining chopped carrot, celery and leek to boiling stock. Reduce heat to medium. Drop tablespoons of dumpling mixture into soup and cook until vegetables are tender and dumplings float, about 8 minutes.
- To serve, divide reserved chicken among warmed bowls. Ladle over soup and top with a dollop of pesto and garnish with extra Parmesan, if desired. Serve immediately.
Drink Pairings
CITRUS-CHILI SALMON WITH ORZO SALAD
Ingredients
Serves 6
ORZO SALAD:
½ lb (250 g) orzo pasta
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
⅓ cup (75 ml) drained and chopped sundried tomatoes in oil
⅓ cup (75 ml) pitted, chopped kalamata olives
1 cup (250 ml) chopped radicchio
¾ cup (175 ml) chopped arugula
¼ cup (60 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh parsley
2 garlic cloves, minced
2 green onions, finely sliced
salt and pepper, to taste
CITRUS-CHILI SALMON:
1 large navel orange, thinly sliced and seeds removed
1 Meyer lemon or regular lemon, thinly sliced and seeds removed
1 lime, thinly sliced and seeds removed
1 red jalapeño, thinly sliced into rounds
4 sprigs fresh dill, plus extra for garnish
2 tbsp + ½ cup (30 ml + 125 ml) olive oil, divided
salt and pepper, to taste
2 lbs (1 kg) skinless, centre-cut salmon fillet
Instructions
- To make ORZO SALAD: Bring a large pot of salted water to a boil over high heat and cook orzo according to package directions. Drain well and transfer to a large bowl. While still warm stir in oil, vinegar, sundried tomatoes and chopped olives. Set aside to cool or refrigerate for up to 24 hours. Bring to room temperature before proceeding. Add radicchio, arugula, basil, parsley, garlic and green onions. Toss to combine before seasoning with salt and pepper, to taste. Refrigerate until ready to use, bring salad to room temperature before serving.
- To make CITRUS-CHILI SALMON: Preheat oven to 275 F (140 C). Toss all citrus slices, jalapeño and dill sprigs in a 9 x 13-in (23 x 33 cm) baking dish and set aside.
- Warm 2 tbsp (30 ml) oil in a large frying pan over medium-high heat until shimmering. Season salmon with salt and pepper before placing flesh-side-down into frying pan. Sear until lightly browned, about 1 minute. Remove and place, skin-side down on citrus mixture. Pour remaining ½ cup (125 ml) oil over top.
- Bake until salmon is just cooked through, about 25 to 30 minutes depending on thickness of salmon fillet. To test, a paring knife should slide through easily and flesh should be opaque. Discard cooked dill sprigs.
- To serve, transfer salmon to a platter and tear into portions with 2 forks. Spoon citrus mixture and oil from baking dish over fish. Season with extra salt and pepper and garnish with fresh dill sprigs. Serve family-style alongside Orzo Salad.
Drink Pairings
CUMIN AND CORIANDER LAMB BURGERS
Ingredients
Serves 4
LAMB BURGERS:
½ tsp (2 ml) each, cumin seeds and whole coriander
1 large garlic clove, smashed and minced
1 lemon, zest only
½ tsp (2 ml) each, salt and freshly ground
black pepper
1 lb (500 g) lean ground lamb
4 large brioche buns, halved
2 branches cherry tomatoes on the vine
8 leaves bibb (or butter) lettuce
2 roasted red peppers, peeled and cut into quarters
CREAMY YOGURT SAUCE:
½ cup (125 ml) thick, plain Greek yogurt
1/3 cup (75 ml) very finely diced, unpeeled English cucumber
2 tbsp (30 ml) mayonnaise
½ tsp 2 ml) ground cumin
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
Instructions
- Combine cumin and coriander in a small, dry frying pan. Heat over medium, shake pan occasionally, until seeds begin to toast and lightly smoke, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Place in a large bowl with garlic, lemon zest, salt and pepper. Add ground lamb and work in seasonings using your hands until evenly mixed. Shape meat into 4 even-sized patties about 4-in x ¾-in (10 cm x 1 cm). Refrigerate while preparing remaining ingredients, for flavours to blend.
- To make SAUCE: Combine and stir together all ingredients in a small bowl. Cover and refrigerate.
- Grease barbecue grill and preheat to about 375 F (190 C). Grill patties over direct medium heat with lid closed until cooked to medium doneness, about 7 to 9 minutes, turning once. Lamb should register about 160 F (70 C) on a meat thermometer inserted in the centre of patties.
- During last minute of grilling, toast brioche buns cut-side down and cherry tomatoes on the side until slightly blistered.
- To serve, line each bun with 2 lettuce leaves. Top with lamb burger, a couple pieces of roasted red pepper and a generous dollop of Creamy Yogurt Sauce. Serve with roasted cherry tomatoes.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.