CRISPY ZUCCHINI AND FIG ROUNDS
Ingredients
Serves about 25 rounds
⅓ cup (75 ml) panko bread crumbs
⅓ cup (75 ml) finely grated Parmesan
¼ tsp (1 ml) each dried dill and thyme
⅛ tsp (0.5 ml) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
1 large egg white
1 large zucchini, cut into ½-in (1 cm) rounds
¼ cup (60 ml) walnuts, toasted
2 tbsp (30 ml) hemp seeds
2 tbsp (30 ml) pine nuts, lightly toasted
½ tsp (2 ml) sea salt, plus extra for garnish
2 cups (500 ml) baby arugula
8 fresh figs, trimmed, cut into chunks
small fresh basil leaves, for garnish
Instructions
- Place oven racks in upper and lower third of oven before preheating to 400 F (200 C). Line 2 baking sheets with parchment paper and set aside.
- In a medium-sized bowl, mix bread crumbs, Parmesan, dill, thyme and pepper.
- In another medium-sized bowl, whisk together oil and egg white until combined.
- Place several zucchini slices in egg mixture. One at a time, take zucchini slices out of mixture, allowing excess to drip off, and dredge in bread crumb mixture then place on prepared baking sheets. Repeat until all rounds are well coated. Bake for 10 minutes, rotate pans in oven and bake an additional 10 to 20minutesuntilbrownedandcrisp.
- Place walnuts, hemp seeds, pine nuts and salt in a food processor and grind until sandy
- To assemble, place zucchini crisps on a serving platter. Top each with arugula, figs and a sprinkle of walnut crumble. Garnish with a drizzle of oil, pinch of sea salt and a basil leaf, if desired. Serve immediately.
Drink Pairings
CHILLED MELON AND SORREL GAZPACHO
Ingredients
Serves 4 to 6
1 yellow onion, unpeeled
2 garlic cloves, unpeeled
1 tsp (5 ml) olive oil
1 English cucumber, peeled, seeded and chopped
1 lb (500 g) melon, such as a Korean melon, peeled, seeded and cubed
2 yellow tomato, peeled and seeded
7½ tbsp (112 ml) extra-virgin olive oil, such as Castela Notti
5 tbsp (80 ml) sherry vinegar
⅔ cup (150 ml) verjus, or any Portuguese Vinjo Verde
fresh mint or sorrel leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place the unpeeled onion and the unpeeled garlic cloves in a small baking dish, rub with olive oil. Cover and bake for 15 minutes. Return onion to oven and continue roasting, covered, for another 15 minutes or until the onion is soft.
- Remove onion and, when cool enough to handle, coarsely chop and add to garlic in blender along with cucumber, melon, tomato, extra-virgin olive oil, vinegar and verjus. Blend until smooth and lump free.
- Press through a fine-meshed sieve for a smooth consistency, if you wish. Refrigerate until chilled. Serve in chilled soup bowls and garnish with mint or sorrel.
Drink Pairings
DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
CURRIED TURKEY SLIDERS WITH LIME MAYO
Ingredients
Serves 8
SLIDERS:
1 lb (500 g) ground turkey
1 large garlic clove, smashed and minced
1-in (2.5 cm) piece ginger root, peeled and grated
¼ cup (60 ml) finely chopped cilantro
2 tbsp (30 ml) minced fresh chives
1½ tsp (7 ml) curry powder
¼ tsp (1 ml) salt
freshly ground black pepper
1 tbsp (15 ml) olive oil, plus extra if needed
8 mini brioche buns, halved horizontally
4 leaves butter lettuce, halved
½ small head radicchio, thinly shaved
LIME MAYO
½ cup (125 ml) mayonnaise
2 tsp (10 ml) lime zest
1 tbsp (15 ml) lime juice
½ tsp (2 ml) ground cumin
1 pinch granulated sugar
Instructions
- To make Sliders, in a bowl, combine turkey, garlic, ginger, cilantro, chives, curry and salt. Work ingredients together using your hands. Sprinkle generously with black pepper. Mix together and shape meat into 8 sliders, just large enough to comfortably fit brioche buns. Set aside while preparing Lime Mayo.
- To make Lime Mayo, in a small bowl, combine all ingredients. Whisk to blend. Cover and refrigerate.
- When ready to cook Sliders, heat oil in a frying pan. Cook a few at a time, over medium-high heat for 3 to 4 minutes per side or until browned and cooked through. Inside temperature should read 165 F (74 C) when tested in centre with a meat thermometer.
- Toast brioche buns, if desired. To assemble, line bottom half of buns with butter lettuce. Place a slider on top with a generous dollop of Lime Mayo and shaved radicchio. Place top half of brioche on top and serve immediately.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)
Drink Pairings
CHICKEN, JICAMA, PAPAYA AND PICKLED GINGER SALAD ROLLS
Ingredients
Serves 8
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
3 to 4 romaine leaves, cored and finely shredded, about 2-inches (5 cm) long
¼ cup (60 ml) pickled ginger, dried and cut into fine julienne
1 ripe papaya, peeled, seeded and cut into fine julienne, 2-inches (5 cm) long
½ English cucumber, cored seeded and cut into ¼-inch (0.5 cm) matchstick
6 oz (180 g) peeled jicama root, cut into ¼-inch (0.5 cm) matchstick
handful cilantro sprigs, rinsed and dried well
handful basil leaves
½ cup (125 ml) shredded carrot
2 cups (500 ml) shredded rotisserie chicken meat
Instructions
- Bring a medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Set aside.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange alternating on the bias, the shredded romaine, julienned pickled ginger and papaya in a row across middle bottom third (the part nearest you).
- Spread a small amount of the noodles on top of the shredded ingredients and arrange a few cucumber and jicama matchsticks, a few cilantro sprigs, basil leaves, shredded carrots and chicken.
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more cilantro sprigs, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Peanut Dipping Sauce or any other desired sauce.
Drink Pairings
FIRE-KISSED GREEN BEAN SALAD
Ingredients
Serves 12
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) fresh orange juice
½ tsp (2 ml) Sriracha hot sauce, plus extra
⅛ tsp (0.5 ml) ground black pepper
2 tbsp (30 ml) Asian fish sauce
2 tbsp (30 ml) sherry vinegar
2 tbsp (30 ml) fresh lime juice
1 tsp (5 ml) sea salt, plus extra for seasoning
2 lbs (1 kg) green beans, trimmed
1 small red onion, thinly sliced
1 tbsp (15 ml) grapeseed or coconut oil
3 cups (750 ml) cherry tomatoes, halved
¼ cup (60 ml) lightly packed fresh cilantro
2 tbsp (30 ml) fresh parsley, roughly chopped
½ cup (125 ml) toasted pine nuts
freshly ground black pepper, to taste
Instructions
- Preheat grill over medium-high heat.
- Meanwhile, in a blender combine first 8 ingredients until well combined. Season to taste with extra salt and hot sauce. Set dressing aside.
- Place a grill basket on hot grill and allow to preheat for 5 minutes.
- Meanwhile, in a large bowl toss together beans and red onion with grapeseed oil. Working in batches, arrange half bean mixture in preheated grill basket, close lid on barbecue and cook, tossing occasionally, until beans are lightly charred, about 5 to 7 minutes. Transfer to a large bowl and grill remaining mixture.
- Add cherry tomatoes and half the dressing to grilled bean mixture. Toss and let sit for 5 minutes before stirring in cilantro, parsley and pine nuts. Season to taste with more dressing, salt and pepper as needed. Best served warm or at room temperature.
Drink Pairings
CHOCOLATE DRIZZLED CHOUX PUFFS WITH BLOOD ORANGE CUSTARD
Ingredients
Serves about 2 dozen pastries
BLOOD ORANGE CUSTARD:
¼ cup (50 ml) fine berry sugar
2 tbsp (30 ml) cornstarch
pinch of flaked sea salt
1 cup (250 ml) whole milk
2 large egg yolks
1 tbsp (15 ml) unsalted butter
½ tsp (2 ml) vanilla
¼ tsp (1 ml) blood orange flavouring
CHOCOLATE DRIZZLED CHOUX PUFFS:
½ cup (125 ml) water
⅓ cup (75 ml) unsalted butter, diced
2 tsp (10 ml) granulated sugar
generous pinch salt
½ cup + 3 tbsp (125 + 45 ml) all-purpose flour, spooned and leveled
2 large eggs and 1 large egg white, whisked together
2 oz (60 g) bittersweet dark chocolate, divided
½ cup (125 ml) fresh raspberries
½ cup (125 ml) mandarin orange slices
½ small navel orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
⅓ cup (75 ml) pomegranate seeds
tbsp (30 ml) finely chopped pistachios
Instructions
- To make BLOOD ORANGE CUSTARD: In a saucepan, whisk together sugar, cornstarch and salt. Separately, whisk milk and egg yolks, then whisk into sugar mixture and cook over medium heat, whisking steadily, until mixture reaches a simmer. Whisk in butter.
- Continue to cook, stirring until mixture reaches a gentle boil. Boil for 1 minute, stirring constantly, until mixture thickly coats a metal spoon. Remove from heat, stir in vanilla and orange flavouring. Strain mixture through a fine-meshed sieve into a bowl. Cover surface with plastic wrap and refrigerate for 2 hours or overnight.
- To make CHOCOLATE DRIZZLED CHOUX PUFFS: Preheat oven to 425 F (220 C). Line baking sheet with parchment paper and set aside. In a medium-sized saucepan, combine water, butter, sugar and salt and bring to a boil over medium heat. Remove from heat to blend in flour. Return to heat, continue stirring vigorously over medium heat until mixture begins to pull away from sides of pan and forms a ball. Dough should be shiny, glossy and firm enough for a spoon to stand upright when inserted.
- Transfer dough to mixer. Gently beat until cooled. On low speed, add half the whisked eggs, mixing fully before adding more. You may not need all the egg mixture. Dough should have a glossy sheen and be firm enough to pipe into small rounds. Spoon dough into piping bag fitted with a large tip. Pipe little rounds about the size of a tbsp (15 ml) spaced evenly apart onto prepared baking sheets.
- Bake in oven for 12 to 15 minutes. Dough should be nicely puffed. Do not open oven during baking or Puffs will fall. Reduce heat to 375 F (190 C), continue baking for 18 to 20 minutes, or until they can be easily removed from baking sheet. Poke each puff with a toothpick to release steam. Turn off oven and return Choux Puffs to oven to dry out as oven cools, about 1 hour. Can refrigerate for up to 3 days, or freeze for longer storage.
- When ready to serve, transfer custard to pastry bag fitted with an ⅛-in (.5 cm) round tip. Poke a small hole in the side of Choux Puff and pipe with Blood Orange Custard.
- When all Puffs are filled, heat chocolate in microwave until almost melted. Remove and stir. Drizzle over Choux Puffs.
- To serve, using a pastry brush, sweep a strip of melted chocolate down centre of each serving plate. As soon as it firms, arrange a few Choux Puffs along with fresh fruit and chopped pistachios.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.