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
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
CORNBREAD LOAVES WITH HONEY BUTTER
Ingredients
Serves 12 mini loaves or 24 muffins and ⅔ cup (150 ml) Honey Butter
CORNBREAD:
1½ cups (375 ml) buttermilk
¾ cup (175 ml) unsalted butter, melted
3 eggs
1¼ cups (310 ml) granulated sugaR
1¾ cups (425 ml) medium-ground yellow cornmeal
¾ tsp (4 ml) baking soda
¾ tsp (4 ml) kosher salt
1½ cups (375 ml) all-purpose flour
12 fresh thyme sprigs
HONEY BUTTER:
½ cup (125 ml) unsalted butter, softened
3 tbsp (15 ml) liquid honey
1 tsp (5 ml) kosher salt
Instructions
- Preheat oven to 350 F (180 C). Lightly grease twelve 4 x 2-in (10 x 5 cm) mini loaf pans. Alternatively use a couple of muffin pans with paper liners. Set aside.
- In a large bowl, combine buttermilk, butter and eggs. Whisk to blend.
- In a separate large bowl, sift dry ingredients, except thyme sprigs, until evenly blended. Add wet ingredients to dry ingredients and mix just until combined. Some remaining lumps are fine.
- Divide batter evenly among prepared loaf pans and top each with a sprig of thyme. Bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans on a rack.
- To make HONEY BUTTER: Mix butter, honey and salt in a small bowl until well combined. Cover and refrigerate until ready to serve. Can be refrigerated for a couple of days. Serve on warm cornbread. Can be refrigerated up to one week.
Drink Pairings
FIG AND PROSCIUTTO ROLL-UPS
Ingredients
Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley
Instructions
- Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
- Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
- Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
- To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
- Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
Drink Pairings
FIERY CARBONARA
Ingredients
Serves 4
8 large scallops, side muscle removed
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
kosher salt
¾ x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6 thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (15 ml) unsalted butter, plus extra if needed
3 large eggs
½ cup (125 ml) coarsely grated Parmesan, plus extra for garnish
½ cup (125 ml) finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
¼ tsp (2 ml) crushed chilies, plus extra if needed
freshly ground black pepper, to taste
Instructions
- Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
- In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
- In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
- Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
- In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.
Drink Pairings
COLOURFUL VEGETARIAN SALAD ROLLS WITH MISO MUSTARD SAUCE
Ingredients
Serves 8 rolls
MISO MUSTARD SAUCE
2 tsp (10 ml) water
1 tsp (5 ml) prepared Japanese or Chinese-style hot mustard or Coleman’s Hot mustard
⅓ cup (75 ml) white (Saikyo) miso
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) mirin
4 tsp (20 ml) sugar
SALAD ROLLS
2 oz (60 g) dried bean vermicelli noodles
8 X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
8 to 12 tinned, baby corn, drained and halved lengthwise
24 thinly sliced colourful heirloom radishes (watermelon, purple etc)
½ cup (125 ml) shredded colourful carrot (purple, yellow or orange)
½ English cucumber, cored seeded and cut into 1/4-inch (0.5 cm) matchstick
1 small red onion, peeled and thin sliced julienned
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
Instructions
- To make Miso Mustard Sauce, add water, hot mustard, miso, rice vinegar, mirin, and sugar to a mixing bowl and whisk until smooth. Set aside.
- 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 a couple of the baby corn, cut side up, on the middle bottom third of the round, then cover overlapping slightly 3 of thin sliced radishes, then add a small amount of shredded carrot. Cover with a small amount of the noodles. Drizzle a couple teaspoons of the miso mustard sauce, then top with some of the shredded carrot, cucumber matchsticks, julienned red onion and a few cilantro sprigs and mint leaves in a row across bottom third (the part nearest you).
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange a few more mint leaves, 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.
Drink Pairings
CHATEAUBRIAND FOR TWO
Ingredients
Serves 2
1 x 10 oz (300 g) centre-cut beef tenderloin
sea salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large shallot, peeled, finely chopped
1 large portobello mushroom, finely sliced or coarsely chopped
½ tsp (2 ml) fresh thyme leaves
½ cup (125 ml) dry red wine
2 tbsp (30 ml) cold unsalted butter
Instructions
- Preheat oven to 450 F (220 C).
- Season tenderloin with salt and black pepper. Place olive oil in an ovenproof, heavy-bottomed frying pan over high heat. As soon as it begins to smoke, add beef to hot oil and sear on all sides until brown. Transfer pan to the oven and roast until the internal temperature reaches 130 F (50 C), 10 to 15 minutes for mediumrare. Remove from oven and place beef on a cutting board and tent with foil.
- Pour all but a thin film of fat from the pan. Add shallot, mushroom and thyme and sauté over medium-low heat, until the shallots are golden, about 2 to 3 minutes. Add wine and raise heat to high, deglazing and scraping any brown bits from pan. Reduce until syrupy, about 5 minutes. Reduce heat and whisk in butter until emulsified.
- To serve, carve tenderloin into thick slices and drizzle with sauce.
Drink Pairings
DEVILLED QUAIL EGG CANAPÉS
Ingredients
Serves 24
12 quail eggs
1 tbsp (15 ml) Dijon mustard
¼ cup (60 ml) mayonnaise or crème fraîche
¼ tsp (1 ml) smoked Spanish paprika
salt and pepper, to taste
1 long English cucumber
trout caviar, for garnish (optional)
fresh dill, for garnish
Instructions
- In a large bowl, prepare an ice-water bath, set aside.
- Place quail eggs in a medium-sized saucepan and cover with several inches of cold water. Cover saucepan and bring to boil over high heat. Turn off heat, leaving saucepan on element to sit for 2 minutes, covered, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-water bath. Let cool completely, about 5 minutes. Peel eggs and place in a bowl. At this point, eggs may be covered with plastic wrap and refrigerated until ready to use, up to 6 hours.
- In a small bowl, combine mustard, mayonnaise and paprika.
- Cut eggs in half lengthwise and gently remove yolks to a medium-sized bowl. Mash yolks with fork until smooth. Stir in 2 tbsp (30 ml) mustard mixture and season with salt and pepper to taste. Transfer mixture to pastry bag fitted with small star tip before piping into empty egg halves.
- Cut cucumber into ½-in (1.25 cm) rounds. Spread a small amount of remaining mustard mixture onto each cucumber round. Place an egg half on top of each before garnishing with trout caviar and a sprig of dill. Transfer to a serving platter and serve immediately.
Drink Pairings
CHORIZO, CALAMARI AND ORZO PASTA SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ cups (375 ml) orzo pasta, about 8 oz (250 g)
2 tbsp (30 ml) olive oil, divided
1 lb (500 g) small calamari, cleaned, tubes cut into ½-in (1.25 cm) rounds and tentacles trimmed
¾ lb (340 g) dried cured chorizo
½ cup (125 ml) Spanish olives
2 large ripe tomatoes, diced
¼ cup (60 ml) chopped flat leaf parsley
3 tbsp (45 ml) chopped fresh mint
2 tbsp (30 ml) chopped fresh chives
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) sherry vinegar
2 garlic cloves, smashed and minced
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) sea salt
liquid honey, to taste
freshly ground black pepper
fresh mint
fresh flat leaf parsley
lemon wedges, for garnish
Instructions
- In a large pot of boiling salted water, cook pasta for 10 minutes or just until firm and chewy. Stir occasionally to prevent sticking together. Drain and rinse under cold water, then drain thoroughly. Transfer to large bowl and stir in 1 tbsp (15 ml) oil. Set aside.
- Heat 1 tbsp (15 ml) oil in large frying pan over medium heat. Add squid and cook for 3 minutes, just until cooked through. Add to cooked pasta.
- Peel casing from chorizo and thinly slice sausage into rounds. Add to frying pan and lightly brown over medium heat. Remove and blot dry with paper towel. Add to cooked pasta along with olives, tomatoes and herbs. Gently toss and set aside.
- For DRESSING: In a bowl, whisk together oil, vinegar, garlic, cinnamon, cumin and salt. Add a drizzle of liquid honey and black pepper, to taste.
- To finish, drizzle dressing over pasta and toss to coat. Sprinkle with mint and parsley. Serve at room temperature with lemon wedges.
Drink Pairings
CRUNCHY CHICKEN WITH BUTTERMILK GREEN GODDESS CHIVE DRESSING
Ingredients
Serves 4
BUTTERMILK GREEN GODDESS CHIVE DRESSING:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) buttermilk
3 tbsp (45 ml) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, minced
½ tsp (2 ml) anchovy paste
¼ tsp (1 ml) sea salt, plus extra to taste
freshly ground black pepper, to taste
CRUNCHY CHICKEN STRIPS:
1 lb (500 g) boneless, skinless chicken tenders
½ cup (125 ml) panko bread crumbs
½ cup (125 ml) coarsely crushed almonds
2 tsp (10 ml) minced fresh sage
½ tsp (2 ml) salt
freshly ground black pepper
1 egg, whisked
¼ cup (60 ml) mayonnaise
⅓ cup (75 ml) all-purpose flour
2 tbsp (30 ml) unsalted butter, melted
SALAD:
1 head Bibb lettuce, separated into leaves
2 nectarines, pitted and sliced
½ cup (125 ml) raspberries
Instructions
- To make the DRESSING: In a small blender combine mayonnaise, buttermilk, chives, lemon juice, garlic and anchovy paste and whirl until smooth. Add ¼ tsp (1 ml) salt and pepper to taste. Can be made ahead and refrigerated for a couple of days.
- For the CRUNCHY CHICKEN STRIPS: Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper and set aside. In a wide, shallow bowl, stir together bread crumbs, almonds and seasonings. In a second shallow bowl, place whisked egg with mayonnaise and whisk together to blend. Place flour into a third shallow bowl.
- To bread chicken strips, dip into egg mixture. Then shake in flour until coated. Dip into egg mixture again and then roll in bread crumb mixture. Place strips in single layer on lined baking sheet about 1-in (2.5 cm) apart. Drizzle with melted butter. Bake in centre of preheated oven for 5 minutes. Using tongs, gently turn strips and continue to bake for 2 more minutes or until strips are no longer pink inside. Remove to a rack.
- While chicken is baking, assemble SALAD ingredients. Divide Bibb lettuce leaves and fruit among serving plates. Place baked Crunchy Chicken alongside salad and drizzle with Buttermilk Green Goddess Chive Dressing.