DESSERT FLATBREAD WITH LEMON-HONEY MASCARPONE CHEESE, BERRIES AND CHOCOLATE
Ingredients
Serves 4
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
3 tbsp (45 ml) granulated sugar
½ tsp (2 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
olive oil, for brushing
2 cups (500 ml) mascarpone cheese
3 tbsp (45 ml) liquid honey
1 lemon, zest and juice
2 nectarines, pitted, cut into thick wedges and grilled
2 plums, pitted, cut into wedges and grilled
1 cup (250 ml) raspberries
1 cup (250 ml) blueberries
1 cup (250 ml) blackberries
½ cup (125 ml) chopped dark chocolate or chocolate chips
icing sugar and chopped mint leaves, for garnish
Instructions
- In a large mixing bowl add 2 cups (500 ml) flour, yeast, sugar, and salt. Gradually stir in warm water and 2 tbsp (30 ml) olive to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Add more flour if needed. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Brush barbecue grill with olive oil and preheat to 450 F (230 C).
- Roll or press dough into a 12- or 14-in (30 to 35 cm) circle. Or divide dough into 4 small flatbreads and roll out. Spray lightly or brush surface with vegetable oil spray or olive oil and allow dough to rest 10 minutes while barbecue preheats. Place flatbread on the grill, oiled-side down. Cover grill and bake 3 to 7 minutes or until grill marks appear on the underside and it turns golden brown and the top starts to bubble. Brush top of flatbread with olive oil and flip over. Grill until golden brown and dough is just firm, about another 2 minutes. Transfer to a baking sheet pan. Close barbecue.
- In a mixing bowl, combine mascarpone, honey, zest and juice. Spread over pizza and scatter with grilled fruit and berries. Top with chopped chocolate. Transfer sheet pan with flatbread back to the barbecue. Close cover and barbecue, just until chocolate is melted and fruit is warm, about 2 minutes. Dust with icing sugar and garnish with chopped mint before serving.
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
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
CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.
Drink Pairings
DUNGENESS CRAB AND SWEET PEA BEIGNETS WITH NETTLE BUTTERMILK DRESSING
Ingredients
Serves 16 Beignets or serves 4
NETTLE BUTTERMILK DRESSING:
4 oz (125 g) fresh stinging nettles* (optional)
4 to 6 tbsp (60 to 90 ml) olive oil
1 cup (250 ml) mayonnaise
7 tbsp (105 ml) buttermilk
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) lemon juice
1½ tsp (7 ml) ground coriander
1½ tsp (7 ml) smoked paprika
1 tsp (5 ml) cayenne
salt and freshly ground pepper, to taste
BEIGNETS:
¼ lb (125 g) sweet green peas
1 cup (250 ml) self-rising cake flour
1 cup (250 ml) coarse cornmeal
½ to 1 cup (125 to 250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground coriander
2 large eggs
2 medium-size shallots, finely diced
½ cup (125 ml) homogenized milk
¼ cup (60 ml) buttermilk
1 tbsp (15 ml) rendered duck or bacon fat
4 tbsp (60 ml) basil, finely shredded
2 tbsp (30 ml) mint, finely shredded
2 lemons, zest only
¾ cup (175 ml) Dungeness crabmeat, shells removed
8 cups (2 L) canola, peanut or grape seed oil
Instructions
- To make NETTLE BUTTERMILK: Bring a pot of water to a boil. Season with salt. If using nettles, wear gloves or use tongs to place in boiling water, as they will sting. Blanch nettles, or greens, until wilted and vibrant green, about 1 minute. Strain and place in an ice-water bath to stop cooking. Drain, squeeze out excess water and pat dry with paper towel.
- In a blender or food processor, whirl nettles and olive oil to a smooth purée. Set aside.
- In a large bowl, whisk together mayonnaise and buttermilk. Add remaining dressing ingredients along with nettle purée and whisk together to blend. Add salt and pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
- To make Beignets, preheat oven to 375 F (190 C). Line a baking sheet with parchment paper and a plate with paper towel, and set aside.
- Bring a pot of water to a boil and blanch peas for 30 seconds. Then strain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
- Combine all dry ingredients together in a large bowl and stir together to blend.
- In a separate bowl, lightly beat eggs with an electric mixer. Add shallots, milk, buttermilk, rendered fat, basil, mint and lemon zest.
- Stir wet ingredients into dry ingredients, a third at a time. Once incorporated, fold in peas and crabmeat.
- Using a deep pot or deep fryer, heat canola oil to 350 F (180 C). Using a 1 oz (30 g) trigger scoop or a tablespoon, gently drop a few spoons of beignet batter, one at a time, into oil. Fry half a batch at a time for 4 to 6 minutes, until nice and golden brown on all sides. Remove with a slotted spoon to paper towel-lined plate to drain before starting the second batch. Allow oil to heat back up to 350 F (180 C). When all beignets have been browned, transfer to parchment-lined baking sheet and place in preheated oven for 4 to 5 minutes, ensuring they are cooked through. Serve with Nettle Buttermilk Dressing.
- *If using nettles, they must always be cooked. If nettles are unavailable, substitute baby spinach or any bitter green.
Drink Pairings
CREOLE DEVILLED EGGS
Ingredients
Serves 24
12 large eggs, at room temperature
½ cup (125 ml) vodka
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) salt, plus extra for seasoning
½ tsp (2 ml) ground black pepper
24 peeled and deveined raw, medium-sized shrimp with tails
⅓ cup (75 ml) Greek yogurt
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) chopped fresh parsley leaves
1 green onion, minced
½ tsp (2 ml) Creole seasoning
¼ tsp (1 ml) hot sauce
fresh minced chives, for garnish
Instructions
- Place eggs in a single layer in a large saucepan. Cover eggs with water and bring to a boil. Cover, remove saucepan from heat, and let stand 10 minutes. Drain eggs and place under cold running water until just cool enough to handle. Tap eggs to break shells and peel. Discard shells and set eggs aside.
- In a medium saucepan, combine vodka, lemon juice, salt and pepper and bring to a boil over medium-high heat. Add shrimp, cover and cook until shrimp turns pink, about 2 to 3 minutes. Drain and transfer shrimp to a bowl. Chill shrimp 1 hour in refrigerator.
- Slice eggs in half lengthwise, and carefully remove yolks. In a bowl, mix together remaining ingredients until smooth. Season to taste.
- To serve, spoon yolk mixture into egg white halves. Top each deviled egg with a chilled, cooked shrimp and garnish with a pinch of minced chives. May be loosely covered with plastic wrap and refrigerated for 1 hour before serving.
Drink Pairings
EL CAESAR
El Caesar puts a fiery Mexican twist on the Canadian classic. This bold cocktail swaps vodka for smooth tequila, brightens the mix with fresh lime juice, and turns up the heat with a serrano chili pepper. It's a vibrant fusion of spice, citrus, and savoury depth. Perfect for those who like their Caesars with a kick.Ingredients
Serves 1
1½ oz (45 ml) El Jimador Tequila Blanco
1 oz (30 ml) fresh lime juice
1 pinch of salt
1 pinch of pepper
Clamato juice, to taste
1 dash Worcestershire sauce
1 serrano chili pepper
Instructions
- In a lowball glass, combine El Jimador Blanco and lime juice. Add salt, pepper, Worcestershire sauce and Clamato juice, to taste. Stir to mix. Cut serrano in half, lengthwise, and add to glass. Add ice and serve.
Featuring
CHICKEN WITH PISTACHIO GREMOLATA
Ingredients
Serves 4
GRILLED CHICKEN:
1 lemon, zest and juice
¼ cup (60 ml) olive oil
2 garlic cloves, finely grated
1 tsp (5 ml) salt
1 pinch pepper
4 boneless chicken breasts, skin on
PISTACHIO GREMOLATA:
¼ cup (60 ml) flat-leaf parsley, finely chopped
10 mint leaves, finely chopped
10 basil leaves, finely chopped
½ garlic clove, finely grated
3 anchovies, packed in oil, finely chopped
1 tsp (5 ml) grainy mustard
2 tbsp (30 ml) champagne vinegar
2 tbsp (30 ml) olive oil
1 tsp (5 ml) liquid honey
2 tbsp (30 ml) toasted pistachios, roughly chopped
salt and freshly ground pepper, to taste
CREAMY CANNELLINI BEANS:
1 tsp (5 ml) olive oil
1 tsp (5 ml) butter
1 small leek, white part only, washed and thinly sliced
1 garlic clove, finely chopped
1 tsp (5 ml) salt
2 sprigs thyme
½ cup (125 ml) cherry tomatoes, halved
1 tsp (5 ml) champagne vinegar
3 tbsp (45 ml) white wine, such as Pinot Gris
1 x (398 ml) can cannellini beans, drained
Instructions
- To marinate chicken, in a large mixing bowl combine lemon, olive oil, garlic, salt and pepper. Add chicken and evenly coat in mixture. Cover and marinate overnight.
- Meanwhile, prepare PISTACHIO GREMOLATA: In a bowl, mix all ingredients together adding salt and pepper to taste. Cover and refrigerate.
- When ready to cook, bring chicken to almost room temperature, about 30 minutes before cooking. Brush barbecue grill with oil. Preheat grill to medium-high heat.
- While chicken is resting, prepare CREAMY CANNELLINI BEANS: Heat olive oil and butter in a medium-sized saucepan over medium heat. Add leek, garlic and salt and cook until leek has softened. Add thyme, cherry tomatoes, champagne vinegar, white wine and cannellini beans. Cover and cook for 15 to 20 minutes or until flavours have blended. Add salt and pepper to taste. Set aside and cover to keep warm.
- While beans are cooking, grill marinated chicken for 5 to 6 minutes on both sides, or until cooked through and juices run clear. Internal temperature should register 165 F (75 C) when tested with a meat thermometer.
- To serve, add a scoop of cannellini beans to a serving plate. Top with Grilled Chicken and Pistachio Gremolata. Serve alongside Grilled Asparagus with Modern Sauce Gribiche, if desired.
Drink Pairings
Cumin-Roasted Carrots With Lemon Honey Yogurt Dressing
Ingredients
Serves Serves 8Instructions
- Preheat oven to 450 F (230 C).
- Toss together carrots, orange juice, cumin, thyme, bay leaves and oil on a rimmed baking sheet. Season with a good pinch of salt and pepper. Roset tossing occasionally, until carrots are starting to caramelize and are fork tender, 30 to 35 minutes.
- Remove bay leaves and set aside while preparing dressing.
- In medium-sized bowl whisk together yogurt, tahini, lemon juice, lemon zest, honey and chopped cilantro. Season to taste with salt and thin to desired consistency with water.
- To serve, place carrots on serving platter and drizzle with some of the Lemon Honey Yogurt Dressing.
- Garnish carrots with extra cilantro leaves and serve with remaining dressing.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.