ARGENTINE-STYLE RIB-EYE WITH CHIMICHURRI SAUCE SERVED WITH QUINOA SALAD AND FRIED PLANTAINS
Ingredients
Serves 4
CHIMICHURRI SAUCE:
1 cup (250 ml) packed chopped fresh flat leaf parsley
½ cup (125 ml) packed chopped fresh cilantro
½ cup (125 ml) packed chopped fresh mint
¼ cup (60 ml) fresh oregano
4 garlic cloves, coarsely chopped
1 tsp (5 ml) sea salt
½ tsp (2 ml) fresh ground black pepper
½ tsp (2 ml) crushed red pepper flakes
1 small shallot, minced
¾ cup (175 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry or red wine vinegar
1 lemon, juice only
QUINOA SALAD:
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) minced fresh cilantro
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) dried oregano
½ tsp (2 ml) each salt and freshly ground black pepper
½ cup (125 ml) extra-virgin olive oil
½ cup (125 ml) quinoa
1½ cups (375 ml) water
¼ tsp (1 ml) sea salt
1 cup (250 ml) canned black beans, rinsed and drained
1 cup (250 ml) thawed frozen corn kernels
1 large tomato, seeded and finely diced
1 small red bell pepper, seeded, finely diced
RIB-EYE STEAKS:
4 rib-eye or sirloin steaks, about 1½-in (3.75 cm) thick, 2 lbs (1 kg)
salt and freshly ground black pepper
2 tbsp (30 ml) olive oil, divided
FRIED PLANTAINS:
2 green plantains
1½ cups (375 ml) canola oil
fine sea salt
Instructions
- To make CHIMICHURRI SAUCE: In blender combine parsley, cilantro, mint, oregano, garlic, salt, pepper, red pepper flakes, shallot, olive oil, sherry or red wine vinegar and lemon, and pulse until well chopped, but not puréed. Place into bowl and set aside.
- To make QUINOA SALAD: Whisk together lime juice, red wine vinegar, cilantro, cayenne, dried oregano, ½ tsp (2 ml) each salt and pepper in a bowl. Add olive oil in a thin steady stream, whisking constantly until smooth and emulsified. Set dressing aside.
- In a saucepan over medium-high heat, combine quinoa and water. Stir in salt. Cover and bring to a boil, then reduce heat to low and simmer with lid ajar until quinoa is tender and all water has been absorbed, about 10 minutes. Transfer quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large non-reactive bowl.
- Add black beans to bowl with quinoa. Drain and pat dry corn with paper towels and add along with tomato and red bell pepper. Drizzle with prepared dressing and toss well. Set aside.
- To make STEAKS: Bring to room temperature and season with salt and pepper.
- Heat 1 tbsp (15 ml) oil in a large castiron grill pan over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Alternatively place on a prepared high-heat barbecue. Grill a little longer for medium or well done. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks.
- While steaks are grilling prepare FRIED PLANTAINS: Peel plantains and slice crosswise into 1-in (2.5 cm) thick pieces. In a large, deep 12 x 2-in (30 x 5 cm) sauté pan, heat canola oil to 325 F (170 C). Carefully add plantains to oil and fry until golden yellow in colour, about 1 minute per side.
- Remove with a slotted spoon and place on a parchment paper-lined baking sheet, standing them on their ends. With the back of a wide, wooden spoon or thick spatula, press each piece of plantain down to half its original thickness. Return oil temperature to 325 F (170 C).
- Return plantains to hot oil and cook until golden brown, about 2 to 4 minutes per side. Remove to a baking sheet lined with paper towel. Sprinkle lightly with salt.
- Serve Fried Plantains immediately with Steaks and Chimichurri Sauce and Quinoa Salad.
Drink Pairings
AVOCADO LIME PARFAITS
Ingredients
Serves 8
2 cups (500 ml) whipping cream
¾ cup (175 ml) sweetened condensed milk, chilled, divided
5 tbsp (75 ml) berry sugar, divided
1 tsp (5 ml) vanilla extract
2 large, ripe Haas avocados
1 tbsp (15 ml) lime zest
3 tbsp (45 ml) lime juice
1 lime, cut into wedges, for garnish
Instructions
- Place whipping cream in a large, chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ½ cup (125 ml) chilled condensed milk until firm peaks form. Beat in 2 tbsp (30 ml) sugar and vanilla and transfer to a piping bag filled with a 1A piping tip. Refrigerate while preparing avocado purée.
- Peel avocados and remove the pits. Coarsely chop and place in a blender or food processor along with ¼ cup (60 ml) remaining sweetened condensed milk and sugar. Pulse until blended, scraping down sides of bowl with a spatula. Add lime zest, reserving a little for garnish, and lime juice. Continue to pulse until very smooth. Transfer to a piping bag filled with a 1A piping tip.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Pipe about 3 tbsp (45 ml) avocado purée into the bottom of each glass. Pipe a layer of whipped cream on top of avocado making sure to evenly cover avocado to prevent it from discolouring. Add another layer of avocado and top with a thick layer of cream. Garnish with a little lime zest and a wedge of lime. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
BUTTERNUT SQUASH AND PECAN-STUFFED TURKEY
Ingredients
Serves 8
2 tbsp (30 ml) grapeseed or coconut oil
¾ cup (175 ml) diced yellow onion
1 large egg
¼ cup (60 ml) whole milk
2 thick slices whole wheat bread, cut into ¼-in (0.5 cm) cubes
1 ⅓ cups (425 ml) grated butternut squash
⅓ cup (75 ml) pecan halves, chopped
5 oz (140 g) mozzarella cheese, cut into ¼-in (0.5 cm) cubes
1 tsp (5 ml) each finely chopped fresh thyme, sage and marjoram
¼ tsp (1 ml) ground black pepper, plus extra
salt, to taste
2 lb (1 kg) boneless, skinless turkey breast
16 thin slices of prosciutto
Instructions
- Preheat oven to 375 F (190 C). In a frying pan heat oil over medium heat. Add onion and sauté until soft, 5 minutes. Remove pan from heat and cool.
- In a large bowl, whisk together egg with milk. Stir in bread and allow to sit, 5 minutes. Stir in sautéed onion, squash, pecans, cheese, thyme, sage, marjoram and pepper.
- Slice turkey breast in half lengthwise, without cutting all the way through. Place a piece of plastic wrap on a clean work surface and lay turkey on top. Cover with another piece and flatten turkey with a butcher’s mallet or rolling pin, into a 1⁄2-in (1 cm) thick rectangle. Discard top piece of wrap before spreading stuffing along 1 long edge. Roll up stuffing in turkey.
- To wrap turkey roll in prosciutto, place a piece of tin foil longer than turkey roll on a clean work surface and lay approximately half the prosciutto slices vertically, long sides overlapping by 1⁄2-in (1 cm). Place turkey roll crosswise across prosciutto and roll up using tin foil to assist, snugly wrapping prosciutto around turkey. Lay extra prosciutto over any exposed bits. Wrap foil around turkey roll before tying with kitchen twine at even intervals. Place on rimmed baking tray, bake in centre of oven until thermometer reads 170 F (80 C) when inserted through foil into meat, 1 to 11⁄2 hours. Remove and rest pan on a cooling rack for 10 minutes. Remove foil and transfer roll to a cutting board. Cut into 3⁄4-in (2 cm) thick slices and serve with Cranberry Mostarda, if desired. Recipe follows.
Drink Pairings
BLACK COD WITH BLACK BEAN SAUCE
Ingredients
Serves 4
2 tbsp (30 ml) cooked black beans, finely chopped
1 garlic clove, minced
1-in (2.5 cm) piece ginger root, peeled and minced
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) soy sauce
2 tbsp (30 ml) Chinese cooking wine
1¼ lb (625 ml) black cod fillets, skin on, scales removed, cut into 4
1 green onion, julienned
1 small red chili, thinly sliced (optional)
Instructions
- In a bowl, combine black beans, garlic, ginger, sugar, soy sauce and cooking wine. Stir together to make a paste. Set aside.
- Place black cod fillets skin-side down on a heatproof platter (or plate) that will fit into a bamboo steamer and spread black bean sauce evenly over top. Place platter in steamer over a wok filled with just enough boiling water that so it does not touch the bottom of steamer. Steam, covered, over medium heat for 15 minutes, or until fish is cooked and flakes easily with a fork.
- Remove platter from steamer. Garnish with green onions and sliced chili, if using.
Drink Pairings
BUTTER TART BAR
Ingredients
Serves
PASTRY:
1 cup (250 ml) butter, chilled and cut into cubes
2½ cups (625 ml) pastry flour
¼ tsp (1 ml) salt
¼ to ½ cup (60 to 125 ml) cold water
FILLING:
½ cup (125 ml) brown sugar
½ cup (125 ml) brown rice or corn syrup
1 egg
2 tbsp (30 ml) butter, melted
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
2 tsp (10 ml) Canadian rye whisky
½ cup (125 ml) raisins, soaked in hot water and drained
Instructions
- To make PASTRY: In a food processor blend the butter, flour, and salt until the mixture looks like coarse crumbs the size of a pea. Sprinkle with ¼ cup (60 ml) of water. Pulse until the dough sticks together when squeezed, adding up to ¼ cup (60 ml) more water if needed, 1 tbsp (5 ml) at a time. It will still look crumbly.
- Form the dough into two balls, wrap with saran wrap and chill in the fridge for at least 2 hours, preferably overnight.
- Roll the dough to 1¼-inch (3 cm) thickness and line the tart mould. Trim the edges and chill for 1 hour in the refrigerator.
- To make FILLING: Preheat oven to 350 F (180 C).
- Mix all ingredients together in a mixing bowl. Pour the filling into the tart shell and bake for 30 to 40 minutes, or until the pastry is golden brown.
Drink Pairings
BERRY TARTS
Ingredients
Serves 12 tarts
PASTRY:
8 tbsp (120 ml) unsalted butter, room temperature
⅓ cup (80 ml) powdered sugar
1 large egg yolk
½ tsp (2.5 ml) salt
1¼ cups (310 ml) all-purpose flour
1 tbsp (15 ml) cream or milk, if needed
PASTRY CREAM:
1 cup (250 ml) homogenized milk, divided
½ vanilla bean, split and scraped, divided
¼ cup (60 ml) granulated sugar
1 egg yolk
2 tsp (10 ml) cornstarch
2 cups (500 ml) fresh berries
Instructions
- To make PASTRY: Beat butter and powdered sugar in the bowl of a stand mixer until creamy. Beat in the egg yolk and keep mixing until the yolk is fully combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low speed, beat in the salt and flour, just until the dough comes together and there is no more visible flour. Do not overmix. If the dough appears dry or doesn’t hold together at this point, lightly mix in up to 1 tbsp (15 ml) cream or milk. Chill the dough for at least 1 hour, or preferably overnight.
- When ready to roll, remove the dough from fridge and let soften on the counter, for about 20 minutes. Roll the dough to ¾-inch (2 cm) thick and cut out circles large enough to fit your mini tart moulds.
- Line the mini tart moulds and trim the edges. Poke holes in the dough then chill in refrigerator for 1 hour.
- Bake at 375 F (190 C) for 8 to 10 minutes or until light golden brown. Cool before serving.
- To make PASTRY CREAM: In a heavy-bottomed saucepan over medium heat, stir together ¾ of the milk and vanilla beans. Bring to a boil.
- While milk is heating, in a separate bowl, mix together sugar and egg yolk. Add cornstarch and remaining milk to egg mixture and mix until combined.
- Once milk has come to a boil, temper the yolk mix with half the milk, stir to combine. Put back into saucepan and mix with remaining milk. Bring to a boil over medium high heat, stirring constantly. Remove from heat and let cool.
- Store with saran wrap directly on custard to prevent skin forming. Pastry Cream can be used once it has cooled to room temperature, or stored in refrigerator for up to 3 days.
- Fill each tart shell with pastry cream and decorate with the fresh berries. Serve.
Drink Pairings
CANDY CANE AND DARK CHOCOLATE SEMIFREDDO
Ingredients
Serves 16
6 oz (180 g) dark chocolate, coarsely chopped
3 tbsp (45 ml) unsalted butter
3 large egg whites
¾ cup (175 ml) granulated sugar
2 cups (500 ml) whipping cream
4 oz (125 g) mascarpone, room temperature
1 tsp (5 ml) peppermint extract (optional)
PEPPERMINT CANDY CANE SEMIFREDDO:
1½ cups (375 ml) whipping cream
½ cup (125 ml) coarsely crushed peppermint candy canes, plus more for garnish
3 large eggs, separated
½ cup (125 ml) granulated sugar
¼ cup (60 ml) mint liqueur or 1 tsp (5 ml) peppermint liqueur
Instructions
- Spray two 9 x 5-in (2 L) loaf pans with cooking oil and line with plastic wrap with a slight overhang.
- To make Dark Chocolate Semifreddo, melt chocolate in a double boiler, making sure top pan does not touch simmering water. Remove just before fully melted and stir until smooth. Set aside to cool slightly.
- In a mixing bowl, beat egg whites and sugar with an electric beater until stiff peaks form. Set aside.
- In a chilled mixing bowl, whip cream and mascarpone with an electric beater until smooth.
- Gently fold chocolate mixture into stiff egg whites until blended. Then, gently fold in whipped-cream mixture. Divide mixture and pour each half into prepared loaf pans. Freeze for at least an hour.
- Meanwhile, make peppermint layer. In a chilled mixing bowl, whip cream until stiff peaks form. Fold in ½ cup (125 ml) crushed candy cane. Cover and chill until ready to use.
- Prepare an ice water bath by placing a medium-sized bowl into a larger bowl with ice and water. Set aside. In a double broiler, whisk egg yolks and 3 tbsp (45 ml) sugar until thick and foamy, about 5 to 7 minutes. Make sure top pan is not touching simmering water. While beating slowly, add the mint liqueur or peppermint extract. Then whisk vigorously for another 2 to 3 minutes. Transfer mixture to bowl over ice bath and whisk until cool.
- In another mixing bowl, whisk egg white and remaining sugar until sugar is dissolved and mixture is warm to the touch, about 2 to 3 minutes. Then beat with electric beater until stiff and glossy peaks form.
- Gently fold egg-white mixture into egg-yolk mixture a third at a time. Fold in whipped-cream mixture. Divide and spoon mixture on top of the frozen Dark Chocolate Semifreddo. Cover with plastic wrap and freeze until firm, at least 4 to 5 hours.
- Remove Candy Cane and Dark Chocolate Semifreddo from freezer and set aside for 5 minutes to soften slightly. Turn onto a board and remove plastic wrap. Garnish with crushed candy canes. Cut into slices, place on chilled serving plates and serve.
Drink Pairings
BEET-CURED STEELHEAD TROUT ON DARK RYE
Ingredients
Serves 6 open faced sandwiches
¾ cup (175 ml) granulated sugar
½ cup (125 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) chopped fresh dill
½ tsp (2 ml) lemon zest
1½ lbs (750 g) steelhead trout fillet, scaled, pin-bones removed, skin left on
3 tbsp (45 ml) vodka
1 large red beet, peeled and grated
¼ cup (60 ml) Greek yogurt
3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) chopped fresh dill, plus extra for garnish
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) chopped capers
1 tbsp (15 ml) finely chopped red onion
salt and freshly ground black pepper, to taste
6 pieces dark rye or Pumpernickel bread, toasted
2 tbsp (30 ml) salted butter
½ English cucumber, thinly sliced into rounds
½ yellow zucchini or yellow beet, thinly sliced into rounds
3 radishes, trimmed and thinly sliced
Instructions
- Line dish large enough to hold trout fillet with a double layer of aluminum foil and a layer of plastic wrap. In a bowl, stir together sugar, salt, pepper, dill and lemon zest. Scatter half the sugar mixture in a fat line down centre of prepared dish. Place trout fillet on top, skin-side down and sprinkle with vodka before covering with remaining sugar mixture. Place grated beet on top of sugared flesh side of fish. Wrap tightly with plastic wrap trout is sitting on and allow to cure in refrigerator for 2 days, flipping fish over after 24 hours. Unwrap fish, rinse off beet and sugar mixture under cold water and pat dry with paper towel. Slice fillet very thinly across fish on the bias, taking care to leave behind skin. Fan out on plate, wrap with plastic wrap and refrigerate until ready to use.
- In a bowl, whisk together yogurt, mayonnaise, dill, lemon juice, capers and red onion. Season to taste with salt and pepper. Refrigerate until ready to use.
- Just before ready to serve, spread bread with butter and then some lemondill sauce. Divide cucumber, zucchini and radishes equally among bread slices. Top with trout and garnish with dill sprigs, if desired. Serve immediately.
Drink Pairings
BEEF BURGER
Ingredients
Serves 6
3 lbs (1.5 kg) ground beef
2 tsp (10 ml) fine sea salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) Worcestershire sauce
6 slices, sharp cheddar cheese
12 slices, bacon, fried crisp
6 burger buns
lettuce leaves
FIG AND CARAMELIZED ONION JAM:
1 tbsp (15 ml) vegetable oil
4 medium yellow onions, thinly sliced
1 pint fresh figs, stems removed and halved
1 cup (250 ml) dry red wine
Instructions
- Preheat grill top or gas barbecue to medium-high heat. Mix together beef, salt, pepper and Worcestershire sauce. Divide and shape the burger patties into 6 equal portions making an indentation in the center of each patty with your thumb to prevent the patties from puffing on the grill.
- Lightly grease the grill rack. Add the patties and cook, turning once, until cooked to desired doneness. During the last minute of grilling, place a slice of cheese on each patty and toast the buns, cut side down.
- Add lettuce to the bun bottom. Place the burgers on the lettuce and top with a couple slices of bacon and 2 to 3 tbsp (30 to 45 ml) Fig and Caramelized Onion Jam. Serve immediately.
- To make FIG AND CARAMELIZED ONION JAM: Heat vegetable oil in a large saucepan over high heat. Add the onions stirring continuously. As soon as they begin to brown, reduce the heat to low. Cover and cook for 10 minutes, stirring every 2 minutes or so. Remove the lid and continue to cook until the onions are caramelized, about 30 minutes, stirring every 5 minutes or so.
- Add figs, red wine and simmer over medium heat until all the wine is absorbed and the figs and onions are cooked into a thick jam.
Drink Pairings
BLACK FOREST TRIFLE
Ingredients
Serves 8 to 10
BLACK FOREST CAKE:
2 cups (500 ml) all-purpose flour
1½ cups (375 ml) sugar
½ cup (125 ml) Dutch-processed cocoa
1½ tsp (7 ml) baking soda
½ tsp (2 ml) salt
½ tsp (2 ml) baking powder
1 cup (250 ml) buttermilk
½ cup (125 ml) canola oil
2 tsp (10 ml) vanilla extract
1 cup (250 ml) hot, strong coffee
TRIPLE CHOCOLATE CUSTARD:
1¼ cup (310 ml) sugar
¾ cup (175 ml) Dutch-processed cocoa powder
¾ cup (175 ml) cornstarch
¼ tsp (1 ml) salt
3 cups (750 ml) whole milk
3 cups (750 ml) half and half
4 oz (60 ml) bittersweet chocolate, finely chopped
4 oz (60 ml) milk chocolate, finely chopped
1 tbsp (15 ml) vanilla extract
WHIPPED CREAM:
3 cups (750) whipping cream
¼ cup (60 ml) icing sugar
2 tsp (10 ml) vanilla extract
2 x 13 oz (375 g) jars cherries in kirsch or similar, drained, reserving liquid
Instructions
- Preheat oven to 350 F (180 C). Grease and flour a 13 x 9-in (3.5 L) baking pan.
- In a large bowl, sift flour, sugar, cocoa, baking soda, salt and baking powder. Add buttermilk, oil and vanilla. Stir until just combined. Mix in coffee and stir until well combined. Pour into prepared pan and bake until a skewer comes out clean, about 25 to 30 minutes or until the top springs back when pressed lightly.
- Cool cake completely. Invert cake onto cutting board and cut into 1-in (2.5 cm) cubes. Cover and set aside until ready to assemble.
- To make TRIPLE CHOCOLATE CUSTARD: In a mixing bowl, stir together sugar, cocoa, cornstarch and sugar until well blended. Slowly whisk in milk until smooth then slowly whisk in the half and half.
- Transfer to a heavy-bottomed saucepan and heat over medium heat, whisking constantly until it comes to a boil. Boil gently for 2 minutes, stirring to prevent burning the bottom. Remove from heat and gradually mix in bittersweet chocolate and vanilla.
- Transfer the saucepan to an ice bath to cool, stirring frequently, about 15 minutes. Stir in the milk chocolate. Refrigerate until cold.
- To make WHIPPED CREAM: Whip cream with icing sugar until soft peaks form. Add vanilla extract and beat until stiff.
- Place half the diced chocolate cake in bottom of a trifle dish. Drizzle with ¼ cup (60 ml) reserved cherry juice. Top with half of the custard, then half of the drained cherries and half of the whipped cream. Repeat layering with remaining cake.
- Cover with plastic wrap and refrigerate for at last 2 hours or up to a day before serving. These can also be made in small serving dishes, dividing ingredients and layering in order. Garnish with chocolate and a few reserved cherries.