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
BAKED ITALIAN RICOTTA CINNAMON CHEESECAKE IN A WALNUT CRUST
Ingredients
Serves 12
FILLING:
2 x 400 g containers full-fat ricotta
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) panko bread crumbs
2 x 8 oz (250 g) packages full-fat cream cheese, at room temperature, cubed
2 large eggs, at room temperature
1 lemon, zest and juice
2 tsp (10 ml) vanilla extract
⅛ tsp (0.5 ml) kosher salt
CRUST:
1½ cups (375 ml) coarsely ground walnuts
¼ cup (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) butter, melted
TOPPING:
3 tbsp (45 ml) icing sugar, sifted
2 tsp (10 ml) cinnamon
chopped walnuts, for garnish
Instructions
- For FILLING: Place ricotta in a large, fine-meshed sieve set over a large bowl. Let drain for 30 minutes to 1 hour.
- While ricotta drains, prepare crust. Preheat oven to 350 F (180 C). Spray sides and bottom of an 8-in (20 cm) springform pan with cooking spray. Line with parchment paper. In a food processor, pulse ground walnuts, sugar, cinnamon and salt to blend and transfer to a bowl. Stir in melted butter. Firmly press into bottom of prepared springform pan. Bake in oven for 10 minutes until light golden. Remove pan to a rack for crust to harden and cool.
- Once ricotta has drained, place in a food processor and discard liquid. Pulse for 15 seconds. Scrape down sides of bowl and add sugar, panko bread crumbs and cream cheese. Make sure cream cheese is at room temperature, or it will not blend smoothly. Pulse to blend. Add eggs 1 at a time and continue to pulse. Add lemon zest and juice, vanilla and salt, and pulse to blend. When filling is smooth and creamy, transfer to cooled walnut crust and smooth top.
- To prevent cheesecake from cracking during baking, wrap cheesecake pan in a large sheet of foil that extends halfway up the sides. Then place pan in a large roasting pan or lasagna dish. Fill roasting pan or dish with ½-in (1.25 cm) hot water. Gently place in preheated oven and bake for about 1¼ hours, or until cake is fairly firm when jiggled. Remove cheesecake from water bath and remove foil. Set on a rack to cool. Cake will settle slightly as it cools. Refrigerate uncovered, until cool, about 3 hours. Then cover and chill overnight.
- To serve, combine icing sugar and cinnamon in a bowl and sift together to blend. Remove sides from cake pan and place cake on a serving platter. Sieve topping over cake in a decorative pattern and sprinkle with chopped walnuts, as desired. Cut into wedges and serve.
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
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.
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
CANTONESE ROAST CHICKEN
Ingredients
Serves 4 to 6 as part of a multi-course meal
HOISIN ORANGE-GINGER SAUCE:
¾ cup (175 ml) hoisin sauce
3 tbsp (45 ml) rice vinegar
½ cup (125 ml) freshly squeezed orange juice
1 tsp (5 ml) finely minced ginger
2 green onions, minced
2 tbsp (30 ml) sesame oil
sea salt and freshly ground black pepper
GINGER SOY DIPPING SAUCE:
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) minced ginger
2 tbsp (30 ml) minced green onion
2 tsp (10 ml) sesame oil
1 tsp (5 ml) sugar
CANTONESE ROAST CHICKEN:
1 large whole roasting chicken, about 6½ lbs (3 kg), cleaned thoroughly and dried
2 tbsp (30 ml) Chinese rice wine vinegar
4 tbsp (60 ml) Shao-Hsing wine or sherry
2 ½ tsp (12 ml) salt
¼ tsp (1 ml) white pepper
¼ tsp (1 ml) Chinese 5 spice, optional
6 garlic cloves, thinly sliced
1 large slice ginger, lightly smashed
2 green onions, quartered, white portions only, lightly smashed
1 cup (250 ml) water
cilantro sprigs and sliced green onion, for garnish
Instructions
- To make HOISIN ORANGE-GINGER SAUCE: In a mixing bowl, whisk together all ingredients and season to taste. Cover and set aside to develop flavours.
- To make GINGER SOY DIPPING SAUCE: Mix all ingredients together in a bowl and allow to infuse for 15 minutes before serving.
- To make CANTONESE ROAST CHICKEN: Preheat oven to 425 F (220 C). Place chicken in a roasting pan and rub all over with rice vinegar, then with rice wine. Sprinkle with salt, then with white pepper. Place 2 to 3 slices of garlic on chicken at random, between the skin and the meat. Place ginger, green onions, and 2 more garlic slices in the chicken cavity. Place chicken on a rack in roasting pan, breast-side up, and dot with a couple slices of garlic. Add water to roasting pan.
- Place the chicken in oven and roast for 10 minutes. Lower temperature to 375 F (190 C) and roast for 30 minutes. Remove from oven, turn over and dot with remaining garlic slices. With a fork, pierce the skin all over. Return chicken to the oven and roast for 30 minutes. Turn chicken over again, breast side up, and pierce skin to ensure fat runs off. Lower oven to 350 F (180 C) and roast for 30 to 40 minutes more.
- Remove from oven and allow to rest 10 minutes before serving. Chop into 2-in (5 cm) bone-in pieces, garnish with cilantro and green onion and serve with dipping sauces.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
BROWN BUTTER AND SALTED CARAMEL LAYER CAKE
Ingredients
Serves 8
CAKE:
1 cup+6 tbsp (340 ml) salted butter, plus extra for greasing
2½ cups (625 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 cup (250 ml) milk
¼ tsp (1 ml) almond extract, optional
1 tsp (5 ml) vanilla extract
1½ cups (375 ml) granulated sugar
4 large eggs
VANILLA CITRUS ICING:
1¾ cups (425 ml) salted butter, at room temperature
5 cups (1¼ L) icing sugar
⅓ cup (75 ml) whole milk
½ tsp (2 ml) grated tangerine zest
1 vanilla bean, split lengthwise, seeds scraped out
SALTED CARAMEL DRIZZLE:
1 cup (250 ml) granulated sugar
¼ cup (60 ml) water
1 tsp (5 ml) clear corn syrup
7 tbsp (105 ml) salted butter
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) flaky sea salt, plus extra for garnish
Instructions
- Melt butter in a medium-sized saucepan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 8 to 10 minutes. Remove from heat and pour into a bowl along with any caramelized brown bits. Refrigerate until solidified, about 1 hour. Allow butter to come to room temperature before proceeding.
- Arrange oven racks in upper and lower third of oven before preheating to 350 F (180 C). Grease 4 round 6-in (15 cm) cake pans and line bottoms with parchment paper.
- To make CAKES: In a medium bowl, whisk together flour and baking powder. Set aside.
- In a glass measuring cup, stir together milk, almond extract, if using, and vanilla extract. Set aside.
- In electric stand mixer fitted with paddle attachment, cream together browned butter and sugar on medium speed until fluffy and pale, about 5 minutes. Add eggs, one at a time, beating well to incorporate each before adding next one. Alternate adding flour mixture (in four additions) and milk mixture (in three additions) beginning and ending with flour. Stir until smooth, occasionally scraping down sides of bowl. Divide cake batter evenly among prepared tins and spread out evenly with a spatula. Bake, rotating halfway through cooking time, until cakes are golden brown and a wooden skewer inserted in the centre comes out clean, about 30 to 35 minutes. Allow cakes to cool in tins on a wire rack for 15 minutes before carefully turning out onto rack and cooling completely. Once cooled, cake layers may be wrapped tightly in plastic wrap and refrigerated for up to 2 days.
- When ready to assemble cake, make Vanilla Citrus Icing. Place salted butter in bowl of an electric stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, about 5 minutes. Turn mixer to low speed and gradually add icing sugar until well incorporated. Add milk, tangerine zest and vanilla bean seeds and beat on medium speed until incorporated. Increase mixer to high speed for 2 minutes and continue to beat until pale and fluffy.
- Place first layer of cake on a serving plate or cake stand and spread with 1⁄2 cup (125 ml) icing over top of cake in an even layer with a spatula. Sandwich icing with another layer of cake and repeat icing remaining cake layers. Thinly crumb-coat outside and top of cake with about 1 cup (250 ml) of icing. Place cake in refrigerator to chill for 1 hour. Cover remaining icing with plastic wrap and set aside at room temperature while cake chills.
- Make SALTED CARAMEL DRIZZLE: Place sugar, water and corn syrup in a heavy- bottomed, medium-sized saucepan and place over medium heat. Bring to a boil and stir gently until sugar dissolves. Continue cooking, without stirring, until mixture starts to turn golden brown. At this point, you may swirl saucepan occasionally to prevent bottom from burning. When mixture turns a dark golden brown, orreaches350F(180C)onasugar thermometer, whisk in butter all at once. Take care as mixture will bubble up. Once butter has been incorporated, whisk in cream, taking care as mixture might bubble up again. Whisk over heat until smooth. Transfertoaheatproofbowl,stirinsalt and allow to cool to room temperature.
- Cover cake with remaining icing and chill again for at least another hour.
- Pour caramel over top of chilled cake, allowingittodripoverthesides.Return cake to refrigerator for at least 30 minutes to set caramel.
- Remove cake from fridge at least 30 minutes before serving. Garnish with a light sprinkle of sea salt over top before slicing and serving.
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
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.