ASPARAGUS AND SPRING PEA SOUP
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
3 shallots, peeled and chopped
2 large garlic cloves, peeled and chopped
1¾ lbs (825 g) fresh asparagus, woody ends trimmed
2 cups (500 ml) lightly packed baby spinach leaves, washed and rinsed
1 cup (250 ml) fresh or frozen thawed green peas
2½ cups (625 ml) hot chicken or vegetable stock, plus extra if desired
¼ cup (60 ml) coarsely chopped fresh basil
2 tbsp (30 ml) fresh tarragon, chopped
½ lemon, zest and juice only
½ tsp (2 ml) salt
¼ tsp (1 ml) white pepper
½ cup (125 ml) plain Greek yogurt
assorted red and green microgreens, for garnish
Instructions
- In a large saucepan, heat butter and oil over medium heat until foamy. Add shallots and garlic and sauté until soft, about 2 minutes. Do not brown.
- Cut asparagus into pieces. Should be about 4 cups (1 L). Add to shallots and sauté for 3 or 4 minutes. Stir in spinach, peas and stock. Return to simmer and remove from heat. Vegetables should be tender, but still bright green in colour.
- Transfer to a high-speed blender or food processor. Add herbs, lemon zest and juice, salt and pepper. Purée until smooth and velvety. Taste and add more salt and pepper, if desired. Strain through a fine-meshed sieve, if desired.
- To serve, ladle hot soup into bowls. Garnish with a smear of yogurt and top with creatively arranged microgreens.
Drink Pairings
APRICOT-ALMOND PASTRY SLICES
Ingredients
Serves 10 to 12
PASTRY:
¾ cup (175 ml) cold, unsalted butter
2¼ cups (560 ml) all-purpose flour, sifted
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) baking powder
4 to 6 tbsp (60 to 90 ml) ice water
1 tbsp (15 ml) apple cider vinegar
1 egg, whisked
FILLING:
4 cups (1 L) fresh apricots, halved and pitted
⅓ cup (75 ml) fresh orange juice
½ cup (125 ml) apricot preserves
¼ cup (60 ml) light brown sugar
1 tbsp (15 ml) unsalted butter
½ lemon, zest only
2 tsp (10 ml) tapioca starch or cornstarch
¼ tsp (1 ml) almond extract
1 cup (250 ml) sliced almonds, toasted
TOPPING:
½ cup (125 ml) sifted icing sugar
1 to 2 tbsp (15 to 30 ml) whole milk or cream
½ tsp (2 ml) vanilla
Instructions
- To make PASTRY: Cut butter into cubes and freeze for 30 minutes. In a large zip-lock bag combine flour, granulated sugar, salt and baking powder. Stir and freeze, at least 30 minutes. Place ice-cold flour in food processor with metal blade. Add two thirds of frozen butter and pulse until mixture resembles coarse meal. Add remaining butter and pulse until frozen butter is the size of small peas. Add 4 tbsp (60 ml) ice water and vinegar and pulse a few times. If mixture does not hold together when pinched, add remaining water. Turn dough out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- In a medium-sized saucepan combine FILLING ingredients except for tapioca starch, almond extract and almonds. Stir gently over medium heat for about 10 minutes or until apricots are very soft. Remove from heat. Sprinkle with starch, almond extract and three quarters of the sliced almonds. Stir in and set aside to cool. Can be made day ahead, if desired. Cover and refrigerate.
- To make pie, preheat oven to 375 F (185 C). Line a baking sheet with parchment paper. On a lightly floured surface, using a floured rolling pin, roll dough into a 12 x 18-in (30 x 45 cm) rectangle. Trim to 11 x 16-in (28 x 40 cm).
- Using a long thin spatula, transfer pastry to lined baking sheet. Turn baking sheet so long side is facing you. Brush edges of pastry with whisked egg. Spread filling evenly over bottom half of long side leaving a ½-in (1.25 cm) border. Fold top horizontal half over filling towards you. Press edges of pastry to seal. Press lightly along edges with tines of a fork to secure. Brush entire surface with remaining egg. Using a paring knife, slash surface with 5 small steam vents.
- Bake in centre of preheated oven for 45 to 55 minutes or until golden brown. Transfer baking sheet to rack to cool.
- In a measuring cup, combine TOPPING ingredients. Stir until smooth, adding just enough milk to make it pourable but not too runny. Drizzle in a zigzag pattern over top and sprinkle with remaining toasted almonds. Let rest and settle for about 2 hours before slicing and serving. Best eaten at room temperature day it’s made.
Drink Pairings
CARAMELIZED PORK HOT POT
Ingredients
Serves 4 as part of a multi-course meal
CARAMEL SAUCE:
1 lb (500 g) light brown palm sugar (or yellow sugar)
1¼ cups (300 ml) fish sauce
PORK HOT POT:
3 lbs (750 g) pork spareribs, cut crosswise through bone into 2-in (5 cm) strips
½ large yellow onion, finely chopped
1 tbsp (15 ml) minced, peeled ginger root or galangal root
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) coarse black pepper
6 tbsp (90 ml) fish sauce, divided
6 tbsp (90 ml) Caramel Sauce
3 green onions, trimmed, finely chopped
Instructions
- To make CARAMEL SAUCE: Add palm sugar to a medium-sized heavy saucepan and gently melt over medium-low heat, stirring frequently, about 10 to 12 minutes.
- When completely melted and lump free and just starting to boil, remove from heat and slowly stir in fish sauce. Be careful as it will bubble furiously. Use right away or cool and transfer to an airtight container. Store in a cool area for up to 3 months. Makes about 2 cups (500 ml).
- To make pork, cut each 2-in (5 cm) strip of rib between bones or cartilage forming individual riblets. Transfer riblets to a large bowl and mix in onion, ginger, sugar, black pepper and half the fish sauce. Toss to coat well. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- About 1 hour before cooking, remove bowl from refrigerator. Turn on oven broiler. Place riblets on a foillined baking sheet lightly sprayed with cooking spray. Place under broiler and cook about 8 minutes on each side, or until lightly charred.
- Transfer seared riblets with any reserved marinade and cooking juices into a large Dutch oven. Add remaining fish sauce, 6 tbsp (90 ml) Caramel Sauce, and enough water to almost cover. Bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook for 45 minutes. Uncover and adjust heat to simmer vigorously. Cook about 20 more minutes, or until riblets are fork-tender.
- Remove from heat and let stand for a few minutes to let fat rise, then skim off as much as possible. Return to a simmer and season to taste. Transfer to serving bowl and garnish with green onions.
Drink Pairings
BARBECUED DUCK SALAD WITH FRIED WONTON STRIPS
Ingredients
Serves 4 to 6
DRESSING:
1 stalk lemon grass, white part only, thinly sliced
½ bunch cilantro, roots and stems only (set aside leaves for later)
2 tsp (10 ml) finely grated fresh ginger root
1 Thai red chili, finely chopped
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 ml) rice wine vinegar
2 tbsp (30 ml) finely grated palm sugar
1½ tbsp (22 ml) fish sauce
1 tsp (5 ml) sesame oil
SALAD:
vegetable or canola oil, for deep frying
12 to 16 wonton wraps
1 Chinese barbecued duck, cooled
1 head butter lettuce, rinsed, dried, cut into ½-in (1.25 cm) juliennes
1 English cucumber, seeded, cut into 2-in x ¼-in (5 cm x 0.5 cm) juliennes
1 large carrot, peeled, thinly sliced into ribbons
2 cups (500 ml) bean sprouts, rinsed and dried well
1 container cherry tomatoes, each halved
2 shallots, thinly sliced
1 bunch Thai basil, leaves picked and torn
½ cup (125 ml) dry-roasted peanuts, coarsely chopped
Instructions
- To make DRESSING: In an immersion blender place lemon grass, cilantro roots, ginger and chili then process until coarsely chopped. Add lime juice, vinegar, sugar, fish sauce and sesame oil and stir until well combined. Season with more lime juice, sugar or fish sauce, to taste. Set aside.
- Preheat oven to 350 F (180 C). In a medium-sized saucepan, heat 1-in (2.5 cm) of vegetable oil over medium-high to 350 F (180 C). Cut wonton wraps into ¼-in (0.5 cm) strips. Carefully add a small handful of wonton strips a few batches at a time to hot oil. When golden and crisp, remove and transfer to a paper towel-lined baking sheet. Repeat with remaining strips and set aside.
- To prepare duck, remove skin and cut skin into ½-in (1.25 cm) julienne. Place onto baking dish and heat in oven until crisp. Remove from oven and transfer to a paper towel-lined baking sheet to drain excess fat. Transfer to plate and set aside.
- Using hands, remove meat from bone, tear into bite-sized pieces and place in a large mixing bowl. Add remaining ingredients, reserved duck skin and fried wonton strips. Drizzle with Dressing, tossing lightly until well mixed. Transfer to serving plates and serve immediately.