BEET AND CHEDDAR LASAGNA
Ingredients
Serves 6
1 lb (500 g) red beets
3 sprigs fresh thyme
2 garlic cloves
salt and pepper, to taste, plus extra
1¼ lbs (625 g) red Swiss chard, stalks trimmed
⅔ cup (150 ml) unsalted butter, divided
1 ⅓ cups (325 ml) all-purpose flour
2 cups (500 ml) whole milk
2 cups (500 ml) grated sharp cheddar
2 tbsp (30 ml) dry mustard
1 tsp (5 ml) Worcestershire sauce
1 pinch crushed red pepper flakes
12 oven-ready, whole wheat lasagna noodles
¼ cup (60 ml) quick rolled oats
¼ cup (60 ml) chopped hazelnuts. toasted
2 tbsp (30 ml) grated Pecorino Romano cheese
1 pinch nutmeg
1 tsp (5 ml) chopped fresh thyme
Instructions
- Add beets, thyme, garlic, good pinch of pepper and a few generous pinches of salt to large saucepan. Cover with cold water and bring to simmer over medium-high heat. Cook until beets are tender, about 20 to 30 minutes depending on size. With a slotted spoon, remove beets to a bowl to cool. Once cool enough to handle, peel and slice crosswise into ¼-in (0.5 cm) thick slices. Set aside.
- In batches, add chard leaves to saucepan of water and cook until wilted, about 1 minute. Remove and transfer immediately to bowl of ice water. Drain well, roughly chop and set aside.
- To make a béchamel sauce, in small saucepan over low heat, melt ⅓ cup (75 ml) butter. Whisk in ⅔ cup (150 ml) flour. Cook, stirring constantly for 2 minutes allowing to cook but not brown. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in cheddar to melt. Stir in mustard powder, Worcestershire and red pepper flakes. Season with salt and pepper before setting aside.
- To make crumble topping, in a small bowl stir together remaining ⅔ cup (150 ml) flour, oats and hazelnuts. With fingertips work in remaining ⅓ cup (75 ml) butter and Pecorino Romano cheese before seasoning with nutmeg, salt and pepper.
- Preheat oven to 350 F (180 C) while assembling lasagna. Spread a layer of béchamel sauce over bottom of a 2 qt (2 L) casserole dish. Top with a layer of sliced beets then layer of cooked chard. Season with salt, pepper and sprinkle of fresh thyme before covering with 3 lasagna noodles, cutting noodles to fit. Continue layering until dish is full, about 3 or more times, ending with layer of béchamel. Cover surface with crumble topping. Bake until bubbling and golden, about 30 to 45 minutes. Serve warm.
Drink Pairings
AHI TUNA POKE CONE
Ingredients
Serves 12
MISO SESAME CONES:
¼ cup (60 ml) butter
½ cup (125 ml) corn syrup
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sesame oil
1 pinch each,salt and black pepper
¼ cup (60 ml) all-purpose flour, sifted
½ tbsp (7 ml) ground ginger
¼ cup (60 ml) black, white or mixed sesame seeds
AHI TUNA POKE:
¼ cup (60 ml) Japanese shoyu
½ tbsp (7 ml) sambal oelek
1 tsp (5 ml) wasabi
1 tsp (5 ml) sesame oil
2 garlic cloves, finely minced
1½-in (4 cm) piece ginger root, peeled and finely minced
3 green onions, thinly sliced
½ medium white or sweet onion, peeled and finely diced
1 lb (500 ml) ahi tuna, cut into ¼ -in (0.5 cm) dice
2 tbsp (30 ml) chopped dry-roasted macadamia nuts, optional
caviar, tobiko or masago, for garnish, optional, available at Asian supermarkets
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
- Melt butter and corn syrup in a medium-sized saucepan over medium heat, stirring until mixed together. Do not boil. Remove from heat and whisk in miso paste and sesame oil. While stirring continuously, add flour and mix until smooth. Stir in ginger and sesame seeds.
- Drop in 1 tbsp (15 ml) portions on prepared baking sheet, spacing about 2 or 3-in (5 to 8 cm) apart, as they will spread. Bake 10 minutes, then remove from oven and cool slightly until firm enough to flip over, about 2 minutes. Bake one more minute.
- Remove from oven, cool slightly until firm enough to handle and form into small cones while warm. If they start to get too hard to shape, return to oven to soften a bit. Once shaped, set on a rack to cool.
- In a bowl, combine shoyu, sambal oelek, wasabi, sesame oil, garlic, ginger root, green onions and white onion. Add the ahi tuna and toss until well combined. Cover and refrigerate for an hour. To serve, fill cones with poke mixture and garnish with caviar, tobiko or masago.
Drink Pairings
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Drink Pairings
BABY BACK RIBS WITH HOMEMADE BARBECUE SAUCE
Ingredients
Serves 6
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) dry mustard
¼ cup (60 ml) brown sugar
1 small yellow onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
RIBS:
3 x 2 lbs (1 kg) racks baby back ribs
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) ground black pepper
Instructions
- Combine BARBECUE SAUCE ingredients in a medium-sized, heavy-bottomed saucepan. Stir and bring to a boil, cover and reduce heat, simmer for 30 minutes, stirring often. Remove from heat and cool slightly. Transfer to food processor or blender and purée until smooth. Place in a sealed container and refrigerate until ready to use. Can be refrigerated for 1 week.
- To make RIBS: Preheat oven to 300 F (150 C). Remove silverskin from underside of ribs and trim off any excess fat. Rub ribs with vegetable oil, salt and pepper, and wrap in a single layer of foil. Bake for 1 hour.
- About 15 minutes before the end of baking, grease grill and preheat barbecue to 350 F (180 C).
- Remove ribs from foil package and generously baste with Barbecue Sauce. Place on greased grill and reduce heat to 300 F (150 C). Barbecue ribs over low heat, constantly basting with Barbecue Sauce. Flip ribs several times during grilling until they are sticky and caramelized with sauce. Remove to a cutting board. Cut ribs between the bones into pieces and serve.
Drink Pairings
BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
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
Absolute Citron Caesar
Ingredients
Serves 1
1 lime
lemon-pepper seasoning, to rim
1 oz (30 ml) Absolut Citron
2 dashes hot sauce
2 dashes Worcestershire sauce
Clamato juice, to top
1 celery stick, for garnish
Instructions
- Moisten rim of a highball glass with a lime wedge and roll rim in lemonpepper seasoning to coat. Fill glass with ice. Add Absolut Citron, hot sauce and Worcestershire sauce. Top up with Clamato. Garnish with celery.
Featuring
BEEF CHEEKS
Ingredients
Serves 4
4 beef cheeks, about 1 lb (500 g)
2 tbsp (30 ml) olive oil, divided
1 medium carrot, peeled and roughly chopped
1 small onion, diced
1 medium stalk celery, chopped
1 leek (white only), chopped
3 garlic cloves, crushed
2 sprigs fresh thyme
6 each, black peppercorns, whole cloves and whole allspice
1 tbsp (15 ml) tomato purée
¾ cup (175 ml) full-bodied red wine
2 cups (500 ml) chicken stock
½ cup (125 ml) sultana raisins
½ cup (125 ml) Celery Root Purée
CELERY ROOT PURÉE:
1 garlic clove, smashed
1 sprig fresh thyme
2 lbs (700 g) peeled celery root cut into 1-in (2-cm) pieces
4 cups (1 L) milk
Instructions
- To make BEEF CHEEKS: Pre-heat oven to 325 F (160 C). Pat beef cheeks dry and season with salt and pepper. In a saucepan, heat 1 tbsp (15 ml) of oil, add beef cheeks and cook, in batches, turning halfway, for 4 to 5 minutes or until browned. Remove and set aside.
- Add remaining oil to pan and add vegetables and garlic. Cook until golden. Add thyme, peppercorns, cloves and allspice, stirring to combine with vegetables. Stir in tomato purée and cook for 2 minutes.
- Pour red wine into pan and stir, scraping bottom. Add beef cheeks and pour enough chicken stock to cover. Bring to a boil, cover and place in oven. Bake for 2 to 3 hours, or until the meat is tender and almost falling apart. Remove, let cool slightly and shred meat. Cover loosely with foil to keep warm.
- Pour sauce into a fine mesh strainer set over a large saucepan. Bring to a boil over high heat. Reduce heat to simmer, add raisins and cook until sauce has reduced by half.
- Place a pastry ring in middle of a plate and add Celery Root Purée. Add shredded cheeks and top with sauce. Serve with seasonal vegetables.
- To make CELERY ROOT PURÉE: Place garlic and thyme in a piece of cheesecloth, tie with kitchen twine to enclose. Place in a medium saucepan along with celery root and enough milk to cover. Bring to a simmer over medium heat until celery root is very tender, 20 to 30 minutes.
- Strain mixture through a fine mesh sieve set over a bowl, reserving ½ cup (125 ml) of milk and discarding cheesecloth bundle. Process celery root and milk in a blender in batches. Taste and season with salt and pepper.
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
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.