Miso Butter Halibut served with Bok Choy and Peas
Ingredients
Serves 4
3 tbsp (45 ml) shiro (white) miso
¼ cup (60 ml) mirin
2 tbsp (30 ml) low sodium soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) unseasoned rice vinegar
2 tbsp (30 ml) finely grated fresh ginger, divided
4 x 6 oz (170 g) halibut fillets, about 1-in (2.5 cm) thick, skin removed
1 tbsp (15 ml) + ½ cup (125 ml) chilled unsalted butter, divided
1 medium shallot, minced
½ cup (125 ml) + 1 tbsp (15 ml) sake, divided
1 tsp (5 ml) lime juice
kosher salt, to taste
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
4 heads baby bok choy, halved (or quartered if large)
1 cup (250 ml) snap peas
1 green onion, trimmed and thinly sliced, for garnish
½ cup (125 ml) pea shoots, for garnish
¼ cup (60 ml) roughly chopped blanched almonds, for garnish
Instructions
- In a small saucepan, whisk together miso, mirin, soy sauce, sesame oil, rice vinegar and 1 tbsp (15 ml) ginger. Set saucepan over medium-low heat and bring just to a simmer, whisking constantly, about 4 minutes. Take care not to let mixture boil. Remove saucepan from heat, set aside and allow to cool to room temperature.
- Arrange halibut fillets, skinned side down, on a plate in a single layer. Brush all over with miso mixture and allow to marinate in refrigerator for 30 minutes.
- Meanwhile, make Sake Butter Sauce. Heat 1 tbsp (15 ml) butter in a small saucepan over medium heat. Add remaining 1 tbsp (15 ml) ginger and shallot and cook for 2 to 3 minutes, stirring frequently. Add ½ cup (125 ml) sake, bring to a boil, and allow to reduce by half, about 3 minutes. Whisking constantly, begin to add in remaining ½ cup (125 ml) butter, about 1 tbsp (15 ml) at a time, allowing butter to melt before adding more. Once thickened and creamy, remove from heat. Whisk in remaining 1 tbsp (15 ml) sake, lime juice and a pinch of salt. Taste and season with more salt as desired. Set saucepan aside at room temperature until ready to use.
- Preheat broiler with an oven rack positioned about 4- to 6-in (10 to 15 cm) away from heat source.
- Line a baking sheet with foil and place halibut, skinned side down, on sheet. Broil until exterior is caramelized and centre is slightly opaque, about 7 to 10 minutes.
- Meanwhile, in a large frying pan, heat grapeseed oil over medium-high heat. Add garlic and sauté for 30 seconds. Add bok choy and cook, turning once, until lightly browned and warm, about 30 seconds to 1 minute per side. Set bok choy on a plate, return frying pan to heat and add snap peas. Season with a pinch of salt and sauté until warmed through but maintain some crunch, about 2 minutes. Transfer peas to plate with bok choy.
- To serve, warm sake butter over medium heat, whisking constantly, until fluid. Ladle sake butter onto warm plates. Add bok choy, peas and halibut and top with green onion, pea shoots and almonds. Serve immediately.
Drink Pairings
Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Burnt Basque Cheesecake
Ingredients
Serves 1 x 10-in (25 cm) cake
2 lbs (907 g) Philadelphia cream cheese, room temperature, cut into small cubes
6 large eggs, room temperature
2½ cups (625 ml) granulated sugar
1⅔ cups (400 ml) sour cream (full fat)
1 small lemon, zest only
2 tbsp (30 ml) cornstarch
1 pinch salt
1 tsp (5 ml) pure vanilla extract
fresh seasonal berries, to serve
whipped cream, to serve (optional)
Instructions
- Preheat oven to 500 F (260 C). Line base and sides of a 10-in (22 cm) springform pan with parchment paper, leaving sides extending 2-in (5 cm) above top of pan.
- In a blender, combine cream cheese, eggs, sugar, sour cream, lemon zest, cornstarch, salt and vanilla. Blend until completely smooth, strain mixture through a fine mesh sieve and pour into prepared pan.
- Transfer to oven and bake until cake is set around edges but still wobbly in centre, and top of cake turns a dark golden brown, about 45 to 50 minutes. Cake will rise during baking and fall when cooled. Allow to cool to room temperature, then cover and chill until firm, preferably overnight.
- To serve, garnish cheesecake with fresh seasonal berries and serve with whipped cream, if desired. Leftover cake can be tightly wrapped and frozen for up to 1 month.
Drink Pairings
Leek & Taleggio Crostata
Ingredients
Serves 6 to 8
Pastry:
1¼ cups (310 ml) flour
½ cup (125 ml) + 1 tbsp (15 ml) cold salted butter, cut into small cubes, divided
3 tbsp (45 ml) coarsely ground raw walnuts or hazelnuts
2 tbsp (30 ml) cold water, divided
Filling:
3 heaping cups (750 ml) thinly sliced leeks, white and light green parts only (about 4 medium leeks)
10 whole coriander seeds
10 whole peppercorns
½ tsp (2.5 ml) fennel seeds
⅓ cup (75 ml) dry white wine
2 tbsp (30 ml) water
2 tbsp (30 ml) olive oil
2 garlic cloves, finely chopped
1 pinch dried chili flakes
8 sprigs fresh thyme
2 tbsp (30 ml) butter, cubed
salt and pepper, to taste
3 large eggs
¼ cup (60 ml) tightly packed freshly grated Parmesan
3 tbsp (45 ml) finely chopped Italian parsley leaves
1 tbsp (15 ml) lemon zest
¼ lb (125 g) Taleggio cheese, rind removed, cut into 10 to 12 pieces, divided
Greens:
2 large handfuls peppery greens, such as watercress and arugula
2 tsp (10 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
salt and pepper, to taste
Instructions
- To make Pastry, in a medium bowl, combine flour and ½ cup (125 ml) butter cubes. Using a pastry cutter or your hands, work butter into flour until it is the size of small peas. Continue working dough until it is a sandy texture; add in nuts and mix lightly to combine. Using a fork, stir in 1 tbsp (15 ml) water. Slowly add remaining 1 tbsp (15 ml) water (or as needed), stirring until dough comes together and just forms a ball; you may need to add a little more or a little less water. Knead dough until it comes together and is cohesive, about 1 to 2 minutes. Form dough into a disc, cover and place in refrigerator for 30 minutes.
- To make Filling, preheat oven to 425 F (220 C). In a large ovenproof sauté pan or casserole with a tight-fitting lid, combine leeks, coriander seeds, peppercorns, fennel seeds, wine, water, olive oil, garlic and chili flakes. Scatter thyme and butter cubes over leeks, season generously with salt and pepper, cover pan and place in oven. Roast until leeks are very soft and sweet, about 40 minutes, stirring from time to time. Remove from oven and allow to cool for about 15 minutes. Remove and discard thyme sprigs. Leave oven on for baking crostata.
- In a medium bowl, whisk eggs and add Parmesan, parsley, lemon zest and salt and pepper to taste. Stir in ¾ of the Taleggio pieces. Gently mix in cooled leeks.
- Remove pastry dough from refrigerator and line a large baking sheet with parchment. On a lightly floured work surface, roll dough into an approximate 11-in (28 cm) round. Carefully transfer dough to lined baking sheet. Spoon leek mixture into centre of pastry, leaving a 2-in (5 cm) border all the way around. Gently fold pastry border back over filling, pleating as you go. Dot remaining pieces Taleggio over top. Melt remaining 1 tbsp (15 m) butter and allow to cool slightly. Brush edges of pastry with melted butter and refrigerate crostata for 30 minutes.
- Bake crostata for 20 minutes, then reduce heat to 375 F (190 C) and continue baking until edges are golden brown and filling is bubbling, another 15 to 20 minutes. Remove from oven and leave crostata to cool on baking sheet for 30 minutes to allow pastry to crisp.
- To finish, in a medium bowl, combine greens, olive oil, lemon juice and salt and pepper to taste. Mound greens in centre of crostata, slice and serve immediately.
Drink Pairings
Grilled Lamb Chops with Mint Gremolata Butter
Ingredients
Serves 4
2 tbsp (30 ml) Dijon mustard
½ cup (125 ml) olive oil
⅓ cup (75 ml) packed fresh mint leaves, plus extra for garnish
2 sprigs fresh rosemary
4 medium garlic cloves, crushed
salt and pepper, to taste
8 lamb rib chops (rack of lamb)
4 small garlic cloves
zest of 1 medium lemon
2 tbsp (30 ml) fresh rosemary leaves
salt and pepper, to taste
⅔ cup (150 ml) butter, softened
⅔ cup (150 ml) lightly packed torn fresh mint leaves
2 tbsp (30 ml) fresh lemon juice
Instructions
- To prepare lamb, in a large baking dish, combine mustard, olive oil, mint, rosemary and garlic. Stir and muddle herbs and garlic into oil. Season generously with salt and pepper, add lamb and gently massage marinade into chops. Cover and refrigerate for 2 hours.
- Meanwhile, make Mint Gremolata Butter. On a cutting board, using a large knife, mince garlic, then add lemon zest, rosemary, salt and pepper and continue chopping until very finely minced. In a small high-sided container, combine garlic mixture, butter, mint and lemon juice. Using a hand-held blender, blend until smooth, then season to taste with salt and pepper. Transfer butter to a piece of parchment paper and roll it into a log, about 6-in (15 cm) long, twisting ends of paper tightly to make a neat, compact roll. Place in refrigerator or freezer for 2 hours.
- Preheat oven to broil. Remove chops from marinade, season with salt and pepper and place on a foil-lined baking sheet. Broil lamb on one side for 3 minutes, then flip and cook until medium-rare, about 3 more minutes. Remove from oven and allow to rest for 5 minutes.
- To serve, remove Mint Gremolata Butter from refrigerator. Divide log into two halves, reserving one half for another use (can be frozen for up to 1 month and is great on pasta, steamed potatoes and for finishing sauces and gravies). Slice remaining butter into 8 rounds. Transfer lamb chops to a serving platter and top each with a round of butter. Garnish with fresh mint and serve.
Drink Pairings
Dungeness Crab Cakes served with Korean Cucumber Salad & Lemon Aioli
Ingredients
Serves 20
3 tbsp (45 ml) butter, divided
½ cup (125 ml) finely minced onion
2 tbsp (30 ml) finely minced shallot
2 tbsp (30 ml) finely sliced green onion
2 large eggs
¼ cup (60 ml) best quality mayonnaise (suggest Hellman’s)
1 tsp (5 ml) grainy Dijon mustard
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tbsp (30 ml) lemon juice
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) black pepper, plus extra to taste
2¼ cups (560 ml) fresh bread crumbs, divided
1 lb (454 g) fresh lump Dungeness crab meat (including some leg meat if possible)
2 tbsp (30 ml) light olive oil, divided
fresh lemon wedges, to serve
1 tsp (5 ml) rice wine vinegar
¼ tsp (1 ml) fish sauce
½ tsp (2.5 ml) dark brown sugar
1 small garlic clove, grated
2 tsp (10 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
2 tsp (10 ml) canola oil
1¼ tsp (6 ml) gochugaru (Korean red chili pepper flakes), plus extra for garnish*
2 mini cucumbers, very thinly sliced
½ cup (125 ml) best quality mayonnaise (suggest Hellman’s)
1 tbsp (15 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, grated
salt and pepper, to taste
Instructions
- In a small sauté pan, melt 1 tbsp (15 ml) butter over medium-low heat. Add onion and shallot. Sauté until softened and lightly browned, about 5 minutes. Add green onion and sauté for 2 minutes more. Remove from heat and allow to cool.
- In a large bowl, mix together eggs, mayonnaise, mustard, parsley, lemon juice, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) pepper. Mix in 1 cup (250 ml) bread crumbs. Gently fold in sautéed onion, add crab meat and season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Place remaining 1¼ cups (310 ml) bread crumbs in a medium bowl. Measure out 2 tbsp (30 ml) portions of crab mixture and form into patties, placing on lined baking sheet. One by one, roll each crab cake in bread crumbs, turning once to coat well. Reshape if necessary and place back on lined baking sheet. Cover and chill for at least 1 hour, and up to 4 hours, to firm up.
- Meanwhile, to make Korean Cucumber Salad, in a medium bowl, combine vinegar, fish sauce, brown sugar, garlic, salt, pepper, lime juice, soy sauce, oil and gochugaru, mixing well to dissolve sugar. Add cucumber and toss until well coated with sauce. Cover and refrigerate until ready to serve.
- To make Lemon Aioli, in a small bowl, combine mayonnaise, lemon zest and juice and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- In a large heavy-bottomed frying pan over medium-high heat, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. When sizzling, add half the crab cakes. Cook until crusty and deep golden brown on one side, about 3 to 4 minutes, then flip cakes over and cook for another 3 to 4 minutes. Remove from pan onto a paper towel-lined tray and cover with foil to keep warm. Wipe down pan to remove any bread crumbs left behind, then add remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil and cook second batch of crab cakes.
- Place warm crab cakes onto a serving platter and top each with a cucumber slice, a small dollop of aioli and a sprinkle of gochugaru. Serve remaining cucumber salad and aioli on the side along with lemon wedges.
Drink Pairings
Chambord Punch
Ingredients
Serves 6
½ cup (125 ml) Chambord Black Raspberry Liqueur
1 bottle (750 ml) dry or semi-dry sparkling wine, well chilled
1 cup (250 ml) fresh raspberries
Instructions
- Pour Chambord into a large pitcher and slowly add sparkling wine. Add raspberries and give punch a quick stir. Divide between 6 flute glasses and serve immediately.
Featuring
Rosemary Salty Dog
Ingredients
Serves 1
kosher salt, for garnish
1½ oz (45 ml) Sipsmith London Dry Gin*
3 oz (90 ml) fresh pink grapefruit juice
2 sprigs rosemary (save 1 for garnish)
grapefruit wheel, for garnish
Instructions
- Sprinkle a handful of kosher salt on a small plate. Moisten half the outer rim of a rocks glass and dip into salt. In a cocktail shaker with cubed ice, combine gin, grapefruit juice and 1 sprig rosemary. Shake vigorously to chill and infuse flavours, then fine strain into prepared glass over new cubed ice. Garnish with 1 sprig rosemary and a grapefruit wheel.
- * Can substitute vodka, if desired.
Featuring
Limoncello Cupcakes
Ingredients
Serves 12
1½ cups (375 ml) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
½ cup (125 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature, divided
1 cup (250 ml) granulated sugar
3 large eggs
3 tbsp (45 ml) limoncello, divided
½ cup (125 ml) whole milk
1 tsp (5 ml) finely grated lemon zest
3 tbsp (45 ml) lemon juice
1 tbsp (15 ml) vanilla extract
3 cups (750 ml) icing sugar, sifted, plus extra as desired
yellow gel food colouring (optional)
mint leaves and lemon candies or lemon peel twist, for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C). Line a standard muffin tin with muffin liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream together ¼ cup (60 ml) butter, 2 oz (57 g) cream cheese and sugar on medium speed until light and fluffy, about 2 to 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. Add eggs, one at a time, beating well after each addition. Beat in 2 tbsp (30 ml) limoncello. On low speed, alternately add flour mixture in thirds and milk in halves, beginning and ending with flour mixture. Add lemon zest and juice and vanilla and mix on low speed just until incorporated. Divide batter between lined muffin tins and bake until lightly golden brown and a wooden skewer inserted in centre comes out clean, about 20 to 30 minutes. Remove from tins and transfer to a wire rack to cool completely.
- Meanwhile, make frosting. In bowl of a stand mixer fitted with paddle attachment, beat together remaining ¼ cup (60 ml) butter and 6 oz (170 g) cream cheese until light and fluffy. Beat in remaining 1 tbsp (15 ml) limoncello. Gradually add icing sugar on low speed, then increase speed to medium and beat until frosting is smooth, about 1 minute. If desired, colour frosting with a few drops food colouring. Adjust frosting consistency by adding a bit more icing sugar, if desired.
- When ready to serve, pipe or spread frosting over cupcakes and decorate with mint leaves and a lemon candy or lemon peel twist, if desired. Cupcakes are best eaten the day they are assembled, but leftovers can be stored in an airtight container in refrigerator for up to 4 days.
Drink Pairings
Sparkling Kiwi Cake
Ingredients
Serves 10 to 12
cooking spray or vegetable oil, for greasing
½ cup + 2 tbsp (155 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) baking powder
¼ tsp (1 ml) kosher salt
2 large egg whites, room temperature
⅓ cup (75 ml) dry sparkling wine
1 tsp (5 ml) vanilla extract
¼ cup + 2 tbsp (90 ml) unsalted butter, room temperature
½ cup + 3½ tbsp (177 ml) granulated sugar, divided
1¼ cup (310 ml) whipping cream
¾ cup (175 ml) plain Greek yogurt
8 to 10 green kiwis
Instructions
- Preheat oven to 350 F (180 C). Grease a 9-in (23 cm) round cake pan with cooking spray or vegetable oil, then line bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In another medium bowl, whisk together egg whites, sparkling wine and vanilla. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, cream butter and ½ cup + 2½ tbsp (162 ml) sugar on medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl occasionally to ensure mixture is properly combined. On low speed, alternately add flour mixture in thirds and egg mixture in halves, beginning and ending with flour mixture. Pour batter into prepared cake pan and bake until sides of cake start to release from pan and a wooden skewer inserted in middle of cake comes out clean, about 25 to 30 minutes. Cool in pan on a wire rack for 30 minutes, then turn cake out onto wire rack and allow to cool completely.
- In cleaned bowl of stand mixer fitted with whisk attachment, whisk together cream and remaining 1 tbsp (15 ml) sugar until soft peaks form. Add yogurt and whip until stiff peaks form.
- Line an 8-in (20 cm) round cake ring or springform pan with a collar of acetate about 3-in (8 cm) high and secured with a small piece of tape on outside of acetate. If using cake ring, place acetate-lined cake ring on a plate or platter. Trim cooled cake to an 8-in (20 cm) round to fit snugly inside acetate ring. (Discard or snack on cake scraps.) Place cake inside acetate and lightly press into place to create bottom layer. Peel and thinly slice 3 to 4 kiwis. Arrange kiwi slices in concentric circles over cake, overlapping each piece slightly, leaving a ½-in (1.25 cm) border uncovered around edge. Dollop or pipe yogurt mixture over kiwi and level with a small offset spatula or spoon. Refrigerate cake for 4 hours, until set.
- When ready to serve, unmould cake and remove acetate. Peel and thinly slice remaining kiwis and arrange in concentric circles over top of entire cake, overlapping each piece of kiwi slightly. Slice and serve. Any leftovers may be refrigerated for up to 3 days.