Buttermilk Panna Cotta with Summer Fruit
Ingredients
Serves 8
¼ cup (60 ml) water
2 tsp (10 ml) unflavoured gelatin
½ vanilla bean, halved lengthwise (or use 1 tsp (5 ml) pure vanilla extract)
2 cups (500 ml) whipping cream
1 pinch fine sea salt
½ cup (125 ml) granulated sugar
1½ cups (375 ml) buttermilk
MACERATED SUMMER FRUIT:
½ cup (125 ml) water
¼ cup (60 ml) granulated sugar
1 strip of lemon peel
8 small apricots, halved and pitted, or peeled, sliced peaches
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
1 cup (250 ml) fresh raspberries
Instructions
- In a small saucepan, combine water and gelatin. Stir to combine and allow to sit for 2 minutes for gelatin to bloom. Heat mixture over low heat until gelatin has just dissolved, about 2 minutes, then remove from heat.
- Meanwhile, in a large saucepan, combine vanilla, cream, salt, sugar and buttermilk. Bring just to a boil over moderately high heat, whisking occasionally. As soon as it comes to a boil, remove from heat and immediately whisk in gelatin mixture. Strain through a fine mesh sieve, then divide cream mixture between eight ½-cup (125 ml) glasses. Cover and chill for at least 4 hours, or overnight.
- To serve, divide fruit and syrup between chilled glasses and serve immediately.
- For the macerated summer fruit, in a medium saucepan, combine water, sugar and lemon peel. Bring to a boil over medium-high heat and cook until syrup has reduced to about 3 tbsp (45 ml). Lower heat to minimum, add apricots or peaches and swirl to coat. Cook for 3 minutes then add berries. Cook for 1 more minute, swirling berries in the syrup. Remove lemon peel. Allow to cool. Will keep refrigerated for up to 3 days.
Drink Pairings
COLD SOBA NOODLE SALAD WITH HOT-SMOKED SALMON
Ingredients
Serves 4
SOBA NOODLE SALAD:
12 oz (340 g) soba noodles
1/3 cup (75 ml) fresh mint leaves, whole or coarsely chopped
1/3 cup (75 ml) fresh basil leaves, whole or coarsely chopped
1/3 (75 ml) fresh cilantro leaves, whole or coarsely chopped
½ cup (125 ml) finely sliced green onion
½ cup (125 ml) finely shaved red cabbage
¼ cup (60 ml) toasted sesame seeds
2 tbsp (30 ml) poppy seeds
8 oz (250 g) hot-smoked salmon
PICKLED CUCUMBER:
½ cup (125 ml) rice wine vinegar
2 tbsp (30 ml) granulated sugar
1 medium English cucumber, thinly sliced
1 lime, zest and juice
½ tsp (2.5 ml) chili flakes, or to taste
DRESSING:
¼ cup (60 ml) mirin
¼ cup (60 ml) soy sauce
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook noodles according to package instructions until just al dente, then drain and rinse under cold running water. Shake off excess water and place noodles in a serving bowl.
- Stir prepared dressing through noodles to coat. Add mint, basil, cilantro, green onion, cabbage, sesame seeds, poppy seeds and pickled cucumber. Toss to combine and top with flakes of smoked salmon. Serve immediately or chill for up to 2 hours, covered.
- PICKLED CUCUMBER: In a small saucepan, combine rice wine vinegar and sugar. Simmer over medium heat until sugar is dissolved. Remove saucepan from heat and refrigerate until cool, about 10 minutes.
- Meanwhile, in a medium bowl, combine cucumber, lime zest and juice and chili flakes.
- Pour cooled syrup over cucumbers and mix well to combine. Set aside. Can be made up to 1 day in advance and kept in refrigerator.
- DRESSING: In a medium bowl, whisk together mirin, soy sauce, rice wine vinegar, sesame oil, ginger and garlic. Season with black pepper. Set aside. Will keep for up to 3 days in refrigerator.
Drink Pairings
Tomato and Melon Gazpacho
Ingredients
Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved
Instructions
- Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
- To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.
Drink Pairings
BROCCOLI TABBOULEH WITH HALIBUT
Ingredients
Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed
Instructions
- Preheat oven to 400 F (200 C).
- Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
- In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
- Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
- Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
- In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
- In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
- Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.
Drink Pairings
ALMOND-CRUSTED SCHNITZEL WITH APPLE SLAW
Ingredients
Serves 4
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
1 apple, julienned
½ tsp (2.5 ml) honey
1 tsp (5 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) olive oil
salt and pepper, to taste
4 chicken breasts, butterflied (A way of preparing meat by carefully slicing in half, lengthwise, but keeping attached along one side)
1 cup (250 ml) grated parmesan
3 cups (750 ml) fried pork rinds
1 cup (250 ml) almond meal
1 tsp (5 ml) baking powder
2 eggs
3 cups (750 ml) sunflower oil
1 lemon, cut into 4 wedges
¼ cup (60 ml) chopped parsley leaves
Instructions
- In a large bowl, combine cabbage and apple.
- In a small bowl, mix together honey, vinegar, Dijon and olive oil. Season with salt and pepper, pour over cabbage mixture and toss to coat. Chill until ready to serve.
- On a cutting board, place each chicken breast between 2 layers of cling wrap. Using a meat mallet or rolling pin, pound cutlets until about ½-in (1.25 cm) thick and as even as possible.
- In bowl of a food processor, pulse pork rinds until finely ground, or place in a plastic freezer bag and pound with meat mallet or rolling pin until finely ground.
- In a shallow bowl, whisk together parmesan, ground pork rinds, almond meal and baking powder. In another shallow bowl, briefly beat eggs.
- In a large cast iron pan, heat oil to 330 F (165 C).
- Dip a chicken breast into egg mixture, coating all sides. Then dip into “crumb” mixture, again ensuring thorough coating. Shake off any excess and gently lower into hot oil. Cook for 3 to 4 minutes per side, or until internal temperature reaches 165 F (74 C). Remove to a cooling rack and immediately season with salt. Repeat with remaining chicken breasts.
- Plate chicken with cabbage slaw on top and garnish with lemon wedges and parsley.
Drink Pairings
Zucchini Ravioli
Ingredients
Serves 4
3 to 4 medium zucchinis, ends trimmed (to make 32 “noodles”)
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
½ onion, finely diced
3 cups (750 ml) fresh spinach leaves, packed
1 x 15 to 16 oz (450 to 500 g) tub ricotta
1 cup + ¼ cup (250 ml + 60 ml) grated parmesan, divided
½ tsp (2.5 ml) red pepper chili flakes
¼ tsp (1 ml) ground nutmeg
salt and pepper, to taste
1 x 22 oz (650 ml) jar marinara sauce
2 cups (500 ml) cherry tomatoes
¼ cup (60 ml) chopped basil leaves
Instructions
- Using a mandoline set to 1/8 in (3 mm to 3.5 mm), slice zucchini lengthways to make even strips: these will be your “noodles”. Lay flat on a paper towel-lined surface and sprinkle with a generous pinch of salt to draw out moisture and prevent sogginess. Set aside.
- In a medium skillet over medium heat, heat oil. Sauté garlic and onion until translucent, about 5 to 8 minutes. Add spinach and cook until wilted down and moisture has cooked off a bit, about 2 minutes. Set aside and allow to cool completely.
- In a large mixing bowl, combine cooled spinach with ricotta, 1 cup (250 ml) parmesan, chili flakes and nutmeg. Season with salt and pepper to taste.
- Spread all but ½ cup (125 ml) of marinara sauce in bottom of a large casserole dish and set aside. Reserve ½ cup (125 ml) sauce for later.
- Pat zucchini dry with paper towel. To assemble ravioli, place 1 zucchini strip down on work surface, then another on top, perpendicular to the first, creating an “X”. Place 1 heaping tablespoon (just over 15 ml) of ricotta mixture in middle of “X”. Fold bottom strip up over ricotta, matching ends together, then repeat with top strip. Then take the parcel and flip it over. Place in casserole dish on top of marinara sauce and repeat with remaining zucchini “noodles”.
- Spoon remaining ½ cup (125 ml) marinara on top of parcels. Scatter cherry tomatoes around ravioli and bake for roughly 40 to 50 minutes, or until fork-tender and bubbling.
- Serve warm, topped with chopped basil and remaining ¼ cup (60 ml) parmesan.
Drink Pairings
MEDITERRANEAN TURKEY BURGER
Ingredients
Serves 4
2 tbsp (30 ml) sunflower oil, divided
½ yellow onion, diced
3 garlic cloves, minced, divided
1 lb (500 g) ground turkey
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) paprika
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lemon, juice and zest
¼ cup (60 ml) grated cucumber
¼ cup (60 ml) chopped mint leaves
8 large leaves iceberg or curly lettuce
1 tomato, sliced
½ red onion, sliced
4 pickles, sliced
Instructions
- In a skillet over medium heat, heat 1 tbsp (15 ml) oil. Sauté onion and 2 minced garlic cloves until translucent, about 5 to 8 minutes. Set aside and allow to cool.
- In a large bowl, combine ground turkey, feta, mustard and paprika. Add in onion mixture and season with salt and pepper. Mix until well incorporated, then divide into 4 equal portions and gently form into patties about 4-in (10 cm) in diameter.
- To make tzatziki, in a small mixing bowl, combine yogurt, remaining minced garlic clove, lemon zest and half the lemon juice, cucumber and mint. Season to taste with salt and pepper, and add more lemon juice, if desired. Will keep for up to 1 week in refrigerator.
- Preheat a cast iron pan or barbecue to medium-high (if using cast iron, add remaining 1 tbsp (15 ml) oil; if using barbecue, grease grill). Grill for 6 to 8 minutes per side, or until internal temperature reaches 165 F (74 C).
- To serve, on a large platter, set out tzatziki, burgers, lettuce and burger toppings. Assemble burgers with desired toppings, using lettuce as a “bun”.
Drink Pairings
LEMONGRASS CHICKEN BÁNH MÌ FLATBREAD
Ingredients
Serves 2
1 medium carrot, julienned
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) water
2 tsp (10 ml) salt
5 tbsp (75 ml) sugar, divided
1 lb (500 g) boneless, skinless chicken thighs
2 stalks lemongrass, crushed
2 garlic cloves, minced
¼ cup (60 ml) fish sauce
1 lime, zest and juice
2 tbsp (30 ml) vegetable oil
2 large flatbreads, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) Sriracha mayonnaise
½ English cucumber, julienned
1 Thai red chili, thinly sliced (optional)
½ bunch cilantro, leaves only
1 lime, cut into wedges, to serve
FLATBREAD:
2 tsp (10 ml) active dry yeast
¾ cup (175 ml) warm water
¼ cup (60 ml) plain yogurt
2 tsp (10 ml) salt
3 tbsp (45 ml) olive oil, divided
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a bowl, mix together rice vinegar, water, salt and 3 tbsp (45 ml) sugar. Pack carrot into a jar and top with vinegar mixture. Allow to sit in refrigerator overnight. Will keep, refrigerated, for up to a month.
- Combine chicken, lemongrass, garlic, remaining 2 tbsp (30 ml) sugar, fish sauce, lime zest and juice and oil. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat oven to 400 F (200 C).
- Roast chicken in oven for about 15 minutes, or until browned, cooked through and reaches an internal temperature of 165 F (74 C). Transfer to a cutting board and allow chicken to cool slightly, reserving baking sheet with juices. Place flatbreads on same baking sheet, moving them around to soak up juices. Warm in oven for about 5 minutes, or until just warmed through. Cut chicken into 1-in (2.5 cm) strips.
- Remove flatbreads from oven and place dry side down on a serving platter. Spread Sriracha mayonnaise on each, then top with sliced chicken, pickled carrots, cucumber, chili and cilantro. Serve with lime wedges on side.
- FLATBREAD:
- Dissolve yeast in water. Mix yogurt, salt and 1 tbsp (15 ml) oil into yeast mixture, then combine with flour. Mix just until everything comes together into a shaggy dough.
- Turn dough out onto clean counter and knead until smooth, about 8 to 12 minutes.
- Place dough into lightly oiled bowl and cover with a damp towel. Allow to rise at room temperature until doubled in size, about 1 hour. Alternatively, allow to rise, covered, in refrigerator overnight.
- Turn dough out onto a lightly floured surface and divide into 2 pieces. Roll each piece into a ball, then press or roll into a 10-in (25 cm) round circle.
- Heat 1 tbsp (15 ml) oil in a 10 to 12-in (25 to 30 cm) heavy-bottomed saucepan over medium heat. Lay 1 pita in pan and cook until bottom has golden brown spots and it starts to puff, about 3 to 4 minutes. Flip and cook until it has golden brown spots, about another 3 to 4 minutes. Repeat with remaining dough. Can be made up to 1 day in advance and stored in an airtight container.
Drink Pairings
CHICKPEA SOCCA WITH PEAS, MUSHROOMS AND CRISPY PROSCIUTTO
Ingredients
Serves 2
1/3 cup (75 ml) chickpea flour
1 tsp (5 ml) salt
3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for cooking
1 garlic clove, finely minced
1/3 cup (75 ml) water, or as needed
4 thin slices prosciutto
2 cups (500 ml) sliced king oyster mushrooms
salt and pepper, to taste
½ cup (125 ml) frozen peas, blanched
3 tbsp (45 ml) whipping cream
¼ cup (60 ml) ricotta
1 small handful baby greens
chive flowers (optional), for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix together chickpea flour, salt, 2 tbsp (30 ml) olive oil and garlic. Gradually whisk in about 1/3 cup (75 ml) water, or as needed, until batter is the consistency of heavy whipping cream. You may not use all the water, or you may need more. Set batter aside and let rest for 30 minutes.
- Meanwhile, lay prosciutto on a parchment-lined baking sheet and bake until crisp, about 10 minutes. Remove and allow to cool, then break prosciutto into small pieces. Reserve baking sheet with prosciutto fat for next step.
- Toss mushrooms with remaining 1 tbsp (15 ml) olive oil, season with salt and pepper and place on tray to roast in the prosciutto fat. Roast for about 15 minutes, or until golden.
- Set aside ¼ of the peas for later, then pulse remaining peas in a blender with cream until you get a chunky purée. Season with salt and pepper to taste.
- Heat a 10-in (25 cm) non-stick or cast iron pan over medium heat. Add a thin layer of olive oil to pan (slightly more for cast iron). Pour half the batter in and let cook until golden brown and set, about 5 minutes. Edges should crisp up from oil; if looking dry, add more oil. Carefully flip socca over and cook on remaining side for about 3 to 4 minutes or until golden brown, adding more oil if necessary. Repeat with remaining batter.
- Lay socca on serving platters. Top with pea purée, then arrange mushrooms, prosciutto, whole peas and ricotta on each. Garnish with baby greens and chive flowers, if using.
Drink Pairings
BUFFALO CAULIFLOWER AND BLUE CHEESE FLATBREAD
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 tsp (5 ml) garlic powder
2 tsp (10 ml) seasoning salt, divided
1 tsp (5 ml) paprika
¼ cup (60 ml) crumbled blue cheese, divided
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tbsp (30 ml) minced chives
½ tsp (2.5 ml) Worcestershire sauce
½ medium lemon, zest and juice
3 tbsp (45 ml) Louisiana-style hot sauce
1 tbsp (15 ml) butter, melted
2 large plain flatbreads
1 tbsp (15 ml) chopped Italian parsley
Instructions
- Preheat oven to 375 F (190 C)
- In a large bowl, toss cauliflower with olive oil, onion and garlic powders, 1 tsp (5 ml) seasoning salt and paprika
- Lay cauliflower in a single layer on a parchment-lined baking sheet and roast for 30 minutes, or until cooked through and golden brown. Keep oven on for heating flatbreads later.
- While cauliflower is roasting, make a blue cheese sauce. Set half the blue cheese aside for later, then in a bowl, combine remaining blue cheese with mayonnaise, sour cream, chives, Worcestershire sauce and lemon zest and juice. Mix and adjust seasoning to taste.
- In a small bowl, mix hot sauce and butter together and set aside.
- Warm flatbreads in oven for 5 minutes, or until warmed through.
- To assemble, spread 2 tbsp (30 ml) blue cheese sauce on each flatbread. Arrange cauliflower evenly on top. Drizzle each flatbread with hot sauce butter and remaining blue cheese sauce. Sprinkle with remaining blue cheese and parsley and serve.