Harissa Tomato Eggs en Cocotte
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving
Instructions
- Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
- In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
- Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
- Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
- Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
- Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.
Drink Pairings
Sage and Walnut-Crusted French Toast with Orange-Scented Labneh and Honey
Ingredients
Serves 4
1 cup (250 ml) full-fat plain yogurt
1 large orange, zest only
1 tsp (5 ml) + 1 tbsp (15 ml) finely minced fresh sage (about 6 or 7 large leaves), divided
1 tsp (5 ml) + ⅓ cup (75 ml) pure liquid honey, divided, plus extra for garnish
4 large eggs
¼ cup (60 ml) milk
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) ground cinnamon
¾ cup (175 ml) panko bread crumbs
½ cup (125 ml) ground walnuts
4 tbsp (60 ml) unsalted butter, divided
8 thick slices whole-grain sourdough, challah, or brioche
oven-crisped prosciutto, for serving (optional)
orange wedges and fresh sage leaves, for garnish
Instructions
- To make labneh, line a small sieve with 2 layers of cheesecloth, muslin or linen and place over a small, deep bowl. Spoon in yogurt and pull edges of cheesecloth over top. Cover and refrigerate overnight to strain yogurt. The longer it strains, the firmer yogurt will become. Transfer to a glass container with a tight-fitting lid and stir in half the orange zest and 1 tsp (5 ml) sage. Drizzle with 1 tsp (5 ml) honey and refrigerate. Use within 1 week.
- In a large bowl, whisk together eggs, milk, sugar and cinnamon. In another large shallow bowl, combine panko, walnuts, 1 tbsp (15 ml) sage and remaining orange zest. Set aside.
- Preheat oven to 350 F (180 C) and place oven rack in centre of oven. Line a baking sheet with parchment paper. If not large enough to accommodate bread in a single layer, use 2 baking sheets. Whisk egg mixture again then transfer to a large shallow bowl.
- To make French toast, melt 1 tbsp (15 ml) butter in a large skillet and swirl to coat bottom of pan. Dip 2 slices bread thoroughly in egg mixture, then dip into panko mixture to evenly coat. Fry over medium heat until golden on both sides, about 5 minutes. Don’t worry if they’re not cooked through as they will finish in oven. Transfer to baking sheet. Melt another 1 tbsp (15 ml) butter in skillet and repeat with remaining bread.
- Bake in oven for about 12 minutes, flipping once, or until fully cooked in the centre and lightly crisped. If necessary, reduce oven temperature to 200 F (95 C) and cover with tinfoil for up to 20 minutes until ready to serve. Serve with generous dollops of orange-scented labneh, drizzles of honey and crisped prosciutto, if using. Garnish with orange wedges and fresh sage.
Drink Pairings
Mile-High Butter Cake with White Chocolate Ganache and Strawberries
Ingredients
Serves 10
2 cups (500 ml) unsalted butter, cubed, room temperature, plus extra for greasing
4 cups (1 L) all-purpose flour, plus extra for dusting
1 tbsp (15 ml) + 1 tsp (5 ml) baking powder
3 cups (750 ml) fine berry sugar, plus extra for dusting
8 large eggs, room temperature
1½ tsp (7 ml) pure almond extract
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) whole milk
2 cups (500 ml) whipping cream, divided
6 oz (180 g) white chocolate chunks or chips
2 cups (500 ml) whole fresh strawberries
1½ cups (375 ml) sliced fresh strawberries
white chocolate curls, for garnish (optional)
Instructions
- Preheat oven to 325 F (170 C). Grease a 10 x 8 x 4-in (25 x 20 x 10 cm) angel food cake pan with removable bottom and lightly dust with flour. Set aside.
- Measure flour by spooning into a measuring cup and using back of a knife to level off top. Sift flour and baking powder into a medium bowl. Set aside. In a mixer fitted with a very large mixing bowl and paddle, cream butter at medium speed, adding in several cubes at a time. Gradually beat in sugar, scraping down sides of bowl with spatula, until creamy. Add eggs 1 at a time and mix until combined and creamy.
- Mix in almond and vanilla extracts. Then beat in flour and baking powder, alternating with milk, until batter is creamy and smooth. Transfer to an angel food cake pan and tap bottom of pan on counter to remove any air pockets. Smooth top with spatula. Bake for 1 hour, 15 minutes, adding 5-minute increments, if necessary, until a cake tester inserted into centre comes out almost clean. Remove to a rack to cool for 30 minutes. Then run a long knife around the inside of the pan to loosen cake from sides. Remove sides and then bottom of cake pan and cool cake completely. Wrap and refrigerate until ready to frost and serve.
- Make white chocolate ganache by heating and stirring ½ cup (125 ml) cream and white chocolate together in a double boiler over medium heat until no lumps remain. Alternatively, place in a glass bowl and heat in a microwave at medium power in 30-second intervals, stirring occasionally, until mixture is smooth. Cool to room temperature then refrigerate for several hours or overnight, until thick like spreadable butter. Pour remaining cream into chilled bowl of a stand mixer fitted with a wire whisk. Whip at medium speed until soft peaks form. Gradually whip in creamy refrigerated ganache until frosting holds firm but smooth peaks form when whisk is lifted.
- Cut cake horizontally into 3 layers, each approximately 1-in (2.5 cm) thick. Spread bottom and centre layers with two-thirds of ganache, then top with sliced strawberries. Place final layer on top and swirl with remaining ganache. Scatter with whole strawberries and garnish with white chocolate curls, if using. Dust with a little berry sugar. Can be refrigerated for a couple hours, until ready to serve.
Drink Pairings
Herbed Lobster Fritatta
Ingredients
Serves 6
2 tbsp (30 ml) extra-virgin olive oil, plus extra for greasing
1 small yellow pepper, cut into thin strips
1 small leek, trimmed and thinly sliced into rounds
6-in (15 cm) zucchini, finely diced
¼ cup (60 ml) crumbled goat’s cheese
4 oz (125 g) cooked lobster meat, drained and patted dry
6 large eggs
⅓ cup (75 ml) whole milk or whipping cream
½ tsp (2.5 ml) sea salt
¼ tsp (1 ml) black pepper
1 tbsp (15 ml) minced fresh cilantro
1 tbsp (15 ml) minced fresh basil
1 tbsp (15 ml) minced fresh dill
2 tbsp (30 ml) grated Gruyere or Swiss cheese
Instructions
- Preheat oven to 350 F (180 C). Place oven rack in lower third of oven. Generously grease a 9 or 10-in (23 or 25 cm) fluted tart pan or deep pie plate. Place on a baking sheet and set aside.
- In a large heavy-bottmed skillet, heat oil. Add pepper, leek and zucchini and sauté over medium heat for 5 to 8 minutes, until softened and pepper is slightly golden. Transfer to tart pan, spreading evenly to cover base. Set aside to cool slightly. Scatter goat’s cheese over top and tuck lobster meat throughout.
- Crack eggs into a mixing bowl and add milk or cream. Whisk until frothy. Stir in salt, pepper and herbs. Pour into tart pan, lifting a few pieces of lobster to the surface with a fork to show off colour. Scatter cheese lightly over top.
- Bake in lower third of oven for 30 to 35 minutes, until frittata is puffed and golden, and centre is firm when pan is jiggled.
- Remove from oven and allow to rest for 5 minutes. Then cut into wedges and serve.
Drink Pairings
Passion Fruit Crème Tart
Ingredients
Serves 4 to 6
½ cup (125 ml) + 2 tbsp (30 ml) flour
3 tbsp (45 ml) icing sugar
¼ cup (60 ml) + 2 tbsp (30 ml) cold salted butter, cubed
½ cup (125 ml) + 3 tbsp (45 ml) unsweetened passion fruit purée (Available at specialty grocery stores. Can also substitute equal amount fresh lemon juice.)
¾ cup (175 ml) sugar
3 large eggs
1 large egg yolk
¼ tsp (1 ml) pure vanilla extract
1 large pinch sea salt
1 cup (250 ml) unsalted butter, cut into 2-in (5 cm) pieces
white chocolate shavings, raspberries, edible flowers and ground pistachios, for garnish (optional)
whipped cream, for serving (optional)
Instructions
- To make the pastry, combine flour and icing sugar in a food processor. Add salted butter and pulse until a soft dough forms, about 2 minutes. Remove dough, form into a disk and cover in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 F (180 C). Remove pastry from fridge and allow to soften to room temperature. Using your fingers, evenly press dough into bottom and up sides of a 14 x 4-in (36 x 10 cm) fluted tart pan with a removable base. Freeze for 20 minutes. Place on a baking sheet and bake for about 15 minutes or just until golden. Allow to cool.
- To make filling, half-fill a large saucepan with water and bring to a boil. Reduce heat to medium-high. In a double boiler or large stainless steel bowl that fits snugly over pan of water, combine passion fruit purée, sugar, eggs, egg yolk, vanilla and salt. Place bowl over saucepan, making sure bottom of bowl is not touching water, and whisk thoroughly. Continue whisking intermittently, scraping down sides of bowl, until mixture thickens and registers 180 F (82 C) on a thermometer, about 12 to 14 minutes. Remove bowl from heat and cool to 140 F (60 C).
- Using an immersion blender or high-speed blender, begin adding unsalted butter to passion fruit mixture 1 piece at a time, blending after each addition, until butter is incorporated. Pour into tart base, smoothing top, and chill in freezer for 2 hours or refrigerate for 4 hours. Save any extra filling for another use.
- Remove tart from pan, leaving it on metal base, and place on a serving platter. Garnish with white chocolate shavings, raspberries, edible flowers and pistachios, if using, and serve with softly whipped cream, if desired.
Drink Pairings
Warm Asparagus Salad
Ingredients
Serves 4
2 heads red and green butter lettuce
20 medium spears asparagus, ends trimmed
3½ tbsp (55 ml) white balsamic vinegar, divided
¼ cup (60 ml) golden raisins
1 garlic clove
3 tbsp (45 ml) capers, drained and rinsed
¾ cup (175 ml) packed Italian parsley leaves
⅓ cup (75 ml) light olive oil
sea salt and black pepper, to taste
2 tbsp (30 ml) butter
¼ cup (60 ml) coarsely chopped toasted hazelnuts
Instructions
- Trim lettuce and choose only the tender inner leaves. Wash, dry and carefully wrap in a clean kitchen towel. Refrigerate to crisp.
- Bring a large pot of salted water to boil. Add asparagus and return to a boil. Cook for about 2 minutes, or until just tender but still al dente. Immediately drain in a colander and run under very cold water to stop cooking. Pat dry and set aside.
- In a small bowl, combine 2 tbsp (30 ml) white balsamic, 2 tbsp (30 ml) water and raisins and allow to sit for 10 minutes.
- Place garlic into a mini food processor and pulse to mince. Add capers and parsley and process to a coarse paste. Add raisin and balsamic mixture and pulse until blended. Add oil and salt and pepper to taste and pulse to combine, keeping mixture somewhat coarse. Season to taste and transfer to a small jar.
- Divide chilled lettuce between 4 salad plates.
- Heat a large heavy saucepan over medium heat. Melt butter, swirling pan occasionally, watching until it begins to turn a medium brown with a nutty aroma, about 3 minutes. Remove from heat and immediately stir in 1½ tbsp (22 ml) white balsamic. Place asparagus in a single layer on bottom of pan and toss to coat until just heated through. Season to taste and plate bundles of asparagus alongside lettuce.
- Spoon vinaigrette over lettuce and asparagus. Drizzle any remaining balsamic butter from the pan over salads and top with hazelnuts. Season to taste and serve immediately with remaining dressing on side.
Drink Pairings
Spring Chicken Parisienne
Ingredients
Serves 4
3 tbsp (45 ml) olive oil
1¼ lbs (625 g) boneless skinless chicken breasts (about 4 breasts), sliced in half horizontally
sea salt and black pepper, to taste
3 tbsp (45 ml) finely minced shallot
1 medium carrot, finely diced
1 celery stalk, finely diced
8 oz (250 g) mushrooms (mix of wild and button), cleaned, sliced into large pieces
2 large garlic cloves, finely minced
2 tbsp (30 ml) flour
1 cup (250 ml) dry white wine
1 cup (250 ml) chicken stock
6 sprigs fresh thyme
2 bay leaves
¼ cup (60 ml) crème fraîche or whipping cream
3 marinated artichoke hearts (with stems if possible), quartered
2 tbsp (30 ml) finely chopped tarragon
2 tbsp (30 ml) finely chopped Italian parsley
2 tbsp (30 ml) finely chopped chives
3 tbsp (45 ml) freshly squeezed lemon juice
Instructions
- In a large Dutch oven or heavy-bottomed saucepan, heat olive oil over medium-high heat. Generously season chicken with salt and pepper and sear on both sides, about 3 minutes total. Transfer chicken to a plate.
- Lower heat to medium then add shallot, carrot and celery and cook until softened, about 4 minutes. Add mushrooms, stirring, until just cooked, about 5 minutes. Season with salt and pepper, then add garlic and flour and stir to coat vegetables. Cook for 2 minutes, stirring and scraping any brown bits from bottom of pan.
- Deglaze pan with wine and reduce by half, about 1 minute. Add stock, thyme, bay leaves and crème fraîche or cream. Bring to a low simmer and add chicken and any juices left on plate. Cook for 5 minutes, then turn over chicken breasts, baste, and add artichoke hearts, tarragon, parsley and chives. Simmer for 5 more minutes or until chicken is cooked through. Stir in lemon juice and season to taste. Divide between 4 shallow bowls and serve immediately.
Drink Pairings
Green Chili Chicken Tacos served with Avocado Slaw
Ingredients
Serves 8 to 10
1 tbsp (15 ml) sunflower oil
3 large chicken breasts
salt and pepper, to taste
1 cup (250 ml) salsa verde
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR AVOCADO SLAW:
½ avocado, chopped
1 tbsp (15 ml) sour cream
1 tbsp (15 ml) mayonnaise
¼ cup (60 ml) cilantro, leaves only
¼ tsp (1 ml) ground cumin
½ lime, juice only
3 cups (750 ml) shredded green or purple cabbage
salt and pepper, to taste
Instructions
- In a medium cast iron pan, heat oil over medium high heat. Season chicken with salt and pepper and sear on both sides for 1 to 2 minutes, until golden brown. Add salsa verde, reduce heat to low and cover pan. Cook for 20 minutes, or until chicken is cooked through.
- Remove from heat and let rest for half an hour. Using 2 forks, shred chicken in remaining sauce. Set aside until ready to use. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Avocado Slaw and garnish as desired.
- To make Avocado Slaw, In a small blender, blend first 6 ingredients together until smooth. For a thinner dressing, add 1 tsp (5 ml) water at a time until desired consistency is achieved.
- In a medium bowl, toss cabbage with half the dressing and season with salt and pepper. Add more dressing as desired or reserve to use as extra sauce for tacos. Cover and refrigerate until ready to use. Can be made up to 30 minutes ahead; any more, and it may start to go brown.
Drink Pairings
Chorizo Tacos served with Pineapple Pico de Gallo
Ingredients
Serves 8 to 10
4 chorizo sausages, casings removed
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR PINEAPPLE PICO DE GALLO:
¾ cup (175 ml) red pepper, finely diced
⅓ cup (75 ml) red onion, finely diced
1 cup (250 ml) pineapple, diced
¼ cup (60 ml) cilantro leaves, chopped
1 tbsp (15 ml) jalapeño, seeded and finely diced
½ lime, juice only
salt, to taste
Instructions
- In a large cast iron pan over medium heat, cook chorizo, breaking up with a wooden spoon. Add paprika and chili powder and cook for 10 to 15 minutes, until chorizo is fully cooked. Remove from heat and set aside. If making ahead, refrigerate and reheat when ready to serve.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, top with Pineapple Pico de Gallo and garnish as desired.
- To make Pinapple Pico de Gallo, combine all ingredients in a medium bowl. Season with salt and refrigerate until ready to use. Will keep for up to 1 week in refrigerator.
Drink Pairings
Jackfruit Tacos served with Cashew Crema
Ingredients
Serves 8 to 10
1 x 20 oz (600 ml) can jackfruit
1 tbsp (15 ml) sunflower oil
½ yellow onion, sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) paprika
1 tsp (5 ml) chili powder
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) dried oregano
1 tbsp (15 ml) brown sugar
1 tbsp (15 ml) chipotle purée
salt, to taste
8 to 10 small corn tortillas, 4.5-in (11.25 cm) each
thinly sliced pickled red onion, radish, and/or jalapeño, as desired, for garnish
lime wedges, for garnish
chopped cilantro, for garnish
FOR CASHEW CREMA:
1 cup (250 ml) raw cashews, soaked overnight and drained
2 garlic cloves
½ jalapeño, seeded and chopped
1 lime, juice only
½ cup (125 ml) cilantro leaves and stems
¼ cup (60 ml) water, plus extra as needed
salt and pepper, to taste
Instructions
- Drain jackfruit and rinse thoroughly in warm water. Gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- Heat oil in a medium cast iron pan over medium-high heat. Add onion and sauté until soft, then add garlic. Cook for 1 to 2 minutes then add spices, sugar, chipotle and jackfruit, sautéing for a few minutes more. Add ½ cup (125 ml) water, then simmer for 10 to 15 minutes, breaking apart with a spatula, until water has mostly evaporated and jackfruit resembles pulled pork. You may need to add more water if jackfruit hasn’t broken down. Season with salt and set aside until ready to assemble.
- Warm corn tortillas over a grill or hot pan until pliable; otherwise they will crumble when filled. Transfer warmed tortillas to a plate and cover with a clean tea towel after each addition to keep warm.
- To assemble, reheat filling, if needed. Add a heaping spoonful to middle of corn tortillas, drizzle with Cashew Crema and garnish as desired.
- To make Cashew Crema, In a small blender, combine all ingredients on high until creamy. If needed, add water, 1 tbsp (15 ml) at a time, until desired consistency is achieved. Refrigerate for 1 hour so sauce can thicken, and keep chilled until ready to use. Will keep for up to 1 week in refrigerator.