ZUCCHINI AND CARROT SALAD
Ingredients
Serves 4
1 zucchini, shaved thinly on a mandolin or with a vegetable peeler
1 carrot, shaved thinly on a mandolin or with a vegetable peeler
pinch of ground cumin, toasted
pinch of preserved lemon, chopped finely
2 black cured olives, chopped roughly
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
pinch freshly ground pepper
1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly
2 tbsp (30 ml) feta cheese, cubed
2 tbsp (30 ml) mint, roughly chopped
Instructions
- Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste. The preserved lemon, olives and feta are all salty, so you may not need salt.
- Garnish the salad with the pistachios, feta, and mint.
Drink Pairings
TAFELSPITZ WITH HORSERADISH CREAM SAUCE
Ingredients
Serves 6
2 medium onions, unpeeled, halved crosswise + 1 peeled and thinly sliced
4 medium carrots, peeled, trimmed and halved
5 small turnips, peeled, trimmed and halved
1 large parsnip, peeled, halved
3 celery stalks, halved
2 leeks, trimmed, washed and cut into 2-in (5 cm) pieces
3 whole parsley sprigs, divided
5 lb (2.25 kg) bottom round rump roast
4 to 5 4-in (10 cm) beef marrow bones
1 tsp (5 ml) whole black peppercorns
3 to 4 tbsp (45 to 60 ml) finely chopped chives, for garnish
HORSERADISH-APPLE SAUCE:
2 Granny Smith apples, peeled, cored and sliced into ½-in (1.25 cm) thick slices
2 to 3 tbsp (30 to 45 ml) finely grated, freshly peeled horseradish root or hot prepared horseradish (not creamed)
1 tbsp (15 ml) olive oil
2 tsp (10 ml) sugar
salt, to taste
Instructions
- Heat a large stock pot over medium-high heat. Add unpeeled onions, cut-side down, and cook, without turning, until blackened, 8 to 10 minutes. Remove and set aside.
- Add 20 cups (5 L) water, cover and bring to a boil. Carefully place a third of the vegetables plus 2 parsley sprigs into pot. Add meat, half of the marrow bones, peppercorns and blackened onions. Return to a boil. Partially cover pot and simmer, skimming foam and fat that surfaces, cooking 2½ to 3½ hours, or until meat is tender. Transfer meat and bones to a dish and cover with plastic wrap to keep warm.
- Strain broth through a double layer of cheesecloth set in a sieve, placed over a bowl. Discard cooked vegetables. Remove any excess fat that surfaces to the top. Return strained broth to large saucepan and season with salt and pepper to taste. Add remaining vegetables and simmer over medium heat until vegetables are just tender. Remove from broth and cut into ½-in (1.25 cm) slices. Transfer to a deep heatproof serving dish and cover to keep warm.
- Remove marrow from reserved bones, discarding bones, and whisk into broth. Strain broth through a double-layer of cheesecloth set in a sieve into a pot. Keep warm over low heat.
- To serve, carve meat across the grain into ½-in (1.25 cm) thick slices and arrange along with the warmed reserved vegetables. Cover with broth. Season to taste and garnish with chopped chives. Serve with horseradish-apple sauce.
- To make HORSERADISH-APPLE SAUCE: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Or microwave, covered, until soft.
- Place into mixing bowl and mash with horseradish, olive oil, sugar and salt to taste. Set aside to cool.
Drink Pairings
TORTIÈRE WITH HOMEMADE QUÉBÉCOIS GREEN KETCHUP
Ingredients
Serves 6 to 8
BUTTER PASTRY:
3 ⅓ cups (825 ml)
2 cups (500 ml) chilled unsalted butter, cubed
1 tsp (5 ml) kosher salt
¼ cup (60 ml) ice water
TORTIÈRE:
2 tbsp (30 ml) butter
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
12 medium white button mushrooms, stemmed and finely chopped
½ cup (125 ml) dry white wine
1 lb (500 g) lean ground beef
1½ lb (750 g) lean ground pork
½ tsp (2 ml) each, cinnamon, ground cloves, coarse ground black pepper
¼ tsp (1 ml) ground allspice
¾ cup (175 ml) russet potato, peeled and grated
flour, for rolling pastry
1 large egg yolk, beaten
QUÉBÉCOIS GREEN KETCHUP:
6 lbs (3 kg) medium green tomatoes, cleaned, coarsely chopped
3 lbs (1.5 kg) medium onions, about 15
1 cup (250 ml) coarse salt
3 green apples, peeled, cored and diced
3 celery stalks, diced
2 cups (500 ml) white vinegar
1 cup (250 ml) cider vinegar
2 cups (500 ml) sugar
⅓ cup (75 ml) mixed pickling spices, tied in
cheesecloth
2 tbsp (30 ml) mustard seeds
2 tbsp (30 ml) celery seeds, optional
Instructions
- To make BUTTER PASTRY: Place flour, butter and salt in a food processor and pulse until pea-sized pieces form. Transfer to a mixing bowl and add the ice water until just combined, adding more ice water if too dry. Divide dough in half and flatten each half to a 1-in (2.5 cm) disk. Wrap each disk in plastic wrap and chill for at least 2 hours.
- To make TORTIÈRE: Preheat oven to 400 F (200 C). Melt butter in a large saucepan over medium heat. Add chopped onion and garlic, sauté until soft, about 5 minutes. Add mushrooms and cook until almost all liquid has evaporated, 5 to 7 minutes. Add wine to deglaze bottom of the pan. Bring to a boil until liquid has evaporated, about 5 minutes.
- Add ground beef, pork and spices. Cook, stirring to break up the meat into small pieces, until pork is cooked through. Mix in potato and cook until potato is soft, about 10 minutes. Remove from heat and chill, about 2 hours.
- Roll out 1 disk of dough on a lightly floured surface into a 12-in (30 cm) round and transfer to a lined 9-in (23 cm) pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10-in (25 cm) round. Place dough over the meat filling, then fold the edges of pastry together and crimp, brush with egg yolk. Cut 3 slits in top crust to allow steam to escape. Chill for 1 hour.
- Bake tortière for 30 minutes, reduce heat to 350 F (180 C) and bake until crust is golden brown and filling is bubbly, 40 to 50 minutes. Allow to cool 20 minutes before serving.
- To make QUÉBÉCOIS GREEN KETCHUP:In a large non-reactive container, alternate layers of tomatoes and onions, sprinkling each layer with salt. Loosely cover and let stand overnight in a cool area. Drain well, removing as much water as possible.
- In a large stockpot, combine strained vegetables, chopped apples and celery with vinegars, sugar, spice bag, mustard seeds and celery seeds. Heat over medium-high heat and bring to a boil. Lower heat and simmer, uncovered for about 1½ hours, stirring frequently. Remove cheesecloth spice bag and pour into hot, sterilized jars.
Drink Pairings
TEQUILA LIME CHICKEN
Ingredients
Serves filling for about 12 tacos
1 lime, zest
½ cup + 2 tbsp (155 ml) lime juice
¾ cup (175 ml) orange juice
¼ cup (60 ml) gold tequila
1 tbsp (15 ml) clover honey
1 jalapeño, seeded and finely chopped
5 garlic cloves, minced
¼ cup (60 ml) roughly chopped cilantro leaves, plus extra for garnish
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) smoked chili powder
2 tsp (10 ml) ground black pepper
1.5 lbs (750 g) boneless, skinless chicken breast, cut into 1-in (2.5 cm) chunks
1 red onion, cut into 1-in (2.5 cm) chunks
Instructions
- In a stainless steel or glass bowl, whisk together all ingredients except chicken and red onion until well combined and salt has dissolved. Add chicken and stir to coat in marinade. Cover with plastic wrap and refrigerate for 4 hours.
- Meanwhile, soak about 12 wooden skewers in water.
- When ready to cook chicken, preheat grill over medium-high heat. Remove chicken from marinade and save marinade. Place marinade in a small saucepan and bring to a boil over medium high heat. Boil for 1 minute before removing from heat.
- Thread chicken pieces onto soaked skewers alternating chicken with a few pieces of red onion. Grill chicken skewers, brushing often with reserved marinade, and turning often until chicken is cooked through, about 8 to 10 minutes total. Transfer to a platter, garnish with additional cilantro and serve.
Drink Pairings
WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
WHITE LASAGNA WITH CHERRY TOMATO AND MOZZARELLA SALAD
Ingredients
Serves 6 to 8
PARMESAN BÉCHAMEL SAUCE:
½ cup (125 ml) butter
½ cup (125 ml) all-purpose flour
4 cups (1 L) whole milk
1 cup (250 ml) grated Parmesan
FILLING:
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) finely chopped fresh rosemary
½ tsp (2 ml) each dried marjoram and thyme
3 tbsp (45 ml) butter
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic, divided
2½ lbs (1.25 kg) ground chicken or turkey
2 tbsp (30 ml) dry white wine
½ lb (250 ml) white button mushrooms, thinly sliced
1 lb (500 g) fresh spinach leaves, chopped
1 tsp (5 ml) Tabasco
1 lb (500 g) whole-milk ricotta
1 large egg, lightly beaten
¼ cup (60 ml) each, coarsely chopped fresh basil and flat-leaf parsley
2 cups (500 ml) grated mozzarella
12 to 16 7 x 3 ½-in (18 x 9 cm) no-boil lasagna noodles
½ cup (125 ml) grated Parmesan
CHERRY TOMATO AND MOZZARELLA SALAD:
1 basket (2 cups) cherry tomatoes, halved
½ head radicchio, core removed, thinly sliced
½ small red onion, finely julienned
2 tbsp (30) extra-virgin olive oil, divided
16 baby bocconcini balls or 2 fresh mozzarella balls, sliced
¼ cup (60 ml) fresh basil leaves, torn
½ cup (125 ml) mixed olives
1 to 2 tbsp (15 to 30 ml) red wine vinegar
Instructions
- PARMESAN BÉCHAMEL SAUCE: Melt butter in a saucepan over medium heat. Whisk in flour, stirring until well blended. Whisk in milk in a steady stream and bring to a boil, stirring occasionally, until thickened and smooth. Stir in Parmesan and season with salt and pepper. Cover and set aside.
- FILLING: Mix together dried herbs, set aside. Heat butter over medium heat. Add onion and half the garlic. Sauté until almost soft, add chicken and half the herb mixture until cooked through. Remove chicken to a large bowl, keeping liquid in the pan.
- Add wine to pan and bring mixture to a boil. Add mushrooms and spinach. Cook covered until spinach is wilted. Stir in remaining garlic, mixed herbs and Tabasco, season with salt and pepper. Continue to sauté, uncovered, stirring occasionally, until all liquid has evaporated. Transfer mixture to chicken and mix well to combine, reserving 1½ cups (375 ml) of the béchamel sauce. Add remaining sauce to chicken-spinach mixture and stir until well combined.
- Preheat oven to 350F (180C). Butter a 13 x 9-in (3 L) baking dish. In a bowl, mix together ricotta, beaten egg, basil and parsley, season with salt and pepper. Pour half of the reserved béchamel sauce onto the bottom of the baking dish and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of the chicken-spinach mixture over pasta and sprinkle with half mozzarella. Top with another 3 noodles. Continue layering, ending with pasta. Spread remaining béchamel sauce over top. Lasagna can be made 1 day ahead and refrigerated, covered tightly.
- Cover with foil and bake in centre of oven for 40 minutes. Remove foil and sprinkle top with Parmesan. Bake another 8 to 10 minutes until bubbling and golden. Garnish with chopped flat-leaf parsley.
Drink Pairings
STRAWBERRY MARGARITA CAKE
Ingredients
Serves 10
CAKE:
1¾ cups (425 ml) cake and pastry flour
1½ tsp (7 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
1 cup (250 ml) granulated sugar
1 lime, zest only, finely grated
¼ cup (60 ml) unsalted butter, at room temperature
2 large eggs
¼ cup (60 ml) vegetable oil
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) milk
⅓ cup (75 ml) freshly squeezed lime juice
2 oz + 1 oz (60 ml + 30 ml) white tequila, divided
1 ½ oz (45 ml) orange-flavoured liqueur, such as Triple Sec or Grand Marnier, divided
⅓ cup (75 ml) seedless strawberry jam
COCONUT WHIPPED TOPPING:
2 x 14 oz (398 ml) cans full-fat coconut milk, chilled in refrigerator overnight
3 tbsp (45 ml) icing sugar
1 tsp (5 ml) vanilla extract
1 lime, thinly sliced into rounds, for garnish
1½ cup (375 ml) fresh strawberries, for garnish
Instructions
- Preheat oven to 350 F (180 C). Lightly grease a 10-in (25 cm) spring-form pan and set aside.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In bowl of a stand mixer fitted with paddle attachment, mix together sugar and lime zest until blended and very fragrant, about 1 minute. Beat in butter until mixture becomes light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Then beat in oil and vanilla. Gradually add reserved dry ingredients to wet ingredients and stir together until just incorporated. Gradually incorporate milk into batter before adding lime juice, 2 oz (60 ml) tequila, and 1 oz (30 ml) orange liqueur. Mix until batter is uniform and smooth.
- Transfer batter to prepared pan and bake until a toothpick inserted into the centre comes out clean, about 35 to 40 minutes.
- While cake is baking, whisk together remaining 1 oz (30 ml) tequila, ½ oz (15 ml) orange liqueur and strawberry jam.
- When cake is done, remove from oven and place on a rack. Using a skewer or fork, pierce several dozen holes into the top of cake. Slowly pour strawberry mixture evenly over top of cake, allowing it to absorb as you go. Cool cake in spring-form pan to room temperature.
- While cake is cooling, make COCONUT WHIPPED TOPPING: Without shaking, take chilled cans of coconut milk and open them carefully. Pour out as much liquid as possible into a small bowl or container, reserving coconut cream. Save coconut liquid for another use. Place thick, white coconut cream into a large bowl and beat for 1 minute using a hand beater, or in bowl of stand mixer fitted with whisk attachment. Add sugar and continue whipping coconut cream on high until it has increased in volume and forms soft peaks, about 5 to 7 minutes. Beat in vanilla and refrigerate Coconut Whipped Topping for 10 minutes before using.
- Once cake is completely cooled, remove from spring-form pan and carefully transfer to a serving platter. Spread top of cake with Coconut Whipped Topping and decorate with lime slices and fresh strawberries. Serve immediately or refrigerate cake up to 6 hours. Then let sit at room temperature for 30 minutes before serving.
Drink Pairings
THAI-SPICED GRILLED PRAWNS ON CIABATTA
Ingredients
Serves 4 open faced sandwiches
1 star anise
4 whole cloves
2 allspice berries
½ cinnamon stick
1 tsp (5 ml) coriander seeds
1 tsp (5 ml) cumin seeds
1 tbsp (15 ml) salt, plus extra, to taste
1 avocado, pitted, peeled and chopped
2 tbsp (30 ml) fresh lime juice
12 large prawns, peeled and deveined
1 tbsp (15 ml) extra-virgin olive oil
¼ pomelo, peeled and pith removed before cutting into 1-in (2.5 cm) pieces
¼ English cucumber, cut into thin rounds
2 tbsp (30 ml) roasted peanuts, chopped
2 tbsp (30 ml) small mint leaves
2 tbsp (30 ml) cilantro
2 tbsp (30 ml) fresh basil leaves, roughly torn
½-in (1.25 cm) piece of gingerroot, peeled and julienned
1 tsp (5 ml) finely chopped lemon grass
1 green onion, finely sliced
½ bird’s eye chili, seeded and finely chopped
2 ciabatta rolls (or small baguettes), halved and toasted
Instructions
- In a small frying pan over medium heat, toast first 6 ingredients until fragrant, about 5 minutes. Remove from heat and cool to room temperature before finely grinding in spice grinder or mortar and pestle. Stir in salt and set aside.
- In a blender or small food processor, combine avocado, lime juice and a pinch of salt until smooth. Set aside.
- Preheat a grill or grill pan over medium-high heat.
- In a bowl, toss together prawns, oil and prepared spice mix. Grill prawns until cooked through, about 1 minute per side, and set aside.
- In a large bowl toss together pomelo, cucumber rounds, peanuts, mint, cilantro, basil, ginger, lemon grass, green onion and chili.
- To serve, spread each toasted ciabatta half with prepared avocado cream and top with prawns and some pomelo salad. Serve immediately.
Drink Pairings
STRAWBERRY SHORTCAKE PARFAITS
Ingredients
Serves 8
1 cup (250 ml) whipping cream
¼ cup + 2 tbsp (60 ml + 30 ml) berry sugar, divided
½ cup (125 ml) full fat plain Greek yogurt
1 lemon, zest only
4 cups (1 L) fresh strawberries, hulled and quartered
1 tbsp (15 ml) Chambord raspberry liqueur, optional
¼ tsp (1 ml) cinnamon
8 shortbread cookies, crushed
8 small perfect strawberries, for garnish
Instructions
- Place whipping cream in a large chilled mixing bowl. With an electric mixer, whip cream until soft peaks form. Gradually beat in ¼ cup (60 ml) sugar until firm peaks form. Fold in yogurt and lemon zest. Transfer to a piping bag filled with a 1A piping tip and refrigerate while preparing strawberries.
- Place half the strawberries in a large bowl. Crush with a fork or a pastry blender until mashed. Add remaining 2 tbsp (30 ml) sugar, liqueur and cinnamon and stir in to blend. Very finely dice remaining strawberries and fold into mashed berries.
- To assemble, line up 8 x 6 oz (175 ml) glasses. Place a crushed shortbread cookie in the bottom of each glass reserving a few crumbs for garnish. Pipe about 2 tbsp (30 ml) cream on top of shortbread crumbs followed by a layer of crushed strawberry mixture. Repeat with another layer of cream and strawberries and ending with piped cream. Dust with shortbread crumbs and garnish with a berry. Refrigerate until ready to serve. Best served the same day.
Drink Pairings
STUFFED PORTOBELLOS
Ingredients
Serves 4
½ small butternut squash
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tsp (10 ml) pure maple syrup
2 tsp (10 ml) finely minced fresh sage
1 small garlic clove
2 tsp (10 ml) freshly minced oregano
4 large portobellos, stems removed, gills scraped out
¼ cup (60 ml) fresh pomegranate seeds
¼ cup (60 ml) panko bread crumbs
¼ cup (60 ml) chopped walnuts, toasted
¼ cup (60 ml) crumbled plain goat’s cheese, plus extra for garnish
salt and freshly ground black pepper
1 cup (250 ml) baby arugula, washed, dried
2 tsp (10 ml) extra-aged balsamic vinegar
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Peel stem end of squash and cut into ¼-in (0.5 cm) dice. Toss with 2 tsp (10 ml) oil, maple syrup and sage. Spread out onto prepared baking sheet in single layer. Bake in oven for 10 minutes or until cubes are tender but firm when pierced. Remove sheet to cooling rack and set aside. Should yield 2 cups (500 ml) small dice.
- Crush garlic clove and finely mince. Add to small bowl and stir in 1 tsp (5 ml) oil and oregano. Brush insides and outsides of portobellos with garlic-oil mixture. Place stem-side up on a parchment-lined baking sheet.
- In a bowl, toss together pomegranate seeds, bread crumbs and toasted walnuts. Add roasted squash and 1 tbsp (15 ml) oil, toss then fill each mushroom cap with mixture. Dollop with crumbled goat’s cheese. Season with salt and pepper. Bake in oven for 20 to 25 minutes or until mushrooms are still somewhat firm but tops are golden
- When ready to serve, dress tops of mushrooms with arugula. Drizzle with balsamic, a little of remaining oil, a few more crumbles of goat’s cheese. Season with salt and pepper.