SHREDDED POMELO SALAD WITH CRAB AND MINT
Ingredients
Serves 4
FRIED SHALLOTS:
2 cups (500 ml) thinly sliced shallots (about 4 large shallots)
2 cups (500 ml) canola oil
VINAIGRETTE:
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) canola or reserved shallot oil
1 tbsp (15 ml) light brown sugar
¼ tsp (1 ml) finely minced Thai red chili
¼ tsp (1 ml) salt
SALAD:
2 large pomelos
½ lb (250 g) long beans, French beans or Asian wing beans, cut into ½-in (1.25 cm), blanched, chilled in ice bath and well drained
½ small red onion, finely julienned
½ cup (125 ml) toasted, shredded, unsweetened coconut
½ lb (250 g) fresh, cooked Dungeness crab or fresh shrimp
1 handful spearmint, coarsely chopped
¼ cup (60 ml) coarsely chopped cilantro
Instructions
- To make FRIED SHALLOTS: Heat oil in a medium-sized, heavy saucepan over medium-high heat to 275 F (140 C) on a deep-fry thermometer. Add sliced shallots and fry, stirring until light golden brown, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
- Place a fine-meshed sieve over a heatproof bowl. Increase oil to high, 350 F (180 C). Add pre-fried shallots and fry just until crispy and well browned, about 1 to 2 minutes. Watch carefully so they don’t burn.
- Immediately pour oil and shallots through fine-meshed sieve, reserving shallot-flavoured oil. Transfer shallots onto a paper towellined baking sheet to drain and cool. Reserve shallot-infused oil for the vinaigrette or for another use. Shallots will keep in an airtight container for 1 day, but are best freshly made. The oil can be kept in a covered jar and refrigerated for up to a month.
- To make VINAIGRETTE: In a bowl whisk together lime juice, fish sauce, canola oil, brown sugar, minced chili and salt until sugar is dissolved. Set aside.
- Take 1 pomelo and, using a sharp knife, cut off both ends of fruit so it will stand upright on a cutting board. Stand pomelo on cutting board and slice downward following the curve of the fruit, cutting away the thick peel and pith to reveal the flesh. Then, holding fruit in one hand, cut along both sides of each segment to remove from the membrane. Remove fruit, gently pull apart into fibres and place in a large mixing bowl. Repeat with remaining pomelo.
- Place remaining Salad ingredients along with pomelo in a bowl. Drizzle with vinaigrette and toss well to combine. Transfer to serving dish and garnish with fried shallots.
Drink Pairings
SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.
Drink Pairings
SALMON CARPACCIO WITH MELON AND CUCUMBER SALAD
Ingredients
Serves 6
1 lb (500 g) salmon fillet, skin on
2 tbsp (30 ml) fennel seeds
¾ cup (175 ml) kosher salt, plus extra for seasoning
¾ cup (175 ml) granulated sugar
2 tbsp (30 ml) white ground pepper
½ cup (125 ml) chopped fresh dill
½ cup (125 ml) chopped fresh parsley
1 tbsp (15 ml) lemon zest, divided
1 tbsp + 1 tsp (20 ml) unseasoned rice
vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) chopped fresh chives
1 English cucumber
2 small yellow zucchini
¼ cantaloupe, rind and seeds removed
salmon roe, optional, for garnish
micro greens or baby arugula, for garnish
Instructions
- Remove pin bones from salmon and refrigerate salmon until ready to use.
- In a small frying pan toast fennel seeds over medium heat, stirring often, until fragrant, about 4 minutes. Let cool slightly before transferring to a bowl and mixing together with salt, sugar and white pepper.
- In a separate bowl, stir together dill, parsley and 2 tsp (10 ml) lemon zest until herb mixture is well combined.
- Place half the herb mixture in bottom of a glass baking dish, or a dish lined with plastic wrap, large enough to hold salmon. Sprinkle half the salt mixture over herb mixture before placing salmon, skin-side down in dish. Sprinkle fish with remaining salt mixture before topping with remaining herb mixture. Press lightly into flesh to adhere herbs to salmon. Cover dish tightly with plastic wrap and refrigerate for 3 full days. Turn salmon over once per day.
- The day carpaccio is to be served, scrape seasonings off salmon and wipe with a damp paper towel. Using a very sharp carving knife, slice salmon as thinly as possible. If not using right away, place slices between pieces of parchment paper and store in refrigerator until ready to use, no longer than a day.
- In a small bowl, whisk together remaining 1 tsp (5 ml) lemon zest, rice vinegar and olive oil until well combined. Stir in chives, season to taste with salt and set dressing aside.
- Using a vegetable peeler or mandoline, shave cucumber and zucchini into wide ribbons, stopping when you reach the seeds. Toss in a large bowl with 1 tbsp (15 ml) prepared dressing and let sit for 10 minutes. Meanwhile, shave cantaloupe into ribbons.
- To serve, arrange several slices of salmon in a single layer on chilled serving plates and drizzle with some of the dressing.
- Toss cantaloupe ribbons with marinating cucumber and zucchini ribbons before placing a tangle of salad atop each plate of salmon. Garnish with salmon roe (if using), a shower of micro greens and an extra drizzle of dressing. Serve immediately alongside thin slices of toasted pumpernickel bread, if desired.
Drink Pairings
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.
Drink Pairings
ROCKFISH CEVICHE WITH PIQUILLO RELISH AND PUFFED EINKORN
Ingredients
Serves 4
PIQUILLO RELISH:
⅔ cup (150 ml) piquillo or red pimiento peppers
¼ cup (60 ml) pitted Kalamata olives
2 tbsp (30 ml) capers, about 40, drained
2 anchovy fillets
4 sprigs fresh basil
4 sprigs Italian parsley
1 lemon, zest and juice
2 tbsp (30 ml) sherry vinegar
extra-virgin olive oil
PUFFED EINKORN:
2 cups (500 ml) canola oil
¼ cup (60 ml) einkorn grains, also known as wheat berries
salt, to taste
ROCKFISH CEVICHE:
1 lb (500 g) rockfish fillets, skinned and boned
½ red onion, finely diced
6 limes, juice only
1½ tsp (7 ml) kosher salt
3 green onions, trimmed and finely sliced
8 sprigs cilantro, stems discarded
8 sprigs mint, stems discarded
extra-virgin olive oil
Instructions
- To make RELISH: Place piquillo peppers, olives, capers, anchovies, basil and parsley in a food processor. Pulse mixture until it resembles fine dice. Add lemon zest and juice, sherry vinegar and a splash of olive oil, and pulse until it is incorporated. Transfer to a bowl and set aside.
- To make PUFFED EINKORN: Heat oil to 350 F (180 C) in a deep, heavy-bottomed saucepan or deep fryer large enough to hold 2 cups (500 ml) oil with extra space to ensure it will not boil over when grains are added. Add and deep-fry einkorn until they have puffed up in size. Using a slotted spoon, remove from oil. Place on a plate lined with paper towels to absorb excess oil. Lightly season with salt. Set aside.
- For CEVICHE: Cut raw rockfish into ½-in (1 cm) cubes. Place in a bowl with diced red onion, lime juice and salt. Fold together and refrigerate for 10 minutes, to “cook” fish in juice.
- Add green onions, cilantro and mint. Drizzle with enough olive oil to lightly coat fish. Gently fold together.
- To serve, plate Rockfish Ceviche with Piquillo Relish on top and a smattering of puffed einkorn grains.
Drink Pairings
ROASTED SABLEFISH WITH CRUSTED HORSERADISH OVER LAMB RAGOUT
Ingredients
Serves 2
LAMB RAGOUT:
2 tbsp (30 ml) extra-virgin olive oil
1 lamb shank
salt and freshly ground black pepper, to taste
1 celery stalk, finely chopped
1 medium carrot, finely chopped
½ medium cooking onion, finely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh oregano
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) minced garlic
2 cups (500 ml) white wine
2 cups (500 ml) chicken or beef broth, plus extra if needed
1 hot chili pepper, seeded and finely chopped
SABLEFISH:
2 x 5 to 6 oz (140 to 180 g) sablefish fillets
freshly grated horseradish, enough to coat the sablefish fillets
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400 F (200 C).
- To prepare LAMB RAGOUT, in a heavy-bottomed frying pan, heat oil over medium-high heat. Place lamb shank in pan and brown it on all sides. Using tongs, remove shank to a medium-sized roasting pan and season with salt and pepper.
- Add remaining ragout ingredients to lamb shank and cover pan with foil. Poke a hole in the top. Braise for 30 minutes at 400 F (200 C), then remove foil from pan and reduce heat to 350 F (180 C). Braise for another 1.5 hours or until meat is falling from the bone. If meat is not tender, continue braising adding a little more broth if necessary.
- Remove pan from oven. Set aside until meat is cool enough to handle. Then shred meat from bone to a separate bowl. Set aside and keep warm. Strain sauce into a small saucepan and cover to keep warm.
- To prepare SABLEFISH, preheat oven to 275 F (140 C).
- Evenly coat fillets with freshly grated horseradish.
- Heat butter and oil in a heavy-bottomed, ovenproof frying pan and sear fillets on both sides until slightly browned, about a minute per side. Then place frying pan with sablefish into oven for 20 minutes.
- To serve Lamb Ragout, place shredded lamb ragout down centre of two warmed dinner plates. Then put the sablefish on top. Drizzle with lamb sauce around each plate and serve. Serve with steamed spinach and roasted cherry tomatoes, if desired.
Drink Pairings
SHREDDED POACHED CHICKEN AND SESAME SALAD
Ingredients
Serves 4 to 6
CHINESE-STYLE POACHED CHICKEN BREASTS:
6 cups (1.5 L) water
2 green onions, trimmed and halved
1 slice ginger
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
1 whole large chicken breast, bone-in about 1 lb (.5 kg)
SESAME DRESSING:
3 tbsp (45 ml) olive or grape seed oil
3 tbsp (45 ml) seasoned rice vinegar
1 ½ tsp (7ml) sesame oil
1 ½ tsp (7 ml) sugar
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) toasted sesame seeds, lightly crushed
½ tsp (2 ml) freshly ground white pepper
¼ tsp (1 ml) salt
CHICKEN SESAME SALAD:
12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
½ cup (125 ml) canola oil, for frying
6 cups (1.5 L) shredded Chinese (Napa)
cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
2 stalks celery, finely sliced
1 medium carrot, peeled and finely julienned
3 green onions, finely sliced
½ small red onion, finely julienned
¼ cup (60 ml) sliced almonds, lightly toasted
1 heaping tbsp (15 ml) toasted sesame seeds
Instructions
- To make CHINESE-STYLE POACHED CHICKEN BREASTS: In a large stockpot, combine water, green onions, ginger, salt and sugar and bring to a boil.
- Place the chicken breast in pot, breast side up, and cover. Return to a boil, then lower heat and simmer for 5 minutes. Turn off heat. Allow chicken to rest in the stockpot, covered, for another 15 minutes.
- Remove chicken breast from stockpot and drain well. Reserve chicken stock for another use. Allow to cool down enough to handle. Remove skin and pull meat into bite-sized pieces from the bone. Cover and refrigerate until ready to use, discarding skin and bones.
- To make SESAME DRESSING: Whisk together ingredients in a small bowl until sugar dissolves.
- To make CHICKEN SESAME SALAD: Heat oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5 to 7 strips for 30 seconds each side or until lightly browned, working quickly to avoid burning. Remove from oil and drain on a paper towel-lined baking sheet until cooled. Set aside.
- In a bowl, toss together the salad ingredients and the shredded chicken with sesame dressing until well mixed. Add wonton skins and gently toss. Serve immediately.
Drink Pairings
RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
SPICED BEEF EMPANADAS
Ingredients
Serves 24
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) fine sea salt, plus extra to taste
½ cup (125 ml) cold unsalted butter, cut into cubes
2 large eggs, divided
⅓ cup (75 ml) ice water
1 tbsp (15 ml) vodka
1 tbsp (15 ml) olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ lb (250 g) ground beef
⅓ cup (75 ml) golden raisins
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) apple cider vinegar
¼ tsp (1 ml) each, ground cinnamon and smoked paprika
½ tsp (2 ml) each, dried oregano and crushed red pepper flakes
½ cup (125 ml) sour cream
¼ tsp (1 ml) lime zest
juice of half a lime
1 tbsp (15 ml) fresh chopped cilantro
Instructions
- In a large bowl, sift together flour and salt. Add butter and incorporate with fingertips or pastry blender until mixture resembles a coarse meal with pea-sized lumps of butter.
- In a small bowl, whisk together 1 egg, water and vodka. Add to flour mixture and stir with a fork until a shaggy mixture forms. Turn out onto a clean work surface and knead once or twice to bring dough together. Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, make filling. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and beef and cook, breaking up meat with a spoon, until no longer pink. Stir in raisins, tomato paste, vinegar, cinnamon, paprika, oregano, red pepper flakes and a good pinch of salt. Remove from heat and allow filling to cool to room temperature.
- Lightly dust work surface with flour and roll out chilled dough to ¼-in (0.5 cm) thickness. Using a 3¼-in (8 cm) round cookie cutter, cut out circles. Re-roll dough as needed until you have 24 circles. Divide beef mixture among circles, brush edges with water, fold in half to create half-moons and press edges with a fork to seal. At this point, empanadas may be placed on a parchment-lined baking sheet and frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 375F (190 C). In a small bowl, whisk remaining egg. Place empanadas on a parchment-lined baking sheet and brush with egg. Bake until golden brown, about 25 to 30 minutes, or 40 to 50 minutes if baking from frozen.
- Meanwhile, in a small bowl, stir together sour cream, lime zest, lime juice and cilantro to blend. Transfer to a serving bowl.
- Serve empanadas while still warm on a platter with lime cream alongside.