PUMPKIN, CHORIZO AND BLACK BEAN SOUP
Ingredients
Serves 4
1 tbsp (15 ml) grape seed oil
4 oz (125 g) cured chorizo, thinly sliced
2 garlic cloves, thinly sliced
3 medium tomatoes, stemmed and chopped
2 cups (500 ml) low-sodium chicken stock
1 lb (500 g) pumpkin or butternut squash, peeled and chopped
salt and freshly ground black pepper, to taste
1 cup (250 ml) cooked black beans, divided
1 avocado, peeled and diced, for garnish
¼ cup (60 ml) sour cream, for garnish
Instructions
- In a medium saucepan, heat oil over medium heat. Add chorizo and garlic and cook, stirring occasionally, until golden and crisp, about 4 minutes. Transfer to a plate and set aside.
- In same saucepan, add tomatoes, stock, pumpkin and salt and pepper. Bring to a simmer over medium heat and cook, slightly covered, until pumpkin is tender, about 12 minutes.
- Remove saucepan from heat and let cool slightly. Using a hand-held immersion blender or food processor, blend until smooth. Warm soup over medium heat before stirring in three quarters of the black beans and cook until heated through, about 3 minutes.
- Divide soup among warmed bowls and top with reserved chorizo, garlic and remaining black beans. Garnish with diced avocado and a dollop of sour cream, if desired. Serve warm.
Drink Pairings
SPICY FRIED PEACH HAND-HELD PIES
Ingredients
Serves 8
PASTRY:
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) salt
4 tbsp (60 ml) shortening
4 tbsp (60 ml) cold unsalted butter
½ cup (125 ml) cold buttermilk
1 egg, whisked, to finish
canola oil, for frying, to finish
FILLING:
3 or 4 large firm, fresh peaches, peeled, pitted and chopped
¼ cup (60 ml) packed light brown sugar
1 tsp (5 ml) fresh lemon juice
½ tsp (2 ml) ground allspice
⅛ tsp (0.5 ml) salt
2 tbsp (30 ml) hot red pepper jelly
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) cornstarch
3 tbsp (45 ml) finely minced candied ginger
TOPPING:
½ cup (125 ml) granulated sugar
2 tsp (10 ml) cinnamon
Instructions
- To make PASTRY: In a food processor with a metal blade, combine flour, baking powder and salt. Whirl to blend. Add shortening and butter and pulse just until coarse crumbs. Gradually whirl in just enough buttermilk until dough holds together. Do not over-process. Turn pastry out onto a clean work surface and gather it together. Flatten slightly into a large disk. Tightly seal in plastic wrap and refrigerate for 2 hours or preferably overnight. Can be refrigerated for several days.
- To make FILLING: In a large bowl combine peaches, brown sugar, lemon juice, allspice and salt. Toss to mix and let sit for about 30 minutes. Place peach mixture into a colander and drain liquid into a small saucepan. Reserve peaches. Add pepper jelly and butter to liquid. Cook over medium-low heat until reduced to 2 tbsp (30 ml). Remove and cool for about 10 minutes. In a bowl, toss reserved peaches with cornstarch. Depending on their ripeness you may need to add a little more cornstarch. Drizzle reduced cooled liquid over peaches along with candied ginger and gently toss together. Set aside.
- To make pies, on a lightly floured surface, using a floured rolling pin, roll dough about ⅛-in (3 mm) thick. It should be large enough to cut out 8 circles to about 7-in (18 cm) in diameter. Loosen dough a few times dusting a little more flour underneath so dough doesn’t stick. Cut out as many circles as you can and if necessary, gather up scraps and reroll once.
- Spoon about 2 to 3 tbsp (30 to 45 ml) cooled peach mixture onto one half of dough round, leaving at least ½-in (1.25 cm) rim. Brush outer edges with whisked egg. Fold dough over and seal with fingers or tines of a fork. Remove to a baking sheet and repeat with remaining dough and filling. Cover and refrigerate up to 1 hour or overnight.
- To fry, fill a 10 x 2-in (25 x 5 cm) Dutch oven or deep fryer with canola oil about 2-in (5 cm) deep. Heat to 375 F (190 C). Place a wire rack over a baking sheet lined with paper towel. Poke top of each pie a couple of times with a fork so steam can escape when frying.
- To make TOPPING: Mix sugar and cinnamon in a large shallow bowl.
- Gently place pies, 1 or 2 at a time, into hot oil and fry until golden brown, about 2 to 4 minutes per side. Remove from hot oil, using a slotted spoon. Place on wire rack to drain briefly and then gently toss with sugar and cinnamon mixture.
- Repeat with remaining pies. Pies are best eaten same day.
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
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
SMOKED TURKEY SALAD WITH POMEGRANATE VINAIGRETTE
Ingredients
Serves 4 to 6
VINAIGRETTE
¼ cup (60 ml) pomegranate juice
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely minced
½ shallot, peeled and finely minced
sea salt and freshly ground black pepper
SALAD
1 tbsp (15 ml) olive oil
¼ lb (125 g) prosciutto, thinly sliced, cut into ½-in (1.25 cm) strips
1 x 5 oz (140 g) bag pre-washed baby arugula
1 small Belgian endive, cleaned, dried and julienned
1 small head radicchio, washed, dried and cut into ½-in (1.25 cm) julienne pieces
¾ lb (340 g) smoked turkey breast, shredded or cut into ½-in (1.25 cm) dice
2 ripe pears, halved, cored and thinly sliced
2 to 4 oz (60 to 125 g) goat’s cheese, for garnish
1 cup (250 ml) pomegranate seeds, for garnish
½ cup (125 ml) toasted pumpkin seeds, for garnish
Instructions
- In a mixing bowl, whisk together Vinaigrette ingredients until well blended. Set aside.
- For Salad, heat olive oil in a medium-sized frying pan over medium-high heat. Add prosciutto and brown on all sides, about 3 to 4 minutes, or until crisp. Drain on paper towels.
- In a large bowl, add arugula, Belgian endive, radicchio, smoked turkey and pear slices. Drizzle with half the vinaigrette and toss well. Divide among 4 to 6 chilled serving plates. Garnish with goat’s cheese, pomegranate seeds and pumpkin seeds. Serve remaining vinaigrette on the side.
Drink Pairings
RASPBERRY CAMPARI FROZEN YOGURT CAKE
Ingredients
Serves 8 to 10
RASPBERRY CAMPARI FROZEN YOGURT FILLING:
3¾ cups (925 ml) fresh or thawed frozen raspberries
3 cups (750 ml) full fat plain yogurt
1½ cups (375 ml) granulated sugar
2 oz (60 ml) Campari
1 tsp (5 ml) orange zest
1½ tbsp (22 ml) orange juice
¼ tsp (1 ml) salt
CRUST:
¾ cup (175 ml) vanilla wafer crumbs
½ cup (125 ml) unsalted butter, melted
WHITE CHOCOLATE CRUNCH TOPPING:
¾ cup (175 ml) chopped white chocolate, about 5 ½ oz (125-150 g)
2 tsp (10 ml) vegetable shortening
1 cup (250 ml) corn flakes
1 cup (250 ml) puffed rice cereal
1 cup (250 ml) raspberries, for garnish
white chocolate curls, for garnish
Instructions
- To make FROZEN YOGURT: Combine raspberries, yogurt, sugar and Campari in a blender and purée on high speed until smooth. Pour through a fine-meshed sieve into a large mixing bowl, pressing on purée with a ladle or rubber spatula to strain out raspberry seeds. Stir in orange zest, juice and salt. Chill in refrigerator at least 3 hours.
- Meanwhile, line a 12 x 4 x 3-in (30 x 10 x 8 cm) loaf pan with plastic wrap allowing for at least 2-in (5 cm) of overhang on all sides.
- To make CRUST: Stir together wafer crumbs and butter until well combined. Set aside.
- Transfer chilled raspberry yogurt mixture to ice cream machine and churn according to manufacturer’s instructions. Transfer frozen mixture to prepared pan, smooth the top and freeze for 1 hour. Press crust crumbs evenly over top of frozen yogurt and fold over plastic wrap overhang to cover and seal. Freeze until frozen yogurt is firm, at least 5 hours, preferably overnight.
- Meanwhile, make TOPPING: Line a large baking sheet with parchment paper and set aside. Place chocolate and shortening in a medium-sized, heatproof bowl. Warm 1-in (2.5 cm) of water in a medium-sized saucepan and bring to a simmer over medium heat. Rest heat-proof bowl on lip of saucepan and, stirring constantly with a rubber spatula, completely melt chocolate and shortening.
- Remove bowl from heat and stir in corn flakes and puffed rice until evenly coated with chocolate mixture. Spread coated cereal onto paper-lined baking sheet and refrigerate until chocolate has hardened, about 1 hour. Once firm, break coated cereal into bite-sized pieces and set aside or refrigerate until ready to use.
- To serve, unmould frozen yogurt cake onto a serving platter and peel off plastic. Garnish with white chocolate crunch topping, whole raspberries and white chocolate curls. Slice and serve frozen.
Drink Pairings
SPARKLING WINE AND MELON SORBET
Ingredients
Serves 6
1½ cups (375 ml) sweet sparkling wine or Prosecco
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) light corn syrup
½ medium cantaloupe, small watermelon or honeydew melon, seeded, skinned and cut into chunks
1 tbsp (15 ml) fresh lemon juice
Instructions
- In a medium-sized saucepan over medium-high heat, bring sparkling wine, sugar and corn syrup to a boil. Reduce heat to medium and, stirring often, cook mixture for 4 minutes, making sure sugar has dissolved before removing from heat and setting aside to cool to room temperature.
- Meanwhile, in a blender, purée melon of choice and lemon juice together until smooth. Measure out 1¾ cups (425 ml) purée and reserve any remaining purée for another use.
- In a bowl, whisk together champagne mixture with melon purée until well combined. Pour mixture into a resealable freezer bag and freeze until frozen, about 8 hours or preferably overnight.
- Break up frozen mixture and pulse in a food processor fitted with steel blade attachment until smooth. Transfer to an airtight container and freeze at least 2 to 3 hours before serving. Sorbet may be kept frozen for up to 5 days. Serve in a champagne glass with a fresh pouring of sparkling wine or Prosecco.
Drink Pairings
SMOKED PAPRIKA SHELLFISH WITH CILANTRO-LIME DIP
Ingredients
Serves 8
CILANTRO-LIME DIP
½ cup (125 ml) each, mayonnaise and sour cream
½ cup (125 ml) finely chopped cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) rinsed and drained capers, chopped
1 tbsp (15 ml) minced fresh dill
1 tbsp (15 ml) lime juice
1 small Thai red chili pepper, seeded and finely minced
SMOKY SCALLOPS AND PRAWNS
8 medium scallops
8 medium prawns
2 tsp (10 ml) each, ground cumin and smoked paprika
1 generous pinch sea salt
1 lime, juice only
fresh dill, for garnish
fresh chives, for garnish
1 lime, cut into 8 thin wedges, for garnish
bamboo cones, to serve
Instructions
- In a small bowl, combine Cilantro- Lime Dip ingredients. Stir briskly together until blended. Cover and refrigerate.
- Place oven rack 6-in (15 cm) from broiler and preheat broiler to 500 F (260 C). Lightly oil baking sheet and set aside. Remove muscle from scallops and pat scallops dry. Place in a large bowl. Peel and devein prawns, leaving tails intact. Blot dry and add to scallops.
- In a small bowl, combine cumin, paprika and salt. Stir to blend. Then, using a small sieve, sprinkle evenly over top of shellfish and gently work in with fingertips. Spread in a single layer on baking sheet. Place on top rack in oven and broil for 1 minute. Using tongs, flip scallops and prawns. Return to broiler for 1 more minute or until opaque. Drizzle with lime juice.
- Place 2 tsp (10 ml) Cilantro-Lime Dip in bottom of each bamboo cone. Top with a scallop and prawn. Garnish with a sprig of dill, fresh chives and a lime wedge and serve immediately.
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
ROASTED RED PEPPER AND ALMOND SALSA WITH FAVA BEANS ON SOURDOUGH
Ingredients
Serves 4 open faced sandwiches
2 red bell peppers
1 tbsp (15 ml) olive oil, plus extra for garnish
4 garlic cloves, sliced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) liquid honey
⅓ cup (75 ml) blanched almonds
salt and freshly ground back pepper, to taste
4 slices sourdough bread, cut into ½-in (1.25 cm) slices and toasted
6 oz (180 g) soft goat’s cheese
½ cup (125 ml) fresh or frozen fava beans, blanched, tough outer skins removed
1½ tbsp (22 ml) finely chopped fresh chives
Instructions
- Preheat broiler.
- Place bell peppers on baking sheet and broil, turning occasionally, until soft and skin is charred on all sides, about 20 minutes. Transfer to bowl and cover bowl with plastic wrap, allowing peppers to steam. Set aside until peppers have cooled to room temperature. Peel skins off, remove stems and seeds and cut each pepper in half.
- In a small frying pan warm oil and garlic over medium heat until garlic turns golden. Remove from heat and transfer to food processor along with red pepper pieces, sherry vinegar, honey and blanched almonds. Process until a coarse paste forms. Season to taste with salt and pepper.
- Spread goat’s cheese on bread slices before topping with dollops of red pepper salsa and a sprinkle of fava beans. Season with salt and pepper before garnishing with chives and a drizzle of olive oil. Serve immediately.