LONG LIFE NOODLES
Ingredients
Serves 4 to 6
3 tbsp (45 ml) dark soy sauce
2 tbsp (30 ml) light soy sauce
2 tbsp (15 ml) oyster sauce
½ tsp (2 ml) sugar
1 lb (500 g) fresh Shanghai wheat noodles or any other long Chinese noodles
2 tbsp (30 ml) canola oil
1 large knob ginger, about 1½-in (3.75 cm) finely minced
1 garlic clove, finely minced
1 medium onion, thinly sliced
½ lb (250 g) Chinese barbecued pork, cut into thin juliennes, about 2-in (5 cm) long
3 cups (750 ml) bean sprouts, rinsed and dried well
5 green onions, trimmed and cut into 1-in (2.5 cm) lengths
Instructions
- In a bowl, mix together soy sauces, oyster sauce and sugar. Set aside.
- In a large pot of salted boiling water, cook noodles according to package instructions or until barely tender to the bite. Drain.
- Heat a large non-stick wok over high heat. Add oil. When it starts to simmer, add ginger and garlic and stir until fragrant. Add onion and barbecued pork, stir-fry for a couple minutes or until onions start to soften. Add bean sprouts, green onions and noodles. Mix well and drizzle over soy mixture. Toss well until heated thoroughly. Serve immediately.
Drink Pairings
MAPLE WALNUT CAKE
Ingredients
Serves 8 to 12
½ cup (125 ml) unsalted butter at room temperature, plus more for pans
2¾ cups (680 ml) all-purpose flour, sifted, plus more for pans
2¼ cups (560ml) maple syrup, divided
3 large eggs
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) salt + pinch of salt, divided
1 cup (250 ml) milk
1 tsp (5 ml) pure vanilla extract
1½ cups (375 ml) chopped walnuts, divided
MAPLE BUTTERCREAM:
2 cups (500 ml) maple syrup
1 tsp (5 ml) vegetable oil
4 large eggs
2 large egg yolks
3 cups (750 ml) unsalted butter, at room temperature, cut into 1-in (2.5 cm) chunks
¼ tsp (1 ml) kosher salt
Instructions
- Preheat oven to 350 F (175 C). Butter two 9-inch (2.5 L) round cake pans and dust with flour. Tap out any excess flour and set pans aside.
- In a bowl, beat butter on medium speed until creamy. Add maple syrup and beat until mixed, scraping the sides of the bowl as necessary – it will stay slightly separated. Add eggs and beat until combined.
- In a bowl, sift together flour, baking powder and ¼ tsp (1 ml) salt. Add flour mixture to butter mixture and beat to combine. Beat in milk and vanilla extract until combined. Stir in ¾ cup (185 ml) chopped nuts.
- Divide batter equally between the 2 prepared pans. Bake until a cake tester inserted in center comes out clean, about 35 to 40 minutes. Rotate cake pans halfway through baking to ensure even baking. Transfer pans to a wire rack to cool.
- Preheat a non-stick saucepan over medium-high heat. Add remaining walnuts, maple syrup and pinch of salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 to 5 minutes. Pour nuts onto parchment paper and let cool.
- Turn out cakes and slice each in 2 to create a total of 4 layers. Place 1 layer on a cake stand or platter. Spread 1¼ cups (310 ml) of maple buttercream evenly over the top. Repeat with remaining 3 layers. Spread remaining buttercream onto the sides of the cake.
- Garnish by pressing maple candied walnuts on top of cake.
- To make MAPLE BUTTERCREAM: In a medium saucepan, combine maple syrup and vegetable oil and bring to a boil. Cook without stirring until syrup reaches 238 F (114 C) on a candy thermometer, about 15 minutes.
- In a bowl of stand mixer fitted with whip attachment, beat eggs and yolks on medium speed for 3 to 4 minutes until pale and fluffy.
- When syrup is ready, remove from heat. While electric mixer is running on low speed, slowly add syrup to eggs, pouring it down the side of mixing bowl. Increase speed to medium and whip for 6 to 8 minutes until mixture turns light, fluffy and just warm to the touch. Reduce speed to low and add butter, a few chunks at a time.
- Increase speed to medium and continue to whip for 2 to 3 minutes. Mixture might break and look curdled at first, but beating will make it smooth and silky.
- Use immediately, or refrigerate in a container for up to a week. Bring to room temperature before using and blend until smooth.
Drink Pairings
PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.
Drink Pairings
PB & J CHEESECAKE AND SORBET
Ingredients
Serves 16
RASPBERRY SORBET:
3½ sheets silver strength gelatin
2 lbs (1 kg) raspberries, puréed, strained
½ cup (125 ml) glucose or clear corn syrup
⅔ cup (150 ml) granulated sugar
⅛ tsp (0.5 ml) salt
PEANUT CRUMBLE:
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) brown sugar
1¾ cups (425 ml) all-purpose flour
⅔ cup (150 ml) butter, at room temperature
1 cup (250 ml) granola
1 cup (250 ml) peanuts, toasted and chopped
PEANUT BUTTER CHEESECAKE:
6 cups (1.5 L) plain cream cheese
1 cup (250 ml) granulated sugar
1 cup (250 ml) smooth peanut butter
3 cups (750 ml) crème fraîche
3 eggs
TORN DONUT:
3½ cups (875 ml) granulated sugar, divided
3 cups (750 ml) water
6 eggs
½ cup (125 ml) granulated sugar
¼ standard loaf sliced white bread, crusts removed
canola oil, for frying
CRÈME ANGLAISE:
2 cups (500 ml) each whole milk and whipping cream
1 whole vanilla bean
¾ cup (175 ml) granulated sugar
7 egg yolks
Thai basil leaves, for garnish
Instructions
- To make RASPBERRY SORBET: Place gelatin in a large bowl with plenty of ice water to soak for 5 to 10 minutes. In a blender, combine raspberry purée, glucose, sugar and salt. Whirl to blend. Place half purée in a medium-sized saucepan.
- Remove gelatin from water and squeeze with hands to remove water. Add to saucepan with purée and warm, stirring constantly until all gelatin has dissolved. Remove from heat and add to remaining purée in blender. Whirl briefly then transfer to an ice cream maker and freeze according to manufacturer’s instructions.
- To make PEANUT CRUMBLE: Preheat oven to 275 F (140 C). Combine sugars and flour in a bowl. Stir to blend. Add butter and work in until mixture resembles small pebbles or coarse sand. Fold in granola and transfer mixture into an 8 cup (2 L) baking dish with 2-in (2.5 cm) sides. Bake in centre of oven for 40 minutes until golden brown. Stir often as it starts to turn golden. Crumble should be rich golden brown and crisp. Cool pan on a rack. If some crumbles are too large, pulse in a food processor. Fold in peanuts and store cooled crumble in a tightly sealed container at room temperature. Can be stored for up to a week.
- To make PEANUT BUTTER CHEESECAKE: Preheat oven to 250 F (130 C). Grease a 12 x 10 x 1.5-in (30 x 25 x 3.5 cm) baking dish and line with parchment paper. Set aside.
- In electric stand mixer fitted with paddle attachment, beat cream cheese until smooth and creamy. Beat in sugar and peanut butter and continue beating until blended. Beat in crème fraîche and eggs until blended and smooth. Transfer into prepared baking dish, smoothing top. Bake in oven for 30 to 40 minutes or until cake is firm but still has a slight jiggle when shaken. Remove dish to a rack to cool. Then, cover with plastic wrap and refrigerate. Can be refrigerated for several days.
- To make TORN DONUT: Combine 3 cups (750 ml) each sugar and water in a heavy-bottomed saucepan. Bring to a gentle boil and stir to dissolve. Remove from heat and set aside to cool.
- Whisk remaining ½ cup (125 ml) sugar and eggs together in a large bowl until blended and sugar is dissolved. Tear bread with crusts removed into golf ball-sized pieces. Soak in egg mixture then drain in a colander.
- Fill a large heavy-bottomed saucepan with about 5-in (12 cm) oil making sure it’s at least 5-in (12 cm) from top of saucepan. Heat oil to 350 F (180 C). Then reduce heat to medium-low to maintain temperature. Fry soaked bread in small batches in hot oil, turning a few times with slotted spoon for even browning. Bread will expand in saucepan as it cooks so don’t add too many pieces at once. When bread is golden on all sides, 2 to 3 minutes, remove with slotted spoon and drop into sugar syrup for a minute, turning to coat. Remove from syrup, drain on a rack over a baking sheet. Return oil temperature to 350 F (180 C) before frying another batch.
- To make CRÈME ANGLAISE: Combine milk and cream in a medium-sized, heavybottom saucepan. Split vanilla bean in half and scrape out seeds. Stir seeds into milk. Gently heat milk over medium-low until simmering. Remove from heat and set aside.
- Whisk sugar and eggs in a bowl until blended. Gradually whisk a little hot milk mixture into egg mixture to slightly warm. Then slowly whisk egg mixture into warmed milk until blended. Return saucepan to medium heat and cook, stirring constantly with a wooden spoon until a thickened custard is formed, 5 minutes. Do not let mixture boil. Anglaise is ready when thick enough to coat a spoon. Strain Anglaise into a bowl and cool before transferring to a container with a tight-fitting lid and refrigerating. Whisk before serving.
- To serve Peanut Butter Cheesecake, spoon a few generous spoons Crème Anglaise onto bottom of a shallow serving dish. Spoon scoops of peanut butter cheesecake over anglaise. Tear Torn Donuts into chunks and add to top. Sprinkle with Peanut Crumble and a few scoops of Raspberry Sorbet. Top with a little more Anglaise and garnish with Thai basil leaves.
Drink Pairings
MINT AND GINGERCRUSTED LAMB
Ingredients
Serves 4
2 cups (500 ml) chopped day-old baguette
¼ cup (60 ml) fresh mint leaves
¼ cup (60 ml) fresh basil leaves
2 tbsp (30 ml) minced fresh ginger root
salt and freshly ground pepper, to taste
6 tbsp + 2 tbsp (120 ml) unsalted butter, at room temperature, divided
2 boneless single lamb loin roasts, about 12 oz (340 g) each, trimmed
10 oz (300 g) fresh or thawed frozen peas
pea shoots and micro greens, for garnish
ricotta salata cheese curls, for garnish
Instructions
- Preheat oven to 450 F (230 C).
- In a food processor, pulse together baguette, mint, basil, ginger and a good couple pinches of salt and pepper until mixture is finely chopped. Add 6 tbsp (90 ml) butter to processor and pulse until a paste forms. Season lamb loins with salt and pepper and place on a parchment-lined baking sheet. Pack crumb mixture onto surface of lamb so that it adheres. Roast lamb until an instantread thermometer registers 125 F (52 C), about 18 to 20 minutes. Transfer lamb to cutting board and let rest for 10 minutes.
- While lamb is roasting, place peas in a saucepan with just enough water to cover. Boil for 2 minutes. Drain well, reserving 6 tbsp (90 ml) cooking water. In a blender, purée peas, remaining 2 tbsp (30 ml) butter and reserved cooking water until smooth and thick. Season to taste with salt and pepper.
- When ready to serve, slice lamb across the grain and arrange on 4 plates. Spoon pea purée on and around lamb before garnishing with pea shoots and curls of ricotta salata (make with a vegetable peeler). Serve immediately.
Drink Pairings
POACHED RHUBARB AND HAZELNUT CRUMBLE WITH PRESERVED PEARS
Ingredients
Serves 2
6 small stalks young rhubarb
granulated sugar
water
½ vanilla bean
⅓ cup (75 ml) muscovado brown sugar
3 tbsp (45 ml) hazelnuts, ground and lightly toasted
½ cup (125 ml) all-purpose flour
⅓ cup (75 ml) chilled butter, diced
pinch of sea salt
preserved pears, for garnish
vanilla whipped cream or ice cream, for garnish
fresh lemon balm, for garnish
Instructions
- Gently peel stalks with a sharp paring knife. Place peeled skins in a saucepan with enough equal parts sugar and water to cover, and seeds scraped from vanilla bean. Cover and simmer for 10 minutes. Strain liquid in a bowl and discard skins. Return liquid to saucepan.
- Chop fresh rhubarb into bite-sized pieces. Add to liquid and poach until tender. Remove from heat and set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment. Pulse remaining ingredients, other than garnishes, in a food processor to a course sand texture. Sprinkle evenly over parchment-lined pan. Bake for approximately 20 minutes or until lightly browned. Cool to room temperature and chop to desired size of crumble.
- Serve a ribbon of crumble on a dessert plate, dollop with some poached rhubarb. Place a couple slices of preserved pears on top and dollop with whipped cream or ice cream and garnish with fresh lemon balm.
Drink Pairings
PANZANELLA SALAD
Ingredients
Serves 4
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
1 tsp (5 ml) capers, finely chopped
1 tsp (5 ml) red onion, finely chopped
SALAD:
½ cup (125 ml) ciabatta bread, cubed ½-inch (1.25 cm)
1 clove garlic, minced
1 tbsp (15 ml) olive oil
1 lb (500 g) heirloom tomatoes, wedged and sliced
2 tbsp (30 ml) Parmigiano Reggiano cheese, shaved
1 small handful basil leaves
Instructions
- To make DRESSING: Mix all ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss ciabatta with garlic and olive oil, place on a parchment paper-lined baking tray and bake for about 10 minutes, stirring occasionally or until ciabatta is golden brown. Remove from oven and cool.
- Lay tomatoes on a platter, drizzle with dressing and garnish with ciabatta croutons, Parmigiano Reggiano, and basil.
Drink Pairings
MIDDLE EASTERN FLAVOURED LAMB CHOPS
Ingredients
Serves 4
2 x 8 rib rack of lamb, about 3 to 4 lbs (750 g to 1 kg) Frenched
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) garam masala
2 tsp (10 ml) garlic paste
½ tsp (2 ml) salt
freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
SUMMER SQUASH SALAD:
DRESSING:
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) lime juice
1 tsp (5 ml) honey
½ tsp (2 ml) garlic paste
½ tsp (2 ml) each of ground cumin and coriander
salt and freshly ground black pepper
SALAD:
2 cups (500 ml) butternut squash, diced ½-in (1.25 cm)
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) ground cumin
salt and freshly ground black pepper
1½ cups (750 ml) green chickpeas, rinsed and drained
1 zucchini, shaved lengthwise
¼ cup (60 ml) crumbled feta
¼ cup (60 ml) chopped cilantro
1 cup (250 ml) lightly packed baby arugula
¼ cup (60 ml) toasted and salted pepitas
Instructions
- To make LAMB CHOPS: Cut rack of lamb in half through the centre chops. Blot rack of lamb dry. Combine lemon juice, garam masala, garlic paste and salt in a small bowl. Stir to blend, then rub into lamb. Generously coat racks with freshly ground black pepper. Refrigerate for 45 minutes to 2 hours for seasoning to seal chops.
- Using a heavy-bottomed frying pan such as a cast iron pan, heat oil over medium-high until it begins to shimmer. Place lamb racks, fat side down in hot pan and cook, turning occasionally with tongs until they begin to turn golden, about 4 minutes. Add butter and reduce heat to medium. Continue browning, basting the inner curve of the racks with browned butter juices, turning often, until lamb is a deep golden brown.
- Lamb should read 120 F (49 C) on a meat thermometer for mediumrare when inserted into the thickest part of the rack. For medium, cook 4 or 5 minutes longer or until it registers 130 F (54 C) when tested.
- Transfer lamb to a rack set over a rimmed baking sheet to catch any drips and let rest for 5 minutes before carving into chops and serving with Summer Squash Salad.
- To make DRESSING: In a bowl whisk together all dressing ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss squash with olive oil and season with ground cumin and salt and pepper to taste. Spread out in a baking dish large enough to hold cubes in a single layer. Bake in oven for 15 minutes or until cubes are tender when pierced but still hold their shape. Remove and set aside to cool.
- When squash is fully cooled, place in a large bowl along with chickpeas and shaved zucchini. Drizzle dressing over squash mixture and gently toss together to coat. Fold in feta and chopped cilantro.
- Top with arugula and pepitas. Serve at room temperature with seared lamb chops.
Drink Pairings
MOROCCAN MEATBALLS
Ingredients
Serves 6
MEATBALLS:
1 tbsp (15 ml) olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely minced
1 tbsp (15 ml) each ground coriander, ground cumin, garlic powder
1 tsp (5 ml) each curry powder, dried oregano and dried thyme
½ tsp (2 ml) each ground cinnamon and chili powder
2½ lbs (1¼ kg) ground lamb
1 large egg
½ cup (125 ml) each chopped flat-leaf parsley and fresh mint
salt and freshly ground black pepper
SAUCE:
2 tbsp (30 ml) olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
2 cinnamon sticks
1 tbsp (15 ml) each ground cumin and ground coriander
4 cups (1 L) puréed tomatoes
1 cup (250 ml) chicken stock
½ cup (125 ml) dried apricots, coarsely chopped
½ cup (125 ml) kalamata or Niçoise olives
¼ cup (60 ml) dried currants
2 tbsp (30 ml) thinly sliced fresh mint
2 tbsp (30 ml) chopped flat-leaf parsley
toasted slivered almonds and chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C). To make Meatballs, heat oil in frying pan over medium-high. Add onion and garlic and sauté until onions are soft and translucent, about 5 minutes. Remove and set aside to cool.
- Add ground cumin and coriander to a small dry frying pan and warm over medium heat until fragrant, about 1 minute. Remove to slightly cool, then place in a small bowl along with remaining spices. Mix well. Place lamb in a large mixing bowl along with spice mixture, egg, parsley and mint. Season with salt and pepper. Mix well and shape into Ping-Pong-sized meatballs. Place on a parchment or foil-lined baking sheet and bake for 20 minutes.
- To make SAUCE: Heat oil in a large saucepan over medium heat. Add onions sauté until soft. Add garlic, cinnamon sticks, cumin and coriander. Sauté for 3 to 4 minutes or until fragrant. Add tomato purée, broth and apricots. Bring to a boil, season and simmer for 10 minutes.
- Remove cinnamon sticks. Mix in meatballs, olives, currants, mint and parsley and heat until warmed through. Garnish with toasted slivered almonds and mint. Serve with Mint Yogurt Sauce, Moroccan Rice and warm pita bread, if desired.
Drink Pairings
MARBLED LEMON TART
Ingredients
Serves 4 to 6
1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting
6 tbsp (90 ml) yellow cornmeal
1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) lemon zest
6 tbsp + ½ cup (90 ml + 125 ml) cold unsalted butter, cut into small pieces, divided
8 large egg yolks, divided
3 tbsp (45 ml) cold water, divided
½ tsp (2 ml) unflavoured gelatin
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) crème fraîche, sour cream or Greek yogurt
Instructions
- In a food processor pulse together all the flour, cornmeal, 1½ tbsp (22 ml) sugar, thyme, salt and lemon zest until combined. Add 6 tbsp (90 ml) butter and pulse until mixture resembles coarse meal. Whisk together 2 egg yolks and 2 tbsp (30 ml) cold water in small bowl. With machine running, add to flour mixture through feed tube, mixing only long as it takes for dough to hold together.
- Turn out dough onto clean work surface. Form into disk, wrap in plastic wrap and refrigerate for 1 hour.
- On lightly floured work surface, roll dough out into a 10-in (25 cm) round before transferring to a 9-in (23 cm) tart pan with removable bottom. Press into corners and trim edges flush with rim of pan. Freeze until firm, about 30 minutes.
- Meanwhile preheat oven to 375 F (190 C). Prick bottom of tart shell all over with fork before lining with aluminum foil and filling with dried beans or rice. Bake until edges start to brown and look dry, about 15 minutes. Remove foil and beans and continue to bake crust until golden brown and crisp, another 10 to 12 minutes. Let cool completely on wire rack.
- To make filling, sprinkle gelatin over remaining 1 tbsp (15 ml) cold water in small bowl, and let stand until softened, about 5 minutes.
- Whisk together remaining 6 egg yolks, 1 cup (250 ml) sugar, and salt in large heatproof bowl. Gradually whisk in lemon juice. Place bowl over saucepan of simmering water and whisk constantly until mixture has thickened and registers 160 F (70 C) on an instant-read thermometer. Remove from heat and whisk in gelatin mixture. Whisk in remaining ½ cup (125 ml) butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally. Spoon filling into cooled crust and let set for 5 minutes. Dollop crème fraîche over filling and using a wooden skewer or tip of a knife, swirl into filling to create a marbleized effect. Refrigerate until filling is set, about 2 to 4 hours.