Food | BCLIQUOR

Sesame Bean Sprouts

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.

Ingredients

Serves 4-6

1 lb (454 g) mung bean sprouts or regular bean sprouts

2 garlic cloves, minced

1 tbsp (15 ml) fish sauce

1 tbsp (15 ml) toasted sesame oil

2 tsp (10 ml) toasted sesame seeds, lightly crushed

2 green onions, finely sliced

salt, to taste

Instructions

In a medium to large saucepan, bring salted water to a boil and blanch sprouts.
Drain and shock sprouts in ice water, then let drain for 10 to 15 minutes, or until all excess water is gone.
In a medium mixing bowl, mix together remaining ingredients. Add drained sprouts and mix well. Check for seasoning and add more salt if needed. Serve chilled.

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Drink Pairings

Soy-Glazed Potatoes (Gamja Bokkeum)

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.

Ingredients

Serves 4-6

3 tbsp (45 ml) vegetable oil

1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces

1 medium carrot, peeled and cut into 2-in (5 cm) pieces

1 small yellow onion, peeled and cut into 2-in (5 cm) pieces

1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces

1 garlic clove, minced

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) sugar

½ tsp (2.5 ml) salt

1 tbsp (15 ml) mirin

½ cup (125 ml) water

toasted sesame seeds, for garnish

Instructions

In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally.
Add carrots and fry another 2 minutes, turning occasionally.
Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally.
Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds.

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Spicy Grilled Chicken (Dak Bulgogi)

Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes. Eat the meats as described in the recipes as little lettuce packages, on their own, or with rice and kimchi—it's up to you!

Ingredients

Serves 4-6

1 ripe pear, peeled and cored

1 small onion, peeled

5 garlic cloves, peeled

1-in (2.5 cm) piece ginger, peeled

3 tbsp (45 ml) water

2 tbsp (30 ml) gochugaru (Korean chili powder)

2 tbsp (30 ml) gochujang (Korean chili paste)

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) sugar

2 tsp (10 ml) mirin

2 tsp (10 ml) honey

2 tsp (10 ml) pineapple juice

2 tsp (10 ml) sesame oil

1 lb (500 g) boneless, skinless chicken thighs

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced, to serve

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

With a blender, blend pear, onion, 5 garlic cloves, ginger and water until smooth. Add the gochugaru, gochujang, soy sauce, sugar, mirin, honey, pineapple juice and sesame oil. Blend to combine. Once combined, transfer to a container large enough to marinate chicken. Add chicken and mix well. Marinate, covered, in refrigerator, for 1 hour.
Cook chicken pieces on Korean grill over medium-high heat until cooked through, about 5 to 7 minutes per side. Cut into bite-sized pieces to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, put a perilla leaf, a piece of chicken, sliced garlic, rice and some Fermented Bean Sauce.

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Grilled Pork Belly

Ingredients

Serves 4-6

1 lb (500 g) sliced pork belly

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

Cook pork belly pieces on Korean grill over medium-high heat until cooked through, about 3 to 4 minutes per side. Cut into bite-sized pieces to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of pork belly, sliced garlic, chili, rice and some Fermented Bean Sauce.

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Korean Short Ribs (Galbi)

Ingredients

Serves 4-6

2 ripe pears, peeled and cored

1 small onion, peeled

5 garlic cloves, peeled

1-in (2.5 cm) piece ginger, peeled

3 tbsp (45 ml) water

½ cup (125 ml) soy sauce

3 tbsp (45 ml) honey

2 tbsp (30 ml) Korean cooking rice wine, or mirin

1 tbsp (15 ml) toasted sesame oil

2 lbs (1 kg) flanken-cut beef short ribs (Maui rib cut)

sesame seeds, for garnish

½ head green lettuce, washed, to serve

1 bunch perilla leaves, to serve (optional)

4 garlic cloves, thinly sliced, to serve

2 Korean chili peppers or serrano peppers, thinly sliced, to serve

white short grain rice, cooked, to serve

Fermented Bean Sauce, make ahead (recipe in Fall issue) to serve

Instructions

Blend pears, onion, 5 whole garlic cloves, ginger and water until smooth. Add soy sauce, honey, cooking wine and sesame oil and blend to combine. Transfer to a container large enough to marinate ribs in.
Add ribs to marinade and marinate covered in refrigerator for at least 1 hour, preferably overnight.
Grill ribs on Korean grill over medium-high until fully cooked, about 2 to 3 minutes per side. Cut and garnish with sesame seeds to serve.
To eat, if desired, rip a piece of lettuce into a bite-sized piece, fill with a perilla leaf, a piece of short rib, sliced garlic, chili, rice and some Fermented Bean Sauce.

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Plant-Based Chocolate Raspberry Tart

You'll be coming back for more with this recipe!

Ingredients

Serves 8-10

40 Oreo cookies

5 tbsp (75 ml) plant-based butter*, melted

1 x 14 oz (398 ml) can coconut cream

8 oz (226 g) semi-sweet plant-based chocolate, plus extra for garnish

1 tsp (5 ml) vanilla

⅛ tsp (0.5 ml) salt

2 cups (500 ml) fresh raspberries, for garnish

½ cup (125 ml) hazelnuts, roasted, for garnish

½ cup (125 ml) semi-sweet plant-based chocolate shavings, for garnish (optional)

5 mint leaves, for garnish

Instructions

Preheat oven to 350 F (175 C). Prepare a 11-in (28 cm) round tart pan by cutting an 11-in (28 cm) round of parchment paper and placing it in bottom of tart pan. Spray sides with cooking spray.
In a food processor, blend Oreos into crumbs. Slowly add butter while pulsing to form a wet sand-like crumble. Place mixture in centre of prepared pan. Using wet fingers or bottom of a water glass, press mixture down and up sides to form a crust. Bake for 8 to 10 minutes until crisp. Allow to cool completely.
In a saucepan, warm coconut cream over medium heat, about 4 minutes. Do not allow to come to a boil.
In a large stainless steel bowl, add chocolate and hot coconut cream. Allow to sit for 2 minutes. Whisk until all chocolate has melted, then whisk in vanilla and salt. Pour chocolate mixture into tart pan and let set in refrigerator for at least 4 hours, preferably overnight.
Garnish with raspberries, hazelnuts, chocolate shavings and mint leaves.

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Drink Pairings

Plant-Based Squash & Mushroom Lasagna

Layered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy. Consider pairing this recipe with Cono Sur Organic Chardonnay or Viognier Yalumba Y Series.

Ingredients

Serves 6

1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)

1 package (450 g) chopped cremini mushrooms

2 tbsp (30 ml) olive oil

1 small yellow onion, diced

4 garlic cloves, minced

1 cup (250 ml) store-bought tomato pasta sauce

salt and pepper, to taste

1 cup (250 ml) oat milk, plus more if needed

1 cup (250 ml) cashews

5 sprigs thyme, leaves only

½ cup (125 ml) nutritional yeast

1 package egg-free lasagna sheets (no cooking required)

½ cup (125 ml) plant-based Parmesan (optional)

10 basil leaves

Instructions

Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
Garnish with basil and serve.

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Drink Pairings

Plant-Based Potato Tart

Crisp puff pastry with russet potatoes, leeks and cashew cream, this potato tart is easy and quick to make and so delicious. Pair this recipe with Ardeche Syrah Saint Desirat or Hello Vegan Pinot Grigio.

Ingredients

Serves 4-6

1 tbsp (15 ml) plant-based butter

2 leeks, white part only, sliced

3 garlic cloves, minced

1 cup (250 ml) oat milk, plus more if needed

1 cup (250 ml) raw cashews

1 tbsp (15 ml) chopped rosemary leaves

5 sprigs thyme

salt and pepper, to taste

2 small russet potatoes, peeled

1 sheet puff pastry, thawed*

Instructions

Preheat oven to 350 F (180 C). In a medium skillet over medium heat, melt butter. Add leeks and sauté for 5 to 8 minutes until soft. Add garlic and cook for another 2 minutes. Remove mixture from heat, place in a large stainless steel bowl and allow to cool.
In a medium saucepan, over medium heat, combine oat milk, cashews, rosemary and thyme. Allow to cook for 10 minutes until cashews are slightly softened. Remove thyme stems and set mixture aside to cool slightly.
In a high-speed blender, blend cashews and oat milk until very smooth. If needed, add 1 tbsp (15 ml) oat milk at a time to thin it out until a thick but silky consistency is achieved. Season with salt and pepper and add to leek mixture. Mix to combine.
Using a mandoline, slice potatoes as thin as possible. Add to leek and cashew mixture. Stir to coat.
Grease a 13 x 4-in (33 x 10 cm) rectangle tart pan with cooking spray. Lay puff pastry over pan and gently press down to form tart base. Trim excess pastry.
Place potatoes flat to pastry. Layer in an overlapping pattern until tart pan is full, scooping any remaining cashew cream onto tart while layering. It’s ok if there are leftover potatoes, but try to use all the cashew cream.
Season again with salt and pepper and bake until golden brown and potatoes are fork-tender, about 20 to 30 minutes. If a crispier tart is desired, broil on high for 2 minutes. Garnish with fresh thyme.

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Drink Pairings

Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.

Ingredients

Serves Makes about 18 doughnuts

SPICED VANILLA CREAM FILLING:

2 cups (500 ml) whole milk

1 vanilla bean, split and seeds scraped out

½ cup (125 ml) granulated sugar

3 tbsp (45 ml) cornstarch

¼ tsp (1 ml) kosher salt

½ tsp (2 ml) ground cinnamon

½ tsp (2 ml) ground ginger

¼ tsp (1 ml) ground nutmeg

4 large egg yolks

2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes

PUMPKIN DOUGHNUTS:

1 cup (250 ml) whole milk

2 cups (500 ml) granulated sugar, divided

1 tbsp (15 ml) active dry yeast

⅓ cup (75 ml) unsalted butter, melted and cooled

1 large egg

1 tsp (5 ml) fine sea salt

1 cup (250 ml) canned pumpkin purée

1 tsp (5 ml) ground cinnamon

½ tsp (2.5 ml) ground nutmeg

1 tsp (5 ml) vanilla extract

5½ cups (690 g) all-purpose flour

canola oil, for frying

¼ cup (60 ml) clover honey

Instructions

To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.

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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.

Ingredients

Serves 4

1 lb (500 g) salmon, skin removed, cut into chunks

2 shallots, chopped

2 tbsp (30 ml) unsalted butter, melted and cooled

1 tbsp (15 ml) dried Italian herb blend

2 tbsp (30 ml) mayonnaise

2 garlic cloves, minced

1 large egg

¾ cup (175 ml) panko bread crumbs

kosher salt and freshly ground black pepper, to taste

2 cups (500 ml) jarred roasted red bell peppers, drained

2 tbsp (30 ml) olive oil

1 medium onion, finely chopped

1 celery stick, finely chopped

½ cup (125 ml) whipping cream

¼ cup (60 ml) white wine

¾ lb (340 g) spaghetti

½ cup (125 ml) chopped flat leaf parsley

1 cup (250 ml) pitted green olives, sliced in half if large

Parmesan, for serving

Instructions

To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
Bring a large pot of salted water to a boil to cook pasta.
Rinse red bell peppers well under cold water. Roughly chop and set aside.
In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
Meanwhile, cook spaghetti according to package directions.
Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.

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