Garlic Prawns
Ingredients
Serves 4
1 lb (454 g) sustainable prawns, peeled and deveined
½ cup (125 ml) extra-virgin olive oil
3 large garlic cloves, chopped
1 pinch chili flakes, or to taste
salt and pepper, to taste
2 tbsp (30 ml) Fino or Amontillado sherry
1 pinch lemon zest
½ lemon, juice only
2 tbsp (30 ml) chopped parsley leaves
crusty bread, to serve
Instructions
- Rinse prawns under cold running water for 2 minutes. Drain and thoroughly pat dry with paper towel.
- In a large heavy-bottomed frying pan, heat oil over high heat. Once oil shimmers, add prawns to pan. Cook on one side for 30 seconds, flip, then stir in garlic, chili flakes, salt and pepper and cook for 1 more minute.
- Add sherry and cook for 1 more minute, or until prawns are opaque and cooked through. Add lemon zest and juice and parsley and toss to combine. Serve immediately, with crusty bread.
Drink Pairings
Rapini, Pancetta & Ricotta Crostini
Ingredients
Serves 4 to 6
3 paper-thin slices pancetta*
3 to 4 stems rapini or broccolini
2 tbsp (30 ml) extra-virgin olive oil, divided
1 mini baguette, cut into 1-in (2.5 cm) slices
½ cup (125 ml) ricotta
salt and pepper, to taste
1 garlic clove, chopped
1 pinch chili flakes, or to taste
Instructions
- Preheat oven to 375 F (190 C). Lay pancetta slices on a baking sheet and bake for about 5 minutes, or until crisp. Remove from oven and allow to cool on a wire rack or plate, reserving baking sheet with pancetta fat for step 3. Keep oven on for toasting baguette.
- Prepare an ice bath. Bring a pot of salted water to a boil and blanch rapini or broccolini until cooked, about 1 minute, then transfer immediately to ice bath. Once cool, drain and pat dry, then roughly chop and set aside.
- Place baguette slices on baking sheet used for pancetta. Drizzle with 1 tbsp (15 ml) olive oil and bake until toasted and golden brown, about 5 minutes.
- In a small bowl, season ricotta with salt and pepper, to taste.
- Heat remaining 1 tbsp (15 ml) oil in a sauté pan over medium heat. Add garlic and cook until fragrant but not browned, about 1 minute. Add chili flakes and rapini and sauté for 1 minute.
- To assemble, spread about 1 tbsp (15 ml) ricotta on each bread slice. Top evenly with rapini, then crumble pancetta and sprinkle over each.
- * Ask for paper-thin slices at your deli counter.
Drink Pairings
Prosciutto & Melon
Ingredients
Serves 4 to 6
½ small cantaloupe, rind cut off, seeds removed
2 oz (60 g) Prosciutto di Parma
2 to 3 tbsp (30 to 45 ml) balsamic vinegar reduction
1 handful fresh basil leaves
black pepper, to taste
Instructions
- Cut melon into 2 to 3-in (5 to 8 cm) chunks. Wrap each piece of melon with a piece of prosciutto, cutting prosciutto to fit, if desired. Drizzle with balsamic reduction and garnish with basil and pepper.
Drink Pairings
Taralli
Ingredients
Serves 24
1 tsp (5 ml) active dry yeast
½ tsp (2.5 ml) white sugar
¾ cup (175 ml) lukewarm water
2½ cups (625 ml) all-purpose flour
½ tsp (2.5 ml) kosher salt, plus extra for boiling
½ tsp (2.5 ml) fennel seeds
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) dry white wine
Instructions
- In a small bowl, mix together yeast, sugar and water and allow to sit for 5 minutes to activate yeast.
- In a large bowl, mix yeast mixture with remaining ingredients until it comes together into a dough. Turn dough out onto a clean work surface and knead for 5 to 8 minutes, or until smooth. Then place dough in a clean oiled bowl and cover with plastic wrap. Allow to rest at room temperature for 1 hour.
- Preheat oven to 375 F (190 C). Bring a medium pot of salted water to a boil.
- Meanwhile, divide dough into 24 pieces. Roll each piece into a 3-in (8 cm) long rope (do not dust with flour), then fasten ends together to create a loop.
- Line a baking sheet with parchment paper. Working in batches of 2 to 3, drop each loop in the boiling water and cook until they float to top, about 30 seconds to 1 minute. Remove with a slotted spoon and transfer to lined baking sheet.
- Transfer baking sheet to oven and bake for 10 minutes, then reduce heat to 350 F (180 C) and bake for another 10 to 15 minutes, or until golden brown. Allow to cool before serving. Taralli will keep for up to 1 week in an airtight container.
Drink Pairings
Salt Cod Dip served with Music Bread
Ingredients
Serves 4 to 6
½ lb (227 g) salt cod fillets
1 cup (250 ml) whole milk
5 whole black peppercorns
1 small bay leaf
1 small shallot, peeled
1 large garlic clove, crushed
1 strip lemon zest, plus extra grated zest for garnish
½ lemon, juice only
½ cup (125 m) extra-virgin olive oil, plus extra for garnish
salt, to taste (if needed)
chopped parsley leaves, for garnish
Sardinian music bread or crackers, to serve
Instructions
- Soak cod in cold water for 24 hours in refrigerator, changing water 2 to 3 times throughout soaking time.
- Rinse cod well. Place in a saucepan and add milk, peppercorns, bay leaf, whole shallot, garlic and lemon zest. Simmer over medium-low heat for 15 minutes, then remove pan from heat and allow to sit for another 15 minutes.
- Remove cod from milk. Remove any bones and skin and discard. Discard bay leaf, shallot and lemon zest but reserve milk and garlic.
- Transfer cod to a food processor or blender with ¼ cup (60 ml) reserved milk, lemon juice and reserved garlic. Pulse a few times, then with food processor or blender on low speed, drizzle in olive oil until mixture reaches desired consistency of dip, adding more reserved milk to thin out if necessary. Taste and adjust seasoning with salt as needed (you may not need any, depending on saltiness of cod).
- Spread dip in a shallow dish, then garnish with lemon zest, parsley and olive oil. Serve with music bread or crackers.
Drink Pairings
Spring Greens Shakshuka
Ingredients
Serves 2
4 cups (1 L) dark leafy greens, such as kale, chard and/or spinach
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 garlic cloves, minced
2 raw chorizo sausages, casings removed
1 poblano pepper, diced
1 cup (250 ml) cooked or canned* white kidney beans, rinsed
1 cup (250 ml) frozen peas, thawed
2 eggs
2 flatbreads, to serve
½ cup (125 ml) crumbled feta, for garnish
¼ cup (60 ml) chopped dill, for garnish
¼ cup (60 ml) chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Remove tough ribs and stems from kale and chard, if using, and slice leaves into bite-sized pieces.
- In a 10-in (25 cm) cast iron or ovenproof pan, heat oil over medium heat. Add onion and garlic and sauté for 10 minutes, or until translucent. Add chorizo, breaking apart with a wooden spoon as it cooks, and sauté for 6 to 8 minutes, or until cooked through. Add poblano pepper and cook for another 5 minutes, or until softened. Add greens, beans and peas and gently stir until greens have wilted, about 3 to 5 minutes.
- Using the back of a spoon, make two small wells in mixture and crack 1 egg into each. Transfer pan to oven and bake for 6 to 10 minutes, or until eggs are cooked as desired. Meanwhile, heat flatbread in oven for 5 minutes.
- Remove Shakshuka from oven and garnish with feta, dill and mint. Serve warm with flatbread.
- *If using canned beans, any extra can be reserved and frozen for later use, if desired.
Drink Pairings
Chickpea Salad Sandwiches
Ingredients
Serves 4
1 x 19-oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
¼ cup (60 ml) tahini
1 lemon, zest and juice
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) smoked paprika
salt and pepper, to taste
2 stalks celery, diced
¼ red onion, diced
½ cup (125 ml) diced dill pickles
hot sauce, to taste
1 tbsp (15 ml) Dijon mustard
8 slices rye bread, toasted and buttered
2 oz (60 g) alfalfa sprouts
1 avocado, quartered and sliced
sliced cucumber (optional)
Instructions
- In a food processor, pulse half of the drained chickpeas along with garlic, tahini, lemon zest and juice, mayonnaise, cumin, paprika and smoked paprika until thick and smooth, like hummus, scraping down sides of food processor bowl as needed. Season with salt and pepper.
- In a large bowl, combine celery, onion, pickles and remaining drained whole chickpeas. Mix in blended chickpea mixture. Season again with salt and pepper and hot sauce. Place in refrigerator for at least 1 hour to thicken.
- To assemble sandwiches, spread mustard onto 4 slices bread. Layer sprouts, avocado, cucumber (if using) and a few spoonfuls of chickpea filling. Season again with salt and pepper to taste and top with remaining bread slices. Leftover chickpea mixture will keep in refrigerator in an airtight container for up to 1 week.
Drink Pairings
Green Pea and Leek Soup served with Gorgonzola Toasts
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
1 leek, white part only, sliced
1 small onion, diced
3 to 4 cups (750 ml to 1 L) chicken stock, as needed
2 cups (500 ml) frozen peas
4 cups (1 L) spinach, packed
1 cup (250 ml) + 4 tbsp (60 ml) whipping cream, divided
1 pinch ground nutmeg
1 lemon, zest only
¼ cup (60 ml) + 1 tbsp (15 ml) mint leaves, divided
salt and pepper, to taste
8 slices baguette
1 cup (250 ml) crumbled Gorgonzola
¼ cup (60 ml) chopped walnuts
½ cup (125 ml) pea shoots or microgreens (optional)
chili flakes, to taste
1 tbsp (15 ml) toasted pumpkin seeds
Instructions
- In a large saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add leek and onion and sauté for 10 minutes, or until translucent. Add 3 cups (750 ml) chicken stock and bring to a boil. Add peas and spinach and cook for another 3 minutes to thaw peas and wilt spinach. Allow to cool slightly, then transfer to a high-speed blender. Add 1 cup (250 ml) cream, nutmeg, lemon zest and ¼ cup (60 ml) mint. Blend on high until smooth. If soup is too thick, gradually add up to 1 cup (250 ml) more chicken stock, blending until it reaches desired consistency. Season with salt and pepper and set aside until ready to serve. If making ahead, soup will keep in refrigerator for up to 1 week.
- Preheat oven to 350 F (180 C).
- Place baguette slices on a parchment-lined baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Divide Gorgonzola between baguette slices, placing a heaping spoonful on each. Sprinkle with walnuts and bake for 5 to 7 minutes, until cheese has melted and baguette is golden brown.
- When ready to serve, reheat soup over medium heat, if needed. Ladle into bowls and garnish each with remaining mint, 1 tbsp (15 ml) cream, pea shoots (if using), chili flakes and pumpkin seeds. Serve with Gorgonzola toasts.
Drink Pairings
Trout Niçoise Salad
Ingredients
Serves 2
½ tsp (2.5 ml) salt, plus extra to taste
2 eggs
½ small beet, raw, sliced
2 tbsp (30 ml) white vinegar
10 small new potatoes, washed, unpeeled
1 bunch asparagus, trimmed
2 tbsp (30 ml) olive oil
2 x 4 oz (125 g) trout fillets
black pepper, to taste
1 head butter lettuce
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) pitted Kalamata olives
½ lemon, cut into wedges, to serve
Dill Dressing, ingredients follow below
1 garlic clove, minced
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) diced dill pickles or cornichons
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) chopped dill
salt and pepper, to taste
1 tsp (5 ml) water, plus extra as needed (optional)
Instructions
- In a large pot over high heat, bring 8 cups (2 L) water to a boil. Add ½ tsp (2.5 ml) salt. Gently add eggs and boil for 7 minutes.
- Meanwhile, prepare an ice bath with just enough water to cover eggs and add beet slices and vinegar. Remove eggs from boiling water (reserve water for step 3) and run under cold water until cool enough to handle. Then peel under cold running water and place in beet and vinegar ice bath for at least 1 hour. For extra vibrant colour, transfer to refrigerator and allow to sit in bath overnight.
- In same boiling water, cook potatoes until fork-tender, about 12 to 15 minutes, depending on size. Remove potatoes (again reserving water for step 4) and run under cold water to stop cooking.
- Prepare another ice bath. In same boiling water, blanch asparagus for 2 to 5 minutes or until al dente, then drain and place in ice bath.
- Preheat oven to 350 F (180 C).
- In a large cast iron or ovenproof pan, heat oil over medium-high heat. Season trout with salt and pepper and place in pan, flesh-side down. Sear for 4 to 5 minutes, or until golden brown and crispy. Flip trout and transfer pan to oven for 6 to 8 minutes, or until trout is just opaque (timing will vary depending on thickness of fish).
- To assemble, remove eggs from ice bath and cut in half lengthwise. Drain asparagus and pat dry. Tear lettuce leaves and lay on a serving platter. Layer potatoes, asparagus, tomatoes, eggs and olives over lettuce. Place trout on top and drizzle with Dill Dressing. Serve with lemon wedges.
- For Dill dressing, In a medium bowl, combine garlic, mayonnaise, mustard, vinegar, pickles, capers and dill. Season with salt and pepper. If needed, to thin out dressing, add water, 1 tsp (5 ml) at a time, until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.