Squash and Goat's Cheese Tart
Ingredients
Serves 6. May include egg and dairy.
PASTRY DOUGH*
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
1 cup (250 ml) cold butter, cubed
¼ cup (60 ml) ice cold water, plus more if needed
FILLING
1 large kabocha squash, halved, seeds removed (about 2 lbs / 900 g)
2 oz (150 g) goat’s cheese, room temperature
½ cup (125 ml) + 1 tbsp (15 ml) whipping cream, room temperature, divided
¼ cup (60 ml) whole milk, room temperature
1 pinch cinnamon
1 pinch ground nutmeg
1 pinch ground black pepper
3 tsp (15 ml) salt, divided
2 eggs
cooking spray, for greasing
3 shallots, peeled and halved
1 tbsp (15 ml) olive oil
1 egg yolk
vegetable oil, for frying
2 tbsp (30 ml) toasted pine nuts
1 handful microgreens or flat-leaf parsley, for garnish
Instructions
- To make pastry, pulse flour, sugar, salt and butter in a food processor until mixture reaches a sandy consistency, with small pieces of butter throughout. If you do not have a food processor, cut butter into dry ingredients to desired size using a pastry cutter or your fingers.
- Slowly add in half the water while pulsing, until dough just comes together into a ball, adding more water if needed. If making by hand, mix gently with a fork just until dough comes together. Turn dough out onto a clean surface and gather together in a loose, flat disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours (or freeze for up to 1 month).
- To make kabocha chips, with a mandoline or vegetable peeler, carefully slice or peel 10 ⅛-in (0.25 cm) slices from 1 of the raw kabocha halves (with skin on). Set aside. Peel remaining squash and steam in a steamer, or in a medium saucepan with a lid with 1-in (2.5 cm) water, over medium heat until fork-tender, about 20 to 25 minutes. Allow to cool.
- Transfer 14 oz (400 g) (about 3 cups/750 ml) cooked squash to a blender (reserve any extra for another use). Add goat’s cheese, ½ cup (125 ml) whipping cream, milk, spices, pepper, 2 tsp (10 ml) salt and eggs. Blend until smooth, then tap blender jug on counter to release any air bubbles. Set aside until ready to use, or refrigerate for up to 1 day.
- Grease a 13.75 x 4.25-in (35 x 11 cm) rectangular tart pan with cooking spray and set aside. Leave pastry out at room temperature for 15 minutes to make it easier to roll. Roll out pastry on a floured surface into a ⅛-in (0.25 cm) thick rectangle measuring 1-in (2.5 cm) larger than your pan. Transfer pastry into pan by rolling it onto your rolling pin, then rolling it out onto pan. Gently push it into pan, then trim off edges. Lightly poke bottom of pastry all over with a fork. Refrigerate for at least 30 minutes. Meanwhile, preheat oven to 400 F (200 C).
- Toss shallots with olive oil and remaining 1 tsp (5 ml) salt and place on a baking sheet, cut-side down.
- Blind bake tart shell: place a circle of parchment paper inside pastry shell and fill it with uncooked rice or beans. Place tart pan on a baking sheet (to make it easier to move around) and bake for 20 minutes. At the same time, roast shallots until golden and cooked through, about 20 minutes.
- Remove tart shell and shallots from oven. Remove rice/beans and parchment from shell and discard or save for future use (for blind baking only—rice/beans will not cook properly or taste good after using to blind bake).
- Mix egg yolk with remaining 1 tbsp (15 ml) whipping cream, then brush onto pastry. Return pastry to oven for 2 to 3 minutes, just until egg wash has set. Allow tart shell to cool to room temperature. Reduce oven temperature to 350 F (180 C).
- Pour squash filling into tart; it should reach just over ¾ of the way up. Bake tart for 30 to 40 minutes, or just until middle of tart is set and does not jiggle. Allow to cool to room temperature before serving.
- In a small saucepan, deep fry thinly sliced kabocha in 1-in (2.5 cm) vegetable oil at 350 F (180 C) until golden brown, about 5 minutes. Remove to paper towel to drain.
- Just before serving, remove tart from pan and garnish with roasted shallots, kabocha chips, pine nuts and microgreens or parsley.
- *Can also be made using store bought pie dough. If doing so, skip steps 1 and 2 and introduce pastry at step 5.
Drink Pairings
Nut, Farro and Mushroom Wreath served with Mushroom Gravy
Ingredients
Serves 6. May include egg and dairy.
oil, for greasing
1 cup (250 ml) farro
3 tsp (15 ml) salt, divided
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp (45 ml) olive oil
26 oz (750 g) mixed mushrooms, cleaned and roughly chopped
2 tsp (10 ml) chopped thyme leaves
4 sage leaves, chopped
1 tsp (5 ml) chopped fresh rosemary, plus 3 rosemary sprigs for garnish
¼ cup (60 ml) red wine
1 tsp (5 ml) red wine vinegar
1½ cups (375 ml) finely chopped toasted walnuts
2 tbsp (30 ml) nutritional yeast
2 eggs (or vegan egg substitute, if desired)
1 large russet potato, cooked and mashed, cooled (about 1 cup/250 ml)
¼ cup (60 ml) whole raw cranberries, for garnish
root vegetable chips, for garnish
FOR MUSHROOM GRAVY:
2 tbsp (30 ml) olive oil
1 lb (454 g) button or cremini mushrooms, sliced
salt and pepper, to taste
1 tsp (5 ml) balsamic vinegar
1 sprig thyme
2 tbsp (30 ml) flour
1 tsp (5 ml) Marmite or Vegemite (optional)
2 cups (500 ml) mushroom or vegetable stock
Instructions
- Grease a 9 to 10-in (23 to 25 cm) Bundt pan. Set aside.
- Cook farro according to package instructions, along with ½ tsp (2.5 ml) salt and bay leaf. Once cooked, drain and allow to cool. Discard bay leaf.
- In a large saucepan, sweat onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add mushrooms, remaining 2½ tsp (12.5 ml) salt, thyme, sage and rosemary. Cook until mushrooms have released their juices, about 5 minutes.
- Add red wine and red wine vinegar. Continue cooking until liquid has evaporated and mushrooms are slightly browned, about 5 to 10 minutes. Remove from heat and allow to cool to room temperature.
- In a large bowl, combine farro, mushroom mixture, walnuts, nutritional yeast and egg (or egg substitute). Press mixture into greased pan. Refrigerate for at least 2 hours and up to 24 hours.
- FOR MUSHROOM GRAVY: Heat olive oil in a large saucepan over medium heat. Add mushrooms, salt, pepper, vinegar and thyme, and cook until mushrooms have released their juices, about 5 minutes. Continue cooking until liquid has evaporated and mushrooms have slightly browned, another 5 to 10 minutes. Remove thyme sprig and discard. Sprinkle flour over mushrooms and mix until combined. Cook for about 2 minutes. Meanwhile, if using, dissolve Marmite or Vegemite into stock. Add stock to mushrooms and cook over low heat for about 10 minutes, or until gravy has thickened. Serve warm. Gravy can be stored in refrigerator for up to 3 days.
Drink Pairings
Sugar and Spice Candied Nuts
Ingredients
Serves 1 lb (454 g)
⅓ cup (75 ml) dark brown sugar
½ cup (125 ml) granulated sugar
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne pepper, or to taste
¼ tsp (1 ml) black pepper
2 tsp (10 ml) ground cinnamon
1 egg white, room temperature
1 tbsp (15 ml) water
1 lb (454 g) any combination raw, unsalted whole pecans, hazelnuts, cashews and/or almonds
Instructions
- Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper. In a small bowl, combine sugars, salt, cayenne, black pepper and cinnamon, ensuring there are no lumps. In a medium bowl, using a whisk, beat egg white and water until frothy but not stiff. Add nuts and stir to coat evenly. Add sugar/spice mixture and toss well until nuts are evenly coated.
- Spread nuts in an even single layer onto lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and using 2 forks, break up any clumps. Return to oven and continue baking for 8 to 10 more minutes, or until fragrant and golden brown. Allow to cool completely before packing into decorative jars for gifting.
Drink Pairings
Fig, Port and Rosemary Jam
Ingredients
Serves about 3 cups (enough to fill six ½ cup (125 ml) jars)
¾ cup (175 ml) granulated sugar
1 cup (250 ml) + ¼ cup (60 ml) water, divided, plus extra as needed
¾ cup (175 ml) + ¼ cup (60 ml) port, divided, plus extra as needed
1 lb (454 g) dried Mission figs, stemmed and halved
¼ cup (60 ml) freshly squeezed lemon juice
1 tbsp (15 ml) + 1 tsp (5 ml) finely chopped fresh rosemary leaves, plus 6 sprigs for garnish (optional)
1 pinch salt
Instructions
- In a heavy-bottomed saucepan, combine sugar, 1 cup (250 ml) water, ¾ cup (175 ml) port, figs, lemon juice, rosemary and salt. Bring just to a boil, lower heat and simmer for about 15 minutes, stirring occasionally, until figs have softened considerably. Allow to cool for 10 minutes.
- Using an immersion blender, pulse mixture until smooth, adding a little more water or port to loosen it if necessary. To finish, fold in remaining ¼ cup (60 ml) water and ¼ cup (60 ml) port. Jam should be thick but spreadable.
- Divide jam between six ½-cup (125 ml/4 oz) jars and seal with lids. Store in refrigerator for up to 3 weeks. This jam is excellent with cheese. To gift, wrap string around the jar and attach a rosemary sprig, if desired.
Drink Pairings
CACIO E PEPE SHORTBREAD
Ingredients
Serves approximately 36 shortbread
1 cup (250 ml) salted butter, softened
1 tbsp (15 ml) + 1 tsp (5 ml) coarsely ground black pepper, toasted until fragrant in a dry pan, divided
¼ cup (60 ml) + 1 tbsp (15 ml) icing sugar, sifted
¾ tsp (4 ml) salt
1½ cups (375 ml) flour
½ cup (125 ml) semolina flour
1 cup (250 ml) + ¼ cup (60 ml) packed finely grated Grana Padano cheese, divided
1 tbsp (15 ml) olive oil
Instructions
- In bowl of a stand mixer fitted with paddle attachment, combine butter, 1 tbsp (15 ml) pepper, icing sugar and salt. Beat until smooth and fluffy, about 2 minutes. Scrape down sides of bowl and continue beating for another 2 to 3 minutes. Mixture should be thick and creamy. Add flour and semolina and mix just to incorporate; do not over beat. Add 1 cup (250 ml) grated Grana Padano and mix to combine.
- Transfer dough to a clean surface and divide into 3 equal rounds. Roll each round into about 7-in (18 cm) long logs. Refrigerate until firm, about 2 hours. At this point, logs can be wrapped and kept in refrigerator, up to 1 week, or frozen until ready to bake, up to 1 month. If freezing, allow to thaw overnight in refrigerator before baking.
- When ready to bake, preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. In a shallow dish, combine remaining ¼ cup (60 ml) Grana Padano and 1 tsp (5 ml) pepper. Brush logs with olive oil and roll them in cheese-pepper mixture to coat edges. Slice logs into ¾-in (2 cm) rounds and place on lined baking sheets. Bake for 18 to 20 minutes, or until edges begin to brown and shortbread is just firm to the touch. Transfer to a cooling rack. To gift, pack shortbread into clear cellophane bags and tie with a decorative ribbon.
Drink Pairings
White Chocolate Truffles with Rose and Pistachio
Ingredients
Serves about 30 truffles
¾ cup (175 ml) whipping cream
¾ lb (340 g) + ⅓ lb (175 g) finely chopped high quality white chocolate, divided
6 tbsp (90 ml) unsalted butter
½ tsp (2.5 ml) best quality rose water, or to taste
1½ tsp (7 ml) Grand Marnier (optional)
1 pinch salt
2 tbsp (30 ml) finely crushed edible dried rose petals
⅔ cup (150 ml) chopped toasted pistachios
Instructions
- In a medium saucepan, bring cream just to a boil. Remove from heat and immediately add ¾ lb (340 g) chocolate, butter, rose water and Grand Marnier, if using. Gently whisk until chocolate and butter are melted and mixture is completely smooth. Pour into a shallow container, cover and refrigerate until fully set, preferably overnight.
- Line a baking sheet with parchment paper. Fit a piping bag with a ½-in (1.25 cm) round nozzle (or a plastic freezer bag with ½-in (1.25 cm) snipped off from one corner). Spoon chocolate mixture into bag and pipe 1-in (2.5 cm) mounds onto lined baking sheet. Place sheet in freezer for 2 hours, or until truffles are solid.
- In a shallow bowl, combine crushed rose petals and pistachios and set aside.
- In a small pot, bring water to a boil, then reduce to a gentle simmer over medium-low heat. Place remaining ⅓ lb (175 g) chocolate in a small heatproof bowl that will fit over pot. Place bowl over pot of simmering water and melt chocolate slowly, stirring, until smooth. Turn off heat, leaving bowl over pot so chocolate remains liquid.
- To roll the truffles, this step is a bit messy, so having an extra pair of hands here can be quite helpful. Wearing thin plastic gloves, smear a little melted chocolate into your palm with a spoon. Carefully pick up a truffle (they will be quite soft) and quickly but gently roll it in a circular motion between your palms to make a thin even coating of chocolate and round out shape. Place truffle into pistachio mixture and roll it around with a fork to coat evenly. Set it on parchment-lined baking sheet; repeat with remaining truffles. Remove gloves and quickly roll each truffle between your palms once more to help pistachios adhere and to finish shaping. Place truffles back on baking sheet and return to freezer to set overnight.
- Once set, store truffles in refrigerator overnight, or in freezer for up to 1 month, well covered, until ready to pack into decorative boxes for gifting. These delicate confections need to be refrigerated until serving.
Drink Pairings
CRANBERRY WHISKY SMASH
Ingredients
Serves
1½ oz (45 ml) Bearface Canadian Whisky
1½ oz (45 ml) Cranberry Cinnamon Shrub *
2 oz (60 ml) soda water
3 to 5 cranberries, fresh or frozen, for garnish
*In a saucepan, combine cinnamon sticks and water. Bring to a boil. Boil until liquid is reduced by half; remove cinnamon sticks and measure water; should yield 1 cup (250 ml). Add remaining ingredients to cinnamon water in saucepan. Stir to combine, cover and bring to a low boil over medium-high heat for about 10 minutes, stirring occasionally, until some cranberries split open. Remove from heat, uncover and allow to cool completely. Pour into an airtight, non-reactive container and refrigerate overnight.
Instructions
- In a rocks glass, stir together whisky and shrub. Add cubed ice, top with soda water and garnish with cranberries.
Drink Pairings
PANTRY PUTTANESCA PASTA
Ingredients
Serves 2
3 tbsp (45 ml) grapeseed oil
1 garlic clove, thinly sliced
2 anchovy fillets, chopped
¼ tsp (1 ml) red pepper flakes
1 cup (250 ml) dry white wine
1 x 28 oz (796 ml) can plum tomatoes
¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
2 tbsp (30 ml) drained capers
1 tsp (5 ml) dried oregano
1 tin sardines in oil (preferably Spanish), cut into chunks
8 oz (250 g) fettuccini
2 tbsp (30 ml) chopped flat leaf parsley leaves
Instructions
- In a large skillet or frying pan, heat oil over medium-low heat. Add garlic and cook, stirring constantly, until starting to brown, about 3 minutes. Stir in anchovies and cook until dissolved, about 1 minute. Stir in red pepper flakes and wine. Increase heat to medium and cook, stirring occasionally, until wine is reduced by half, about 6 minutes.
- Add tomatoes and break them up using a wooden spoon. Bring sauce to a simmer, then add olives, capers and oregano. Simmer, uncovered, over medium-low to medium heat, stirring occasionally, until lightly thickened, about 20 minutes. Fold in sardines and set aside.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook fettuccini according to package instructions. Drain pasta, reserving about 1 cup (250 ml) cooking water. Add fettuccini to skillet containing sauce, return to medium-low heat and gently toss together. Add reserved cooking water as needed to reach desired sauce consistency. Divide between serving plates or bowls and garnish with fresh parsley.
Drink Pairings
INDIAN BUTTER CAULIFLOWER
Ingredients
Serves 4
2 tbsp (30 ml) coconut oil, melted, plus extra for greasing
1 large head cauliflower, cut into florets
2½ cups (625 ml) coconut milk, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely grated fresh ginger
1 tsp (5 ml) salt
½ yellow onion, finely chopped
1 tbsp (15 ml) garam masala
2 tsp (10 ml) yellow curry powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) smoked paprika
1 x 5.5 oz (156 ml) can tomato paste
¼ cup (60 ml) cilantro leaves, roughly chopped, plus extra for garnish
cooked basmati rice, to serve
CUMIN YOGURT FLATBREAD:
1 tsp (5 ml) cumin seeds
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
¾ tsp (4 ml) baking powder
2 tsp (10 ml) kosher salt
1 cup (250 ml) whole milk yogurt
¼ cup (60 ml) grapeseed oil
Instructions
- Place oven rack in top third of oven and preheat broiler. Lightly grease a rimmed baking sheet with coconut oil and set aside.
- Meanwhile, in a large bowl, stir together cauliflower, ½ cup (125 ml) coconut milk, half of minced garlic, ginger and salt. Marinate for 10 minutes, then spread out evenly on prepared baking sheet. Broil until just beginning to char around edges, about 3 to 4 minutes. Remove from oven and set aside.
- In a large skillet, heat 2 tbsp (30 ml) coconut oil over medium heat. Add onion and cook, stirring often, until translucent, about 5 minutes. Add remaining garlic and cook another 2 minutes. Stir in garam masala, curry powder, turmeric and paprika, stirring constantly for 1 minute. Stir in tomato paste and remaining 2 cups (500 ml) coconut milk. Bring sauce to a hard simmer and allow to cook, stirring occasionally, until thickened slightly, about 5 minutes. Add cauliflower and any juices in baking sheet to sauce. Cook until warmed through, about 3 minutes. If sauce gets too thick for your liking, feel free to thin with additional coconut milk or water. Remove from heat and stir in cilantro.
- Serve over warm basmati rice with Cumin Yogurt Flatbread.
- CUMIN YOGURT FLATBREAD:
- In a large cast iron skillet or heavy-bottomed frying pan, toast cumin seeds over medium heat, stirring often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and allow to cool for 2 minutes. Grind cumin seeds coarsely.
- Transfer cumin to a medium bowl along with flours, baking powder and salt. Whisk until well combined. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide dough into 4 roughly equal-sized pieces. Cover with a clean kitchen towel and allow to rest for 15 minutes.
- Working with 1 piece at a time on a lightly floured work surface, roll dough until about ¿ inch (0.25 cm) thick.
- Heat skillet or frying pan over medium heat. Lightly brush both sides of 1 rolled out piece of dough with oil before placing in pan. Cook until golden brown and puffy with a few charred spots, about 2 minutes, then flip and cook other side until golden brown, about 1 more minute. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining dough. Best made and eaten the same day, but cooled flatbreads can be wrapped in plastic and stored in freezer for up to 2 weeks, then thawed and warmed in 350 F (180 C) oven for 5 to 8 minutes to serve.
Drink Pairings
THAI PEANUT RAMEN
Ingredients
Serves 4
4 cups (1 L) no-salt-added chicken stock
1 x 14 oz (398 ml) can coconut milk
¼ cup (60 ml) low sodium soy sauce
2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) honey
ƒ cup (75 ml) creamy peanut butter
3 tbsp (45 ml) Thai red curry paste
8 oz (250 g) cremini mushrooms, sliced
2 red bell peppers, seeded and chopped
1 tbsp (15 ml) finely grated fresh ginger
1 garlic clove, minced
12 oz (340 g) ramen or egg noodles
3 cups (750 ml) baby spinach
2 tbsp (30 ml) roughly chopped Thai basil leaves
2 tbsp (30 ml) roughly chopped cilantro leaves
1 tbsp (15 ml) freshly squeezed lime juice
3 small radishes, thinly sliced
2 green onions, thinly sliced
ƒ cup (75 ml) chopped peanuts
2 red Thai chilies, finely sliced (optional)
toasted sesame oil, to serve
lime wedges, to serve
Instructions
- In a large saucepan over medium heat, combine 3 strips bacon, chicken stock, coconut milk, soy sauce, fish sauce, honey, peanut butter and curry paste. Bring to a simmer. Add mushrooms, peppers, ginger and garlic. Simmer, stirring occasionally, for 15 minutes, until mushrooms and peppers have softened.
- Remove bacon and pat dry. In a lightly oiled large frying pan over medium heat, cook bacon in batches (including bacon removed from soup) until well browned, about 5 minutes. Cut each strip in half widthwise and set aside until ready to serve.
- Cook noodles according to package instructions. Divide between serving bowls.
- Stir spinach, basil and cilantro into soup before ladling over noodles. Garnish each bowl with radish, green onion, peanuts, chilies (if using) and reserved bacon. Serve with a drizzle of toasted sesame oil and lime wedges.