PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
FAVA BEANS WITH FRESH RICOTTA ON GARLIC CROSTINIS
Ingredients
Serves about 32 crostinis
GARLIC-INFUSED RICOTTA:
8 cups (2 L) whole milk
1 cup (250 ml) whipping cream
½ tsp (2 ml) salt
3 tbsp (45 ml) lemon juice
1 garlic clove, smashed and minced
CROSTINIS:
¼ cup (60 ml) olive oil
1 large garlic clove, smashed and minced
1 long whole wheat baguette, cut into ½-in (1.25 cm) slices
salt and freshly ground black pepper, to taste
FAVA BEANS:
1½ cups (375 ml) shelled fava beans
2 tbsp (30 ml) olive oil
½ cup (125 ml) diced sweet onion
3 tbsp (45 ml) finely chopped fresh mint
2 tbsp (30 ml) full-fat sour cream
2 tbsp (30 ml) lemon-infused olive oil, plus extra
salt and freshly ground black pepper, to taste
pea shoots and mint, for garnish
Instructions
- To make GARLIC-INFUSED RICOTTA: Line a large sieve with cheesecloth and place over a large bowl or saucepan. Set aside.
- Combine milk, cream and salt in a large heavy saucepan. Bring to a full rolling boil over medium-high heat. Then reduce heat to low and add lemon juice and garlic. Simmer, stirring constantly, until mixture curdles, about 2 minutes.
- Pour mixture into sieve over bowl or saucepan and set aside to drain for about 1 hour. Discard liquid and transfer ricotta to a plastic container with a tight-fitting lid. Refrigerate until chilled. Can be refrigerated for up to 2 days. Makes about 3½ cups (875 ml).
- To make CROSTINIS: Preheat oven to 350 F (180 C).
- Warm olive oil and garlic in a measuring cup in the microwave, to infuse garlic flavours. Place baguette slices in a single layer on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper.
- Bake for 8 to 10 minutes or until crisp. Remove baking sheet to a rack to cool. Can be made ahead and stored in a tightly covered container for a couple of days
- To make FAVA BEANS: Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and plunge into ice water. Drain again and, using your fingers, pinch off the skins and discard. Place ⅓ cup (75 ml) beans in a small bowl and set aside. Place remaining beans in a larger bowl. Coarsely mash with a fork. Set aside.
- Heat olive oil in a heavy frying pan over medium heat. Add onion and sauté until soft and clear. Do not brown. Transfer to mashed fava beans along with mint, sour cream, lemon oil, and salt and pepper to taste. Gently fold together to blend. Fold in whole fava beans.
- To serve, smear a generous spoonful of fresh ricotta on baguette slices. Spoon fava bean mixture on top. Drizzle with a little lemon oil and garnish with some pea shoots. Add an extra grating of black pepper and serve.
Drink Pairings
PERSIAN CHICKPEA SALAD WITH POMEGRANATE DRESSING
Ingredients
Serves 6
POMEGRANATE DRESSING:
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) pomegranate molasses
1 tbsp (15 ml) lemon juice
SALAD:
1¼ cups (325 ml) dried chickpeas, soaked overnight in cold water1
2 firm ripe tomatoes, cored and diced
2 heirloom purple carrots, peeled and shaved lengthwise into strips
3 cups (750 ml) baby arugula, washed and patted dry
½ small red onion, thinly sliced, separated into rings
⅓ cup (75 ml) each finely chopped cilantro, Italian parsley and Thai basil
4 oz (125 g) Macedonian feta, crumbled
½ pomegranate, seeds only
Instructions
- To make POMEGRANATE DRESSING: Combine olive oil, pomegranate molasses and lemon juice in a small bowl. Whisk until emulsified. Transfer to a small jar and refrigerate until ready to use. Makes ⅓ cup (75 ml).
- To make SALAD: Place chickpeas in bowl and cover with cold water with a couple inches (5 cm) to spare. Soak overnight then drain and rinse. Place in a large saucepan and cover generously with cold water again. Bring to a boil over medium-high heat. Cover, with lid ajar, reduce heat to medium-low and simmer until chickpeas are tender, about 30 to 40 minutes. When tender, drain and place in a large bowl. Set aside to cool. Discard any skins that may have popped off during cooking.
- Add tomatoes, carrots, arugula and onion to cooled chickpeas. Top with chopped herbs. Refrigerate until ready to serve.
- Drizzle salad with dressing. Gently toss to evenly distribute. Transfer to a serving platter and scatter cheese and pomegranate seeds over top. Serve immediately.
Drink Pairings
APPLE AND CHEESE ROSE TARTLETS
Ingredients
Serves 4
2 red unpeeled apples, halved, cored and thinly sliced
2 tbsp (30 ml) lemon juice
¼ cup (50 ml) water
1 sheet, frozen puff pastry, thawed
all-purpose flour, for rolling pastry
½ cup (125 g) plain cream cheese, softened
4 tbsp (60 ml) granulated sugar
1 tsp (5 ml) cinnamon
½ cup (125 ml) grated sharp cheddar cheese (optional)
Instructions
- Preheat oven to 375 F (190 C). Generously grease a muffin tin with butter or cooking spray. Set aside.
- Place apple slices in a bowl. Top with lemon juice and water. Microwave 3 minutes or until apples are slightly softened. Remove apples and pat dry on paper towel. Set aside.
- Lightly dust counter surface with flour. Roll out puff pastry and cut into 4 even-sized strips lengthwise, about 3-in (7.5 cm) wide. Spread a thin layer of cream cheese over pastry. Mix together sugar and cinnamon in a small bowl and sprinkle about a tsp (5 ml) over the cream cheese. Sprinkle a bit of cheddar cheese over each strip.
- Arrange apple slices, overlapping pieces over top half of the pastry strip and making sure the rounded part of the apple is sticking out of the top of the pastry. Fold bottom half of the puff pastry up over the bottom of apple slices. Starting from one end, roll up pastry like a rosette, enclosing the apple slices. Place in muffin tins, apple-side up.
- Bake for 35 to 40 minutes or until golden brown. Remove from oven and cool 10 minutes. Remove from muffin tins and set on wire rack. Serve warm or at room temperature. Serve with whipped cream or ice cream.
Drink Pairings
KOHLRABI SALAD WITH APPLES
Ingredients
Serves 4 to 6
2 medium kohlrabi, about 2 lbs (1 kg), peeled and thinly sliced
2 unpeeled Granny Smith apples, cored and thinly sliced
½ tsp (2 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) white balsamic or white wine vinegar
2 tbsp (30 ml) extra-virgin olive oil, divided
sea salt and freshly ground black pepper
½ cup (125 ml) torn fresh mint leaves
½ cup (125 ml) toasted hazelnuts, chopped
¼ cup (50 ml) shaved pecorino or Parmesan
whole mint leaves, for garnish, optional
Instructions
- In a large mixing bowl, toss together kohlrabi, apple, lemon zest, lemon juice, vinegar with half the olive oil. Season to taste. Add mint and gently toss just to combine.
- In a small bowl, toss hazelnuts and remaining olive oil. Season to taste. Divide kohlrabi salad among plates and top with hazelnuts and pecorino. Garnish with more mint leaves if desired.
Drink Pairings
APPLE STREUSEL KUCHEN TORTE
Ingredients
Serves 8 to 10
STREUSEL TOPPING:
1 cup (250 ml) granulated sugar
½ cup (125 ml) butter, melted
¼ cup (60 ml) all-purpose flour
2 tsp (10 ml) cinnamon
KUCHEN TORTE:
¾ cup (75 ml) soft butter
½ cup (125 ml) granulated sugar
3 large eggs
1 tsp (5 ml) vanilla extract
½ cup (125 ml) milk
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
4 to 5 apples, peeled, cored and sliced, ¼-in (0.5 cm) thick
whipped cream or vanilla ice cream
Instructions
- To make STREUSEL TOPPING: Mix together sugar, butter, flour and cinnamon until a crumble mixture forms. Set aside. Makes ¾ cup (175 ml).
- To make KUCHEN TORTE: Preheat oven to 350 F (180 C). Grease bottom and sides of a 9-in (23 cm) springform pan with butter and line bottom with parchment paper. Set aside.
- In a large bowl, beat butter and sugar together with an electric mixer until fluffy. Add eggs, vanilla and milk and beat together until smooth. Stir in flour, baking powder, baking soda and salt until smooth and blended. Spread batter onto bottom of prepared pan. Arrange apples over batter. Evenly sprinkle Streusel Topping over apples.
- Bake until apples are tender and a skewer inserted in the centre comes out clean. Topping should be golden. Remove and cool in pan on a wire rack before running a knife around inside of pan and removing the sides. Serve with whipped cream or vanilla ice cream.
Drink Pairings
SWEET POTATO TURNOVERS
Ingredients
Serves about 18 turnovers
½ lb (250 g) unpeeled sweet potatoes
½ lb (250 ml) Granny Smith apples, peeled, cored and cut into fine ¼-in (0.5 cm) dice
2 tbsp (30 ml) granulated sugar, plus extra for dusting
⅓ cup (75 ml) whole blanched almonds, ground in food processor
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystallized ginger
1 pkg (or 2 sheets) frozen puff pastry, thawed
all-purpose flour, for rolling
1 large egg, beaten
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- Pierce potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash with potato masher or fork. Mix in apples, sugar, almonds, cinnamon, ground ginger and chopped ginger. Set aside.
- Lightly dust a large cutting board with flour. Roll out 1 of the pastry sheets to ⅛-in (3 cm) thickness. Cut out circles using a 3½-in (8.75 cm) cookie cutter, making as many circles from the dough as possible.
- Place a heaping tbsp (15 ml) of the filling on each circle. Brush bottom edge of pastry lightly with egg wash, then fold circles in half to form a half moon. Press the edges together with a fork to seal and arrange on a parchment paper-lined baking sheet. Repeat with remaining dough and filling, collecting scraps of dough and rolling out. Brush tops of turnover with egg wash and sprinkle with sugar.
- Bake on prepared baking sheets until golden brown, about 12 to 15 minutes. Remove and allow to cool for 5 minutes before serving. Best served warm with vanilla ice cream or whipped cream.
Drink Pairings
SWEET POTATO GNOCCHI
Ingredients
Serves 6
SWEET POTATO GNOCCHI:
2 lbs (1 kg) unpeeled sweet potatoes
⅔ cup (175 ml) ricotta cheese
1 tsp (5 ml) salt
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) freshly ground black pepper
1¼ cups (300 ml) all-purpose flour, plus more for work surface, about ⅓ cup (75 ml)
SAGE AND MAPLE BUTTER:
½ cup (125 ml) unsalted butter
18 to 24 fresh sage leaves
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
- To make SWEET POTATO GNOCCHI: Preheat oven to 425 F (210 C).
- Pierce sweet potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash sweet potato flesh and measure out 2 cups (500 ml), discarding remainder or saving for another use. Add ricotta and spices. Mix until well blended.
- Add flour, ½ cup (125 ml) at a time until a soft dough forms. Lightly flour a clean work surface. Divide dough into 6 equal balls. Roll out each ball into a 1-in (2.5 cm) thick rope. Cut each rope into 1-in (2.5 cm) pieces to make gnocchi. Roll the gnocchi with tines of a fork. Transfer gnocchi to a large baking sheet. Repeat with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 to 4 batches and cook until tender but still al dente, or firm to the bite. Remove with a slotted spoon to a baking sheet. Loosely cover with foil to keep warm while cooking remaining gnocchi.
- To make SAGE AND MAPLE BUTTER: In frying pan, melt butter over medium heat. When melted, add sage leaves and swirl occasionally until foam subsides and solids begin to brown. Remove from heat and stir in cinnamon and maple syrup. Season with salt and black pepper. Add Sweet Potato Gnocchi and toss to coat evenly. Serve immediately.
Drink Pairings
SWEET POTATO AND MAPLE SYRUP PANNA COTTA
Ingredients
Serves 8 (½ cup (125 ml) servings each)
1 large or 2 small unpeeled sweet potatoes
1 cup (250 ml) homogenized milk
1 tbsp (15 ml) gelatin
1 cup (250 ml) buttermilk
1 cup (250 ml) whipping cream
¼ cup (60 ml) maple syrup
1 tsp (10 ml) cinnamon
1 tsp (5 ml) vanilla extract
whipped cream, for garnish
SALTED HAZELNUT BRITTLE:
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
1 tsp (5 ml) corn syrup or agave syrup
½ cup (125 ml) toasted hazelnuts, coarsely chopped
½ tsp (2 ml) kosher salt
Instructions
- Preheat oven to 425 F (210 C).
- Pierce sweet potato with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash well with potato masher. Measure out 1 cup (250 ml) mashed sweet potato.
- Place homogenized milk in a medium-sized saucepan. Sprinkle gelatin over milk and let sit for 5 minutes or until gelatin softens.
- In a blender, combine buttermilk, whipping cream, mashed sweet potato, maple syrup and cinnamon. Blend until smooth.
- Heat softened gelatin and milk mixture over low heat, stirring until gelatin is dissolved. Stir in sweet potato mixture and cook over medium heat, stirring well until mixture starts to steam. Remove from heat and stir in vanilla.
- Ladle into 8 x ½ cup (125 ml) ramekins. Transfer to refrigerator and chill until firm. Garnish with a dollop of whipped cream and Hazelnut Brittle.
- To make SALTED HAZELNUT BRITTLE: Line a baking sheet with parchment paper. Mix together sugar, water and corn syrup in a medium, heavy-bottomed saucepan. Cook over medium-high heat, without stirring, until it starts to caramelize to a light golden brown, about 13 minutes. Gently swirl saucepan until mixture is a deep amber colour, about 1 more minute.
- Remove immediately from heat and quickly stir in nuts and salt. Pour immediately onto the prepared baking sheet, spreading in an even layer. Let cool. Once cool and hardened, break into shards.
Drink Pairings
CREAMY CORN-STUFFED PEPPERS
Ingredients
Serves 4
10 ears of corn, husk and silk removed
1 tbsp (15 ml) butter, melted
2 green peppers, cut in half lengthwise
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) red onion, finely diced
2 cloves garlic, minced
¼ tsp (1 ml) Mexican oregano (or marjoram)
½ tsp (2 ml) kosher salt
1 pinch ground black pepper
½ cup (125 ml) sour cream
½ cup (125 ml) queso fresco or cow feta cheese, crumbled, divided
¼ bunch of cilantro, picked off the stems and roughly chopped
1 lime, quartered
Instructions
- Preheat a barbecue to medium heat.
- Brush the corn with butter and grill for about 2 minutes on each side. The corn doesn’t have to be cooked all the way through, but the grill marks will add flavour. Cool and cut the kernels from the cob, set aside.
- Remove heart and seeds from the green peppers and discard. Keep the stem part of the pepper intact. Brush the outside of the peppers with olive oil and grill for 3 to 4 minutes on all of the outside edges. Don’t overcook. The peppers need to retain their shape. Set aside.
- Preheat oven to 375 F (190C).
- Sauté onion and garlic over medium heat until soft, then add the Mexican oregano, salt, and pepper. Cook for another 2 to 3 minutes. Let cool slightly and add the corn kernels, sour cream, and half of the queso fresco. Mix until combined and fill the peppers. Sprinkle the remaining queso fresco over the peppers.
- Bake for about 10 minutes, until the filling is melted and bubbly. Garnish with cilantro and serve with lime pieces.