SPOT PRAWN-STUFFED EGGPLANT
Ingredients
Serves 4
OYSTER AND GARLIC SAUCE:
3 garlic cloves, minced
2 tsp (10 ml) vegetable oil
½ cup (125 ml) chicken broth
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tbsp (15 ml) cornstarch
½ cup (125 ml) water
STUFFED EGGPLANT:
½ lb (250 g) spot prawns
2 tsp (10 ml) cornstarch
1 garlic clove, minced
1 tsp (5 ml) peeled and minced fresh ginger root
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) Shaoxing cooking wine
1 whole green onion, minced
2 Japanese eggplants, sliced into 1-in (1.25 cm) slices
2 tbsp (30 ml) vegetable oil, plus extra if needed
6 sprigs cilantro
Instructions
- To make OYSTER AND GARLIC SAUCE: In a small, heavy-bottomed saucepan, sauté garlic in vegetable oil over medium heat until golden.
- Add chicken broth, oyster sauce, soy sauce and sugar. Stir and bring to a boil. In a small bowl, stir cornstarch and water to blend. Whisk into chicken broth mixture and bring to a boil. Boil just until thickened, about 30 seconds. Serve with Stuffed Eggplant.
- To make STUFFED EGGPLANT: Peel spot prawns and remove heads and tails. Devein and place prawns in a food processor. Add cornstarch, garlic, ginger, soy sauce, sugar and cooking wine to food processor. Pulse until a coarse paste forms. Remove prawn mixture to a bowl and stir in green onion.
- Sandwich about 1 tbsp (15 ml) of the prawn mixture between two slices of eggplant. Repeat with remaining eggplant and stuffing.
- Heat vegetable oil in a frying pan large enough to hold eggplant in a single layer.
- Working in batches, fry the stuffed eggplant over medium heat for about 12 minutes on each side until golden brown. Add more oil if necessary.
- Once all the eggplant has been browned, return them to the pan in a single layer. Add ½ cup (125 ml) water. Cover and steam for 8 minutes, or until you can easily pierce eggplant with a knife.
- Place on a platter and drizzle with Oyster Garlic Sauce. Garnish with cilantro.
Drink Pairings
BOCCONCINI-STUFFED MEATBALLS IN TOMATO SAUCE
Ingredients
Serves 4 to 6
TOMATO SAUCE:
2 tbsp (30 ml) olive oil
½ small yellow onion, chopped
28 oz (796 ml) can puréed tomatoes
1 pinch crushed red pepper flakes
½ tsp salt
BOCCONCINI-STUFFED MEATBALLS:
2 slices white bread, crusts removed
½ cup (125 ml) milk
1 lb (500 g) ground pork
1 lb (500 g) ground beef
1 egg, whisked
1 garlic clove, minced
¼ small yellow onion, minced
1 tsp (5 ml) dried oregano
2 tsp (10 ml) tomato paste
2 tsp (10 ml) kosher salt
1 tsp (5 ml) ground black pepper
12 x 1-in (2.5 cm) bocconcini balls
5 sprigs fresh basil
Instructions
- To make TOMATO SAUCE: In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add puréed tomatoes, red pepper flakes and salt, simmer, covered, for 10 minutes. Remove from heat and cover to keep warm while preparing meatballs.
- To make BOCCONCINI-STUFFED MEATBALLS: Preheat oven to 400 F (200 C).
- In a large bowl, combine bread and milk. Soak for 5 minutes, then mash into a paste using a fork. Add meat, egg, garlic, onion, oregano, tomato paste, salt and pepper and mix until evenly blended.
- Divide meat mixture into 12 equal portions and roll each into a meatball. Press a bocconcini ball into the centre of each meatball, sealing it inside the ground meat. Place meatballs on a parchment-lined baking tray. Bake in centre of oven for 10 minutes. Using a slotted spoon, transfer meatballs to the saucepan with Tomato Sauce.
- Cover and simmer for 10 minutes or until dish is piping hot and meatballs are cooked through. Garnish with basil and serve.
Drink Pairings
STUFFED MUSSELS
Ingredients
Serves 24 mussels
¼ cup (60 ml) extra-virgin olive oil
½ yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 cup (250 ml) canned puréed tomatoes
1 tbsp (15 ml) tomato paste
1 roasted red bell pepper, puréed
½ cup (125 ml) basmati rice, rinsed and soaked in water for 10 minutes and drained
2 tbsp (30 ml) currants
1 tbsp (15 ml) each, finely chopped mint and finely chopped dill
24 mussels, scrubbed, discarding any that remain open when tapped
¼ cup (60 ml) white wine
1 tbsp (15 ml) flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and sweat over medium heat, stirring occasionally, until soft and translucent. Add puréed tomatoes, tomato paste, red pepper and rice. Add just enough boiling water to cover rice and simmer, uncovered, until liquid is absorbed and rice is tender. Remove from heat. Cool, and fold in currants, mint and dill.
- Heat a large, heavy-bottomed saucepan with a lid over mediumhigh heat. Add mussels and wine. Cover and steam just until mussels have started to open, so that you can easily stuff them. Do not fully cook. Remove the mussels from saucepan and lay them in a single layer on a baking tray, discarding any that did not open. Reserve liquid in pan and set aside.
- Once mussels are cool enough to handle, use a small paring knife to cut each one through the muscle that attaches to the inside shell. Stuff each mussel with about 2 tbsp (30 ml) of the rice mixture.
- Return stuffed mussels to saucepan in a single layer with reserved liquid. Cover tightly and cook over medium heat for another 5 minutes.
- This dish can be served warm or cold. Garnish with chopped parsley and lemon wedges.
Drink Pairings
SALMON AND CIDER CHOWDER
Ingredients
Serves 6
3 tbsp (45 ml) unsalted butter
2 medium onions, chopped
4 medium carrots, peeled and diced
3 celery stalks, diced
1 cup (250 ml) hard apple cider
8 new potatoes, sliced into ½-in (1 cm) widths
1 cup (250 ml) frozen corn kernels
1½ tsp (7 ml) dried thyme leaves
3 cups (750 ml) vegetable stock, divided, plus extra
2 cups (500 ml) whole milk
1 tbsp (15 ml) all-purpose flour or brown rice flour
1 cup (250 ml) whipping cream
12 oz (340 g) hot smoked salmon, skinned and broken into bite-sized pieces
salt and freshly ground pepper, to taste
2 tbsp (30 ml) chopped parsley leaves or chopped chives, for garnish
Instructions
- Heat butter in a large pot or cast-iron Dutch oven over medium-high heat. Add onions, carrots and celery. Cook, stirring often, until vegetables have softened, about 5 minutes. Add hard cider, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Add potatoes, corn, thyme and 2 cups (500 ml) stock. Simmer until potatoes are forktender, about 5 to 8 minutes.
- Whisk together milk and flour then add to pot along with remaining 1 cup (250 ml) stock. Simmer until soup starts to slightly thicken, about 5 to 10 minutes.
- Just before serving, stir cream and salmon into soup. Cook until salmon is warmed through, about 2 minutes. If too thick for your liking, thin with some more broth. Adjust seasoning to taste. Divide among serving bowls and garnish with a sprinkle of parsley or chives. Serve warm.
Drink Pairings
BISON POT PIES
Ingredients
Serves 6
⅓ cup (75 ml) all-purpose flour
salt and freshly ground pepper, to taste
2½ lbs (1.1 kg) boneless bison chuck, cut into 2-in (5 cm) cubes
4 strips thick-cut bacon, cut into ½-in (1.25 cm) pieces
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml) chopped yellow onion
1 large carrot, peeled and chopped
½ cup (125 ml) chopped celery
4 garlic cloves, minced
2½ cups (625 ml) dry red wine
2½ cups (625 ml) low sodium beef stock
¼ cup (60 ml) tomato paste
2 bay leaves
1 tsp (5 ml) fresh thyme
½ cup (125 ml) chopped Italian parsley leaves
1 lb (500 g) ready rolled puff pastry
1 large egg, beaten
Instructions
- In a large bowl, whisk together flour with a generous couple of pinches of salt and pepper. Add bison and toss to coat.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
- Add oil to pot bacon was cooked in and warm over mediumhigh heat. Shake any excess flour from bison. Working in batches, sear bison until browned. Transfer to a clean bowl and set aside.
- In same pot, add onions, carrots, celery and garlic. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add wine, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Stir in stock, tomato paste, bay leaves, thyme, reserved bacon and bison. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally. Uncover pot and continue to cook stew for one more hour, stirring occasionally, until bison is tender. Remove pot from heat, stir in parsley and season to taste with extra salt and pepper.
- While bison stew is cooking, preheat oven to 400 F (200 C).
- Place puff pastry on a lightly floured work surface. Using round cookie cutters or a sharp knife, cut six circles of puff pastry slightly larger than tops of large ramekins or small baking dishes pot pies will be served in. Transfer to two parchment-lined baking trays and lightly brush tops with beaten egg. Bake until pastry is puffed up and golden brown, about 20 minutes.
- Divide hot bison stew between ramekins or small baking dishes. Top each with a disk of puff pastry and serve.
Drink Pairings
DECONSTRUCTED DUCK LASAGNA
Ingredients
Serves 6
4 duck legs
½ oz (15 g) dried porcini mushrooms
½ cup (125 ml) boiling water
2 strips thick-cut bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, crushed
1 medium carrot, peeled and diced
2 celery stalks, diced
1 x 28 oz (796 ml) can unsalted, diced tomatoes
2 cups (500 ml) red wine
3 sprigs thyme
salt and freshly ground pepper, to taste
1 lb (500 g) fresh lasagna pasta sheets
fresh basil leaves, for garnish
freshly grated Parmesan, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place duck legs in a single layer in a shallow roasting pan. Roast until golden brown and tender, about 45 minutes. Drain off duck fat and reserve for another use. Set aside duck legs to cool.
- In a bowl, soak mushrooms in boiling water for 20 minutes. Drain mushrooms, reserving liquid, and finely chop.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Stir in mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add tomatoes, wine, thyme and reserved mushroom liquid before increasing heat to bring mixture to a boil. Reduce heat to medium-low and simmer, uncovered, stirring often, for 25 minutes.
- Discard skin from duck legs and shred meat into bite-sized pieces. Stir duck meat into sauce and simmer, still uncovered, until sauce is reduced and thick, about 45 minutes. Adjust seasoning, to taste.
- While sauce is simmering, bring a large pot of water to a boil and season generously with salt. Cook lasagna according to package directions. Drain and lay flat on a paper towel-lined baking sheet.
- To serve, place a spoonful of duck sauce onto each serving plate. Tear lasagna into long strips and layer with duck sauce. Garnish with basil leaves, grated Parmesan and freshly ground pepper.
Drink Pairings
VENISON WITH RED-EYE GRAVY
Ingredients
Serves 4
2 lbs (1 kg) venison
salt and freshly ground pepper, to taste
1½ tsp (7 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, divided
2 sprigs fresh thyme
6 oz (180 g) thick-cut country ham, diced
¾ cup (175 ml) strong black coffee
¾ cup (175 ml) low-sodium chicken stock
2 tsp (10 ml) brown sugar
4 cups (1 L) mixed baby winter greens
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) hazelnut oil
1 tbsp (15 ml) finely chopped chives, to garnish
Instructions
- Preheat oven to 450 F (230 C). Generously season venison with salt and pepper. Set aside at room temperature while oven preheats.
- Heat oil in a cast-iron skillet over medium-high heat. Add venison and sear, browning on all sides, about 5 minutes total. Add 1 tbsp (15 ml) butter along with thyme, allowing butter to melt. Baste venison with butter before transferring skillet to oven. Roast venison until a meat thermometer registers 125 F (52 C), about 7 to 10 minutes. Transfer venison to a cutting board and allow to rest while preparing red-eye gravy.
- Place same skillet used to cook venison over medium-high heat. Discard thyme sprigs and add ham, sautéing until it starts to brown, about 2 to 3 minutes. Transfer ham to a plate. Pour coffee into skillet and, using a wooden spoon, scrape up any brown bits. Stir in stock and sugar and cook at a simmer, stirring occasionally, until reduced to about a ½ cup (125 ml). Remove skillet from heat and whisk in remaining 1 tbsp (15 ml) butter before stirring in reserved ham.
- Just before serving, place greens in a large bowl. Season with salt and pepper to taste, then drizzle with white wine vinegar and hazelnut oil. Toss to combine.
- Slice venison into ½-in (1.25 cm) slices and transfer to serving plates. Pour some red-eye gravy over top and garnish with chives. Place some salad alongside venison and serve.
Drink Pairings
SHORT RIBS WITH BUCKWHEAT POLENTA
Ingredients
Serves 4
2 lbs (1 kg) boneless beef short ribs, cut into 2-in (5 cm) square pieces, dried well
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
1 large onion, peeled and chopped
2 medium carrots, peeled and chopped
1 celery rib, chopped
2 garlic cloves, peeled and crushed
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) all-purpose flour
2 cups (500 ml) red wine
4 cups (1 L) homemade beef stock (or, if you cannot make a beef stock, chicken or vegetable stock can be used)
3 sprigs fresh thyme
3 sprigs fresh parsley
1 tsp (5 ml) balsamic vinegar
1 tsp (5 ml) butter
BUCKWHEAT POLENTA:
4 cups (1 L) chicken or vegetable stock
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) polenta
¼ cup (60 ml) buckwheat flour
2 tbsp (30 ml) butter
½ cup (125 ml) fontina cheese, shredded
Instructions
- Season beef with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown beef in batches until golden brown on all sides, about 2 minutes per side. Remove and set aside.
- In same pot used to brown beef, add onion, carrots, celery and garlic. Cook vegetables until they are soft and onions are translucent. Add tomato paste and flour, stir and cook until tomato paste has caramelized slightly. Add red wine, prepared beef, stock, thyme and parsley. Cover and simmer over low heat for 3 to 4 hours, or until beef is tender. Alternatively, if your pot is ovensafe, you can cook it in a 300 F (150 C) oven for 3 to 4 hours.
- Once beef is cooked, remove it from pot and set aside. Strain cooking liquid and discard vegetables. Return liquid into pot and reduce over medium-high heat until it is sauce consistency and coats the back of a spoon.
- Add balsamic vinegar and butter to sauce. Stir until combined. Return beef to pot and reduce heat to low. Baste beef with sauce, turning beef over so that it is coated with sauce (about 10 minutes). Serve over Buckwheat Polenta.
- To make BUCKWHEAT POLENTA: In a medium-sized saucepan, bring stock to a boil with salt and pepper. Slowly pour polenta into water, whisking constantly, until all polenta has been added. Add buckwheat flour the same way.
- Reduce heat to low and continue whisking until polenta has thickened and is not settling at bottom. Continue to cook for 20 more minutes, stirring occasionally with a rubber spatula. Add butter and cheese and stir until cheese has melted and combined into polenta. Adjust seasoning, to taste.
Drink Pairings
MINI CARROT CAKE
Ingredients
Serves 12 mini cakes
1 cup (250 ml) all-purpose flour
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cloves
5 cups (1.25 L) shredded carrots
2 medium eggs
½ cup (125 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 orange, zested
2 cups (500 ml) crème fraîche
½ cup (125 ml) icing sugar
¼ cup (60 ml) maple syrup
¼ cup (60 ml) toasted chopped walnuts
Instructions
- Preheat oven to 350 F (180 C) and grease cups of a 12-piece popover pan. If you do not have a popover pan, you can use any mini cake mould, or a muffin tin.
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, ground cardamom and cloves.
- In a separate bowl, mix carrots, eggs, vegetable oil, vanilla extract and orange zest. Add the wet ingredients to dry ingredients and mix until combined – a few lumps are ok. The batter will be thick.
- Divide batter between popover moulds and bake for 20 to 25 minutes, or until a cake tester comes out clean. Rotate pan halfway through baking. Let cakes cool and remove from pan. Trim cakes so they sit flat (the “muffin top” becomes the bottom of cake).
- In a chilled metal or glass bowl, whip the crème fraîche with icing sugar until soft peaks form. Spread crème fraîche on cakes, drizzle with maple syrup and top with walnuts.
Drink Pairings
ROASTED VEGETABLES WITH PESTO
Ingredients
Serves 4 to 6
8 baby potatoes or new potatoes, halved
1 large parsnip, scrubbed
4 bunches carrots, tops removed and scrubbed
2 red beets
1 fennel bulb, top trimmed off, cut into 6 wedges
1 small red onion, peeled and cut into 6 wedges
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
PESTO:
2 cups (500 ml) basil leaves, stems discarded
1 tbsp (15 ml) parsley leaves, stems discarded
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) toasted pine nuts
2 tbsp (30 ml) fresh lemon juice
½ tsp (2 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) good quality extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Toss all ingredients, other than Pesto, in a bowl until all vegetables are coated in oil. Transfer vegetables to a roasting pan and roast for 45 minutes to an hour or until vegetables are tender and golden brown. Turn vegetables over halfway through cooking. Transfer to a serving platter and drizzle with Pesto.
- To make PESTO: In a food processor or high-speed blender, add basil, parsley, Parmesan, pine nuts and garlic. Pulse several times to chop basil, scraping down sides occasionally.
- Turn on food processor and add lemon juice, salt and pepper. Then slowly pour in oil, scraping sides occasionally, until all oil has been added and mixture is emulsified. Check seasoning and adjust if necessary. Note: This recipe makes more than is needed for the roasted vegetables, but it is difficult to make a small amount of pesto in a food processor or blender, as it will not blend. To keep Pesto for up to 1 week in refrigerator, place it in a jar and add more olive oil to cover pesto. Cover with a lid. Alternatively, it can be frozen in an ice cube tray. Use the best quality olive oil you can for this.