CHOCOLATE AND ROSEMARY SHORT RIBS

Ingredients

Serves 6
6 lbs (3 kg) bone-in short ribs
salt and pepper, to taste
⅓ cup (75 ml) diced, thick-cut bacon
1½ cups (375 ml) finely chopped yellow onion
2 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups (500 ml) dry red wine
3 cups (750 ml) unsalted vegetable stock
1 x 28 oz (794 ml) can diced tomatoes
2 sprigs thyme
1 sprig rosemary
3 tbsp (45 ml) bittersweet chocolate
2 tbsp (30 ml) Dutch processed cocoa powder
1 tsp (5 ml) finely chopped rosemary leaves
HERBED ISRAELI COUSCOUS:
2 tbsp (30 ml) unsalted butter
2 cups (500 ml) Israeli couscous
4 cups (1 L) unsalted vegetable stock
1 tsp (5 ml) salt, plus extra, to taste
1 tbsp (15 ml) lemon juice
½ cup (125 ml) finely chopped, flat leaf parsley leaves
2 green onions, finely sliced

Instructions

  1. Season short ribs with salt and pepper. Set aside.
  2. Heat a large Dutch oven over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to a paper towel-lined plate to drain.
  3. In same Dutch oven, over medium-high heat, working in batches, brown ribs in drippings until brown on all sides. Transfer to a plate.
  4. Add to same Dutch oven onions, carrots, celery and garlic. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine, bring to a boil and let cook until liquid is reduced by half, about 5 minutes. Stir in stock, tomatoes, thyme, rosemary and reserved bacon. Return ribs to Dutch oven, cover partially with lid, and simmer on low for 1½ hours. Uncover and simmer until meat is tender, stirring occasionally, about 1½ hours longer.
  5. Transfer ribs to a plate and discard thyme and rosemary sprigs. Spoon fat from surface of sauce. Boil sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary leaves, stirring until chocolate melts. Season to taste. Return ribs to Dutch oven, cover partially. Simmer to rewarm, about 5 minutes. Serve ribs with Herbed Israeli Couscous.
  6. HERBED ISRAELI COUSCOUS:
  7. In a medium saucepan over medium heat, warm butter until melted. Add couscous and stir to coat. Allow to cook, stirring constantly, until couscous starts to toast and is fragrant, about 2 to 3 minutes.
  8. Add stock and salt and bring to a boil. Reduce heat to medium-low and simmer couscous until tender, about 10 to 12 minutes. Drain if necessary. Stir in lemon juice, parsley and green onions. Season to taste.
Email Recipe

Drink Pairings

BRAISED BEEF VOL-AU-VENT

Ingredients

Serves 6
1½ lb (750 g) puff pastry, thawed
1 egg
3 tbsp (45 ml) water
2 lbs (1 kg) chuck roast beef, cut into 1½-in (3.75 cm) cubes
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 cups (500 ml) chopped bacon
6 tbsp (90 ml) oil, divided
1 cup (250 ml) chopped onions
4 garlic cloves, crushed
1 cup (250 ml) cubed carrots, approximately ¾ x ¾-in (2 x 2 cm)
1 cup (250 ml) chopped celery
1 bottle (750 ml) red wine, such as pinot noir, divided
1 bouquet garni (3 sprigs thyme, 3 sprigs parsley and 2 bay leaves tied together with kitchen string)
4 tbsp (60 ml) butter, divided
1½ cups (375 ml) pearl onions, peeled
2 cups (500 ml) button mushrooms
2 tbsp (30 ml) balsamic vinegar
thyme leaves, for garnish

Instructions

  1. Unroll puff pastry onto clean lightly-floured surface. Using a 3-in (8 cm) round cookie cutter, cut 12 discs and place on parchment-lined baking sheet. Using a 2-in (5 cm) round cookie cutter, cut into centre of 6 discs. In total you should have 6 x 3-in (8 cm) discs, 6 x 3-in (8 cm) rings and 6 x 2-in (5 cm) discs. Refrigerate for 30 minutes to chill.
  2. Preheat oven to 400 F (200 C) and adjust rack to centre position.
  3. Prepare egg wash by lightly whisking egg with water. Remove chilled pastry from refrigerator. Work quickly to make sure pastry is still cold and stiff while assembling. Lightly brush surface of 6 large 3-in (8 cm) discs with egg wash. Stack 6 rings over discs, do not press pastry together. Freeze pastry shells for about 15 minutes. Remove from freezer and lightly brush surface of smaller 2-in (5 cm) discs and pastry shells with egg wash. Bake for 20 minutes or until pastry shells have risen and are golden brown in colour. Turn off oven and leave door slightly and safely ajar to let pastry cool in oven for about 1 hour. Once completely cooled, you can store in airtight container for up to 1 day.
  4. Preheat oven to 325 F (170 C) and adjust rack to lower third position.
  5. Season beef with salt and pepper, set aside. In a large Dutch oven, fry bacon until edges start to brown. Using slotted spoon, remove fried bacon and set aside. In same Dutch oven over high heat, working in batches, sear sides of cubed beef, 1 minute on each side until evenly browned. Adjust heat as needed to ensure bottom of pan does not burn. Remove beef and set aside in a large bowl.
  6. Reduce heat to medium, add 2 tbsp (30 ml) oil, onions, garlic, carrots and celery and sauté for about 5 minutes. Cover with lid for first minute to help vegetables sweat. Then remove lid for remaining 4 minutes. If bottom of pan starts to burn, lower heat and continue sautéing until vegetables darken in colour and no liquid remains. Add ƒ cup (75 ml) wine to vegetables and scrape up any browned bits from bottom of pan. Add reserved beef to Dutch oven along with any accumulated juices, bacon, remaining wine and bouquet garni. Cover and transfer to preheated oven for 2 hours.
  7. In a large frying pan over medium-high heat, melt 2 tbsp (30 ml) butter with 2 tbsp (30 ml) oil. Sauté pearl onions until they begin to turn golden brown, set aside in a bowl. In same pan, add remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil and sauté button mushrooms until tender. Remove and add to pearl onions.
  8. Remove beef from oven after 2 hours and add pearl onions and mushrooms. There should be very little braising liquid left, if not, cook uncovered over medium heat until most liquid is reduced to about 1 cup (250 ml). Season to taste. Add balsamic vinegar, stir and cover to let beef rest for at least 15 minutes.
  9. To serve, spoon braised beef into pastry shell and garnish with thyme leaves. Place 2-in (5 cm) baked pasty discs as a lid and serve.
Email Recipe

Drink Pairings

THAI STEAK AND HERB SALAD

Ingredients

Serves 2
3 tbsp (45 ml) olive oil, divided
1 x 5 oz (140 g) sirloin steak
salt and pepper, to taste
2 cups (500 ml) mixed spring greens
1 carrot, shaved into ribbons
2 cups (500 ml) Napa cabbage, shredded
1 cup (250 ml) thinly sliced red bell pepper
¼ cup (60 ml) thinly sliced red onion
½ cup (125 ml) fresh cilantro leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) fresh basil leaves
1 garlic clove, minced
1 tsp (5 ml) finely grated ginger
2 tbsp (30 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 tbsp (30 ml) sesame oil
1 tsp (5 ml) Sriracha chili sauce
¼ cup (60 ml) toasted peanuts, chopped, for garnish

Instructions

  1. In a cast iron skillet over high heat, heat 1 tbsp (15 ml) olive oil. Season steak with salt and pepper. Once skillet is hot, sear steak, one side at a time, about 4 to 5 minutes each for medium-rare. Sear longer if desired. Set aside for 10 minutes to rest while making salad.
  2. In a large mixing bowl, add mixed greens, carrots, cabbage, red pepper, red onion, cilantro, mint and basil. In a Mason jar, combine remaining 2 tbsp (30 ml) olive oil, garlic, ginger, rice vinegar, soy sauce, honey, sesame oil and Sriracha. Shake jar until combined. Once steak has rested, slice into thin strips. Dress salad and serve with steak slices and top with peanuts.
Email Recipe

Drink Pairings

PORTERHOUSE STEAK WITH CREAMY MUSHROOM SAUCE

Ingredients

Serves 2
2 Porterhouse steaks (depending on size, 1 steak may be big enough for 2 servings) at room temperature
2 tbsp (30 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Creamy Mushroom Sauce, to serve, recipe follows
CREAMY MUSHROOM SAUCE:
1 shallot, finely chopped
1 garlic clove, finely sliced
3 tbsp (45 ml) butter, chilled
1 cup (250 ml) cremini mushrooms, thickly sliced
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
3 tbsp (45 ml) white wine
½ cup (125 ml) whipping cream
1 sprig thyme
1 sprig rosemary

Instructions

  1. Preheat grill to high and rub with half the oil.
  2. Pat steaks dry then coat steaks with remaining oil and season with salt and pepper. Reduce grill heat to mediumhigh and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Creamy Mushroom Sauce and desired sides.
  3. To make CREAMY MUSHROOM SAUCE: In a small pan over medium heat, sweat shallot and garlic in butter. Add mushrooms and season with salt and pepper. Cook until mushrooms are cooked through and lightly browned. Add white wine and cook until liquid is almost gone. Add cream, thyme and rosemary, cook until cream has reduced by ¾ and has thickened to a sauce consistency. Remove thyme and rosemary, season to taste and serve warm.
Email Recipe

Drink Pairings

FILET MIGNON WITH STILTON SAUCE

Ingredients

Serves 2
2 x 5 oz (140 g) filet mignon steaks, at room temperature
1 tbsp (15 ml) grapeseed oil, divided
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) butter
1 garlic clove, crushed
1 sprig thyme
Stilton Sauce, to serve, recipe follows
STILTON SAUCE:
½ shallot, finely chopped
1 sprig thyme
1 tbsp (15 ml), butter
2 tbsp (30 ml) whipping cream
4 oz (113 g) Stilton cheese, crumbled

Instructions

  1. Coat steaks in half of the oil and season with salt and pepper. In a cast iron frying pan on medium-high heat, sear steaks until browned on 1 side, about 3 minutes, flip and sear other side.
  2. Add butter, garlic and thyme to pan. Tilt pan away from you and continuously spoon melted butter over steaks until they reach desired doneness (about 3 minutes for medium-rare). Let steaks rest for 3 to 4 minutes before serving. Plate and serve with Stilton Sauce and desired sides.
  3. To make STILTON SAUCE: In frying pan over medium heat, sweat shallot and thyme in butter. Once shallots are soft add cream and reduce until thick. Remove thyme and add Stilton, mix just until combined. While sauce is still hot, serve over steaks. Makes about ¾ cup (175 ml)
Email Recipe

Drink Pairings

BONE-IN RIB-EYE WITH PEPPERCORN SAUCE

Ingredients

Serves 2
2 tbsp (30 ml) grapeseed oil, divided
2 bone-in rib-eye steaks (depending on size, 1 steak may be big enough for 2 servings), at room temperature
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
Peppercorn Sauce, to serve, recipe follows
PEPPERCORN SAUCE:
1 shallot, finely chopped
3 tbsp (45 ml) butter, chilled, divided
1 tbsp (15 ml) cognac
½ cup (125 ml) beef stock
1 sprig thyme
1 tbsp (15 ml) green peppercorns, roughly chopped
salt and pepper, to taste

Instructions

  1. Preheat grill to high and rub grill with half the oil.
  2. Pat steaks dry then coat with remaining oil and season with salt and pepper. Reduce grill heat to medium-high and grill steaks for 4 to 5 minutes per side for medium-rare doneness. Continue grilling to desired doneness. Let steaks rest for 5 minutes before serving with Peppercorn Sauce and desired sides.
  3. To make PEPPERCORN SAUCE: In a small pan over medium heat, sweat shallots in half the butter. Add cognac and cook until liquid has reduced completely. Add beef stock and thyme and cook until stock has reduced by half.
  4. Remove thyme and add remaining butter, stirring vigorously until butter has emulsified into sauce. Add peppercorns and season to taste. Serve warm.
Email Recipe

Drink Pairings

KOREAN NACHOS

Ingredients

Serves 8
1¼ lbs (625 g) sirloin steak, thinly sliced
1 Bosc pear, peeled, cored and coarsely grated
1 small yellow onion, finely diced
4 garlic cloves, minced
1 tbsp (15 ml) minced ginger
½ cup (125 ml) low-sodium soy sauce
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) gouchujang hot pepper paste
vegetable oil, for frying
½ lb (250 g) packaged square wonton wrappers, cut in half diagonally
1½ cups (375 ml) kimchi, squeezed of excess liquid
2 cups (500 ml) freshly grated cheddar
1 cup (250 ml) sour cream
¼ tsp (1 ml) finely grated lime zest
3 tbsp (45 ml) lime juice
1 cup (250 ml) shredded red cabbage
2 green onions, trimmed and thinly sliced
1 or 2 serrano peppers, thinly sliced
fresh cilantro, for garnish

Instructions

  1. In a large sealable plastic bag, add first 10 ingredients. Seal and shake well to combine. Refrigerate at least 1 hour or up to overnight.
  2. When ready to assemble, preheat oven to 375 F (190 C).
  3. In a deep pot over medium heat, warm about 2-in (5 cm) of oil. Make sure it registers 350 F (180 C) on a deep fat-frying thermometer. Working with a few pieces of wonton at a time, fry until crispy and golden brown, about 30 seconds to 1 minute. With a slotted spoon, transfer to a paper towel-lined baking tray to drain and, while warm, sprinkle with a little salt to season chips. Continue frying until all wontons are cooked.
  4. In a large cast iron skillet over medium-high heat, heat a drizzle of oil. Drain marinated beef and cook, stirring occasionally, until well browned, about 4 minutes. Cook beef in batches, if necessary, to prevent crowding as beef will not caramelize properly. Transfer to a cutting board and roughly chop. Place beef on a plate and set aside.
  5. In wiped out skillet or a small baking tray, assemble nachos in layers in the following order; wonton chips, beef, kimchi and cheese. Repeat layering until all ingredients are used up. Bake until cheese has melted and nachos are warmed through, about 5 minutes.
  6. In a small bowl, whisk together sour cream, lime zest and lime juice. Garnish baked nachos with red cabbage, drizzle of lime cream, green onions, serrano peppers and torn cilantro leaves. Serve immediately with any extra lime cream and kimchi on side.
Email Recipe

Drink Pairings

VIETNAMESE BEEF STEW

Ingredients

Serves 6
Marinade, make ahead
3 lb (1.5 kg) beef brisket or boneless beef short ribs, cut into 2-in (5 cm) chunks
2 oxtails
2 tbsp (30 ml) vegetable or coconut oil
1 large onion, sliced
2 pieces star anise
1½ whole stalks lemongrass, crushed
½ stick cinnamon
2 bird’s eye chilies, to taste
2 ginger slices, about 1-in (2.5 cm)
2 garlic cloves, crushed
3 tbsp (45 ml) tomato paste
1 tomato, chopped
1 tbsp (15 ml) soy sauce
¼ cup (60 ml) fish sauce
2 cups (500 ml) coconut water
3 cups (750 ml) water
6 large carrots, cut into 2-in (5 cm) chunks
4 stalks green onion, chopped, for garnish
¼ bunch cilantro, washed and picked, for garnish
2 limes, cut into quarters, to serve
baguette or jasmine rice, to serve
MARINADE:
2 garlic cloves, chopped
1-in (2.5 cm) piece of ginger, chopped
½ stalk lemongrass, chopped
2 tsp (10 ml) Malay curry powder
2 tsp (10 ml) five-spice powder
1 tsp (5 ml) pepper
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce

Instructions

  1. In a large bowl, add beef and oxtails to prepared Marinade. Allow to marinate for at least 2 hours. Overnight is ideal.
  2. In a large heavy-bottomed pot or Dutch oven over medium- high heat, warm oil. Add onions and spread over bottom of pot. Let onions char slightly, do not stir until they are charred. Add marinated beef and stir, continue cooking, stirring occasionally until beef has started to brown slightly and aromatics are fragrant.
  3. Add star anise, lemongrass, cinnamon, chilies, ginger, garlic, tomato paste, tomatoes, soy sauce, fish sauce, coconut water and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until beef is tender.
  4. Remove lid and add carrots. Adjust seasoning, as desired. Simmer, uncovered, for another 45 minutes to 1 hour, or until carrots are tender. Garnish stew with green onion and cilantro. Serve with limes and warm baguette or jasmine rice.
  5. To make MARINADE (make ahead): In a bowl, mix all ingredients together. Refrigerate until ready to use.
Email Recipe

Drink Pairings

KOREAN SHORT RIBS WITH PICKLED PEARS

Ingredients

Serves 4
1½ tbsp (22 ml) grapeseed oil
2 lbs (1 kg) bone-in beef short ribs
pepper, to taste
3 garlic cloves, minced
1½ tsp (7.5 ml) minced fresh ginger
½ cup (125 ml) mirin
2 tbsp (30 ml) Gochujang (Korean hot pepper paste)
¼ cup (60 ml) low-sodium soy sauce
¾ cup (175 ml) pear juice
½ cup + 2 tbsp (155 ml) water, divided
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) dark brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) cornstarch
2 green onions, trimmed and thinly sliced, for garnish
rice, as per package directions, to serve
PICKLED PEARS:
1 cup (250 ml) dry, hard pear cider
1 cup (250 ml) white wine vinegar
6 thyme sprigs
2 bay leaves
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
3 cups (750 ml) water
6 firm Bosc pears, peeled

Instructions

  1. Place oven rack in lower third of oven then preheat to 325 F (170 C).
  2. In a Dutch oven over medium-high heat, heat oil. Season short ribs generously with pepper before searing on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside/
  3. Reduce heat to medium and add garlic and ginger, stirring constantly, until browned, about 2 minutes. Add mirin and with a wooden spoon scrape up any browned bits from pan. Stir in Gochujang, soy sauce, pear juice, ½ cup (125 ml) water, sesame oil, sugar and vinegar. Bring to a simmer. Place beef in sauce, cover and transfer to oven. Braise, turning beef once about half way through cooking time, until beef is fork-tender, about 3½ hours.
  4. Transfer beef to a platter and skim as much fat as possible from braising liquid. Adjust seasoning as required. If too concentrated, dilute with more water or pear juice.
  5. In a small bowl, whisk together remaining 2 tbsp (30 ml) water and cornstarch.
  6. Return Dutch oven to stove over high heat and bring mixture to a boil. Whisk in cornstarch mixture and cook until sauce has thickened, about 2 minutes.
  7. Serve short ribs with Pickled Pears over rice, drizzle with sauce and garnish with green onions.
  8. To make PICKLED PEARS: In a medium saucepan over high heat, place all ingredients except pears and bring to a boil. Reduce heat to medium-low, add pears and cover with a round of parchment paper. Simmer pears, uncovered, until tender, about 20 minutes. Remove saucepan from heat and set aside allowing pears to cool to room temperature in pickling liquid. Serve immediately or refrigerate in an airtight container in pickling liquid for up to 1 week. Makes 6 pickled pears
Email Recipe

Drink Pairings

BEEF AND MUSHROOM POT PIE

Ingredients

Serves 4
¼ cup (60 ml) olive oil, divided, plus extra for oiling dishes
2 lbs (1 kg) stewing beef, cut into 1-in (2 cm) cubes
salt and freshly ground black pepper, to taste
4 slices bacon or pancetta, diced
1 yellow onion, chopped
4 cups (1 L) mixed mushrooms (portobello,
white button, crimini, shiitake, oyster, trumpet or chanterelles), trimmed and cut to same size
2 tbsp (30 ml) tomato paste
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) beef stock
1 cup (250 ml) red wine
4 sprigs fresh thyme
2 to 3 medium unpeeled russet potatoes, scrubbed
¼ cup (60 ml) melted butter, for brushing

Instructions

  1. Preheat oven to 325 F (160 C). Oil 4 x 2 cup (500 ml) individual casserole dishes or a 12 cup (3 L) baking dish.
  2. In a large, heavy-bottomed saucepan, heat 2 tbsp (30 ml) oil over medium-high heat. Pat beef cubes dry with paper toweling and season with salt and pepper. Brown beef in batches, transferring to a bowl as they are done using a slotted spoon. Add bacon or pancetta to pan and cook until crisp. Remove with a slotted spoon and add to beef.
  3. Drain fat from pan and add remaining 2 tbsp (30 ml) oil. Add onions and mushrooms and sauté , stirring often, until liquid is evaporated, about 10 to 12 minutes. Stir in tomato paste and sauté, stirring occasionally, for 2 minutes. Sprinkle with flour and continue to sauté for 1 minute. Whisk in beef stock and red wine until smooth. Add fresh thyme.
  4. Return beef mixture and any accumulated juices to pan and gently fold in. Divide mixture among prepared casserole dishes. Cover each dish with foil and bake until beef is tender, about 1 hour. Remove dishes from oven and set aside.
  5. Increase oven temperature to 400 F (200 C).
  6. To make topping, thinly slice unpeeled potatoes using a very sharp knife. Arrange in a circle over each dish overlapping potatoes, leaving a small opening in the middle to allow steam to escape. Brush with melted butter, season with salt and pepper and bake for 30 minutes, or until filling is bubbling and potato crust is golden.
Email Recipe

Drink Pairings