Beer Bread Muffaletta
Ingredients
Serves 8
BEER BREAD
425 g (15 oz) all-purpose flour, plus extra for dusting
1½ tsp (7 ml) fine sea salt
½ tsp (2.5 ml) active dry yeast
1½ cups (375 ml) warmed Steamworks Pale Ale (about 110 F/43 C)
OLIVE RELISH
1 cup (250 ml) pitted green olives, finely chopped
½ cup (125 ml) pitted kalamata olives, finely chopped
½ cup (125 ml) chopped roasted red peppers
½ cup (125 ml) chopped marinated artichoke hearts
2 pepperoncini, stemmed and finely chopped
2 tbsp (30 ml) capers, roughly chopped
2 garlic cloves, minced
⅓ cup (75 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano leaves
TO ASSEMBLE
2 oz (60 g) sliced provolone
2 oz (60 g) sliced mozzarella
4 oz (120 g) sliced mortadella
2 oz (60 g) sliced capicola
2 oz (60 g) sliced salami
2½ oz (90 g) sliced hot soppressata
arugula, to serve
Instructions
- To make Beer Bread, in a large mixing bowl, whisk together flour, salt and yeast. Add in beer and stir with a wooden spoon until ingredients are well incorporated and a loose, shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours. Dough should be about doubled in volume.
- Transfer dough to a well-floured surface. Imagine dough ball as a clock and, starting at the 12:00 mark, lightly pull outer edge of dough out and fold it back into the centre. Repeat this stretch and fold motion at roughly every “hour” point around the “clock.” Fold and stretch dough all the way around 2 to 3 times, until dough feels a bit tighter and holds its shape. Form into a ball by gently cupping your hands around dough and moving your hands in unison in a counterclockwise motion until dough holds its shape. Lightly flour top of dough ball, then carefully flip it upside down onto a sheet of parchment paper, so smooth side is facing up. Lightly flour top again, then loosely cover with plastic wrap or a clean tea towel. Let rest for 1 hour. Dough should be slightly puffed up and just under doubled in size.
- Thirty minutes before end of dough’s second rest, place a lidded Dutch oven inside oven and preheat to 450 F (230 C).
- When dough has finished its second rest, carefully remove Dutch oven from oven and remove lid. Lift edges of parchment paper and transfer dough ball, along with parchment paper, into Dutch oven. Cover and bake for 30 minutes. Remove lid and continue to bake until crust reaches desired level of doneness, about another 10 to 20 minutes. Carefully transfer bread to a wire rack to cool to room temperature. If not using right away, bread may be stored at room temperature, loosely wrapped in a clean tea towel for up to 2 days.
- Meanwhile, make Olive Relish. In a medium bowl, stir together both kinds of olives, red peppers, artichokes, pepperoncini, capers and garlic. Add olive oil, vinegar and oregano and stir to blend. Refrigerate for at least 1 hour.
- When ready to assemble, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out each half of the loaf about ½-in (1.25 cm) deep, leaving ½-in (1.25 cm) on sides. (Reserve scooped-out bread for another use, such as to make fresh bread crumbs or croutons.)
- Drain prepared Olive Relish in a fine mesh sieve set over a small bowl. (Save olive oil mixture that drains off, as it makes a great salad dressing.) Divide relish between hollowed-out bread halves and press it firmly into bread. Top bottom half evenly with cheeses and meats, folding them as necessary to fit. Cover with arugula. Carefully invert top half onto bottom half, pressing gently. Wrap sandwich tightly in plastic wrap and weigh down with a heavy cast iron pan placed right on top of sandwich and refrigerate overnight. The next day, when ready to serve, cut into wedges and enjoy.
Drink Pairings
Fall-off-the-Bone Pork Ribs
Ingredients
Serves 6 to 8
2 x 2 lb (907 g) pork back rib racks, membrane removed from underside
2 tbsp (30 ml) dark brown sugar
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) chipotle chili powder
1 tsp (5 ml) granulated garlic
2 tsp (10 ml) coarsely ground black pepper
2 tsp (10 ml) sea salt
½ tsp (2.5 ml) cayenne pepper
½ cup (125 ml) Dijon mustard
½ cup (125 ml) favourite barbecue sauce, homemade or store bought, plus extra to serve
Instructions
- Pat rib racks dry with paper towel and place on a rimmed baking sheet. In a small bowl, combine sugar, smoked and sweet paprikas, chili powder, granulated garlic, pepper, salt and cayenne. Brush ribs on both sides with mustard and pat half the spice mixture over bottom sides of racks. Massage spice mixture into ribs, flip and repeat with top meaty side of racks. Wrap racks individually in double layered sheets of heavy aluminum foil, making sure foil is well sealed on all sides. Place foil packs topside up onto baking sheet and refrigerate for 2 hours.
- Preheat oven to 275 F (140 C). Transfer tray of ribs from refrigerator to oven. Roast for 2 to 2½ hours, or until internal temperature reaches 155 F (68 C).
- Preheat grill to medium. Brush tops and bottoms of ribs with barbecue sauce and place on grill meaty side up. Grill without flipping for about 8 to 10 minutes.
- To serve, transfer racks to a large cutting board and cut into 1 to 2-rib portions. Serve immediately with a side of slightly warmed barbecue sauce for dipping.
Drink Pairings
Spanish Omelette with Serrano Ham
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil
1 medium onion, thinly sliced
2 medium yellow potatoes, peeled and thinly sliced
4 eggs
1 tsp (5 ml) kosher salt, or to taste
1 pinch black pepper
3 tbsp (45 ml) store-bought or homemade aioli (garlic mayonnaise)
3½ oz (100 g) Serrano ham
1 handful baby greens
Instructions
- In a large nonstick frying pan, heat oil over medium heat. Add onion and cook for about 2 minutes, until just softened. Add potatoes and stir gently. Allow to cook, tossing occasionally, for about 15 to 20 minutes, or until onions are slightly caramelized and potatoes are cooked through.
- Drain off oil, reserving 1 tbsp (15 ml) for use in step 3, (remainder can be discarded or kept in refrigerator for the next time you make a Spanish Omelette) and transfer potatoes and onion to a medium bowl. Allow to cool for about 5 minutes, then add eggs, salt and pepper and stir to combine. Cover and allow to sit for about 15 minutes. Mixture will thicken up as eggs are absorbed.
- Heat 1 tbsp (15 ml) reserved cooking oil in a 6-in (15 cm) nonstick frying pan over high heat and add egg mixture. Cook for 1 minute, then reduce heat to low and cook for 3 more minutes. Loosen sides of omelette with a silicone spatula, then place a large plate upside down on top of pan. Carefully flip pan over plate and tip out omelette, then slide it back into pan and cook for 1 minute on high and another 3 to 4 minutes on low, or until golden and cooked through.
- Turn out omelette onto a serving board or plate. Spread aioli on top and top with Serrano ham and greens. Cut into wedges to serve.
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
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.
Drink Pairings
SKILLET PORK CHOPS WITH APPLES
Ingredients
Serves 4
2 cups (500 ml) boiling hot water
¼ cup (60 ml) kosher salt
¼ cup (60 ml) sugar
2 cups (500 ml) ice cold water
4 x 8 oz (250 g) pork chops, 1-in thick
1 tbsp (15 ml) grapeseed oil, plus extra as needed
6 shallots, peeled and halved
3 garlic cloves, sliced
2 tbsp (30 ml) Dijon mustard
1 cup (250 ml) chicken stock
1 tbsp (15 ml) red wine vinegar
1 sprig rosemary, leaves only, chopped
4 sprigs thyme, leaves only
2 apples, cored, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
Instructions
- In a large heatproof bowl or container, dissolve salt and sugar in 2 cups (500 ml) boiling hot water, then add 2 cups (500 ml) cold water to make a brining liquid. Once liquid reaches room temperature, add pork chops and store in refrigerator for 1½ to 2 hours. Remove pork from brining liquid and pat dry.
- Preheat oven to 350 F (180 C).
- In a cast iron skillet over high heat, heat oil. Sear pork chops for 2 to 3 minutes on each side, until golden brown. Remove from skillet and set aside. Reduce heat to medium-high, then place shallots, flat side down, in same skillet for 1 to 2 minutes until slightly brown. Remove pork and shallots from skillet and set aside.
- If skillet is dry, add another 1 tbsp (15 ml) oil. (This may not be necessary, depending on how much fat was rendered off pork chops.) Sauté garlic over medium heat for 1 to 2 minutes then stir in Dijon, chicken stock and vinegar. Reduce for 2 to 3 minutes then add herbs. Return pork and shallots to skillet and nestle apples between pork chops.
- Place skillet in oven and roast until pork chops have reached an internal temperature of 145 F (63 C) to 155 F (68 C), about 8 to 10 minutes.
- To serve, top pork chops with apple, shallots and sauce from pan.
Drink Pairings
PROSCIUTTO, EGG AND MUSHROOM PUFF PASTRY PARCELS
Ingredients
Serves 6
1 tbsp (15 ml) flour
1 sheet puff pastry
6 eggs, scrambled to your liking
6 slices prosciutto, cut into bite-sized squares
1 cup (250 ml) sliced, cooked mushrooms
1 cup (250 ml) shredded Fontina cheese
cracked pepper, to taste
1 egg yolk
2 tbsp (30 ml) milk
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 10 x 15-in (25 x 38 cm) rectangle; feel free to trim sides if they are not straight. Cut into six 5 x 5-in (12 x 12 cm) squares. On each square, place a heaping spoonful of scrambled egg, arranged in a line, from the bottom left corner to top right corner. Top each with prosciutto and mushrooms and sprinkle over evenly with cheese and pepper. Lift top left and bottom right corners of each puff pastry square and wrap around filling to overlap slightly, like a hug.
- In a small bowl, whisk together egg yolk and milk. Using a pastry brush, brush the top of each parcel with egg wash. Bake until golden brown, about 10 to 12 minutes.
Drink Pairings
BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.