PORK AND PRAWN DUMPLINGS
Ingredients
Serves 3 to 4 dozens
¾ lb (340 g) medium raw prawns, peeled and deveined
½ lb (250 g) ground pork
⅓ cup (75 ml) finely chopped green onion
2 tsp (10 ml) ginger, peeled, finely grated
3 to 4 dried Chinese mushrooms, rehydrated in warm water until
soft, drained, stems removed and finely chopped
¼ cup (60 ml) water chestnuts, finely chopped
1 tbsp (15 ml) Chinese rice cooking wine
1 large egg, lightly beaten
1 tsp (5 ml) salt
½ tsp (2.5 ml) ground white pepper
2 tsp (10 ml) light soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) sugar
1 tbsp (15 ml) cornstarch
1 package fresh round dumpling or gyoza wrappers
9 to 12 tbsp (135 to 180 ml) peanut or canola oil, divided
1 to 1½ cups (250 to 375 ml) water, divided
Ginger-Vinegar Dipping Sauce, to serve, recipe follows
GINGER-VINEGAR DIPPING SAUCE:
½ cup (125 ml) Chinese black vinegar
or substitute balsamic vinegar
¼ cup (60 ml) peeled and finely julienned ginger
1 tsp (5 ml) garlic-chili sauce (optional)
Instructions
- To make filling, in a bowl, add all ingredients up to dumpling wrappers and mix with a wooden spoon until well combined. Cover and refrigerate for at least 6 hours or up to overnight.
- To assemble, remove 1 wrapper and keep remaining wrappers covered with a light damp cloth to keep from drying. Place 1 round wrapper in palm of hand, place 1 tbsp (15 ml) of filling in centre, and fold round into a half moon. Using thumb and forefinger of other hand, pleat the seam closed, making 5 to 7 pleats. Repeat to form more dumplings. Place on parchment-lined baking sheet in rows close together but without touching each other. While making dumplings, cover finished ones with plastic wrap to prevent from drying out. Can be cooked immediately or frozen in a single layer. If freezing, transfer to resealable plastic bag and keep frozen until ready to use.
- In a heavy-bottomed non-stick skillet over high heat, heat 3 tbsp (45 ml) of oil. When wisp of white smoke appears, turn off heat and place 12 to 18 of the dumplings in pan. Turn heat to medium and allow dumplings to cook for 3 minutes. Pour ½ cup (125 ml) of water into pan and allow dumplings to cook for 7 to 10 minutes, or until water evaporates. Cover with lid and reduce heat to low and allow dumplings to cook for about 2 minutes, or until golden brown on bottom and skins are translucent on top. To ensure dumplings cook evenly, move pan back and forth over burner to prevent sticking. Remove from heat and repeat with remaining batch. Serve immediately with Ginger-Vinegar Dipping Sauce.
- If using frozen, thaw and allow to come to room temperature, then cook as above.
- TO MAKE GINGER-VINEGAR DIPPING SAUCE: In a bowl, combine ingredients and allow to stand for 30 minutes before using.
Drink Pairings
TURMERIC RISOTTO SERVED WITH CIDER-GLAZED PORK TENDERLOIN
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
½ cup (125 ml) diced yellow onion
2 garlic cloves, minced
½ tsp (2.5 ml) salt
1 pinch black pepper
1 tsp (5 ml) turmeric
1 cup (250 ml) Arborio rice
2 cups (500 ml) no-salt-added chicken stock, plus extra
¾ cup (175 ml) hard apple cider
½ cup (125 ml) finely grated Parmesan, plus extra
Cider-Glazed Pork Tenderloin, to serve, recipe follows
CIDER-GLAZED PORK TENDERLOIN:
1 tbsp (15 ml) grapeseed oil
2 pork tenderloins, about 1 lb (500 g) each
salt and ground pepper, to taste
¼ tsp (1 ml) ground turmeric
¾ cup (175 ml) hard apple cider, plus extra
1 Granny Smith apple, cored and sliced into 16 wedges
2 sprigs fresh thyme
1 tbsp (15 ml) cold unsalted butter
1 tbsp (15 ml) chopped fresh flat leaf
parsley leaves, for garnish
Instructions
- Preheat oven to 375 F (185 C).
- In a 3- or 4-quart (3- or 4-L) Dutch oven over medium heat, heat grapeseed oil. Add onions and cook, stirring frequently, until translucent and starting to brown, about 4 minutes. Stir in garlic, salt, pepper and turmeric and continue to cook another 2 minutes. Stir in rice and cook until toasted and just beginning to brown, about 3 minutes. Pour chicken stock and cider over rice mixture and bring liquid to a simmer. Stir in cheese before placing Dutch oven in preheated oven and cooking uncovered for 15 minutes.
- While risotto bakes, start making Cider-Glazed Pork Tenderloin, separate recipe follows.
- After rice has cooked for 15 minutes, stir mixture and continue to bake until liquid is absorbed and mixture is creamy, another 10 to 15 minutes. If rice mixture is still slightly crunchy, stir in more chicken stock about ⅓ cup (75 ml) at a time and bake another 5 to 10 minutes.
- Once baked, allow risotto to cool for 10 minutes. Serve warm with Cider- Glazed Pork Tenderloin and an additional sprinkling of Parmesan, if desired.
- TO MAKE CIDER-GLAZED PORK TENDERLOIN: Preheat oven to 375 F (185 C).
- Heat oil in a large ovenproof skillet over medium-high heat. Season pork tenderloins with salt, pepper and turmeric. Sear pork in hot skillet until browned all over, about 2 minutes per side. Add cider, bring to a boil and transfer skillet to oven and roast until internal temperature of pork reaches 145 F (63 C), about 30 minutes. Transfer pork to a cutting board and let rest for 10 minutes while preparing sauce.
- Place same skillet back over medium heat and add apples and thyme sprigs. Cook, turning apples occasionally, until softened and starting to caramelize, about 5 minutes. If pan gets dry add some additional cider. Remove skillet from heat and stir in cold butter with a wooden spoon.
- To serve, slice pork tenderloin into medallions. Divide pork over portions of turmeric risotto and top with some caramelized apples and a spoonful of pan sauce. Garnish with a sprinkle of chopped parsley and enjoy.
Drink Pairings
PRIME RIB ROAST SERVED WITH RED WINE CARROT GRAVY
Ingredients
Serves 8 to 10
8 lb (3.6 kg) bone-in prime rib roast
2 tbsp (30 ml) Dijon mustard
2 tsp (10 ml) kosher salt, plus extra
2 tsp (10 ml) pepper, plus extra
1 bottle (750 ml) red wine
2 medium carrots, peeled and chopped
1 cup (250 ml) water, plus extra if needed
1 tbsp (15 ml) unsalted butter
Instructions
- Place prime rib, in a large foillined roasting pan and set aside at room temperature for 1½ hours.
- With oven rack in middle position, preheat oven to 500 F (260 C).
- Brush roast all over with mustard before seasoning with salt and pepper. Place back in roasting pan, fat side up, and roast for 40 minutes. Turn oven off and do not open for 2 hours. Do not let any heat escape. After this, roast should register 135 F (57 C) on an instant read thermometer inserted in thickest part of meat. Remove to a cutting board and let rest while preparing gravy.
- In a medium saucepan over medium-high heat, bring wine to a boil. Reduce to ¾ cup (175 ml). Set aside.
- In a small saucepan over medium-low heat, bring carrots, water and pinch of salt to a simmer. Cover and cook until carrots are tender, about 8 minutes. Transfer carrots and any extra liquid to a blender and purée until smooth. Add extra water 1 tbsp (15 ml) at a time if purée is too thick to blend.
- Place reduced wine back over medium heat and bring just to a simmer. Remove from heat and whisk in carrot purée, 1 tbsp (15 ml) at a time, until sauce has thickened as desired. Whisk in butter and season to taste.
- Cut bones off roast and carve meat into ½-in (1.25 cm) thick slices. Cut in between bones and serve them on side. Serve with gravy and other desired sides.
Drink Pairings
ROASTED PORK SHOULDER SERVED WITH GRAVY
Ingredients
Serves 6 to 8
2 large carrots, scrubbed, cut into 2-in (5 cm) pieces
2 stalks celery, scrubbed, cut into 2-in (5 cm) pieces
2 medium onions, quartered
1 head garlic, top cut off
1 cup (250 ml) white wine
1 cup (250 ml) mayonnaise
½ cup (125 ml) grainy mustard
3 tbsp (45 ml) sea salt, divided
2 tbsp (30 ml) pepper, divided
4 garlic cloves, roughly chopped
1 tbsp (15 ml) each, chopped rosemary, sage and thyme
1 tbsp (15 ml) honey
1 tsp (5 ml) apple cider vinegar
5 lbs (2.27 kg) boneless pork shoulder roast (ask butcher to tie it)
2 cups (500 ml) chicken stock
3 tbsp (45 ml) all-purpose flour
3 tbsp (45 ml) water
3 tbsp (45 ml) butter
Instructions
- Preheat oven to 450 F (230 C).
- In bottom of a large roasting pan, add carrots, celery, onions, garlic and wine.
- To make crust mixture, in a small bowl combine mayonnaise, grainy mustard, 2 tbsp (30 ml) sea salt, 1 tbsp (15 ml) pepper, chopped garlic cloves, rosemary, sage, thyme, honey and apple cider vinegar.
- Sprinkle and rub remaining sea salt and pepper on pork roast, then rub crust mixture all over pork. Place pork on top of vegetables in roasting pan and roast in oven for 30 to 45 minutes, or until pork roast is golden brown. Reduce heat to 300 F (148 C) and roast for another 3 to 4 hours, or until internal temperature reaches 125 F (52 C). Remove roast from oven and move to a platter to rest for 20 minutes.
- While roast is resting, to make gravy, place roasting pan with vegetables on stove over medium heat. Add chicken stock and bring to a boil. Scrape bottom of pan with a rubber spatula to remove all browned bits. In a bowl, mix flour and water together, then whisk into pan. Let cook until thickened. Taste and adjust seasoning. Strain gravy through a fine mesh sieve, discard vegetables and keep warm in a pot over low heat. Whisk butter into gravy just before serving.
- Slice pork and place on a platter. Pour any drippings from roast into gravy pot and mix. Serve roast with gravy and other desired sides.
Drink Pairings
SHOYU RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
¼ cup (60 ml) tamari
4 slices Char Siu Pork Shoulder, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
½ cup (125 ml) canned sliced bamboo shoots, rinsed
4 Soy Eggs, halved, make ahead
2 green onions, julienned and put in iced water to curl
4 Japanese fish cakes, halved
4 pieces nori seaweed, for garnish
Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK SHOULDER:
1 lb (500 g) pork shoulder roast, tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- Bring prepared Ramen Broth to a boil and add tamari. Keep warm while preparing other ingredients.
- Over medium heat, warm Char Siu in its cooking liquid until hot. Set aside.
- Divide noodles evenly between 4 bowls. Arrange bamboo shoots, eggs, green onions and fish cakes evenly on each bowl of noodles. Ladle broth over each bowl and garnish with nori and shichimi togarashi.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK SHOULDER: Preheat the oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Place pot on stove over high heat and bring to a boil. Cover with lid and place in oven for about 4 hours, or until pork is tender.
- et pork cool in cooking liquid until it is room temperature, then place in refrigerator overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
SPICY MISO RAMEN
Ingredients
Serves 4
1 lb (500 g) lean ground pork
½ cup + 2 tbsp (125 ml + 30 ml) Garlic Miso Paste, divided, make ahead
8 cups (2 L) Ramen Broth, make ahead
4 pieces baby bok choy, washed
1 package honshimeji mushrooms
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, for garnish, make ahead
1 tbsp (15 ml) sesame seeds, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
GARLIC MISO PASTE:
1 cup (250 ml) miso
2 garlic cloves
1 shallot
1 tbsp (15 ml) Shichimi Togarashi ( Japanese spice powder)
3 tbsp (45 ml) sriracha chili paste
½ cup (125 ml) mirin
¼ cup (60 ml) cooking sake
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) cayenne, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a frying pan over medium-high heat, fry ground pork with ½ cup (125 ml) Garlic Miso Paste until pork is cooked through and no longer pink. Set aside.
- In a medium pot over high heat, bring prepared Ramen Broth to a boil. Add bok choy and mushrooms and simmer until cooked through, about 3 to 4 minutes. Remove vegetables from broth and set aside.
- Divide ramen noodles between 4 bowls. Garnish each bowl with Soy Eggs, ground pork, bok choy, mushrooms, sesame seeds and ½ tbsp (7 ml) Garlic Miso Paste. Ladle broth over each bowl and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make GARLIC MISO PASTE: In a blender, add all ingredients and blend until smooth. Miso paste can be kept in fridge for up to 1 month. Makes 1½ cups (375 ml)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
TSUKEMEN RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
4 slices Char Siu Pork Belly, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
2 green onions, sliced
½ cup (125 ml) assorted Japanese pickled vegetables
8 Japanese fish cakes, sliced in half and warmed in boiling water
2 packages enoki mushrooms, root end trimmed off and divided into 4 portions
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK BELLY:
1 lb (500 g) pork belly, rolled and tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
Instructions
- In a pot over high heat, reduce prepared Ramen Broth to 4 cups (1 L). Set aside and keep warm while preparing remaining ingredients.
- Over medium heat, warm Char Siu slices in its cooking liquid until hot, set aside.
- Place hot noodles in 4 large bowls. Arrange Char Siu and fish cakes on noodles. Garnish with remaining ingredients. Ladle broth into 4 smaller soup bowls and serve broth with noodles and garnishes. This ramen is eaten by dipping noodles and garnishes into broth before eating.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK BELLY: Preheat oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Put pot on stove over high heat and bring to a boil. Cover with lid and put in oven for about 4 hours, or until pork is tender.
- Let pork cool in cooking liquid until room temperature, then refrigerate overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
Drink Pairings
GNUDI WITH SPICY TOMATO SAUCE AND CRISPY PROSCIUTTO
Ingredients
Serves 4
2 cup (500 ml) ricotta cheese
½ cup (125 ml) grated Parmesan
½ cup (125 ml) all-purpose flour, plus extra for dusting
1 egg
1 egg yolk
½ tsp (2.5 ml) each salt and pepper
½ cup (125 ml) semolina flour
Spicy Tomato Sauce, make ahead
Crispy Prosciutto, make ahead
basil and shaved Parmesan, for garnish
SPICY TOMATO SAUCE:
3 tbsp (45 ml) olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 x 8 oz (227 g) can tomato sauce
1 tsp (5 ml) red pepper chili flakes, plus extra, to taste
1 tsp (5 ml) dried oregano
1 cup (250 ml) roughly chopped fresh basil leaves
1 tsp (5 ml) each, salt and pepper
CRISPY PROSCIUTTO:
4 slices prosciutto
Instructions
- In a large mixing bowl, combine ricotta, Parmesan, all-purpose flour, egg and egg yolk. Add salt and pepper and mix until just combined. Mixture should be slightly wet but able to form a small ball.
- Mix semolina flour with a handful of all-purpose flour on a flat baking sheet. Roll Gnudi mixture into 1-in (2.5 cm) balls and place on floured baking sheet. Lightly coat outside of Gnudi in flour mixture and let rest for 10 to 15 minutes in fridge.
- Bring a large stock pot of salted water to boil. Gently place Gnudi into boiling water. Once Gnudi floats to surface they are ready, about 3 minutes.
- Plate Gnudi with Spicy Tomato sauce and crumble Crispy Prosciutto on top. Garnish with basil and shaved Parmesan.
- To make SPICY TOMATO SAUCE: In a large saucepan over medium heat, heat oil. Add onions and garlic and sauté until tender. Add tomato sauce to pan with red pepper chili flakes, oregano, salt and pepper. Let simmer on low heat for 30 minutes.
- Add basil and let sauce cool. Once cooled, blend in a food processor on high. Return to saucepan and reheat before using. Can store refrigerated up to 1 week. Makes about 2 cups (500 ml)
- To make CRISPY PROSCIUTTO: Preheat oven to 350 F (180 C).
- Using a non-stick baking sheet or a parchment-lined baking sheet, lay sliced prosciutto flat. Bake for 8 to 10 minutes until crispy and golden. Set aside until ready to use or can store refrigerated, up to 4 days.
Drink Pairings
ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
CANTALOUPE AND HAM PINTXOS
Ingredients
Serves 16 Pintxos
grape seed oil, to grease grill
½ cantaloupe, peeled, seeded and cut into 1-in (2.5 cm) wide wedges
4 thick, square slices sourdough bread, toasted, crusts removed and quartered into squares
8 slices serrano ham or prosciutto, halved lengthwise
3 oz (90 g) blue cheese, cut into 16 pieces
extra-virgin olive oil, for garnish
freshly ground black pepper, for garnish
Instructions
- Lightly oil grill or grill pan with grape seed oil before preheating over high heat.
- Grill cantaloupe wedges until well marked, about 2 to 3 minutes per side. Transfer to a cutting board and cut into 1-in (2.5 cm) chunks.
- To assemble, place squares of toasted sourdough on a serving platter. Top each with a piece of ham, a couple pieces of grilled cantaloupe and blue cheese. Use small skewers or toothpicks to secure in place. Garnish with a drizzle of olive oil and a dusting of black pepper.