APPLE, FENNEL AND RADISH SALAD WITH CREAMY AVOCADO DRESSING
Ingredients
Serves 4
4 thin slices prosciutto (optional)
½ cup (125 ml) coarsely chopped walnuts
1 tbsp (15 ml) granulated sugar
salt and freshly ground black pepper, to taste
½ cup (125 ml) buttermilk
2 tbsp (30 ml) apple cider vinegar
½ avocado, peeled and chopped
2 Granny Smith apples
½ English cucumber, trimmed
3 radishes
1 small fennel bulb, trimmed
8 leaves leafy green lettuce
chopped fresh dill and chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place prosciutto in single layer on parchment-lined baking tray and bake until crispy, about 7 to 10 minutes. Set aside and cool to room temperature.
- Place walnuts in a small frying pan and toast over medium heat until warm, about 3 minutes. Sprinkle with sugar and stir constantly with a heatproof spatula until sugar has melted and coated walnuts. Remove frying pan from heat, season walnuts with a pinch of salt and pepper before transferring to a parchment-lined plate to cool to room temperature.
- To make dressing, in a blender, combine buttermilk, cider vinegar and avocado until creamy and smooth. Season dressing to taste with salt and pepper and thin consistency with additional buttermilk or water, if desired.
- With a mandolin or a very sharp knife, slice unpeeled apples, cucumber, radishes and fennel bulb crosswise into ⅛-in (3 mm) rounds. Cut out core from apple slices and discard. Divide lettuce leaves among serving plates. Stack alternating slices of apple, cucumber, radish, fennel and prosciutto (if using) on each bed of lettuce. Drizzle with dressing before garnishing with candied walnuts and a sprinkle of chopped dill and chives. Serve immediately.
Drink Pairings
ARTICHOKE AND PROSCIUTTO TART WITH POLENTA CRUST
Ingredients
Serves 4 to 6 as an appetizer
POLENTA CRUST:
1¼ cups (300 ml) water
1½ cups (375 ml) vegetable stock
1¼ cups (300 ml) polenta
½ cup (125 ml) shredded Asiago or Parmesan
1 large egg
¼ tsp (1 ml) sea salt
¼ tsp (1 ml) freshly ground black pepper
FILLING:
1 cup (250 ml) full-fat plain Greek yogurt
2 large eggs
3 whole green onions, finely chopped
2 tbsp (30 ml) chopped flat-leaf parsley
1 tbsp (15 ml) finely chopped fresh rosemary
¼ tsp (1 ml) cayenne
freshly ground black pepper, to taste
12 oz (340 g) package of frozen, quartered artichoke hearts, thawed and drained
2 thin slices prosciutto, coarsely chopped
2 oz (60 g) crumbled goat’s cheese
½ cup (125 ml) shredded Asiago or Parmesan
arugula, for garnish
Instructions
- For POLENTA CRUST: Iin a saucepan, bring water and vegetable stock to a boil over medium-high heat. Whisk in polenta, pouring in a thin stream. Continue to whisk about 1 minute. Reduce heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon every couple minutes to prevent sticking to bottom. Remove from heat and let sit, covered, for 10 minutes, stirring occasionally. Mix in cheese, egg, salt and pepper.
- Grease a 10-in (25 cm) ceramic tart pan. Transfer polenta to pan and spread mixture across centre of pan, pushing it up sides. Set aside for 15 minutes to set, then, with your fingers, form an even rim about ½-in (1 cm) thick.
- Preheat oven to 375 F (190 C). To make FILLING: In a medium bowl, mix together yogurt, eggs, green onions, parsley, rosemary, cayenne and black pepper until well combined. Evenly distribute artichokes and prosciutto over crust. Sprinkle with goat’s cheese and gently pour filling over top. Sprinkle with shredded cheese.
- Bake in centre of oven until top turns golden brown and filling is set, 35 to 45 minutes. Transfer to a wire rack and set aside to firm for 30 to 40 minutes. Garnish with arugula, slice and serve.
Drink Pairings
KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
TAGLIATELLE BOLOGNESE SERVED WITH GRILLED GARLIC BREAD
Ingredients
Serves 6 to 8
¾ cup (175 ml) olive oil, divided
2 oz (60 g) pancetta, coarsely chopped
½ lb (250 g) lean ground beef
¼ lb (125 g) ground veal
¼ lb (125 g) ground pork or Italian sausage (casings removed)
3 garlic cloves, finely minced
1 large yellow onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 x 28 oz (796 ml) can crushed plum tomatoes
2 cups (500 ml) dry red wine
1 tsp (5 ml) crushed red pepper
½ tsp (2 ml) nutmeg
¼ cup (60 ml) flat-leaf parsley, coarsely chopped
2 tsp (10 ml) dried oregano
3 tbsp (45 ml) fresh rosemary, coarsely chopped
1 piece Parmesan rind, about 3-in (7.5 cm) square (optional)
2 tsp (10 ml) brown sugar
sea salt and freshly ground black pepper, to taste
2 lbs (1 kg) fresh tagliatelle
1 tbsp (125 ml) salt
freshly grated Parmesan, for garnish
GRILLED GARLIC BREAD:
1 cup (250 ml) unsalted butter
4 garlic cloves, minced
1 tbsp (15 ml) sea salt
½ cup (125 ml) flat-leaf parsley, finely chopped
freshly ground black pepper
2 large crusty French loaves, halved horizontally
Instructions
- In a large frying pan, heat ¼ cup (60 ml) olive oil over medium heat. Add pancetta and sauté for 1 minute. Gradually add ground meat and cook just until browned, breaking up any large pieces with a fork, about 5 minutes. Remove meat with a slotted spoon to a fine-meshed sieve to drain any excess fat.
- In a very large Dutch oven, heat remaining olive oil over medium-high. Add garlic and sauté until golden, about 3 minutes. Add onion, carrots and celery and cook until onion is translucent. Stir in drained meat, tomatoes, wine, crushed red pepper, nutmeg, parsley and half the oregano and rosemary. Stir and bring to a simmer. Add Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1½ hours, stirring occasionally to prevent bottom from sticking and burning.
- In a large saucepan, bring 24 cups (6 L) water with 1 tbsp (15 ml) salt to a boil over high heat. Add pasta and stir well. Cover until it returns to a boil. Uncover and boil just until pasta is al dente.
- Reserve ¾ cup (175 ml) cooking water and thoroughly drain pasta. Add pasta to sauce and mix well, adding a bit of the reserved water if needed to evenly coat pasta. Cover and cook 1 minute. Season with remaining spices, to taste and serve immediately with freshly grated Parmesan.
- To make GRILLED GARLIC BREAD: Preheat grill. Heat butter in a small saucepan with garlic and salt over medium heat, stirring until melted. Cool slightly and stir in chopped parsley and black pepper to taste. Brush sides of bread with half the garlic butter. Grill bread cut sides down, about 2 minutes. Flip and brush with remaining garlic butter. Grill until golden, about 2 to 3 more minutes. Slice and serve.
Drink Pairings
MUSHROOM AND LEEKS TUFFED PORK ROAST SERVED WITH PERFECT ROASTED POTATOES
Ingredients
Serves 8
STUFFING:
1 small leek, washed and chopped
2 garlic cloves, chopped
½ small onion, chopped
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
5 cups (1.25 L) button mushrooms, roughly chopped
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
1 tsp (5 ml) chopped fresh thyme
½ tsp (2 ml) chopped fresh sage
½ cup (125 ml) bread crumbs
PORK ROAST:
5¼ lb (2.5 kg) pork belly roast, skin on
2 tbsp (30 ml) kosher salt, divided
1 tbsp (15 ml) freshly ground pepper, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 tbsp (15 ml) extra-virgin olive oil
1 cup (250 ml) white wine
2 cups (500 ml) chicken stock, divided
½ cup (125 ml) flour
PERFECT ROASTED POTATOES:
4½ lbs (2 kg) Yukon Gold potatoes, peeled and halved
reserved fat from pork roast drippings, or ¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
1 tsp (5 ml) freshly ground pepper
Instructions
- To make STUFFING: In a medium pan, sweat the leek, garlic and onion in olive oil and butter over medium heat until onions are translucent, about 5 minutes. Turn up heat and add mushrooms, salt, pepper, thyme and sage. Continue to cook, stirring occasionally, until mushrooms are fully cooked, about 10 to 15 minutes.
- Place mushroom mixture and bread crumbs in a food processor and blend until mushrooms are a rough purée. Remove from food processor and set aside to cool. Stuffing must cool completely before stuffing pork.
- To make PORK ROAST: Preheat oven to 300 F (150 C). Lay pork belly on a cutting board, skin side up. Dry skin with a paper towel. Prick skin of pork belly all over with a knife. Flip pork belly over, skin side down. Sprinkle half the salt and pepper all over meat. Sprinkle evenly with thyme and rosemary. Lay belly so that long side is parallel to you.
- Place stuffing down middle of pork belly, perpendicular to you. It should be in the shape of a log. Roll meat around stuffing and tie roast together with butcher’s twine.
- Coat skin of roast with olive oil and sprinkle with remaining salt and pepper. Place roast in a roasting pan, cover with foil and cook in oven for 4 hours (a knife will be able to easily pierce meat). Remove from oven and set aside while making sauce and Perfect Roasted Potatoes.
- Pour out all drippings from roasting pan into a bowl and return roast to pan. Remove most of the fat from drippings and set fat aside for Perfect Roasted Potatoes (if making).
- For sauce, add drippings into a saucepan with wine. Cook until wine has reduced by half. Pour half the stock into saucepan. In a small bowl, make a slurry with remaining half of stock and flour. Slowly add slurry to saucepan, stirring with a whisk. Simmer over low-medium heat until thickened. Set aside, to be served with roast.
- Preheat oven to 500 F (260 C). Return roast to oven and cook for an additional 20 to 30 minutes, or until skin is crisp and crackly. Remove and rest for 10 minutes before slicing. Serve with Perfect Roasted Potatoes and Glazed Heirloom Carrots (optional).
- To make PERFECT ROASTED POTATOES: In a large pot, place potatoes and cover with cold water. Add enough salt so water is as salty as sea water. Place over high heat and bring water to a boil. Reduce heat to low and simmer until potatoes are just tender all the way through. Drain potatoes and toss lightly. Edges of potatoes should break up slightly.
- Preheat oven to 375 F (190 C).
- Place a heavy bottomed roasting pan in oven to preheat. Once roasting pan is hot, remove from oven and add pork fat (or oil) and butter. Add potatoes and pepper to hot pan and toss until coated in fat.
- Roast for 45 minutes to an hour, or until potatoes are golden brown and crisp. Turn them over after 30 minutes.
Drink Pairings
CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE
Ingredients
Serves 4
1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks
1 cup (250 ml) shiitake mushrooms, stems removed and halved
2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided
1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided
1 tbsp (15 ml) Chinese cooking wine
2 tsp (10 ml) sugar
2 cups (500 ml) jasmine rice, washed until water runs clear
3¾ cups (925 ml) water, chicken or vegetable stock
2 pieces Chinese sausage, sliced
1 tsp (5 ml) sesame oil
1 green onion, thinly sliced
Instructions
- Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
- In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
- In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.
Drink Pairings
POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.
Drink Pairings
ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
MAPLE CINNAMON-SPICED GLAZED HAM
Ingredients
Serves 12
8¾ lb (4 kg) cured bone-in or boneless ham leg roast
2 cups (500 ml) maple syrup
2 tbsp (30 ml) canola oil
2 tbsp (30 ml) cinnamon
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) apple cider vinegar
2 tsp (10 ml) soy sauce
1 tsp (5 ml) whole cloves
1 tsp (5 ml) hot sauce
½ cup (125 ml) coarsely ground raw almonds, for crust
roasted vegetables, to serve
leafy greens (optional)
Instructions
- Preheat oven to 325 F (170 C).
- Using a sharp knife, slice away skin from fat layer of roast. (Alternatively, ask butcher to remove skin from meat.) Gently score fat in a crisscross diamond design making sure score marks are no deeper than ⅛-in (0.25 cm). Roast should split apart only slightly during baking to allow glaze to evenly coat meat. Place roast on a rack in a shallow roasting pan.
- In a small saucepan, add remaining ingredients except ground almonds. Bring to a gentle boil and simmer for 5 minutes for flavours to blend and mixture to become syrupy. Strain sauce to remove cloves. Brush half the sauce over top and sides of roast. Set remaining sauce aside and keep warm.
- Bake roast in centre of preheated oven for 18 to 20 minutes per lb (500 g), or until a meat thermometer inserted into meat registers 140 F (60 C). Baste with sauce a few more times during roasting. (An 8¾ lb (4 kg) roast should take about 2½ hours.) 20 minutes before roast is done, sprinkle with ground almonds to form a nice crust.
- Remove from oven and let roast rest for 10 minutes before slicing and transferring to a heated platter. Garnish platter with roasted vegetables and leafy greens and serve with starch of choice.
Drink Pairings
SAUERKRAUT FEAST
Ingredients
Serves 8
⅓ cup (75 ml) kosher salt, plus more for seasoning
2 tbsp (30 ml) light brown sugar
3 lbs (1.5 kg) pork back or baby back ribs, cut into 4 sections
8 cups (2 L) of sauerkraut, drained
½ lb (250 g) of ½-in (1.25 cm) thick-sliced bacon, cut into 1-in (2.5 cm) pieces
8 fully cooked bratwurst sausages
¼ cup (60 ml) duck fat or peanut oil
1 large onion, coarsely chopped
6 garlic cloves, peeled, coarsely chopped
2 dozen juniper berries
10 whole cloves
8 whole allspice
3 large bay leaves
½ tsp (2 ml) caraway seeds
1 tsp (5 ml) freshly ground pepper
3 cups (750 ml) chicken stock
1½ cups (375 ml) Riesling wine
2 lbs (1 kg) kielbasa sausage, skinned and cut on bias into 1-in (2.5 cm) pieces
8 skinless European wieners
1 x 2 lbs (1 kg) boiled boneless ham, 3 to 4-in thick (8 to 10 cm), sliced ¼-in (0.5 cm) thick
2 lbs (1 kg) small red-skinned potatoes assorted mustards, horseradish and pickles, for serving
chopped parsley, for garnish
Instructions
- In a large, heavy resealable plastic freezer bag, mix salt with sugar. Add ribs and shake to coat. Seal bag and refrigerate overnight or up to 24 hours.
- The next day, preheat oven to 300 F (150 C). Rinse sauerkraut in cold water and squeeze dry. Set aside.
- Set a large roasting pan over two burners on stove over high heat. Add bacon and bratwurst. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Remove and set aside.
- Add duck fat and melt. Add onions and garlic and reduce heat to medium-low and cook, stirring, about 7 minutes or until softened. Add and mix in sauerkraut, juniper berries, cloves, allspice, bay leaves, caraway seeds, pepper, stock and white wine. Bring to a boil over high heat.
- Rinse ribs under cold water and pat dry. Bury ribs in sauerkraut and return to a boil over medium-high heat. Cover tightly with foil and transfer to oven and bake for 1½ hours.
- Remove ribs from sauerkraut and cut between bones. Return ribs to sauerkraut and bury along with kielbasa sausage, wieners, bratwurst, bacon and ham slices. Cover and bake until meats are hot, about 25 to 30 minutes. While baking, cook potatoes in salted water, bringing to a boil over high heat, until fork-tender. Drain and cover to keep warm.
- To serve, place some ribs and sausage on plate and mound hot sauerkraut in a modest pile on top in middle of a serving plate. Arrange around with wieners, ham and boiled potatoes. Garnish with chopped parsley and serve with mustard and pickles.