Salt Cod Dip served with Music Bread
Ingredients
Serves 4 to 6
½ lb (227 g) salt cod fillets
1 cup (250 ml) whole milk
5 whole black peppercorns
1 small bay leaf
1 small shallot, peeled
1 large garlic clove, crushed
1 strip lemon zest, plus extra grated zest for garnish
½ lemon, juice only
½ cup (125 m) extra-virgin olive oil, plus extra for garnish
salt, to taste (if needed)
chopped parsley leaves, for garnish
Sardinian music bread or crackers, to serve
Instructions
- Soak cod in cold water for 24 hours in refrigerator, changing water 2 to 3 times throughout soaking time.
- Rinse cod well. Place in a saucepan and add milk, peppercorns, bay leaf, whole shallot, garlic and lemon zest. Simmer over medium-low heat for 15 minutes, then remove pan from heat and allow to sit for another 15 minutes.
- Remove cod from milk. Remove any bones and skin and discard. Discard bay leaf, shallot and lemon zest but reserve milk and garlic.
- Transfer cod to a food processor or blender with ¼ cup (60 ml) reserved milk, lemon juice and reserved garlic. Pulse a few times, then with food processor or blender on low speed, drizzle in olive oil until mixture reaches desired consistency of dip, adding more reserved milk to thin out if necessary. Taste and adjust seasoning with salt as needed (you may not need any, depending on saltiness of cod).
- Spread dip in a shallow dish, then garnish with lemon zest, parsley and olive oil. Serve with music bread or crackers.
Drink Pairings
Trout Niçoise Salad
Ingredients
Serves 2
½ tsp (2.5 ml) salt, plus extra to taste
2 eggs
½ small beet, raw, sliced
2 tbsp (30 ml) white vinegar
10 small new potatoes, washed, unpeeled
1 bunch asparagus, trimmed
2 tbsp (30 ml) olive oil
2 x 4 oz (125 g) trout fillets
black pepper, to taste
1 head butter lettuce
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) pitted Kalamata olives
½ lemon, cut into wedges, to serve
Dill Dressing, ingredients follow below
1 garlic clove, minced
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) diced dill pickles or cornichons
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) chopped dill
salt and pepper, to taste
1 tsp (5 ml) water, plus extra as needed (optional)
Instructions
- In a large pot over high heat, bring 8 cups (2 L) water to a boil. Add ½ tsp (2.5 ml) salt. Gently add eggs and boil for 7 minutes.
- Meanwhile, prepare an ice bath with just enough water to cover eggs and add beet slices and vinegar. Remove eggs from boiling water (reserve water for step 3) and run under cold water until cool enough to handle. Then peel under cold running water and place in beet and vinegar ice bath for at least 1 hour. For extra vibrant colour, transfer to refrigerator and allow to sit in bath overnight.
- In same boiling water, cook potatoes until fork-tender, about 12 to 15 minutes, depending on size. Remove potatoes (again reserving water for step 4) and run under cold water to stop cooking.
- Prepare another ice bath. In same boiling water, blanch asparagus for 2 to 5 minutes or until al dente, then drain and place in ice bath.
- Preheat oven to 350 F (180 C).
- In a large cast iron or ovenproof pan, heat oil over medium-high heat. Season trout with salt and pepper and place in pan, flesh-side down. Sear for 4 to 5 minutes, or until golden brown and crispy. Flip trout and transfer pan to oven for 6 to 8 minutes, or until trout is just opaque (timing will vary depending on thickness of fish).
- To assemble, remove eggs from ice bath and cut in half lengthwise. Drain asparagus and pat dry. Tear lettuce leaves and lay on a serving platter. Layer potatoes, asparagus, tomatoes, eggs and olives over lettuce. Place trout on top and drizzle with Dill Dressing. Serve with lemon wedges.
- For Dill dressing, In a medium bowl, combine garlic, mayonnaise, mustard, vinegar, pickles, capers and dill. Season with salt and pepper. If needed, to thin out dressing, add water, 1 tsp (5 ml) at a time, until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Miso Tuna Salad
Ingredients
Serves 4 to 6
2 x 5-oz (140 g) cans tuna in water, drained
1 tsp (5 ml) miso
¼ cup (60 ml) Kewpie (Japanese) mayonnaise
½ tsp (2.5 ml) mirin
salt and pepper, to taste
2 mini cucumbers, cut into 2-in (5 cm) sticks
1 green onion, thinly sliced
½ tsp (2.5 ml) sesame seeds
1 avocado, sliced, to serve
12 pieces roasted seaweed snacks, to serve
Instructions
- In a bowl, combine tuna, miso, mayonnaise, mirin, salt and pepper.
- Transfer tuna salad to a serving plate. Top with cucumber, green onion and sesame seeds and serve with avocado and roasted seaweed. To eat, wrap some tuna salad and avocado in a piece of seaweed.
Drink Pairings
STIR-FRIED RICE CAKES WITH PRAWNS
Ingredients
Serves 4 to 6
1 tsp (5 ml) cornstarch
1 tsp (5 ml) Shaoxing cooking wine, divided
1 tsp (5 ml) salt, divided
1 tsp (5 ml) sugar, divided
½ tsp (2.5 ml) ground white pepper, divided
5 oz (140 g) pork shoulder, cut into thin strips
2 tbsp (30 ml) vegetable oil
2 garlic cloves, crushed
5 oz (140 g) sustainable prawns, deveined
½ bunch choy sum, cut into 1-in (2.5 cm) pieces, blanched and shocked in ice water
15 oz (425 g) flat rice cakes (found at any Asian market)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) sesame oil
Instructions
- In a bowl, combine cornstarch, cooking wine, salt, sugar, pepper and pork shoulder. Allow to marinate for ½ hour.
- Heat a wok over high heat. Add vegetable oil and garlic and cook for about 30 seconds to 1 minute, or until fragrant. Add pork shoulder in a single layer and allow it to sit until bottom has browned, about 2 to 3 minutes. Turn meat over to cook other side for about 2 minutes.
- Add prawns and choy sum and stir-fry for another minute or two, or just until prawns start to turn pink. Add rice cakes, soy sauce and oyster sauce and stir-fry until everything is combined. Cover with a lid and cook just until rice cakes are soft, about 3 to 5 minutes.
- Add sesame oil and mix to combine. Serve on a warm platter.
Drink Pairings
WHOLE STEAMED FISH
Ingredients
Serves 4 to 6
1 lotus root, for garnish
2 lb (1 kg) whole white fish (sea bass, rock fish or snapper), scaled and gutted
1-in (2.5 cm) knob ginger, peeled and julienned
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) water
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
4 green onions, julienned
1 handful cilantro leaves
dried goji berries, for garnish
steamed jasmine rice, for serving
Instructions
- Peel lotus root and, carefully using a mandolin or vegetable peeler, slice or peel ten ⅛-in (0.25 cm) slices. Rinse in cold water, then dry thoroughly with paper towel.
- In a small saucepan, deep fry lotus in 1-in (2.5 cm) vegetable oil at 325 F (170 C) until golden brown, flipping halfway through, about 5 minutes total. Remove to paper towel to drain.
- Prepare wok or wide pot for steaming: fill with 2-in (5 cm) water and place a steaming trivet inside. Place a heatproof plate (a glass pie plate works well) large enough to fit fish on the trivet and bring water to a boil over high heat.
- Stuff fish with half the ginger. Place fish on plate, put remaining ginger on top of fish and cover wok. Steam for 10 to 15 minutes, or until fish is cooked through and flakes easily with a fork.
- Just before fish is finished cooking, heat vegetable oil over medium-high heat until hot and shimmering.
- In a small bowl, combine soy sauce, water, sesame oil and sugar.
- Remove plate from wok and transfer fish to a serving platter. Place green onions on top of fish.
- Carefully pour hot oil over fish, followed by soy sauce mixture. Garnish with cilantro, goji berries and lotus root chips. Serve with steamed jasmine rice.
Drink Pairings
SEARED SCALLOPS WITH GREEN GAZPACHO AND APRICOT CAPER SALSA
Ingredients
Serves 4
4 dried apricots, diced
1 small shallot, finely chopped
1 tbsp (15 ml) roughly chopped and drained capers
3 tbsp (45 ml) finely chopped fresh flat-leaf parsley leaves, divided
½ tsp (2.5 ml) lemon zest
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) kosher salt, plus extra to taste
½ English cucumber
3 fresh or canned medium tomatillos, finely diced
2 green onions, light green and white part only, finely diced
1 garlic clove, minced
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) lime juice
freshly ground black pepper, to taste
1 tbsp (15 ml) grapeseed oil
12 large scallops, cleaned and patted dry with paper towel
Instructions
- To make Apricot Caper Salsa, in a medium bowl, stir together apricots, shallot, capers, 1 tbsp (15 ml) parsley, lemon zest and juice and ¼ tsp (1 ml) salt. Set aside.
- To make Green Gazpacho, cut cucumber lengthwise into long matchstick strips, leaving skin on, then finely dice. Transfer to a bowl along with tomatillos, green onion, garlic, remaining 2 tbsp (30 ml) parsley, olive oil and lime juice. Stir together to combine. Season to taste with salt and black pepper. Set aside.
- In a large frying pan, heat grapeseed oil over medium-high heat until very hot. Season scallops all over with a sprinkle of salt and pepper, then add to pan. Sear on both sides until a golden crust forms and they just lose their translucent colour, about 30 seconds per side.
- To plate, divide gazpacho between serving bowls, topping each with 3 warm scallops and a spoonful of Apricot Caper Salsa. Serve immediately.
Drink Pairings
SLOW-ROASTED SALMON WITH BRUSSELS SPROUTS
Ingredients
Serves 4
1 x 1¾ to 2 lb (840 g to 1 kg) fillet wild sockeye salmon, skin removed
salt and pepper, to taste
10 Brussels sprouts, leaves picked
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) honey
½ lemon, zest and juice
2 tbsp (30 ml) Champagne or white wine vinegar
¼ cup (60 ml) + 1 tbsp (15 ml) olive oil, divided
¼ cup (60 ml) crème fraîche
1 handful pea shoots, for garnish
Instructions
- Remove any pin bones from salmon. Place on a parchment-lined baking sheet. Season with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 300 F (150 C).
- Prepare a large bowl of ice water.
- Blanch Brussels sprouts leaves in salted boiling water just until they turn bright green, about 30 to 45 seconds, then drain and transfer to prepared ice water. Once cool, drain in a colander and allow to dry on paper towels.
- Whisk together mustard, honey, lemon juice, vinegar and ¼ cup (60 ml) olive oil. Season with salt and pepper. Set aside.
- Drizzle remaining 1 tbsp (15 ml) olive oil over salmon, then roast for 20 to 25 minutes, until it flakes with a fork and is just opaque at thickest point, or until cooked to desired doneness.
- Spread crème fraîche on a platter long enough to fit salmon. Place salmon on crème fraîche. Toss Brussels sprouts with half the dressing. Garnish salmon with Brussels sprouts, pea shoots and lemon zest. Drizzle with remaining dressing and serve.
Drink Pairings
CHORIZO MUSSELS
Ingredients
Serves 2
1 tbsp (15 ml) grapeseed oil
8 oz (250 g) fresh chorizo sausage
2 shallots, thinly sliced
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
1 x 12 oz (355 ml) pilsner beer
2 tbsp (30 ml) unsalted butter
2 lbs (1 kg) mussels, scrubbed and debearded
kosher salt, to taste (optional)
¼ cup (60 ml) coarsely chopped flat leaf parsley leaves
1 green onion, trimmed and thinly sliced
toasted baguette slices, to serve
hot sauce, to serve (optional)
Instructions
- Heat oil in a Dutch oven or large, heavy-bottomed stock pot over medium heat. Add chorizo and cook, turning occasionally, until cooked throughout, about 8 minutes. Remove from Dutch oven and slice into thin rounds. Do not clean Dutch oven. Set chorizo aside.
- Set Dutch oven back over medium heat and add shallots, garlic and cumin. Cook until shallots have softened, about 10 minutes. Add beer and butter, increase heat to medium-high and bring to a boil. Cook for 1 minute to slightly reduce liquid. Add mussels, cover and cook until mussels open, about 5 to 8 minutes. Discard any mussels that do not open. Stir in cooked chorizo rounds. Season to taste with salt, if desired.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over top. Top with parsley and green onions. Serve hot with slices of toasted baguette and hot sauce, if desired.
Drink Pairings
COLD SOBA NOODLE SALAD WITH HOT-SMOKED SALMON
Ingredients
Serves 4
SOBA NOODLE SALAD:
12 oz (340 g) soba noodles
1/3 cup (75 ml) fresh mint leaves, whole or coarsely chopped
1/3 cup (75 ml) fresh basil leaves, whole or coarsely chopped
1/3 (75 ml) fresh cilantro leaves, whole or coarsely chopped
½ cup (125 ml) finely sliced green onion
½ cup (125 ml) finely shaved red cabbage
¼ cup (60 ml) toasted sesame seeds
2 tbsp (30 ml) poppy seeds
8 oz (250 g) hot-smoked salmon
PICKLED CUCUMBER:
½ cup (125 ml) rice wine vinegar
2 tbsp (30 ml) granulated sugar
1 medium English cucumber, thinly sliced
1 lime, zest and juice
½ tsp (2.5 ml) chili flakes, or to taste
DRESSING:
¼ cup (60 ml) mirin
¼ cup (60 ml) soy sauce
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook noodles according to package instructions until just al dente, then drain and rinse under cold running water. Shake off excess water and place noodles in a serving bowl.
- Stir prepared dressing through noodles to coat. Add mint, basil, cilantro, green onion, cabbage, sesame seeds, poppy seeds and pickled cucumber. Toss to combine and top with flakes of smoked salmon. Serve immediately or chill for up to 2 hours, covered.
- PICKLED CUCUMBER: In a small saucepan, combine rice wine vinegar and sugar. Simmer over medium heat until sugar is dissolved. Remove saucepan from heat and refrigerate until cool, about 10 minutes.
- Meanwhile, in a medium bowl, combine cucumber, lime zest and juice and chili flakes.
- Pour cooled syrup over cucumbers and mix well to combine. Set aside. Can be made up to 1 day in advance and kept in refrigerator.
- DRESSING: In a medium bowl, whisk together mirin, soy sauce, rice wine vinegar, sesame oil, ginger and garlic. Season with black pepper. Set aside. Will keep for up to 3 days in refrigerator.
Drink Pairings
BROCCOLI TABBOULEH WITH HALIBUT
Ingredients
Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed
Instructions
- Preheat oven to 400 F (200 C).
- Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
- In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
- Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
- Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
- In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
- In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
- Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.