CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
CITRUS-CHILI SALMON WITH ORZO SALAD
Ingredients
Serves 6
ORZO SALAD:
½ lb (250 g) orzo pasta
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) balsamic vinegar
⅓ cup (75 ml) drained and chopped sundried tomatoes in oil
⅓ cup (75 ml) pitted, chopped kalamata olives
1 cup (250 ml) chopped radicchio
¾ cup (175 ml) chopped arugula
¼ cup (60 ml) chopped fresh basil
¼ cup (60 ml) chopped fresh parsley
2 garlic cloves, minced
2 green onions, finely sliced
salt and pepper, to taste
CITRUS-CHILI SALMON:
1 large navel orange, thinly sliced and seeds removed
1 Meyer lemon or regular lemon, thinly sliced and seeds removed
1 lime, thinly sliced and seeds removed
1 red jalapeño, thinly sliced into rounds
4 sprigs fresh dill, plus extra for garnish
2 tbsp + ½ cup (30 ml + 125 ml) olive oil, divided
salt and pepper, to taste
2 lbs (1 kg) skinless, centre-cut salmon fillet
Instructions
- To make ORZO SALAD: Bring a large pot of salted water to a boil over high heat and cook orzo according to package directions. Drain well and transfer to a large bowl. While still warm stir in oil, vinegar, sundried tomatoes and chopped olives. Set aside to cool or refrigerate for up to 24 hours. Bring to room temperature before proceeding. Add radicchio, arugula, basil, parsley, garlic and green onions. Toss to combine before seasoning with salt and pepper, to taste. Refrigerate until ready to use, bring salad to room temperature before serving.
- To make CITRUS-CHILI SALMON: Preheat oven to 275 F (140 C). Toss all citrus slices, jalapeño and dill sprigs in a 9 x 13-in (23 x 33 cm) baking dish and set aside.
- Warm 2 tbsp (30 ml) oil in a large frying pan over medium-high heat until shimmering. Season salmon with salt and pepper before placing flesh-side-down into frying pan. Sear until lightly browned, about 1 minute. Remove and place, skin-side down on citrus mixture. Pour remaining ½ cup (125 ml) oil over top.
- Bake until salmon is just cooked through, about 25 to 30 minutes depending on thickness of salmon fillet. To test, a paring knife should slide through easily and flesh should be opaque. Discard cooked dill sprigs.
- To serve, transfer salmon to a platter and tear into portions with 2 forks. Spoon citrus mixture and oil from baking dish over fish. Season with extra salt and pepper and garnish with fresh dill sprigs. Serve family-style alongside Orzo Salad.
Drink Pairings
CHILLED PEA SOUP WITH SPOT PRAWNS AND MINT GRANITA
Ingredients
Serves 8
GRANITA:
1 cup (250 ml) water
¼ cup (60 ml) granulated sugar
2 cups (500 ml) English cucumber, peeled, seeded and chopped
¼ cup (60 ml) fresh mint
CHILLED PEA SOUP:
1 tbsp (15 ml) olive oil
½ cup (125 ml) chopped white onion
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
2 cups (500 ml) fresh or thawed frozen peas
salt and freshly ground black pepper, to taste
½ cup (125 ml) whipping cream
1 tbsp (15 ml) grape seed or coconut oil
16 spot prawn tails, peeled and deveined steamed snap pea pods, for garnish
pea shoots, for garnish
Instructions
- To make GRANITA: In a small saucepan over medium heat, bring water and sugar to a simmer, stirring constantly. Once sugar has dissolved remove from heat and let sugar syrup cool to room temperature.
- In a blender mix together cucumber, mint and sugar syrup until well combined and mint is very finely chopped. Strain mixture through a fine-meshed sieve into a container and freeze, uncovered, for 1 hour. Scrape frozen granita with a fork to break up ice crystals. Freeze for another hour and repeat freezing and scraping another 3 times. At this point, granita will keep covered in freezer for up to 2 weeks. Scrape to break up ice crystals before serving.
- To make CHILLED PEA SOUP: In a large saucepan, warm olive oil over medium heat. Cook onion and garlic, stirring often, until onion turns translucent, about 4 minutes. Add stock and peas before turning up heat to medium-high and bringing mixture to a strong simmer. Turn heat down to medium-low and simmer gently, uncovered for 5 minutes for fresh peas and 2 minutes for frozen peas. Remove saucepan from heat and working in batches, purée soup in blender until smooth. Season to taste with salt and pepper. Strain soup into large bowl through a fine-meshed sieve before stirring in cream. Cover bowl with plastic wrap and refrigerate until well chilled, about 6 hours.
- Just before serving soup, warm grape seed oil in large frying pan over mediumhigh heat. Add prawns along with a pinch of salt and pepper and sauté until cooked through, about 4 minutes. Ladle soup into serving bowls and top each with 2 prawns before topping with a dollop of mint granita and garnishing with snap pea pods and pea shoots. Enjoy immediately.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.
Drink Pairings
CURED SPRING SALMON SALAD
Ingredients
Serves 4
CURED SALMON:
2 lbs (1 kg) spring or sockeye salmon fillet, skin on
1 cup (250 ml) kosher salt
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) fennel pollen
1 tsp (5 ml) ground pepper
SALAD:
½ cup (125 ml) plain Greek yogurt
2 tbsp (30 ml) lemon juice
4 sprigs chervil, chopped
4 chive fronds, finely chopped
½ tsp (2 ml) salt
1 tsp (5 ml) liquid honey
10 oz (300 g) Cured Salmon
6 radishes, washed and thinly sliced
2 mini cucumbers, unpeeled and thinly shaved, lengthwise
1 cup (250 ml) pea shoots
3 sprigs fresh dill, coarsely chopped
½ cup (125 ml) rye crackers, crushed
Instructions
- To CURE SALMON: Trim fillet, removing belly and any thin pieces of flesh. You will need a piece of salmon that is even in thickness, so it cures evenly.
- In a small bowl, combine salt, sugar, fennel pollen and pepper. Stir to blend.
- Cut a piece of plastic wrap large enough to seal entire fillet of salmon. Pour half the salt mixture on 1 half of the plastic wrap and spread out an even layer large enough for salmon fillet to rest on top. Place salmon on salt layer and evenly coat top side of fillet with remaining salt mixture.
- Fold plastic wrap over fillet and seal tightly. Lay salmon package on a baking sheet. Place another baking sheet on top of salmon and place some weights on top, such as some cans or a cast iron frying pan.
- Refrigerate fish for 24 hours. Then remove salmon from plastic wrap and rinse thoroughly under cold running water to remove salt. Place on a wire rack over top of a baking sheet and return to refrigerator, uncovered, for 12 more hours to dry.
- When ready to serve, prepare SALAD: In a small bowl whisk together yogurt, lemon juice, chervil, chives, salt and honey. Spread yogurt mixture on bottom of a serving platter.
- Thinly shave cured salmon and place decoratively on top of yogurt mixture. Scatter with radishes, cucumbers, pea shoots and dill. Garnish with crushed rye crackers. Serve immediately.
Drink Pairings
DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
CRAB-STUFFED PEPPERS
Ingredients
Serves 40
1 tbsp (15 ml) finely chopped preserved lemon
½ tsp (2 ml) finely chopped fresh thyme leaves
1 tbsp (15 ml) finely chopped parsley or spinach
1 cup (250 ml) crab meat
½ cup (125 ml) cream cheese, at room temperature
2 tbsp (30 ml) honey
30 to 40 sweet or hot pickled cherry peppers, drained
Instructions
- In a bowl, using a rubber spatula, stir together preserved lemon, olive oil, thyme, parsley, crab meat and cream cheese until well combined. Transfer to a piping bag with a ½ -in (1 cm) round tip. Pipe filling into peppers and serve.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
DUNGENESS CRAB AND SWEET PEA BEIGNETS WITH NETTLE BUTTERMILK DRESSING
Ingredients
Serves 16 Beignets or serves 4
NETTLE BUTTERMILK DRESSING:
4 oz (125 g) fresh stinging nettles* (optional)
4 to 6 tbsp (60 to 90 ml) olive oil
1 cup (250 ml) mayonnaise
7 tbsp (105 ml) buttermilk
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) lemon juice
1½ tsp (7 ml) ground coriander
1½ tsp (7 ml) smoked paprika
1 tsp (5 ml) cayenne
salt and freshly ground pepper, to taste
BEIGNETS:
¼ lb (125 g) sweet green peas
1 cup (250 ml) self-rising cake flour
1 cup (250 ml) coarse cornmeal
½ to 1 cup (125 to 250 ml) all-purpose flour
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 tsp (5 ml) ground coriander
2 large eggs
2 medium-size shallots, finely diced
½ cup (125 ml) homogenized milk
¼ cup (60 ml) buttermilk
1 tbsp (15 ml) rendered duck or bacon fat
4 tbsp (60 ml) basil, finely shredded
2 tbsp (30 ml) mint, finely shredded
2 lemons, zest only
¾ cup (175 ml) Dungeness crabmeat, shells removed
8 cups (2 L) canola, peanut or grape seed oil
Instructions
- To make NETTLE BUTTERMILK: Bring a pot of water to a boil. Season with salt. If using nettles, wear gloves or use tongs to place in boiling water, as they will sting. Blanch nettles, or greens, until wilted and vibrant green, about 1 minute. Strain and place in an ice-water bath to stop cooking. Drain, squeeze out excess water and pat dry with paper towel.
- In a blender or food processor, whirl nettles and olive oil to a smooth purée. Set aside.
- In a large bowl, whisk together mayonnaise and buttermilk. Add remaining dressing ingredients along with nettle purée and whisk together to blend. Add salt and pepper to taste. Refrigerate until ready to serve. Can be made a day ahead.
- To make Beignets, preheat oven to 375 F (190 C). Line a baking sheet with parchment paper and a plate with paper towel, and set aside.
- Bring a pot of water to a boil and blanch peas for 30 seconds. Then strain and place in an ice-water bath to stop cooking. Drain and pat dry. Set aside.
- Combine all dry ingredients together in a large bowl and stir together to blend.
- In a separate bowl, lightly beat eggs with an electric mixer. Add shallots, milk, buttermilk, rendered fat, basil, mint and lemon zest.
- Stir wet ingredients into dry ingredients, a third at a time. Once incorporated, fold in peas and crabmeat.
- Using a deep pot or deep fryer, heat canola oil to 350 F (180 C). Using a 1 oz (30 g) trigger scoop or a tablespoon, gently drop a few spoons of beignet batter, one at a time, into oil. Fry half a batch at a time for 4 to 6 minutes, until nice and golden brown on all sides. Remove with a slotted spoon to paper towel-lined plate to drain before starting the second batch. Allow oil to heat back up to 350 F (180 C). When all beignets have been browned, transfer to parchment-lined baking sheet and place in preheated oven for 4 to 5 minutes, ensuring they are cooked through. Serve with Nettle Buttermilk Dressing.
- *If using nettles, they must always be cooked. If nettles are unavailable, substitute baby spinach or any bitter green.
Drink Pairings
CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.