Chicken Florentine Crêpes with Herbed Mushrooms
Ingredients
Serves 8 crêpes
1 large onion, thinly sliced
2 tbsp (30 ml) vegetable oil
3 garlic cloves, finely chopped
2 boneless, skinless chicken breasts, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
4 cups (1 L) fresh spinach leaves, washed, dried and roughly chopped
1 tbsp (15 ml) white vinegar
Buckwheat Crêpes, make ahead, recipe follows
¾ cup (175 ml) shredded Monterey Jack cheese
¾ cup (175 ml) shredded Provolone cheese
Herbed Mushrooms, make ahead, recipe follows
Instructions
- In a large skillet over medium-high heat, fry onion in oil until translucent. Add garlic and continue cooking for 2 minutes.
- Add chicken and sauté until fully cooked, about 5 minutes, stirring regularly. Season with salt and pepper to taste.
- Add spinach and increase heat to high for about 1 minute, or just until spinach wilts, then add vinegar, stir, cover and remove from heat. Set aside.
- In a small bowl, mix together cheeses. Place 1 buckwheat crêpe on a large plate. Sprinkle ⅛ of cheese over surface. Spoon ⅛ of chicken and spinach mixture onto ¼ of crêpe. Fold crêpe in half over filling, then fold in half again into a triangle. Transfer to a shallow baking dish. Repeat with remaining crêpes, placing filled crêpes in a single layer in baking dish. Cover and seal with foil, poking a few holes in foil with a fork. At this point, crêpes can be refrigerated for up to 1 day. Bring to room temperature before baking.
- To serve, preheat oven to 350 F (180 C). Bake prepared crêpes, covered, for about 15 to 20 minutes, or until cheese has melted. Remove from oven and serve with Herbed Mushrooms on top.
Drink Pairings
Mild Broth
Ingredients
Serves 6 cups of broth
1 garlic clove, crushed
2-in (5 cm) piece ginger, thinly sliced
2 green onions, trimmed and each cut into 3 pieces
1 small tomato, quartered
4 dried shitake mushrooms
4 dried jujubes (Chinese red dates) (optional)
6 cups (1.5 L) vegetable or chicken stock
Instructions
- Place all ingredients in a medium saucepan and simmer for 10 minutes. Remove and discard garlic, ginger and green onion. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Mala Broth
Ingredients
Serves 7 cups of broth
½ cup (125 ml) vegetable oil
2-in (5 cm) piece ginger, thinly sliced
4 garlic cloves, roughly chopped
4 green onions, trimmed and each cut into 3 pieces
1 tbsp (15 ml) white peppercorns
¼ cup (60 ml) Szechuan peppercorns
¼ cup (60 ml) dried whole chilis, or to taste
2 tbsp (30 ml) ground chili powder, or to taste
2 star anise
½ tsp (2.5 ml) fennel seed
1 small stick cassia bark or cinnamon stick
2 bay leaves
1 cup (250 ml) fermented chili bean paste (doubanjiang)
½ cup (125 ml) Shaoxing cooking wine
3 tbsp (45 ml) sugar
4 dried shiitake mushrooms
6 cups (1.5 L) chicken stock
Instructions
- In a heavy-bottomed saucepan, heat oil over medium heat. Once hot, add ginger, garlic and green onion and cook for about 1 minute, until fragrant.
- Add white and Szechuan peppercorns, dried chilis, chili powder, star anise, fennel seed, cassia, bay leaves and chili bean paste. Cook for another 1 to 2 minutes, or until fragrant.
- Add remaining ingredients and simmer for 30 minutes. Remove and discard ginger, green onions, cassia and bay leaves. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Vegetable-Stuffed Chicken served with Mediterranean Rice Salad
Ingredients
Serves 4
1 cup (250 ml) long-grain brown rice
2 cups (500 ml) water
8 tbsp (120 ml) extra-virgin olive oil, divided
4 tbsp (60 ml) lemon juice, divided
3 garlic cloves, minced, divided
1 tbsp (15 ml) chopped rosemary leaves
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper, to taste
1 zucchini, halved and thinly sliced
½ red onion, sliced into thin half-moons
½ Japanese eggplant, sliced into thin rounds
1 medium tomato, halved and thinly sliced
½ cup (125 ml) crumbled feta cheese
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) Dijon mustard
4 cups (1 L) baby arugula
2 green onions, trimmed and thinly sliced
½ cup (125 ml) sliced green olives
1 English cucumber, diced
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer until rice is tender and liquid is fully absorbed, 30 to 40 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Remove lid and fluff rice with a fork.
- Meanwhile, in a small bowl, whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 minced garlic cloves and rosemary.
- Place chicken on a cutting board and cut five crosswise slits into each breast, taking care not to cut all the way through. Transfer to prepared baking sheet. Drizzle rosemary mixture over chicken breasts, making sure mixture gets into slits. Season with salt and pepper. Stuff each slit with a slice each of zucchini, red onion, eggplant and tomato. Sprinkle crumbled feta over top and transfer to oven. Bake until chicken is cooked through, about 25 minutes.
- Meanwhile, make dressing for Mediterranean Rice Salad. In a medium bowl, combine remaining 5 tbsp (75 ml) olive oil, 3 tbsp (45 ml) lemon juice and minced garlic clove with dill, cumin, mustard and a good pinch each of salt and pepper and whisk until well combined.
- Transfer rice to a large bowl, along with arugula, green onion, olives and cucumber. Drizzle with some dressing and toss gently to combine. Add additional dressing and season to taste with salt and pepper, as desired.
- To serve, divide Mediterranean Rice Salad between serving plates and top with a stuffed chicken breast. Serve warm.
Drink Pairings
Winter Greens & Chicken Salad with Buttermilk Dressing
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tbsp (30 ml) olive oil, divided
¼ cup (60 ml) buttermilk
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) red wine vinegar
1 small shallot, diced
1 garlic clove, minced
2 tbsp (30 ml) chopped chives
5 oz (140 g) baby kale
1 small head radicchio, thinly sliced
¼ cup (60 ml) thinly sliced red onion
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) toasted bread crumbs
Instructions
- Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper. Place chicken skin side up on lined baking sheet. Season with salt, pepper, paprika, garlic powder and onion powder. Drizzle with 1 tbsp (15 ml) olive oil and bake for 15 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C). Remove from oven and set aside to rest.
- In a small bowl, mix together buttermilk, mayonnaise, vinegar, shallot, garlic and chives. Season with salt and pepper.
- In a large bowl, toss together kale and radicchio. Add remaining 1 tbsp (15 ml) olive oil and gently massage into leaves to break down the fibers. Add buttermilk dressing to taste and toss to coat. Any leftover dressing will keep in an airtight container in refrigerator for up to 1 week. Add red onion, cranberries and bread crumbs. Slice chicken and serve alongside salad.
Drink Pairings
Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.
Drink Pairings
Bourbon Butter Turkey with Bourbon Cranberry Sauce
Ingredients
Serves 8-10
BOURBON BUTTER TURKEY
12 to 14 lb (5.5 to 6.4 kg) whole turkey
1 cup (250 ml) salted butter, softened
½ cup (125 ml) bourbon
2 tsp (10 ml) salt, plus extra to taste
1 tsp (5 ml) ground pepper, plus extra to taste
2 tsp (10 ml) finely grated orange zest
5 sprigs fresh thyme (chop leaves from 2 sprigs, leave 3 whole)
5 leaves fresh sage (chop 2 leaves, leave 3 whole)
1 tbsp (15 ml) honey
2 bay leaves
3 garlic cloves, crushed
1 small onion, peeled and halved
4 cups (1 L) turkey or chicken stock
¼ cup (60 ml) all-purpose flour
fresh bay leaves, small oranges and/or apples, halved shallots and garlic heads and/or fresh sage leaves, for garnish
Bourbon Cranberry Sauce, to serve, make ahead, recipe follows
BOURBON CRENBERRY SAUCE
2 cups (500 ml) frozen cranberries
1 orange, zest and juice
3 tbsp (45 ml) honey
salt and pepper, to taste
1 cinnamon stick
½ cup (125 ml) bourbon
Instructions
- If turkey is frozen, defrost fully (this will take about 24 hours for every 5 lbs/2.2 kg). 1 hour before cooking, remove turkey from refrigerator and remove neck and giblets from cavity.
- Preheat oven to 325 F (170 C). Move oven rack to bottom of oven.
- In a medium bowl, mix together butter, bourbon, salt, pepper, orange zest, chopped thyme, chopped sage and honey.
- Rub 1 tbsp (15 ml) butter mixture inside turkey cavity. Place 3 remaining whole thyme sprigs, 3 remaining whole sage leaves, bay leaves, garlic and onion in cavity.
- Loosen turkey skin over the breasts and rub half of remaining butter mixture under skin. Tuck wings under turkey and truss legs, if desired. Rub remaining butter mixture all over turkey.
- Place turkey and turkey neck on a roasting rack set over a roasting pan and roast for 13 minutes per pound, or until a meat thermometer inserted into thigh meat near the bone registers 165 F (74 C). Baste turkey every 30 minutes with juices in pan.
- After 1 hour, remove turkey neck and place it in a small saucepan. Cover with turkey stock and bring to a boil over high heat. Decrease heat to a simmer and let it simmer for remainder of roasting time, then remove and discard neck.
- When turkey is done, remove from oven and let rest for 20 to 45 minutes. After turkey has rested for 20 minutes, drain any juices from cavity into roasting pan. At this point turkey can either be carved and plated or transferred to a carving board to carve at the table. Reserve pan drippings.
- To make gravy, skim off half the fat from drippings and discard fat. In a saucepan, bring drippings to a boil, scraping any browned bits from bottom of roasting pan and adding to drippings. Mix flour with just enough water to make a slurry. Whisk flour slurry into drippings, then mix in prepared turkey stock. Taste and season with salt and pepper, if desired.
- Arrange desired garnishes on platter around turkey and serve with gravy and Bourbon Cranberry Sauce alongside.
- For the Bourbon Cranberry Sauce, combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and reduce sauce until thickened, about 20 to 30 minutes. Let it come to room temperature before serving. Sauce can be made ahead and refrigerated for up to 1 week.
Drink Pairings
Rosemary Duck with Caramelized Apples & Parsnips
Ingredients
Serves 4
4 duck breasts
kosher salt, to taste
freshly ground black pepper, to taste
1¼ cups (310 ml) hard cider, divided
2 large rosemary sprigs, divided
1 cup (250 ml) chicken stock
1 lb (454 g) parsnips, cut into ½- to ¾-in (1.25 to 2 cm) rounds
7 tbsp (105 ml) cold unsalted butter, divided
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) clover or light-coloured honey
1 cup + 2 tbsp (280 ml) water, divided
2 Pink Lady or Honeycrisp apples
1 tbsp (15 ml) granulated sugar
Instructions
- Preheat oven to 350 F (180 C).
- Place duck, skin-side up, on a cutting board. With a sharp knife, lightly score duck skin in a crisscross pattern, making sure not to cut into flesh. Generously season all over with salt and pepper. Place duck breasts, skin-side down, into a large ovenproof frying pan and cook over medium heat until skin is golden and some of the fat has rendered, about 5 to 10 minutes. Transfer duck to a plate. Pour rendered fat into a heatproof container, reserving for another use (delicious for roasting potatoes!), and return duck, skin-side up, to frying pan.
- Place pan in oven and cook until an instant-read thermometer registers 125 F (52 C) in the thickest part of the meat, about 15 to 20 minutes. Transfer to a cutting board and let rest for at least 15 minutes. Reserve pan for next step. While duck is resting, prepare sauce and sides.
- To make sauce, discard any excess fat from pan used to cook duck and place pan over medium-high heat. Add 1 cup (250 ml) hard cider and 1 rosemary sprig and cook until reduced by half, about 5 minutes. Stir in remaining ¼ cup (60 ml) cider and chicken stock and cook, stirring occasionally, until again reduced by half, about 5 minutes. Remove from heat and set aside.
- To make caramelized parsnips, in a large skillet or frying pan, combine parsnips, 2 tbsp (30 ml) butter, vinegar, honey, 1 cup (250 ml) water and a good pinch of both salt and pepper. Bring to a hard simmer over medium-high heat, cover and let parsnips cook until crisp-tender, about 10 minutes. Uncover and continue to cook, turning often, until parsnips are lightly golden brown and liquid has reduced to a thick, sticky glaze, another 4 to 6 minutes. Add remaining 2 tbsp (30 ml) water to skillet and swirl to coat parsnips in glaze. Set aside but keep warm.
- To make caramelized apples, core and cut each apple into 8 wedges. Heat 1 tbsp (15 ml) butter in a large frying pan over medium heat. Cook butter, stirring occasionally, until it just starts to turn a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, remaining rosemary sprig and a pinch of salt. Cook, stirring and turning occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes. Transfer to a plate and set aside.
- When ready to serve, finish sauce. Bring to a gentle simmer over medium heat. Cut remaining ¼ cup (60 ml) butter into cubes. Remove pan from heat and gradually whisk in cold butter until completely incorporated. Season to taste with salt and pepper. Strain sauce through a fine sieve into a serving dish.
- To serve, slice duck and arrange on four serving plates. Garnish with caramelized parsnips and apples and serve sauce alongside. Enjoy immediately.
Drink Pairings
Chicken à la Normandy
Ingredients
Serves 4
3 lbs (1.36 kg) bone-in, skin-on chicken thighs, patted dry
sea salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) olive oil
½ cup (125 ml) Calvados or cognac
2 tbsp (30 ml) apple cider vinegar
1 cup (250 ml) unfiltered, fresh-pressed apple cider
25 pearl onions, peeled
2 Honeycrisp or Granny Smith apples, cored and cut into ¼-in (0.5 cm) wedges
¼ cup (60 ml) crème fraîche
fresh rosemary, for garnish
Instructions
- Season chicken well with salt and pepper. In a large Dutch oven or heavy sauté pan, heat oil over medium-high heat until it shimmers. Brown chicken, skin-side down, until deep golden, 6 to 8 minutes. Flip chicken and sear until other side is golden, another 3 minutes. Leaving chicken in pan, carefully remove and discard all the fat from pan.
- Over medium-high heat, carefully add Calvados or cognac to pan, and when sizzling subsides, add apple cider vinegar. Cook for 1 minute, then stir in cider. Add pearl onions and apples, tucking them in amongst chicken pieces. Bring mixture to a full boil, then immediately reduce heat to low. Stir gently and cover with a tight-fitting lid. Cook, checking occasionally to ensure liquid is maintaining a low gentle simmer and not boiling. Continue until chicken is cooked through and apples and onions are fork-tender, 35 to 40 minutes.
- Remove chicken, onions and apples to a dish and cover loosely to keep warm. Stir crème fraîche into remaining liquid in pan. Over medium-high heat, simmer sauce until thickened and reduced by half, about 6 minutes. Pass sauce through a fine mesh sieve and return it to pan, along with chicken, onions, apples and any liquids that have accumulated in dish. Gently reheat and season with salt and pepper to taste. Garnish with rosemary and serve immediately.