Vegetable | BCLIQUOR

Roasted Asparagus with Sourdough Crumble

Light and fresh Easter.

Ingredients

Serves 4

2 bunches asparagus, bases trimmed

4 tbsp (60 ml) olive oil, divided

salt and pepper, to taste

2 tbsp (30 ml) butter

2 garlic cloves, minced

3 slices sourdough bread, roughly chopped, about 2 cups (500 ml)

1 lemon, zest only

1 tbsp (15 ml) chopped parsley, leaves only

Instructions

Preheat oven to 400 F (200 C).
On a parchment-lined baking sheet, arrange trimmed asparagus evenly in a single layer. Drizzle 2 tbsp (30 ml) olive oil and season with salt and pepper. Place in oven for 10 to 15 minutes*, or until fork-tender. (Depending on width of asparagus, baking time may vary.)
In a large skillet, heat butter and remaining 2 tbsp (30 ml) olive oil on medium-high heat. Add garlic and sauté for 1 minute. Add breadcrumbs. Gently stir until golden brown and fragrant, about 5 minutes. Set aside.
To serve, arrange asparagus on a platter and top with toasted breadcrumbs, lemon zest and parsley.

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Drink Pairings

Crispy Potatoes with Garlic Sage Butter

Light and fresh Easter.

Ingredients

Serves 4

4 large russet potatoes, peeled and cut into 1-in (2.5 cm) cubes

¼ cup (60 ml) olive oil

salt and pepper, to taste

¼ cup (60 ml) butter

2 garlic cloves, minced

5 sage leaves

Instructions

Preheat oven to 400 F (200 C).
Bring a large saucepan filled with enough water to cover potatoes, to a boil.
Cook potatoes in boiling water until slightly soft but not fully cooked through, about 10 to 12 minutes. Strain potatoes and return to saucepan. Cover saucepan with lid and shake vigorously until potatoes get shaggy sides, about 30 seconds.
Pour olive oil into an unlined baking pan and heat in oven for 5 minutes. Remove pan and add potatoes to hot oil. Do not overcrowd pan; use 2 baking pans if needed. Season with salt and pepper to taste and return to oven. Bake for 10 minutes and remove to give potatoes a stir. Bake for further 10 to 15 minutes, until golden brown, crispy and cooked through.
In a small saucepan, melt butter over medium heat. Add garlic and sage leaves and allow to sizzle for 2 to 3 minutes. Be careful not to burn garlic.
Pour garlic butter over potatoes and serve warm.

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Carrot Ribbon Salad

Light and Fresh Easter.

Ingredients

Serves 4

3 large carrots, peeled into ribbons

¼ red onion, thinly sliced

1 tsp (5 ml) salt, plus more to taste

1 garlic clove, minced

½ tbsp (7.5 ml) maple syrup

½ tbsp (7.5 ml) red wine vinegar

½ tbsp (7.5 ml) Dijon mustard

½ lemon, juice only

¼ cup (60 ml) olive oil

3 cups (750 ml) cooked couscous

1 cup (250 ml) chopped parsley, leaves only

2 cup (500 ml) arugula

½ cup (125 ml) crumbled goat’s cheese

½ cup (125 ml) chopped hazelnuts, toasted

Instructions

In a large mixing bowl, add carrots, red onion and 1 tsp (5 ml) salt. Mix and set aside for 15 minutes. Rinse under cold water to remove salt and place on a paper towel. Set aside to dry.
Clean out mixing bowl, then add garlic, maple syrup, red wine vinegar, Dijon, lemon juice and olive oil. Mix to combine. Add carrots and onion back into bowl. Add couscous, parsley, arugula, goat’s cheese and hazelnuts. Toss to coat in dressing and season with salt and pepper to taste.

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Cauliflower Shawarma served with Tahini Yogurt Sauce

Light Middle Eastern Fair

Ingredients

Serves 2 to 4

½ cup (125 ml) red wine vinegar

½ cup (125 ml) water

1 tsp (5 ml) salt

1 tsp (5 ml) sugar

½ red onion, sliced

1 cup (250 ml) full fat plain Greek yogurt

2 garlic cloves, minced

½ cup (125 ml) grated cucumber

½ lemon, juice only

¼ cup (60 ml) tahini

½ cup (125 ml) crumbled Macedonian feta

salt and pepper, to taste

1 tsp (5 ml) garlic powder

1 tsp (5 ml) cumin

1 tsp (5 ml) paprika

½ tsp (2.5) coriander

½ tsp (2.5) turmeric

¼ tsp (1 ml) cinnamon

2 tbsp (30 ml) olive oil

1 large head cauliflower, cut into florets

2 to 4 pita wraps

¼ cup (60 ml) golden raisins

2 tbsp (30 ml) pine nuts, toasted

½ cup (125 ml) cilantro, leaves only

Instructions

In a small saucepan, heat red wine vinegar and water over medium-high heat. Add 1 tsp (5 ml) salt and sugar and cook until dissolved. Pour into a heatproof container and add sliced red onions. Set aside for at least 1 hour to pickle.
To make a tahini yogurt sauce, in a small mixing bowl, place yogurt, garlic, cucumber, lemon juice, tahini and feta. Mix to combine and season with salt and pepper to taste. Thin with water as desired for consistency. Refrigerate until ready to serve.
Preheat oven to 400 F (200 C).
In a large mixing bowl, combine garlic powder, cumin, paprika, coriander, turmeric, cinnamon and olive oil. Add cauliflower florets and toss to coat in spice mixture. Place on a baking tray and bake until golden brown and crispy, 15 to 20 minutes.
To serve, place warm cauliflower on pita and garnish with golden raisins, pine nuts and cilantro. Top with pickled red onions and tahini yogurt sauce.

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Drink Pairings

CARROT "LOX" ON CRISPBREAD

Be the toast of the town this New Year’s by throwing a gathering full of inspired bites that are not only delicious, but also easy to whip together as well. All that will be left is to pop a bottle of Champagne and toast to the New Year.

Ingredients

Serves Makes about 12

4 large carrots, unpeeled

kosher salt, for roasting

3 tbsp (45 ml) extra-virgin olive oil

1 tbsp (15 ml) rice vinegar

½ tsp (2.5 ml) smoked paprika

1 tbsp (15 ml) fresh lemon juice

1 tsp (5 ml) chopped fresh dill, plus extra for garnish

1 pinch freshly ground black pepper

rye crispbread or crackers, to serve

¾ cup (175 ml) cream cheese, to serve

¼ English cucumber, thinly sliced, for garnish

2 radishes, trimmed and thinly sliced, for garnish

2 tbsp (30 ml) capers, drained and rinsed, for garnish

1 shallot, thinly sliced, for garnish

chopped chives and fresh dill, for garnish

Instructions

Preheat oven to 450 F (230 C).
Line an 8-in (20 cm) baking dish with parchment paper. Coat bottom with about a ¼-in (0.5 cm) layer of salt, then place whole carrots in dish. Sprinkle more salt over carrots to almost cover. Roast carrots in salt crust until easily pierced with a fork, but not mushy. Exact timing will depend on size and freshness of carrots. Check them, starting around 40 minutes. Larger carrots may take up to 60 minutes or more. Remove from oven, remove carrots from salt crust and place on a plate, allowing to cool to room temperature.
While carrots cool, make marinade. In a shallow dish or medium bowl, whisk together olive oil, rice vinegar, paprika, lemon juice, dill and a good pinch of ground black pepper.
Once cooled, use hands to rub off any excess salt. Working with 1 carrot at a time, use a knife to slice off a thin strip of carrot skin, then use a peeler to peel carrot into ribbons. Place strips in marinade and toss to coat. Repeat with remaining carrots.
When ready to serve, assemble the open-faced sandwiches with a crispbread, a slather of cream cheese, a few cucumber and radish slices. Top with some carrot ribbons, a few capers, a couple of slices of shallot and a sprinkle of chives and dill. Transfer to a platter and serve. Any extra carrots can be stored for up to 4 days in marinade, refrigerated in an airtight container.

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Drink Pairings

POLENTA ROUNDS WITH CRISPY BRUSSELS SPROUTS & CRANBERRY-ORANGE RELISH

Ingredients

Serves Makes about 24 pieces

1 tbsp (15 ml) melted unsalted butter, plus extra for greasing

4 cups (1 L) warm water

1¼ cups (310 ml) polenta

1½ tsp (7 ml) kosher salt, divided

½ orange, unpeeled, cut into chunks and seeded

6 oz (180 g) fresh cranberries

⅓ cup to ½ cup (75 to 125 ml) granulated sugar

1 cup (250 ml) ricotta cheese

1 tbsp (15 ml) whipping cream

½ tsp (2.5 ml) freshly ground black pepper, divided

1 tbsp (15 ml) finely chopped parsley leaves

1 tsp (5 ml) finely chopped thyme leaves

4 cups (1 L) Brussels sprout leaves

2 tbsp (30 ml) grapeseed oil, plus extra for frying

Instructions

Start this hors d’oeuvre 1 day ahead of when you plan to serve. Preheat oven to 350 F (180 C).
To make polenta, generously grease a 9 x 13-in (23 x 33 cm) baking pan with butter. In a medium bowl, whisk together melted butter, warm water, polenta and 1 tsp (5 ml) salt. Pour into prepared pan then bake until polenta is set firm, about 50 minutes. Let polenta cool to room temperature in pan on a wire rack. Transfer polenta in baking pan to refrigerator and chill at least 6 hours or overnight.
Meanwhile, make cranberry-orange relish. Place orange pieces, cranberries and sugar (amount will depend on how sweet you want your chutney) in bowl of a food processor fitted with steel blade attachment. Pulse, scraping down sides of bowl as needed, until mixture is finely chopped but still very textured. Transfer relish to an airtight container, cover and refrigerate for at least 2 hours, to allow flavour to develop.
To make whipped ricotta, add ricotta, whipping cream, ¼ tsp (1 ml) salt and pepper to bowl of food processor. Fold in parsley and thyme. Refrigerate until ready to assemble hors d’oeuvre.
Preheat oven to 400 F (200 C).
Add Brussels sprout leaves to a large bowl then drizzle with oil. Using fingers, rub oil over leaves, making sure to separate any leaves that are stuck together. Spread Brussels sprout leaves in a single layer on a rimmed baking tray and sprinkle with remaining ¼ tsp (1 ml) salt and ¼ tsp (1 ml) black pepper. Bake until slightly crispy, about 10 to 12 minutes. Remove and set aside.
Just before ready to serve, use a cookie cutter to cut chilled polenta into about 2-in (5 cm) rounds. In a frying pan over medium heat, heat 2 tbsp (30 ml) oil. Working in batches, fry polenta rounds until crisp on both sides, about 4 minutes total. Transfer to a paper towel-lined plate to drain briefly then onto a serving platter.
When ready to serve, spread some whipped ricotta over polenta, making a little well in centre of ricotta. Place a dollop of cranberry-orange relish in well then top with a few crispy Brussels sprout leaves.

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Drink Pairings

CHAMPAGNE-MARINATED OLIVES WITH FETA

Ingredients

Serves Serves 6

2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water

⅓ cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) champagne

4 strips orange peel

2 garlic cloves, cut into thirds

1 small rosemary sprig

½ tsp (2.5 ml) fennel seeds

¼ tsp (1 ml) red pepper chili flakes

1 cup (250 ml) cubed feta cheese, about the same size as olives

Instructions

In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy.

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Drink Pairings

PISTACHIO KALE PESTO*

How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!

Ingredients

Serves 1 cup (250 ml)

1 garlic clove, minced

½ cup (125 ml) unsalted, shelled pistachios

1 small bunch kale, about 3 handfuls, stems removed

½ lemon, juice only

½ cup (125 ml) grated Parmesan

½ cup (125 ml) olive oil, plus more if needed

1 tsp (5 ml) chili flakes, or to taste

salt and pepper, to taste

Instructions

In a food processor, place garlic, pistachios, kale, lemon juice, Parmesan, olive oil and chili flakes. Blend on high until smooth. For a thinner pesto, add more olive oil a few teaspoons at a time until desired consistency is reached. Season to taste with salt and pepper. Store in an airtight container for up to a week.
*If packaging as a gift, be sure to keep refrigerated as long as possible before gifting, and then have recipient refrigerate it as soon as possible.

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Drink Pairings

THIT KHO VIETNAMESE BRAISED PORK & EGGS

A multicultural potluck to celebrate Lunar New Year.

Ingredients

Serves 4 to 6

2 oz (60 g) palm sugar

2 lbs (1 kg) pork belly, cut into 2-in (5 cm) cubes

2 shallots, sliced

4 garlic cloves, crushed

3 tbsp (45 ml) fish sauce

1 tbsp (15 ml) soy sauce

1 tsp (5 ml) freshly ground pepper

1 x 17½ oz (520 ml) can coconut water

4 eggs, medium boiled, peeled and halved

2 bird’s eye chilis, sliced

2 green onions, sliced

Instructions

In a heavy-bottomed saucepan, heat palm sugar over medium heat until melted. Stir and continue heating until golden brown and caramelized, about 5 to 8 minutes.
Carefully add pork and toss until sugar has dissolved. Add shallots, garlic, fish sauce, soy sauce, pepper and coconut water. Bring to a boil and reduce heat to a simmer. Cover and continue cooking for about 1 hour or until pork is just tender.
Remove lid and continue cooking for another 20 to 30 minutes, or until sauce has reduced and thickened. Transfer to a serving bowl and garnish with eggs, chilis and green onions. Serve with jasmine rice.

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Drink Pairings

THAI MONEYBAGS

A multicultural potluck to celebrate Lunar New Year.

Ingredients

Serves Makes 20 moneybags

½ lb 250 g ground pork

1 tsp (5 ml) minced ginger

1 garlic clove, minced

1 bird’s eye chili, minced

2 tsp (10 ml) cilantro stems, minced

3 shiitake mushrooms, minced

1 tbsp (15 ml) fish sauce

1 tbsp (15 ml) sugar

2 tsp (10 ml) soy sauce

20 chives, blanched

1 package (50 sheets) 5-in (12 cm) spring roll wrappers

vegetable oil for frying

sweet chili sauce, to dip

Instructions

In a medium-size mixing bowl, add pork, ginger, garlic, chili, cilantro, shiitake, fish sauce, sugar and soy. Mix well, about 5 minutes.
Spoon a heaping teaspoon (about 5 ml) of pork mixture into middle of a spring roll wrapper. Gather together edges of wrapper like a purse and tie with a chive. Set aside and repeat with remaining filling.
Heat enough oil in a saucepan or wok to deep-fry, about 4-in (10 cm), over medium heat until it reaches 375 F (190 C).
Deep-fry money bags in batches until golden brown and cooked through, about 3 to 4 minutes, or until internal temperature of each bag reaches 160 F (71 C). Drain and serve with sweet chili sauce.

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