Vegetable | BCLIQUOR

Pea Pancakes with Fried Egg

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.

Ingredients

Serves 4

2 cups (500 ml) frozen peas, blanched

6 eggs, divided

1 cup (250 ml) milk

¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided

3 tbsp (45 ml) finely chopped chives, divided

2 cups (500 ml) all-purpose flour

2 tsp (10 ml) salt, divided

2 tbsp (30 ml) baking powder

3 tbsp (45 ml) olive oil, plus extra for cooking pancakes

1 tbsp (15 ml) Champagne vinegar

1 tsp (5 ml) grainy mustard

salt and pepper, to taste

1 cup (250 ml) arugula (or any other salad green)

1 cup (250 ml) pea greens

2 radishes, julienned

3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp

Instructions

In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
In a large bowl, mix flour, salt and baking powder.
Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
Stack pancakes on 4 plates and top each portion with a fried egg.
Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.

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Drink Pairings

White Bean & Fresh Pea Pesto Board

A bevy of boards, both sweet and savoury, perfect for sharing.

Ingredients

Serves 8

3 thin slices prosciutto

2 x 14 oz (398 ml) canned cannellini beans, drained and rinsed

6 tbsp (90 ml) extra-virgin olive oil, divided

½ tsp (2.5 ml) kosher salt

1 tbsp (15 ml) lemon juice

1 cup (250 ml) packed basil leaves and tender stems

½ cup (125 ml) packed baby arugula, plus extra for garnish

½ cup (125 ml) packed flat leaf parsley leaves and tender stems

1 cup (250 ml) fresh green peas, or if frozen, thaw before using

2 garlic cloves

½ cup (125 ml) toasted cashews, plus extra for garnish

¼ cup (60 ml) finely grated Parmesan

1 to 2 tbsp (15 to 30 ml) chopped jarred Calabrian chili peppers, or to taste

¼ cup (60 ml) pea shoots

freshly ground black pepper, to taste

warm focaccia bread, for serving

Instructions

Preheat oven to 350 F (180 C).
Lay prosciutto flat in a single layer on a parchment-lined baking tray. Bake until fat turns golden and prosciutto is crisp, 12 to 15 minutes. Transfer prosciutto to a paper towel-lined plate to drain and set aside to cool to room temperature.
In bowl of a food processor fitted with the “S” blade, add drained beans, 2 tbsp (30 ml) olive oil, salt and lemon juice. Process until smooth, scraping down sides of bowl as needed. Transfer white bean spread to a bowl and set aside.
Reassemble food processor (there is no need to wash it out) and add basil, arugula, parsley, green peas, garlic, cashews, Parmesan and remaining 4 tbsp (60 ml) olive oil. Blend until fully combined and creamy, scraping down sides of bowl as needed. If mixture is difficult to blend, add a little more olive oil or water. Set pea pesto aside.
To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping.

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Drink Pairings

Irish Oat & Potato Cakes with Whiskey-Cured Salmon & Herbed Crème Fraîche

Impress your brunch guests with these Whiskey-Cured Salmon, Irish Oat, and Potato Pancakes. Enhanced by a jalapeño-herbed crème fraîche, this hearty meal is guaranteed to receive much praise. For the salmon curing, opt for Proper No. Twelve Irish Whiskey and pair the meal with Veuve Du Vernay Brut Rosé for a truly delightful experience.

Ingredients

Serves 6

INGREDIENTS FOR WHISKEY-CURED SALMON:

1½ lbs (750 g) skin-on salmon fillet, rinsed under cold water, patted dry, pin bones removed

1 cup (250 ml) kosher salt

½ cup (125 ml) dark brown sugar

2 tbsp (30 ml) black peppercorns

2 tbsp (30 ml) juniper berries

1 bunch fresh dill

1 bunch fresh thyme

½ cup (125 ml) Irish whiskey

INGREDIENTS FOR HERBED CREME FRAICHE:

½ cup (125 ml) packed fresh dill

1 cup (250 ml) packed fresh parsley leaves and tender stems

1 tbsp (15 ml) capers, rinsed

¼ cup (60 ml) extra-virgin olive oil

½ jalapeño pepper, seeded and chopped

1 tbsp (15 ml) fresh lemon juice

¾ cup (175 ml) crème fraîche or sour cream

INGREDIENTS FOR OAT & POTATO CAKES:

3 medium baking potatoes, peeled

2 green onions, trimmed and finely sliced

¾ cup (175 ml) rolled oats

3 large eggs, lightly beaten

1 tsp (5 ml) kosher salt

½ tsp (2 ml) freshly ground black pepper

1 tsp (5 ml) lemon zest

6 tbsp (90 ml) each unsalted butter and grapeseed oil, for cooking

Instructions

To make Whiskey-Cured Salmon, line a baking dish large enough to hold salmon with plastic wrap and set aside.
In a small bowl, whisk together salt, sugar, peppercorns and juniper berries.
Sprinkle half the salt mixture over bottom of prepared baking dish and spread half the dill and thyme on top. Lay salmon, skin-side down, on herbs and drizzle with whiskey. Cover with remaining dill and thyme and top with remaining salt mixture.
Tightly wrap salmon with plastic wrap and weigh down with several tin cans. Refrigerate salmon for 24 hours. Turn salmon over, continue to weigh down with cans and refrigerate a further 24 hours.
When ready to serve, remove salmon from plastic wrap and using back of a knife or a spoon, scrape curing mixture off fish. Place salmon, skin-side down, on cutting board. Thinly slice salmon into diagonal strips, leaving skin behind. Cured salmon may be made ahead and refrigerated, uncut, for 5 days.
To make Herbed Crème Fraîche, place dill, parsley, capers, olive oil, jalapeño (seeded if you don’t want sauce to be spicy) and lemon juice into a food processor. Blend, scraping down sides of bowl as needed, until you are left with a slightly chunky sauce. Add crème fraîche to a medium bowl and ripple half green mixture throughout. Spoon remaining sauce into a bowl.
To make Oat & Potato Cakes, shred potatoes using large holes of a box grater. Then place potatoes on a large tea towel and squeeze out as much liquid as possible.
Place drained potatoes in a large bowl along with green onions, oats, eggs, salt, pepper and lemon zest. Stir with a wooden spoon until well combined and set aside for 10 minutes.
In a 5-in (12 cm) frying pan, heat 1 tbsp (15 ml) of both oil and butter over medium heat. Add potato mixture and spread evenly. Cook until bottom is nicely browned, about 8 to 10 minutes. Invert potato cake onto a plate and then slide it back into pan. Continue to cook until again nicely browned on bottom, about another 8 to 10 minutes*. Repeat this step 6 times for 6 cakes, keeping cakes warm in a 200 F (95 C) oven. *You can also make one large oat and potato cake, following the directions, in a non-stick, 12-in (30 cm) frying pan. When ready to serve, slice into wedges and serve as described.
To serve, divide Oat & Potato Cakes among warm serving plates. Top with a good dollop of Herbed Crème Fraîche and thin slices of Whiskey-Cured Salmon. If desired, garnish with additional green onions, lemon zest, capers and thinly sliced red onion.

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Drink Pairings

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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Drink Pairings

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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Drink Pairings

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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