Plant-Based Potato Tart

Crisp puff pastry with russet potatoes, leeks and cashew cream, this potato tart is easy and quick to make and so delicious. Pair this recipe with Ardeche Syrah Saint Desirat or Hello Vegan Pinot Grigio.
Ingredients Instructions

Ingredients

Serves 4-6
1 tbsp (15 ml) plant-based butter
2 leeks, white part only, sliced
3 garlic cloves, minced
1 cup (250 ml) oat milk, plus more if needed
1 cup (250 ml) raw cashews
1 tbsp (15 ml) chopped rosemary leaves
5 sprigs thyme
salt and pepper, to taste
2 small russet potatoes, peeled
1 sheet puff pastry, thawed*

Instructions

  1. Preheat oven to 350 F (180 C). In a medium skillet over medium heat, melt butter. Add leeks and sauté for 5 to 8 minutes until soft. Add garlic and cook for another 2 minutes. Remove mixture from heat, place in a large stainless steel bowl and allow to cool.
  2. In a medium saucepan, over medium heat, combine oat milk, cashews, rosemary and thyme. Allow to cook for 10 minutes until cashews are slightly softened. Remove thyme stems and set mixture aside to cool slightly.
  3. In a high-speed blender, blend cashews and oat milk until very smooth. If needed, add 1 tbsp (15 ml) oat milk at a time to thin it out until a thick but silky consistency is achieved. Season with salt and pepper and add to leek mixture. Mix to combine.
  4. Using a mandoline, slice potatoes as thin as possible. Add to leek and cashew mixture. Stir to coat.
  5. Grease a 13 x 4-in (33 x 10 cm) rectangle tart pan with cooking spray. Lay puff pastry over pan and gently press down to form tart base. Trim excess pastry.
  6. Place potatoes flat to pastry. Layer in an overlapping pattern until tart pan is full, scooping any remaining cashew cream onto tart while layering. It’s ok if there are leftover potatoes, but try to use all the cashew cream.
  7. Season again with salt and pepper and bake until golden brown and potatoes are fork-tender, about 20 to 30 minutes. If a crispier tart is desired, broil on high for 2 minutes. Garnish with fresh thyme.
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Drink Pairings

Mongolian Cauliflower “Meatballs”

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by these Mongolian Cauliflower "Meatballs". Consider pairing this recipe with Campo De Borja Garnacha Borsao or Zinfandel Cline Old Wine Lodi.
Ingredients Instructions

Ingredients

Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for greasing baking tray
4 cups (1 L) cauliflower florets, about 1-in (2.5 cm) in size
1 cup (250 ml) cooked and cooled quinoa
1 cup (250 ml) panko bread crumbs
3 large eggs
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 tsp (5 ml) kosher salt, plus extra
¾ tsp (4 ml) freshly ground black pepper
1 cup (250 ml) low sodium soy sauce
1 cup (250 ml) light brown sugar
4 garlic cloves, minced
2 tbsp (30 ml) minced ginger
⅔ cup (150 ml) white wine
1 tbsp (15 ml) unseasoned rice vinegar
½ tsp (2.5 ml) red pepper flakes
2 tbsp (30 ml) cornstarch
½ cup (125 ml) water
3 green onions, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
rice and steamed or roasted vegetables, to serve (optional)

Instructions

  1. Preheat oven to 400 F (200 C). Grease a rimmed baking tray with grapeseed oil and set aside.
  2. To prepare cauliflower “meatballs,” set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add cauliflower, cover and bring to a hard simmer over medium-high heat. Cook until cauliflower is tender when pierced with a fork, about 12 to 15 minutes. Transfer cauliflower in a single layer to a baking tray and let cool for at least 5 minutes.
  3. Finely chop cauliflower by hand with a sharp knife or in a food processor. Place finely chopped cauliflower in a large bowl along with cooked quinoa, panko, eggs, garlic powder, onion powder, salt and pepper. Stir with a fork until well combined. Using lightly water-moistened hands, gently roll about 1½ tbsp (22 ml) cauliflower mixture into a ball and place on prepared baking tray. Bake, turning halfway through cooking time, until golden brown, about 15 to 17 minutes.
  4. While cauliflower “meatballs” bake, prepare Mongolian sauce. In a large frying pan, whisk together grapeseed oil, soy sauce, brown sugar, minced garlic, ginger, wine, rice vinegar and red pepper flakes. Place over medium-high heat and bring to a hard simmer, stirring constantly. Cook, whisking often, for 8 minutes.
  5. In a small bowl, whisk together cornstarch and water until well combined. Add this slurry to sauce and continue to cook, whisking constantly, until sauce thickens, about 1 minute. Remove frying pan from heat. Add cooked cauliflower “meatballs” to hot Mongolian sauce and gently toss to coat.
  6. Transfer “meatballs” to a serving bowl and garnish with green onions and sesame seeds. Serve while warm over rice with steamed or roasted vegetables, if desired.
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Drink Pairings

Ratatouille (Confit Byaldi)

While traditional ratatouille is prepared as a vegetable stew of eggplant, squash and peppers, this version, known as "confit byaldi," is the fancier version of the dish showcased in the Disney film Ratatouille.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion
2 x 8-in (20 cm) stalks of celery, coarsely chopped
2 red bell peppers, coarsely chopped
4 garlic cloves, chopped
⅓ cup (75 ml) red vermouth or red wine
1 x 796 ml (27 oz) can whole tomatoes
⅛ tsp (0.5 ml) dried pepper flakes
2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil)
1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme)
1 tbsp (15 ml) chopped fresh oregano (or 1 tsp (5 ml) dried oregano)
1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed)
2 bay leaves
1 tsp (5 ml) sugar
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
2 green zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛-in (0.25 cm) thick
2 yellow zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
2 long eggplants, sliced crosswise, ⅛-in (0.25 cm) thick
2 tbsp (30 ml) pesto
basil leaves, for garnish

Instructions

  1. In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes.
  2. Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
  3. Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes.
  4. Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes.
  5. Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat.
  6. Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool.
  7. Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside.
  8. In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
  9. Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles.
  10. Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes.
  11. In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside.
  12. Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes.
  13. Remove from oven and garnish with basil leaves, as desired.
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Drink Pairings

Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
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Drink Pairings

Handmade Gnocchi with Mushroom Cream Sauce

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap! Ardeche Chardonnay Louis Latour or Sandhill Cabernet Merlot 2021 make great wine pairings for this recipe.
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Gnocchi*, recipe follows
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 cups (750 ml) chopped mushrooms
3 sprigs thyme, stems removed
1 cup (250 ml) whipping cream
1 cup (250 ml) grated Parmesan
salt and pepper, to taste
3 cups (750 ml) arugula, to serve
½ lemon, juice only, to serve
HANDMADE GNOCCHI:
3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes)
¼ tsp (2 ml) salt
3 egg yolks
¾ cup (175 ml) flour, plus more as needed

Instructions

  1. Prepare Handmade Gnocchi (recipe follows) or use store bought.
  2. In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat.
  4. To serve, top gnocchi with a handful of arugula and a squeeze of lemon.
  5. HANDMADE GNOCCHI:
  6. Preheat oven to 400 F (200 C).
  7. Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt.
  8. In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef ’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead.
  9. Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
  10. This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months.
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Drink Pairings

Handmade Orecchiette with Brussels Sprouts & Sausage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water

Instructions

  1. Prepare Handmade Orecchiette (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
  5. In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
  6. Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
  7. HANDMADE ORECCHIETTE:
  8. In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
  9. Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
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Drink Pairings

Handmade Butternut Squash Ravioli with Brown Butter, Pancetta & Sage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Butternut Squash Ravioli, recipe follows
6 slices pancetta
1 cup (250 ml) salted butter
6 sage leaves
½ cup (125 ml) Parmesan
*This recipe can be made with store-bought ravioli pasta, if desired.
HANDMADE BUTTERNUT SQUASH RAVIOLI:
300 g of flour, plus extra for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)
1 small butternut squash, roasted (should yield about 3 cups (750 ml) of roasted squash)
1 cup (250 ml) grated Parmesan
⅛ tsp (1 ml) nutmeg
¼ tsp (2 ml) cinnamon
salt and pepper, to taste

Instructions

  1. Prepare Handmade Butternut Squash Ravioli (recipe follows) or use store bought.
  2. Preheat oven to 350 F (180 C).
  3. Line a baking tray with parchment paper and lay pancetta slices flat. Cook for 8 minutes or until crisp. Set aside.
  4. In a medium saucepan, over medium heat, melt butter. Add sage leaves and gently fry until crisp. Remove leaves to a paper towel. If butter is still light in colour continue to cook over medium until golden brown and nutty smelling. Remove from heat and set aside.
  5. Bring 16 cups (4 L) of water to boil. Season generously with salt. Cook Handmade Squash Ravioli until it floats, or 4 to 5 minutes. (If using store bought, prepare according to package instructions.)
  6. Plate ravioli on a serving platter and drizzle with browned butter. Sprinkle with ½ cup (125 ml) of Parmesan, fried sage leaves and crinkled pancetta.
  7. HANDMADE BUTTERNUT SQUASH RAVIOLI:
  8. On a clean, floured surface place the flour and ¼ tsp (2 ml) salt. Using hands, create a well in the centre big enough to hold the eggs.
  9. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring the sides of the flour well into the egg mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap the dough tightly in plastic wrap and rest for 30 minutes.
  10. While dough is resting, make the filling.
  11. In bowl of a food processor, add roasted squash, Parmesan, nutmeg and cinnamon. Season with salt and pepper and pulse on medium until smooth. Place in a piping bag until ready to use.
  12. Unwrap dough and place on a clean, lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll out dough ball as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. You should have a long rectangle, about 4-in (10 cm) wide. Pipe quarter-sized dollops along bottom half of pasta sheet. Make sure to leave ¾-in (2 cm) space between each dollop.
  13. Using a small bowl filled with water, wet index finger and lightly brush around sides of filling. Fold top half of pasta sheet over filling to meet bottom edge. Using hands, press around filling to close ravioli. Make sure there’s no air inside. Cut ravioli into individual pieces and place on a floured surface until ready to boil. Repeat with remaining dough.
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Drink Pairings

Mustard, Cauliflower & Cheddar Soup

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. A touch of mustard added to this creamy and delicious cauliflower soup gives it just the zing it needs.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 x 14 oz (398 ml) can chickpeas, drained and rinsed
1 tbsp (15 ml) grapeseed oil
4 tbsp (60 ml) Dijon mustard, divided
½ tsp (2.5 ml) smoked paprika
3 tbsp (45 ml) unsalted butter
1 large onion, chopped
kosher salt, to taste
2 garlic cloves, minced
3 cups (750 ml) chicken stock
2 large parsnips, peeled, chopped into ½-in (1.25 cm) pieces
1 large cauliflower, about 2 lbs (1 kg)
trimmed, roughly chopped
1¼ cups (310 ml) whole milk
⅓ cup + ¼ cup (135 ml) whipping cream, divided
½ cup (125 ml) shredded strong cheddar, plus extra for serving
1 tbsp (15 ml) wholegrain mustard
chopped fresh parsley leaves or chives, for garnish

Instructions

  1. Preheat oven to 375 F (190 C). Place a rimmed baking tray in oven to warm while it preheats.
  2. In a medium bowl, toss together chickpeas, grapeseed oil, 1 tbsp (15 ml) Dijon mustard and paprika. Pour seasoned chickpeas onto hot baking tray in a single layer. Roast for 10 minutes, give a toss, then roast again until golden and crisp, about 10 to 15 minutes more. Set aside to cool on baking tray while making soup.
  3. To make soup, in a large saucepan, melt butter over medium-low heat. Add onion and season lightly with salt. Cover saucepan and cook onion, stirring occasionally, until softened, about 10 minutes. Uncover and stir in garlic and cook for 1 minute. Add stock, increase heat to medium-high and bring mixture to a boil. Add parsnips and cauliflower, cover saucepan, reduce heat to low and let mixture simmer, stirring occasionally, until cauliflower and parsnips are very tender, about 30 to 40 minutes.
  4. Remove saucepan from heat and stir in milk. In a blender, purée mixture in batches until velvety smooth. Return soup to saucepan and whisk in ⅓ cup (75 ml) whipping cream and remaining 3 tbsp (45 ml) Dijon. Remove saucepan from heat and whisk cheddar into soup until melted. Season to taste with additional Dijon mustard and salt.
  5. In a small bowl, whisk together remaining ¼ cup (60 ml) whipping cream with wholegrain mustard. Set aside.
  6. To serve, ladle soup into warmed bowls and garnish with a drizzle of mustard cream, crispy chickpeas, a sprinkle of cheddar cheese and chopped herbs. Serve immediately.
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Drink Pairings

Mustard & Brandy Roast Chicken served with Fingerling Potatoes

Bold and rich, with the ability to add a bright and fiery flavour to an impressive array of seasonal dishes, mustard is a must-have pantry staple. Let's take mustard from the sidelines as a simple condiment to the star ingredient. This roast chicken recipe is elevated by the tangy taste of mustard.
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) hot English mustard powder
1 tsp (5 ml) finely grated lemon zest
2 tbsp (30 ml) brandy
½ cup (125 ml) unsalted butter, at room temperature
kosher salt and freshly ground black pepper, to taste
3 lb (1.5 kg) whole chicken
1¾ lbs (840 g) fingerling potatoes
grapeseed oil
4 springs fresh thyme
hot English mustard, to serve

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a small bowl, combine mustard powder, lemon zest, brandy and butter. Season with a good pinch of salt and pepper. Mix with a fork until well combined.
  3. Carefully loosen skin of chicken breast with fingers. Push butter mixture under skin and tie legs together with kitchen string. Place chicken, breast-side up, in a baking dish that just fits it and rub with oil. Place in oven and cook for 30 minutes.
  4. Meanwhile wash and halve fingerling potatoes, then place in a large bowl and toss with some grapeseed oil, salt and pepper.
  5. Once chicken has cooked for 30 minutes, carefully rotate it with tongs so it sits breast-side down. Return chicken to oven along with a clean rimmed baking tray to preheat before adding potatoes to tray. Warm tray in oven for 10 minutes then add seasoned potatoes in a single layer. Cook chicken and potatoes for another 20 minutes. With tongs, carefully rotate chicken once more to sit breast-side up and stir potatoes. Return chicken and potatoes to oven until both are golden brown and cooked through, about another 20 to 30 minutes. In the last 5 minutes of cooking add thyme to potatoes to crisp.
  6. To serve, carve chicken and plate with potatoes and crispy thyme. Serve with hot English mustard.
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Drink Pairings

Potato Rosettes

A delicious menu idea for your Thanksgiving table.
Ingredients Instructions

Ingredients

Serves 12 rosettes
3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes
2 tsp (10 ml) salt
¼ cup (60 ml) olive oil
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) finely shredded Parmesan

Instructions

  1. Preheat oven to 400 F (200 F).
  2. Using a mandoline, slice potatoes into ⅛-in (0.25 cm) thickness and place in a large bowl. Toss with salt.
  3. In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat.
  4. Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition.
  5. On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose*. Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes.
  6. *Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
  7. Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate.
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Drink Pairings

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