VEGETARIAN CHILI NACHOS TEX-MEX STYLE
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2 red bell peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp (5 ml) cayenne
1 tsp (5 ml) chili powder
2 tsp (10 ml) garlic powder
2 tsp (10 ml) cumin
salt and pepper to taste
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 x 14 oz (398 ml) can pinto beans, drained and rinsed
1 x 14 oz (398 ml) can kidney beans, drained and rinsed
4 oz (125 g) tortilla chips
12 oz (340 g) Tex Mex or Mexican blend shredded cheese
1 small jalapeño pepper, thinly sliced
1 small red chili, thinly sliced
2 green onions, thinly sliced
1 handful cilantro leaves
1 cup (250 ml) salsa
1 cup (250 ml) tomatillo salsa
1 cup (250 ml) sour cream
Instructions
- In a heavy-bottomed saucepan over medium heat, sauté red bell peppers, onion, garlic and spices in vegetable oil until tender. Add tomato paste, diced tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Check seasoning and adjust (remember that chips are salted).
- Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, layer tortilla chips, chili and cheese. Repeat until you have used all ingredients. Bake until cheese in middle has melted, about 10 to 12 minutes.
- Garnish with jalapeño pepper, red chili, green onions and cilantro. Serve with salsas and sour cream.
Drink Pairings
FRENCH ONION DIP
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
3 large sweet onions, thinly sliced
2 tbsp (30 ml) olive oil
2 tbsp + ¼ cup (30 ml + 60 ml) butter, divided
2 tsp (10 ml) salt, divided
1 tsp (5 ml) ground pepper
6 sprigs thyme
1 bay leaf
½ cup (125 ml) white wine
1 cup (250 ml) beef stock
8 oz (250 g) cream cheese, softened
1 cup (250 ml) crème fraîche, room temperature
1 cup (250 ml) shredded Gruyère cheese, divided
4 garlic cloves, minced
2 tbsp (30 ml) minced parsley
1 baguette, cut into 1-in (2.5 cm) slices
Instructions
- In a large heavy-bottomed saucepan over medium low heat, sweat the onions and 1 tsp (5 ml) salt in olive oil and 2 tbsp (30 ml) butter. Once softened, add pepper, 3 sprigs thyme and bay leaf. Continue cooking, stirring occasionally, until onions are deep brown and caramelized, about 20 to 30 minutes. Add white wine and cook until it has evaporated, about 5 to 10 minutes. Add beef stock and cook until it has evaporated. Remove thyme sprigs and bay leaf and discard. Set onions aside.
- Preheat oven to 350 F (180 C). Mix cream cheese, crème fraîche, remaining salt and half the Gruyère. In a small oven-safe baking dish or French onion soup bowl, layer cheese mixture with onions, ending with onions. Swirl mixture together with a knife or chopstick (as though you’re making a marble cake). Top dip with the remaining Gruyère. Bake for 25 to 30 minutes or until dip is heated through, bubbling and golden brown. Once done, remove from oven and increase heat to 375 F (190 C). Pick off the leaves from remaining thyme sprigs and sprinkle over dip while it cools.
- While dip is baking, mix remaining ¼ cup (60 ml) butter, garlic cloves and parsley. Spread garlic butter on baguette slices and lay on a sheet pan.
- When oven reaches desired temperature, bake bread until golden brown, about 5 to 8 minutes.
- Serve dip with garlic bread.
Drink Pairings
BAKED FETA DIP WITH ROASTED TOMATOES, PEPPERS & OLIVES
Perfect for the holidays, game day and beyond!Ingredients
Serves 4 to 6
8 oz (250 g) cherry tomatoes
1 cup (250 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) ground black pepper
4 cloves garlic
3 sprigs thyme
½ sprig rosemary
2 sprigs oregano
2 jarred roasted red peppers, thinly sliced
½ cup (125 ml) pitted, sliced Kalamata olives
2 cups (500 ml) Macedonian feta
2 tbsp (30 ml) whipping cream
4 pita bread
basil leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place tomatoes, olive oil, salt, pepper, garlic, thyme, rosemary and oregano in a small oven-safe saucepan. Cut a circle of parchment paper to fit in saucepan. Place parchment inside saucepan, pressing it down so the oil seeps up over the paper. Heat saucepan over medium-high heat until it starts to bubble, then place it in oven for 30 minutes. Remove and discard parchment, thyme, rosemary and oregano. Add roasted peppers and olives and set aside.
- Using a blender, mix feta and cream until smooth. Transfer feta mix to a small baking dish and bake for 15 to 20 minutes, or until heated through. Spoon tomatoes, peppers and olives over top. Garnish with basil leaves.
- Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip.
Drink Pairings
CRAB & MUSHROOM DIP SERVED WITH MUSHROOM CHIPS
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
1 shallot, minced
2 cloves garlic, minced
3 cups (750 ml) finely chopped button mushrooms
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
salt and pepper, to taste
8 oz (250 g) cream cheese, softened
1 cup (250 ml) sour cream, room temperature
1 cup (250 ml) shredded fontina* cheese, divided
½ tsp (2.5 ml) paprika
1 tsp (5 ml) Tabasco sauce
1 cup (250 ml) cooked crab meat, picked apart and divided
1 lemon, zest and juice
4 green onions, thinly sliced
¼ cup (60 ml) grated Parmesan
1 lb (500 g) king oyster mushrooms, cut into ⅛-in (0.25 cm) slices
vegetable oil for frying
5 chives, thinly sliced
Instructions
- In a skillet over medium heat, warm olive oil and butter. Add shallot, garlic and mushrooms and cook until well done and all excess liquid has evaporated, about 15 to 20 minutes. Season with salt and pepper and set aside to cool.
- In a small saucepan over medium-high heat, warm 2-in (5 cm) vegetable oil until it reaches 325 F (170 C). Fry oyster mushrooms in batches until golden brown, about 5 to 8 minutes per batch. Remove and drain on paper towel and season with salt.
- Preheat oven to 350 F (180 C). Mix mushrooms, cream cheese, sour cream, ¾ cup (175 ml) fontina, lemon juice, green onions, paprika, Tabasco and ¾ cup (175 ml) crab until combined. Transfer to a small oven-safe baking dish. Top the dip with remaining fontina and Parmesan. Bake, until dip is heated through, bubbling and golden brown, about 25 to 30 minutes. Remove from oven and let cool slightly, then garnish with remaining crab, chives and lemon zest. Top with mushroom chips for dipping. Serve remaining mushroom chips in a separate bowl.
- *Possible substitutes include Gruyère, provolone, Gouda or Emmental.
Drink Pairings
PORK BELLY WITH QUAIL EGGS & HASHBROWN HEARTS
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
4 tsp (20 ml) kosher salt, plus extra for seasoning
2 tsp (10 ml) granulated sugar
¼ tsp (1 ml) freshly ground black pepper, plus extra for seasoning
1 lb (500 g) pork belly, skin on
½ cup (125 ml) chopped flat-leaf parsley
½ cup (125 ml) chopped basil leaves
2 tbsp (30 ml) chopped chives
1 small shallot, minced
2 garlic cloves, minced
¼ tsp (1 ml) crushed red pepper chili flakes
⅓ cup (75 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
12 quail eggs
1 cup (250 ml) watercress greens or baby arugula
Hashbrown Hearts, make ahead, ingredients start below
4 large yellow potatoes, about 2 lbs (1 kg)
3 tbsp (45 ml) grapeseed oil
½ tsp (2.5 ml) paprika
1 tsp (5 ml) ground cumin
Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare pork belly 2 days (or at least 1 day) ahead. In a small bowl, whisk together salt, sugar and pepper. Set aside.
- Pat skin of pork belly dry with a paper towel. With a sharp knife, score through skin every ½-in (1.25 cm) at a diagonal, cutting through skin and into fat, but not so deep that you hit meat. Repeat cutting in opposite diagonal to create a diamond pattern. Season pork belly with salt, sugar and a few grinds of black pepper. Place in an airtight container, cover and refrigerate overnight.
- The next day, place an oven rack in the middle position, then preheat oven to 450 F (230 C).
- Place pork on a rimmed baking tray or a large oven-safe frying pan and roast for 30 minutes. Reduce heat to 275 F (140 C) and continue to roast pork until tender but not mushy, about 1 hour. Remove from oven and let pork cool to room temperature. Wrap tightly in plastic wrap or parchment paper and refrigerate until thoroughly chilled, for at least 3 hours and up to 2 days.
- While pork belly chills, make herb sauce. In a medium bowl, whisk together parsley, basil, chives, shallot, garlic and chili flakes until combined. Whisk in olive oil and vinegar then season to taste with salt and pepper. Set aside or transfer to an airtight container and refrigerate for up to 1 day.
- When ready to serve, cook eggs. Heat a small non-stick frying pan over medium-high heat. Brush with some oil and break 6 eggs into pan. Cook until whites are set but yolks are still runny, about 2 to 3 minutes. Transfer eggs to a serving plate and repeat to cook remaining 6 eggs.
- Thickly slice pork belly and brown slices in a frying pan set over medium heat until warmed through and lightly browned, about 5 to 8 minutes. Arrange alongside eggs and top with some watercress greens, then drizzle some herb sauce over greens and pork belly. Serve while pork belly is warm alongside Hashbrown Hearts (recipe follows).
- Instructions for hashbrowns start below: Preheat oven to 400 F (200 C). While oven is preheating, place a large rimmed baking tray in oven to warm.
- Fill a large saucepan with cold water and place on stovetop, but do not turn on stove yet.
- Peel and slice potatoes into ¼-in (0.5 cm) thickness. Using a small metal, heart-shaped cookie cutter, cut out as many hearts as you can. Reserve potato scraps in water for another use. Add potato hearts to saucepan filled with water and bring to a boil over high heat. Once at a boil, reduce heat to medium-high and continue to cook potatoes for 3 minutes. Drain potatoes and place in a large bowl.
- In a small bowl, whisk together oil, paprika, ground cumin and a good pinch of both salt and pepper. Drizzle over potatoes and gently toss to coat. Let sit for 3 minutes.
- Carefully remove hot tray from oven and tip potatoes onto tray in a single layer. Roast for 10 minutes, then stir, flip potatoes and roast again until golden brown and crisped, about another 15 to 20 minutes. Let cool on tray for 2 minutes before transferring to a serving bowl. Enjoy while warm. Reheat before serving, if needed.
Drink Pairings
TTEOKGUK KOREAN RICE CAKE SOUP
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled
Instructions
- In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
- Add rice cakes and simmer for about 10 minutes.
- Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
- Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
- Garnish with green onions, egg strips and seaweed.
Drink Pairings
Savoury Baklava
Looking for an alternative to turkey? Here is a festive option for the star of the feast.Ingredients
Serves 8
2 lbs (1 kg) butternut squash, peeled, seeds scraped out and diced
3 tbsp (45 ml) grapeseed oil, divided
kosher salt and freshly ground black pepper, to taste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) harissa paste
3 yellow onions, finely chopped
1 large leek, white part only, finely chopped
2 garlic cloves, minced
1 cup (250 ml) pre-cooked, vacuum-packed chestnuts, rinsed and chopped
1¼ cups (310 ml) fresh breadcrumbs
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) golden raisins
½ cup (125 ml) vegetable stock
1 x 1 lb (454 g) box phyllo pastry
⅓ cup (75 ml) unsalted butter, melted
1¼ cups (310 ml) crumbled feta cheese
2 tbsp (30 ml) clover honey
1 tsp (5 ml) black sesame seeds or black onion seeds
1 good pinch chili flakes (optional)
Instructions
- Heat oven to 400 F (200 C).
- Place squash on a rimmed baking tray, toss with 1 tbsp (15 ml) oil and season liberally with salt and pepper. Roast for 10 minutes, then add chickpeas, cumin and harissa to baking tray. Stir everything together and continue to roast until squash is just tender, about another 20 minutes. Set baking tray aside to cool for 5 minutes before using a fork to mash half the chickpeas.
- Reduce oven temperature to 350 F (180 C).
- In a large sauté pan, heat another 1 tbsp (15 ml) oil over medium heat. Add onions, leeks and garlic and cook, stirring often, until onions have softened, about 10 to 15 minutes. Place half the onion mixture in a bowl and set aside the remainder in sauté pan. To onion mixture in bowl, add chestnuts, breadcrumbs, parsley, golden raisins and stock. Mix well and season to taste with salt and pepper. To onion mixture in sauté pan, add roasted squash mixture and stir to combine.
- To assemble baklava, trim phyllo sheets so they fit neatly into a deep 9 x 13-in (23 cm x 33 cm) baking dish. Brush dish all over with a little melted butter. Brush 4 phyllo sheets with melted butter then layer in bottom of dish. Add ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta. Continue layering 4 sheets buttered phyllo, ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta 2 more times. Finish with a final layer of 4 buttered phyllo sheets.
- Cut baklava into a diamond pattern, taking care to cut all the way to bottom layer. Sprinkle with sesame seeds and bake until phyllo dough is evenly golden brown and crisp, about 35 to 45 minutes.
- Transfer baklava to a wire rack to cool for 10 minutes, then drizzle with honey and sprinkle with sesame seeds, chili flakes (if using) and additional kosher salt. Serve while warm or at room temperature.
Drink Pairings
Fermented Bean Sauce
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves ¾ cup (175 ml) sauce
½ cup (125 ml) + 2 tbsp (30 ml) doenjang* (Korean fermented bean paste)
2 tbsp (30 ml) gochujang (Korean hot pepper paste)
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp (15 ml) sugar
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame seeds
Instructions
- Mix all ingredients together. Serve with Korean barbecued meat.
Drink Pairings
Seasoned Spinach (Sigemchi Namul)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
2 bunches spinach, about 8 oz (250 g), thoroughly washed
2 garlic cloves, minced
1 green onion, sliced thin
1½ tsp (7 ml) soy sauce
1½ tsp (7 ml) toasted sesame oil
1 tsp (5 ml) toasted sesame seeds
Korean chili thread, to garnish
Instructions
- Blanch spinach in a large saucepan of salted water.
- Drain and shock spinach in ice water. Rinse spinach, squeeze out all remaining water, then roughly chop.
- In a medium mixing bowl, combine remaining ingredients, then add spinach and mix well. Check for seasoning and add more salt if needed. Garnish with Korean chili threads. Serve chilled.
Drink Pairings
Spicy Braised Tofu
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 x 16 oz (500 g) block medium tofu
1 to 2 tbsp (15 to 30 ml) vegetable oil
2 garlic cloves, minced
1 small onion, finely chopped
1 tsp (5 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) gochujang (Korean chili paste)
2 tsp (10 ml) gochugaru (Korean chili powder)
1 pinch salt, or to taste
½ cup (125 ml) water
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds
green onion, sliced, for garnish
Instructions
- Slice tofu block into 1-in (2.5 cm) thick slices. Then cut each slice in half so you have 2 squares. Then cut each square in half on the diagonal into triangles. Line a sheet pan with triple layer of paper towel. Place tofu in a single layer on paper towel and cover with 3 more layers of paper towel. Lay another sheet pan on top of paper towel to lightly press tofu. Let sit for 10 minutes.
- In a large non-stick skillet, heat oil over medium heat. Fry tofu in batches until golden brown, turning halfway through, about 3 minutes per side. Set fried tofu aside on paper towel to absorb excess oil.
- With remaining oil, sweat garlic and onion in skillet. Add soy sauce, sugar, gochujang, gochugaru, salt and water to combine, and add back tofu. Simmer, covered, over low heat for 10 minutes.
- Add sesame oil and sesame seeds. Stir to combine. Garnish with sliced green onion and serve warm.