PORTOBELLO MUSHROOM BURGERS
Ingredients
Serves 4
2 tbsp (30 ml) red wine vinegar
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) onion powder
1 garlic clove, minced
2 sprigs thyme, leaves removed and chopped
salt and pepper to taste
1 large white onion, cut into 1-in (2.5 cm) slices
½ cup (125 ml) sour cream
¼ cup (60 ml) mayonnaise
3 tbsp (45 ml) dry onion soup mix
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
vegetable oil for deep frying
1 cup + 1 tbsp (250 ml +15 ml) all‑purpose flour, divided
2 tsp (10 ml) seasoning salt, plus extra to taste
1 cup (250 ml) beer, such as lager
4 slices Havarti cheese
4 brioche buns, halved
4 lettuce leaves
Instructions
- To make marinade, in a resealable bag or container, mix vinegar, olive oil, onion powder, garlic, thyme, salt and pepper. Add mushrooms and toss to coat. Refrigerate mushrooms in marinade for at least 1 hour, or overnight.
- Soak onion slices in ice water for 1 hour, drain and dry with paper towels. Separate slices into rings and set aside.
- To make onion spread, in a small bowl, mix sour cream, mayonnaise, onion soup mix, chives and parsley. Set aside.
- Fill a medium-sized saucepan with 3-in (8 cm) oil and heat to 375 F (190 C).
- In a medium-sized bowl, mix 1 cup (250 ml) flour, seasoning salt and beer until smooth. Dust onions with remaining flour. Working in batches, dip onion rings in batter until coated, then fry until golden brown, about 2 to 3 minutes per side. Remove from oil and drain on a rack. season to taste with seasoning salt.
- On a barbecue preheated to medium-low, grill mushrooms until cooked through and soft, turning occasionally, about 15 minutes. Place a slice of cheese on 4 mushroom caps and top with a second cap. Continue grilling, turning occasionally, until cheese is melted. Meanwhile, grill buns, cut-side down until golden brown.
- To assemble burgers, spread onion spread on cut sides of buns. Top with a portobello burger, lettuce leaf and 2 onion rings. Serve remaining onion rings with remaining onion spread.
Drink Pairings
GRILLED BROCCOLI CAESAR SALAD
Ingredients
Serves 6
½ cup (125 ml) plain Greek yogurt
⅓cup (75 ml) grated Parmesan, plus extra for serving
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) anchovy paste
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) fresh lemon juice
1 garlic clove, minced
kosher salt and black pepper, to taste
3 medium broccoli crowns, separated into large florets
¼ cup (60 ml) extra-virgin olive oil, divided
3 slices sourdough bread, each about 1-in (2.5 cm) thick
4 cups (1 L) mixed hearty greens
Instructions
- Preheat grill to medium-high. You may also place a vegetable basket over grill to preheat if you have one.
- To make dressing, in a medium bowl, whisk together yogurt, Parmesan, Worcestershire sauce, anchovy paste, mustard, lemon juice and garlic until thoroughly combined. Season to taste with salt and pepper, then set aside. If dressing is very thick, add water 1 tbsp (15 ml) at a time until desired consistency is reached.
- In a large bowl, add broccoli florets and drizzle with 2 tbsp (30 ml) oil. Toss to coat. Brush both sides of sourdough bread slices with remaining 2 tbsp (30 ml) oil. Cook bread on grill, turning a couple of times, until grill marks appear on both sides, about 3 minutes total. Set aside on a wire rack to cool. Cook broccoli on grill, turning occasionally, until tender and lightly charred, about 5 to 7 minutes total. Transfer to a plate.
- To serve, arrange greens on a serving platter and top with grilled broccoli. Drizzle with dressing and garnish with torn pieces of grilled sourdough bread and some extra shavings of Parmesan, if desired.
Drink Pairings
KIMCHI POTATO SALAD
Ingredients
Serves 6
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) fresh lime juice
¼ cup (60 ml) fish sauce
¼ cup (60 ml) water
¼ cup (60 ml) dry white wine
1 garlic clove, minced
2 red Thai chilies, minced, with or without seeds
1 ½ cups (375 ml) kimchi, homemade or store-bought, divided
1½ lbs (750 g) sweet potato scrubbed, cut into ¾-in (2 cm) chunks
1½ lbs (750 g) small new potatoes, halved
1½ cups (375 ml) celery chopped crosswise into ¼-in (0.5 cm) crescents
½ cup (125 ml) diced red onion
½ cup (125 ml) chopped fresh cilantro leaves and tender stems
Instructions
- To make dressing, in a blender, mix brown sugar, lime juice, fish sauce, ¼ cup (60 ml) water, wine, garlic and chilies until sugar has dissolved. Add ½ cup (125 ml) kimchi and blend until well combined and smooth. Transfer to a large bowl. Roughly chop remaining 1 cup (250 ml) kimchi and stir into dressing. Set aside.
- To prepare potatoes, set a steamer basket over a large saucepan filled with just enough water to touch bottom of basket. Add potatoes, cover and bring to a hard simmer over medium-high heat. Cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Transfer potatoes in a single layer to a baking tray and let cool for at least 5 minutes. Alternatively, if you don’t have a steamer basket, place potatoes in a large saucepan, add cold water to cover and bring to a boil over high heat. Cook until tender when pierced with a fork, about 20 to 30 minutes. Drain and transfer in a single layer to a baking tray and let cool for at least 5 minutes.
- To large bowl with dressing add celery, onion, cilantro and mix well. Add potatoes and gently fold into dressing to coat. Cover and refrigerate for at least 1 hour or until you are ready to enjoy. Potato salad will keep refrigerated for up to 3 days.
Drink Pairings
Chèvre Chaud with Avocado-Lime Cream
Ingredients
Serves 4
4 rashers bacon, sliced into ½-in (1.25 cm) strips (optional)
1 head butter lettuce, roughly torn
1 small head radicchio, roughly chopped
4 radishes, thinly sliced
3 tbsp (45 ml) pine nuts, toasted (optional)
1 cup (250 ml) parsley leaves
Honey-Mustard Dressing, make ahead, recipe follows
½ cup (125 ml) olive oil
3 tbsp (45 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tbsp (15 ml) honey
pinch table salt
pinch ground pepper
Chèvre Medallions, make ahead, recipe follows
½ cup (125 ml) panko crumbs
¼ tsp (1 ml) table salt
pinch ground pepper
¼ tsp (1 ml) dried parsley
6 oz (180 g) chèvre, sliced or shaped into eight 2-in x ½-in (5 x 1.25 cm) medallions
¼ cup (60 ml) flour
1 egg
2 tbsp (30 ml) oil, for frying
Avocado-Lime Cream, make ahead, recipe follows
1 large avocado, cut into rough cubes (about 1 cup/250 ml)
2 tbsp (30 ml) sour cream
1 pinch table salt
¼ tsp (1 ml) ground cumin
2 to 3 tbsp (30 to 45 ml) fresh lime juice, to taste
Instructions
- If using bacon, in a medium skillet over medium-high heat, fry bacon bits to desired crispness. Remove from heat and set aside on a paper towel-lined plate.
- In a large salad bowl, toss together butter lettuce and radicchio. Add radish and desired amount of Honey-Mustard Dressing.
- To serve, brush Avocado-Lime Cream generously onto 4 plates with a pastry brush, or drizzle as desired for presentation. Divide salad between plates and add 2 to 3 Chèvre Medallions to each plate. Garnish with bacon bits and pine nuts, if using, and parsley.
- To prepare Honey-Mustard Dressing, Place all ingredients in a small jar. Cover and shake vigorously, until fully blended and emulsified, about 20 to 30 seconds. Use as needed. Can be refrigerated up to 2 weeks; shake well before using. Makes about ¾ cup (175 ml)
- To prepare Chèvre Medallions, In a small bowl, mix together panko crumbs, salt, pepper and parsley. Set aside.
- Place flour in another small bowl, and in a separate bowl, lightly beat egg.
- Evenly coat each chèvre medallion on all sides, first with flour, then egg, and finally with panko mixture.
- In a medium skillet over medium-high heat, fry chèvre in hot oil for about 2 to 3 minutes, flipping halfway through, or until golden brown on each side. Fry in batches if necessary to avoid crowding pan.
- Remove from heat and serve immediately, or cool and refrigerate for up to 1 day. Reheat before serving. Makes 8 Chèvre Medallions
- To prepare Avocado-Lime Cream, Using a food processor or hand blender, blend avocado, sour cream, salt and cumin together until smooth. Add fresh lime juice to taste and continue blending until fully incorporated and mixture is smooth, about 10 seconds.
- Use immediately or transfer to a non-reactive storage container, covering entire surface with plastic wrap and pressing lightly with back of a spoon to remove air bubbles. Will keep in refrigerator for up to 2 days. Makes about 1¼ cups (310 ml)
Drink Pairings
Hot Smoked Salmon & Cucumber Sandwiches
Ingredients
Serves 6 sandwiches
1 cup (250 ml) flaked hot smoked salmon
1 large shallot, finely chopped
2 tbsp (30 ml) Kewpie (Japanese) mayonnaise* (An egg yolk-based Japanese mayonnaise. Available at most grocery stores)
1 tbsp (15 ml) lemon juice
salt and freshly ground black pepper, to taste
6 Persian cucumbers
¼ cup (60 ml) cream cheese, room temperature
6 slices white sandwich bread
Instructions
- In a medium bowl, stir together smoked salmon, shallot, mayonnaise and lemon juice until combined. Season with salt and pepper to taste. Set aside.
- Using a vegetable peeler, peel long thin strips of cucumbers lengthwise. Avoid using core of cucumber, as it holds all the seeds and is very wet. Lay cucumber strips on a paper towel-lined plate and pat dry with additional paper towel. Set aside.
- Spread cream cheese evenly over each slice of bread. Lay several cucumber strips over cream cheese, making sure they overlap slightly. Pat down gently and turn slices of bread over. Cucumber side will form outside of sandwich.
- Spread half the slices of bread, on the non-cucumber side, evenly with reserved salmon filling. Then place another slice of bread, cucumber facing up, on top of filling. Gently cut off crusts and cut sandwiches into triangle halves. Repeat with remainder of bread and salmon. Transfer to a serving tray and enjoy.
Drink Pairings
Radish Tea Sandwiches
Ingredients
Serves 8 sandwiches
¼ cup (60 ml) unsalted butter, room temperature
½ tsp (2.5 ml) lemon zest
½ tsp (2.5 ml) Maldon sea salt flakes
8 red radishes
8 slices white sandwich bread
½ cup (125 ml) flat-leaf parsley leaves
Instructions
- In a small bowl, stir together butter, lemon zest and salt until well combined. Set aside.
- Slice radishes paper thin with a mandoline. You will need about 60 slices total. Place on a paper towel-lined plate and blot dry.
- Using a 1½ or 2-in (3.75 or 5 cm) round cookie cutter, cut 2 rounds out of each slice of bread, avoiding crust.
- To assemble, lightly butter half the bread rounds with a thin swipe of lemon butter. Top with a radish and a leaf or two of parsley. Lightly butter one side of another bread round, then place butter side down on top of parsley. Repeat with remaining bread rounds. Generously butter top of sandwich with more lemon butter; this is where radish rose will be placed. Take 6 radish slices and cut them in half so that you have 12 half circles. Fan out 4 radish half circles slightly so pieces are staggered a bit side by side. Take one end and start rolling. Place on top of buttered tea sandwich. Take 4 more radish half circles and fan out slightly. Place them around one side of the center of the radish rose. Take the last 4 half circles and place them around the other side. Repeat with remaining radish slices.
- Transfer to a serving plate and serve immediately, or cover sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Drink Pairings
Brown Butter & Brown Sugar Carrots
Ingredients
Serves 6
¼ cup (60 ml) butter
1 garlic clove, minced
8 large carrots, peeled and cut into ½-in (1.25 cm) slices on the bias
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) Champagne vinegar
1 sprig thyme
chopped parsley, for garnish
Instructions
- In a large sauté pan, melt butter over medium-high heat, then continue cooking until butter is a medium brown colour and smells nutty. Watch carefully, stirring occasionally; timing will vary depending on stove. Remove from heat, add garlic and let sit for 10 to 15 seconds, or until fragrant.
- Add remaining ingredients, except parsley, and toss to coat. Cover and cook over low heat, tossing occasionally, for 25 to 30 minutes, until carrots are just tender. Remove lid and increase heat to medium-high. Reduce any liquid until it reaches a glaze consistency, tossing to coat. Taste and adjust seasoning, as desired. Remove from heat and transfer to a serving platter. Garnish with chopped parsley.
Drink Pairings
Peas Parade
Ingredients
Serves 2 to 4
4 cups (1 L) water
2 tsp (10 ml) table salt
2 cups (500 ml) frozen green peas, thawed
4 to 6 yellow, orange and/or purple carrots, peeled, cut into thin spears about 3-in (8 cm) long
Tangy, Creamy Dressing, make ahead, recipe follows
1 cup (250 ml) mayonnaise
3 tbsp (45 ml) ketchup
1 to 2 tsp (5 to 10 ml) chili oil, to taste
1 tsp (5 ml) Worcestershire sauce
¼ tsp (1 ml) paprika
1 cup (250 ml) snap peas or English peas in pods
½ cup (125 ml) red and yellow bell peppers, cut into ½-in (1.25 cm) cubes
¼ cup (60 ml) pickled cocktail onions
1 cup (250 ml) pea shoots
Pea Purée, make ahead, recipe follows
¼ cup (60 ml) butter
1 shallot, coarsely chopped
1 garlic clove, crushed
2 cups (500 ml) frozen green peas
1 cup (250 ml) clear chicken or vegetable stock
salt and white pepper, to taste
½ cup (125 ml) microgreens
2 tbsp (30 ml) chopped fresh mint leaves
Instructions
- Prepare an ice bath. In a small saucepan, bring water and salt to a boil. Add thawed green peas and cook until peas float to top, about 45 to 60 seconds. Using a sieve, scoop peas from boiling water and immediately shock in ice bath for about 5 minutes. Scoop out peas and set aside. Do not discard boiling water or ice bath.
- In same saucepan, add carrots to boiling water and cook for 5 minutes. Using a sieve, scoop out carrots and shock in ice bath for 5 to 7 minutes. Strain carrots and set aside. Discard boiling water and ice bath.
- To assemble, spoon 2 to 3 tbsp (30 to 45 ml) Tangy, Creamy Dressing onto plate. Arrange peas, carrots, snap or English peas, peppers and onions over dressing. Top with pea shoots.
- Spoon Pea Purée beside salad or pipe onto serving plate with a piping bag or squeeze bottle as desired. Garnish with microgreens and mint.
- TO MAKE THE TANGY, CREAMY DRESSING: In a small bowl, mix all ingredients together until fully blended. Use immediately or store in an airtight jar and refrigerate for up to 1 week. Makes about 1¼ cups (310 ml)
- TO MAKE THE PEA PURÉE: In a medium saucepan over medium heat, melt butter. Add shallot and garlic and cook until translucent, but not browned, about 2 to 3 minutes. Add frozen peas and stock. Season with salt and pepper to taste and bring to a boil. Reduce heat and simmer for 5 minutes. Turn off heat and set aside about ¼ cup (60 ml) stock from saucepan. Using a sieve, strain out cooked peas, garlic and shallot, discarding remaining stock in saucepan. Transfer vegetables to a food processor or blender, and blend until smooth and no lumps remain. Add reserved stock, 1 tbsp (15 ml) at a time as needed to blend to desired consistency. Serve warm, or cool to room temperature and use as desired. Any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat or bring to room temperature before serving. Makes about 2 cups (500 ml)
Drink Pairings
Smoked Salmon & Cucumber Salad with Sriracha Aioli
Ingredients
Serves 3 to 4
Sriracha Aioli, make ahead, recipe follows
4 oz (125 ml) cream cheese, softened
2 garlic cloves, chopped
¼ cup (60 ml) mayonnaise
1 tbsp (15 ml) sriracha
salt and pepper, to taste
2 English cucumbers, thinly sliced lengthwise into strips
7 oz (200 g) thinly sliced smoked salmon, cut into roughly 4-in (10 cm) strips
½ cup (125 ml) Pickled Onions, make ahead, recipe follows
½ cup (125 ml) lukewarm water
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) table salt
½ cup (125 ml) apple cider vinegar
1 red onion, thinly sliced
1 to 2 tbsp (15 to 30 ml) capers, to taste
¼ cup (60 ml) fresh dill leaves
½ cup (125 ml) curly endive leaves
Instructions
- TO MAKE SRIRACHA AIOLI: Using a hand blender or food processor, blend all ingredients until smooth. Use immediately or store in an airtight container and refrigerate for up to 3 days. Makes about ¾ cup (175 ml)
- Spoon 2 tbsp (30 ml) Sriracha Aioli onto each serving plate. Roll cucumber into curls and arrange over aioli.
- Make smoked salmon rosettes by stacking roughly 3 to 4 smoked salmon strips on top of each other, about ½-in (1.25 cm) askew. Roll from one end to the other. Using a sharp knife, carefully cut rolled salmon in half. Placing cut edge on plate, lightly flare out top edges of rolled salmon halves into rosettes. Place as desired around cucumber curls.
- Top with Pickled Onions and capers to taste, then garnish with dill and curly endive as desired.
- TO MAKE PICKLED ONIONS: In a large non-reactive bowl, stir together water, sugar, salt and vinegar until sugar is dissolved. Add onion and mix well. Cover and refrigerate for at least 1 hour before serving. Will keep in refrigerator in an airtight non-reactive container for up to 1 week. Makes about 1 cup (250 ml)
- Using a piping bag or squeeze bottle, pipe remaining Sriracha Aioli around salad to decorate.
Drink Pairings
Farro Waldorf Salad
Ingredients
Serves 6
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 lemon, zest and juice
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
Salt and pepper, to taste
2 cups (500 ml) uncooked farro
3 cups (750 ml) mixed greens
2 stalks celery, cut into ½-in (1.25 cm) slices on the bias
1 apple, cored and cut into ½-in (1.25 cm) slices
½ cup (125 ml) crumbled Stilton cheese
¼ cup (60 ml) walnut pieces, toasted
1 cup (250 ml) microgreens
Instructions
- Cook farro according to package directions, then let cool to room temperature. Set aside.
- In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
- In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.