Cajun Butter-Glazed Steak served with Swiss Chard & Lentil Salad
Ingredients
Serves 4-6
2 tsp (10 ml) cayenne pepper powder
2 tsp (10 ml) chili powder
2 tsp (10 ml) ground black pepper, plus extra for seasoning
2 tsp (10 ml) ground white pepper
1 tsp (5 ml) garlic powder
2 tsp (10 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) dried thyme leaves
½ cup (125 ml) low-sodium soy sauce
⅓ cup + 2 tbsp (75 + 30 ml) grapeseed oil, divided
¼ cup (60 ml) lightly packed brown sugar
¼ cup (60 ml) bourbon
3 tbsp (45 ml) Dijon mustard, divided
3 garlic cloves, minced, divided
2 lb (1 kg) thick-cut porterhouse steak
⅓ cup (75 ml) red wine vinegar
1 tsp (5 ml) kosher salt, plus extra for seasoning
½ cup (125 ml) extra-virgin olive oil
1 shallot, finely chopped
2 cups (500 ml) no-salt-added vegetable stock
1 cup (250 ml) Puy green lentils
1 bunch red Swiss chard, leaves removed from stems, both chopped
2 tbsp (30 ml) unsalted butter, cubed
2 cups (500 ml) mixed greens, such as arugula, spinach, kale or spring greens
½ cup (125 ml) roughly chopped roasted cashews
2 to 3 radishes, thinly sliced, for garnish
Instructions
- Start by making Cajun seasoning. In a small bowl, whisk together cayenne, chili, black and white peppers, garlic and onion powders, paprika, cumin and thyme. Set aside. This can be kept in an airtight container in a cool, dry place for up 6 months.
- In a large glass or non-reactive baking dish, whisk together soy sauce, ⅓ cup (75 ml) grapeseed oil, brown sugar, bourbon, 1 tbsp (15 ml) Dijon mustard, 2 minced garlic cloves and 1 tbsp (15 ml) Cajun seasoning mix. Pour about ⅓ of mixture into a small bowl and set aside for use in step 7. Add steak to remaining ⅔ of mixture and let marinate, turning occasionally, for 30 minutes or up to 4 hours. If marinating for longer than 30 minutes, cover baking dish with plastic wrap and refrigerate. Before cooking steak, remove from refrigerator and let sit at room temperature for 30 minutes.
- Meanwhile, make Swiss Chard & Lentil Salad. In a large bowl, whisk together vinegar, remaining 2 tbsp (30 ml) Dijon mustard and salt. Whisking constantly, slowly add olive oil until dressing is homogenous. Set aside.
- In a medium saucepan, heat 1 tbsp (15 ml) grapeseed oil over medium heat. Add shallot and remaining minced garlic clove, stirring, until fragrant and shallot is beginning to soften, about 3 minutes. Stir in stock and lentils and increase heat to medium-high. Cook, stirring occasionally, until lentils begin to soften, about 6 minutes. Reduce heat to medium-low, cover and simmer until lentils are tender and liquid is mostly absorbed, about 12 minutes. Strain lentils through a fine mesh sieve and add to bowl with dressing. Gently toss warm lentils together with dressing. Wipe out saucepan and return to medium heat.
- Add remaining 1 tbsp (15 ml) grapeseed oil, Swiss chard stems and a pinch of salt to saucepan. Sauté until stems are crisp-tender, about 3 minutes. Add Swiss chard greens and cook, stirring constantly, until wilted, about another 2 minutes. Transfer to bowl with lentils and set aside.
- Heat a large cast iron skillet over medium-high heat. Remove steak from marinade, discarding marinade, pat steak dry with paper towel and season on both sides with salt and pepper. Add to hot skillet and cook until underside is well browned, about 6 to 10 minutes. Flip steak, lower heat to medium and cook until a meat thermometer inserted into thickest part of meat reads 130 F to 135 F (54 C to 57 C) for medium rare, about another 8 to 10 minutes. Remove from skillet and let rest for 10 minutes.
- Meanwhile, pour reserved marinade into a small saucepan and bring mixture to a boil over medium-high heat. Reduce heat to medium and cook until mixture has thickened slightly, about 2 minutes. Remove from heat and whisk in butter until melted and fully incorporated
- Slice steak and transfer to a platter. Brush with warm glaze. Add mixed greens to lentil mixture and toss gently to combine. Transfer to a serving dish and garnish with cashews and radishes.
Drink Pairings
Savoury Coeur a la creme served with Red Pepper Relish
Ingredients
Serves 4-6
1 tbsp (15 ml) grapeseed oil
⅓ cup (75 ml) minced shallots
1 large garlic clove, minced
6 oz (170 g) cream cheese, room temperature
½ cup (125 ml) whipping cream
1 tbsp (15 ml) white wine or lemon juice
1 tsp (5 ml) kosher salt, divided
⅛ tsp (0.5 ml) ground black pepper
2 red bell peppers, seeded and finely chopped
1 small white onion, finely chopped
1 cup (250 ml) granulated sugar
1 cup (250 ml) apple cider vinegar
1 tsp (5 ml) crushed pink peppercorns
assorted crackers and fruit, to serve
Instructions
- Line 4 small coeur à la crème moulds each with a double layer of cheesecloth large enough to leave a 2-in (5 cm) overhang once cheesecloth has been placed in mould. Place moulds on plate or small rimmed baking sheet and set aside. Alternatively, line a 6-in (15 cm) fine mesh sieve with at least a double layer of cheesecloth large enough to extend beyond rim of sieve by at least 2-in (5 cm). Set sieve in a bowl and set aside.
- In a small frying pan, warm oil over medium heat. Add shallot and sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute more. Transfer mixture to a bowl and set aside to cool.
- Place cream cheese in bowl of a stand mixer fitted with whisk attachment. Whip on medium speed until thick and fluffy, about 3 minutes. Reduce mixer speed to low and slowly pour in whipping cream, mixing until cream is fully incorporated. Add wine or lemon juice, cooled shallot mixture, ½ tsp (2.5 ml) salt and pepper. Increase mixer speed to medium-high and whip until mixture is thick, creamy and fully incorporated, about 1 minute
- Spoon cream cheese mixture into prepared moulds or sieve and smooth top(s) with a spatula. Fold cheesecloth overhang over top of cream cheese mixture. Cover with plastic wrap and place in refrigerator for at least 12 hours and up to 24 hours.
- Meanwhile, make Red Pepper Relish. In a medium saucepan over medium heat, stir together red pepper, onion, sugar, vinegar and remaining ½ tsp (2.5 ml) salt. Bring to a simmer, stirring constantly, then reduce heat to medium-low. Cook, stirring occasionally, until most of the liquid has evaporated and consistency resembles a sticky jam, about 20 to 30 minutes. Remove from heat, stir in pink peppercorns and let cool to room temperature. If making ahead, transfer to an airtight container; it will keep, refrigerated, for up to 2 weeks.
- When ready to serve, generously spread relish in a circle a little bigger than your Coeur à la crème onto serving plates or a platter. Peel back cheesecloth and invert Coeur à la crème onto relish. Garnish with additional relish, if desired, and serve with a selection of crackers and fruit.
Drink Pairings
Chickpea Salad
Ingredients
Serves 4-6
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
1 English cucumber, diced
½ red onion, finely diced
1 carrot, peeled into ribbons
½ cup (125 ml) crumbled feta
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
1 garlic clove, minced
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) honey
½ tsp (2.5 ml) ground cumin
1 lemon, juice only
2 tbsp (30 ml) olive oil
salt and pepper, to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, red onion, carrot, feta, parsley and mint.
- In a small bowl, whisk together garlic, mustard, honey, cumin, lemon juice and olive oil. Pour dressing over chickpea salad and season with salt and pepper. Mix and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 3 days.
Drink Pairings
Roasted Squash Steaks served with Teff Tabbouleh
Ingredients
Serves 4
2 tbsp + ⅓ cup (30 + 75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) maple syrup
kosher salt and freshly ground black pepper, to taste
4 lb (2 kg) butternut squash, cut in half lengthwise
2 cups (500 ml) vegetable stock
½ cup (125 ml) whole grain teff
1 cup (250 ml) diced cucumber
1 cup (250 ml) diced tomato
3 medium bunches curly parsley
1 cup (250 ml) packed fresh mint leaves, plus extra for garnish
3 tbsp (45 ml) lemon juice, plus extra if needed
1 garlic clove, minced
2 tbsp (30 ml) tahini
¼ cup (60 ml) thinly sliced green onion
¼ cup (60 ml) chopped roasted almonds, for garnish
pomegranate seeds, for garnish
Instructions
- Preheat oven to 425 F (220 C). In a small bowl, whisk together 2 tbsp (30 ml) oil, maple syrup and a good pinch each of salt and pepper. Set aside.
- Scoop out seeds from squash halves and discard. Cut off a thin slice from bottom of each squash half so that they can stand upright on cutting board. Cut each half lengthwise into three wide slabs, each about ¾-in (2 cm) thick, and discard rounded end piece. Place squash on a parchment-lined baking sheet. Using tip of a sharp knife, lightly score flesh of squash in a crisscross pattern. Brush reserved oil mixture over cut side of squash. Cover with tin foil and roast for 20 minutes. Remove foil and continue to roast until golden and soft, about another 20 to 30 minutes.
- Meanwhile, make Teff Tabbouleh. In a small saucepan, bring vegetable stock to a boil over high heat. Stir in teff, cover and reduce heat to low. Simmer until liquid is absorbed, about 15 to 20 minutes. Remove saucepan from heat and place a clean cloth or paper towel between saucepan and lid to absorb excess moisture. Set aside for 10 minutes. Transfer teff to a fine mesh strainer and rinse under cold water. Let drain.
- Meanwhile, stir together cucumber, tomato and a good pinch of salt in a medium bowl. Let rest for 10 minutes. Strain off and discard any juices that have accumulated. Set aside.
- Cut off thick stems of parsley and discard (or reserve for making homemade stocks). Finely chop remaining leaves and tender stems along with mint leaves, either by hand or in a food processor, pulsing until finely chopped. You should end up with about 1 cup (250 ml) finely chopped parsley and mint. Transfer to a large bowl.
- To make dressing, in a medium bowl, whisk together remaining ⅓ cup (75 ml) oil, lemon juice, garlic, tahini and a pinch of salt until well combined and homogeneous. Set aside.
- When ready to serve, add teff, cucumbers and tomatoes, dressing and green onion to large bowl with parsley and mint. Gently toss together until well combined. Taste, and adjust seasoning as desired with extra salt or lemon juice.
- Place squash on serving plates or platter, top with Teff Tabbouleh and garnish with a sprinkle of chopped almonds, pomegranate seeds and extra mint, if desired.
Drink Pairings
Warm Mushroom Salad with Cauliflower & Barley
Ingredients
Serves 4-6
4 to 5 cups (1 L to 1.25 L) small cauliflower florets (about 1 small head cauliflower)
3 tbsp (45 ml) olive oil, divided
salt and pepper, to taste
4 cups (1 L) chopped cremini mushrooms
2 garlic cloves, minced
1 tbsp (15 ml) butter
1 tbsp (15 ml) soy sauce
2 cups (500 ml) cooked barley
1 lemon, juice only
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) shaved Parmesan
Instructions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a large bowl, coat cauliflower with 1 tbsp (15 ml) olive oil and season with salt and pepper to taste. Transfer to lined baking sheet and roast for 15 minutes. Flip and cook for another 5 to 8 minutes, or until golden brown. Remove from oven and transfer to a large bowl.
- Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add mushrooms and cook for 3 minutes, until just soft. Add garlic, butter and soy sauce and sauté for another 5 to 8 minutes, until cooked through and browned. Remove from heat and transfer to bowl with cauliflower.
- Add barley to bowl with cauliflower and mushrooms. Add remaining 1 tbsp (15 ml) olive oil, and season with lemon juice, salt and pepper to taste. Add parsley, pine nuts and Parmesan and mix to combine. Serve at room temperature.
Drink Pairings
Maple Squash Salad with Pecans, Pomegranate & Blue Cheese
Ingredients
Serves 4
1 medium acorn squash
2 garlic cloves, minced
2 tsp (10 ml) ground cumin
2 tsp (10 ml) paprika
1 tsp (5 ml) ground cinnamon
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) maple syrup, divided
salt and pepper, to taste
½ tbsp (7.5 ml) butter
½ cup (125 ml) raw whole pecans
¼ cup (60 ml) pomegranate seeds
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) cilantro leaves
Instructions
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. Slice squash in half and scoop out the seeds. With flat side on cutting board, cut squash into ½-in (1.25 cm) half-moons (skin is edible and can be left on). Transfer to a large bowl.
- In a small bowl, mix together garlic, cumin, paprika, cinnamon, oil and 1½ tbsp (22 ml) maple syrup. Pour over squash and gently massage to ensure squash is thoroughly covered in seasoning. Transfer to lined baking sheet, spacing apart evenly, and season with salt and pepper. Bake for 15 minutes, then flip and bake for another 10 minutes, or until fork-tender.
- In a small skillet over medium heat, melt butter and add remaining ½ tbsp (7.5 ml) maple syrup. Add pecans and cook for 5 minutes, stirring occasionally until coated in maple butter and lightly toasted. Remove from heat and set aside to cool.
- Arrange squash on a large platter and top with pecans, pomegranate seeds, crumbled blue cheese and cilantro. Serve warm.
Drink Pairings
Roasted Beets with Whipped Feta, Hazelnuts & Mint
Ingredients
Serves 4
8 medium beets, mix of yellow and red
3 tbsp (45 ml) olive oil, divided
salt and pepper, to taste
1 cup (250 ml) crumbled feta, room temperature
¼ cup (60 ml) cream cheese, room temperature
½ lemon, zest and juice
1 tsp (5 ml) honey
¼ cup (60 ml) toasted hazelnuts
¼ cup (60 ml) mint leaves
Instructions
- Preheat oven to 350 F (180 C). Tightly wrap all the beets together in foil with 1 tbsp (15 ml) olive oil and salt and pepper. Transfer to oven and bake for 45 minutes to 1 hour, or until fork-tender.
- In a high-speed blender or food processor, combine feta, cream cheese, 1 tbsp (15 ml) olive oil, lemon zest and juice and honey. Whip on high until mixture is smooth.
- Remove beets from oven and let cool until cool enough to handle. Peel beets and slice into ¼-in (0.5 cm) rounds. Spread whipped feta onto a serving plate and lay beets on top. Top with remaining 1 tbsp (15 ml) olive oil, hazelnuts and fresh mint.
Drink Pairings
Winter Greens & Chicken Salad with Buttermilk Dressing
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tbsp (30 ml) olive oil, divided
¼ cup (60 ml) buttermilk
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) red wine vinegar
1 small shallot, diced
1 garlic clove, minced
2 tbsp (30 ml) chopped chives
5 oz (140 g) baby kale
1 small head radicchio, thinly sliced
¼ cup (60 ml) thinly sliced red onion
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) toasted bread crumbs
Instructions
- Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper. Place chicken skin side up on lined baking sheet. Season with salt, pepper, paprika, garlic powder and onion powder. Drizzle with 1 tbsp (15 ml) olive oil and bake for 15 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C). Remove from oven and set aside to rest.
- In a small bowl, mix together buttermilk, mayonnaise, vinegar, shallot, garlic and chives. Season with salt and pepper.
- In a large bowl, toss together kale and radicchio. Add remaining 1 tbsp (15 ml) olive oil and gently massage into leaves to break down the fibers. Add buttermilk dressing to taste and toss to coat. Any leftover dressing will keep in an airtight container in refrigerator for up to 1 week. Add red onion, cranberries and bread crumbs. Slice chicken and serve alongside salad.
Drink Pairings
Pernod Butter Lobster Tails served with Baked Saffron Rice & Butter Lettuce Hearts with Lemon Cream
Ingredients
Serves 4
½ cup (125 ml) unsalted butter
2 large garlic cloves, minced
3 tbsp (45 ml) white wine or champagne vinegar
3 tbsp (45 ml) freshly squeezed lemon juice
¼ cup (60 ml) Pernod
1 tbsp (15 ml) fennel seeds, coarsely crushed
sea salt and freshly ground black pepper, to taste
4 whole Atlantic lobster tails, about 6 oz (170 g) each
lemon wedges, to serve
FOR SAFFRON RICE:
3 tbsp (45 ml) unsalted butter
1 medium onion, minced
2 bay leaves
4 to 5 large pinches saffron filaments, or to taste
2 cups (500 ml) white basmati rice
½ cup (125 ml) dry white wine
3 cups (750 ml) chicken stock
sea salt and freshly ground black pepper, to taste
FOR BUTTER LETTUCE HEARTS WITH LEMON CREAM:
1 medium garlic clove, finely grated
1 tsp (5 ml) finely grated lemon zest
½ cup (125 ml) whipping cream
3 tbsp (45 ml) light olive oil
3 tbsp (45 ml) fresh lemon juice, divided
1 tbsp (15 ml) red wine vinegar
sea salt and freshly ground black pepper, to taste
tender hearts of 2 heads hot house butter lettuce, washed, dried and chilled
small handful fresh mint leaves, roughly torn
Instructions
- To prepare the lobster, in a small pot over medium heat, combine butter and garlic. Cook until butter is melted and garlic has softened but not browned, about 4 minutes. Add vinegar, lemon juice, Pernod, fennel and salt and pepper to taste. Cook for another few minutes. Divide mixture into 2 bowls: ⅓ for basting and remaining ⅔ for serving. Set aside.
- Meanwhile, butterfly lobster tails. Using kitchen shears, cut down center of each shell lengthwise, starting from the end opposite the tail fin, continuing down until you reach the tail, but do not cut through the tail. Use your thumbs and fingers to spread open the shell on top, being careful of sharp edges. Gently pull lobster meat upward, separating it away from bottom shell, leaving the end attached to the tail fin. Re-form empty shell underneath and arrange the row of meat on top. Generously brush lobster meat with reserved basting butter and season with salt and pepper. Transfer lobster tails to a small heavy baking sheet or heavy‑duty heatproof baking dish and refrigerate for at least 1 hour and up to 3 hours.
- Preheat broiler to high and remove baking sheet or dish from refrigerator. Place lobster tails under broiler and cook until meat is opaque and lightly browned, about 7 to 10 minutes.
- To serve, warm reserved Pernod Butter. Transfer lobster tails to a serving platter and serve with Pernod Butter, lemon wedges and Baked Saffron Rice. There will be enough butter to serve with the rice as well.
- To prepare the saffron rice, preheat oven to 375 F (190 C). In a large ovenproof saucepan, melt butter over medium heat. Add onion and bay leaves and sauté, stirring, until onion is softened but not browned, 5 to 7 minutes. Add saffron and cook until fragrant, about 2 minutes. Add rice and cook, stirring, until translucent, about 3 minutes. Add wine and simmer over moderate heat until nearly absorbed, about 2 minutes. Stir in stock and season with salt and pepper. Bring to a boil, then immediately remove from heat. Cover with a tight‑fitting lid and transfer to oven. Bake for 15 to 20 minutes, or until all the liquid is absorbed and rice is tender. Remove from oven and let stand, covered, until ready to serve. Remove and discard bay leaves before serving.
- To prepare the Butter Lettuce Hearts with Lemon Cream, in a small glass jar with a tight-fitting lid, combine garlic, lemon zest, cream, olive oil, 2 tbsp (30 ml) lemon juice and red wine vinegar. Season with salt and pepper to taste. Cover tightly and shake vigorously to thicken cream slightly. Refrigerate for at least 1 hour.
- Place lettuce in a large bowl. Toss lettuce and mint with remaining 1 tbsp (15 ml) lemon juice and season with salt and pepper. Add a few spoonfuls of Lemon Cream and gently toss to coat. Transfer to a serving platter and drizzle a little more Lemon Cream over to taste, and season with salt and pepper. Serve immediately. Any leftover dressing will keep for up to 3 to 4 days in refrigerator.
Drink Pairings
Burrata with Warm Tomato & Garlic Confit
Ingredients
Serves 4 - 6
3 generous cups (750 ml) cherry tomatoes, assorted colours
10 to 12 fresh thyme sprigs
6 garlic cloves, peeled and smashed
⅓ cup (75 ml) extra-virgin olive oil
sea salt and freshly ground black pepper, to taste
1 x ½ lb (250 g) Italian burrata, preferably from Puglia, drained
2 tsp (10 ml) balsamic vinegar
fresh basil leaves, for garnish
crusty French bread or crostini, to serve (optional)
Instructions
- Preheat oven to 375 F (190 C). In a medium roasting pan, combine tomatoes, thyme, garlic and olive oil. Season with salt and pepper to taste. Spread tomatoes in a single layer and roast until bursting and lightly browned, 30 to 35 minutes.
- Transfer burrata to a serving platter. Spoon hot tomatoes, thyme, garlic and all of the liquid from pan over and around burrata. Drizzle with balsamic vinegar and season with salt and pepper. Sprinkle with fresh basil leaves and serve immediately with bread or crostini alongside, if desired.