Parsnip Pancakes served with Crab Salad and Salsa Verde
Ingredients
Serves 4 to 6
¼ cup (60 ml) basil leaves
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) flat leaf parsley leaves
1 green onion, trimmed and roughly chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp (15 ml) + 1 tsp (5 ml) lemon juice, divided
salt and pepper, to taste
2 tbsp (30 ml) sour cream
2 tbsp (30 ml) mayonnaise
½ tsp (2.5 ml) Dijon mustard
½ lb (227 g) cooked crab claw meat
1 stalk celery, finely diced
½ medium red pepper, diced
4 tsp (20 ml) finely chopped chives
¾ cup (175 ml) whole milk
2 large eggs
1 cup (250 ml) all-purpose flour
1 tbsp (15 ml) baking powder
1 tsp (5 ml) granulated sugar
¼ tsp (1 ml) each salt and pepper
1½ cups (375 ml) peeled and grated parsnips (about 3 medium parsnips)
1 tbsp (15 ml) grapeseed oil, plus extra as needed, for frying
1 cup (250 ml) baby greens
1 avocado, sliced
Instructions
- To make salsa verde, in a blender, combine basil, cilantro, parsley, green onion, olive oil and 1 tbsp (15 ml) lemon juice. Blend until a chunky sauce is formed. Season to taste with salt and pepper. Transfer to an airtight container and refrigerate until ready to use, up to 4 days.
- To make crab salad, in a small bowl, whisk together sour cream, mayonnaise, mustard and remaining 1 tsp (5 ml) lemon juice. Season to taste with salt and pepper. Set dressing aside.
- In a medium bowl, lightly toss together crab, celery, red pepper and chives. Add dressing and gently toss together until crab is just coated in mixture. Season with salt and pepper to taste. Refrigerate until ready to serve, up to 4 hours.
- To make pancakes, in a medium bowl, whisk together milk and eggs. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar and ¼ tsp (1 ml) each salt and pepper. Stir in milk mixture and parsnips until just combined.
- In a large nonstick frying pan, warm 1 tbsp (15 ml) oil over medium heat. Measure ¼ cup (60 ml) of batter per pancake into pan, slightly spreading batter and gently flipping pancakes when edges are golden brown and bubbles form on surface, about 2 minutes. Cook until golden brown on underside and cooked through, about 2 minutes more. Repeat with remaining batter. Makes 11 to 12 pancakes.
- To serve, divide pancakes between serving plates. Top with greens, slices of avocado, crab salad and a drizzle of salsa verde and serve immediately.
Drink Pairings
Leek & Taleggio Crostata
Ingredients
Serves 6 to 8
Pastry:
1¼ cups (310 ml) flour
½ cup (125 ml) + 1 tbsp (15 ml) cold salted butter, cut into small cubes, divided
3 tbsp (45 ml) coarsely ground raw walnuts or hazelnuts
2 tbsp (30 ml) cold water, divided
Filling:
3 heaping cups (750 ml) thinly sliced leeks, white and light green parts only (about 4 medium leeks)
10 whole coriander seeds
10 whole peppercorns
½ tsp (2.5 ml) fennel seeds
⅓ cup (75 ml) dry white wine
2 tbsp (30 ml) water
2 tbsp (30 ml) olive oil
2 garlic cloves, finely chopped
1 pinch dried chili flakes
8 sprigs fresh thyme
2 tbsp (30 ml) butter, cubed
salt and pepper, to taste
3 large eggs
¼ cup (60 ml) tightly packed freshly grated Parmesan
3 tbsp (45 ml) finely chopped Italian parsley leaves
1 tbsp (15 ml) lemon zest
¼ lb (125 g) Taleggio cheese, rind removed, cut into 10 to 12 pieces, divided
Greens:
2 large handfuls peppery greens, such as watercress and arugula
2 tsp (10 ml) extra-virgin olive oil
1 tsp (5 ml) fresh lemon juice
salt and pepper, to taste
Instructions
- To make Pastry, in a medium bowl, combine flour and ½ cup (125 ml) butter cubes. Using a pastry cutter or your hands, work butter into flour until it is the size of small peas. Continue working dough until it is a sandy texture; add in nuts and mix lightly to combine. Using a fork, stir in 1 tbsp (15 ml) water. Slowly add remaining 1 tbsp (15 ml) water (or as needed), stirring until dough comes together and just forms a ball; you may need to add a little more or a little less water. Knead dough until it comes together and is cohesive, about 1 to 2 minutes. Form dough into a disc, cover and place in refrigerator for 30 minutes.
- To make Filling, preheat oven to 425 F (220 C). In a large ovenproof sauté pan or casserole with a tight-fitting lid, combine leeks, coriander seeds, peppercorns, fennel seeds, wine, water, olive oil, garlic and chili flakes. Scatter thyme and butter cubes over leeks, season generously with salt and pepper, cover pan and place in oven. Roast until leeks are very soft and sweet, about 40 minutes, stirring from time to time. Remove from oven and allow to cool for about 15 minutes. Remove and discard thyme sprigs. Leave oven on for baking crostata.
- In a medium bowl, whisk eggs and add Parmesan, parsley, lemon zest and salt and pepper to taste. Stir in ¾ of the Taleggio pieces. Gently mix in cooled leeks.
- Remove pastry dough from refrigerator and line a large baking sheet with parchment. On a lightly floured work surface, roll dough into an approximate 11-in (28 cm) round. Carefully transfer dough to lined baking sheet. Spoon leek mixture into centre of pastry, leaving a 2-in (5 cm) border all the way around. Gently fold pastry border back over filling, pleating as you go. Dot remaining pieces Taleggio over top. Melt remaining 1 tbsp (15 m) butter and allow to cool slightly. Brush edges of pastry with melted butter and refrigerate crostata for 30 minutes.
- Bake crostata for 20 minutes, then reduce heat to 375 F (190 C) and continue baking until edges are golden brown and filling is bubbling, another 15 to 20 minutes. Remove from oven and leave crostata to cool on baking sheet for 30 minutes to allow pastry to crisp.
- To finish, in a medium bowl, combine greens, olive oil, lemon juice and salt and pepper to taste. Mound greens in centre of crostata, slice and serve immediately.
Drink Pairings
Dungeness Crab Cakes served with Korean Cucumber Salad & Lemon Aioli
Ingredients
Serves 20
3 tbsp (45 ml) butter, divided
½ cup (125 ml) finely minced onion
2 tbsp (30 ml) finely minced shallot
2 tbsp (30 ml) finely sliced green onion
2 large eggs
¼ cup (60 ml) best quality mayonnaise (suggest Hellman’s)
1 tsp (5 ml) grainy Dijon mustard
¼ cup (60 ml) finely chopped Italian parsley leaves
2 tbsp (30 ml) lemon juice
½ tsp (2.5 ml) fine sea salt, plus extra to taste
½ tsp (2.5 ml) black pepper, plus extra to taste
2¼ cups (560 ml) fresh bread crumbs, divided
1 lb (454 g) fresh lump Dungeness crab meat (including some leg meat if possible)
2 tbsp (30 ml) light olive oil, divided
fresh lemon wedges, to serve
1 tsp (5 ml) rice wine vinegar
¼ tsp (1 ml) fish sauce
½ tsp (2.5 ml) dark brown sugar
1 small garlic clove, grated
2 tsp (10 ml) fresh lime juice
1 tsp (5 ml) light soy sauce
2 tsp (10 ml) canola oil
1¼ tsp (6 ml) gochugaru (Korean red chili pepper flakes), plus extra for garnish*
2 mini cucumbers, very thinly sliced
½ cup (125 ml) best quality mayonnaise (suggest Hellman’s)
1 tbsp (15 ml) finely grated lemon zest
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, grated
salt and pepper, to taste
Instructions
- In a small sauté pan, melt 1 tbsp (15 ml) butter over medium-low heat. Add onion and shallot. Sauté until softened and lightly browned, about 5 minutes. Add green onion and sauté for 2 minutes more. Remove from heat and allow to cool.
- In a large bowl, mix together eggs, mayonnaise, mustard, parsley, lemon juice, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) pepper. Mix in 1 cup (250 ml) bread crumbs. Gently fold in sautéed onion, add crab meat and season with salt and pepper to taste.
- Line a baking sheet with parchment paper. Place remaining 1¼ cups (310 ml) bread crumbs in a medium bowl. Measure out 2 tbsp (30 ml) portions of crab mixture and form into patties, placing on lined baking sheet. One by one, roll each crab cake in bread crumbs, turning once to coat well. Reshape if necessary and place back on lined baking sheet. Cover and chill for at least 1 hour, and up to 4 hours, to firm up.
- Meanwhile, to make Korean Cucumber Salad, in a medium bowl, combine vinegar, fish sauce, brown sugar, garlic, salt, pepper, lime juice, soy sauce, oil and gochugaru, mixing well to dissolve sugar. Add cucumber and toss until well coated with sauce. Cover and refrigerate until ready to serve.
- To make Lemon Aioli, in a small bowl, combine mayonnaise, lemon zest and juice and garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- In a large heavy-bottomed frying pan over medium-high heat, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil. When sizzling, add half the crab cakes. Cook until crusty and deep golden brown on one side, about 3 to 4 minutes, then flip cakes over and cook for another 3 to 4 minutes. Remove from pan onto a paper towel-lined tray and cover with foil to keep warm. Wipe down pan to remove any bread crumbs left behind, then add remaining 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil and cook second batch of crab cakes.
- Place warm crab cakes onto a serving platter and top each with a cucumber slice, a small dollop of aioli and a sprinkle of gochugaru. Serve remaining cucumber salad and aioli on the side along with lemon wedges.
Drink Pairings
Butter-Dipped Radishes
Ingredients
Serves 12
12 radishes, washed well (leave greens on)
½ cup (125 ml) cultured butter*
flaky sea salt, to taste
Instructions
- Trim tails off radishes and dry thoroughly. Line a baking sheet with parchment paper.
- Place butter in a small heatproof bowl that will fit over a small saucepan. Add 2-in (5 cm) water to saucepan and place bowl on top. Heat butter over low heat, whisking constantly; it should stay creamy looking. Continue until butter is the texture of sour cream, then remove from heat.
- Dip bottom half of each radish in butter and set on lined baking sheet, then sprinkle each with a bit of salt. Place in refrigerator for 10 minutes to set. Any leftover butter can be used for cooking.
- * Available at most grocery stores; can substitute regular salted butter.
Drink Pairings
Baked Brie served with Crudités
Ingredients
Serves 4 to 6
1 small wheel brie (about 12 oz/340 g), preferably in a wooden box
crunchy raw vegetables, such as baby carrots, mini cucumbers, fennel, snap peas, radicchio, endive and radish, to serve
freshly cracked black pepper
packaged crostini or crackers, to serve
Instructions
- Preheat oven to 350 F (180 C). Remove lid of brie box, keeping it in bottom part of wooden box. Remove any stickers on bottom of box and remove brie from any plastic packaging. If brie does not come in a wooden box, unwrap fully and transfer to an ovenproof dish that brie will fit into snugly. Place box or dish on a baking sheet and bake brie for 20 minutes, until soft throughout.
- Meanwhile, wash and prepare vegetables to serve.
- Remove brie from oven and carefully cut top off. Sprinkle with pepper and place in middle of a serving platter. Arrange vegetables and crostini around brie and serve.
Drink Pairings
Spanish Omelette with Serrano Ham
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil
1 medium onion, thinly sliced
2 medium yellow potatoes, peeled and thinly sliced
4 eggs
1 tsp (5 ml) kosher salt, or to taste
1 pinch black pepper
3 tbsp (45 ml) store-bought or homemade aioli (garlic mayonnaise)
3½ oz (100 g) Serrano ham
1 handful baby greens
Instructions
- In a large nonstick frying pan, heat oil over medium heat. Add onion and cook for about 2 minutes, until just softened. Add potatoes and stir gently. Allow to cook, tossing occasionally, for about 15 to 20 minutes, or until onions are slightly caramelized and potatoes are cooked through.
- Drain off oil, reserving 1 tbsp (15 ml) for use in step 3, (remainder can be discarded or kept in refrigerator for the next time you make a Spanish Omelette) and transfer potatoes and onion to a medium bowl. Allow to cool for about 5 minutes, then add eggs, salt and pepper and stir to combine. Cover and allow to sit for about 15 minutes. Mixture will thicken up as eggs are absorbed.
- Heat 1 tbsp (15 ml) reserved cooking oil in a 6-in (15 cm) nonstick frying pan over high heat and add egg mixture. Cook for 1 minute, then reduce heat to low and cook for 3 more minutes. Loosen sides of omelette with a silicone spatula, then place a large plate upside down on top of pan. Carefully flip pan over plate and tip out omelette, then slide it back into pan and cook for 1 minute on high and another 3 to 4 minutes on low, or until golden and cooked through.
- Turn out omelette onto a serving board or plate. Spread aioli on top and top with Serrano ham and greens. Cut into wedges to serve.
Drink Pairings
Blistered Padron Peppers
Ingredients
Serves 4 to 6
¾ lb (340 g) Padrón peppers*, washed and dried
2 tbsp (30 ml) extra-virgin olive oil
1 lemon wedge
1 pinch flaky sea salt
Instructions
- In a bowl, toss peppers in oil. Heat a large cast iron or heavy-bottomed skillet over high heat. Once pan is hot enough that a splash of water will dance on pan, add peppers. Allow to fry, without turning, until black and blistered, about 2 minutes. Flip over and repeat. Remove from pan, sprinkle with lemon juice and salt and serve immediately.
- * Available at farmers’ markets. Can also substitute shishito peppers.
Drink Pairings
Rapini, Pancetta & Ricotta Crostini
Ingredients
Serves 4 to 6
3 paper-thin slices pancetta*
3 to 4 stems rapini or broccolini
2 tbsp (30 ml) extra-virgin olive oil, divided
1 mini baguette, cut into 1-in (2.5 cm) slices
½ cup (125 ml) ricotta
salt and pepper, to taste
1 garlic clove, chopped
1 pinch chili flakes, or to taste
Instructions
- Preheat oven to 375 F (190 C). Lay pancetta slices on a baking sheet and bake for about 5 minutes, or until crisp. Remove from oven and allow to cool on a wire rack or plate, reserving baking sheet with pancetta fat for step 3. Keep oven on for toasting baguette.
- Prepare an ice bath. Bring a pot of salted water to a boil and blanch rapini or broccolini until cooked, about 1 minute, then transfer immediately to ice bath. Once cool, drain and pat dry, then roughly chop and set aside.
- Place baguette slices on baking sheet used for pancetta. Drizzle with 1 tbsp (15 ml) olive oil and bake until toasted and golden brown, about 5 minutes.
- In a small bowl, season ricotta with salt and pepper, to taste.
- Heat remaining 1 tbsp (15 ml) oil in a sauté pan over medium heat. Add garlic and cook until fragrant but not browned, about 1 minute. Add chili flakes and rapini and sauté for 1 minute.
- To assemble, spread about 1 tbsp (15 ml) ricotta on each bread slice. Top evenly with rapini, then crumble pancetta and sprinkle over each.
- * Ask for paper-thin slices at your deli counter.
Drink Pairings
Spring Greens Shakshuka
Ingredients
Serves 2
4 cups (1 L) dark leafy greens, such as kale, chard and/or spinach
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 garlic cloves, minced
2 raw chorizo sausages, casings removed
1 poblano pepper, diced
1 cup (250 ml) cooked or canned* white kidney beans, rinsed
1 cup (250 ml) frozen peas, thawed
2 eggs
2 flatbreads, to serve
½ cup (125 ml) crumbled feta, for garnish
¼ cup (60 ml) chopped dill, for garnish
¼ cup (60 ml) chopped mint, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Remove tough ribs and stems from kale and chard, if using, and slice leaves into bite-sized pieces.
- In a 10-in (25 cm) cast iron or ovenproof pan, heat oil over medium heat. Add onion and garlic and sauté for 10 minutes, or until translucent. Add chorizo, breaking apart with a wooden spoon as it cooks, and sauté for 6 to 8 minutes, or until cooked through. Add poblano pepper and cook for another 5 minutes, or until softened. Add greens, beans and peas and gently stir until greens have wilted, about 3 to 5 minutes.
- Using the back of a spoon, make two small wells in mixture and crack 1 egg into each. Transfer pan to oven and bake for 6 to 10 minutes, or until eggs are cooked as desired. Meanwhile, heat flatbread in oven for 5 minutes.
- Remove Shakshuka from oven and garnish with feta, dill and mint. Serve warm with flatbread.
- *If using canned beans, any extra can be reserved and frozen for later use, if desired.
Drink Pairings
Chickpea Salad Sandwiches
Ingredients
Serves 4
1 x 19-oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
¼ cup (60 ml) tahini
1 lemon, zest and juice
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) smoked paprika
salt and pepper, to taste
2 stalks celery, diced
¼ red onion, diced
½ cup (125 ml) diced dill pickles
hot sauce, to taste
1 tbsp (15 ml) Dijon mustard
8 slices rye bread, toasted and buttered
2 oz (60 g) alfalfa sprouts
1 avocado, quartered and sliced
sliced cucumber (optional)
Instructions
- In a food processor, pulse half of the drained chickpeas along with garlic, tahini, lemon zest and juice, mayonnaise, cumin, paprika and smoked paprika until thick and smooth, like hummus, scraping down sides of food processor bowl as needed. Season with salt and pepper.
- In a large bowl, combine celery, onion, pickles and remaining drained whole chickpeas. Mix in blended chickpea mixture. Season again with salt and pepper and hot sauce. Place in refrigerator for at least 1 hour to thicken.
- To assemble sandwiches, spread mustard onto 4 slices bread. Layer sprouts, avocado, cucumber (if using) and a few spoonfuls of chickpea filling. Season again with salt and pepper to taste and top with remaining bread slices. Leftover chickpea mixture will keep in refrigerator in an airtight container for up to 1 week.