CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
Drink Pairings
TRUFFLE MUSHROOM PÂTÉ
Ingredients
Serves 4 to 6
1 oz (30 g) dried porcini mushrooms
1 cup (250 ml) boiling water
2 tbsp (30 ml) unsalted butter
3 medium shallots, finely chopped
10 oz (280 g) cremini mushrooms, chopped
2 garlic cloves, minced
1 cup (250 ml) mascarpone cheese
½ tbsp (7 ml) red wine vinegar
⅓ cup (75 ml) Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil
¼ cup (60 ml) roughly chopped fresh flat-leaf parsley leaves
2 tsp (10 ml) chopped fresh thyme leaves
½ cup (125 ml) roughly chopped toasted walnut halves
toasted baguette slices, cornichons and/or raw vegetables, to serve
Instructions
- Place porcini mushrooms in a heatproof bowl and pour boiling water over. Set aside to soak for 10 minutes.
- In a large frying pan, melt butter over medium heat until foaming. Add shallots and cook, stirring often, until translucent, about 4 minutes. Add cremini mushrooms and continue to cook, stirring occasionally, until mushrooms are tender, about 8 minutes. Meanwhile, drain porcini mushrooms and reserve liquid for another use, if desired. Finely chop mushrooms, then add to pan and cook, stirring occasionally, for another 5 minutes. Stir in garlic, cook for 1 minute then remove from heat and set aside to cool to room temperature, about 20 minutes.
- Transfer mushroom mixture to a food processor fitted with steel blade attachment. Add mascarpone, vinegar, Parmigiano-Reggiano and truffle oil. Blend until smooth. Transfer to a small gratin dish or mould lined with plastic wrap so that it hangs over edges. Cover with plastic wrap and press down gently so it touches top of pâté, and refrigerate until firm, about 2 hours. (Any extra pâté can be frozen, well covered, in an airtight container for up to 1 month. Thaw in refrigerator overnight before serving.)
- When ready to serve, in a small bowl, stir together parsley, thyme and walnuts. Remove plastic wrap and sprinkle mixture over pâté in a thin layer. Serve with toasted baguette slices, cornichons and/or a selection of raw vegetables, if desired.
Drink Pairings
WARM BRAISED RED CABBAGE SALAD WITH TAHINI SAUCE
Ingredients
Serves 4 to 6
3 slices bacon, chopped
1 tbsp (15 ml) olive oil
½ medium white onion, sliced
3 garlic cloves, minced
2 tbsp (30 ml) butter
1 small head red cabbage, halved, core removed, sliced vertically
¼ cup (60 ml) apple cider vinegar
1 medium orange, juice only
2 tbsp (30 ml) golden raisins
salt and pepper, to taste
2 tbsp (30 ml) pumpkin seeds, toasted
1 tbsp (15 ml) chopped parsley leaves
TAHINI SAUCE
2 tbsp (30 ml) tahini
1 garlic clove, minced
1 tbsp (15 ml) grainy mustard
2 to 4 tbsp (30 to 60 ml) water, to taste, plus extra as needed
salt and pepper, to taste
Instructions
- In a large cast iron pan or Dutch oven with a lid, cook bacon over medium-high heat until golden brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard the rest.
- In same pan or Dutch oven, heat olive oil over medium-high heat. Sauté onion for 5 minutes, until soft, then reduce heat to medium-low and add garlic, butter and cabbage. Sauté for 5 minutes, until cabbage is glossy.
- Add vinegar, orange juice and raisins. Season with salt and pepper and cover with lid. Cook for 10 to 12 minutes, stirring occasionally, until cabbage is soft and liquid has fully reduced. Remove from heat and set aside.
- To make Tahini Sauce, in a small bowl, whisk together tahini, garlic and mustard. Add water, 1 tbsp (15 ml) at a time, until creamy but not too runny.
- Transfer cabbage to a serving dish and drizzle with Tahini Sauce. Garnish with bacon, pumpkin seeds and parsley.
Drink Pairings
MISO BUTTERED BEANS
Ingredients
Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced
Instructions
- In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
- In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
Drink Pairings
Winter Vegetables au Gratin
Ingredients
Serves 6
1 tbsp (15 ml) olive oil
1 medium onion, sliced
2 tbsp (30 ml) butter
4 garlic cloves, minced
1 small fennel bulb, cored and sliced
6 thyme sprigs, leaves only
2 large russet potatoes, peeled, cut into ¼-in (0.5 cm) rounds
2 cups (500 ml) chopped chard
1¼ cups (310 ml) whipping cream
½ cup (125 ml) vegetable stock
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
salt and white pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- In a medium skillet, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Add butter, garlic and fennel. Sauté for another 5 minutes, then add thyme. Remove from heat and let cool.
- In a large bowl, combine potatoes, chard, cream, stock, nutmeg and 1 cup (250 ml) Parmesan. Add fennel mixture and gently toss to coat. Season with salt and pepper.
- Layer vegetables in an 8 x 11-in (20 x 28 cm) casserole dish, ensuring potatoes are lying flat. Pour remaining liquid over and sprinkle with remaining ½ cup (125 ml) Parmesan and bread crumbs.
- Cover with foil and bake for 35 to 45 minutes, until potatoes are soft. Remove foil and broil on high for 3 to 5 minutes, or until bread crumbs are golden brown.
Drink Pairings
BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
GLAZED RADISHES
Ingredients
Serves 4 to 6
3 bunches radishes, leaves and stems removed, halved
½ cup (125 ml) chicken stock
2 tsp (10 ml) salt
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter, divided
1 sprig thyme
1 bay leaf
Instructions
- Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
- Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.
Drink Pairings
MUSHROOM STUFFING
Ingredients
Serves 4 to 6
1 loaf French bread, cut into cubes
2 tbsp (30 ml) butter, plus extra for greasing
1 tbsp (15 ml) olive oil
2 stalks celery, finely chopped
1 onion, sliced
2 garlic cloves, chopped
2 anchovy fillets
1 lb (500 g) mixed mushrooms, stems removed, sliced
2 tsp (10 ml) salt, divided
1 tsp (5 ml) black pepper
1 tsp (5 ml) chopped thyme leaves
2 sage leaves, chopped
¼ cup (60 ml) white wine
2 eggs, beaten
2 cups (500 ml) stock (turkey, chicken, mushroom or vegetable)
Instructions
- Preheat oven to 375 F (190 C). Bake bread cubes until light golden and dry, about 5 to 8 minutes. Set aside but leave oven on.
- In a large saucepan, melt butter with oil. Add celery, onion, garlic and anchovies and cook over medium heat just until onions are soft, about 5 to 8 minutes. Add mushrooms, 1 tsp (5 ml) salt, pepper, thyme, sage and wine. Continue cooking over medium heat; mushrooms will release their juices, then continue cooking until the liquid has evaporated and mushrooms are lightly caramelized, about 15 minutes total.
- Grease a casserole dish with butter. In a small bowl, combine remaining 1 tsp (5 ml) salt, eggs and stock. In a large bowl, combine bread, mushrooms and stock mixture. Transfer stuffing to greased casserole and bake at 375 F (190 C) for 30 to 40 minutes, or until stuffing is heated through and golden brown on top.
Drink Pairings
Everything-Bagel Rugelach with Tomato Jam
Ingredients
Serves 12 rugelach
TOMATO JAM
2 lbs (1 kg) cherry tomatoes, halved
½ cup (125 ml) dark brown sugar
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) grated fresh ginger
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste
RUGELACH
1 tsp (5 ml) poppy seeds
1 tsp (5 ml) white sesame seeds
½ tsp (2.5 ml) caraway seeds
½ tsp (2.5 ml) coarse sea salt
½ tsp (2.5 ml) dehydrated onion flakes
¼ tsp (1 ml) dehydrated garlic flakes
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cold unsalted butter, cut into large cubes
½ cup (125 ml) cold cream cheese, cut into large cubes
1 pinch kosher salt
1 tbsp (15 ml) fresh bread crumbs
1 large egg
½ tbsp (7 ml) water
Instructions
- To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks.
- To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic.
- In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour.
- Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside.
- On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding.
- When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving.
Drink Pairings
Cauliflower, Mushroom and Kale Sformato
Ingredients
Serves 6. May include egg and dairy.
1 lb (454 g) head cauliflower, cut into florets
2 cups (500 ml) trimmed oyster mushrooms
1 bunch kale, washed, ribs removed, torn into small pieces
3 tbsp (45 ml) olive oil, divided
3 tsp (15 ml) salt, divided
8 eggs
1 tsp (5 ml) freshly ground black pepper
1 x 1 lb (500 g) tub ricotta cheese
½ cup (125 ml) grated Parmigiano-Reggiano, plus ½ cup (125 ml) for garnish (optional)
8 roasted garlic cloves, lightly mashed
2 tbsp (30 ml) roasted pine nuts
Instructions
- Preheat oven to 400 F (200 C). Toss cauliflower, mushrooms and 1 handful of kale, each separately, in 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt, and place them on separate baking sheets. Roast cauliflower and mushrooms in oven until golden brown and cooked through, about 20 to 40 minutes; they may be done at different times, so check after 20 minutes. Remove and allow to cool. Reduce heat to 350 F (180 C) and roast kale for 10 to 15 minutes, or until edges are light brown. It will crisp up as it cools. Leave oven on.
- Blanch remaining kale in a pot of boiling salted water until soft and wilted, about 1 minute. Transfer to a bowl of ice water. Once cool, drain and squeeze out remaining water. Finely chop and set aside.
- Mix together remaining 2 tsp (10 ml) salt, eggs, pepper, ricotta and ½ cup (125 ml) Parmigiano-Reggiano. Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta mixture into springform and bake at 350 F (180 C) for about 30 to 45 minutes, or until a knife inserted into middle comes out clean. Allow to cool slightly before removing from pan.
- If making Parmigiano-Reggiano garnish, increase oven temperature to 375 F (190 C). Line a baking sheet with parchment paper. Pour ½ cup (125 ml) Parmigiano-Reggiano onto pan in a line about the height of the sformato. You may need to do 2, depending on length of baking sheet. Bake for about 5 minutes, or just until cheese has melted. Allow cheese to cool just until slightly firm and can be removed from pan in 1 piece. Press it against side of sformato while still warm and pliable.
- Garnish sformato with kale chips, pine nuts and remaining roasted cauliflower and mushrooms. Serve warm or at room temperature.