Green Pea and Leek Soup served with Gorgonzola Toasts
Ingredients
Serves 4
2 tbsp (30 ml) olive oil, divided
1 leek, white part only, sliced
1 small onion, diced
3 to 4 cups (750 ml to 1 L) chicken stock, as needed
2 cups (500 ml) frozen peas
4 cups (1 L) spinach, packed
1 cup (250 ml) + 4 tbsp (60 ml) whipping cream, divided
1 pinch ground nutmeg
1 lemon, zest only
¼ cup (60 ml) + 1 tbsp (15 ml) mint leaves, divided
salt and pepper, to taste
8 slices baguette
1 cup (250 ml) crumbled Gorgonzola
¼ cup (60 ml) chopped walnuts
½ cup (125 ml) pea shoots or microgreens (optional)
chili flakes, to taste
1 tbsp (15 ml) toasted pumpkin seeds
Instructions
- In a large saucepan, heat 1 tbsp (15 ml) oil over medium heat. Add leek and onion and sauté for 10 minutes, or until translucent. Add 3 cups (750 ml) chicken stock and bring to a boil. Add peas and spinach and cook for another 3 minutes to thaw peas and wilt spinach. Allow to cool slightly, then transfer to a high-speed blender. Add 1 cup (250 ml) cream, nutmeg, lemon zest and ¼ cup (60 ml) mint. Blend on high until smooth. If soup is too thick, gradually add up to 1 cup (250 ml) more chicken stock, blending until it reaches desired consistency. Season with salt and pepper and set aside until ready to serve. If making ahead, soup will keep in refrigerator for up to 1 week.
- Preheat oven to 350 F (180 C).
- Place baguette slices on a parchment-lined baking sheet and drizzle with remaining 1 tbsp (15 ml) oil. Divide Gorgonzola between baguette slices, placing a heaping spoonful on each. Sprinkle with walnuts and bake for 5 to 7 minutes, until cheese has melted and baguette is golden brown.
- When ready to serve, reheat soup over medium heat, if needed. Ladle into bowls and garnish each with remaining mint, 1 tbsp (15 ml) cream, pea shoots (if using), chili flakes and pumpkin seeds. Serve with Gorgonzola toasts.
Drink Pairings
Trout Niçoise Salad
Ingredients
Serves 2
½ tsp (2.5 ml) salt, plus extra to taste
2 eggs
½ small beet, raw, sliced
2 tbsp (30 ml) white vinegar
10 small new potatoes, washed, unpeeled
1 bunch asparagus, trimmed
2 tbsp (30 ml) olive oil
2 x 4 oz (125 g) trout fillets
black pepper, to taste
1 head butter lettuce
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) pitted Kalamata olives
½ lemon, cut into wedges, to serve
Dill Dressing, ingredients follow below
1 garlic clove, minced
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) grainy mustard
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) diced dill pickles or cornichons
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) chopped dill
salt and pepper, to taste
1 tsp (5 ml) water, plus extra as needed (optional)
Instructions
- In a large pot over high heat, bring 8 cups (2 L) water to a boil. Add ½ tsp (2.5 ml) salt. Gently add eggs and boil for 7 minutes.
- Meanwhile, prepare an ice bath with just enough water to cover eggs and add beet slices and vinegar. Remove eggs from boiling water (reserve water for step 3) and run under cold water until cool enough to handle. Then peel under cold running water and place in beet and vinegar ice bath for at least 1 hour. For extra vibrant colour, transfer to refrigerator and allow to sit in bath overnight.
- In same boiling water, cook potatoes until fork-tender, about 12 to 15 minutes, depending on size. Remove potatoes (again reserving water for step 4) and run under cold water to stop cooking.
- Prepare another ice bath. In same boiling water, blanch asparagus for 2 to 5 minutes or until al dente, then drain and place in ice bath.
- Preheat oven to 350 F (180 C).
- In a large cast iron or ovenproof pan, heat oil over medium-high heat. Season trout with salt and pepper and place in pan, flesh-side down. Sear for 4 to 5 minutes, or until golden brown and crispy. Flip trout and transfer pan to oven for 6 to 8 minutes, or until trout is just opaque (timing will vary depending on thickness of fish).
- To assemble, remove eggs from ice bath and cut in half lengthwise. Drain asparagus and pat dry. Tear lettuce leaves and lay on a serving platter. Layer potatoes, asparagus, tomatoes, eggs and olives over lettuce. Place trout on top and drizzle with Dill Dressing. Serve with lemon wedges.
- For Dill dressing, In a medium bowl, combine garlic, mayonnaise, mustard, vinegar, pickles, capers and dill. Season with salt and pepper. If needed, to thin out dressing, add water, 1 tsp (5 ml) at a time, until desired consistency is achieved. Makes about ½ cup (125 ml)
Drink Pairings
Chocolate-Glazed Carrot Bundt Cake
Ingredients
Serves 12
butter, for greasing
flour, for dusting
2 cups (500 ml) carrots, scrubbed, but not peeled, and cut into ½-in (1.25 cm) pieces
¾ cup (175 ml) grapeseed oil
1 tbsp (15 ml) vanilla extract
3 large eggs
1¾ cups (425 ml) granulated sugar
1¾ cups + 2 tbsp (455 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) ground cinnamon
1 tsp (5 ml) fine salt
6 oz (170 g) bittersweet chocolate
1 tsp (5 ml) clover or light-coloured honey
7 tbsp (105 ml) unsalted butter, cut into chunks
Instructions
- Place oven rack in centre of oven, then preheat to 425 F (220 C). Generously butter a 10-cup (2.35 L) Bundt pan, then dust with flour, tapping out excess. Set aside.
- In a blender, combine carrots, oil, vanilla, eggs and sugar and blend until completely smooth. Transfer mixture to a large bowl and sift flour, baking powder, cinnamon and salt over top. With a spatula, fold dry ingredients into carrot mixture until no traces of flour remain. Pour batter into prepared Bundt pan and bake for 5 minutes. Lower oven temperature to 400 F (200 C) and continue to bake until a toothpick inserted in centre comes out clean, about 30 minutes. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto wire rack set over a rimmed baking sheet to cool completely.
- Once cake has cooled, make chocolate glaze. Set a heatproof bowl over a saucepan filled with 1-in (2.5 cm) of water. Add chocolate, honey and butter to bowl, then place saucepan and bowl over medium heat and bring water to a simmer. Stir chocolate mixture occasionally with a spatula until glaze is uniform and smooth, about 10 minutes.
- Pour glaze over cake, coating it and allowing excess glaze to drip off onto baking sheet. Allow glaze to set for at least 20 minutes before slicing and serving. Leftover cake will keep in an airtight container at room temperature for up to 2 days.
Drink Pairings
Hasselback Beets
Ingredients
Serves 6
12 small to medium red and yellow beets, scrubbed
¼ cup (60 ml) grapeseed oil
kosher salt and black pepper, to taste
¼ cup (60 ml) white wine vinegar
2 tbsp (30 ml) clover or light-coloured honey
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
⅓ cup (75 ml) extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Peel beets and trim root and stem ends to create a flat surface so they will not roll around when roasting. Slice each beet crosswise at ⅛-in (0.25 cm) intervals, cutting to within ¼-in (0.5 cm) of bottom, taking care not to cut all the way through. Place flat-side down in a glass or ceramic baking dish, drizzle with grapeseed oil and season with salt and pepper. Cover baking dish tightly with lid or aluminum foil and roast until easily pierced with a knife, about 45 to 60 minutes. Remove lid and continue to roast for another 10 minutes, to allow any liquid in dish to evaporate.
- Meanwhile, in a medium bowl, whisk together vinegar, honey and dill. Slowly drizzle in olive oil, whisking constantly, until vinaigrette comes together. Season to taste with salt and pepper.
- To serve, transfer warm beets to a serving platter. Drizzle with vinaigrette and garnish with additional chopped dill. Serve warm or at room temperature.
Drink Pairings
Asparagus with Orange & Tarragon
Ingredients
Serves 6
2 medium navel oranges
1 medium shallot, finely minced
3 tbsp (45 ml) white wine vinegar
½ tsp (2.5 ml) Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and black pepper, to taste
2 bunches (about 30 spears) green asparagus, trimmed
2 tbsp (30 ml) chopped fresh tarragon leaves
Instructions
- Finely zest one orange and place zest in a medium bowl. Set aside.
- Juice both oranges into a small saucepan. Place over medium heat and bring to a simmer. Allow juice to reduce to about 3 tbsp (45 ml).
- Meanwhile, place minced shallot in a small bowl with vinegar. Set aside for 5 minutes.
- Once juice has reduced, remove saucepan from heat and transfer juice to bowl with orange zest, then add mustard. Drain shallots (discarding or reserving vinegar for another use) and add to orange mixture, whisking to incorporate everything together. Slowly add oil and whisk until dressing has thickened slightly. Season to taste with salt and pepper. Set aside at room temperature.
- Bring a large saucepan of water to a boil over high heat. Season water with salt, reduce heat to medium and add asparagus. Cook until desired doneness is achieved; start checking after about 2 minutes, as asparagus will cook at different rates depending on thickness. With tongs or a slotted spoon, transfer asparagus to a colander and rinse under cold water for 1 minute. Pat dry and transfer to a serving platter.
- To serve, spoon orange vinaigrette over asparagus and garnish with tarragon and black pepper. Serve immediately.
Drink Pairings
Mixed Grain, Radish & Pecan Salad
Ingredients
Serves 6
½ cup (125 ml) farro
½ cup (125 ml) wild rice
½ cup (125 ml) red quinoa
½ cup (125 ml) pearl barley
1 cup (250 ml) thinly sliced radishes
¼ small red onion, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
1 tbsp (15 ml) Dijon mustard
1½ cups (375 ml) baby arugula leaves
1 cup (250 ml) flat leaf parsley leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) toasted pecans
kosher salt, to taste
½ cup (125 ml) raw or toasted pumpkin seeds
½ cup (125 ml) dried mulberries or yellow raisins
Instructions
- Cook grains individually according to package directions. Drain and set aside, allowing grains to cool to room temperature.
- Meanwhile, place radish and red onion in separate bowls of ice water and set aside. Allow both sit for at least 10 minutes.
- In a medium bowl, whisk together olive oil, vinegar and mustard. Set dressing aside.
- Drain radish and red onion and place in a large bowl. Add cooked grains, arugula, parsley, mint and pecans. Toss to combine, then drizzle with dressing. Toss well and season to taste with salt. Add pumpkin seeds and mulberries. Toss well and serve.
Drink Pairings
Onigiri
Ingredients
Serves 6 onigiri
½ oz (15 g) dried kombu seaweed
1 tsp (5 ml) bonito flakes
2 cups (500 ml) water, divided
1 handful (about 3½ oz/100 g) fresh shiitake mushrooms, roughly chopped
1 tbsp (15 ml) sake
1 tbsp (15 ml) mirin
1 tsp (5 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sugar
½ tsp (2.5 ml) kosher salt
3 cups (750 ml) freshly cooked sushi rice or Japanese short grain rice*
¼ cup (60 ml) furikake ( Japanese rice seasoning)
6 pieces roasted seaweed snacks
Instructions
- In a small, covered saucepan over low heat, simmer kombu and bonito flakes in 1 cup (250 ml) water until kombu is tender, about 20 to 30 minutes. Remove kombu and set aside. Skim off bonito flakes and discard. Reserve simmering water for next step.
- Julienne prepared kombu and return to water. Add mushrooms, sake, mirin, rice vinegar, soy sauce and sugar. Simmer for another 20 to 30 minutes over low heat, until liquid has reduced by about ⅔, then allow to cool. (Or, allow to marinate in refrigerator overnight for even more flavour.)
- In a small bowl, dissolve salt in remaining 1 cup (250 ml) water.
- To assemble, wet hands with prepared salted water, scoop ½ cup (125 ml) rice into one hand and make an indent in middle of rice. Place 2 tsp (10 ml) kombu and mushroom filling in indent, then mould rice around filling. Squeeze it gently into a triangle shape.
- Sprinkle furikake onto a plate. Roll 2 sides of the triangle in furikake. Wrap a piece of seaweed around remaining side. Repeat with remaining ingredients.
- * Cook 1½ cups (375 ml) rice according to package directions, then allow to cool enough to handle, but still warm.
Drink Pairings
LONG LIFE NOODLES WITH MUSHROOMS
Ingredients
Serves 4 to 6
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) butter
2 tbsp (30 ml) minced garlic
1 cup (250 ml) shiitake mushrooms, stems removed and thinly sliced
1 x 15 oz (425 g) can straw mushrooms, halved
1 cup (250 ml) Chinese chives, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) Shaoxing cooking wine
1 x 10½ oz (300 g) package yi mein noodles
2 green onions, julienned
Instructions
- Cook yi mein according to package instructions and drain well. Set aside.
- Mix together oyster sauce, soy sauce and sugar. Set aside.
- Heat a wok over high heat. Add vegetable oil, butter and garlic and stir-fry just until fragrant, about 5 seconds. Add shiitake and straw mushrooms and stir-fry until cooked and lightly browned, about 3 to 4 minutes. Add chives and stir-fry just until chives are cooked, about 1 minute.
- Add cooking wine and mix, then add yi mein and sauce mixture. Stir-fry until noodles are hot and evenly mixed with sauce.
- Transfer noodles to a warm serving platter and garnish with green onions.
Drink Pairings
VEGETABLE SPRING ROLLS
Ingredients
Serves 12 spring rolls
2 tbsp (30 ml) vegetable oil, plus extra for deep frying
2 garlic cloves, minced
½-in (1.25 cm) knob ginger, minced
1 carrot, julienned
½ cup (125 ml) julienned green cabbage
1 tbsp (15 ml) cornstarch
1 tbsp (15 ml) water
8 pieces wood ear fungus, soaked for 20 minutes in hot water, then julienned
¼ cup (60 ml) canned julienned bamboo shoots, drained
1 tbsp (15 ml) oyster sauce
3 tsp (15 ml) + 1 tbsp (15 ml) soy sauce, divided
¼ tsp (1 ml) sesame oil
salt and pepper, to taste
1 package 8-in (20 cm) spring roll wrappers*
1 tsp (5 ml) rice vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) sugar
2 green onions, julienned
1 handful cilantro leaves
Instructions
- In a medium frying pan or wok with a lid, stir-fry garlic and ginger in vegetable oil over high heat just until fragrant, about 30 seconds. Add carrot and cabbage and stir-fry for 1 minute. Add a splash of water and cover with a lid. Cook until vegetables are just tender, about 3 to 5 minutes. Mix cornstarch with water to make a slurry. Set aside. Remove lid and continue cooking until liquid has evaporated, about 3 to 5 minutes. Add 1 tsp (5 ml) cornstarch slurry and mix until vegetables are glossy looking. Set remaining slurry aside. Transfer vegetables to a medium mixing bowl and allow to cool to room temperature, then refrigerate for 1 hour, until vegetables are cold.
- Remove cooled vegetables from fridge and mix in wood ear fungus, bamboo shoots, oyster sauce, 1 tsp (5 ml) soy sauce, sesame oil and salt and pepper to taste.
- When ready to roll, stir remaining cornstarch slurry. Place 1 spring roll wrapper on a flat surface, so it looks like a diamond, with a corner pointing towards you. Spoon about 2 tbsp (30 ml) filling on wrapper corner closest to you.
- Fold wrapper away from you and over filling, then fold right and left corners towards the centre, over the filling. Continue rolling, away from you, until spring roll looks like an open envelope. Dip your finger into cornstarch slurry and paint top edges with it, like an envelope seal. Finish rolling spring roll away from you and press gently to seal. Repeat with remaining filling and wrappers.
- At this point, spring rolls can either be cooked, or frozen for up to 1 month. To freeze, arrange in a single layer on a parchment-lined baking sheet and freeze overnight, then transfer to a freezer bag. Spring rolls must be fried from frozen; do not defrost before frying.
- To fry spring rolls, fill a small or medium pot with 2 to 3-in (5 to 8 cm) vegetable oil. Heat oil over medium heat until it reaches 325 F (170 C).
- Fry spring rolls in small batches, ensuring they do not touch, or they will stick together. Roll spring rolls over while frying to brown evenly on all sides. Fry until golden brown; time will vary depending on size of pot, but filling is already cooked, so you are just looking for colour and ensuring filling is hot. Once done, remove to a paper towel to drain, and repeat with remaining spring rolls.
- To make dipping sauce, in a small bowl, mix together remaining soy sauce, rice vinegar, Worcestershire sauce and sugar. Serve spring rolls with dipping sauce and garnish with green onion and cilantro.
- * One package of spring roll wrappers usually contains 24. Recipe only uses 12; however, extras are useful in case a wrapper breaks when rolling.
Drink Pairings
CREAMY MUSHROOM AND RADICCHIO RIGATONI
Ingredients
Serves 4
4 strips bacon, chopped
2 tbsp (30 ml) olive oil, divided
4 medium shallots, sliced
4 garlic cloves, minced
4 cups (1 L) cremini mushrooms, trimmed and sliced
¼ cup (60 ml) white wine
1 cup (250 ml) whipping cream
5 sprigs thyme, leaves only
salt and pepper, to taste
1 lb (500 g) rigatoni
1 cup (250 ml) grated Parmigiano-Reggiano
½ small head radicchio, thinly sliced
½ lemon, juice only
Instructions
- In a large skillet, cook bacon over medium-high heat until 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 remaining. Add 1 tbsp (15 ml) olive oil, shallot and garlic and sauté for 3 to 5 minutes, or until soft. Add mushrooms and cook until soft and some moisture has cooked out, about 6 to 8 minutes. Deglaze pan with wine and cook until fully reduced, about 3 minutes. Add cream and thyme and cook for 3 to 5 minutes, until cream has thickened. Return bacon to skillet.
- In a large pot, bring 8 cups (2 L) water to a rapid boil. Season lightly with salt. Cook rigatoni for 8 to 10 minutes, or until al dente. Reserve ½ cup (125 ml) pasta water, then drain rigatoni.
- Pour ¼ cup (60 ml) reserved pasta water into sauce, then stir in rigatoni and Parmigiano-Reggiano. Stir to coat. If you prefer a thinner cream sauce, add remaining ¼ cup (60 ml) pasta water and stir to coat.
- In a small bowl, dress radicchio with remaining 1 tbsp (15 ml) olive oil, lemon juice and salt and pepper. Divide pasta between bowls and top with radicchio salad.