PROSCIUTTO, EGG AND MUSHROOM PUFF PASTRY PARCELS
Ingredients
Serves 6
1 tbsp (15 ml) flour
1 sheet puff pastry
6 eggs, scrambled to your liking
6 slices prosciutto, cut into bite-sized squares
1 cup (250 ml) sliced, cooked mushrooms
1 cup (250 ml) shredded Fontina cheese
cracked pepper, to taste
1 egg yolk
2 tbsp (30 ml) milk
Instructions
- Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out puff pastry into a 10 x 15-in (25 x 38 cm) rectangle; feel free to trim sides if they are not straight. Cut into six 5 x 5-in (12 x 12 cm) squares. On each square, place a heaping spoonful of scrambled egg, arranged in a line, from the bottom left corner to top right corner. Top each with prosciutto and mushrooms and sprinkle over evenly with cheese and pepper. Lift top left and bottom right corners of each puff pastry square and wrap around filling to overlap slightly, like a hug.
- In a small bowl, whisk together egg yolk and milk. Using a pastry brush, brush the top of each parcel with egg wash. Bake until golden brown, about 10 to 12 minutes.
Drink Pairings
BACON, JALAPEÑO AND CORN FRITTERS
Ingredients
Serves 4
¾ cup (175 ml) flour, plus extra as needed
1 tsp (5 ml) paprika
1 tsp (5 ml) baking powder
1 tbsp (15 ml) olive oil
½ yellow onion, diced
3 corn cobs, kernels only, or 1.5 cups (375 ml) canned corn
1 cup (250 ml) cooked, chopped bacon (about 4 to 5 strips)
½ jalapeño, seeded and minced, or to taste
1 cup (250 ml) shredded cheddar cheese
2 eggs
1 cup (250 ml) milk
salt and pepper, to taste
¼ cup (60 ml) vegetable oil
4 poached eggs, to serve
1 avocado, sliced, to serve
½ cup (125 ml) chopped cilantro leaves, for garnish
Instructions
- In a large bowl, stir together flour, paprika and baking powder. Set aside.
- In a medium skillet over medium-high heat, heat olive oil. Add onion and sauté until soft and translucent, about 10 minutes. Add corn and cook for another 5 minutes. Set aside to cool.
- In a large bowl, mix together corn mixture, bacon, jalapeño and cheese. Beat eggs together with milk then add along with flour to corn mixture. Season with salt and pepper and stir to form a thick batter.
- In a large skillet over medium heat, heat vegetable oil. Spoon a small amount of batter into the hot oil. If batter holds together well, finish cooking fritter, then continue to next step. If it’s too thin to flip easily, add a little more flour to batter, 1 tbsp (15 ml) at a time, and continue testing small spoonfuls until batter reaches a thicker, more flippable consistency.
- Using a ½-cup (125 ml) measuring cup, scoop batter into skillet in batches of 2 or 3 fritters at a time. Gently press down batter with a wet spoon to form disks. Fry on each side for 3 to 5 minutes, or until golden brown and cooked through. Remove fritters to a paper towel-lined plate and repeat with remaining batter. If desired, place in oven at lowest setting, around 200 F (93 C), to keep warm.
- Serve with poached eggs and avocado slices, or desired toppings and garnish with cilantro.
Drink Pairings
ROOT VEGETABLE AND SAUSAGE STRATA
Ingredients
Serves 4
1 tbsp (15 ml) butter
½ leek, thinly sliced
2 spicy Italian sausages, casing removed
2 cups (500 ml) chopped chard, leaves only
1 cup (250 ml) cubed, roasted yam
1 cup (250 ml) cubed, roasted parsnip
1½ cups (375 ml) shredded Gruyère cheese
2 cups (500 ml) cubed sourdough, cut into 1-in (2.5 cm) cubes
8 large or 10 small eggs
1½ cups (375 ml) milk
½ cup (125 ml) whipping cream
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C).
- In a medium skillet over medium heat, melt butter. Add leek and sauté until tender, about 5 to 8 minutes. Remove from heat and transfer to a large bowl to cool. In the same skillet, cook sausage filling, using a wooden spoon to break it apart into small pieces as it cooks. Add chard and sauté until sausage is cooked through and chard has softened, about 10 minutes. Place mixture in bowl with leeks. Add yam, parsnip, Gruyère and sourdough cubes and mix to combine.
- In a separate bowl, whisk together eggs, milk and cream. Season with salt and pepper. Pour over bread mixture and stir to combine. Pour into a 9 x 11-in (23 x 28 cm) casserole and bake for 40 to 45 minutes, or until strata is cooked through and centre no longer jiggles. Let rest for 5 minutes, then serve.
Drink Pairings
INDIVIDUAL FALL QUICHES
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil
2 cups (500 ml) diced butternut squash, cut into ½-in (1.25 cm) cubes
2 medium shallots, chopped
½ tsp (2.5 ml) each salt and pepper, plus extra to taste
1 small head radicchio, sliced into thick ribbons
6 large eggs
1 cup (250 ml) whipping cream
1 tbsp (15 ml) chopped fresh rosemary leaves
1 lb (500 g) frozen puff pastry sheets, thawed overnight in refrigerator
4 oz (125 g) feta cheese, crumbled
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan over medium heat, heat oil. Add squash, shallots and a good pinch each of salt and pepper. Cook, stirring occasionally, until squash is tender and shallots start to caramelize, about 10 minutes. Stir in radicchio until it begins to wilt, about 2 minutes. Remove from heat and set aside.
- In a medium bowl, beat together eggs, cream, rosemary and about ½ tsp (2.5 ml) each salt and pepper.
- Unfold puff pastry and place on a clean, lightly floured surface. Smooth out any creases in pastry with finger and roll out until ¼-in (0.5 cm) thick. Cut into 4 equal squares and carefully line 4 large ramekins or 4 small cast iron skillets with pastry. Some dough will hang over edges. Divide squash mixture and egg mixture between pastry shells. Place quiches on a rimmed baking tray, sprinkle each with feta and bake until golden and puffy, about 30 minutes. Serve immediately.
Drink Pairings
Tomato and Melon Gazpacho
Ingredients
Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved
Instructions
- Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
- To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.
Drink Pairings
BROCCOLI TABBOULEH WITH HALIBUT
Ingredients
Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed
Instructions
- Preheat oven to 400 F (200 C).
- Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
- In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
- Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
- Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
- In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
- In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
- Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.
Drink Pairings
Zucchini Ravioli
Ingredients
Serves 4
3 to 4 medium zucchinis, ends trimmed (to make 32 “noodles”)
1 tbsp (15 ml) olive oil
2 garlic cloves, minced
½ onion, finely diced
3 cups (750 ml) fresh spinach leaves, packed
1 x 15 to 16 oz (450 to 500 g) tub ricotta
1 cup + ¼ cup (250 ml + 60 ml) grated parmesan, divided
½ tsp (2.5 ml) red pepper chili flakes
¼ tsp (1 ml) ground nutmeg
salt and pepper, to taste
1 x 22 oz (650 ml) jar marinara sauce
2 cups (500 ml) cherry tomatoes
¼ cup (60 ml) chopped basil leaves
Instructions
- Using a mandoline set to 1/8 in (3 mm to 3.5 mm), slice zucchini lengthways to make even strips: these will be your “noodles”. Lay flat on a paper towel-lined surface and sprinkle with a generous pinch of salt to draw out moisture and prevent sogginess. Set aside.
- In a medium skillet over medium heat, heat oil. Sauté garlic and onion until translucent, about 5 to 8 minutes. Add spinach and cook until wilted down and moisture has cooked off a bit, about 2 minutes. Set aside and allow to cool completely.
- In a large mixing bowl, combine cooled spinach with ricotta, 1 cup (250 ml) parmesan, chili flakes and nutmeg. Season with salt and pepper to taste.
- Spread all but ½ cup (125 ml) of marinara sauce in bottom of a large casserole dish and set aside. Reserve ½ cup (125 ml) sauce for later.
- Pat zucchini dry with paper towel. To assemble ravioli, place 1 zucchini strip down on work surface, then another on top, perpendicular to the first, creating an “X”. Place 1 heaping tablespoon (just over 15 ml) of ricotta mixture in middle of “X”. Fold bottom strip up over ricotta, matching ends together, then repeat with top strip. Then take the parcel and flip it over. Place in casserole dish on top of marinara sauce and repeat with remaining zucchini “noodles”.
- Spoon remaining ½ cup (125 ml) marinara on top of parcels. Scatter cherry tomatoes around ravioli and bake for roughly 40 to 50 minutes, or until fork-tender and bubbling.
- Serve warm, topped with chopped basil and remaining ¼ cup (60 ml) parmesan.
Drink Pairings
MEDITERRANEAN TURKEY BURGER
Ingredients
Serves 4
2 tbsp (30 ml) sunflower oil, divided
½ yellow onion, diced
3 garlic cloves, minced, divided
1 lb (500 g) ground turkey
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) paprika
salt and pepper, to taste
1 cup (250 ml) plain Greek yogurt
1 lemon, juice and zest
¼ cup (60 ml) grated cucumber
¼ cup (60 ml) chopped mint leaves
8 large leaves iceberg or curly lettuce
1 tomato, sliced
½ red onion, sliced
4 pickles, sliced
Instructions
- In a skillet over medium heat, heat 1 tbsp (15 ml) oil. Sauté onion and 2 minced garlic cloves until translucent, about 5 to 8 minutes. Set aside and allow to cool.
- In a large bowl, combine ground turkey, feta, mustard and paprika. Add in onion mixture and season with salt and pepper. Mix until well incorporated, then divide into 4 equal portions and gently form into patties about 4-in (10 cm) in diameter.
- To make tzatziki, in a small mixing bowl, combine yogurt, remaining minced garlic clove, lemon zest and half the lemon juice, cucumber and mint. Season to taste with salt and pepper, and add more lemon juice, if desired. Will keep for up to 1 week in refrigerator.
- Preheat a cast iron pan or barbecue to medium-high (if using cast iron, add remaining 1 tbsp (15 ml) oil; if using barbecue, grease grill). Grill for 6 to 8 minutes per side, or until internal temperature reaches 165 F (74 C).
- To serve, on a large platter, set out tzatziki, burgers, lettuce and burger toppings. Assemble burgers with desired toppings, using lettuce as a “bun”.
Drink Pairings
LEMONGRASS CHICKEN BÁNH MÌ FLATBREAD
Ingredients
Serves 2
1 medium carrot, julienned
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) water
2 tsp (10 ml) salt
5 tbsp (75 ml) sugar, divided
1 lb (500 g) boneless, skinless chicken thighs
2 stalks lemongrass, crushed
2 garlic cloves, minced
¼ cup (60 ml) fish sauce
1 lime, zest and juice
2 tbsp (30 ml) vegetable oil
2 large flatbreads, make ahead, recipe follows (or use store-bought)
¼ cup (60 ml) Sriracha mayonnaise
½ English cucumber, julienned
1 Thai red chili, thinly sliced (optional)
½ bunch cilantro, leaves only
1 lime, cut into wedges, to serve
FLATBREAD:
2 tsp (10 ml) active dry yeast
¾ cup (175 ml) warm water
¼ cup (60 ml) plain yogurt
2 tsp (10 ml) salt
3 tbsp (45 ml) olive oil, divided
2½ cups (625 ml) all-purpose flour, plus more for dusting
Instructions
- In a bowl, mix together rice vinegar, water, salt and 3 tbsp (45 ml) sugar. Pack carrot into a jar and top with vinegar mixture. Allow to sit in refrigerator overnight. Will keep, refrigerated, for up to a month.
- Combine chicken, lemongrass, garlic, remaining 2 tbsp (30 ml) sugar, fish sauce, lime zest and juice and oil. Marinate in refrigerator for at least 2 hours but preferably overnight.
- Preheat oven to 400 F (200 C).
- Roast chicken in oven for about 15 minutes, or until browned, cooked through and reaches an internal temperature of 165 F (74 C). Transfer to a cutting board and allow chicken to cool slightly, reserving baking sheet with juices. Place flatbreads on same baking sheet, moving them around to soak up juices. Warm in oven for about 5 minutes, or until just warmed through. Cut chicken into 1-in (2.5 cm) strips.
- Remove flatbreads from oven and place dry side down on a serving platter. Spread Sriracha mayonnaise on each, then top with sliced chicken, pickled carrots, cucumber, chili and cilantro. Serve with lime wedges on side.
- FLATBREAD:
- Dissolve yeast in water. Mix yogurt, salt and 1 tbsp (15 ml) oil into yeast mixture, then combine with flour. Mix just until everything comes together into a shaggy dough.
- Turn dough out onto clean counter and knead until smooth, about 8 to 12 minutes.
- Place dough into lightly oiled bowl and cover with a damp towel. Allow to rise at room temperature until doubled in size, about 1 hour. Alternatively, allow to rise, covered, in refrigerator overnight.
- Turn dough out onto a lightly floured surface and divide into 2 pieces. Roll each piece into a ball, then press or roll into a 10-in (25 cm) round circle.
- Heat 1 tbsp (15 ml) oil in a 10 to 12-in (25 to 30 cm) heavy-bottomed saucepan over medium heat. Lay 1 pita in pan and cook until bottom has golden brown spots and it starts to puff, about 3 to 4 minutes. Flip and cook until it has golden brown spots, about another 3 to 4 minutes. Repeat with remaining dough. Can be made up to 1 day in advance and stored in an airtight container.
Drink Pairings
CHICKPEA SOCCA WITH PEAS, MUSHROOMS AND CRISPY PROSCIUTTO
Ingredients
Serves 2
1/3 cup (75 ml) chickpea flour
1 tsp (5 ml) salt
3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for cooking
1 garlic clove, finely minced
1/3 cup (75 ml) water, or as needed
4 thin slices prosciutto
2 cups (500 ml) sliced king oyster mushrooms
salt and pepper, to taste
½ cup (125 ml) frozen peas, blanched
3 tbsp (45 ml) whipping cream
¼ cup (60 ml) ricotta
1 small handful baby greens
chive flowers (optional), for garnish
Instructions
- Preheat oven to 375 F (190 C).
- In a bowl, mix together chickpea flour, salt, 2 tbsp (30 ml) olive oil and garlic. Gradually whisk in about 1/3 cup (75 ml) water, or as needed, until batter is the consistency of heavy whipping cream. You may not use all the water, or you may need more. Set batter aside and let rest for 30 minutes.
- Meanwhile, lay prosciutto on a parchment-lined baking sheet and bake until crisp, about 10 minutes. Remove and allow to cool, then break prosciutto into small pieces. Reserve baking sheet with prosciutto fat for next step.
- Toss mushrooms with remaining 1 tbsp (15 ml) olive oil, season with salt and pepper and place on tray to roast in the prosciutto fat. Roast for about 15 minutes, or until golden.
- Set aside ¼ of the peas for later, then pulse remaining peas in a blender with cream until you get a chunky purée. Season with salt and pepper to taste.
- Heat a 10-in (25 cm) non-stick or cast iron pan over medium heat. Add a thin layer of olive oil to pan (slightly more for cast iron). Pour half the batter in and let cook until golden brown and set, about 5 minutes. Edges should crisp up from oil; if looking dry, add more oil. Carefully flip socca over and cook on remaining side for about 3 to 4 minutes or until golden brown, adding more oil if necessary. Repeat with remaining batter.
- Lay socca on serving platters. Top with pea purée, then arrange mushrooms, prosciutto, whole peas and ricotta on each. Garnish with baby greens and chive flowers, if using.