ROASTED PEPPER AND EGG GALETTES
Ingredients
Serves 6
2 large red peppers, seeded and cut into ½-in (1.25 cm) strips
1 large yellow pepper, seeded and cut into ½-in (1.25 cm) strips
½ large red onion, cut into ½-in (1.25 cm) strips
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
3 tbsp (45 ml) chopped flat-leaf parsley
1 lb (500 g) puff pastry
7 large eggs
3 tbsp (45 ml) whole milk Greek yogurt
Instructions
- Preheat oven to 400 F (200 C).
- In a large bowl, toss together red and yellow peppers, red onion, thyme, coriander, cumin, oil and a good pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until softened but not charred, about 30 to 35 minutes, stirring once halfway through cooking time. Vegetables should be soft but not charred. Remove vegetables from oven and mix in half the parsley. Increase oven temperature to 425 F (220 C).
- On a lightly floured work surface roll puff pastry into a 12-in x 8-in (30 cm x 20 cm) rectangle before cutting into 6 equal squares about 4-in (10 cm) each. Prick squares of puff pastry with a fork and place them on a parchment-lined baking sheet.
- In a small bowl, beat 1 egg until well combined. Brush each square of puff pastry with beaten egg. Spread ½ tbsp (7 ml) yogurt on each square leaving a ½-in (1.25 cm) border. Top yogurt with a spoonful of vegetable mixture. Create a well in centre of vegetables and bake galettes for 14 minutes. Crack an egg into each vegetable well and return galettes to oven until egg is cooked to desired doneness, about 5 to 7 minutes.
- Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately.
Drink Pairings
VEGETABLE MEDLEY POLENTA PIE
Ingredients
Serves 6
3½ cups (875 ml) vegetable stock
1 cup (250 ml) polenta
2 cups (500 ml) almonds, shelled
¾ cup (175 ml) water
5 garlic cloves, roasted
2 tbsp (30 ml) nutritional yeast.
salt and pepper, to taste
1 large zucchini
1 large sweet potato
1 small eggplant
thyme leaves, for garnish
Instructions
- Preheat oven to 350 F (175 C).
- Line a 9-in (2.5 L ) springform cake pan with parchment paper, including sides. Spray with non-stick spray and set aside. Repeat with a cookie sheet.
- In a medium saucepan, over high heat, bring vegetable stock to boil. Whisk in polenta, stirring constantly. Reduce heat to low, cover with a lid and cook for 5 minutes, until thick. Pour just enough into cake pan to cover bottom (a little less than half ). Pour remaining polenta onto cookie sheet and spread with a spatula. Refrigerate both for 30 minutes.
- In a high-speed blender, add almonds, water, garlic and nutritional yeast. Blend on high, scraping down sides. If still too thick, add a little more water, to form a smooth, ricotta-like texture.
- Remove polenta from refrigerator. Cut two 2-in (5 cm) wide long strips of polenta from the cookie sheet. Place these along sides of cake pan to form the “crust,” making sure there are no gaps at base. Pour almond “ricotta” into base of pan and spread evenly. Return to refrigerator while preparing vegetables.
- Slice all vegetables into ⅛-in (0.25 cm) rounds. Sprinkle zucchini and eggplant with a little salt and let sit for 5 minutes. Pat dry using a paper towel. Assemble vegetables, either overlapping horizontally or vertically, on top of almond “ricotta.”
- Bake for 45 minutes, until vegetables are fork-tender. Garnish with fresh thyme leaves and serve
Drink Pairings
PESTO-STUFFED ROASTED CAULIFLOWER SERVED WITH TAHINI SAUCE
Ingredients
Serves 6
1 large cauliflower
1 cup (250 ml) basil, packed
3 garlic cloves
1 lemon, zest and juice
2 tbsp (30 ml) nutritional yeast
2 cups (500 ml) spinach, packed
1 cup (250 ml) +2 tbsp (30 ml) bread crumbs, divided
¼ cup (60 ml) + 1 tbsp (15 ml) extra-virgin olive oil, divided
salt and pepper, to taste
¼ cup (60 ml) pine nuts, toasted, for garnish
TAHINI SAUCE
½ cup (125 ml) tahini
3 garlic cloves
¼ cup (60 ml) water
1 tsp (5 ml) honey
1 tbsp (15 ml) nutritional yeast
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Trim any leaves from base of cauliflower. Using a paring knife, partially remove core of cauliflower. Be careful not to cut off any florets.
- In a large soup pot, add cauliflower, with enough water to cover, and bring to a boil. Cook for 10 minutes, then remove from heat to cool.
- In a food processor, place basil, garlic, lemon juice, zest, yeast and spinach. Pulse to combine and sprinkle in 1 cup (250 ml) bread crumbs. Blend on medium while streaming in ¼ cup (60 ml) olive oil. Season to taste. Place mixture in a piping bag and cool in refrigerator for 10 minutes.
- Pipe pesto into cauliflower base, making sure to fill all nooks. Place right-side up on a cast iron pan. Top with 1 tbsp (15 ml) olive oil and season to taste with salt and pepper. Bake in oven for 35 to 40 minutes, until fork-tender. Remove and top with 2 tbsp (10 ml) bread crumbs, then return to oven. Broil on high for 1 to 2 minutes until golden brown.
- Serve topped with Tahini Sauce and pine nuts.
- For TAHINI SAUCE, place all ingredients in a small blender and blend on high. Add more water for a thinner consistency, if desired.
Drink Pairings
WILD RICE AND ISRAELI COUS COUS-STUFFED BUTTERNUT SQUASH
Ingredients
Serves 6
1 large butternut squash
1 tbsp (15 ml) extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 sprigs thyme, de-stemmed
2 cups (500 ml) packed spinach leaves
2 cups (500 ml) wild rice cooked in vegetable stock
1 cup (250 ml) cooked Israeli cous cous,
½ cup (125 ml) golden raisins
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (175 C).
- Cut squash in half, lengthwise. Place face down on a parchment-lined baking sheet. Bake for 30 minutes until slightly fork-tender. Using a spoon, scoop out seeds, then hollow out a well for stuffing, leaving ¾-in (2 cm) of squash as a border. Set aside.
- In a medium skillet, over medium heat, heat oil. Sautée onions, garlic and thyme. Once onions are translucent, add spinach and cook until wilted. Remove from heat and allow to cool.
- In a large mixing bowl, add cooked rice, cous cous, cooled spinach mixture and raisins. Stir to combine. Season with salt and pepper. Firmly pack each squash half with stuffing. Flip one half onto the other and use twine to fasten together tightly.
- Return to oven and bake for another 25 minutes. Use a toothpick to check if squash is tender all the way through. If not, bake for another 10 to 15 minutes, until tender.
- Serve on a platter, whole or cut into 1-in (2.5 cm) rounds.
Drink Pairings
HASSELBACK SWEET POTATOES
Ingredients
Serves 8
8 small sweet potatoes
4 tbsp (60 ml) butter
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) chopped pecans
½ cup (125 ml) feta
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel and rinse sweet potatoes. Cut ¼-in (0.5 cm) parallel slices along potato, leaving bottom intact, so potato stays connected. Bake on a parchment-lined baking sheet for 30 minutes or until fork-tender (time may vary based on size of potato).
- In a medium skillet, melt butter. Add maple syrup and pecans. Cook for 5 minutes then remove from heat. Top each potato with crumbled feta and spoon maple butter over top. Serve warm.
Drink Pairings
BRUSSELS SPROUTS SALAD
Ingredients
Serves 6 to 8
6 cups (1.5 L) halved Brussels sprouts
1 cup (250 ml) slivered almonds, toasted
½ cup (125 ml) chopped apricots
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) mustard
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
½ tsp (2.5 ml) honey
salt and pepper, to taste
½ lemon, to serve
Instructions
- Using a mandoline, shave Brussels sprouts into thin, slaw-like pieces. Place the shredded Brussels sprouts in a large salad bowl. Add almonds and apricots.
- Place the remaining ingredients in a resealable jar and shake to combine. Dress salad and refrigerate for 30 minutes before serving. Squeeze lemon just before serving and season with salt and pepper.
Drink Pairings
TURKEY TWO-WAYS SERVED WITH ROASTED GARLIC GRAVY
Ingredients
Serves 8
10 to 12 lb (4.5 to 5.5 kg) whole turkey, butchered1 (2 legs, 2 wings, 2 breasts)
2 tbsp (30 ml) salt
1½ tsp (7 ml) dried poultry seasoning
½ tsp (2.5 ml) pepper
2 tbsp (30 ml) grapeseed oil
2 tbsp (30 ml ) + 1 tbsp (15 ml) flour, divided
salt and pepper, to taste
½ yellow onion, diced
1 carrot, diced
1 celery stalk, diced
3 cups (750 ml) chicken stock
6 sprigs thyme, divided
6 sage leaves, divided
2 sprigs rosemary, divided
1 garlic head, halved
2 tbsp (30 ml) + 2 tbsp (30 ml) butter, softened
Instructions
- On 2 separate parchment-lined baking sheets, lay out all turkey meat, breasts on 1 sheet, legs and wings on the other.
- In a small bowl, mix together salt, poultry seasoning and pepper. Rub over each piece of turkey. Loosely cover in plastic wrap and refrigerate for up to 6 hours.
- Preheat oven to 350 F (180 C).
- Rinse all salt from turkey parts and pat dry. In a large Dutch oven, over medium heat, heat oil. Dust turkey legs and wings with 2 tbsp (30 ml) flour and season with salt and pepper. Sear each piece in oil until golden brown, about 5 minutes each side. Remove from Dutch oven and set aside.
- In same pot, sauté onion, carrot and celery until soft. Reduce heat to low and add chicken stock. Reduce for about 10 minutes and return turkey legs and wings to pot. Add 3 sprigs of thyme, 3 sage leaves, 1 sprig rosemary and garlic halves. Put lid on Dutch oven and return to oven for 90 minutes. Remove from oven and let rest, covered, while continuing preparation.
- In a small mixing bowl, place 2 tbsp (30 ml) butter. Finely chop remaining herbs and mix with butter. Divide mixture in half and rub over each piece of turkey breast. Bake for 30 to 45 minutes at 350 F (180 C) until internal temperature reads 165 F (75 C) on a meat thermometer. Remove and let rest for 10 minutes before slicing.
- Arrange roasted and braised turkey pieces on a serving platter. Remove garlic from Dutch oven and set aside. Strain braising liquid and discard solids. Set liquid aside
- To make Roasted Garlic Gravy, in a medium saucepan over medium heat, melt remaining butter. Add 1 tbsp (15 ml) flour and whisk for a minute. Add braising liquid ½ cup (125 ml) at a time, whisking constantly. Remove garlic cloves from head and whisk into gravy. Once you have achieved preferred gravy consistency, remove from heat and serve alongside turkey.
Drink Pairings
BEET-CURED SALMON PLATTER
Ingredients
Serves 10 to 12
1 cup (250 ml) kosher or sea salt
1 cup (250 ml) sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) ground coriander
2 tbsp (30 ml) black pepper
2 lbs (1 kg) wild sockeye salmon
1 beet, peeled and grated
1 bunch fresh dill, roughly chopped
4 baby cucumbers, sliced, to serve
2 carrots, sliced thinly on a mandolin, to serve
6 radishes, cut into wedges, to serve
1 lemon, cut into wedges, to serve
1 handful caper berries, to serve
½ bunch fresh dill, to serve
1 shallot, sliced, to serve
1 cup (250 ml) crème fraîche, to serve
1 package crostini, to serve
Instructions
- Mix together salt, sugar, lemon zest, ground coriander and pepper and set aside.
- Lay 2 sheets of plastic wrap on a rimmed baking sheet, making sure they overlap. Place half of salt mixture on plastic wrap and spread it to size of salmon. Lay salmon, skin-side down, on salt mixture, then cover with remaining salt. Mix beet and dill together, then pack it on top of salt mixture on salmon. Wrap with plastic wrap and weigh it down with another baking sheet and a couple of cans. Let salmon cure in refrigerator for 48 hours.
- After 48 hours, remove salmon from refrigerator and unwrap it. Thoroughly wipe off salt and beets with a paper towel. Thinly slice salmon and arrange on platter with remaining ingredients, to serve. You can use what we’ve suggested here, or come up with your own accompaniments.
Drink Pairings
POLENTA WITH MUSHROOMS AND POACHED EGG
Ingredients
Serves 2
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
1 shallot, diced
3 cups (750 ml) assorted wild mushrooms
4 cups (1 L) vegetable stock
1 cup (250 ml) dry polenta
1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided
2 eggs, poached
2 tbsp (30 ml) chopped parsley
2 tbsp (30 ml) chopped chives
Instructions
- In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.
- In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir.
- To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan.
Drink Pairings
COCOA-KISSED BISON TENDERLOIN SERVED WITH ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS
Ingredients
Serves 6
1 x 2 lb (1 kg) bison tenderloin, tied
2 tbsp (30 ml) cocoa powder
1 tsp (5 ml) finely ground coffee
1 tsp (5 ml) salt, plus extra
3 tbsp (45 ml) grapeseed oil, divided
For ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
1 cup (250 ml) water
2 tbsp (30 ml) unsalted butter
4 large multi-coloured carrots, peeled and cut into 1-in (2.5 cm) chunks
4 cups (1 L) Brussels sprouts, trimmed and halved, if large
¼ cup (60 ml) orange juice
1 tsp (5 ml) orange zest
3 tbsp (45 ml) red wine vinegar
2 tbsp (30 ml) honey
Instructions
- Preheat oven to 250 F (130 C). While oven preheats, let bison rest at room temperature for 30 minutes.
- In a small bowl, stir together cocoa powder, coffee and 1 tsp (5 ml) salt. Set aside.
- Pat bison dry with paper towels before rubbing lightly with 2 tsp (10 ml) oil and sprinkling all sides generously with salt. In a large frying pan over medium-high heat, heat remaining oil. Sear bison on all sides until nicely browned, about 6 minutes total.
- Transfer bison to a rack in a shallow roasting dish and coat with cocoa powder rub. Transfer to oven and roast until a meat thermometer inserted in centre reads 115 F (46 C), about 50 minutes. Turn oven off and return bison to oven to rest for 10 to 15 minutes more with door ajar. Final internal temperature of meat should read 125 F (52 C). Transfer bison to a carving board and let rest another 10 minutes. (This is a good time to make Carrot and Brussels Sprouts dish.)
- To serve, carve bison into slices and serve alongside Orange-Glazed Carrots and Brussels Sprouts.
- ORANGE-GLAZED CARROTS AND BRUSSELS SPROUTS:
- In a large frying pan over medium-high heat, bring water and butter to a boil. Add carrots, cover with lid and continue to cook until almost tender, about 4 to 6 minutes. Add Brussels sprouts and continue to cook for another 2 minutes. Transfer vegetables to a plate.
- To same pan, add orange juice, zest, vinegar and honey. Cook until reduced and syrupy, 2 to 5 minutes. Return vegetables to pan and toss in glaze. Remove from heat and keep warm until ready to serve.