Polenta Crisps with Tomato Jam
Ingredients
Serves 6 to 10
3½ cups (875 ml) vegetable stock
1 cup (250 ml) polenta
1 cup (250 ml) grated Parmesan
2 tbsp (30 ml) extra-virgin olive oil
½ red onion, diced
1 cup (250 ml) cherry tomatoes, halved
3 tbsp (45 ml) balsamic vinegar
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring vegetable stock to a boil. Add polenta and stir rapidly with a whisk. Reduce heat to low and let simmer for 5 to 10 minutes, stirring occasionally. Add Parmesan and let cool for 2 minutes. Pour polenta into a parchment-lined 10-in x 10-in (25 cm x 25 cm) square baking pan. Place in refrigerator to set, minimum 4 hours (preferably overnight).
- To make Tomato Jam, in a medium-sized skillet over medium heat, heat olive oil. Sauté onion until translucent. Add tomatoes and balsamic vinegar. Reduce heat to low and simmer until soft. Remove from heat and let cool.
- Preheat oven to 425 F (220 C). Remove block of polenta from pan and cut into 3-in (8 cm) long rectangles. Spray a baking sheet and polenta with oil. Place polenta fries on pan and bake for 15 to 20 minutes, then flip, bake for another 15 minutes, or until golden brown.
- Using a blender, blend tomato mixture lightly, some lumps should remain. Season jam to taste with salt and pepper.
- Serve polenta warm with Tomato Jam on side.
Drink Pairings
Roasted Mushroom Salad
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
¼ cup (60 ml) red wine vinegar
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) finely diced shallots
salt and pepper, to taste
20 medium-size brown mushrooms, stems trimmed and cleaned
2 medium-size onions, peeled (leave stem intact) and cut each 6 wedges
4 cups (1 L) baby winter greens
½ bunch Italian parsley, leaves only
½ cup (125 ml) crumbled goat’s cheese
Instructions
- Preheat oven to 400 F (200 C).
- In a bowl, whisk olive oil, vinegar, mustard and shallots until combined. Season to taste with salt and pepper.
- Toss ⅓ cup (75 ml) of dressing with mushrooms and onions, then spread on a baking sheet. Roast for 15 to 20 minutes, or until mushrooms and onions are cooked through and slightly browned. Let cool slightly.
- Divide winter greens evenly between 4 plates. Place 5 mushrooms and 3 pieces of onion on each plate. Sprinkle parsley and goat’s cheese evenly between each plate and drizzle with remaining dressing.
Drink Pairings
Roasted Cabbage Salad
Ingredients
Serves 4
1 medium-sized head red cabbage, cut into 1-in (2.5 cm) slices (8 slices total)
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
1 tbsp (15 ml) crushed caraway seeds, divided
½ cup (125 ml) sour cream
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) horseradish
½ cup (125 ml) dry farro, cooked per package instructions
1 handful fresh dill, leaves picked into small pieces, for garnish
1 handful pea shoots, stems trimmed off, for garnish
Instructions
- Preheat oven to 400 F (200 C)
- Brush cabbage slices with olive oil and lay on a baking sheet. Season with salt, pepper and ½ tbsp (7 ml) caraway seeds. Roast for about 20 minutes, or until cabbage is cooked through and slightly crisp and browned on some edges.
- While cabbage is roasting, make dressing. Mix together sour cream, lemon juice, horseradish and remaining ½ tbsp (7 ml) caraway seeds. Season to taste with salt and pepper.
- Lay 2 slices of cabbage per plate, drizzle each serving with 2 tbsp (30 ml) dressing. Divide farro evenly between each serving and garnish with dill and pea shoots.
Drink Pairings
Winter Cobb Salad
Ingredients
Serves 4
1 small butternut squash, peeled, seeded, cut into 1-in (2.5 cm) chunks
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
¼ cup (60 ml) + 2 tbsp (30 ml) Stilton (or favourite blue cheese)
½ cup (125 ml) thick Greek-style yogurt
1 tsp (5 ml) lemon juice
1 tsp (5 ml) lemon zest
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 tsp (10 ml) salt
5 oz (140 g) container baby arugula
2 cups (500 ml) shredded roasted chicken
1 apple, cored, thinly sliced (a crisp variety is best)
2 medium-boiled eggs, shelled, cut into quarters
1 handful candied walnuts
4 strips bacon, crisply cooked and cut into 2 to 3 pieces each
2 tsp (10 ml) chopped chives, to garnish
Instructions
- Preheat oven to 375 F (190 C).
- Toss squash with olive oil, salt and pepper and roast on a parchment-lined baking sheet for 20 to 30 minutes, or until squash is tender and lightly browned. Once cooked, remove from oven and cool slightly.
- To make dressing, mix ¼ cup (60 ml) Stilton, yogurt, lemon juice, zest, onion and garlic powders and salt. Adjust seasoning to taste.
- To assemble, place arugula on a large platter. Arrange overtop, squash, chicken, apples, eggs, candied walnuts, bacon and remaining 2 tbsp (30 ml) Stilton. Sprinkle with 2 tsp (10 ml) chives. Serve dressing on side.
Drink Pairings
Beer and Onion Soup
Ingredients
Serves 4
3 medium yellow onions
2 large Vidalia onions
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) grapeseed oil
1 cup (250 ml) Guinness beer
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) light brown sugar
½ tsp (2.5 ml) Worcestershire sauce
4 cups (1 L) no-salt-added beef broth
salt and pepper, to taste
8 slices wholegrain baguette
1½ cups (375 ml) grated old cheddar cheese
⅓ cup (75 ml) grated Parmesan
⅓ cup (75 ml) sour cream
fresh thyme leaves, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- Slice all onions into about ¼-in (0.5 cm) thick rings. In a large, wide saucepan, melt butter and oil over medium heat. Cook onions, separating rings and stirring frequently, until they start to turn golden, about 10 minutes. Add beer, thyme, sugar and Worcestershire sauce; increase heat to medium-high and bring to boil, uncovered and stirring often until liquid is reduced by half, about 5 minutes. Stir in beef broth. Bring to a boil before reducing heat to a simmer. Cover and simmer for 5 to 10 minutes to develop flavours. Season to taste with salt and pepper.
- Place bread in a single layer on a baking sheet and toast lightly. Remove and increase oven temperature to 450 F (230 C).
- Meanwhile, in a small bowl, stir together cheddar, Parmesan and sour cream.
- Ladle soup into 6 heatproof soup bowls or individual casserole dishes, leaving about ½-in (1.25 cm) space from top of dish. Place soups on a baking tray.
- Spread cheese mixture over toasts and float 2 pieces on each bowl of soup. Bake until cheese is golden and soup bubbles, about 10 minutes. Garnish with a sprinkle of fresh thyme leaves and serve immediately.
Drink Pairings
Carrot Tart
Ingredients
Serves 8
14 oz (400 g) all-butter puff pastry
1 lb (500 g) multi-coloured carrots, scrubbed, sliced lengthwise in half
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) smoked paprika
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) olive oil
salt and pepper, to taste
4 oz (125 g) ricotta cheese
2 oz (60 g) feta cheese
1 garlic clove, minced
2 tbsp (30 ml) toasted pine nuts, for garnish
chopped dill, mint and parsley, for garnish
Instructions
- Place oven racks in top and bottom third of oven. Preheat oven to 425 F (220 C).
- On a lightly floured surface, roll and trim puff pastry into an 8-in x 12-in (20 cm x 30 cm) rectangle. Using a paring knife, lightly score a border around perimeter of puff pastry about ¼-in (0.5 cm) away from edges. Place puff pastry on a parchment-lined baking sheet and prick pastry inside border using a fork to prevent puffing in centre. Bake on top rack until puff pastry is lightly golden, about 10 to 12 minutes. Remove from oven and let cool slightly.
- Meanwhile, toss carrots with cumin, coriander, paprika, honey and oil, season generously with salt and pepper and spread in a single layer on a baking sheet. Roast carrots on bottom rack, below puff pastry, until edges are golden and carrots are still tender-crisp, about 15 to 20 minutes.
- While puff pastry and carrots are baking, in a food processor fitted with steel blade attachment, blend together ricotta, feta and garlic until smooth. Season to taste with salt and pepper.
- Spread cheese mixture onto puff pastry up to border and arrange carrots in a single layer on top. Bake until carrots are tender and edges of cheese mixture are golden brown, about 15 to 20 minutes. Let tart sit at room temperature for 20 minutes once out of oven.
- Sprinkle with pine nuts and herbs before cutting and serving.
Drink Pairings
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.