GLAZED CARROTS
Ingredients
Serves 2
1 bunch small carrots, scrubbed and greens trimmed,
keeping ¼-in (0.5 cm) of stalk
2 tbsp (30 ml) butter
½ shallot, finely chopped
2 tsp (10 ml) honey
1 cup (250 ml) chicken stock
2 tsp (10 ml) salt
Instructions
- In a medium to large frying pan (just big enough to fit carrots), add all ingredients. Add just enough water to cover carrots (this might not be needed if stock covers carrots completely). Bring liquid to a boil, then reduce heat to medium. Continue cooking until carrots are tender and liquid has reduced to a glaze.
- Shake pan when liquid is almost reduced, to cover carrots with glaze. If carrots are cooked and there is still a lot of liquid, remove carrots and increase heat to reduce liquid. Return carrots once liquid has reduced. Place glazed carrots onto serving plate and serve warm.
Drink Pairings
CREAMED SPINACH
Ingredients
Serves 2
1 bunch spinach, stems removed
½ shallot, finely chopped
½ garlic clove, finely chopped
2 tsp (10 ml) butter
1 tsp (5 ml) all-purpose flour
½ cup (125 ml) homogenized milk
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 pinch freshly grated nutmeg
Instructions
- Blanch spinach in boiling water for 1 minute then immediately transfer to ice water bath and stir until spinach is cold. Drain and squeeze remaining water from spinach. Set aside.
- In a small pot over low heat, sweat shallot and garlic in butter. Add flour and stir until no lumps remain. Whisk in milk and continue whisking until no lumps remain. Season with salt, pepper and nutmeg. Cook sauce, stirring occasionally, until it has thickened. Add spinach and stir to combine. Season to taste and serve warm.
Drink Pairings
STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
VEGETABLE FRIED RICE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) minced ginger
½ yellow onion, diced
1 stalk celery, cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces
½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice
2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) sliced button mushrooms
¼ cup (60 ml) fresh or frozen peas
3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best
1 cup (250 ml) bean sprouts
1 tbsp (15 ml) dark or mushroom soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) light soy sauce
¼ tsp (1 ml) ground white pepper
2 green onions, finely chopped
Instructions
- In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
- Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.
Drink Pairings
GENERAL TAO CAULIFLOWER BITES
Ingredients
Serves 8
1 tbsp (15 ml) sesame oil
2 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
1 tbsp (15 ml) Sambal Oelek chili paste
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) unseasoned rice vinegar
½ cup (125 ml) low-sodium soy sauce
½ cup (125 ml) vegetable stock
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) water
⅔ cups + 2 tbsp (150 ml + 30 ml) cornstarch, divided
1 cup (250 ml) all-purpose flour
1½ tsp (7.5 ml) baking powder
2 tsp (10 ml) salt
4 large eggs, lightly whisked
¾ cup (175 ml) IPA beer, plus extra if needed
1 very large head cauliflower, trimmed and cut into small florets
vegetable oil, for frying
1 tbsp (15 ml) toasted sesame seeds, for garnish
1 green onion, sliced, for garnish
Instructions
- In a small saucepan over mediumlow heat, heat sesame oil. Add garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Whisk in Sambal, sugar, vinegar, soy sauce, stock and tomato paste. In a small bowl, stir together water and 2 tbsp (30 ml) cornstarch. Whisk into sauce and bring to a simmer. Stir occasionally until thickened, about 8 minutes.
- In a large bowl, whisk together remaining ⅔ cups (150 ml) cornstarch, flour, baking powder and salt. Whisk in eggs and beer to form a batter. If batter is very thick, adjust consistency with more beer. Batter should coat cauliflower but not be pasty.
- Pour enough oil into a heavybottomed skillet or cast iron pan so it will cover cauliflower about half way. Heat over medium heat. Drop a small bit of batter in oil to test, if it rises to top and bubbles, oil is ready. In batches, dip cauliflower florets into batter and let excess drip off before gently setting in hot oil. Fry, turning several times, until golden brown and crunchy, about 4 to 6 minutes total. Remove and set on a wire cooling rack with paper towels underneath. Repeat with remaining cauliflower.
- In a large bowl, toss fried cauliflower bites with prepared sauce, to taste. Transfer to a serving platter and garnish with sesame seeds and green onion. Any extra sauce can be served alongside for dipping, if desired.
Drink Pairings
POUTINE BAKED POTATOES
Ingredients
Serves 6
6 medium russet potatoes, washed and dried well
9 tbsp (135 ml) butter, divided
3 tbsp (45 ml) all-purpose flour
2¼ cups (560 ml) low-sodium beef stock, kept hot
1½ tsp (7.5 ml) finely chopped thyme
salt and pepper, to taste
3 tbsp (45 ml) butter, at room temperature
coarse salt, to taste
12 oz (340 g) cheese curds
1 cup (250 ml) chopped Ukrainian sausage or Chorizo, cut into ½-in (1.25 cm) dice
2 to 3 chopped green onions, for garnish
Instructions
- Preheat oven to 350 F (180 C). Pierce potatoes all over with a fork, rub with 3 tbsp (45 ml) butter and sprinkle with salt, to taste. Place potatoes in a shallow baking dish and bake 30 to 45 minutes, or until they yield when gently pressed. Set aside.
- To make poutine gravy, in a small saucepan over medium heat, melt 3 tbsp (45 ml) butter and stir in flour with a wooden spoon, until a rich golden colour, about 7 to 10 minutes. Slowly pour in hot stock in a thin stream, whisking constantly, until well emulsified. Stir in thyme and bring to a simmer, season to taste and keep warm.
- To assemble, cut an oval opening in tops of each potato. Scoop out most of potato into a bowl, mash with remaining butter and season lightly. Spoon mashed potato back into skins and place into baking dish. Top with cheese curds and chopped sausage. Return potatoes to oven to melt cheese, about 10 minutes. Garnish with green onion and serve immediately with gravy.
Drink Pairings
TURMERIC AND SWEET POTATO SOUP
Ingredients
Serves 4
½ cup (125 ml) natural almonds
2 tbsp (30 ml) tamarind sauce
3 tbsp (45 ml) coconut oil, divided
12 sage leaves
1 yellow onion, peeled and chopped
3 garlic cloves, minced
1 tbsp (15 ml) turmeric powder
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) salt
1 x 13.5 oz (400 ml) can coconut milk
2½ cups (625 ml) vegetable stock
10 cups (2.5 L) peeled, cubed sweet potato
1 lime, juice only
Instructions
- In a small frying pan over medium heat, stir together almonds and tamarind, stirring constantly, until moisture evaporates and pan is dry, about 5 minutes. Tumble onto parchment paper and let almonds cool before coarsely chopping. Set aside for garnish.
- Wipe out frying pan, add 2 tbsp (30 ml) coconut oil and warm over medium heat. Carefully, as oil will sputter, add 4 or 5 sage leaves to frying pan. Fry until darkened and crispy, about 30 to 45 seconds. Transfer to a paper towellined plate to drain. Repeat frying with remaining sage leaves. Set aside.
- In a large saucepan over medium heat, warm remaining 1 tbsp (15 ml) coconut oil. Add onions and cook until translucent, about 8 minutes. Stir in garlic, turmeric, paprika and salt and cook until garlic is fragrant, about 1 minute. Set aside 2 tbsp (30 ml) of coconut milk in a small bowl for garnish. Add remaining coconut milk, stock and sweet potatoes to saucepan. Increase heat to high and bring soup to a boil before reducing heat to medium-low and allowing to simmer, uncovered, until sweet potato can easily be pierced with a fork, about 30 minutes.
- In a blender, purée soup in batches until smooth. Return to saucepan over low heat and stir in lime juice. Adjust seasoning, if desired.
- To serve, divide warm soup among soup bowls. Garnish with a drizzle of reserved coconut milk, some chopped tamarind-spiced almonds and a few fried sage leaves. Serve immediately.
Drink Pairings
SWEET POTATO AND SCALLOP SPOONS
Ingredients
Serves 8
3 tbsp (45 ml) grapeseed oil, divided
2 tbsp (30 ml) unsalted butter, divided
2 large yellow onions, peeled, thinly sliced
salt and pepper, to taste
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) granulated sugar
2 small sweet potatoes, washed and scrubbed
2 tbsp (30 ml) half and half cream
2 or 3 thin slices prosciutto
¼ cup (60 ml) Italian parsley leaves, divided
16 scallops, patted dry with a paper towel
½ lime, juice only
Instructions
- Preheat oven to 350 F (180 C).
- In a small saucepan over medium heat, heat 1 tbsp (15 ml) oil and 1 tbsp (15 ml) butter. Add onions, salt and pepper and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in vinegar and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- Pierce sweet potatoes all over with a fork. Place on a microwave-safe plate alongside a small bowl full of water. Microwave on high for 5 to 7 minutes. Remove and split open, slicing down middle. Centre of sweet potato will still be a bit hard. Place back on plate and microwave until completely soft, another 5 to 7 minutes. Scoop softened flesh and place in a blender along with half and half and salt and pepper, to taste. Blend, adding more half and half if needed, to create a smooth purée, before transferring to a bowl and setting aside.
- Place prosciutto on a parchment-lined baking tray, without overlapping. Bake for 15 minutes, before turning off oven and letting tray sit in oven for another 10 minutes. Remove from oven and let prosciutto cool on tray before breaking into shards. Set aside.
- In a small frying pan heat remaining 2 tbsp (30 ml) oil over medium heat until hot but not smoking. Add half parsley leaves, quickly cover with lid for 5 seconds before removing and cooking, stirring frequently, until crispy, about 30 seconds. Take care as oil will splatter and hiss as soon as parsley hits hot pan. Transfer to a plate covered with a paper towel and season. Repeat with remaining parsley. Set aside.
- Without cleaning frying pan, place back over medium-high heat. Season scallops with salt. Once oil in pan is almost smoking, add scallops making sure not to crowd them. Cook scallops in batches if necessary. Allow to sear, undisturbed, for about 2 minutes or until browned. Flip, add remaining 1 tbsp (15 ml) butter and lime juice. Continue cooking, basting with buttery juices, until cooked through, about 2 minutes.
- To assemble, place a dollop of warm sweet potato purée in an appetizer spoon. Top with a scallop, some caramelized onions, a piece of prosciutto and some fried parsley. Serve while scallops are still warm.
Drink Pairings
SQUASH, FETA AND GRAPE TARTS
Ingredients
Serves 8
¾ cup (175 ml) red wine vinegar
6 tbsp (90 ml) granulated sugar
¼ tsp (1 ml) kosher salt, plus extra, to taste
½ tsp (2.5 ml) yellow mustard seeds
1 cup (250 ml) seedless red grapes, cut in half
2 cups (500 ml) small diced butternut squash
3 tbsp (45 ml) olive oil, divided, plus extra for brushing
salt and pepper, to taste
1 yellow onion, finely chopped
8 oz (250 g) fresh spinach
1 tbsp (15 ml) chopped dill
4 oz (125 g) crumbled feta cheese
6 sheets phyllo pastry
2 tbsp (30 ml) toasted pine nuts, for garnish
Instructions
- In a small saucepan over medium-high heat, bring red wine vinegar, sugar, salt and mustard seeds to a simmer. Stir until sugar has dissolved. Remove from heat and let cool 10 minutes. Place grapes in a small airtight container. Pour vinegar mixture over grapes, seal jar and refrigerate at least an hour or overnight.
- Preheat oven to 350 F (180 C). Lightly grease 16 mini-muffin cups with oil.
- Toss diced butternut squash with 1 tbsp (15 ml) oil and salt and pepper, to taste. Place in a single layer on a baking tray and bake for 15 minutes, stirring once.
- In a large frying pan over medium heat, heat remaining 2 tbsp (30ml) oil. Add onion and sauté until translucent, about 6 minutes. Stir in spinach and cook until wilted and no water released from spinach left in pan. Stir in dill, season with salt and pepper. Remove from heat, fold in crumbled feta and baked squash. Set aside.
- On a clean work surface, unroll phyllo pastry and stack layers on top of each other. Using a sharp knife or pizza cutter, cut into 3 x 3-in (8 x 8 cm) squares. Working with 1 set of pastry squares at a time, separate into individual layers. Brush 1 piece with oil before placing another phyllo square on top at an angle. Repeat process until there are 6 squares on top of each other at a different angle to create a star shape. Gently press oiled pastry into muffin cup and repeat with remaining phyllo pastry squares. Divide squash filling among phyllo cups and fold extra pastry over filling, roughly crimping edges so filling is still exposed. Brush edges with extra oil.
- Bake until filling is warm and phyllo is golden brown, about 20 to 25 minutes. Transfer warm tarts to a cooling rack to cool slightly before garnishing with drained pickled grapes and pine nuts. Transfer to a serving platter and serve warm.
Drink Pairings
ROASTED ACORN SQUASH SALAD
Ingredients
Serves 8 to 10
2 medium acorn squash, cut into ½-in (1.25 cm) rings, seeds discarded
2 tbsp (30 ml) grapeseed oil
1 tsp (5 ml) ground cumin
salt and pepper, to taste
1 cup (250 ml) pecans
¼ cup (60 ml) raw pumpkin seeds
3 tbsp (45 ml) honey, divided
1 tbsp (15 ml) coconut sugar
1 pinch cayenne pepper
½ tsp (2.5 ml) ground cinnamon
½ cup (125 ml) extra-virgin olive oil
3 tbsp (45 ml) white balsamic vinegar
1 tbsp (15 ml) unseasoned rice vinegar
3 cups (750 ml) packed baby arugula
3 tbsp (45 ml) pomegranate seeds
2 tbsp (30 ml) mint leaves, torn
2 tbsp (30 ml) flat leaf parsley, torn
Instructions
- Place 2 rimmed baking trays in oven before preheating to 375 F (190 C).
- In a large bowl, toss together acorn squash, grapeseed oil, cumin, salt and pepper.
- Place squash in a single layer on warmed baking trays and bake, turning once about half way through cooking time, until tender and golden brown, about 15 to 20 minutes.
- On another rimmed baking tray place pecans in a single layer and bake in oven for 4 minutes. Transfer to a bowl and toss with pumpkin seeds, 1 tbsp (15 ml) honey, coconut sugar, cayenne pepper and cinnamon. Return pecan mixture to baking tray and return to oven until golden brown and fragrant, about 5 to 8 minutes. Set aside.
- In a medium bowl, whisk together olive oil, vinegars and remaining honey. Season to taste with salt and pepper.
- To assemble salad, make a bed of arugula on a platter. Top with rounds of roasted squash, drizzle with dressing, to taste. Garnish with sweet and spicy pecan mixture, pomegranate seeds, mint and parsley. Serve with extra dressing on side.