TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.
Drink Pairings
WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
Ingredients
Serves 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
Instructions
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.
Drink Pairings
CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE
Ingredients
Serves 4
1 cup (250 ml) sour cream
½ tsp (2.5 ml) finely grated lemon zest
2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely chopped fresh dill
salt and pepper, to taste
1 cup (250 ml) canned chickpeas, drained and well rinsed
¼ cup (60 ml) finely chopped leek
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) olive oil
1 cup (250 ml) cooked white quinoa
¾ cup (175 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
¼ cup (60 ml) pine nuts
1 large egg, beaten
Instructions
- In a medium bowl, whisk together sour cream, lemon zest, 2 tsp (10 ml) lemon juice, 1 minced garlic clove and dill until well combined. Season with salt to taste. Refrigerate for at least 1 hour or until ready to use.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a food processor fitted with a steel blade attachment, add chickpeas, leek, Dijon mustard, oil, remaining 1 tbsp (15 ml) lemon juice and 2 minced garlic cloves. Pulse until a very coarsely textured paste forms. Transfer to a large bowl along with cooked quinoa, feta, peas and pine nuts. Stir with a wooden spoon or spatula to combine. Add egg and season with a good pinch of salt and pepper before stirring again to incorporate. Mixture should be moist and sticky, but able to hold its shape when formed into a small patty. Form mixture into 2½-in (6 cm) diameter patties before placing on prepared baking tray. Will have approximately 12 patties total.
- Bake chickpea cakes until fragrant and golden brown on the bottom, about 18 to 20 minutes. Remove tray from oven, wait 2 minutes, gently flip each chickpea cake over and return tray to oven to bake until cakes are golden brown and lightly crisp, another 10 to 15 minutes. Allow chickpea cakes to cool on baking tray for 3 to 5 minutes before transferring to a serving platter. Enjoy while warm with lemon dill sauce.
Drink Pairings
HASSELBACK POTATOES
Ingredients
Serves 2
2 small Yukon Gold potatoes, washed and scrubbed
¼ cup (60 ml) butter, melted, divided
2 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
¼ cup (60 ml) cheddar, grated
3 strips thick-cut bacon, cooked, patted dry and coarsely chopped
1 tbsp (15 ml) chives, finely chopped, for garnish
1 tbsp (15 ml) sour cream, for garnish
Instructions
- Preheat oven to 375 F (180 C).
- Cut slits into potatoes ¼-in (0.5 cm) apart, careful not to cut all the way through. Place potatoes on a baking sheet and brush with half the melted butter, making sure to get butter between slices. Season with salt and pepper. Bake in oven for 30 minutes. Remove from oven and slightly pull apart slices if they are sticking together. Brush with remaining butter. Bake for another 30 minutes, until potatoes are golden brown and cooked through.
- Sprinkle cheese and bacon over potatoes then return to oven for another 5 minutes, until cheese has melted. Plate potatoes and garnish with sour cream and chives.
Drink Pairings
STEAKHOUSE HASH BROWN
Ingredients
Serves 2
4 medium white potatoes, peeled and grated, soaked in cold water for 10 minutes
¼ cup (60 ml) butter, melted, divided
1 tbsp (15 ml) sea salt
3 tbsp (45 ml) sour cream, to garnish
1 tbsp (15 ml) chives, to garnish
Instructions
- Rinse grated soaked potatoes until water runs clear. Drain and squeeze out all water in a dish towel until completely dry. Mix with 2 tbsp (30 ml) of melted butter and sea salt.
- In a 6-in (15 cm) non-stick frying pan over medium heat, add 1 tbsp (15 ml) melted butter. Add potatoes, pressing down to form a cake. Cook for 5 to 8 minutes, or until golden brown on bottom. Place a plate on top of pan and flip upside down so hash brown flips onto plate. Place pan back onto heat and add remaining butter. Gently slide hash brown back into pan and continue cooking until other side is crisp and golden brown and potatoes are cooked through. Place on a serving plate and garnish with sour cream and chives.
Drink Pairings
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.