WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS
Ingredients
Serves 4
1 medium cauliflower, trimmed
¼ cup (60 ml) avocado oil or olive oil, divided
kosher salt and pepper, to taste
3 tbsp (45 ml) unsalted butter
¼ tsp (1 ml) red pepper chili flakes
1 garlic clove, minced
1 tbsp (15 ml) wholegrain mustard
1 cup (250 ml) plain potato chips, crushed
2 tsp (10 ml) flat leaf parsley, chopped, for garnish
1 tsp (5 ml) finely chopped chives, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Cut and discard as much of the tough cauliflower stem as possible while keeping cauliflower whole and in one piece. Place in a cast iron frying pan and drizzle with 2 tbsp (30 ml) oil and season generously with salt and pepper. Roast for 25 minutes. Turn upside down, drizzle with remaining oil, return to oven and roast until a pairing knife easily pierces cauliflower, another 20 to 25 minutes.
- While cauliflower roasts, in a small saucepan over medium heat, melt butter. Allow butter to cook, stirring often, until foam subsides and brown particles are visible, about 5 minutes. Immediately stir in red pepper chili flakes, garlic, mustard and potato chip crumbs. Cook, stirring often, until chips turn golden brown, about 3 minutes.
- ransfer cauliflower, right side up, onto a serving plate and spoon warm crumb mixture overtop. Sprinkle with parsley and chives and serve while warm.
Drink Pairings
PEAR AND BEET SOUP SERVED WITH PEAR ASIAGO SCONES
Ingredients
Serves 6 as a starter
2 tbsp (30 ml) grapeseed oil
1 fennel bulb, trimmed and diced, fronds set aside for garnish
1 medium yellow onion, peeled and diced
salt, to taste
2 garlic cloves, minced
3 medium red beets, peeled and roughly chopped
3 pears, roughly chopped
4 cups (1 L) vegetable stock
¼ cup (60 ml) sour cream or crème fraiche, for garnish
CRISP PEAR SLICES:
1 firm, underripe pear
PEAR ASIAGO SCONES:
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold unsalted butter, cut into cubes
½ cup (125 ml) grated Asiago cheese
1 tbsp (15 ml) finely chopped fresh chives
1 cup (250 ml) buttermilk, divided
¾ cup (175 ml) finely chopped fresh pears
Instructions
- In a large saucepan over medium heat, heat oil. Add fennel, onions and a good pinch of salt. Cook, stirring often, until vegetables have softened but not browned, about 5 minutes. Add garlic and cook another minute. Stir in beets, pears and stock. Turn heat to high and bring to a boil. Reduce heat to medium-low and let soup simmer, uncovered, until beets are easily pierced with a fork, about 30 to 35 minutes.
- Using either a blender or immersion blender, purée soup until smooth. Transfer back to saucepan and warm over medium-low heat. Season to taste.
- To serve, ladle soup into warm bowls. Garnish with a drizzle of about 2 tsp (10 ml) sour cream, a couple Crisp Pear Slices and a sprinkle of reserved fennel fronds. Serve with Pear Asiago Scones.
- To make CRISP PEAR SLICES: Preheat oven to 225 F (110 C). Line a large baking sheet with parchment paper and set aside
- Using a mandoline or chef ’s knife, very thinly slice pear lengthwise and place in a single layer on prepared baking sheet. Bake for 1 hour. Flip slices and continue baking until slightly darkened and edges have started to curl, another 1 to 1½ hours. Transfer to a wire rack and let stand until cool and crisp. Pear slices may be stored at room temperature in an airtight container up to 4 days. Makes about 20 slices
- To make PEAR ASIAGO SCONES: Preheat oven to 450 F (220 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Cut butter into flour using a pastry blender, or 2 dinner knives, until mixture is slightly sandy with pea-sized chunks of butter throughout. With a fork, stir in cheese and chives before placing mixture in freezer for 5 to 10 minutes. Once chilled, add ¾ cup + 2 tbsp (205 ml) buttermilk and chopped pears. Toss mixture together until just incorporated.
- Turn out dough onto prepared baking sheet and gently press into a 6 to 8-in (15 to 20 cm) square. Cut lengthwise into equal thirds before cutting each third into 3 equal pieces. Position scones so that they are just touching one another before lightly brushing tops of each with remaining 2 tbsp (30 ml) buttermilk. Bake until golden brown, about 13 to 15 minutes. Let cool on baking sheet for a couple of minutes before serving. Scones are best eaten same day. Makes 9 scones
Drink Pairings
ROOT VEGETABLE CHIPS SERVED WITH GREEN GODDESS DIP
Ingredients
Serves 4 as an appetizer
2 large beets, red or golden
2 medium yams
6 parsnips
4 carrots
4 tbsp (60 ml) olive oil
sea salt, to taste
GREEN GODDESS DIP:
2 cups (500 ml) fresh cilantro
½ cup (125 ml) fresh basil
3 tbsp (45 ml) fresh chives, chopped
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) tahini
½ cup (125 ml) Greek-style yogurt
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel vegetables and remove skinny ends of parsnips and carrots. Cut wide ends on the bias. Using a mandoline or very sharp knife, slice vegetables into ⅛-in (0.25 cm) slices. Dry vegetable slices on paper towels for about 15 minutes to remove excess moisture.
- Line 3 baking sheets with parchment paper and brush olive oil over paper. Place vegetables in single layers on sheets. Bake on upper racks of oven for about 20 minutes, keeping an eye on them to make sure edges don’t burn. Remove from oven and sprinkle with sea salt, let cool and serve.
- To make GREEN GODDESS DIP: In a food processor, place cilantro, basil, chives and lemon zest and pulse until thoroughly chopped. Add tahini and process until smooth. Put mixture into a medium-sized bowl and gently stir in yogurt and salt and pepper. Refrigerate for ½ hour and serve. Makes ¾ cup (175 ml)
Drink Pairings
ROOT VEGETABLE AND CHARD TART
Ingredients
Serves 6
1 sheet puff pastry, to fit a 10 x 15-in (25 x 38 cm) rimmed baking sheet
1 tbsp (15 ml) olive oil
½ medium onion, finely chopped
2 cups (500 ml) Swiss chard, cleaned and chopped into ½-in (1.25 cm) pieces
salt and pepper, to taste
2 cups (500 ml) whole milk ricotta cheese, well drained
½ cup (125 ml) grated Parmesan
½ medium yam, peeled and thinly sliced
1 medium beet, peeled and thinly sliced
2 small purple potatoes, peeled and thinly sliced
Instructions
- Preheat oven to 350 F (180 C).
- Pre-bake puff pastry on rimmed baking sheet until golden, about 12 to 15 minutes. Remove from oven and set aside, keep oven on.
- In a large frying pan, heat olive oil and add onions. Cook for several minutes or until soft. Add Swiss chard and cook for about 5 minutes, until leaves are wilted and stems have softened. Season with salt and pepper. Remove from heat and set aside to cool.
- In a bowl, combine ricotta, Parmesan and season with salt and pepper. Spread cheese mixture over puff pastry and bake for 5 minutes, then let cool.
- Meanwhile, arrange sliced root vegetables onto a separate baking sheet lined with parchment paper and bake for 10 minutes. Remove and cool slightly. Arrange sliced vegetables and chard on top of tart. Bake for another 10 minutes until lightly browned, remove from oven, cut into 6 pieces and serve.
Drink Pairings
SPIRALLED YAM PASTA WITH MUSHROOM SAUCE AND PARMESAN CRISPS
Ingredients
Serves 4 to 6
2 medium yams, cleaned and peeled
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sea salt
MUSHROOM SAUCE:
¼ cup (60 ml) butter
2 tbsp (30 ml) olive oil
2 lbs (1 kg) sliced mushrooms, any variety
2 garlic cloves, minced
1 tbsp (15 ml) finely chopped fresh oregano
salt and pepper, to taste
1 cup (250 ml) whipping cream
2 tbsp (30 ml) grated Parmesan
PARMESAN CRISPS:
6 tbsp (90 ml) grated Parmesan
2 tsp (10 ml) fresh oregano, finely chopped
Instructions
- Using a spiralizer blade for spaghetti, spiralize yams until there are 6 cups (1.5 L). Any remaining noodles can be stored in refrigerator for later use.
- In a frying pan over medium heat, heat oil and add yam noodles. Cook until tender, gently tossing occasionally, about 5 to 7 minutes. Toss with Mushroom Sauce, garnish with Parmesan Crisps and serve.
- To make MUSHROOM SAUCE: In a medium frying pan over medium heat, melt butter with oil. Add mushrooms, garlic and oregano and sauté until mushrooms are browned and tender. Season with salt and pepper. Slowly pour in whipping cream and reduce until thickened, about 5 to 7 minutes. Stir in Parmesan and remove from heat.
- Store sauce in refrigerator for up to 2 days. Before using, reheat in a saucepan over low heat. Makes 2 cups (500 ml)
- To make PARMESAN CRISPS: Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper and place Parmesan in 6 small piles. Put a little oregano on each one. Bake for 3 to 5 minutes, until melted, then remove from oven. Cheese will crisp as it cools. Makes 6 crisps
Drink Pairings
VEGETABLE TIMBALES
Ingredients
Serves 6
2 cups (500 ml) asparagus, cut into 1-in (2.5 cm) pieces
2 cups (500 ml) cauliflower florets
2 cups (500 ml) sliced carrots
1 tbsp (15 ml) shallot, diced
3 large eggs, divided
1 egg yolk
6 tbsp (90 ml) whipping cream, divided
2 tbsp (30 ml) freshly grated Parmesan
2 tbsp (30 ml) fresh orange juice
Instructions
- Preheat oven to 350 F (180 C).
- Butter six 1-cup (250-ml) ramekins and line bottoms with parchment paper. Butter paper.
- Steam each vegetable separately until just tender. Drain and pat dry with paper towel. Reserve several of each of the steamed vegetables for garnish.
- In a food processor or blender, purée asparagus and shallots until smooth. If necessary, place purée in a sieve to drain any excess liquid. Meanwhile, in a medium- sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) drained asparagus purée and whisk until well combined. Set aside.
- Purée cauliflower until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) Parmesan and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) cauliflower purée and whisk until well combined. Set aside.
- Purée carrots until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) orange juice and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) carrot purée and whisk until well combined.
- Pour ½ cup (125 ml) asparagus purée into 2 of the prepared ramekins. Repeat with the other 2 vegetable purées until you have 2 ramekins of each purée for a total of 6 ramekins.
- Set ramekins in a baking dish. Add enough water to dish to reach halfway up sides of ramekins. Place in oven and bake for 20 to 30 minutes, or until a knife inserted into the middle of ramekins comes out clean. Carefully remove baking dish from oven and remove ramekins from water bath. Set on a cooling rack.
- Run a knife around sides of ramekins and invert onto platter removing paper. Garnish with reserved vegetables and serve.
Drink Pairings
GARDEN PIES
Ingredients
Serves 4
2 store-bought, ready-to-roll pie crusts
1 large egg
1 tbsp (15 ml) olive oil
1 large yellow onion, cut into small dice
2 garlic cloves, minced
1 cup (250 ml) grated Gruyère
½ lb (250 g) fresh asparagus, trimmed and cut into ½-in (1.25 cm) pieces
½ lb (250 g) small spring carrots (assorted colours), peeled and cut into ⅛ -in (3 mm) slices
½ lb (250 g) snow or sugar snap peas, cut into ½-in (1.25 cm) pieces
8 small nugget potatoes, sliced ⅛ -in (3 mm) thick
2 small zucchinis (green or yellow), sliced ⅛ -in (3 mm) thick
½ lb (250) small cherry tomatoes (assorted colours), cut into ⅛ -in (3 mm) slices
salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- Roll out each pie crust to cover two 4-in (10 cm) tart pans or pie plates. Cut each pie crust into two 5-in (12 cm) circles and place circles in tart pans or pie plates. Using a small cookie cutter, shape of your choice, cut about 20 tiny ½-in (1.25 cm) cut-outs from remaining crust and place on parchment paper-lined baking sheet.
- Whisk egg in a small bowl with 1 tsp (5 ml) cold water. Using a small brush, dab back of cut-out shapes. If using a pie plate, place cut-outs around edges of pie crusts to garnish. Then brush egg wash over edges of crusts and decorative cut- outs. (Alternatively, if using tart pans, bake cuts-outs separately and arrange over edges just before serving.) With a fork, prick bottom of pie crust, line with parchment paper and fill bottom with pie weights.
- Place pie plates or pans on a baking sheet and bake in preheated oven until set and crusts are golden, about 10 to 15 minutes. Remove from oven, remove parchment paper and pie weights and set aside to cool.
- In a medium-sized frying pan, heat olive oil over medium heat. Once hot, add diced onion and garlic, cooking until fragrant, 5 to 7 minutes. Divide onion mixture among tart pans, spreading to cover bottom of each crust. Top with grated Gruyère.
- To blanch vegetables, fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and add asparagus. Cook for 1 minute, then remove with slotted spoon to bowl filled with iced water. When completely cooled, remove with slotted spoon and blot dry with paper towel. Repeat with remaining vegetables.
- ine pie crusts with vegetables, placing them on top of Gruyère in rows to create a layered effect and trimming as necessary, so they line up with edges of pie crusts.
- Place in oven and bake for 10 to 15 minutes or until cheese has melted and vegetables have heated through, 10 to 15 minutes.
- Remove from oven and serve hot or cool to room temperature and serve.
Drink Pairings
STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
MARINATED STUFFED PORTOBELLO MUSHROOMS SERVED WITH CREAMY BEANS
Ingredients
Serves 4
4 to 8 large Portobello mushrooms, cleaned, stalks removed, diced
3 garlic cloves, minced, divided
5 tbsp (75 ml) extra-virgin olive oil, divided, plus extra
¼ cup (60 ml) white wine
1 fresh rosemary sprig, leaves only, minced
2 or 3 slices day-old sourdough bread, torn into pieces
1 leek, white and light green parts only, thinly sliced
¾ cup (175 ml) diced, roasted red peppers
½ cup (125 ml) chopped flat-leaf parsley
1 tbsp (15 ml) capers in brine, drained, rinsed and chopped
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter or coconut oil
1 small yellow onion, diced
1 x 19 oz (540 ml) can white kidney or navy beans, drained
½ cup (125 ml) vegetable stock
½ tsp (2 ml) finely grated lemon zest
2 tsp (10 ml) Dijon mustard
3 tbsp (45 ml) whipping cream
2 cups (500 ml) baby spinach
4 x 5 oz (140 g) salmon fillets, skin on (optional)
micro greens, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place mushroom caps in a shallow baking dish large enough to accommodate in a single layer. In a medium-sized bowl, stir together 2 minced garlic cloves, 4 tbsp (60 ml) olive oil, wine and rosemary. Pour over mushrooms and set aside to marinate, turning occasionally, for 30 minutes.
- Meanwhile, make mushroom stuffing. In a food processor, pulse bread until chopped into ¼-in (1 cm) pieces. You should have about ½ cup (125 ml) bread crumbs. Reserve any remaining for another use.
- In a large frying pan, warm remaining 1 tbsp (15 ml) olive oil over medium heat. Add leek and cook until softened and just starting to brown, about 5 minutes. Stir in roasted peppers and diced mushroom stalks and cook, stirring, until all liquid has evaporated, about 3 minutes. Remove frying pan from heat and stir in parsley, capers, reserved ½ cup (125 ml) bread crumbs and 1 tbsp (15 ml) mushroom marinading liquid. Season stuffing to taste with salt and pepper.
- Spoon stuffing into mushrooms, gill-side up, in baking dish and bake in oven until warm and stuffing is lightly browned, about 15 to 20 minutes.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add onion and sauté until softened but not browned, about 5 to 8 minutes. Stir in drained beans and vegetable stock. Bring to a simmer and cook gently for 5 minutes, stirring occasionally, before folding in lemon zest, mustard, whipping cream and spinach. Season to taste with salt and pepper, cover with lid, then remove from heat and set aside.
- If using salmon, warm a large frying pan or grill pan over medium- high heat. Brush salmon fillets liberally with olive oil and season generously with salt and pepper. Add salmon, skin-side down, and cook about 3 to 4 minutes. Flip over and finish cooking on other side, about 1 to 2 minutes.
- To serve, divide creamy beans among serving plates. Top with a stuffed mushroom and a piece of salmon, if using. Drizzle any remaining sauce from beans over salmon and around plate. Garnish with a sprinkle of micro greens and serve immediately.
Drink Pairings
APPLE, FENNEL AND RADISH SALAD WITH CREAMY AVOCADO DRESSING
Ingredients
Serves 4
4 thin slices prosciutto (optional)
½ cup (125 ml) coarsely chopped walnuts
1 tbsp (15 ml) granulated sugar
salt and freshly ground black pepper, to taste
½ cup (125 ml) buttermilk
2 tbsp (30 ml) apple cider vinegar
½ avocado, peeled and chopped
2 Granny Smith apples
½ English cucumber, trimmed
3 radishes
1 small fennel bulb, trimmed
8 leaves leafy green lettuce
chopped fresh dill and chives, for garnish
Instructions
- Preheat oven to 375 F (190 C). Place prosciutto in single layer on parchment-lined baking tray and bake until crispy, about 7 to 10 minutes. Set aside and cool to room temperature.
- Place walnuts in a small frying pan and toast over medium heat until warm, about 3 minutes. Sprinkle with sugar and stir constantly with a heatproof spatula until sugar has melted and coated walnuts. Remove frying pan from heat, season walnuts with a pinch of salt and pepper before transferring to a parchment-lined plate to cool to room temperature.
- To make dressing, in a blender, combine buttermilk, cider vinegar and avocado until creamy and smooth. Season dressing to taste with salt and pepper and thin consistency with additional buttermilk or water, if desired.
- With a mandolin or a very sharp knife, slice unpeeled apples, cucumber, radishes and fennel bulb crosswise into ⅛-in (3 mm) rounds. Cut out core from apple slices and discard. Divide lettuce leaves among serving plates. Stack alternating slices of apple, cucumber, radish, fennel and prosciutto (if using) on each bed of lettuce. Drizzle with dressing before garnishing with candied walnuts and a sprinkle of chopped dill and chives. Serve immediately.