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.
Drink Pairings
ARTICHOKE AND PROSCIUTTO TART WITH POLENTA CRUST
Ingredients
Serves 4 to 6 as an appetizer
POLENTA CRUST:
1¼ cups (300 ml) water
1½ cups (375 ml) vegetable stock
1¼ cups (300 ml) polenta
½ cup (125 ml) shredded Asiago or Parmesan
1 large egg
¼ tsp (1 ml) sea salt
¼ tsp (1 ml) freshly ground black pepper
FILLING:
1 cup (250 ml) full-fat plain Greek yogurt
2 large eggs
3 whole green onions, finely chopped
2 tbsp (30 ml) chopped flat-leaf parsley
1 tbsp (15 ml) finely chopped fresh rosemary
¼ tsp (1 ml) cayenne
freshly ground black pepper, to taste
12 oz (340 g) package of frozen, quartered artichoke hearts, thawed and drained
2 thin slices prosciutto, coarsely chopped
2 oz (60 g) crumbled goat’s cheese
½ cup (125 ml) shredded Asiago or Parmesan
arugula, for garnish
Instructions
- For POLENTA CRUST: Iin a saucepan, bring water and vegetable stock to a boil over medium-high heat. Whisk in polenta, pouring in a thin stream. Continue to whisk about 1 minute. Reduce heat to low and cover. Cook for 10 minutes, stirring vigorously with a wooden spoon every couple minutes to prevent sticking to bottom. Remove from heat and let sit, covered, for 10 minutes, stirring occasionally. Mix in cheese, egg, salt and pepper.
- Grease a 10-in (25 cm) ceramic tart pan. Transfer polenta to pan and spread mixture across centre of pan, pushing it up sides. Set aside for 15 minutes to set, then, with your fingers, form an even rim about ½-in (1 cm) thick.
- Preheat oven to 375 F (190 C). To make FILLING: In a medium bowl, mix together yogurt, eggs, green onions, parsley, rosemary, cayenne and black pepper until well combined. Evenly distribute artichokes and prosciutto over crust. Sprinkle with goat’s cheese and gently pour filling over top. Sprinkle with shredded cheese.
- Bake in centre of oven until top turns golden brown and filling is set, 35 to 45 minutes. Transfer to a wire rack and set aside to firm for 30 to 40 minutes. Garnish with arugula, slice and serve.
Drink Pairings
VEGGIE MEDLEY PLATTER
Ingredients
Serves 4 to 6
½ acorn squash, seeds scraped and removed, cut into ½-in (1.25 cm) slices
2 jewel yams, peeled and cut into ¼-in (0.5 cm) thick rounds
4 tbsp (60 ml) olive oil, divided
1 x 14 oz (398 ml) can chickpeas, drained and rinsed, about 1½ cups (375 ml)
1 tsp (5 ml) smoked paprika
¼ tsp (1 ml) cayenne pepper
salt and freshly ground black pepper, to taste
3 baby romaine hearts, trimmed and cut in half lengthwise
1 cup (250 ml) sugar snap peas, blanched
½ cup (125 ml) sunflower seed sprouts
½ cup (125 ml) toasted pepitas (pumpkin seeds)
CREAMY AVOCADO GARLIC DIP:
2 large ripe avocados, halved and pitted
2 large garlic cloves, smashed and minced
2 tsp (10 ml) lemon juice
½ cup (125 ml) mayonnaise
salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 350 F (175 C). Place squash and yam slices in a large bowl. Drizzle with 2 tbsp (30 ml) olive oil and rub in to evenly coat. Arrange in a single layer on a large, rimmed baking sheet, placing squash on one half of baking sheet and overlapping yam slices on the other half. Bake in oven for 15 minutes. Flip vegetables and continue baking for 10 to 15 minutes or until fork-tender but still firm.
- In a large frying pan, heat 2 tbsp (30 ml) oil over medium-high heat. Add chickpeas and sauté, stirring often, until crispy and golden, about 15 minutes. Transfer to a bowl. Dust with paprika, cayenne, salt and pepper. Toss to evenly coat. Set aside.
- When squash and potatoes are done, remove from oven and arrange on a large platter along with romaine hearts and peas. Scatter toasted chickpeas, sunflower seed sprouts and pepitas over top. Serve with Creamy Avocado Garlic Dip.
- To make CREAMY AVOCADO GARLIC DIP: Combine avocado, garlic, lemon juice and mayonnaise in a food processor and whirl until smooth and creamy, scraping down sides of bowl as needed. Add salt and pepper to taste. Serve with Veggie Medley. Makes 1 cup (125 ml)
Drink Pairings
ROASTED VEGETABLE POT PIE
Ingredients
Serves 4
6 cups (1.5 L) mixed root vegetables (carrot, turnip, parsnip, squash, yam), cut into ½-in (1 cm) cubes
1 yellow onion, diced
2 garlic cloves, minced
4 sprigs fresh thyme
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for oiling pan
salt and freshly ground black pepper
4 tbsp (60 ml) olive oil
6 tbsp (90 ml) all-purpose flour
2 cups (500 ml) vegetable broth
pinch of grated nutmeg
salt and freshly ground black pepper, to taste
1 sheet puff pastry
1 egg yolk, lightly beaten with 1 tsp (5 ml) cold water
Instructions
- Preheat oven to 400 F (200 C).
- Place vegetables, onion, garlic and thyme in a large bowl and add 2 tbsp (30 ml) olive oil. Toss to coat and place on a baking sheet. Season with salt and pepper to taste. Roast until almost tender, about 30 minutes. Stir occasionally.
- While vegetables are baking, prepare sauce. In a large saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add flour and whisk until smooth. Cook for 2 minutes, whisking constantly. Gradually add stock and whisk until smooth. Increase heat to medium and simmer, whisking constantly, for 2 minutes until slightly thickened. Remove pan from heat.
- Oil a 9 x 9-in (23 x 23 cm) square baking pan or other shallow baking dish. Add roasted vegetables to sauce; fold in to combine and pour into pan. Let cool to room temperature.
- Meanwhile, roll out puff pastry to fit pan allowing 1-in (2 cm) to overhang edge of dish for creating a primped decorative edge. Brush edge of dish with beaten egg and lay pastry over top of filling. Crimp edge to seal. Brush pastry with more beaten egg and slash top of pie to allow steam to escape during baking.
- Place pan on baking sheet to catch any drips and bake for 30 to 45 minutes, or until filling is hot and puff pastry is cooked through and golden-brown.
Drink Pairings
BEEF AND MUSHROOM POT PIE
Ingredients
Serves 4
¼ cup (60 ml) olive oil, divided, plus extra for oiling dishes
2 lbs (1 kg) stewing beef, cut into 1-in (2 cm) cubes
salt and freshly ground black pepper, to taste
4 slices bacon or pancetta, diced
1 yellow onion, chopped
4 cups (1 L) mixed mushrooms (portobello,
white button, crimini, shiitake, oyster, trumpet or chanterelles), trimmed and cut to same size
2 tbsp (30 ml) tomato paste
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) beef stock
1 cup (250 ml) red wine
4 sprigs fresh thyme
2 to 3 medium unpeeled russet potatoes, scrubbed
¼ cup (60 ml) melted butter, for brushing
Instructions
- Preheat oven to 325 F (160 C). Oil 4 x 2 cup (500 ml) individual casserole dishes or a 12 cup (3 L) baking dish.
- In a large, heavy-bottomed saucepan, heat 2 tbsp (30 ml) oil over medium-high heat. Pat beef cubes dry with paper toweling and season with salt and pepper. Brown beef in batches, transferring to a bowl as they are done using a slotted spoon. Add bacon or pancetta to pan and cook until crisp. Remove with a slotted spoon and add to beef.
- Drain fat from pan and add remaining 2 tbsp (30 ml) oil. Add onions and mushrooms and sauté , stirring often, until liquid is evaporated, about 10 to 12 minutes. Stir in tomato paste and sauté, stirring occasionally, for 2 minutes. Sprinkle with flour and continue to sauté for 1 minute. Whisk in beef stock and red wine until smooth. Add fresh thyme.
- Return beef mixture and any accumulated juices to pan and gently fold in. Divide mixture among prepared casserole dishes. Cover each dish with foil and bake until beef is tender, about 1 hour. Remove dishes from oven and set aside.
- Increase oven temperature to 400 F (200 C).
- To make topping, thinly slice unpeeled potatoes using a very sharp knife. Arrange in a circle over each dish overlapping potatoes, leaving a small opening in the middle to allow steam to escape. Brush with melted butter, season with salt and pepper and bake for 30 minutes, or until filling is bubbling and potato crust is golden.