KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
EGGPLANT CAPONATA
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil, plus extra, if needed
1 eggplant, cut into 1-in (2.5 cm) cubes
1 small yellow onion, peeled and diced
4 celery stalks, cut into 1-in (2.5 cm) pieces
1 garlic clove, minced
1 tsp (5 ml) kosher salt
1 pinch ground black pepper
1 pinch crushed red pepper flakes
2 tbsp (30 ml) capers, roughly chopped
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) granulated sugar
14 oz (398 ml) can diced Italian tomatoes
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) lemon juice
Instructions
- In a large frying pan, heat olive oil over medium-high heat. Sauté the eggplant in asingle layer (do this in batches if needed), until golden brown on all sides, adding more oil if necessary. Remove eggplant to a separate dish when done.
- Reduce heat to medium. Add onion, celery, garlic, salt, pepper and red pepper flakes. Sauté until softened. Add capers, balsamic, sugar and diced tomatoes. Simmer for about 10 minutes.
- Remove from heat and add eggplant, parsley and lemon juice. Fold in to combine. Adjust seasoning to taste and serve with crusty Italian bread. Best served at room temperature. Can be refrigerated in a tightly covered container for up to 12 days.
Drink Pairings
SIMPLE SOURDOUGH AND ROASTED BEETROOT HUMMUS
Ingredients
Serves 4 to 6
SOURDOUGH BREAD:
3 cups (750 ml) all-purpose or bread flour, plus extra
2 tsp (10 ml) kosher salt
2 tsp (10 ml) dried thyme
½ tsp (2 ml) active dry yeast
1½ cups (375 ml) water, at room temperature
BEETROOT HUMMUS:
6 medium-sized beets, trimmed
1 whole head garlic
1 red chili pepper, seeded and chopped
½ cup (125 ml) plain Greek yogurt
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) za’atar seasoning
salt and freshly ground black pepper, to taste
GARNISHES FOR HUMMUS:
crumbled goat’s cheese
chopped green onion
2 tbsp (30 ml) chopped walnuts, toasted
assorted vegetables for dipping
Instructions
- To make SOURDOUGH BREAD: In a very large bowl, combine flour, salt, thyme and yeast. Stir in water until blended. Mixture will be very sticky. Grease or spray a piece of plastic wrap with oil and place oil-side down over bowl. Set aside on kitchen counter to rest for 10 hours or overnight until it’s tripled in bulk.
- Lightly dust counter with some extra flour. Turn dough out onto floured surface and gently form into a ball. Dough will be quite loose and shaggy. Place dough in the centre of a smooth dish towel dusted generously with flour. Set aside to slightly rise for 1½ hours.
- An hour before baking bread, preheat oven to 425 F (220 C). Using a 10-in (25 cm) round cast iron frying pan with a lid or Dutch oven, place in oven without lid to preheat for at least 40 minutes.
- When dough has rested for 1½ hours, gently tip into dry, preheated cast iron pan or Dutch oven. Lightly dust inside of lid with flour and place over top of dough in pan to tightly seal. Bake for 30 minutes, remove lid and bake for another 15 to 20 more minutes until crust is nice and golden and sounds hollow when tapped. Remove pan from oven and immediately transfer loaf to a wire rack to cool. Cut into thick slices or cubes.
- To make BEETROOT HUMMUS: Preheat oven to 350 F (180 C). Place beets in a small roasting pan just large enough to hold them. Slice a thin layer from top of garlic to expose the cloves. Tuck in middle of the beets. Add ¼ cup (60 ml) water. Cover pan tightly. Bake for 1 hour or until beets are very tender
- Remove and set aside until cool enough to handle. Peel and dice beets. Place in a high-speed blender along with remaining ingredients except for goat’s cheese and green onions. Pulse contents to blend. Then whirl at high speed, scraping down the sides of the bowl occasionally, until mixture is very smooth and silky. Transfer to a covered container until ready to serve. Can be refrigerated for a couple of days.
- To make GARNISHES FOR HUMMUS: To serve, sprinkle hummus with goat’s cheese, walnuts and green onions. Serve with chunks of sourdough bread and assorted vegetables for dipping.
Drink Pairings
GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING
Ingredients
Serves 4
CREAMY TZATZIKI DRESSING:
½ unpeeled English cucumber
¼ cup (60 ml) spreadable plain cream cheese
2 tbsp (30 ml) fresh minced dill
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 garlic clove, smashed and minced
¼ tsp (1 ml) kosher salt
freshly ground black pepper, to taste
GREEK PARSNIP POUTINE:
4 large parsnips, peeled and trimmed
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) finely minced fresh rosemary
1 tsp (5 ml) ground cumin
salt and freshly ground black pepper, to taste
14 oz (398 ml) can butter beans, rinsed and drained
½ unpeeled English cucumber, diced
½ cup (125 ml) minced fresh Italian parsley
¼ cup (60 ml) sliced pitted kalamata olives
2 tbsp (30 ml) capers, rinsed and drained
1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
2 tbsp (30 ml) pine nuts, toasted, for garnish
Instructions
- To make CREAMY TZATZIKI DRESSING: Cut cucumber in half and scrape out the seeds. Coarsely chop and place in a highspeed blender. Add remaining dressing ingredients and whirl until creamy and smooth. Add more seasonings, to taste. Transfer to a squeeze tube with a rather large spout. Can be made ahead and refrigerated for a couple of days. Makes 1 cup (250 ml).
- To make GREEK PARSNIP POUTINE: Preheat oven to 425 F (220 C). Cut peeled parsnips into 3 x ¼-in (8 x 0.5 cm) even-sized fries. Place in a bowl. Drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat. Spread out in a single layer on a parchment-lined baking sheet. Roast in oven for 20 minutes.
- Flip fries and continue to roast for 10 to 15 minutes longer until they are fork tender and beginning to turn golden. When done, remove from oven and place baking sheet on a rack for about 5 minutes. Fries will firm up while resting.
- While fries are baking, combine beans, cucumber, parsley, olives and capers in a large bowl. Gently toss together and set aside.
- To serve, divide fries among serving dishes. Top with bean mixture and drizzle with Creamy Tzatziki Dressing. Sprinkle with crumbled feta and toasted pine nuts. Serve at room temperature
Drink Pairings
POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN
Ingredients
Serves 8
POMMES ANNA:
1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes
2 jumbo carrots
¼ cup (60 ml) olive oil, plus extra
¼ cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) dried leaf thyme
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
WALNUT GRATIN:
½ cup (125 ml) chopped walnuts
½ cup (125 ml) fresh ground bread crumbs
⅓ cup (75 ml) coarsely grated Parmesan
½ tsp (2 ml) dried leaf thyme
Instructions
- To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
- Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
- To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.
Drink Pairings
MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.
Drink Pairings
STUFFED EGGPLANT WITH LAMB SERVED WITH SAFFRON RICE
Ingredients
Serves 4 to 6
3 medium-sized Italian eggplants
1 cup (250 ml) olive oil
2 tbsp (30 ml) butter
1 large yellow onion, peeled and finely chopped
½ tsp (2 ml) each, crushed red pepper and dried oregano
3 garlic cloves, finely chopped
1 lb (500 g) ground lamb
3 to 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
1 green bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 red bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
salt and freshly ground black pepper, to taste
½ cup (125 ml) flat-leaf parsley, finely chopped
2 tbsp (30 ml) lemon juice
1 cup (250 ml) water
2 tbsp (30 ml) tomato paste
¼ cup (50 ml) grated Parmesan
SAFFRON RICE:
2 cups (500 ml) long grain or basmati rice
1 tbsp (15 ml) butter
2 tbsp (30 ml) olive oil
1 small yellow onion, peeled and finely chopped
3 large pinches saffron threads
3¾ cups (925 ml) chicken stock
1 tsp (5 ml) salt
Instructions
- Peel eggplant lengthwise in ½-in (1.25 cm) strips “zebra-style,” leaving a ½-in (1.25 cm) strip of skin between each peel. Cut eggplant in half, lengthwise, and score the inner flat surface a few times with the tip of a paring knife
- Heat olive oil in a large deep frying pan. In batches, fry eggplant, flat-side down first, until golden and begins to soften. Turn frequently. Place eggplant on a paper towel-lined baking sheet to drain, then transfer to a single layer in a large baking dish. Cut a deep slit lengthwise in each eggplant. Set aside.
- Preheat oven to 350 F (180 C).
- Heat butter in frying pan and add onion, red pepper and oregano. Sauté until soft and fragrant, about 5 minutes. Add garlic and sauté for 2 more minutes. Add lamb and cook for 10 minutes, breaking up meat with a fork to separate. Add tomatoes and bell peppers. Season with salt and pepper and sauté until all juices have evaporated, about 5 more minutes. Mix in parsley and lemon juice. Remove from heat and allow to cool slightly.
- Stuff eggplant tightly with lamb mixture, enlarging eggplant opening with your hand. In a small bowl, mix together water and tomato paste and pour into baking dish around eggplant. Sprinkle eggplant with Parmesan. Cover and bake 30 to 40 minutes, or until tender.
- To make SAFFRON RICE: Rinse rice in cold water three to four times until water is clear. Drain and set aside.
- In a heavy saucepan, heat butter and olive oil over medium heat. Add onion and saffron and sauté until onion is translucent and mixture is fragrant. Add drained rice and stir well to absorb, about a minute. Add chicken stock and bring to a boil. Cover tightly with a lid, reduce heat to low and simmer, about 20 minutes. Do not lift lid until rice is cooked. Fluff rice with fork and serve immediately. Makes about 6 cups (1.5 L).
Drink Pairings
BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD
Ingredients
Serves 6
ARUGULA SALAD:
8 cups (2 L) baby arugula, rinsed, drained and spun dry
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) extra-virgin olive oil
coarse sea salt
freshly ground coarse black pepper
BISTECCA FLORENTINA:
4 sprigs fresh rosemary, coarsely chopped
3 tbsp (45 ml) olive oil
coarse sea salt, to taste
freshly ground coarse black pepper, to taste
2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
large Parmesan curls, for garnish
lemon wedges, for garnish
Instructions
- To make ARUGULA SALAD: In a small mixing bowl, whisk the extravirgin olive oil and balsamic vinegar. Toss with arugula and season to taste with sea salt and freshly ground black pepper.
- To make BISTECCA FLORENTINA: In a small mixing bowl, combine rosemary, olive oil, sea salt and freshly ground black pepper. Brush or rub into steak and allow to marinate at room temperature for 1 hour.
- Preheat grill to high.
- Place steak onto grill and cook until a dark, golden brown crust forms on the underside (not burnt), 5 to 6 minutes for medium-rare, depending on thickness of steak. Flip steak and continue cooking until golden on the opposite side, about 5 to 6 more minutes.
- Or, to cook steak on the stove, preheat oven to 450 F (230 C) and heat a large, cast iron frying pan on the burner. When pan is piping hot, brush a little olive oil over the bottom. Using tongs, place steak in centre of sizzling pan. Cook until the underside of steak is seared golden brown, about 4 minutes. Turn steak over and place pan in oven. Roast about 6 more minutes, for medium-rare.
- Remove steak to a carving board and let rest 5 to 10 minutes before carving. While cooling, prepare Arugula Salad.
- Slice steak and arrange on a warmed platter and top with dressed salad. Garnish with Parmesan curls and lemon wedges.
Drink Pairings
ACORN SQUASH WITH CHERRY AND PECAN CHUTNEY
Ingredients
Serves 8
CHERRY AND PECAN CHUTNEY:
2 tbsp (30 ml) grapeseed oil
2 shallots, peeled and diced
2 garlic clove, minced
2 cups (500 ml) dried tart cherries
½ cup (125 ml) dry white wine
1 tbsp (15 ml) maple syrup
pinch each, ground nutmeg, ground
cinnamon and crushed red pepper flakes
salt, to taste
1 cup (250 ml) pecans halves, roughly chopped
ROASTED ACORN SQUASH:
2 cups (500 ml) apple cider
½ cup (125 ml) unsalted butter
2 tsp (10 ml) fresh rosemary leaves, minced
2 tsp (10 ml) thyme leaves, minced
1 tbsp (15 ml) sage leaves, chopped
2 large acorn squash, cut in half and seeded
salt and pepper, to taste
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- To make CHERRY AND PECAN CHUTNEY: In a medium saucepan, warm oil over medium heat. Add shallots and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook another minute. Add cherries, wine, maple syrup and seasonings. Increase heat to medium-high. Bring mixture to a boil, reduce heat to medium-low and simmer, uncovered, stirring often, until thickened and slightly sticky, about 10 minutes. Stir in pecans. Transfer chutney to a bowl and cool to room temperature. Chutney may be kept refrigerated in an airtight container for 4 days.
- To make ROASTED ACORN SQUASH: Preheat oven to 375 F (190 C).
- In a small saucepan, reduce apple cider over high heat to a ¼ cup (60 ml). Reduce heat to medium-low and stir in butter, rosemary, thyme and sage. Once butter has melted, continue to simmer for another 2 minutes, stirring occasionally. Set aside, keeping warm.
- Slice acorn squash into ¾-in (2 cm) half-moons. Place in a single layer on a parchment-lined baking sheet. Brush with half the apple cider mixture and season lightly with salt and pepper. Bake for 15 minutes, brush squash with remaining apple cider mixture and continue to bake for another 10 to 15 minutes, until squash is soft.
- Transfer warm squash to a serving platter, top with chutney and garnish with a sprinkle of parsley. Serve immediately while squash is still warm.
Drink Pairings
BUTTERNUT SQUASH AND MUSHROOM BRAID
Ingredients
Serves 6
4 cups (1 L) cubed butternut squash, cut into 1-in (2.5 cm) pieces
3 tbsp (45 ml) grapeseed oil, divided
salt and pepper, to taste
½ tsp (2 ml) each dried sage, dried thyme and dried oregano
½ large red onion, thinly sliced
3 garlic cloves, minced
6 oz (180 g) mixed mushrooms, trimmed and sliced
5 oz (140 g) baby spinach
all-purpose flour, for rolling
14 oz (400 g) puff pastry
¼ cup (60 ml) crumbled feta cheese
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 425 F (230 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss butternut squash with 1 tbsp (15 ml) oil, a good pinch of salt and pepper, sage, thyme and oregano. Tumble onto hot baking sheet and bake, stirring occasionally, until squash is easily pierced with a knife, about 20 to 25 minutes. Remove and cool on baking sheet to room temperature before transferring to a large bowl.
- Meanwhile, in a large frying pan, warm remaining 2 tbsp (30 ml) oil over medium heat. Add onions and sauté until just starting to soften, about 2 minutes. Add garlic and cook another minute before stirring in mushrooms and a pinch of salt. Cook mushrooms, stirring occasionally, until lightly browned, about 8 to 10 minutes. Transfer mixture to bowl along with squash and set aside.
- Return frying pan to stove on mediumlow heat and add spinach and a splash of water. Cook, stirring constantly, until spinach is wilted, about 2 minutes. Transfer to a fine-meshed sieve over a bowl and drain until cool enough to handle. Squeeze out as much water as possible, then chop roughly. Add to mushroom mixture and toss to combine. Season lightly with additional salt and pepper to taste. Set aside.
- Lightly flour a work surface and roll out puff pastry to form a rectangle about 10 x 13- in (25 cm x 33 cm). Transfer to a parchment-lined baking sheet. Imagine pastry divided lengthwise into thirds. Cut slits 1-in (2.5 cm) apart on long, outside edges of pastry. Keep middle strip down the centre of pastry uncut. Cut and discard corner cut slits on each corner of pastry. Spread squash filling mixture down middle of uncut portion of dough leaving about 1-in (2.5 cm) on either end. Sprinkle feta over filling. Begin at bottom end of pastry. Fold 1-in (2.5 cm) lip of dough over filling. Fold first strip of dough on right over filling at a slight angle. Fold first strip of dough on left over filling, overlapping first strip. Continue folding strips of dough from alternate sides to form a braided pattern. Once braided, fold top 1-in (2.5 cm) lip of dough over filling, tucking it under braided strips.
- In a small bowl, whisk together egg and water. Brush braid with egg wash and bake until pastry is golden brown, about 25 to 30 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.