ROASTED VEGETABLES WITH PESTO
Ingredients
Serves 4 to 6
8 baby potatoes or new potatoes, halved
1 large parsnip, scrubbed
4 bunches carrots, tops removed and scrubbed
2 red beets
1 fennel bulb, top trimmed off, cut into 6 wedges
1 small red onion, peeled and cut into 6 wedges
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
PESTO:
2 cups (500 ml) basil leaves, stems discarded
1 tbsp (15 ml) parsley leaves, stems discarded
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) toasted pine nuts
2 tbsp (30 ml) fresh lemon juice
½ tsp (2 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) good quality extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Toss all ingredients, other than Pesto, in a bowl until all vegetables are coated in oil. Transfer vegetables to a roasting pan and roast for 45 minutes to an hour or until vegetables are tender and golden brown. Turn vegetables over halfway through cooking. Transfer to a serving platter and drizzle with Pesto.
- To make PESTO: In a food processor or high-speed blender, add basil, parsley, Parmesan, pine nuts and garlic. Pulse several times to chop basil, scraping down sides occasionally.
- Turn on food processor and add lemon juice, salt and pepper. Then slowly pour in oil, scraping sides occasionally, until all oil has been added and mixture is emulsified. Check seasoning and adjust if necessary. Note: This recipe makes more than is needed for the roasted vegetables, but it is difficult to make a small amount of pesto in a food processor or blender, as it will not blend. To keep Pesto for up to 1 week in refrigerator, place it in a jar and add more olive oil to cover pesto. Cover with a lid. Alternatively, it can be frozen in an ice cube tray. Use the best quality olive oil you can for this.
Drink Pairings
YAM SOUP
Ingredients
Serves 4 to 6
2 medium yams, skins on, halved
1 small onion, peeled and chopped
1 garlic clove, peeled and chopped
½ tsp (2 ml) ginger, peeled and chopped
2 tbsp (30 ml) extra-virgin olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) freshly ground pepper
1 tsp (5 ml) ground cumin
¼ tsp (1 ml) cayenne
¼ tsp (1 ml) ground cinnamon
4 cups (1 L) chicken or vegetable stock
½ lemon, zest and juice
¼ cup (60 ml) whipping cream
¼ cup (60 ml) crumbled feta cheese, for garnish
2 tbsp (30 ml) walnuts, toasted and roughly chopped, for garnish
1 tbsp (15 ml) parsley leaves, roughly chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place yams, cut side down, on a parchment-lined baking sheet and bake for 45 minute to an hour, or until yams are soft. They should be caramelized on cut side.
- In a large heavy-bottomed pot, sweat onion, garlic and ginger in olive oil over medium heat until onions are slightly caramelized, about 10 to 15 minutes. Add salt, pepper, cumin, cayenne and cinnamon. Cook for 5 more minutes, or until spices are fragrant.
- Peel and discard yam skins and add flesh to onions. Add stock and simmer for 10 minutes, just for flavours to combine. Carefully pour soup into a blender and cover with a lid. Carefully pulse soup until it starts to purée, blend on purée until smooth. Alternativly, you can use a stick blender.
- Wash pot and return soup to pot. Bring it back to a simmer. Add lemon juice, zest and cream. Taste and adjust seasoning if necessary. Divide soup into bowls and garnish with feta cheese, nuts and chopped parsley.
Drink Pairings
JEWELLED PERSIAN RICE & LENTIL SALAD WITH GRAPES AND RADISHES
Ingredients
Serves 6
½ tsp (2 ml) saffron threads
3 tbsp (45 ml) butter
¼ tsp (1 ml) fennel seeds
1½ tsp (7 ml) cumin seeds
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) cardamom
1 medium onion, finely chopped
2 cups (500 ml) white basmati rice, rinsed well
finely julienned zest of 1 lemon
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) grated carrots, about 1 large carrot
¼ cup (60 ml) coarsely chopped, dried, tart cherries
¼ cup (60 ml) coarsely chopped dried apricots
¼ cup (60 ml) coarsely chopped dried figs
½ cup (125 ml) slivered almonds, toasted
½ cup (125 ml) pistachios, toasted
seeds of 1 pomegranate (optional)
¼ cup (60 ml) coarsely chopped mint
¼ cup (60 ml) coarsely chopped cilantro
LENTIL SALAD WITH GRAPES AND RADISHES:
VINAIGRETTE:
¼ cup (60 ml) lemon juice
2 tbsp (30 ml) sherry or red wine vinegar
⅓ cup (75 ml) extra-virgin olive oil
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
SALAD:
1 lb (500 g) lentils, preferably Du Puy variety
3 green onions, finely sliced, including white part
1 celery stalk, cut into ½-in (1.25 cm) dice
4 to 6 radishes, thinly sliced
1 cup (250 ml) halved seedless green grapes
1 cup (250 ml) halved seedless red grapes
1 red bell pepper, seeded and cut into ½-in (1.25 cm) dice
1 handful flat leaf parsley, coarsely chopped
Instructions
- To make JEWELLED PERSIAN RICE: Mix saffron threads in 2¼ cups (560 ml) of hot water. Set aside.
- Melt butter in a large skillet and add fennel and cumin seeds. Sauté for about 1 minute or until fragrant. Add cinnamon, cardamom and onion. Mix to combine and sauté over low heat until onion is soft, about 10 minutes.
- Add rice and sauté for 1 minute with the spices and onions. Stir in saffroninfused water and lemon zest. Season with salt and pepper. Cover with a tight-fitting lid and cook over low to medium heat for about 12 minutes. Turn off heat and let stand, covered, for another 10 minutes. Mix in remaining ingredients, cover and let sit a couple minutes before serving.
- To make LENTIL SALAD WITH GRAPES AND RADISHES: start with making the VINAIGRETTE: In a small mixing bowl, whisk all ingredients until well blended. Set aside.
- To make the SALAD: Bring a large pot of salted water to a boil over high heat. Add lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Rinse under cold water and drain well. Place lentils and remaining ingredients in a large salad bowl. Pour vinaigrette over salad and toss well to mix.
Drink Pairings
GLAZED HEIRLOOM CARROTS
Ingredients
Serves 8
4 bunches coloured heirloom carrots, medium-sized, scrubbed with tops cut off, halved lengthwise
2 shallots, chopped
2 cups (500 ml) chicken stock
3 tbsp (45 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) kosher salt
¼ small orange, zest only
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- In a large shallow pan, add carrots, shallots, chicken stock, butter, honey, salt and orange zest (if your pan isn’t big enough for all carrots, cook in two pans). Bring stock to a boil, then turn down to a simmer over medium heat.
- Cook until carrots are just tender and liquid has reduced to a glaze. If there is still a lot of liquid, remove carrots from pan and turn up heat to medium-high. Reduce cooking liquid to a syrupy glaze consistency and add carrots in. Toss to coat. Place glazed carrots on a serving dish and garnish with parsley.
Drink Pairings
BAKED GOAT’S CHEESE WITH WARM TOMATO BRUSCHETTA
Ingredients
Serves 6
10 oz (300 g) log goat’s cheese, at room temperature
½ cup (125 ml) cream cheese, at room temperature
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for brushing baking dish
freshly ground pepper, to taste
10 oz (300 g) multi-coloured cherry tomatoes, halved or quartered, divided
2 tbsp (30 ml) drained and chopped sundried tomatoes in oil
1 garlic clove, minced
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh basil leaves
2 tsp (10 ml) balsamic vinegar
Instructions
- Preheat oven to 400 F (200 C).
- In a food processor, combine goat’s cheese, cream cheese, Parmesan, 2 tbsp (30 ml) olive oil and a good pinch of pepper until smooth. Transfer mixture into a 4-cup (1 L) baking dish lightly brushed with oil. Bake until lightly browned on top and heated through, about 15 minutes.
- Meanwhile, warm remaining olive oil in a frying pan over medium-high heat. Add half the cherry tomatoes and all the sundried tomatoes and garlic. Sauté until tomatoes start to release their liquid and garlic is fragrant, about 1 to 2 minutes. Transfer to a bowl and add remaining tomatoes, chives, basil and vinegar. Gently toss to combine.
- To serve, remove dip from oven and spoon tomato bruschetta mixture over top. Garnish with additional basil or chives, if desired. Serve alongside toasted baguette slices, vegetables or crackers. Best enjoyed warm.
Drink Pairings
CARAMELIZED ONION, MUSHROOM AND BRIE FLATBREAD
Ingredients
Serves 4 to 6 (makes 1 flatbread)
DOUGH: (can use store bought dough)
¾ cups (175 ml) warm water
1 tsp (5 ml) sugar
1 package (2¼ tsp) dry yeast
2 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) salt
2 cups (500 ml) all-purpose flour
TOPPINGS:
1 large onion, sliced
2 tbsp (30 ml) extra-virgin olive oil, divided
½ tsp (2 ml) salt, divided
½ cup (125 ml) mixed wild and cultivated mushrooms, sliced
1 garlic clove, minced
salt and freshly ground pepper, to taste
3 oz (90 g) brie cheese, sliced
1 tsp (5 ml) chives, finely sliced, for garni
Instructions
- To make DOUGH: In bowl of a standard mixer, mix water, sugar and yeast, and let sit for 5 minutes. Add oil, salt and flour and mix with dough hook attachment on low speed until combined. Continue mixing for another 10 minutes, or until dough is smooth and elastic and pulls away from sides of bowl.
- Grease a separate bowl with vegetable oil, place dough into bowl and coat it with oil. Cover with plastic wrap or a towel and let it rise overnight in fridge. Dough can be made up to 2 days in advance.
- To make TOPPINGS: In a frying pan, cook onions over low heat with half the oil and half the salt. Cook, stirring occasionally, until deeply caramelized, about 30 to 45 minutes. If pan starts to brown too much (looks as if it will burn soon), add about 1 tsp (5 ml) water. Set aside and clean pan.
- In a frying pan, sauté mushrooms and garlic over medium-high heat with remaining oil and salt until cooked through, about 5 minutes.
- Preheat oven to 375 F (190 C) and line baking sheet with parchment paper.
- On a lightly floured surface, stretch and press prepared dough into an oblong shape with your hands (do not use a rolling pin) until it is about ½-in (1.25 cm) thick. Transfer to prepared baking sheet. Top dough with caramelized onions and mushrooms. Season to taste with salt and pepper.
- Bake for about 15 minutes, or until crust is golden brown and cooked all the way through. Remove from oven and immediately top with sliced brie. The heat of the flatbread will melt brie. Garnish with chives.
Drink Pairings
MINI TWICE-BAKED POTATOES
Ingredients
Serves about 12 mini potatoes
12 baby potatoes or new potatoes
2 bacon strips, finely diced
¼ cup (60 ml) sour cream, divided
¼ cup (60 ml) aged cheddar cheese, grated, divided
2 tbsp (30 ml) finely sliced chives, divided
1 tsp (5 ml) finely diced shallots
salt and freshly ground pepper, to taste
2 tbsp (30 ml) butter, melted
Instructions
- In a large pot, cover potatoes in cold water. Add enough salt so it is as salty as sea water. Bring to a boil and simmer just until potatoes are tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Preheat oven to 375 F (190 C).
- In a frying pan, cook bacon over medium heat until all fat is rendered. Drain bacon, reserving 1 tsp (5 ml) of fat, and lay bacon on a paper towel.
- Make a small slice off two opposite sides of each potato (allows potatoes to sit flat), then cut potatoes in half. Using a melon baller, scoop out potato to create a little cup, leaving about ¼-in (0.5 cm) of flesh.
- Transfer potato flesh to a mixing bowl and roughly mash. Add half the bacon, ¾ of the sour cream, ¾ of the cheese, half the chives, the reserved bacon fat and shallots. Mix until combined. Add salt and pepper to taste.
- Lay potato skins on a baking sheet and brush with melted butter. Season to taste with salt and pepper. Bake in oven until golden brown and crisp, about 20 minutes.
- Fill potato skins with mashed potato filling and top with remaining cheese. Bake again until filling is hot and cheese has melted, about 10 minutes. Let potato skins cool slightly (about 2 minutes), then garnish with remaining sour cream, bacon and chives.
Drink Pairings
VEGETARIAN LENTIL AND KALE STEW
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
1 onion, diced
2 carrots, diced
1 celery rib, diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and minced
1 rosemary sprig
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) red wine vinegar
2 cups (500 ml) French lentils
4 cups (1 L) vegetable stock or water
1 Yukon Gold potato, 2-in (5 cm) cubes
1 small butternut squash, peeled and cut into 2-in (5 cm) cubes
1 bunch kale, washed and sliced
¼ cup (60 ml) whipping cream
Instructions
- Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.
Drink Pairings
CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.
Drink Pairings
POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.