DAUPHINOISE POTATOES
Ingredients
Serves 6
4 tbsp (60 g) melted butter, divi
3 lbs (1.5 kg) small Yukon Gold potatoes or yellow potatoes
2 garlic cloves, finely sliced
1½ cups (375 ml) whipping cream
1 rosemary sprig, leaves removed and finely chopped
3 thyme sprigs, leaves removed and finely chopped
salt and freshly ground pepper
Instructions
- Preheat oven to 350 F (180 C).
- Using 1 tbsp (15 ml) of butter, brush a medium sized gratin dish. Using a mandolin or a sharp knife, slice potatoes very thinly, about ⅛-in (0.25 cm). As they are sliced, stack potatoes in piles and pack them into the dish standing upright, spreading them apart slightly, starting from outside, building a trail around the dish and then spiraling towards the middle. Divide the garlic and slip garlic slices in between some of the potatoes.
- Drizzle cream and remaining melted butter over potatoes, then sprinkle rosemary and thyme over top. Season well with salt and pepper.
- Bake for 1 hour or until potatoes are tender and cooked through. Increase heat to 400 F (200 C) and bake for another 10 to 15 minutes to crisp top.
Drink Pairings
SWAMP DIP
Ingredients
Serves 12 (approximately)
¼ cup (60 ml) unsalted butter
½ cup (125 ml) chopped onion
½ cup (125 ml) chopped red pepper
4 garlic cloves, minced
10 oz (283 g) frozen chopped spinach, thawed and drained
1 × 14 oz (398 ml) canned artichoke hearts, drained and chopped
1 cup (250 ml) sour cream
4 oz (125 g) cream cheese, at room temperature
1 cup (250 ml) shredded partly-skim mozzarella cheese
⅔ cups (150 ml) grated Parmesan
1 tsp (5 ml) hot sauce (optional)
salt and freshly ground pepper, to taste
marble rye toast points, crackers or sliced vegetables, to serve
Instructions
- Preheat oven to 350 F (180 C).
- In a large frying pan, melt butter over medium heat. Add onion, red pepper and garlic. Cook, stirring occasionally, until onions are softened, about 5 minutes.
- In a large bowl, stir together spinach, artichokes, onion mixture, sour cream, cream cheese, mozzarella, Parmesan and hot sauce (if using) until well combined. Season to taste with salt and pepper. Transfer to an ovenproof dish and bake until cheese is melted, about 25 minutes. Serve while warm with rye toast points, crackers or vegetables.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
CAULIFLOWER AND HERBED BARLEY SALAD
Ingredients
Serves 4
1 large head cauliflower
6 tbsp (90 ml) olive oil, divided
salt and freshly ground pepper, to taste
½ cup (125 ml) pearled barley
4 cups (1 L) water
2 tsp (10 ml) lemon zest
3 tbsp (45 ml) lemon juice or unseasoned rice wine vinegar
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) Dijon mustard
1 × 15 oz (425 g) can butter beans, rinsed and drained
½ cup (125 ml) flat leaf parsley, divided
2 tbsp (30 ml) tarragon leaves, div
1 tbsp (15 ml) minced chives
⅓ cup (75 ml) roughly chopped toasted pecans
Instructions
- Preheat oven to 350 F (180 C).
- Toss cauliflower with 1 tbsp (15 ml) oil and spread out in a single layer on a baking sheet. Season with salt and pepper. Roast, turning with a spatula halfway through, until florets are golden brown and slightly crisp on outside, about 30 minutes.
- Place barley and water in a large saucepan. Season with a pinch of salt. Bring to a boil over medium-high heat and cook until tender, 25 to 30 minutes. Drain and set aside.
- Meanwhile, in a medium bowl, whisk together lemon zest and juice, mustards and remaining 5 tbsp (75 ml) oil until emulsified. Season dressing with salt and pepper to taste.
- When ready to serve, in a large bowl combine warm cauliflower and barley, beans, ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon, chives and half the dressing. Toss to combine and season to taste with salt and pepper. Divide salad among warmed bowls or a large serving bowl and drizzle with remaining dressing. Garnish with remaining ¼ cup (60 ml) parsley, 1 tbsp (15 ml) tarragon and toasted pecans. Serve while warm.
Drink Pairings
WARM PRAWN AND ESCAROLE SALAD
Ingredients
Serves 4
1 cup (250 ml) quinoa
2 cups (500 ml) water
salt and freshly ground pepper, to taste
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) grapeseed oil
2 garlic cloves, minced
2 tsp (10 ml) fish sauce
8 radishes, trimmed and cut into thin wedges
1¼ lbs (625 g) large prawns, peeled and deveined
1 large head escarole, torn into large pieces, about 10 cups (2.5 L)
3 tbsp (45 ml) grated Parmesan, divided
1 tbsp (15 ml) lemon juice
1 lemon, cut into wedges, to serve
Instructions
- Place quinoa in a fine mesh sieve and rinse well under cold water for a couple of minutes, agitating seeds with your hands.
- In a medium saucepan over mediumhigh heat, stir together quinoa, water and a pinch of salt. Bring to a boil before turning heat to medium-low, covering and letting quinoa simmer until all water is absorbed, about 15 minutes. Fluff with a fork, cover and keep warm until ready to serve.
- In a large skillet over medium heat, melt butter with oil, then add garlic and cook, stirring constantly, until fragrant, but not brown, about 30 seconds. Stir in fish sauce.
- Increase heat to medium-high and add radishes and prawns. Sauté until radishes are crisp-tender and prawns are almost cooked through, about 2 to 4 minutes. Stir in half of escarole and season with a pinch of salt and pepper. Toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until beginning to wilt, about another minute. Remove pan from heat and add in 1½ tbsp (22 ml) Parmesan and lemon juice. Toss until well combined. Season to taste with salt and pepper.
- To serve, divide quinoa among serving plates and top with Warm Prawn and Escarole Salad. Garnish with a sprinkle of remaining Parmesan cheese, black pepper and a lemon wedge.
Drink Pairings
CHARRED BROCCOLI SALAD
Ingredients
Serves 8
3 cups (750 ml) roughly torn 1-in (2.5 cm) pieces of country loaf
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried thyme
salt and freshly ground pepper, to taste
1 large yellow onion, minced
1 large carrot, minced
1 celery stalk, minced
4 jalapeños or Fresno chilies, sliced into thin rounds and seeded
3 lbs (1.5 kg) broccoli, cut into florets
4 anchovy fillets packed in oil, drained, roughly chopped
½ cup (125 ml) white wine
½ cup (125 ml) mint leaves
Instructions
- On a rimmed baking sheet, toss together bread, 2 tbsp (30 ml) olive oil, garlic powder, dried thyme and a pinch each of salt and pepper. Set aside.
- In a medium saucepan, heat ¼ cup (60 ml) olive oil over medium heat. Add onion, carrot, celery, chilies and a pinch of salt. Cook, stirring occasionally, until vegetables are very soft, but not brown, about 12 to 15 minutes. Remove saucepan from heat and set aside to cool to room temperature.
- Place oven racks in top and bottom thirds of oven and preheat to 425 F (220 C). Place a roasting pan on bottom oven rack while oven is preheating.
- In a large bowl, toss together broccoli and ¼ cup (60 ml) olive oil. Place in preheated roasting pan and roast, stirring every 10 minutes until deeply browned on at least one side. Stir in cooled vegetable mixture, anchovies and wine. Roast, stirring once halfway through cooking time, until broccoli is tender and liquid is mostly evaporated, about 25 to 30 minutes. Season to taste with salt and pepper.
- While broccoli is roasting, place baking sheet with bread in oven on top rack until golden and crisp, about 8 to 12 minutes.
- To serve, layer broccoli mixture, croutons and mint together in a large serving bowl or among warm salad bowls. Serve immediately.
Drink Pairings
ROASTED YAM SALAD WITH CITRUS-MISO PORK
Ingredients
Serves 4
3 cups (750 ml) diced yam, ½-in (1.25 cm) dice
5 tbsp (75 ml) olive oil, divided, plus extra as needed
salt and freshly ground pepper, to taste
1 large head radicchio, trimmed, cut into 8 wedges
4 to 6 Shanghai baby bok choy, trimmed and halved
2 tbsp (30 ml) unseasoned rice vinegar
½ tsp (2 ml) honey
2 tbsp (30 ml) nutritional yeast
3 green onions, white and light green parts only, thinly sliced
¼ cup (60 ml) roughly chopped unsalted, roasted peanuts
CITRUS-MISO PORK:
¼ cup (60 ml) orange juice
2 tbsp (30 ml) orange marmalade
2 tbsp (30 ml) white miso paste
1 tsp (5 ml) minced ginger
2 garlic cloves, minced
2 tbsp (30 ml) grapeseed oil, divided
1¼ lbs (625 g) pork tenderloin, trimmed of 1¼ lbs (625 g) pork tenderloin, trimmed of any excess fat or silver skin
Instructions
- Place a rimmed baking sheet in oven and preheat to 400 F (200 C).
- In a bowl, toss together yams, 2 tbsp (30 ml) oil and a pinch of salt and pepper. Tumble onto preheated tray in a single layer and roast, tossing every 10 minutes or so, until they start to caramelize and become tender, about 30 minutes total.
- Meanwhile, preheat 1 tbsp (15 ml) oil in a large frying pan over medium-high heat. Add half the radicchio wedges and cook until caramelized and crisp-tender on both cut surfaces, about 1 minute per side. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining radicchio, adding more oil to frying pan if needed.
- Using same frying pan, add 1 tbsp (15 ml) oil and let warm over mediumhigh heat. Add half the bok choy halves and cook until caramelized and crisp-tender, 1 to 2 minute. Transfer to a plate and lightly season with salt and pepper. Repeat cooking remaining bok choy, adding more oil to frying pan if needed.
- In a large bowl, whisk together remaining 1 tbsp (15 ml) oil, rice vinegar, honey and nutritional yeast. Add warm roasted yams and gently toss to coat.
- Arrange warm radicchio and bok choy on a serving platter and sprinkle with warm, dressing coated yams. Drizzle with any remaining dressing, garnish with green onions, peanuts and additional nutritional yeast, if desired. Serve while warm with Citrus-Miso Pork alongside.
- To make CITRUS-MISO PORK: Preheat oven to 400 F (200 C).
- In a bowl, whisk together orange juice, marmalade, miso, ginger, garlic and 1 tbsp (15 ml) oil until well combined. Transfer to a resealable plastic bag before adding pork, sealing bag and coating tenderloin completely in marinade. Refrigerate for at least 1 hour or up to 8 hours.
- Remove pork from marinade and set aside. Transfer marinade to a small saucepan, bring to a boil over medium-high heat and allow to cook for 3 to 5 minutes, or until slightly reduced and thickened.
- In a large ovenproof frying pan, heat remaining 1 tbsp (15 ml) oil over mediumhigh heat. Sear pork all over. This will happen fast due to marmalade in marinade. Brush pork with some warm marinade before transferring frying pan to oven. Roast pork until cooked through with just a hint of pink remaining, about 16 minutes. Transfer pork to a cutting board, brush with some more marinade and let rest for 5 minutes before carving crosswise into slices. Serve drizzled with remaining miso marinade, alongside Roasted Yam Salad.
Drink Pairings
CAULIFLOWER AND MUSHROOM TART
Ingredients
Serves 6
½ cup (125 ml) white quinoa
1 cup (250 ml) water
6 large eggs, divided
⅓ cup (75 ml) grated Parmesan
¼ tsp (1 ml) garlic powder
½ tsp (2 ml) dried thyme
½ medium-head cauliflower, cut into florets
2 tbsp (30 ml) grapeseed oil, divided
salt and freshly ground pepper, to taste
8 oz (250 g) mixed mushrooms, trimmed and quartered
½ cup (125 ml) table cream (18%)
1 tbsp (15 ml) finely chopped fresh chives
4 oz (125 g) goat’s cheese, broken into large chunks
Instructions
- Position oven racks in upper and lower thirds of oven and preheat to 375 F (190 C).
- In a medium saucepan, stir together quinoa and water. Bring to a boil over high heat, then reduce to low, covering and cooking until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes.
- In a medium bowl, stir together 1 egg, Parmesan, garlic powder and dried thyme. Add cooked quinoa and stir until mixture is well combined. Turn mixture into a lightly oiled 9-in (23 cm) pie plate or tart pan and press into an even layer along bottom and up sides. Bake until crust is lightly golden brown, about 20 minutes. Set aside while preparing filling.
- On a rimmed baking sheet, toss together cauliflower, 1 tbsp (15 ml) oil and a good pinch of salt and pepper. Arrange into a single layer and set aside. On a second rimmed baking sheet, toss together mushrooms, remaining 1 tbsp (15 ml) oil and another pinch of salt and pepper. Place both baking sheets in oven and roast, stirring and rotating pans every 15 minutes, until cauliflower starts to caramelize and mushrooms have released most liquid, about 30 to 35 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together remaining 5 eggs, cream, chives and a pinch of salt and pepper. Fold in roasted cauliflower, mushrooms and goat’s cheese. Transfer mixture into quinoa crust and bake until filling is set, about 30 to 35 minutes. Allow to cool at room temperature for at least 30 minutes before serving. Enjoy warm or at room temperature.
Drink Pairings
NORTH AFRICAN CHICKEN TAGINE
Ingredients
Serves 6
3 tbsp (45 ml) olive oil
4 bone-in chicken thighs
2 bone-in chicken breasts, halved
salt and freshly ground pepper, to taste
1 large sweet onion, diced
4 large garlic cloves, minced
1-in (2.5 cm) fresh ginger, peeled and finely minced
2 cups (500 ml) chicken stock
1 tsp (5 ml) each black peppercorn, cumin seeds, whole coriander, crushed red chilies
1 tbsp (15 ml) turmeric
2 tsp (10 ml) sweet or hot paprika
1 tsp (5 ml) saffron threads
2 cups (500 ml) cubed butternut squash
1 preserved lemon, coarsely chopped and pitted
½ cup (125 ml) dried apricots, halved
3 whole star anise
2 cinnamon sticks
1 tbsp (15 ml) liquid honey
1 cup (250 ml) frozen green chickpeas, thawed
¾ cup (175 ml) small green olives, such as Castelvetrano
2 firm Roma tomatoes, coarsely chopped
¼ cup (60 ml) each coarsely chopped cilantro and mint
herbed couscous, to serve (optional)
Instructions
- Preheat oven to 350 F (180 C).
- Heat oil in a large, deep Dutch oven with a tight-fitting lid. Skin chicken if desired. Season chicken with salt and pepper and lightly brown a couple pieces at a time in hot oil. Transfer to a large plate.
- Add diced onion, garlic and ginger to oil remaining in pan. Sauté until soft and onion is translucent. Stir in stock. Remove from heat and return chicken pieces to Dutch oven along with any juices that may have collected on plate. Set aside.
- In a small, heavy-bottomed dry saucepan combine peppercorns, cumin, coriander and crushed red chilies. Toast mixture over medium heat until it begins to smoke, about 2 minutes. Transfer to a small spice grinder or a mortar and pestle. Add turmeric, paprika and saffron. Grind to a fine powder. Sprinkle over chicken and turn chicken several times with tongs to evenly disperse spices.
- Add butternut squash, lemon, apricots, star anise, cinnamon sticks and honey to chicken. Cover tightly and bake in centre of preheated oven for 30 minutes. Stir in chickpeas, olives and tomatoes. Return to oven. Continue to bake, covered, for 15 more minutes or until piping hot and chicken is fully cooked. Transfer to a deep, warmed tagine dish to serve. Season with additional salt and pepper, to taste. Sprinkle with chopped cilantro and mint and serve over herbed couscous. Optional, serve with dollops of plain yogurt and prepared harissa sauce.
Drink Pairings
CHICKEN SCHNITZEL SERVED WITH CUCUMBER DILL SALAD AND APPLE CRANBERRY COMPOTE
Ingredients
Serves 4
4 x 6 oz (180 g) chicken breasts, pounded ⅛-in (0.25 cm) thick schnitzel-style cutlets
1 cup (250 ml) all-purpose flour
salt and freshly ground pepper
2 tbsp (30 ml) German-style hot mustard
3 large eggs
2 cups (500 ml) dried breadcrumbs
½ cup (125 ml) canola oil, divided
½ cup (125 ml) unsalted butter, divided
chopped flat leaf parsley, for garnish
CUCUMBER DILL SALAD:
2 English cucumbers, about 2 lbs (1 kg)
⅓ cup (75 ml) plain 3% Greek yogurt
3 tbsp (45 ml) finely chopped fresh dill
1 tbsp (15 ml) rice vinegar or lemon juice
½ tsp (2 ml) sugar
½ tsp (2 ml) salt
¼ tsp (1 ml) freshly ground pepper
½ garlic clove, finely grated, or to taste
1 bunch of radishes, rinsed, dried, trimmed and thinly sliced
APPLE CRANBERRY COMPOTE:
1 medium navel orange
1 tbsp (15 ml) vegetable oil
½ small onion, finely chopped
1 celery rib, cut into ¼-in (0.5 cm) dice
1 tbsp (15 ml) finely chopped ginger
1 x 12 oz (360 g) bag cranberries, fresh or frozen
2 medium Granny Smith apples, peeled and cut into 1-in (2.5 cm) pieces
½ tsp (2 ml) cinnamon
½ tsp (2 ml) dried red chili flakes
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¾ cup (175 ml) sugar
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) whole grainy mustard
Instructions
- Lightly season each thin chicken cutlet with salt and pepper. Set up a breading station: in a shallow baking dish, mix together flour with ¼ tsp (1 ml) each salt and pepper. In another baking dish, whisk together eggs and mustard. In a third baking dish, combine breadcrumbs with ¼ tsp (1 ml) each of salt and pepper.
- Dredge each chicken cutlet first in flour, covering well and shaking off excess, then in egg-mustard mixture, and lastly in breadcrumbs, making sure each cutlet is evenly coated. Transfer onto a baking sheet lined with a cooling rack and refrigerate for 15 minutes.
- Preheat oven to 300 F (150 C).
- Heat 2 tbsp (30 ml) of oil with 2 tbsp (30 ml) of butter over medium-high heat. When it starts to bubble, add one of the breaded cutlets and cook until golden brown on both sides, flipping once, moving pan constantly, about 3 to 4 minutes in total. Transfer to a baking sheet fitted with a baking rack, season with salt and pepper and keep warm in oven. Repeat with remaining cutlets, making sure to wipe out pan with paper towel, using new oil and butter each time.
- Serve each Chicken Schnitzel with Cucumber Dill Salad and Apple Cranberry Compote (recipes follow).
- To make CUCUMBER DILL SALAD: Halve cucumbers lengthwise, scoop out seeds and slice into half-moons.
- In a medium bowl combine yogurt, dill, rice vinegar or lemon juice, sugar, salt, pepper and garlic. Add cucumber and radishes and toss with yogurt-dill mixture until well combined. Season to taste.
- To make APPLE CRANBERRY COMPOTE: Grate peel of orange and set aside. Peel and discard pith. Separate orange into sections and add to food processor. Set aside.
- Heat oil in a saucepan over medium heat. Add onion, celery, ginger and sauté until soft, 2 to 3 minutes. Add cranberries, apple, spices, sugar, cider vinegar, reserved orange and grated peel. Bring to a boil, lower temperature and simmer for 20 to 30 minutes or until thick, stirring occasionally. Remove and allow to cool. Stir in mustard to mix well. Store refrigerated in an airtight container up to a month. Makes about 4 cups (1 L).