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).
Drink Pairings
SAUERKRAUT FEAST
Ingredients
Serves 8
⅓ cup (75 ml) kosher salt, plus more for seasoning
2 tbsp (30 ml) light brown sugar
3 lbs (1.5 kg) pork back or baby back ribs, cut into 4 sections
8 cups (2 L) of sauerkraut, drained
½ lb (250 g) of ½-in (1.25 cm) thick-sliced bacon, cut into 1-in (2.5 cm) pieces
8 fully cooked bratwurst sausages
¼ cup (60 ml) duck fat or peanut oil
1 large onion, coarsely chopped
6 garlic cloves, peeled, coarsely chopped
2 dozen juniper berries
10 whole cloves
8 whole allspice
3 large bay leaves
½ tsp (2 ml) caraway seeds
1 tsp (5 ml) freshly ground pepper
3 cups (750 ml) chicken stock
1½ cups (375 ml) Riesling wine
2 lbs (1 kg) kielbasa sausage, skinned and cut on bias into 1-in (2.5 cm) pieces
8 skinless European wieners
1 x 2 lbs (1 kg) boiled boneless ham, 3 to 4-in thick (8 to 10 cm), sliced ¼-in (0.5 cm) thick
2 lbs (1 kg) small red-skinned potatoes assorted mustards, horseradish and pickles, for serving
chopped parsley, for garnish
Instructions
- In a large, heavy resealable plastic freezer bag, mix salt with sugar. Add ribs and shake to coat. Seal bag and refrigerate overnight or up to 24 hours.
- The next day, preheat oven to 300 F (150 C). Rinse sauerkraut in cold water and squeeze dry. Set aside.
- Set a large roasting pan over two burners on stove over high heat. Add bacon and bratwurst. Sauté until bacon is crisp and bratwurst is brown, about 10 minutes. Remove and set aside.
- Add duck fat and melt. Add onions and garlic and reduce heat to medium-low and cook, stirring, about 7 minutes or until softened. Add and mix in sauerkraut, juniper berries, cloves, allspice, bay leaves, caraway seeds, pepper, stock and white wine. Bring to a boil over high heat.
- Rinse ribs under cold water and pat dry. Bury ribs in sauerkraut and return to a boil over medium-high heat. Cover tightly with foil and transfer to oven and bake for 1½ hours.
- Remove ribs from sauerkraut and cut between bones. Return ribs to sauerkraut and bury along with kielbasa sausage, wieners, bratwurst, bacon and ham slices. Cover and bake until meats are hot, about 25 to 30 minutes. While baking, cook potatoes in salted water, bringing to a boil over high heat, until fork-tender. Drain and cover to keep warm.
- To serve, place some ribs and sausage on plate and mound hot sauerkraut in a modest pile on top in middle of a serving plate. Arrange around with wieners, ham and boiled potatoes. Garnish with chopped parsley and serve with mustard and pickles.
Drink Pairings
SHEPHERD’S PIE
Ingredients
Serves 4 to 6
FILLING:
1 lb (500 g) extra lean ground beef
1 tsp (5 ml) vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
2 tbsp (30 ml) tomato paste
1 cup (250 ml) stout beer
1 cup (250 ml) beef or vegetable stock
2 tbsp (30 ml) Worcestershire sauce
1 thyme sprig, leaves removed and finely chopped
2 large carrots, peeled and cut into 1-in (2.5 cm) chunks
2 celery ribs, cut into 1-in (2.5 cm) chunks
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
MASHED POTATO TOPPING:
4 large Yukon Gold potatoes, peeled and halved
½ cup (125 ml) whipping cream
4 tbsp (60 ml) butter
2 tsp (10 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) grated aged white cheddar cheese, divided
Instructions
- Put potatoes in a large saucepan and cover with cold water. Add enough salt for water to become slightly salty. Turn heat to high and bring to a boil, then adjust heat so that water is at a medium boil. Cook until potatoes are soft and cooked through, about 20 minutes. Drain water and mash potatoes until smooth. Add cream and salt and pepper to taste. Add half the cheddar cheese and mix through.
- To assemble, preheat oven to 375 F (190 C). Divide Filling between four individual-sized oven safe casseroles, or one large 16 x 19-in (40.5 x 48 cm) casserole dish. Top with mashed potatoes and remaining cheese. Bake for 15 to 20 minutes for individual sized, or 30 to 45 minutes for large size, or until cheese is golden brown and melted and filling is bubbling.
Drink Pairings
STRAWBERRY, SPINACH AND GOAT’S CHEESE TART
Ingredients
Serves 6
3 large eggs, divided
1 tbsp (15 ml) water
1 lb (500 g) ready-made puff pastry, thawed
1 tsp (5 ml) grapeseed oil
5 oz (140 g) baby spinach
salt and pepper, to taste
1 large egg yolk
¼ cup (60 ml) crème fraîche or sour cream
4 oz (125 g) goat’s cheese, crumbled
4 to 8 large strawberries, halved
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, make an egg wash by whisking together 1 egg and water until well combined. Set aside.
- On a lightly floured work surface, roll puff pastry into a 9 x 9-in (23 x 23 cm) square and place on prepared baking sheet. With a sharp pairing knife, score a ½-in (1.25 cm) border inside from edge of pastry, taking care not to cut completely through. Prick pastry all over inside border with fork. Brush surface of pastry with a light coating of egg wash and bake until puffed and starting to brown, 15 to 18 minutes. Gently push down base inside border and set pastry shell aside while making filling.
- Warm oil in a frying pan over medium heat. Add a handful of spinach and a pinch of salt and pepper. Cook, stirring often, until just wilted. Continue adding handfuls of spinach, until all spinach is wilted. Remove pan from heat and set aside.
- In a large bowl, whisk together remaining 2 eggs, egg yolk, crème fraîche and a pinch of salt and pepper. Stir in wilted spinach before spooning mixture into pastry, taking care that filling does not flow over pastry boarder. Arrange chunks of goat’s cheese and strawberries over filling. Return tart to oven and cook until filling is set, 15 to 20 minutes. Let tart cool for 10 minutes before slicing and dividing among serving plates. Enjoy warm.
Drink Pairings
ROASTED ASPARAGUS AND STRAWBERRY SALAD
Ingredients
Serves 6
3 x ½-in (1.25 cm) thick slices of pancetta, diced
1 tbsp (15 ml) orange marmalade
2 tbsp (30 ml) balsamic vinegar
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) fresh tarragon leaves, chopped
30 fresh asparagus spears, trimmed
salt and pepper, to taste
½ lb (250 g) strawberries, trimmed, thinly sliced
4 oz (125 g) crumbled feta cheese
Instructions
- Preheat oven to 425 F (220 C). Line a rimmed baking sheet with tinfoil and set aside.
- Place pancetta in a large frying pan over medium heat. Cook, stirring often, until crispy, about 8 to 10 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Don’t clean out frying pan.
- Add marmalade to frying pan and place back over medium heat. Stir with a wooden spoon until marmalade is melted. Add balsamic vinegar and stir to release any brown bits from bottom of pan. Remove from heat and whisk in 2 tbsp (30 ml) oil and tarragon until dressing is emulsified. Thin with a teaspoon of water, if desired. Set aside.
- Spread asparagus in a single layer on prepared baking sheet before drizzling with remaining oil, season with salt and pepper. Roast asparagus until crisp-tender, about 7 to 10 minutes.
- Toss strawberries in dressing to coat. Set aside.
- Transfer asparagus to a serving platter. Spoon strawberries over asparagus and drizzle with any remaining dressing. Garnish with pancetta, feta cheese and a good pinch of pepper. Serve while warm.