POTATO FLATBREAD WITH CARAMELIZED ONIONS, PANCETTA AND FONTINA CHEESE
Ingredients
Serves 4
3 tbsp (45 ml) butter
2 large cooking onions, peeled and thinly sliced
¼ tsp (1 ml) granulated sugar
salt and freshly ground pepper, to taste
1 cup (250 ml) thinly sliced new potatoes
4 tbsp (60 ml) olive oil, plus extra for brushing bread
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
2 tbsp (30 ml) chopped fresh rosemary, divided
¼ cup (60 ml) finely chopped, pitted dried olives
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) very warm water, about 130 F (50 C)
2 cups (500 ml) shredded fontina cheese
6 slices pancetta, ⅛ -in (0.25 cm) sliced, cooked until crisp, and crumbled
½ cup (125 ml) crumbled feta cheese
1 tbsp (15 ml) fresh thyme leaves
Instructions
- To make caramelized onions, melt butter in large frying pan over medium heat. Add onions and sugar and toss to coat. Slowly cook onions, stirring occasionally, for 15 to 20 minutes or until they start to turn colour. Turn heat up to mediumhigh and stir constantly until they begin to brown, about 10 more minutes. Season with salt and pepper. Set aside to cool.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or foil. In a bowl, toss potatoes with 2 tbsp (30 ml) olive oil and season with salt and pepper. Lay in a single layer on the baking sheet. Place in oven and bake, turning slices over once, until potatoes just begin to brown, about 10 to12 minutes. Remove from heat and cool.
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, 1 tbsp (15 ml) of the rosemary, chopped dried olives, sugar and salt. Gradually stir the warm water and 2 tbsp (30 ml) olive oil into the flour mixture with a wooden spoon. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 10 minutes. Cover and let rest on floured surface 10 minutes. Alternatively, this can be done in an electric mixer with a dough hook attachment.
- Preheat barbecue to 450 F (230 C).
- Roll or press dough into a 12- or 16-in (30 to 40 cm) circle. Spray lightly or brush with vegetable oil spray or olive oil and allow dough to sit 10 minutes while barbecue preheats.
- When barbecue is hot, place flatbread dough, oiled-side down, on grill and cook, covered, 3 to 7 minutes or until underside has grill marks, is lightly browned and the top has started to bubble. Watching to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil, flip flatbread over and grill other side 3 to 4 minutes until very lightly browned. Remove flatbread dough from barbecue and transfer to a large wooden board or platter. Lightly brush perimeter of the dough with olive oil. Sprinkle about two-thirds of the shredded fontina over dough. Layer evenly with cooked potato slices, caramelized onions and crumbled pancetta. Sprinkle with feta, remaining fontina and rosemary.
- Return flatbread to barbecue, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove from grill and sprinkle with thyme. Let cool slightly before slicing and serving.
Drink Pairings
PARMESAN AND CORN LOLLIPOPS
Ingredients
Serves 16
¾ cup (175 ml) finely grated Parmigiano- Reggiano cheese
¼ cup (60 ml) fresh or frozen corn kernels, cooked and cooled
1 tsp (5 ml) fresh lime juice
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
16 thin pretzels sticks or bread sticks
1 tsp (5 ml) lime zest
Instructions
- With rack in middle position, preheat oven to 200 C (400 F). Line a baking sheet with parchment paper or silicon mat.
- In a small bowl, combine cheese, corn, lime juice and pepper.
- Place 8 pretzel sticks on baking sheet, making sure to leave enough space between each to ensure pops don’t merge together once cheese melts. Place a 2-in (5 cm) ring or cookie cutter on top of each pretzel and sprinkle 1 tbsp (15 ml) of cheese mixture into it in a thin layer.
- Bake for about 6 minutes or until cheese has melted and is golden. Remove from oven and slide paper or silicone mat off baking sheet and onto a rack to help speed up cooling. Sprinkle with lime zest and freshly ground black pepper. Leave to cool for 1 to 2 minutes until lollipops have become crisp. Carefully remove each one with a palette knife.
- Serve immediately or keep for 4 to 5 days in an airtight container and reheat before serving.
Drink Pairings
POTATO AND CRAB MILLE-FEUILLE
Ingredients
Serves 4
2 to 3 large russet potatoes
¼ cup (60 ml) unsalted butter, melted
½ cup (125 ml) crème fraîche, divided
salt and freshly ground black pepper
1 tbsp (15 ml) finely chopped fresh chives, plus whole chives for garnish
1 lb (500 ml) fresh crabmeat (large pieces, not flaked), reserve 4 pieces for garnish
2 tbsp (30 ml) chili sauce
2 tsp (10 ml) creamed horseradish
Instructions
- Position rack in middle of oven and preheat oven to 400 F (200 C).
- Peel potatoes and keep in cold water to prevent browning until ready to proceed.
- Pour melted butter into large bowl, season with salt and pepper. Dry potatoes and slice thinly, using a mandoline. Cut each slice into rounds using a 3-in (8 cm) cookie cutter. Add potato slices to butter and toss to coat. Place slices on a parchment paper-lined baking sheet and roast until golden and crisp. Remove from oven and set on cooling rack. Let cool to room temperature and set aside.
- Divide crème fraîche among two bowls. In one bowl, add salt, pepper and chopped chives. Mix thoroughly and add crab, stirring delicately to coat. In other bowl, add chili sauce and horseradish to crème fraîche and mix thoroughly to combine.
- To serve, place a spoonful of chili sauce on a plate and using back of spoon, slide sauce to one side. Add a layer of potatoes, 2 tbsp (30 ml) crab mixture, a second layer of potatoes, 2 tbsp (30 ml) crab mixture and a final layer of potatoes. Garnish with a piece of crab on top and fresh chives.
- Repeat procedure with remaining potatoes and sauce and serve.
Drink Pairings
NEW NIÇOISE SALAD WITH SARDINES AND TARRAGON DRESSING
Ingredients
Serves 6
SALAD:
½ lb (250 g) small fingerling potatoes
a drizzle of olive oil
salt and freshly ground black pepper, to taste
4 to 6 red or yellow baby beets
½ lb (250 g) French beans, trimmed and left whole or cut on diagonal
6 quail eggs, hard-boiled, peeled and halved
1 cup (250 ml) assorted heirloom cherry tomatoes, halved
½ English cucumber, unpeeled, thinly sliced into rounds
6 radishes, trimmed and thinly sliced
½ lb (250 g) smoked sardines, boned and skinned
1 cup (250 ml) Niçoise olives
TARRAGON DRESSING:
1 garlic clove
½ tsp (2 ml) salt, or to taste
⅓ cup (75 ml) extra-virgin olive oil
¼ cup (60 ml) flat leaf parsley
2 tbsp (30 ml) chopped fresh tarragon
2 tbsp (30 ml) fresh lemon juice
liquid honey, to taste
freshly ground black pepper, to taste
Instructions
- To prepare quail eggs, place eggs in saucepan and cover with water. Set heat to high and once water begins to simmer, gently roll eggs around in saucepan with a wooden spoon. Rolling will move yolk into centre. Bring water to a boil; boil for 3 minutes; then remove from heat and let stand in water for 2 minutes. Drain and cool eggs under cold running water. Drain. Gently shake saucepan so eggs roll around and shells break. Peel and cut eggs into halves.
- Preheat oven to 375 F (190 C). Cut fingerlings into bite-sized pieces and toss with a little olive oil, salt and pepper. Spread on a parchment-lined baking sheet and roast in oven for 15 to 20 minutes or until tender but still firm. Remove and cool to room temperature
- Meanwhile boil beets in saucepan with water until tender when pierced with a sharp knife, about 20 to 25 minutes. Drain, cool and peel. Cut into quarters.
- Blanch beans in boiling water; drain and plunge into cold water to stop cooking. Drain and blot dry. Add with Quail eggs.
- Halve tomatoes; slice cucumbers and radishes. Arrange all ingredients in rows on a platter. Refrigerate while making dressing.
- To make TARRAGON DRESSING: Press garlic on cutting board with flat side of a chopping knife. Sprinkle with salt, mince and scrape salt and garlic together, forming a paste. Transfer paste to blender along with remaining dressing ingredients. Whirl until smooth and creamy. Scrape down sides of bowl a couple of times. Store in refrigerator until ready to serve. Can be made a few hours ahead.
- Drizzle salad with dressing.
Drink Pairings
MEDITERRANEAN SPINACH AND CHICKEN PHYLLO BITES
Ingredients
Serves 54 bites
½ cup (125 ml) whole blanched almonds, toasted
¼ cup (60 ml) olive oil, divided
1 boneless, skinless chicken breast
salt and pepper, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, minced
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground turmeric
1 tsp (5 ml) ground cinnamon, plus more for garnish
2 cups (500 ml) fresh spinach, chopped
2 large eggs, lightly beaten
12 sheets thawed phyllo dough
½ cup (125 ml) unsalted butter, melted, plus extra if needed
icing sugar, for dusting
Instructions
- Add almonds to bowl of a food processor fitted with metal blade and pulse until finely ground. Place in a large bowl and set aside.
- Heat 1 tbsp (15 ml) oil in a medium frying pan over medium heat. Season chicken with salt and pepper before adding to pan and cook, turning once, until cooked through, about 5 minutes per side. Transfer to a plate to cool slightly before finely chopping and adding to bowl along with ground almonds.
- Wipe out frying pan. Add remaining 3 tbsp (45 ml) oil and place over medium heat. Add onion and sauté until softened, about 4 minutes. Add garlic, ginger, turmeric and cinnamon, cooking until fragrant, about 1 minute. Stir in spinach and cook until wilted and pan is cooked dry, about 5 minutes. Add eggs and cook, stirring until scrambled but still moist. Add spinach mixture to bowl with chicken mixture. Season to taste with salt and pepper. Fold together until well combined.
- On a clean work surface, unfold 1 sheet of phyllo with short side facing you. Cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter before placing another phyllo sheet on top brushing with more butter. Cut phyllo stack lengthwise into thirds and then crosswise into thirds making 9 equal rectangles.
- Working with 1 rectangle at a time, place 1 tbsp (15 ml) chicken mixture about ½-in (1.25 cm) from end of short side while leaving ½-in (1.25 cm) border along either long side. Fold each long side over filling, then starting from end with filling, roll up filling inside phyllo. Repeat process with remaining phyllo and filling. Brush top of each bite with butter before arranging, seam-sides down, on parchment-lined baking sheets. At this point, bites may be frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange phyllo bites on a baking sheet and warm in oven until golden brown and heated through, about 12 to 15 minutes. Let cool slightly before lightly dusting with icing sugar and extra cinnamon. Serve on a platter while still warm.
Drink Pairings
NAPLES NUGGET SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ lbs (750 g) yellow, red and blue baby potatoes
1 tbsp (15 ml) extra-virgin olive oil
¼ tsp (1 ml) each of salt and freshly ground black pepper
4 to 6 slices smoked prosciutto, torn into bite-sized pieces
½ cup (125 ml) green or kalamata olives
1 cup (250 ml) halved cherry tomatoes
¼ cup (60 ml) chopped fresh basil
2 cups (500 ml) fresh baby arugula, divided
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 garlic cloves, smashed and minced
1 tsp (5 ml) fresh lemon juice
¼ tsp (1 ml) sea salt
⅛ tsp (0.5 ml) crushed red pepper flakes
1 generous pinch of fennel seeds, crushed
1 splash of maple syrup or pinch of granulated sugar
Instructions
- Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Place potatoes in large bowl and drizzle with 1 tbsp (15 ml) oil, salt and pepper. Toss to coat. Then spread out on parchmentlined baking sheet in a single layer and bake in centre of oven for 15 minutes.
- When potatoes have baked for 10 minutes, remove and stir in prosciutto and olives (pitted if desired), then return to oven to finish baking, about 5 to 8 more minutes. Stir occasionally and pierce potatoes with a fork, to be sure they are tender but still firm when done.
- Meanwhile, in a large bowl, whisk together DRESSING ingredients, adding a splash of maple syrup (or pinch of sugar), to taste.
- Halve some of the larger potatoes, if desired, and transfer with prosciutto to a large serving dish along with tomatoes and basil. Gently toss together to evenly coat with dressing. Add more seasonings to taste, as desired.
- Fold in half the arugula and sprinkle remaining arugula onto individual servings before serving.
Drink Pairings
MUSHROOM HAZELNUT PÂTÉ
Ingredients
Serves 12 as an appetizer
PÂTÉ:
1 tbsp (15 ml) each, olive oil and unsalted butter
1 small yellow onion, finely chopped
1 large garlic clove, minced
2 cups (500 ml) assorted chopped fresh mushrooms
1 cup (250 ml) hazelnuts, lightly toasted and skins rubbed off
¼ cup (50 ml) light spreadable, plain cream cheese, at room temperature
1 orange, zest only
3 tbsp (45 ml) freshly squeezed orange juice
2 tbsp (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
¼ tsp (1 ml) salt
generous pinches of cayenne
TUMBLED MUSHROOM GARNISH:
1 tbsp (15 ml) unsalted butter
½ cup (125 ml) assorted small mushrooms
¼ tsp (1 ml) dried thyme
chopped fresh parsley, optional
Instructions
- To make PÂTÉ: Heat oil and butter in a mediumsized, heavy-bottomed saucepan. Add onion and garlic and cook over low heat until onions are soft. Add mushrooms and sauté until golden, stirring often to prevent them from sticking. Remove from heat.
- Process nuts in food processor until finely ground. Add sautéed mushroom mixture, cream cheese, orange zest and juice, parsley and seasonings. Process until coarsely blended. Add additional salt and pepper to taste.
- Line a chilled 2-cup (500 ml) baking dish with plastic wrap extending past edges of dish. Spoon Pâté into lined dish and pack down. Smooth top and draw edges of plastic wrap over top to seal. Refrigerate. Can be refrigerated for up to 3 days. Makes about 2 cups (500 ml)
- To make TUMBLED MUSHROOM GARNISH: Melt butter in a frying pan. Add mushrooms and sauté just until they begin to turn golden. Season and set aside to slightly cool. Garnish Pâté with tumbled mushrooms and serve with assorted breadsticks, crisp crackers and small radishes.
Drink Pairings
PINEAPPLE AND BLACK BEAN SALSA
Ingredients
Serves about 2 1/2 cups (375 ml)
½ pineapple, cut into four ½-in (1 cm) rings
2 tbsp (30 ml) melted coconut oil
½ cup (125 ml) finely diced red onion
¼ cup (60 ml) chopped cilantro leaves
¼ cup (60 ml) chopped flat leaf parsley leaves
¼ cup (60 ml) freshly squeezed lime juice, plus extra for seasoning
1 to 2 habanero chilies, minced, including seeds for a hotter salsa
1 tsp (5 ml) kosher salt, plus extra for seasoning
1 cup (250 ml) cooked black beans
Instructions
- Preheat grill over medium heat. Alternatively preheat oven broiler and set an oven rack about 8-in (20 cm) from broiler element.
- Brush pineapple slices with oil and grill them until caramelized and tender, about 3 to 4 minutes per side on grill or 6 to 8 minutes if broiling. Let pineapple sliced cool to room temperature before cutting into ¼-in (0.5 cm) dice.
- In a large bowl, stir together diced pineapple, onion, cilantro, parsley, lime juice, habanero, salt and black beans until well combined. Season to taste with additional salt and lime juice. Place in a serving bowl and let sit for 20 minutes at room temperature before serving.
Drink Pairings
LOVAGE SOUP WITH BABY SPINACH
Ingredients
Serves 6
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) unsalted butter
1 Vidalia onion, diced
4 large garlic cloves, chopped
2 large russet potatoes, peeled and diced
2-in (5 cm) piece Parmesan rind (optional)
3 cups (750 ml) chicken stock
¾ cup (175 ml) chopped fresh lovage leaves
2½ cups (625 ml) lightly packed baby spinach
salt and freshly ground white pepper, to taste
1½ cups (375 ml) baby Swiss chard leaves, washed and spun dry
2 tbsp (30 ml) thick plain Greek yogurt (optional)
Instructions
- Heat oil and butter in a large, heavy- bottomed saucepan with a tight-fitting lid. Add onion and sauté over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown onions.
- Add garlic and potatoes and stir in to coat with oil and onions. Add Parmesan rind, if using, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes.
- Add lovage and 2cups (500ml)spinach and simmer for 5 minutes or until tender. Remove Parmesan rind. Purée using a hand held blender or whirl in a blender or food processor until smooth. Add salt and pepper to taste.
- Pour soup into bowls and place a small truss of baby spinach leaves in centre of each. Swirl each with 1 tsp (5 ml) yogurt and serve.
Drink Pairings
MEXICAN QUINOA
Ingredients
Serves 6 to 8
1 cup (250 ml) smoked rice
½ cup (125 ml) each red and white quinoa, thoroughly rinsed, drained
½ red onion, finely diced
4 whole green onions, thinly sliced
2 banana peppers, seeded and diced
½ cup (125 ml) chopped flat-leaf parsley
¼ cup (60 ml) each fresh cilantro and basil, finely chopped
2 garlic cloves, minced
⅓ cup (75 ml) avocado oil
2 tbsp (30 ml) white wine vinegar
2 limes, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) agave syrup or liquid honey
½ tsp (2 ml) sea salt, plus extra to taste
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) freshly ground black pepper, plus extra to taste
TOPPINGS:
19 oz (540 ml) can black beans drained and rinsed
1 cup (250 ml) prepared fresh salsa
½ cup (125 ml) grated Cotija cheese, or aged Parmesan
Instructions
- Bring 2 cups (500 ml) lightly salted water to a boil. Add smoked rice, cover and simmer over medium-low heat until rice absorbs liquid and is tender to bite, but not mushy. Turn out onto a baking sheet and spread out to slightly dry.
- Bring 2 cups (500 ml) lightly salted water to a boil and stir in red and white quinoa. Cover and simmer over medium-low heat until water has been absorbed and grains have sprouted. Turn out onto a baking sheet and spread out to slightly dry. Stir a few times to separate grains.
- Transfer rice and quinoa to a large bowl. Add red and green onions, banana peppers, parsley, cilantro, basil and garlic. Toss to combine.
- In a small bowl, combine avocado oil,vinegar, lime zest and juice, cumin, syrup, salt, paprika and pepper. Whisk to blend. Drizzle over rice and quinoa and gently toss to evenly distribute dressing, then top with black beans, salsa and grated cheese.