LONG LIFE SPICY BEANS
Ingredients
Serves 4
1 tbsp (15 ml) Sambal chili sauce
1 tsp (5 ml) each, soy sauce and fish sauce
tbsp (15 ml) granulated sugar
1 tsp (5 ml) cornstarch
¼ cup + 3 tbsp (105 ml) water, divided
2 tbsp (30 ml) vegetable oil
3 garlic cloves, minced
1 shallot, peeled and minced
1 lb (500 g) Chinese long beans, cut in half
Instructions
- In a bowl, combine Sambal, soy sauce, fish sauce, sugar, cornstarch and ¼ cup (60 ml) water. Stir to blend and set aside.
- Heat oil in a wok or a large, heavybottomed saucepan over medium heat. Add garlic and shallot and sauté for 20 seconds. Add long beans and stir-fry for about 1 minute. Add 3 tbsp (45 ml) water and cover with lid. Cook for about 2 minutes.
- Add Sambal sauce mix and cook until cornstarch is cooked through and beans are nicely glazed, about 2 minutes. Serve immediately.
Drink Pairings
PRIMAVERA FLATBREAD WITH GARLIC HERB CRUST
Ingredients
Serves 4
CRUST:
2½ cups (625 ml) all-purpose flour
1 x 7 g package instant or quick-rise yeast
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
½ tsp (2 ml) dried rosemary
1 garlic clove, finely minced
½ tsp (2 ml) granulated sugar
¾ tsp (4 ml) salt
1 cup (250 ml) warm water, about 130 F (50 C)
2 tbsp (30 ml) olive oil, divided
vegetable oil spray or olive oil for brushing pizza crust
TOPPINGS:
1 tbsp (15 ml) olive oil
3 garlic cloves, thinly sliced
½ red onion, thinly sliced
1 red or yellow bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 small zucchini, thinly sliced
1 cup (250 ml) sliced fresh mushrooms
1 cup (250 ml) quartered, canned artichoke hearts, drained
1 tsp (5 ml) dried oregano
2 cups (500 ml) Marinara Sauce
1 cup (250 ml) shredded Italian cheese mixture or mozzarella cheese
6 to 8 cherry tomatoes, halved
4 oz (120 g) goat’s cheese, crumbled
6 to 8 fresh basil leaves
½ tsp (2 ml) crushed red pepper flakes
Instructions
- In a large mixing bowl, add 2 cups (500 ml) flour, yeast, basil, oregano, rosemary, garlic, 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 of 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 the grill preheats.
- To prepare TOPPINGS: Heat 1 tbsp (15 ml) olive oil in a large frying pan over medium-high heat. When hot, add garlic slices, red onion, bell pepper, zucchini, mushrooms and artichoke hearts. Sauté for 2 minutes and add oregano. Remove from the heat and set aside.
- When grill 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. Watch to make sure temperature is not too high, as all barbecues are different.
- Spray top with vegetable oil spray or brush with olive oil and flip flatbread over. Grill other side 3 to 4 minutes until lightly browned. Remove flatbread dough from grill and transfer to a large wooden board or platter. Spread with Marinara Sauce (recipe to follow), cheese and sautéed vegetables. Top with cherry tomatoes, goat’s cheese and basil leaves, then sprinkle with crushed red pepper flakes. Return flatbread to grill, reduce heat to medium and cook another 3 to 5 minutes, or until cheeses have melted. Remove to a cutting board and cool slightly before slicing and serving.
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.
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
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
PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
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
PETITS FARCIS
Ingredients
Serves 24 stuffed vegetables
12 small yellow pattypan squash
12 small tomatoes, about size of golf balls
1 slice of white or whole wheat bread
2 tbsp (30 ml) milk
1 tbsp (15 ml) grapeseed oil
1 small yellow onion
1 garlic clove, minced
8 oz (250 g) each ground turkey and pork
1 large egg, lightly beaten
¼ cup (60 ml) grated pecorino cheese
1 tsp (5 ml) finely chopped fresh thyme
½ tsp (2 ml) fennel seeds
1 pinch crushed red pepper flakes (optional)
1 tbsp (15 ml) finely chopped fresh parsley
salt and pepper, to taste
Instructions
- Cut top third off pattypan squash and tomatoes. Reserve tops. Gently scoop out inside of vegetables leaving a wall about 1⁄4-in (0.5 cm) thick. Stand hollowed out squashes and tomatoes up in an oiled 9 x 13-in (23 x 33 cm) baking dish.
- Preheat oven to 400 F (200 C). Remove crust from bread before crumbling into small pieces and place in a small bowl. Stir in milk and set aside.
- Warmoilinafryingpanover medium heat. Sweat onion until translucent but not browned, 4 minutes. Stir in garlic and cook another minute before removing pan from heat.
- In a large bowl, combine turkey, pork, egg, cheese, thyme, fennel seeds, pepper flakes (if using), parsley, soaked bread, cooked onion mixture and a pinch of salt and pepper. Mix with hands until well incorporated. Divide mixture into 24 small meatballs and place inside hollowed out vegetables. Bake until meat is cooked but not coloured, 15 to 20 minutes. top each vegetable with cap and return to oven until meat is sizzling, 10 minutes. Allow to cool slightly before serving. Best served warm.
Drink Pairings
PANZANELLA SALAD
Ingredients
Serves 4
DRESSING:
4 tbsp (60 ml) extra-virgin olive oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
1 tsp (5 ml) capers, finely chopped
1 tsp (5 ml) red onion, finely chopped
SALAD:
½ cup (125 ml) ciabatta bread, cubed ½-inch (1.25 cm)
1 clove garlic, minced
1 tbsp (15 ml) olive oil
1 lb (500 g) heirloom tomatoes, wedged and sliced
2 tbsp (30 ml) Parmigiano Reggiano cheese, shaved
1 small handful basil leaves
Instructions
- To make DRESSING: Mix all ingredients and set aside.
- To make SALAD: Preheat oven to 375 F (190 C). Toss ciabatta with garlic and olive oil, place on a parchment paper-lined baking tray and bake for about 10 minutes, stirring occasionally or until ciabatta is golden brown. Remove from oven and cool.
- Lay tomatoes on a platter, drizzle with dressing and garnish with ciabatta croutons, Parmigiano Reggiano, and basil.