BUTTERNUT SQUASH SKILLET LASAGNA
Ingredients
Serves 6
2 lbs (1 kg) butternut squash, peeled, seeded and thinly sliced
1 large yellow onion, peeled, cut into rounds
2 garlic cloves, minced
1 tbsp (15 ml) chopped fresh sage
3 tbsp (45 ml) olive oil, divided, plus extra
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) apple cider vinegar
salt and pepper, to taste
12 lasagna noodles
4 slices double-smoked bacon
8 to 10 whole sage leaves
10 oz (300 g) goat’s cheese
½ cup (125 ml) ricotta cheese
1 large egg
6 oz (180 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). To a large bowl, add butternut squash, onions, garlic, sage, 2 tbsp (30 ml) oil, maple syrup, vinegar and a pinch of salt and pepper. Toss to combine. Transfer to a baking sheet and spread evenly. Roast until squash browns lightly in spots, 20 to 25 minutes. Reduce oven temperature to 375 F (190 C).
- While squash roasts, cook lasagna noodles in a large saucepan of salted boiling water according to package directions, until al dente. Drain, refresh under cold water and toss with remaining 1 tbsp (15 ml) oil. Set aside.
- Fry bacon in large frying pan over medium heat. Cook, turning once or twice, until crisp. Transfer to paper towel-lined plate to cool, then crumble into pieces.
- Carefully add sage leaves to hot bacon drippings in frying pan over medium heat. Fry for 30 seconds or until crisp. Transfer to paper towel-lined plate with bacon to drain.
- In a medium-sized bowl, stir together goat’s cheese, ricotta and egg. Set aside.
- To assemble, lightly grease a 10-in (33 cm) cast iron frying pan, then place ⅓ of squash mixture over bottom. Top with ⅓ goat’s cheese mixture, 1 strip worth of crumbled bacon and 2 lasagna noodles, breaking up a third to fit pan as necessary. Continue layering of ingredients 2 more times, ending with a layer of noodles. Cover lasagna with mozzarella slices before baking until piping hot and cheese is golden brown, about 20 to 25 minutes. Garnish with reserved crumbled bacon and fried sage. Serve hot.
Drink Pairings
BERRY FENNEL PIZZA
Ingredients
Serves 4
¾ cup (175 ml) warm water
1 tsp (5 ml) liquid honey, plus extra for garnish, optional
½ tbsp (7 ml) active dry yeast
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) all-purpose flour
¼ cup (60 ml) cornmeal
¾ tsp (3 ml) salt
2 garlic cloves, minced
8 oz (250 g) fresh goat’s cheese
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground pepper, to taste
1 small fennel bulb, sliced paper thin
1 cup (250 ml) fresh blackberries
½ cup (125 ml) fresh raspberries
¼ cup (60 ml) chopped, toasted hazelnuts
fresh mint leaves, for garnish
fresh tarragon leaves, for garnish
Instructions
- In a large bowl, stir together warm water, honey and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy, yeast may be inactive, repeat step with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes.
- Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again, 30 minutes.
- Set up a heat source to medium-high on only 1 side of a barbecue. Lightly oil grill.
- Turn dough out onto a lightly floured surface and cover with a towel and let rest, 20 minutes.
- While dough is resting, combine garlic, goat’s cheese and thyme in a bowl. Season to taste with salt and pepper before setting aside.
- Dust work surface with flour and roll or stretch dough out into a 10-in (25 cm) round. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil, and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip dough and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbeque and top with some fennel, goat’s cheese mixture, blackberries, raspberries and hazelnuts. Cover grill and cook pizza until toppings are warm and cheese is melted, about 3 to 5 minutes.
- Remove pizza to a cutting board, garnish with a drizzle of honey (if using), mint and tarragon. Let stand for a few minutes before slicing and serving while still warm.
Drink Pairings
BACON AND CHIVE SCONES
Ingredients
Serves 20
1 tbsp (15 ml) grapeseed oil
6 strips bacon, finely chopped
¾ cup (175 ml) finely chopped onion
2 tsp (10 ml) poppy seeds
1 tbsp (15 ml) sunflower seeds
1 tbsp (15 ml) pumpkin seeds
1 cup (250 ml) whole milk, plus extra
2 tbsp (30 ml) finely chopped fresh chives
2 cups (500 ml) all purpose flour, plus extra
1 tbsp (15 ml) baking powder
½ tsp (2 ml) salt
2 tsp (10 ml) granulated sugar
2 tbsp (30 ml) unsalted butter, cold
ORANGE CHÈVRE SPREAD:
10 oz (300 g) fresh goat’s cheese, at room temperature
2 tbsp (30 ml) sour cream
1 orange, zest and juice only
1 tbsp (15 ml) clover honey
salt and pepper, to taste
Instructions
- Preheat oven to 425 F (220C). Line a baking tray with parchment paper and set aside.
- Heat oil in a frying pan over medium heat. Add bacon and cook, stirring often, until crispy, about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towellined plate and set aside to cool for 5 minutes.
- In a small bowl, combine poppy, sunflower and pumpkin seeds. Set aside.
- In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
- Place flour, baking powder, salt and sugar in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
- Make a well in centre of flour mixture and add milk mixture. Use a butter knife in a cutting motion to mix until just combined. Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones. Place scones on prepared baking tray so they are just touching. Brush lightly with extra milk and sprinkle with seed mixture.
- Bake until scones are risen and golden brown, about 15 to 18 minutes. Transfer to a wire rack to cool slightly before serving. Scones are best eaten warm or at room temperature the day they are made. Serve with Orange Chèvre Spread, if desired.
- To make ORANGE CHÈVRE SPREAD: In a medium bowl, stir together goat’s cheese and sour cream with a rubber spatula or wooden spoon until well combined. Stir in orange zest and juice and honey. Add salt and pepper to taste. Refrigerate for at least 1 hour before serving. Makes 1½ cup (375 ml)
Drink Pairings
CARROT SOUP WITH CRISPY ONIONS, FETA CHEESE AND TOASTED HAZELNUTS
Ingredients
Serves 4
CRISPY ONIONS
½ cup (125 ml) vegetable oil
½ large yellow cooking onion, thinly sliced
3 tbsp (45 ml) cornstarch
SOUP
1 lb (500 g) carrots, peeled and sliced, about 4 cups (1 L)
½ large yellow cooking onion, chopped
3 garlic cloves, peeled and chopped
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) salt
1 tsp (5 ml) freshly ground black pepper
3 cups (750 ml) vegetable stock or water
1 tsp (5 ml) champagne vinegar
tbsp (60 ml) Crispy Onions for garnish
4 tbsp (60 ml) Macedonian feta cheese, crumbled
2 tbsp (30 ml) hazelnuts, toasted and crushed
Instructions
- To make Crispy Onions, preheat vegetable oil in a medium-sized heavy saucepan until it reads to 300 F (150 C) on a candy thermometer.
- In a bowl, toss together onions and cornstarch until onions are evenly coated, shaking off the excess cornstarch. Fry in hot oil, stirring constantly until onions are golden brown, about 3 minutes. Remove from heat and drain onions on a paper towellined plate. Set aside while preparing soup.
- To make Soup, combine carrots, onion, garlic and olive oil in a large, heavy-bottomed saucepan. Sauté over medium heat until softened. Add salt, pepper and vegetable stock and bring to a boil. Cover and simmer for about 30 minutes, or until carrots are very tender.
- Purée soup using an immersion blender or place in a blender in batches. Do not overfill blender or lid may pop off while blending. Once puréed, add the champagne vinegar and blend until smooth.
- Spoon into bowls and sprinkle Crispy Onions, feta and hazelnuts over soup.
Drink Pairings
BOURBON CARAMEL PUMPKIN TART
Ingredients
Serves 10
CRUST:
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) fine cornmeal
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup (125 ml) cold unsalted butter, diced, plus extra for greasing
1 large egg
BOURBON CARAMEL:
½ cup (125 ml) light brown sugar
1 tbsp (15 ml) water
2 tbsp (30 ml) unsalted butter
½ tsp (2 ml) salt
1 cup (250 ml) whipping cream
¼ cup (60 ml) bourbon
PUMPKIN CUSTARD FILLING:
4 oz (125 g) plain cream cheese
⅓ cup (75 ml) light brown sugar
1 large egg
1 large egg yolk
¾ cup (175 ml) pumpkin purée
1 tsp (5 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground nutmeg
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) fine salt
½ cup (125 ml) half and half cream
¼ cup (60 ml) toasted, salted pumpkin seeds
2 tbsp (30 ml) toasted pine nuts
sweetened whipped cream (optional)
Instructions
- To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Add egg and continue to pulse until dough clumps together. Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
- Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Turn dough into prepared tart pan and press into pan. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Freeze for at least 1 hour.
- Preheat oven to 375 F (190 C). Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Carefully remove foil. If shell puffs, press down gently with back of a spoon. Bake another 10 minutes until shell is firm and edges are tinged golden brown. Transfer to a wire rack and let cool, 30 minutes. Keep oven on.
- Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Remove from heat and transfer to a heatproof bowl. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Spread into an even layer over crust. Refrigerate for 15 minutes, allowing caramel to set.
- To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Add egg and egg yolk, beating until well combined. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Mix until thoroughly combined. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan on a wire rack and allow tart to cool completely.
- In a small bowl stir together pumpkin seeds and pine nuts.
- Pour remaining caramel over pumpkin custard and spread evenly with a spatula. If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Sprinkle pumpkin seed mix around edge of tart and refrigerate until caramel is firm, a minimum of 4 hours, up to 24 hours.
- When ready to serve, unmould tart from pan and transfer to a serving platter. Cut and serve chilled.
Drink Pairings
BEETROOT MOUSSE WITH SPRING VEGETABLE ESCABECHE
Ingredients
Serves
BEETROOT MOUSSE:
1 lb (500 g) + 1 red beets, divided
½ cup (125 ml) cold water
4 tsp (20 ml) unflavoured gelatin
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) apple jelly
1¼ cup (300 ml) Beaujolais red wine
2 tbsp (30 ml) olive oil
½ cup (125 ml) finely grated Parmesan
3 tbsp (45 ml) prepared horseradish
salt and freshly ground black pepper, to taste
ESCABECHE:
⅔ cup (150 ml) grape seed or vegetable oil
⅓ cup (75 ml) white wine vinegar
1 garlic clove, crushed
1 fresh thyme sprig
1 medium golden beet or candy cane beet, thinly sliced
1 large watermelon radish, thinly sliced
1 medium turnip, thinly sliced
watercress or baby arugula, for garnish
Instructions
- Line a 9 x 5-in (2 L) loaf pan with a layer of plastic wrap, then a layer of parchment paper. Set aside.
- Place red beets in large saucepan and cover with 2-in (5 cm) cold water. Slowly bring to a boil over medium-high heat. Reduce heat to medium-low and simmer beets until tender and a knife pierces easily. Drain beets and set aside until cool enough to handle. Peel and roughly chop all but one red beet.
- In a small bowl sprinkle gelatin over ½ cup (125 ml) cold water and allow to bloom for 10 minutes.
- In a large frying pan, melt butter over medium heat. Add chopped beets, red wine vinegar and apple jelly and cook, stirring occasionally, for 2 minutes. Add red wine and simmer until reduced by half, about 8 to 10 minutes. Transfer mixture to blender along with gelatin and blend until smooth. Add olive oil, Parmesan and horseradish. Blend again until well incorporated and smooth. Season to taste with salt and pepper. Pour mixture into prepared pan and refrigerate until set, about 6 hours.
- To make ESCABECHE: In a saucepan over low heat, warm grape seed oil, white wine vinegar, garlic and thyme. Once warmed, stir in golden beet, radish and turnip slices. Remove from heat and allow to cool to room temperature. While waiting to cool, thinly slice remaining 1 red beet and rinse well under cold water. Add red beet slices along with a good pinch of salt and toss to coat all vegetables well in marinade.
- To serve, unmould mousse terrine with help of plastic wrap and slice into ½-in (1.25 cm) slices. Arrange on serving plates and garnish with some of the drained escabeche vegetables and a few pieces of watercress or arugula, if desired. Serve immediately.
Drink Pairings
ACORN SQUASH WITH KALE PESTO
Ingredients
Serves 8
¼ cup (60 ml) pistachios
¼ cup (60 ml) natural almonds
¾ cup (175 ml) firmly packed arugula
½ cup (125 ml) lightly packed fresh parsley
1 cup (250 ml) firmly packed, chopped kale
1 tbsp (15 ml) each fresh thyme and oregano
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
3 garlic cloves, minced, divided
¾ cup (175 ml) grated Parmesan, divided
¾ cup+1 tbsp (190 ml) extra-virgin olive oil, divided
salt and pepper, to taste
2 medium acorn squash
⅓ cup (75 ml) panko bread crumbs
Instructions
- Preheat oven to 350 F (180 C). Place pistachios and almonds on a baking sheet and toast in oven until fragrant, 8 minutes. Set aside to cool.
- Increase oven heat to 400F (200C). Add cooled nuts to a food processor and process until broken into small pieces. Add arugula, parsley, kale, thyme and oregano and continue to process, pulsing until it begins to break down. Add lemon juice and zest, 1 minced garlic clove and 1⁄2 cup (125 ml) Parmesan. Process until well combined and a chunky paste forms. With food processor running, add 3⁄4 cup (175 ml) oil in a thin stream until incorporated. Season to taste with salt and pepper. Set half the pesto aside and store remaining for another use.
- Halve the squash, scoop seeds out and discard. Cut squash halves crosswise into 3⁄4-in (2 cm) slices.
- In a large bowl, toss together squash with remaining 2 minced garlic cloves, 1⁄4 cup (60 ml) Parmesan, 1 tbsp (15 ml) oil and panko bread crumbs. Lay squash in a single layer on 2 parchment-lined baking trays and season lightly with salt and pepper. Bake until golden brown and tender, 30 minutes. Once cooked, generously brush squash with half the reserved pesto before transferring to a serving plate. Serve warm.
Drink Pairings
APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE
Ingredients
Serves 4
APRICOT BASIL DRESSING:
4 fresh apricots, pitted and coarsely chopped
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) champagne vinegar
2 tbsp (30 ml) liquid honey
5 basil leaves
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
SALAD:
1 cup (250 ml) mixed baby salad greens, washed and spun dry
½ fennel bulb, thinly shaved on a mandolin
2 fresh apricots, pitted and cut into wedges
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) torn basil leaves
Instructions
- Combine DRESSING ingredients in a food processor or blender and purée until smooth. Adjust seasonings to taste. Transfer to a covered container. Can be refrigerated for up to 3 days. Makes 1 cup (250 ml).
- To make SALAD: Combine salad greens and shaved fennel in a large salad bowl. Drizzle with 2 tbsp (30 ml) Apricot Basil Dressing. Gently toss and divide among 4 salad plates.
- Divide apricot wedges among plates and scatter with crumbled blue cheese and torn basil leaves.
- Drizzle each plate with an additional 1 tbsp (15 ml) of dressing. Refrigerate remaining dressing for another use. Serve immediately.
Drink Pairings
ASPARAGUS RIBBON SALAD WITH FRESH BURRATA
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter
2 oz (60 g) shiitake mushrooms, thinly sliced
salt and pepper, for seasoning
½ lb (250 g) fresh asparagus, tough ends trimmed
½ small head frisée lettuce, outer leaves trimmed
½ small head radicchio, trimmed and leaves separated
4 assorted radishes, trimmed
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) minced fresh tarragon
1 tsp (5 ml) Dijon mustard
⅓ cup (75 ml) burrata cheese
¼ cup (60 ml) pine nuts, toasted
Instructions
- Melt butter in a heavy-bottomed frying pan. Add sliced shiitakes and sauté over medium heat until golden. Season with a little salt and pepper and set aside.
- Meanwhile, wash and blot dry trimmed asparagus spears. Working with 1 spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Transfer ribbons to a large bowl. Set aside.
- Wash and spin-dry trimmed frisée and separate into bite-sized leaves. Add to asparagus. Repeat with radicchio. Thinly shave radishes on a mandolin, or cut with a paring knife into paper-thin slices, then add to asparagus and greens.
- In a small bowl, combine oil, juice, tarragon and mustard. Whisk vigorously until blended. Add salt and pepper to taste.
- Gently toss asparagus and greens with cooled shiitakes in bowl. Place equal amounts on 4 individual serving plates. Using a small spoon, drop little bits of soft burrata cheese onto each serving and sprinkle with pine nuts. Give oil dressing a quick whisk and drizzle over top. Dust with fresh pepper to taste and serve.
Drink Pairings
BRAISED LENTIL-STUFFED YAMS
Ingredients
Serves 4
4 medium-sized jewel yams
2 tbsp (30 ml) extra-virgin olive oil
1 medium-sized yellow onion, diced
2 garlic cloves, minced
1 sprig fresh thyme
2 cups (500 ml) black beluga lentils
2 cups (500 ml) vegetable broth
1½ cups (375 ml) crisp white wine
1 tsp (5 ml) ground cumin
3 cups (750 ml) baby spinach, baby kale or baby chard
salt and pepper, to taste
⅓ cup (75 ml) crumbled sheep’s milk feta
⅓ cup (75 ml) chopped, salted, roasted pistachios
2 tsp (10 ml) toasted sesame seeds
ground sumac, chopped flat-leaf parsley and finely grated lemon zest, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Prick each yam a few times with a fork and place on a baking sheet. Bake until yam skins start to wrinkle and a knife easily pierces through flesh, about 35 to 50 minutes. Cooking time will vary depending on size of yams.
- Meanwhile, prepare lentils. In a large saucepan, warm olive oil over medium heat. Add onion and cook until translucent and softened, about 5 minutes. Add garlic and thyme and continue to cook another minute.
- Stir in lentils, then add broth, white wine and cumin. Stirring occasionally, bring lentil mixture to a simmer. Reduce heat to low, cover and cook, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
- Strain and discard any extra cooking liquid. Return lentils to cooking pot, remove from heat, discard thyme stem and stir baby spinach (or kale, or chard) into warm lentil mixture, allowing spinach to wilt slightly. Season to taste with salt and pepper.
- When ready to serve, slice each yam along top lengthwise. Open and stuff with warm lentil mixture before topping with a sprinkle of feta, pistachios and sesame seeds. For an extra flourish and seasoning, garnish with a pinch of sumac, chopped parsley and lemon zest, if desired. Serve warm as a light meal or a hearty side dish.