CHEESY QUINOA AND RICE ARANCINI
Ingredients
Serves 16 Arancini
ARANCINI
1 cup (250 ml) cooked red quinoa, cooled
1 cup (250 ml) cooked short grain or Arborio rice, cooled
½ cup (125 ml) ricotta
½ cup (125 ml) grated Gruyère
2 tbsp (30 ml) minced fresh chives
1 lemon, zest only
¼ tsp (1 ml) salt
freshly ground black pepper, to taste
1 cup (250 ml) all-purpose flour
3 large egg whites, whisked
1 cup (250 ml) toasted bread crumbs
4 cups (1 L) peanut, canola or sunflower oil, for frying
SMOKY TOMATO SAUCE
14 oz (398 ml) can diced fire-roasted tomatoes, drained
1 tbsp (15 ml) tomato paste
¼ tsp (1 ml) each, salt and smoked paprika
1 generous pinch brown sugar
freshly ground black pepper
chopped fresh chives, for garnish (optional)
Parmesan shavings, for garnish (optional)
Instructions
- For Arancini, in a large bowl, combine quinoa and rice, ricotta and Gruyère cheeses, chives, lemon zest and salt. Stir together. Add pepper, to taste. Refrigerate 1 hour to firm slightly, if necessary.
- With wet hands, roll 1½ tbsp (22 ml) quinoa mixture into a ball. Set aside on a baking sheet lined with parchment paper. Repeat procedure until all mixture has been rolled.
- Place flour, whisked eggs and bread crumbs into 3 separate shallow bowls. Dip and roll balls in flour, then in beaten egg to coat, then roll in bread crumbs. Return to baking sheet. Refrigerate for 1 hour to firm, or overnight.
- For Smoky Tomato Sauce, in a saucepan, combine all ingredients, except chives and Parmesan. Stir over medium heat until slightly thickened. Add pepper and another pinch of sugar, if needed. Using a handheld blender, whirl briefly until puréed. Remove to a small bowl and set aside. Serve warm or at room temperature.
- Heat oil in a deep fryer or large, heavybottomed saucepan to 375 F (190 C). Line a large baking sheet with paper towels. Add no more than 3 or 4 balls to hot oil at a time, any more and oil temperature will quickly reduce and cause balls to absorb oil rather than turn golden. Fry for about 2 minutes per side, or until golden all over. Remove with a slotted spoon to paper towel. Repeat with remaining balls until all are browned. Arancini can be made ahead. Cool at room temperature, then store in refrigerator in a tightly covered container overnight or freeze. Rewarm in hot oil for a minute or until piping hot.
- Serve Arancini hot in individual spoons containing a dollop of Smoky Tomato Sauce. Sprinkle with chives and shaved Parmesan, as desired.
Drink Pairings
CHORIZO, CALAMARI AND ORZO PASTA SALAD
Ingredients
Serves 4 to 6
SALAD:
1½ cups (375 ml) orzo pasta, about 8 oz (250 g)
2 tbsp (30 ml) olive oil, divided
1 lb (500 g) small calamari, cleaned, tubes cut into ½-in (1.25 cm) rounds and tentacles trimmed
¾ lb (340 g) dried cured chorizo
½ cup (125 ml) Spanish olives
2 large ripe tomatoes, diced
¼ cup (60 ml) chopped flat leaf parsley
3 tbsp (45 ml) chopped fresh mint
2 tbsp (30 ml) chopped fresh chives
DRESSING:
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) sherry vinegar
2 garlic cloves, smashed and minced
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground cumin
¼ tsp (1 ml) sea salt
liquid honey, to taste
freshly ground black pepper
fresh mint
fresh flat leaf parsley
lemon wedges, for garnish
Instructions
- In a large pot of boiling salted water, cook pasta for 10 minutes or just until firm and chewy. Stir occasionally to prevent sticking together. Drain and rinse under cold water, then drain thoroughly. Transfer to large bowl and stir in 1 tbsp (15 ml) oil. Set aside.
- Heat 1 tbsp (15 ml) oil in large frying pan over medium heat. Add squid and cook for 3 minutes, just until cooked through. Add to cooked pasta.
- Peel casing from chorizo and thinly slice sausage into rounds. Add to frying pan and lightly brown over medium heat. Remove and blot dry with paper towel. Add to cooked pasta along with olives, tomatoes and herbs. Gently toss and set aside.
- For DRESSING: In a bowl, whisk together oil, vinegar, garlic, cinnamon, cumin and salt. Add a drizzle of liquid honey and black pepper, to taste.
- To finish, drizzle dressing over pasta and toss to coat. Sprinkle with mint and parsley. Serve at room temperature with lemon wedges.
Drink Pairings
FARRO AND SHRIMP SALAD WITH SPARKLING VINAIGRETTE
Ingredients
Serves 6
SPARKLING VINAIGRETTE:
¼ cup (60 ml) semi-dry sparkling wine
1 garlic clove, minced
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) liquid honey
¼ cup (60 ml) grapeseed oil
¼ cup (60 ml) extra-virgin olive oil
salt and pepper, to taste
FARRO AND SHRIMP SALAD:
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
3 cups (750 ml) semi-dry sparkling wine
1 dried bay leaf
2 sprigs fresh parsley
1 strip of lemon zest, cut using a vegetable peeler
1 lb (500 g) large shrimp, deveined but with shell still on, size 16/20
3 ears of corn, husk removed
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, at room temperature
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) chili powder
2 cups (500 ml) cherry tomatoes, halved
¼ cup (60 ml) fresh basil, roughly chopped
¼ cup (60 ml) fresh cilantro, roughly chopped
2 tbsp (30 ml) fresh mint, roughly chopped
Instructions
- To make SPARKLING VINAIGRETTE: In a blender combine sparkling wine, garlic, mustard, lemon juice, honey, ¼ cup (60 ml) grapeseed oil, extra-virgin olive oil and a good pinch of salt and pepper until well combined. Season with additional salt and pepper. Dressing may be made 2 days in advance and refrigerated until ready to use.
- To make SALAD: In a large saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally until tender, about 20 minutes. Remove from heat, uncover, fluff with a fork and set aside to cool. Farro can be made ahead and refrigerated in an airtight container for up to 2 days.
- While farro is cooking, prepare shrimp. In a large saucepan, stir to combine 3 cups (750 ml) sparkling wine with bay leaf, parsley and lemon zest and a good pinch of salt. Bring just to a boil over mediumhigh heat. Remove from heat, add shrimp and cover. Allow shrimp to steep in liquid until cooked through, about 5 minutes. Using a slotted spoon, remove shrimp and drain well. Refrigerate until cool before peeling and discarding shells. Keep shrimp refrigerated until ready to assemble salad.
- When ready to assemble, preheat grill or grill pan over medium-high heat. Brush corn with grapeseed oil and season with salt and pepper. Grill corn, turning frequently, about 5 to 8 minutes. Set corn aside to cool for a minute before spreading with butter. Combine smoked paprika with chili powder and sprinkle over buttered corn cobs.
- Place cooked farro in a large serving bowl and toss with ¼ cup (60 ml) Sparkling Vinaigrette. Add tomatoes, basil, cilantro and mint. Cut kernels off cobs and add to salad before gently tossing everything together. Top salad with poached shrimp and an additional drizzle of dressing. Serve Farro and Shrimp Salad with additional vinaigrette alongside, if desired.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
ARTICHOKE, ASPARAGUS AND PEA RISOTTO
Ingredients
Serves 4 to 6
½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) frozen baby peas
2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges
4 tbsp (60 ml) unsalted butter, divided
½ cup (125 ml) finely chopped shallots
1 lemon, zest and juice only
2 cups (500 ml) Italian Arborio rice
1 cup (250 ml) dry white wine
6 cups (1.5 L) chicken stock, kept hot
¼ cup (60 ml) fresh grated Parmesan
sea salt and freshly ground pepper, to taste
Instructions
- Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
- Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
- Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.
Drink Pairings
BARLEY SALAD WITH HERBED LEMON VINAIGRETTE
Ingredients
Serves 6
BARLEY SALAD:
3 cups (750 ml) water
½ cup (125 ml) pearl barley
1 tsp (5 ml) sea salt
2 celery stalks, cut into ¼-in (0.5 cm) dice
2 to 3 green onions, finely chopped
1 small red bell pepper, seeded, cut into ¼-in (0.5 cm) dice
1 Granny Smith apple, peel on, cored, chopped into ½-in (1 cm) dice
1 pomegranate, seeded (optional)
½ cup (125 ml) dried Turkish figs, chopped
2 tbsp (30 ml) finely chopped flat-leaf parsley
1 tbsp (15 ml) finely chopped fresh tarragon
1 tbsp (15 ml) finely chopped fresh dill
1 tbsp (15 ml) finely chopped fresh mint
HERBED LEMON VINAIGRETTE:
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) pure maple syrup
salt and freshly ground black pepper, to taste
Instructions
- In a saucepan bring water, barley and salt to a boil. Reduce heat to simmer, cover and cook until barley is tender but still chewy, 30 minutes. Remove from heat and let sit 5 minutes. Drain remaining liquid and transfer to a serving bowl.
- Add remaining salad ingredients to barley, including pomegranate seeds if using, set aside
- To make HERBED LEMON VINAIGRETTE: Finely grate lemon zest to yield about 2 tsp (10 ml) zest. In a small bowl, whisk together zest, lemon juice, oil, Dijon and maple syrup. Season with salt and pepper.
- Drizzle salad with vinaigrette and toss to mix.
Drink Pairings
APRICOT ALMOND BUTTER BARS
Ingredients
Serves 16 large bars
2 cups (500 ml) large flake, old-fashioned rolled oats
½ cup (125 ml) slivered almonds
½ cup (125 ml) coarsely chopped hazelnuts
2 tbsp (30 ml) each flaxseeds, sesame seeds
2 cups (500 ml) unsweetened puffed whole grain cereal
⅔ cup (150 ml) dried currants
⅔ cup (150 ml) chopped dried apricots
½ cup (125 ml) chopped seedless raisins
½ cup (125 ml) creamy almond butter
⅓ cup (75 ml) light brown sugar
½ cup (125 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (2 ml) fine sea salt
Instructions
- Position baking rack in centre of oven. Preheat to 350 F (180 C). Butter a 9 x 13-in (3.5 L) baking pan. Set aside.
- In a large mixing bowl, combine oats, almonds, hazelnuts, flaxseeds and sesame seeds. Spread evenly over a large baking sheet. Bake until oats are lightly golden and nuts are fragrant, 8 to 10 minutes, stirring to mix halfway through. Transfer to a large mixing bowl to cool. Add puffed cereal, currants, apricots and raisins. Toss to combine.
- In a medium-sized saucepan, combine almond butter, brown sugar, honey, vanilla and salt. Heat over medium-low, stirring frequently, until mixture is emulsified and bubbling slightly, 5 minutes.
- Immediately pour mixture over dry ingredients and mix well to coat. Transfer to buttered baking pan. Coat hands with canola oil or butter and press mixture down firmly, making an even layer. Refrigerate uncovered until firm, about 1 hour. Cut into bars.