Rosemary Focaccia & Dipping Oils
How about a Do-It-Yourself gift box? Fill your gift boxes with some homemade delicious treats. It’s a gift you can make, pack, pair and share!Ingredients
Serves 1 loaf
ROSEMARY FOCACCIA
1 tsp (5 ml) honey
2 cups (500 ml) warm water
1 x 8 g package instant yeast
4 cups (1 L) flour
1 tsp (5 ml) salt
7 tbsp (105 ml) olive oil, divided
1 tbsp (15 ml) butter, room temperature
1 to 2 sprigs rosemary, stems removed, about 2 tbsp (15 ml)
Maldon sea salt, to taste
Citrus Herb-Infused Oil, to serve, recipe follows
CITRUS HERB-INFUSED OIL
1 cup (250 ml) olive oil
1 orange, zest only
3 sprigs thyme
1 sprig rosemary
1 sprig sage
Instructions
- In a large stainless-steel mixing bowl, whisk together honey and warm water. Add yeast and let sit for 3 minutes. Yeast should float and foam. If not, yeast is inactive and you will need to start again.
- Add flour and salt to water and mix to form a shaggy dough. With floured hands, gently knead dough a few times to form a ball. Set aside.
- Prepare another large stainless-steel bowl. Coat sides of bowl with 2 tbsp (30 ml) oil. Place dough inside bowl and rub top with 1 tbsp (15 ml) oil. Tightly cover top of bowl with plastic wrap and then with a tea towel. Place in a warm place for 4 hours to rise.
- Preheat oven to 375 F (190 C) and prepare a 11-in x 9-in (28 x 23 cm) non-stick pan. Rub butter on surface and sides of pan.
- Press dough into pan so it is evenly distributed. Cover again and allow to rise for 1 hour. Once risen, poke fingers onto entire surface of dough. Pour remaining 4 tbsp (60 ml) oil over focaccia. Add rosemary and salt. Bake for 20 minutes or until golden brown. If focaccia is still pale after 20 minutes, place under broil on high for 3 minutes or until golden. Rest for 5 minutes on a wire cooling rack and serve with infused oils.
- To make Citrus Herb-Infused Oil, In a medium saucepan over medium heat, warm olive oil. Add orange zest. Allow to cool completely and transfer to a glass jar. Add herbs and store in a cool dark place for up to one month.
Drink Pairings
EVERYTHING BAGEL STRATA
Spoil your valentine by making this unforgettable brunch item.Ingredients
Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced
Instructions
- To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
- Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
- In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
- Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
- In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
- Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
Drink Pairings
WILD RICE PILAF
Here is a delicious side dish option for festive meals.Ingredients
Serves 8 - 10
3½ cups (875 ml) chicken stock, divided
½ cup (125 ml) wild rice
1 tsp (5 ml) kosher salt, divided
½ cup + 2 tbsp (125 ml + 30 ml) vegetable oil, divided
3 cups (750 ml) thinly sliced shallots
3 cups (750 ml) sliced cremini mushrooms
½ tsp (2.5 ml) ground pepper
½ cup (125 ml) boiling water, divided
1 tsp (5 ml) saffron threads, crushed
1 cup (250 ml) basmati rice
½ cup (125 ml) dried barberries*
3 tbsp (45 ml) butter, divided
1 x 3-in (8 cm) cinnamon stick
1 bay leaf
4 cloves
10 peppercorns
3 green cardamom pods
½ cup (125 ml) pine nuts, lightly toasted
⅓ cup + 2 tbsp (75 ml + 30 ml) chopped parsley
1 tbsp (15 ml) white vinegar
*Can be purchased online or at specialty Persian food markets.
Instructions
- In a small saucepan over medium heat, bring to a boil 2 cups (500 ml) chicken stock, wild rice and ¼ tsp (1 ml) kosher salt. Reduce heat to low, cover and allow rice to simmer gently for 40 to 45 minutes, or until all liquid is absorbed and grains are chewy, yet tender. Remove from heat and set aside.
- In a large skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat until shimmering. Add half the sliced shallots and ⅛ tsp (a pinch) kosher salt and fry until deep golden brown in colour, stirring regularly to avoid scorching. Using a slotted spoon, remove fried shallots from skillet and spread over a paper towel-lined baking sheet. Repeat this step with remainder of shallots. Pour out and reserve any remaining oil in the skillet into a small heatproof bowl and set aside.
- In the same skillet, fry sliced mushrooms until any released liquid evaporates. Season with ¼ tsp (1 ml) kosher salt and ground pepper. Set aside.
- In a small bowl, add ¼ cup (60 ml) boiling water to crushed saffron and set aside until ready to use.
- In a large heatproof bowl, add basmati rice, 1½ cups (375 ml) chicken stock, ¼ tsp (1 ml) kosher salt and 1 tbsp (15 ml) reserved oil from fried shallots. Cover and microwave on high for 5 minutes. Then continue microwaving for another 12 minutes on medium. Remove from microwave and fluff lightly with a fork.
- Meanwhile, in a heatproof medium bowl, soak barberries in ¼ cup (60 ml) boiling water for about 15 minutes and then drain out liquid.
- In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add barberries and saffron water and cook for 1 minute or until liquid looks shiny and syrupy. Turn off heat and add 1 cup (250 ml) cooked basmati rice and mix well. Set aside.
- In a large saucepan or wok, heat 2 tbsp (30 ml) vegetable oil over medium-high heat until shimmering. Add cinnamon stick, bay leaf, cloves, peppercorns and cardamom. Reduce heat to medium. Fry spices in oil until fragrant, about 1 minute. Using slotted spoon, remove all spices except cinnamon. Reduce heat and add butter. Once melted, add pine nuts, cooked wild and basmati rice, mushrooms and fried shallots. Increase heat to medium and mix well until ingredients are evenly distributed in the pilaf.
- Add chopped parsley and vinegar to rice. Cover and turn off heat. Allow to rest for 10 minutes before serving.
- When ready to serve, evenly spread saffron rice on top and garnish with 2 tbsp (30 ml) chopped parsley.
Drink Pairings
Herb Parmesan Scones
Ingredients
Serves 15 scones
1¼ cups (310 ml) spelt flour
1¼ cups (310 ml) all-purpose flour, plus extra as needed
1½ tsp (7 ml) fine sea salt
1 tbsp (15 ml) baking powder
½ cup (125 ml) unsalted butter, chilled, cut into cubes
1⅓ cups (325 ml) plain Greek yogurt
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh tarragon leaves
¼ cup (60 ml) finely grated Parmesan, divided
butter or clotted cream, to serve (optional)
Instructions
- Preheat oven to 450 F (230 C). Place an ungreased baking sheet in oven while it is preheating.
- In a large bowl, whisk together flours, salt and baking powder. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized
- In a glass measuring cup or small bowl, whisk together yogurt, chives, tarragon and 2 tbsp (30 ml) Parmesan. Add yogurt mixture to flour and butter mixture and stir with a fork until a shaggy dough forms. Take care not to overmix; it is fine if there are a few patches of flour mixture remaining.
- Turn dough out onto a lightly floured work surface and gently knead together about 4 or 5 times until dough comes together.
- Press dough into a 1-in (2.5 cm) thick square then cut in half and stack one half on top of the other. Repeat twice more. Pat dough into a rectangle about ¾-in (2 cm) thick, then cut into 15 squares, each about 1½-in (3.75 cm) across.
- Transfer biscuits to preheated baking sheet, leaving about ½-in (1.25 cm) between each. Sprinkle tops of scones with remaining 2 tbsp (30 ml) Parmesan. Bake, rotating pan halfway through cooking time, until bottoms are deeply golden brown and baked through, about 10 to 13 minutes. Serve warm or at room temperature the same day with butter or clotted cream, if desired.
Drink Pairings
Parker House Rolls served with Honey Butter
Ingredients
Serves 6 to 8
2 cups (500 ml) whole milk, warmed
¼ cup (60 ml) sugar
2 x ¼ oz (7 g) envelopes instant yeast
½ cup plus 3 tbsp (125 + 45 ml) unsalted butter, melted, divided
2 large eggs
6 cups (1.5 L) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) thyme leaves
Honey Butter, recipe follows, to serve
½ cup (125 ml) honey
1 cup (250 ml butter, softened
1 tsp (5 ml) kosher salt
Instructions
- In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
- Add ½ cup (125 ml) butter, eggs, flour and kosher salt. Mix with a dough hook until smooth and elastic, about 3 to 5 minutes. If you do not have a mixer, mix and knead by hand until smooth and elastic, about 8 to 10 minutes.
- Transfer dough to a clean bowl and cover with a damp towel. Let rise at room temperature until doubled in size, about 1 hour, depending on temperature of room. Or, place in refrigerator and let rise overnight.
- Grease a 9 x 11-in (23 x 28 cm) oven-safe casserole or baking dish. Roll dough out to 1-in (2.5 cm) thick and cut into rounds with a 3-in (8 cm) biscuit cutter. Fold each round in half like a taco and stand the “tacos” in casserole, open side facing up. Re-roll and cut excess dough and repeat.
- Cover with a damp towel and let proof until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350 F (180 C). Transfer rolls to oven and bake for 20 to 25 minutes, or until golden brown and cooked all the way through.
- Remove from oven and let cool for 15 minutes. While rolls are still warm, brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with flaky salt and thyme. Serve with Honey Butter.
- TO MAKE THE HONEY BUTTER: Mix all ingredients together until combined, then transfer to a serving dish. Makes 1½ cups (325 ml)
Drink Pairings
Farro Waldorf Salad
Ingredients
Serves 6
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) Dijon mustard
1 lemon, zest and juice
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) minced chives
1 tbsp (15 ml) minced parsley
Salt and pepper, to taste
2 cups (500 ml) uncooked farro
3 cups (750 ml) mixed greens
2 stalks celery, cut into ½-in (1.25 cm) slices on the bias
1 apple, cored and cut into ½-in (1.25 cm) slices
½ cup (125 ml) crumbled Stilton cheese
¼ cup (60 ml) walnut pieces, toasted
1 cup (250 ml) microgreens
Instructions
- Cook farro according to package directions, then let cool to room temperature. Set aside.
- In a small bowl, mix together mayonnaise, mustard, lemon zest and juice, Worcestershire sauce, chives, parsley, salt and pepper until combined. Set aside.
- In a salad bowl, mix together remaining ingredients. When ready to serve, toss with dressing and enjoy.
Drink Pairings
Raspberry & Jasmine Tea Cream Scones
Ingredients
Serves about 20 scones
2½ cups (625 ml) all-purpose flour, plus extra for dusting
5 tbsp (75 ml) granulated sugar
1 tbsp (15 ml) Jasmine tea leaves
1 tbsp (15 ml) baking powder
¼ tsp (1 ml) fine sea salt
6 tbsp (90 ml) unsalted butter, chilled, cut into large chunks
1 cup (250 ml) whipping cream
2 large eggs, divided
½ tsp (2.5 ml) vanilla extract
1 cup (250 ml) fresh raspberries or frozen raspberries, thawed and drained
2 tsp (10 ml) water
demerara sugar, for garnish
butter, jam and clotted cream, to serve (optional)
Instructions
- In a large bowl, whisk together flour, sugar, tea leaves, baking powder and salt. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized.
- In a glass measuring cup or medium bowl, whisk together cream, 1 egg and vanilla. Pour cream mixture into flour and butter mixture and stir with a fork until a shaggy dough forms.
- Turn dough out onto a lightly floured work surface. Scatter raspberries on top of dough and gently knead raspberries into dough using hands or a pastry scraper, until raspberries are evenly distributed throughout. Because of raspberries, dough will be quite moist at this point; lightly flour work surface as needed to prevent sticking.
- Pat dough into a circle about ¾-in (2 cm) thick, cover loosely with a clean kitchen towel and let rest. Preheat oven to 425 F (220 C). Line a rimmed baking sheet with parchment paper and set aside.
- Once oven is hot, use a 2-in (5 cm) round cookie cutter dipped in flour to punch out circles of dough. Cut them as closely to one another as possible and you should get about 14 rounds. Place rounds on prepared baking sheet as you go. Gather and gently re-shape dough scraps into a ¾-in (2 cm) thick round and punch out more circles; you should be able to get another 5 to 6. Place on prepared baking sheet and discard any remaining dough (re-rolling it will result in a tough scone).
- In a small bowl, beat remaining egg with water until well combined. Lightly brush tops of scones with egg wash, then sprinkle evenly with demerara sugar.
- Bake scones, rotating pan halfway through cooking time, until golden brown, about 13 to 18 minutes. Allow scones to sit on baking sheet for 2 minutes before transferring to a cooling rack. Serve warm or at room temperature the same day with butter, jam and clotted cream, if desired.
Drink Pairings
Vegetable-Stuffed Chicken served with Mediterranean Rice Salad
Ingredients
Serves 4
1 cup (250 ml) long-grain brown rice
2 cups (500 ml) water
8 tbsp (120 ml) extra-virgin olive oil, divided
4 tbsp (60 ml) lemon juice, divided
3 garlic cloves, minced, divided
1 tbsp (15 ml) chopped rosemary leaves
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper, to taste
1 zucchini, halved and thinly sliced
½ red onion, sliced into thin half-moons
½ Japanese eggplant, sliced into thin rounds
1 medium tomato, halved and thinly sliced
½ cup (125 ml) crumbled feta cheese
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) Dijon mustard
4 cups (1 L) baby arugula
2 green onions, trimmed and thinly sliced
½ cup (125 ml) sliced green olives
1 English cucumber, diced
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer until rice is tender and liquid is fully absorbed, 30 to 40 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Remove lid and fluff rice with a fork.
- Meanwhile, in a small bowl, whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 minced garlic cloves and rosemary.
- Place chicken on a cutting board and cut five crosswise slits into each breast, taking care not to cut all the way through. Transfer to prepared baking sheet. Drizzle rosemary mixture over chicken breasts, making sure mixture gets into slits. Season with salt and pepper. Stuff each slit with a slice each of zucchini, red onion, eggplant and tomato. Sprinkle crumbled feta over top and transfer to oven. Bake until chicken is cooked through, about 25 minutes.
- Meanwhile, make dressing for Mediterranean Rice Salad. In a medium bowl, combine remaining 5 tbsp (75 ml) olive oil, 3 tbsp (45 ml) lemon juice and minced garlic clove with dill, cumin, mustard and a good pinch each of salt and pepper and whisk until well combined.
- Transfer rice to a large bowl, along with arugula, green onion, olives and cucumber. Drizzle with some dressing and toss gently to combine. Add additional dressing and season to taste with salt and pepper, as desired.
- To serve, divide Mediterranean Rice Salad between serving plates and top with a stuffed chicken breast. Serve warm.
Drink Pairings
Antipasti Toasties
Ingredients
Serves 24 toasties
½ cup (125 ml) butter, divided
1 baguette, sliced into 24 x ½-in (1.25 cm) slices
48 thin, round slices salami of your choice
½ cup (125 ml) sundried tomato pesto
8 oz (250 g) roasted red peppers
8 oz (250 g) Burrata
½ cup (125 ml) sliced black olives
24 roasted garlic cloves
1 bunch fresh basil leaves
3 tbsp (45 ml) olive oil
salt and pepper, to taste
Instructions
- In a large frying pan over medium heat, melt ¼ cup (60 ml) butter. Swirl pan to distribute melted butter evenly over surface. Add 12 slices baguette and fry until crisp and golden brown on edges, approximately 2 minutes, making sure not to burn them. Flip and continue frying for another 30 seconds to 1 minute. Remove from pan to a wire rack to cool. Wipe out pan with a clean, damp cloth and repeat with remaining butter and bread.
- To make salami roses, stack 4 salami slices on top of each other, offsetting each by ½-in (1.25 cm) from the edge of the slice underneath. Starting from bottom slice, roll up all 4 slices into a roll. Cut roll in half crosswise to make 2 salami roses. Pierce each with a toothpick and set aside on a plate. Refrigerate until ready to use.
- Evenly spread tomato pesto over cooled baguette slices. Remove toothpick from salami roses and place 1 in centre of each baguette slice. Place about 2 tsp (10 ml) roasted red peppers and 2 tsp (10 ml) Burrata on either side of salami rose to hold its shape. Add 1 to 2 olive slices, 1 roasted garlic clove and some basil leaves to each baguette slice.
- Drizzle with olive oil and sprinkle over salt and pepper to taste before serving.
Drink Pairings
Parsnip Risotto with Caramelized Shallots
Ingredients
Serves 2-3
½ cup (125 ml) butter
6 sage leaves
4 tbsp (60 ml) olive oil, divided
3 large shallots, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1 medium parsnip, peeled and diced (about 1½ cups/375 ml)
1¼ cups (310 ml) Arborio rice
1 cup (250 ml) dry white wine
4 cups (1 L) vegetable stock, plus 1 cup (250 ml) extra if needed
salt and pepper, to taste
1¼ cups (310 ml) grated Pecorino cheese, divided
Instructions
- In a small saucepan over medium heat, melt butter. Once butter is foaming, add sage and gently fry until crisp, about 3 minutes. Remove sage leaves to a paper towel-lined plate and continue to cook butter until golden brown and nutty in fragrance, about 8 minutes. Remove from heat and set aside.
- In a medium skillet over medium to medium-high heat, heat 2 tbsp (30 ml) olive oil. Add shallot and sauté for 8 to 10 minutes, until golden brown and caramelized. Remove from heat and set aside.
- In a large saucepan over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Add onion and garlic and sauté for 5 to 8 minutes, or until soft. Add parsnip and sauté for another 3 minutes.
- Add Arborio rice and stir to coat in oil. Add wine and cook for another 3 to 5 minutes, until completely absorbed.
- In a saucepan over medium-high heat, heat vegetable stock until warm. Remove stock from heat and ladle 2 cups (500 ml) stock over rice, stirring every few minutes, until stock is almost fully absorbed. Add another 1 cup (250 ml) stock and stir into rice until almost fully absorbed. Repeat with remaining 1 cup (250 ml) stock and taste rice: if too al dente, add another 1 cup (250 ml) stock and stir until fully absorbed. Season with salt and pepper to taste, then add 1 cup (250 ml) Pecorino and stir to incorporate.
- To serve, reheat browned butter gently over low heat, if needed. Divide risotto between bowls and top with caramelized shallots, a drizzle of browned butter and fried sage leaves. Garnish with remaining ¼ cup (60 ml) Pecorino cheese.