Chickpea Salad Sandwiches
Ingredients
Serves 4
1 x 19-oz (540 g) can chickpeas, drained and rinsed
2 garlic cloves, roughly chopped
¼ cup (60 ml) tahini
1 lemon, zest and juice
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) smoked paprika
salt and pepper, to taste
2 stalks celery, diced
¼ red onion, diced
½ cup (125 ml) diced dill pickles
hot sauce, to taste
1 tbsp (15 ml) Dijon mustard
8 slices rye bread, toasted and buttered
2 oz (60 g) alfalfa sprouts
1 avocado, quartered and sliced
sliced cucumber (optional)
Instructions
- In a food processor, pulse half of the drained chickpeas along with garlic, tahini, lemon zest and juice, mayonnaise, cumin, paprika and smoked paprika until thick and smooth, like hummus, scraping down sides of food processor bowl as needed. Season with salt and pepper.
- In a large bowl, combine celery, onion, pickles and remaining drained whole chickpeas. Mix in blended chickpea mixture. Season again with salt and pepper and hot sauce. Place in refrigerator for at least 1 hour to thicken.
- To assemble sandwiches, spread mustard onto 4 slices bread. Layer sprouts, avocado, cucumber (if using) and a few spoonfuls of chickpea filling. Season again with salt and pepper to taste and top with remaining bread slices. Leftover chickpea mixture will keep in refrigerator in an airtight container for up to 1 week.
Drink Pairings
Mixed Grain, Radish & Pecan Salad
Ingredients
Serves 6
½ cup (125 ml) farro
½ cup (125 ml) wild rice
½ cup (125 ml) red quinoa
½ cup (125 ml) pearl barley
1 cup (250 ml) thinly sliced radishes
¼ small red onion, thinly sliced
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) sherry vinegar
1 tbsp (15 ml) Dijon mustard
1½ cups (375 ml) baby arugula leaves
1 cup (250 ml) flat leaf parsley leaves
½ cup (125 ml) fresh mint leaves
½ cup (125 ml) toasted pecans
kosher salt, to taste
½ cup (125 ml) raw or toasted pumpkin seeds
½ cup (125 ml) dried mulberries or yellow raisins
Instructions
- Cook grains individually according to package directions. Drain and set aside, allowing grains to cool to room temperature.
- Meanwhile, place radish and red onion in separate bowls of ice water and set aside. Allow both sit for at least 10 minutes.
- In a medium bowl, whisk together olive oil, vinegar and mustard. Set dressing aside.
- Drain radish and red onion and place in a large bowl. Add cooked grains, arugula, parsley, mint and pecans. Toss to combine, then drizzle with dressing. Toss well and season to taste with salt. Add pumpkin seeds and mulberries. Toss well and serve.
Drink Pairings
Onigiri
Ingredients
Serves 6 onigiri
½ oz (15 g) dried kombu seaweed
1 tsp (5 ml) bonito flakes
2 cups (500 ml) water, divided
1 handful (about 3½ oz/100 g) fresh shiitake mushrooms, roughly chopped
1 tbsp (15 ml) sake
1 tbsp (15 ml) mirin
1 tsp (5 ml) rice vinegar
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) sugar
½ tsp (2.5 ml) kosher salt
3 cups (750 ml) freshly cooked sushi rice or Japanese short grain rice*
¼ cup (60 ml) furikake ( Japanese rice seasoning)
6 pieces roasted seaweed snacks
Instructions
- In a small, covered saucepan over low heat, simmer kombu and bonito flakes in 1 cup (250 ml) water until kombu is tender, about 20 to 30 minutes. Remove kombu and set aside. Skim off bonito flakes and discard. Reserve simmering water for next step.
- Julienne prepared kombu and return to water. Add mushrooms, sake, mirin, rice vinegar, soy sauce and sugar. Simmer for another 20 to 30 minutes over low heat, until liquid has reduced by about ⅔, then allow to cool. (Or, allow to marinate in refrigerator overnight for even more flavour.)
- In a small bowl, dissolve salt in remaining 1 cup (250 ml) water.
- To assemble, wet hands with prepared salted water, scoop ½ cup (125 ml) rice into one hand and make an indent in middle of rice. Place 2 tsp (10 ml) kombu and mushroom filling in indent, then mould rice around filling. Squeeze it gently into a triangle shape.
- Sprinkle furikake onto a plate. Roll 2 sides of the triangle in furikake. Wrap a piece of seaweed around remaining side. Repeat with remaining ingredients.
- * Cook 1½ cups (375 ml) rice according to package directions, then allow to cool enough to handle, but still warm.
Drink Pairings
STIR-FRIED RICE CAKES WITH PRAWNS
Ingredients
Serves 4 to 6
1 tsp (5 ml) cornstarch
1 tsp (5 ml) Shaoxing cooking wine, divided
1 tsp (5 ml) salt, divided
1 tsp (5 ml) sugar, divided
½ tsp (2.5 ml) ground white pepper, divided
5 oz (140 g) pork shoulder, cut into thin strips
2 tbsp (30 ml) vegetable oil
2 garlic cloves, crushed
5 oz (140 g) sustainable prawns, deveined
½ bunch choy sum, cut into 1-in (2.5 cm) pieces, blanched and shocked in ice water
15 oz (425 g) flat rice cakes (found at any Asian market)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) sesame oil
Instructions
- In a bowl, combine cornstarch, cooking wine, salt, sugar, pepper and pork shoulder. Allow to marinate for ½ hour.
- Heat a wok over high heat. Add vegetable oil and garlic and cook for about 30 seconds to 1 minute, or until fragrant. Add pork shoulder in a single layer and allow it to sit until bottom has browned, about 2 to 3 minutes. Turn meat over to cook other side for about 2 minutes.
- Add prawns and choy sum and stir-fry for another minute or two, or just until prawns start to turn pink. Add rice cakes, soy sauce and oyster sauce and stir-fry until everything is combined. Cover with a lid and cook just until rice cakes are soft, about 3 to 5 minutes.
- Add sesame oil and mix to combine. Serve on a warm platter.
Drink Pairings
LONG LIFE NOODLES WITH MUSHROOMS
Ingredients
Serves 4 to 6
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) butter
2 tbsp (30 ml) minced garlic
1 cup (250 ml) shiitake mushrooms, stems removed and thinly sliced
1 x 15 oz (425 g) can straw mushrooms, halved
1 cup (250 ml) Chinese chives, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) Shaoxing cooking wine
1 x 10½ oz (300 g) package yi mein noodles
2 green onions, julienned
Instructions
- Cook yi mein according to package instructions and drain well. Set aside.
- Mix together oyster sauce, soy sauce and sugar. Set aside.
- Heat a wok over high heat. Add vegetable oil, butter and garlic and stir-fry just until fragrant, about 5 seconds. Add shiitake and straw mushrooms and stir-fry until cooked and lightly browned, about 3 to 4 minutes. Add chives and stir-fry just until chives are cooked, about 1 minute.
- Add cooking wine and mix, then add yi mein and sauce mixture. Stir-fry until noodles are hot and evenly mixed with sauce.
- Transfer noodles to a warm serving platter and garnish with green onions.
Drink Pairings
CREAMY MUSHROOM AND RADICCHIO RIGATONI
Ingredients
Serves 4
4 strips bacon, chopped
2 tbsp (30 ml) olive oil, divided
4 medium shallots, sliced
4 garlic cloves, minced
4 cups (1 L) cremini mushrooms, trimmed and sliced
¼ cup (60 ml) white wine
1 cup (250 ml) whipping cream
5 sprigs thyme, leaves only
salt and pepper, to taste
1 lb (500 g) rigatoni
1 cup (250 ml) grated Parmigiano-Reggiano
½ small head radicchio, thinly sliced
½ lemon, juice only
Instructions
- In a large skillet, cook bacon over medium-high heat until brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard remaining. Add 1 tbsp (15 ml) olive oil, shallot and garlic and sauté for 3 to 5 minutes, or until soft. Add mushrooms and cook until soft and some moisture has cooked out, about 6 to 8 minutes. Deglaze pan with wine and cook until fully reduced, about 3 minutes. Add cream and thyme and cook for 3 to 5 minutes, until cream has thickened. Return bacon to skillet.
- In a large pot, bring 8 cups (2 L) water to a rapid boil. Season lightly with salt. Cook rigatoni for 8 to 10 minutes, or until al dente. Reserve ½ cup (125 ml) pasta water, then drain rigatoni.
- Pour ¼ cup (60 ml) reserved pasta water into sauce, then stir in rigatoni and Parmigiano-Reggiano. Stir to coat. If you prefer a thinner cream sauce, add remaining ¼ cup (60 ml) pasta water and stir to coat.
- In a small bowl, dress radicchio with remaining 1 tbsp (15 ml) olive oil, lemon juice and salt and pepper. Divide pasta between bowls and top with radicchio salad.
Drink Pairings
ALMOND, SEMOLINA AND PISTACHIO CAKE WITH LEMON AND GRAPEFRUIT SYRUP
Ingredients
Serves 1 x 10 in (25 cm) cake
Candied Citrus Slices, for garnish, recipe follows (optional)
1¼ cups (310 ml) salted butter, room temperature, plus extra for greasing
1½ cups (375 ml) almond flour
¾ cup (175 ml) finely ground toasted pistachios, plus extra for garnish
¾ cup (175 ml) semolina flour
1½ tsp (7 ml) baking powder
1½ cups (375 ml) + ⅔ cup (150 ml) granulated sugar, divided
1½ tsp (7 ml) + 1 tbsp (15 ml) finely grated lemon zest, divided
5 large eggs, beaten
1 tsp (5 ml) vanilla extract
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed lemon juice, divided
⅓ cup (75 ml) freshly squeezed grapefruit juice
Instructions
- Prepare Candied Citrus Slices, if using.
- Preheat oven to 350 F (180 C). Line bottom of a 10-in (25 cm) round cake pan with parchment paper and generously butter sides of pan. Set aside.
- In a medium bowl, combine almond flour, ground pistachios, semolina flour and baking powder. Set dry ingredients aside.
- In bowl of a stand mixer, or using a hand-held mixer, beat 1¼ cups (310 ml) butter, 1½ cups (375 ml) sugar and 1½ tsp (7 ml) lemon zest until very light and fluffy, about 5 minutes. Gradually add eggs and vanilla and beat until glossy, about 2 minutes. Add dry ingredients and 3 tbsp (45 ml) lemon juice and beat to combine, about 2 minutes, scraping down sides of bowl from time to time. Transfer batter to prepared pan and bake until golden brown, 45 to 50 minutes. Lightly press top of cake to test: it should be springy to touch when done.
- While cake is baking, prepare syrup. In a small saucepan over medium heat, combine remaining 1 tbsp (15 ml) lemon zest, ⅓ cup (75 ml) lemon juice, ⅔ cup (150 ml) sugar and grapefruit juice. Bring to a boil, stirring, then lower heat and simmer for 5 to 7 minutes, until syrup has reduced by about ⅓. Remove from heat.
- As soon as cake comes out of oven, spoon and brush syrup liberally over top and edges of cake. Allow syrup to drip down sides of pan. Cool cake completely before turning out. Garnish cake with crushed toasted pistachios and Candied Citrus Slices, if using, reserving any remaining syrup and citrus slices for use in cocktails, baking or salads. Cake will keep, covered, in refrigerator for up to 5 days.
Drink Pairings
CHIPOTLE BARBECUE JACKFRUIT SANDWICH
Ingredients
Serves 4
2 cups (500 ml) ketchup
1 cup (250 ml) white vinegar
5 canned chipotle peppers, or to taste
2 tbsp (30 ml) molasses
1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian)
½ tbsp (7 ml) onion powder
¼ tsp (1 ml) salt
2 x 16 oz (500 ml) cans jackfruit
1 tbsp (15 ml) grapeseed oil
4 garlic cloves, minced, divided
¼ cup (60 ml) water
¼ cup (60 ml) mayonnaise or vegannaise
1 tbsp (15 ml) apple cider vinegar
½ tsp (2.5 ml) maple syrup
4 cups (1 L) coleslaw mix
2 tbsp (30 ml) butter or margarine, softened
4 brioche buns
4 pickles, sliced, to serve
Instructions
- To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth.
- Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with fingers or slice along the grain into ⅛-in (0.25 cm) strips.
- In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week.
- Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat.
- In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat.
- In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns.
- In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown.
- To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles.
Drink Pairings
CHAI FIGGY CAKES WITH RED WINE CARAMEL AND PEAR CRISPS*
Ingredients
Serves 10 cakes. * Please note, this recipe should be started at least 1 day in advance.
2⅓ cups (575 ml) granulated sugar, divided
1¼ cups (310 ml) water, divided
1 tbsp (15 ml) lemon juice
½-in (1.25 cm) piece fresh ginger, sliced
1 small bartlett pear
½ vanilla bean, halved lengthwise
1 cup (250 ml) red wine
1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing
¾ cup (175 ml) chopped dried figs
¾ cup (175 ml) chopped dried dates
1¼ cups (310 ml) boiling water
1 tsp (5 ml) baking soda
3 chai teabags
1½ cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
¾ cup (175 ml) packed light brown sugar
3 large eggs, room temperature
lightly sweetened whipped cream, for serving (optional)
Instructions
- To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight.
- Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper.
- Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until firm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days.
- To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod.
- In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week.
- To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans.
- In a medium bowl, stir together figs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags.
- Meanwhile, in a small bowl, whisk together flour, baking powder, salt and cinnamon.
- In bowl of a stand mixer fitted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add fig and flour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack.
- Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired.
Drink Pairings
OSSO BUCO WITH MILLET “RISOTTO”
Ingredients
Serves 4
5 tbsp (75 ml) grapeseed oil, divided
4 veal osso buco, each about 1-in (2.5 cm) thick, tied around middle
kosher salt and black pepper, to taste
1½ tbsp (22 ml) all-purpose flour
1 medium carrot, diced
1 stalk celery, diced
1 medium yellow onion, finely chopped, divided
½ tsp (2.5 ml) dried thyme leaves
½ tsp (2.5 ml) dried rosemary leaves
2½ garlic cloves, minced, divided
2 cups (500 ml) dry white wine, divided
2 cups (500 ml) canned plum tomatoes
6 cups (1.5 L) low sodium chicken stock, divided
1 bay leaf
1 large pinch saffron threads
1 cup (250 ml) millet
2 tbsp (30 ml) unsalted butter
6 tbsp (90 ml) finely grated Parmigiano-Reggiano
¼ cup (60 ml) chopped flat-leaf parsley leaves
1 tsp (5 ml) finely grated lemon zest
Instructions
- To make Osso Buco, in a large sauté pan or small Dutch oven, warm 3 tbsp (45 ml) oil over medium heat. Generously season veal with salt and pepper, then sprinkle flour all over and pat into meat. Place veal in pan and brown well on both sides, about 2 minutes per side. Remove to a plate and set aside.
- Add carrot, celery and half the onion to pan over medium heat, and cook, stirring often, until onion has softened and is transparent, about 4 minutes. Stir in thyme, rosemary and 1 clove minced garlic, then add 1 cup (250 ml) white wine and cook until wine is reduced by half, about 5 minutes. Add tomatoes and crush with a fork or potato masher, then add 2 cups (500 ml) stock and bay leaf. Bring to a simmer, then nestle veal into sauce. Cover, reduce heat to low and gently simmer until veal is tender, about 75 to 90 minutes. Check occasionally to make sure veal is at least ¾ covered with liquid; if not, simply top up with water. Once done, remove and discard bay leaf and gently transfer veal to a plate with a slotted spoon and set aside.
- Pour remaining sauce into a large bowl. Allow to sit for 5 minutes, then spoon as much fat off top as possible. Wipe out sauté pan or Dutch oven and pour sauce back in. Bring to a boil over high heat. Cook, stirring often, until thickened, about 8 to 10 minutes. Cut string off veal and return meat to sauce. Remove from heat, cover and keep warm.
- To make “Risotto”, in a small saucepan, bring remaining 4 cups (1 L) stock to a simmer over medium heat. Add saffron, remove from heat and set aside to steep.
- In a medium saucepan, warm remaining 1 tbsp (15 ml) oil over medium heat. Add remaining onion and one minced garlic clove. Cook, stirring often, until softened, about 4 minutes. Add millet and let cook, stirring often, until starting to toast, about 2 minutes. Stir in remaining 1 cup (250 ml) wine and let cook for 1 minute. Add warm stock, about ½ cup (125 ml) at a time, stirring often, adding more stock once it has been absorbed; this will take about 30 minutes total. Once millet is al dente, remove from heat and stir in butter and Parmigiano-Reggiano. Season to taste with salt and pepper.
- In a small bowl, combine parsley, lemon zest and remaining half minced garlic clove to make gremolata. Set aside.
- To serve, spoon “Risotto” into four shallow bowls. Top each serving with a piece of osso buco and spoon sauce over top. Sprinkle with gremolata and serve.