PULLED CHICKEN AND BLACK BEAN NACHOS
Ingredients
Serves 8
PICO DE GALLO:
4 ripe tomatoes, cored and finely diced
½ small yellow onion, finely minced
½ cup (125 ml) chopped cilantro
½ lime, juice only
½ red or green jalapeño pepper, seeded and finely minced
2 tbsp (30 ml) extra-virgin olive oil
salt and freshly ground black pepper, to taste
AVOCADO CREMA:
1 ripe Haas avocado
½ cup (125 ml) Mexican crema or sour cream
½ lime, juice only
salt and freshly ground black pepper, to taste
PULLED CHICKEN:
2 tbsp (30 ml) olive oil, plus extra if needed
10 boneless, skinless chicken thighs
1 large sweet onion, diced
4 large garlic cloves, smashed and minced
2 tsp (10 ml) brown sugar
2 tsp (10 ml) each ground cumin, ground coriander, oregano and smoked paprika
1 tsp (5 ml) salt
2 tbsp (30 ml) red wine vinegar
28 oz (796 ml) can fire-roasted diced tomatoes, including juice
1 canned chipotle chili in adobe sauce, minced, about 1 tbsp (15 ml)
14 oz (398 ml) can red kidney or black beans, rinsed and drained
20 oz (600 g) bag unseasoned tortilla chips
1 ripe but firm Haas avocado, peeled, pitted and sliced
1 cup (250 ml) grated Oaxaca or Monterey Jack cheese
chopped cilantro, for garnish
Instructions
- To make PICO DE GALLO: Combine all ingredients in a bowl. Gently fold together. Set aside for flavours to blend. Makes 2 cups (500 ml).
- To make AVOCADO CREMA: Peel avocado and coarsely chop. Place in a blender along with Mexican crema and lime juice. Whirl to blend, scraping down sides of bowl occasionally. Continue processing until very smooth. Transfer to a squeeze tube and refrigerate. Makes ¾ cup (175 ml).
- To make PULLED CHICKEN: Preheat oven to 350 F (180 C). Heat oil in a large heavy, oven-safe saucepan with a tight-fitting lid over medium-high heat. Add chicken, a few pieces at a time being careful not to overcrowd. Sauté, uncovered, until golden. Remove to a separate dish and repeat until all the chicken is lightly golden.
- Add onion to pan and sauté until soft and clear. Add a splash more oil if needed. Stir in garlic and sauté for 1 more minute. Stir in sugar and spices. Deglaze pan with vinegar. Add tomatoes and chipotle chili and stir to mix. Return chicken to saucepan, tucking pieces into mixture in an even layer. Bring to a low simmer. Cover with lid and bake for 35 to 40 minutes.
- Remove saucepan from oven. Leave oven at 350 F (180 C). Using tongs, remove chicken thighs to a large bowl and let cool until you can handle with your fingers. Shred chicken with a fork and return to sauce in saucepan along with beans. Return to the stove and gently simmer to warm beans. Taste and add more seasonings as desired.
- Scatter ⅔ of the chips on a large baking tray layering with warm chicken and bean mixture and grated cheese. Add more chips and cheese. Bake tray in preheated oven until cheese is golden and bubbly, about 10 to 12 minutes. Remove and sprinkle with cilantro. Serve with Pico de Gallo, sliced avocado and Avocado Crema.
Drink Pairings
FAVA BEANS WITH FRESH RICOTTA ON GARLIC CROSTINIS
Ingredients
Serves about 32 crostinis
GARLIC-INFUSED RICOTTA:
8 cups (2 L) whole milk
1 cup (250 ml) whipping cream
½ tsp (2 ml) salt
3 tbsp (45 ml) lemon juice
1 garlic clove, smashed and minced
CROSTINIS:
¼ cup (60 ml) olive oil
1 large garlic clove, smashed and minced
1 long whole wheat baguette, cut into ½-in (1.25 cm) slices
salt and freshly ground black pepper, to taste
FAVA BEANS:
1½ cups (375 ml) shelled fava beans
2 tbsp (30 ml) olive oil
½ cup (125 ml) diced sweet onion
3 tbsp (45 ml) finely chopped fresh mint
2 tbsp (30 ml) full-fat sour cream
2 tbsp (30 ml) lemon-infused olive oil, plus extra
salt and freshly ground black pepper, to taste
pea shoots and mint, for garnish
Instructions
- To make GARLIC-INFUSED RICOTTA: Line a large sieve with cheesecloth and place over a large bowl or saucepan. Set aside.
- Combine milk, cream and salt in a large heavy saucepan. Bring to a full rolling boil over medium-high heat. Then reduce heat to low and add lemon juice and garlic. Simmer, stirring constantly, until mixture curdles, about 2 minutes.
- Pour mixture into sieve over bowl or saucepan and set aside to drain for about 1 hour. Discard liquid and transfer ricotta to a plastic container with a tight-fitting lid. Refrigerate until chilled. Can be refrigerated for up to 2 days. Makes about 3½ cups (875 ml).
- To make CROSTINIS: Preheat oven to 350 F (180 C).
- Warm olive oil and garlic in a measuring cup in the microwave, to infuse garlic flavours. Place baguette slices in a single layer on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper.
- Bake for 8 to 10 minutes or until crisp. Remove baking sheet to a rack to cool. Can be made ahead and stored in a tightly covered container for a couple of days
- To make FAVA BEANS: Bring a large saucepan of water to a boil. Add fava beans and blanch for 1 minute. Drain and plunge into ice water. Drain again and, using your fingers, pinch off the skins and discard. Place ⅓ cup (75 ml) beans in a small bowl and set aside. Place remaining beans in a larger bowl. Coarsely mash with a fork. Set aside.
- Heat olive oil in a heavy frying pan over medium heat. Add onion and sauté until soft and clear. Do not brown. Transfer to mashed fava beans along with mint, sour cream, lemon oil, and salt and pepper to taste. Gently fold together to blend. Fold in whole fava beans.
- To serve, smear a generous spoonful of fresh ricotta on baguette slices. Spoon fava bean mixture on top. Drizzle with a little lemon oil and garnish with some pea shoots. Add an extra grating of black pepper and serve.
Drink Pairings
SPOT PRAWN-STUFFED EGGPLANT
Ingredients
Serves 4
OYSTER AND GARLIC SAUCE:
3 garlic cloves, minced
2 tsp (10 ml) vegetable oil
½ cup (125 ml) chicken broth
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tbsp (15 ml) cornstarch
½ cup (125 ml) water
STUFFED EGGPLANT:
½ lb (250 g) spot prawns
2 tsp (10 ml) cornstarch
1 garlic clove, minced
1 tsp (5 ml) peeled and minced fresh ginger root
1 tsp (5 ml) soy sauce
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) Shaoxing cooking wine
1 whole green onion, minced
2 Japanese eggplants, sliced into 1-in (1.25 cm) slices
2 tbsp (30 ml) vegetable oil, plus extra if needed
6 sprigs cilantro
Instructions
- To make OYSTER AND GARLIC SAUCE: In a small, heavy-bottomed saucepan, sauté garlic in vegetable oil over medium heat until golden.
- Add chicken broth, oyster sauce, soy sauce and sugar. Stir and bring to a boil. In a small bowl, stir cornstarch and water to blend. Whisk into chicken broth mixture and bring to a boil. Boil just until thickened, about 30 seconds. Serve with Stuffed Eggplant.
- To make STUFFED EGGPLANT: Peel spot prawns and remove heads and tails. Devein and place prawns in a food processor. Add cornstarch, garlic, ginger, soy sauce, sugar and cooking wine to food processor. Pulse until a coarse paste forms. Remove prawn mixture to a bowl and stir in green onion.
- Sandwich about 1 tbsp (15 ml) of the prawn mixture between two slices of eggplant. Repeat with remaining eggplant and stuffing.
- Heat vegetable oil in a frying pan large enough to hold eggplant in a single layer.
- Working in batches, fry the stuffed eggplant over medium heat for about 12 minutes on each side until golden brown. Add more oil if necessary.
- Once all the eggplant has been browned, return them to the pan in a single layer. Add ½ cup (125 ml) water. Cover and steam for 8 minutes, or until you can easily pierce eggplant with a knife.
- Place on a platter and drizzle with Oyster Garlic Sauce. Garnish with cilantro.
Drink Pairings
BOCCONCINI-STUFFED MEATBALLS IN TOMATO SAUCE
Ingredients
Serves 4 to 6
TOMATO SAUCE:
2 tbsp (30 ml) olive oil
½ small yellow onion, chopped
28 oz (796 ml) can puréed tomatoes
1 pinch crushed red pepper flakes
½ tsp salt
BOCCONCINI-STUFFED MEATBALLS:
2 slices white bread, crusts removed
½ cup (125 ml) milk
1 lb (500 g) ground pork
1 lb (500 g) ground beef
1 egg, whisked
1 garlic clove, minced
¼ small yellow onion, minced
1 tsp (5 ml) dried oregano
2 tsp (10 ml) tomato paste
2 tsp (10 ml) kosher salt
1 tsp (5 ml) ground black pepper
12 x 1-in (2.5 cm) bocconcini balls
5 sprigs fresh basil
Instructions
- To make TOMATO SAUCE: In a large, heavy-bottomed saucepan, heat oil. Add onion and sauté over medium heat until soft and translucent. Add puréed tomatoes, red pepper flakes and salt, simmer, covered, for 10 minutes. Remove from heat and cover to keep warm while preparing meatballs.
- To make BOCCONCINI-STUFFED MEATBALLS: Preheat oven to 400 F (200 C).
- In a large bowl, combine bread and milk. Soak for 5 minutes, then mash into a paste using a fork. Add meat, egg, garlic, onion, oregano, tomato paste, salt and pepper and mix until evenly blended.
- Divide meat mixture into 12 equal portions and roll each into a meatball. Press a bocconcini ball into the centre of each meatball, sealing it inside the ground meat. Place meatballs on a parchment-lined baking tray. Bake in centre of oven for 10 minutes. Using a slotted spoon, transfer meatballs to the saucepan with Tomato Sauce.
- Cover and simmer for 10 minutes or until dish is piping hot and meatballs are cooked through. Garnish with basil and serve.
Drink Pairings
STUFFED MUSSELS
Ingredients
Serves 24 mussels
¼ cup (60 ml) extra-virgin olive oil
½ yellow onion, peeled and finely chopped
2 garlic cloves, minced
1 cup (250 ml) canned puréed tomatoes
1 tbsp (15 ml) tomato paste
1 roasted red bell pepper, puréed
½ cup (125 ml) basmati rice, rinsed and soaked in water for 10 minutes and drained
2 tbsp (30 ml) currants
1 tbsp (15 ml) each, finely chopped mint and finely chopped dill
24 mussels, scrubbed, discarding any that remain open when tapped
¼ cup (60 ml) white wine
1 tbsp (15 ml) flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
Instructions
- Heat oil in a medium-sized saucepan. Add onions and garlic and sweat over medium heat, stirring occasionally, until soft and translucent. Add puréed tomatoes, tomato paste, red pepper and rice. Add just enough boiling water to cover rice and simmer, uncovered, until liquid is absorbed and rice is tender. Remove from heat. Cool, and fold in currants, mint and dill.
- Heat a large, heavy-bottomed saucepan with a lid over mediumhigh heat. Add mussels and wine. Cover and steam just until mussels have started to open, so that you can easily stuff them. Do not fully cook. Remove the mussels from saucepan and lay them in a single layer on a baking tray, discarding any that did not open. Reserve liquid in pan and set aside.
- Once mussels are cool enough to handle, use a small paring knife to cut each one through the muscle that attaches to the inside shell. Stuff each mussel with about 2 tbsp (30 ml) of the rice mixture.
- Return stuffed mussels to saucepan in a single layer with reserved liquid. Cover tightly and cook over medium heat for another 5 minutes.
- This dish can be served warm or cold. Garnish with chopped parsley and lemon wedges.
Drink Pairings
SPINACH, FETA AND SWEET POTATO WAFFLES SERVED WITH TZATZIKI
Ingredients
Serves 6 as an appetizer
2 tbsp (30 ml) olive oil, divided
2 cups (500 ml) diced yam
4 large eggs
3 tbsp (45 ml) milk
½ tsp (2 ml) sea salt
¼ tsp (1 ml) freshly ground pepper
¾ cup (175 ml) all-purpose flour
½ tsp (2 ml) baking powder
¼ tsp (1 ml) baking soda
4 cups (1 L) baby spinach, shredded
¾ cup (175 ml) crumbled feta cheese
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh dill
TZATZIKI:
½ large English cucumber
1 tsp (5 ml) kosher salt, plus extra
2 cups (500 ml) plain Greek yogurt
1 garlic clove, minced
½ tsp (2 ml) finely grated lemon zest
2 tbsp (30 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh dill
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat 1 tbsp (15 ml) oil in a large frying pan over medium heat. Add diced yams and sauté until tender, about 8 minutes. Add a splash of water, as needed, to keep yams from browning too much and sticking to pan. Set aside to cool.
- Preheat waffle maker according to manufacturer’s instructions.
- In a large bowl, whisk together eggs, milk, salt, pepper and remaining 1 tbsp (15 ml) oil. Sift flour, baking powder and baking soda over egg mixture and whisk to combine until smooth. Using a rubber spatula, fold in cooled yams, spinach, feta, chives and dill.
- Fill preheated waffle maker with batter, close lid and cook until golden brown and firm, about 5 minutes. Transfer waffle to a wire rack and continue making waffles with remaining batter.
- To serve, cut waffles into single servings and transfer to a platter. Serve with Tzatziki drizzled with extra-virgin olive oil and garnished with fresh dill. Waffles may be served warm or at room temperature.
- To make TZATZIKI: Coarsely grate cucumber and place in a sieve suspended over a large bowl. Sprinkle salt over cucumber, toss and set aside for 5 minutes. Using your hands, squeeze cucumber to extract as much liquid as possible. Discard liquid.
- Transfer cucumber to a large bowl. Add yogurt, garlic, lemon zest, mint, dill and olive oil and stir together until well combined. Thin with 1 to 2 tbsp (15 to 30 ml) of water and season to taste with additional salt, if desired. Store Tzatziki in refrigerator until ready to serve. Garnish with fresh dill and a drizzle of oil. Makes about 3 cups (750 ml).
Drink Pairings
BAKED BRIE WITH BLACKBERRY POMEGRANATE COMPOTE AND SPICED NUTS
Ingredients
Serves 8
1 cup (250 ml) natural almonds and/or cashews
1½ tsp (7 ml) unsalted butter, melted
1½ tbsp (22 ml) light brown sugar
1 tbsp + 1 tsp (20 ml) clover honey, divided
¼ tsp (1 ml) ground cinnamon
½ tsp (2 ml) salt
¼ tsp (1 ml) smoked paprika
¼ tsp (1 ml) cayenne
2 cups (500 ml) blackberries, divided, plus more for garnish
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
½ cup (125 ml) pomegranate seeds
2 x 7 oz (200 g) wheels or 1 x 16 oz (500 g) wheel of goat’s brie
fresh thyme or rosemary leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place almonds and/or cashews on a parchment-lined baking tray, and toast in oven for 7 to 10 minutes.
- Meanwhile, in a medium bowl, stir together butter, sugar, 1 tsp (5 ml) honey, cinnamon, salt, paprika and cayenne. Add hot toasted nuts and coat evenly in mixture. Spread coated nuts in a single layer on parchment-lined baking tray and place back in oven. Bake 12 more minutes, stirring every 4 minutes. Remove from oven and let cool at room temperature.
- In a medium saucepan, stir together 1 cup (250 ml) blackberries, lemon juice, vanilla and remaining honey over medium-low heat. As berries begin to release their liquid, increase heat to medium and, stirring often, cook until mixture is reduced and liquid is syrupy, about 3 to 5 minutes. Remove from heat and allow to cool for 10 minutes. Gently fold in remaining blackberries and pomegranate seeds.
- Carefully slice rind from top of each brie and discard. Place brie in a parchmentlined baking dish just large enough to hold brie, and bake until warm and melted, about 10 to 15 minutes. Transfer baking dish to a serving platter and top brie with blackberry pomegranate compote and candied nuts. Garnish with fresh blackberries and thyme or rosemary leaves, if desired. Enjoy warm with crackers.
Drink Pairings
BAKED CAMEMBERT WITH POACHED PEARS, PISTACHIOS AND ORANGE
Ingredients
Serves 6
2 x 7 oz (200 g) wheels of Camembert cheese
1 large orange
1 tbsp (15 ml) unsalted butter
1 ripe Bartlett pear, peeled and chopped
3 tbsp (45 ml) orange juice
¼ cup (60 ml) roughly chopped pistachios, plus extra for garnish
2 tbsp (30 ml) honey
1 tbsp (15 ml) orange marmalade
freshly ground pepper, to taste
SPICED POACHED PEARS:
2 cups (500 ml) Pinot Noir wine
1 cup (250 ml) water
2 cinnamon sticks
3 green cardamom pods, crus
10 black peppercorns
½ cup (125 ml) clover honey
5 ripe Bartlett pears
Instructions
- Preheat oven to 375 F (190 C). Lightly grease a small baking dish or pie plate, preferably one that can also be used for serving.
- Place wheels of Camembert on one side and cut a shallow 2-in (5 cm) wide hole in centre of each. Set aside.
- Using a paring knife, peel orange, removing skin and white pith. Cut orange flesh into segments, then cut each segment into 3 pieces. Set aside.
- Chop one Spiced Poached Pear and set aside. Cut remaining spiced pear into quarters or halves and reserve.
- Heat butter in a large frying pan over medium-high heat. Add chopped Bartlett pear and sauté for 2 minutes. Add orange juice, orange segments and chopped spiced pear. Allow to cook for 1 minute. Stir in pistachios, honey and marmalade. Cook, gently stirring often, until liquid has reduced and is syrupy. Remove from heat and stir in a good pinch of pepper.
- Place one wheel of Camembert into prepared baking dish, cut side up. Fill hole with as much pear mixture as will comfortably fit. Top with other wheel of Camembert, placing cut side down on top of fruit. Bake until Camembert is warm and softened, about 10 to 15 minutes. Top baked wheels with remaining pear mixture and decorate with quartered or halved spiced pear. Serve immediately with assorted crackers.
- To make SPICED POACHED PEARS: In a small saucepan, stir together wine, water, cinnamon sticks, cardamom pods, peppercorns and honey over medium heat. Bring mixture to a slow simmer.
- Meanwhile, peel pears and, with a melon baller, remove cores, working from bottom and carving into centre of pears. Place pears in simmering wine mixture. To keep pears submerged, cover with a piece of parchment paper, so that it touches poaching liquid. The time needed for pears to poach will depend on their ripeness. Pears are done when they are fork-tender, but still hold together.
- When cooked to desired doneness, transfer pears to a bowl and pour poaching liquid over. Let cool until just warm and serve. Pears may be prepared up to 5 days in advance and refrigerated in their poaching liquid.
Drink Pairings
BAKED GOAT’S CHEESE WITH WARM TOMATO BRUSCHETTA
Ingredients
Serves 6
10 oz (300 g) log goat’s cheese, at room temperature
½ cup (125 ml) cream cheese, at room temperature
¼ cup (60 ml) grated Parmesan
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for brushing baking dish
freshly ground pepper, to taste
10 oz (300 g) multi-coloured cherry tomatoes, halved or quartered, divided
2 tbsp (30 ml) drained and chopped sundried tomatoes in oil
1 garlic clove, minced
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh basil leaves
2 tsp (10 ml) balsamic vinegar
Instructions
- Preheat oven to 400 F (200 C).
- In a food processor, combine goat’s cheese, cream cheese, Parmesan, 2 tbsp (30 ml) olive oil and a good pinch of pepper until smooth. Transfer mixture into a 4-cup (1 L) baking dish lightly brushed with oil. Bake until lightly browned on top and heated through, about 15 minutes.
- Meanwhile, warm remaining olive oil in a frying pan over medium-high heat. Add half the cherry tomatoes and all the sundried tomatoes and garlic. Sauté until tomatoes start to release their liquid and garlic is fragrant, about 1 to 2 minutes. Transfer to a bowl and add remaining tomatoes, chives, basil and vinegar. Gently toss to combine.
- To serve, remove dip from oven and spoon tomato bruschetta mixture over top. Garnish with additional basil or chives, if desired. Serve alongside toasted baguette slices, vegetables or crackers. Best enjoyed warm.
Drink Pairings
BAKED BRIE WREATH
Ingredients
Serves 8 to 10 as an appetizer
26 oz (800 g) premade, store-bought pizza dough
7 oz (200 g) wheel of double cream brie
2 garlic cloves, minced
2 rosemary sprigs, divided
1 tbsp (15 ml) extra-virgin olive oil
freshly ground pepper, to taste
1 large egg
2 tbsp (30 ml) whole milk
1 tbsp (15 ml) poppy seeds
1 tbsp (15 ml) sesame seeds
1 tbsp (15 ml) fennel seeds
Instructions
- Line a large baking sheet or pizza pan with parchment paper. Place round, ovenproof dish, large enough to hold brie wheel, in centre of prepared pan and set aside.
- On a lightly floured work surface, divide pizza dough into 1 oz (30 g) pieces. Roll each piece of dough into a ball and arrange them in a circle around dish on prepared pan. Make sure to leave about ¼-in (0.5 cm) between each dough ball, as they will expand in oven. Cover with a kitchen towel and set aside in a warm place for 45 minutes.
- Preheat oven to 375 F (190 C).
- Once dough has proofed, place brie in ovenproof dish in centre of bread wreath. Using a paring knife, score a crosshatch pattern on top of brie. Rub surface with garlic and sprinkle with leaves of one sprig of rosemary. Top with a drizzle of oil and a good pinch of pepper.
- In a small bowl, make an egg wash by whisking together egg and milk. Brush each dough ball with egg wash and sprinkle tops with poppy seeds, sesame seeds and/or fennel seeds (divide among tops as preferred). Bake until bread is golden brown and cheese is very soft, about 20 to 25 minutes. Transfer to a serving platter and garnish brie with remaining rosemary leaves and a drizzle of oil, if desired. Serve immediately.