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
CHARRED ONION DIP WITH VEGETABLE CRUDITE
Ingredients
Serves 8 to 10
1 head garlic
2 tbsp (30 ml) extra-virgin olive oil, divided
1 large onion, peeled and cut into thin slices
1 cup (250 ml) sour cream
½ cup (125 ml) mayonnaise
1 tsp (5 ml) kosher salt
1 pinch freshly ground pepper
½ lime, zest and juice
1 tbsp (15 ml) chopped chives
½ tsp (2 ml) smoked paprika
⅛ tsp (1 ml) cayenne pepper
raw baby vegetables
Instructions
- Preheat oven to 350 F (180 C). Cut top off head of garlic, drizzle it with half the olive oil and wrap it in foil. Roast in the oven for 30-45 minutes, or until soft.
- Increase oven heat to 425 F (220 C). Toss onion with the remaining olive oil and grill in oven. Cool and finely chop. Mash 3 cloves of garlic in a bowl (reserve remaining garlic for another use), add remaining ingredients and mix. Serve with an assortment of vegetables such as carrots, cucumber, radish, tomatoes, cauliflower and green beans.
Drink Pairings
CHICKPEA BALLS WITH CATALAN ROMESCO SAUCE
Ingredients
Serves about 3 dozen balls and 2-3 cups (500-750 ml) of sauce
CHICKPEA BALLS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
3 garlic cloves, smashed and minced
1 lemon, finely grated, zest only
2 tsp (10 ml) ground coriander
2 tsp (10 ml) ground cumin
1 tsp (5 ml) Hungarian paprika
½ tsp (2 ml) sea salt
freshly ground black pepper, to taste
¼ cup (60 ml) fine, dry bread crumbs
2 tbsp (30 ml) minced fresh parsley
1 egg, whisked
2 tbsp (30 ml) fresh lemon juice
3 cups (750 ml) arugula, to finish
3 tbsp (45 ml) olive oil, to finish
¼ cup (60 ml) marcona almonds, to finish
1 lemon, juice and zest, to finish
ROMESCO SAUCE:
1 large red bell pepper
2 dried Nora chilies
2 tbsp (30 ml) olive oil
1 slice white or whole wheat bread
½ yellow cooking onion, diced
1 x 14 oz (398 ml) can fire-roasted, diced tomatoes
2 garlic cloves, minced and smashe
1 pinch sea salt
1 pinch granulated sugar
½ cup (125 ml) coarsely chopped marcona almonds
1 tbsp (15 ml) red wine vinegar
extra-virgin olive oil, to finish
Instructions
- To make CHICKPEA BALLS: In a food processor, combine chickpeas, garlic, lemon zest, coriander, cumin, paprika and salt. Pulse until chickpeas are finely chopped, scraping down sides of bowl with a spatula a few times. Add pepper, to taste. Add bread crumbs, parsley, egg and lemon juice and pulse briefly to blend.
- Transfer mixture to a bowl and work with hands to fully blend. It should be consistency of cookie dough. Pinch dough together using fingertips and roll into 1 to 1½-in (2.5 to 4 cm) balls. Place on parchment-lined baking sheet, allowing a little space between balls, and refrigerate for about 30 minutes.
- Meanwhile, preheat broiler and prepare ROMESCO SAUCE: Place bell pepper on baking sheet about 4-in (10 cm) from burner. Broil, turning pepper with tongs every couple minutes until pepper is blackened and soft. Remove and cool in a covered bowl.
- In a small bowl, cover dried chilies with boiling water and set aside to soak for 30 minutes.
- Heat oil in a frying pan. Add bread and fry over medium-high heat until golden on both sides and quite crisp. Remove from pan and set aside to cool. Finely dice.
- Lower heat to medium, add onion to remaining oil in frying pan and sauté until soft. Add tomatoes, garlic, pinches of salt and sugar to taste and a little water. Simmer for 10 minutes until sauce is slightly thickened. Transfer to a large bowl and set aside.
- Once cooled, peel and seed roasted red bell pepper. Finely chop and add to tomatoes in bowl.
- Drain chilies and remove stems and seeds. Finely chop and add to tomatoes in bowl along with coarsely chopped marcona almonds. Stir everything together until well mixed.
- Fold in diced bread and red wine vinegar. Taste and add more seasonings and sugar if you wish. For a smoother mixture, whirl in food processor, if desired. Splash some extra-virgin olive oil on top. Mixture can be made ahead and refrigerated up to 2 days.
- Preheat oven to 375 F (190 C). Brush or spray chickpea balls all over with 1 tbsp (15 ml) olive oil. Bake in oven for 15 to 20 minutes or until golden and piping hot. Stir a couple of times during baking.
- To serve, toss arugula with remaining 2 tbsp (30 ml) oil, lemon zest and a little lemon juice in a medium bowl. Arrange on a platter or plate, sprinkle with a few almonds and top with Chickpea Balls and serve with a small bowl of Romesco Sauce drizzled with a little extra-virgin olive oil.
Drink Pairings
FIG AND PROSCIUTTO ROLL-UPS
Ingredients
Serves 24 to 36 rolls
12 slices prosciutto, not too thin
4 oz (125 g) goat’s cheese, at room temperature
1 cup (250 ml) lightly packed baby spinach leaves
6 large fresh figs, such as kadota figs, or 12 large dried figs, thinly sliced
¼ cup (50 ml) shredded Parmesan
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 tsp ( 5 ml) freshly squeezed lemon juice
2 tbsp (30 ml) minced Italian parsley
Instructions
- Lay a strip of plastic wrap on work surface. Place two slices prosciutto side by side.
- Stir goat’s cheese in a bowl until creamy. Lightly spread goat’s cheese evenly over slices making sure to spread cheese to the edges for sealing. Arrange spinach leaves over cheese, then sliced figs, dividing and spacing evenly. Sprinkle with Parmesan. Sprinkle with pepper.
- Gather up plastic wrap and gently but firmly roll up prosciutto, jelly roll fashion. Tuck rolls seam-side down and place in a square pan. Overwrap with plastic and refrigerate.
- To serve, cut rolls crosswise in half or into 3 even-sized rolls. Transfer to serving platter.
- Combine olive oil, Dijon and lemon juice in a squeeze bottle with a small spout. Shake well to blend. Dot over top of prosciutto rolls. Garnish with parsley and serve.
Drink Pairings
CURRIED TURKEY SLIDERS WITH LIME MAYO
Ingredients
Serves 8
SLIDERS:
1 lb (500 g) ground turkey
1 large garlic clove, smashed and minced
1-in (2.5 cm) piece ginger root, peeled and grated
¼ cup (60 ml) finely chopped cilantro
2 tbsp (30 ml) minced fresh chives
1½ tsp (7 ml) curry powder
¼ tsp (1 ml) salt
freshly ground black pepper
1 tbsp (15 ml) olive oil, plus extra if needed
8 mini brioche buns, halved horizontally
4 leaves butter lettuce, halved
½ small head radicchio, thinly shaved
LIME MAYO
½ cup (125 ml) mayonnaise
2 tsp (10 ml) lime zest
1 tbsp (15 ml) lime juice
½ tsp (2 ml) ground cumin
1 pinch granulated sugar
Instructions
- To make Sliders, in a bowl, combine turkey, garlic, ginger, cilantro, chives, curry and salt. Work ingredients together using your hands. Sprinkle generously with black pepper. Mix together and shape meat into 8 sliders, just large enough to comfortably fit brioche buns. Set aside while preparing Lime Mayo.
- To make Lime Mayo, in a small bowl, combine all ingredients. Whisk to blend. Cover and refrigerate.
- When ready to cook Sliders, heat oil in a frying pan. Cook a few at a time, over medium-high heat for 3 to 4 minutes per side or until browned and cooked through. Inside temperature should read 165 F (74 C) when tested in centre with a meat thermometer.
- Toast brioche buns, if desired. To assemble, line bottom half of buns with butter lettuce. Place a slider on top with a generous dollop of Lime Mayo and shaved radicchio. Place top half of brioche on top and serve immediately.
Drink Pairings
BEET-CURED STEELHEAD TROUT ON DARK RYE
Ingredients
Serves 6 open faced sandwiches
¾ cup (175 ml) granulated sugar
½ cup (125 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
2 tbsp (30 ml) chopped fresh dill
½ tsp (2 ml) lemon zest
1½ lbs (750 g) steelhead trout fillet, scaled, pin-bones removed, skin left on
3 tbsp (45 ml) vodka
1 large red beet, peeled and grated
¼ cup (60 ml) Greek yogurt
3 tbsp (45 ml) mayonnaise
3 tbsp (45 ml) chopped fresh dill, plus extra for garnish
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) chopped capers
1 tbsp (15 ml) finely chopped red onion
salt and freshly ground black pepper, to taste
6 pieces dark rye or Pumpernickel bread, toasted
2 tbsp (30 ml) salted butter
½ English cucumber, thinly sliced into rounds
½ yellow zucchini or yellow beet, thinly sliced into rounds
3 radishes, trimmed and thinly sliced
Instructions
- Line dish large enough to hold trout fillet with a double layer of aluminum foil and a layer of plastic wrap. In a bowl, stir together sugar, salt, pepper, dill and lemon zest. Scatter half the sugar mixture in a fat line down centre of prepared dish. Place trout fillet on top, skin-side down and sprinkle with vodka before covering with remaining sugar mixture. Place grated beet on top of sugared flesh side of fish. Wrap tightly with plastic wrap trout is sitting on and allow to cure in refrigerator for 2 days, flipping fish over after 24 hours. Unwrap fish, rinse off beet and sugar mixture under cold water and pat dry with paper towel. Slice fillet very thinly across fish on the bias, taking care to leave behind skin. Fan out on plate, wrap with plastic wrap and refrigerate until ready to use.
- In a bowl, whisk together yogurt, mayonnaise, dill, lemon juice, capers and red onion. Season to taste with salt and pepper. Refrigerate until ready to use.
- Just before ready to serve, spread bread with butter and then some lemondill sauce. Divide cucumber, zucchini and radishes equally among bread slices. Top with trout and garnish with dill sprigs, if desired. Serve immediately.
Drink Pairings
AHI TUNA POKE CONE
Ingredients
Serves 12
MISO SESAME CONES:
¼ cup (60 ml) butter
½ cup (125 ml) corn syrup
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sesame oil
1 pinch each,salt and black pepper
¼ cup (60 ml) all-purpose flour, sifted
½ tbsp (7 ml) ground ginger
¼ cup (60 ml) black, white or mixed sesame seeds
AHI TUNA POKE:
¼ cup (60 ml) Japanese shoyu
½ tbsp (7 ml) sambal oelek
1 tsp (5 ml) wasabi
1 tsp (5 ml) sesame oil
2 garlic cloves, finely minced
1½-in (4 cm) piece ginger root, peeled and finely minced
3 green onions, thinly sliced
½ medium white or sweet onion, peeled and finely diced
1 lb (500 ml) ahi tuna, cut into ¼ -in (0.5 cm) dice
2 tbsp (30 ml) chopped dry-roasted macadamia nuts, optional
caviar, tobiko or masago, for garnish, optional, available at Asian supermarkets
Instructions
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper or a silicone mat.
- Melt butter and corn syrup in a medium-sized saucepan over medium heat, stirring until mixed together. Do not boil. Remove from heat and whisk in miso paste and sesame oil. While stirring continuously, add flour and mix until smooth. Stir in ginger and sesame seeds.
- Drop in 1 tbsp (15 ml) portions on prepared baking sheet, spacing about 2 or 3-in (5 to 8 cm) apart, as they will spread. Bake 10 minutes, then remove from oven and cool slightly until firm enough to flip over, about 2 minutes. Bake one more minute.
- Remove from oven, cool slightly until firm enough to handle and form into small cones while warm. If they start to get too hard to shape, return to oven to soften a bit. Once shaped, set on a rack to cool.
- In a bowl, combine shoyu, sambal oelek, wasabi, sesame oil, garlic, ginger root, green onions and white onion. Add the ahi tuna and toss until well combined. Cover and refrigerate for an hour. To serve, fill cones with poke mixture and garnish with caviar, tobiko or masago.
Drink Pairings
BRAISED RABBIT WITH MUSTARD SAUCE AND SPRING SUCCOTASH
Ingredients
Serves 4
BRAISED RABBIT WITH MUSTARD SAUCE:
3 lb (1.5 kg) whole rabbit, cut into 6 pieces
1½ tsp (7 ml) salt
1 tsp (5 ml) black pepper
3 to 4 tbsp (45 to 60 ml) vegetable oil
2 medium-sized yellow onions, finely chopped
2 medium-sized carrots, peeled, finely chopped
3 large garlic cloves, roughly chopped
8 sprigs fresh thyme
2 bay leaves
1 tbsp (15 ml) finely chopped fresh rosemary
2 cups (500 ml) dry white wine
1¾ cups (475 ml) chicken broth or stock, heated
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) whole-grain mustard
4 tbsp (60 ml) cold, unsalted butter, diced
SPRING SUCCOTASH:
extra-virgin olive oil, to grease pan
½ red onion, finely diced
¼ cup (60 ml) white wine
1 cup (250 ml) chicken broth or stock
½ bunch asparagus, trimmed and cut into small pieces
½ cup (125 ml) fava beans, peeled, or edamame beans
1 cup (250 ml) canned chickpeas, rinsed and drained
1 cup (250 ml) sweet green peas
4 green onions, trimmed and sliced
2 tbsp (30 ml) chopped Italian parsley
6 sprigs fresh basil, stemmed and leaves torn
2 sprigs fresh tarragon, stemmed and leaves removed
1 lemon, zest and juice
salt and freshly ground pepper, to taste
Instructions
- Rinse rabbit and trim fat. Pat dry. Season with salt and pepper.
- Preheat oven to 350 F (180 C). Heat a large, heavy-bottomed frying pan over medium-high heat until hot. Add 3 tbsp (45 ml) oil to pan and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a roasting pan large enough to hold pieces in a snug, but single layer. Repeat with remaining rabbit.
- In the same frying pan, sweat onions, carrots and garlic until softened. Add thyme and bay leaves. Deglaze pan with white wine, stirring up the brown bits from bottom of pan. Bring to a boil. Pour mixture over rabbit. Pour heated chicken broth over top. Cover with tight-fitting lid and bake for 45 to 55 minutes.
- While rabbit cooks, make Spring Succotash. Add a little oil to a 12-in (30 cm) heavy-bottomed saucepan and place over medium-high heat. Add onion and sweat for 2 to 3 minutes until softened. Do not brown. Deglaze with white wine and boil vigorously until reduced by half. Add chicken broth or stock.
- Add asparagus, fava beans, chickpeas and sweet peas. Cook through, about 3 to 4 minutes. Once liquid is reduced as desired, add green onions, herbs, lemon zest and juice and a splash of olive oil. Add salt and pepper to taste. Refrigerate until ready to serve.
- When rabbit is fork tender, remove from oven and set aside. In a medium-sized saucepan, sweat rosemary in 1 tbsp (15 ml) oil for 1 minute. Strain the braising liquid from rabbit into saucepan and simmer, until reduced by half. Whisk in mustard until blended. Whisk in butter, a little at a time, until smooth. Remove from heat.
- To serve, divide succotash among serving plates. Top with carved rabbit slices and dollop mustard sauce over rabbit.