Chicken à la Normandy
Ingredients
Serves 4
3 lbs (1.36 kg) bone-in, skin-on chicken thighs, patted dry
sea salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) olive oil
½ cup (125 ml) Calvados or cognac
2 tbsp (30 ml) apple cider vinegar
1 cup (250 ml) unfiltered, fresh-pressed apple cider
25 pearl onions, peeled
2 Honeycrisp or Granny Smith apples, cored and cut into ¼-in (0.5 cm) wedges
¼ cup (60 ml) crème fraîche
fresh rosemary, for garnish
Instructions
- Season chicken well with salt and pepper. In a large Dutch oven or heavy sauté pan, heat oil over medium-high heat until it shimmers. Brown chicken, skin-side down, until deep golden, 6 to 8 minutes. Flip chicken and sear until other side is golden, another 3 minutes. Leaving chicken in pan, carefully remove and discard all the fat from pan.
- Over medium-high heat, carefully add Calvados or cognac to pan, and when sizzling subsides, add apple cider vinegar. Cook for 1 minute, then stir in cider. Add pearl onions and apples, tucking them in amongst chicken pieces. Bring mixture to a full boil, then immediately reduce heat to low. Stir gently and cover with a tight-fitting lid. Cook, checking occasionally to ensure liquid is maintaining a low gentle simmer and not boiling. Continue until chicken is cooked through and apples and onions are fork-tender, 35 to 40 minutes.
- Remove chicken, onions and apples to a dish and cover loosely to keep warm. Stir crème fraîche into remaining liquid in pan. Over medium-high heat, simmer sauce until thickened and reduced by half, about 6 minutes. Pass sauce through a fine mesh sieve and return it to pan, along with chicken, onions, apples and any liquids that have accumulated in dish. Gently reheat and season with salt and pepper to taste. Garnish with rosemary and serve immediately.
Drink Pairings
Jollof Rice
Ingredients
Serves 6
2 yellow onions (1 medium, diced; 1 large, sliced; divided)
2 medium tomatoes, quartered
3 red bell peppers, cored and quartered
2 Scotch bonnet peppers, stemmed (or Scotch bonnet hot sauce), to taste
¼ cup (60 ml) extra-virgin olive oil
3 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
¼ cup (60 ml) tomato paste
1 tsp (5 ml) curry powder
1 tbsp (15 ml) smoked paprika
2 whole sprigs fresh thyme
2 bay leaves
2 cups (500 ml) vegetable stock
3 cups (750 ml) long-grain converted or parboiled rice
salt and pepper, to taste
1 cup (250 ml) cooked green peas
¼ cup (60 ml) sliced green onions, for garnish
roasted chicken, to serve (optional)
Instructions
- In a blender, blend diced onion, tomatoes, bell peppers and whole Scotch bonnet peppers until smooth. Set aside.
- In a Dutch oven, heat oil over medium heat and sweat sliced onion until soft and slightly caramelized, about 5 to 8 minutes. Add garlic, ginger and tomato paste and cook until tomato paste has darkened, about 3 to 5 minutes.
- Add curry powder, paprika, thyme and bay leaves and stir to combine. Add blended pepper mixture and simmer over medium heat for about 20 to 25 minutes, stirring frequently. Once liquid has reduced and you can see oil pooling at top, add vegetable stock and rice. Check seasoning and season to taste with salt and pepper, if needed.
- Increase heat to high and bring to a boil. Then reduce heat to low and cover with foil then place Dutch oven lid on top. Cook for 15 to 20 minutes, or until liquid has been absorbed and rice is cooked through. Mix in peas and fluff rice before serving. Garnish with green onion. Serve alongside roasted chicken, if desired.
Drink Pairings
Salmon Meatball Bánh Mì
Ingredients
Serves 4
½ cup (125 ml) unseasoned rice vinegar
1 tbsp (15 ml) granulated sugar
¼ tsp (1 ml) kosher salt
½ cup (125 ml) matchstick-cut daikon radish
½ cup (125 ml) matchstick-cut carrot
¼ tsp (1 ml) toasted sesame oil
1 lb (454 g) skinless salmon fillet, cut into chunks
1 scallion, trimmed and roughly chopped
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp + 2 tsp (25 ml) sriracha, divided
1 tsp (5 ml) granulated sugar
⅓ cup (75 ml) panko bread crumbs
1 large egg, lightly beaten
¼ tsp (1 ml) freshly ground black pepper
⅓ cup (75 ml) mayonnaise
½ tsp (2.5 ml) finely grated lime zest
1 baguette, cut into 4 equal pieces, cut nearly in half lengthwise, lightly toasted
1 jalapeño, thinly sliced
¼ cup (60 ml) lightly packed fresh cilantro leaves and tender stems
¼ cup (60 ml) lightly packed fresh mint leaves
Instructions
- To make pickled vegetables, in a small saucepan, bring rice vinegar, sugar and salt to a boil. Remove saucepan from heat, stir in daikon, carrot and sesame oil and let cool to room temperature. This pickled vegetable mix, also known as Ð' Chua, may be made up to 2 days ahead and refrigerated in an airtight container along with its pickling liquid.
- To make salmon meatballs, start by preheating oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
- Place salmon and scallion in bowl of a food processor and process until salmon is finely chopped. Transfer mixture to a large bowl and add garlic, fish sauce, 1 tbsp (15 ml) sriracha, sugar, panko crumbs, egg and pepper. Stir with a wooden spoon or spatula until well combined. Form into tablespoon-sized balls and place on prepared baking tray. Bake, turning halfway through cooking time if desired, until lightly browned and cooked through, about 15 to 18 minutes.
- Meanwhile, in a small bowl, stir together mayonnaise, lime zest and remaining 2 tsp (10 ml) sriracha until well combined.
- To assemble sandwiches, open up each piece of bread and spread both halves with mayonnaise mixture. Fill with drained pickled vegetables, meatballs, slices of jalapeño, cilantro and mint.
Drink Pairings
Porchetta Sandwich with Cranberry Pear Relish
Ingredients
Serves 8
PORCHETTA
1 tbsp (15 ml) roughly chopped rosemary leaves
2 garlic cloves, minced
½ tsp (2.5 ml) finely ground black pepper
1 tsp (5 ml) coarsely crushed fennel seeds
1 tsp (5 ml) red pepper flakes
2 tsp (10 ml) kosher salt, divided, plus extra for seasoning
3 lb (1.5 kg) piece boneless pork belly
1 tbsp (15 ml) grapeseed oil
1 cup (250 ml) dry white wine
CRANBERRY PEAR RELISH
6 oz (170 g) fresh cranberries
1 large pear, diced (about ¾ cups/175 ml)
½ cup (125 ml) granulated sugar
½ cup (125 ml) water
½ tsp (2.5 ml) kosher salt
⅓ cup (75 ml) roughly chopped toasted pecans
TO ASSEMBLE
8 ciabatta rolls, cut in half lengthwise
mayonnaise, to serve
baby kale, to serve
Instructions
- To make Porchetta, in a small bowl, stir together rosemary, garlic, black pepper, fennel seeds, red pepper flakes and 2 tsp (10 ml) salt until well combined. Set herb and spice mixture aside.
- On a large cutting board, place pork belly skin-side down and score in a crisscross pattern with a sharp knife, about ½-in (1.25 cm) deep. Rub herb and spice mixture all over scored surface. Neatly roll meat, skin-side out, and tie with kitchen twine at regular intervals to hold it in shape. Place Porchetta on a plate and cover with plastic wrap, or place in an airtight container, and refrigerate overnight.
- Meanwhile, make Cranberry Pear Relish. In a medium saucepan, stir together cranberries, pear, sugar, water and ½ tsp (2.5 ml) salt over medium heat. Once mixture comes to a simmer, reduce heat to medium-low and cook at a low simmer, stirring often, until most cranberries have burst and mixture has thickened nicely, about 15 to 20 minutes. Remove saucepan from heat and set aside, allowing relish to cool completely. Transfer to an airtight container, cover and refrigerate until chilled, about 2 to 4 hours. At this point, relish can be refrigerated for up to 1 week. Just before you are ready to serve, stir in chopped pecans.
- Remove Porchetta from refrigerator and allow to sit at room temperature for at least 1 hour, then preheat oven to 400 F (200 C).
- Place Porchetta on a wire rack in a roasting pan, rub with grapeseed oil and season with extra salt. Roast for 30 minutes. Pour wine over skin of Porchetta, reduce heat to 350 F (180 C) and continue to roast for 2 hours more. Increase heat to 425 F (220 C) and roast for another 30 minutes to finish crisping up skin. Remove Porchetta from oven and allow to rest for 30 minutes. Carve into thick slices.
- To assemble sandwiches, spread 1 half of ciabatta roll with mayonnaise and other half with Cranberry Pear Relish. Top with slices of Porchetta, crispy pork skin and baby kale. Serve immediately.
Drink Pairings
Beer Bread Muffaletta
Ingredients
Serves 8
BEER BREAD
425 g (15 oz) all-purpose flour, plus extra for dusting
1½ tsp (7 ml) fine sea salt
½ tsp (2.5 ml) active dry yeast
1½ cups (375 ml) warmed Steamworks Pale Ale (about 110 F/43 C)
OLIVE RELISH
1 cup (250 ml) pitted green olives, finely chopped
½ cup (125 ml) pitted kalamata olives, finely chopped
½ cup (125 ml) chopped roasted red peppers
½ cup (125 ml) chopped marinated artichoke hearts
2 pepperoncini, stemmed and finely chopped
2 tbsp (30 ml) capers, roughly chopped
2 garlic cloves, minced
⅓ cup (75 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tsp (5 ml) dried oregano leaves
TO ASSEMBLE
2 oz (60 g) sliced provolone
2 oz (60 g) sliced mozzarella
4 oz (120 g) sliced mortadella
2 oz (60 g) sliced capicola
2 oz (60 g) sliced salami
2½ oz (90 g) sliced hot soppressata
arugula, to serve
Instructions
- To make Beer Bread, in a large mixing bowl, whisk together flour, salt and yeast. Add in beer and stir with a wooden spoon until ingredients are well incorporated and a loose, shaggy dough forms. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours. Dough should be about doubled in volume.
- Transfer dough to a well-floured surface. Imagine dough ball as a clock and, starting at the 12:00 mark, lightly pull outer edge of dough out and fold it back into the centre. Repeat this stretch and fold motion at roughly every “hour” point around the “clock.” Fold and stretch dough all the way around 2 to 3 times, until dough feels a bit tighter and holds its shape. Form into a ball by gently cupping your hands around dough and moving your hands in unison in a counterclockwise motion until dough holds its shape. Lightly flour top of dough ball, then carefully flip it upside down onto a sheet of parchment paper, so smooth side is facing up. Lightly flour top again, then loosely cover with plastic wrap or a clean tea towel. Let rest for 1 hour. Dough should be slightly puffed up and just under doubled in size.
- Thirty minutes before end of dough’s second rest, place a lidded Dutch oven inside oven and preheat to 450 F (230 C).
- When dough has finished its second rest, carefully remove Dutch oven from oven and remove lid. Lift edges of parchment paper and transfer dough ball, along with parchment paper, into Dutch oven. Cover and bake for 30 minutes. Remove lid and continue to bake until crust reaches desired level of doneness, about another 10 to 20 minutes. Carefully transfer bread to a wire rack to cool to room temperature. If not using right away, bread may be stored at room temperature, loosely wrapped in a clean tea towel for up to 2 days.
- Meanwhile, make Olive Relish. In a medium bowl, stir together both kinds of olives, red peppers, artichokes, pepperoncini, capers and garlic. Add olive oil, vinegar and oregano and stir to blend. Refrigerate for at least 1 hour.
- When ready to assemble, cut bread loaf in half crosswise. Using clean kitchen scissors or your fingers, hollow out each half of the loaf about ½-in (1.25 cm) deep, leaving ½-in (1.25 cm) on sides. (Reserve scooped-out bread for another use, such as to make fresh bread crumbs or croutons.)
- Drain prepared Olive Relish in a fine mesh sieve set over a small bowl. (Save olive oil mixture that drains off, as it makes a great salad dressing.) Divide relish between hollowed-out bread halves and press it firmly into bread. Top bottom half evenly with cheeses and meats, folding them as necessary to fit. Cover with arugula. Carefully invert top half onto bottom half, pressing gently. Wrap sandwich tightly in plastic wrap and weigh down with a heavy cast iron pan placed right on top of sandwich and refrigerate overnight. The next day, when ready to serve, cut into wedges and enjoy.
Drink Pairings
Celeriac Steak Diane
Ingredients
Serves 4
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) butter
2 small celeriac, peeled and cut into 2-in (5 cm) slices
salt and pepper, to taste
1 shallot, finely diced
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) Worcestershire sauce
2 tsp (10 ml) grainy mustard
2 tbsp (30 ml) brandy
3 tbsp (45 ml) vegetable stock
3 tbsp (45 ml) whipping cream
2 tbsp (30 ml) thinly sliced chives
1 tbsp (15 ml) finely chopped parsley leaves
1 tsp (5 ml) lemon juice
salad, to serve
Instructions
- Preheat oven to warming setting. Heat olive oil and butter in a large frying pan over medium heat. Once butter has melted, place celeriac slices in pan, working in batches if needed. Cook over medium heat until golden brown on 1 side, about 5 to 8 minutes, season with salt and pepper, then flip. Repeat on other side, checking after about 5 minutes if they are tender all the way through. If not, continue cooking until they are.
- Remove celeriac from pan and transfer to oven to keep warm.
- To make sauce, add shallot to pan and cook until soft. Add vinegar, Worcestershire sauce and mustard and simmer until reduced by half, about 2 minutes. Add brandy and simmer for 1 minute. Add vegetable stock and simmer again until reduced by ¾, about 3 minutes.
- Add cream, chives, parsley and lemon juice. Taste and adjust seasoning as needed.
- To serve, plate 2 steaks per person and serve with sauce and salad.
Drink Pairings
Nasi Goreng
Ingredients
Serves 2
3 medium shallots, roughly chopped
4 garlic cloves, crushed
1 bird’s eye chili, stemmed
1 tbsp (15 ml) fish sauce
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sugar
1 tbsp (15 ml) kecap manis
2 cups (500 ml) day-old cooked jasmine rice
1 cup (250 ml) shredded roasted chicken
2 fried eggs, to serve
1 green onion, thinly sliced, for garnish
2 small tomatoes, quartered, to serve
2 baby cucumbers, thickly sliced, to serve
1 small handful cilantro leaves, for garnish
1 small bag prawn or shrimp chips, to serve
Instructions
- In a blender or small food processor, blend shallot, garlic, chili and fish sauce until it forms a smooth paste.
- Heat oil in a large frying pan or wok over medium-high heat. Add prepared garlic paste and fry until fragrant. Add soy sauce, sugar and kecap manis and stir to combine.
- Add rice and stir-fry until rice is completely coated with sauce. Add chicken and continue cooking until chicken is heated through.
- Divide rice between 2 bowls. Serve each bowl with a fried egg, green onion, tomatoes, cucumbers, cilantro and prawn chips.
Drink Pairings
Red Wine Lamb Burgers
Ingredients
Serves 4
1 tbsp (15 ml) grapeseed oil, plus extra for grilling
4 tbsp (60 ml) unsalted butter, divided
2 large red onions, thinly sliced
¼ tsp (1 ml) + 1 tsp (5 ml) kosher salt, divided
¼ cup (60 ml) + 1½ cups (375 ml) red wine, divided
1 tbsp (15 ml) granulated sugar
1 tbsp (15 ml) light brown sugar
1½ lbs (750 g) ground lamb
1 tsp (5 ml) Worcestershire sauce
½ tsp (2.5 ml) freshly ground black pepper
4 kaiser buns
8 leaves butter lettuce
4 oz (125 g) Cambozola or other mild blue cheese
Instructions
- To make caramelized onions, in a small saucepan over medium heat, heat oil and 1 tbsp (15 ml) butter. Add onions and ¼ tsp (1 ml) salt and cook, stirring often, until reduced in volume and starting to brown, about 20 to 30 minutes. Increase heat to medium-high and stir in ¼ cup (60 ml) wine and granulated sugar. Cook, stirring often, until onions are a deep golden brown, about another 15 minutes. Remove from heat and set aside.
- To make lamb burgers, start by making a red wine reduction. In a small saucepan, bring remaining 1½ cups (375 ml) red wine and brown sugar to a boil over high heat, stirring occasionally. Allow mixture to reduce by half, about 20 to 30 minutes. Remove saucepan from heat and stir in remaining 3 tbsp (45 ml) butter until melted. Set aside to cool.
- Preheat grill to medium-high. Brush grill with grapeseed oil.
- In a large bowl, use your hands to mix together lamb, Worcestershire sauce, remaining 1 tsp (5 ml) salt, pepper and ¼ cup (60 ml) wine reduction until well combined. Form into 4 equal-sized patties about 6-in (15 cm) in diameter. Grill until brown and grill-marked on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked through, turning and brushing occasionally with wine mixture, about another 4 to 8 minutes more. Remove from grill and set aside, then grill buns, cut-side down, until lightly browned.
- To serve, assemble burgers with lettuce, caramelized onions and Cambozola.
Drink Pairings
Plank-Grilled Salmon with Strawberry & Green Olive Tapenade
Ingredients
Serves 4
1 cedar plank, for grilling (about 17 in/43 cm)
¾ cup (175 ml) diced fresh strawberries
⅓ cup (75 ml) chopped pitted green olives
¼ cup (60 ml) thinly sliced green onions
¼ cup (60 ml) chopped fresh flat leaf parsley leaves
2 tbsp (30 ml) chopped fresh chives
2 tbsp (30 ml) red wine vinegar
2 tsp (10 ml) low-sodium soy sauce
1 tbsp (15 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste
4 x 6 oz (170 g) skin-on salmon fillets
1 tbsp (15 ml) grapeseed oil
Instructions
- 1 to 2 hours before cooking, submerge cedar plank in water. When ready to cook, preheat grill to medium.
- To make tapenade, in a medium bowl, mix together strawberries, olives, green onions, parsley, chives, vinegar, soy sauce and olive oil. Season to taste with salt and pepper and set aside.
- Place cedar plank on grill. Coat salmon in grapeseed oil and season with salt and pepper. Place salmon skin-side down in a single layer on cedar plank. Cover and grill until salmon is uniformly pink in centre, about 12 to 15 minutes depending on thickness of salmon.
- Transfer plank to a heatproof serving platter and spoon tapenade over salmon. Serve immediately.
Drink Pairings
Sweet & Spicy Tofu & Pineapple Skewers with Cauliflower Rice
Ingredients
Serves 4
12 oz (350 g) extra firm tofu
¼ cup (60 ml) tomato paste
2 tbsp (30 ml) liquid honey
1 tbsp (15 ml) low-sodium soy sauce
2 tbsp (30 ml) grapeseed oil, divided, plus extra for grilling
1 tbsp (15 ml) chopped canned chipotles in adobo sauce
½ tsp (2.5 ml) garlic powder
¼ tsp (1 ml) onion powder
½ tsp (2.5 ml) finely minced fresh ginger
1½ lbs (750 g) cauliflower florets
½ fresh pineapple, trimmed and cut into 1-in (2.5 cm) chunks
kosher salt and freshly ground black pepper, to taste
⅓ cup (75 ml) fresh cilantro leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh flat leaf parsley leaves, finely chopped, plus extra for garnish
⅓ cup (75 ml) fresh basil leaves, finely chopped
2 green onions, trimmed and thinly sliced
1 tbsp (15 ml) fresh lime juice
Instructions
- Place tofu on a paper towel-lined plate. Place another couple sheets of paper towel on top of tofu and place a plate on top of paper towel. Place a can or 2 of beans or something else heavy on top of plate. Let sit for about 15 minutes.
- Meanwhile, make sauce. In a medium bowl, whisk together tomato paste, honey, soy sauce, 1 tbsp (15 ml) grapeseed oil, chipotles, garlic powder, onion powder and ginger until well combined. Set aside.
- To make cauliflower rice, place cauliflower florets in bowl of a food processor fitted with steel S blade attachment. Pulse until mixture resembles rice, working in batches if needed. Set aside.
- Preheat grill to high. Cut tofu into 1-in (2.5 cm) cubes and thread tofu and pineapple chunks onto 4 to 6 metal skewers. Place on a plate and brush each skewer all over with grapeseed oil. Set aside.
- Add remaining 1 tbsp (15 ml) grapeseed oil to a large frying pan and warm over medium heat. Add riced cauliflower all at once, season with salt and pepper and cover with a lid. Let cook for 1 minute, remove lid and stir in chopped herbs, green onion and lime juice. Continue to cook, stirring often, until cauliflower is al dente, about 4 to 7 minutes. Remove from heat, season to taste with salt and pepper and set aside.
- Place skewers on grill and close lid, letting them cook until nicely grill-marked, about 3 minutes. Flip skewers and close lid again, again letting them cook until grill-marked, about 2 to 3 minutes more. Brush half the sauce over skewers and flip. Let cook until sauce starts to caramelize, about 2 minutes. Brush skewers with remaining sauce and flip again, cooking until skewers are evenly caramelized, about 2 minutes more.
- To serve, spoon cauliflower rice onto a platter and place skewers on top. Garnish with additional cilantro and parsley.