Butternut Squash Pilsner Mac & Cheese

Nothing hits the spot on a crisp fall day like a soul-soothing bowl of creamy mac and cheese. In this decadent adult version, we have created a creamy cheese sauce using four types of cheese and have added butternut squash and pilsner beer for an extra layer of earthy depth in the final dish. Serve this Mac & Cheese with Josh Cellars Chardonnay or Parkside Dawn Pilsner.
Ingredients Instructions

Ingredients

Serves 4
½ medium butternut squash (about 1 lb/450 g)
4 tbsp (60 ml) unsalted butter, divided, plus more to butter skillets
1 large shallot, finely chopped
2 cloves garlic, minced
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) dry mustard 
1 cup (250 ml) Parkside Dawn Pilsner
1 cup (250 ml) whole milk
½ cup (125 ml) whipping cream
4 oz (110 g) sharp cheddar, shredded
2 oz (60 g) aged Gruyère, shredded
2 oz (60 g) goat’s cheese, crumbled
½ cup (125 ml) freshly grated Parmesan, divided
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) cavatappi pasta 
½ cup (125 ml) panko bread crumbs
1 tsp (5 ml) fresh thyme leaves, chopped

Instructions

  1. Preheat oven to 400 F (200 C). Butter four 6-in (15 cm) cast iron skillets and place on a rimmed baking sheet. Set aside.
  2. Scoop out seeds from butternut squash and discard or reserve for another use. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast until point of a knife or fork easily pierces squash skin and flesh, about 45 minutes. Keep oven on. Let squash sit at room temperature until cool enough to handle, then scoop out softened flesh and place in a medium bowl. Discard skins. Mash flesh with a fork or potato masher until a thick paste forms. Set aside.
  3. In a large saucepan over medium-high heat, melt 2 tbsp (30 ml) butter. Add shallots and cook, stirring often with a wooden spoon, until translucent, about 4 minutes. Stir in garlic and cook another 2 minutes, stirring frequently. Sprinkle flour and dry mustard overtop before stirring well into onion mixture, then let cook, stirring often, for 1 minute. Stir in pilsner and bring mixture to a simmer. Cook, stirring frequently, for about 4 minutes. Add milk, cream, cheddar, Gruyère, goat’s cheese, ¼ cup (60 ml) Parmesan and 1 cup (250 ml) mashed butternut squash (reserving remaining squash for another use), stirring until well incorporated and cheeses have melted. Purée sauce with an immersion blender or blend in a blender until smooth. Taste and season as desired with salt and pepper. Set aside.
  4. Bring a large saucepan of water to a boil. Cook cavatappi pasta for 2 minutes less than package directions.
  5. Meanwhile, melt remaining 2 tbsp (30 ml) butter, then transfer to a medium bowl and mix with remaining ¼ cup (60 ml) Parmesan, panko and thyme. Set aside.
  6. Drain pasta, return to saucepan and stir in reserved cheese sauce. Cook over medium heat, stirring constantly, for 2 minutes. Divide sauced pasta among skillets. Top with a generous sprinkle of panko mixture before transferring skillets on baking sheet to oven. Bake until panko is lightly browned and cheese sauce is bubbling, 15 to 20 minutes. Serve hot.
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Drink Pairings

Red Wine Pasta

Look no further for a quick and impressive meal perfect for a cozy date night or simply a chilly Thursday evening. To make this pasta more substantial, cooked slices of fennel sausage are a delicious addition. We recommend pairing this Red Wine Pasta with Côtes Du Rhône Famille Perrin Réserve or Salentein Portillo Uco Valley Vegan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 large shallot, finely diced
kosher salt, to taste
¼ tsp (1 ml) red pepper chili flakes
1 × 750 ml bottle Salentein Portillo Uco Valley Vegan Pinot Noir
1 lb (450 g) spaghetti
¼ cup (60 ml) finely grated Parmigiano-Reggiano, plus more to serve
chopped fresh parsley leaves or chopped fresh baby arugula leaves, for garnish

Instructions

  1. Bring a large saucepan of water to a boil.
  2. In a large, high-sided skillet, combine oil, garlic, shallots, a good pinch of salt and red pepper chili flakes. Place skillet over medium heat and, stirring occasionally, cook until garlic and shallots are softened and translucent, 4 to 6 minutes. Slowly pour in red wine, taking care as wine may splatter. Increase heat to medium-high and bring sauce to a boil.
  3. Meanwhile, season boiling water generously with salt. Add spaghetti, bring back to a boil and cook for 2 minutes.
  4. Transfer spaghetti to skillet with red wine sauce and cook, stirring occasionally with tongs, until spaghetti is bright red and al dente and most of wine has been absorbed, 4 to 8 minutes. Stir in Parmigiano-Reggiano.
  5. Divide pasta among serving plates before topping with chopped parsley or arugula and extra Parmigiano-Reggiano. Serve immediately.
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Drink Pairings

Guinness & Oyster Sauce Pot Roast

Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve

Instructions

  1. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
  2. To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
  3. With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
  4. Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
  5. Transfer beef, carrots, potatoes and mushrooms to a serving dish.
  6. Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
  7. Serve garnished with lots of chopped green onions and chili-garlic oil on side.
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Drink Pairings

Chicken Adobo-au-Vin

A French bistro classic with a Pinoy twist. Umami-rich notes of mushroom and soy are brightened with a hit of red wine vinegar and loads of freshly cracked pepper. For best flavour, we recommend See Ya Later Ranch Pinot Noir save the rest for a glass with your meal or pair with Fort Berens Riesling.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 cups (500 ml) See Ya Later Ranch Pinot Noir, divided
⅓ cup (80 ml) red wine vinegar
¼ cup (60 ml) dark soy sauce
¼ cup (60 ml) light soy sauce
1 tbsp (15 ml) coarsely cracked black peppercorns
5 bay leaves, fresh if available
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
10½ oz (300 g) tocino*
2 tbsp (30 ml) coconut oil, plus more as needed
8 cremini mushrooms, quartered
1 yellow onion, thinly sliced
5 cloves garlic, coarsely chopped
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) brown sugar
sliced green onions, for garnish
steamed white rice, to serve
* Tocino is a sweet, cured, Filipino-style pork bacon available at most Asian grocers.

Instructions

  1. In a large mixing bowl, combine 1 cup (250 ml) red wine, vinegar, dark and light soy sauces, cracked black pepper, bay leaves and chicken and toss to coat. Cover and marinate, refrigerated, for 3 to 4 hours.
  2. Preheat oven to 350 F (175 C). 
  3. In a small saucepan with salted boiling water, blanch tocino for 3 minutes, separating pieces that stick together. Strain and cut into ¼-in (0.6 cm) thick strips. Set aside on a paper-towel-lined plate.
  4. Remove chicken from marinade and pat dry with paper towel; reserve marinade. In a large ovenproof skillet over medium-high heat, warm coconut oil. Working in batches and starting skin-side down, brown chicken on all sides, about 5 minutes per side. Set aside on a plate.
  5. To same pan, add tocino and cremini mushrooms and sauté until lightly browned, 2 to 3 minutes, adding a bit more coconut oil if needed. Add onions and garlic and continue cooking until onions have softened, then sprinkle with flour and stir. Deglaze with remaining 1 cup (250 ml) red wine, loosening any browned bits stuck to pan. Pour in reserved marinade, brown sugar, browned chicken and any accumulated juices and bring to a simmer.
  6. Transfer to oven and cook, covered, until chicken reaches an internal temperature of 165 F (74 C) when probed with a meat thermometer at thickest point, about 30 minutes.
  7. Using a slotted spoon, arrange chicken on a serving dish, then top with tocino, onions, mushrooms and sauce. Garnish with sliced green onions and serve with plenty of steamed rice to soak up juices.
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Drink Pairings

Gochujang Bolognese

Spicy, rich and deliciously funky gochujang comes together with classic additions of tomato, red wine and Parmigiano-Reggiano. Monte Antico Toscana and Gray Monk Pinot Gris make great drink pairings with this Gochujang Bolognese.
Ingredients Instructions

Ingredients

Serves about 6 cups (1.5 L) 
4 tbsp (60 ml) olive oil, divided
1 lb (450 g) extra-lean ground beef
8 oz (225 g) ground pork
1 tbsp (15 ml) sesame oil
3 cloves garlic, finely minced
1-in (2.5 cm) knob fresh ginger, finely minced
2 medium carrots, cut into ¼-in (0.6 cm) dice
½ yellow onion, cut into ¼-in (0.6 cm) dice
1 stalk celery, cut into ¼-in (0.6 cm) dice
¼ cup + 1 tbsp (75 ml) gochujang paste
1 cup (250 ml) Monte Antico Toscana 
1 × 28 oz (796 ml) can crushed tomatoes
3 cups (750 ml) low-sodium chicken or vegetable stock
2 tsp (10 ml) white pepper
2 fresh bay leaves
10 to 12 shiso leaves or fresh basil leaves, shredded 
freshly ground black pepper, to taste
cooked pasta or steamed rice, to serve
finely sliced green onions, for garnish
freshly grated Parmigiano-Reggiano, for garnish

Instructions

  1. In a large skillet or heavy-bottomed saucepan over medium-high heat, warm 2 tbsp (30 ml) olive oil. Add ground beef and pork and cook, breaking up any large chunks, until nicely browned. Drain meat in a colander to remove excess fat. Set aside.
  2. To same pan over medium heat, add remaining 2 tbsp (30 ml) olive oil, sesame oil, garlic and ginger and sauté for 30 seconds. Add carrots, onions and celery and cook until onions have softened, about 5 minutes. Add gochujang and stir well until gochujang begins to caramelize. Deglaze with Monte Antico Toscana and bring to a simmer, scraping up any browned bits.
  3. Add browned meat back to pan along with crushed tomatoes, stock, white pepper and bay leaves. Reduce heat to medium-low and simmer, stirring often, until sauce has thickened and meat is tender, about 2 hours. If sauce becomes too thick, add a splash of water or stock as needed.
  4. To finish, remove bay leaves, add shiso and season to taste. Serve tossed with pasta of choice or over a bed of steamed rice, and garnish with finely sliced green onions and lots of Parmigiano-Reggiano. Leftover sauce can be stored in an airtight container in refrigerator for up to 5 days or in freezer for up to 6 months.
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Drink Pairings

Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
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Drink Pairings

Turkey Wellington

This is a showstopper dish that’s worth the three-day effort to make it! Inspired by a classic beef Wellington, it takes a butterflied turkey breast, rolls it with an herb and garlic rub and surrounds it with a mushroom and leek stuffing, prosciutto and puff pastry. Using frozen all-butter puff pastry makes everything a bit easier. Pair this Turkey Wellington with Saintly The Good Red Or Wente Morning Fog Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
3 tsp (15 ml) kosher salt, divided
2 tsp (10 ml) freshly ground black pepper, divided
8 sprigs fresh thyme, leaves only, divided
¼ cup (60 ml) fresh sage leaves, finely chopped
4 cloves garlic, minced
4 tbsp (60 ml) unsalted butter, divided
1 whole turkey breast (about 4 lbs/1.8 kg), skinless, deboned and kept whole (breast still connected in middle)
½ oz (15 g) dried mushrooms, hydrated according to package instructions, liquid reserved
1 lb (450 g) button mushrooms
2 tbsp (30 ml) extra-virgin olive oil
1 medium leek, white part only, finely chopped
2 eggs
1 cup (250 ml) bread crumbs
4 egg yolks
¼ cup (60 ml) whipping cream
all-purpose flour, for dusting
2 × 14 oz (398 g) packages frozen all-butter puff pastry, thawed according to package directions
4 oz (110 g) sliced prosciutto
cranberry sauce and gravy, to serve

Instructions

  1. DAY 1
  2. Make a rub. In a food processor, blend 2 tsp (10 ml) salt, 1 tsp (5 ml) pepper, 6 sprigs thyme leaves, sage and garlic until herbs are finely chopped. Set aside.
  3. In a small saucepan, melt 2 tbsp (30 ml) butter. Set aside.
  4. Remove tenders from breast and keep for another use. Using a sharp knife, butterfly thick side of 1 breast and fold cut piece outwards so it lies flat. Repeat on other side.
  5. Score entire breast halfway through thickness of meat, making cuts 1-in (2.5 cm) apart. Repeat with second set of cuts perpendicular to first.
  6. On counter, lay out a piece of foil double the size of breast. Sprinkle rub evenly over breast and rub into meat. Drizzle melted butter evenly overtop.
  7. Carefully roll meat into a tight cylinder. Place cylinder on foil and wrap it up, then wrap tightly in plastic wrap. Place in refrigerator overnight, up to 24 hours.
  8. DAY 2
  9. The next day, remove turkey from refrigerator and let sit at room temperature for 1 hour. Preheat oven to 350 F (175 C). Remove plastic wrap from turkey (leave foil on), place on a baking sheet and bake until internal temperature reaches 165 F (74 C), about 1½ to 2 hours. Remove from oven and cool to room temperature, then transfer to refrigerator and chill completely, preferably overnight.
  10. In a food processor, finely chop hydrated mushrooms and button mushrooms.
  11. In a large saucepan over medium heat, melt remaining 2 tbsp (30 ml) butter with olive oil. Sweat leeks until soft. Add chopped mushrooms and remaining 1 tsp (5 ml) salt, 1 tsp (5 ml) pepper and 2 sprigs thyme leaves. Cook until mushrooms have released all their juices. Add liquid from hydrating mushrooms, avoiding any grit. Continue cooking, stirring occasionally, until all liquid has evaporated and mushrooms have slightly browned. Transfer to a container and cool, then place in refrigerator until cold.
  12. DAY 3
  13. Remove foil from turkey, dry with paper towel and set aside at room temperature.
  14. In a medium bowl, mix mushrooms with eggs and bread crumbs and set aside.
  15. In a separate bowl, mix egg yolks with cream and set aside. This is your egg wash.
  16. Dust counter with flour and lay out 1 package of puff pastry, dusting with more flour and rolling it out if necessary so it is large enough to roll turkey in. Brush with egg wash.
  17. Lay prosciutto on half the pastry. Spread mushrooms over prosciutto. Place turkey on 1 side of pastry and roll it up in pastry. Tuck pastry underneath and place on a parchment-lined baking sheet. Place in refrigerator.
  18. Dust counter with flour and lay out second package of pastry. Dust pastry with flour. Make 1-in (2.5 cm) vertical cuts across pastry, then repeat until you have made cuts on entire sheet. Alternatively, use a lattice pastry cutter. Brush off excess flour. Brush Wellington with egg wash. Place cut pastry on top of Wellington, then place in refrigerator until ready to cook.
  19. Preheat oven to 400 F (200 C).
  20. Remove Wellington from refrigerator and brush with egg wash.
  21. Bake Wellington for 15 minutes, then turn heat down to 350 F (175 C) and bake for another 45 to 55 minutes, or until pastry is golden brown and cooked through, rotating halfway through baking.
  22. Remove from oven. Serve with cranberry sauce and your favourite turkey gravy.
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Drink Pairings

Asian Whole Turkey with Orange Five-Spice Soy

This is an Asian twist on your traditional roast turkey. Flavoured with soy, orange, five-spice and ginger, the marinade turns into a beautiful dark glaze with crisp skin, and the jus is perfect to serve with the meat. Gray Monk Riesling and Meiomi Pinot Noir are great pairing options for this dish.
Ingredients Instructions

Ingredients

Serves 10-12
½ cup (125 ml) light soy sauce
½ cup (125 ml) dark soy sauce
¼ cup (60 ml) char siu sauce
¼ cup (60 ml) fresh orange juice
¼ small orange, zest only, peeled with a vegetable peeler
6 black peppercorns
1 dried or fresh bay leaf
1 tsp (5 ml) five-spice powder
8 cloves garlic, crushed, divided
3 green onions, cut into thirds
8 × 1-in (2.5 cm) slices fresh ginger, divided
12 to 14 lbs (5.4 to 6.3 kg) whole turkey
2 tsp (10 ml) kosher salt
1 yellow onion, quartered
2 tbsp (30 ml) butter, melted

Instructions

  1. In a small saucepan, combine soy sauces, char siu sauce, orange juice, zest, peppercorns, bay leaf, five-spice powder, 3 cloves garlic, green onions and 4 pieces ginger. Bring to a boil over medium-high heat, then turn heat to low and simmer for 10 minutes. Cool, strain and discard solids.
  2. Dry turkey with paper towel. Salt cavity, then stuff with onions and remaining garlic and ginger. Truss legs and tuck wings under body. Place on a V-shaped roasting rack on a baking sheet or in a roasting pan and rub with ¼ cup (60 ml) soy marinade. Refrigerate, uncovered, overnight.
  3. Remove turkey and marinade from refrigerator 2 hours before cooking. Preheat oven to 400 F (200 C)—use convection setting if you have it. Brush turkey with butter, place in oven and turn heat down to 350 F (175 C). Roast for 13 to 15 minutes per pound, or until a thermometer inserted into thickest part of leg reads 165 F (74 C). After 1 hour of roasting, baste turkey with marinade every 30 minutes. Rotate pan after 2½ hours. Cover breast with foil if it browns too quickly.
  4. Remove turkey from oven, tent with foil and let rest for 30 minutes to 1 hour before serving. Strain juices and remove excess fat, then serve jus with turkey.
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Drink Pairings

Roasted Cauliflower with Red Wine & Onion Gravy

Finally, the vegetarians at the table don’t have to settle for side dishes and cranberry sauce. Move over, turkey, you’re sharing the spotlight this year. Pass the gravy! Pair this Roasted Cauliflower with Our Story Cabernet Merlot.
Ingredients Instructions

Ingredients

Serves 4
1 large head cauliflower (about 2 lbs/900 g)
1 tbsp (15 ml) granulated garlic
1 tbsp (15 ml) granulated garlic
2 tsp (10 ml) ground turmeric
1¼ tsp (6 ml) Spanish smoked paprika, divided
1 tsp (5 ml) dark soy sauce
¼ cup (60 ml) plant-based butter
1 tbsp (15 ml) coconut oil
1 tsp (5 ml) ras el hanout
½ tsp (2.5 ml) salt, plus more for blanching
Red Wine & Onion Gravy, to serve, make ahead, recipe follows
RED WINE & ONION GRAVY | Makes about 2 cups (500 ml)
3 tbsp (45 ml) plant-based butter
1 yellow onion, thinly sliced
1 clove garlic, thinly sliced
1 tsp (5 ml) chopped fresh sage
½ tsp (2.5 ml) chopped fresh rosemary
2 tbsp (30 ml) all-purpose flour
⅓ cup (80 ml) Our Story Cabernet Merlot
2 cups (500 ml) mushroom or vegetable stock
1 dried bay leaf
½ tsp (2.5 ml) dark soy sauce
1 tsp (5 ml) red miso paste
freshly ground black pepper, to taste

Instructions

  1. Trim base of cauliflower and remove any discoloured leaves, making sure to leave florets intact.
  2. Fill a large saucepan with enough heavily salted water to cover cauliflower, but don’t add cauliflower yet. Bring water to a boil over high heat, then whisk in granulated garlic, turmeric, 1 tsp (5 ml) paprika and soy sauce. Add cauliflower and blanch for 2 minutes. Remove and air-dry at room temperature.
  3. In a small saucepan over medium-low heat, melt plant-based butter and coconut oil. Remove from heat and stir in ras el hanout, remaining ¼ tsp (1 ml) paprika and the salt. Set aside.
  4. Place cauliflower on lined baking sheet and brush with half the butter mixture. Loosely tent cauliflower with foil, transfer to oven and cook for 30 minutes. Remove foil, baste with remaining butter mixture and return to oven. Continue to roast, uncovered, until lightly charred and tender when pierced with a wooden skewer, 30 to 45 minutes longer.
  5. Transfer to a serving platter and serve with Red Wine & Onion Gravy.
  6. RED WINE & ONION GRAVY
  7. In a medium saucepan over medium heat, melt butter. Add onions and sauté until lightly caramelized, about 10 minutes. Add garlic, sage and rosemary and cook for another 30 seconds, then sprinkle with flour and stir well. Pour in red wine and stir until thickened, then slowly whisk in stock. Add bay leaf and soy sauce, reduce heat to medium-low and simmer for about 15 minutes, until gravy coats back of a spoon.
  8. Remove bay leaf, add miso paste, purée until smooth and season with pepper. Gravy can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Fish & Chips with Mushy Peas

Here's a classic fish and chips recipe for crispy battered fish and twice cooked chips. The mushy peas are made with frozen peas instead of the traditional dried which gives the dish a nice fresh flavour and bright colour. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
Ingredients Instructions

Ingredients

Serves 4
FISH
1½ lbs (680 g) halibut or cod
4 tsp (20 ml) salt, divided, plus more for seasoning
2 cups (500 ml) all-purpose flour, divided
2 tbsp (30 ml) cornstarch
1 tsp (5 ml) pepper, divided
1½ cups (375 ml) pale ale beer, cold
1 tsp (5 ml) paprika
1 tsp (5 ml) garlic powder
vegetable oil, for deep-frying
1 lemon, cut into wedges, to serve
tartar sauce, to serve
DOUBLE-FRIED CHIPS
vegetable oil, for frying
2 lbs (900 g) yellow potatoes, peeled, cut into ½-in (1.25 cm) chips
salt, to taste
MUSHY PEAS
2 tbsp (30 ml) butter
1 green onion, thinly sliced
1 × 15 oz (425 g) can green peas, drained
½ cup (125 ml) frozen petite peas, blanched in hot water
1 tsp (5 ml) salt
1 pinch pepper
1 tbsp (15 ml) water

Instructions

  1. To make the fish, cut fish into 8 equal pieces, about 3 oz (85 g) each. Season with 2 tsp (10 ml) salt and let sit for 10 minutes. After 10 minutes, remove excess moisture with paper towel.
  2. In a medium bowl, mix 1 cup (250 ml) flour, cornstarch, ½ tsp (2.5 ml) pepper and beer until no lumps remain.
  3. In a shallow dish, combine remaining 1 cup (250 ml) flour, ½ tsp (2.5 ml) pepper and 2 tsp (10 ml) salt with paprika and garlic powder, and mix well.
  4. Fill a large, heavy-bottomed saucepan one-quarter full with vegetable oil (or just use same pan and oil used to fry chips). Heat over medium-high heat to 375 F (190 C).
  5. When oil is hot, prepare fish. Working in batches, dredge fish in dry flour mixture, shake off excess flour, then coat in beer batter. Carefully place fish into oil, laying it down away from you. Fry until golden brown and cooked through, about 5 minutes. Remove from oil and drain on a rack. Season with salt while fish is still hot. Repeat with remaining fish.
  6. Serve with lemon wedges, tartar sauce, Double-Fried Chips and Mushy Peas.
  7. To make the chips, fill a large, heavy-bottomed saucepan halfway with oil. Heat over medium-high heat to 300 F (150 C).
  8. Meanwhile, rinse chips in cold water until water runs clear. Drain, then dry well with paper towel.
  9. Working in batches, fry chips in hot oil for about 10 minutes, or until soft, stirring occasionally so they don’t stick. They should be pale.
  10. Remove from oil and drain well. Cool chips to room temperature, then chill in refrigerator until cold.
  11. When ready to serve, heat same saucepan of oil over medium-high heat to 400 F (200 C). Fry chips in batches until golden brown and crisp, about 5 minutes. Drain and toss with salt. Repeat with remaining chips, bringing oil temperature back to 400 F (200 C) before frying next batch.
  12. To make the mushy peas, heat a medium saucepan over medium heat. Add butter and green onions. Sweat until onions are soft. Add green and petite peas, salt, pepper and water. Cover and simmer for 5 minutes, or until peas are heated through.
  13. Transfer to a food processor and pulse until chunky. Keep warm until ready to serve.
  14. To make all 3 components so they’re ready to serve at the same time, start by making Double-Fried Chips through step 4. While chips are chilling in refrigerator, make Mushy Peas and keep warm until ready to serve, and prepare Fish recipe through step 3. Now do second fry of chips (step 5 of Double-Fried Chips recipe), then use same oil to fry fish (steps 4 and 5 of Fish recipe).
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