WHOLE STEAMED FISH
Ingredients
Serves 4 to 6
1 lotus root, for garnish
2 lb (1 kg) whole white fish (sea bass, rock fish or snapper), scaled and gutted
1-in (2.5 cm) knob ginger, peeled and julienned
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) water
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
4 green onions, julienned
1 handful cilantro leaves
dried goji berries, for garnish
steamed jasmine rice, for serving
Instructions
- Peel lotus root and, carefully using a mandolin or vegetable peeler, slice or peel ten ⅛-in (0.25 cm) slices. Rinse in cold water, then dry thoroughly with paper towel.
- In a small saucepan, deep fry lotus in 1-in (2.5 cm) vegetable oil at 325 F (170 C) until golden brown, flipping halfway through, about 5 minutes total. Remove to paper towel to drain.
- Prepare wok or wide pot for steaming: fill with 2-in (5 cm) water and place a steaming trivet inside. Place a heatproof plate (a glass pie plate works well) large enough to fit fish on the trivet and bring water to a boil over high heat.
- Stuff fish with half the ginger. Place fish on plate, put remaining ginger on top of fish and cover wok. Steam for 10 to 15 minutes, or until fish is cooked through and flakes easily with a fork.
- Just before fish is finished cooking, heat vegetable oil over medium-high heat until hot and shimmering.
- In a small bowl, combine soy sauce, water, sesame oil and sugar.
- Remove plate from wok and transfer fish to a serving platter. Place green onions on top of fish.
- Carefully pour hot oil over fish, followed by soy sauce mixture. Garnish with cilantro, goji berries and lotus root chips. Serve with steamed jasmine rice.
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
PERUVIAN ROAST CHICKEN WITH SPICY GREEN SAUCE
Ingredients
Serves 4
CHICKEN
1 x 4 lb (2 kg) whole chicken
3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) freshly squeezed lime juice
4 large garlic cloves, roughly chopped
1 tbsp (15 ml) salt, plus extra to taste
2 tsp (10 ml) sweet paprika
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) black pepper, plus extra to taste
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) dried oregano
1 tbsp (15 ml) dark brown sugar
4 whole heads garlic, brushed with olive oil
SPICY GREEN SAUCE
2½ tbsp (37 ml) seeded and finely chopped jalapeño pepper, or to taste
1 cup (250 ml) fresh cilantro leaves, packed
2 large garlic cloves, roughly chopped
½ cup (125 ml) full-fat yogurt
1 ripe avocado, coarsely chopped
2 tbsp (30 ml) freshly squeezed lime juice, plus extra to taste
salt and pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
lime wedges, for serving
Instructions
- To prepare chicken, using kitchen shears, remove backbone, then using shears or a sharp knife, cut chicken along breastbone into 2 halves.
- Using an immersion blender, combine olive oil, lime juice, garlic, salt, paprikas, black pepper, cumin, oregano and brown sugar. Process until smooth and set aside 3 tbsp (45 ml) for later use.
- Pat outside of chicken dry with paper towel and place in a large bowl, breast-side up. Using fingers, loosen skin from flesh over breasts and legs. Spread ¼ of the spice paste evenly underneath skin, and another ¼ over skin and on back side, massaging into nooks and crannies. Repeat with second half of chicken. Season both halves well with salt and pepper. Cover bowl and refrigerate for 6 hours, or overnight for best flavour.
- Preheat oven to 425 F (220 C). Line a large roasting pan with parchment paper and place chicken halves, breast-side up, in pan. Roast for 20 minutes, then brush with reserved 3 tbsp (45 ml) spice paste and add whole garlic heads to pan. Reduce heat to 375 F (190 C) and continue roasting chicken for about 30 to 35 minutes, or until juices run clear when pierced between leg and thigh.
- To make Spicy Green Sauce, combine all ingredients except olive oil in blender jar of an immersion blender and blend until smooth. Add olive oil and process to emulsify. Transfer sauce to a bowl, cover and refrigerate until ready to serve.
- To serve, place chicken halves on a serving platter with Spicy Green Sauce and lime wedges. Tear open garlic heads (carefully, as they will be hot) and serve 1 per person alongside chicken.
Drink Pairings
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
Ingredients
Serves 4
1 large spaghetti squash
2 tbsp (30 ml) olive oil, divided
salt and pepper, to taste
cooking spray, for greasing
Tomato Sauce, recipe follows
½ large yellow onion, diced
3 garlic cloves, minced
1 lb (500 g) ground turkey
½ cup (125 ml) panko crumbs
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
1 egg
½ cup (125 ml) chopped parsley
¼ cup (60 ml) chopped + ½ cup (125 ml) whole fresh basil leaves, divided
1 tsp (5 ml) paprika
½ tsp (2.5 ml) chili flakes
Instructions
- Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle 1 tbsp (15 ml) olive oil over squash and season with salt and pepper. Place cut-side down on lined baking sheet and poke each half a couple times all over with a fork. Roast for 30 to 40 minutes, until squash shreds easily with a fork. Allow to cool enough to handle and with a fork, working from outside in, scrape out long strands of squash from each half. Set aside until ready to use.
- Meanwhile, make Tomato Sauce.
- Place a wire rack over a baking sheet and grease with cooking spray.
- In a medium skillet, heat remaining 1 tbsp (15 ml) oil over medium-high heat. Sauté onion and garlic for 2 to 5 minutes, until soft. Remove from heat and allow to cool.
- In a large bowl, combine turkey, panko, 1 cup (250 ml) Parmesan, egg, parsley, ¼ cup (60 ml) chopped basil, paprika and chili flakes. Add onion and garlic mixture and season with salt and pepper. With clean hands or a wooden spoon, thoroughly mix ingredients together. Roll into 10 to 12 golf ball-sized meatballs and place on greased wire rack. Bake for 20 minutes, or until internal temperature reaches 165 F (74 C).
- Reheat spaghetti squash and Tomato Sauce, if needed, and top squash with meatballs and sauce. Garnish with remaining ½ cup (125 ml) whole fresh basil leaves and ½ cup (125 ml) Parmesan.
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
CAULIFLOWER “MAC” AND CHEESE WITH TRUFFLE OIL
Ingredients
Serves 2 as a main or 4 as a side
1 large head cauliflower, cut into bite-sized florets
1 tbsp (15 ml) olive oil
½ large onion, diced
2 garlic cloves, minced
3 tbsp (45 ml) butter
3 tbsp (45 ml) flour
1½ cups (375 ml) 2% milk
1½ cups (375 ml) grated cheddar cheese
salt and pepper, to taste
¼ cup (60 ml) bread crumbs
½ cup (125 ml) grated Parmigiano-Reggiano
2 tbsp (30 ml) truffle oil, or to taste
¼ cup (60 ml) chopped parsley leaves
Instructions
- Preheat oven to 350 F (180 C).
- To prepare cauliflower, steam florets for 5 minutes then shock in an ice bath and set aside.
- In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic and sauté for 2 to 5 minutes, until soft then add butter. Once butter has melted, add flour and stir to combine into a paste. Whisk in milk; sauce will smooth out and thicken. Add cheddar and continue to whisk until completely melted. Season with salt and pepper.
- Add steamed cauliflower florets to pan and stir to coat with sauce. Remove from heat and transfer to four 4-in ramekins or a 9 x 9-in (23 x 23 cm) baking pan. Sprinkle with bread crumbs and Parmesan. Bake for 20 to 25 minutes, or until golden brown and tender. Drizzle with truffle oil and garnish with parsley before serving.
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.
Drink Pairings
TURKEY LEG ROAST SERVED WITH TURKEY GRAVY
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves
1 tsp (5 ml) fresh rosemary, plus extra sprigs for garnish
1 tsp (5 ml) chopped thyme leaves
1 tbsp (15 ml) chopped sage leaves
1 cup (250 ml) chopped parsley leaves
1 tbsp (15 ml) lemon juice
3 tsp (15 ml) salt, divided
1 tsp (5 ml) black pepper
3 tbsp (45 ml) butter, softened
2 turkey leg quarters, deboned (Ask your butcher to do this for you and reserve bones for making gravy.)
butcher’s twine, to assemble
roasted garlic cloves and whole raw cranberries, for garnish
TURKEY GRAVY
1 lb (500 g) turkey bones (necks, backs and leg bones from roast)
1 onion, peeled and halved
1 carrot, peeled and halved
2 garlic cloves
½ cup (125 ml) white wine
1 bay leaf
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
salt and pepper, to taste
Instructions
- In a blender or small food processor, blend olive oil, garlic, herbs, lemon juice, 2 tsp (10 ml) salt and pepper to a paste. Add butter and blend until smooth. Set aside.
- Remove skin from 1 turkey leg. Lay both legs down on a cutting board (skin-side down for leg with skin), with skinless leg partially overlapping skin-on leg. Spread herb butter evenly over turkey legs. Starting from skinless leg, roll up meat to make a roast. Tie roast with butcher’s twine at 1-in (2.5 cm) intervals. Sprinkle remaining 1 tsp (5 ml) salt over, tightly wrap in plastic wrap and refrigerate overnight.
- When ready to cook, remove roast from refrigerator and allow to sit at room temperature for 1 hour. Meanwhile, preheat oven to 375 F (190 C).
- Set roast in a roasting pan and cook in oven, basting every ½ hour, until it reaches an internal temperature of 165 F (74 C), about 1½ to 2 hours. Once done, remove from oven and allow to rest for 30 minutes before serving. Garnish platter with rosemary sprigs, roasted garlic and cranberries, and serve with gravy.
- For Turkey gravy, preheat oven to 400 F (200 C). Place bones, onion, carrot and garlic in a shallow roasting pan. Roast, stirring occasionally, until bones are golden brown, 30 to 45 minutes.
- Pour wine into roasting pan and roast for another 5 minutes. Remove from oven. Transfer bones and vegetables to a pot just large enough to fit them. Scrape up any bits stuck to bottom of roasting pan, and pour all juices and wine into pot. Cover bones with water and add bay leaf. Bring to a boil over high heat, then reduce heat and simmer for 2 hours.
- Strain stock from bones and vegetables and pour stock into a pot. Reduce stock over medium-high heat to 2 cups. Mix flour with water to make a slurry and add to stock. Stir to combine and season with salt and pepper to taste. Bring gravy to a boil over medium heat, then turn down heat to a simmer and cook for another 15 to 20 minutes, stirring frequently. Gravy can be made up to 2 days in advance. Makes 2 cups (500 ml)
Drink Pairings
Cauliflower, Mushroom and Kale Sformato
Ingredients
Serves 6. May include egg and dairy.
1 lb (454 g) head cauliflower, cut into florets
2 cups (500 ml) trimmed oyster mushrooms
1 bunch kale, washed, ribs removed, torn into small pieces
3 tbsp (45 ml) olive oil, divided
3 tsp (15 ml) salt, divided
8 eggs
1 tsp (5 ml) freshly ground black pepper
1 x 1 lb (500 g) tub ricotta cheese
½ cup (125 ml) grated Parmigiano-Reggiano, plus ½ cup (125 ml) for garnish (optional)
8 roasted garlic cloves, lightly mashed
2 tbsp (30 ml) roasted pine nuts
Instructions
- Preheat oven to 400 F (200 C). Toss cauliflower, mushrooms and 1 handful of kale, each separately, in 1 tbsp (15 ml) olive oil and 1 tsp (5 ml) salt, and place them on separate baking sheets. Roast cauliflower and mushrooms in oven until golden brown and cooked through, about 20 to 40 minutes; they may be done at different times, so check after 20 minutes. Remove and allow to cool. Reduce heat to 350 F (180 C) and roast kale for 10 to 15 minutes, or until edges are light brown. It will crisp up as it cools. Leave oven on.
- Blanch remaining kale in a pot of boiling salted water until soft and wilted, about 1 minute. Transfer to a bowl of ice water. Once cool, drain and squeeze out remaining water. Finely chop and set aside.
- Mix together remaining 2 tsp (10 ml) salt, eggs, pepper, ricotta and ½ cup (125 ml) Parmigiano-Reggiano. Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta mixture into springform and bake at 350 F (180 C) for about 30 to 45 minutes, or until a knife inserted into middle comes out clean. Allow to cool slightly before removing from pan.
- If making Parmigiano-Reggiano garnish, increase oven temperature to 375 F (190 C). Line a baking sheet with parchment paper. Pour ½ cup (125 ml) Parmigiano-Reggiano onto pan in a line about the height of the sformato. You may need to do 2, depending on length of baking sheet. Bake for about 5 minutes, or just until cheese has melted. Allow cheese to cool just until slightly firm and can be removed from pan in 1 piece. Press it against side of sformato while still warm and pliable.
- Garnish sformato with kale chips, pine nuts and remaining roasted cauliflower and mushrooms. Serve warm or at room temperature.
Drink Pairings
Squash and Goat's Cheese Tart
Ingredients
Serves 6. May include egg and dairy.
PASTRY DOUGH*
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) sugar
1 tsp (5 ml) salt
1 cup (250 ml) cold butter, cubed
¼ cup (60 ml) ice cold water, plus more if needed
FILLING
1 large kabocha squash, halved, seeds removed (about 2 lbs / 900 g)
2 oz (150 g) goat’s cheese, room temperature
½ cup (125 ml) + 1 tbsp (15 ml) whipping cream, room temperature, divided
¼ cup (60 ml) whole milk, room temperature
1 pinch cinnamon
1 pinch ground nutmeg
1 pinch ground black pepper
3 tsp (15 ml) salt, divided
2 eggs
cooking spray, for greasing
3 shallots, peeled and halved
1 tbsp (15 ml) olive oil
1 egg yolk
vegetable oil, for frying
2 tbsp (30 ml) toasted pine nuts
1 handful microgreens or flat-leaf parsley, for garnish
Instructions
- To make pastry, pulse flour, sugar, salt and butter in a food processor until mixture reaches a sandy consistency, with small pieces of butter throughout. If you do not have a food processor, cut butter into dry ingredients to desired size using a pastry cutter or your fingers.
- Slowly add in half the water while pulsing, until dough just comes together into a ball, adding more water if needed. If making by hand, mix gently with a fork just until dough comes together. Turn dough out onto a clean surface and gather together in a loose, flat disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 24 hours (or freeze for up to 1 month).
- To make kabocha chips, with a mandoline or vegetable peeler, carefully slice or peel 10 ⅛-in (0.25 cm) slices from 1 of the raw kabocha halves (with skin on). Set aside. Peel remaining squash and steam in a steamer, or in a medium saucepan with a lid with 1-in (2.5 cm) water, over medium heat until fork-tender, about 20 to 25 minutes. Allow to cool.
- Transfer 14 oz (400 g) (about 3 cups/750 ml) cooked squash to a blender (reserve any extra for another use). Add goat’s cheese, ½ cup (125 ml) whipping cream, milk, spices, pepper, 2 tsp (10 ml) salt and eggs. Blend until smooth, then tap blender jug on counter to release any air bubbles. Set aside until ready to use, or refrigerate for up to 1 day.
- Grease a 13.75 x 4.25-in (35 x 11 cm) rectangular tart pan with cooking spray and set aside. Leave pastry out at room temperature for 15 minutes to make it easier to roll. Roll out pastry on a floured surface into a ⅛-in (0.25 cm) thick rectangle measuring 1-in (2.5 cm) larger than your pan. Transfer pastry into pan by rolling it onto your rolling pin, then rolling it out onto pan. Gently push it into pan, then trim off edges. Lightly poke bottom of pastry all over with a fork. Refrigerate for at least 30 minutes. Meanwhile, preheat oven to 400 F (200 C).
- Toss shallots with olive oil and remaining 1 tsp (5 ml) salt and place on a baking sheet, cut-side down.
- Blind bake tart shell: place a circle of parchment paper inside pastry shell and fill it with uncooked rice or beans. Place tart pan on a baking sheet (to make it easier to move around) and bake for 20 minutes. At the same time, roast shallots until golden and cooked through, about 20 minutes.
- Remove tart shell and shallots from oven. Remove rice/beans and parchment from shell and discard or save for future use (for blind baking only—rice/beans will not cook properly or taste good after using to blind bake).
- Mix egg yolk with remaining 1 tbsp (15 ml) whipping cream, then brush onto pastry. Return pastry to oven for 2 to 3 minutes, just until egg wash has set. Allow tart shell to cool to room temperature. Reduce oven temperature to 350 F (180 C).
- Pour squash filling into tart; it should reach just over ¾ of the way up. Bake tart for 30 to 40 minutes, or just until middle of tart is set and does not jiggle. Allow to cool to room temperature before serving.
- In a small saucepan, deep fry thinly sliced kabocha in 1-in (2.5 cm) vegetable oil at 350 F (180 C) until golden brown, about 5 minutes. Remove to paper towel to drain.
- Just before serving, remove tart from pan and garnish with roasted shallots, kabocha chips, pine nuts and microgreens or parsley.
- *Can also be made using store bought pie dough. If doing so, skip steps 1 and 2 and introduce pastry at step 5.