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.
Drink Pairings
Nut, Farro and Mushroom Wreath served with Mushroom Gravy
Ingredients
Serves 6. May include egg and dairy.
oil, for greasing
1 cup (250 ml) farro
3 tsp (15 ml) salt, divided
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp (45 ml) olive oil
26 oz (750 g) mixed mushrooms, cleaned and roughly chopped
2 tsp (10 ml) chopped thyme leaves
4 sage leaves, chopped
1 tsp (5 ml) chopped fresh rosemary, plus 3 rosemary sprigs for garnish
¼ cup (60 ml) red wine
1 tsp (5 ml) red wine vinegar
1½ cups (375 ml) finely chopped toasted walnuts
2 tbsp (30 ml) nutritional yeast
2 eggs (or vegan egg substitute, if desired)
1 large russet potato, cooked and mashed, cooled (about 1 cup/250 ml)
¼ cup (60 ml) whole raw cranberries, for garnish
root vegetable chips, for garnish
FOR MUSHROOM GRAVY:
2 tbsp (30 ml) olive oil
1 lb (454 g) button or cremini mushrooms, sliced
salt and pepper, to taste
1 tsp (5 ml) balsamic vinegar
1 sprig thyme
2 tbsp (30 ml) flour
1 tsp (5 ml) Marmite or Vegemite (optional)
2 cups (500 ml) mushroom or vegetable stock
Instructions
- Grease a 9 to 10-in (23 to 25 cm) Bundt pan. Set aside.
- Cook farro according to package instructions, along with ½ tsp (2.5 ml) salt and bay leaf. Once cooked, drain and allow to cool. Discard bay leaf.
- In a large saucepan, sweat onion and garlic in olive oil over medium heat until translucent, about 5 minutes. Add mushrooms, remaining 2½ tsp (12.5 ml) salt, thyme, sage and rosemary. Cook until mushrooms have released their juices, about 5 minutes.
- Add red wine and red wine vinegar. Continue cooking until liquid has evaporated and mushrooms are slightly browned, about 5 to 10 minutes. Remove from heat and allow to cool to room temperature.
- In a large bowl, combine farro, mushroom mixture, walnuts, nutritional yeast and egg (or egg substitute). Press mixture into greased pan. Refrigerate for at least 2 hours and up to 24 hours.
- FOR MUSHROOM GRAVY: Heat olive oil in a large saucepan over medium heat. Add mushrooms, salt, pepper, vinegar and thyme, and cook until mushrooms have released their juices, about 5 minutes. Continue cooking until liquid has evaporated and mushrooms have slightly browned, another 5 to 10 minutes. Remove thyme sprig and discard. Sprinkle flour over mushrooms and mix until combined. Cook for about 2 minutes. Meanwhile, if using, dissolve Marmite or Vegemite into stock. Add stock to mushrooms and cook over low heat for about 10 minutes, or until gravy has thickened. Serve warm. Gravy can be stored in refrigerator for up to 3 days.
Drink Pairings
PANTRY PUTTANESCA PASTA
Ingredients
Serves 2
3 tbsp (45 ml) grapeseed oil
1 garlic clove, thinly sliced
2 anchovy fillets, chopped
¼ tsp (1 ml) red pepper flakes
1 cup (250 ml) dry white wine
1 x 28 oz (796 ml) can plum tomatoes
¼ cup (60 ml) pitted Castelvetrano or green olives, sliced into rounds
2 tbsp (30 ml) drained capers
1 tsp (5 ml) dried oregano
1 tin sardines in oil (preferably Spanish), cut into chunks
8 oz (250 g) fettuccini
2 tbsp (30 ml) chopped flat leaf parsley leaves
Instructions
- In a large skillet or frying pan, heat oil over medium-low heat. Add garlic and cook, stirring constantly, until starting to brown, about 3 minutes. Stir in anchovies and cook until dissolved, about 1 minute. Stir in red pepper flakes and wine. Increase heat to medium and cook, stirring occasionally, until wine is reduced by half, about 6 minutes.
- Add tomatoes and break them up using a wooden spoon. Bring sauce to a simmer, then add olives, capers and oregano. Simmer, uncovered, over medium-low to medium heat, stirring occasionally, until lightly thickened, about 20 minutes. Fold in sardines and set aside.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Cook fettuccini according to package instructions. Drain pasta, reserving about 1 cup (250 ml) cooking water. Add fettuccini to skillet containing sauce, return to medium-low heat and gently toss together. Add reserved cooking water as needed to reach desired sauce consistency. Divide between serving plates or bowls and garnish with fresh parsley.
Drink Pairings
INDIAN BUTTER CAULIFLOWER
Ingredients
Serves 4
2 tbsp (30 ml) coconut oil, melted, plus extra for greasing
1 large head cauliflower, cut into florets
2½ cups (625 ml) coconut milk, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely grated fresh ginger
1 tsp (5 ml) salt
½ yellow onion, finely chopped
1 tbsp (15 ml) garam masala
2 tsp (10 ml) yellow curry powder
½ tsp (2.5 ml) turmeric powder
1 tsp (5 ml) smoked paprika
1 x 5.5 oz (156 ml) can tomato paste
¼ cup (60 ml) cilantro leaves, roughly chopped, plus extra for garnish
cooked basmati rice, to serve
CUMIN YOGURT FLATBREAD:
1 tsp (5 ml) cumin seeds
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
¾ tsp (4 ml) baking powder
2 tsp (10 ml) kosher salt
1 cup (250 ml) whole milk yogurt
¼ cup (60 ml) grapeseed oil
Instructions
- Place oven rack in top third of oven and preheat broiler. Lightly grease a rimmed baking sheet with coconut oil and set aside.
- Meanwhile, in a large bowl, stir together cauliflower, ½ cup (125 ml) coconut milk, half of minced garlic, ginger and salt. Marinate for 10 minutes, then spread out evenly on prepared baking sheet. Broil until just beginning to char around edges, about 3 to 4 minutes. Remove from oven and set aside.
- In a large skillet, heat 2 tbsp (30 ml) coconut oil over medium heat. Add onion and cook, stirring often, until translucent, about 5 minutes. Add remaining garlic and cook another 2 minutes. Stir in garam masala, curry powder, turmeric and paprika, stirring constantly for 1 minute. Stir in tomato paste and remaining 2 cups (500 ml) coconut milk. Bring sauce to a hard simmer and allow to cook, stirring occasionally, until thickened slightly, about 5 minutes. Add cauliflower and any juices in baking sheet to sauce. Cook until warmed through, about 3 minutes. If sauce gets too thick for your liking, feel free to thin with additional coconut milk or water. Remove from heat and stir in cilantro.
- Serve over warm basmati rice with Cumin Yogurt Flatbread.
- CUMIN YOGURT FLATBREAD:
- In a large cast iron skillet or heavy-bottomed frying pan, toast cumin seeds over medium heat, stirring often, until fragrant, about 3 minutes. Transfer to a mortar and pestle and allow to cool for 2 minutes. Grind cumin seeds coarsely.
- Transfer cumin to a medium bowl along with flours, baking powder and salt. Whisk until well combined. Stir in yogurt. Transfer dough to a clean work surface and knead until mostly smooth, about 1 minute. Divide dough into 4 roughly equal-sized pieces. Cover with a clean kitchen towel and allow to rest for 15 minutes.
- Working with 1 piece at a time on a lightly floured work surface, roll dough until about ¿ inch (0.25 cm) thick.
- Heat skillet or frying pan over medium heat. Lightly brush both sides of 1 rolled out piece of dough with oil before placing in pan. Cook until golden brown and puffy with a few charred spots, about 2 minutes, then flip and cook other side until golden brown, about 1 more minute. Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining dough. Best made and eaten the same day, but cooled flatbreads can be wrapped in plastic and stored in freezer for up to 2 weeks, then thawed and warmed in 350 F (180 C) oven for 5 to 8 minutes to serve.
Drink Pairings
BEEF TENDERLOIN TOURNEDOS WITH WHISKY CREAM
Ingredients
Serves 4
1½ lbs (750 g) beef tenderloin, well-trimmed and cut into 4 equal pieces
3 tbsp (45 ml) Dijon mustard, divided
1 tsp (5 ml) sea salt, plus extra to taste
2 tsp (10 ml) coarsely ground black pepper, plus extra to taste
2 tbsp (30 ml) olive oil
6 tbsp (90 ml) unsalted butter, divided
1 small handful fresh rosemary, thyme and sage sprigs
4 medium garlic cloves, thickly sliced
3 tbsp (45 ml) minced shallot
2 tsp (10 ml) whole pink peppercorns
≈ cup (150 ml) Scotch whisky
½ cup (125 ml) whipping cream
2 to 3 tbsp (30 to 45 ml) fresh lemon juice, to taste
Instructions
- Rub beef with 1 tbsp (15 ml) Dijon and season with 1 tsp (5 ml) salt and 2 tsp (10 ml) pepper, coating all sides. Set aside at room temperature for 30 minutes.
- Preheat oven to 450 F (230 C).
- Heat a medium cast iron pan over medium-high until quite hot. Add olive oil and 2 tbsp (30 ml) butter. When butter is just sizzling, immediately add beef and sear on all sides, turning, about 3 minutes total. Scatter herbs and garlic into pan and transfer to oven. Roast for 10 to 12 minutes for medium rare. Remove from oven; allow beef to rest in pan for 5 minutes.
- Meanwhile, make the whisky cream. In a medium pan over medium-low heat, melt 2 tbsp (30 ml) butter, add shallot and pink peppercorns and sauté until softened, about 4 minutes. Pour in whisky, warm for 1 minute, then stir in cream and remaining 2 tbsp (30 ml) Dijon. Whisk and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until sauce thickens. Season to taste with salt and black pepper and whisk in remaining 2 tbsp (30 ml) butter and lemon juice, to taste.
- To serve, spoon a generous pool of whisky cream into centre of 4 medium plates. Place beef tournedos on sauce and spoon a little sauce over top. Garnish with roasted herbs and garlic from pan and serve immediately with remaining whisky cream on the side.
Drink Pairings
SQUASH AND RICOTTA MILLE FEUILLE
Ingredients
Serves 4
1 x 1.1 lb (490 g) package all-butter puff pastry sheets, defrosted according to package instructions
1 large butternut squash, peeled and cut into 1-in (2.5 cm) cubes
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
1 pinch ground cinnamon
1 pinch ground nutmeg
vegetable oil, for deep frying
10 shiitake mushrooms, stems removed, thinly sliced
16 sage leaves
1 onion, thinly sliced
1 tbsp (15 ml) butter
1 x 1 lb (454 g) tub ricotta cheese
2 tsp (10 ml) salt
½ cup (125 ml) roughly chopped toasted hazelnuts
celery leaves from 1 bunch celery, picked and kept in ice water
2 radishes, thinly sliced and kept in ice water
Instructions
- Preheat oven to temperature indicated on puff pastry package. Place puff pastry in 1 layer on 1 or 2 parchment-lined baking sheets. Poke holes all over pastry with a fork. Cover each baking sheet with another piece of parchment and another baking sheet over top. Put a heavy ovensafe weight item (e.g. cast iron frying pan) on top of layered baking sheets. Bake according to suggested time on package, or until golden brown. Remove from oven and remove weight and top sheet pan. Allow to cool.
- Once cool, cut sheets into twelve 2½ x 5-in (6.25 x 12 cm) rectangles. Set aside.
- Set oven to 375 F (190 C). Toss squash in 3 tbsp (45 ml) olive oil, season with salt and pepper to taste, and add cinnamon and nutmeg. Transfer squash to a parchment-lined baking sheet and roast until cooked through and light golden on edges, about 20 minutes.
- Fill a small saucepan with enough vegetable oil to fry mushrooms. Heat oil over medium-high heat to about 375 F (190 C). Fry mushrooms until golden brown and crisp (in batches, if necessary). Remove to paper towel to drain, and season with salt and pepper. Set aside.
- In the same oil, fry sage leaves, a few at a time. Be careful, as they bubble up and may spit a bit. Remove to paper towel to drain, and season with salt and pepper.
- In a medium frying pan, fry onion in butter and remaining 1 tbsp (15 ml) olive oil over medium heat until caramelized, about 15 to 20 minutes.
- Season ricotta with 2 tsp (10 ml) salt and transfer to a piping bag with a large round tip (or use a plastic freezer bag with the corner cut off).
- To assemble, lay 1 piece puff pastry on a dinner plate. Top with 1/12 of the squash, mushrooms, caramelized onions and hazelnuts, and repeat. Place third and final layer of pastry on top and garnish with ¼ of the sage leaves, celery leaves and radish.
Drink Pairings
SLOW-ROASTED SALMON WITH BRUSSELS SPROUTS
Ingredients
Serves 4
1 x 1¾ to 2 lb (840 g to 1 kg) fillet wild sockeye salmon, skin removed
salt and pepper, to taste
10 Brussels sprouts, leaves picked
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) honey
½ lemon, zest and juice
2 tbsp (30 ml) Champagne or white wine vinegar
¼ cup (60 ml) + 1 tbsp (15 ml) olive oil, divided
¼ cup (60 ml) crème fraîche
1 handful pea shoots, for garnish
Instructions
- Remove any pin bones from salmon. Place on a parchment-lined baking sheet. Season with salt and allow to sit at room temperature for 30 minutes. Preheat oven to 300 F (150 C).
- Prepare a large bowl of ice water.
- Blanch Brussels sprouts leaves in salted boiling water just until they turn bright green, about 30 to 45 seconds, then drain and transfer to prepared ice water. Once cool, drain in a colander and allow to dry on paper towels.
- Whisk together mustard, honey, lemon juice, vinegar and ¼ cup (60 ml) olive oil. Season with salt and pepper. Set aside.
- Drizzle remaining 1 tbsp (15 ml) olive oil over salmon, then roast for 20 to 25 minutes, until it flakes with a fork and is just opaque at thickest point, or until cooked to desired doneness.
- Spread crème fraîche on a platter long enough to fit salmon. Place salmon on crème fraîche. Toss Brussels sprouts with half the dressing. Garnish salmon with Brussels sprouts, pea shoots and lemon zest. Drizzle with remaining dressing and serve.
Drink Pairings
PRIME RIB WITH PEPPERCORN CRUST
Ingredients
Serves 6
3-rib prime rib roast, about 7 lbs (3.1 kg)
½ cup (125 ml) Dijon mustard
3 tbsp (45 ml) kosher salt
¼ cup (60 ml) crushed mixed-colour or black peppercorns
2 cups (500 ml) beef demi-glace or jus, warmed *
½ cup (125 ml) prepared horseradish cream
roasted heads of garlic, roasted shallots, figs and/or bay leaves, for garnish (optional)
* This recipe does not produce any drippings, so use purchased or previously prepared demi-glace or jus.
Instructions
- Preheat oven to 250 F (130 C). Coat rib roast with Dijon, then coat with salt and pepper.
- Place roast in a heavy roasting pan, bone side down. Roast until internal temperature reaches between 125 F (52 C) and 130 F (54 C) for a perfect medium-rare roast, or 130 F (54 C) to 135 F (57 C) for medium, about 3 to 4 hours.
- Remove from oven and allow to rest for 30 minutes to 1 hour.
- Preheat oven to 500 F (260 C). Put roast in oven for 5 to 10 minutes, or until deep golden brown. Remove from oven and slice (no need to rest again, as browning time is short). Serve with demi-glace or jus and horseradish cream, and garnish as desired with roasted garlic, roasted shallot, figs and/or bay leaves.
Drink Pairings
STICKY DATE CHICKEN WITH OLIVES AND LEMON
Ingredients
Serves 4
4 to 6 bone-in, skin-on chicken legs (drumsticks with thighs attached)
salt and pepper, to taste
4 garlic cloves, minced
¼ cup (60 ml) Dijon mustard
¾ cup (175 ml) dry white wine
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) brown sugar
1 tbsp (15 ml) dried oregano
2 tbsp (30 ml) capers
½ cup (125 ml) green olives, pitted if desired
1 cup (250 ml) pitted, chopped dates
2 bay leaves
½ small lemon, sliced into half moons
3 to 5 sprigs fresh thyme, leaves only
3 to 5 sprigs fresh oregano, leaves only
Instructions
- Season chicken all over with salt and pepper.
- In a large plastic freezer bag, combine and mix all remaining ingredients except fresh thyme and oregano. Place chicken in bag and make sure it gets evenly coated with marinade. Remove excess air, seal and place in refrigerator for at least 8 hours or up to 24 hours.
- Preheat oven to 375 F (190 C).
- Place chicken, skin side up, in a casserole dish and coat with remaining marinade over chicken. Roast for 25 minutes, or until internal temperature reaches 165 F (74 C). For extra crispy skin, broil chicken on high for 2 to 3 minutes, watching carefully so it does not burn.
- Garnish with fresh thyme and oregano and serve.
Drink Pairings
SKILLET PORK CHOPS WITH APPLES
Ingredients
Serves 4
2 cups (500 ml) boiling hot water
¼ cup (60 ml) kosher salt
¼ cup (60 ml) sugar
2 cups (500 ml) ice cold water
4 x 8 oz (250 g) pork chops, 1-in thick
1 tbsp (15 ml) grapeseed oil, plus extra as needed
6 shallots, peeled and halved
3 garlic cloves, sliced
2 tbsp (30 ml) Dijon mustard
1 cup (250 ml) chicken stock
1 tbsp (15 ml) red wine vinegar
1 sprig rosemary, leaves only, chopped
4 sprigs thyme, leaves only
2 apples, cored, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
Instructions
- In a large heatproof bowl or container, dissolve salt and sugar in 2 cups (500 ml) boiling hot water, then add 2 cups (500 ml) cold water to make a brining liquid. Once liquid reaches room temperature, add pork chops and store in refrigerator for 1½ to 2 hours. Remove pork from brining liquid and pat dry.
- Preheat oven to 350 F (180 C).
- In a cast iron skillet over high heat, heat oil. Sear pork chops for 2 to 3 minutes on each side, until golden brown. Remove from skillet and set aside. Reduce heat to medium-high, then place shallots, flat side down, in same skillet for 1 to 2 minutes until slightly brown. Remove pork and shallots from skillet and set aside.
- If skillet is dry, add another 1 tbsp (15 ml) oil. (This may not be necessary, depending on how much fat was rendered off pork chops.) Sauté garlic over medium heat for 1 to 2 minutes then stir in Dijon, chicken stock and vinegar. Reduce for 2 to 3 minutes then add herbs. Return pork and shallots to skillet and nestle apples between pork chops.
- Place skillet in oven and roast until pork chops have reached an internal temperature of 145 F (63 C) to 155 F (68 C), about 8 to 10 minutes.
- To serve, top pork chops with apple, shallots and sauce from pan.