CHICKEN RAMEN
Ingredients
Serves 4
½ tsp (2.5 ml) five-spice powder
¼ cup (60 ml) hoisin sauce
2 tsp (10 ml) tamari
4 boneless, skinless chicken breasts
8 cups (2 L) Ramen Broth, make ahead
16 shiitake mushrooms, stems removed
1 bunch spinach, washed
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, halved, make ahead
1 cup (250 ml) canned corn
1 leek, white part only, julienned and put into ice water
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a large bowl, mix five-spice powder, hoisin sauce and tamari. Add chicken and marinate in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 F (180 C), place chicken on a parchment-lined baking sheet, bake for 15 to 20 minutes, or until chicken is done and juices run clear when cut. Let sit for 5 minutes, then cut into slices.
- Bring prepared Ramen Broth to a boil and add mushrooms. Turn heat down and simmer until mushrooms are cooked, about 5 minutes. Remove mushrooms and set aside. Bring broth back to a boil, add spinach and simmer until cooked through, about 1 minute.
- Divide noodles into 4 bowls. Garnish each bowl with shiitake mushrooms, Soy Eggs, canned corn, leek and chicken. Ladle broth over each and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
STUFFED VIDALIA ONION SERVED WITH PEARL COUSCOUS SALAD
Ingredients
Serves 6
6 large Vidalia onions, about 4 to 5-in (10 to 12.5 cm) each
1 tbsp (15 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) butter
1 garlic clove, minced
1 lb (500 g) ground turkey
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried oregano
1 tbsp (15 ml) harissa or hot pepper paste
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) grated Parmesan
PEARL COUSCOUS SALAD:
2 tbsp (30 ml) olive oil
2 cups (500 ml) pearl couscous
¼ cup (60 ml) shelled, roasted unsalted
pistachios, coarsely chopped
2¼ cups (560 ml) hot water or chicken stock
½ lemon, juice and finely grated zest
salt and pepper, to taste
6 to 8 dried apricots, coarsely chopped
½ cup (125 ml) dried currants
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped mint
½ cup (125 ml) chopped flat leaf parsley
Instructions
- Preheat oven to 375 F (190 C).
- Slice top and bottom off each onion, about ¼-in (0.5 cm). Peel off outer papery layer as well as top layer of skin to reveal flesh. Using a spoon, gently scoop out centre, leaving a few outer layers, reserving scooped out onion pieces.
- Lightly rub onions with olive oil, season with salt and pepper and place in a small baking dish. Cover with foil and bake for 30 minutes, or until slightly soft but still firm. Remove from oven and remove foil.
- Chop ½ cup (125 ml) reserved onion. Melt butter in a large skillet over medium heat. Add chopped onion and garlic and sauté until just tender, about 3 minutes. Add ground turkey and sauté until cooked. Mix in cumin, oregano and harissa. Stir until well blended and add parsley. Season with salt and pepper.
- Divide stuffing mixture and carefully place into hollowed out onions. Cover with foil and bake for another 20 to 30 minutes, basting occasionally, until onions are tender. Uncover and sprinkle with Parmesan and bake for 10 minutes longer or until cheese has melted.
- To serve, plate stuffed onion with about 1 cup (250 ml) of Pearl Couscous Salad.
- To make PEARL COUSCOUS SALAD: Heat oil in a saucepan over medium heat. Add couscous, pistachios and cook, stirring, until toasted and lightly golden brown, about 5 to 7 minutes.
- Add water or broth, lemon juice and zest. Season to taste, bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, about 10 minutes.
- Remove lid and stir in remaining ingredients. Serve warm with a little more lemon juice, if desired. Makes about 6 to 7 cups
Drink Pairings
GNUDI WITH SPICY TOMATO SAUCE AND CRISPY PROSCIUTTO
Ingredients
Serves 4
2 cup (500 ml) ricotta cheese
½ cup (125 ml) grated Parmesan
½ cup (125 ml) all-purpose flour, plus extra for dusting
1 egg
1 egg yolk
½ tsp (2.5 ml) each salt and pepper
½ cup (125 ml) semolina flour
Spicy Tomato Sauce, make ahead
Crispy Prosciutto, make ahead
basil and shaved Parmesan, for garnish
SPICY TOMATO SAUCE:
3 tbsp (45 ml) olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 x 8 oz (227 g) can tomato sauce
1 tsp (5 ml) red pepper chili flakes, plus extra, to taste
1 tsp (5 ml) dried oregano
1 cup (250 ml) roughly chopped fresh basil leaves
1 tsp (5 ml) each, salt and pepper
CRISPY PROSCIUTTO:
4 slices prosciutto
Instructions
- In a large mixing bowl, combine ricotta, Parmesan, all-purpose flour, egg and egg yolk. Add salt and pepper and mix until just combined. Mixture should be slightly wet but able to form a small ball.
- Mix semolina flour with a handful of all-purpose flour on a flat baking sheet. Roll Gnudi mixture into 1-in (2.5 cm) balls and place on floured baking sheet. Lightly coat outside of Gnudi in flour mixture and let rest for 10 to 15 minutes in fridge.
- Bring a large stock pot of salted water to boil. Gently place Gnudi into boiling water. Once Gnudi floats to surface they are ready, about 3 minutes.
- Plate Gnudi with Spicy Tomato sauce and crumble Crispy Prosciutto on top. Garnish with basil and shaved Parmesan.
- To make SPICY TOMATO SAUCE: In a large saucepan over medium heat, heat oil. Add onions and garlic and sauté until tender. Add tomato sauce to pan with red pepper chili flakes, oregano, salt and pepper. Let simmer on low heat for 30 minutes.
- Add basil and let sauce cool. Once cooled, blend in a food processor on high. Return to saucepan and reheat before using. Can store refrigerated up to 1 week. Makes about 2 cups (500 ml)
- To make CRISPY PROSCIUTTO: Preheat oven to 350 F (180 C).
- Using a non-stick baking sheet or a parchment-lined baking sheet, lay sliced prosciutto flat. Bake for 8 to 10 minutes until crispy and golden. Set aside until ready to use or can store refrigerated, up to 4 days.
Drink Pairings
STUFFED ACORN SQUASH
Ingredients
Serves 4
2 acorn squash, sliced into thick rounds, seeds removed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
½ cup (125 ml) mushrooms, chopped
½ cup (125 ml) shallots, finely chopped
1 cup (250 ml) canned white beans
2 tbsp (30 ml) chopped sage
1 cup (250 ml) cooked barley
2 tbsp (30 ml) melted butter or olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Arrange sliced squash on baking sheet and brush meat of squash with 2 tbsp (30 ml) olive oil and season with salt and pepper. Bake for 45 minutes.
- To make stuffing, in a skillet, sauté mushrooms and shallots in remaining olive oil until shallots become translucent. Add white beans, sage and salt and pepper, to taste.
- n a large bowl, combine cooked barley with mushroom mixture, gently blend. On baking sheet, fill pre-baked squash with stuffing. Drizzle with melted butter or olive oil, and bake for another 10 minutes. Platter and serve with Thanksgiving dinner.
Drink Pairings
CAULIFLOWER CRUST PIZZA WITH BUTTERNUT SQUASH AND KALE
Ingredients
Serves 4
Cauliflower Pizza Crust, make ahead
2½ cups (625 ml) peeled and cubed butternut squash
1 tbsp (15 ml) avocado oil or grapeseed oil
salt and pepper, to taste
1 large shallot, trimmed and finely chopped
¼ cup (60 ml) grated Parmesan, plus extra for garnish
2 tbsp (30 ml) white wine or water
½ cup (125 ml) ricotta cheese
1 tsp (5 ml) finely grated lemon zest
4 or 5 cavolo nero/Tuscan kale leaves, washed and stems removed
¼ tsp (1 ml) red pepper chili flakes
CAULIFLOWER PIZZA CRUST:
1 medium cauliflower, trimmed, cut into florets, about 3 cups (750 ml)
1 tsp (5 ml) salt
3 tbsp (45 ml) ground flax seeds
½ cup (125 ml) water
1 cup (250 ml) brown rice flour
½ cup (125 ml) arrowroot flour
½ cup (125 ml) almond flour
¼ cup (60 ml) finely grated Parmesan
½ tsp (2.5 ml) garlic powder
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, toss together butternut squash, oil and a good pinch each of salt and pepper. Roast in oven, stirring once or twice, until softened and starting to caramelize, about 25 to 30 minutes. Stir shallot into squash and continue to roast until shallots have softened, about 10 to 15 minutes. Transfer mixture to a food processor along with Parmesan and wine before combining until smooth.
- In a small bowl, stir together ricotta cheese and lemon zest. Set aside.
- Spread squash purée over prepared Cauliflower Pizza Crust and top with torn pieces of kale and dots of ricotta cheese mixture. Return pizza to oven and bake for another 10 to 15 minutes. Garnish warm pizza with a drizzle of extra-virgin olive oil, some Parmesan and sprinkle of chili flakes.
- To make CAULIFLOWER PIZZA CRUST (make ahead): Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper and set aside.
- lace cauliflower florets in a food processor and pulse until finely chopped. Transfer cauliflower crumbs to a large frying pan and place over medium heat. Stir salt into cauliflower and cook stirring constantly until warmed through but not browned, about 5 to 8 minutes. Transfer to a cheesecloth-lined colander and set aside to drain and cool slightly.
- In a small bowl, whisk together ground flax seeds and water. Set aside for 10 minutes.
- Once cauliflower is cool enough to handle, wrap up in cheesecloth and squeeze out as much excess water as possible. Place drained cauliflower in a large bowl, add flax mixture, flours, Parmesan and garlic powder. Mix together with hands until a ball of dough forms. Kneed dough on a clean work surface for 1 minute before pressing into a ¼-in (0.5 cm) thick rectangle on prepared baking sheet. Bake until golden brown, about 25 minutes. Makes 1 large pizza crust.
Drink Pairings
COTTAGE PIE WITH CAULIFLOWER MASH
Ingredients
Serves 4
1 large cauliflower, trimmed
6 garlic cloves, divided
2 tbsp (30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil
1½ cups (375 ml) cremini mushrooms, trimmed and sliced
1 celery stalk, chopped
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 lb (500 g) lean ground bison
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) dried thyme leaves
1 cup (250 ml) no-salt-added beef stock
½ cup (125 ml) red wine
¼ cup (60 ml) frozen peas
¼ cup (60 ml) frozen corn kernels
2 tbsp (30 ml) extra-virgin olive oil
⅓ cup (75 ml) whipping cream
⅓ cup (75 ml) grated Romano cheese, plus extra
2 tsp (10 ml) finely chopped flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut cauliflower into large florets and place on a large piece of tinfoil. Add 3 whole garlic cloves before drizzling with water and sprinkling with a good pinch of salt and pepper. Fold tinfoil around cauliflower and seal tightly. Place on a baking sheet and bake until cauliflower and garlic are tender, about 35 to 45 minutes.
- While cauliflower is roasting, heat grapeseed oil in a large frying pan or saucepan over medium-high heat. Add mushrooms, celery, onion and carrot. Cook, stirring often, until vegetables have softened and begin to brown, about 5 minutes. Add bison, breaking up meat with a wooden spoon, cooking until browned, about 8 minutes. Add tomato paste and thyme and cook until paste darkens, about 1 minute.
- Stir in stock and wine, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes. Stir in peas and corn and let cook for another minute. Season to taste with additional salt and pepper before dividing evenly into 4 ovenproof dishes. Place filled dishes on a baking sheet and set aside.
- Transfer roasted cauliflower and garlic to a food processor and add olive oil, cream and cheese. Process until smooth, adjust seasoning with additional salt and pepper. Top each dish of meat mixture with cauliflower purée and a sprinkling of extra cheese. Bake until bubbly around edges and cauliflower mash is starting to brown, about 10 to 15 minutes. Garnish with chopped parsley, if desired, and serve while warm.
Drink Pairings
MOROCCAN CHICKEN AND CHICKPEA STEW
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
6 bone-in, skin-on chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 onion, chopped
2 garlic cloves, sliced
½ stick cinnamon
1 bay leaf
2 tsp (10 ml) harissa spice
3 tomatoes, chopped
1 x 28 oz (800 g) can chickpeas
1 lemon, peel only (use potato peeler to make strips)
½ lemon, juiced
2 cups (500 ml) chicken stock
½ cup (125 ml) water
3 prunes
1 cup (250 ml) olives
grilled flatbread or couscous, to serve
Instructions
- In a heavy-bottomed pot or Dutch oven over medium-high heat, warm oil.
- Season chicken with salt and pepper. Sear chicken, skin side down, until skin is golden brown, about 5 minutes. Turn chicken over and sear for another 5 minutes, or until golden brown. Remove chicken from pot and set aside.
- Reduce heat to medium-low, add onion and garlic, and sweat until soft and translucent. Reduce heat to low, add remaining ingredients and stir. Add chicken and cover. Simmer for 20 to 30 minutes, or until chicken is cooked through and juices run clear. Adjust seasoning as desired. Remove lemon peel, bay leaf and cinnamon stick before serving. Serve with grilled flatbread or couscous, if desired.
Drink Pairings
VIETNAMESE BEEF STEW
Ingredients
Serves 6
Marinade, make ahead
3 lb (1.5 kg) beef brisket or boneless beef short ribs, cut into 2-in (5 cm) chunks
2 oxtails
2 tbsp (30 ml) vegetable or coconut oil
1 large onion, sliced
2 pieces star anise
1½ whole stalks lemongrass, crushed
½ stick cinnamon
2 bird’s eye chilies, to taste
2 ginger slices, about 1-in (2.5 cm)
2 garlic cloves, crushed
3 tbsp (45 ml) tomato paste
1 tomato, chopped
1 tbsp (15 ml) soy sauce
¼ cup (60 ml) fish sauce
2 cups (500 ml) coconut water
3 cups (750 ml) water
6 large carrots, cut into 2-in (5 cm) chunks
4 stalks green onion, chopped, for garnish
¼ bunch cilantro, washed and picked, for garnish
2 limes, cut into quarters, to serve
baguette or jasmine rice, to serve
MARINADE:
2 garlic cloves, chopped
1-in (2.5 cm) piece of ginger, chopped
½ stalk lemongrass, chopped
2 tsp (10 ml) Malay curry powder
2 tsp (10 ml) five-spice powder
1 tsp (5 ml) pepper
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
Instructions
- In a large bowl, add beef and oxtails to prepared Marinade. Allow to marinate for at least 2 hours. Overnight is ideal.
- In a large heavy-bottomed pot or Dutch oven over medium- high heat, warm oil. Add onions and spread over bottom of pot. Let onions char slightly, do not stir until they are charred. Add marinated beef and stir, continue cooking, stirring occasionally until beef has started to brown slightly and aromatics are fragrant.
- Add star anise, lemongrass, cinnamon, chilies, ginger, garlic, tomato paste, tomatoes, soy sauce, fish sauce, coconut water and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until beef is tender.
- Remove lid and add carrots. Adjust seasoning, as desired. Simmer, uncovered, for another 45 minutes to 1 hour, or until carrots are tender. Garnish stew with green onion and cilantro. Serve with limes and warm baguette or jasmine rice.
- To make MARINADE (make ahead): In a bowl, mix all ingredients together. Refrigerate until ready to use.
Drink Pairings
GUINNESS LAMB STEW SERVED WITH IRISH SODA BREAD
Ingredients
Serves 4 to 6
2 lb (1 kg) boneless lamb shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) vegetable oil
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 tbsp (15 ml) tomato paste
3 cups (750 ml) beef stock
1 x 440 ml can Guinness beer
2 sprigs thyme
2 bay leaves
4 carrots, peeled and cut into 2-in (5 cm) chunks
1 tbsp (15 ml) flour
2 tbsp (30 ml) water
2 cups (500 ml) frozen green peas
2 tbsp (30 ml) finely chopped Italian parsley
mashed potatoes, to serve
IRISH SODA BREAD:
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) brown whole wheat flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
½ tsp (2.5 ml) baking soda
¾ tsp (4 ml) baking powder
2¼ cups (560 ml) buttermilk
Instructions
- Season lamb with salt and pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, heat oil. Sear lamb in pot, on all sides, until golden brown, about 5 minutes per side. Remove lamb and set aside.
- Turn down heat to medium-low and add onion and garlic. Sweat until soft and translucent. Turn down heat to low and add tomato paste and cook until paste is lightly browned and caramelized. Add beef stock, Guinness, thyme and bay leaves. Add seared lamb and stir to combine. Simmer and cook for 2 hours.
- Remove thyme and bay leaves and discard, then add carrots.
- Mix flour and water to make a slurry. Add slurry to stew, stirring until mixed in. Cover and simmer for another 45 minutes to 1 hour, or until carrots are tender. Add peas and simmer until heated through. Garnish with parsley before serving. Serve with Irish Soda Bread and mashed potatoes, if desired.
- To make IRISH SODA BREAD: Preheat oven to 400 F (200 C) and line a medium-sized Dutch oven with parchment paper.
- In a large bowl, sift dry ingredients together. It is important to sift ingredients to incorporate baking soda properly. Add buttermilk and mix with a rubber spatula, just until thoroughly combined, do not overmix.
- Pour batter into prepared Dutch oven. Cover and bake for 30 to 40 minutes, or until a wooden skewer inserted in middle of bread comes out clean. Put bread back into oven without lid and bake for additional 5 to 8 minutes, or until top is golden brown. Remove from oven and cool to room temperature before slicing. Serves 6.
Drink Pairings
KOREAN SHORT RIBS WITH PICKLED PEARS
Ingredients
Serves 4
1½ tbsp (22 ml) grapeseed oil
2 lbs (1 kg) bone-in beef short ribs
pepper, to taste
3 garlic cloves, minced
1½ tsp (7.5 ml) minced fresh ginger
½ cup (125 ml) mirin
2 tbsp (30 ml) Gochujang (Korean hot pepper paste)
¼ cup (60 ml) low-sodium soy sauce
¾ cup (175 ml) pear juice
½ cup + 2 tbsp (155 ml) water, divided
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) dark brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) cornstarch
2 green onions, trimmed and thinly sliced, for garnish
rice, as per package directions, to serve
PICKLED PEARS:
1 cup (250 ml) dry, hard pear cider
1 cup (250 ml) white wine vinegar
6 thyme sprigs
2 bay leaves
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
3 cups (750 ml) water
6 firm Bosc pears, peeled
Instructions
- Place oven rack in lower third of oven then preheat to 325 F (170 C).
- In a Dutch oven over medium-high heat, heat oil. Season short ribs generously with pepper before searing on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside/
- Reduce heat to medium and add garlic and ginger, stirring constantly, until browned, about 2 minutes. Add mirin and with a wooden spoon scrape up any browned bits from pan. Stir in Gochujang, soy sauce, pear juice, ½ cup (125 ml) water, sesame oil, sugar and vinegar. Bring to a simmer. Place beef in sauce, cover and transfer to oven. Braise, turning beef once about half way through cooking time, until beef is fork-tender, about 3½ hours.
- Transfer beef to a platter and skim as much fat as possible from braising liquid. Adjust seasoning as required. If too concentrated, dilute with more water or pear juice.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) water and cornstarch.
- Return Dutch oven to stove over high heat and bring mixture to a boil. Whisk in cornstarch mixture and cook until sauce has thickened, about 2 minutes.
- Serve short ribs with Pickled Pears over rice, drizzle with sauce and garnish with green onions.
- To make PICKLED PEARS: In a medium saucepan over high heat, place all ingredients except pears and bring to a boil. Reduce heat to medium-low, add pears and cover with a round of parchment paper. Simmer pears, uncovered, until tender, about 20 minutes. Remove saucepan from heat and set aside allowing pears to cool to room temperature in pickling liquid. Serve immediately or refrigerate in an airtight container in pickling liquid for up to 1 week. Makes 6 pickled pears