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
Drink Pairings
SPIRALLED YAM PASTA WITH MUSHROOM SAUCE AND PARMESAN CRISPS
Ingredients
Serves 4 to 6
2 medium yams, cleaned and peeled
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sea salt
MUSHROOM SAUCE:
¼ cup (60 ml) butter
2 tbsp (30 ml) olive oil
2 lbs (1 kg) sliced mushrooms, any variety
2 garlic cloves, minced
1 tbsp (15 ml) finely chopped fresh oregano
salt and pepper, to taste
1 cup (250 ml) whipping cream
2 tbsp (30 ml) grated Parmesan
PARMESAN CRISPS:
6 tbsp (90 ml) grated Parmesan
2 tsp (10 ml) fresh oregano, finely chopped
Instructions
- Using a spiralizer blade for spaghetti, spiralize yams until there are 6 cups (1.5 L). Any remaining noodles can be stored in refrigerator for later use.
- In a frying pan over medium heat, heat oil and add yam noodles. Cook until tender, gently tossing occasionally, about 5 to 7 minutes. Toss with Mushroom Sauce, garnish with Parmesan Crisps and serve.
- To make MUSHROOM SAUCE: In a medium frying pan over medium heat, melt butter with oil. Add mushrooms, garlic and oregano and sauté until mushrooms are browned and tender. Season with salt and pepper. Slowly pour in whipping cream and reduce until thickened, about 5 to 7 minutes. Stir in Parmesan and remove from heat.
- Store sauce in refrigerator for up to 2 days. Before using, reheat in a saucepan over low heat. Makes 2 cups (500 ml)
- To make PARMESAN CRISPS: Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper and place Parmesan in 6 small piles. Put a little oregano on each one. Bake for 3 to 5 minutes, until melted, then remove from oven. Cheese will crisp as it cools. Makes 6 crisps
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits
Drink Pairings
CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS
Ingredients
Serves 4 servings (with some chicken parts remaining for future use)
Chicken Leg, Breast, Wings and Drumettes (recipes below to be prepared before putting it all together)
Chicken Breast (recipe below)
Mousse (Foie Gras) Stuffed Leg (recipe below)
Confit Wings and Drumettes (recipe below)
Celeriac Fondant (recipe below)
Chicken Jus (recipe below)
chervil, tarragon, celery leaves, thinly sliced radish (for garnish)
1 tsp (5 ml) finely chopped chives
thin shaving of celery
PREPARATION OF THE CHICKEN:
1 whole chicken approx. 3-4 lbs (1.5- 2 kg)
1 tbsp (15 ml) salt
freshly ground black pepper, to taste
Chicken Breast
MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG:
de-boned chicken legs
CHICKEN MOUSSE:
chicken tenders
2/3 cup (145 ml) whipping cream
2 tbsp (30 ml) pistachio, coarsely chopped (as green as possible)
½ tsp (2 ml) tarragon, chopped
2 pucks foie gras (available at gourmet and specialty food stores)
salt and freshly ground black pepper to taste
CONFIT WINGS AND DRUMETTES:
wings and drumettes
½ cup (125 ml) kosher salt
½ cup (125 ml) brown sugar
CELERIAC FONDANT:
1 medium celeriac
6 tbsp (90 ml) unsalted butter
5 sprigs thyme
3 garlic cloves, lightly smashed
salt and freshly ground black pepper, to taste
1 tbsp (15 ml) lemon juice
CHICKEN JUS:
2 tbsp (30 ml) canola oil
2 lbs ( 1 kg) chicken leg bones
1 leek, cut into 1-in (2.5 cm) squares
1 celery stalk, cut into ½-in (1.25 cm) dices
1 white onion, cut into ¼-in (.5 cm) slices
2 garlic cloves, skin removed
1 cup (250 ml) white button mushrooms, thinly sliced
4 sprigs thyme
1 bay leaf
1 cup (250 ml) each, white wine and sherry
8 cups (2 L) unsalted chicken stock
kosher salt, to taste
freshly ground black pepper, to taste
Instructions
- To make CHICKEN FOIE GRAS, CELERIAC FONDANT, CHICKEN JUS: Preheat oven to 350 F (180 C). Warm Celeriac Fondant in the oven until hot.
- Sear the stuffed chicken leg, skin-side down, until light golden brown.
- Warm chicken wings and drumettes in oven for 8 minutes and sprinkle with chives.
- Sear chicken breast, skin-side down, until golden brown in a skillet pan with oil.
- To serve, divide chicken parts into 4 equal portions, and arrange attractively on each plate on top of Chicken Jus.
- Add celeriac and garnish with a few sprigs each of chervil, tarragon, celery leaves and thinly sliced radish.
- To PREPARE THE CHICKEN: Remove breasts from chicken (leave skin on). Split each breast in half lengthwise, keeping the skin as intact as possible.
- Remove chicken tenders. With a sharp knife, carefully trim off tendon. Set aside.
- Remove legs and de-bone (leave skin on). Set aside.
- Remove wings, including drumette and wing tips. “French” the wings to expose the length of the bone, if desired. Set aside.
- Reserve bones for stock.
- To prepare CHICKEN BREAST: Preheat oven to 300 F (150 C). Season chicken breast with salt and pepper. Roast until an internal temperature of 150 F (65 C). Set aside to cool and then refrigerate until ready to use.
- To make MOUSSE (FOIE GRAS) STUFFED CHICKEN LEG: Lay one de-boned chicken leg, skin-side down, on piece of plastic warp on a flat surface. Lightly score the thigh meat, being careful not to cut through the skin, and open up the meat so it’s flat and covers as much surface area as possible. Season both sides of the leg with salt and pepper.
- Pipe mousse on the leg and carefully roll the meat into a log shape. Wrap tightly with plastic wrap and secure both ends with butcher’s twine. Poke a few small holes in the log (a cake tester or skewer works well for this).
- Steam on the stovetop on very low heat until the internal temperature reaches 150 F (65 C).
- Allow to cool completely, trim off both ends, and cut into 7 equal portions. Set aside or refrigerate until ready to use.
- To make CHICKEN MOUSSE: Dice foie gras into approximately ½-in (1 cm) cubes. In a food processor, emulsify the chicken tenders with half of the whipping cream.
- Fill a large mixing bowl with ice. Transfer emulsified chicken and whipping cream to a smaller mixing bowl and place on top of the ice bath to keep it well chilled. Slowly fold in the remaining whipping cream. Add salt and pepper to taste, and fold in foie gras, pistachios and tarragon. Transfer mixture to a piping bag. Reserve in the refrigerator.
- To prepare CONFIT WINGS AND DRUMETTES: Pre-heat oven to 180 F (85 C). In a mixing bowl, combine kosher salt and brown sugar. Submerge wings and drumettes in mixture, cover and let sit in the refrigerator for 60 minutes. Remove, and rinse with water. Bake for 2 hours. Remove chicken from fat and chill completely.
- To make CELERIAC FONDANT: Slice celeriac horizontally, approximately 2½-in (6.5 cm) thick. Using a round cutter, punch out a circle. In a pan, heat celeriac circle with butter until foamy. Add a small amount of salt and pepper, along with garlic and thyme. Continuously move the pan to keep the celeriac agitated until it turns golden brown and can be pierced through easily with a small skewer. Add lemon juice and additional seasoning to taste.
- To make CHICKEN JUS: Pre-heat oven to 400 F (200 C).
- Chop chicken leg bones into 1-in (2.5 cm) segments. Roast bones in oven for 20 minutes.
- Heat a heavy bottomed stock pot on medium high heat. Add oil and roast bones in pot for an additional 5 minutes. Add leeks, onion, garlic and button mushrooms. Cook for 5 more minutes, stirring often with a wooden spoon.
- Add white wine and reduce until almost dry. Add sherry and reduce until almost dry. Add chicken stock and reduce until approximately 1 cup (250 ml) of liquid remains, skimming often.
Drink Pairings
GARDEN PIES
Ingredients
Serves 4
2 store-bought, ready-to-roll pie crusts
1 large egg
1 tbsp (15 ml) olive oil
1 large yellow onion, cut into small dice
2 garlic cloves, minced
1 cup (250 ml) grated Gruyère
½ lb (250 g) fresh asparagus, trimmed and cut into ½-in (1.25 cm) pieces
½ lb (250 g) small spring carrots (assorted colours), peeled and cut into ⅛ -in (3 mm) slices
½ lb (250 g) snow or sugar snap peas, cut into ½-in (1.25 cm) pieces
8 small nugget potatoes, sliced ⅛ -in (3 mm) thick
2 small zucchinis (green or yellow), sliced ⅛ -in (3 mm) thick
½ lb (250) small cherry tomatoes (assorted colours), cut into ⅛ -in (3 mm) slices
salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- Roll out each pie crust to cover two 4-in (10 cm) tart pans or pie plates. Cut each pie crust into two 5-in (12 cm) circles and place circles in tart pans or pie plates. Using a small cookie cutter, shape of your choice, cut about 20 tiny ½-in (1.25 cm) cut-outs from remaining crust and place on parchment paper-lined baking sheet.
- Whisk egg in a small bowl with 1 tsp (5 ml) cold water. Using a small brush, dab back of cut-out shapes. If using a pie plate, place cut-outs around edges of pie crusts to garnish. Then brush egg wash over edges of crusts and decorative cut- outs. (Alternatively, if using tart pans, bake cuts-outs separately and arrange over edges just before serving.) With a fork, prick bottom of pie crust, line with parchment paper and fill bottom with pie weights.
- Place pie plates or pans on a baking sheet and bake in preheated oven until set and crusts are golden, about 10 to 15 minutes. Remove from oven, remove parchment paper and pie weights and set aside to cool.
- In a medium-sized frying pan, heat olive oil over medium heat. Once hot, add diced onion and garlic, cooking until fragrant, 5 to 7 minutes. Divide onion mixture among tart pans, spreading to cover bottom of each crust. Top with grated Gruyère.
- To blanch vegetables, fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and add asparagus. Cook for 1 minute, then remove with slotted spoon to bowl filled with iced water. When completely cooled, remove with slotted spoon and blot dry with paper towel. Repeat with remaining vegetables.
- ine pie crusts with vegetables, placing them on top of Gruyère in rows to create a layered effect and trimming as necessary, so they line up with edges of pie crusts.
- Place in oven and bake for 10 to 15 minutes or until cheese has melted and vegetables have heated through, 10 to 15 minutes.
- Remove from oven and serve hot or cool to room temperature and serve.
Drink Pairings
TOASTED RISOTTO CAKES WITH POACHED EGGS AND TOMATO SALSA
Ingredients
Serves
RISOTTO CAKES:
3 cups (750 ml) low-salt chicken stock
2 tbsp (30 ml) olive oil
¼ cup (60 ml) finely minced onions
1 cup (250 ml) Arborio rice
⅔ cup (150 ml) finely grated Fontina cheese, divided
salt and freshly ground pepper, to taste
½ cup + 1 cup (375 ml) panko bread crumbs, divided
2 tbsp (30 ml) finely minced fresh basil
1 tbsp (15 ml) finely minced fresh chives
2 whole eggs, divided
grape seed oil, for frying
4 poached eggs
small side salad, to serve (optional)
TOMATO SALSA:
1 cup (250 ml) diced assorted red and yellow cherry and grape tomatoes
2 tbsp (30 ml) minced yellow onion
½ small jalapeño pepper, seeded and very finely minced
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) finely minced fresh oregano
salt and freshly ground black pepper, to taste
liquid honey, to taste
Instructions
- For RISOTTO CAKES: Heat stock in a saucepan until warm. Cover and turn off heat.
- Heat olive oil in a heavy-bottomed saucepan. Add onion and sauté until soft, about 4 minutes. Stir in rice until coated. Add stock, ⅓ cup (75 ml) at a time and stir in until absorbed. Continue to add stock until all is absorbed and rice is creamy, about 18 to 20 minutes. Remove from heat and stir in ⅓ cup (75 ml) Fontina cheese. Add salt and pepper to taste. Spray a 9 x 13-in (3 L) pan with cooking spray. Spread risotto in prepared pan, cover and refrigerate until completely cooled.
- In a large bowl, combine ½ cup (125 ml) panko bread crumbs, remaining ⅓ cup (75 ml) grated Fontina, basil, chives and 1 egg, whisked. Add cooled risotto and work in with your hands until evenly mixed. Shape into 4 even-sized patties about 2½-in (6 cm) in diameter. Place on a parchment-lined baking sheet.
- Place remaining whisked egg in 1 shallow bowl and remaining 1 cup (250 ml) panko bread crumbs in another. Dip risotto cakes into whisked egg and then roll in bread crumbs to thoroughly coat. Place on a parchment-lined baking sheet. Refrigerate. Can be made a day ahead.
- Combine TOMATO SALSA ingredients in a bowl. Toss together to evenly blend, adding salt and pepper and a splash of liquid honey to taste. Cover and refrigerate until ready to serve. Can be made a day ahead.
- To cook Risotto Cakes, preheat oven to 200 F (95 C). Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) oil until shimmering. Cook cakes over medium heat until piping hot and golden on both sides, about 5 minutes per side. Place on parchment-lined baking sheet and transfer to oven to keep warm while preparing poached eggs.
- To serve, poach eggs in simmering water until done as preferred. Remove with a slotted spoon and place on warm Risotto Cakes topped with Tomato Salsa. Serve with a side salad of micro greens.
Drink Pairings
STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
SAVOURY HARISSA- FLAVOURED WAFFLES SERVED WITH TOMATO JAM
Ingredients
Serves 12 waffles or serves 6
½ tsp (2 ml) each, coriander, caraway and cumin seeds
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
¼ tsp (1 ml) crushed red pepper flakes
1½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
2 large eggs, separated
2 tsp (10 ml) granulated sugar
1 cup (250 ml) crème fraîche or sour cream
fresh mint leaves, for garnish
grilled sausages, to serve (optional)
TOMATO JAM:
2 tsp (10 ml) each, cumin, coriander and yellow mustard seeds
1 x 28 oz (796 ml) can diced tomatoes, drained
2 roasted jarred red peppers, seeds scraped, diced
1 medium-sized yellow onion, peeled and finely diced
2 large garlic cloves, smashed and minced
2 jalapeño peppers, seeded and finely chopped
1 tsp (5 ml) grated ginger root
½ cup (125 ml) light brown sugar
¾ cup (175 ml) white balsamic vinegar
2 tsp (10 ml) tamari sauce
Instructions
- Preheat oven to 200 F (95 C). Line a baking sheet with parchment paper. Set aside.
- Combine coriander, caraway and cumin seeds in a small, dry frying pan and toast over medium heat until they begin to pop. Transfer to a mortar and pestle and finely crush. Place in a large bowl along with flour, cornstarch, baking powder, soda, salt and red pepper flakes. Stir to evenly blend.
- In another bowl, combine buttermilk, oil and 2 egg yolks. Whisk to blend.
- In a third bowl, beat 2 egg whites with an electric mixer almost until soft peaks form. Sprinkle with sugar and continue to beat until peaks are firm and glossy. Pour buttermilk mixture into dry ingredients and whisk just until mixed. Drop whipped egg whites in dollops onto batter and gently fold in with a spatula just until combined.
- Preheat hot waffle iron and lightly spray with cooking oil. Pour ¾ cup (175 ml) batter onto hot waffle iron and cook until crisp, about 3 minutes, depending on your waffle iron. Remove and place on parchment- lined baking sheet in oven to keep warm and repeat with remaining batter.
- Serve waffles with dollops of Tomato Jam, crème fraîche and fresh mint garnish. Excellent with a serving of grilled sausages on the side.
- To make TOMATO JAM: Combine cumin and coriander seeds in a small, dry frying pan and toast over medium heat until they are aromatic and begin to pop. Transfer to a mortar and pestle and finely crush.
- In a heavy 2 L (8 cups) saucepan, combine crushed, toasted seasonings with tomatoes, roasted peppers, onion, garlic, peppers, ginger, sugar and vinegar. Stir over medium heat and bring to a gentle boil. Continue to cook over medium heat, stirring occasionally, until thickened and glossy and sugar has dissolved, about 15 minutes. Sterilize three 1-cup (250-ml) jars while cooking jam.
- When jam is thickened as desired, stir in tamari sauce and cook for 1 more minute to evenly disperse. Then ladle into sterilized jars, leaving ½-in (1.25 cm) head space, before tightly sealing. Refrigerate up to a week or freeze. Makes three 1-cup (250-ml) jars