CHICKEN TAGINE
Ingredients
Serves 4 to 6
8 chicken thighs, skin on, bone in
2 tsp (10 ml) kosher salt
¼ tsp (2 ml) ground black pepper
2 tbsp (30 ml) vegetable oil, plus extra if needed
1 medium yellow onion, peeled and sliced
2 garlic cloves, sliced
¼-in (0.5 cm) slice peeled ginger root
2 tbsp (30 ml) ground cumin
1 tbsp (15 ml) ground coriander
long, thin cinnamon stick
1 cup (250 ml) chicken stock
2 tbsp (30 ml) liquid honey
28 oz (796 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) dried apricots, halved
¼ cup (60 ml) assorted olives
1 tsp (5 ml) preserved lemon, chopped
1 tbsp (15 ml) chopped cilantro
2 tbsp (30 ml) chopped parsley
½ lemon, zest and juice
Instructions
- Season chicken with salt and pepper. In a large, heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Brown chicken in batches, removing to a separate dish once browned.
- Reduce heat to medium. Add onion, garlic and ginger and cook until onion is soft and translucent. Add a little more oil if necessary. Add cumin, coriander and cinnamon and sauté for another 5 minutes.
- Return chicken to saucepan. Add chicken stock, honey, chickpeas, apricots, olives, and preserved lemon. Bring to a boil. Cover, reduce heat and simmer for about 40 minutes, or until juices run clear when chicken is pierced with a fork.
- Uncover, remove cinnamon stick and ginger root and discard. Stir in the lemon juice and parsley. Garnish with cilantro and serve with couscous.
Drink Pairings
KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
EGGPLANT CAPONATA
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil, plus extra, if needed
1 eggplant, cut into 1-in (2.5 cm) cubes
1 small yellow onion, peeled and diced
4 celery stalks, cut into 1-in (2.5 cm) pieces
1 garlic clove, minced
1 tsp (5 ml) kosher salt
1 pinch ground black pepper
1 pinch crushed red pepper flakes
2 tbsp (30 ml) capers, roughly chopped
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) granulated sugar
14 oz (398 ml) can diced Italian tomatoes
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) lemon juice
Instructions
- In a large frying pan, heat olive oil over medium-high heat. Sauté the eggplant in asingle layer (do this in batches if needed), until golden brown on all sides, adding more oil if necessary. Remove eggplant to a separate dish when done.
- Reduce heat to medium. Add onion, celery, garlic, salt, pepper and red pepper flakes. Sauté until softened. Add capers, balsamic, sugar and diced tomatoes. Simmer for about 10 minutes.
- Remove from heat and add eggplant, parsley and lemon juice. Fold in to combine. Adjust seasoning to taste and serve with crusty Italian bread. Best served at room temperature. Can be refrigerated in a tightly covered container for up to 12 days.
Drink Pairings
WAYGU SHORTRIB WITH BROCCOLI, BABY POTATO, TALLOW EMULSION AND ONION JAM
Ingredients
Serves 4
WAGYU SHORT RIBS:
1 lb (500 g) boneless wagyu beef short ribs
kosher salt
freshly ground pepper
CONFIT BABY POTATO:
1 whole garlic head
1 lb (500 g) baby potatoes
1 cup (250 ml) olive oil, plus extra, if needed
ROASTED BROCCOLI:
1 head broccoli
olive oil
salt
TALLOW EMULSION:
3 egg yolks
2 tbsp (30 ml) lemon Juice
1 cup (250 ml) tallow or clarified butter
salt, to taste
ONION JAM:
2 large yellow onions, julienned
½ cup (125 ml) granulated sugar
¾ cup (175 ml) white wine vinegar
Instructions
- To make WAGYU SHORT RIBS: Using an immersion circulator (sous vide), warm a water bath to 140 F (60 C). Generously season beef with salt and pepper and tightly seal in a food saver bag such as a ziplock bag. Place meat in water bath and cook for 24 hours. Alternately, use a large Dutch oven with water and cook in the oven at 140 F (60 C) for 24 hours.
- Remove from water bath and place beef, still in bag, into an ice-water bath. Once fully cooled, remove from bath and discard bag. Place beef, uncovered, on a shallow platter. Refrigerate overnight for meat to dry.
- Preheat oven to 425 F (220 C). Preheat dry, oven-safe frying pan over high heat. When piping hot, add beef to dry pan and sear on all sides just until browned. Then place pan with beef into oven and bake long enough to warm the meat through, about 5 minutes.
- Remove from oven and place meat on a cutting board. Let rest for 10 minutes before cutting and serving.
- To make CONFIT BABY POTATO: Cut whole garlic in half to expose the cloves and place in a small saucepan with baby potatoes. Pour enough olive oil over potatoes and garlic to cover potatoes completely.
- Place saucepan over medium-high heat and bring oil temperature to 194 F (90 C). Reduce heat if necessary in order to maintain oil temperature until potatoes are cooked through, about 1 hour. Remove from heat and cool potatoes in oil until they can safely be removed. Using a slotted spoon, remove potatoes from oil to a bowl and refrigerate, uncovered, until completely cooled. Once cooled, remove from fridge and cut in half.
- Preheat oven to 425 F (220 C). Place potato in a hot, dry, oven-safe frying pan and lightly sear the flat sides of the cut potatoes. Once lightly seared, place pan with potatoes in oven for a couple of minutes until warmed through.
- To make ROASTED BROCCOLI: Preheat oven to 425 F (220 C). Cut broccoli into pieces so that each stem has a couple of florets still attached. Place in a bowl and generously coat with olive oil and a little salt. Preheat dry, oven-safe frying pan over high heat. When piping hot, add broccoli and cook until lightly seared and begins to colour on one side. Place broccoli in oven for 5 to 6 minutes to roast until done as desired, but still a little crisp.
- To make TALLOW EMULSION: Place egg yolks and lemon juice in a blender and whirl just until combined, about a few seconds. Set blender with egg mixture aside. Warm tallow in a saucepan until it reaches 155 F (68 C) on a meat thermometer. Remove from heat. With blender and egg yolks whirling at low speed, slowly add tallow bit by bit, not too quickly or the eggs will separate. Season with salt to taste.
- To make ONION JAM: Sauté onions in a heavy-bottomed saucepan over medium-high heat, continuously stirring until onions start to color. Add sugar and white wine vinegar. Stew onion until liquid is almost completely reduced, resulting in a sweet and savoury Onion Jam. Transfer to a glass jar and cool before serving. Can be refrigerated in a covered container for a few days. Makes 1 cup (250 ml).
Drink Pairings
MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.
Drink Pairings
TAGLIATELLE BOLOGNESE SERVED WITH GRILLED GARLIC BREAD
Ingredients
Serves 6 to 8
¾ cup (175 ml) olive oil, divided
2 oz (60 g) pancetta, coarsely chopped
½ lb (250 g) lean ground beef
¼ lb (125 g) ground veal
¼ lb (125 g) ground pork or Italian sausage (casings removed)
3 garlic cloves, finely minced
1 large yellow onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 x 28 oz (796 ml) can crushed plum tomatoes
2 cups (500 ml) dry red wine
1 tsp (5 ml) crushed red pepper
½ tsp (2 ml) nutmeg
¼ cup (60 ml) flat-leaf parsley, coarsely chopped
2 tsp (10 ml) dried oregano
3 tbsp (45 ml) fresh rosemary, coarsely chopped
1 piece Parmesan rind, about 3-in (7.5 cm) square (optional)
2 tsp (10 ml) brown sugar
sea salt and freshly ground black pepper, to taste
2 lbs (1 kg) fresh tagliatelle
1 tbsp (125 ml) salt
freshly grated Parmesan, for garnish
GRILLED GARLIC BREAD:
1 cup (250 ml) unsalted butter
4 garlic cloves, minced
1 tbsp (15 ml) sea salt
½ cup (125 ml) flat-leaf parsley, finely chopped
freshly ground black pepper
2 large crusty French loaves, halved horizontally
Instructions
- In a large frying pan, heat ¼ cup (60 ml) olive oil over medium heat. Add pancetta and sauté for 1 minute. Gradually add ground meat and cook just until browned, breaking up any large pieces with a fork, about 5 minutes. Remove meat with a slotted spoon to a fine-meshed sieve to drain any excess fat.
- In a very large Dutch oven, heat remaining olive oil over medium-high. Add garlic and sauté until golden, about 3 minutes. Add onion, carrots and celery and cook until onion is translucent. Stir in drained meat, tomatoes, wine, crushed red pepper, nutmeg, parsley and half the oregano and rosemary. Stir and bring to a simmer. Add Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1½ hours, stirring occasionally to prevent bottom from sticking and burning.
- In a large saucepan, bring 24 cups (6 L) water with 1 tbsp (15 ml) salt to a boil over high heat. Add pasta and stir well. Cover until it returns to a boil. Uncover and boil just until pasta is al dente.
- Reserve ¾ cup (175 ml) cooking water and thoroughly drain pasta. Add pasta to sauce and mix well, adding a bit of the reserved water if needed to evenly coat pasta. Cover and cook 1 minute. Season with remaining spices, to taste and serve immediately with freshly grated Parmesan.
- To make GRILLED GARLIC BREAD: Preheat grill. Heat butter in a small saucepan with garlic and salt over medium heat, stirring until melted. Cool slightly and stir in chopped parsley and black pepper to taste. Brush sides of bread with half the garlic butter. Grill bread cut sides down, about 2 minutes. Flip and brush with remaining garlic butter. Grill until golden, about 2 to 3 more minutes. Slice and serve.
Drink Pairings
STUFFED EGGPLANT WITH LAMB SERVED WITH SAFFRON RICE
Ingredients
Serves 4 to 6
3 medium-sized Italian eggplants
1 cup (250 ml) olive oil
2 tbsp (30 ml) butter
1 large yellow onion, peeled and finely chopped
½ tsp (2 ml) each, crushed red pepper and dried oregano
3 garlic cloves, finely chopped
1 lb (500 g) ground lamb
3 to 4 ripe plum tomatoes, blanched, peeled, seeded and chopped
1 green bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
1 red bell pepper, cored, seeded and cut into ½-in (1.25 cm) dice
salt and freshly ground black pepper, to taste
½ cup (125 ml) flat-leaf parsley, finely chopped
2 tbsp (30 ml) lemon juice
1 cup (250 ml) water
2 tbsp (30 ml) tomato paste
¼ cup (50 ml) grated Parmesan
SAFFRON RICE:
2 cups (500 ml) long grain or basmati rice
1 tbsp (15 ml) butter
2 tbsp (30 ml) olive oil
1 small yellow onion, peeled and finely chopped
3 large pinches saffron threads
3¾ cups (925 ml) chicken stock
1 tsp (5 ml) salt
Instructions
- Peel eggplant lengthwise in ½-in (1.25 cm) strips “zebra-style,” leaving a ½-in (1.25 cm) strip of skin between each peel. Cut eggplant in half, lengthwise, and score the inner flat surface a few times with the tip of a paring knife
- Heat olive oil in a large deep frying pan. In batches, fry eggplant, flat-side down first, until golden and begins to soften. Turn frequently. Place eggplant on a paper towel-lined baking sheet to drain, then transfer to a single layer in a large baking dish. Cut a deep slit lengthwise in each eggplant. Set aside.
- Preheat oven to 350 F (180 C).
- Heat butter in frying pan and add onion, red pepper and oregano. Sauté until soft and fragrant, about 5 minutes. Add garlic and sauté for 2 more minutes. Add lamb and cook for 10 minutes, breaking up meat with a fork to separate. Add tomatoes and bell peppers. Season with salt and pepper and sauté until all juices have evaporated, about 5 more minutes. Mix in parsley and lemon juice. Remove from heat and allow to cool slightly.
- Stuff eggplant tightly with lamb mixture, enlarging eggplant opening with your hand. In a small bowl, mix together water and tomato paste and pour into baking dish around eggplant. Sprinkle eggplant with Parmesan. Cover and bake 30 to 40 minutes, or until tender.
- To make SAFFRON RICE: Rinse rice in cold water three to four times until water is clear. Drain and set aside.
- In a heavy saucepan, heat butter and olive oil over medium heat. Add onion and saffron and sauté until onion is translucent and mixture is fragrant. Add drained rice and stir well to absorb, about a minute. Add chicken stock and bring to a boil. Cover tightly with a lid, reduce heat to low and simmer, about 20 minutes. Do not lift lid until rice is cooked. Fluff rice with fork and serve immediately. Makes about 6 cups (1.5 L).
Drink Pairings
BISTECCA FLORENTINA SERVED WITH ARUGULA SALAD
Ingredients
Serves 6
ARUGULA SALAD:
8 cups (2 L) baby arugula, rinsed, drained and spun dry
1 tbsp (15 ml) balsamic vinegar
3 tbsp (45 ml) extra-virgin olive oil
coarse sea salt
freshly ground coarse black pepper
BISTECCA FLORENTINA:
4 sprigs fresh rosemary, coarsely chopped
3 tbsp (45 ml) olive oil
coarse sea salt, to taste
freshly ground coarse black pepper, to taste
2½ lb (1.25 kg) porterhouse steak, about 2-in (5 cm) thick
large Parmesan curls, for garnish
lemon wedges, for garnish
Instructions
- To make ARUGULA SALAD: In a small mixing bowl, whisk the extravirgin olive oil and balsamic vinegar. Toss with arugula and season to taste with sea salt and freshly ground black pepper.
- To make BISTECCA FLORENTINA: In a small mixing bowl, combine rosemary, olive oil, sea salt and freshly ground black pepper. Brush or rub into steak and allow to marinate at room temperature for 1 hour.
- Preheat grill to high.
- Place steak onto grill and cook until a dark, golden brown crust forms on the underside (not burnt), 5 to 6 minutes for medium-rare, depending on thickness of steak. Flip steak and continue cooking until golden on the opposite side, about 5 to 6 more minutes.
- Or, to cook steak on the stove, preheat oven to 450 F (230 C) and heat a large, cast iron frying pan on the burner. When pan is piping hot, brush a little olive oil over the bottom. Using tongs, place steak in centre of sizzling pan. Cook until the underside of steak is seared golden brown, about 4 minutes. Turn steak over and place pan in oven. Roast about 6 more minutes, for medium-rare.
- Remove steak to a carving board and let rest 5 to 10 minutes before carving. While cooling, prepare Arugula Salad.
- Slice steak and arrange on a warmed platter and top with dressed salad. Garnish with Parmesan curls and lemon wedges.
Drink Pairings
SWEET POTATO GNOCCHI
Ingredients
Serves 6
SWEET POTATO GNOCCHI:
2 lbs (1 kg) unpeeled sweet potatoes
⅔ cup (175 ml) ricotta cheese
1 tsp (5 ml) salt
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) freshly ground black pepper
1¼ cups (300 ml) all-purpose flour, plus more for work surface, about ⅓ cup (75 ml)
SAGE AND MAPLE BUTTER:
½ cup (125 ml) unsalted butter
18 to 24 fresh sage leaves
½ tsp (2 ml) ground cinnamon
2 tbsp (30 ml) maple syrup
sea salt and freshly ground black pepper, to taste
Instructions
- To make SWEET POTATO GNOCCHI: Preheat oven to 425 F (210 C).
- Pierce sweet potatoes with a fork. Bake in oven until tender and fully cooked, about 40 to 55 minutes, depending on size. Cool to touch. Cut in half lengthwise and scoop out flesh into a large bowl. Mash sweet potato flesh and measure out 2 cups (500 ml), discarding remainder or saving for another use. Add ricotta and spices. Mix until well blended.
- Add flour, ½ cup (125 ml) at a time until a soft dough forms. Lightly flour a clean work surface. Divide dough into 6 equal balls. Roll out each ball into a 1-in (2.5 cm) thick rope. Cut each rope into 1-in (2.5 cm) pieces to make gnocchi. Roll the gnocchi with tines of a fork. Transfer gnocchi to a large baking sheet. Repeat with remaining dough.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add gnocchi in 3 to 4 batches and cook until tender but still al dente, or firm to the bite. Remove with a slotted spoon to a baking sheet. Loosely cover with foil to keep warm while cooking remaining gnocchi.
- To make SAGE AND MAPLE BUTTER: In frying pan, melt butter over medium heat. When melted, add sage leaves and swirl occasionally until foam subsides and solids begin to brown. Remove from heat and stir in cinnamon and maple syrup. Season with salt and black pepper. Add Sweet Potato Gnocchi and toss to coat evenly. Serve immediately.
Drink Pairings
BISON POT PIES
Ingredients
Serves 6
⅓ cup (75 ml) all-purpose flour
salt and freshly ground pepper, to taste
2½ lbs (1.1 kg) boneless bison chuck, cut into 2-in (5 cm) cubes
4 strips thick-cut bacon, cut into ½-in (1.25 cm) pieces
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml) chopped yellow onion
1 large carrot, peeled and chopped
½ cup (125 ml) chopped celery
4 garlic cloves, minced
2½ cups (625 ml) dry red wine
2½ cups (625 ml) low sodium beef stock
¼ cup (60 ml) tomato paste
2 bay leaves
1 tsp (5 ml) fresh thyme
½ cup (125 ml) chopped Italian parsley leaves
1 lb (500 g) ready rolled puff pastry
1 large egg, beaten
Instructions
- In a large bowl, whisk together flour with a generous couple of pinches of salt and pepper. Add bison and toss to coat.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
- Add oil to pot bacon was cooked in and warm over mediumhigh heat. Shake any excess flour from bison. Working in batches, sear bison until browned. Transfer to a clean bowl and set aside.
- In same pot, add onions, carrots, celery and garlic. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add wine, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Stir in stock, tomato paste, bay leaves, thyme, reserved bacon and bison. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally. Uncover pot and continue to cook stew for one more hour, stirring occasionally, until bison is tender. Remove pot from heat, stir in parsley and season to taste with extra salt and pepper.
- While bison stew is cooking, preheat oven to 400 F (200 C).
- Place puff pastry on a lightly floured work surface. Using round cookie cutters or a sharp knife, cut six circles of puff pastry slightly larger than tops of large ramekins or small baking dishes pot pies will be served in. Transfer to two parchment-lined baking trays and lightly brush tops with beaten egg. Bake until pastry is puffed up and golden brown, about 20 minutes.
- Divide hot bison stew between ramekins or small baking dishes. Top each with a disk of puff pastry and serve.