CARBONNADE
Ingredients
Serves 4 to 6
2½ lbs (1.25 kg) beef chuck, cut into 2 x ½-in (5 x 0.5 cm) pieces
salt and freshly ground pepper
⅓ cup (75 ml) all-purpose flour
6 tbsp (90 ml) butter, divided
5 bacon slices, finely chopped
6 garlic cloves, finely chopped
3 medium cooking onions, thinly sliced lengthwise
1 bottle (330 ml) Belgian-style ale, divided
1½ cups (375 ml) beef stock
3 tbsp (45 ml) dark brown sugar
3 tbsp (45 ml) apple cider vinegar
4 thyme sprigs
3 tarragon sprigs
1 bay leaf
1 handful, chopped flat leaf parsley
crusty baguette, for serving
Instructions
- In a large mixing bowl, season beef with salt and pepper. Add flour and toss to coat. In a large Dutch oven over mediumhigh heat, heat 3 tbsp (45 ml) butter.
- Working in batches, add beef, cooking and turning, until browned, about 6 to 8 minutes. Transfer to a plate; set aside.
- Cook bacon until fat renders, about 6 to 8 minutes. Reduce heat to medium and add remaining butter, garlic and onions. Cook, stirring occasionally until onions are caramelized, about 30 minutes. Add half the beer, cook, scraping bottom, until liquid is slightly reduced, about 3 minutes.
- Return beef to Dutch oven. Add remaining beer, beef stock, sugar, vinegar and herbs except for parsley. Season. Bring to a boil and reduce heat to medium-low. Cook, covered, until beef is fork-tender, about 1½ hours. Stir in parsley and serve with a warm crusty baguette.
Drink Pairings
OSSO BUCCO SERVED WITH BUTTERNUT SQUASH RISOTTO
Ingredients
Serves 4
OSSO BUCCO:
4 veal shanks, cut 1½ to 2-in (3.75 to 5 cm) thick
salt and freshly ground pepper, to taste
½ cup (125 ml) all-purpose flour, for dredging
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) olive oil
1 leek, white part only, rinsed and finely chopped
2 garlic cloves, minced
3 medium carrots, peeled, trimmed and cut into ¼-in (0.5 cm) dice
2 celery ribs, trimmed and cut into ¼-in (0.5 cm) dice
1 small red onion, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) crushed canned Italian plum tomatoes
½ tsp (2 ml) fresh lemon zest
2 cups (500 ml) dry white wine
2 cups (500 ml) veal or chicken stock
1 rosemary sprig
1 tsp (5 ml) chopped fresh thyme leaves
1 tsp (5 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh oregano
GREMOLATA:
1 lemon
¼ cup (60 ml) finely chopped flat leaf parsley
3 garlic cloves, finely chopped
1 tsp (5 ml) olive oil
BUTTERNUT SQUASH RISOTTO:
½ cup (125 ml) unsalted butter, divided
2 tbsp (30 ml) olive oil
1 medium onion, peeled and finely sliced
2 shallots, finely chopped
1 small butternut squash, peeled, seeded and cut into 1-in (2.5 cm) dice, about 2 to 3 cups (500 to 750 ml)
6 cups (1.5 L) chicken stock
1 lb (500 g) Italian Arborio or Carnaroli rice
freshly ground pepper, to taste
⅓ cup (75 ml) freshly grated Parmesan
sifted cocoa, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Season veal with salt and pepper. Spread flour on a plate and dredge shanks, shaking off excess flour.
- In a heavy-bottomed ovenproof casserole or Dutch oven, heat vegetable oil over medium heat. Add shanks and cook until lightly browned on both sides, turning once. Transfer to a plate. Remove casserole from heat and carefully clean out.
- Add olive oil to casserole and heat over medium heat. Add leek, garlic, carrots, celery and red onion. Cook until vegetables start to soften, about 3 minutes. Stir in tomatoes, lemon zest, white wine, stock and herbs. Add shanks and bring to a simmer. Cover and bake about 2½ hours or until meat is fork-tender and falling off the bone. Season to taste. Garnish with Gremolata.
- To make GREMOLATA: Using a vegetable peeler, remove peel in long strips from lemon. Mince peel into small bowl.
- Mix in parsley, garlic and olive oil. Cover and refrigerate.
- To make BUTTERNUT SQUASH RISOTTO: In a large, heavy-bottomed saucepan, melt half the butter along with olive oil. Add sliced onions and shallots to saucepan and gently sauté for 10 minutes, stirring occasionally, until they start to soften. Add squash and stir. Cover and cook for 5 minutes, or until squash is soft and breakable.
- In a large saucepan, bring stock to a rolling boil, then reduce heat to a low simmer.
- Add rice to onion-and-squash mixture and stir to mix. Add a ladle or two of simmering stock to rice and stir. As soon as rice has absorbed stock, add more, repeating with a little hot stock, as it absorbs. Rice is done when it is al dente, with a bit of bite in centre of grain. Risotto should be thick, but slightly soupy.
- Remove from heat and immediately stir in remaining butter, freshly ground pepper and Parmesan. Transfer to warm serving dishes and garnish with sifted cocoa. Serve immediately.
Drink Pairings
SHEPHERD’S PIE
Ingredients
Serves 4 to 6
FILLING:
1 lb (500 g) extra lean ground beef
1 tsp (5 ml) vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
2 tbsp (30 ml) tomato paste
1 cup (250 ml) stout beer
1 cup (250 ml) beef or vegetable stock
2 tbsp (30 ml) Worcestershire sauce
1 thyme sprig, leaves removed and finely chopped
2 large carrots, peeled and cut into 1-in (2.5 cm) chunks
2 celery ribs, cut into 1-in (2.5 cm) chunks
3 tbsp (45 ml) flour
3 tbsp (45 ml) water
MASHED POTATO TOPPING:
4 large Yukon Gold potatoes, peeled and halved
½ cup (125 ml) whipping cream
4 tbsp (60 ml) butter
2 tsp (10 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) grated aged white cheddar cheese, divided
Instructions
- Put potatoes in a large saucepan and cover with cold water. Add enough salt for water to become slightly salty. Turn heat to high and bring to a boil, then adjust heat so that water is at a medium boil. Cook until potatoes are soft and cooked through, about 20 minutes. Drain water and mash potatoes until smooth. Add cream and salt and pepper to taste. Add half the cheddar cheese and mix through.
- To assemble, preheat oven to 375 F (190 C). Divide Filling between four individual-sized oven safe casseroles, or one large 16 x 19-in (40.5 x 48 cm) casserole dish. Top with mashed potatoes and remaining cheese. Bake for 15 to 20 minutes for individual sized, or 30 to 45 minutes for large size, or until cheese is golden brown and melted and filling is bubbling.
Drink Pairings
CHICKEN BREASTS WITH MUSHROOM SAUCE
Ingredients
Serves 4
2 tsp (10 ml) vegetable oil
4 boneless, skinless chicken breasts
1 tsp (5 ml) kosher salt
freshly ground pepper, to taste
½ onion, finely diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and chopped
2 cups (500 ml) sliced crimini mushrooms
½ cup (125 ml) white wine
2 tbsp (30 ml) grainy mustard
2 cups (500 ml) chicken stock
1 cup (250 ml) whipping cream
chopped chives, for garnish
Instructions
- In a heavy-bottomed frying pan, heat oil over high heat. Season chicken with salt and pepper then sear until golden brown on both sides, about 4 to 5 minutes per side. Remove chicken and set aside.
- Turn heat down to medium, to pan add onion, garlic and thyme and cook for about 2 minutes. Add mushrooms and season with more salt and pepper. Cook until mushrooms have released all their juices and have started to turn golden brown.
- Add wine and cook until pan is dry, then add grainy mustard and chicken stock and stir. Once stock starts to simmer, add chicken breasts and push them down into mushrooms. Cover pan, cook until chicken reaches internal temperature of 155 F (68 C). Remove chicken and set aside.
- Continue cooking sauce until liquid has reduced by half. Add cream and reduce until sauce has thickened. Add chicken breasts back into sauce and reheat.
- To serve, place chicken on a platter and pour sauce over, garnish with chopped chives. Serve with rice or bread and vegetables.
Drink Pairings
SPAGHETTI BOLOGNESE
Ingredients
Serves 4
2 oz (60 g) pancetta, diced
2 tbsp (30 ml) butter, divided
1 large onion, finely diced
1 garlic clove, finely minced
1 large carrot, finely diced
1 celery rib, finely diced
½ lb (250 g) extra lean ground beef
½ lb (250 g) extra lean ground pork
2 tsp (10 ml) kosher salt
½ tsp (2 ml) freshly ground pepper
1 tbsp (15 ml) tomato paste
¾ cup (175 ml) Italian red wine
¾ cup (175 ml) tomato passata (crushed tomatoes)
1 cup (250 ml) beef stock
1 cup (250 ml) homogenized milk
8 oz (250 g) dry spaghetti
1 tbsp (15 ml) butter
2 tbsp (30 ml) grated Parmesan
basil, for garnish
Instructions
- In a large Dutch oven over medium heat, cook pancetta in 1 tbsp (15 ml) butter until fat has rendered. Add onion, garlic, carrot and celery. Cook until vegetables have softened, stirring frequently, about 10 to 15 minutes.
- Turn heat up to medium-high, crumble ground beef and pork into pot. Season with salt and pepper. Break up meat and stir into vegetables. Cook until meat has browned lightly, about 20 to 25 minutes.
- Add tomato paste and cook until paste has caramelized slightly, about 10 minutes. Add wine and stir to scrape up browned bits from bottom. Add crushed tomatoes, beef stock and milk. Turn heat down to a simmer and cover. Simmer for about 3 hours, stirring occasionally. Sauce should be thick with fat on top.
- Add spaghetti to boiling salted water, and cook according to package instructions. Put aside ½ cup (125 ml) of pasta water, then drain pasta and add to sauce. Add 1 tbsp (15 ml) butter and Parmesan, toss until pasta is coated. If too dry, add some reserved pasta water. Serve on a platter, garnish with more grated Parmesan and basil, as desired.
Drink Pairings
STRAWBERRY BARBECUE PORK
Ingredients
Serves 4
¼ cup (60 ml) olive oil
¼ cup (60 ml) apple cider vinegar
salt and pepper, to taste
2 tsp (10 ml) fresh rosemary leaves
3 garlic cloves, minced
2 pork tenderloins, about 1 lb (500 g) total
1 tbsp (15 ml) grapeseed oil
1 large shallot, finely diced
2 tbsp (30 ml) canned tomato paste
¼ cup (60 ml) water
1 tbsp (15 ml) light brown sugar
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) Worcestershire sauce
½ tsp (2 ml) cayenne pep
½ tsp (2 ml) sweet smoked paprika
2 cups (500 ml) diced strawberries, plus extra for serving
1 tbsp (15 ml) lemon juice
Instructions
- In a blender, mix first 5 ingredients until well combined. Place pork tenderloin in a resealable plastic bag and pour in blended mixture. Refrigerate at least 2 hours up to overnight.
- Preheat grill over medium-high heat.
- Remove tenderloin from marinade and let rest at room temperature for 20 minutes.
- In a medium saucepan over medium heat, heat grapeseed oil. Add shallots and sauté until starting to caramelize, about 3 minutes. Stir in tomato paste, water, sugar, red wine vinegar, Worcestershire, cayenne and paprika. Bring to a simmer and cook, stirring frequently for 10 minutes. Stir in strawberries and lemon juice and continue to cook until strawberries have softened and sauce is thick yet pourable, about 10 minutes. Remove from heat and set aside.
- Place pork on grill, and cook, turning frequently, until an instant-read thermometer reads 140 F (60 C) at tenderloin’s thickest point, about 12 minutes total. Transfer to a cutting board and let rest 10 minutes.
- To serve, slice loin into medallions and transfer to a platter. Top with some strawberry barbeque sauce before garnishing with diced strawberries, if desired. Serve while warm.
Drink Pairings
HALIBUT WITH SPICY STRAWBERRY SALSA
Ingredients
Serves 2
2 cups (500 ml) strawberries, trimmed and diced
¼ cup (60 ml) diced red onion
⅓ cup (75 ml) loosely packed basil leaves, chopped
¼ cup (60 ml) loosely packed mint leaves, chopped
1 jalapeño, seeded and finely diced
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
2 x 6 oz (180 g) halibut fillets, skin-on
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter
1 lime, halved
Instructions
- Preheat oven to 400 F (200 C).
- In a medium bowl, stir together strawberries, onion, basil, mint, jalapeño, vinegar and olive oil. Set aside.
- Pat fish dry with a paper towel and season liberally with salt and pepper. Heat grapeseed oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay fish in pan, skin side down. Reduce heat to medium, and cook until a golden brown crust forms on skin, about 1 minute. Flip fillets over and cook for another minute before placing in oven to roast until fish is opaque in centre and flakes easily, 3 to 4 minutes. Remove fish from oven and add to stovetop over medium-low heat. Add butter to pan and allow to melt while squeezing lime over fish. Using a spoon, baste each fillet with buttery juices for about 1 minute. Transfer fish to serving plates.
- Season strawberry salsa to taste with salt and pepper before spooning over fish.
Drink Pairings
SALMON WITH GRILLED VEGETABLES AND GARLIC YOGURT SAUCE
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 lemon, zest and juice
dill sprigs for garnish
GRILLED VEGETABLES:
1 green zucchini, cut into ½-in (1.25 cm) slices
1 bunch asparagus, trimmed
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
GARLIC YOGURT SAUCE:
½ garlic clove, minced
¾ cup (175 ml) full-fat yogurt
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) chopped dill
salt and pepper, to taste
Instructions
- Preheat barbecue or grill pan to medium-high heat.
- Dry salmon fillets thoroughly, coat with olive oil and season with salt and pepper. Grill salmon on one side for 3 to 4 minutes, or until it comes away from grill. Flip salmon once and grill on other side for 3 to 4 minutes, or until it comes away from grill. Do not move salmon around while cooking.
- Serve salmon on top of Grilled Vegetables, with a squeeze lemon juice and drizzle of Garlic Yogurt Sauce over top. Garnish with dill. Serve with additional Garlic Yogurt Sauce.
- To make GRILLED VEGETABLES: Preheat barbecue or grill pan to medium-high heat.
- Toss zucchini and asparagus with olive oil and season with salt and pepper. Grill zucchini for about 3 minutes on each side, or until cooked through. Grill asparagus for 3 minutes, then turn over and grill for another 2 to 3 minutes, or until cooked through.
- To make GARLIC YOGURT SAUCE: In a bowl, mix all ingredients together. Can refrigerated for up to 1 week.
Drink Pairings
SALMON AND ASPARAGUS QUICHE
Ingredients
Serves 6 to 8
2 cups (500 ml) whipping cream
4 eggs
2 egg yolks
1 tbsp (15 ml) kosher salt
1 tsp (5 ml) pepper
1 tbsp (15 ml) dill, chopped
1 tbsp (15 ml) chives, chopped
1 tbsp (15 ml) lemon zest
⅓ package phyllo pastry, defrosted
½ cup (125 ml) butter, melted
1 lb (500 g) smoked salmon lox, chopped
1 bunch asparagus, trimmed, cut into 1-in (2.5 cm) pieces
Instructions
- Preheat oven to 350 F (180 C).
- Mix cream, eggs, egg yolks, salt, pepper, dill, chives and lemon zest together. Set aside.
- Line a 9-in (23 cm) fluted quiche pan with phyllo dough. Brushing phyllo with melted butter between each layer. Trim excess phyllo, push cut edges under themselves to create a crust. Place pan on a baking sheet.
- Lay salmon and asparagus in quiche pan. Cover with custard, leaving ¼-in (0.5 cm) of space from top. Bake for 45 minutes, rotating pan halfway through, or until quiche is only slightly jiggly in middle and crust is golden. Cool for at least 20 minutes before eating.
Drink Pairings
TERIYAKI SALMON RICE BOWL
Ingredients
Serves 4
1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
salt and pepper, to taste
1 cup (250 ml) teriyaki sauce, divided
1 cup (250 ml) chopped kale, blanched and kept warm
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
½ cup (125 ml) shelled edamame beans, blanched and kept warm
¼ cup (60 ml) green onions, thinly sliced
1 tbsp (15 ml) toasted black sesame seeds
Instructions
- Preheat oven to 325 F (170 C).
- Place salmon portions on a parchmentlined baking sheet. Season with salt and pepper and spread 1 tbsp (15 ml) of teriyaki sauce on each piece. Bake for 10 to 15 minutes, or until desired doneness.
- Toss kale with sesame oil, set aside.
- In a medium frying pan, melt butter over medium heat. Sauté mushrooms with salt and pepper, to taste. Cook until fully cooked through, about 5 minutes. Then add 1 tbsp (15 ml) of teriyaki sauce and mix. Keep warm.
- In each serving bowl, add 1 cup (250 ml) of rice, 1 piece of salmon, then divide kale, mushrooms and edamame beans. Drizzle with remaining teriyaki sauce and garnish with green onions and black sesame seeds.