TORTIÈRE WITH HOMEMADE QUÉBÉCOIS GREEN KETCHUP
Ingredients
Serves 6 to 8
BUTTER PASTRY:
3 ⅓ cups (825 ml)
2 cups (500 ml) chilled unsalted butter, cubed
1 tsp (5 ml) kosher salt
¼ cup (60 ml) ice water
TORTIÈRE:
2 tbsp (30 ml) butter
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
12 medium white button mushrooms, stemmed and finely chopped
½ cup (125 ml) dry white wine
1 lb (500 g) lean ground beef
1½ lb (750 g) lean ground pork
½ tsp (2 ml) each, cinnamon, ground cloves, coarse ground black pepper
¼ tsp (1 ml) ground allspice
¾ cup (175 ml) russet potato, peeled and grated
flour, for rolling pastry
1 large egg yolk, beaten
QUÉBÉCOIS GREEN KETCHUP:
6 lbs (3 kg) medium green tomatoes, cleaned, coarsely chopped
3 lbs (1.5 kg) medium onions, about 15
1 cup (250 ml) coarse salt
3 green apples, peeled, cored and diced
3 celery stalks, diced
2 cups (500 ml) white vinegar
1 cup (250 ml) cider vinegar
2 cups (500 ml) sugar
⅓ cup (75 ml) mixed pickling spices, tied in
cheesecloth
2 tbsp (30 ml) mustard seeds
2 tbsp (30 ml) celery seeds, optional
Instructions
- To make BUTTER PASTRY: Place flour, butter and salt in a food processor and pulse until pea-sized pieces form. Transfer to a mixing bowl and add the ice water until just combined, adding more ice water if too dry. Divide dough in half and flatten each half to a 1-in (2.5 cm) disk. Wrap each disk in plastic wrap and chill for at least 2 hours.
- To make TORTIÈRE: Preheat oven to 400 F (200 C). Melt butter in a large saucepan over medium heat. Add chopped onion and garlic, sauté until soft, about 5 minutes. Add mushrooms and cook until almost all liquid has evaporated, 5 to 7 minutes. Add wine to deglaze bottom of the pan. Bring to a boil until liquid has evaporated, about 5 minutes.
- Add ground beef, pork and spices. Cook, stirring to break up the meat into small pieces, until pork is cooked through. Mix in potato and cook until potato is soft, about 10 minutes. Remove from heat and chill, about 2 hours.
- Roll out 1 disk of dough on a lightly floured surface into a 12-in (30 cm) round and transfer to a lined 9-in (23 cm) pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10-in (25 cm) round. Place dough over the meat filling, then fold the edges of pastry together and crimp, brush with egg yolk. Cut 3 slits in top crust to allow steam to escape. Chill for 1 hour.
- Bake tortière for 30 minutes, reduce heat to 350 F (180 C) and bake until crust is golden brown and filling is bubbly, 40 to 50 minutes. Allow to cool 20 minutes before serving.
- To make QUÉBÉCOIS GREEN KETCHUP:In a large non-reactive container, alternate layers of tomatoes and onions, sprinkling each layer with salt. Loosely cover and let stand overnight in a cool area. Drain well, removing as much water as possible.
- In a large stockpot, combine strained vegetables, chopped apples and celery with vinegars, sugar, spice bag, mustard seeds and celery seeds. Heat over medium-high heat and bring to a boil. Lower heat and simmer, uncovered for about 1½ hours, stirring frequently. Remove cheesecloth spice bag and pour into hot, sterilized jars.
Drink Pairings
YUCATÁN-STYLE CHICKEN WITH PICKLED RED ONION SALSA AND JICAMA SALAD
Ingredients
Serves 4 to 6
YUCATÁN-STYLE CHICKEN:
1 cup (250 ml) fresh orange juice
⅓ cup (75 ml) fresh lime juice
¼ cup (60 ml) fresh grapefruit juice
2 garlic cloves, minced
1 to 2 chipotle canned chilies, including sauce
4 oz (125 g) Achiote Paste
¼ cup (60 ml) coarsely chopped fresh cilantro
salt and freshly ground black pepper, to taste
8 large chicken thighs, skin on, bone in
PICKLED RED ONION SALSA:
1 red onion, finely sliced
½ cup (125 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) dried oregano
salt, to taste
JICAMA SALAD:
1 small jicama, peeled and cut into 3 x ¼-in (8 x 0.5 cm) julienne pieces
2 naval oranges, peeled and segmented
2 mandarin oranges, peeled and segmented
1 to 2 limes, juice only
½ tsp (2 ml) salt
½ tsp to 1 tsp (2 to 5 ml) chili powder, or to taste
chopped cilantro, to taste
Instructions
- To prepare CHICKEN: In a blender combine citrus juices, garlic, chipotle chilies and Achiote Paste and process until smooth, about 2 minutes. Mix in chopped cilantro and add salt and pepper to taste. Pour into a baking dish. Add chicken and mix until well covered. Cover with plastic wrap and refrigerate, turning over occasionally to marinate, up to 2 hours or overnight.
- Make SALSA at least an hour before cooking chicken. In a nonreactive mixing bowl, mix salsa ingredients together. Toss well. Cover and refrigerate for at least 1 hour, until onions soften.
- Heat barbecue to medium-high. Remove chicken from marinade and place on lightly greased grill. Alternatively, place chicken on a lightly oiled, foil-lined baking sheet. Grill until cooked, about 20 minutes and internal temperature registers 165 F (75 C) on a meat thermometer. Using tongs, turn chicken a couple of times while grilling.
- While chicken is cooking, prepare JICAMA SALAD: In a mixing bowl, toss together jicama, oranges, lime juice, salt and chili powder. Adjust seasonings to taste. Fold in cilantro and garnish with a few extra cilantro sprigs.
- To serve, remove chicken from grill. Serve with Pickled Red Onion Salsa and Jicama Salad.
Drink Pairings
TURKEY, BRIE AND PEACH SANDWICHES
Ingredients
Serves 4
PEACH MUSTARD CHUTNEY:
2 large, ripe peaches
1 tbsp (15 ml) olive oil
1 medium-sized shallot, finely chopped
1 garlic clove, finely chopped
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) apple cider vinegar
½ tsp (2 ml) salt
2 tbsp (30 ml) water
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) whole grain mustard
1 tbsp (15 ml) finely chopped fresh chives
1 tsp (5 ml) chopped fresh thyme leaves
freshly ground black pepper, to taste
TURKEY, BRIE AND PEACH SANDWICHES:
1 cup (250 ml) mayonnaise
1 small garlic clove, finely minced
1 tsp (5 ml) chili powder
3 tbsp (45 ml) sriracha sauce
2 to 3 large slightly under-ripe peaches or nectarines, cut into thick slices
4 ciabatta rolls
¾ lb (340 g) turkey breast slices
12 slices Brie cheese
2 cups (500 ml) arugula
Instructions
- To make PEACH MUSTARD CHUTNEY: bring a saucepan of water to a boil. Lightly score an X with a paring knife on the bottom of each peach. Blanch in boiling water just until skin begins to peel back at the cut, about 30 seconds. Transfer to an ice bath and cool. Peel and coarsely chop flesh, discarding stone.
- Heat olive oil over medium heat. Add shallot and garlic and sauté until soft. Add chopped peaches, brown sugar, vinegar, salt and water. Bring to a boil, then simmer, stirring occasionally, until peaches are soft and mixture thickens slightly, 5 to 8 minutes. Transfer to food processor and pulse until chunky (do not purée). Transfer to a bowl and let cool.
- Mix in mustards, chives, thyme and season with salt and pepper. Cover and refrigerate overnight to infuse flavours before using.
- To make TURKEY, BRIE AND PEACH SANDWICHES: Preheat oven to 375 F (190 C). In a mixing bowl, whisk together mayonnaise, garlic, chili powder and sriracha sauce. Cover and refrigerate for 30 minutes. Add peach slices to a preheated medium-heat grill and cook until grill marked, about 1 minute, then turn over and grill another minute.
- Slice ciabatta rolls, spread bottom with a good dollop of peach mustard chutney, top with turkey slices, grilled peaches and Brie cheese. Place sandwiches, openfaced, onto a foil-lined baking sheet and place in preheated oven for 10 minutes or until cheese is melted. Top with arugula and dollops of mayonnaise mixture. Close sandwiches and serve immediately.
Drink Pairings
TEQUILA LIME CHICKEN
Ingredients
Serves filling for about 12 tacos
1 lime, zest
½ cup + 2 tbsp (155 ml) lime juice
¾ cup (175 ml) orange juice
¼ cup (60 ml) gold tequila
1 tbsp (15 ml) clover honey
1 jalapeño, seeded and finely chopped
5 garlic cloves, minced
¼ cup (60 ml) roughly chopped cilantro leaves, plus extra for garnish
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) smoked chili powder
2 tsp (10 ml) ground black pepper
1.5 lbs (750 g) boneless, skinless chicken breast, cut into 1-in (2.5 cm) chunks
1 red onion, cut into 1-in (2.5 cm) chunks
Instructions
- In a stainless steel or glass bowl, whisk together all ingredients except chicken and red onion until well combined and salt has dissolved. Add chicken and stir to coat in marinade. Cover with plastic wrap and refrigerate for 4 hours.
- Meanwhile, soak about 12 wooden skewers in water.
- When ready to cook chicken, preheat grill over medium-high heat. Remove chicken from marinade and save marinade. Place marinade in a small saucepan and bring to a boil over medium high heat. Boil for 1 minute before removing from heat.
- Thread chicken pieces onto soaked skewers alternating chicken with a few pieces of red onion. Grill chicken skewers, brushing often with reserved marinade, and turning often until chicken is cooked through, about 8 to 10 minutes total. Transfer to a platter, garnish with additional cilantro and serve.
Drink Pairings
STUFFED TURKEY THIGHS
Ingredients
Serves 12
TURKEY STUFFING:
1 lb (500 g) package chopped frozen spinach, thawed
1 tbsp (15 ml) unsalted butter
1 small yellow onion, peeled and minced
1 large garlic clove, smashed and minced
½ lb (250 g) quark cheese
1 lemon, zest only
1 tsp (5 ml) ground cumin
½ tsp (2 ml) salt
¼ tsp (1 ml) ground coriander
TURKEY AND GRAVY:
3 boneless turkey thighs, skin on, about 3 lbs (750 g)
2 tbsp (30 ml) unsalted butter, melted, plus extra if needed
2 tbsp (30 ml) all-purpose flour
2 cups (500 mL) turkey or chicken stock
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) light miso paste
apple cider vinegar
Instructions
- To make TURKEY STUFFING: Place thawed spinach in cheesecloth and wring out as much liquid as possible. Place in a food processor and set aside. Melt butter in a frying pan, add onion and garlic and sauté over medium heat, until soft and clear. Do not brown. Transfer to food processor with spinach. Add quark, lime and seasonings. Pulse together until finely minced. Set aside. Can be made ahead and refrigerated overnight.
- To make TURKEY AND GRAVY: Preheat oven to 400 F (200 C). Place thighs, skin-side down, on a cutting board. Cut each thigh open parallel to board. Pound thighs with a mallet to partially flatten.
- Spread equal amounts of Turkey Stuffing evenly over each thigh, leaving at least a 1½-in (4 cm) border around each edge. Roll up thighs, pulling skin as tightly as possible to seal. Tie with butcher twine and place, seam-side down, in a large, oiled baking pan. Brush with butter. Season with salt and pepper. Bake for 20 minutes. Reduce heat to 325 F (165 C) and roast until internal temperature on a meat thermometer inserted into meat portion reads 165 F (75 C). Remove from pan, cover with foil to rest while preparing sauce.
- Place baking pan on stove top. Scrape turkey drippings to loosen. Sprinkle with flour and whisk over medium-low heat until crumbly and turns golden. Gradually whisk in stock and Dijon. Continue whisking over medium heat until thickened. Whisk in light miso paste, add salt and pepper to taste, if needed. Stir in a splash of cider vinegar and strain gravy through a fine-meshed sieve into a serving container.
- Slice rolled thighs crosswise, drizzle with gravy.
Drink Pairings
WHOLE FISH WITH FENNEL AND COUSCOUS
Ingredients
Serves 4
2 fennel bulbs, halved, cored and cut into ½-inch (1.25 cm) slices
1 large onion, halved and cut into thin wedges
3 tbsp (45 ml) extra-virgin olive oil, plus extra for drizzling
2 lemons, 1 zested, then juiced, 1 cut into wedges
pinch saffron threads
1 cup (250 ml) chicken stock
1 cup (250 ml) cous cous
sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) coarsely chopped fresh dill
¼ cup (60 ml) finely chopped flat-leaf parsley
3 tbsp (45 ml) finely chopped mint
3 tbsp (30 ml) toasted pine nuts, divided
2 x 1½ lb whole snapper or sea bass, scaled and cleaned well inside and out
½ lb (250 ml) baby plum tomatoes, halved
2 tbsp (30 ml) currants
parsley sprigs, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place fennel and onion in a large roasting pan and toss with 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice. Roast in oven for 20 minutes or until almost tender and starting to caramelize.
- Meanwhile, add saffron to the chicken stock and bring to a boil. Stir in cous cous, tightly cover and remove from heat. Set aside for 10 to 15 minutes, then fluff up cous cous with a fork, and add 2 tbsp (30 ml) lemon juice, half the lemon zest, dill, flat-leaf parsley, mint, 1 tbsp (15 ml) pine nuts. Season to taste.
- Rinse fish with cold water inside and out, then pat dry. Slash deeply on both sides of fish and season with salt and pepper and the remaining lemon zest. Stuff cous cous into the cavity of each fish, reserving any leftover for later.
- Mix tomatoes and currants with fennel and onions. Place fish on top and roast for about 30 minutes, or until juices run from the slashes on sides of fish.
- Scatter with remaining pine nuts, then serve from the roasting pan with lemon wedges and garnish with parsley sprigs.
Drink Pairings
THAI MAPLE-GLAZED SALMON
Ingredients
Serves 6
14-in (35 cm) cedar plank
1¼ lb (300 g) side of salmon, coho or sockeye, pin bones removed, skin on
1 stalk lemon grass
¼ cup (60 ml) coconut cream
2 tbsp (30 ml) extra-virgin olive oil, divided, plus extra
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) Thai red curry paste
1 tbsp (15 ml) maple syrup
3 limes, divided
2 tbsp (30 ml) minced fresh cilantro
1 kaffir lime leaf, very thinly julienned
fresh steamed peas, fried onions, kaffir lime leaves and limes, for garnish (optional)
Lentil Salad, to serve (Separate Recipe)
Instructions
- Soak cedar plank in water for a minimum of 2 hours, preferably overnight.
- Rinse side of salmon under cold water and pat dry with paper towels. Place on a cutting board. Lightly score flesh of salmon diagonally, about 1-in (2.5 cm) apart. Then score flesh in very shallow lines in opposite direction to cause a criss-cross effect. Set aside.
- Finely mince white part of lemon grass, then add to a small bowl and combine with coconut cream, 1 tbsp (15 ml) of olive oil, fish sauce, curry paste, maple syrup and juice of 1 lime. Stir to blend. Stir in minced cilantro and julienned kaffir lime leaf. Lightly brush scored salmon with half the glaze.
- Preheat barbecue to medium heat and place soaked cedar plank, rough-side down, directly over heat. Close lid. When wood begins to smoke, about 3 or 4 minutes, brush top side of plank with olive oil. Add glazed salmon to plank, skin-side down. Close lid and cook salmon until flesh is opaque and flakes easily with a fork, about 30 minutes. Baste with remaining glaze a couple of times during cooking. Keep a spray bottle with water handy in case cedar plank flames up and needs dousing.
- Remove cedar-planked salmon with ovenproof gloves, and then with a spatula transfer salmon to a serving tray. Drizzle with a little oil. Squeeze more lime juice over top and garnish with fresh steamed peas, fried onions, kaffir lime leaves and limes, or as preferred. Serve immediately, with Lentil Salad.
Drink Pairings
TAFELSPITZ WITH HORSERADISH CREAM SAUCE
Ingredients
Serves 6
2 medium onions, unpeeled, halved crosswise + 1 peeled and thinly sliced
4 medium carrots, peeled, trimmed and halved
5 small turnips, peeled, trimmed and halved
1 large parsnip, peeled, halved
3 celery stalks, halved
2 leeks, trimmed, washed and cut into 2-in (5 cm) pieces
3 whole parsley sprigs, divided
5 lb (2.25 kg) bottom round rump roast
4 to 5 4-in (10 cm) beef marrow bones
1 tsp (5 ml) whole black peppercorns
3 to 4 tbsp (45 to 60 ml) finely chopped chives, for garnish
HORSERADISH-APPLE SAUCE:
2 Granny Smith apples, peeled, cored and sliced into ½-in (1.25 cm) thick slices
2 to 3 tbsp (30 to 45 ml) finely grated, freshly peeled horseradish root or hot prepared horseradish (not creamed)
1 tbsp (15 ml) olive oil
2 tsp (10 ml) sugar
salt, to taste
Instructions
- Heat a large stock pot over medium-high heat. Add unpeeled onions, cut-side down, and cook, without turning, until blackened, 8 to 10 minutes. Remove and set aside.
- Add 20 cups (5 L) water, cover and bring to a boil. Carefully place a third of the vegetables plus 2 parsley sprigs into pot. Add meat, half of the marrow bones, peppercorns and blackened onions. Return to a boil. Partially cover pot and simmer, skimming foam and fat that surfaces, cooking 2½ to 3½ hours, or until meat is tender. Transfer meat and bones to a dish and cover with plastic wrap to keep warm.
- Strain broth through a double layer of cheesecloth set in a sieve, placed over a bowl. Discard cooked vegetables. Remove any excess fat that surfaces to the top. Return strained broth to large saucepan and season with salt and pepper to taste. Add remaining vegetables and simmer over medium heat until vegetables are just tender. Remove from broth and cut into ½-in (1.25 cm) slices. Transfer to a deep heatproof serving dish and cover to keep warm.
- Remove marrow from reserved bones, discarding bones, and whisk into broth. Strain broth through a double-layer of cheesecloth set in a sieve into a pot. Keep warm over low heat.
- To serve, carve meat across the grain into ½-in (1.25 cm) thick slices and arrange along with the warmed reserved vegetables. Cover with broth. Season to taste and garnish with chopped chives. Serve with horseradish-apple sauce.
- To make HORSERADISH-APPLE SAUCE: Steam apples in a covered steamer basket set over a pot of gently boiling water until soft, about 5 minutes. Or microwave, covered, until soft.
- Place into mixing bowl and mash with horseradish, olive oil, sugar and salt to taste. Set aside to cool.
Drink Pairings
VEGETABLE NOODLES WITH ROASTED RATATOUILLE
Ingredients
Serves 6
1 medium-sized spaghetti squash
sea salt and freshly ground black pepper
¼ cup (60 ml) olive oil, divided
4 green zucchini, each 10-in (25 cm) long, divided
1 medium-sized fennel bulb, trimmed, diced
1 large sweet onion, diced
2 red bell peppers, cored and diced
1 yellow bell pepper, cored and diced
1 serrano chile pepper, cored and minced
4 garlic cloves, peeled and minced
⅓ cup (75 ml) vegetable stock or tomato juice (optional)
1 cup (250 ml) fresh basil leaves, cut into thin julienne strips, divided
½ tsp (2 ml) fennel seed, crushed
2 medium-sized yellow zucchini
2 tomatoes, diced
½ cup (125 ml) shredded Parmesan
Instructions
- Preheat oven to 400 F (200 C). Position oven racks in bottom and top third of oven. Cut spaghetti squash in half lengthwise and scrape out seeds. Brush flesh with 2 tbsp (30 ml) olive oil and season generously with salt and pepper. Place cut-side up in a roasting pan just large enough to hold them side-by-side. Bake on top rack for 50 minutes or until forktender. Remove from oven and let rest at room temperature for 30 minutes. Scrape flesh with a fork to make long strands. Place strands in a large bowl. Set aside.
- To make ratatouille, lightly oil a large baking sheet and set aside. Dice 2 green zucchini reserving remaining 2 for noodles. In a large bowl, combine diced zucchini with fennel, onion, peppers and garlic. Drizzle with remaining 2 tbsp (30 ml) oil and sprinkle with a little sea salt and freshly ground black pepper. Toss to evenly coat and spread out in a single layer on prepared baking sheet. Bake on bottom rack in preheated oven for 30 to 45 minutes. Stir occasionally for even roasting. Ratatouille can be made ahead and refrigerated. It is delicious hot or cold.
- When ratatouille is done, place in a heavy saucepan along with stock, if using, ½ cup (125 ml) fresh basil and all the crushed fennel. Cover and keep warm.
- When ready to serve, cut remaining 2 green zucchini and yellow zucchini into noodles with a spiralizer or julienne using a hand-held cutter. Add to spaghetti squash strands in bowl. Gently toss to blend. (Note: Noodles must be served immediately after cutting as they water out very quickly.) Add a quarter of the ratatouille to noodles, to coat.
- Spoon into serving bowls. Top with additional ladles of ratatouille and scatter with diced tomatoes, remaining basil and fresh Parmesan.
Drink Pairings
TATSU BOWLS WITH SPICY TAHINI
Ingredients
Serves 4
TATSU BOWLS:
1½ cups (375 ml) white quinoa
salt and freshly ground pepper, to taste
2 cups (500 ml) broccolini spears, trimmed
1 cup (250 ml) baby carrots, thinly sliced
1 cup (250 ml) bean sprouts
1 cup (250 ml) shelled edamame beans
1 cup (250 ml) finely shredded red cabbage
⅓ cup (75 ml) coarsely chopped cilantro, for garnish
8 deep-fried tofu puffs
2 tbsp (30 ml) olive oil
½ cup (125 ml) lightly salted, toasted cashews
lime wedges, for garnish
SPICY TAHINI SAUCE:
¼ cup (60 ml) sesame tahini
¼ cup (60 ml) tamari sauce
¼ cup (60 ml) water or chicken stock
1 lime, juice only
1 tbsp (15 ml) Thai Sweet Chili Sauce
1 tbsp (15 ml) sesame oil
2 tsp (10 ml) finely minced peeled gingerroot
2 tsp (10 ml) sambal oelek
1 garlic clove, smashed and minced
Instructions
- To make TATSU BOWLS: Rinse quinoa thoroughly several times before cooking. In a saucepan, bring 2 cups (500 ml) water, lightly seasoned with salt and pepper, to a boil. Stir in rinsed quinoa and return to a boil. Reduce heat, cover and cook over medium-low for about 15 minutes or until grains begin to unfurl and water is absorbed. Spread cooked quinoa onto baking sheet to slightly dry while preparing remaining ingredients. Stir often with a fork to separate grains.
- Preheat oven to 400 F (200 C). Lightly rub broccolini spears and carrots with oil. Place carrots on one half of a parchment paper-lined baking sheet and bake in oven for 10 minutes. Add broccolini to other half of baking sheet and bake for an additional 5 minutes, turning occasionally with tongs.
- Meanwhile, blanch bean sprouts, drain and plunge into ice water to crisp. Place in a bowl. Repeat with edamame beans.
- Prepare remaining vegetables, shredding cabbage, and chopping cilantro and onions, and set aside. In a frying pan, gently brown tofu puffs with a little olive oil until hot and golden.
- To serve, place scoops of quinoa in bottom of serving bowls, arrange vegetables and tofu puffs on top. Sprinkle with cashews, lime and cilantro. Drizzle bowls with Spicy Tahini.
- To make SPICY TAHINI SAUCE: In a small, deep narrow bowl, whisk together all ingredients until emulsified. Transfer to a squeeze tube with a large spout. Drizzle over Tatsu Bowls before serving. Makes about 1 cup (250 ml)