SLOW-BAKED SALMON WITH SPINACH FLORENTINE AND TOMATO SALSA
Ingredients
Serves 4
TOMATO, LEMON AND CAPER SALSA:
3 large, firm, ripe tomatoes
¼ cup (60 ml) finely minced cilantro
2 tbsp (30 ml) finely minced red onion
2 tbsp (30 ml) extra-virgin olive oil
1 garlic clove, minced
1 lemon, juice only
2 tsp (10 ml) capers, rinsed and drained
freshly ground black pepper, to taste
SALMON:
4 x 6 oz (140 g) salmon fillets, skin on, about 1-in (2.5 cm) thick
1 tbsp (15 ml) Shiro Miso
1 tbsp (15 ml) olive oil
2 tsp (10 ml) fresh lemon juice
½ tsp (2 ml) chopped fresh thyme leaves
1 cup (250 ml) cannellini beans, drained and warmed
green onion, for garnish
LIGHT SPINACH FLORENTINE:
2 tbsp (30 ml) olive oil
2 garlic cloves, minced
1½ lbs (750 g) baby spinach, rinsed and drained
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground black pepper
2 to 3 tbsp (30 to 45 ml) whipping cream
1 lemon, zest only
Instructions
- To make SALSA: Finely chop tomatoes and drain briefly in a colander. Should measure about 1½ cups (375 ml). Place in bowl and add remaining ingredients. Gently fold together until evenly distributed. Cover and refrigerate until ready to serve.
- To bake SALMON: Preheat oven to 275 F (140 C). Line baking sheet with parchment paper.
- In a bowl, combine Shiro Miso, olive oil, lemon juice and thyme to blend. Brush over salmon fillets. Place salmon on prepared baking sheet and bake in preheated oven for 15 to 18 minutes or until almost opaque in centre.
- Five minutes before salmon is baked, heat cannellini beans and keep warm.
- Prepare LIGHT SPINACH FLORENTINE: Heat olive oil in large, heavy saucepan. Add garlic and sauté over medium heat for about 1 minute. Do not brown.
- Add spinach, salt and pepper then toss with garlic and oil. Cover and cook for 2 minutes. Remove lid and turn heat to high. Cook for 1 more minute to fully wilt spinach. Drain and stir in cream and lemon zest.
- To serve, divide Florentine among serving plates and scatter each with cannellini beans.
- Top with a portion of salmon fillet and spoon Tomato, Lemon and Caper Salsa over top. Garnish with green onion.
Drink Pairings
SIMPLE SAVOURY MUSHROOM AND RADICCHIO TAGLIARINI
Ingredients
Serves 4
2 tbsp (30 ml) unsalted butter
3 tbsp (45 ml) olive oil, divided, plus extra
2 large shallots, peeled and sliced
3 garlic cloves, minced
1 medium portobello mushroom, peeled, gills scraped and sliced
1 cup (500 ml) mix of cleaned and sliced chanterelles and shiitakes
10 large fresh sage leaves, cut into thin ribbons
⅓ cup (75 ml) dry white wine
1 lb (500 g) package tagliarini pasta (or pappardelle)
½ cup (125 ml) ricotta or cream cheese, room temperature
2 eggs, whisked
1 small head radicchio, leaves torn into small bite-sized pieces
⅓ cup (75 ml) finely grated Parmesan, plus extra
¼ cup (60 ml) each, coarsely chopped flat-leaf parsley and fresh oregano
salt and freshly ground black pepper
Instructions
- Melt butter and 2 tbsp (30 ml) oil in a large frying pan. Add shallots and sauté over medium heat for 5 minutes until soft and lightly golden. Add garlic, mushrooms and sage and continue to sauté for 4 or 5 minutes, until mushrooms are pale golden and tender. Add a little more oil if needed. Deglaze pan with white wine and cook until reduced by half. Cover and turn off heat.
- Cook pasta in a large saucepan with lightly salted boiling water for 10 to 12 minutes, or until al dente. Drain well and return to pan. Add ricotta or cream cheese and eggs. Stir vigorously until pasta is coated.
- Fold in mushroom mixture along with radicchio, Parmesan, parsley and oregano. Add salt and pepper, to taste. Serve immediately with extra Parmesan, if desired.
Drink Pairings
SMOKED SALMON SANDWICHES
Ingredients
Serves 20
1 large egg, at room temperature
1 tsp (5 ml) lemon zest
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) olive oil
½ cup (125 ml) grapeseed oil
2 tbsp (30 ml) packed fresh dill, chopped
salt and pepper, to taste
10 thin slices pumpernickel bread
3 tbsp (45 ml) unsalted butter, at room temperature
6 oz (180 g) hot smoked salmon, sliced or chunked
microgreens, for garnish
edible flowers, for garnish (optional)
Instructions
- Preheat oven to 400 F (200 C).
- In a blender, mix together egg, lemon zest, lemon juice, mustard and oils until well combined and a thick mayonnaise forms. Transfer to a bowl and stir in dill. Season to taste with salt and pepper, then cover and refrigerate until ready to use. Mayonnaise should be used within 3 days of making.
- Cut pumpernickel into 3 x 2-in (8 x 5 cm) rectangles (or bite-sized, if preferred). Spread a thin layer of butter on one side of each slice and place on a baking tray. Toast in oven until they just start to get crisp, about 3 minutes. Transfer to a wire rack and cool to room temperature.
- To serve, spread each slice of bread with a little mayonnaise. Top with smoked salmon and garnish with microgreens and edible flowers.
Drink Pairings
SOY, LIME AND SESAME PORK RIBS
Ingredients
Serves 4 to 6
2 racks pork side ribs, about 3 lbs (1.5 kg)
DRY RUB AND GLAZE:
½ cup (125 ml) brown sugar
2 tbsp (30 ml) kosher salt
1 tbsp (15 ml) finely grated lime zest
2 tsp (10 ml) ground cumin
1 tsp (5 ml) each black pepper, garlic powder, ground ginger, and cayenne
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lime juice, plus extra if needed
1 tbsp (15 ml) honey
1 tbsp (15 ml) sesame oil
2 green onions, chopped, for garnish
1 tsp (5 ml) toasted sesame seeds, for garnish
CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING:
THAI DRESSING:
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) Ponzu Sauce
2 tsp (10 ml) ginger paste
2 tsp (10 ml) sesame oil
2 tsp (10 ml) brown sugar
1 tsp (5 ml) kosher salt
1 garlic clove, minced
CRUNCHY SALAD:
12 wonton wrappers
½ cup (125 ml) canola oil
2 cups (500 ml) finely shredded red cabbage
2 cups (500 ml) finely shredded green cabbage
2 cups (500 ml) shredded fresh kale
½ thinly sliced red onion, separated into rings
2 Thai red chili peppers, seeded and slivered
½ cup (125 ml) mixed minced fresh cilantro and mint
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
½ cup (125 ml) salted, roasted peanuts, chopped, for garnish
Instructions
- Preheat oven to 350 F (180 C). Or heat barbecue to medium.
- To provide optimum flavours, remove silver-skin membrane from underside of ribs. Slide a dull knife under silver-skin along rib bone to loosen. Then with a clean dry cloth or paper towel, grip loosened membrane and pull from bones. It should come free in one full piece. Discard. Place ribs side by side, bone side down, on a piece of heavy-duty foil, large enough to wrap and seal.
- Combine sugar, salt, lime zest and dry seasonings in a bowl. Stir with a fork to blend. Rub meaty side of ribs with dry seasoning mixture reserving ¼ of mix for later. Wrap and seal ribs and place on a baking sheet. Bake in preheated oven or in a closed barbecue for about 2 hours or until meat is tender and is easily cut from bone.
- To make glaze, add soy sauce, lime juice, honey and sesame oil to remaining dry rub seasoning mixture. Whisk to blend.
- When ribs are tender, open foil and generously brush both sides of ribs with soy glaze. Leaving foil pack open, continue to bake in oven for 20 minutes. Alternatively, for drier ribs, grease barbecue grill and increase heat to medium-high. Remove ribs from foil and place meat side down on greased grill. Close lid and barbecue over medium high for 10 minutes. Gently turn ribs and continue to grill for 10 more minutes.
- Remove to a cutting board and let rest for 10 minutes before cutting into serving-size pieces. Drizzle with more lime juice, if you wish. Sprinkle with green onions and toasted sesame seeds. Serve with Crunchy Cabbage and Kale Salad.
- To make CRUNCHY CABBAGE AND KALE SALAD WITH THAI DRESSING: Combine dressing ingredients in a bowl and whisk until blended. Set aside. Can be made ahead and refrigerated until ready to serve.
- Cut wonton wrappers into ½-in (1.25 cm) wide strips. Heat canola oil in a medium-sized, deep saucepan. Add strips in small batches and fry until golden and crisp. Remove with a slotted spoon to paper towel-lined plate to drain. Repeat with remaining strips. Set aside.
- In a large bowl, combine cabbage, kale, onion, chilies and herbs.
- Give dressing a whisk and drizzle over salad. Gently toss to evenly distribute. Sprinkle with crispy wonton strips and peanuts. Scatter with toasted coconut, if using, and serve with Soy, Lime and Sesame Pork Ribs.
Drink Pairings
SAUCY CHICKPEA BURGERS IN FRESH PITAS
Ingredients
Serves 6
CHICKPEA BURGERS:
2 x 19 oz (540 ml) cans chickpeas, rinsed and drained
2 garlic cloves, smashed and minced
zest from 1 lemon
2 tsp (10 ml) hot curry powder
1 tsp (5 ml) each ground cumin and sea salt
¼ tsp (1 ml) ground turmeric
freshly ground black pepper, to taste
½ small yellow onion, finely chopped
2 tbsp (30 ml) minced fresh cilantro
½ cup (125 ml) Panko bread crumbs, divided
2 tbsp (30 ml) extra-virgin olive oil
frizzy endive leaves, tomatoes and sunflower
sprouts, for garnish
CREAMY LEMON TAHINI SAUCE:
1 large garlic clove, smashed and minced
2 tbsp (30 ml) fresh lemon juice
¼ cup (60 ml) Nutritional Yeast Seasoning
¼ cup (60 ml) extra-virgin olive oil
½ tsp (2 ml) salt
⅛ tsp (0.5 ml) cayenne pepper
¼ cup (60 ml) tahini paste
¼ cup (60 ml) chopped fresh chives
HOMEMADE PITA BREAD:
1 cup (250 ml) lukewarm water
2 tsp (10 ml) active dry yeast
½ tsp (2 ml) granulated sugar
2¼ cups (560 ml) unbleached all-purpose
flour, divided, plus extra for rolling
1 tsp (5 ml) sea salt
2 tbsp (30 ml) olive oil, plus extra for oiling bowl
Instructions
- To make CHICKPEA BURGERS: In a food processor with a metal blade combine chickpeas, garlic, zest and seasonings. Pulse until chickpeas are finely chopped. Add onion, cilantro and half the bread crumbs. Continue to pulse just until mixture is like coarse cookie dough. Taste and add more seasonings as desired. Refrigerate for 1 hour for mixture to slightly firm. Place remaining bread crumbs in a shallow bowl. Shape chickpea mixture into 6 burgers about ¾-in (2 cm) thick and roll in bread crumbs. Place burgers on a plate in single layer. Cover tightly with plastic wrap and refrigerate. Can be refrigerated for several hours or frozen.
- In a food processor with a metal blade, combine TAHINI SAUCE ingredients, except for chopped chives. Whirl until smooth and creamy. Add chives and pulse briefly to blend. Pour into tightly sealed container and refrigerate until ready to use. Can be refrigerated for a couple of days. Simply shake well before serving.
- To make HOMEMADE PITA BREAD: In a large mixing bowl of an electric stand mixer, combine warm water, yeast and sugar. Stir to blend. Add ¼ cup (60 ml) all-purpose flour. Whisk together and place bowl, uncovered, in a warm, draft-free place until yeast has bloomed and is frothy, about 15 minutes.
- Add salt, olive oil and 2 more cups (500 ml) all-purpose flour. With the flat beater from electric mixer, beat mixture on medium-high until blended. Add a little more flour if dough is too sticky. Remove beater and replace with dough hook. Continue to blend on low with dough hook for 2 minutes until smooth. Cover and rest mixture for 10 minutes. Then continue to knead with electric dough hook for 2 more minutes. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and a kitchen cloth. Place in a warm, draft-free place for 1 hour or until dough has doubled in size.
- When ready to bake, preheat oven to 475 F (245 C). Place a heavy-duty baking sheet in oven on bottom rack.
- To make pita, punch dough down and divide into 6 equal-sized balls. Place on a tray, cover with a damp cloth, and leave at room temperature for 10 minutes. Keeping balls covered, remove 1 ball of dough at a time and press into a disk. On a lightly floured surface, roll disk out to an 8-in (20 cm) circle. Round will shrink slightly during baking. Carefully transfer round of dough to hot baking sheet in oven. Bake for 2 minutes. Dough will puff up. Using tongs, gently flip and bake 1 more minute. It should be pale and slightly speckled. Transfer to a clean, dry kitchen cloth and cover with kitchen cloth. Repeat process with remaining balls of dough. Best served same day.
- Heat a little olive oil in a large, nonstick frying pan. Add 2 chickpea burgers and fry for 5 to 7 minutes per side, until patties are golden and piping hot, adding more oil if necessary. Keep warm on a plate in oven while frying remaining burgers.
- To serve, line pitas with frizzy lettuce. Place chickpea burger on top. Garnish with cherry tomatoes, halved, sunflower sprouts and a drizzle of Creamy Lemon Tahini Sauce.
Drink Pairings
SPRING PEA CARBONARA
Ingredients
Serves 4
2 tbsp (30 ml) olive oil
1 medium onion, diced
1 garlic clove, minced
8 oz (250 g) fresh morel mushrooms, halved or quartered
2 cups (500 ml) packed dandelion greens
salt and pepper, to taste
2 large eggs
1 lb (500 g) dried or fresh Orecchiette Pasta
2 cup (500 ml) fresh shelled peas
1½ cup (375 ml) sugar snap peas
½ cup (375 ml) snow pea pods
½ cup (125 ml) grated Parmesan, divided
1 lemon, zest only, finely grated, for garnish
¼ cup (60 ml) pea shoots, for garnish
2 tbsp (30 ml) fresh mint leaves, for garnish
1 ball burrata cheese
Instructions
- In a large pot, bring 4 liters (16 cups) of water and 2 tbsp (30 ml) salt to a boil.
- Meanwhile, in a large frying pan, sauté onion in oil on medium-high until tender. Add garlic and mushrooms, turn down heat to medium and cook, stirring occasionally, until golden and tender, about 8 minutes. Add greens and cook, stirring often, until just wilted. Season to taste with salt and pepper before removing from heat and setting aside.
- In a small bowl, whisk together eggs. Set aside.
- When water comes to a boil, add pasta. Turn down heat to medium-low and maintaining a slow boil until pasta is just al dente, about 7 minutes. Ladle out and set aside 1 cup (250 ml) of cooking water. Add peas to water with pasta. Increase heat to high and cook for 1 minute. Drain pasta and vegetables, do not rinse. Return to pot and place on warm stovetop burner that has been turned off. Gradually whisk 3 tbsp (45 ml) reserved hot pasta water into eggs, then pour over pasta, gently stirring with a wooden spoon to coat pasta. Stir in ⅔ of Parmesan, mushroom mixture and enough reserved pasta water to loosen pasta and create a creamy sauce. Season to taste with pepper.
- Serve with a sprinkle of lemon zest, remaining Parmesan, torn mint leaves and dollops of burrata cheese. Serve warm.
Drink Pairings
ROASTED SABLEFISH WITH CRUSTED HORSERADISH OVER LAMB RAGOUT
Ingredients
Serves 2
LAMB RAGOUT:
2 tbsp (30 ml) extra-virgin olive oil
1 lamb shank
salt and freshly ground black pepper, to taste
1 celery stalk, finely chopped
1 medium carrot, finely chopped
½ medium cooking onion, finely chopped
1 tsp (5 ml) chopped fresh sage
1 tsp (5 ml) chopped fresh oregano
1 tsp (5 ml) chopped fresh parsley
1 tbsp (15 ml) minced garlic
2 cups (500 ml) white wine
2 cups (500 ml) chicken or beef broth, plus extra if needed
1 hot chili pepper, seeded and finely chopped
SABLEFISH:
2 x 5 to 6 oz (140 to 180 g) sablefish fillets
freshly grated horseradish, enough to coat the sablefish fillets
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
Instructions
- Preheat oven to 400 F (200 C).
- To prepare LAMB RAGOUT, in a heavy-bottomed frying pan, heat oil over medium-high heat. Place lamb shank in pan and brown it on all sides. Using tongs, remove shank to a medium-sized roasting pan and season with salt and pepper.
- Add remaining ragout ingredients to lamb shank and cover pan with foil. Poke a hole in the top. Braise for 30 minutes at 400 F (200 C), then remove foil from pan and reduce heat to 350 F (180 C). Braise for another 1.5 hours or until meat is falling from the bone. If meat is not tender, continue braising adding a little more broth if necessary.
- Remove pan from oven. Set aside until meat is cool enough to handle. Then shred meat from bone to a separate bowl. Set aside and keep warm. Strain sauce into a small saucepan and cover to keep warm.
- To prepare SABLEFISH, preheat oven to 275 F (140 C).
- Evenly coat fillets with freshly grated horseradish.
- Heat butter and oil in a heavy-bottomed, ovenproof frying pan and sear fillets on both sides until slightly browned, about a minute per side. Then place frying pan with sablefish into oven for 20 minutes.
- To serve Lamb Ragout, place shredded lamb ragout down centre of two warmed dinner plates. Then put the sablefish on top. Drizzle with lamb sauce around each plate and serve. Serve with steamed spinach and roasted cherry tomatoes, if desired.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SLOW-COOKED CHICKEN MOLE
Ingredients
Serves 6 to 8
2 dried ancho chili or chipotle peppers
2 dried pasilla negro chili peppers
2 large dried mulato chili peppers
8 chicken thighs, skinned, bone-in
3 tomatillos, husks removed, halved
2 whole plum tomatoes, halved
½ firm large plantain or banana, peeled, thickly sliced
1 yellow onion, peeled and chopped
⅓ cup (75 ml) whole blanched almonds
¼ cup (60 ml) golden seedless raisins
¼ cup (60 ml) unsalted peanuts, toasted
1 cinnamon stick
1 tsp (5 ml) sea salt, plus extra to taste
2 garlic cloves
½ tsp (2 ml) each of allspice berries, coriander seeds, sesame seeds, crushed anise seeds, dried oregano and thyme
¼ tsp (1 ml) black peppercorns
6 whole cloves
3 cups (750 ml) chicken stock
cayenne pepper, optional
1 to 2 oz (30 to 60 g) bittersweet chocolate
2 tsp (10 ml) brown sugar
TOPPINGS:
Grated Cotija cheese
Mexican crema or crème fraîche
Instructions
- Place all dried chilies left whole into 6 qt (6 L) slow cooker. Place chicken thighs on top, arranging and tucking into a single layer. Add tomatillos, tomatoes, plantain or banana slices, onion, almonds, raisins, peanuts, cinnamon stick, salt, garlic, allspice berries, coriander seeds, sesame seeds, anise, oregano, thyme, peppercorns and cloves.
- In a saucepan, heat chicken stock to boiling and pour over chicken. Cover slow cooker and cook on high for about 4 hours.
- Remove cooked chicken thighs to a heated platter. Cover to keep warm. Using a slotted spoon, scoop remaining slow cooker ingredients into a blender and purée until smooth. Add a little juice from slow cooker if necessary.
- Place a food mill over a large saucepan. Pour puréed mixture into food mill and whirl to strain blended sauce into pan. Add a little more water if thinner sauce desired.
- Stir grated chocolate into sauce in pan and add sugar to taste. Heat through. Sauce should be very smooth. Spoon mole sauce over chicken. Sprinkle with grated cheese and a drizzle of crema.