STUFFED PORTOBELLOS
Ingredients
Serves 4
½ small butternut squash
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tsp (10 ml) pure maple syrup
2 tsp (10 ml) finely minced fresh sage
1 small garlic clove
2 tsp (10 ml) freshly minced oregano
4 large portobellos, stems removed, gills scraped out
¼ cup (60 ml) fresh pomegranate seeds
¼ cup (60 ml) panko bread crumbs
¼ cup (60 ml) chopped walnuts, toasted
¼ cup (60 ml) crumbled plain goat’s cheese, plus extra for garnish
salt and freshly ground black pepper
1 cup (250 ml) baby arugula, washed, dried
2 tsp (10 ml) extra-aged balsamic vinegar
Instructions
- Preheat oven to 375 F (190 C) and line a baking sheet with parchment paper.
- Peel stem end of squash and cut into ¼-in (0.5 cm) dice. Toss with 2 tsp (10 ml) oil, maple syrup and sage. Spread out onto prepared baking sheet in single layer. Bake in oven for 10 minutes or until cubes are tender but firm when pierced. Remove sheet to cooling rack and set aside. Should yield 2 cups (500 ml) small dice.
- Crush garlic clove and finely mince. Add to small bowl and stir in 1 tsp (5 ml) oil and oregano. Brush insides and outsides of portobellos with garlic-oil mixture. Place stem-side up on a parchment-lined baking sheet.
- In a bowl, toss together pomegranate seeds, bread crumbs and toasted walnuts. Add roasted squash and 1 tbsp (15 ml) oil, toss then fill each mushroom cap with mixture. Dollop with crumbled goat’s cheese. Season with salt and pepper. Bake in oven for 20 to 25 minutes or until mushrooms are still somewhat firm but tops are golden
- When ready to serve, dress tops of mushrooms with arugula. Drizzle with balsamic, a little of remaining oil, a few more crumbles of goat’s cheese. Season with salt and pepper.
Drink Pairings
WHITE LASAGNA WITH CHERRY TOMATO AND MOZZARELLA SALAD
Ingredients
Serves 6 to 8
PARMESAN BÉCHAMEL SAUCE:
½ cup (125 ml) butter
½ cup (125 ml) all-purpose flour
4 cups (1 L) whole milk
1 cup (250 ml) grated Parmesan
FILLING:
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) finely chopped fresh rosemary
½ tsp (2 ml) each dried marjoram and thyme
3 tbsp (45 ml) butter
1 small onion, finely chopped
1 tbsp (15 ml) minced garlic, divided
2½ lbs (1.25 kg) ground chicken or turkey
2 tbsp (30 ml) dry white wine
½ lb (250 ml) white button mushrooms, thinly sliced
1 lb (500 g) fresh spinach leaves, chopped
1 tsp (5 ml) Tabasco
1 lb (500 g) whole-milk ricotta
1 large egg, lightly beaten
¼ cup (60 ml) each, coarsely chopped fresh basil and flat-leaf parsley
2 cups (500 ml) grated mozzarella
12 to 16 7 x 3 ½-in (18 x 9 cm) no-boil lasagna noodles
½ cup (125 ml) grated Parmesan
CHERRY TOMATO AND MOZZARELLA SALAD:
1 basket (2 cups) cherry tomatoes, halved
½ head radicchio, core removed, thinly sliced
½ small red onion, finely julienned
2 tbsp (30) extra-virgin olive oil, divided
16 baby bocconcini balls or 2 fresh mozzarella balls, sliced
¼ cup (60 ml) fresh basil leaves, torn
½ cup (125 ml) mixed olives
1 to 2 tbsp (15 to 30 ml) red wine vinegar
Instructions
- PARMESAN BÉCHAMEL SAUCE: Melt butter in a saucepan over medium heat. Whisk in flour, stirring until well blended. Whisk in milk in a steady stream and bring to a boil, stirring occasionally, until thickened and smooth. Stir in Parmesan and season with salt and pepper. Cover and set aside.
- FILLING: Mix together dried herbs, set aside. Heat butter over medium heat. Add onion and half the garlic. Sauté until almost soft, add chicken and half the herb mixture until cooked through. Remove chicken to a large bowl, keeping liquid in the pan.
- Add wine to pan and bring mixture to a boil. Add mushrooms and spinach. Cook covered until spinach is wilted. Stir in remaining garlic, mixed herbs and Tabasco, season with salt and pepper. Continue to sauté, uncovered, stirring occasionally, until all liquid has evaporated. Transfer mixture to chicken and mix well to combine, reserving 1½ cups (375 ml) of the béchamel sauce. Add remaining sauce to chicken-spinach mixture and stir until well combined.
- Preheat oven to 350F (180C). Butter a 13 x 9-in (3 L) baking dish. In a bowl, mix together ricotta, beaten egg, basil and parsley, season with salt and pepper. Pour half of the reserved béchamel sauce onto the bottom of the baking dish and cover with 3 lasagna noodles, making sure they do not touch each other. Spread half of the chicken-spinach mixture over pasta and sprinkle with half mozzarella. Top with another 3 noodles. Continue layering, ending with pasta. Spread remaining béchamel sauce over top. Lasagna can be made 1 day ahead and refrigerated, covered tightly.
- Cover with foil and bake in centre of oven for 40 minutes. Remove foil and sprinkle top with Parmesan. Bake another 8 to 10 minutes until bubbling and golden. Garnish with chopped flat-leaf parsley.
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.
Drink Pairings
SPINACH AND RICOTTA GNOCCHI
Ingredients
Serves 6
1 x 1 lb (500 g) package frozen chopped baby spinach, thawed
3 tbsp (45 ml) chopped fresh chives
1½ cups (375 ml) ricotta cheese
½ cup (125 ml) finely grated Romano cheese, plus extra for garnish
1 tbsp (15 ml) lemon zest
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
2 large eggs
½ tsp (2 ml) salt, plus extra
5 heirloom tomatoes, sliced
1 cup (250 ml) halved cherry tomatoes
fresh basil, for garnish
salt and freshly ground black pepper, to taste
extra-virgin olive oil, for garnish
Instructions
- Squeeze any excess moisture from spinach and coarsely chop before adding to a large bowl along with chives, ricotta, Romano cheese, lemon zest, flour, eggs and salt. Mix well with hands to form a soft dough. Tip dough out onto a lightly floured work surface and divide into roughly 2 equal pieces. Roll each piece into a long rope, about 16-in (40 cm) long, before cutting into 1-in (2.5 cm) pieces. Transfer to a lightly floured baking tray and lightly dust with extra flour. Refrigerate gnocchi until ready to cook.
- Bring a large saucepan of salted water to boil over high heat. Cook gnocchi in batches for about 5 minutes or until they float.
- Divide tomatoes and gnocchi among serving plates, top with basil and salt and pepper. Garnish with a drizzle of olive oil and sprinkle with Romano cheese.
Drink Pairings
SHAVED SPRING FENNEL SALAD
Ingredients
Serves 4
2 red grapefruits
2 blood oranges
2 navel oranges
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) honey
2 tbsp (30 ml) sherry vinegar
½ tsp (2 ml) coriander
½ tsp (2 ml) sumac
sea salt, to taste
2 fennel bulbs, halved, cored and thinly sliced on a mandolin, and soaked in ice water
2 tbsp (30 ml) fennel fronds, coarsely chopped
3 tbsp (45 ml) finely sliced mint leaves
¼ cup (60 ml) coarsely chopped roasted pistachios
Instructions
- With a sharp knife, cut skin and white pith from grapefruits and oranges. Working over a bowl, cut between membranes to release the sections into the bowl. Squeeze membranes to extract the juice.
- In a small bowl, whisk together honey, sherry vinegar, coriander and sumac. Add 3 tbsp (45 ml) citrus juice and season. Reserve remaining citrus juice for another use.
- Remove shaved fennel from ice water and drain well. In a shallow serving bowl, toss fennel and citrus with vinaigrette. Garnish with chopped fennel fronds, mint leaves and chopped pistachios. Serve immediately.
Drink Pairings
SPICY CHICKEN SKEWERS WITH COOL CUCUMBER YOGURT
Ingredients
Serves 4
COOL CUCUMBER YOGURT:
½ English cucumber, unpeeled and seeded
1 cup (250 ml) plain Greek yogurt
1 garlic clove, smashed and minced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) white wine vinegar
½ tsp (2 ml) sea salt
½ tsp (2 ml) ground cumin
½ lemon, zest and juice
CROUTONS:
2 thick slices sourdough bread
1 tbsp (15 ml) olive oil
¼ tsp (1 ml) sumac powder
salt and freshly ground black pepper
CHICKEN SKEWERS:
2 large boneless, skinless chicken breasts, about 1 lb (500 g) each
1 large red bell pepper, cored and seeded
1 large yellow bell pepper, cored and seeded
1 tbsp (15 ml) olive oil
1 lime, zest and juice
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked hot paprika
¼ tsp (1 ml) sea salt
8 wooden 8-in (20 cm) skewers, soaked
1 x 8-in (20 cm) large zucchini, shaved lengthwise into 16 ribbons
extra-virgin olive oil, to finish
fresh lime juice, optional, to finish
SALAD:
1 head Bibb or curly leaf lettuce
½ cup (125 ml) lightly packed mint
½ cup (125 ml) lightly packed cilantro
¼ cup (60 ml) chopped flat leaf parsley
Instructions
- Prepare COOL CUCUMBER YOGURT ahead of time: Grate unpeeled, seeded cucumber and place in a sieve over a bowl. Refrigerate overnight.
- In a bowl, combine remaining Cool Cucumber Yogurt ingredients and stir together. Cover and refrigerate overnight.
- Combine reserved drained cucumber and yogurt mixture and fold together. Refrigerate until ready to use.
- For CROUTONS: Preheat oven to 400 F (200 C). Brush bread with 1 tbsp (15 ml) olive oil on both sides. Dust with sumac powder, salt and pepper. Cut bread into 1-in (2.5 cm) cubes. Spread on parchment-lined baking sheet and bake in oven for 5 to 8 minutes or until golden and crisp. Stir often. Remove and cool. Leave oven temperature at 400 F (200 C).
- Cut chicken into about 16 x 1-in (2.5 cm) chunks. Cut each bell pepper into 12 x 1-in (2.5 cm) chunks. Place chicken and peppers in large bowl and toss with 1 tbsp (15 ml) olive oil and lime juice.
- In a small bowl, combine cumin, paprika and salt and stir together. Sprinkle over chicken and peppers and toss lightly to coat.
- Spread out on parchment-lined baking sheet and bake in preheated oven for 5 to 7 minutes, or just until chicken chunks are almost cooked through. Stir a couple of times. Remove from oven.
- Meanwhile, make SALAD: Separate lettuce into leaves, wash and blot dry. Place a couple leaves on each serving plate and scatter bread cubes over top along with mint, cilantro and parsley, reserving some herbs for top.
- When chicken is cool enough to handle, thread each soaked wooden skewer with 2 pieces of chicken, 2 ribbons of zucchini and 3 chunks of pepper, alternating ingredients. Lay skewers a in single layer on baking sheet and return to oven for 3 to 5 more minutes or until chicken is fully cooked and vegetables are done but still crisp.
- Place a couple chicken skewers on top of each salad plate and season with salt, scattering remaining fresh herbs over top. Drizzle with a splash of olive oil and a little more fresh lime juice if desired. Serve with Cool Cucumber Yogurt.
Drink Pairings
SEAFOOD AND RUBY RED GRAPEFRUIT SALAD
Ingredients
Serves 4
DRESSING:
1 cup (250 ml) good-quality mayonnaise
2 tbsp (30 ml) capers, chopped
2 tbsp (30 ml) chopped cornichons or sour gherkins
1 tbsp (15 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh parsley
salt and freshly ground black pepper, to taste
SALAD:
2 x1 lb (500 g) lobsters, cooked
4 oz (125 g) sea scallops, hinge muscle removed
4 oz (125 g) spot prawns, tail-on, peeled and deveined
1 lemon, juice only
1 tbsp (15 ml) olive oil
pinch of salt
pinch of fresh chopped chives
2 large, ruby red grapefruits
1 oz (30 ml) cognac
1 tsp (5 ml) Ponzu Sauce, optional
salt and freshly ground black pepper, to taste
Instructions
- To make DRESSING: In a small bowl combine mayonnaise, capers, cornichons or sour gherkins and herbs. Stir to blend. Add salt and pepper, to taste. Cover and refrigerate until ready to use.
- Remove meat from lobsters reserving claw meat for garnish. Cut meat into bite-sized pieces and refrigerate.
- In a bowl mix scallops, prawns, lemon juice, oil, salt and chives. Marinate at room temperature for about 15 minutes.
- Cut 2 grapefruits in half and remove the flesh. Reserve the 4 empty halves for serving. Remove the white pith from grapefruit segments then cut flesh into small pieces. Segment remaining grapefruit and reserve.
- In a large bowl combine marinated scallops and prawns, lobster meat, grapefruit pieces and dressing. Add cognac and Ponzu Sauce, if using. Taste and season with salt and pepper as needed.
- Fill emptied grapefruit halves with seafood mixture and place on a plate or a bowl filled with crushed ice. Garnish with a few reserved grapefruit segments and lobster claws. Sprinkle with fresh herbs and serve.
Drink Pairings
SOBA NOODLE SOUP WITH SMOKED TOFU AND SHIITAKES
Ingredients
Serves 4
2 thick slices peeled ginger root
8 x 8-in (20 x 20 cm) sheet kombu
8 dried shiitake mushrooms
8 cups (2 L) boiling water
½ cup (125 ml) white miso
2 limes, juice only
4 tbsp (60 ml) tamari soy sauce, divided
300 g (10 oz) block smoked tofu, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) sesame oil, divided, plus extra
2 to 4 tsp (10 to 20 ml) Sriracha sauce, to taste
300 g (10 oz) pkg buckwheat soba noodles, cooked
1 small bunch kale, stems removed, leaves slivered
4 green onions, trimmed, thinly sliced
1 tbsp (15 ml) toasted sesame seeds
togarishi spice, to taste
pea shoots, for garnish (optional)
Instructions
- Add ginger, kombu and dried shiitakes to large saucepan of boiling water. Set aside, steep for 20 to 30 minutes, then carefully strain stock into a separate saucepan, leaving behind any grit in bottom of pan. Strain through filter, if desired.
- Remove ½ cup (125 ml) stock to a small bowl and stir in miso until smooth paste. Stir into saucepan containing stock. Gently heat to a low simmer. Add lime juice and 2 tbsp (30 ml) tamari to taste. Cover and keep warm.
- Preheat oven to 400 F (200 C). Place cubes of tofu in a baking dish and drizzle with 1 tbsp (15 ml) sesame oil. Drizzle with Sriracha, as preferred. Stir cubes gently to coat. Set aside.
- Place sliced fresh shiitakes in a large bowl and drizzle with remaining 2 tbsp (30 ml) each tamari and sesame oil. Toss to coat and spread on baking sheet lined with parchment. Place dish with tofu and sheet with shiitakes in preheated oven. Roast tofu, flipping a couple of times, until hot and crisp. Stir and toss shiitakes on sheet until tender and begin to shrink, about 10 minutes. Remove pans with tofu and mushrooms to cooling rack.
- Bring a large saucepan of water to boil. Add noodles and cook, stirring to prevent sticking. When noodles are tender but still firm and holding shape, about 3 to 4 minutes, drain and rinse under cool running water. If not using immediately, transfer to a bowl and toss with some sesame oil to prevent sticking.
- Stir kale into simmering stock just until it turns bright green, 1 to 2 minutes. Divide kale among heated serving bowls, top each with cooked noodles, then shiitakes and tofu. Ladle hot broth over top and sprinkle with green onions, sesame seeds and dashes of togarishi. Scatter with fresh pea shoots, if desired.
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
SHRIMP-STUFFED FILLET OF SOLE
Ingredients
Serves 4
1 lb (500 g) unpeeled raw shrimp, size 21/25
2 tbsp (30 ml) unsalted butter
2 tbsp (30 ml) olive oil
½ cup (125 ml) minced yellow onion
¼ cup (60 ml) minced celery
¼ cup (60 ml) minced red bell pepper
1 tbsp (15 ml) minced garlic
1 tsp (5 ml) cayenne pepper
1 tsp (5 ml) salt
2 tbsp (30 ml) finely chopped flat leaf parsley, plus extra for garnish
¼ cup (60 ml) fine dry bread crumbs
4 x ¼ lb (125 g) sole fillets
salt and freshly ground black pepper, to taste
12 lemon slices, divided
SAUCE:
2 tbsp (30 ml) butter
reserved shrimp shells
3 tbsp (45 ml) minced shallots
1 tbsp (15 ml) minced garlic
¼ cup (60 ml) dry white wine
1 cup (250 ml) chicken stock
1 cup (250 ml) whipping cream
2 tsp (10 ml) Worcestershire sauce
1 bay leaf
¼ cup (60 ml) cold, unsalted butter
1 tsp (5 ml) chili sauce
Instructions
- Position rack in middle position and preheat oven to 350 F (180 C). Line shallow baking dish with parchment paper, just large enough to hold 4 rolled sole fillets. Set aside.
- Peel shrimp and reserve shells for sauce. Roughly chop shrimp and set aside.
- In a medium-sized frying pan, melt butter over medium-high heat. Add olive oil, when hot add onion, celery and bell pepper. Cook, stirring until softened, 2 to 3 minutes. Add shrimp, garlic, cayenne pepper and salt and cook, stirring, for 1 minute. Remove from heat and add parsley. Set aside until cooled, then add bread crumbs and stir to combine.
- Season fish with salt and black pepper. Divide shrimp stuffing evenly among centre of fillets and roll over stuffing so it is enclosed. Top with half the lemon slices. Place side by side in baking dish and bake until fish is just cooked through and lightly golden on top, 25 to 30 minutes.
- While fish is cooking, prepare SAUCE: Melt butter in medium-sized saucepan over medium-high heat. Add reserved shrimp shells and cook, stirring frequently, until shells are lightly golden, 4 to 6 minutes. Add shallots and garlic and cook, stirring for 1 minute. Add white wine and cook until almost evaporated, 1 minute. Add stock, cream, Worcestershire sauce and bay leaf and reduce heat to medium-low. Cook, stirring occasionally until liquid is reduced enough to coat the back of a spoon, about 8 minutes. Strain sauce through a finemeshed sieve, pressing on shells to release as much liquid as possible. Return sauce to saucepan, taste and adjust seasonings as preferred and keep warm until serving.
- When fish is ready, remove from oven and transfer to serving plates. Remove sauce from heat, whisk in cold, unsalted butter and chili sauce and spoon sauce over fish. Garnish with fresh parsley and remaining lemon slices and serve.