SPAGHETTI SQUASH PAD THAI
Ingredients
Serves 6 to 8
SAUCE:
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) seasoned rice vinegar
1 tbsp (15 ml) smooth almond butter
1 tbsp (15 ml) fish sauce or tamari soy sauce
2 tsp (10 ml) sesame oil
2 tsp (10 ml) liquid honey
½ tsp (2 ml) crushed dried chillies, plus extra if desired
chicken broth, optional
salt and freshly ground black pepper, to taste
PAD THAI:
1 medium-sized spaghetti squash
2 tsp (10 ml) unsalted butter
2 eggs, whisked
1 tbsp (15 ml) grape seed oil
2 garlic cloves, smashed and minced
1 tbsp (15 ml) peeled and grated fresh ginger
1 red bell pepper, cored and cut into thin julienne strips
1 cup (250 ml) shelled edamame beans
½ lb (250 g) black tiger prawns, peeled, deveined, tail on (optional)
1 cup (250 ml) very thinly shaved red cabbage
4 whole green onions, julienned
¼ cup (50 ml) chopped unsalted peanuts, roasted
cilantro sprigs, for garnish
Instructions
- In a small bowl, combine all SAUCE ingredients. Whisk to blend. Add a little chicken broth or water, if needed, for a thinner consistency. Add salt and pepper to taste. Set aside.
- To make PAD THAI: Cut squash in half and scrape out seeds. Place squash, cut-side down, in a microwave-safe dish and fill with 1-in (2.5 cm) water. Microwave uncovered on high for about 10 minutes, or until squash is soft when pressed. Depending on the size of your microwave, you may need to cook ½ a squash at a time. Remove squash and set aside until cool enough to handle. Then scrape out strands into a large bowl using a fork. Set aside.
- Heat butter in a very large frying pan or wok with deep sides. Add eggs and scramble over medium heat just until cooked. Remove to a separate dish and set aside.
- Clean pan and add oil. Add garlic and ginger and gently sauté for 1 minute over medium heat. Add red pepper, edamame beans and prawns, if using, and stir-fry over medium-high heat for another minute or two, or just until prawns are turning opaque. Fold in spaghetti squash and drizzle with sauce. Toss over medium heat for a minute or two until warmed. Fold in red cabbage, green onions and scrambled egg. Transfer to a heated serving bowl or platter. Sprinkle with peanuts and garnish with cilantro.
Drink Pairings
SMOKED HAM AND RICOTTA TART WITH ZUCCHINI SALAD
Ingredients
Serves 6
PASTRY:
1¼ cup (300 ml) all-purpose flour, plus extra for dusting
¼ tsp (1 ml) salt, plus extra to taste
½ cup (125 ml) unsalted butter
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) sour cream
1 large egg yolk
FILLING:
1¼ cup (300 ml) ricotta cheese
2 large eggs, divided
1 garlic clove, minced
freshly ground black pepper, to taste
5 oz (140 g) thinly sliced smoked ham
ZUCCHINI SALAD:
1 yellow zucchini
1 green zucchini
½ cup (125 ml) fresh chervil
⅓ cup (75 ml) fresh parsley
2 tbsp (30 ml) chopped fresh chives
½ cup (125 ml) shaved ricotta salata
2 tbsp (30 ml) extra-virgin olive oil
1 lemon, cut into 8 wedges
Instructions
- Start recipe by making Pastry for tart. Place flour, salt, butter and Parmesan in a food processor and pulse until mixture resembles fine bread crumbs. Add sour cream and egg yolk before processing until a smooth dough forms. Transfer to a lightly floured work surface, form into a disk, wrap in plastic wrap and refrigerate for 1 hour.
- Meanwhile preheat oven to 400 F (200 C). Lightly grease a 9-in (23 cm) pie plate with olive oil and set aside.
- Once chilled, roll pastry out on a lightly floured work surface into a 12-in (30 cm) round. Line prepared pie plate with pastry, leaving excess overhanging edges of plate.
- To make FILIING: In another bowl, with a wooden spoon, stir together ricotta, 1 egg, garlic and a good pinch of salt and pepper until well combined.
- Lay ham in pastry shell and top with ricotta mixture. Fold in overhanging pastry over filling. Pastry will overlap itself at intervals.
- In a small bowl, whisk remaining whole egg and brush over pastry crust. Bake tart until golden brown, about 25 to 30 minutes.
- While tart is baking, prepare ZUCCHINI SALAD to be served alongside tart. Thinly slice yellow and green zucchini lengthwise with a vegetable peeler to create long ribbons. Add to a large bowl and gently toss along with parsley, chervil, chives, ricotta salata, olive oil and juice from 4 or 5 lemon wedges. Season to taste with salt and pepper. Serve slices of ricotta tart warm with Zucchini Salad on top.
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
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.
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
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
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
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
SPRING GARDEN PAPPARDELLE
Ingredients
Serves 4
1 lemon, zest and juice
3 tbsp (45 ml) extra-virgin olive oil, divided
salt and freshly ground pepper, to taste
12 oz (340 g) pappardelle pasta
1 tbsp (15 ml) unsalted butter
1 cup (250 ml) fresh carrots, trimmed, peeled and cut into thin diagonal slices
1 cup (250 ml) asparagus, trimmed and cut into 1½-in (4 cm) pieces
½ cup (125 ml) diced red onion
2 tsp (10 ml) minced garlic, divided
1 cup (250 ml) zucchini, trimmed, cut in half lengthwise and then thinly sliced
3 tbsp (45 ml) finely chopped fresh chives
1 cup (250 ml) micro greens, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- To make a lemon dressing, in a large bowl, whisk together lemon zest and juice, 2 tbsp (30 ml) extra-virgin olive oil and a good pinch of salt and pepper. Set aside.
- Cook pasta according to package directions until al dente. Drain, then transfer while warm to bowl with lemon dressing and toss to coat.
- Meanwhile, in a large frying pan, combine butter and 1 tbsp (15 ml) olive oil over medium-high heat until butter is melted. Add carrots, asparagus, onions and garlic. Cook until carrots and asparagus are crisp-tender, about 4 minutes. Add zucchini and cook 1 more minute. Toss pasta in frying pan with vegetables to warm for 1 minute. Add chives and toss to coat. Season to taste with salt and pepper. Toss with micro greens and serve immediately, divided evenly among warmed pasta bowls.