SPICE-CRUSTED HANGER STEAK
Ingredients
Serves filling for about 12 tacos
2 tbsp (30 ml) coriander seeds
2 tbsp (30 ml) fennel seeds
2 tsp (10 ml) cumin seeds
2 tbsp (30 ml) light brown sugar
1 large shallot, finely chopped
2 tbsp (30 ml) minced jalapeño pepper or Fresno chili
2 tbsp (30 ml) finely chopped cilantro
5 garlic cloves minced
3 lbs (1.5 kg) hanger steak
kosher salt and ground black pepper, to taste
Instructions
- In a dry frying pan, lightly toast coriander seeds, fennel seeds and cumin seeds until fragrant over medium heat. Transfer to a mortar and pestle or a spice grinder and roughly grind. Transfer to a medium bowl and allow to cool to room temperature.
- To spice mixture, add brown sugar, shallots, chili, cilantro and garlic stirring to combine. Rub mixture all over hanger steak and set aside.
- Preheat grill over medium-high heat.
- Lightly oil grill and season hanger steak with salt and pepper. Grill to medium rare, about 5 to 7 minutes per side, or until desired doneness is achieved. Transfer steak to a cutting board and allow to rest for 10 to 15 minutes. Thinly slice against the grain before serving.
Drink Pairings
SEAFOOD CIOPPINO WITH BRAISED FENNEL
Ingredients
Serves 4
1 tbsp (15 ml) olive oil
½ lb (250 g) fresh chorizo sausage, casings removed
1 large fennel bulb, coarsely diced, about 2 cups (500 ml)
1 medium onion, coarsely chopped
4 garlic cloves, coarsely chopped
½ tsp (2 ml) dried chili flakes
2 tbsp (30 ml) tomato paste
1 cup (250 ml) dry white wine
4 cups (1 L) chicken stock (or fish stock)
1 x 28 oz (796 ml) can plum tomatoes and juice, coarsely chopped
1 tbsp (15 ml) fish sauce (add if not using fish stock)
½ lb (250 g) firm white fish, like halibut or snapper
1 lb (500 g) mussels, rinsed and debearded if necessary
1 lb clams (500 g), rinsed
1 lb (500 g) large prawns, peeled and deveined
freshly ground black pepper, to taste
½ lemon
⅓ cup (75 ml) coarsely chopped flat-leaf parsley, for garnish
salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat. Add chorizo and brown, breaking up sausage. Once browned, pour off excess fat. Add fennel and sauté, stirring occasionally, for about 3 minutes. Add onion, reduce heat to medium and sauté until both are tender, about 5 to 8 minutes. Add garlic and chili flakes and sauté 2 minutes, stirring until garlic starts to become golden.
- Add tomato paste and mix well. Turn heat to high, stirring constantly, until paste starts to darken, about 3 minutes more.
- Stir in white wine and cook until almost evaporated. Add stock, tomatoes and fish sauce, if using. Reduce heat and bring to a simmer.
- Add fish, simmer a few minutes, then add remaining seafood. Cook until shells have opened and prawns are cooked through.
- To serve, season to taste, squeeze lemon, and garnish with chopped parsley.
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
STEAK AND SCALLOPS WITH CHAMPAGNE VANILLA SAUCE
Ingredients
Serves 4
STEAK AND SCALLOPS:
4 beef tenderloin steaks, each about 6 oz (180 g)
salt and black pepper, to taste
2 tbsp (30 ml) grapeseed oil, divided
12 large sea scallops
CHAMPAGNE VANILLA SAUCE:
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) unsalted butter
3 tbsp (45 ml) finely diced shallot
1 cup (250 ml) champagne
½ vanilla bean, split in half
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) potato starch
2 tbsp (30 ml) chopped fresh parsley
2 tsp (10 ml) chopped fresh tarragon
crushed pink peppercorns, for garnish
Instructions
- Let steaks sit at room temperature for 20 minutes. Season generously with salt and pepper.
- Preheat 1 tbsp (15 ml) grapeseed oil in large frying pan or cast iron skillet over medium-high heat. Add steaks and cook turning once until medium rare, about 4 to 5 minutes per side, or until desired doneness. Transfer to plate, cover lightly with foil and set aside while cooking scallops.
- Wipe out frying pan, add ½ tbsp (7 ml) grapeseed oil and return to mediumhigh heat. Season scallops with salt and pepper. Add half the scallops to pan and cook turning once until opaque and cooked through, about 1 to 2 minutes per side. Transfer to a plate. Add remaining ½ tbsp (7 ml) grapeseed oil to pan and repeat cooking process with remaining scallops.
- To make CHAMPAGNE VANILLA SAUCE: Wipe out frying pan again before warming olive oil and butter over medium heat. Add shallots along with a pinch of salt and cook until soft and translucent, about 2 minutes. Add champagne and vanilla bean, bring sauce to a simmer and cook for 2 minutes. Meanwhile, whisk together lemon juice and potato starch. Add to champagne mixture in frying pan and whisk constantly until slightly thickened, about 1 minute. Remove sauce from heat, remove vanilla bean and stir in parsley and tarragon.
- To finish, slice each steak thinly before dividing among serving plates. Arrange 3 scallops around or over top of steak and drizzle with warm Champagne Vanilla Sauce. Garnish with crushed pink peppercorns and serve with your favourite seasonal vegetables alongside.
Drink Pairings
ROAST CHICKEN WITH ROOT VEGETABLES
Ingredients
Serves 4
CELERIAC PURÉE
1 small celeriac, peeled and cut into 2-in (5 cm) chunks
1 cup (250 ml) heavy cream
1 tsp (5 ml) salt
ROAST CHICKEN WITH ROOT VEGETABLES
2 parsnips, peeled and cut into 2-in (5 cm) chunks
2 carrots, washed and cut into 2-in (5 cm) chunks
1 yam, washed and cut into 2-in (5 cm) chunks
1 fennel bulb, washed and cut into 4 even- sized wedges
4 garlic cloves, chopped
¼ cup (60 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) salt, divided, plus extra if needed
1 tsp (5 ml) pepper, divided, plus extra if needed
3 to 4 lb (1.5 to 2 kg) free range chicken, rinsed and patted dry
1 sprig fresh rosemary
4 sprigs fresh thyme
3 fresh sage leaves, chopped
1 lemon, zest and juice
Instructions
- Preheat oven to 375 F (190 C).
- In a medium pot, place celeriac in cream with salt and cover. Cook over medium heat until celeriac is very tender. Purée with an immersion blender or in a blender until smooth.
- In a large bowl, toss parsnips, carrots, yam, fennel and garlic with half of the olive oil and salt and pepper. Transfer to a 9 x 13-in (3.5 L) roasting pan and spread out to an even thickness.
- Rub remaining olive oil, salt and pepper over chicken. Tuck rosemary, thyme and sage into the cavity of the chicken and place it on top of vegetables in roasting pan. Roast uncovered until the juices of the chicken run clear or internal temperature reaches 165 F (74 C) on a meat thermometer.
- Remove pan from the oven. Using tongs, lift chicken from vegetables and place on a large, deep plate to rest for 10 minutes. Remove any excess fat from the vegetables using a spoon. Add lemon zest and juice to vegetables and toss to mix evenly. Add salt and pepper to taste. Lay a sheet of foil loosely over top and keep warm in a 300 F (150 C) oven.
- To serve, carve chicken and serve with roasted vegetables and celeriac purée.
Drink Pairings
SPICY TOMATO PASTA BAKE WITH TURKEY MEATBALLS
Ingredients
Serves 8 and makes about 30 meatballs
MEATBALLS:
1½ cups (375 ml) unseasoned bread crumbs
2 tbsp (30 ml) olive oil
4 oz (120 g) turkey bacon
2 leeks, white part only, washed, minced
4 shallots, minced
1½ lbs (750 g) ground turkey
1 lb (500 g) turkey sausages, casings removed, crumbled
2 cups (500 ml) grated Grana Padano cheese
4 large eggs, whisked
1 handful chopped flat-leaf parsley
½ cup (125 ml) chopped fresh basil
½ tsp (2 ml) sea salt
½ tsp (2 ml) crushed red pepper flakes
SPICY SAUCE:
3 tbsp (45 ml) olive oil
6 garlic cloves, peeled and thinly sliced
1 medium yellow onion, finely chopped
1½ cups (375 ml) white wine
4 x 28 oz (796 ml) cans plum tomatoes
2 tsp (10 ml) crushed red pepper flakes
1½ cups (375 ml) loosely packed sliced basil
1 cup (250 ml) chopped flat-leaf parsley
PASTA:
454 g package rigatoni or rotini pasta
1 large or 2 medium-sized balls fresh
bocconcini cheese, cut into ¼-in (0.5 cm) slices
Instructions
- To make MEATBALLS: Preheat oven to 350 F (180 C). Spread bread crumbs over a baking sheet and toast, stirring once or twice, until golden, 10 minutes. Remove and set aside to cool; then transfer to a large bowl.
- Heat a large frying pan over medium heat and add oil, bacon, leeks and shallots and sauté until soft and golden, 5 to 7 minutes. Remove and set aside to cool.
- Once cooled, add leek mixture, ground turkey, turkey sausages, grated cheese, eggs, parsley, basil, salt and red pepper flakes to toasted bread crumbs and mix thoroughly with hands until well combined. Form into Ping-Pong-sized meatballs and place on a parchment paper-lined baking sheet. When finished rolling, cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 F (190 C). Remove meatballs from refrigerator and bake until cooked through, 10 to 15 minutes. Remove and set aside.
- To make SPICY SAUCE: Heat a large Dutch oven over medium-high heat. When hot, add oil, then garlic. When fragrant, add onion and cook until softened, about 3 minutes. Add wine, tomatoes and red pepper flakes, breaking up tomatoes with a fork. Bring to a boil, then reduce heat with lid ajar, simmer for 30 minutes. Stir in basil and parsley.
- Place meatballs in a large saucepan over low heat and add half the Spicy Sauce. Fold in to combine. Simmer, covered, for 15 minutes.
- Cook Pasta according to package instructions, or to al dente, in salted boiling water. Drain and mix in remaining sauce.
- Divide pasta mixture into 8 ovenproof individual serving dishes or a large serving casserole lightly sprayed with cooking oil. Top with meatballs and sauce. Arrange sliced cheese on top and bake in 375 F (190 C) oven until bubbly and cheese has melted, 10 to 15 minutes.
Drink Pairings
SPAGHETTINI AL FRUTTI DI MARE
Ingredients
Serves 2
4 each, black mussels, clams, large scallops and large prawns
½ lb (250 g) fresh squid
4 oz (125 g) spaghettini
1 tbsp (15 ml) butter
1 tbsp (15 ml) extra-virgin olive oil
1 fresh chili pepper or splash chili oil to taste
1 sprig fresh parsley, finely chopped
2 garlic cloves, finely chopped
½ cup (125 ml) dry white wine
6 to 8 small cherry tomatoes, halved
salt and freshly ground black pepper, to taste
Instructions
- Be sure mussels and clams are fresh, unopened and not chipped. Scrub away any sand and dirt under cold running water. Pull off any beards from mussels. Place in a large bowl.
- Rinse scallops and remove any tough mussels that might still be intact and discard. Pat mussels dry and add to bowl with clams. Peel and devein prawns, rinse and pat dry. Add to bowl with shellfish. Score or slice squid and add.
- Add spaghettini to a large saucepan of boiling salted water and cook over mediumhigh heat for 10 minutes or until al dente.
- While spaghettini is boiling, combine butter and olive oil in a large heavy-bottomed frying pan. Warm over medium heat.
- Add seafood and remaining ingredients (except for cherry tomatoes) and saute for 3 to 4 minutes. Clams and mussels will open and wine will evaporate. Then add cherry tomatoes and simmer for another 3 to four minutes. Remove from heat.
- Drain spaghettini thoroughly when done. Add to shellfish in frying pan. Toss together to evenly blend. Add salt and pepper to taste. Divide on 2 heated pasta bowls and drizzle with additional chili oil, if using.
Drink Pairings
SHREDDED POMELO SALAD WITH CRAB AND MINT
Ingredients
Serves 4
FRIED SHALLOTS:
2 cups (500 ml) thinly sliced shallots (about 4 large shallots)
2 cups (500 ml) canola oil
VINAIGRETTE:
3 tbsp (45 ml) fresh lime juice
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) canola or reserved shallot oil
1 tbsp (15 ml) light brown sugar
¼ tsp (1 ml) finely minced Thai red chili
¼ tsp (1 ml) salt
SALAD:
2 large pomelos
½ lb (250 g) long beans, French beans or Asian wing beans, cut into ½-in (1.25 cm), blanched, chilled in ice bath and well drained
½ small red onion, finely julienned
½ cup (125 ml) toasted, shredded, unsweetened coconut
½ lb (250 g) fresh, cooked Dungeness crab or fresh shrimp
1 handful spearmint, coarsely chopped
¼ cup (60 ml) coarsely chopped cilantro
Instructions
- To make FRIED SHALLOTS: Heat oil in a medium-sized, heavy saucepan over medium-high heat to 275 F (140 C) on a deep-fry thermometer. Add sliced shallots and fry, stirring until light golden brown, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined baking sheet to drain.
- Place a fine-meshed sieve over a heatproof bowl. Increase oil to high, 350 F (180 C). Add pre-fried shallots and fry just until crispy and well browned, about 1 to 2 minutes. Watch carefully so they don’t burn.
- Immediately pour oil and shallots through fine-meshed sieve, reserving shallot-flavoured oil. Transfer shallots onto a paper towellined baking sheet to drain and cool. Reserve shallot-infused oil for the vinaigrette or for another use. Shallots will keep in an airtight container for 1 day, but are best freshly made. The oil can be kept in a covered jar and refrigerated for up to a month.
- To make VINAIGRETTE: In a bowl whisk together lime juice, fish sauce, canola oil, brown sugar, minced chili and salt until sugar is dissolved. Set aside.
- Take 1 pomelo and, using a sharp knife, cut off both ends of fruit so it will stand upright on a cutting board. Stand pomelo on cutting board and slice downward following the curve of the fruit, cutting away the thick peel and pith to reveal the flesh. Then, holding fruit in one hand, cut along both sides of each segment to remove from the membrane. Remove fruit, gently pull apart into fibres and place in a large mixing bowl. Repeat with remaining pomelo.
- Place remaining Salad ingredients along with pomelo in a bowl. Drizzle with vinaigrette and toss well to combine. Transfer to serving dish and garnish with fried shallots.
Drink Pairings
Roasted Garlic Eggplant Lasagna
Ingredients
Serves 8
4 medium eggplants, each cut in half
5 tbsp (75 ml) olive oil, divided, plus extra
salt and pepper, to taste
1 head garlic
4 oz (125 g) medium-width egg noodles
1 lb (500 ml) spicy chicken sausage, removed from casing
½ yellow onion, diced
1 red bell pepper, seeded and chopped
1 cup (250 ml) sliced crimini mushrooms
1 tbsp (15 ml) chopped fresh thyme
28 oz (796 ml) can diced tomatoes
1 tbsp (15 ml) chopped fresh oregano
1 tbsp (15 ml) chopped fresh basil, plus extra
1 pinch crushed red pepper flakes
⅓ cup (75 ml) finely grated Parmesan
8 oz (250 g) fresh mozzarella balls, sliced
Instructions
- Preheat oven to 425 F (220 C). Rub cut sides of eggplant with 3 tbsp (45 ml) oil before seasoning with salt and pepper. Place halves cut-side down on a baking sheet.
- Chop off top ¼-in (0.5 cm) of garlic head. Pour 1 tbsp (15 ml) oil over top and cover with foil and wrap bulb in foil. Place on baking sheet with eggplant. Roast both for 20 to 25 minutes, or until garlic is golden brown and eggplant is soft. Keep oven on.
- In a large saucepan of boiling salted water, cook egg noodles according to package directions. Rinse with cold water to cool, toss with drizzle of oil and set aside.
- In a large frying pan, heat remaining 1 tbsp (15 ml) oil over medium heat. Add sausage and cook for 5 minutes, breaking apart into small pieces. Transfer cooked sausage to a bowl and set aside. Do not wipe out pan.
- Return pan to medium heat and add onions. Cook, stirring occasionally, until lightly caramelized, 5 minutes. Stir in red pepper, mushrooms and thyme. Cook, stirring occasionally, until vegetables soften, 5 minutes. Add tomatoes, including juice, oregano, basil, reserved sausage and a pinch of salt and pepper. Bring sauce to a simmer and cook, 10 minutes, stirring occasionally.
- Squeeze roasted garlic out of papery skin into small bowl and mash well with a fork. Stir in red pepper flakes and Parmesan.
- Carefully cut out flesh of eggplant, leaving a shell with a ½-in (1 cm) border throughout. Roughly cut up flesh and mix with roasted garlic mixture and reserved noodles.
- Place eggplant shells in a large roasting pan. Divide noodle mixture among shells before covering with a layer of sauce. Top with slices of mozzarella and roast filled shells until cheese has melted and sauce is bubbling, 10 to 15 minutes. Serve warm, garnish with basil leaves.
Drink Pairings
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.