ROASTED RACK OF LAMB WITH GRAPE SAUCE
Ingredients
Serves 8
GRAPE SAUCE:
1 tbsp (15 ml) grapeseed oil
1 shallot, finely minced
2 cups (500 ml) seedless red grapes
2 cups (500 ml) Tawny Port
2 cups (500 ml) low sodium chicken broth
1 tsp (5 ml) chopped fresh rosemary leaves
½ tsp (2 ml) chopped fresh thyme leaves
ROASTED LAMB:
½ cups (125 ml) seedless red grapes
¼ cup (60 ml) chopped green olives
1 tbsp (15 ml) chopped fresh rosemary leaves
2 small garlic clove, minced
8 oz (250 g) ground lamb
½ tsp (2 ml) salt, plus extra
¼ tsp (1 ml) ground pepper, plus extra
2 frenched racks of lamb, each with 8 bones (about 4 lbs (2 kg) total)
2½ cups (625 ml) Panko bread crumbs
¼ cup (40 ml) olive oil, divided
½ cup (125 ml) chicken stock
¼ cup (40 ml) Dijon mustard, divided
BEAN SALAD:
1½ cups (375 ml) dried Great Northern beans or dried cannellini beans
1 each, bay leaf and sprig fresh thyme
½ small yellow onion
¾ lb (340 g) green beans, trimmed
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) Dijon mustard
⅓ cup (75 ml) fresh Italian parsley leaves
1 tsp (5 ml) ground cumin
½ cup (125 ml) green olives, pitted and chopped
Instructions
- To make GRAPE SAUCE: In a large saucepan, warm oil over medium heat. Add shallot and cook until softened. Add remaining ingredients. Increase heat and bring to a boil. Allow sauce to reduce to 2⅓ cups (575 ml). Remove from heat and allow to cool slightly before blending until smooth. Strain back into saucepan through a fine mesh sieve and set aside. Sauce may be refrigerated for 3 days.
- To make ROASTED LAMB: In a food processor, pulse together grapes, olives, rosemary and garlic until well combined. Transfer to a large bowl. Mix in ground lamb, salt and pepper. Refrigerate until ready to use.
- Season lamb generously with salt and pepper. In a frying pan, heat 1 tbsp (15 ml) oil over medium-high heat. Add one rack, meat side down, and sear until browned. Set on rimmed baking sheet, meat side up. Repeat with remaining rack. Refrigerate lamb allowing to cool completely. Add chicken stock to pan. Boil until reduced to glaze, scraping up any browned bits. Add to reserved grape sauce.
- Preheat oven to 425 F (220 C). In a frying pan, combine breadcrumbs, 2 tbsp (30 ml) oil and 2 tbsp (30 ml) mustard. Stir over medium heat until beginning to colour. Set aside.
- Spread each seared rack of lamb with 1 tbsp (15 ml) mustard. Press half of lamb sausage over top of each rack before pressing crumb mixture onto sausage layer. Roast in oven until a thermometer inserted into centre of meat registers 135 F (55 C), about 30 minutes for medium-rare. Transfer lamb to a cutting board and let rest 10 minutes. Pour any juices from baking sheet into sauce. Place sauce over medium heat and bring to a simmer. Reduce and thicken to about 1⅓ cups (325 ml).
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
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
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
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
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
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
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
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.