CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
CHICKEN AND PORK SATAYS
Ingredients
Serves 4 to 6
3 tbsp (45 ml) canola oil
1 stalk lemongrass, dry leaves removed, coarsely chopped
3 garlic cloves
1 red Thai chili pepper, seeded and coarsely chopped
1 tbsp (15 ml) curry powder
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) fish sauce
1 tsp (5 ml) palm or brown sugar
¼ cup (50 ml) coconut milk
1 to 1½ lbs (500 to 750 ml) combination of chicken breast, thighs or pork, cut into thin 1 x 3-in (2.5 x 7.5 cm) strips
SATAY SAUCE:
¼ cup (50 ml) canola oil
2 cloves garlic, minced
1 medium onion, chopped
½ tsp (2 ml) dried red chili flakes, or to taste
3 kaffir lime leaves or zest of 1 lime
½ tsp (2 ml) curry powder
1 tbsp (15 ml) chopped lemongrass
1½ cup (375 ml) coconut milk
1 x 2-in (5 cm) cinnamon stick
2 tsp (10 ml) tamarind paste
1 to 3 tbsp (15 to 45 ml) fish sauce, or to taste
3 tbsp (45 ml) palm or brown sugar
3 tbsp (45 ml) lemon juice
1 cup (250 ml) chunky peanut butter
Instructions
- Place all ingredients except for the meat into a food processor. Blend until smooth.
- Separate chicken and pork in two bowls and divide marinade and pour on top. Mix well to combine and marinate for 2 hours.
- Thread meat onto skewers and place on barbecue or grill, turning occasionally, until cooked.
- To make SATAY SAUCE: Heat canola oil in a saucepan over medium-high heat. Add garlic, onion, red chili flakes, kaffir lime leaves, curry powder and lemon grass.
- Sauté 2 to 3 minutes, or until fragrant and onions start to soften.
- Stir in remaining ingredients and mix well. Reduce heat and simmer, stirring frequently, until sauce thickens, about 30 minutes. Be careful sauce does not stick to bottom of saucepan. Makes 1½ cups (375 ml)
Drink Pairings
CRÊPES WITH ORANGE LIQUEUR SAUCE
Ingredients
Serves 2
1 cup (250 ml) whole milk
1 cup (250 ml) all-purpose flour
2 large eggs
⅓ cup (75 ml) cold water
3 tbsp (45 ml) melted unsalted butter, plus extra for pan
½ tsp (2 ml) kosher salt
1 cup (250 ml) fresh orange juice
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) finely grated orange zest
¾ cup (175 ml) chilled unsalted butter, cut into small cubes
¼ cup (60 ml) orange liqueur such as Grand Marnier, Triple Sec or Cointreau
1 orange, peeled and segmented for garnish
Instructions
- Combine milk, flour, eggs, water, melted butter and salt in blender and process until smooth, about 5 seconds. Transfer to covered container and refrigerate for 2 hours, up to 2 days.
- Heat an 8-in (20 cm) non-stick frying pan or crêpe pan over medium heat until hot, about 3 minutes. Brush bottom and sides of pan very lightly with melted butter. Butter should sizzle. Remove pan from heat, tilt pan slightly and pour 2 tbsp (30 ml) batter into pan (or enough batter to cover bottom of pan). As batter is poured, rotate pan to swirl batter evenly over bottom before returning it to heat. Cook until underside is spotty and golden brown, about 30 seconds. Flip and cook about 30 seconds longer. Transfer crêpe to a cooling rack. Repeat with remaining crêpe batter, brushing pan with butter as needed.
- To make sauce, in a saucepan, bring orange juice, sugar and orange zest slowly to a boil. Continue to boil mixture, stirring occasionally, until liquid becomes syrupy.
- Whisk in cold butter, piece by piece, until smooth. Remove pan from heat and add liqueur to taste. Serve immediately or keep warm no more than 30 minutes before use.
- To serve, place 3 crêpes on a plate, garnish with orange segments and drizzle with sauce.
- Note: If making crêpes ahead, layer parchment paper between each crêpe and wrap in plastic wrap. Refrigerate for up to 3 days or double wrap and freeze for up to 1 month.
Drink Pairings
CHICKEN AND CASHEWS IN PINEAPPLE
Ingredients
Serves 4
2 tbsp (30 ml) red curry paste
½ cup (125 ml) coconut milk
¼ cup (60 ml) chicken stock
1½ tbsp (22 ml) fish sauce
2 tbsp (30 ml) palm or brown sugar
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) finely chopped ginger
1 small cooking onion, cut into ½-in (1.25 cm) dice
2 green onions, cut into 1-in (2.5 cm) pieces
1 lb (500 g) skinless, boneless chicken thighs or breast, cut into 1-in pieces (2.5 cm)
½ cup (125 ml) toasted cashews
1 cup (250 ml) pineapple tidbits
½ cup or small bunch fresh Thai basil (or regular basil)
½ pineapple, hollowed out, optional
Instructions
- Mix together red curry paste, coconut milk, chicken stock, fish sauce and palm or brown sugar.
- Heat oil in a wok or skillet over medium high heat. Add the ginger, onion and green onion and sauté until fragrant.
- Add chicken and sauté until cooked, about 8 to 10 minutes.
- Add curry mixture and stir well to combine. Bring to a boil, remove from heat and stir in cashews, pineapple and basil and cook until just warm and basil is wilted. Serve on a warm platter or a hollowed out pineapple half.
Drink Pairings
CLASSIC BELGIAN MUSSELS
Ingredients
Serves 4
1 tbsp (15 ml) butter
2 small shallots, peeled and thinly sliced
1 garlic clove, crushed
2 sprigs thyme
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
1½ cups (375 ml) Saison Dupont beer
salt and freshly ground pepper
½ cup (125 ml) crème fraîche
3 sprigs flat-leaf parsley, stems removed and leaves chopped
1 baguette, sliced
Instructions
- Melt butter in a large saucepan over medium heat. Add shallots, garlic and thyme and sweat until shallots are translucent.
- Add mussels, beer and a dash of salt and pepper. Cover with a tight-fitting lid and cook for 3 minutes.
- Remove lid and add crème fraîche. Cover with lid and cook for another 3 to 4 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Stir in parsley and taste broth before adding additional salt and pepper as mussels naturally release a salty broth.
- Serve in a large serving bowl with sliced baguette on side, for dipping.
Drink Pairings
DUNGENESS CRAB SALAD WITH PICKLED GREEN STRAWBERRIES
Ingredients
Serves 2
PICKLED GREEN STRAWBERRIES:
8 green strawberries, sliced
2 to 3 tbsp (30 to 45 ml) water
5 tbsp (75 ml) rice wine vinegar
5 tbsp (75 ml) granulated sugar
1 lime, juice only
1 orange, zest only
3 black peppercorns, whole
6 coriander seeds, whole
SALAD:
1 large Dungeness crab
½ tsp (2 ml) crushed red pepper flakes
1 shallot, sliced
1 garlic clove, peeled and sliced in half (germ removed)
2 to 3 tsp (10 to 15 ml) tomato paste
⅞ cup (207 ml) grape seed oil
1 egg yolk
2 tsp (10 ml) Dijon mustard
1 lemon, juice only, divided
2 dashes rice wine vinegar
kosher salt and espelette, to taste
8 white asparagus spears, peeled
granulated sugar, for water
fresh pea shoots, for garnish
10 cured fennel, shaved for garnish
puffed wild rice, for garnish
fresh soft herbs such as pea shoots and chervil, for garnish
Instructions
- Make PICKLED STRAWBERRIES ahead of time. Place strawberries in a glass container large enough to hold all remaining ingredients.
- Prepare pickle mixture. In a pot combine water, vinegar, sugar, lime juice and orange zest, peppercorns and coriander seeds, bring to a simmer until sugar is dissolved. Pour over top of strawberries in container, allow to cool and refrigerate overnight. If you can the strawberries properly they will keep for a year.
- To make SALAD: Cook crab in a large pot of simmering water for 5 minutes remove from water to a large bowl. Remove legs and claws and place body back in simmering water for an additional 3 minutes. Carefully remove meat from shells, reserving leg and claw shells, and refrigerate until ready to serve.
- Place leftover leg and claw shells in a medium saucepan over low heat for several minutes, stirring regularly. Add pepper flakes, shallot and garlic, cook for several minutes then add tomato paste and cook for several more minutes, preventing colouring. Add grape seed oil and leave on low heat until oil has developed desired taste, about 30 minutes. Strain through a fine sieve and allow to cool. Refrigerate crab oil until ready to use.
- With crab oil make a mayonnaise. Place egg yolk and Dijon in a bowl, whisk in reserved crab oil, then thin with juice from half a lemon and a couple dashes of rice wine vinegar to achieve desired thickness and balance. Season with kosher salt and espelette.
- In a bowl, dress reserved crabmeat with prepared mayonnaise and freshly squeezed lemon juice to taste. Add a bit at a time, gently fold in meat, season to taste. Set aside.
- Simmer asparagus in a large saucepan of water heavily seasoned with sugar and kosher salt until tender, cool on a tray. Cut into small bite-sized pieces then fold into crab mixture.
- To assemble, arrange crab and asparagus in serving dishes with a few slices of Pickled Green Strawberries. Season with some remaining freshly squeezed lemon juice and pinch or 2 of espelette to taste. Garnish with pea shoots, cured fennel, puffed wild rice and soft herbs, serve immediately.
Drink Pairings
CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.
Drink Pairings
CITRUS AND FENNEL CHICKEN BAKE
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
1 Meyer lemon, zest and juice
1 orange, zest and juice
1 tbsp (15 ml) fennel seeds
4 tsp (20 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
2 tsp (10 ml) fresh thyme leaves
2 medium fennel bulbs, trimmed and fronds reserved
8 skin-on, bone-in, chicken thighs
2 cups (500 ml) sugar snap peas
Instructions
- In a large bowl, whisk together oil, lemon and orange zest and juice, salt, fennel seeds, mustard, honey and thyme leaves. Remove 2 tbsp (30 ml) marinade and set aside.
- Cut fennel bulbs into quarters and then cut each lengthwise, into 3 wedges. Place in large bowl with marinade. Add chicken and toss together until well mixed. Tip into a large baking dish, oven-safe frying pan or rimmed baking tray. Arrange chicken so that it sits on top of fennel and allow dish to marinate while oven preheats.
- Preheat oven to 400 F (200 C). Toss reserved marinade with snap peas and set aside.
- Roast fennel and chicken for 35 minutes before scattering snap peas over top, then continue to roast until chicken is cooked through, about another 15 to 20 minutes. Garnish with reserved fennel fronds and serve while warm.
Drink Pairings
DUCK BREAST WITH RHUBARB
Ingredients
Serves 4
RICH DUCK SAUCE:
1 whole duck carcass
4 tsp (20 ml) unsalted butter
2 tsp (10 ml) olive oil
2 tbsp (30 ml) chopped button mushrooms
½ yellow onion, finely diced
½ celery stalk, finely diced
½ small carrot, peeled and finely diced
2 juniper berries
1 orange, zest only
2 tsp (10 ml) brandy
3 tbsp + 1 tsp (50 ml) port
4 cups (1 L) brown chicken stock
1 sprig fresh thyme
2 tbsp (30 ml) whipping cream
DUCK BREAST WITH VEGETABLES AND RHUBARB:
¼ cup (60 ml) granulated sugar
⅓ cup (90 ml) water
2 stalks rhubarb, cut into 2-in (5 cm) pieces
2 small red beets, peeled
3 carrots, peeled and cut in half, lengthwise
2 tsp (10 ml) unsalted butter
1 duck breast, boned, skin on
seasonal herbs, for garnish
Instructions
- To make RICH DUCK SAUCE: Chop duck carcass into small pieces. Place in a large, heavy saucepan with butter and fry over medium heat, stirring often, until golden brown, about 10 minutes. Add oil, mushrooms, onion, celery, carrot, juniper berries, orange zest, brandy and port and bring to a boil. Reduce heat to medium and simmer uncovered, until reduced by half.
- Add chicken stock and thyme sprig and bring to a boil. Reduce heat to medium and simmer for 30 minutes. Strain sauce and return to saucepan. Continue to simmer, uncovered, until sauce is at desired thickness, or coats the back of a spoon. Stir in cream and remove from heat. Strain with a fine mesh and cover to keep warm.
- To make DUCK BREAST WITH VEGETABLES AND RHUBARB: Combine sugar and water in a small saucepan. Bring to a boil and stir until sugar is dissolved. Remove from the heat and stir in rhubarb. Set aside and steep for 10 minutes in a low oven set at 200 F (93 C). Then strain rhubarb and reduce the sugar water until syrup. Pour the syrup over rhubarb and set aside.
- Preheat oven to 350 F (180 C). Place beets in a small roasting pan, cover and bake for 20-30 minutes. On a separate roasting sheet, rub carrots with butter and bake for 7 minutes.
- Meanwhile, place duck breast fat-side down in a cold, dry, ovenproof frying pan. Sear duck skin over medium heat for 6 to 8 minutes or until skin is golden brown. Drain off rendered fat and save for another use, if desired. Turn breast and sear other side for 30 seconds. Turn breast fat side down again and place pan in preheated oven. Roast for 6 to 8 minutes or until breast is medium rare. Remove from pan and let rest for 5 minutes before serving.
- To serve, thinly slice duck breast. Place a couple slices on a heated serving plate alongside a couple wedges of roasted beets, a couple pieces roasted carrot and a generous spoon of poached rhubarb. Drizzle with a generous ladle of Rich Duck Sauce and garnish with seasonal herbs.
Drink Pairings
DUTCH BABY PANCAKE WITH CINNAMON-GLAZED APPLES
Ingredients
Serves 6
CINNAMON-GLAZED APPLES:
½ cup (125 ml) granulated sugar
3 apples, peeled, cored and cut into eighths
¼ cup (60 ml) whipping cream
3 tbsp (45 ml) unsalted butter
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) ground cinnamon
DUTCH BABY PANCAKE:
4 tbsp (60 ml) unsalted butter, divided
4 large eggs
¾ cup (175 ml) all-purpose flour
¾ cup (175 ml) milk
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) vanilla
¼ tsp (1 ml) kosher salt
icing sugar, for dusting
Chantilly or flavoured whipped cream, to serve (optional)
Instructions
- To make CINNAMON-GLAZED APPLES: In a dry, heavy-bottomed saucepan, heat sugar over medium heat. Stir occasionally until golden brown and caramelized. Add apples and cream to pan, being very careful as it will bubble up. Gently stir to coat apples, dissolving caramel with juices from apples and cream. Add butter, salt and cinnamon. Continue cooking, stirring occasionally until apples are tender and cooked through, about 10 to 15 minutes. They should be nicely glazed with sauce. Can be made up to 2 days in advance and refrigerated. Serve at room temperature or gently reheat and serve warm.
- To make DUTCH BABY PANCAKE: Preheat oven to 425 F (220 C). Melt 2 tbsp (30 ml) butter. Place in a blender with eggs, flour, milk, sugar, vanilla and salt. Blend batter until smooth. Heat a 10-in (25 cm) cast iron frying pan over medium heat. Add remaining 2 tbsp (30 ml) butter and swirl to melt. Add all of the batter to hot pan and swirl to coat bottom. Transfer pan to oven. Bake for 18 to 20 minutes, or until puffed and golden brown. Pancake will puff up but start to deflate once removed from oven.
- Pour glazed apples into middle of pancake. Dust with icing sugar and serve immediately with Chantilly or whipped cream.