ROASTED BRUSSELS SPROUTS WITH CRANBERRIES, PECANS AND PANCETTA
Ingredients
Serves 4
1 lb (500 g) Brussels sprouts, trimmed and halved
3 tbsp (45 ml) olive oil
salt and pepper, to taste
½ cup (125 ml) whole pecans
¼ cup (60 ml) dried cranberries
4 slices cooked pancetta, chopped
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet lined with parchment paper, spread out Brussels sprouts, drizzle with oil and mix to combine. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until sprouts are tender. Add pecans and cranberries and bake for another 10 minutes. Place in a serving bowl and scatter pancetta over top. Serve warm with Thanksgiving dinner.
Drink Pairings
WHOLE ROASTED CAULIFLOWER WITH BROWN BUTTER CRUMBS
Ingredients
Serves 4
1 medium cauliflower, trimmed
¼ cup (60 ml) avocado oil or olive oil, divided
kosher salt and pepper, to taste
3 tbsp (45 ml) unsalted butter
¼ tsp (1 ml) red pepper chili flakes
1 garlic clove, minced
1 tbsp (15 ml) wholegrain mustard
1 cup (250 ml) plain potato chips, crushed
2 tsp (10 ml) flat leaf parsley, chopped, for garnish
1 tsp (5 ml) finely chopped chives, for garnish
Instructions
- Preheat oven to 375 F (190 C).
- Cut and discard as much of the tough cauliflower stem as possible while keeping cauliflower whole and in one piece. Place in a cast iron frying pan and drizzle with 2 tbsp (30 ml) oil and season generously with salt and pepper. Roast for 25 minutes. Turn upside down, drizzle with remaining oil, return to oven and roast until a pairing knife easily pierces cauliflower, another 20 to 25 minutes.
- While cauliflower roasts, in a small saucepan over medium heat, melt butter. Allow butter to cook, stirring often, until foam subsides and brown particles are visible, about 5 minutes. Immediately stir in red pepper chili flakes, garlic, mustard and potato chip crumbs. Cook, stirring often, until chips turn golden brown, about 3 minutes.
- ransfer cauliflower, right side up, onto a serving plate and spoon warm crumb mixture overtop. Sprinkle with parsley and chives and serve while warm.
Drink Pairings
VEGETABLE TIMBALES
Ingredients
Serves 6
2 cups (500 ml) asparagus, cut into 1-in (2.5 cm) pieces
2 cups (500 ml) cauliflower florets
2 cups (500 ml) sliced carrots
1 tbsp (15 ml) shallot, diced
3 large eggs, divided
1 egg yolk
6 tbsp (90 ml) whipping cream, divided
2 tbsp (30 ml) freshly grated Parmesan
2 tbsp (30 ml) fresh orange juice
Instructions
- Preheat oven to 350 F (180 C).
- Butter six 1-cup (250-ml) ramekins and line bottoms with parchment paper. Butter paper.
- Steam each vegetable separately until just tender. Drain and pat dry with paper towel. Reserve several of each of the steamed vegetables for garnish.
- In a food processor or blender, purée asparagus and shallots until smooth. If necessary, place purée in a sieve to drain any excess liquid. Meanwhile, in a medium- sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) drained asparagus purée and whisk until well combined. Set aside.
- Purée cauliflower until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) Parmesan and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) cauliflower purée and whisk until well combined. Set aside.
- Purée carrots until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) orange juice and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) carrot purée and whisk until well combined.
- Pour ½ cup (125 ml) asparagus purée into 2 of the prepared ramekins. Repeat with the other 2 vegetable purées until you have 2 ramekins of each purée for a total of 6 ramekins.
- Set ramekins in a baking dish. Add enough water to dish to reach halfway up sides of ramekins. Place in oven and bake for 20 to 30 minutes, or until a knife inserted into the middle of ramekins comes out clean. Carefully remove baking dish from oven and remove ramekins from water bath. Set on a cooling rack.
- Run a knife around sides of ramekins and invert onto platter removing paper. Garnish with reserved vegetables and serve.
Drink Pairings
GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING
Ingredients
Serves 4
CREAMY TZATZIKI DRESSING:
½ unpeeled English cucumber
¼ cup (60 ml) spreadable plain cream cheese
2 tbsp (30 ml) fresh minced dill
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 garlic clove, smashed and minced
¼ tsp (1 ml) kosher salt
freshly ground black pepper, to taste
GREEK PARSNIP POUTINE:
4 large parsnips, peeled and trimmed
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) finely minced fresh rosemary
1 tsp (5 ml) ground cumin
salt and freshly ground black pepper, to taste
14 oz (398 ml) can butter beans, rinsed and drained
½ unpeeled English cucumber, diced
½ cup (125 ml) minced fresh Italian parsley
¼ cup (60 ml) sliced pitted kalamata olives
2 tbsp (30 ml) capers, rinsed and drained
1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
2 tbsp (30 ml) pine nuts, toasted, for garnish
Instructions
- To make CREAMY TZATZIKI DRESSING: Cut cucumber in half and scrape out the seeds. Coarsely chop and place in a highspeed blender. Add remaining dressing ingredients and whirl until creamy and smooth. Add more seasonings, to taste. Transfer to a squeeze tube with a rather large spout. Can be made ahead and refrigerated for a couple of days. Makes 1 cup (250 ml).
- To make GREEK PARSNIP POUTINE: Preheat oven to 425 F (220 C). Cut peeled parsnips into 3 x ¼-in (8 x 0.5 cm) even-sized fries. Place in a bowl. Drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat. Spread out in a single layer on a parchment-lined baking sheet. Roast in oven for 20 minutes.
- Flip fries and continue to roast for 10 to 15 minutes longer until they are fork tender and beginning to turn golden. When done, remove from oven and place baking sheet on a rack for about 5 minutes. Fries will firm up while resting.
- While fries are baking, combine beans, cucumber, parsley, olives and capers in a large bowl. Gently toss together and set aside.
- To serve, divide fries among serving dishes. Top with bean mixture and drizzle with Creamy Tzatziki Dressing. Sprinkle with crumbled feta and toasted pine nuts. Serve at room temperature
Drink Pairings
POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN
Ingredients
Serves 8
POMMES ANNA:
1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes
2 jumbo carrots
¼ cup (60 ml) olive oil, plus extra
¼ cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) dried leaf thyme
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
WALNUT GRATIN:
½ cup (125 ml) chopped walnuts
½ cup (125 ml) fresh ground bread crumbs
⅓ cup (75 ml) coarsely grated Parmesan
½ tsp (2 ml) dried leaf thyme
Instructions
- To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
- Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
- To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.
Drink Pairings
ACORN SQUASH WITH CHERRY AND PECAN CHUTNEY
Ingredients
Serves 8
CHERRY AND PECAN CHUTNEY:
2 tbsp (30 ml) grapeseed oil
2 shallots, peeled and diced
2 garlic clove, minced
2 cups (500 ml) dried tart cherries
½ cup (125 ml) dry white wine
1 tbsp (15 ml) maple syrup
pinch each, ground nutmeg, ground
cinnamon and crushed red pepper flakes
salt, to taste
1 cup (250 ml) pecans halves, roughly chopped
ROASTED ACORN SQUASH:
2 cups (500 ml) apple cider
½ cup (125 ml) unsalted butter
2 tsp (10 ml) fresh rosemary leaves, minced
2 tsp (10 ml) thyme leaves, minced
1 tbsp (15 ml) sage leaves, chopped
2 large acorn squash, cut in half and seeded
salt and pepper, to taste
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- To make CHERRY AND PECAN CHUTNEY: In a medium saucepan, warm oil over medium heat. Add shallots and cook, stirring often, until translucent, about 4 minutes. Stir in garlic and let cook another minute. Add cherries, wine, maple syrup and seasonings. Increase heat to medium-high. Bring mixture to a boil, reduce heat to medium-low and simmer, uncovered, stirring often, until thickened and slightly sticky, about 10 minutes. Stir in pecans. Transfer chutney to a bowl and cool to room temperature. Chutney may be kept refrigerated in an airtight container for 4 days.
- To make ROASTED ACORN SQUASH: Preheat oven to 375 F (190 C).
- In a small saucepan, reduce apple cider over high heat to a ¼ cup (60 ml). Reduce heat to medium-low and stir in butter, rosemary, thyme and sage. Once butter has melted, continue to simmer for another 2 minutes, stirring occasionally. Set aside, keeping warm.
- Slice acorn squash into ¾-in (2 cm) half-moons. Place in a single layer on a parchment-lined baking sheet. Brush with half the apple cider mixture and season lightly with salt and pepper. Bake for 15 minutes, brush squash with remaining apple cider mixture and continue to bake for another 10 to 15 minutes, until squash is soft.
- Transfer warm squash to a serving platter, top with chutney and garnish with a sprinkle of parsley. Serve immediately while squash is still warm.
Drink Pairings
BUTTERNUT SQUASH AND MUSHROOM BRAID
Ingredients
Serves 6
4 cups (1 L) cubed butternut squash, cut into 1-in (2.5 cm) pieces
3 tbsp (45 ml) grapeseed oil, divided
salt and pepper, to taste
½ tsp (2 ml) each dried sage, dried thyme and dried oregano
½ large red onion, thinly sliced
3 garlic cloves, minced
6 oz (180 g) mixed mushrooms, trimmed and sliced
5 oz (140 g) baby spinach
all-purpose flour, for rolling
14 oz (400 g) puff pastry
¼ cup (60 ml) crumbled feta cheese
1 large egg
1 tbsp (15 ml) water
Instructions
- Preheat oven to 425 F (230 C). Place a rimmed baking sheet in oven while preheating.
- In a large bowl, toss butternut squash with 1 tbsp (15 ml) oil, a good pinch of salt and pepper, sage, thyme and oregano. Tumble onto hot baking sheet and bake, stirring occasionally, until squash is easily pierced with a knife, about 20 to 25 minutes. Remove and cool on baking sheet to room temperature before transferring to a large bowl.
- Meanwhile, in a large frying pan, warm remaining 2 tbsp (30 ml) oil over medium heat. Add onions and sauté until just starting to soften, about 2 minutes. Add garlic and cook another minute before stirring in mushrooms and a pinch of salt. Cook mushrooms, stirring occasionally, until lightly browned, about 8 to 10 minutes. Transfer mixture to bowl along with squash and set aside.
- Return frying pan to stove on mediumlow heat and add spinach and a splash of water. Cook, stirring constantly, until spinach is wilted, about 2 minutes. Transfer to a fine-meshed sieve over a bowl and drain until cool enough to handle. Squeeze out as much water as possible, then chop roughly. Add to mushroom mixture and toss to combine. Season lightly with additional salt and pepper to taste. Set aside.
- Lightly flour a work surface and roll out puff pastry to form a rectangle about 10 x 13- in (25 cm x 33 cm). Transfer to a parchment-lined baking sheet. Imagine pastry divided lengthwise into thirds. Cut slits 1-in (2.5 cm) apart on long, outside edges of pastry. Keep middle strip down the centre of pastry uncut. Cut and discard corner cut slits on each corner of pastry. Spread squash filling mixture down middle of uncut portion of dough leaving about 1-in (2.5 cm) on either end. Sprinkle feta over filling. Begin at bottom end of pastry. Fold 1-in (2.5 cm) lip of dough over filling. Fold first strip of dough on right over filling at a slight angle. Fold first strip of dough on left over filling, overlapping first strip. Continue folding strips of dough from alternate sides to form a braided pattern. Once braided, fold top 1-in (2.5 cm) lip of dough over filling, tucking it under braided strips.
- In a small bowl, whisk together egg and water. Brush braid with egg wash and bake until pastry is golden brown, about 25 to 30 minutes. Let cool 15 minutes. Slice and serve warm or at room temperature.
Drink Pairings
CREAMY CORN-STUFFED PEPPERS
Ingredients
Serves 4
10 ears of corn, husk and silk removed
1 tbsp (15 ml) butter, melted
2 green peppers, cut in half lengthwise
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) red onion, finely diced
2 cloves garlic, minced
¼ tsp (1 ml) Mexican oregano (or marjoram)
½ tsp (2 ml) kosher salt
1 pinch ground black pepper
½ cup (125 ml) sour cream
½ cup (125 ml) queso fresco or cow feta cheese, crumbled, divided
¼ bunch of cilantro, picked off the stems and roughly chopped
1 lime, quartered
Instructions
- Preheat a barbecue to medium heat.
- Brush the corn with butter and grill for about 2 minutes on each side. The corn doesn’t have to be cooked all the way through, but the grill marks will add flavour. Cool and cut the kernels from the cob, set aside.
- Remove heart and seeds from the green peppers and discard. Keep the stem part of the pepper intact. Brush the outside of the peppers with olive oil and grill for 3 to 4 minutes on all of the outside edges. Don’t overcook. The peppers need to retain their shape. Set aside.
- Preheat oven to 375 F (190C).
- Sauté onion and garlic over medium heat until soft, then add the Mexican oregano, salt, and pepper. Cook for another 2 to 3 minutes. Let cool slightly and add the corn kernels, sour cream, and half of the queso fresco. Mix until combined and fill the peppers. Sprinkle the remaining queso fresco over the peppers.
- Bake for about 10 minutes, until the filling is melted and bubbly. Garnish with cilantro and serve with lime pieces.
Drink Pairings
ROASTED VEGETABLES WITH PESTO
Ingredients
Serves 4 to 6
8 baby potatoes or new potatoes, halved
1 large parsnip, scrubbed
4 bunches carrots, tops removed and scrubbed
2 red beets
1 fennel bulb, top trimmed off, cut into 6 wedges
1 small red onion, peeled and cut into 6 wedges
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
PESTO:
2 cups (500 ml) basil leaves, stems discarded
1 tbsp (15 ml) parsley leaves, stems discarded
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) toasted pine nuts
2 tbsp (30 ml) fresh lemon juice
½ tsp (2 ml) salt
1 pinch freshly ground pepper
1 cup (250 ml) good quality extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Toss all ingredients, other than Pesto, in a bowl until all vegetables are coated in oil. Transfer vegetables to a roasting pan and roast for 45 minutes to an hour or until vegetables are tender and golden brown. Turn vegetables over halfway through cooking. Transfer to a serving platter and drizzle with Pesto.
- To make PESTO: In a food processor or high-speed blender, add basil, parsley, Parmesan, pine nuts and garlic. Pulse several times to chop basil, scraping down sides occasionally.
- Turn on food processor and add lemon juice, salt and pepper. Then slowly pour in oil, scraping sides occasionally, until all oil has been added and mixture is emulsified. Check seasoning and adjust if necessary. Note: This recipe makes more than is needed for the roasted vegetables, but it is difficult to make a small amount of pesto in a food processor or blender, as it will not blend. To keep Pesto for up to 1 week in refrigerator, place it in a jar and add more olive oil to cover pesto. Cover with a lid. Alternatively, it can be frozen in an ice cube tray. Use the best quality olive oil you can for this.
Drink Pairings
LONG LIFE NOODLES WITH PRAWNS
Ingredients
Serves 4 to 6
½ lb (250 g) raw Tiger prawns, peeled and deveined
1 red thai chili, seeded and finely chopped
3 garlic cloves, 1 smashed, 2 finely slic
1 bunch cilantro, leaves and stems separated, coarsely chopped, divided
1 tbsp (15 ml) brown sugar
juice of 1 lime, divided
2 tbsp (30 ml) light soy sauce, divided
2 tbsp (30 ml) canola oil, divided
1-in (2.5 cm) ginger knob, peeled, finely julienned
1 medium onion, sliced
1 red pepper, finely julienned
8 green onions, cut into 2-in (5 cm) julienned
1 lb (500 g) bean sprouts, rinsed and drained well
½ lb (250 g) packaged, prepared thin egg noodles
2 tbsp (30 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
Instructions
- Place prawns in a mixing bowl. In a spice grinder or small food processor, add chili, garlic, cilantro stems and brown sugar. Process until well blended. Pour over prawns along with half the lime juice and light soy sauce. Mix well to coat. Set aside for about 30 minutes, stirring occasionally.
- In a wok or skillet, heat 1 tbsp (15 ml) oil over high heat. Remove prawns from marinade with a slotted spoon, setting marinade aside, and add prawns to wok. Toss for 1 to 2 minutes until prawns turn pink. Set aside.
- Heat remaining 1 tbsp (15 ml) oil in a wok. Add ginger and onions and fry for about 30 seconds, until fragrant. Add red peppers and green onions and fry for 1 minute, until starting to soften. Add bean sprouts and toss together until sprouts start to wilt. Add noodles and toss to mix well, along with dark soy sauce, oyster sauce and reserved marinade. Add prawns, remaining lime juice and chopped cilantro leaves, reserving some for garnish, and mix well. Garnish with remaining cilantro.