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.
Drink Pairings
JEWELLED PERSIAN RICE & LENTIL SALAD WITH GRAPES AND RADISHES
Ingredients
Serves 6
½ tsp (2 ml) saffron threads
3 tbsp (45 ml) butter
¼ tsp (1 ml) fennel seeds
1½ tsp (7 ml) cumin seeds
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) cardamom
1 medium onion, finely chopped
2 cups (500 ml) white basmati rice, rinsed well
finely julienned zest of 1 lemon
1 tsp (5 ml) salt
¼ tsp (1 ml) freshly ground pepper
1 cup (250 ml) grated carrots, about 1 large carrot
¼ cup (60 ml) coarsely chopped, dried, tart cherries
¼ cup (60 ml) coarsely chopped dried apricots
¼ cup (60 ml) coarsely chopped dried figs
½ cup (125 ml) slivered almonds, toasted
½ cup (125 ml) pistachios, toasted
seeds of 1 pomegranate (optional)
¼ cup (60 ml) coarsely chopped mint
¼ cup (60 ml) coarsely chopped cilantro
LENTIL SALAD WITH GRAPES AND RADISHES:
VINAIGRETTE:
¼ cup (60 ml) lemon juice
2 tbsp (30 ml) sherry or red wine vinegar
⅓ cup (75 ml) extra-virgin olive oil
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
SALAD:
1 lb (500 g) lentils, preferably Du Puy variety
3 green onions, finely sliced, including white part
1 celery stalk, cut into ½-in (1.25 cm) dice
4 to 6 radishes, thinly sliced
1 cup (250 ml) halved seedless green grapes
1 cup (250 ml) halved seedless red grapes
1 red bell pepper, seeded and cut into ½-in (1.25 cm) dice
1 handful flat leaf parsley, coarsely chopped
Instructions
- To make JEWELLED PERSIAN RICE: Mix saffron threads in 2¼ cups (560 ml) of hot water. Set aside.
- Melt butter in a large skillet and add fennel and cumin seeds. Sauté for about 1 minute or until fragrant. Add cinnamon, cardamom and onion. Mix to combine and sauté over low heat until onion is soft, about 10 minutes.
- Add rice and sauté for 1 minute with the spices and onions. Stir in saffroninfused water and lemon zest. Season with salt and pepper. Cover with a tight-fitting lid and cook over low to medium heat for about 12 minutes. Turn off heat and let stand, covered, for another 10 minutes. Mix in remaining ingredients, cover and let sit a couple minutes before serving.
- To make LENTIL SALAD WITH GRAPES AND RADISHES: start with making the VINAIGRETTE: In a small mixing bowl, whisk all ingredients until well blended. Set aside.
- To make the SALAD: Bring a large pot of salted water to a boil over high heat. Add lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Rinse under cold water and drain well. Place lentils and remaining ingredients in a large salad bowl. Pour vinaigrette over salad and toss well to mix.
Drink Pairings
GLAZED HEIRLOOM CARROTS
Ingredients
Serves 8
4 bunches coloured heirloom carrots, medium-sized, scrubbed with tops cut off, halved lengthwise
2 shallots, chopped
2 cups (500 ml) chicken stock
3 tbsp (45 ml) butter
1 tsp (5 ml) honey
1 tsp (5 ml) kosher salt
¼ small orange, zest only
2 tbsp (30 ml) chopped parsley, for garnish
Instructions
- In a large shallow pan, add carrots, shallots, chicken stock, butter, honey, salt and orange zest (if your pan isn’t big enough for all carrots, cook in two pans). Bring stock to a boil, then turn down to a simmer over medium heat.
- Cook until carrots are just tender and liquid has reduced to a glaze. If there is still a lot of liquid, remove carrots from pan and turn up heat to medium-high. Reduce cooking liquid to a syrupy glaze consistency and add carrots in. Toss to coat. Place glazed carrots on a serving dish and garnish with parsley.
Drink Pairings
CHIVE AND CHEESE POTATO BREAD
Ingredients
Serves 18 to 20 rolls, or r1 large loaf
1 cup (250 ml) full fat sour cream or plain Greek yogurt
1 cup (250 ml) plain mashed potato
3 tbsp (45 ml) butter
3 tbsp (45 ml) sugar
1½ tsp (7 ml) salt
2 tsp (10 ml) instant yeast
3 to 3½ cups (750 to 875 ml) bread flour or all-purpose flour
1½ cups (375 ml) shredded sharp cheddar cheese
½ to ¾ cup (125 to 175 ml) finely chopped
green onions or chives
Instructions
- In a large mixing bowl, combine all ingredients except cheese and chives, starting with 2½ cups (625 ml) flour and slowly adding more flour, mixing until it becomes cohesive and smooth and starts to form a ball. You may not use all the flour depending on the moisture of the mashed potatoes. Add the cheese and chives and knead dough by hand or with an electric blender fitted with a dough hook, about 5 to 10 minutes. Dough should be smooth, fairly elastic, soft and sticky.
- Place dough in a greased bowl, cover with a clean tea towel and allow to rise for 60 to 90 minutes, until very puffy.
- To make dinner rolls, divide dough into 18 to 20 pieces. Shape each piece into a ball and place into a lightly greased 9 x 13-in (23 x 33 cm) baking dish, or two 8-in (20 cm) or 9-in (23 cm) round ovenproof skillets. Cover with a clean tea towel and allow rolls to rise until touching each other and puffy, about 1 hour.
- Alternatively, to make a large bread loaf, shape dough into a log and place in a lightly greased 9 x 5-in (23 x 12 cm) loaf pan. Cover with a clean tea towel and allow to rise about an hour, or until top of loaf is about 1-in (2.5 cm) over rim of pan.
- Preheat oven to 350 F (180 C).
- Bake rolls for 22 to 27 minutes or until light brown. Loaf will bake for about 35 to 40 minutes, tenting it lightly with foil for final 10 minutes.
- Remove rolls or loaf from oven and brush with melted butter, if desired, for a softer, rich crust. Transfer to a rack to cool.
Drink Pairings
DAUPHINOISE POTATOES
Ingredients
Serves 6
4 tbsp (60 g) melted butter, divi
3 lbs (1.5 kg) small Yukon Gold potatoes or yellow potatoes
2 garlic cloves, finely sliced
1½ cups (375 ml) whipping cream
1 rosemary sprig, leaves removed and finely chopped
3 thyme sprigs, leaves removed and finely chopped
salt and freshly ground pepper
Instructions
- Preheat oven to 350 F (180 C).
- Using 1 tbsp (15 ml) of butter, brush a medium sized gratin dish. Using a mandolin or a sharp knife, slice potatoes very thinly, about ⅛-in (0.25 cm). As they are sliced, stack potatoes in piles and pack them into the dish standing upright, spreading them apart slightly, starting from outside, building a trail around the dish and then spiraling towards the middle. Divide the garlic and slip garlic slices in between some of the potatoes.
- Drizzle cream and remaining melted butter over potatoes, then sprinkle rosemary and thyme over top. Season well with salt and pepper.
- Bake for 1 hour or until potatoes are tender and cooked through. Increase heat to 400 F (200 C) and bake for another 10 to 15 minutes to crisp top.
Drink Pairings
CAULIFLOWER AND MUSHROOM TART
Ingredients
Serves 6
½ cup (125 ml) white quinoa
1 cup (250 ml) water
6 large eggs, divided
⅓ cup (75 ml) grated Parmesan
¼ tsp (1 ml) garlic powder
½ tsp (2 ml) dried thyme
½ medium-head cauliflower, cut into florets
2 tbsp (30 ml) grapeseed oil, divided
salt and freshly ground pepper, to taste
8 oz (250 g) mixed mushrooms, trimmed and quartered
½ cup (125 ml) table cream (18%)
1 tbsp (15 ml) finely chopped fresh chives
4 oz (125 g) goat’s cheese, broken into large chunks
Instructions
- Position oven racks in upper and lower thirds of oven and preheat to 375 F (190 C).
- In a medium saucepan, stir together quinoa and water. Bring to a boil over high heat, then reduce to low, covering and cooking until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes.
- In a medium bowl, stir together 1 egg, Parmesan, garlic powder and dried thyme. Add cooked quinoa and stir until mixture is well combined. Turn mixture into a lightly oiled 9-in (23 cm) pie plate or tart pan and press into an even layer along bottom and up sides. Bake until crust is lightly golden brown, about 20 minutes. Set aside while preparing filling.
- On a rimmed baking sheet, toss together cauliflower, 1 tbsp (15 ml) oil and a good pinch of salt and pepper. Arrange into a single layer and set aside. On a second rimmed baking sheet, toss together mushrooms, remaining 1 tbsp (15 ml) oil and another pinch of salt and pepper. Place both baking sheets in oven and roast, stirring and rotating pans every 15 minutes, until cauliflower starts to caramelize and mushrooms have released most liquid, about 30 to 35 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together remaining 5 eggs, cream, chives and a pinch of salt and pepper. Fold in roasted cauliflower, mushrooms and goat’s cheese. Transfer mixture into quinoa crust and bake until filling is set, about 30 to 35 minutes. Allow to cool at room temperature for at least 30 minutes before serving. Enjoy warm or at room temperature.
Drink Pairings
SALTED SOFT PRETZELS
Ingredients
Serves 12 pretzels
4 tsp (20 ml) active dry yeast
1 tsp (5 ml) sugar + ½ cup (125 ml) sugar, divided
1¼ cup (310 ml) warm water
4 cups (1 L) all-purpose flour
1½ tsp (7 ml) salt
1 tbsp (15 ml) vegetable
4 cups (1 L) hot water
½ cup (125 ml) baking soda
coarse kosher salt, for garnish
Instructions
- Mix together yeast and 1 tsp (5 ml) sugar. Mix in warm water, stir and allow to stand until creamy, about 10 minutes.
- In a large mixing bowl, mix flour, ½ cup (125 ml) sugar and salt. Make a well in centre and add vegetable oil and yeast mixture. Mix and form into a dough. Knead dough by hand or with electric mixer fitted with dough hook for 7 to 8 minutes or until smooth and elastic. Transfer to a lightly oiled bowl and cover with plastic wrap and a clean tea towel. Let rise until double in size, about 45 minutes to an hour.
- Preheat oven to 400 F (200 C).
- While dough is rising, prepare a water bath by mixing together hot water and baking soda. Stir often to mix.
- After dough has risen, turn dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a long rope, about ½-in (1.25 cm) thick and twist into pretzel shape.
- Dip individual pretzels into hot-water-soda solution, quickly lay on paper towel to remove any excess water, and place on lightly greased or parchment paper-lined baking sheet. Sprinkle lightly with kosher salt. Bake in oven for about 8 minutes or until golden brown.