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.
Drink Pairings
STRAWBERRY, SPINACH AND GOAT’S CHEESE TART
Ingredients
Serves 6
3 large eggs, divided
1 tbsp (15 ml) water
1 lb (500 g) ready-made puff pastry, thawed
1 tsp (5 ml) grapeseed oil
5 oz (140 g) baby spinach
salt and pepper, to taste
1 large egg yolk
¼ cup (60 ml) crème fraîche or sour cream
4 oz (125 g) goat’s cheese, crumbled
4 to 8 large strawberries, halved
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a small bowl, make an egg wash by whisking together 1 egg and water until well combined. Set aside.
- On a lightly floured work surface, roll puff pastry into a 9 x 9-in (23 x 23 cm) square and place on prepared baking sheet. With a sharp pairing knife, score a ½-in (1.25 cm) border inside from edge of pastry, taking care not to cut completely through. Prick pastry all over inside border with fork. Brush surface of pastry with a light coating of egg wash and bake until puffed and starting to brown, 15 to 18 minutes. Gently push down base inside border and set pastry shell aside while making filling.
- Warm oil in a frying pan over medium heat. Add a handful of spinach and a pinch of salt and pepper. Cook, stirring often, until just wilted. Continue adding handfuls of spinach, until all spinach is wilted. Remove pan from heat and set aside.
- In a large bowl, whisk together remaining 2 eggs, egg yolk, crème fraîche and a pinch of salt and pepper. Stir in wilted spinach before spooning mixture into pastry, taking care that filling does not flow over pastry boarder. Arrange chunks of goat’s cheese and strawberries over filling. Return tart to oven and cook until filling is set, 15 to 20 minutes. Let tart cool for 10 minutes before slicing and dividing among serving plates. Enjoy warm.
Drink Pairings
BRAISED NEW POTATOES WITH EDAMAME AND LEEKS
Ingredients
Serves 5 to 6
3 tbsp (45 ml) butter
1 bunch baby leeks, (or 2 to 3 leeks) green parta removed, white parts cleaned and cut into 2-in (5 cm) lengths, halved vertically
4 to 5 spring green garlic cloves, peeled
1 lb (500 g) small new potatoes rinsed and dried, halved
1 cup (250 ml) chicken or vegetable stock
1 tbsp (15 ml) brown sugar
1 cup (250 ml) frozen edamame, thawed
1 tsp (5 ml) fresh thyme
1 handful chopped mint
salt and pepper, to taste
Instructions
- In a heavy-bottomed saucepan, melt butter over medium heat and gently sauté leeks and garlic cloves until they soften, but do not brown. Add potatoes and fry until they colour, stirring frequently so leeks do not burn.
- Stir in stock and sugar; bring to a simmer. Simmer over low heat until potatoes are nearly fork-tender and liquid has evaporated by half and is syrupy. Stir in edamame, cover until they are hot. Mix in thyme and chopped mint. Season to taste.
Drink Pairings
HEIRLOOM TOMATO TART
Ingredients
Serves 8
10 sheets of phyllo dough, trimmed to size of baking tray
⅓ cup (75 ml) extra-virgin olive oil, divided
9 tbsp (135 ml) plain breadcrumbs, divided
1¼ cups (310 ml) ricotta cheese
½ cup (125 ml) finely grated Parmesan
1 tbsp (15 ml) chopped fresh basil leaves, plus extra for garnish
1 tbsp (15 ml) chopped fresh chives, plus extra for garnish
½ tsp (2 ml) finely grated lemon zest
1 to 2 lbs (500 g to 1 kg) multi-coloured heirloom tomatoes, thinly sliced
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C). Line a large rimmed baking tray with parchment paper and set aside.
- Lay 1 sheet of phyllo on baking sheet, keeping remaining phyllo covered with a damp kitchen towel to prevent drying out. Brush lightly with olive oil and sprinkle all over with 1 tbsp (15 ml) breadcrumbs. Repeat layering with remaining phyllo, olive oil and breadcrumbs. Finish top layer with a brushing of oil.
- In a medium bowl, stir together ricotta cheese, parmesan, basil, chives and lemon zest until well combined. Spread evenly over top of layered phyllo dough, leaving a 1-in (2.5 cm) border around edges.
- Bake until phyllo is golden brown and crisp, about 25 to 28 minutes. Let tart base cool for 10 minutes before arranging tomato slices on top. Season with salt and pepper to taste before garnishing with additional basil leaves and chopped chives, if desired. Cut into squares and serve.
Drink Pairings
CHILLIWACK CORN ON THE COB WITH HERB LEMON BUTTER
Ingredients
Serves 4
4 ears of corn
6 tbsp (90 ml) butter, softened
2 tbsp (30 ml) chopped mixed herbs (parsley, chives, tarragon and mint)
1 tsp (5 ml) lemon zest
1 tsp (5 ml) salt
2 tbsp (30 ml) grated Parmesan
1 pinch smoked paprika or cayenne pepper (optional), or to taste
Instructions
- Clean corn cobs by pulling husks of corn back, but do not remove. Remove and discard silk under husks. Tie the husks together with another piece of husk.
- In a small bowl, mix together butter, herbs, lemon zest and salt. Set aside.
- Bring a pot of salted water to a boil. Once boiling, blanch corn cobs for 2 minutes, by holding husk and dipping just corn cob in.
- Preheat grill to medium-high. Wrap husks in foil to prevent burning and grill corn until golden on all sides, about 5 to 8 minutes total.
- Spread herb butter all over corn cobs and sprinkle with Parmesan, smoked paprika and extra herbs (if desired) before serving.