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.
Drink Pairings
WATERMELON GAZPACHO WITH GRILLED TEQUILA-LIME SHRIMP
Ingredients
Serves 4
GAZPACHO:
1 large tomato, cored, cut into 1-in (2.5 cm) dice
6 cups (1.5 L) cubed watermelon
½ jalapeño, seeded and chopped
2 tbsp (30 ml) sherry vinegar
¼ cup (60 ml) extra-virgin olive oil
1 cup (250 ml) finely diced watermelon
1 cup (250 ml) finely diced English cucumber
1 medium red bell pepper, seeded and finely diced
¼ cup (60 ml) finely diced red onion
¼ cup (60 ml) finely chopped fresh mint
¼ cup (60 ml) finely chopped fresh flat leaf parsley
1 lime, juice only
TEQUILA-LIME SHRIMP:
½ cup (125 ml) tequila
½ cup (125 ml) fresh lime juice
¼ cup (60 ml) olive oil
4 garlic cloves, crushed
3 to 4 sprigs cilantro, chopped
½ tsp (2 ml) cumin seeds, toasted
½ tsp (2 ml) sea salt
12 large shrimp, tail on, peeled and deveined
4 bamboo skewers, soaked in warm water for at least 1 hour
Instructions
- To make GAZPACHO: In blender, purée tomato, 6 cups (1.5 L) cubed watermelon and jalapeño. Add sherry vinegar and pulse a few times until mixed. Pour into a large non-reactive bowl.
- Add 1 cup (250 ml) finely diced watermelon and gazpacho ingredients and stir to combine. Cover and refrigerate until well chilled, at least 1 hour.
- To make TEQUILA-LIME SHRIMP: Preheat barbecue to medium-high. In a non-reactive bowl whisk all ingredients together, except shrimp. Add shrimp and marinate for 1 hour, stirring occasionally.
- Remove shrimp from marinade and drain. Discard marinade.
- Thread 3 shrimp onto each skewer. Grill over preheated barbecue for 2 minutes on each side or until shrimp are opaque.
- To serve, stir gazpacho before serving. Ladle into chilled serving bowls and garnish with grilled shrimp.
Drink Pairings
RICOTTA-STUFFED ARTICHOKES
Ingredients
Serves 6
ARTICHOKES:
½ cup (125 ml) fresh lemon juice
6 large fresh artichokes
STUFFING:
1 cup (250 ml) pine nuts, lightly toasted
1 lb (500 g) ricotta cheese
¼ cup (60 ml) extra-virgin olive oil, divided
2 garlic cloves, minced
¼ tsp (1 ml) freshly grated nutmeg
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fresh basil
2 tsp (10 ml) chopped fresh thyme
salt and freshly ground black pepper, to taste
½ cup (125 ml) dry white wine
Instructions
- To prepare ARTICHOKES: Fill a large pot with 2 to 4-in (5 to 10 cm) water and place a steamer basket over top. Bring water to boil over high heat while preparing artichokes.
- Add artichokes to steamer basket, cover and steam, adding more water as needed, until a knife can easily pierce through base of artichokes, about 15 minutes. Remove from pot and allow to cool upside down on wire rack set over a rimmed baking sheet or kitchen towel to catch excess liquid. Remove several centre leaves and, using a melon baller, scoop out fuzzy choke from centre of each artichoke and discard.
- Preheat oven to 375 F (190 C).
- Meanwhile, for STUFFING: Coarsely chop pine nuts in a food processor. Transfer 2 tbsp (30 ml) chopped pine nuts to a small bowl and set aside. Add ricotta, 1 tbsp (15 ml) olive oil, garlic and nutmeg to chopped pine nuts in food processor. Pulse until well combined.
- Transfer ricotta mixture to a bowl and stir in parsley, basil and thyme. Season to taste with salt and pepper. Divide some ricotta mixture stuffing among centre of each artichoke before spooning remaining mixture between artichoke leaves. Pour remaining 3 tbsp (45 ml) olive oil and wine into 9 x 13-in (3.5 L) baking dish before arranging stuffed artichokes inside. Cover dish with foil and bake until artichokes are very tender and stuffing is slightly firm, about 30 to 40 minutes. Uncover and sprinkle with reserved chopped pine nuts and bake uncovered until filling starts to brown, another 10 to 15 minutes. Let stand 10 minutes before serving warm.
Drink Pairings
ROASTED BRUSSELS SPROUT SALAD
Ingredients
Serves 8
½ cup (125 ml) wild rice
2 cups (500 ml) vegetable stock or water
2 lbs (1 kg) Brussels sprouts, trimmed
2 tbsp (30 ml) olive or grapeseed oil
salt and pepper, to taste
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) hazelnut or almond butter
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) hazelnuts, toasted, chopped
Instructions
- Arrange oven racks in top and bottom third of oven before preheating to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In large saucepan, combine rice and stock over high heat. Bring to a boil, reduce heat, cover and simmer until some grains start to split, 40 minutes. Drain well and transfer to large bowl.
- Trim Brussels sprouts and separate leaves. Place on prepared baking sheets, drizzle with 2 tbsp (30 ml) olive or grapeseed oil and toss to coat. Arrange in a single layer on baking sheets and season with a light sprinkle of salt and pepper. Bake until crispy and starting to turn golden, 15 to 20 minutes.
- Whisk together lime juice, vinegar, extra-virgin olive oil, maple syrup and hazelnut butter until well incorporated. Season to taste with salt and pepper.
- To serve, stir dressing into wild rice before folding in Brussels sprouts leaves. Transfer to a serving bowl and garnish with pomegranate seeds and hazelnuts. Best served warm or at room temperature.
Drink Pairings
LONG LIFE SPICY BEANS
Ingredients
Serves 4
1 tbsp (15 ml) Sambal chili sauce
1 tsp (5 ml) each, soy sauce and fish sauce
tbsp (15 ml) granulated sugar
1 tsp (5 ml) cornstarch
¼ cup + 3 tbsp (105 ml) water, divided
2 tbsp (30 ml) vegetable oil
3 garlic cloves, minced
1 shallot, peeled and minced
1 lb (500 g) Chinese long beans, cut in half
Instructions
- In a bowl, combine Sambal, soy sauce, fish sauce, sugar, cornstarch and ¼ cup (60 ml) water. Stir to blend and set aside.
- Heat oil in a wok or a large, heavybottomed saucepan over medium heat. Add garlic and shallot and sauté for 20 seconds. Add long beans and stir-fry for about 1 minute. Add 3 tbsp (45 ml) water and cover with lid. Cook for about 2 minutes.
- Add Sambal sauce mix and cook until cornstarch is cooked through and beans are nicely glazed, about 2 minutes. Serve immediately.
Drink Pairings
MINI POMMES ANNA
Ingredients
Serves 12
½ cup (125 ml) unsalted butter, melted, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1 large garlic clove, minced
1¾ lb (840 g) small yellow potatoes
2 tsp (10 ml) chopped fresh chives
salt and pepper, to taste
Instructions
- Preheat oven to 350 F (180 C). Brush cups of a 12-cup muffin tin with some melted butter before lining bottom of each cup with a round of fitted parchment paper. Set aside.
- In a small saucepan, stir together remaining butter, thyme, rosemary and garlic over medium-low heat until fragrant, about 2 minutes.
- Using a mandoline, thinly slice potatoes crosswise into paper thin rounds before placing them in a large bowl. Drizzle with herb butter, add chives and season with salt and pepper before tossing to combine.
- Divide potato slices among muffin cups, layering and overlapping slices to create a circular pattern. Drizzle layered slices with any remaining butter and seasoning mixture.
- Cover muffin tin tightly with foil and place on baking sheet. Bake potato stacks until pierced easily with a knife, about 35 minutes. Remove foil and place a baking sheet over muffin tin. In one quick motion, turn over and lightly tap underside of muffin tins, releasing potatoes onto baking sheet. Rearrange slices that displaced and discard parchment paper disks. At this point, Mini Pomme Anna may be stored, covered in refrigerator, for up to 2 days.
- Just before ready to serve, heat oven to 425 F (220 C). Uncover and bake until bottoms and edges are golden and crispy, about 25 to 30 minutes. Serve warm.
Drink Pairings
LOBSTER BISQUE WITH CHILI-LOBSTER OIL
Ingredients
Serves 6
CHILI-LOBSTER OIL:
2 x 1 lb (500 g) cooked lobsters
1 celery stalk, chopped
1 small yellow onion, peeled and chopped
½ fennel bulb, trimmed
1 carrot, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
4 garlic cloves, slivered
4 hot red chili peppers
2 bay leaves
½ tsp (2 ml) saffron threads, crushed
½ tsp (2 ml) whole black peppercorns
¼ tsp (1 ml) salt
4 cups (1 L) grape seed oil
¼ tsp (1 ml) crushed red pepper flakes
BISQUE:
2 x 1½ lb (2 x 750 g) fresh lobsters
2 tbsp (30 ml) olive oil
1 large onion, chopped
2 large celery stalks, chopped
2 carrots, chopped
½ fennel bulb
1 whole garlic head, cut in half, crosswise
1 large tomato, chopped
2 sprigs fresh tarragon
2 sprigs fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns
½ cup (125 ml) brandy
½ cup (125 ml) dry sherry
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) whipping cream
¼ cup (60 ml) tomato paste
¼ tsp (1 ml) saffron threads, crushed
2 egg yolks
6 large scallops
1 tbsp (15 ml) olive oil
micro greens, for garnish
Instructions
- To make CHILI-LOBSTER OIL: Working over a large bowl, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Place in a large heavybottomed saucepan along with remaining ingredients except for crushed red pepper flakes. Bring to a low simmer. Cook for 30 to 45 minutes, stirring often.
- Strain through a large fine-meshed sieve over a large bowl. Discard lobster shells and vegetables. Once oil has cooled, add chili flakes and pour into a large bottle and refrigerate until ready to use. Refrigerate up to 2 weeks or freeze up to a month.
- To make BISQUE: Rest lobsters on their backs on a cutting board while bringing a large saucepan of water to a boil. Add lobsters to boiling water head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to a large bowl until cool enough to handle. Let water in saucepan settle and cool. Then remove and reserve 3 cups (750 ml). Discard remaining water in saucepan.
- Working over a large bowl to catch juices, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Heat oil in a large heavy-bottomed saucepan. Add lobster shells and bodies and sauté over medium high heat until shells turns a rich colour, about 5 to 10 minutes. Stir occasionally, so they don’t burn.
- Add onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in brandy and sherry and boil vigorously until almost all liquid has evaporated. Add fish stock or clam juice, reserved 3 cups (750 ml) cooking liquid and any lobster juices that may have collected in bowl when removing meat from shells. Bring to a boil. With lid ajar, reduce heat and simmer for about 1 hour for flavours to develop.
- While stock is cooking, place whipping cream in a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 40 minutes or until reduced and thickened. Remove and cool. Refrigerate.
- Strain stock through a large finemeshed sieve over another large saucepan. Press firmly on solids to remove any juices. Discard solids. Continue to simmer stock for 30 minutes. Then whisk in tomato paste and crushed saffron and continue to simmer until soup is reduced to about 4 cups (1 L). Remove from heat. Stock can be prepared a day ahead and refrigerated.
- Shortly before serving, remove 6 or 12 bite-sized pieces lobster meat from refrigerator. (Reserve leftover lobster for another dish.)
- Combine reduced stock and cream in a medium-sized saucepan. Boil gently whisking until smooth.
- Whisk egg yolks in a bowl. Slowly whisk in ½ cup (125 ml) hot stock. Then whisk egg yolks into saucepan containing stock. Continue to simmer, whisking steadily until thickened and smooth. Cover soup and keep warm while searing scallops.
- Heat 1 tbsp (15 ml) olive oil in a grill pan. Add scallops and sear on both sides just until pale golden and not quite cooked through. Add pieces of lobster to pan just to warm. Remove from heat.
- Give soup a little whisk. Then ladle into 6 heated bowls. Top with seared scallops and warmed pieces of lobster. Garnish with a few micro greens. Drizzle with Chili-Lobster Oil and serve.