Carrot Ribbon Salad
Light and Fresh Easter.Ingredients
Serves 4
3 large carrots, peeled into ribbons
¼ red onion, thinly sliced
1 tsp (5 ml) salt, plus more to taste
1 garlic clove, minced
½ tbsp (7.5 ml) maple syrup
½ tbsp (7.5 ml) red wine vinegar
½ tbsp (7.5 ml) Dijon mustard
½ lemon, juice only
¼ cup (60 ml) olive oil
3 cups (750 ml) cooked couscous
1 cup (250 ml) chopped parsley, leaves only
2 cup (500 ml) arugula
½ cup (125 ml) crumbled goat’s cheese
½ cup (125 ml) chopped hazelnuts, toasted
Instructions
- In a large mixing bowl, add carrots, red onion and 1 tsp (5 ml) salt. Mix and set aside for 15 minutes. Rinse under cold water to remove salt and place on a paper towel. Set aside to dry.
- Clean out mixing bowl, then add garlic, maple syrup, red wine vinegar, Dijon, lemon juice and olive oil. Mix to combine. Add carrots and onion back into bowl. Add couscous, parsley, arugula, goat’s cheese and hazelnuts. Toss to coat in dressing and season with salt and pepper to taste.
Drink Pairings
WILD RICE PILAF
Here is a delicious side dish option for festive meals.Ingredients
Serves 8 - 10
3½ cups (875 ml) chicken stock, divided
½ cup (125 ml) wild rice
1 tsp (5 ml) kosher salt, divided
½ cup + 2 tbsp (125 ml + 30 ml) vegetable oil, divided
3 cups (750 ml) thinly sliced shallots
3 cups (750 ml) sliced cremini mushrooms
½ tsp (2.5 ml) ground pepper
½ cup (125 ml) boiling water, divided
1 tsp (5 ml) saffron threads, crushed
1 cup (250 ml) basmati rice
½ cup (125 ml) dried barberries*
3 tbsp (45 ml) butter, divided
1 x 3-in (8 cm) cinnamon stick
1 bay leaf
4 cloves
10 peppercorns
3 green cardamom pods
½ cup (125 ml) pine nuts, lightly toasted
⅓ cup + 2 tbsp (75 ml + 30 ml) chopped parsley
1 tbsp (15 ml) white vinegar
*Can be purchased online or at specialty Persian food markets.
Instructions
- In a small saucepan over medium heat, bring to a boil 2 cups (500 ml) chicken stock, wild rice and ¼ tsp (1 ml) kosher salt. Reduce heat to low, cover and allow rice to simmer gently for 40 to 45 minutes, or until all liquid is absorbed and grains are chewy, yet tender. Remove from heat and set aside.
- In a large skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat until shimmering. Add half the sliced shallots and ⅛ tsp (a pinch) kosher salt and fry until deep golden brown in colour, stirring regularly to avoid scorching. Using a slotted spoon, remove fried shallots from skillet and spread over a paper towel-lined baking sheet. Repeat this step with remainder of shallots. Pour out and reserve any remaining oil in the skillet into a small heatproof bowl and set aside.
- In the same skillet, fry sliced mushrooms until any released liquid evaporates. Season with ¼ tsp (1 ml) kosher salt and ground pepper. Set aside.
- In a small bowl, add ¼ cup (60 ml) boiling water to crushed saffron and set aside until ready to use.
- In a large heatproof bowl, add basmati rice, 1½ cups (375 ml) chicken stock, ¼ tsp (1 ml) kosher salt and 1 tbsp (15 ml) reserved oil from fried shallots. Cover and microwave on high for 5 minutes. Then continue microwaving for another 12 minutes on medium. Remove from microwave and fluff lightly with a fork.
- Meanwhile, in a heatproof medium bowl, soak barberries in ¼ cup (60 ml) boiling water for about 15 minutes and then drain out liquid.
- In a medium skillet over medium heat, melt 1 tbsp (15 ml) butter. Add barberries and saffron water and cook for 1 minute or until liquid looks shiny and syrupy. Turn off heat and add 1 cup (250 ml) cooked basmati rice and mix well. Set aside.
- In a large saucepan or wok, heat 2 tbsp (30 ml) vegetable oil over medium-high heat until shimmering. Add cinnamon stick, bay leaf, cloves, peppercorns and cardamom. Reduce heat to medium. Fry spices in oil until fragrant, about 1 minute. Using slotted spoon, remove all spices except cinnamon. Reduce heat and add butter. Once melted, add pine nuts, cooked wild and basmati rice, mushrooms and fried shallots. Increase heat to medium and mix well until ingredients are evenly distributed in the pilaf.
- Add chopped parsley and vinegar to rice. Cover and turn off heat. Allow to rest for 10 minutes before serving.
- When ready to serve, evenly spread saffron rice on top and garnish with 2 tbsp (30 ml) chopped parsley.
Drink Pairings
Fermented Bean Sauce
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves ¾ cup (175 ml) sauce
½ cup (125 ml) + 2 tbsp (30 ml) doenjang* (Korean fermented bean paste)
2 tbsp (30 ml) gochujang (Korean hot pepper paste)
1 green onion, finely chopped
1 garlic clove, minced
1 tbsp (15 ml) sugar
1 tbsp (15 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
1 tsp (5 ml) toasted sesame seeds
Instructions
- Mix all ingredients together. Serve with Korean barbecued meat.
Drink Pairings
Seasoned Spinach (Sigemchi Namul)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
2 bunches spinach, about 8 oz (250 g), thoroughly washed
2 garlic cloves, minced
1 green onion, sliced thin
1½ tsp (7 ml) soy sauce
1½ tsp (7 ml) toasted sesame oil
1 tsp (5 ml) toasted sesame seeds
Korean chili thread, to garnish
Instructions
- Blanch spinach in a large saucepan of salted water.
- Drain and shock spinach in ice water. Rinse spinach, squeeze out all remaining water, then roughly chop.
- In a medium mixing bowl, combine remaining ingredients, then add spinach and mix well. Check for seasoning and add more salt if needed. Garnish with Korean chili threads. Serve chilled.
Drink Pairings
Spicy Braised Tofu
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 x 16 oz (500 g) block medium tofu
1 to 2 tbsp (15 to 30 ml) vegetable oil
2 garlic cloves, minced
1 small onion, finely chopped
1 tsp (5 ml) soy sauce
2 tsp (10 ml) sugar
1 tsp (5 ml) gochujang (Korean chili paste)
2 tsp (10 ml) gochugaru (Korean chili powder)
1 pinch salt, or to taste
½ cup (125 ml) water
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds
green onion, sliced, for garnish
Instructions
- Slice tofu block into 1-in (2.5 cm) thick slices. Then cut each slice in half so you have 2 squares. Then cut each square in half on the diagonal into triangles. Line a sheet pan with triple layer of paper towel. Place tofu in a single layer on paper towel and cover with 3 more layers of paper towel. Lay another sheet pan on top of paper towel to lightly press tofu. Let sit for 10 minutes.
- In a large non-stick skillet, heat oil over medium heat. Fry tofu in batches until golden brown, turning halfway through, about 3 minutes per side. Set fried tofu aside on paper towel to absorb excess oil.
- With remaining oil, sweat garlic and onion in skillet. Add soy sauce, sugar, gochujang, gochugaru, salt and water to combine, and add back tofu. Simmer, covered, over low heat for 10 minutes.
- Add sesame oil and sesame seeds. Stir to combine. Garnish with sliced green onion and serve warm.
Drink Pairings
Sesame Bean Sprouts
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
1 lb (454 g) mung bean sprouts or regular bean sprouts
2 garlic cloves, minced
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) toasted sesame seeds, lightly crushed
2 green onions, finely sliced
salt, to taste
Instructions
- In a medium to large saucepan, bring salted water to a boil and blanch sprouts.
- Drain and shock sprouts in ice water, then let drain for 10 to 15 minutes, or until all excess water is gone.
- In a medium mixing bowl, mix together remaining ingredients. Add drained sprouts and mix well. Check for seasoning and add more salt if needed. Serve chilled.
Drink Pairings
Soy-Glazed Potatoes (Gamja Bokkeum)
Korean Barbecue is a communal meal. All the items are laid out on the table with a portable grill in the middle. The meal consists of lots of small side dishes.Ingredients
Serves 4-6
3 tbsp (45 ml) vegetable oil
1 lb (500 g) yellow potatoes, peeled and cut into 2-in (5 cm) pieces
1 medium carrot, peeled and cut into 2-in (5 cm) pieces
1 small yellow onion, peeled and cut into 2-in (5 cm) pieces
1 Korean chili pepper or 2 serrano peppers, cut into 2-in (5 cm) pieces
1 garlic clove, minced
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 tbsp (15 ml) mirin
½ cup (125 ml) water
toasted sesame seeds, for garnish
Instructions
- In a large saucepan with a lid (preferably non-stick), heat oil over medium heat. Add potatoes and fry for 5 minutes, turning occasionally.
- Add carrots and fry another 2 minutes, turning occasionally.
- Add onion, pepper and garlic and fry another 2 minutes, stirring occasionally.
- Add soy sauce, sugar, salt, mirin and ½ cup (125 ml) water. Cover and cook for 8 to 10 minutes, or until potatoes are tender but not falling apart, adding more water while cooking if needed. Once potatoes are tender, remove lid and reduce liquid until it just coats potatoes. Serve at room temperature and garnish with sesame seeds.
Drink Pairings
Potato Rosettes
A delicious menu idea for your Thanksgiving table.Ingredients
Serves 12 rosettes
3 lbs (1.5 kg) Yukon Gold potatoes, or any yellow potatoes
2 tsp (10 ml) salt
¼ cup (60 ml) olive oil
¼ cup (60 ml) butter, melted
1 tbsp (15 ml) fresh rosemary leaves, chopped or 1 tsp (5 ml) dried rosemary leaves, crushed
¼ tsp (1 ml) cayenne pepper
½ tsp (2.5 ml) freshly ground black pepper
½ cup (125 ml) finely shredded Parmesan
Instructions
- Preheat oven to 400 F (200 F).
- Using a mandoline, slice potatoes into ⅛-in (0.25 cm) thickness and place in a large bowl. Toss with salt.
- In a small bowl, mix olive oil, butter, rosemary, cayenne and ground pepper. Pour over potatoes and mix thoroughly to coat.
- Add Parmesan, ¼ cup (60 ml) at a time, and mix well after each addition.
- On a clean surface, stagger 6 to 7 potato slices in a single row. Roll first potato slice and continue rolling to form a rose*. Place in a greased muffin pan and bake until edges of potato rosettes start to turn golden in colour, about 30 to 40 minutes. Test for doneness by inserting a toothpick into centre of rosette. It should pierce easily. If not, cover with foil and continue cooking, another 10 to 15 minutes.
- *Cut about ¼-in (0.25 cm) off 1 end of potato roll. Place cut-end down to serve as a base for the rose and place it in the muffin pan. Loosely flare out outer potato “petals” to resemble a rose. Bake according to recipe.
- Let cool for 5 minutes in muffin pan and then, with a spoon, gently scoop out rosettes to serving plate.
Drink Pairings
Vegetable Parcels
A delicious menu idea for your Thanksgiving table. Sure to please your vegetarian and non-vegetarian guests alike, these delicious Vegetable Parcels are individual takes on a Vegetarian Wellington.Ingredients
Serves 8 parcels
4 cups (1 L) butternut squash, cut into ¾-in (2 cm) cubes
½ cup (125 ml) olive oil, divided
½ tsp (2.5 ml) salt
¼ tsp (1 ml) freshly ground black pepper
¼ cup (60 ml) butter
1 cup (250 ml) chopped onions
2 garlic cloves, crushed
4 cup (1 L) portobello mushrooms, cut into ½-in (1.25 cm) cubes
1 tbsp (15 ml) chopped sage leaves
½ tbsp (7 ml) fresh thyme leaves (or 1 tsp (5 ml) dried thyme leaves)
1½ tbsp (22 ml) apple cider vinegar
2 packages frozen puff pastry, about 400 g (14 oz) each, thawed
2 tsp (10 ml) prepared mustard, divided
2 cups (500 ml) shredded Monterey Jack or Edam cheese
1 egg, for egg wash
2 tbsp (30 ml) water, for egg wash
Instructions
- Position baking rack in upper third of oven and preheat to 400 F (200 C). Line a large baking sheet with crumpled foil.
- In a large bowl, toss cubed butternut squash with ¼ cup (60 ml) olive oil and salt and pepper, to taste. Spread evenly on lined baking sheet in single layer and roast until edges start to turn brown, about 30 minutes. Remove from oven and set aside.
- In a large skillet, over medium heat, melt butter and continue cooking until it stops foaming and butter turns slightly darker in colour with a nutty aroma, making sure not to burn butter. Add remaining ¼ cup (60 ml) olive oil and fry onions until translucent.
- Add garlic and mushrooms and continue cooking until mushrooms soften, about 3 to 4 minutes. Add roasted butternut squash, sage and thyme and stir well.
- Turn up heat to high and stir constantly to allow moisture to evaporate. Drizzle apple cider vinegar and stir. Cover and remove from heat. Set aside.
- On a clean surface, roll puff pastry to about ⅛-in (0.25 cm) thickness and cut eight 6-in (15 cm) squares. Reserve any extra pastry for decoration.
- Brush ¼ tsp (1 ml) mustard in centre of each pastry square. Spoon ⅛ of butternut squash filling over mustard to cover approximately 3-in (8 cm) diameter in centre. Top with ¼ cup (60 ml) shredded cheese. Dampen 4 corners of pastry square. Folding each corner to centre, pinch all 4 corners together. Repeat with remaining 7 pastry squares.
- Using star-shaped cookie cutter, use extra pastry to create stars, if desired, and gently press them over pinched centre of each pastry pocket.
- Refrigerate parcels at least 30 minutes or up to 1 day.
- When ready to use, preheat oven to 400 F (200 C).
- In a small bowl, whisk together egg and water. When ready to bake, remove parcels from refrigerator and lightly brush egg wash over chilled pastry surface. Discard remaining egg wash.
- Bake until golden, about 20 to 25 minutes. Allow to rest 5 minutes before serving.
Drink Pairings
Roasted Beets with Goat’s Cheese & Pine Nuts
A delicious menu idea for your Thanksgiving table.Ingredients
Serves 8
3 red beets, peeled, cut into 6 wedges
¼ cup (60 ml) olive oil, divided
salt and pepper, to taste
3 golden beets, peeled, cut into 6 wedges
1 tbsp (15 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
1 cup (250 ml) crumbled goat’s cheese
¼ cup (60 ml) pine nuts, lightly toasted
Instructions
- Preheat oven to 400 F (200 C).
- In a large bowl, toss red beets with 2 tbsp (30 ml) olive oil, salt and pepper to taste. Spread red beets in large shallow roasting pan or baking sheet lined with foil and roast for 30 minutes. Repeat process with golden beets. Beets can be prepared and refrigerated separately up to 1 day in advance. When ready to serve, reheat separately.
- In large serving bowl, mix both beets along with chopped herbs. Top with crumbled goat’s cheese and pine nuts before serving.