Cucumber & Crab Salad with Caper Crème Fraîche
Time to dine alfresco with this refreshing cucumber and crab salad with caper crème fraiche. Great for entertaining or on your own! Pair with our Cava Sangria with Blackberries & Peaches and you can not go wrong!Ingredients
Serves 6 to 8
4 to 5 mini cucumbers, trimmed and thinly sliced lengthwise
¾ lb (340 g) fresh Dungeness crab leg meat
½ cup (125 ml) crème fraîche
3 tbsp (45 ml) capers, drained and lightly chopped, divided
2 tbsp (30 ml) freshly squeezed lemon juice
fine sea salt and freshly ground black pepper, to taste
1 large handful frisée leaves, white tender parts only
1 large pinch red pepper chili flakes, plus more for garnish
1 tbsp (15 ml) finely chopped fresh flat-leaf parsley
extra-virgin olive oil, for drizzling
sriracha, to serve (optional)
Instructions
- Place cucumbers in a bowl of cold water, cover and chill for an hour. Drain cucumbers well, place them in a medium mixing bowl and add crabmeat.
- In a small mixing bowl, combine crème fraîche, half of the capers and the lemon juice. Season with salt and pepper.
- Spoon half of the crème fraîche mixture over cucumber and crabmeat mixture and toss gently to coat. Add frisée, toss lightly and season with salt, pepper and chili flakes. Transfer crab and cucumber mixture to a serving bowl and sprinkle with remaining capers, the parsley and more chili flakes.
- Transfer remaining crème fraîche mixture to a small serving dish and drizzle with a little olive oil.
- Serve salad immediately with crème fraîche mixture on side and sriracha if desired.
Drink Pairings
Pea Pancakes with Fried Egg
Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.Ingredients
Serves 4
2 cups (500 ml) frozen peas, blanched
6 eggs, divided
1 cup (250 ml) milk
¼ cup (60 ml) + 1 tbsp (15 ml) butter, melted, divided
3 tbsp (45 ml) finely chopped chives, divided
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) salt, divided
2 tbsp (30 ml) baking powder
3 tbsp (45 ml) olive oil, plus extra for cooking pancakes
1 tbsp (15 ml) Champagne vinegar
1 tsp (5 ml) grainy mustard
salt and pepper, to taste
1 cup (250 ml) arugula (or any other salad green)
1 cup (250 ml) pea greens
2 radishes, julienned
3 oz (90 g) bacon, cut into 1-in (2.5 cm) lardons (or chop sliced bacon if you can’t buy whole piece), rendered until crisp
Instructions
- In a blender, pulse peas until roughly chopped. Add 2 eggs, milk, ¼ cup (60 ml) butter and 2 tbsp (30 ml) chives, pulse until combined.
- In a large bowl, mix flour, salt and baking powder.
- Add wet ingredients to dry ingredients and stir until just combined. Some lumps can remain.
- Heat a non-stick or well-seasoned cast iron pan over medium-high heat. Add half remaining butter and 1 tbsp (15 ml) oil and heat until butter is foamy. Spoon ¼ cup (60 ml) portions of batter into pan. Cook for 3 to 4 minutes per side, or until golden brown. Repeat with remaining batter. Keep pancakes warm in oven.
- Fry remaining 4 eggs as desired in remaining butter and 1 tbsp (15 ml) oil (sunny-side up is shown).
- Stack pancakes on 4 plates and top each portion with a fried egg.
- Mix remaining oil, vinegar, mustard and salt and pepper in a bowl. Add arugula, pea greens, radish and bacon and toss. Divide between plates.
Drink Pairings
Roasted Asparagus with Sourdough Crumble
Light and fresh Easter.Ingredients
Serves 4
2 bunches asparagus, bases trimmed
4 tbsp (60 ml) olive oil, divided
salt and pepper, to taste
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 slices sourdough bread, roughly chopped, about 2 cups (500 ml)
1 lemon, zest only
1 tbsp (15 ml) chopped parsley, leaves only
Instructions
- Preheat oven to 400 F (200 C).
- On a parchment-lined baking sheet, arrange trimmed asparagus evenly in a single layer. Drizzle 2 tbsp (30 ml) olive oil and season with salt and pepper. Place in oven for 10 to 15 minutes*, or until fork-tender. (Depending on width of asparagus, baking time may vary.)
- In a large skillet, heat butter and remaining 2 tbsp (30 ml) olive oil on medium-high heat. Add garlic and sauté for 1 minute. Add breadcrumbs. Gently stir until golden brown and fragrant, about 5 minutes. Set aside.
- To serve, arrange asparagus on a platter and top with toasted breadcrumbs, lemon zest and parsley.
Drink Pairings
Crispy Potatoes with Garlic Sage Butter
Light and fresh Easter.Ingredients
Serves 4
4 large russet potatoes, peeled and cut into 1-in (2.5 cm) cubes
¼ cup (60 ml) olive oil
salt and pepper, to taste
¼ cup (60 ml) butter
2 garlic cloves, minced
5 sage leaves
Instructions
- Preheat oven to 400 F (200 C).
- Bring a large saucepan filled with enough water to cover potatoes, to a boil.
- Cook potatoes in boiling water until slightly soft but not fully cooked through, about 10 to 12 minutes. Strain potatoes and return to saucepan. Cover saucepan with lid and shake vigorously until potatoes get shaggy sides, about 30 seconds.
- Pour olive oil into an unlined baking pan and heat in oven for 5 minutes. Remove pan and add potatoes to hot oil. Do not overcrowd pan; use 2 baking pans if needed. Season with salt and pepper to taste and return to oven. Bake for 10 minutes and remove to give potatoes a stir. Bake for further 10 to 15 minutes, until golden brown, crispy and cooked through.
- In a small saucepan, melt butter over medium heat. Add garlic and sage leaves and allow to sizzle for 2 to 3 minutes. Be careful not to burn garlic.
- Pour garlic butter over potatoes and serve warm.
Drink Pairings
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.