Brown Butter & Brown Sugar Carrots
Ingredients
Serves 6
¼ cup (60 ml) butter
1 garlic clove, minced
8 large carrots, peeled and cut into ½-in (1.25 cm) slices on the bias
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) kosher salt
½ tsp (2.5 ml) Champagne vinegar
1 sprig thyme
chopped parsley, for garnish
Instructions
- In a large sauté pan, melt butter over medium-high heat, then continue cooking until butter is a medium brown colour and smells nutty. Watch carefully, stirring occasionally; timing will vary depending on stove. Remove from heat, add garlic and let sit for 10 to 15 seconds, or until fragrant.
- Add remaining ingredients, except parsley, and toss to coat. Cover and cook over low heat, tossing occasionally, for 25 to 30 minutes, until carrots are just tender. Remove lid and increase heat to medium-high. Reduce any liquid until it reaches a glaze consistency, tossing to coat. Taste and adjust seasoning, as desired. Remove from heat and transfer to a serving platter. Garnish with chopped parsley.
Drink Pairings
Herb Parmesan Scones
Ingredients
Serves 15 scones
1¼ cups (310 ml) spelt flour
1¼ cups (310 ml) all-purpose flour, plus extra as needed
1½ tsp (7 ml) fine sea salt
1 tbsp (15 ml) baking powder
½ cup (125 ml) unsalted butter, chilled, cut into cubes
1⅓ cups (325 ml) plain Greek yogurt
2 tbsp (30 ml) finely chopped fresh chives
1 tbsp (15 ml) finely chopped fresh tarragon leaves
¼ cup (60 ml) finely grated Parmesan, divided
butter or clotted cream, to serve (optional)
Instructions
- Preheat oven to 450 F (230 C). Place an ungreased baking sheet in oven while it is preheating.
- In a large bowl, whisk together flours, salt and baking powder. Add butter and rub it into flour mixture using fingertips, two butter knives or a pastry blender until mixture resembles coarse meal and butter is pea-sized
- In a glass measuring cup or small bowl, whisk together yogurt, chives, tarragon and 2 tbsp (30 ml) Parmesan. Add yogurt mixture to flour and butter mixture and stir with a fork until a shaggy dough forms. Take care not to overmix; it is fine if there are a few patches of flour mixture remaining.
- Turn dough out onto a lightly floured work surface and gently knead together about 4 or 5 times until dough comes together.
- Press dough into a 1-in (2.5 cm) thick square then cut in half and stack one half on top of the other. Repeat twice more. Pat dough into a rectangle about ¾-in (2 cm) thick, then cut into 15 squares, each about 1½-in (3.75 cm) across.
- Transfer biscuits to preheated baking sheet, leaving about ½-in (1.25 cm) between each. Sprinkle tops of scones with remaining 2 tbsp (30 ml) Parmesan. Bake, rotating pan halfway through cooking time, until bottoms are deeply golden brown and baked through, about 10 to 13 minutes. Serve warm or at room temperature the same day with butter or clotted cream, if desired.
Drink Pairings
Parker House Rolls served with Honey Butter
Ingredients
Serves 6 to 8
2 cups (500 ml) whole milk, warmed
¼ cup (60 ml) sugar
2 x ¼ oz (7 g) envelopes instant yeast
½ cup plus 3 tbsp (125 + 45 ml) unsalted butter, melted, divided
2 large eggs
6 cups (1.5 L) all-purpose flour
1 tbsp (15 ml) kosher salt
2 tsp (10 ml) flaky sea salt
1 tsp (5 ml) thyme leaves
Honey Butter, recipe follows, to serve
½ cup (125 ml) honey
1 cup (250 ml butter, softened
1 tsp (5 ml) kosher salt
Instructions
- In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
- Add ½ cup (125 ml) butter, eggs, flour and kosher salt. Mix with a dough hook until smooth and elastic, about 3 to 5 minutes. If you do not have a mixer, mix and knead by hand until smooth and elastic, about 8 to 10 minutes.
- Transfer dough to a clean bowl and cover with a damp towel. Let rise at room temperature until doubled in size, about 1 hour, depending on temperature of room. Or, place in refrigerator and let rise overnight.
- Grease a 9 x 11-in (23 x 28 cm) oven-safe casserole or baking dish. Roll dough out to 1-in (2.5 cm) thick and cut into rounds with a 3-in (8 cm) biscuit cutter. Fold each round in half like a taco and stand the “tacos” in casserole, open side facing up. Re-roll and cut excess dough and repeat.
- Cover with a damp towel and let proof until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350 F (180 C). Transfer rolls to oven and bake for 20 to 25 minutes, or until golden brown and cooked all the way through.
- Remove from oven and let cool for 15 minutes. While rolls are still warm, brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with flaky salt and thyme. Serve with Honey Butter.
- TO MAKE THE HONEY BUTTER: Mix all ingredients together until combined, then transfer to a serving dish. Makes 1½ cups (325 ml)
Drink Pairings
Roasted Artichokes served with Garlic Aioli
Ingredients
Serves 4 - 6
FOR THE GARLIC AIOLI:
¾ cup (180 ml) best-quality mayonnaise
1 tsp (5 ml) Dijon mustard
2 tbsp (30 ml) freshly squeezed lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 medium garlic clove, finely grated
sea salt and freshly ground black pepper, to taste
FOR THE ARTICHOKES:
4 large artichokes, rinsed and trimmed
½ lemon
8 whole garlic cloves, unpeeled
2 tbsp (30 ml) salted butter, cut into 8 cubes
2 tbsp (30 ml) extra-virgin olive oil
½ cup (125 ml) dry white wine
Instructions
- To make Garlic Aioli, in a medium bowl, combine mayonnaise, mustard, lemon juice, olive oil and garlic. Mix well to combine and season with salt and pepper to taste. Transfer to a serving dish, cover and refrigerate until ready to serve.
- To make artichokes, bring a large, deep saucepan of well-salted water to a boil. Add artichokes and lemon half and bring back to a moderate boil. Cover saucepan partially and continue cooking for 5 minutes. Add garlic and continue cooking for another 8 to 10 minutes, or until bases of artichokes can be pierced with point of a knife. Remove artichokes, lemon and garlic from water and set aside to cool.
- Preheat oven to 400 F (200 C). Cut each artichoke in half lengthwise. Using a small spoon, remove and discard hairy chokes from centres and peel off and discard any loose leaves. Arrange artichokes cut side up in an ovenproof ceramic or glass baking dish; they should fit snugly. Slice lemon into 8 pieces. Peel garlic and place 1 clove and 1 lemon piece into centre of each artichoke half. Top each with a cube of butter, drizzle olive oil over everything and season well with salt and pepper. Pour wine into bottom of baking dish, cover tightly with foil and transfer to oven. Roast for 15 minutes, then remove foil and continue roasting for another 10 to 15 minutes, or until there is no liquid left in bottom of dish.
- To serve, place artichokes cut side up on a platter. Dollop about 1 tbsp (15 ml) Garlic Aioli into centre of artichoke alongside garlic and lemon and serve remaining aioli on the side.
Drink Pairings
Salt-Crusted Potatoes served with Soft Herb Salsa
Ingredients
Serves 4 - 6
2 lbs (1 kg) small, equal-sized unpeeled potatoes (such as creamers), scrubbed
1½ tbsp (22 ml) fine sea salt
FOR THE SOFT HERB SALSA:
1 medium green jalapeño pepper, seeded, coarsely chopped, or to taste
3 garlic cloves, crushed
1 cup (250 ml) tightly packed cilantro leaves
1 cup (250 ml) tightly packed tarragon leaves
1 cup (250 ml) tightly packed flat leaf parsley leaves
1 white anchovy fillet (optional)
¼ cup (60 ml) freshly squeezed lemon juice, plus extra to taste
⅔ cup (150 ml) extra-virgin olive oil
2 tbsp (30 ml) red wine vinegar, plus extra to taste
2 tsp (10 ml) ground cumin, toasted
sea salt and freshly ground black pepper, to taste
Instructions
- Place potatoes in a large, shallow pan that will accommodate them in a single, even layer. Add salt and 4 generous cups (just over 1 L) cold water. Bring water to a boil over medium-high heat and boil until water has evaporated and potatoes are fully cooked, about 12 to 15 minutes. Decrease heat to low and continue to cook for a few minutes, shaking pan until potatoes are dry and skins are covered with a thin crust of salt.
- Meanwhile, make Soft Herb Salsa. In bowl of a food processor, combine jalapeño, garlic, cilantro, tarragon, parsley and anchovy, if using. Pulse until chopped, then add lemon juice, olive oil, vinegar, cumin and salt and pepper to taste, being aware that potatoes are already salted. Process until smooth and taste for seasoning, adding a little extra lemon juice or vinegar if needed. Transfer to a serving dish.
- To serve, pile potatoes onto a serving platter and serve salsa on the side.
Drink Pairings
Croissant & Mushroom Stuffing
Ingredients
Serves 8-10
¼ cup (60 ml) butter, divided
2 cups (500 ml) sliced mushrooms
20 croissants, left uncovered for 3 days to become stale
1 cup (250 ml) half-and-half cream
1 cup (250 ml) chicken stock
4 eggs
1 tbsp (15 ml) grainy mustard
3 sprigs thyme, leaves picked and roughly chopped
salt and pepper, to taste
10 oz (283 g) Gruyère cheese, sliced
Instructions
- Butter a 9 x 11-in (23 x 28 cm) casserole dish with 2 tbsp (30 ml) butter.
- In a large frying pan, sauté mushrooms in remaining 2 tbsp (30 ml) butter over medium heat until cooked through and slightly browned, about 15 to 20 minutes.
- Slice each croissant into 3 chunks.
- In a mixing bowl, whisk together cream, chicken stock, eggs, mustard and thyme. Season with salt and pepper.
- Place croissants in casserole dish. Tuck a slice of cheese and some mushrooms in between each croissant piece. Pour egg mixture over and let sit for 30 minutes.
- Meanwhile, preheat oven to 350 F (180 C). Transfer casserole to oven and bake for 30 to 45 minutes, or until liquid has set and a knife comes out clean. Remove from oven and let sit for 5 minutes before serving.
Drink Pairings
Mashed Yams with Bacon & Sage
Ingredients
Serves 8-10
4 large yams, peeled and left whole
6 rashers thick-cut bacon, cut into 1-in (2.5 cm) pieces
10 fresh sage leaves
2 tbsp (30 ml) butter
salt and pepper, to taste
Instructions
- Place yams in a large pot and add about 2-in (5 cm) water. Cover with a lid and bring to a boil over high heat. Reduce heat and simmer until yams are fork-tender, about, about 20 to 25 minutes.
- Meanwhile, cook bacon in a large frying pan over medium heat until crisp, about 10 to 12 minutes. Remove bacon to a paper towel-lined plate. Add sage leaves to bacon fat (careful, as they will pop) and cook until crisp, flipping halfway through, about 2 to 5 minutes. Transfer to plate with bacon.
- Drain yams and add butter. Mash yams and season to taste with salt and pepper. Transfer to a serving dish and top with bacon and sage.
Drink Pairings
Celeriac Gratin
Ingredients
Serves 4-6
2 cups (500 ml) whipping cream
3 garlic cloves, crushed
salt and pepper, to taste
1 whole sprig thyme
1 bay leaf
3 tbsp (45 ml) butter, softened
2 large celeriac, peeled and sliced into ¾-in (2 cm) slices (use a mandoline or sharp knife)
1 medium onion, thinly sliced
1 cup (250 ml) shredded white cheddar cheese
Instructions
- Preheat oven to 350 F (180 C). In a small saucepan over low heat, heat cream, garlic, salt and pepper, thyme and bay leaf for 15 minutes to infuse cream with flavour; do not boil.
- Generously butter a 9 x 9-in (23 x 23 cm) casserole dish with the 3 tbsp (45 ml) softened butter. Place celeriac on bottom, then sprinkle a few slices of onion and ¼ the cheese on top. Repeat layers, ending with cheese on top.
- Remove and discard garlic, thyme and bay leaf from cream. Pour cream over casserole, cover with foil and transfer to oven to bake. After 45 minutes check that celeriac is tender and can easily be pierced with a knife. If not, bake, covered, until it is. Remove foil and bake for another 15 to 20 minutes, or until cheese is golden brown. Let sit for 15 minutes before serving.
Drink Pairings
Braised Cabbage with Herbed Vinaigrette
Ingredients
Serves 8-10
2 to 3 small green cabbages, quartered
1 cup (250 ml) chicken stock
2 tbsp (30 ml) butter
salt and pepper, to taste
¼ cup (60 ml) extra-virgin olive oil
1 shallot, finely chopped
1 sprig thyme, leaves picked and roughly chopped
1 pinch fennel seeds, crushed with your fingers
2 tbsp (30 ml) white wine vinegar
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) chopped fresh parsley leaves
2 tbsp (30 ml) finely chopped chives
Instructions
- Preheat oven to 375 F (190 C). Place cabbage, chicken stock, butter, salt and pepper in a roasting dish. Cover with foil and bake for about 30 minutes, or until cabbage is fork-tender. Don’t worry if it gets a bit golden around edges.
- To make the herbed vinaigrette, heat olive oil in a small frying pan over medium heat. Add shallot, thyme and fennel and sweat until shallots have softened, about 5 to 8 minutes. Remove from heat and add remaining ingredients, whisking until combined.
- Place cabbage on a serving platter and drizzle with vinaigrette.
Drink Pairings
Lime & Parmesan Corn Ribs
Ingredients
Serves 6
2 tbsp (30 ml) grapeseed oil or avocado oil
½ tsp (2.5 ml) kosher salt
½ tsp (2.5 ml) garlic powder
¾ tsp (4 ml) smoked paprika
1 tsp (5 ml) finely grated lime zest
4 corn cobs, husks removed
3 tbsp (45 ml) finely grated Parmesan
2 tbsp (30 ml) roughly chopped fresh
cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together oil, salt, garlic powder, smoked paprika and lime zest until well combined. Set spice mixture aside.
- With a sharp knife, carefully cut each corn cob into quarters lengthwise. The best way to do this is to stand the cob up vertically, with the wider end against the work surface. Cut lengthwise through the cob, then lay each half on its flat side and cut lengthwise once again. If this is too difficult, chop cobs in half so that you end up with 8 pieces per cob instead of 4; if cobs are shorter, they are easier and safer to cut.
- Lay corn on prepared baking sheet and brush each piece all over with spice mixture. Bake for 15 minutes, flip pieces over and return to oven until they start to curl slightly and begin to crisp, about 15 to 20 minutes more. While warm, transfer to serving plate and garnish with a sprinkle of Parmesan and cilantro. Serve with lime wedges.