MISO BUTTERED BEANS
Ingredients
Serves 6
2 tbsp (30 ml) unsalted butter, at room temperature
1 tbsp (15 ml) miso paste
½ tbsp (7 ml) sweet chili sauce
1 tbsp (15 ml) minced ginger
5 garlic cloves, minced
1 tbsp (15 ml) grapeseed oil
1 large shallot, sliced
1 lb (454 g) green beans, trimmed
1 x 19 oz (540 ml) can butter beans, rinsed
1 tbsp (15 ml) sesame seeds
1 tsp (5 ml) sesame oil
¼ cup (60 ml) whole cilantro leaves
2 green onions, white part only, thinly sliced
Instructions
- In a small bowl, mix together butter, miso, chili sauce, ginger and garlic. Set aside.
- In a large wok or cast iron skillet, heat oil over medium-high heat. Add shallot and sauté for 2 to 3 minutes, until softened. Add green beans and cook for 8 to 10 minutes, stirring occasionally, until they are medium-soft and slightly browned. Add butter mixture and cook for 1 minute, then add butter beans. Stir to coat in butter and cook for 1 more minute. Remove from heat, top with sesame seeds, and drizzle with sesame oil. Transfer to a serving platter and garnish with cilantro and green onion.
Drink Pairings
Winter Vegetables au Gratin
Ingredients
Serves 6
1 tbsp (15 ml) olive oil
1 medium onion, sliced
2 tbsp (30 ml) butter
4 garlic cloves, minced
1 small fennel bulb, cored and sliced
6 thyme sprigs, leaves only
2 large russet potatoes, peeled, cut into ¼-in (0.5 cm) rounds
2 cups (500 ml) chopped chard
1¼ cups (310 ml) whipping cream
½ cup (125 ml) vegetable stock
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) + ½ cup (125 ml) grated Parmigiano-Reggiano, divided
salt and white pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- In a medium skillet, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Add butter, garlic and fennel. Sauté for another 5 minutes, then add thyme. Remove from heat and let cool.
- In a large bowl, combine potatoes, chard, cream, stock, nutmeg and 1 cup (250 ml) Parmesan. Add fennel mixture and gently toss to coat. Season with salt and pepper.
- Layer vegetables in an 8 x 11-in (20 x 28 cm) casserole dish, ensuring potatoes are lying flat. Pour remaining liquid over and sprinkle with remaining ½ cup (125 ml) Parmesan and bread crumbs.
- Cover with foil and bake for 35 to 45 minutes, until potatoes are soft. Remove foil and broil on high for 3 to 5 minutes, or until bread crumbs are golden brown.
Drink Pairings
BAKED YAMS WITH BROWN SUGAR MERINGUE
Ingredients
Serves 4 to 6
3 yams, scrubbed
1 tbsp (15 ml) butter, melted
1 tsp (5 ml) garlic powder
2 tsp (10 ml) salt, divided
3 egg whites
½ cup (125 ml) brown sugar
2 tbsp (30 ml) granulated sugar
½ tsp (2.5 ml) cream of tartar
1 tsp (5 ml) coarse-flaked sea salt
1 handful arugula
1 tsp (5 ml) crushed multicoloured (or black) peppercorns
Instructions
- Preheat oven to 375 F (190 C). Line a baking sheet with parchment or foil. Poke holes all over yams with a fork so they do not explode while baking. Toss yams in butter, garlic powder and 1 tsp (5 ml) salt. Bake on lined baking sheet until soft, about 30 to 45 minutes.
- Meanwhile, make meringue. Fill a medium pot with about 2-in (5 cm) water and bring to a simmer over medium heat.
- In a medium heatproof mixing bowl that will fit over pot, combine egg whites, sugars, remaining 1 tsp (5 ml) salt and cream of tartar. Place bowl over simmering water and stir egg whites constantly with a heatproof spatula until they reach 175 F (80 C), about 8 to 10 minutes.
- Remove bowl from pot and whisk with an electric mixer until meringue is stiff and shiny, about 5 minutes.
- Spread meringue on a serving platter, cut yams in half and arrange them over meringue. Garnish with flaked sea salt, arugula and peppercorns.
Drink Pairings
FRESH CRANBERRY RELISH
Ingredients
Serves 2 cups (500 ml)
½ lb (250 g) fresh cranberries
1 orange, fruit, zest and juice
½ small shallot, roughly chopped
2 sprigs rosemary, leaves chopped
½ cup (125 ml) sugar, plus more if needed
1 tsp (5 ml) salt
Instructions
- Pulse all ingredients in a food processor until everything is roughly chopped. Taste and adjust seasoning. Amount of sugar needed will depend on how tart cranberries are. Refrigerate cranberry relish at least overnight to develop flavours. Relish will keep for up to 3 days in refrigerator.
Drink Pairings
GLAZED RADISHES
Ingredients
Serves 4 to 6
3 bunches radishes, leaves and stems removed, halved
½ cup (125 ml) chicken stock
2 tsp (10 ml) salt
2 tbsp (30 ml) honey
2 tbsp (30 ml) butter, divided
1 sprig thyme
1 bay leaf
Instructions
- Place radishes in a shallow pan with a lid. Add stock, salt, honey, 1 tbsp (15 ml) butter, thyme and bay leaf. Cover and bring to a boil over high heat. Reduce heat to medium and cook until radishes are almost tender, about 8 to 10 minutes.
- Remove lid, discard thyme and bay leaf and cook, uncovered, over high heat until liquid has almost completely reduced , about 5 to 8 minutes; there should be about 1 tbsp (15 ml) of liquid left. Add remaining 1 tbsp (15 ml) butter and toss radishes until butter has melted and radishes are nicely glazed. Serve immediately.
Drink Pairings
MUSHROOM STUFFING
Ingredients
Serves 4 to 6
1 loaf French bread, cut into cubes
2 tbsp (30 ml) butter, plus extra for greasing
1 tbsp (15 ml) olive oil
2 stalks celery, finely chopped
1 onion, sliced
2 garlic cloves, chopped
2 anchovy fillets
1 lb (500 g) mixed mushrooms, stems removed, sliced
2 tsp (10 ml) salt, divided
1 tsp (5 ml) black pepper
1 tsp (5 ml) chopped thyme leaves
2 sage leaves, chopped
¼ cup (60 ml) white wine
2 eggs, beaten
2 cups (500 ml) stock (turkey, chicken, mushroom or vegetable)
Instructions
- Preheat oven to 375 F (190 C). Bake bread cubes until light golden and dry, about 5 to 8 minutes. Set aside but leave oven on.
- In a large saucepan, melt butter with oil. Add celery, onion, garlic and anchovies and cook over medium heat just until onions are soft, about 5 to 8 minutes. Add mushrooms, 1 tsp (5 ml) salt, pepper, thyme, sage and wine. Continue cooking over medium heat; mushrooms will release their juices, then continue cooking until the liquid has evaporated and mushrooms are lightly caramelized, about 15 minutes total.
- Grease a casserole dish with butter. In a small bowl, combine remaining 1 tsp (5 ml) salt, eggs and stock. In a large bowl, combine bread, mushrooms and stock mixture. Transfer stuffing to greased casserole and bake at 375 F (190 C) for 30 to 40 minutes, or until stuffing is heated through and golden brown on top.
Drink Pairings
RICOTTA AND KABOCHA SQUASH GNOCCHI
Ingredients
Serves 6
4 lbs (2 kg) kabocha squash (about 2 medium squash)
2 tbsp (30 ml) olive oil
sea salt and black pepper, to taste
1 cup (250 ml) ricotta cheese, drained of any excess water
½ cup (125 ml) finely grated Parmesan, plus extra to serve
2 egg yolks
2 cups (500 ml) all-purpose flour, plus extra for rolling
½ cup (125 ml) salted butter, divided
20 large fresh sage leaves
½ lemon, juice only
1 large pinch dried red chili flakes, plus extra to serve
lemon wedges, to serve
Instructions
- Preheat oven to 375 F (190 C). Halve squash and remove seeds and any stringy fibrous flesh. Brush olive oil over each half and season with salt and pepper. Place squash, cut side down, on a parchment-lined baking sheet. Roast for about 40 minutes, or until very tender and a knife inserted into squash meets no resistance. Remove from oven and allow to rest until cool enough to handle. Remove and discard skin and wrap cooked squash in a clean, dry tea towel. Squeeze to extract any liquid from squash; it needs to be very dry. Weigh out 1 lb (454 g) and reserve leftovers, if any, for another use.
- In a large bowl, combine ricotta, Parmesan and egg yolks. Beat with a wooden spoon until well mixed. Season with salt and pepper. Mash squash until smooth and add to ricotta mixture, stirring until thoroughly combined.
- Add 1¾ cups (425 ml) flour to mixture and stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface and knead gently until it comes together. If dough is sticky, gradually work in remaining flour, a spoonful at a time. Cover and chill for at least 1 hour before rolling.
- Bring a large saucepan of salted water to a boil. Remove dough from fridge and divide into 6 pieces, shaping them into rough rounds. On a floured surface, roll each into a 10-in (25 cm) rope, about ½-in (1.25 cm) in diameter. Cut rope into 1-in (2.5 cm) pieces, placing each on a well-floured baking sheet before proceeding with next dough round.
- Cook gnocchi in 2 batches in boiling water. Once they float to surface, after about 3 to 4 minutes, cook an additional 3 to 4 minutes, about 6 to 7 minutes total. Test one to make sure gnocchi are fully cooked and not raw tasting. Drain and spread out in a single layer on a lightly oiled baking sheet.
- Heat a large heavy-bottomed frying pan over medium heat. Add ¼ cup (60 ml) butter to pan and heat until sizzling. Add sage and fry, stirring continuously, until crisp, about 2 minutes. Remove sage and set aside. Add half the gnocchi to pan and sear each side, flipping them, for 4 to 5 minutes total, until crispy and golden brown on both sides, adjusting heat to medium-high if needed. Transfer to a plate and keep warm. Repeat with remaining ¼ cup (60 ml) butter and gnocchi. Add first batch of gnocchi back into pan with second batch. Toss well and squeeze ½ lemon over, add chili flakes and season with salt and pepper. Add a generous handful of freshly grated Parmesan and toss well to coat.
- Transfer gnocchi to a large platter and top with fried sage. Serve immediately, family style, with plenty more Parmesan, chili flakes and lemon wedges.
Drink Pairings
STEAMED CHIVE BUNS SERVED WITH BRANDY CHILI OIL
Ingredients
Serves Makes 12 buns
1½ cups (375 ml) warm water
½ tbsp (7 ml) instant yeast
3 cups (750 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
4 tbsp (60 ml) vegetable oil, divided
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) + 1 tsp (5 ml) salt, divided
½ cup (125 ml) thinly sliced chives or green onions
BRANDY CHILI OIL:
½ cup (125 ml) finely chopped garlic
1 small shallot, finely chopped
¾ cup (175 ml) vegetable oil
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) brandy
1 tsp (5 ml) salt
1 tsp (5 ml) sugar
½ cup (125 ml) chili flakes
1 tbsp (15 ml) sesame seeds
Instructions
- In large bowl, mix water and yeast and stir until dissolved. Add flour, sugar, 1 tbsp (15 ml) oil, baking powder and ½ tsp (2.5 ml) salt. Mix until combined, then knead until smooth and elastic, about 8 to 10 minutes. This can also be done in a mixer with a dough hook
- Place dough in a clean bowl and cover with a damp tea towel. Allow to rise at room temperature until doubled in size, about 2 hours; time will depend on temperature of room. Alternatively, allow to proof in refrigerator overnight.
- Divide dough into 12 pieces. On a lightly floured surface, roll each piece into a ball and cover with damp towel. Allow to rest for 10 minutes.
- Meanwhile, in a small bowl, mix together remaining 3 tbsp (45 ml) oil, remaining 1 tsp (5 ml) salt and chives or green onions. Set mixture aside. Prepare a saucepan with boiling water and steaming basket. Cut twelve 3-in (8 cm) square pieces of parchment paper.
- To shape buns, place a dough ball on lightly floured surface and roll into an oval, about ¼-in (0.5 cm) thick. Leaving 1 end uncut, cut ¼-in (0.5 cm) wide slits along the length of oval. Spread 1 tsp (5 ml) of oil and chive mixture over dough. To shape, pinch together dough on both ends and twist hands in opposite directions to roll up into a spiraled log, then gently roll up the log into a circle, tucking 1 end into centre to form a knot. Place knot on a piece of parchment in steamer. Once steamer is filled (try to leave 1-in (2.5 cm) between knots), cover with lid and allow knots to rise for 10 minutes. If you have several steamer baskets, continue shaping knots and allow to rise in baskets. If you only have 1 basket, shape them all and place on a baking sheet in refrigerator, then rise and steam in batches. Steam over high heat for 10 minutes. Remove steamer from heat and allow to sit for 5 minutes before opening. Serve warm. Buns can be reheated by steaming for 3 minutes over high heat. Serve with Brandy Chili Oil. Makes 12 buns
- BRANDY CHILI OIL: In a small saucepan, combine garlic, shallot and oil. In a small bowl, mix vinegar, soy sauce, brandy, salt and sugar and stir to dissolve. Add to saucepan and cook over medium heat, stirring occasionally. Oil will start bubbling and release a lot of steam. Continue cooking until garlic is light golden brown, bubbling has slowed and there is no longer any steam coming from saucepan.
- Remove from heat and stir in chili flakes and sesame seeds. Allow to cool, then transfer to a jar. Can be stored in refrigerator for up to 2 weeks. Makes 1 cup (250 ml)
Drink Pairings
GRUYÈRE BUNS SERVED WITH ONION CONFIT
Ingredients
Serves Makes 12 buns
½ cups (375 ml) water
1 tsp (5 ml) instant yeast
1 tsp (5 ml) sugar
2 tsp (10 ml) salt
4 ¾ cups (1.175 L) bread flour
2½ cups (625 ml) shredded Gruyère cheese
1 tsp (5 ml) fresh thyme leaves, picked off stem and rubbed between fingers
1 tsp (5 ml) black pepper
ONION CONFIT B:
4 large onions, thinly sliced
½ cup (125 ml) butter
½ cup (125 ml) olive oil
2 tsp (10 ml) salt
1 tsp (5 ml) black pepper
¼ cup (60 ml) white wine
¼ cup (60 ml) beef stock
3 sprigs fresh thyme
1 bay leaf
Instructions
- In a large bowl, mix together water and yeast. Stir until yeast has dissolved.
- Add sugar, salt and flour to yeast mixture and stir until combined. Turn dough out onto countertop and knead until smooth and elastic, about 10 to 15 minutes. This can also be done in a mixer with a dough hook.
- Place dough in a clean bowl and cover with plastic wrap. Let proof in refrigerator overnight.
- The next day, divide dough into 12 pieces and roll each into a ball. Allow to rest on counter for 20 minutes. Meanwhile, mix together cheese, thyme and pepper. Set aside
- To shape buns, take a piece of dough and flatten with your hand. Take 2 tbsp (30 ml) cheese and place in middle of piece of dough. Bring edges of dough together over cheese and pinch it shut. Place bun on a parchment-lined baking sheet, pinched side down. Continue with remaining dough. Cover with a damp tea towel and allow to rise at room temperature for 1 hour, or until doubled in size.
- Meanwhile, preheat oven to 400 F (200 C). With clean scissors, cut an “X” on top of each bun. Bake for 20 to 25 minutes, or until golden brown. Serve warm, with Onion Confit.
- ONION CONFIT B: In a medium saucepan over high heat, combine all ingredients and heat until onions have softened slightly, about 5 minutes. Turn down heat to low and cook, stirring occasionally, until onions are very soft and entire mixture has browned, about 30 to 45 minutes. Remove thyme and bay leaf. Pour into a jar (fat will float to top and act as a seal). You can let confit sit overnight before serving to develop flavour, if desired. Will keep for up to 1 month in refrigerator. Makes 1 cup (250 ml)
Drink Pairings
Harissa and Maple Roasted Carrots
Ingredients
Serves 8
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) grapeseed oil
3 tbsp (45 ml) maple syrup
2 garlic cloves, minced
1 tsp (5 ml) ground cumin
kosher salt and black pepper, to taste
2½ lbs (1.25 kg) small rainbow carrots, scrubbed and trimmed
¼ cup (60 ml) unsalted pistachios, roughly chopped
2 oz (60 g) sheep’s milk feta cheese, crumbled
1 tbsp (15 ml) finely chopped chives
Instructions
- Preheat oven to 425 F (220 C).
- In a large bowl, whisk together harissa, oil, maple syrup, garlic, cumin and a pinch of salt and pepper. Add carrots and toss to coat.
- Transfer carrots and any extra harissa mixture to a roasting pan in a single layer. Roast, tossing occasionally, until carrots are tender and starting to caramelize, about 35 to 40 minutes.
- Transfer to a platter and garnish with pistachios, feta and chives. Carrots may be roasted up to 6 hours ahead. Allow to cool; cover and chill. Bring to room temperature or reheat before serving.