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.
Drink Pairings
Hasselback Beets
Ingredients
Serves 6
12 small to medium red and yellow beets, scrubbed
¼ cup (60 ml) grapeseed oil
kosher salt and black pepper, to taste
¼ cup (60 ml) white wine vinegar
2 tbsp (30 ml) clover or light-coloured honey
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
⅓ cup (75 ml) extra-virgin olive oil
Instructions
- Preheat oven to 375 F (190 C).
- Peel beets and trim root and stem ends to create a flat surface so they will not roll around when roasting. Slice each beet crosswise at ⅛-in (0.25 cm) intervals, cutting to within ¼-in (0.5 cm) of bottom, taking care not to cut all the way through. Place flat-side down in a glass or ceramic baking dish, drizzle with grapeseed oil and season with salt and pepper. Cover baking dish tightly with lid or aluminum foil and roast until easily pierced with a knife, about 45 to 60 minutes. Remove lid and continue to roast for another 10 minutes, to allow any liquid in dish to evaporate.
- Meanwhile, in a medium bowl, whisk together vinegar, honey and dill. Slowly drizzle in olive oil, whisking constantly, until vinaigrette comes together. Season to taste with salt and pepper.
- To serve, transfer warm beets to a serving platter. Drizzle with vinaigrette and garnish with additional chopped dill. Serve warm or at room temperature.
Drink Pairings
Asparagus with Orange & Tarragon
Ingredients
Serves 6
2 medium navel oranges
1 medium shallot, finely minced
3 tbsp (45 ml) white wine vinegar
½ tsp (2.5 ml) Dijon mustard
3 tbsp (45 ml) extra-virgin olive oil
kosher salt and black pepper, to taste
2 bunches (about 30 spears) green asparagus, trimmed
2 tbsp (30 ml) chopped fresh tarragon leaves
Instructions
- Finely zest one orange and place zest in a medium bowl. Set aside.
- Juice both oranges into a small saucepan. Place over medium heat and bring to a simmer. Allow juice to reduce to about 3 tbsp (45 ml).
- Meanwhile, place minced shallot in a small bowl with vinegar. Set aside for 5 minutes.
- Once juice has reduced, remove saucepan from heat and transfer juice to bowl with orange zest, then add mustard. Drain shallots (discarding or reserving vinegar for another use) and add to orange mixture, whisking to incorporate everything together. Slowly add oil and whisk until dressing has thickened slightly. Season to taste with salt and pepper. Set aside at room temperature.
- Bring a large saucepan of water to a boil over high heat. Season water with salt, reduce heat to medium and add asparagus. Cook until desired doneness is achieved; start checking after about 2 minutes, as asparagus will cook at different rates depending on thickness. With tongs or a slotted spoon, transfer asparagus to a colander and rinse under cold water for 1 minute. Pat dry and transfer to a serving platter.
- To serve, spoon orange vinaigrette over asparagus and garnish with tarragon and black pepper. Serve immediately.
Drink Pairings
STIR-FRIED RICE CAKES WITH PRAWNS
Ingredients
Serves 4 to 6
1 tsp (5 ml) cornstarch
1 tsp (5 ml) Shaoxing cooking wine, divided
1 tsp (5 ml) salt, divided
1 tsp (5 ml) sugar, divided
½ tsp (2.5 ml) ground white pepper, divided
5 oz (140 g) pork shoulder, cut into thin strips
2 tbsp (30 ml) vegetable oil
2 garlic cloves, crushed
5 oz (140 g) sustainable prawns, deveined
½ bunch choy sum, cut into 1-in (2.5 cm) pieces, blanched and shocked in ice water
15 oz (425 g) flat rice cakes (found at any Asian market)
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) oyster sauce
1 tsp (5 ml) sesame oil
Instructions
- In a bowl, combine cornstarch, cooking wine, salt, sugar, pepper and pork shoulder. Allow to marinate for ½ hour.
- Heat a wok over high heat. Add vegetable oil and garlic and cook for about 30 seconds to 1 minute, or until fragrant. Add pork shoulder in a single layer and allow it to sit until bottom has browned, about 2 to 3 minutes. Turn meat over to cook other side for about 2 minutes.
- Add prawns and choy sum and stir-fry for another minute or two, or just until prawns start to turn pink. Add rice cakes, soy sauce and oyster sauce and stir-fry until everything is combined. Cover with a lid and cook just until rice cakes are soft, about 3 to 5 minutes.
- Add sesame oil and mix to combine. Serve on a warm platter.
Drink Pairings
LONG LIFE NOODLES WITH MUSHROOMS
Ingredients
Serves 4 to 6
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) soy sauce
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vegetable oil
1 tbsp (15 ml) butter
2 tbsp (30 ml) minced garlic
1 cup (250 ml) shiitake mushrooms, stems removed and thinly sliced
1 x 15 oz (425 g) can straw mushrooms, halved
1 cup (250 ml) Chinese chives, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) Shaoxing cooking wine
1 x 10½ oz (300 g) package yi mein noodles
2 green onions, julienned
Instructions
- Cook yi mein according to package instructions and drain well. Set aside.
- Mix together oyster sauce, soy sauce and sugar. Set aside.
- Heat a wok over high heat. Add vegetable oil, butter and garlic and stir-fry just until fragrant, about 5 seconds. Add shiitake and straw mushrooms and stir-fry until cooked and lightly browned, about 3 to 4 minutes. Add chives and stir-fry just until chives are cooked, about 1 minute.
- Add cooking wine and mix, then add yi mein and sauce mixture. Stir-fry until noodles are hot and evenly mixed with sauce.
- Transfer noodles to a warm serving platter and garnish with green onions.
Drink Pairings
ROASTED ROOT VEGETABLES WITH ORANGES, OLIVES AND FETA
Ingredients
Serves 4 to 6
¾ lb (340 g) small beets, peeled, cut into 1-in (2.5 cm) wedges, steamed until al dente
¾ lb (340 g) small yams, scrubbed, cut into 1-in (2.5 cm) pieces
4 tbsp (60 ml) + ⅓ cup (75 ml) extra-virgin olive oil, divided
1 tbsp (15 ml) finely grated orange or tangerine zest
3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed orange or tangerine juice, divided
2 sprigs rosemary
2 sprigs thyme
salt and pepper, to taste
1 small shallot, very finely minced
1 tbsp (15 ml) sherry vinegar
1 tsp (5 ml) ground cumin
2 large pinches crushed red chili flakes
½ cup (125 ml) coarsely chopped, oil-packed pitted olives
3 tbsp (45 ml) finely chopped fresh dill
2 small navel or tangerine oranges, peeled and sliced into thin rounds
2½ oz (75 g) creamy feta cheese
2 tbsp (30 ml) chopped mint leaves
Instructions
- Preheat oven to 400 F (200 C).
- Place beets and yams in 2 separate bowls. In a measuring cup, combine 3 tbsp (45 ml) olive oil, orange zest and 3 tbsp (45 ml) orange juice, rosemary, thyme and salt and pepper to taste, and using a wooden spoon, muddle herbs into oil and juice. Pour evenly over yams and beets and toss well to combine. Place yams and beets on opposite ends of a large baking sheet, spreading them into 2 even but separate layers. Roast vegetables, tossing from time to time, for 30 to 35 minutes, or until tender and easily pierced all the way through with tip of a sharp knife.
- Meanwhile, in a large bowl, combine remaining 1 tbsp (15 ml) + ⅓ cup (75 ml) olive oil, remaining ⅓ cup (75 ml) orange juice, shallot, vinegar, cumin, chili flakes, olives, dill and salt and pepper to taste. As soon as vegetables come out of oven, add to bowl and toss well to combine. Add orange slices and stir gently to mix and keep slices whole. Transfer to a serving platter and crumble feta over top. Sprinkle with mint, season with salt and pepper and serve immediately.
Drink Pairings
WARM BRAISED RED CABBAGE SALAD WITH TAHINI SAUCE
Ingredients
Serves 4 to 6
3 slices bacon, chopped
1 tbsp (15 ml) olive oil
½ medium white onion, sliced
3 garlic cloves, minced
2 tbsp (30 ml) butter
1 small head red cabbage, halved, core removed, sliced vertically
¼ cup (60 ml) apple cider vinegar
1 medium orange, juice only
2 tbsp (30 ml) golden raisins
salt and pepper, to taste
2 tbsp (30 ml) pumpkin seeds, toasted
1 tbsp (15 ml) chopped parsley leaves
TAHINI SAUCE
2 tbsp (30 ml) tahini
1 garlic clove, minced
1 tbsp (15 ml) grainy mustard
2 to 4 tbsp (30 to 60 ml) water, to taste, plus extra as needed
salt and pepper, to taste
Instructions
- In a large cast iron pan or Dutch oven with a lid, cook bacon over medium-high heat until golden brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard the rest.
- In same pan or Dutch oven, heat olive oil over medium-high heat. Sauté onion for 5 minutes, until soft, then reduce heat to medium-low and add garlic, butter and cabbage. Sauté for 5 minutes, until cabbage is glossy.
- Add vinegar, orange juice and raisins. Season with salt and pepper and cover with lid. Cook for 10 to 12 minutes, stirring occasionally, until cabbage is soft and liquid has fully reduced. Remove from heat and set aside.
- To make Tahini Sauce, in a small bowl, whisk together tahini, garlic and mustard. Add water, 1 tbsp (15 ml) at a time, until creamy but not too runny.
- Transfer cabbage to a serving dish and drizzle with Tahini Sauce. Garnish with bacon, pumpkin seeds and parsley.
Drink Pairings
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.