Mustard Greens with Goji Berries
Ingredients
Serves 4 to 5
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) minced garlic
2 tsp (10 ml) organic, low-salt chicken bouillon paste/base
1 tbsp (15 ml) dried goji berries
¼ cup (60 ml) + 1 tbsp (15 ml) water, divided
1 tsp (5 ml) cornstarch
1 lb (500 g) mustard greens, blanched and shocked in ice water (Can substitute another type of Asian green if mustard greens not available)
Instructions
- Heat a wok or large saucepan over medium-high heat. Add vegetable oil and garlic and stir-fry until fragrant, about 30 seconds) Add chicken bouillon, goji berries and ¼ cup (60 ml) water. Bring to a boil, then reduce heat to simmer. Make a slurry with remaining water and cornstarch. Add slurry to pot and stir to combine. Cook over low heat until sauce has thickened.
- Add greens and increase heat to high. Cook, stirring frequently, until greens are hot. Serve immediately.
Drink Pairings
Steamed Chicken and Leek Dumplings
Ingredients
Serves 6 to 8
1 lb (500 g) ground chicken
1 tbsp (30 ml) microplaned or grated ginger
2 garlic cloves, microplaned or grated
¼ cup (60 ml) chopped Chinese leek (Use Chinese chives or regular leeks if you cannot find Chinese leeks)
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) sugar
2 tbsp (30 ml) cornstarch
1 package round dumpling wrappers, about 1 lb (500 g)
Dipping Sauce, to serve, recipe follows (optional)
DIPPING SAUCE
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Chinese black vinegar
1 tsp (5 ml) sesame oil
1 tsp (5 ml) sugar
1 pinch crushed, roasted sesame seeds
Instructions
- To make chicken filling, combine all ingredients in a mixing bowl except wrappers and dipping sauce. Have dumpling wrappers ready and a small bowl filled with water.
- To make dumplings, place 1 tbsp (15 ml) of chicken filling in middle of a wrapper. Dip your finger in water and run it around edge of half of wrapper. Fold wrapper in half and pinch outside edges together, overlapping as you go, to seal edges in a crescent shape.
- Repeat with remaining dumplings. Dumplings can either be steamed right away, or frozen in a single layer, then placed in an airtight bag or container and frozen until ready to serve.
- To cook dumplings, line a bamboo steamer with parchment paper or a lettuce leaf. Lay dumplings in a single layer (not touching) in steamer. From fresh: Steam over medium heat for about 8 minutes, or until dumplings are cooked through. From frozen: Steam over medium heat for about 15 minutes, or until dumplings are cooked through. Serve with desired dipping sauce.
- For DIPPING SAUCE, mix all ingredients together. Serve dumplings with dipping sauce and chili sauce or oil.
Drink Pairings
Steamed Rice Parcels
Ingredients
Serves 6
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) minced ginger
¼ lb (125 g) pork belly, roughly chopped
¼ lb (125 g) pork shoulder, roughly chopped
4 green onions, finely sliced
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) dark soy sauce
2 tsp (10 ml) oyster sauce
1 tsp (5 ml) sugar
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) water
2 cups (500 ml) cooked jasmine rice
3 frozen banana leaves, washed and dried
Instructions
- In a wok or heavy bottomed saucepan, over medium-high heat, stir-fry ginger in oil just until fragrant (about 30 seconds). Add pork belly and shoulder, spread it around bottom of pan and let cook without stirring until lightly browned, about 2 minutes. Flip meat and cook another 1 to 2 minutes, or until browned. Add green onion, light and dark soy sauce, oyster sauce, sugar, sesame oil and water. Cook for about 2 minutes. Remove from heat, add rice and mix until fully combined.
- Lay out banana leaves and divide rice evenly between them. Fold each banana leaf into a package that will fit in your steamer. Secure each package with butcher’s twine. The packages can be steamed right away or refrigerated until ready to serve. Steam packages over medium heat for 10 to 25 minutes, or until heated through. Steaming time will depend if rice is refrigerator cold or at room temperature.
Drink Pairings
Carrot Tart
Ingredients
Serves 8
14 oz (400 g) all-butter puff pastry
1 lb (500 g) multi-coloured carrots, scrubbed, sliced lengthwise in half
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) smoked paprika
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) olive oil
salt and pepper, to taste
4 oz (125 g) ricotta cheese
2 oz (60 g) feta cheese
1 garlic clove, minced
2 tbsp (30 ml) toasted pine nuts, for garnish
chopped dill, mint and parsley, for garnish
Instructions
- Place oven racks in top and bottom third of oven. Preheat oven to 425 F (220 C).
- On a lightly floured surface, roll and trim puff pastry into an 8-in x 12-in (20 cm x 30 cm) rectangle. Using a paring knife, lightly score a border around perimeter of puff pastry about ¼-in (0.5 cm) away from edges. Place puff pastry on a parchment-lined baking sheet and prick pastry inside border using a fork to prevent puffing in centre. Bake on top rack until puff pastry is lightly golden, about 10 to 12 minutes. Remove from oven and let cool slightly.
- Meanwhile, toss carrots with cumin, coriander, paprika, honey and oil, season generously with salt and pepper and spread in a single layer on a baking sheet. Roast carrots on bottom rack, below puff pastry, until edges are golden and carrots are still tender-crisp, about 15 to 20 minutes.
- While puff pastry and carrots are baking, in a food processor fitted with steel blade attachment, blend together ricotta, feta and garlic until smooth. Season to taste with salt and pepper.
- Spread cheese mixture onto puff pastry up to border and arrange carrots in a single layer on top. Bake until carrots are tender and edges of cheese mixture are golden brown, about 15 to 20 minutes. Let tart sit at room temperature for 20 minutes once out of oven.
- Sprinkle with pine nuts and herbs before cutting and serving.
Drink Pairings
SOURDOUGH STUFFING
Ingredients
Serves 8
1 loaf of sourdough, roughly 8 cups (2 L), cubed
2 tbsp (30 ml) extra-virgin olive oil, divided
1 yellow onion, diced
4 garlic cloves, minced
4 sprigs thyme
3 chorizo sausages, casings removed
2 eggs
1 cup (250 ml) milk
½ cup (125 ml) chicken stock
salt and pepper, to taste
½ red onion, sliced vertically into thin wedges
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 (180 C).
- In a large mixing bowl, place cubed sourdough bread.
- In a medium skillet over medium heat, heat 1 tbsp (15 ml) oil. Add diced onion, garlic and thyme, and sauté until translucent. Add chorizo, using a spatula to break up sausage as it cooks. Remove from heat and add to bread.
- In a separate mixing bowl, beat together eggs, milk and chicken stock. Season with salt and pepper. Pour over bread and place in a 9-in x 9-in (23 cm x 23 cm) casserole dish.
- In same skillet, over medium heat, heat oil. Add slices of red onion and balsamic vinegar. Cook until tender, then scatter over stuffing. Bake for 30 to 40 minutes, until golden and crispy on top.
Drink Pairings
HASSELBACK SWEET POTATOES
Ingredients
Serves 8
8 small sweet potatoes
4 tbsp (60 ml) butter
2 tbsp (30 ml) maple syrup
¼ cup (60 ml) chopped pecans
½ cup (125 ml) feta
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel and rinse sweet potatoes. Cut ¼-in (0.5 cm) parallel slices along potato, leaving bottom intact, so potato stays connected. Bake on a parchment-lined baking sheet for 30 minutes or until fork-tender (time may vary based on size of potato).
- In a medium skillet, melt butter. Add maple syrup and pecans. Cook for 5 minutes then remove from heat. Top each potato with crumbled feta and spoon maple butter over top. Serve warm.
Drink Pairings
ARANCINI WITH SAFFRON AIOLI
Ingredients
Serves 8 to 10
2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided
½ yellow onion, diced
2 garlic cloves, minced
8 cups (2 L) chicken stock
2 cups (500 ml) Arborio rice
½ cup (125 ml) dry white wine
1 cup (250 ml) grated Parmesan
1 cup (250 ml) grated mozzarella
salt and pepper, to taste
2 egg yolks, room temperature
1 tsp (5 ml) lemon juice
1 tsp (5 ml) Dijon mustard
1 pinch of saffron
2 eggs
2 cups (500 ml) bread crumbs, divided
4 cups (1 L) oil, for frying
Instructions
- In a large saucepan over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onions and garlic until translucent. While onions are cooking, heat chicken stock in a large saucepan. Add rice to onions and stir for 1 to 2 minutes, then add wine to deglaze.
- Add warmed chicken stock 2 cups (500 ml) at a time, adding more only once liquid has been absorbed. Once 6 cups (1.5 L) of liquid has been added, taste rice. If still a little crunchy, add more stock, 1 cup (250 ml) at a time until rice is al dente (it should be less runny than risotto).
- Once rice is cooked, stir in Parmesan and mozzarella. Add salt and pepper to taste. Place in a shallow container and refrigerate.
- To make Saffron Aioli, in a small blender, add egg yolks, lemon juice and mustard. Blend on high for 1 minute. Turn blender down to medium and slowly add ½ cup (125 ml) olive oil. It should thicken quickly. Once a mayonnaise consistency has been achieved, add saffron, and season to taste. Pulse until bright yellow, about 30 seconds. Can keep up to 1 week refrigerated.
- Once rice has cooled, remove from fridge and add 2 eggs and 1 cup (250 ml) bread crumbs. Mix and form into golf ball-sized rounds. In a separate small bowl, add remaining bread crumbs. Roll each round in breadcrumbs, to coat.
- In a medium to large saucepan over medium heat, heat frying oil. Once oil starts to ripple, fry arancini in small batches until golden brown, about 8 minutes each. Remove from oil and place on a paper towel-lined baking sheet. Serve warm with Saffron Aioli.
Drink Pairings
ROASTED CARROTS AND PARSNIPS WITH VERDE SAUCE
Ingredients
Serves 6 to 8
5 small parsnips, scrubbed, but not peeled
10 small carrots, peeled
2 tbsp (30 ml) olive oil
salt and pepper, to taste
½ jalapeño, to taste
½ green pepper
1 bunch cilantro, leaves only
4 sprigs mint, leaves only
2 garlic cloves
1 cup (250 ml) vegan sour cream (Available at specialty grocery stores)
½ lime, juice and zest only
¼ cup (60 ml) pumpkin seeds, toasted
Instructions
- Preheat oven to 375 F (190 C).
- If parsnips are large, cut in half lengthwise. Place parsnips and carrots on a large baking sheet, dress with oil and season with salt. Bake for 20 to 30 minutes, until soft and golden brown.
- To make Verde Sauce, place jalapeño and green pepper on a separate baking sheet and bake alongside the parsnips and carrots for 15 minutes. In a blender, add cilantro, mint, garlic, sour cream, lime juice, lime zest and cooked peppers. Blend on high for a couple minutes. Add salt and pepper to taste.
- Serve roasted carrots and parsnips on a platter with sauce on side or drizzled over. Garnish with pumpkin seeds.
Drink Pairings
STUFFED POBLANO PEPPERS
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
2 garlic cloves, finely chopped
½ white onion, finely chopped
¾ lb (340 g) fresh chorizo sausage, casings removed
1 tsp (5 ml) ground cumin
1 tbsp (15 ml) ancho chili powder or 1 to 2 chipotle chilies, finely chopped
4 Roma tomatoes, seeded, ½-in (1.25 cm) diced
2 cups (500 ml) cooked rice
1 cup (250 ml) frozen or fresh corn kernels
2 cups (500 ml) Mexican blend cheese (Monterey Jack and Cheddar blend), divided
½ cup (125 ml) chopped cilantro
4 to 6 poblano chilies, halved lengthwise and seeded
¼ cup (60 ml) water
Instructions
- Preheat oven to 350 F (180 C).
- In a skillet over medium-high heat, heat olive oil. Add garlic and onion, sauté until soft but not browning, about 3 to 4 minutes. Add chorizo and cook until browned and broken into small pieces. Stir in cumin, chili powder and tomatoes. Cook until tomatoes are softened, about 3 to 4 minutes. Remove skillet from heat. Stir in rice, corn, half of the cheese and cilantro and mix until well blended.
- Fill poblano pepper halves with chorizo rice mixture. Place peppers in a baking dish and sprinkle remaining cheese over top. Pour water into bottom of dish then cover loosely with foil. Bake until peppers are tender, about 45 minutes to 1 hour.
Drink Pairings
GRILLED VEGETABLE MEDLEY
Ingredients
Serves 3 to 5
1 each, yellow zucchini, green zucchini, small eggplant, yellow pepper, orange pepper, red onion
½ cup (125 ml) green beans
¼ cup (60 ml) neutral-flavoured oil
¼ cup (60 ml) olive oil
½ shallot, diced
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) red wine vinegar
2 sprigs oregano, stems removed
Instructions
- Preheat barbecue to medium-high heat.
- Slice zucchinis, eggplant and peppers in half lengthwise. Cut red onion into quarters. Place all vegetables in a large bowl, add neutral oil and season to taste. Toss until everything is coated evenly. Place vegetables on grill and close lid for 10 minutes. Remove green beans and flip remaining vegetables and grill on other side for another 10 minutes or until all vegetables are fork tender. Remove and plate on a large serving platter.
- In a small saucepan on medium heat, heat olive oil. Add shallots and reduce heat to medium-low, cook for about 5 to 8 minutes until shallots are translucent. Remove from heat and add mustard and vinegar. Top vegetables with warm dressing and garnish with oregano leaves.