STIR-FRIED BABY BOK CHOY WITH PRAWNS
Ingredients
Serves 6 to 8
2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
1 tsp (5 ml) cornstarch
2 tbsp (30 ml) vegetable oil, divided
½ lb (250 g) medium prawns, peeled and deveined
salt and pepper, to taste
1 tbsp (15 ml) finely chopped ginger
1 tsp (5 ml) minced garlic
1 lb (500 g) baby bok choy, rinsed and halved
3 to 4 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) slices
¼ cup (60 ml) chicken stock
Instructions
- In a bowl, mix together soy sauce, sugar, sesame oil, rice wine, white pepper and cornstarch. Set aside.
- Heat a wok over high heat. When hot, add 1 tbsp (15 ml) vegetable oil. Add prawns and stir-fry just until they become opaque. Season with salt and pepper. Remove from wok and set aside on warm plate.
- Return wok to high heat. Add remaining oil, ginger and garlic, Sauté for 10 seconds until fragrant. Add bok choy and mushrooms, stir-fry for 1 minute. Add chicken stock, stir-fry until vibrant and crisp. Add prawns and reserved sauce mixture. Stir-fry until sauce thickens and covers greens and prawns.
Drink Pairings
VEGETABLE FRIED RICE
Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
1 tsp (5 ml) minced ginger
½ yellow onion, diced
1 stalk celery, cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) diced red pepper, cut into ¼-in (0.5 cm) dice
½ cup (125 ml) green beans, trimmed, cut into ½-in (1.25 cm) pieces
½ cup (125 ml) Chinese broccoli (gai lan), cut into ½-in (1.25 cm) dice
2 to 3 dried Chinese mushrooms, rehydrated in warm water until soft, drained and cut into ¼-in (0.5 cm) dice
¼ cup (60 ml) sliced button mushrooms
¼ cup (60 ml) fresh or frozen peas
3 to 4 cups (750 ml to 1 L) cooked white rice, leftover day-old rice is best
1 cup (250 ml) bean sprouts
1 tbsp (15 ml) dark or mushroom soy sauce
1 tsp (5 ml) salt
1 tsp (5 ml) light soy sauce
¼ tsp (1 ml) ground white pepper
2 green onions, finely chopped
Instructions
- In a wok over medium-high heat, heat vegetable oil. When hot, add ginger, onion, celery, red pepper, green beans and Chinese broccoli. Stir-fry about 30 seconds. Add mushrooms and peas. Stirfry 30 seconds then add rice. Stir mixture together for 1 minute to heat up rice, scraping bottom of wok to prevent rice from sticking. Add bean sprouts, toss to mix.
- Add dark soy sauce, salt, light soy sauce and white pepper. Stir-fry 1 minute to mix thoroughly then add green onions. Transfer to serving platter or rice bowls.
Drink Pairings
CRISPY CHOW MEIN WITH BARBECUED PORK
Ingredients
Serves 4 as an appetizer
½ lb (250 g) fresh thin chow mein egg noodles
1 tbsp (15 ml) light soy sauce
1¼ tsp (6 ml) sugar
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) Chinese rice cooking wine or dry sherry
1 pinch white pepper
2½ tsp (12.5 ml) cornstarch
⅔ cup (150 ml) chicken stock
4 tbsp (60 ml) peanut oil or canola oil, divided
1 tsp (5 ml) minced ginger
1 tsp (5 ml) minced garlic
1 small onion, finely julienned
½ cup (125 ml) Chinese broccoli (gai lan), trimmed, cut stalk on bias into ½-in (1.25 cm) pieces
¼ lb (125 g) Chinese barbecued pork, cut into ¼-in (0.5 cm) julienne, make ahead, recipe follows
1 cup (250 ml) bean sprouts
3 Chinese mushrooms, rehydrated in warm water until soft, drained, stem removed and thinly sliced ¼-in (0.5 cm)
¼ lb (125 g) white mushrooms, sliced
4 green onions, trimmed, cut into 2-in (5 cm) pieces, white portions julienned
CHINESE BARBECUED PORK:
1 lb (500 g) pork tenderloin or a long piece of pork butt
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) Shaoxing cooking wine or dry sherry
2 tbsp (30 ml) honey
½ tsp (2.5 ml) salt
1 tsp (5 ml) Chinese five-spice powder
Instructions
- Bring a large stockpot of salted water to a rapid boil. Add noodles and cook for 1 minute. Drain well and rinse with cold water. Drain well again and allow to drain for 2 hours, turning occasionally until completely dry.
- In a small mixing bowl, combine light soy sauce, sugar, sesame oil, rice wine or sherry, white pepper, cornstarch and chicken stock. Set aside.
- Heat a cast iron or heavy-bottomed 8 to 10-in (20 to 25 cm) skillet over high heat for about 1 minute or until hot. Add 2 tbsp (30 ml) peanut or canola oil. When a wisp of white smoke appears, place noodles in skillet in an even layer, covering entire bottom. Lower heat to medium, fry for 2 minutes, then fry for 3 minutes more while moving skillet from side to side to ensure noodles brown evenly and do not stick.
- Remove pan from heat and slide noodles onto a large flat platter and invert onto another dish over it. Turn dish over and slide noodles back into skillet to fry other side. Turn heat to medium and repeat frying. If needed, add a bit more oil. Set aside when both sides are evenly browned.
- Heat wok over high heat and add remaining 2 tbsp (30 ml) oil, swirling to cover wok. When a wisp of smoke appears, add ginger, garlic and onion, stir-fry 10 seconds. Add Chinese broccoli, Chinese Barbecued Pork, bean sprouts, mushrooms and green onions. Stir-fry 1 to 2 minutes until Chinese broccoli is cooked, but still crisp. Make a well in middle of mixture and add reserved sauce mixture. Mix together until sauce is thickened and bubbling and all ingredients are covered with sauce.
- Assemble by placing noodles on a preheated plate. Pour contents of wok over noodles and serve. Cut mixture into 4 wedge-shaped pieces and serve.
- To make CHINESE BARBECUED PORK: Cut pork in half lengthwise, creating 2 long strips; place into shallow baking dish.
- In a bowl, mix remaining ingredients together and spread marinade evenly over pork. Cover and refrigerate for 2 hours.
- Preheat oven to 400 F (200 C).
- Place pork on a wire rack set in a roasting pan. Roast, turning pork over once, for about 20 minutes, or until centre reaches 150 F (66 C). Remove from oven and let pork rest for 10 minutes before using or serving.
Drink Pairings
CRISPY PRAWN BALLS
Ingredients
Serves about 1 dozen
½ lb (250 g) raw prawns
1 tsp (5 ml) salt, divided
1 tbsp (15 ml) egg white, lightly beaten
1 pinch white pepper
½ tsp (2.5 ml) sugar
¼ tsp (1 ml) sesame oil
1½ tsp (7.5 ml) canola oil
1½ tsp (7.5 ml) cornstarch
2 tsp (10 ml) finely chopped chives or green onions
⅓ cup (75 ml) all-purpose flour
1 large egg, lightly beaten
½ cup (125 ml) panko or regular dried breadcrumbs
canola or peanut oil, for deep-frying
Spicy Sweet and Sour Sauce, to serve, make ahead, recipe follows
SPICY SWEET AND SOUR SAUCE:
2 tbsp (30 ml) cornstarch
¼ cup (60 ml) water
¼ cup (60 ml) ketchup
¼ cup (60 ml) vinegar
1 tsp (5 ml) pepper
1 tsp (5 ml) red pepper chili flakes
¼ cup (60 ml) sugar
2 tbsp (30 ml) light soy sauce
2 tbsp (30 ml) honey
Instructions
- In a strainer, toss prawns with ½ tsp (2.5 ml) salt. Let sit 1 minute then rinse. Pat with paper towel to remove excess moisture and coarsely chop into large pieces. Set aside.
- In a mixing bowl, stir together remaining salt, egg white, pepper, sugar, sesame and canola oil, cornstarch and prawns.
- Transfer mixture to food processor and grind to a coarse texture, pausing to scrape as needed, before adding chives or green onions. Pulse a bit longer to produce a sticky, somewhat smooth paste. Transfer to a bowl. Refrigerate for 30 minutes or overnight.
- Using a small cookie or ice cream scoop, or using 2 tbsp (30 ml) of the prawn paste, roll into balls with wet hands. Roll prawn balls in flour to lightly coat. Then dip into egg wash, letting excess egg drip off. Finally roll into panko or breadcrumbs, to coat. Set breaded prawn balls on a plate. Repeat with remaining mixture.
- Pour 1½-in (3.75 cm) of oil into a heavy-bottomed saucepan or wok. Heat over medium-high heat until about 350 F (180 C). Fry balls in batches of 3 or 4, for 2 to 3 minutes, turning frequently, until golden brown. Use a slotted spoon to remove from hot oil and drain on paper towel. Let cool for 5 to 10 minutes and serve with Spicy Sweet and Sour Sauce.
- TO MAKE SPICY SWEET AND SOUR SAUCE: In a small bowl, mix together cornstarch and water. Set aside.
- In a medium saucepan, combine ketchup, vinegar, pepper, chili flakes, sugar and soy sauce. Heat over medium heat and bring to a boil. Whisk in cornstarch mixture and stir until it starts to boil. Remove from heat and stir in honey. Makes 1 cup (250 ml)
Drink Pairings
BROCCOLINI WITH CRANBERRY GREMOLATA
Ingredients
Serves 8 to 10
¼ cup (60 ml) whole hazelnuts
¼ cup (60 ml) sweetened dried cranberries, roughly chopped
3 tbsp (45 ml) chopped flat leaf parsley
½ tsp (2.5 ml) orange zest
salt, to taste
1½ lbs (750 g) broccolini
1 tbsp (15 ml) grapeseed oil
2 tbsp (30 ml) orange juice
2 garlic cloves, minced
Instructions
- In a large frying pan over medium heat, toast hazelnuts stirring frequently, until lightly browned and fragrant, about 8 to 10 minutes. Transfer to a clean tea towel, wrap nuts and rub together until most of hazelnut skins come off. Pick out hazelnuts, discard skins and roughly chop. Place in a medium bowl and toss with cranberries, parsley, orange zest and salt. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add broccolini and cook until bright green, about 1 to 2 minutes. Immediately transfer to a large bowl of ice water to cool before draining.
- Place frying pan back over mediumhigh heat, add oil, orange juice, garlic and a pinch of salt. Bring to a boil and cook, stirring constantly, for 1 minute. Add broccolini and sauté until tender-crisp, about 5 to 8 minutes. Transfer to a serving platter and spoon cranberry mixture overtop. Serve while warm.
Drink Pairings
LOADED CAULIFLOWER MASH
Ingredients
Serves 8 to 10
2 lbs (1 kg) cauliflower, trimmed and cut into florets, about 4 cups (1 L)
1 garlic clove
3 tbsp (45 ml) water
⅓ cup (75 ml) mascarpone cheese
¼ cup (60 ml) buttermilk
salt and pepper, to taste
2 tbsp (30 ml) minced chives, divided
¾ cup (175 ml) shredded cheddar cheese, divided
6 strips bacon, cooked and chopped, divided
Instructions
- Preheat oven to 350 F (180 C).
- In a large microwave-safe baking dish with a lid, add cauliflower florets, garlic and water. Cover and microwave on high until cauliflower is tender, about 5 to 8 minutes. Drain any excess water from baking dish and let cauliflower sit uncovered for 4 minutes.
- Place cauliflower with garlc clove in a food processor and process until only small chunks remain. Add mascarpone cheese, buttermilk, salt and pepper. Continue to process until mixture resembles consistency of mashed potatoes. Transfer to 8-in (1.2 L) baking dish and stir in 1½ tbsp (22 ml) minced chives, ½ cup (125 ml) cheddar and ¾ of chopped bacon. Top cauliflower mixture with remaining ¼ cup (60 ml) cheddar and bacon. Bake until cheese has melted, about 5 minutes. Garnish with remaining chives and serve warm.
Drink Pairings
MIXED POTATO GRATIN
Ingredients
Serves 6 to 8
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
2 garlic cloves, chopped
2 sprigs thyme
3 sage leaves
1 pinch freshly grated nutmeg
2 cups (500 ml) whipping cream
3 large russet potatoes, peeled, cut into 1-in (2.5 cm) slices
3 large sweet potatoes, peeled, cut into 1-in (2.5 cm) slices
1 tbsp (15 ml) butter
1 cup (250 ml) grated Gruyère cheese
Instructions
- Preheat oven to 325 F (162 C).
- In a medium pot over medium heat, bring salt, pepper, garlic, thyme, sage, nutmeg and cream to a boil. Reduce heat to low and let sit.
- Grease a 10-in (25 cm) round or 9 x 11-in (23 x 28 cm) rectangle baking dish with butter. Lay potatoes in dish, alternating potato and sweet potato.
- Remove thyme sprigs and sage from cream and pour over potatoes, then sprinkle cheese all over. Cover with foil and bake for 1 to 1½ hours, until potatoes are tender. Remove foil and bake another 15 to 20 minutes, until cheese is golden brown. Serve warm.
Drink Pairings
ROASTED WINTER VEGETABLES
Ingredients
Serves 6 to 8
2 bunches medium-sized heirloom carrots, scrubbed and halved
1 lb (500 g) Brussels sprouts, trimmed and halved
1 lb (500 g) small parsnips, scrubbed and halved
½ lb (250 g) small red onions, cut into eighths
½ cup (125 ml) extra-virgin olive oil
1 tbsp (15 ml) sea salt
1 tsp (5 ml) pepper
4 sprigs thyme, leaves removed from stems
1 tbsp (15 ml) honey
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, mix all ingredients and transfer to a parchment-lined baking tray. Vegetables should be in a single layer, use 2 trays if needed. Roast for about 45 minutes, mixing halfway through, until vegetables are golden brown and tender. Transfer to a serving platter and serve warm.
Drink Pairings
BRAISED RED CABBAGE
Ingredients
Serves 6 to 8
4 tbsp (60 ml) butter, divided
1 tbsp (15 ml) extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) sea salt
2 tsp (10 ml) pepper
1 large head red cabbage, quartered, core removed, thinly sliced
3 Granny Smith apples, peeled, cut into eighths
1 cup (250 ml) chicken stock
3 tbsp (45 ml) Champagne vinegar
3 tbsp (45 ml) redcurrant jelly
3 tbsp (45 ml) Dijon mustard
2 tsp (10 ml) caraway seeds
2 tbsp (30 ml) chopped fresh Italian parsley
2 tbsp (30 ml) chopped fresh dill
Instructions
- In a large pot over medium heat, heat half the butter and olive oil until butter has melted. Add onions, garlic, salt and pepper and cook until onions are softened. Add cabbage, apples, chicken stock, vinegar, redcurrant jelly, Dijon mustard and caraway seeds. Cover with a lid and cook over medium-low heat for about 1 hour, or until cabbage is very tender.
- Remove lid and turn heat up to medium-high and cook until liquid has reduced almost completely. Add remaining butter, parsley and dill and mix. Taste and adjust seasoning. Place into a serving bowl and serve warm.
Drink Pairings
MAPLE ROASTED CARROTS
Ingredients
Serves 4
2 lbs (1 kg) whole small rainbow carrots, cleaned, halved with ½-in (1.25 cm) green tops attached
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) pure maple syrup
salt and pepper, to taste
fresh thyme, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- On a rimmed baking sheet, place carrots. Add oil and maple syrup by hand or with pastry brush, distributing evenly. Sprinkle with salt and pepper. Roast for 20 minutes or until tender.
- Place carrots in a serving dish and garnish with thyme. Serve with Thanksgiving dinner.