VEGETARIAN LENTIL AND KALE STEW
Ingredients
Serves 4
¼ cup (60 ml) extra-virgin olive oil
1 onion, diced
2 carrots, diced
1 celery rib, diced
1 garlic clove, minced
2 thyme sprigs, leaves removed and minced
1 rosemary sprig
½ cup (125 ml) crushed tomatoes
1 tbsp (15 ml) red wine vinegar
2 cups (500 ml) French lentils
4 cups (1 L) vegetable stock or water
1 Yukon Gold potato, 2-in (5 cm) cubes
1 small butternut squash, peeled and cut into 2-in (5 cm) cubes
1 bunch kale, washed and sliced
¼ cup (60 ml) whipping cream
Instructions
- Heat vegetable oil in a large heavybottomed sauce pan or Dutch oven over medium heat. Add onion, carrot, celery, garlic, thyme and rosemary. Cook until vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Add tomatoes, red wine vinegar, lentils, stock, potatoes and squash. Cook, partially covered, for 15 minutes. Add kale and continue cooking for 10 to 15 minutes or until lentils, potato and squash are soft and cooked through. Add cream and simmer for another 5 minutes, then serve.
Drink Pairings
POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.
Drink Pairings
BLOODY MARY SOUP SHOTS
Ingredients
Serves 20 soup shots
1 × 28 oz (796 g) canned chopped tomatoes, unsalted
2 green onions, trimmed and chopped
1 celery stalk
½ cup (125 ml) reduced salt chicken stock
2 tbsp (30 ml) Worcestershire sauce
1 tbsp (15 ml) prepared horseradish
2 tbsp (30 ml) vodka
1 tbsp (15 ml) lemon juice
salt and freshly ground pepper, to taste
½ cup (125 ml) sour cream, for serving
2 tbsp (30 ml) 2% milk, plus extra as needed, for serving
Instructions
- In a blender, combine tomatoes with juice, green onions, celery, stock, Worcestershire, horseradish, vodka and lemon juice until smooth. If soup is too thick, thin with additional stock or water 1 tbsp (15 ml) at a time. Season soup to taste with salt and pepper. Transfer to a pitcher and refrigerate until cold.
- Just before serving, in a small bowl, whisk together sour cream and milk. If mixture is not easily pourable, add an additional 1 to 2 tsp (5 to 10 ml) of milk. Transfer to a squeeze bottle or a resealable plastic bag with a small hole cut from one corner.
- When ready to serve, pour Bloody Mary soup into small serving glasses. Squeeze a small coil of sour cream mixture onto soup. With a toothpick or paring knife, drag lines from centre out to create a spider web design. Enjoy soup chilled.
Drink Pairings
TOM YUM SOUP
Ingredients
Serves 4
4 cups (1 L) chicken broth
2 stalks lemongrass, trimmed, crushed with a side of a cleaver and cut into 1-in (2.5 cm) pieces
3 fresh or frozen kaffir lime leaves
2 to 3 Thai red chilies, seeded and finely sliced
1 x 10 oz (284 ml) can straw mushrooms, drained and halved
¼ lb (50 g) oyster mushrooms, cleaned and coarsely chopped
½ lb (250 g) medium or small shrimp, peeled and deveined
¼ cup (60 ml) lime juice
3 tbsp (45 ml) fish sauce, or to taste
cilantro sprigs and chopped green onions, for garnish
Instructions
- In a saucepan, bring broth and lemongrass to a boil over high heat. Add lime leaves and chilies and bring back to a boil. Lower to medium-high heat and cook for a further 5 minutes.
- Add mushrooms and shrimp and bring to a boil. Cook for 1 minute or until shrimp are opaque and cooked.
- Remove from heat and add lime juice and fish sauce, to taste. Serve in warm serving bowls and garnish with cilantro and green onions.
Drink Pairings
TOMATO AND FARRO STEW
Ingredients
Serves 6
STEW:
1 cup (250 ml) water
½ cup (125 ml) farro
1 pinch sea salt
1 eggplant, skin on, about 1 lb (500 g)
5 tbsp (75 ml) extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 parsnips, peeled, halved lengthwise, sliced
½-in (1 cm) thick
2 carrots, peeled, halved lengthwise, sliced
½-in (1 cm) thick
½ tsp (2 ml) sea salt
1 tsp (5 ml) cinnamon
2 tbsp (30 ml) tomato paste
28 oz (796 ml) can tomatoes, preferably fire-roasted
2½ cups (625 ml) beef stock
½ cup (125 ml) seedless golden raisins
½ cup (125 ml) chopped dried apricots
⅓ cup (75 ml) oil-packed sun-dried tomatoes, drained and chopped
½ tsp (2 ml) crushed red pepper flakes
chopped flat-leaf parsley, for garnish
HERBED LEMON CRÈME FRAÎCHE:
1 cup (250 ml) crème fraîche (substitute plain yogurt or sour cream)
2 tbsp (30 ml) chopped flat-leaf parsley
1½ tbsp (22 ml) finely chopped fresh chives
2 tsp (10 ml) chopped fresh tarragon
2 tsp (10 ml) finely grated lemon zest
1 tbsp (15 ml) lemon juice
sea salt and freshly ground black pepper
Instructions
- To make STEW: In a small saucepan bring water, farro and salt to a boil. Reduce heat to simmer, cover, cook until tender, but slightly chewy, 20 to 25 minutes. Drain remaining liquid and set aside.
- Cut eggplant into 1-in (2.5 cm) pieces. Heat a large frying pan over medium-high heat. Add 3 tbsp (45 ml) oil. When hot, add eggplant, sauté until slightly soften. Transfer to a bowl and set aside.
- Heat a large Dutch oven over medium-high heat. Add remaining oil. Add onion and garlic and sauté until onions are lightly golden. Mix in parsnips, carrots, eggplant, salt and cinnamon, stirring, until fragrant, 1 minute. Stir in tomato paste and cook for 1 minute.
- Add can tomatoes with juice, scraping up bits from bottom of saucepan. Add stock, raisins, apricots, sun dried tomatoes and pepper flakes and bring to a boil. Reduce heat to simmer, cook covered until carrots are fork tender, 15 minutes. Stir occasionally.
- In a bowl, stir together all HERBED LEMON CRÈME FRAÎCHE ingredients. Add salt and pepper to taste. Cover and refrigerate.
- Stir cooked farrow into stew during final minute of cooking. Add salt and pepper to taste. Serve in heated serving bowls and garnish with Herbed Lemon Creme Fraiche and chopped parsley.
Drink Pairings
PUMPKIN, CHORIZO AND BLACK BEAN SOUP
Ingredients
Serves 4
1 tbsp (15 ml) grape seed oil
4 oz (125 g) cured chorizo, thinly sliced
2 garlic cloves, thinly sliced
3 medium tomatoes, stemmed and chopped
2 cups (500 ml) low-sodium chicken stock
1 lb (500 g) pumpkin or butternut squash, peeled and chopped
salt and freshly ground black pepper, to taste
1 cup (250 ml) cooked black beans, divided
1 avocado, peeled and diced, for garnish
¼ cup (60 ml) sour cream, for garnish
Instructions
- In a medium saucepan, heat oil over medium heat. Add chorizo and garlic and cook, stirring occasionally, until golden and crisp, about 4 minutes. Transfer to a plate and set aside.
- In same saucepan, add tomatoes, stock, pumpkin and salt and pepper. Bring to a simmer over medium heat and cook, slightly covered, until pumpkin is tender, about 12 minutes.
- Remove saucepan from heat and let cool slightly. Using a hand-held immersion blender or food processor, blend until smooth. Warm soup over medium heat before stirring in three quarters of the black beans and cook until heated through, about 3 minutes.
- Divide soup among warmed bowls and top with reserved chorizo, garlic and remaining black beans. Garnish with diced avocado and a dollop of sour cream, if desired. Serve warm.
Drink Pairings
SPICED CARROT SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) grapeseed oil
1 large white onion
1¼ lbs (625 g) carrots, peeled and chopped
3¾ cups (925 ml) low sodium chicken stock or vegetable stock
1 cup (250 ml) peeled and diced Spartan apples, plus an extra half apple, finely diced, for garnish
2 tsp (10 ml) freshly grated ginger
½ cup (125 ml) apple cider or apple juice
¼ tsp (1 ml) ground allspice
1 cup (250 ml) Almond Milk, to garnish
fresh mint, to garnish
ALMOND MILK:
1 cup (250 ml) raw almonds
2½ cups (625 ml) water, plus extra for soaking
Instructions
- In large saucepan, heat oil over mediumhigh heat. Add onion and sauté until translucent. Stir in carrots, broth, apples and ginger and bring to a boil. Cover, reduce heat to low and allow soup to simmer until carrots are tender. Purée in batches in a blender before returning to saucepan. Whisk in apple cider and allspice. Season with salt to taste. Set aside and keep warm.
- In a small saucepan, warm 1 cup (250 ml) Almond Milk until steaming and remove from heat. Using a milk frother, froth until foamy and doubled in volume. To serve, garnish with a dollop of almond foam. Top with diced apples and freshly torn mint and serve immediately.
- To make ALMOND MILK: Place almonds in a lidded container and cover with water, refrigerate overnight. Drain and rinse almonds well before placing in a blender. Add water and blend until almonds have been finely broken down and liquid appears milky. Line a fine mesh strainer with cheesecloth, and place over a large bowl. Gather up cheesecloth to squeeze out excess liquid. Refrigerate until ready to use. Can keep up to 2 days.
Drink Pairings
SPOT PRAWN CAESAR SHOTS
Ingredients
Serves 10
½ lb (250 g) spot prawn tails
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) each, chopped parsley and chopped chives
1 pinch kosher salt
1 pinch freshly ground pepper
10 oz (300 ml) Caesar or clamato juice
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
¼ cup (60 ml) Caesar rim salt
Instructions
- Bring a medium-sized saucepan of salted water to a boil. Add prawns and cook for 30 seconds, remove and immediately place in an ice bath, once cooled, peel.
- Mix prawns with lemon juice, parsley, chives, salt and pepper. Skewer with a 2-in (5 cm) skewer and set aside.
- Mix the Caesar juice mix, Worcestershire and Tabasco sauce. Divide evenly between 10 x 3 oz (90 g) shot glasses, garnish with prawns.
Drink Pairings
RAGOUT DE BOULETTES ET DE PATTES DE COCHON (MEATBALL STEW WITH PORK HOCKS)
Ingredients
Serves 6 to 8
PORK HOCKS:
1 tbsp (15 ml) olive oil
4 medium onions, peeled and halved
1 head garlic, peeled
4 fresh pork hocks halved with the skin on, 7½ lbs (3.5 kg)
1 tsp (5 ml) juniper berries
4 to 5 sprigs thyme
1 large sprig rosemary
4 whole cloves
4 bay leaves
2 cinnamon sticks
MEATBALLS:
2 shallots, finely minced
1 large garlic clove, minced
1 large egg, beaten
2 lbs (1 kg) lean ground pork
¼ cup (60 ml) fine breadcrumbs
1 tbsp (15 ml) Dijon mustard
GRAVY AND STEW:
¾ cup (175 ml) all-purpose flour
3 tbsp (45 ml) reserved pork fat or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 carrots, peeled and finely diced
1 stalk celery, finely chopped
4 cups (1 L) reserved pork hock broth
4 cups (1 L) beef broth
Instructions
- To make PORK HOCKS: Heat a large stockpot over medium heat. Add olive oil and brown cut sides of the onions for about 5 minutes. Add garlic, pork hocks, spices and herbs.
- Add enough water just to cover and bring to a boil. Skim and allow to simmer 2½ to 3 hours or until the meat is fork tender. During cooking add more water to keep the hocks covered. Use a slotted spoon to remove the hocks. Place in a large dish and cool. Degrease the broth, reserving 3 tbsp (45 ml) of fat, discard remaining fat. Strain broth through a sieve, discarding aromatics. There should be at least 4 to 6 cups (1 to 1.5 L) broth set aside for the gravy.
- When hocks are cool enough to handle, debone and separate the meat (keeping as many large chunks as possible) from the skin, discarding the skin.
- To make MEATBALLS: Preheat oven to 400 F (200 C). Line two baking sheets with parchment paper. In a bowl, add all ingredients. Mix thoroughly with hands until well combined. Form meatballs with lightly oiled hands and spread on baking sheets, about 7 dozen meatballs. Bake until cooked about 15 minutes, turning over halfway through. Remove and cool.
- To make GRAVY AND STEW: Heat a saucepan over medium heat. Add flour and stir continuously until toasted and golden brown. Remove from heat and immediately transfer to a bowl to cool.
- In a large saucepan, heat pork fat over medium heat. Add onion, garlic, carrot and celery and sauté until soft. Add broths, bring to a boil and simmer for 5 minutes. Slowly whisk in toasted flour and stir constantly until smooth. Lower heat to simmer 5 minutes. Strain gravy through a sieve to make a refined sauce or keep as is with the vegetables. Add meatballs and reserved pork meat. Continue to cook 10 minutes to heat through. Serve with mashed or steamed potatoes.
Drink Pairings
LOVAGE SOUP WITH BABY SPINACH
Ingredients
Serves 6
1 tbsp (15 ml) extra-virgin olive oil
1 tbsp (15 ml) unsalted butter
1 Vidalia onion, diced
4 large garlic cloves, chopped
2 large russet potatoes, peeled and diced
2-in (5 cm) piece Parmesan rind (optional)
3 cups (750 ml) chicken stock
¾ cup (175 ml) chopped fresh lovage leaves
2½ cups (625 ml) lightly packed baby spinach
salt and freshly ground white pepper, to taste
1½ cups (375 ml) baby Swiss chard leaves, washed and spun dry
2 tbsp (30 ml) thick plain Greek yogurt (optional)
Instructions
- Heat oil and butter in a large, heavy- bottomed saucepan with a tight-fitting lid. Add onion and sauté over medium-high heat until soft and almost clear, about 5 minutes. Be careful not to brown onions.
- Add garlic and potatoes and stir in to coat with oil and onions. Add Parmesan rind, if using, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 15 to 20 minutes.
- Add lovage and 2cups (500ml)spinach and simmer for 5 minutes or until tender. Remove Parmesan rind. Purée using a hand held blender or whirl in a blender or food processor until smooth. Add salt and pepper to taste.
- Pour soup into bowls and place a small truss of baby spinach leaves in centre of each. Swirl each with 1 tsp (5 ml) yogurt and serve.