LEMON AND ROSEMARY ROASTED CHICKEN WITH NEW POTATOES
Ingredients
Serves 4
¾ lb (340 g) small new potatoes, halved
3 tsp (15 ml) salt, divided
1 tbsp (15 ml) rosemary leaves + 2 to 3 fresh sprigs, divided
6 to 8 garlic cloves, 1 smashed, the rest unpeeled, divided
1 pinch red pepper chili flakes
juice of 2 lemons, divided, halves reserved
3 tbsp (45 ml) extra-virgin olive oil, divided
4 chicken breasts, bone-in, skin-on, 6 to 8 oz (180 to 250 g) each
Instructions
- Preheat oven to 450 F (230 C).
- In a saucepan, place potatoes and cover with cold water. Add 1 tsp (5 ml) salt and bring to a boil over medium-high heat and cook until fork-tender, 6 to 8 minutes; drain and set aside.
- Gather 1 tbsp (15 ml) rosemary leaves, 1 clove smashed garlic, remaining salt and chili flakes. Mince and mash into a paste using a large knife. Transfer paste to large mixing bowl and add juice of 1 lemon and 2 tbsp (15 ml) olive oil. Mix until well blended. Add chicken and mix well to coat.
- Heat remaining olive oil in a large castiron skillet over medium-high heat. Add chicken, skin side down, cover and cook until skin browns, about 5 minutes. Turn chicken; add potatoes and remaining garlic cloves, and drizzle with juice of remaining lemon and any remaining marinade.
- Add rosemary sprigs and squeezed lemon halves to skillet, transfer to oven and roast, uncovered, until chicken is cooked through and skin is crisp, 20 to 25 minutes.
Drink Pairings
SOUFFLÉ PANCAKES WITH RHUBARB COMPOTE
Ingredients
Serves 4
PANCAKES:
⅓ cup (75 ml) all-purpose flour
1¾ tsp (9 ml) baking powder
1 tbsp (15 ml) whole milk
2 egg yolks
1 tsp (5 ml) vanilla extract
4 egg whites
¼ tsp (1 ml) salt
2 tbsp (30 ml) white sugar
1 tbsp (15 ml) butter
¼ cup (60 ml) berries
maple syrup, to serve
powdered sugar, for garnish
RHUBARB COMPOTE:
1 cup (250 ml) rhubarb, washed and cut into 1-in (2.5 cm) pieces
½ cup (125 ml) white sugar
¼ cup (60 ml) lemon juice
¼ cup (60 ml) water
½ vanilla bean, split and scraped
1 small piece lemon zest
Instructions
- To make PANCAKES: In a medium sized bowl, sift together flour and baking powder, set aside.
- In a separate bowl, mix milk, egg yolks and vanilla extract. Add wet ingredients to dry ingredients until combined (some lumps are ok). Set aside.
- In a medium sized bowl, with an electric mixer, mix egg whites and salt until frothy. Gradually add in sugar and continue mixing until soft peaks form.
- Mix ¼ the egg white mixture into batter mixture until combined. Gently fold remaining egg white mixture into batter and fold just until combined. Do not overmix.
- Heat a non-stick griddle to low-medium heat and melt butter, spreading around the griddle. Drop ¼ cup (60 ml) of batter onto griddle and cook until small bubbles form on outer edges of each pancake and bottom is golden brown, 3 to 4 minutes. Gently flip pancakes over and cook until other side is golden brown and pancakes are cooked through, 3 to 4 minutes.
- Serve with Rhubarb Compote and maple syrup. Garnish with berries and powdered sugar.
- To make RHUBARB COMPOTE: In a medium saucepan, add all ingredients and cook over medium heat until rhubarb is soft and liquid is thick and syrupy, about 30 minutes. Mash rhubarb into liquid and combine. Compote can be refrigerated for up to 2 weeks.
Drink Pairings
CHOCOLATE TART WITH BERRIES AND HAZELNUTS
Ingredients
Serves 8 to 10
TART SHELL:
1¾ cup (425 ml) all-purpose flour
3 tbsp (45 ml) cocoa powder
¼ cup (60 ml) white sugar
1 tsp (5 ml) salt
½ cup + 2 tbsp (250 ml + 30 ml) unsalted
butter, chilled, cubed
1 egg
FILLING:
1 cup (250 ml) whipping cream
½ cup (125 ml) whole milk
10 oz (280 g) good quality dark chocolate, chopped (not baker’s chocolate)
1 tbsp (15 ml) white sugar
2 tsp (10 ml) salt
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) Frangelico hazelnut liqueur
2 large eggs, at room temperature, beaten
2 cups (500 ml) mixed berries
¼ cup (60 ml) toasted hazelnuts, crushed
Instructions
- To make TART SHELL: In bowl of a food processor, add flour, cocoa powder, sugar and salt, pulse to blend. Add butter to flour mixture and blend until mixture is crumbly. Add egg and pulse until dough comes together. Dough will stick together if pressed between fingers.
- Remove dough from food processor and bring together in shape of a disc. Wrap dough in plastic wrap and rest for at least 1 hour in refrigerator, up to 3 days. When ready to bake tart shell, remove dough from refrigerator and let rest at room temperature for 1 hour.
- On a floured surface, roll dough into a 12-in (30 cm) circle. Place dough in a 9-in (23 cm) tart pan with removable bottom and trim off excess dough. Place pan in freezer for 30 minutes.
- Preheat oven to 375 F (190 C). Remove tart from freezer and line dough with parchment paper and fill with pie weights. Place tart pan on a baking sheet and bake dough for 25 minutes. While baking, make filling (recipe below).
- Remove tart pan from oven and remove parchment and weights. Turn oven down to 325 F (170 C).
- To make FILLING:In a metal bowl, combine whipping cream, milk, chocolate, sugar, salt, vanilla extract and Frangelico. Set bowl over a pot of simmering water and let sit until chocolate has melted, about 10 minutes. Whisk to combine. If chocolate is not fully melted, let mixture melt for another 5 minutes.
- Remove bowl from heat and wipe bottom of bowl. Add ¼ the chocolate mixture to eggs and mix. Add tempered eggs to chocolate and whisk until combined. Pour chocolate filling into tart shell and bake for 15 to 20 minutes, or until filling is just set. Set tart aside to cool at room temperature.
- Once tart is cool, garnish with berries and crushed hazelnuts.
Drink Pairings
LOX SALAD WITH AVOCADO PURÉE
Ingredients
Serves 4
AVOCADO PURÉE:
1 ripe avocado
1 tbsp (15 ml) champagne vinegar
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) crème fraîche
1 tsp (5 ml) chives, chopped
DILL VINAIGRETTE:
1 tsp (5 ml) champagne vinegar
2 tsp (10 ml) lemon juice
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) chopped dill
¼ tsp (1 ml) grated lemon zest
salt and pepper, to taste
LOX SALAD:
12 oz (340 g) cold smoked salmon lox, divided
¼ bulb fennel, shaved thin
½ candy cane beet, shaved thin
¼ yellow beet, shaved thin, then julienned
fennel fronds, for garnish
Instructions
- To make AVOCADO PURÉE: Place all ingredients in a blender and blend on high until smooth. Put purée in bowl and place plastic wrap directly on top to prevent browning. Use as soon as possible. This purée can be refrigerated for up to 24 hours, but will start to brown.
- To make DILL VINAIGRETTE: In a small bowl, mix all ingredients until combined, set aside.
- To make LOX SALAD: On each serving plate, spread 3 tbsp (45 ml) of Avocado Purée, then arrange 3 oz (90 g) of lox on top of purée.
- In 3 separate bowls, toss fennel and each type of beet in Dill Vinagrette. Arrange fennel and beets on top of lox. Drizzle remaining dressing on each salad and garnish with fennel fronds.
Drink Pairings
CROQUE MADAME SERVED WITH EASTER EGG RADISH SALAD
Ingredients
Serves 4
8 slices country-style French bread
4 tbsp (60 ml) Dijon mustard
8 slices ham (about 160 g)
8 slices Gruyère cheese (about 160 g)
6 tbsp (90 ml) butter, divided
4 eggs
salt and pepper, to taste
½ cup (125 ml) Gruyère cheese, shredded, divided
BÉCHAMEL SAUCE:
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) all-purpose flour
¾ cup (175 ml) whole milk
1 pinch nutmeg
2 tsp (10 ml) kosher salt
1 pinch pepper
EASTER EGG RADISH SALAD:
1 bunch Easter egg radishes, washed
1 tbsp (15 ml) grainy Dijon mustard
2 tbsp (30 ml) red wine vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) shallots, finely chopped
2 tsp (10 ml) mixed chopped herbs (e.g. chives, tarragon, parsley, dill)
1 tsp (5 ml) honey
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Spread 1 side of each slice of bread with Dijon. Assemble sandwiches with bread, ham and Gruyère slices (2 slices each).
- Heat large frying pan, 2 medium pans or griddle to medium heat. Add 2 tbsp (30 ml) butter. Fry sandwiches until lightly golden, about 2 minutes.
- Remove sandwiches from pan, add 2 more tbsp (30 ml) butter to pan and melt. Return sandwiches to pan, untoasted side down, and cook until lightly golden, about 2 minutes. Transfer sandwiches to a parchment-lined baking pan and bake in oven for 5 minutes, or until cheese has melted.
- Add remaining butter to frying pan and melt over low-medium heat. Gently fry eggs on one side until whites are completely set (sunny side up), season with salt and pepper.
- Remove sandwiches from oven and turn oven to broil.
- Spread 2 tbsp (30 ml) of béchamel on top of each sandwich and top each with ¼ of the shredded cheese. Return sandwiches to oven and broil just until cheese has melted. Top each sandwich with a fried egg and serve with Easter Egg Radish Salad.
- To make BÉCHAMEL SAUCE: In a medium saucepan over medium heat, melt butter. Add flour all at once and mix until no lumps remain, making a roux. Slowly add milk to roux, whisking constantly, until no lumps remain.
- Add nutmeg, salt and pepper. Reduce heat to low and let béchamel simmer for 10 to 15 minutes, stirring occasionally. Set aside.
- To make EASTER EGG RADISH SALAD: Trim each radish stalk, leaving ¼-in (0.5 cm). Halve each radish and transfer to a medium sized bowl.
- In a small bowl, whisk remaining ingredients together and pour over radishes. Toss salad and serve with sandwiches.