Grilled Stone Fruit Salad
Ingredients
Serves 4
8 plums, mix of red and yellow
2 tbsp (30 ml) olive oil
1 lemon, zest only
1 small orange, zest and juice
½ cup (125 ml) shaved Pecorino cheese
¼ cup (60 ml) chopped toasted hazelnuts
salt and pepper, to taste
Instructions
- Preheat barbecue to medium-high. Halve plums and remove pits. Grease barbecue and grill plums, flesh side down, for 1 minute, until grill marks are achieved but plums are not cooked through. Remove from heat and cut each half into 3 wedges.
- In a small bowl, mix together olive oil, lemon zest and orange zest and juice. Pour over plums and top with Pecorino and hazelnuts. Season with salt and pepper to taste. Serve right away or chill for up to an hour. If making in advance, refrain from adding cheese and nuts until right before serving.
Drink Pairings
VEGETABLE CARPACCIO WITH BURRATA
Ingredients
Serves 4
2 medium yellow beets
2 medium zucchinis
salt and pepper, to taste
2 tbsp (30 ml) sunflower oil
2 tbsp (30 ml) capers
4 tbsp (60 ml) olive oil, divided
1 small baguette, sliced
8 oz (250 g) burrata cheese
1 tbsp (15 ml) balsamic vinegar
Instructions
- Preheat oven to 350 F (175 C). Wrap beets in foil and roast for about 90 minutes, or until fork-tender (will vary depending on size). Set aside and allow to cool.
- Preheat barbecue to medium-high. Slice zucchini diagonally into ½-in (1.25 cm) rounds and season both sides with salt and pepper. Grease barbecue, then grill zucchini for 6 to 8 minutes per side with the lid closed, until cooked through but not soggy. Remove from grill and set aside to cool.
- In a small skillet, heat sunflower oil over medium-high heat. Pat capers dry with paper towel and fry for 5 to 8 minutes, or until they begin to open up like flowers. Remove with a slotted spoon onto a paper towel-lined plate, set aside.
- Brush 2 tbsp (30 ml) olive oil onto the baguette slices. Grill for 1 to 2 minutes per side. Remove from grill and set aside.
- Peel cooled beets, then slice into rounds. On a platter, layer beets and zucchini. Place burrata on top, dress with remaining 2 tbsp (30 ml) olive oil, balsamic and fried capers and season with salt and pepper to taste. To serve, spread burrata onto grilled baguette slices and top with vegetables.
Drink Pairings
Burrata with Meatballs and Polenta
Ingredients
Serves 4
½ lb (250 g) ground pork
½ lb (250 g) ground beef
1 egg, beaten
½ cup (125 ml) bread crumbs
1 tbsp (15 ml) chopped Italian parsley
2 tsp (10 ml) salt
1 tsp (5 ml) ground pepper, divided
½ cup (125 ml) grated Parmigiano Reggiano, divided, plus extra for garnish
extra-virgin olive oil, for frying
½ onion, finely chopped
2 garlic cloves, finely chopped
1 x 28 oz (796 ml) can San Marzano tomatoes, crushed
1 cup (250 ml) milk
½ cup (125 ml) polenta
2 tbsp (30 ml) cold butter
4 x 4 oz (125 g) burrata cheese
1 handful fresh basil leaves, for garnish
Instructions
- In a bowl, combine ground meats, egg, bread crumbs, parsley, salt, ½ tsp (2.5 ml) pepper and ¼ cup (60 ml) Parmigiano Reggiano. Roll into twelve 1½ oz (45 g) meatballs.
- In a heavy-bottomed frying pan, fry meatballs in olive oil, working in batches if necessary, until golden brown on all sides but not cooked all the way through. Remove meatballs and all but 2 tbsp (30 ml) olive oil from pan. Return to medium heat.
- Sweat onion and garlic in olive oil until soft. Add tomatoes and season to taste with salt and pepper. Add meatballs and bring to a boil, then turn down to a simmer and cover. Cook for about 20 minutes, or until meatballs are cooked through. Check and adjust seasoning. Meatballs and sauce can be made up to 3 days ahead, as flavours will only develop more over time.
- In a medium-sized saucepan, bring milk and 1 cup (250 ml) water to a boil. Season with salt and remaining ½ tsp (2.5 ml) pepper. Slowly whisk in polenta and turn down to a simmer. Cook for 20 minutes, stirring frequently to avoid it sticking to bottom of saucepan, until polenta is thick and cooked through. Remove from heat and stir in butter and remaining ¼ cup (60 ml) Parmigiano Reggiano.
- Divide polenta between 4 dishes. Top each with 3 meatballs, some sauce and a ball of burrata. Garnish with basil and more Parmigiano Reggiano.
Drink Pairings
Crispy Burrata served with Stewed Tomatoes
Ingredients
Serves 2
3 tbsp (45 ml) extra-virgin olive oil
2 garlic cloves, thinly sliced
1 bay leaf
1 sprig thyme
16 oz (500 g) cherry tomatoes
salt and pepper, to taste
vegetable oil, for deep-frying
4 oz (125 g) burrata cheese
½ cup (125 ml) all-purpose flour, seasoned with salt and pepper
1 egg, beaten
½ cup (125 ml) panko bread crumbs
micro greens or herbs, for garnish
grated Parmigiano Reggiano, for garnish
Instructions
- In a frying pan, heat olive oil over medium heat. Add garlic and cook just until soft. Add bay leaf, thyme and cherry tomatoes. Season with salt and pepper. Cover with a lid and cook for 10 minutes, until tomatoes are softened.
- Remove lid and cook for another 5 minutes, or until most of the liquid has reduced. Remove from heat and allow to cool to room temperature.
- Heat vegetable oil to 375 F (190 C) in a saucepan large enough to deep-fry burrata without oil overflowing.
- To bread burrata, prepare 1 shallow bowl with seasoned flour, 1 with the beaten egg and 1 with the panko. Coat burrata in flour, then dip into beaten egg. Repeat, then coat burrata in panko. Dip back into beaten egg and finish with another coating of panko. The burrata is very delicate and needs a thick coating of breading so that the cheese will not leak out. Deep-fry burrata until golden brown, about 4 minutes. Using a slotted spoon, remove from oil and season with salt.
- Place stewed tomatoes on a serving plate, then place burrata on top. Garnish with micro greens or herbs and Parmigiano Reggiano.
Drink Pairings
Burrata and Prosciutto Salad
Ingredients
Serves 6 to 8
6 cups (1.5 L) salad greens, such as watercress or arugula
½ cup (125 ml) fresh peas, blanched
1 tbsp (15 ml) pistachio oil
2 tbsp (30 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) champagne vinegar
salt and black pepper, to taste
8 oz (500 g) burrata cheese
5 oz (140 g) prosciutto
2 tbsp (30 ml) roughly chopped shelled pistachios
bread, for serving
Instructions
- In a bowl, dress greens and peas with pistachio oil, 1 tbsp (15 ml) olive oil, champagne vinegar and salt and pepper to taste. Transfer to a large serving bowl.
- Nestle burrata in middle of greens, then arrange around with prosciutto.
- Drizzle remaining olive oil over burrata, then sprinkle with pistachios and black pepper. Serve with a loaf of fresh bread.
Drink Pairings
Harissa Tomato Eggs en Cocotte
Ingredients
Serves 6
1 tbsp (15 ml) unsalted butter, plus extra for greasing
¼ cup (60 ml) finely minced shallots
2 garlic cloves, smashed and minced
1 cup (250 ml) tomato passata (Puréed strained tomatoes. Available at most grocery stores.)
⅓ cup (75 ml) cream
2 tsp (10 ml) harissa paste, or to taste
¼ tsp (1 ml) sea salt
1 pinch brown sugar
1 x 14 oz (398 ml) can cannellini beans, drained and rinsed
splash balsamic vinegar
1½ cups (375 ml) loosely packed baby spinach leaves, slivered
1 tbsp (15 ml) extra-virgin olive oil
¾ cup (175 ml) mixed fresh mushrooms, finely chopped or ½ oz (15 g) dried mixed mushrooms, soaked, drained and chopped
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
6 large organic eggs (Organic eggs offer extra-yellow yolks.)
⅓ cup (75 ml) full-fat plain yogurt
black pepper, to taste
crispy fried shallots or onions, for garnish (optional) - Make at home, or available at specialty grocery stores.
toasted sourdough, for serving
Instructions
- Preheat oven to 375 F (190 C). Place rack in centre of oven. Arrange six ¾-cup (175 ml) ramekins on a baking sheet. Lightly grease the inside of each with butter. Set aside.
- In a medium skillet, heat 1 tbsp (15 ml) butter over medium heat. Add shallot and sauté for a couple minutes to soften. Add garlic and gently sauté a minute longer until soft. Stir in passata, cream, harissa, salt and brown sugar. Fold in beans and a splash of balsamic. Add a little more harissa to taste, if desired. Fold in spinach until slightly wilted and divide mixture among ramekins. Set aside.
- Add olive oil and mushrooms to skillet and gently stir-fry over medium heat until golden brown, about 8 minutes. Remove from heat and fold in dill. Scatter half the mushroom-dill mixture into the ramekins.
- Crack an egg into each ramekin and scatter with remaining mushroom-dill mixture. Spoon about 1 tbsp (15 ml) yogurt alongside each egg. Sprinkle with a little pepper.
- Bake for 15 to 20 minutes, or until piping hot and eggs are set and firmness is as desired.
- Remove and sprinkle with a little dill. Serve garnished with a sprinkling of crispy fried shallots or onions, if using, and toasted sourdough for dipping.
Drink Pairings
Mile-High Butter Cake with White Chocolate Ganache and Strawberries
Ingredients
Serves 10
2 cups (500 ml) unsalted butter, cubed, room temperature, plus extra for greasing
4 cups (1 L) all-purpose flour, plus extra for dusting
1 tbsp (15 ml) + 1 tsp (5 ml) baking powder
3 cups (750 ml) fine berry sugar, plus extra for dusting
8 large eggs, room temperature
1½ tsp (7 ml) pure almond extract
1 tsp (5 ml) pure vanilla extract
1 cup (250 ml) whole milk
2 cups (500 ml) whipping cream, divided
6 oz (180 g) white chocolate chunks or chips
2 cups (500 ml) whole fresh strawberries
1½ cups (375 ml) sliced fresh strawberries
white chocolate curls, for garnish (optional)
Instructions
- Preheat oven to 325 F (170 C). Grease a 10 x 8 x 4-in (25 x 20 x 10 cm) angel food cake pan with removable bottom and lightly dust with flour. Set aside.
- Measure flour by spooning into a measuring cup and using back of a knife to level off top. Sift flour and baking powder into a medium bowl. Set aside. In a mixer fitted with a very large mixing bowl and paddle, cream butter at medium speed, adding in several cubes at a time. Gradually beat in sugar, scraping down sides of bowl with spatula, until creamy. Add eggs 1 at a time and mix until combined and creamy.
- Mix in almond and vanilla extracts. Then beat in flour and baking powder, alternating with milk, until batter is creamy and smooth. Transfer to an angel food cake pan and tap bottom of pan on counter to remove any air pockets. Smooth top with spatula. Bake for 1 hour, 15 minutes, adding 5-minute increments, if necessary, until a cake tester inserted into centre comes out almost clean. Remove to a rack to cool for 30 minutes. Then run a long knife around the inside of the pan to loosen cake from sides. Remove sides and then bottom of cake pan and cool cake completely. Wrap and refrigerate until ready to frost and serve.
- Make white chocolate ganache by heating and stirring ½ cup (125 ml) cream and white chocolate together in a double boiler over medium heat until no lumps remain. Alternatively, place in a glass bowl and heat in a microwave at medium power in 30-second intervals, stirring occasionally, until mixture is smooth. Cool to room temperature then refrigerate for several hours or overnight, until thick like spreadable butter. Pour remaining cream into chilled bowl of a stand mixer fitted with a wire whisk. Whip at medium speed until soft peaks form. Gradually whip in creamy refrigerated ganache until frosting holds firm but smooth peaks form when whisk is lifted.
- Cut cake horizontally into 3 layers, each approximately 1-in (2.5 cm) thick. Spread bottom and centre layers with two-thirds of ganache, then top with sliced strawberries. Place final layer on top and swirl with remaining ganache. Scatter with whole strawberries and garnish with white chocolate curls, if using. Dust with a little berry sugar. Can be refrigerated for a couple hours, until ready to serve.
Drink Pairings
Warm Asparagus Salad
Ingredients
Serves 4
2 heads red and green butter lettuce
20 medium spears asparagus, ends trimmed
3½ tbsp (55 ml) white balsamic vinegar, divided
¼ cup (60 ml) golden raisins
1 garlic clove
3 tbsp (45 ml) capers, drained and rinsed
¾ cup (175 ml) packed Italian parsley leaves
⅓ cup (75 ml) light olive oil
sea salt and black pepper, to taste
2 tbsp (30 ml) butter
¼ cup (60 ml) coarsely chopped toasted hazelnuts
Instructions
- Trim lettuce and choose only the tender inner leaves. Wash, dry and carefully wrap in a clean kitchen towel. Refrigerate to crisp.
- Bring a large pot of salted water to boil. Add asparagus and return to a boil. Cook for about 2 minutes, or until just tender but still al dente. Immediately drain in a colander and run under very cold water to stop cooking. Pat dry and set aside.
- In a small bowl, combine 2 tbsp (30 ml) white balsamic, 2 tbsp (30 ml) water and raisins and allow to sit for 10 minutes.
- Place garlic into a mini food processor and pulse to mince. Add capers and parsley and process to a coarse paste. Add raisin and balsamic mixture and pulse until blended. Add oil and salt and pepper to taste and pulse to combine, keeping mixture somewhat coarse. Season to taste and transfer to a small jar.
- Divide chilled lettuce between 4 salad plates.
- Heat a large heavy saucepan over medium heat. Melt butter, swirling pan occasionally, watching until it begins to turn a medium brown with a nutty aroma, about 3 minutes. Remove from heat and immediately stir in 1½ tbsp (22 ml) white balsamic. Place asparagus in a single layer on bottom of pan and toss to coat until just heated through. Season to taste and plate bundles of asparagus alongside lettuce.
- Spoon vinaigrette over lettuce and asparagus. Drizzle any remaining balsamic butter from the pan over salads and top with hazelnuts. Season to taste and serve immediately with remaining dressing on side.
Drink Pairings
Mini Churros with Dulce de Leche and Spicy Dark Chocolate Sauce
Ingredients
Serves 8
⅓ cup (75 ml) + 2 tbsp (30 ml) unsalted butter
½ tsp (2.5 ml) salt
2 tbsp (30 ml) + ½ cup (125 ml) granulated sugar, divided
1 cup (250 ml) all-purpose flour
2 eggs, room temperature
2 tsp (10 ml) vanilla
2 tbsp (30 ml) ground cinnamon
2 cups (500 ml) vegetable oil
FOR DULCE DE LECHE:
1 x 14 oz (398 ml) can sweetened condensed milk, label removed
1 tsp (5 ml) vanilla
¼ tsp (1 ml) salt
FOR SPICY DARK CHOCOLATE SAUCE:
¾ cup (175 ml) dark chocolate chips
¾ cup (175 ml) whipping cream
1 pinch cayenne pepper
Instructions
- In a medium saucepan, melt butter, then add 1 cup (250 ml) water, salt and 2 tbsp (30 ml) sugar. Bring to a boil. Stir in flour with a wooden spoon until a thick dough ball forms, about 10 to 30 seconds. Remove from heat and place dough in a large mixing bowl. Allow to cool.
- Once cooled, using an electric mixer, beat in eggs one at a time until combined, then add vanilla. Transfer mixture to a piping bag fitted with a medium-sized star tip and refrigerate for at least 30 minutes. (Star tip is key – churros will not fully cook inside or crisp up without it. Ateco brand #826 or equivalent is ideal, but a slightly smaller star tip will work too.)
- In a large mixing bowl, mix ½ cup (125 ml) sugar with cinnamon.
- In a medium saucepan or deep cast iron pan over medium heat, heat oil to 375 F (190 C), or until small ripples form. Holding piping bag a few inches over the oil, carefully pipe four to five 2-in (5 cm) to 3-in (8 cm) dough ropes directly into oil, using kitchen scissors to cut off each rope. Fry for 5 to 8 minutes, or until golden brown. Repeat with remaining dough.
- Remove churros from oil and place directly into cinnamon-sugar mixture, tossing to coat. Allow to rest on a wire rack for 10 minutes. Serve warm, with Dulce de Leche and Spicy Dark Chocolate Sauce for dipping.
- To make Dulce de Leche, place unopened can of condensed milk in a medium saucepan with plenty of water to cover. Bring water to a boil and reduce to a slight simmer. Cook for 2½ to 3 hours, monitoring it closely, making sure can is always submerged. It is very important to keep a close eye on it to ensure water level stays above the can, topping up if necessary. The longer the cooking time, the richer the caramel flavour, but if cooked for over 3 hours it will become too thick. Remove from heat and allow to cool completely before opening, at least 1 hour. Safety alert: Do not open can while still hot, or you risk a bubbling-hot sauce.
- Once cooled completely, carefully open can and pour condensed milk into a bowl and add vanilla and salt. Serve warm, reheating if necessary. Will keep for up to 1 week in refrigerator.
- To make Spicy Dark Chocolate Sauce, place chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a simmer, then pour over chocolate chips and allow to sit for about 3 minutes. Add cayenne and whisk continuously until chocolate has melted and sauce has come together. Serve warm.
Drink Pairings
Mexican Street Corn
Ingredients
Serves 8
4 ears of corn, husk and silk removed, halved
¼ cup (60 ml) sour cream
¼ cup (60 ml) mayonnaise
1 garlic clove, minced
½ tsp (2.5 ml) ground cumin
½ lime, juice only
salt and pepper, to taste
1 cup (250 ml) Cotija cheese
1 tsp (5 ml) Tajin seasoning or Mexican spice rub
1 tbsp (15 ml) chopped cilantro leaves
Instructions
- Preheat grill to medium-high. Grill corn, rotating occasionally, until slightly charred on all sides, about 10 to 15 minutes total. Let cool for a minute or two before proceeding to the next step.
- In a medium bowl, whisk together sour cream, mayonnaise, garlic, cumin and lime juice. Season with salt and pepper. Using a pastry brush, generously brush sour cream mixture onto corn while it is still warm. Crumble Cotija cheese onto a plate and roll corn in it; it should stick to sour cream coating. To finish, sprinkle with Tajin and chopped cilantro and serve immediately.