BEEF BRACIOLE WITH TOMATO SAUCE
Ingredients
Serves 8
4 tbsp (60 ml) sunflower oil, divided
2 small yellow onions, diced, divided
4 garlic cloves, minced, divided
6 pancetta slices, diced
4 cups (1 L) chopped spinach
1姨� cups (375 ml) bread crumbs
1 cup (250 ml) grated mozzarella
1 to 1姨� lbs (500 to 750 g) flank steak (ask butcher to butterfly)
salt and pepper, to taste
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) olive oil
1 x 19 oz (540 ml) can crushed tomatoes
1 cup (250 ml) chopped sun-dried tomatoes
5 sprigs thyme
Instructions
- To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl.
- In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella.
- Preheat oven to 350 F (180 C).
- Lay flank steak on a cutting board covered with plastic wrap. Season with salt and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until 姨�-in (1.25 cm) thick.
- Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher占쎌뀼 twine so it holds together while cooking.
- In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside.
- To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Saut梨� for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste.
- Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired.
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
CREAMY TURKEY AND WILD RICE SOUP
Ingredients
Serves 8
bones from carcass of 1 roasted turkey (or 3 lbs (1.5 kg) roasted turkey bones)
1 carrot, peeled and halved
1 onion, peeled and halved
2 celery stalks, halved
8 cups (2 L) water
2 garlic cloves, whole
1 bay leaf
3 peppercorns
3 springs thyme
1 tbsp (15 ml) salt
3 tbsp (45 ml) butter
½ onion, finely chopped
2 carrots, peeled and cut into 1-in (2.5 cm) pieces
2 celery stalks, peeled and cut into 1-in (2.5 cm) pieces
1 cup (250 ml) mushrooms, quartered
2 tbsp (30 ml) flour
1 cup (250 ml) cooked wild rice
2 cups (500 ml) cooked turkey meat, roughly chopped
1 cup (250 ml) heavy cream
1 tbsp (15 ml) lemon juice
neutral oil, for frying
10 fresh sage leaves
Instructions
- In a large stockpot, add turkey bones, halved carrots, onion and celery. Add 8 cups (2 L) water, or enough to cover, and bring to a boil.
- In a piece of cheesecloth, add garlic cloves, bay leaf, peppercorns and thyme and tie together with kitchen string and add to stockpot along with salt. Simmer on low heat for about 4 hours, occasionally skimming off any fat. After 4 hours, strain and discard all solids and set stock aside.
- In a large saucepan over medium heat, melt butter, add finely chopped onions, carrot pieces, celery pieces and mushrooms. Cook until tender. Add flour and mix until thoroughly combined. Cook for 2 minutes, then slowly add turkey stock, whisking to prevent lumps. Add wild rice and turkey meat. Bring to a simmer and cook for 20 minutes until vegetables are soft and flavours have blended. Add cream and lemon juice and season to taste.
- While soup is cooking, fill a small saucepan with oil to about 1-in (2.5 cm). Heat over medium heat until oil reaches 300 F (148 C). Carefully fry sage until crisp.
- Serve soup in bowls and garnish with crispy sage. Serve with fresh bread.
Drink Pairings
MAPLE PUMPKIN CASHEW “CHEESECAKE” WITH SALTED CARAMEL
Ingredients
Serves 10
1 cup (250 ml) raw cashews
1 cup (250 ml) pecans, divided
1 cup (250 ml) rolled oats
¼ cup (60 ml) almond flour
¼ cup (60 ml) unsweetened shredded coconut
1¾ tsp (9 ml) salt, divided
¼ cup (60 ml) coconut oil
2 tbsp (30 ml) + ¾ cup (175 ml) maple syrup, or more to taste, divided
1 x 15 oz (450 g) block firm tofu
1 x 14 oz (398 ml) can pumpkin purée
¼ cup (60 ml) + ½ cup (125 ml) coconut cream , divided
1 tsp (15 ml) agar agar (can be omitted for a softer cake)
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground cardamom
½ tsp (2.5 ml) ground nutmeg
1 tbsp (15 ml) vanilla extract
½ lemon, juice only
½ cup (125 ml) vegan butter
½ cup (125 ml) brown sugar
½ cup (125 ml) white sugar
1 cup (250 ml) candied pecans, for garnish
coconut whipped cream, to serve
Instructions
- Preheat oven to 350 F (180 C). Line the bottom of a 9-in (2.5 L) springform cake pan with parchment paper.
- Boil water and pour over raw cashews in a heatproof bowl. Set aside for 20 minutes.
- To make crust, in a food processor, place pecans, oats, almond flour, shredded coconut and 1 tsp (5 ml) salt. Pulse until combined. Add coconut oil and 2 tbsp (30 ml) maple syrup and pulse again until incorporated. Mixture should stick together when pinched.
- Drop mixture into cake pan. Wet hands with water and press mixture down to form an even crust. Bake for 10 minutes, rotate and bake for another 10 minutes or until golden brown and toasted. Remove and let cool completely.
- While crust is cooling, make filling. Strain cashews and place into a high-speed blender with tofu, pumpkin purée, ¾ cup (175 ml) maple syrup, ¼ cup (60 ml) coconut cream, agar agar (if using), ½ tsp (2.5 ml) salt, ground cinnamon, ground cardamom, ground nutmeg, vanilla extract and lemon juice. Blend on high until silky. Line the sides of springform pan and pour pumpkin mixture on top of the crust. Smooth the top and refrigerate for a minimum of 8 hours, overnight for best results.
- To make salted caramel, in a small sauce pan on medium heat, melt butter with brown and white sugar. Using a whisk, stir until sugar has dissolved completely. Turn off heat and whisk in ½ cup (125 ml) coconut cream and ¼ tsp (1 ml) salt. Pour into a small container and refrigerate until ready to serve.
- To serve, crumble candied pecans over top and drizzle with salted caramel. Serve topped with coconut whipped cream.
Drink Pairings
MOROCCAN CHICKEN AND ALMOND PIE
Ingredients
Serves 8 to 10
3 tbsp (45 ml) olive oil
3 medium onions, finely chopped
1 tbsp (15 ml) salt
4 garlic cloves, chopped
1 tbsp (15 ml) ginger, finely chopped
2 tbsp (30 ml) Ras el Hanout spice (Available at specialty grocery stores.)
1 small cinnamon stick
½ tsp (2.5 ml) saffron threads soaked in 1 tbsp (15 ml) warm water
4 lbs (2 kg) chicken legs and thighs, bone-in, skinless
1 cup (250 ml) ground almonds
3 tbsp (45 ml) sugar
½ tsp (2.5 ml) ground cinnamon, plus extra for garnish
2 cups (500 ml) chopped flat leaf parsley
1 cup (250 ml) chopped cilantro
4 eggs, whisked slightly
1 package brik1 pastry or phyllo pastry, defrosted (Available at specialty grocery stores.)
½ cup (125 ml) melted butter
powdered sugar, for garnish
sliced almonds, for garnish
saffron threads, for garnish (optional)
Instructions
- To make filling, in a large saucepan over medium heat, heat olive oil. Add onions and salt and cook for about 15 minutes until onions are golden brown. Stir occasionally so as not to burn. Add garlic, ginger, Ras el Hanout, cinnamon stick, saffron and its liquid and chicken. Add enough water to just cover chicken. Cover with a lid and simmer over medium-low heat for about 45 minutes, or until chicken is tender and can shred easily when pierced with a fork.
- While chicken is cooking, in a frying pan over medium heat, toast ground almonds, stirring occasionally, until golden brown. In a small bowl, mix toasted almonds with sugar and ground cinnamon and set aside.
- Remove chicken from braising liquid and set aside to cool slightly. Remove cinnamon stick from braising liquid and continue cooking without lid. Reduce liquid to a sauce consistency. Remove from heat, add chopped herbs and stir. Let filling mixture cool.
- Shred chicken, discard bones, then add meat to filling mixture along with eggs. Stir to combine.
- Preheat oven to 350 F (180 C).
- In a 9-in (2.5 L) round springform pan, layer 6 pieces of brik or phyllo pastry, brush with melted butter between each layer. Layer pastry so that it goes up and over sides of pan. Pour in filling and top with ground almond mixture. Put 6 layers of pastry on top of filling, brushing with butter between each layer. Roll edges of bottom and top pastry together to form a crust. Brush top with butter.
- Bake for 45 to 55 minutes, or until pastry is golden brown. Let cool for 30 minutes, then remove outer ring of pan and continue to cool. Can be served at room temperature or warm. Garnish before serving.
Drink Pairings
DUKKAH SWEET POTATO SALAD
Ingredients
Serves 4
1 medium-sized sweet potato, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
6 tbsp (90 ml) extra-virgin olive oil, divided
2 tbsp (30 ml) dukkah spice (Available at specialty grocery stores)
1 tbsp (15 ml) salt, plus extra, to taste
pepper, to taste
¼ cup (60 ml) labneh
1 cup (250 ml) cooked quinoa, cooled to room temperature
3 tbsp (45 ml) lemon juice
1 lemon, zest only
1 tsp (5 ml) chopped parsley
1 tsp (5 ml) chopped mint
½ cup (125 ml) cherry tomatoes, halved
2 handfuls baby greens
¼ cup (60 ml) Macedonian-style feta (can substitute for regular feta), broken into chunks
Instructions
- Preheat oven to 375 F (190 C).
- In a large bowl, toss together sweet potatoes, onions, 3 tbsp (45 ml) olive oil, dukkah spice, 1 tbsp (15 ml) salt and pepper, to taste. Transfer to a parchment-lined baking tray and bake for about 30 minutes, or until tender and golden brown, turning halfway through.
- Spread labneh on a serving plate, then add quinoa. Arrange sweet potatoes and onions on top.
- In a large bowl, whisk together remaining 3 tbsp (45 ml) olive oil, lemon juice, lemon zest and herbs, toss dressing together with cherry tomatoes and baby greens.
- Arrange tomatoes, greens and feta on salad and drizzle with remaining dressing. Sweet potatoes and onions can be served warm or at room temperature.
Drink Pairings
SPINACH AND RICOTTA PIE
Ingredients
Serves 6 to 8
1½ cups (375 ml) cubed pancetta, ½-in (1.25 cm) cubes
1 cup (250 ml) finely chopped green onions
2 garlic cloves, crushed
2 x 10½ oz (300 g) packages frozen chopped spinach, thawed
1 lb (500 g) ricotta cheese
1 egg
½ tsp (2.5 ml) salt
¾ tsp (4 ml) pepper
1 pinch nutmeg
1 tsp (5 ml) dried basil leaves
¼ tsp (1 ml) paprika
1 lb (500 g) phyllo pastry, thawed
⅔ cup (150 ml) melted butter
¼ cup (60 ml) micro greens, for garnish (optional)
1 tbsp (15 ml) pine nuts, for garnish (optional)
Instructions
- In a medium frying pan, fry pancetta. Drain off excess fat and set pancetta aside. In same pan, sauté green onions and garlic, scraping up browned bits from bottom of pan with a wooden spoon, for about 2 minutes, until fragrant. Set aside to cool.
- Squeeze liquid from frozen spinach, should yield about 1½ cups (375 ml). In a large bowl, combine ricotta, spinach, sautéed green onions, garlic and pancetta. Lightly whisk together egg, salt, pepper, nutmeg, basil and paprika. Pour evenly over ricotta mixture and mix until combined. Set aside.
- Preheat oven to 375 F (190 C) and adjust rack to centre position. Generously grease bottom and sides of a 9-in (2.5 L) springform pan
- Unroll phyllo pastry flat onto a clean surface and cover with a tea towel. Place 1 phyllo sheet into springform pan to cover bottom and sides. Allow excess to hang over edge of pan. Generously brush some melted butter over pastry. Rotate pan slightly and place another phyllo sheet over, allowing excess pastry to hang over edge. Generously brush some more melted butter over pastry. Continue this process with additional 10 sheets rotating pan each time to cover all sides evenly.
- Add filling into pan and lightly flatten surface with offset spatula. Centre 1 phyllo sheet over filling and generously brush with melted butter. Rotate pan slightly and repeat layering phyllo sheets and brushing melted butter 3 more times. Loosely fold all excess pastry over top. The surface should look crumpled. Generously drizzle any remaining melted butter over top and bake until golden, about 30 to 40 minutes. Allow to rest for 10 minutes before serving. Garnish with micro greens and pine nuts, if using.
Drink Pairings
SWEET POTATO, BEET AND APPLE GALETTE
Ingredients
Serves 8
¼ cup (60 ml) ice water
2 tsp (10 ml) apple cider vinegar, divided
2 cups (500 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) salt
1 cup (250 ml) cold unsalted butter, cut into cubes
tbsp (15 ml) Dijon mustard
tbsp (15 ml) extra-virgin olive oil, plus extra
¼ tsp (1 ml) pepper
½ tsp (2.5 ml) fresh thyme leaves
5 oz (150 g) goat’s cheese, at room temperature, divided
1 large red beet, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium sweet potato, peeled and sliced into ⅛-in (0.25 cm) thick rounds
1 medium baking apple (Honeycrisp, Gala or Fuji) sliced into ⅛-in (0.25 cm) thick rounds
Instructions
- Preheat oven to 375 F (190 C).
- In a measuring pitcher, stir together ice water and 1 tsp (5 ml) apple cider vinegar, set aside.
- In a large bowl, whisk together flour and salt. Cut butter into flour mixture using a fork or dough blender. When done, butter should be roughly pea sized and well coated in flour.
- Add water mixture 1 tbsp (15 ml) at a time and stir into flour mixture with a fork until a shaggy dough forms. Gently knead dough in bowl with hands 3 or 4 times. Shape dough into a disk, wrap in parchment paper and refrigerate while preparing filling.
- In a small bowl, whisk together mustard, olive oil, remaining 1 tsp (5 ml) apple cider vinegar, pepper and thyme until well combined. Set dressing aside.
- On a floured work surface, roll out dough to about a ¼-in (0.5 cm) thick round. Move dough to a parchment-lined baking sheet. Spread 3½ oz (105 g) of goat’s cheese on dough, leaving a 1½‑in (3.75 cm) boarder around. Alternate layering slices of beet, sweet potato and apple over goat’s cheese working in a circular pattern and slightly overlapping.
- Drizzle with reserved dressing before gently folding bare edges of dough inwards on top of filling. Brush crust with a little additional olive oil.
- Bake until crust is golden brown, and vegetables are softened, about 40 to 50 minutes. Let cool for about 10 minutes before garnishing with a crumble of remaining 1½ oz (45 g) goat’s cheese. Serve slices warm or at room temperature.
Drink Pairings
BARBECUED BRIE WITH MARINATED CHERRIES
Ingredients
Serves 4
1 tbsp (15 ml) sugar
1 tbsp (15 ml) bourbon
1 pinch each, salt and pepper
1 pinch lemon zest
1 cup (250 ml) cherries, pitted and halved
1 tsp (5 ml) lemon juice
1 small wheel brie, about 5 to 6-in (12 to 15 cm), room temperature
1 tbsp (15 ml) olive oil
Herbs, for garnish
Toasted or candied nuts, to serve
Toasted bread and/or crackers
Instructions
- In a small pot over medium heat, heat sugar, bourbon, salt, pepper and lemon zest just until sugar has dissolved. Let cool, then mix with cherries and lemon juice. Let sit for at least 1 hour, or up to 3 days refrigerated. Let cherries come to room temperature before serving.
- Preheat barbecue to medium heat. Rub brie with olive oil on both sides. Once barbecue is hot, grill brie for about 5 minutes per side. Transfer brie to a serving platter and top with marinated cherries. Garnish with herbs and serve with candied nuts and bread and/or crackers.
Drink Pairings
SUMMER FRUIT PAVLOVA
Ingredients
Serves 6
5 egg whites, at room temperature
½ tsp (2.5 ml) salt
1¼ cup + 4 tbsp (310 ml + 60 ml ) sugar, divided
1¼ tbsp (22 ml) cornstarch
2 tsp (10 ml) vanilla extract
1¾ cup (425 ml) whipping cream
1 vanilla pod, cut open and scraped
2 cups (500 ml) mixed summer fruit, such as raspberries, blackberries, nectarines and plums, pits removed and cut into wedges mint leaves, for garnish
Powdered sugar, for garnish
Instructions
- Preheat oven to 275 F (140 C).
- When separating egg whites, it’s important there are absolutely no yolks. Any fat will prevent egg whites from fully whipping. In a clean mixing bowl, whip egg whites and salt with a mixer until foamy. While whipping, gradually add 1¼ cup (310 ml) sugar. Continue to whip until egg whites are stiff, soft and glossy. It should hold its shape when beater is pulled out of meringue. Fold in cornstarch and vanilla extract.
- Pour meringue onto a parchment-lined baking sheet and spread into an oval about 8 x 6-in (20 x 15 cm), pushing outside edge higher than middle, like a crater. Bake for about 2 hours. It can’t be overbaked unless it turns brown. After 2 hours, turn oven off and open oven door slightly. Allow pavlova to cool inside oven. Can leave it overnight.
- Whip cream with 1 tbsp (15 ml) sugar and vanilla beans to soft peaks. Set aside in refrigerator. Mix fruit with remaining 3 tbsp (45 ml) sugar and set aside in refrigerator.
- When ready to serve, place meringue on a serving platter. Place whipped cream on top and then fruit. Garnish with mint and powdered sugar.