DUTCH BABY PANCAKES WITH LIMONCELLO CURD & MERINGUE

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

Ingredients

Serves 4**
6 large egg yolks
1 cup + ½ cup (250 ml + 125 ml) granulated sugar, divided
⅓ cup (75 ml) Limoncello liquor
2 tbsp (30 ml) fresh lemon zest
½ cup + 3 tbsp (125 ml + 45 ml) unsalted butter, divided
4 large eggs
⅔ cup (150 ml) milk
⅔ cup (150 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
½ tsp (2.5 ml) kosher salt
2 tbsp (30 ml) peanut oil
2 large egg whites
1 pinch cream of tartar
fresh raspberries, for garnish

Instructions

  1. To make limoncello curd, place a medium saucepan filled with about 1-in (2.5 cm) water over medium-low heat. In a medium heatproof bowl, whisk together egg yolks and 1 cup (250 ml) sugar until smooth and light in colour, about 2 minutes. Place bowl on top of simmering saucepan. Bowl should be resting just above water and not touching it. Using a rubber spatula, stir mixture, taking care to scrape down sides and bottom of bowl, until mixture is very warm and no granules of sugar can be felt when a small amount is rubbed between your fingers, about 5 to 7 minutes. Add limoncello and lemon zest and continue to stir until fully incorporated. Continue to cook mixture, stirring often, until mixture is thick enough to coat spatula and is hot, about another 5 minutes. Remove bowl from heat. Cut ½ cup (125 ml) butter into ½-in (1 cm) pieces. Whisk butter, 1 piece at a time, into limoncello mixture. Allow each piece of butter to melt before folding in next one. Place a piece of plastic wrap or parchment paper directly on surface of warm curd and allow to cool to room temperature, then refrigerate until chilled and thick, about 4 hours. Curd can be made ahead and stored in refrigerator in an airtight container for up to 2 weeks.*
  2. When ready to make Dutch baby pancakes, place an oven rack in middle position, then preheat oven to 400 F (200 C).
  3. On stovetop or in microwave oven, melt remaining 3 tbsp (45 ml) butter and set aside to cool to room temperature.
  4. In a medium bowl, whisk milk, eggs, flour, salt and vanilla. Add melted butter and whisk to create a smooth batter. Set aside.
  5. Divide peanut oil between four 6-in (15 cm) individual cast iron skillets, place on a rimmed baking tray and place in oven to preheat oil until just smoking hot, about 6 minutes. Carefully remove tray skillets are on and immediately divide batter among hot skillets. There should be a little more than ½ cup (125 ml) in each. Take care, as it may splatter and hiss. Return baking tray with filled skillets back to oven and bake until Dutch babies pancakes are dramatically puffed and golden brown, about 15 to 20 minutes. Once baked, remove from oven and let rest for 5 minutes. Dutch baby will deflate a bit, but that is expected.
  6. While Dutch babies are baking, make meringue. In bowl of a stand mixer fitted with whisk attachment, start whipping egg whites and cream of tartar over medium-high heat until soft peaks form. Slowly incorporate sugar, adding 1 tbsp (15 ml) at a time and letting it whip for about 30 seconds before adding next sugar addition. Once all the sugar has been added, let meringue whip on high for another 2 minutes. Meringue should be stiff and glossy. Set aside.
  7. Once Dutch baby pancakes are baked, place about 2 tbsp (30 ml) limoncello curd in sunken part of Dutch baby and top with a generous dollop of meringue. Gently toast meringue under broiler, or with a kitchen blowtorch, until lightly caramelized. Transfer Dutch babies, still in their skillet, to towel-lined serving plates. Garnish with fresh raspberries and serve immediately.
  8. *You will have more limoncello curd than necessary for the recipe. Use leftover limoncello curd spread on toast, stirred into yogurt or as a filling for cakes or pastries.
  9. **If making for 2, extra batter keeps well refrigerated in an airtight container for up to 2 days. Just give it a whisk before using.
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Drink Pairings

EVERYTHING BAGEL STRATA

Spoil your valentine by making this unforgettable brunch item.
Ingredients Instructions

Ingredients

Serves 2
2 tsp (10 ml) white sesame seeds
1½ tsp (7 ml) black sesame seeds
½ tsp (2.5 ml) poppy seeds
1½ tsp (7 ml) dried minced garlic
1½ tsp (7 ml) dried minced onion
1 tsp (5 ml) flakey sea salt
3 thick strips bacon
½ yellow onion, diced
2 cups (500 ml) mixed hearty greens, such as kale, Swiss chard or collard greens, packed
½ cup (125 ml) halved cherry tomatoes
3 x day-old everything bagels, cut into bite-sized pieces
4 large eggs
1 cup (250 ml) whole milk
1 tbsp (15 ml) Dijon mustard
½ cup (125 ml) shredded sharp cheddar cheese
½ cup (125 ml) shredded Monterey Jack cheese
¼ tsp (1 ml) ground black pepper
3 oz (90 g) block cream cheese, cut into bite-sized pieces
1 scallion, trimmed and thinly sliced

Instructions

  1. To make everything bagel seasoning, in a small bowl, whisk together white and black sesame seeds, poppy seeds, minced garlic, minced onion and sea salt. Transfer mixture to an airtight container and keep at room temperature until ready to use.
  2. Generously grease two 7 x 5-in (18 x 12 cm) round casserole dishes with olive oil. Place on a rimmed baking tray lined with parchment paper and set aside.
  3. In a large frying pan over medium heat, fry bacon, turning occasionally, until cooked through and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain for 1 minute. Chop bacon and set aside. Pour out all but 1 tbsp (15 ml) bacon fat from frying pan and return pan to stove over medium heat.
  4. Add onion to hot frying pan and sauté until translucent, about 4 minutes. Stir in greens and cook, tossing often, until wilted and there is no liquid left in bottom of frying pan, about 4 minutes. Transfer onion mixture to a large bowl along with cherry tomatoes, bagel pieces and bacon. Toss to combine.
  5. In a measuring pitcher, whisk together eggs, milk, mustard, cheddar, Monterey Jack and pepper until well combined. Pour over bagel mixture and let sit for 5 minutes, gently stirring occasionally. Divide mixture evenly among prepared casserole dishes, pouring any remaining custard mixture at bottom of bowl over bagel mixture in dishes. Nestle cream cheese pieces in each casserole. Cover casserole dishes with foil and refrigerate on baking tray for at least 30 minutes or up to overnight.
  6. Preheat oven to 375 F (190 C). Remove casseroles from refrigerator, uncover and sprinkle with a 1 to 2 tbsp (15 to 30 ml) of homemade everything bagel seasoning. Bake until centre is set and edges are golden brown, about 25 to 35 minutes. Remove from oven and allow casseroles to cool on baking tray for 10 minutes. Garnish with a scattering of scallions and serve warm or at room temperature.
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Drink Pairings

TTEOKGUK KOREAN RICE CAKE SOUP

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

Ingredients

Serves 4 to 6
6 cups (1.5 L) water
½ lb (250 g) beef flank, thinly sliced
½ lb (250 g) beef brisket, thinly sliced
2 tsp (10 ml) salt, plus extra to taste
2 garlic cloves, crushed
2 tbsp (30 ml) fish sauce
Flat Korean rice cakes
4 eggs, separated
2 tsp (10 ml) vegetable oil
2 tsp (10 ml) sesame oil
3 large green onions, sliced
3 sheets roasted seaweed, crumbled

Instructions

  1. In a medium saucepan, bring water, beef, garlic, salt and fish sauce to a boil, then reduce heat to low and skim off any scum.
  2. Add rice cakes and simmer for about 10 minutes.
  3. Mix egg yolks in a small bowl. In an 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half of egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 2-in (5 cm) strips and set aside.
  4. Beat egg whites until mixed. Stir into simmering soup. Add sesame oil and adjust seasoning.
  5. Garnish with green onions, egg strips and seaweed.
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Drink Pairings

Chocolate St. Honoré

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 8 - 10
6¼ oz (200 g) puff pastry dough, thawed
1 egg
3 tbsp (45 ml) water
Chocolate Crème Chiboust, recipe follows (do not make ahead)
8 oz (250 ml) dark chocolate, finely chopped
2¾ cups (650 ml) whipping cream, divided
¼ cup (60 ml) cocoa powder
3 tbsp (45 ml) sugar
1 tbsp (15 ml) vanilla extract
gold leaf, for garnish (optional)
CHOUX PASTRY DOUGH
1 cup (250 ml) water
½ cup (125 ml) cold butter, cut into roughly 1-in (2.5 cm) squares
1 tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
1 cup (250 ml) flour
4 eggs
CHOCOLATE CRÈME CHIBOUST
½ tbsp (7 ml) gelatin
2 tbsp (30 ml) + ⅓ cup (75 ml) water
5 eggs, separated
¼ cup (60 ml) cornstarch
2 tbsp (30 ml) + 1 cup (250 ml) sugar
¼ tsp (1 ml) salt
1 cup (250 ml) chopped dark chocolate
1 cup (250 ml) milk
1 tbsp (15 ml) instant coffee powder

Instructions

  1. Preheat oven to 400 F (200 C). Lightly grease sides of 9-in (23 cm) springform pan and line bottom with parchment paper. Set aside.
  2. On clean surface, roll out puff pastry to roughly 10-in (25 cm) square and place on a parchment-lined baking sheet. Using a fork, poke holes across surface of pastry, then bake for 15 minutes. Remove from oven and cool to room temperature.
  3. Leaving pastry on parchment-lined baking sheet, place base of springform pan over pastry and, using a sharp knife, cut around edges to make a 9-in (23 cm) circle. Discard remaining pastry.
  4. Preheat oven to 375 F (190 C).
  5. Fill a large piping bag fitted with a ½-in (1.25 cm) round tip (or similar) with prepared Choux Pastry Dough. Pipe a circle around edge of puff pastry base about ½-in (1.25 cm) from edge. Pipe a 1½-in (3.75 cm) round in centre. Then pipe a circle between outer and inner piped circles.
  6. On another parchment-lined baking sheet, pipe a tiny bit of pastry under parchment paper at all 4 corners. Gently press down corners to help paper stick to baking sheet.
  7. Pipe 1½-in (3.75 cm) round mounds, about 2-in (5 cm) apart. Gently press pointy peaks with moistened finger to smooth tops.
  8. In a small bowl, lightly whisk together egg and water. Gently brush egg wash over tops of all prepared choux pastry, including the circles on puff pastry base. Bake until golden brown, about 25 to 30 minutes. Do not open oven while baking. Once baked, remove from oven and allow to cool completely.
  9. Meanwhile, prepare Chocolate Crème Chiboust (recipe below). Gently, puncture bottom of each round choux pastry with nozzle and fill with Chocolate Crème Chiboust until you feel the edge of puff gently push back in your hand. Place on lined baking sheet and refrigerate for at least 1 hour.
  10. Place puff pastry circle with baked choux circles in prepared springform pan. Gently puncture small holes in baked choux circles on puff pastry circle with nozzle and fill with Chocolate Crème Chiboust. Pipe any remaining filling into gaps between circles and smooth surface with an offset spatula. Refrigerate for at least 1 hour.
  11. Place chopped chocolate in medium, heatproof, non-reactive bowl. In a small saucepan over medium heat, bring ¾ cup (175 ml) whipping cream to a gentle simmer, not boil. Pour over chopped chocolate and let it rest for 1 minute to melt chocolate. Then whisk until smooth and glossy.
  12. Dip each cream puff into chocolate ganache and carefully place on baking sheet. Once you have enough cream puffs to line inner circumference of springform pan, pipe a tiny amount of ganache at base of each cream puff and place on top of choux circle along outer edge. Refrigerate.
  13. In large bowl, whip together mix 2 cups (500 ml) whipping cream, cocoa powder, sugar and vanilla extract until soft peaks form. Transfer to large piping bag fitted with large St. Honoré piping tip. Remove outer ring of springform pan and pipe as desired on top of cake. Garnish with gold leaf, if using. Refrigerate until ready to serve.
  14. FOR CHOUX PASTRY DOUGH, In a medium saucepan over medium heat, melt together water, butter, sugar and salt and bring to a boil.
  15. Remove from heat and add flour. Using a wooden spoon, mix until fully incorporated. Return to heat and cook mixture for 2 to 3 minutes, until a thin layer sticks to bottom of pan while stirring and mixture comes together as a dough.
  16. Transfer dough to a large bowl and allow to cool slightly.
  17. Using a wooden or silicon spoon, add 1 egg at a time and mix dough until each egg is fully incorporated. Dough should be soft and able to hold stiff peaks when lifted. Use as needed.
  18. FOR CHOCOLATE CRÈME CHIBOUST, In small heatproof bowl, sprinkle gelatin in water and set aside to bloom.
  19. In another medium bowl, whisk together egg yolks, cornstarch, 2 tbsp (30 ml) sugar and salt until fully incorporated and no lumps remain.
  20. Place chopped chocolate in a small heatproof bowl over a small saucepan of gently boiling water, making sure bottom of bowl of chocolate does not touch boiling water. Stir constantly until chocolate is melted. Remove from heat and set aside.
  21. In medium saucepan, over medium heat, bring milk and instant coffee powder to boil. Remove from heat and slowly transfer ⅓ cup (75 ml) to egg mixture, whisking constantly making sure not to cook eggs. Add back to saucepan with remaining milk and stir vigorously. Return to heat and continue cooking until mixture thickens to consistency of thick sauce only, not paste.
  22. Remove from heat. Add melted chocolate and bloomed gelatin. Mix well until smooth. Cover with plastic wrap and set aside to cool at room temperature.
  23. In a standing mixer, whisk egg whites until frothy over medium speed.
  24. In a small saucepan, boil 1 cup (250 ml) sugar and ⅓ cup (75 ml) water until mixture reaches 248 F (120 C) on a candy thermometer.
  25. With stand mixer on medium speed, slowly pour melted sugar syrup into egg whites. Turn off mixer and scrape down sides of bowl to ensure sugar is well integrated into mixture. Turn mixer back on and whisk meringue on high speed until stiff peaks form.
  26. Using a hand mixer, whisk chocolate crème until smooth and fluffy. Fold in ⅓ of whipped meringue into chocolate crème until no white streaks remain. Add remaining egg whites and fold in until fully incorporated. Transfer to a large piping bag fitted with a narrow choux pastry filling injector nozzle and use as needed.
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Drink Pairings

Strawberry Pistachio Cake

Celebrate the festivities of the season an impressive dessert.
Ingredients Instructions

Ingredients

Serves 6 - 8
1 cup (250 ml) chopped strawberries
3 tbsp (45 ml) + 6 oz (180 g)* sugar, divided
1 pinch salt
2 tbsp (30 ml) + ¼ cup (60 ml) hot water
1 cup (250 ml) shelled pistachios, reserve 3 tbsp (45 ml) for garnish
6¼ oz (200 g) flour
2 tsp (10 ml) baking powder
6 eggs, separated
½ tsp (2.5 ml) almond extract
½ cup (125 ml) vegetable oil
¾ cup (175 ml) buttermilk
1 drop green food colour (optional)
1 tbsp (15 ml) gelatin
5 oz (140 g) white chocolate, finely chopped
4 oz (125 g) cream cheese, softened
1 cup (250 ml) whipping cream
12 strawberries, hulled and halved
strawberries and white chocolate-dipped strawberries, for garnish

Instructions

  1. In a medium bowl, combine chopped strawberries, 1 tbsp (15ml) sugar and a pinch of salt. Let rest at room temperature for 1 hour to macerate. Set aside.
  2. In a small heatproof bowl, mix 2 tbsp (30 ml) hot water and 2 tbsp (30 ml) sugar until sugar is fully melted. Set this simple syrup aside until ready to use.
  3. Preheat oven to 350 F (180 C).
  4. Grease and dust two 9-in (23 cm) round cake pans with flour. Line bottom of pans with parchment paper.
  5. Using a food processor, in 10 second bursts, grind pistachios to a fine powder, not a paste. Sieve through strainer and reserve coarser pieces for garnish, about 3 tbsp (45 ml).
  6. In a medium bowl, mix flour, baking powder and remaining sieved, ground pistachios.
  7. In a large bowl, whisk together egg yolks, almond essence, 3 oz (90 g)* sugar, vegetable oil and buttermilk until smooth and fully incorporated.
  8. Fold in flour mixture and food colouring, if using, until well incorporated. Set aside.
  9. Using a hand mixer, whisk together egg whites until frothy. Add 3 oz (90 g)* sugar, then increase speed to high and whisk until stiff peaks form.
  10. Fold ⅓ of whipped egg whites into pistachio batter until no white streaks remain. Fold in remaining egg whites until fully incorporated.
  11. Divide batter evenly between prepared cake pans and bake a until toothpick inserted in centre of cake comes out dry, about 25 to 30 minutes.
  12. Remove from oven and invert onto wire rack to cool completely. Discard parchment paper.
  13. In a small bowl, add gelatin to water and allow to bloom for about 10 minutes.
  14. In a heatproof bowl, melt white chocolate over small saucepan with simmering water, stirring constantly. Do not allow simmering water to touch bottom of bowl with white chocolate. When melted, remove from heat and whisk well until smooth. Cool slightly.
  15. In a medium bowl, whisk cream cheese until no lumps remain. Melt gelatin in microwave on medium strength for 10 seconds, stir well and add to cream cheese. Pour melted white chocolate over cream cheese and mix until fully incorporated. Set aside to cool.
  16. In a medium bowl, whisk cream until soft peaks hold their shape. Fold in ⅓ of whipped cream into cream cheese mixture until no white streak remain. Fold in remaining whipped cream until incorporated. Do not overbeat.
  17. Using a sharp knife, cut edges of cake into 8-in (20 cm) circles. Lightly grease bottom and sides of an 8-in (20 cm) springform pan. Line bottom with parchment paper and sides with acetate paper. Secure top of acetate paper where ends overlap with a small piece of adhesive tape.
  18. Place 1 cake circle at bottom of pan. Using a pastry brush, lightly brush surface of cake with prepared simple syrup. Line edge of cake with halved strawberries, pointy end up.
  19. Fill a small piping bag with about ½ cup (125 ml) of white chocolate mousse and pipe around strawberries along acetate paper.
  20. Reserve 1 cup (250 ml) white chocolate mousse. In a large bowl, fold macerated strawberries into remaining mousse. Pour over cake. Evenly sprinkle 1 tbsp (15 ml) ground pistachios over surface.
  21. Cover with second cake circle. Refrigerate overnight or at least 6 hours.
  22. When ready to serve, remove cake from springform pan and slowly peel away acetate paper. Decorate surface as desired with fresh and white chocolate-dipped strawberries on top of cake and reserved coarsely ground pistachios at base.
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Drink Pairings

Brûlée Pumpkin Doughnuts

While we all know and love a good crème brûlée, there is so much more that we can do with the simple brûlée cooking technique. Pumpkin pie in a doughnut, this brûléed pumpkin doughnut is just what you need to get you into the fall spirit.
Ingredients Instructions

Ingredients

Serves Makes about 18 doughnuts
SPICED VANILLA CREAM FILLING:
2 cups (500 ml) whole milk
1 vanilla bean, split and seeds scraped out
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
¼ tsp (1 ml) kosher salt
½ tsp (2 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ tsp (1 ml) ground nutmeg
4 large egg yolks
2 tbsp (30 ml) unsalted butter, cut into ½-in (1.25 cm) cubes
PUMPKIN DOUGHNUTS:
1 cup (250 ml) whole milk
2 cups (500 ml) granulated sugar, divided
1 tbsp (15 ml) active dry yeast
⅓ cup (75 ml) unsalted butter, melted and cooled
1 large egg
1 tsp (5 ml) fine sea salt
1 cup (250 ml) canned pumpkin purée
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 tsp (5 ml) vanilla extract
5½ cups (690 g) all-purpose flour
canola oil, for frying
¼ cup (60 ml) clover honey

Instructions

  1. To make Spiced Vanilla Cream Filling, in a medium saucepan, combine milk with scraped vanilla bean along with its seeds. Bring just to a simmer over medium heat while stirring constantly. Remove saucepan from heat, cover and set aside for 30 minutes.
  2. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
  3. In a medium heatproof bowl, whisk together sugar, cornstarch, salt, cinnamon, ginger and nutmeg until well combined. Add egg yolks and whisk until mixture is pale yellow, thick and fluffy, about 1 minute. Uncover infused milk and remove vanilla bean, rinsing and setting aside for another use, if desired. While whisking continuously, slowly pour milk into egg mixture in a thin stream until all has been added. Return mixture to same saucepan and place over medium heat. Whisk constantly until pastry cream begins to thicken, about 5 minutes. Once it starts to thicken, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. Once bubbles start to appear, whisk continuously for 1 minute. Remove saucepan from heat and whisk in butter until thoroughly combined. Strain pastry cream through a fine mesh sieve set over a clean medium, heatproof bowl. Immediately place a piece of buttered parchment paper directly on surface of pastry cream to prevent a skin from forming. Transfer bowl to prepared ice bath for 30 minutes. Remove bowl from ice bath and refrigerate pastry cream for 2 hours.
  4. While pastry cream chills, make doughnut dough. In a small saucepan, over medium heat, warm milk until lukewarm, about 3 minutes. Do not overheat milk, as it can kill the yeast. Pour milk into a large bowl and whisk in 1 cup (250 ml) sugar. Sprinkle yeast over milk mixture and let it stand until frothy, about 5 minutes. Once frothy, whisk in melted butter, egg, salt, pumpkin purée, cinnamon, nutmeg and vanilla until well combined.
  5. Begin adding flour, about 1 cup (250 ml) at a time, mixing well with a wooden spoon after each addition. Once a dough ball forms, invert dough onto a lightly floured work surface. Knead dough for 4 to 5 minutes, dusting occasionally with flour as needed, until dough is super soft and slightly sticky. Place dough in a clean mixing bowl, cover with a tea towel and set aside, allowing to proof until doubled in size, about 1 to 1½ hours.
  6. Once dough has proofed, pour at least 1-in (2.5 cm) of oil into a large heavy-bottomed stockpot or large cast iron pan and attach a thermometer. Warm oil over medium-high heat until it reaches 350 F (180 C).
  7. Meanwhile, knead proofed dough lightly a couple of times then use a rolling pin to roll out to ½-in (1.25 cm) thickness on a lightly floured work surface. Using a 3-in (8 cm) circle cutter, cut out as many circles as possible, then collect scraps, knead and repeat rolling and cutting one more time.
  8. Working in batches of 4 or 5 at a time, carefully place doughnuts into preheated oil and fry, turning halfway through cooking time, until deep golden brown on both sides, about 3 to 4 minutes per side. Once done, place doughnuts on a paper towel-lined baking tray to absorb excess oil. Repeat with remaining doughnut dough. Let doughnuts cool completely to room temperature.
  9. When ready to serve remove pastry cream from refrigerator and whisk until smooth. Transfer to a piping bag fitted with a star tip. Using a small knife, make a cut from side into centre of each doughnut, creating a pocket. Place piping tip in opening of pocket and fill each doughnut with cream. Repeat with all doughnuts.
  10. Place remaining 1 cup (250 ml) sugar onto a plate. Brush tops of each doughnut with a thin layer of honey before pressing into sugar. Brûlée each doughnut top using a home brûlée torch, taking care to move flame evenly back and forth over sugar, just above doughnut, until it has caramelized. Allow doughnut to sit for 5 minutes before serving.
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Drink Pairings

Cioppino

Brimming with fresh seafood in a tomato and wine broth that tastes like the sea, Cioppino (pronounced cho-pee-no) is a delicious fish stew. Consider pairing this recipe with Bartier Bros Rose 2022 or Chablis La Chablisienne La Pierrelee 2020
Ingredients Instructions

Ingredients

Serves 4 to 6
⅓ cup (75 ml) vegetable oil
½ cup (125 ml) chopped fennel (bulb only, reserve fronds for garnish)
1½ cups (375 ml) chopped onion
½ cup (125 ml) chopped celery
3 garlic cloves, minced or crushed
1½ cups (375 ml) dry white wine, divided
1 tsp (5 ml) dried oregano
¼ tsp (1 ml) pepper flakes, or to taste
1 x 796 ml (27 oz) can crushed or stewed tomatoes
1 cup (250 ml) clam juice
1 large bay leaf
1½ cups (375 ml) water
18 to 20 clams*
18 to 20 mussels*
1½ lbs (750 g) boneless, skinless halibut fillets, cut into 2½-in (6.25 cm) chunks
12 large prawns, shelled (tail on) and deveined
salt and pepper, to taste
¼ cup (60 ml) finely chopped fresh parsley
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
parsley and lemon wedges or slices, for garnish
*Note: Fresh and uncooked clams and mussels should be closed. If not, then gently tap each one on counter and they should close immediately. Discard any that do not close.

Instructions

  1. In large saucepan or Dutch oven, heat vegetable oil over medium-high heat until shimmering. Add fennel, onions and celery and cook until translucent, about 6 minutes.
  2. Add garlic and continue cooking another 3 minutes, stirring regularly to avoid burning.
  3. Add ½ cup (125 ml) wine and deglaze vegetables, until fully evaporated.
  4. Add oregano, pepper flakes, tomatoes, clam juice, bay leaf and remaining wine and stir well. Reduce heat to medium-low, cover and simmer for about 20 minutes.
  5. In steamer, boil water. Add clams, cover and steam for 5 to 6 minutes. Using tongs or a slotted spoon, carefully remove clams only and set aside in large bowl. Discard any unopened clams. Add mussels to steamer, cover and continue steaming for another 5minutes. Using tongs or slotted spoon, carefully remove steamed mussels into bowl with clams. Discard any unopened mussels.
  6. Using a sieve, strain residual liquid to remove any sediments. Reserve up to 1½ cups (375 ml) liquid and discard remainder.
  7. Add 1 cup (250 ml) of reserved liquid to simmering tomato mixture. Add more to desired taste and consistency, if needed. Evenly distribute halibut pieces into mixture. Cover and continue simmering for 5 minutes. Add prawns, steamed clams and mussels. Cover and continue simmering for 3 to 5 minutes.
  8. Season with salt and pepper, to taste. Stir in chopped parsley and lemon juice. Turn off heat, cover and let the Cioppino rest for about 5 minutes before serving.
  9. Serve with a wedge or slice of lemon and garnish with parsley, as desired.
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Drink Pairings

Ratatouille (Confit Byaldi)

While traditional ratatouille is prepared as a vegetable stew of eggplant, squash and peppers, this version, known as "confit byaldi," is the fancier version of the dish showcased in the Disney film Ratatouille.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) olive oil, divided
1½ cups (375 ml) coarsely chopped onion
2 x 8-in (20 cm) stalks of celery, coarsely chopped
2 red bell peppers, coarsely chopped
4 garlic cloves, chopped
⅓ cup (75 ml) red vermouth or red wine
1 x 796 ml (27 oz) can whole tomatoes
⅛ tsp (0.5 ml) dried pepper flakes
2 tbsp (30 ml) chopped fresh basil (or 2 tsp (10 ml) dried basil)
1 tbsp (15 ml) chopped fresh thyme (or 1 tsp (5 ml) dried thyme)
1 tbsp (15 ml) chopped fresh oregano (or 1 tsp (5 ml) dried oregano)
1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp (5 ml) dried rosemary, crushed)
2 bay leaves
1 tsp (5 ml) sugar
salt and pepper, to taste
1 tbsp (15 ml) balsamic vinegar
2 green zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
6 to 7 large firm Roma tomatoes, sliced crosswise, ⅛-in (0.25 cm) thick
2 yellow zucchinis, sliced crosswise, ⅛-in (0.25 cm) thick
2 long eggplants, sliced crosswise, ⅛-in (0.25 cm) thick
2 tbsp (30 ml) pesto
basil leaves, for garnish

Instructions

  1. In large saucepan, heat ¼ cup (60 ml) olive oil over high heat until shimmering. Add onions, celery, red bell peppers and garlic. Sauté until onions turn translucent and edges turn slightly gold, about 6 to 8 minutes.
  2. Add ⅓ cup (75 ml) vermouth or wine and deglaze, scraping off the fond from bottom of saucepan, until all liquid is evaporated and vegetables look glazed.
  3. Reduce heat to medium and add canned tomatoes, dried pepper flakes, basil, thyme, oregano and rosemary and stir while gently crushing tomatoes.
  4. Add bay leaves, cover and reduce heat to low. Simmer for about 20 minutes. Uncover and continue cooking until most liquid has evaporated, about another 10 minutes.
  5. Add sugar and season with salt and pepper, to taste. Stir in balsamic vinegar, cover and remove from heat.
  6. Remove and discard bay leaves. Using an immersion blender, purée tomato mixture in the saucepan until coarsely combined. Be careful, as liquid will be hot. Set aside to cool.
  7. Preheat oven to 375 F (190 C). Cut a piece of parchment paper the size of the 10-in (25 cm) cast iron skillet or baking dish you will use to bake the ratatouille and set aside.
  8. In a 10-in (25 cm) cast iron skillet or baking dish, evenly spread a thin layer of the tomato sauce.
  9. Create stacks consisting of a single slice each of green zucchini, tomato, yellow zucchini and eggplant. Lean each stack along the outer edge of the skillet or baking dish with the tomato sauce. Similarly, repeat layering the stacks on their sides to form inner circles.
  10. Generously drizzle with 2 tbsp (30 ml) olive oil and season with salt and pepper. Cover the surface with pre-cut parchment paper and bake for about 40 minutes.
  11. In a small bowl, mix pesto and 2 tbsp (30 ml) olive oil and set aside.
  12. Remove baking dish from oven and discard parchment paper. Drizzle pesto mixture on top and return to oven, uncovered, for another 15 minutes.
  13. Remove from oven and garnish with basil leaves, as desired.
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Drink Pairings

Chicken Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with preserved lemons, spices, garlic, onion and olives. This recipe is both savoury and a little bit sweet, thanks to the addition of Turkish apricots.
Ingredients Instructions

Ingredients

Serves 4 to 6
1 tsp (5 ml) saffron threads
1¼ cups (310 ml) warm water, divided
1 large (or 2 small) preserved lemons, quartered
½ cup (125 ml) chopped parsley leaves
½ cup (125 ml) chopped cilantro leaves
3 garlic cloves, crushed
1 tbsp (15 ml) ground paprika
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground cinnamon
1½ tsp (7 ml) ground ginger
¼ tsp (1 ml) freshly ground black pepper
¼ cup + 2 tbsp (90 ml) olive oil, divided
1 kg (2 lbs) boneless chicken thighs, skin on
2 cups (500 ml) chopped onions
salt, to taste
¼ tsp (1 ml) ground turmeric
2 tbsp (30 ml) mild honey
1 x 3-in (8 cm) cinnamon stick
½ cup (125 ml) unsulphured Turkish apricots, halved
1½ tbsp (22 ml) lemon juice
⅓ cup (75 ml) pitted green olives
flat bread, rice or couscous, to serve (optional)

Instructions

  1. Soak saffron in ¼ cup (60 ml) warm water for 15 minutes.
  2. Separate pulp from peel of preserved lemons. Coarsely chop lemon pulp. Reserve peels for later.
  3. To make chermoula (herb marinade), in a large bowl, combine saffron water, lemon pulp, parsley, cilantro, garlic, paprika, cumin, coriander, cinnamon, ginger, pepper and ¼ cup (60 ml) olive oil.
  4. Add chicken to bowl with chermoula and rub marinade onto chicken. Cover and refrigerate 1 hour or overnight.
  5. Drizzle remaining 2 tbsp (30 ml) olive oil into tagine* base. Add onions to cover base. Sprinkle salt and turmeric over onions.
  6. Add marinated chicken and remaining marinade over onions.
  7. If using ceramic tagine, place heat diffuser on burner. Place covered tagine or Dutch oven on burner over medium heat and cook for 15 to 20 minutes. Released juices from onions and chicken will start to simmer. Reduce heat to low and cook for 45 minutes to 1 hour, until chicken is fully cooked and tender.
  8. In small saucepan, bring 1 cup (250 ml) water, honey, cinnamon stick and apricots to a boil. Remove cover and continue cooking over medium heat until apricots are plump and liquid is reduced and syrupy, about 10 to 12 minutes. Remove from heat and set aside.
  9. Add lemon juice and olives to tagine. Arrange reserved lemon peel, prepared apricots and syrup over chicken. Season with salt and pepper, to taste. Cook, uncovered, for 15 to 20 minutes until sauce is reduced. Serve with warm flat bread, rice or couscous, if desired.
  10. *A tagine is a North African cooking dish with a conical shape. A Dutch oven or Crock-Pot can also be used for this dish.
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Drink Pairings

Handmade Linguine Puttanesca

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade* Linguine, recipe follows
3 tbsp (45 ml) olive oil
4 garlic cloves, minced
2 anchovy fillets
¼ cup (60 ml) tomato paste
1 x 14 oz (398 ml) can crushed tomatoes
½ cup (125 ml) Kalamata olives, pitted, chopped
2 tbsp (30 ml) capers
1 tsp (5 ml) chili flakes
1 tbsp (15 ml) butter
salt and pepper, to taste
½ cup (125 ml) grated Parmesan, for garnish
¼ cup (60 ml) chopped basil, for garnish
*This recipe can be made with store-bought linguine pasta, if desired.
HANDMADE LINGUINE:
300 g of flour, plus more for dusting, about 2 cups (500 ml) + 2 tbsp (30 ml)
¼ tsp (2 ml) salt
3 eggs + 1 egg yolk (should yield 180 g, if short, top up with olive oil)

Instructions

  1. Prepare Handmade Linguine (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Add garlic and anchovy fillets. Using a fork gently mash anchovies into a paste. Add tomato paste, crushed tomatoes, olives, capers and chili flakes. Allow to cook for 5 to 8 minutes. Add butter and adjust seasonings, to taste.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook prepared pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Add reserved pasta water and pasta to sauce, stir to coat and serve with Parmesan and chopped basil.
  5. HANDMADE LINGUINE:
  6. On a clean, floured surface, place the flour and salt. Using your hands, create a well in the centre big enough to hold the eggs.
  7. In a small mixing bowl, whisk eggs (and olive oil, if needed). Pour egg mixture into the well. Using a fork, gently bring sides of flour well into mixture until a shaggy dough forms. Continue to incorporate all the flour by scooping it from the outside and placing it on top of the shaggy dough and kneading it out. Once a ball has formed, knead for about 10 minutes. It is ready when you have a soft, elastic dough that isn’t sticky and feels smooth. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
  8. Unwrap dough and place on a clean lightly floured surface. Cut into 2 halves and keep a tea towel over half you aren’t working on, so it doesn’t dry out. Lightly flour a rolling pin and roll dough ball out as thin as possible. This can take a few minutes. If dough is bouncing back, try flipping it over and keep rolling. Once dough is as thin as you can get it, make sure the whole surface of dough is dusted with flour so it doesn’t stick. Fold pasta sheet over itself a few times. Using a sharp knife cut pasta into ribbons. Unfold pasta noodles and gently mound onto a floured surface until ready to cook. Repeat with remaining dough.
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