SHOYU RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
¼ cup (60 ml) tamari
4 slices Char Siu Pork Shoulder, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
½ cup (125 ml) canned sliced bamboo shoots, rinsed
4 Soy Eggs, halved, make ahead
2 green onions, julienned and put in iced water to curl
4 Japanese fish cakes, halved
4 pieces nori seaweed, for garnish
Shichimi Togarashi ( Japanese spice powder), to taste, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK SHOULDER:
1 lb (500 g) pork shoulder roast, tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- Bring prepared Ramen Broth to a boil and add tamari. Keep warm while preparing other ingredients.
- Over medium heat, warm Char Siu in its cooking liquid until hot. Set aside.
- Divide noodles evenly between 4 bowls. Arrange bamboo shoots, eggs, green onions and fish cakes evenly on each bowl of noodles. Ladle broth over each bowl and garnish with nori and shichimi togarashi.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK SHOULDER: Preheat the oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Place pot on stove over high heat and bring to a boil. Cover with lid and place in oven for about 4 hours, or until pork is tender.
- et pork cool in cooking liquid until it is room temperature, then place in refrigerator overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
SPICY MISO RAMEN
Ingredients
Serves 4
1 lb (500 g) lean ground pork
½ cup + 2 tbsp (125 ml + 30 ml) Garlic Miso Paste, divided, make ahead
8 cups (2 L) Ramen Broth, make ahead
4 pieces baby bok choy, washed
1 package honshimeji mushrooms
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, for garnish, make ahead
1 tbsp (15 ml) sesame seeds, for garnish
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
GARLIC MISO PASTE:
1 cup (250 ml) miso
2 garlic cloves
1 shallot
1 tbsp (15 ml) Shichimi Togarashi ( Japanese spice powder)
3 tbsp (45 ml) sriracha chili paste
½ cup (125 ml) mirin
¼ cup (60 ml) cooking sake
2 tsp (10 ml) sesame oil
2 tbsp (30 ml) fish sauce
1 tsp (5 ml) cayenne, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a frying pan over medium-high heat, fry ground pork with ½ cup (125 ml) Garlic Miso Paste until pork is cooked through and no longer pink. Set aside.
- In a medium pot over high heat, bring prepared Ramen Broth to a boil. Add bok choy and mushrooms and simmer until cooked through, about 3 to 4 minutes. Remove vegetables from broth and set aside.
- Divide ramen noodles between 4 bowls. Garnish each bowl with Soy Eggs, ground pork, bok choy, mushrooms, sesame seeds and ½ tbsp (7 ml) Garlic Miso Paste. Ladle broth over each bowl and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make GARLIC MISO PASTE: In a blender, add all ingredients and blend until smooth. Miso paste can be kept in fridge for up to 1 month. Makes 1½ cups (375 ml)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
TSUKEMEN RAMEN
Ingredients
Serves 4
8 cups (2 L) Ramen Broth, make ahead
4 slices Char Siu Pork Belly, make ahead
4 portions fresh or frozen ramen noodles, cooked according to package directions
2 green onions, sliced
½ cup (125 ml) assorted Japanese pickled vegetables
8 Japanese fish cakes, sliced in half and warmed in boiling water
2 packages enoki mushrooms, root end trimmed off and divided into 4 portions
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
CHAR SIU PORK BELLY:
1 lb (500 g) pork belly, rolled and tied
½ cup (125 ml) soy sauce
1 cup (250 ml) water
½ cup (125 ml) cooking sake
½ cup (125 ml) mirin
½ cup (125 ml) sugar
4 garlic cloves, crushed
4 green onions, cut in half
4 slices ginger
¼ onion, peeled
1 tsp (5 ml) rice vinegar
Instructions
- In a pot over high heat, reduce prepared Ramen Broth to 4 cups (1 L). Set aside and keep warm while preparing remaining ingredients.
- Over medium heat, warm Char Siu slices in its cooking liquid until hot, set aside.
- Place hot noodles in 4 large bowls. Arrange Char Siu and fish cakes on noodles. Garnish with remaining ingredients. Ladle broth into 4 smaller soup bowls and serve broth with noodles and garnishes. This ramen is eaten by dipping noodles and garnishes into broth before eating.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make CHAR SIU PORK BELLY: Preheat oven to 275 F (140 C).
- Place pork in an ovenproof pot with a lid, just large enough to fit. Add remaining ingredients. Put pot on stove over high heat and bring to a boil. Cover with lid and put in oven for about 4 hours, or until pork is tender.
- Let pork cool in cooking liquid until room temperature, then refrigerate overnight before slicing and using. Remove butcher’s twine before slicing. Pork can be kept in braising liquid for up to 3 days.
Drink Pairings
CHICKEN RAMEN
Ingredients
Serves 4
½ tsp (2.5 ml) five-spice powder
¼ cup (60 ml) hoisin sauce
2 tsp (10 ml) tamari
4 boneless, skinless chicken breasts
8 cups (2 L) Ramen Broth, make ahead
16 shiitake mushrooms, stems removed
1 bunch spinach, washed
4 portions fresh or frozen ramen noodles, cooked according to package directions
4 Soy Eggs, halved, make ahead
1 cup (250 ml) canned corn
1 leek, white part only, julienned and put into ice water
SIMPLE RAMEN BROTH:
9 cups (2.1 L) chicken stock
2 packages Dashi granules
10 dried shiitake mushrooms, rinsed
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sea salt, to taste
SOY EGG:
½ cup (125 ml) soy sauce
¼ cup (60 ml) cooking sake
¼ cup (60 ml) mirin
¼ cup (60 ml) sugar
4 eggs
Instructions
- In a large bowl, mix five-spice powder, hoisin sauce and tamari. Add chicken and marinate in fridge for at least 2 hours, or overnight.
- Preheat oven to 350 F (180 C), place chicken on a parchment-lined baking sheet, bake for 15 to 20 minutes, or until chicken is done and juices run clear when cut. Let sit for 5 minutes, then cut into slices.
- Bring prepared Ramen Broth to a boil and add mushrooms. Turn heat down and simmer until mushrooms are cooked, about 5 minutes. Remove mushrooms and set aside. Bring broth back to a boil, add spinach and simmer until cooked through, about 1 minute.
- Divide noodles into 4 bowls. Garnish each bowl with shiitake mushrooms, Soy Eggs, canned corn, leek and chicken. Ladle broth over each and serve.
- To make SIMPLE RAMEN BROTH: In a large pot, simmer all ingredients for 30 minutes. Remove mushrooms before serving. Adjust salt to taste. Makes 8 cups (2 L)
- To make SOY EGG: In a saucepan over high heat, bring all ingredients, except eggs, to a boil. Set aside and cool to room temperature.
- In a small saucepan, place eggs and cover with cold water. Bring to a boil over high heat. As soon as water comes to a boil, remove from heat. Leave eggs to sit for 4 minutes. Drain and run cold water over eggs until chilled, or add ice to water and let sit until chilled. Gently crack eggs and peel them. Place eggs in a jar and cover with soy mixture. Let marinate in refrigerator overnight before using. Eggs can be kept in refrigerator for up to 3 days. Makes 4 soy eggs
Drink Pairings
CURRIED CARAMELIZED ONION AND APPLE SOUP
Ingredients
Serves 4 to 6
2 tbsp (30 ml) butter
1 tbsp (15 ml) olive oil
2 lbs (1 kg) yellow onions, thinly sliced
2 garlic cloves, coarsely chopped
1 tbsp (15 ml) coarsely chopped fresh ginger
3 Granny Smith apples, peeled, cored and chopped, plus ¼ Granny Smith Apple, sliced into thin matchsticks, for garnish
1 tbsp (15 ml) chopped fresh thyme leaves
1 tbsp (15 ml) curry powder
½ cup (125 ml) white wine vinegar or apple cider vinegar
4 cups (1 L) chicken or vegetable broth
1 cup (250 ml) heavy cream
salt and freshly ground white pepper
½ cup (125 ml) plain yogurt, for garnish
1 tsp (5 ml) thyme leaves, for garnish
Instructions
- In a large heavy-bottomed stockpot over medium heat, heat butter and olive oil. Add onions, stirring occasionally until golden and caramelized, about 25 to 30 minutes. Add garlic, ginger, apples, thyme and curry powder, cook for 2 to 3 minutes or until fragrant.
- Add wine or cider vinegar to deglaze. Increase heat to high and add broth. Bring to a boil, then reduce and simmer for 20 minutes or until apples are very soft.
- Purée soup with an immersion blender until smooth, or carefully in batches with a blender. Return soup to stockpot and simmer until hot. Stir in cream and season.
- Ladle into warm soup bowls and garnish with drizzle of yogurt, apple matchsticks and thyme leaves.
Drink Pairings
CARAMELIZED RED ONION TART
Ingredients
Serves 4 (makes 8 tarts)
2 large red onions cut into 1-in (2.5 cm) thick wedges
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 lb (500 g) mixed mushrooms, cut into large 1-in (2.5 cm) chunks
1 garlic clove, minced
1 tsp (5 ml) chopped fresh thyme
¼ tsp (1 ml) cayenne
salt and pepper, to taste
2 sheets frozen packaged puff pastry, thawed according to package directions
1 cup (250 ml) crumbled feta cheese
1 large egg mixed with 1 tbsp (15 ml) water, beaten together
thyme sprigs and sliced green onions, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Place onion wedges on a foil-lined baking sheet. Drizzle and toss to coat with olive oil. Place into oven and bake for 10 minutes or until softened and lightly browned.
- Melt butter in a wide, heavy-bottomed skillet over medium-high heat. When it starts to sizzle, add mushrooms and sauté, stirring occasionally, until soft and liquid evaporates, about 10 minutes. Add garlic, thyme and cayenne. Sauté until fragrant, about 1 minute. Season with salt and pepper.
- ine 2 baking sheets with parchment paper. Unfold thawed sheets of puff pastry, cut into 5-in (12 cm) squares and place evenly spaced on baking sheets. Fold each square ½-in (1.25 cm) inwards along edge, overlapping at corners, to form a border.
- Arrange onions and mushrooms on pastry squares, keeping filling within edges and top with crumbled feta. Brush edges of pastry with egg wash. Bake until pastry is golden, about 20 to 25 minutes. Remove from oven and cool slightly. Garnish with fresh thyme sprigs and green onions.
Drink Pairings
STUFFED VIDALIA ONION SERVED WITH PEARL COUSCOUS SALAD
Ingredients
Serves 6
6 large Vidalia onions, about 4 to 5-in (10 to 12.5 cm) each
1 tbsp (15 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) butter
1 garlic clove, minced
1 lb (500 g) ground turkey
1 tsp (5 ml) ground cumin
½ tsp (2 ml) dried oregano
1 tbsp (15 ml) harissa or hot pepper paste
¼ cup (60 ml) chopped parsley
¼ cup (60 ml) grated Parmesan
PEARL COUSCOUS SALAD:
2 tbsp (30 ml) olive oil
2 cups (500 ml) pearl couscous
¼ cup (60 ml) shelled, roasted unsalted
pistachios, coarsely chopped
2¼ cups (560 ml) hot water or chicken stock
½ lemon, juice and finely grated zest
salt and pepper, to taste
6 to 8 dried apricots, coarsely chopped
½ cup (125 ml) dried currants
2 green onions, finely chopped
½ cup (125 ml) coarsely chopped mint
½ cup (125 ml) chopped flat leaf parsley
Instructions
- Preheat oven to 375 F (190 C).
- Slice top and bottom off each onion, about ¼-in (0.5 cm). Peel off outer papery layer as well as top layer of skin to reveal flesh. Using a spoon, gently scoop out centre, leaving a few outer layers, reserving scooped out onion pieces.
- Lightly rub onions with olive oil, season with salt and pepper and place in a small baking dish. Cover with foil and bake for 30 minutes, or until slightly soft but still firm. Remove from oven and remove foil.
- Chop ½ cup (125 ml) reserved onion. Melt butter in a large skillet over medium heat. Add chopped onion and garlic and sauté until just tender, about 3 minutes. Add ground turkey and sauté until cooked. Mix in cumin, oregano and harissa. Stir until well blended and add parsley. Season with salt and pepper.
- Divide stuffing mixture and carefully place into hollowed out onions. Cover with foil and bake for another 20 to 30 minutes, basting occasionally, until onions are tender. Uncover and sprinkle with Parmesan and bake for 10 minutes longer or until cheese has melted.
- To serve, plate stuffed onion with about 1 cup (250 ml) of Pearl Couscous Salad.
- To make PEARL COUSCOUS SALAD: Heat oil in a saucepan over medium heat. Add couscous, pistachios and cook, stirring, until toasted and lightly golden brown, about 5 to 7 minutes.
- Add water or broth, lemon juice and zest. Season to taste, bring to boil. Reduce heat to simmer, cover and cook until liquid is absorbed, about 10 minutes.
- Remove lid and stir in remaining ingredients. Serve warm with a little more lemon juice, if desired. Makes about 6 to 7 cups
Drink Pairings
OLIVE OIL CITRUS CAKE WITH MASCARPONE ICING
Ingredients
Serves 10
4 eggs
¾ cup (175 ml) sugar
1 cup (250 ml) olive oil
2 tsp (10 ml) vanilla extract
2 lemons, zest and juice, divided
2½ cups (625 ml) flour
1 tsp (5 ml) baking soda
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
Mascarpone Icing, make ahead
MASCARPONE ICING:
4 cups (1 L) whipping cream
2 tsp (10 ml) vanilla extract
¼ cup (60 ml) icing sugar
1 orange, zest only
¼ cup (60 ml) orange juice
1 cup (250 ml) mascarpone cheese
Instructions
- Preheat oven to 350 F (180 C). Spray two 9-in (2.5L) springform pans and line bottom with parchment paper.
- In bowl of an electric mixer, mix eggs and sugar until light in colour. Add olive oil, vanilla extract, zest and juice of 2 lemons. In a separate bowl, sift flour, baking soda, baking powder and salt and mix into wet ingredients. Divide cake batter evenly among springform pans and bake for 25 to 30 minutes. Set aside to cool.
- Take ¼ cup (60 ml) of Mascarpone Icing and ice top of 1 cake. Stack remaining cake on top and ice top and sides of cake with remaining icing. Decorate as desired.
- To make MASCARPONE ICING: In a large stainless steel mixing bowl, beat all ingredients, except cheese, with an electric hand mixer until stiff peaks form. Add mascarpone and mix until just combined. Chill in fridge for up to 30 minutes.
Drink Pairings
SEARED TUNA PANZANELLA WITH BASIL DRESSING
Ingredients
Serves 4
3 cups (70 ml) halved green beans
1 x 15.5 oz (440 g) can cannellini beans, rinsed and drained
2 cups (500 ml) halved cherry tomatoes
Sourdough Croutons, make ahead
¼ cup (60 ml) thinly sliced red onion
3 tbsp (45 ml) capers, drained
Basil Dressing, make ahead
2 tbsp (30 ml) olive oil
2 x 5 oz (140 g) tuna steaks
salt and pepper, to taste
SOURDOUGH CROUTONS:
¼ cup (60 ml) olive oil
2 cups (500 ml) cubed sourdough bread
½ tsp (2.5 ml) salt
BASIL DRESSING:
2 cups (500 ml) basil leaves, packed
1 garlic clove
½ lemon, juice only
½ cup (125 ml) olive oil
¼ cup (60 ml) white wine vinegar
1 tbsp (15 ml) honey
1 tbsp (15 ml) Dijon mustard
1 tsp (5 ml) salt
Instructions
- In a saucepan, bring water to a boil then add green beans. Cook until slightly soft, about 3 to 5 minutes, remove from water and add to an ice bath to stop cooking.
- In a large salad bowl, add cannellini beans, cooked green beans, cherry tomatoes, Sourdough Croutons, onions and capers, toss with Basil Dressing and plate.
- In a cast iron pan over medium heat, heat oil. Season tuna with salt and pepper. Sear on each side for 1 minute. Remove from heat and rest for 10 minutes. Slice into ½-in (1.25 cm) thick strips, serve with salad.
- To make SOURDOUGH CROUTONS: In a cast iron pan over medium heat, add olive oil, sourdough cubes and salt. Stir until edges of sourdough are golden and crispy. Rest on a paper towel until ready to use. Makes about 2 cups (500 ml)
- To make BASIL DRESSING: In a food processor, add all ingredients and blend on high. Can use right away or store in refrigerator up to 1 week. Makes about 1 cup (250 ml)
Drink Pairings
GNUDI WITH SPICY TOMATO SAUCE AND CRISPY PROSCIUTTO
Ingredients
Serves 4
2 cup (500 ml) ricotta cheese
½ cup (125 ml) grated Parmesan
½ cup (125 ml) all-purpose flour, plus extra for dusting
1 egg
1 egg yolk
½ tsp (2.5 ml) each salt and pepper
½ cup (125 ml) semolina flour
Spicy Tomato Sauce, make ahead
Crispy Prosciutto, make ahead
basil and shaved Parmesan, for garnish
SPICY TOMATO SAUCE:
3 tbsp (45 ml) olive oil
1 small yellow onion, diced
2 garlic cloves, chopped
1 x 8 oz (227 g) can tomato sauce
1 tsp (5 ml) red pepper chili flakes, plus extra, to taste
1 tsp (5 ml) dried oregano
1 cup (250 ml) roughly chopped fresh basil leaves
1 tsp (5 ml) each, salt and pepper
CRISPY PROSCIUTTO:
4 slices prosciutto
Instructions
- In a large mixing bowl, combine ricotta, Parmesan, all-purpose flour, egg and egg yolk. Add salt and pepper and mix until just combined. Mixture should be slightly wet but able to form a small ball.
- Mix semolina flour with a handful of all-purpose flour on a flat baking sheet. Roll Gnudi mixture into 1-in (2.5 cm) balls and place on floured baking sheet. Lightly coat outside of Gnudi in flour mixture and let rest for 10 to 15 minutes in fridge.
- Bring a large stock pot of salted water to boil. Gently place Gnudi into boiling water. Once Gnudi floats to surface they are ready, about 3 minutes.
- Plate Gnudi with Spicy Tomato sauce and crumble Crispy Prosciutto on top. Garnish with basil and shaved Parmesan.
- To make SPICY TOMATO SAUCE: In a large saucepan over medium heat, heat oil. Add onions and garlic and sauté until tender. Add tomato sauce to pan with red pepper chili flakes, oregano, salt and pepper. Let simmer on low heat for 30 minutes.
- Add basil and let sauce cool. Once cooled, blend in a food processor on high. Return to saucepan and reheat before using. Can store refrigerated up to 1 week. Makes about 2 cups (500 ml)
- To make CRISPY PROSCIUTTO: Preheat oven to 350 F (180 C).
- Using a non-stick baking sheet or a parchment-lined baking sheet, lay sliced prosciutto flat. Bake for 8 to 10 minutes until crispy and golden. Set aside until ready to use or can store refrigerated, up to 4 days.