MOROCCAN CHICKEN AND CHICKPEA STEW
Ingredients
Serves 4 to 6
1 tbsp (15 ml) olive oil
6 bone-in, skin-on chicken thighs
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
1 onion, chopped
2 garlic cloves, sliced
½ stick cinnamon
1 bay leaf
2 tsp (10 ml) harissa spice
3 tomatoes, chopped
1 x 28 oz (800 g) can chickpeas
1 lemon, peel only (use potato peeler to make strips)
½ lemon, juiced
2 cups (500 ml) chicken stock
½ cup (125 ml) water
3 prunes
1 cup (250 ml) olives
grilled flatbread or couscous, to serve
Instructions
- In a heavy-bottomed pot or Dutch oven over medium-high heat, warm oil.
- Season chicken with salt and pepper. Sear chicken, skin side down, until skin is golden brown, about 5 minutes. Turn chicken over and sear for another 5 minutes, or until golden brown. Remove chicken from pot and set aside.
- Reduce heat to medium-low, add onion and garlic, and sweat until soft and translucent. Reduce heat to low, add remaining ingredients and stir. Add chicken and cover. Simmer for 20 to 30 minutes, or until chicken is cooked through and juices run clear. Adjust seasoning as desired. Remove lemon peel, bay leaf and cinnamon stick before serving. Serve with grilled flatbread or couscous, if desired.
Drink Pairings
VIETNAMESE BEEF STEW
Ingredients
Serves 6
Marinade, make ahead
3 lb (1.5 kg) beef brisket or boneless beef short ribs, cut into 2-in (5 cm) chunks
2 oxtails
2 tbsp (30 ml) vegetable or coconut oil
1 large onion, sliced
2 pieces star anise
1½ whole stalks lemongrass, crushed
½ stick cinnamon
2 bird’s eye chilies, to taste
2 ginger slices, about 1-in (2.5 cm)
2 garlic cloves, crushed
3 tbsp (45 ml) tomato paste
1 tomato, chopped
1 tbsp (15 ml) soy sauce
¼ cup (60 ml) fish sauce
2 cups (500 ml) coconut water
3 cups (750 ml) water
6 large carrots, cut into 2-in (5 cm) chunks
4 stalks green onion, chopped, for garnish
¼ bunch cilantro, washed and picked, for garnish
2 limes, cut into quarters, to serve
baguette or jasmine rice, to serve
MARINADE:
2 garlic cloves, chopped
1-in (2.5 cm) piece of ginger, chopped
½ stalk lemongrass, chopped
2 tsp (10 ml) Malay curry powder
2 tsp (10 ml) five-spice powder
1 tsp (5 ml) pepper
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
Instructions
- In a large bowl, add beef and oxtails to prepared Marinade. Allow to marinate for at least 2 hours. Overnight is ideal.
- In a large heavy-bottomed pot or Dutch oven over medium- high heat, warm oil. Add onions and spread over bottom of pot. Let onions char slightly, do not stir until they are charred. Add marinated beef and stir, continue cooking, stirring occasionally until beef has started to brown slightly and aromatics are fragrant.
- Add star anise, lemongrass, cinnamon, chilies, ginger, garlic, tomato paste, tomatoes, soy sauce, fish sauce, coconut water and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 3 hours, or until beef is tender.
- Remove lid and add carrots. Adjust seasoning, as desired. Simmer, uncovered, for another 45 minutes to 1 hour, or until carrots are tender. Garnish stew with green onion and cilantro. Serve with limes and warm baguette or jasmine rice.
- To make MARINADE (make ahead): In a bowl, mix all ingredients together. Refrigerate until ready to use.
Drink Pairings
GUINNESS LAMB STEW SERVED WITH IRISH SODA BREAD
Ingredients
Serves 4 to 6
2 lb (1 kg) boneless lamb shoulder, cut into 2-in (5 cm) chunks
1 tbsp (15 ml) salt
1 tsp (5 ml) pepper
2 tbsp (30 ml) vegetable oil
1 large onion, thinly sliced
1 garlic clove, thinly sliced
1 tbsp (15 ml) tomato paste
3 cups (750 ml) beef stock
1 x 440 ml can Guinness beer
2 sprigs thyme
2 bay leaves
4 carrots, peeled and cut into 2-in (5 cm) chunks
1 tbsp (15 ml) flour
2 tbsp (30 ml) water
2 cups (500 ml) frozen green peas
2 tbsp (30 ml) finely chopped Italian parsley
mashed potatoes, to serve
IRISH SODA BREAD:
2½ cups (625 ml) all-purpose flour
½ cup (125 ml) brown whole wheat flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
½ tsp (2.5 ml) baking soda
¾ tsp (4 ml) baking powder
2¼ cups (560 ml) buttermilk
Instructions
- Season lamb with salt and pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, heat oil. Sear lamb in pot, on all sides, until golden brown, about 5 minutes per side. Remove lamb and set aside.
- Turn down heat to medium-low and add onion and garlic. Sweat until soft and translucent. Turn down heat to low and add tomato paste and cook until paste is lightly browned and caramelized. Add beef stock, Guinness, thyme and bay leaves. Add seared lamb and stir to combine. Simmer and cook for 2 hours.
- Remove thyme and bay leaves and discard, then add carrots.
- Mix flour and water to make a slurry. Add slurry to stew, stirring until mixed in. Cover and simmer for another 45 minutes to 1 hour, or until carrots are tender. Add peas and simmer until heated through. Garnish with parsley before serving. Serve with Irish Soda Bread and mashed potatoes, if desired.
- To make IRISH SODA BREAD: Preheat oven to 400 F (200 C) and line a medium-sized Dutch oven with parchment paper.
- In a large bowl, sift dry ingredients together. It is important to sift ingredients to incorporate baking soda properly. Add buttermilk and mix with a rubber spatula, just until thoroughly combined, do not overmix.
- Pour batter into prepared Dutch oven. Cover and bake for 30 to 40 minutes, or until a wooden skewer inserted in middle of bread comes out clean. Put bread back into oven without lid and bake for additional 5 to 8 minutes, or until top is golden brown. Remove from oven and cool to room temperature before slicing. Serves 6.
Drink Pairings
CHOCOLATE FRANGIPANE TART
Ingredients
Serves 8
8 tbsp (120 ml) unsalted butter, divided
8 oz (250 g) chocolate biscuit crumbs
1 tbsp + ⅓ cup (15 ml + 75 ml) granulated sugar, divided
4 oz (125 g) dark chocolate
½ cup (125 ml) whipping cream
2 large eggs
½ cup (125 ml) hazelnut flour
3 tbsp (45 ml) all-purpose flour
POACHED PEARS:
1 cup (250 ml) water
1 cup (250 ml) white wine
1 cup (250 ml) granulated sugar
½ vanilla bean, split in half and seeds scraped out
2 Bosc pears
Instructions
- In a microwave-safe bowl, place 5 tbsp (75 ml) butter and microwave until melted, about 1 minute.
- In a medium bowl, stir together chocolate biscuit crumbs, 1 tbsp (15 ml) granulated sugar and melted butter until well combined. Press into a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Refrigerate until ready to use.
- Preheat oven to 325 F (170 C).
- In a small heatproof bowl, place dark chocolate and remaining butter. In a small saucepan, heat cream until just simmering. Pour hot cream over chocolate mixture and set aside for 2 minutes. With a spatula, stir mixture together until smooth. Stir in eggs and hazelnut flour. Fold in remaining ⅓ cup (75 ml) sugar and flour until thoroughly combined. Transfer enough of the chocolate filling mixture to come three quarters up sides of prepared tart crust.
- Cut Poached Pears halves crosswise into ¼-in (0.5 cm) slices, keeping pieces together as a whole. Arrange 4 Poached Pear halves on top of tart, fanning slices slightly. Top up crust with any remaining filling, spooning it around pears, if desired.
- Place tart on a large rimmed baking sheet and bake in oven until filling is set and slightly puffed, about 30 to 35 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, slice tart crosswise. Serve with unsweetened, lightly whipped cream, if desired. Tart may be refrigerated in an airtight container for up to 2 days.
- To make POACHED PEARS: In a small saucepan, stir together water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly until sugar dissolves, about 2 minutes. Bring mixture to a light simmer.
- While syrup is coming to a simmer, peel pears, cut in half and, with a melon baller, remove core, working from bottom and carving into centre of pear.
- Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment paper over them, so that it touches poaching liquid. The amount of time needed for pears to poach will depend on ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and poke flesh with a small knife. Pear is done when knife meets little resistance. If not ready, return pears to syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl and let cool completely to room temperature before using. Pears may be refrigerated in an airtight container along with their poaching liquid for up to 1 week. Makes 2 poached pears
Drink Pairings
PEAR AND BEET SOUP SERVED WITH PEAR ASIAGO SCONES
Ingredients
Serves 6 as a starter
2 tbsp (30 ml) grapeseed oil
1 fennel bulb, trimmed and diced, fronds set aside for garnish
1 medium yellow onion, peeled and diced
salt, to taste
2 garlic cloves, minced
3 medium red beets, peeled and roughly chopped
3 pears, roughly chopped
4 cups (1 L) vegetable stock
¼ cup (60 ml) sour cream or crème fraiche, for garnish
CRISP PEAR SLICES:
1 firm, underripe pear
PEAR ASIAGO SCONES:
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold unsalted butter, cut into cubes
½ cup (125 ml) grated Asiago cheese
1 tbsp (15 ml) finely chopped fresh chives
1 cup (250 ml) buttermilk, divided
¾ cup (175 ml) finely chopped fresh pears
Instructions
- In a large saucepan over medium heat, heat oil. Add fennel, onions and a good pinch of salt. Cook, stirring often, until vegetables have softened but not browned, about 5 minutes. Add garlic and cook another minute. Stir in beets, pears and stock. Turn heat to high and bring to a boil. Reduce heat to medium-low and let soup simmer, uncovered, until beets are easily pierced with a fork, about 30 to 35 minutes.
- Using either a blender or immersion blender, purée soup until smooth. Transfer back to saucepan and warm over medium-low heat. Season to taste.
- To serve, ladle soup into warm bowls. Garnish with a drizzle of about 2 tsp (10 ml) sour cream, a couple Crisp Pear Slices and a sprinkle of reserved fennel fronds. Serve with Pear Asiago Scones.
- To make CRISP PEAR SLICES: Preheat oven to 225 F (110 C). Line a large baking sheet with parchment paper and set aside
- Using a mandoline or chef ’s knife, very thinly slice pear lengthwise and place in a single layer on prepared baking sheet. Bake for 1 hour. Flip slices and continue baking until slightly darkened and edges have started to curl, another 1 to 1½ hours. Transfer to a wire rack and let stand until cool and crisp. Pear slices may be stored at room temperature in an airtight container up to 4 days. Makes about 20 slices
- To make PEAR ASIAGO SCONES: Preheat oven to 450 F (220 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Cut butter into flour using a pastry blender, or 2 dinner knives, until mixture is slightly sandy with pea-sized chunks of butter throughout. With a fork, stir in cheese and chives before placing mixture in freezer for 5 to 10 minutes. Once chilled, add ¾ cup + 2 tbsp (205 ml) buttermilk and chopped pears. Toss mixture together until just incorporated.
- Turn out dough onto prepared baking sheet and gently press into a 6 to 8-in (15 to 20 cm) square. Cut lengthwise into equal thirds before cutting each third into 3 equal pieces. Position scones so that they are just touching one another before lightly brushing tops of each with remaining 2 tbsp (30 ml) buttermilk. Bake until golden brown, about 13 to 15 minutes. Let cool on baking sheet for a couple of minutes before serving. Scones are best eaten same day. Makes 9 scones
Drink Pairings
KOREAN SHORT RIBS WITH PICKLED PEARS
Ingredients
Serves 4
1½ tbsp (22 ml) grapeseed oil
2 lbs (1 kg) bone-in beef short ribs
pepper, to taste
3 garlic cloves, minced
1½ tsp (7.5 ml) minced fresh ginger
½ cup (125 ml) mirin
2 tbsp (30 ml) Gochujang (Korean hot pepper paste)
¼ cup (60 ml) low-sodium soy sauce
¾ cup (175 ml) pear juice
½ cup + 2 tbsp (155 ml) water, divided
1 tbsp (15 ml) toasted sesame oil
2 tbsp (30 ml) dark brown sugar
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) cornstarch
2 green onions, trimmed and thinly sliced, for garnish
rice, as per package directions, to serve
PICKLED PEARS:
1 cup (250 ml) dry, hard pear cider
1 cup (250 ml) white wine vinegar
6 thyme sprigs
2 bay leaves
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) kosher salt
3 cups (750 ml) water
6 firm Bosc pears, peeled
Instructions
- Place oven rack in lower third of oven then preheat to 325 F (170 C).
- In a Dutch oven over medium-high heat, heat oil. Season short ribs generously with pepper before searing on all sides, about 3 minutes per side. Transfer browned beef to a plate and set aside/
- Reduce heat to medium and add garlic and ginger, stirring constantly, until browned, about 2 minutes. Add mirin and with a wooden spoon scrape up any browned bits from pan. Stir in Gochujang, soy sauce, pear juice, ½ cup (125 ml) water, sesame oil, sugar and vinegar. Bring to a simmer. Place beef in sauce, cover and transfer to oven. Braise, turning beef once about half way through cooking time, until beef is fork-tender, about 3½ hours.
- Transfer beef to a platter and skim as much fat as possible from braising liquid. Adjust seasoning as required. If too concentrated, dilute with more water or pear juice.
- In a small bowl, whisk together remaining 2 tbsp (30 ml) water and cornstarch.
- Return Dutch oven to stove over high heat and bring mixture to a boil. Whisk in cornstarch mixture and cook until sauce has thickened, about 2 minutes.
- Serve short ribs with Pickled Pears over rice, drizzle with sauce and garnish with green onions.
- To make PICKLED PEARS: In a medium saucepan over high heat, place all ingredients except pears and bring to a boil. Reduce heat to medium-low, add pears and cover with a round of parchment paper. Simmer pears, uncovered, until tender, about 20 minutes. Remove saucepan from heat and set aside allowing pears to cool to room temperature in pickling liquid. Serve immediately or refrigerate in an airtight container in pickling liquid for up to 1 week. Makes 6 pickled pears
Drink Pairings
ROOT VEGETABLE CHIPS SERVED WITH GREEN GODDESS DIP
Ingredients
Serves 4 as an appetizer
2 large beets, red or golden
2 medium yams
6 parsnips
4 carrots
4 tbsp (60 ml) olive oil
sea salt, to taste
GREEN GODDESS DIP:
2 cups (500 ml) fresh cilantro
½ cup (125 ml) fresh basil
3 tbsp (45 ml) fresh chives, chopped
2 tsp (10 ml) lemon zest
1 tbsp (15 ml) tahini
½ cup (125 ml) Greek-style yogurt
salt and pepper, to taste
Instructions
- Preheat oven to 375 F (190 C).
- Peel vegetables and remove skinny ends of parsnips and carrots. Cut wide ends on the bias. Using a mandoline or very sharp knife, slice vegetables into ⅛-in (0.25 cm) slices. Dry vegetable slices on paper towels for about 15 minutes to remove excess moisture.
- Line 3 baking sheets with parchment paper and brush olive oil over paper. Place vegetables in single layers on sheets. Bake on upper racks of oven for about 20 minutes, keeping an eye on them to make sure edges don’t burn. Remove from oven and sprinkle with sea salt, let cool and serve.
- To make GREEN GODDESS DIP: In a food processor, place cilantro, basil, chives and lemon zest and pulse until thoroughly chopped. Add tahini and process until smooth. Put mixture into a medium-sized bowl and gently stir in yogurt and salt and pepper. Refrigerate for ½ hour and serve. Makes ¾ cup (175 ml)
Drink Pairings
ROOT VEGETABLE AND CHARD TART
Ingredients
Serves 6
1 sheet puff pastry, to fit a 10 x 15-in (25 x 38 cm) rimmed baking sheet
1 tbsp (15 ml) olive oil
½ medium onion, finely chopped
2 cups (500 ml) Swiss chard, cleaned and chopped into ½-in (1.25 cm) pieces
salt and pepper, to taste
2 cups (500 ml) whole milk ricotta cheese, well drained
½ cup (125 ml) grated Parmesan
½ medium yam, peeled and thinly sliced
1 medium beet, peeled and thinly sliced
2 small purple potatoes, peeled and thinly sliced
Instructions
- Preheat oven to 350 F (180 C).
- Pre-bake puff pastry on rimmed baking sheet until golden, about 12 to 15 minutes. Remove from oven and set aside, keep oven on.
- In a large frying pan, heat olive oil and add onions. Cook for several minutes or until soft. Add Swiss chard and cook for about 5 minutes, until leaves are wilted and stems have softened. Season with salt and pepper. Remove from heat and set aside to cool.
- In a bowl, combine ricotta, Parmesan and season with salt and pepper. Spread cheese mixture over puff pastry and bake for 5 minutes, then let cool.
- Meanwhile, arrange sliced root vegetables onto a separate baking sheet lined with parchment paper and bake for 10 minutes. Remove and cool slightly. Arrange sliced vegetables and chard on top of tart. Bake for another 10 minutes until lightly browned, remove from oven, cut into 6 pieces and serve.
Drink Pairings
SPIRALLED YAM PASTA WITH MUSHROOM SAUCE AND PARMESAN CRISPS
Ingredients
Serves 4 to 6
2 medium yams, cleaned and peeled
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) sea salt
MUSHROOM SAUCE:
¼ cup (60 ml) butter
2 tbsp (30 ml) olive oil
2 lbs (1 kg) sliced mushrooms, any variety
2 garlic cloves, minced
1 tbsp (15 ml) finely chopped fresh oregano
salt and pepper, to taste
1 cup (250 ml) whipping cream
2 tbsp (30 ml) grated Parmesan
PARMESAN CRISPS:
6 tbsp (90 ml) grated Parmesan
2 tsp (10 ml) fresh oregano, finely chopped
Instructions
- Using a spiralizer blade for spaghetti, spiralize yams until there are 6 cups (1.5 L). Any remaining noodles can be stored in refrigerator for later use.
- In a frying pan over medium heat, heat oil and add yam noodles. Cook until tender, gently tossing occasionally, about 5 to 7 minutes. Toss with Mushroom Sauce, garnish with Parmesan Crisps and serve.
- To make MUSHROOM SAUCE: In a medium frying pan over medium heat, melt butter with oil. Add mushrooms, garlic and oregano and sauté until mushrooms are browned and tender. Season with salt and pepper. Slowly pour in whipping cream and reduce until thickened, about 5 to 7 minutes. Stir in Parmesan and remove from heat.
- Store sauce in refrigerator for up to 2 days. Before using, reheat in a saucepan over low heat. Makes 2 cups (500 ml)
- To make PARMESAN CRISPS: Preheat oven to 400 F (200 C).
- Line a baking sheet with parchment paper and place Parmesan in 6 small piles. Put a little oregano on each one. Bake for 3 to 5 minutes, until melted, then remove from oven. Cheese will crisp as it cools. Makes 6 crisps
Drink Pairings
STUFFED TURKEY BREAST ROLL SERVED WITH POMEGRANATE CRANBERRY SAUCE AND PUMPKIN SAGE BISCUITS
Ingredients
Serves 6 to 8
3 cups (750 ml) Focaccia bread, torn into bite-size pieces
¼ cup (60 ml) unsalted butter, melted
¼ cup (60 ml) olive oil
1 large yellow onion, diced
4 celery stalks, diced
1 large apple, diced
2 tbsp (30 ml) minced mixed fresh herbs, such as sage, thyme and savory
salt and pepper, to taste
3 cups (750 ml) chicken stock, plus more if needed
½ cup (125 ml) apple juice or cider
3 to 4 lb (1.5 to 2 kg) boneless, turkey breast, butterflied and pounded to ½-in (1.25 cm) thickness
2 tbsp (30 ml) olive oil
Pomegranate Cranberry Sauce, to serve
Pumpkin Sage Biscuits, to serve, make ahead
POMEGRANATE CRANBERRY SAUCE:
1 x 14 oz (398 ml) can whole berry cranberry sauce
2 pomegranates, seeds only
PUMPKIN SAGE BISCUITS:
1 large egg
¾ cup (175 ml) canned pumpkin purée
1 cup (250 ml) buttermilk, plus extra
3 cups (750 ml) all-purpose flour, plus extra
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
½ cup (125 ml) cold butter
2 small sage leaves, finely chopped
Instructions
- Preheat oven to 375 F (190 C).
- On a baking sheet, place Focaccia bread pieces and bake for 10 minutes, to dry out.
- In a medium frying pan over medium heat, melt butter then add olive oil. Add onion, celery and apples and sauté until translucent. Add fresh herbs and salt and pepper. Pour mixture into a large mixing bowl and let stand until cool enough to touch. Add bread, stock and apple juice and mix by hand. Set aside.
- Place turkey breast on a flat surface and cover with 2 to 3 cups (500 to 750 ml) of stuffing leaving a 1-in (2.5 cm) border of turkey on all sides. Starting at long end, roll turkey into a long cylinder (start at end with less skin so that skin will end up mostly on outside of roll). Tie roll with kitchen string with about 1½-in (3.75 cm) between each knot, trim strings.
- Line a baking sheet with foil, place turkey roll (seam side down) on sheet and brush with olive oil. Bake for 1 to 1½ hours, until internal temperature is 155 F (310 C). Place any extra stuffing into a small baking dish and bake alongside turkey roll for final 30 to 40 minutes, if desired. Remove and let stand for 5 minutes before slicing and serving. Serve with Pomegranate Cranberry Sauce and Pumpkin Sage Biscuits, as well as other desired sides.
- To make POMEGRANATE CRANBERRY SAUCE: In a bowl, mix ingredients together and let stand for 15 minutes before serving. Makes about 2 cups (500 ml)
- To make PUMPKIN SAGE BISCUITS: Preheat oven to 375 F (190 C).
- In a medium mixing bowl, whisk together egg, pumpkin purée and buttermilk, set aside.
- In a large bowl, whisk together flour, baking powder and salt. Grate butter over dry ingredients, tossing to coat, and make a well in middle. Pour wet ingredients into well, add sage leaves and mix lightly until combined to form a loose dough.
- Turn dough onto a floured countertop, knead lightly a couple of times just to bring it all together so that it is roughly 2-in (5 cm) high and smooth on top. Cut out biscuits in 2-in (5 cm) rounds and place on baking sheet. Brush tops with buttermilk. Bake for 12 to 14 minutes. Let cool for 5 minutes before serving. Makes 12 biscuits