CANTALOUPE AND HAM PINTXOS
Ingredients
Serves 16 Pintxos
grape seed oil, to grease grill
½ cantaloupe, peeled, seeded and cut into 1-in (2.5 cm) wide wedges
4 thick, square slices sourdough bread, toasted, crusts removed and quartered into squares
8 slices serrano ham or prosciutto, halved lengthwise
3 oz (90 g) blue cheese, cut into 16 pieces
extra-virgin olive oil, for garnish
freshly ground black pepper, for garnish
Instructions
- Lightly oil grill or grill pan with grape seed oil before preheating over high heat.
- Grill cantaloupe wedges until well marked, about 2 to 3 minutes per side. Transfer to a cutting board and cut into 1-in (2.5 cm) chunks.
- To assemble, place squares of toasted sourdough on a serving platter. Top each with a piece of ham, a couple pieces of grilled cantaloupe and blue cheese. Use small skewers or toothpicks to secure in place. Garnish with a drizzle of olive oil and a dusting of black pepper.
Drink Pairings
VEGETABLE TIMBALES
Ingredients
Serves 6
2 cups (500 ml) asparagus, cut into 1-in (2.5 cm) pieces
2 cups (500 ml) cauliflower florets
2 cups (500 ml) sliced carrots
1 tbsp (15 ml) shallot, diced
3 large eggs, divided
1 egg yolk
6 tbsp (90 ml) whipping cream, divided
2 tbsp (30 ml) freshly grated Parmesan
2 tbsp (30 ml) fresh orange juice
Instructions
- Preheat oven to 350 F (180 C).
- Butter six 1-cup (250-ml) ramekins and line bottoms with parchment paper. Butter paper.
- Steam each vegetable separately until just tender. Drain and pat dry with paper towel. Reserve several of each of the steamed vegetables for garnish.
- In a food processor or blender, purée asparagus and shallots until smooth. If necessary, place purée in a sieve to drain any excess liquid. Meanwhile, in a medium- sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) drained asparagus purée and whisk until well combined. Set aside.
- Purée cauliflower until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) Parmesan and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) cauliflower purée and whisk until well combined. Set aside.
- Purée carrots until smooth. Then, in a medium-sized bowl, mix 1 whole egg, 2 tbsp (30 ml) orange juice and 2 tbsp (30 ml) whipping cream. Add 1 cup (250 ml) carrot purée and whisk until well combined.
- Pour ½ cup (125 ml) asparagus purée into 2 of the prepared ramekins. Repeat with the other 2 vegetable purées until you have 2 ramekins of each purée for a total of 6 ramekins.
- Set ramekins in a baking dish. Add enough water to dish to reach halfway up sides of ramekins. Place in oven and bake for 20 to 30 minutes, or until a knife inserted into the middle of ramekins comes out clean. Carefully remove baking dish from oven and remove ramekins from water bath. Set on a cooling rack.
- Run a knife around sides of ramekins and invert onto platter removing paper. Garnish with reserved vegetables and serve.
Drink Pairings
GARDEN PIES
Ingredients
Serves 4
2 store-bought, ready-to-roll pie crusts
1 large egg
1 tbsp (15 ml) olive oil
1 large yellow onion, cut into small dice
2 garlic cloves, minced
1 cup (250 ml) grated Gruyère
½ lb (250 g) fresh asparagus, trimmed and cut into ½-in (1.25 cm) pieces
½ lb (250 g) small spring carrots (assorted colours), peeled and cut into ⅛ -in (3 mm) slices
½ lb (250 g) snow or sugar snap peas, cut into ½-in (1.25 cm) pieces
8 small nugget potatoes, sliced ⅛ -in (3 mm) thick
2 small zucchinis (green or yellow), sliced ⅛ -in (3 mm) thick
½ lb (250) small cherry tomatoes (assorted colours), cut into ⅛ -in (3 mm) slices
salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 F (200 C).
- Roll out each pie crust to cover two 4-in (10 cm) tart pans or pie plates. Cut each pie crust into two 5-in (12 cm) circles and place circles in tart pans or pie plates. Using a small cookie cutter, shape of your choice, cut about 20 tiny ½-in (1.25 cm) cut-outs from remaining crust and place on parchment paper-lined baking sheet.
- Whisk egg in a small bowl with 1 tsp (5 ml) cold water. Using a small brush, dab back of cut-out shapes. If using a pie plate, place cut-outs around edges of pie crusts to garnish. Then brush egg wash over edges of crusts and decorative cut- outs. (Alternatively, if using tart pans, bake cuts-outs separately and arrange over edges just before serving.) With a fork, prick bottom of pie crust, line with parchment paper and fill bottom with pie weights.
- Place pie plates or pans on a baking sheet and bake in preheated oven until set and crusts are golden, about 10 to 15 minutes. Remove from oven, remove parchment paper and pie weights and set aside to cool.
- In a medium-sized frying pan, heat olive oil over medium heat. Once hot, add diced onion and garlic, cooking until fragrant, 5 to 7 minutes. Divide onion mixture among tart pans, spreading to cover bottom of each crust. Top with grated Gruyère.
- To blanch vegetables, fill a large bowl with ice water and set aside. Bring a large pot of water to a boil and add asparagus. Cook for 1 minute, then remove with slotted spoon to bowl filled with iced water. When completely cooled, remove with slotted spoon and blot dry with paper towel. Repeat with remaining vegetables.
- ine pie crusts with vegetables, placing them on top of Gruyère in rows to create a layered effect and trimming as necessary, so they line up with edges of pie crusts.
- Place in oven and bake for 10 to 15 minutes or until cheese has melted and vegetables have heated through, 10 to 15 minutes.
- Remove from oven and serve hot or cool to room temperature and serve.
Drink Pairings
TOASTED RISOTTO CAKES WITH POACHED EGGS AND TOMATO SALSA
Ingredients
Serves
RISOTTO CAKES:
3 cups (750 ml) low-salt chicken stock
2 tbsp (30 ml) olive oil
¼ cup (60 ml) finely minced onions
1 cup (250 ml) Arborio rice
⅔ cup (150 ml) finely grated Fontina cheese, divided
salt and freshly ground pepper, to taste
½ cup + 1 cup (375 ml) panko bread crumbs, divided
2 tbsp (30 ml) finely minced fresh basil
1 tbsp (15 ml) finely minced fresh chives
2 whole eggs, divided
grape seed oil, for frying
4 poached eggs
small side salad, to serve (optional)
TOMATO SALSA:
1 cup (250 ml) diced assorted red and yellow cherry and grape tomatoes
2 tbsp (30 ml) minced yellow onion
½ small jalapeño pepper, seeded and very finely minced
2 tbsp (30 ml) finely chopped cilantro
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) finely minced fresh oregano
salt and freshly ground black pepper, to taste
liquid honey, to taste
Instructions
- For RISOTTO CAKES: Heat stock in a saucepan until warm. Cover and turn off heat.
- Heat olive oil in a heavy-bottomed saucepan. Add onion and sauté until soft, about 4 minutes. Stir in rice until coated. Add stock, ⅓ cup (75 ml) at a time and stir in until absorbed. Continue to add stock until all is absorbed and rice is creamy, about 18 to 20 minutes. Remove from heat and stir in ⅓ cup (75 ml) Fontina cheese. Add salt and pepper to taste. Spray a 9 x 13-in (3 L) pan with cooking spray. Spread risotto in prepared pan, cover and refrigerate until completely cooled.
- In a large bowl, combine ½ cup (125 ml) panko bread crumbs, remaining ⅓ cup (75 ml) grated Fontina, basil, chives and 1 egg, whisked. Add cooled risotto and work in with your hands until evenly mixed. Shape into 4 even-sized patties about 2½-in (6 cm) in diameter. Place on a parchment-lined baking sheet.
- Place remaining whisked egg in 1 shallow bowl and remaining 1 cup (250 ml) panko bread crumbs in another. Dip risotto cakes into whisked egg and then roll in bread crumbs to thoroughly coat. Place on a parchment-lined baking sheet. Refrigerate. Can be made a day ahead.
- Combine TOMATO SALSA ingredients in a bowl. Toss together to evenly blend, adding salt and pepper and a splash of liquid honey to taste. Cover and refrigerate until ready to serve. Can be made a day ahead.
- To cook Risotto Cakes, preheat oven to 200 F (95 C). Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) oil until shimmering. Cook cakes over medium heat until piping hot and golden on both sides, about 5 minutes per side. Place on parchment-lined baking sheet and transfer to oven to keep warm while preparing poached eggs.
- To serve, poach eggs in simmering water until done as preferred. Remove with a slotted spoon and place on warm Risotto Cakes topped with Tomato Salsa. Serve with a side salad of micro greens.
Drink Pairings
STACKED POTATO LATKES WITH SMOKED SALMON AND CREAM
Ingredients
Serves 4
1¼ lbs (625 g) russet potatoes, about 3 medium-sized
1 tsp (5 ml) fresh lemon juice
½ cup (125 ml) very finely minced yellow onion
1 large egg, whisked
1 tsp (5 ml) minced fresh dill
½ tsp (2 ml) lemon zest
½ tsp (2 ml) salt
freshly ground black pepper, to taste
½ cup (125 ml) olive oil, plus extra
½ lb (250 g) thinly sliced smoked salmon
½ cup (125 ml) spreadable or whipped plain cream cheese
1 lemon, cut into wedges
fresh chives (optional)
tossed green salad (optional)
Instructions
- Preheat oven to 200 F (95 C). Place a wire rack on a baking sheet and slide into the oven. Line a plate with paper towel and set aside.
- Peel potatoes and coarsely grate by hand using the large holes of a hand grater. Transfer to a large bowl of cold water with lemon juice as they are grated. Drain well in a colander and spread out onto a large, clean tea towel along with onion. Roll up jelly-roll style and twist cloth tightly, wringing out as much liquid as possible. Place in a large bowl and stir in egg, dill, lemon zest, salt and pepper.
- Using a heavy-bottomed 12-in (30 cm) frying pan, such as cast iron, heat 2 tbsp (30 ml) olive oil until shimmering. Working in batches of 4, ladle 2 tbsp (30 ml) each potato mixture into hot pan, pressing each into 2-in (6 cm) rounds. Cook over medium heat until undersides are golden, about 5 minutes. Gently flip and continue to cook another 5 minutes, or until both sides are fully golden and potatoes are crisp and fully cooked. Remove as they are done to paper towel-lined plate to absorb excess oil. Then transfer to wire rack in oven to keep warm while cooking remaining latkes.
- Repeat process 3 more times, heating 2 tbsp (30 ml) oil in pan and cooking 4 latkes at a time. You should have enough potato mixture to make 16 latkes.
- To serve, stack 4 latkes on a serving plate. Top with 2 oz (60 g) smoked salmon and a generous dollop of whipped cream cheese. Garnish with lemon wedges and fresh chives. Serve with a tossed green salad alongside, if desired.
Drink Pairings
SAVOURY HARISSA- FLAVOURED WAFFLES SERVED WITH TOMATO JAM
Ingredients
Serves 12 waffles or serves 6
½ tsp (2 ml) each, coriander, caraway and cumin seeds
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
¼ tsp (1 ml) crushed red pepper flakes
1½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
2 large eggs, separated
2 tsp (10 ml) granulated sugar
1 cup (250 ml) crème fraîche or sour cream
fresh mint leaves, for garnish
grilled sausages, to serve (optional)
TOMATO JAM:
2 tsp (10 ml) each, cumin, coriander and yellow mustard seeds
1 x 28 oz (796 ml) can diced tomatoes, drained
2 roasted jarred red peppers, seeds scraped, diced
1 medium-sized yellow onion, peeled and finely diced
2 large garlic cloves, smashed and minced
2 jalapeño peppers, seeded and finely chopped
1 tsp (5 ml) grated ginger root
½ cup (125 ml) light brown sugar
¾ cup (175 ml) white balsamic vinegar
2 tsp (10 ml) tamari sauce
Instructions
- Preheat oven to 200 F (95 C). Line a baking sheet with parchment paper. Set aside.
- Combine coriander, caraway and cumin seeds in a small, dry frying pan and toast over medium heat until they begin to pop. Transfer to a mortar and pestle and finely crush. Place in a large bowl along with flour, cornstarch, baking powder, soda, salt and red pepper flakes. Stir to evenly blend.
- In another bowl, combine buttermilk, oil and 2 egg yolks. Whisk to blend.
- In a third bowl, beat 2 egg whites with an electric mixer almost until soft peaks form. Sprinkle with sugar and continue to beat until peaks are firm and glossy. Pour buttermilk mixture into dry ingredients and whisk just until mixed. Drop whipped egg whites in dollops onto batter and gently fold in with a spatula just until combined.
- Preheat hot waffle iron and lightly spray with cooking oil. Pour ¾ cup (175 ml) batter onto hot waffle iron and cook until crisp, about 3 minutes, depending on your waffle iron. Remove and place on parchment- lined baking sheet in oven to keep warm and repeat with remaining batter.
- Serve waffles with dollops of Tomato Jam, crème fraîche and fresh mint garnish. Excellent with a serving of grilled sausages on the side.
- To make TOMATO JAM: Combine cumin and coriander seeds in a small, dry frying pan and toast over medium heat until they are aromatic and begin to pop. Transfer to a mortar and pestle and finely crush.
- In a heavy 2 L (8 cups) saucepan, combine crushed, toasted seasonings with tomatoes, roasted peppers, onion, garlic, peppers, ginger, sugar and vinegar. Stir over medium heat and bring to a gentle boil. Continue to cook over medium heat, stirring occasionally, until thickened and glossy and sugar has dissolved, about 15 minutes. Sterilize three 1-cup (250-ml) jars while cooking jam.
- When jam is thickened as desired, stir in tamari sauce and cook for 1 more minute to evenly disperse. Then ladle into sterilized jars, leaving ½-in (1.25 cm) head space, before tightly sealing. Refrigerate up to a week or freeze. Makes three 1-cup (250-ml) jars
Drink Pairings
ROASTED STRAWBERRY SORBET
Ingredients
Serves 4 to 6
2½ lbs (750 g) fresh strawberries, washed, hulled and halved, if large
¼ cup (60 ml) granulated sugar
1 tbsp (15 ml) balsamic vinegar
freshly cracked black pepper, to taste
basil sprouts or young basil leaves, for garnish
Instructions
- In a large bowl, combine strawberries and sugar and stir until well incorporated. Cover bowl with plastic wrap and set aside at room temperature for 1 hour.
- Meanwhile, preheat oven to 375 F (190 C).
- Pour strawberry mixture onto a rimmed baking sheet before drizzling with balsamic vinegar and seasoning with pepper. Roast until strawberries start to caramelize around edges, about 20 minutes. Transfer mixture to a blender and purée until smooth. Strain mixture through a sieve into a bowl, discarding strawberry seeds.
- Refrigerate strawberry mixture until cold, at least 2 hours or overnight. Freeze in an ice cream maker according to manufacturer’s instructions. Sorbet can be made up to 3 days ahead and stored in an airtight container in freezer until ready to use.
- When ready to serve, divide Sorbet among serving bowls or glasses. Garnish with a few basil sprouts or young basil leaves and enjoy.
Drink Pairings
MARINATED STUFFED PORTOBELLO MUSHROOMS SERVED WITH CREAMY BEANS
Ingredients
Serves 4
4 to 8 large Portobello mushrooms, cleaned, stalks removed, diced
3 garlic cloves, minced, divided
5 tbsp (75 ml) extra-virgin olive oil, divided, plus extra
¼ cup (60 ml) white wine
1 fresh rosemary sprig, leaves only, minced
2 or 3 slices day-old sourdough bread, torn into pieces
1 leek, white and light green parts only, thinly sliced
¾ cup (175 ml) diced, roasted red peppers
½ cup (125 ml) chopped flat-leaf parsley
1 tbsp (15 ml) capers in brine, drained, rinsed and chopped
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) unsalted butter or coconut oil
1 small yellow onion, diced
1 x 19 oz (540 ml) can white kidney or navy beans, drained
½ cup (125 ml) vegetable stock
½ tsp (2 ml) finely grated lemon zest
2 tsp (10 ml) Dijon mustard
3 tbsp (45 ml) whipping cream
2 cups (500 ml) baby spinach
4 x 5 oz (140 g) salmon fillets, skin on (optional)
micro greens, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Place mushroom caps in a shallow baking dish large enough to accommodate in a single layer. In a medium-sized bowl, stir together 2 minced garlic cloves, 4 tbsp (60 ml) olive oil, wine and rosemary. Pour over mushrooms and set aside to marinate, turning occasionally, for 30 minutes.
- Meanwhile, make mushroom stuffing. In a food processor, pulse bread until chopped into ¼-in (1 cm) pieces. You should have about ½ cup (125 ml) bread crumbs. Reserve any remaining for another use.
- In a large frying pan, warm remaining 1 tbsp (15 ml) olive oil over medium heat. Add leek and cook until softened and just starting to brown, about 5 minutes. Stir in roasted peppers and diced mushroom stalks and cook, stirring, until all liquid has evaporated, about 3 minutes. Remove frying pan from heat and stir in parsley, capers, reserved ½ cup (125 ml) bread crumbs and 1 tbsp (15 ml) mushroom marinading liquid. Season stuffing to taste with salt and pepper.
- Spoon stuffing into mushrooms, gill-side up, in baking dish and bake in oven until warm and stuffing is lightly browned, about 15 to 20 minutes.
- Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add onion and sauté until softened but not browned, about 5 to 8 minutes. Stir in drained beans and vegetable stock. Bring to a simmer and cook gently for 5 minutes, stirring occasionally, before folding in lemon zest, mustard, whipping cream and spinach. Season to taste with salt and pepper, cover with lid, then remove from heat and set aside.
- If using salmon, warm a large frying pan or grill pan over medium- high heat. Brush salmon fillets liberally with olive oil and season generously with salt and pepper. Add salmon, skin-side down, and cook about 3 to 4 minutes. Flip over and finish cooking on other side, about 1 to 2 minutes.
- To serve, divide creamy beans among serving plates. Top with a stuffed mushroom and a piece of salmon, if using. Drizzle any remaining sauce from beans over salmon and around plate. Garnish with a sprinkle of micro greens and serve immediately.
Drink Pairings
CANTONESE-STYLE HALIBUT WITH SOY, GINGER AND GREEN ONION
Ingredients
Serves 4 as part of a multi-course meal
2 lbs (1 kg) halibut fillets
3 tsp (15 ml) salt, divided
½ tsp (2 ml) Chinese dried fermented black beans, rinsed, dried and minced
8 sprigs cilantro, torn
1 x 1-in (2.5 cm) piece fresh ginger root, lightly smashed
2 garlic cloves, peeled
2 whole green onions, cut into thirds
2 tbsp (30 ml) peanut oil
4 tsp (20 ml) granulated sugar, divided
2 tbsp (30 ml) Chinese white rice wine, or dry sherry
3 tbsp (45 ml) light soy sauce
1 tbsp (15 ml) dry sherry
2 tbsp (30 ml) fresh ginger root, peeled finely julienned, for garnish
2 green onions, finely julienned, for garnish
8 sprigs cilantro, for garnish
3 tbsp (45 ml) vegetable or peanut oil
Instructions
- Thoroughly rinse fillets, drain and pat dry. Mix together 1 tsp (5 ml) salt and minced black beans and gently rub over and under fillets. Using a fish poacher or a saucepan large enough to hold fish, add about 1½-in (3.75 cm) cold water (about 2 to 3 L).
- Add torn cilantro, ginger, garlic, green onions, peanut oil, remaining 2 tsp (10 ml) salt, 2 tsp (10 ml) sugar and rice wine. Bring to a boil. When poaching liquid is at a rapid boil, add fillets, cover and return to a boil. Cook for 1 minute, covered, then reduce heat to low. Simmer for 5 minutes. Turn off heat and allow fish to rest for a further 4 minutes, covered. To test for doneness, poke thickest part of fish with a fork or chopstick. Fish should flake easily. Many prefer fish slightly underdone, to keep flesh moist and succulent. If you prefer a well-done fillet, allow them to simmer for another 2 minutes, covered. Over-cooking will toughen the fish.
- Carefully remove fillets from saucepan, drain well and transfer to a warm serving platter. In a small saucepan, heat together soy sauce, 2 tsp (10 ml) sugar and sherry. Pour over fillets and garnish with ginger, green onion and cilantro sprigs. Heat vegetable or peanut oil over high heat until hot but not smoking. Carefully pour hot oil over fillets and serve immediately.
Drink Pairings
SEARED SPOT PRAWNS WITH SHAVED FENNEL AND GRAPEFRUIT SALAD
Ingredients
Serves 4
1 to 2 large ruby grapefruits
½ lemon, juice only
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
¼ cup (60 ml) extra-virgin olive oil
1 large or 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper thin
1 cup (250 ml) fresh flat-leaf parsley
¼ cup (60 ml) fresh mint
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
1 shallot, coarsely chopped
16 to 20 large fresh spot prawns, headed and peeled, dried well
3 oz (90 g) goat’s cheese, (optional)
Instructions
- Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments and squeezing any juice into bowl. Transfer segments to another bowl.
- In bowl, whisk the reserved grapefruit juice, lemon juice, mustard, honey and ¼ cup (60 ml) extra-virgin olive oil. Set aside.
- Combine fennel and herbs in large bowl. Cut grapefruit segments into halves if too large and add to bowl with fennel. Gently toss to mix well. Arrange salad on serving dishes.
- Heat a medium-sized frying pan over medium-high heat. When hot, add 1 tbsp (15 ml) olive oil and butter. When it starts to smoke, add shallot and prawns. Sauté until prawns are opaque and pink. Divide and arrange on salad. Drizzle with grapefruit juice dressing, garnish with goat’s cheese, if using, and serve immediately.