FISH AND SEAFOOD POT PIE
Ingredients
Serves 8
4 cups (1 L) water
¼ cup (60 ml) white vermouth
1 lemon, thinly sliced
1 bay leaf
1 lb (500 g) wild pink salmon fillet
1 lb (500 g) firm, white fish, such as halibut or haddock
½ lb (250 g) scallops, heel removed
½ lb (250 g) medium-sized prawns, shelled and deveined
4 tbsp (60 ml) butter
6 tbsp (90 ml) all-purpose flour
1 tsp (5 ml) lemon juice
¼ tsp (1 ml) each, salt, black pepper and nutmeg
1 tbsp (15 ml) finely chopped fresh dill
3 cups (750 ml) mashed potatoes
Instructions
- Preheat oven to 400 F (200 C).
- In a large saucepan add water, vermouth, lemon and bay leaf. Bring to a boil; reduce heat to simmer. Add salmon and poach, covered, for 4 to 5 minutes, or until desired doneness. Remove with a slotted spoon to a large bowl and reserve. Repeat with white fish, simmer in hot broth and add to bowl once cooked. Poach scallops for 2 minutes in poaching liquid and remove with slotted spoon to bowl. Repeat with prawns.
- Once all seafood has been poached, strain poaching liquid through a finemeshed sieve set over a bowl and reserve. When salmon and white fish have cooled, remove from bowl and discard skin. Break fish into chunks.
- To prepare sauce, in a large saucepan melt butter over medium heat. Add flour and whisk in until smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in 2 cups (500 ml) of reserved poaching liquid until smooth. Increase heat to medium and bring mixture to a simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Add lemon juice, salt, pepper, nutmeg and dill and stir well.
- Gently fold fish, scallops and prawns into sauce and pour into a 12 cup (3 L) baking dish. Top with mashed potatoes, spreading evenly using the edge of a spoon to create scallop shapes in the surface (like fish scales) making sure potatoes are level for even browning during baking.
- Bake, uncovered, for 35 to 40 minutes until top is golden and filling is bubbly.
Drink Pairings
ROASTED VEGETABLE POT PIE
Ingredients
Serves 4
6 cups (1.5 L) mixed root vegetables (carrot, turnip, parsnip, squash, yam), cut into ½-in (1 cm) cubes
1 yellow onion, diced
2 garlic cloves, minced
4 sprigs fresh thyme
¼ cup (60 ml) extra-virgin olive oil, divided, plus extra for oiling pan
salt and freshly ground black pepper
4 tbsp (60 ml) olive oil
6 tbsp (90 ml) all-purpose flour
2 cups (500 ml) vegetable broth
pinch of grated nutmeg
salt and freshly ground black pepper, to taste
1 sheet puff pastry
1 egg yolk, lightly beaten with 1 tsp (5 ml) cold water
Instructions
- Preheat oven to 400 F (200 C).
- Place vegetables, onion, garlic and thyme in a large bowl and add 2 tbsp (30 ml) olive oil. Toss to coat and place on a baking sheet. Season with salt and pepper to taste. Roast until almost tender, about 30 minutes. Stir occasionally.
- While vegetables are baking, prepare sauce. In a large saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add flour and whisk until smooth. Cook for 2 minutes, whisking constantly. Gradually add stock and whisk until smooth. Increase heat to medium and simmer, whisking constantly, for 2 minutes until slightly thickened. Remove pan from heat.
- Oil a 9 x 9-in (23 x 23 cm) square baking pan or other shallow baking dish. Add roasted vegetables to sauce; fold in to combine and pour into pan. Let cool to room temperature.
- Meanwhile, roll out puff pastry to fit pan allowing 1-in (2 cm) to overhang edge of dish for creating a primped decorative edge. Brush edge of dish with beaten egg and lay pastry over top of filling. Crimp edge to seal. Brush pastry with more beaten egg and slash top of pie to allow steam to escape during baking.
- Place pan on baking sheet to catch any drips and bake for 30 to 45 minutes, or until filling is hot and puff pastry is cooked through and golden-brown.
Drink Pairings
BEEF AND MUSHROOM POT PIE
Ingredients
Serves 4
¼ cup (60 ml) olive oil, divided, plus extra for oiling dishes
2 lbs (1 kg) stewing beef, cut into 1-in (2 cm) cubes
salt and freshly ground black pepper, to taste
4 slices bacon or pancetta, diced
1 yellow onion, chopped
4 cups (1 L) mixed mushrooms (portobello,
white button, crimini, shiitake, oyster, trumpet or chanterelles), trimmed and cut to same size
2 tbsp (30 ml) tomato paste
¼ cup (60 ml) all-purpose flour
1 cup (250 ml) beef stock
1 cup (250 ml) red wine
4 sprigs fresh thyme
2 to 3 medium unpeeled russet potatoes, scrubbed
¼ cup (60 ml) melted butter, for brushing
Instructions
- Preheat oven to 325 F (160 C). Oil 4 x 2 cup (500 ml) individual casserole dishes or a 12 cup (3 L) baking dish.
- In a large, heavy-bottomed saucepan, heat 2 tbsp (30 ml) oil over medium-high heat. Pat beef cubes dry with paper toweling and season with salt and pepper. Brown beef in batches, transferring to a bowl as they are done using a slotted spoon. Add bacon or pancetta to pan and cook until crisp. Remove with a slotted spoon and add to beef.
- Drain fat from pan and add remaining 2 tbsp (30 ml) oil. Add onions and mushrooms and sauté , stirring often, until liquid is evaporated, about 10 to 12 minutes. Stir in tomato paste and sauté, stirring occasionally, for 2 minutes. Sprinkle with flour and continue to sauté for 1 minute. Whisk in beef stock and red wine until smooth. Add fresh thyme.
- Return beef mixture and any accumulated juices to pan and gently fold in. Divide mixture among prepared casserole dishes. Cover each dish with foil and bake until beef is tender, about 1 hour. Remove dishes from oven and set aside.
- Increase oven temperature to 400 F (200 C).
- To make topping, thinly slice unpeeled potatoes using a very sharp knife. Arrange in a circle over each dish overlapping potatoes, leaving a small opening in the middle to allow steam to escape. Brush with melted butter, season with salt and pepper and bake for 30 minutes, or until filling is bubbling and potato crust is golden.
Drink Pairings
CHICKEN TAGINE
Ingredients
Serves 4 to 6
8 chicken thighs, skin on, bone in
2 tsp (10 ml) kosher salt
¼ tsp (2 ml) ground black pepper
2 tbsp (30 ml) vegetable oil, plus extra if needed
1 medium yellow onion, peeled and sliced
2 garlic cloves, sliced
¼-in (0.5 cm) slice peeled ginger root
2 tbsp (30 ml) ground cumin
1 tbsp (15 ml) ground coriander
long, thin cinnamon stick
1 cup (250 ml) chicken stock
2 tbsp (30 ml) liquid honey
28 oz (796 ml) can chickpeas, drained and rinsed
¼ cup (60 ml) dried apricots, halved
¼ cup (60 ml) assorted olives
1 tsp (5 ml) preserved lemon, chopped
1 tbsp (15 ml) chopped cilantro
2 tbsp (30 ml) chopped parsley
½ lemon, zest and juice
Instructions
- Season chicken with salt and pepper. In a large, heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Brown chicken in batches, removing to a separate dish once browned.
- Reduce heat to medium. Add onion, garlic and ginger and cook until onion is soft and translucent. Add a little more oil if necessary. Add cumin, coriander and cinnamon and sauté for another 5 minutes.
- Return chicken to saucepan. Add chicken stock, honey, chickpeas, apricots, olives, and preserved lemon. Bring to a boil. Cover, reduce heat and simmer for about 40 minutes, or until juices run clear when chicken is pierced with a fork.
- Uncover, remove cinnamon stick and ginger root and discard. Stir in the lemon juice and parsley. Garnish with cilantro and serve with couscous.
Drink Pairings
KIMCHI AND PORK STEW
Ingredients
Serves 4 to 6
1 cup (250 ml) chicken stock
1 tbsp (15 ml) gochujang (Korean chili paste)
1 lb (500 g) boneless pork shoulder, trimmed and cut into 1-in (2.5cm) cubes
1 tsp (5 ml) salt
½ tsp (2 ml) pepper
2 cups (500 ml) kimchi, roughly chopped
1 yellow onion, peeled and sliced
1 garlic clove, crushed
½-in (1.25 cm) slice ginger root, peeled and halved
2 whole green onions, diagonally sliced
1 tsp (5 ml) sesame oil
12 oz (350 g) pkg medium tofu, cut into 1-in (2.5 cm) slices
Instructions
- In a small bowl, combine chicken stock and gochujang, and stir to blend. Set aside.
- Place pork cubes in a large Dutch oven or heavy-bottomed saucepan. Sprinkle with salt and pepper. Spread kimchi over top, along with onion, garlic, ginger, and half the green onion. Pour chicken stock over top. Cover tightly with lid and bring to a boil over medium-high heat. Reduce heat and simmer, covered for about 45 minutes or until pork is tender.
- Drizzle sesame oil over stew and arrange tofu slices on top. Using a spoon, pour some of the pan juices over tofu. Cover and simmer for another 15 minutes. Serve stew in shallow bowls and garnish with green onions.
Drink Pairings
EGGPLANT CAPONATA
Ingredients
Serves 4 to 6
½ cup (125 ml) extra-virgin olive oil, plus extra, if needed
1 eggplant, cut into 1-in (2.5 cm) cubes
1 small yellow onion, peeled and diced
4 celery stalks, cut into 1-in (2.5 cm) pieces
1 garlic clove, minced
1 tsp (5 ml) kosher salt
1 pinch ground black pepper
1 pinch crushed red pepper flakes
2 tbsp (30 ml) capers, roughly chopped
3 tbsp (45 ml) balsamic vinegar
2 tsp (10 ml) granulated sugar
14 oz (398 ml) can diced Italian tomatoes
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) lemon juice
Instructions
- In a large frying pan, heat olive oil over medium-high heat. Sauté the eggplant in asingle layer (do this in batches if needed), until golden brown on all sides, adding more oil if necessary. Remove eggplant to a separate dish when done.
- Reduce heat to medium. Add onion, celery, garlic, salt, pepper and red pepper flakes. Sauté until softened. Add capers, balsamic, sugar and diced tomatoes. Simmer for about 10 minutes.
- Remove from heat and add eggplant, parsley and lemon juice. Fold in to combine. Adjust seasoning to taste and serve with crusty Italian bread. Best served at room temperature. Can be refrigerated in a tightly covered container for up to 12 days.
Drink Pairings
COCONUT CUSTARD-FILLED PORTUGUESE MALASADAS
Ingredients
Serves 12 doughnuts
COCONUT CUSTARD FILLING:
2 cups (500 ml) coconut milk
1 cup (250 ml) water, divided
½ cup (125 ml) granulated sugar
¼ cup (50 ml) cornstarch
½ tsp (2 ml) + 1 tsp (5 ml) vanilla extract
MALASADAS:
1 pkg dry active yeast, about 1 tbsp (15 ml)
1½ cups (375 ml) granulated sugar, divided
¼ cup (50 ml) warm water
3 large eggs
½ cup (125 ml) milk
½ cup (125 ml) half & half
2 tbsp (30 ml) unsalted butter, melted
¼ tsp (1 ml) salt
4 cups (1 L) bread flour, plus extra for dusting
2 tsp (10 ml) nutmeg
vegetable oil, for frying
sugar, for coating
Instructions
- To make COCONUT CUSTARD FILLING: In a saucepan, mix together coconut milk, ½ cup (125 ml) water and sugar. Stir over medium heat and bring to a light boil.
- In a small bowl, whisk together remaining ½ cup (125 ml) water and cornstarch. Add to coconut milk mixture. Whisk until it comes to a boil and thickens. Remove from heat and stir in ½ tsp (2 ml) vanilla extract. Cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours.
- To make MALASADAS: In a small bowl, combine yeast, 1 tsp (5 ml) sugar with 2 tbsp (30 ml) warm water. Mix until yeast dissolves. Set aside until foamy, about 5 minutes.
- In a large bowl, beat eggs with an electric stand mixer until light and lemoncoloured. Add yeast mixture, ½ cup (125 ml) sugar, milk, half & half, melted butter and salt. Mix at medium speed until combined. Slowly beat in flour until smooth.
- Transfer to a lightly greased bowl and cover loosely with plastic wrap and a tea towel. Set aside in a warm place until dough doubles in size, about 1½ hours. Punch dough down, then with oiled hands, pinch off pieces about a size of a golf ball. Place on greased baking sheets. Cover with a clean dish towel and set aside in a warm place to rise again for 20 minutes.
- Lightly flour surface to roll dough and line 2 baking sheets with parchment paper. Grease parchment paper and set aside. Place remaining sugar in a shallow mixing bowl. Set aside.
- Roll dough on floured surface into a 12-in (30 cm) square about ½-in (1.25 cm) thick. Cut into 3-in (8 cm) squares or circles and place on prepared baking sheets 3-in (8 cm) apart. Gather and reuse scraps. Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
- As dough is rising the second time, heat about 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat.
- Using scissors, cut Malasadas out of parchment paper, leaving about 1-in (2.5 cm) around the sides of each. The paper makes it easier to transfer them to the frying oil. Working in batches, place two of them into the hot oil, paper side up. Use tongs to peel off and discard paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet on a wire rack. Repeat with remaining Malasadas. Let cool completely then toss with sugar.
- Using the tip of a paring knife, cut a ½-in (1.25 cm) deep slit into one end of each Malasada. Slide a chopstick in the hole and carefully move from right to left a couple times to create a pocket for the filling.
- Transfer Coconut Custard Filling to a small pastry bag fitted with a medium round tip. Carefully insert just the tip of the pastry bag into the slit and gently squeeze pastry bag until the Malasada feels just full. Repeat until all are filled. These are best served the day they are made.
Drink Pairings
BAKED PUMPKIN SPICE CAKE DOUGHNUTS
Ingredients
Serves 12 doughnuts
SPICE MAPLE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tsp (5 ml) cinnamon
3 tbsp (45 ml) milk
1 tbsp (15 ml) maple syrup
DOUGHNUTS:
2 cups (500 ml) all-purpose flour
4 tsp (20 ml) baking powder
1 tsp (5 ml) salt
2 tsp (10 ml) ground cinnamon
½ tsp (2 ml) each ground nutmeg and ground ginger
6 tbsp (90 ml) butter, softened
½ cup (125 ml) packed light brown sugar
2 extra-large eggs
2 tsp (10 ml) vanilla extract
2 tbsp (30 ml) milk
1 cup (250 ml) canned pure pumpkin purée (not pumpkin pie filling)
Instructions
- To make SPICE MAPLE GLAZE: To make glaze, sift together icing sugar and cinnamon into mixing bowl. Add milk and maple syrup and stir until smooth. Dip the top of each doughnut into glaze, invert onto wire racks to allow glaze to settle. Makes 1 cup (250 ml).
- To make DOUGHNUTS: Preheat oven to 375 F (190 C). Grease a 6 x 1 cup doughnut pan.
- In a large mixing bowl, sift together flour, baking powder, salt, cinnamon, nutmeg and ginger.
- In another large mixing bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in eggs, vanilla, milk and canned pumpkin. Fold in flour mixture until well combined.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Place in preheated oven and bake for 15 minutes until risen, golden, and just firm to touch. Let cool for 5 minutes, then turn out onto wire rack to cool completely. Repeat with remaining dough. Dip into Spice Maple Glaze and serve. Best served the same day they are made.
Drink Pairings
LEMON CHURROS WITH LEMON GLAZE
Ingredients
Serves 15 churros
LEMON GLAZE:
1 cup (250 ml) icing sugar, sifted
2 tbsp (30 ml) lemon juice
CINNAMON SUGAR:
½ cup (125 ml) sugar
2 tsp (10 ml) cinnamon
LEMON CHURROS:
½ cup (125 ml) unsalted butter, cut into small pieces
1¼ cups (300 ml) water
1 cup (250 ml) all-purpose flour
large pinch salt
2 extra-large eggs, beaten
1 lemon, zest only
oil, for deep frying
finely chopped toasted pistachios, optional
Instructions
- To make LEMON GLAZE: In a medium-sized bowl, mix ingredients together until blended and smooth. Makes 1 cup (250 ml).
- To make CINNAMON SUGAR: In a small bowl, mix sugar and cinnamon together until blended. Makes ½ cup (125 ml).
- To make LEMON CHURROS: In a large saucepan, heat butter and water over medium heat until butter has melted. Bring to a boil, remove from heat and stir in flour and salt. Beat thoroughly until mixture is smooth and comes away from the sides of the saucepan. Allow to cool 5 minutes, then gradually beat in eggs to make a thick and glossy paste. Beat in lemon rind.
- Heat 2-in (5 cm) vegetable oil to 325 F (170 C) in a deep fryer or a heavy, deep Dutch oven over medium heat. Line a baking sheet with paper toweling and set aside.
- Spoon churro paste into a large pastry bag fitted with a large star tip and pipe five 6-in (15 cm) strands into hot oil. Fry, turning frequently, 3 to 5 minutes until crisp, golden and cooked through. Remove with a slotted spoon and drain on baking sheet. Allow to cool slightly.
- Drizzle with Lemon Glaze then sprinkle with chopped pistachios or toss into Cinnamon Sugar.
Drink Pairings
BASIC BAKED DOUGHNUTS
Ingredients
Serves 16 doughnuts
1¾ cups (425 ml) all-purpose flour
4 tsp (20 ml) baking powder
¾ cup (75 ml) berry sugar
½ tsp (2 ml) salt
⅔ cup (150 ml) milk
2 large eggs, beaten
½ tsp (2 ml) vanilla extract
3 tbsp (45 ml) melted butter
MARASCHINO AMARETTO GLAZE:
2 cups (500 ml) icing sugar, sifted
¼ cup (60 ml) maraschino cherry syrup
1 tbsp (15 ml) amaretto liqueur
⅛ tsp (0.5 ml) salt
ORANGE GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) orange zest
3 tbsp (45 ml) orange juice
1 tbsp (15 ml) orange liqueur
pinch salt
LIMONCELLO GLAZE:
2 cups (500 ml) icing sugar, sifted
1 tbsp (15 ml) lemon zest
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) limoncello liqueur
pinch salt
CHOCOLATE AND IRISH CREAM GANACHE:
3 oz (90 g) grated milk chocolate
2 cups (500 ml) icing sugar, sifted
pinch salt
¼ cup (60 ml) Irish cream liqueur
Instructions
- Preheat oven to 375 F (190 C). Grease a 6 x 1 cup (250 ml) doughnut pan.
- In a large bowl, sift together flour and baking powder. Mix in sugar and salt. Make a well in the centre. Set aside.
- In another large bowl, blend together milk, eggs, vanilla extract and melted butter with an electric mixer until smooth. Pour into centre of flour mixture and stir together until smooth.
- Spoon batter into a large pastry bag fitted with a large plain tip. Pipe batter into pan and fill about two-thirds full. Bake for 10 to 15 minutes, or until risen and golden, and just firm to touch. Let cool in pan for 5 minutes. Turn out onto wire rack to cool completely. Repeat with remaining dough, rinsing and greasing the pan each time. Cool doughnuts completely before dipping into Glazes.
- To make MARASCHINO AMARETTO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make ORANGE GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make LIMONCELLO GLAZE: Whisk all ingredients in a mixing bowl and blend until smooth. Makes 1 cup (250 ml).
- To make CHOCOLATE AND IRISH CREAM GANACHE: In a mixing bowl, mix together chocolate, icing sugar and salt. In a saucepan, add liqueur to 2 tbsp (30 ml) water and bring to a boil. Pour over chocolate mixture and let sit 2 minutes without stirring. Whisk until smooth. Makes 1 cup (250 ml).