MINI COCONUT CARROT LOAVES
Ingredients
Serves 3 loaves
TOPPING:
¼ cup (60 ml) coconut sugar
¼ cup (60 ml) all-purpose flour
¼ cup (60 ml) chopped pecans
¼ cup (60 ml) unsalted butter, softened
1 tsp (5 ml) cinnamon
LOAVES:
2 cups (500 ml) grated carrots
1 cup (250 ml) coconut sugar
2 eggs
⅔ cup (175 ml) coconut oil, melted and cooled
1 tsp (5 ml) vanilla
1 tsp (5 ml) finely grated orange peel
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
generous pinches each ground cloves and nutmeg
½ cup (125 ml) sweetened shredded coconut
½ cup (125 ml) chopped pecans, toasted
Instructions
- To make TOPPING: Combine topping ingredients together in a small bowl. Stir until crumbly and evenly blended. Set aside.
- To make LOAVES: Preheat oven to 350 F (180 C). Grease and line three 5 x 2 x 2-in (13 x 5 x 5 cm) mini loaf pans.
- In a large bowl, combine carrots, sugar, eggs, oil, vanilla and orange peel. Briskly stir to blend.
- In a separate, medium-sized bowl, combine flour, baking powder and soda, salt and seasonings. Stir to blend. Gradually fold into carrot mixture. Stir in coconut and pecans. Mixture will be quite thick and lumpy.
- Divide among loaf pans and gently tap each pan on the counter to remove any air bubbles. Smooth the tops with a spatula. Sprinkle with equal amounts of Topping. Bake for 35 to 40 minutes or until a cake tester comes out clean. Remove from oven and cool in tins on wire rack for 15 minutes before turning out and cooling completely. To store, wrap in parchment paper or place in cookie tins and refrigerate. Best served the next day for easy slicing.
Drink Pairings
SIMPLE SOURDOUGH AND ROASTED BEETROOT HUMMUS
Ingredients
Serves 4 to 6
SOURDOUGH BREAD:
3 cups (750 ml) all-purpose or bread flour, plus extra
2 tsp (10 ml) kosher salt
2 tsp (10 ml) dried thyme
½ tsp (2 ml) active dry yeast
1½ cups (375 ml) water, at room temperature
BEETROOT HUMMUS:
6 medium-sized beets, trimmed
1 whole head garlic
1 red chili pepper, seeded and chopped
½ cup (125 ml) plain Greek yogurt
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) za’atar seasoning
salt and freshly ground black pepper, to taste
GARNISHES FOR HUMMUS:
crumbled goat’s cheese
chopped green onion
2 tbsp (30 ml) chopped walnuts, toasted
assorted vegetables for dipping
Instructions
- To make SOURDOUGH BREAD: In a very large bowl, combine flour, salt, thyme and yeast. Stir in water until blended. Mixture will be very sticky. Grease or spray a piece of plastic wrap with oil and place oil-side down over bowl. Set aside on kitchen counter to rest for 10 hours or overnight until it’s tripled in bulk.
- Lightly dust counter with some extra flour. Turn dough out onto floured surface and gently form into a ball. Dough will be quite loose and shaggy. Place dough in the centre of a smooth dish towel dusted generously with flour. Set aside to slightly rise for 1½ hours.
- An hour before baking bread, preheat oven to 425 F (220 C). Using a 10-in (25 cm) round cast iron frying pan with a lid or Dutch oven, place in oven without lid to preheat for at least 40 minutes.
- When dough has rested for 1½ hours, gently tip into dry, preheated cast iron pan or Dutch oven. Lightly dust inside of lid with flour and place over top of dough in pan to tightly seal. Bake for 30 minutes, remove lid and bake for another 15 to 20 more minutes until crust is nice and golden and sounds hollow when tapped. Remove pan from oven and immediately transfer loaf to a wire rack to cool. Cut into thick slices or cubes.
- To make BEETROOT HUMMUS: Preheat oven to 350 F (180 C). Place beets in a small roasting pan just large enough to hold them. Slice a thin layer from top of garlic to expose the cloves. Tuck in middle of the beets. Add ¼ cup (60 ml) water. Cover pan tightly. Bake for 1 hour or until beets are very tender
- Remove and set aside until cool enough to handle. Peel and dice beets. Place in a high-speed blender along with remaining ingredients except for goat’s cheese and green onions. Pulse contents to blend. Then whirl at high speed, scraping down the sides of the bowl occasionally, until mixture is very smooth and silky. Transfer to a covered container until ready to serve. Can be refrigerated for a couple of days.
- To make GARNISHES FOR HUMMUS: To serve, sprinkle hummus with goat’s cheese, walnuts and green onions. Serve with chunks of sourdough bread and assorted vegetables for dipping.
Drink Pairings
GREEK PARSNIP POUTINE WITH CREAMY TZATZIKI DRESSING
Ingredients
Serves 4
CREAMY TZATZIKI DRESSING:
½ unpeeled English cucumber
¼ cup (60 ml) spreadable plain cream cheese
2 tbsp (30 ml) fresh minced dill
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) olive oil
1 garlic clove, smashed and minced
¼ tsp (1 ml) kosher salt
freshly ground black pepper, to taste
GREEK PARSNIP POUTINE:
4 large parsnips, peeled and trimmed
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) finely minced fresh rosemary
1 tsp (5 ml) ground cumin
salt and freshly ground black pepper, to taste
14 oz (398 ml) can butter beans, rinsed and drained
½ unpeeled English cucumber, diced
½ cup (125 ml) minced fresh Italian parsley
¼ cup (60 ml) sliced pitted kalamata olives
2 tbsp (30 ml) capers, rinsed and drained
1/4 cup (60 ml) Macedonian feta, crumbled, for garnish
2 tbsp (30 ml) pine nuts, toasted, for garnish
Instructions
- To make CREAMY TZATZIKI DRESSING: Cut cucumber in half and scrape out the seeds. Coarsely chop and place in a highspeed blender. Add remaining dressing ingredients and whirl until creamy and smooth. Add more seasonings, to taste. Transfer to a squeeze tube with a rather large spout. Can be made ahead and refrigerated for a couple of days. Makes 1 cup (250 ml).
- To make GREEK PARSNIP POUTINE: Preheat oven to 425 F (220 C). Cut peeled parsnips into 3 x ¼-in (8 x 0.5 cm) even-sized fries. Place in a bowl. Drizzle with olive oil and sprinkle with rosemary, cumin, salt and pepper. Toss to coat. Spread out in a single layer on a parchment-lined baking sheet. Roast in oven for 20 minutes.
- Flip fries and continue to roast for 10 to 15 minutes longer until they are fork tender and beginning to turn golden. When done, remove from oven and place baking sheet on a rack for about 5 minutes. Fries will firm up while resting.
- While fries are baking, combine beans, cucumber, parsley, olives and capers in a large bowl. Gently toss together and set aside.
- To serve, divide fries among serving dishes. Top with bean mixture and drizzle with Creamy Tzatziki Dressing. Sprinkle with crumbled feta and toasted pine nuts. Serve at room temperature
Drink Pairings
POMMES ANNA WITH TURNIP, CARROTS AND WALNUT GRATIN
Ingredients
Serves 8
POMMES ANNA:
1 medium-sized turnip, about 1 lb (500 g) 4 large russet potatoes
2 jumbo carrots
¼ cup (60 ml) olive oil, plus extra
¼ cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) dried leaf thyme
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
WALNUT GRATIN:
½ cup (125 ml) chopped walnuts
½ cup (125 ml) fresh ground bread crumbs
⅓ cup (75 ml) coarsely grated Parmesan
½ tsp (2 ml) dried leaf thyme
Instructions
- To make POMMES ANNA: Preheat oven to 400 F (200 C). Lightly rub a 10-in (25 cm) cast iron frying pan with oil.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Cut turnip in half. Peel and thinly slice into half-moons. Place in a large bowl. Peel and cut potatoes into ⅛-in (0.25 cm) round slices and place in another bowl with cold water. Peel carrots and cut into ⅛-in (0.25 cm) rounds. Place in another bowl.
- Drain potato slices and pat dry. Arrange a layer of overlapped potato slices on top of turnip. Generously brush with olive oil mixture. Apply a layer of overlapped carrot slices and brush with olive oil mixture.
- Repeat layering with turnip, potatoes and carrots and brushing with oil mixture, ending with carrots. Drizzle any remaining olive oil mixture around the inside edge of pan. Set aside while making Gratin.
- To make WALNUT GRATIN: Combine all ingredients in a small bowl and stir to blend. Spoon into centre of Pommes Anna. Overwrap pan with foil. Bake for 35 minutes or until turnip is almost tender. Remove foil and continue baking until all layers are tender and top and edges are golden and crisp. Remove and place on a rack for 10 minutes before cutting into wedges or scooping and serving.
Drink Pairings
STOUT BROWNIES
Ingredients
Serves 12 brownies
1 cup (250 ml) unsalted butter
6 oz (180 g) dark chocolate
½ cup (125 ml) stout beer
2 cups (500 ml) granulated sugar
1½ cups (375 ml) all-purpose flour
⅔ cup (150 ml) cocoa powder
1 tsp (5 ml) baking powder
1 tsp (5 ml) kosher salt
4 eggs
1 tsp (10 ml) vanilla extract
Instructions
- Preheat oven to 325 F (160 C). Grease a 9 x 14-in (22 x 35 cm) baking dish and line with parchment.
- In a double boiler, melt butter, dark chocolate and stout, stirring just until blended and melted. Remove from simmering water and set aside to slightly cool before adding remaining ingredients.
- In a large bowl, sift sugar, flour, cocoa powder, baking powder and salt.
- In a small bowl, whisk eggs and vanilla extract. Slowly whisk eggs into slightly cooled, melted chocolate until blended. Add chocolate mixture to flour and fold in using a rubber spatula until no lumps remain. Pour batter into greased pan and smooth the top.
- Bake for 30 minutes or until a cake tester inserted in the centre comes out clean. Rotate pan halfway through baking. Remove pan to a wire rack to cool. Then cut into squares and serve.
Drink Pairings
CHILI VERDE QUESO FUNDIDO
Ingredients
Serves 12
GARLIC BUTTER:
¼ cup (60 ml) butter
4 garlic cloves, minced
ROASTED TOMATO SAUCE:
½ small yellow onion, chopped
2 tbsp (30 ml) extra-virgin olive oil
1 pinch crushed red pepper flakes
14 oz (398 ml) diced fire-roasted tomatoes
1 tsp (5 ml) salt
GARLIC KNOT DOUGH:
2 tsp (10 ml) active dry yeast
2 tbsp (30 ml) warm water
1 cup (250 ml) milk
2 eggs, divided
¼ cup (60 ml) unsalted butter, melted
3 cups (375 ml) all-purpose flour, plus extra for kneading
1 tsp (5 ml) kosher salt, plus extra
3 tbsp (45 ml) granulated sugar
¼ cup (60 ml) whipping cream
¼ cup (60 ml) grated Parmesan
6 sprigs chives, chopped
Instructions
- To make GARLIC BUTTER: In a small saucepan, melt butter with garlic over medium heat. Remove from heat and keep warm until needed.
- To make ROASTED TOMATO SAUCE: In a small saucepan over medium heat, sweat onion in olive oil until soft and translucent. Add crushed red pepper flakes. Add tomatoes and simmer, covered, over low heat for about 15 to 20 minutes. Remove from the heat and purée in a blender until smooth. Serve with Garlic Knot as a dip.
- To make GARLIC KNOT DOUGH: In a medium-sized bowl, sprinkle yeast over warm water until yeast is dissolved and bubbly. Add milk, 1 egg and melted butter. Whisk to blend.
- In a large bowl, mix flour, salt and sugar. Add wet ingredients to flour mixture and mix with a wooden spoon until it comes together. Lightly dust a board with flour. Turn dough out onto a floured board and knead for about 10 minutes, or until dough is smooth and elastic
- Place dough in a clean bowl and cover with a damp towel or plastic wrap. Let dough rise at room temperature for about 2 hours, or until doubled.
- Punch dough down and divide into 12 even-sized balls. Roll each dough ball into a rope and tie into a loose knot. Place knots onto a parchment covered sheet pan, at least 3-in (8 cm) apart. Cover with a damp towel and let rise for 30 to 45 minutes.
- Preheat oven to 375 F (190 C). Whisk remaining egg in a small bowl with whipping cream and a pinch of salt. Brush over dough knots.
- Bake in the preheated oven for about 20 minutes, or until golden brown. Remove from oven and brush with Garlic Butter and sprinkle with Parmesan and chives. Serve with Roasted Tomato Sauce for dipping.
Drink Pairings
SPICY GRILLED HONEY AND LEMON CHICKEN WINGS
Ingredients
Serves 4 to 6
3 garlic cloves, minced
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
3 tbsp (15 ml) extra-virgin olive oil
2 lbs (1 kg) chicken wings
¾ cup (175 ml) liquid honey
2 lemons, zest and juice
¼ cup (60 ml) store-bought hot sauce
1 tbsp (15 ml) chopped flat-leaf parsley
2 whole green onions, diagonally sliced
Instructions
- Combine garlic, salt, pepper and oil in a large bowl. Whisk to blend. Add chicken wings and turn to evenly coat. Set aside to marinate while making sauce.
- In a small saucepan, combine honey, lemon zest and juice, and hot sauce. Bring to a boil over medium-high heat, stirring to blend. Remove from heat and transfer to a large bowl. Set aside.
- Preheat oven to 350 F (180 C). Line a baking sheet with shallow sides with foil or parchment paper. Spread wings out on baking sheet in a single layer and bake for about 30 minutes, turning with tongs after 15 minutes for even baking.
- When wings are done, add to large bowl with sauce and toss together to evenly coat. Transfer to a serving platter and sprinkle with parsley and green onions.
Drink Pairings
VANILLA TAPIOCA PUDDING WITH PEAR BARLEY ICE CREAM
Ingredients
Serves 3
TAPIOCA PUDDING:
3 cups (750 ml) milk
⅓ cup + 2 tbsp (100 ml) whipping cream
1 vanilla bean
⅔ cup (150 ml) tapioca pearls
⅓ cup (75 ml) granulated sugar
PEARL BARLEY:
6 cups (1.5 L) milk
1½ cups (375 ml) pearl barley
1 cup (250 ml) granulated sugar
⅓ cup + 3 tbsp (120 ml) Trimoline invert sugar or clear corn syrup
POACHED PEARS:
2 cups (500 ml) water
1½ cups (375 ml) granulated sugar
1 cinnamon stick
1 vanilla bean
2 bay leaves
2 star anise
3 firm but ripe pears, peeled and sliced
CHOCOLATE BATTER:
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cocoa powder
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) baking powder
1 tbsp (15 ml) rice flour
1 cup (250 ml) sparkling water
Instructions
- To make TAPIOCA PUDDING: Combine milk, cream and vanilla bean in a medium-sized saucepan. Cook over high heat until it begins to bubble around the edges. Reduce heat to medium.
- Rinse tapioca pearls under cold water to wash off excess starch, then add to simmering liquid. Cook until tapioca has softened and mixture is nicely thickened, about 15 to 20 minutes. Remove from heat and set aside.
- To make PEARL BARLEY: Combine ingredients in a medium-sized saucepan. Stir over medium heat until simmering. Continue cooking, stirring occasionally over medium heat until barley is tender, about 30 to 45 minutes. Once barley is fully cooked, turn heat to low and steep for another 30 minutes.
- Strain mixture through a fine-meshed strainer and transfer to an ice cream maker. Freeze according to manufacturer’s instructions.
- When firm, place in a container with a tight-fitting lid and store in the freezer until ready to serve. Make 6 cups (1.5 L).
- To make POACHED PEARS: Combine water, sugar and spices in a medium-sized saucepan over medium heat and simmer. Reduce heat to low, add pears and simmer uncovered, until soft, about 30 minutes. Remove from heat and thoroughly cool pears in syrup. Drain pears and set aside until ready to use.
- To make CHOCOLATE BATTER: Preheat deep fryer to 325 F (170 C). Place dry ingredients in a large mixing bowl. Whisk together to blend. Continuing to whisk, slowly add sparkling water until well combined and batter is smooth.
- Add drained, poached pears to batter and gently turn in mixture to evenly coat. Using 2 forks, remove one batter-coated pear at a time and place in preheated deep fryer. Fry for about 1½ minutes, gently turning for even browning. Then remove to a separate dish and repeat with remaining two pears.
- To serve, place a pear alongside Tapioca Pudding and top with a scoop of Barley Ice Cream.
Drink Pairings
WAYGU SHORTRIB WITH BROCCOLI, BABY POTATO, TALLOW EMULSION AND ONION JAM
Ingredients
Serves 4
WAGYU SHORT RIBS:
1 lb (500 g) boneless wagyu beef short ribs
kosher salt
freshly ground pepper
CONFIT BABY POTATO:
1 whole garlic head
1 lb (500 g) baby potatoes
1 cup (250 ml) olive oil, plus extra, if needed
ROASTED BROCCOLI:
1 head broccoli
olive oil
salt
TALLOW EMULSION:
3 egg yolks
2 tbsp (30 ml) lemon Juice
1 cup (250 ml) tallow or clarified butter
salt, to taste
ONION JAM:
2 large yellow onions, julienned
½ cup (125 ml) granulated sugar
¾ cup (175 ml) white wine vinegar
Instructions
- To make WAGYU SHORT RIBS: Using an immersion circulator (sous vide), warm a water bath to 140 F (60 C). Generously season beef with salt and pepper and tightly seal in a food saver bag such as a ziplock bag. Place meat in water bath and cook for 24 hours. Alternately, use a large Dutch oven with water and cook in the oven at 140 F (60 C) for 24 hours.
- Remove from water bath and place beef, still in bag, into an ice-water bath. Once fully cooled, remove from bath and discard bag. Place beef, uncovered, on a shallow platter. Refrigerate overnight for meat to dry.
- Preheat oven to 425 F (220 C). Preheat dry, oven-safe frying pan over high heat. When piping hot, add beef to dry pan and sear on all sides just until browned. Then place pan with beef into oven and bake long enough to warm the meat through, about 5 minutes.
- Remove from oven and place meat on a cutting board. Let rest for 10 minutes before cutting and serving.
- To make CONFIT BABY POTATO: Cut whole garlic in half to expose the cloves and place in a small saucepan with baby potatoes. Pour enough olive oil over potatoes and garlic to cover potatoes completely.
- Place saucepan over medium-high heat and bring oil temperature to 194 F (90 C). Reduce heat if necessary in order to maintain oil temperature until potatoes are cooked through, about 1 hour. Remove from heat and cool potatoes in oil until they can safely be removed. Using a slotted spoon, remove potatoes from oil to a bowl and refrigerate, uncovered, until completely cooled. Once cooled, remove from fridge and cut in half.
- Preheat oven to 425 F (220 C). Place potato in a hot, dry, oven-safe frying pan and lightly sear the flat sides of the cut potatoes. Once lightly seared, place pan with potatoes in oven for a couple of minutes until warmed through.
- To make ROASTED BROCCOLI: Preheat oven to 425 F (220 C). Cut broccoli into pieces so that each stem has a couple of florets still attached. Place in a bowl and generously coat with olive oil and a little salt. Preheat dry, oven-safe frying pan over high heat. When piping hot, add broccoli and cook until lightly seared and begins to colour on one side. Place broccoli in oven for 5 to 6 minutes to roast until done as desired, but still a little crisp.
- To make TALLOW EMULSION: Place egg yolks and lemon juice in a blender and whirl just until combined, about a few seconds. Set blender with egg mixture aside. Warm tallow in a saucepan until it reaches 155 F (68 C) on a meat thermometer. Remove from heat. With blender and egg yolks whirling at low speed, slowly add tallow bit by bit, not too quickly or the eggs will separate. Season with salt to taste.
- To make ONION JAM: Sauté onions in a heavy-bottomed saucepan over medium-high heat, continuously stirring until onions start to color. Add sugar and white wine vinegar. Stew onion until liquid is almost completely reduced, resulting in a sweet and savoury Onion Jam. Transfer to a glass jar and cool before serving. Can be refrigerated in a covered container for a few days. Makes 1 cup (250 ml).
Drink Pairings
MISO MUSSELS WITH TOGARASHI-DASHI MARINATED TURNIPS
Ingredients
Serves 2
TOGARASHI-DASHI MARINATED TURNIPS:
8 cups (2 L) water
½ tbsp (7 ml) dried Bonito flakes
½ tbsp (7 ml) Kombu, dried seaweed
4 fresh lemons, zest and juice
⅔ cup + 2 tsp (160 ml) tamari sauce
¼ cup (60 ml) each mirin ( Japanese rice wine) and liquid honey
2 cups (500 ml) baby turnips, halved
6 tbsp (90 ml) sesame oil
2 tbsp (30 ml) togarashi spice, to taste
¼ cup (60 ml) cilantro leaves
¼ cup (60 ml) sesame seeds
MISO MUSSELS:
1 lb (500 g) mussels, scrubbed and de-bearded discarding any that remain open when tapped
1¼ cups (310 ml) white wine
¾ cup + 2 tbsp (200 ml) whipping cream
¾ cup + 2 tbsp (200 ml) unsalted butter, at room temperature
¼ cup (60 ml) blonde miso paste
2 tbsp (30 ml) lemon juice
Instructions
- To make TOGARASHI-DASHI MARINATED TURNIPS: To make dashi, place water in a medium-sized saucepan with Bonito flakes and Kombu. Bring to boil, then remove from the heat and set aside to cool and for flavours to marinate.
- Strain dashi and return to saucepan. Whisk in lemon zest and juice, tamari, mirin and honey. Bring to a gentle boil. Add turnips and cook over medium-high heat, with lid ajar, for 20 minutes or until tender when pierced and flavour is absorbed from dashi. Cooking time will vary depending on size of turnips.
- Remove turnips from liquid and place in a large bowl. Drizzle with sesame oil and toss to coat. Season with togarishi spice according to taste. Cover and set aside.
- To make MISO MUSSELS: Preheat a large, heavy saucepan over medium-high heat. When very hot, add mussels to the dry pan. Immediately pour wine over the mussels. It will boil rapidly. Cover and cook for 1 minute.
- As soon as mussels open, remove from the heat. Using tongs, remove mussels from hot liquid to a separate bowl. Save liquid. Discard any mussels that remain closed. You can leave mussels in their open shells or remove the shells and discard.
- Place saved liquid in a smaller saucepan. Cook over medium-high heat until reduced to about ¼ cup (60 ml). Whisk in cream. Return to a boil and continue cooking until reduced by half. Whisk in butter and miso paste. Add lemon juice and adjust to taste.
- To serve, plate Miso Mussels with turnips, and garnish with cilantro and sesame seeds.