ROCKFISH CEVICHE WITH PIQUILLO RELISH AND PUFFED EINKORN
Ingredients
Serves 4
PIQUILLO RELISH:
⅔ cup (150 ml) piquillo or red pimiento peppers
¼ cup (60 ml) pitted Kalamata olives
2 tbsp (30 ml) capers, about 40, drained
2 anchovy fillets
4 sprigs fresh basil
4 sprigs Italian parsley
1 lemon, zest and juice
2 tbsp (30 ml) sherry vinegar
extra-virgin olive oil
PUFFED EINKORN:
2 cups (500 ml) canola oil
¼ cup (60 ml) einkorn grains, also known as wheat berries
salt, to taste
ROCKFISH CEVICHE:
1 lb (500 g) rockfish fillets, skinned and boned
½ red onion, finely diced
6 limes, juice only
1½ tsp (7 ml) kosher salt
3 green onions, trimmed and finely sliced
8 sprigs cilantro, stems discarded
8 sprigs mint, stems discarded
extra-virgin olive oil
Instructions
- To make RELISH: Place piquillo peppers, olives, capers, anchovies, basil and parsley in a food processor. Pulse mixture until it resembles fine dice. Add lemon zest and juice, sherry vinegar and a splash of olive oil, and pulse until it is incorporated. Transfer to a bowl and set aside.
- To make PUFFED EINKORN: Heat oil to 350 F (180 C) in a deep, heavy-bottomed saucepan or deep fryer large enough to hold 2 cups (500 ml) oil with extra space to ensure it will not boil over when grains are added. Add and deep-fry einkorn until they have puffed up in size. Using a slotted spoon, remove from oil. Place on a plate lined with paper towels to absorb excess oil. Lightly season with salt. Set aside.
- For CEVICHE: Cut raw rockfish into ½-in (1 cm) cubes. Place in a bowl with diced red onion, lime juice and salt. Fold together and refrigerate for 10 minutes, to “cook” fish in juice.
- Add green onions, cilantro and mint. Drizzle with enough olive oil to lightly coat fish. Gently fold together.
- To serve, plate Rockfish Ceviche with Piquillo Relish on top and a smattering of puffed einkorn grains.
Drink Pairings
PUMPKIN GNOCCHI WITH WHISKY CREAM SAUCE
Ingredients
Serves 6 as an appetizer 3 as a main
GNOCCHI:
2 cups (500 ml) canned pumpkin purée
½ cup (125 ml) grated Parmesan
2 large eggs
½ tsp (2 ml) ground nutmeg
salt and freshly ground black pepper, to taste
2 cups (500 ml) all-purpose flour, plus extra as needed
CRISPED HERBS:
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) fresh Italian parsley leaves
¼ cup (60 ml) fresh sage leaves
WHISKY CREAM SAUCE:
3 tbsp (45 ml) unsalted butter
2 tbsp (30 ml) all-purpose flour
2 shallots, peeled and finely diced
2 garlic cloves, minced
2 cups (500 ml) vegetable or chicken stock
1 cup (250 ml) rye whisky
⅓ cup (75 ml) whipping cream
¼ cup (60 ml) roasted hazelnuts, roughly chopped, for garnish
Instructions
- To make GNOCCHI: In a large bowl, combine all ingredients except flour and stir with a wooden spoon. Add flour to pumpkin mixture and stir until a sticky dough forms.
- Line a baking sheet with parchment paper and dust well with flour. Dust work surface and hands with flour. Roll out a handful of dough into a ¾-in (2 cm) thick rope. Cut ropes into ¾-in (2 cm) pieces and transfer to baking sheet. Repeat with remaining dough, using more flour as needed. At this point, gnocchi may be frozen in a single layer on baking sheet. Once frozen, transfer to an airtight container and keep frozen up to 6 weeks. Can be cooked directly from frozen.
- When ready to cook and serve gnocchi bring a large saucepan of salted water to a boil.
- Meanwhile, quickly fry parsley and sage. Heat vegetable oil in a medium frying pan over medium heat until hot but not smoking. Add half the parsley leaves. Hold lid above pan as a shield because oil will splatter as soon as fresh parsley is added. When it settles, quickly cover with lid for 5 seconds before removing pan from heat. Remove parsley with tongs to a paper towel-lined plate. Repeat process with remaining parsley and sage leaves. Season with pinch of salt. Set aside.
- For WHISKY CREAM SAUCE: In a large, deep frying pan, melt butter over medium heat. Add 2 tbsp (30 ml) flour and whisk until mixture starts to turn golden brown, about 4 minutes. Add shallots and garlic and cook for 3 minutes. Slowly add stock and whisky while whisking constantly. Bring sauce to a simmer and cook until lightly thickened, about 10 minutes. Whisk in cream and cook another 3 minutes. Season to taste with salt and pepper. Remove from heat and cover to keep sauce warm.
- Add half the gnocchi to boiling water and cook until they rise to surface, about 5 minutes. Transfer gnocchi with a slotted spoon directly into whisky cream sauce. Repeat with remaining gnocchi. Return frying pan to medium-low heat and gently fold gnocchi into sauce to coat.
- To serve, divide gnocchi and sauce among serving bowls. Garnish with fried parsley and sage and a sprinkle of hazelnuts
Drink Pairings
SALT-BAKED PRAWNS
Ingredients
Serves 4 to 6
2 lbs (1 kg) large prawns, about 20 to 25 pieces, in shells
2 green onions, finely minced
3 tbsp (45 ml) Chinese rice wine (Shaoxing) or dry sherry
2 tbsp (30 ml) minced garlic
2 tbsp (30 ml) minced ginger
2 tbsp (30 ml) minced red or green chilies
3 lbs (1.5 kg) coarse rock salt
Instructions
- Preheat oven to 475 F (240 C). With scissors or a small, sharp knife, cut through the shell of each shrimp along the centre of the back and make a slit about ½-in (1 cm) deep into the flesh. Remove the vein, if present, and rinse and drain prawns.
- In a bowl, mix shrimp, green onions, rice wine, ginger and chilies. Rub some of the marinade into the slits of the prawns. Cover and chill for at least 30 minutes or up to an hour.
- In a shallow baking dish, add half the salt and place in oven. Heat for 12 to 15 minutes, or until the salt is very hot. Carefully remove pan from oven and set prawns in a single layer on salt. Cover with remaining, cool salt mixture. Return to oven and bake 10 minutes more, or until prawns are cooked through. Remove from salt and transfer to a platter.
- Or, to bake on stove top, place salt in an old wok or clay pot. Cover with lid and heat until salt is very hot, about 10 to 15 minutes. Remove lid and bury shrimp in hot salt. Replace lid and cook for about 1 minute, or to desired doneness. Serve as above.
Drink Pairings
SPAGHETTI SQUASH FRITTERS WITH STILTON AND YOGURT
Ingredients
Serves 4
1 large spaghetti squash
1 leek, halved, washed and thinly sliced
3 tbsp (45 ml) extra-virgin olive oil, divided
6 sprigs fresh thyme, finely chopped
2 eggs, beaten
⅓ cup (75 ml) all-purpose flour
1 tsp (5 ml) kosher salt
½ tsp (2 ml) freshly ground black pepper
1 lemon, zest only
½ cup (125 ml) plain Greek yogurt
¼ cup (60 ml) crumbled Stilton cheese
2 tbsp (30 ml) finely chopped fresh chives, for garnish
Instructions
- To cook spaghetti squash, preheat oven to 375 F (190 C). Cut squash in half lengthwise and scoop out seeds. Place cut- side down on a parchment-lined baking sheet or roasting pan and cover with foil. Bake for 45 minutes to 1 hour, or until squash is tender. Cool. Once cool enough to handle, gently scrape out strands of squash with a fork. Gently pat squash strands dry, removing as much excess liquid as possible. Measure out 3 cups (750 ml) refrigerating any extra for another use.
- Heat 1 tbsp (15ml) oil in a small frying pan over medium heat. Add leek and thyme and sauté until leek is translucent. Remove pan from heat and let cool slightly.
- In a medium-sized bowl combine 3 cups (750 ml) cooked squash, leeks and eggs. Add flour, salt, pepper and lemon zest and mix until combined.
- Heat remaining 2 tbsp (30 ml) oil in a large frying pan until medium hot. To fry fritters, drop tablespoonsful of batter into hot pan allowing space in between. Cook until bottom of each fritter is golden brown, about 1 to 2 minutes. Flip and cook until other side is golden brown. Serve with yogurt, Stilton and chives.
Drink Pairings
SPICED BEEF EMPANADAS
Ingredients
Serves 24
2¼ cups (560 ml) all-purpose flour, plus extra for dusting
1 tsp (5 ml) fine sea salt, plus extra to taste
½ cup (125 ml) cold unsalted butter, cut into cubes
2 large eggs, divided
⅓ cup (75 ml) ice water
1 tbsp (15 ml) vodka
1 tbsp (15 ml) olive oil
1 small yellow onion, minced
2 garlic cloves, minced
½ lb (250 g) ground beef
⅓ cup (75 ml) golden raisins
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) apple cider vinegar
¼ tsp (1 ml) each, ground cinnamon and smoked paprika
½ tsp (2 ml) each, dried oregano and crushed red pepper flakes
½ cup (125 ml) sour cream
¼ tsp (1 ml) lime zest
juice of half a lime
1 tbsp (15 ml) fresh chopped cilantro
Instructions
- In a large bowl, sift together flour and salt. Add butter and incorporate with fingertips or pastry blender until mixture resembles a coarse meal with pea-sized lumps of butter.
- In a small bowl, whisk together 1 egg, water and vodka. Add to flour mixture and stir with a fork until a shaggy mixture forms. Turn out onto a clean work surface and knead once or twice to bring dough together. Wrap in plastic wrap and chill for 1 hour.
- Meanwhile, make filling. Heat oil in a large frying pan over medium heat. Add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and beef and cook, breaking up meat with a spoon, until no longer pink. Stir in raisins, tomato paste, vinegar, cinnamon, paprika, oregano, red pepper flakes and a good pinch of salt. Remove from heat and allow filling to cool to room temperature.
- Lightly dust work surface with flour and roll out chilled dough to ¼-in (0.5 cm) thickness. Using a 3¼-in (8 cm) round cookie cutter, cut out circles. Re-roll dough as needed until you have 24 circles. Divide beef mixture among circles, brush edges with water, fold in half to create half-moons and press edges with a fork to seal. At this point, empanadas may be placed on a parchment-lined baking sheet and frozen until solid, about 1 hour, before transferring to an airtight container. Can be frozen for up to 5 weeks.
- When ready to serve, preheat oven to 375F (190 C). In a small bowl, whisk remaining egg. Place empanadas on a parchment-lined baking sheet and brush with egg. Bake until golden brown, about 25 to 30 minutes, or 40 to 50 minutes if baking from frozen.
- Meanwhile, in a small bowl, stir together sour cream, lime zest, lime juice and cilantro to blend. Transfer to a serving bowl.
- Serve empanadas while still warm on a platter with lime cream alongside.
Drink Pairings
RASPBERRY YOGURT POPS
Ingredients
Serves 10 Ice Pops
3 cups (750 ml) fresh raspberries
½ cup (125 ml) granulated sugar
1 tsp (5 ml) lemon juice
pinch of kosher salt
2 cups (500 ml) plain Greek yogurt
¾ cup (175 ml) milk
½ cup (125 ml) liquid honey
1 tsp (5 ml) lemon zest
10 popsicle sticks
Instructions
- Mix raspberries, sugar, lemon juice and salt in a medium-sized, heavy-bottomed saucepan. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, for 5 minutes.
- Strain juice from saucepan into a small saucepan, reserving raspberry pulp. Cook juice over medium heat, stirring constantly, until reduced to a syrupy consistency, about 10 to 15 minutes. Once reduced, add to berry pulp and stir together to blend. Bring to room temperature and refrigerate until cold.
- In a mixing bowl, combine yogurt, milk, honey and lemon zest and stir until combined. Spoon yogurt mixture and berry pulp in alternate layers into ice pop moulds. Insert sticks and freeze until firm, about 3 hours or preferably overnight.
Drink Pairings
SPANISH MUSSELS
Ingredients
Serves 4
1 tsp (5 ml) extra-virgin olive oil
1 link dry, cured chorizo sausage, sliced
½ small yellow onion, thinly sliced
1 garlic clove, peeled and crushed
½ tsp (2 ml) smoked Spanish paprika
½ stick cinnamon
1 piece orange zest
4 lbs (2 kg) mussels, scrubbed and debearded discarding any that remain open when tapped
1 bottle (355 ml) Alhambra beer
salt and freshly ground pepper, to taste
3 sprigs flat-leaf parsley, leaves picked off and roughly chopped
Patatas Bravas, to serve (optional)
PATATAS BRAVAS:
SPICY TOMATO SAUCE:
2 tsp (10 ml) olive oil
¼ red onion, finely chopped
2 garlic cloves, crushed
1 tbsp (15 ml) sweet Spanish paprika
¼ tsp (1 ml) cayenne pepper (optional)
1 x 398 ml can whole plum tomatoes, chopped
1 bay leaf
¼ tsp (1 ml) salt
1 tsp (5 ml) granulated sugar
¼ cup (60 ml) mayonnaise
POTATOES:
2 lbs (1 kg) baby Yukon Gold potatoes, scrubbed and halved
1 tbsp (15 ml) salt
½ cup (125 ml) olive oil
salt and freshly ground pepper, to taste
Instructions
- If serving, prepare Patatas Bravas (recipe follows) and set aside to keep warm.
- To make SPANISH MUSSELS: In a large heavy saucepan combine olive oil and chorizo and cook on medium heat until chorizo is crisp. Remove with a slotted spoon.
- Sweat onion and garlic in chorizo oil until onions are translucent. Add smoked paprika, cinnamon stick and orange zest. Add mussels and beer and cover with a tight-fitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasoning with salt and pepper, if needed. Stir in chopped parsley. Serve in a large serving bowl with Patatas Bravas.
- To make PATATAS BRAVAS: Make SPICY TOMATO SAUCE: Heat olive oil in a saucepan over medium heat. Sweat onion and garlic in oil until onion is translucent.
- Add paprika and cayenne pepper and cook lightly until fragrant.
- Add tomatoes, bay leaf, salt and sugar. Cook uncovered for about 20 minutes, stirring occasionally. Add some water if sauce reduces too much and starts to stick.
- Remove bay leaf and purée sauce with an immersion blender, or in a regular blender until smooth. Cover and set aside.
- Preheat oven to 375 F (190 C). Place potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain thoroughly and set aside.
- Place olive oil in a large roasting pan and heat in oven. When oil is hot, add potatoes and toss quickly to coat with oil. Season with salt and pepper to taste. It’s fine if potatoes break apart around edges, as this will make them extra crispy.
- Return pan to oven and roast potatoes until crisp and golden all over. Remove with a slotted spoon to a paper towel-lined plate to drain. To serve, cover potatoes with Spicy Tomato Sauce and dollops of mayonnaise.
Drink Pairings
RUSTIC FIG CROSTATAS
Ingredients
Serves 8
PASTRY:
2½ cups (625 ml) all-purpose flour
1 tsp (5 ml) cinnamon
½ tsp (2 ml) salt
½ cup (125 ml) cold unsalted butter, cubed
½ cup (125 ml) shortening, cubed
¼ cup (60 ml) ice water, approx.
3 tbsp (45 ml) sour cream
FILLING:
2 cups (500 ml) quartered small fresh figs, such as mission figs
1 cup (250 ml) fresh orange segments from about 2 naval oranges
¼ cup (60 ml) light brown sugar
2 tsp (10 ml) fresh thyme leaves, minced
1 tsp (5 ml) orange zest
1 generous pinch of salt
5 to 6 tbsp (75 to 90 ml) fine dry bread or graham cracker crumbs
TOPPING:
2 tbsp (30 ml) whipping cream
2 tbsp (30 ml) cold unsalted butter, finely diced
8 tsp (40 ml) liquid honey
Instructions
- To make PASTRY: In a food processor with metal blade combine flour, cinnamon and salt. Pulse for a second to blend. Add butter and shortening and pulse until coarse crumbs. Combine water and sour cream in a measuring cup and whisk. Drizzle into processor while pulsing. Add just enough for pastry to become a shaggy mass. Turn out onto a lightly floured work surface and gather up pastry into a ball and press into a thick disk. Tightly seal in plastic wrap and refrigerate for 2 hours or overnight. Can be refrigerated for several days.
- When ready to roll and bake, remove dough from refrigerator for about 10 minutes. Preheat oven to 375 F (190 C). Position racks in bottom and top third of oven. Line a couple of baking sheets with parchment paper. Turn dough out onto a clean work surface lightly dusted with flour. Divide into 8 even-sized pieces and flatten each into a small disc. Using a floured rolling pin, roll each disc out on a lightly floured surface into a 6½-in (16 cm) circle.
- In a large bowl, combine FILLING ingredients except bread or graham cracker crumbs. Gently stir together to blend. Sprinkle centre of each pastry round with about 2 tsp (10 ml) of bread or graham cracker crumbs.
- Divide filling evenly among each pastry round, mounding mixture in centre. Fold in edges of each round, pleating pastry as you go, creating a 1-in (2.5 cm) rim and leaving centres exposed. Transfer 4 filled crostatas to each prepared baking sheet. Brush rims of pastry with whipping cream and dot fillings with equal amounts of diced butter.
- Bake in oven for 25 minutes and then alternate baking sheet positions and continue baking another 20 minutes or until pies are golden. Transfer sheets to racks to cool.
- To serve, drizzle each crostata with 1 tsp (5 ml) honey. Best served the same day.
Drink Pairings
SHREDDED POACHED CHICKEN AND SESAME SALAD
Ingredients
Serves 4 to 6
CHINESE-STYLE POACHED CHICKEN BREASTS:
6 cups (1.5 L) water
2 green onions, trimmed and halved
1 slice ginger
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
1 whole large chicken breast, bone-in about 1 lb (.5 kg)
SESAME DRESSING:
3 tbsp (45 ml) olive or grape seed oil
3 tbsp (45 ml) seasoned rice vinegar
1 ½ tsp (7ml) sesame oil
1 ½ tsp (7 ml) sugar
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) toasted sesame seeds, lightly crushed
½ tsp (2 ml) freshly ground white pepper
¼ tsp (1 ml) salt
CHICKEN SESAME SALAD:
12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
½ cup (125 ml) canola oil, for frying
6 cups (1.5 L) shredded Chinese (Napa)
cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
2 stalks celery, finely sliced
1 medium carrot, peeled and finely julienned
3 green onions, finely sliced
½ small red onion, finely julienned
¼ cup (60 ml) sliced almonds, lightly toasted
1 heaping tbsp (15 ml) toasted sesame seeds
Instructions
- To make CHINESE-STYLE POACHED CHICKEN BREASTS: In a large stockpot, combine water, green onions, ginger, salt and sugar and bring to a boil.
- Place the chicken breast in pot, breast side up, and cover. Return to a boil, then lower heat and simmer for 5 minutes. Turn off heat. Allow chicken to rest in the stockpot, covered, for another 15 minutes.
- Remove chicken breast from stockpot and drain well. Reserve chicken stock for another use. Allow to cool down enough to handle. Remove skin and pull meat into bite-sized pieces from the bone. Cover and refrigerate until ready to use, discarding skin and bones.
- To make SESAME DRESSING: Whisk together ingredients in a small bowl until sugar dissolves.
- To make CHICKEN SESAME SALAD: Heat oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5 to 7 strips for 30 seconds each side or until lightly browned, working quickly to avoid burning. Remove from oil and drain on a paper towel-lined baking sheet until cooled. Set aside.
- In a bowl, toss together the salad ingredients and the shredded chicken with sesame dressing until well mixed. Add wonton skins and gently toss. Serve immediately.
Drink Pairings
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.