PRAWN, LEEK AND CAULIFLOWER CHOWDER
Ingredients
Serves 4
¼ cup (60 ml) unsalted butter, divided
2 leeks, trimmed, white part only, chopped
1 large yellow potato, peeled and chopped
3 cups (750 ml) fish stock
1¼ cups (300 ml) whole milk
salt, to taste
1 lb (500 g) cauliflower, trimmed and roughly chopped
⅓ cup (75 ml) sour cream
2 tbsp (30 ml) lemon juice
1 lb (500 g) prawns, peeled, deveined and tail left on
2 tbsp (30 ml) chopped fresh dill, for garnish
2 tbsp (30 ml) chopped fresh chives, for garnish
freshly ground black pepper, for garnish
Instructions
- In a medium saucepan, melt 2 tbsp (30 ml) butter over medium heat. Add leeks and cook, stirring often, until softened, about 4 minutes. Stir in potatoes, stock, milk and a pinch of salt. Bring to a simmer and cook for 8 minutes. Add cauliflower and simmer 10 minutes. Remove from heat and stir in sour cream and lemon juice.
- Using a hand-held immersion blender or a food processor, partially purée mixture. Set aside and keep warm.
- In a large frying pan, melt remaining butter over medium-high heat. Add prawns and a pinch of salt and sauté until curled and pink, about 2 minutes. Remove from heat. In a small bowl, gently toss together dill and chives.
- Divide soup among warmed bowls. Top with a few prawns and a sprinkle of herbs. Garnish with a drizzle of prawn cooking butter and a pinch of black pepper. Enjoy right away.
Drink Pairings
MINI PAVLOVAS
Ingredients
Serves 18
MERINGUE:
8 large egg whites, at room temperature
1 pinch salt
2 cups (500 ml) berry sugar
1 tsp (5 ml) vanilla extract
4 tsp (22 ml) tapioca starch or cornstarch
2 tsp (10 ml) white vinegar
orange, red and yellow soft gel paste food colouring
TOPPINGS:
2 large oranges, zest and 2 tbsp (30 ml) juice only
pulp from 3 to 4 passion fruits
½ cup (125 ml) very finely diced strawberries
2 tbsp (30 ml) berry sugar
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. Draw 18 circles on paper measuring 2½-in (6 cm) in diameter.
- Place egg whites and salt in an electric stand mixer fitted with a whisk attachment. Whisk at medium speed until they begin to hold firm but soft peaks. Gradually beat in sugar, 1 tbsp (15 ml) at a time, continuing to beat at medium speed until all the sugar is added and the mixture is thick and glossy, about 5 minutes. Beat in vanilla. Sprinkle tapioca starch over top along with vinegar and fold in to combine.
- Fit a piping bag with a large star tip. Using a food-safe paint brush, paint 2 or 3 vertical lines of orange soft gel paste on the inside of the piping bag. Spoon 1/3 of the pavlova meringue into prepared piping bag. Pipe meringue inside 6 of the circles drawn on parchment paper. Make a slight indent in the centre of each using the back of a spoon.
- Use clean piping bags each time, repeat procedure using red soft gel paste and then yellow soft gel paste.
- Reduce oven temperature to 300F (150 C). Place meringues in oven for 30 minutes, rotating sheets halfway through baking. After 30 minutes, turn off oven and leave them in for another 30 minutes. Remove from oven and cool. Can be stored in a tightly covered container at room temperature overnight, if desired.
- To serve, top orange-swirled meringues with equal amounts of orange zest and a tsp (5 ml) of orange juice. For yellow swirled meringues, ladle a generous spoonful of passion fruit pulp over centres. And for the strawberry swirled meringues, combine finely diced strawberries with sugar in a small bowl and muddle together to dissolve sugar. Ladle a generous spoonful into the centres.
Drink Pairings
PANZANELLA AND TUNA SALAD
Ingredients
Serves 4
5 thick slices rye bread or pumpernickel bread, cut into 1-in (2.5 cm) cubes
3 tbsp + ¼ cup (105 ml) extra-virgin olive oil, divided, plus extra
6 green onions, roots trimmed
salt and freshly ground pepper, to taste
1 bunch fresh asparagus, tough ends trimmed
1 lb (500 g) Albacore tuna loin
2 tbsp (30 ml) chopped fresh dill
2 tbsp (30 ml) white balsamic vinegar
1½ tbsp (22 ml) grainy mustard
1 tsp (5 ml) maple syrup
1 cup (250 ml) cooked and shelled edamame or fava beans
4 radishes, thinly sliced
1 cup (250 ml) baby arugula
½ medium head radicchio, cut into thick ribbons
Instructions
- Preheat oven to 350 F (180 C). Place a baking sheet in oven to warm while preheating.
- In a large bowl, to make croutons, toss bread cubes with 3 tbsp (45 ml) oil. Scatter in a single layer on warmed baking sheet and bake until crisp, about 8 to 10 minutes, tossing croutons halfway through cooking time. Allow to cool on baking sheet while preparing rest of salad.
- Heat grill or grill pan over mediumhigh heat. Drizzle some oil over green onions and season with salt before grilling until lightly charred, about 2 to 3 minutes. Transfer to a cutting board and cut into 1-in (2.5 cm) pieces. Repeat grilling process with asparagus and cut into 1-in (2.5 cm) pieces. Brush tuna loin with oil and season with salt and pepper. Grill for 2 to 3 minutes per side, searing outside but keeping tuna raw in middle. Transfer to a plate and refrigerate until ready to serve.
- In a small bowl, make dressing whisking together ¼ cup (60 ml) oil with dill, vinegar, mustard and maple syrup until well combined. Season to taste with salt and pepper.
- When ready to serve, toss croutons with 2 tbsp (30 ml) dressing. Add grilled green onions, asparagus, edamame (or fava) beans, radishes, arugula and radicchio and a drizzle of 1 to 2 tbsp (15 to 30 ml) more dressing. Toss gently to combine. Divide salad among serving plates. Slice chilled tuna into ½-in (1.25 cm) slices. Lay a couple of slices on each salad and garnish with an extra drizzle of dressing, if desired. Serve immediately.
Drink Pairings
POTATO GALETTE WITH MAPLE CANDIED BACON
Ingredients
Serves 8
4 onions, thinly sliced
1 tbsp (15 ml) butter
4 large russet potatoes, peeled and thinly sliced
2 tbsp (30 ml) fresh thyme, finely chopped
2 cups (500 ml), chicken or vegetable broth
MAPLE CANDIED BACON
1 lb (500 g) thickly sliced bacon
½ cup (125 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) apple cider vinegar
Instructions
- Preheat oven to 400F (200C). Line an 8-cup muffin tin with parchment paper. Parchment paper should extend over muffin cup edges to create handles. Set aside.
- In a skillet, melt butter over medium heat. Add onions, stir to coat with melted butter and cook over medium heat until golden, about 30 minutes. Remove from heat and cool completely.
- Using a cookie cutter the size of the bottom of a muffin cup, cut each potato slice. Place a layer of potato slice in the bottom of each muffin cup. Add onions and fresh thyme to each cup. Season with salt and pepper. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up. Add chicken broth to fill each cup to the top.
- Bake on middle rack of oven until potatoes are tender when pierced with a knife, about 40 minutes. Let rest 10 minutes before lifting out. Gently pull away the parchment paper with the tip of a knife. Serve immediately. Garnish with Maple Candied Bacon.
- To make MAPLE CANDIED BACON: Preheat oven to 400 F (200 C). Line a baking sheet (including edges) with foil and place a cooling rack on top.
- In a small bowl, stir together maple syrup, mustard, vinegar and pepper. Add half the mixture to a baking dish, reserving rest for basting. Lay the bacon, piece by piece, in the baking dish, coating both sides, then transfer bacon to the cooling rack, making sure the slices do not overlap.
- Place in the oven and cook for 5 minutes. Baste slices, flip them and baste other side. Cook for 20 to 25 minutes or until crispy, basting every 5 minutes. Remove from rack and place on parchment paper or silicone mat.
Drink Pairings
PRAWN, MANGO AND AVOCADO SALAD ROLLS
Ingredients
Serves
12 lg prawn in shell (21/25 size)
2 oz (60 g) dried bean vermicelli noodles
3 tbsp (45 ml) rice vinegar
2 tbsp (30 ml) sugar
½ tsp (2 ml) salt
1 tsp (5 ml) sriracha sauce or garlic chili paste
X 8-inch (20 cm) rice-paper rounds, plus more in case of tearing
48 cilantro sprigs, about 1 bunch, cleaned and dried well
48 mint leaves, from about 1 bunch
1 to 2 cucumbers, peeled, cored and cut into ⅛ -inch thick matchsticks
green onions, cut into 3-inch (7.5 cm) julienne strips
1 lb (500 g) firm ripe mango, peeled, pitted and cut into ¼-inch (0.5 cm) matchsticks
1 to 2 med ripe avocados, peeled, pitted and thinly sliced
4 tbsp (60 ml) Japanese mayonnaise
Instructions
- Bring a medium saucepan of salted water to a boil. Add prawns, lower heat and poach at a low simmer, uncovered, until just cooked though, about 3 to 4 minutes. Transfer to an ice water bath for a couple minutes, drain and pat dry. Peel and cut in half lengthwise, deveining if necessary.
- Bring another medium saucepan of water to a boil and add noodles. Cook until just tender, about 3 minutes. Drain in strainer and rinse under cold water. Drain well. Place into a mixing bowl. In a large bowl, stir together vinegar, sugar, salt and sriracha until sugar is dissolved. Add noodles and toss to coat well.
- Place a clean tea towel or a double thickness of paper towel on a work surface. Fill a shallow baking pan with warm water. Soak a rice paper round in warm water until pliable, about 5 to 10 seconds. Carefully transfer to tea towel or paper towel lined work surface.
- Arrange 3 prawn halves, cut sides up, in a row across middle bottom third (the part nearest you). Spread a small handful, 3 tbsp (45 ml) marinated noodles on top of shrimp and arrange 3 cilantro sprigs, 3 mint leaves, 6 cucumber matchsticks, 6 green onion strips, 6 to 8 mango matchsticks, and a few avocado slices horizontally on top of noodles. Spread about a tsp of the Japanese mayonnaise over top
- Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves, 3 cilantro sprigs, and mango or avocado along crease, then fold in ends and continue rolling.
- Transfer roll, seam side down, to a plate and cover with dampened paper towels. Repeat making 7 more rolls in the same manner and serve with Spicy Lime Dipping Sauce or any other desired sauce.
Drink Pairings
LOBSTER BISQUE WITH CHILI-LOBSTER OIL
Ingredients
Serves 6
CHILI-LOBSTER OIL:
2 x 1 lb (500 g) cooked lobsters
1 celery stalk, chopped
1 small yellow onion, peeled and chopped
½ fennel bulb, trimmed
1 carrot, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
4 garlic cloves, slivered
4 hot red chili peppers
2 bay leaves
½ tsp (2 ml) saffron threads, crushed
½ tsp (2 ml) whole black peppercorns
¼ tsp (1 ml) salt
4 cups (1 L) grape seed oil
¼ tsp (1 ml) crushed red pepper flakes
BISQUE:
2 x 1½ lb (2 x 750 g) fresh lobsters
2 tbsp (30 ml) olive oil
1 large onion, chopped
2 large celery stalks, chopped
2 carrots, chopped
½ fennel bulb
1 whole garlic head, cut in half, crosswise
1 large tomato, chopped
2 sprigs fresh tarragon
2 sprigs fresh thyme
2 bay leaves
1 tsp (5 ml) black peppercorns
½ cup (125 ml) brandy
½ cup (125 ml) dry sherry
4 cups (1 L) fish stock or bottled clam juice
2 cups (500 ml) whipping cream
¼ cup (60 ml) tomato paste
¼ tsp (1 ml) saffron threads, crushed
2 egg yolks
6 large scallops
1 tbsp (15 ml) olive oil
micro greens, for garnish
Instructions
- To make CHILI-LOBSTER OIL: Working over a large bowl, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Place in a large heavybottomed saucepan along with remaining ingredients except for crushed red pepper flakes. Bring to a low simmer. Cook for 30 to 45 minutes, stirring often.
- Strain through a large fine-meshed sieve over a large bowl. Discard lobster shells and vegetables. Once oil has cooled, add chili flakes and pour into a large bottle and refrigerate until ready to use. Refrigerate up to 2 weeks or freeze up to a month.
- To make BISQUE: Rest lobsters on their backs on a cutting board while bringing a large saucepan of water to a boil. Add lobsters to boiling water head first and boil until cooked through, about 8 minutes.
- Using tongs, transfer lobsters to a large bowl until cool enough to handle. Let water in saucepan settle and cool. Then remove and reserve 3 cups (750 ml). Discard remaining water in saucepan.
- Working over a large bowl to catch juices, cut off lobster tails and claws and remove meat to a separate bowl. Cut up meat into bite-sized pieces, wrap and refrigerate. Crack lobster shells and rinse bodies. Heat oil in a large heavy-bottomed saucepan. Add lobster shells and bodies and sauté over medium high heat until shells turns a rich colour, about 5 to 10 minutes. Stir occasionally, so they don’t burn.
- Add onion, celery, carrots, fennel, garlic, tomato, herbs, bay leaves and peppercorns. Stir in brandy and sherry and boil vigorously until almost all liquid has evaporated. Add fish stock or clam juice, reserved 3 cups (750 ml) cooking liquid and any lobster juices that may have collected in bowl when removing meat from shells. Bring to a boil. With lid ajar, reduce heat and simmer for about 1 hour for flavours to develop.
- While stock is cooking, place whipping cream in a medium-sized saucepan. Bring to a boil, reduce heat and simmer for 40 minutes or until reduced and thickened. Remove and cool. Refrigerate.
- Strain stock through a large finemeshed sieve over another large saucepan. Press firmly on solids to remove any juices. Discard solids. Continue to simmer stock for 30 minutes. Then whisk in tomato paste and crushed saffron and continue to simmer until soup is reduced to about 4 cups (1 L). Remove from heat. Stock can be prepared a day ahead and refrigerated.
- Shortly before serving, remove 6 or 12 bite-sized pieces lobster meat from refrigerator. (Reserve leftover lobster for another dish.)
- Combine reduced stock and cream in a medium-sized saucepan. Boil gently whisking until smooth.
- Whisk egg yolks in a bowl. Slowly whisk in ½ cup (125 ml) hot stock. Then whisk egg yolks into saucepan containing stock. Continue to simmer, whisking steadily until thickened and smooth. Cover soup and keep warm while searing scallops.
- Heat 1 tbsp (15 ml) olive oil in a grill pan. Add scallops and sear on both sides just until pale golden and not quite cooked through. Add pieces of lobster to pan just to warm. Remove from heat.
- Give soup a little whisk. Then ladle into 6 heated bowls. Top with seared scallops and warmed pieces of lobster. Garnish with a few micro greens. Drizzle with Chili-Lobster Oil and serve.
Drink Pairings
MINI KEY LIME PIES
Ingredients
Serves 6
CRUSTS:
1 cup (250 ml) cold unsalted butter, cut into ½-in (1.25 cm) cubes
½ cup (125 ml) light brown sugar
¼ tsp (1 ml) almond extract
¼ tsp (1 ml) salt
2¼ cups (560 ml) all-purpose flour
½ cup (125 ml) quick-cooking oatmeal
KEY LIME PIE FILLING:
3 egg yolks
1 x 300 ml can sweetened evaporated milk
½ cup (125 ml) fresh key lime or regular lime juice
2 limes, zest only
TOPPING:
½ cup (125 ml) whipping cream
2 tbsp (30 ml) sifted icing sugar
1 lime, cut into thin wedges, for garnish
Instructions
- To make CRUSTS: Using a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), combine butter, sugar, almond extract and salt and beat at low speed until combined but not perfectly smooth, about 2 minutes. Add flour and oatmeal and continue to mix on low speed, scraping down sides of bowl with a spatula until dough begins to hold together, about 3 or 4 more minutes.
- Preheat oven to 350 F (175 C). Place 6 mini-cheesecake pans about 4½-in wide x 1-in high (11 x 2.5 cm) on a baking sheet and spray the insides with cooking spray. (Alternatively, use tart pans.) Roll dough into 6 equal-sized balls, and press into the bottom and up the sides of each pan. Prick the bottom of each with a fork.
- Bake in preheated oven for 10 to 12 minutes, or until crusts are golden brown and begin to puff. Remove from oven and gently press dough into each pan with the back of a spoon to form a firm shell. Cool in pans on baking sheet while preparing filling. Keep oven temperature at 350 F (180 C).
- To make FILLING: Combine egg yolks in a bowl. Beat with an electric mixer at high speed until very creamy. Beat in condensed milk and continue to beat until thick, about 3 more minutes. Reduce mixing speed and gradually beat in lime juice and zest until blended.
- Evenly pour mixture into cooled crusts. Return to oven and bake for 10 more minutes, or until filling is firm and doesn’t jiggle when nudged. Remove from oven and cool on a rack. Refrigerate until chilled, about 3 hours, or preferably overnight.
- To serve, run the thin blade of a knife around the inside of the minipans. Remove sides. Slip a pie server under crusts and gently remove minipies to serving plates or a platter.
- To make TOPPING: Whip cream in a bowl with an electric mixer until soft peaks form. Sprinkle with icing sugar and continue to whip until firm peaks form. Transfer whipped cream to piping bag and top each mini-pie with a swirl of whipped cream. Top each with a thin wedge of fresh lime and serve.
Drink Pairings
LOBSTER MINI BITES
Ingredients
Serves 12
½ cup (125 ml) minced celery with leaves
⅓ cup (75 ml) mayonnaise
3 tbsp (45 ml) minced fresh chives
1 tbsp (15 ml) minced fresh tarragon
1 tbsp (15 ml) fresh lemon juice
⅛ tsp (0.5 ml) smoked paprika
3 cups (750 ml) cooked and well-drained lobster meat
salt and pepper, to taste
12 mini brioche or potato bread rolls
micro greens, for garnish
Instructions
- In a large bowl combine celery, mayonnaise, chives, tarragon, lemon juice and paprika. Stir to blend.
- Gently chop lobster leaving some claw meat whole. Fold into mayonnaise mixture. Add salt and pepper to taste.
- Cut mini brioche buns vertically, part way through centre, keeping partially attached at bottom. Press buns open and scoop spoons of lobster filling into centres. Garnish with micro greens and serve.
Drink Pairings
MINI SESAME CRAB CAKES
Ingredients
Serves 24 Crab Cakes
8 oz (250 g) crabmeat, picked over for shells
¼ cup + 3 tbsp (105 ml) mayonnaise, divided
2 green onions, trimmed, finely sliced
2 tbsp (30 ml) soy sauce or tamari
1 tsp (5 ml) finely grated lime zest
½ cup + 2 tbsp (155 ml) panko bread crumbs, divided
½ cup (125 ml) all-purpose flour
salt and freshly ground black pepper, to taste
3 large eggs
¼ cup (60 ml) sesame seeds, mixture of white and black
¾ cup (175 ml) vegetable oil, plus extra as needed
1½ tsp (7 ml) wasabi paste, for garnish
1 English cucumber, for garnish
3 radishes, thinly sliced, for garnish
½ cup (125 ml) drained pickled ginger, for garnish
Instructions
- In a medium bowl, stir together crabmeat, ¼ cup (60 ml) mayonnaise, green onions, soy sauce and zest. Add 2 tbsp (30 ml) bread crumbs and stir until well combined. Refrigerate mixture for 1 hour.
- Meanwhile, set up a frying station. Whisk together flour with a good pinch of salt and pepper. In a separate bowl, whisk eggs. In a third bowl, stir remaining ½ cup (125 ml) bread crumbs with sesame seeds.
- Once crab mixture has been chilled, form into 1 tbsp (15 ml) balls. Coat balls in seasoned flour before shaking to remove excess. Shape into cakes about ¾-in (2 cm) high and about 1-in (2.5 cm) in diameter. One at a time, dip flour-coated cakes in egg, allowing excess to drip away, then roll in bread crumb mixture.
- Heat oil in a medium frying pan over medium heat until hot, but not smoking. Working in batches, fry several crab cakes at a time, turning once, until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate before cooking remaining cakes. Add more oil to frying pan as needed. At this stage, crab cakes may be placed on a parchment-lined baking sheet and frozen until firm, about 1 hour. Transfer to an airtight container and freeze up to 5 weeks.
- When ready to serve, preheat oven to 425 F (220 C). Arrange crab cakes on a baking sheet and warm in oven until heated through, about 10 to 15 minutes, or slightly longer if cooking from frozen.
- While crab cakes bake, stir together remaining 3 tbsp (45 ml) mayonnaise with 1½ tsp (7 ml) wasabi paste until well combined. Using a vegetable peeler, cut ribbons from cucumber before cutting in thirds.
- Arrange crab cakes on a serving platter and garnish each with a folded ribbon of cucumber, slices of radish and pickled ginger. Dot with wasabi mayonnaise and serve immediately.
Drink Pairings
OPEN-FACED BRAISED BEEF SLIDERS
Ingredients
Serves 15
BARBECUE SAUCE:
2 tsp (10 ml) kosher salt
½ tsp (2 ml) ground pepper
1 tbsp (15 ml) smoked paprika
1 tsp (5 ml) mustard powder
¼ cup (60 ml) brown sugar
1 small onion, chopped
2 cloves garlic, chopped
2 tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) ketchup
BRAISED BEEF:
1 lb (500 g) beef brisket
½ tsp (2 ml) kosher salt
¼ tsp (1 ml) freshly ground pepper
1 tbsp (15 ml) grapeseed oil
Barbecue Sauce
CABBAGE SLAW:
¼ cup (60 ml) cabbage, thinly sliced
⅛ cup (25 ml) carrots, julienned
1 tbsp (15 ml) mayonnaise
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) grainy mustard
1 tsp (5 ml) parsley, chopped
15 mini buns, cut in half
Instructions
- To make BARBECUE SAUCE: Simmer all ingredients in a medium saucepan over medium heat for about 30 minutes until the onions and garlic are cooked and the flavours have come together. Cool and purée the sauce until smooth. Set aside.
- To make BRAISED BEEF: Season beef with salt and pepper.
- Sear the beef in a medium-sized skillet oil over medium-high heat until all sides are golden brown. Turn the heat down to low and add the Barbecue Sauce. Add enough water to cover the beef halfway.
- Braise the beef over low heat for 3 to 4 hours, or until tender.
- Remove the beef from the sauce and cool to room temperature. Meanwhile, simmer the sauce and reduce it until it is thick and sauce consistency.
- Shred the beef and mix it with the sauce.
- To make CABBAGE SLAW: Mix cabbage, carrots, mayonnaise, lemon juice, grainy mustard, and parsley. Season with salt and pepper, to taste.
- Assemble the sandwiches: Stuff the mini buns with braised beef and top with Cabbage Slaw.