FIERY CARBONARA
Ingredients
Serves 4
8 large scallops, side muscle removed
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
kosher salt
¾ x 500 g package linguine or spaghetti
2 tbsp (30 ml) extra-virgin olive oil, divided
6 thin slices pancetta or 4 slices bacon, diced
3 large garlic cloves, smashed and minced
1 tbsp (15 ml) unsalted butter, plus extra if needed
3 large eggs
½ cup (125 ml) coarsely grated Parmesan, plus extra for garnish
½ cup (125 ml) finely chopped Italian parsley
1 large tomato, seeded and finely diced
1 lemon, zest only
¼ tsp (2 ml) crushed chilies, plus extra if needed
freshly ground black pepper, to taste
Instructions
- Place scallops in a bowl. Pat dry and dust with cumin and smoked paprika. Work in seasonings with your fingertips to evenly distribute. Set aside.
- In a large saucepan with boiling salted water, cook pasta until al dente, about 8 minutes. Drain well, reserving ¼ cup (60 ml) pasta water in a small bowl, return pasta to saucepan. Stir in 1 tbsp (15 ml) oil to keep pasta strands from sticking together. Set pasta and reserved water aside.
- In a large, heavy frying pan, heat 1 tbsp (15 ml) oil. Add diced pancetta or bacon, if using, and sauté over medium heat until crisp. Stir often. Stir in garlic and cook for 1 minute just until softened. Scrape pancetta or bacon and garlic into saucepan with pasta.
- Wipe out pan with a paper towel and add butter to frying pan. Heat over mediumhigh until it sizzles. Working in batches, place several scallops in pan leaving 1-in (2.5 cm) between each, so as not to crowd them. Cook for 2 minutes, flipping them when they no longer stick to pan. Continue to cook scallops on reverse sides for 2 more minutes until golden brown and almost opaque in the centre. Transfer to a plate and cover to keep warm. Repeat with remaining scallops, adding more butter if needed.
- In a bowl, whisk eggs and Parmesan. Return saucepan with cooked pasta to medium heat. Add egg mixture and, working quickly, gently toss with pasta until strands are silky and warmed through, taking care not to let eggs become scrambled. Add a little of the reserved pasta water, if needed. Fold in parsley, tomato, lemon zest and crushed chilies. Add more chilies, if desired. Serve hot pasta immediately in warmed bowls with seared scallops on top and a sprinkling of grated Parmesan and fresh ground pepper.
Drink Pairings
CHATEAUBRIAND FOR TWO
Ingredients
Serves 2
1 x 10 oz (300 g) centre-cut beef tenderloin
sea salt and freshly ground black pepper
2 tbsp (30 ml) olive oil
1 large shallot, peeled, finely chopped
1 large portobello mushroom, finely sliced or coarsely chopped
½ tsp (2 ml) fresh thyme leaves
½ cup (125 ml) dry red wine
2 tbsp (30 ml) cold unsalted butter
Instructions
- Preheat oven to 450 F (220 C).
- Season tenderloin with salt and black pepper. Place olive oil in an ovenproof, heavy-bottomed frying pan over high heat. As soon as it begins to smoke, add beef to hot oil and sear on all sides until brown. Transfer pan to the oven and roast until the internal temperature reaches 130 F (50 C), 10 to 15 minutes for mediumrare. Remove from oven and place beef on a cutting board and tent with foil.
- Pour all but a thin film of fat from the pan. Add shallot, mushroom and thyme and sauté over medium-low heat, until the shallots are golden, about 2 to 3 minutes. Add wine and raise heat to high, deglazing and scraping any brown bits from pan. Reduce until syrupy, about 5 minutes. Reduce heat and whisk in butter until emulsified.
- To serve, carve tenderloin into thick slices and drizzle with sauce.
Drink Pairings
CRISPY POTATO AND SAUERKRAUT LATKES
Ingredients
Serves about 20 latkes
2 lbs (1 kg) baking potatoes, peeled and coarsely grated (about 3 large potatoes)
1 cup (250 ml) sauerkraut, drained and dried
¼ cup (60 ml) chopped fresh dill, plus more for garnish
2 large eggs
2 tbsp (30 ml) all-purpose flour
2 tsp (10 ml) caraway seeds
1 cup (250 ml) sour cream
1 tsp (5 ml) finely grated lemon zest
¼ cup (60 ml) unsalted butter, divided
grapeseed oil or peanut oil, for frying
1 smoked trout fillet
trout roe, optional, for garnish
ROSY APPLE SAUCE:
1¼ lbs (625 g) McIntosh apples, unpeeled, cored and quartered
3 tbsp (45 ml) apple cider
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) sugar
pinch salt
Instructions
- Bring a saucepan of salted water to a boil, add potatoes and cook for 1 minute, drain. Line a baking sheet with a kitchen towel, spread out potatoes, cool, squeeze out as much excess water as possible using kitchen towel. Add potatoes to a bowl with sauerkraut and dill, combine. Season to taste with salt and pepper before stirring in egg and flour.
- In a dry frying pan, toast caraway seeds over medium-low heat until fragrant. Place into a mortar and pestle and crush until coarsely ground. Stir in a bowl with sour cream and lemon zest. Refrigerate until ready to use.
- In a large frying pan, heat 1 tbsp (15 ml) butter and a drizzle of oil over medium heat. Working in batches, spoon ¼ cup (60 ml) mounds of potato mixture into pan and flatten to about ½-in (1 cm) thick. Cook, turning once, until latkes are golden and crispy.
- Serve latkes with a dollop of both Rosy Apple Sauce and sour cream sauce. Garnish with torn pieces of trout fillet, trout roe and additional dill sprigs. Serve immediately.
- To make ROSY APPLE SAUCE: In a saucepan, stir together all ingredients over medium heat. Simmer, cover and stir occasionally until very soft, about 15 minutes. Pass apples through a food mill or, for a chunky sauce, remove apple skins and mash coarsely with a fork. Refrigerate until ready to use. May be made up to 5 days in advance.
Drink Pairings
CURRIED THAI MUSSELS SERVED WITH ROTI JALA
Ingredients
Serves 4
ROTI JALA:
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
¼ tsp (1 ml) turmeric
1 large egg
½ cup (125 ml) coconut milk
½ cup (125 ml) water
1 tbsp (15 ml) vegetable oil
THAI-STYLE MUSSELS:
1 tsp (5 ml) vegetable oil
1 small shallot, peeled and thinly sliced
1 tbsp (15 ml) green curry paste
1 kaffir lime leaf
1-in (2.5 cm) piece galangal root
2-in (5 cm) piece lemon grass, crushed
1 small Thai red chili, sliced in half (optional)
1 tbsp (15 ml) palm sugar
1 x 330 ml bottle Singha beer
1 tsp (5 ml) fish sauce
½ cup (125 ml) coconut milk
4 lbs (2 kg) mussels, scrubbed and debearded, discarding any that remain open when tapped
salt and freshly ground pepper, to taste
8 sprigs cilantro, washed and trimmed, for garnish
lime wedges, for garnish
Instructions
- To make ROTI JALA: In a bowl combine all ingredients except for oil and whisk until no lumps remain. Strain batter and transfer to a squeeze bottle.
- Lightly oil a 10-in (25 cm) non-stick frying pan with vegetable oil and heat over medium heat. Pour batter into hot pan, using a swirling motion to create a “net-like” pancake. Cook until batter is lightly brown on bottom and batter is set on top. Once batter is set, fold into quarters or roll up and transfer to a warm serving plate. Cover to keep warm while preparing mussels.
- To make MUSSELS: Heat oil in a large saucepan over medium heat. Add shallot and sweat until translucent.
- Add curry paste and continue cooking until paste becomes fragrant. Add lime leaf, galangal root, lemon grass, chili (if using), palm sugar, beer, fish sauce and coconut milk. Stir to combine.
- Add mussels and cover with tightfitting lid. Cook for 6 to 7 minutes, or until all mussels have opened. Discard any mussels that remain closed.
- Taste broth and adjust seasonings with salt and pepper, if desired. Serve in a large serving bowl and garnish with cilantro sprigs and lime wedges. Serve with Roti Jala.
Drink Pairings
CITRUS AND FENNEL CHICKEN BAKE
Ingredients
Serves 4
½ cup (125 ml) extra-virgin olive oil
1 Meyer lemon, zest and juice
1 orange, zest and juice
1 tbsp (15 ml) fennel seeds
4 tsp (20 ml) Dijon mustard
1 tbsp (15 ml) liquid honey
2 tsp (10 ml) fresh thyme leaves
2 medium fennel bulbs, trimmed and fronds reserved
8 skin-on, bone-in, chicken thighs
2 cups (500 ml) sugar snap peas
Instructions
- In a large bowl, whisk together oil, lemon and orange zest and juice, salt, fennel seeds, mustard, honey and thyme leaves. Remove 2 tbsp (30 ml) marinade and set aside.
- Cut fennel bulbs into quarters and then cut each lengthwise, into 3 wedges. Place in large bowl with marinade. Add chicken and toss together until well mixed. Tip into a large baking dish, oven-safe frying pan or rimmed baking tray. Arrange chicken so that it sits on top of fennel and allow dish to marinate while oven preheats.
- Preheat oven to 400 F (200 C). Toss reserved marinade with snap peas and set aside.
- Roast fennel and chicken for 35 minutes before scattering snap peas over top, then continue to roast until chicken is cooked through, about another 15 to 20 minutes. Garnish with reserved fennel fronds and serve while warm.
Drink Pairings
CREAMY POLENTA WITH WILD MUSHROOMS
Ingredients
Serves 6
4 cups (1 L) chicken stock
1 cup (250 ml) water
½ tsp (2 ml) sea salt, plus extra
1 cup (250 ml) course ground cornmeal
1 large bunch green Swiss chard
1 tbsp (15 ml) olive oil
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, finely minced
4 cups (1 L) cleaned, sliced wild mushrooms
1 cup (250 ml) grated aged white cheddar
1 tbsp (15 ml) balsamic vinegar
2 tsp (10 ml) fresh lemon juice
freshly ground black pepper
Instructions
- In a large, heavy saucepan bring stock and water to rolling boil. Stir in salt and cornmeal and return to boil. Reduce heat to simmer, cook uncovered over low, stirring occasionally until thickened and pulls away from sides of pan, about 45 minutes. Whisk if it starts to clump.
- Blanch chard in large pot of boiling water for 1 to 2 minutes until just wilting. Plunge into cold water to stop cooking. Drain well. Squeeze dry and coarsely chop. Set aside.
- In a separate large frying pan, over medium-high heat, warm oil and 1 tbsp (15 ml) butter. Add shallots and mushrooms, cook until mushrooms are tender, about 15 minutes. Stir often. Remove pan from heat and set aside.
- When polenta is tender and creamy, stir in remaining 3 tbsp (45 ml) butter and ¾ cup (175 ml) cheddar. Cook over low heat until butter and cheese are melted. Add salt and pepper to taste.
- Return frying pan with mushrooms to burner and reheat to medium-high. Add cooked chard and fold together until hot and blended. Drizzle with balsamic and lemon juice.
- To serve, spoon polenta into bowls. Spoon mushrooms and chard over top and sprinkle with remaining grated cheddar. Season to taste.
Drink Pairings
CRUNCHY CHICKEN WITH BUTTERMILK GREEN GODDESS CHIVE DRESSING
Ingredients
Serves 4
BUTTERMILK GREEN GODDESS CHIVE DRESSING:
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) buttermilk
3 tbsp (45 ml) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 small garlic clove, minced
½ tsp (2 ml) anchovy paste
¼ tsp (1 ml) sea salt, plus extra to taste
freshly ground black pepper, to taste
CRUNCHY CHICKEN STRIPS:
1 lb (500 g) boneless, skinless chicken tenders
½ cup (125 ml) panko bread crumbs
½ cup (125 ml) coarsely crushed almonds
2 tsp (10 ml) minced fresh sage
½ tsp (2 ml) salt
freshly ground black pepper
1 egg, whisked
¼ cup (60 ml) mayonnaise
⅓ cup (75 ml) all-purpose flour
2 tbsp (30 ml) unsalted butter, melted
SALAD:
1 head Bibb lettuce, separated into leaves
2 nectarines, pitted and sliced
½ cup (125 ml) raspberries
Instructions
- To make the DRESSING: In a small blender combine mayonnaise, buttermilk, chives, lemon juice, garlic and anchovy paste and whirl until smooth. Add ¼ tsp (1 ml) salt and pepper to taste. Can be made ahead and refrigerated for a couple of days.
- For the CRUNCHY CHICKEN STRIPS: Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper and set aside. In a wide, shallow bowl, stir together bread crumbs, almonds and seasonings. In a second shallow bowl, place whisked egg with mayonnaise and whisk together to blend. Place flour into a third shallow bowl.
- To bread chicken strips, dip into egg mixture. Then shake in flour until coated. Dip into egg mixture again and then roll in bread crumb mixture. Place strips in single layer on lined baking sheet about 1-in (2.5 cm) apart. Drizzle with melted butter. Bake in centre of preheated oven for 5 minutes. Using tongs, gently turn strips and continue to bake for 2 more minutes or until strips are no longer pink inside. Remove to a rack.
- While chicken is baking, assemble SALAD ingredients. Divide Bibb lettuce leaves and fruit among serving plates. Place baked Crunchy Chicken alongside salad and drizzle with Buttermilk Green Goddess Chive Dressing.
Drink Pairings
CITRUS AND POMEGRANATE SALAD
Ingredients
Serves 4
2 each navel oranges and blood oranges
1 grapefruit
½ pomegranate, seeds removed
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) Champagne or quince vinegar
1 tbsp (15 ml) mint leaves, small
1 pinch sea salt
Instructions
- Peel citrus fruits and cut into ½-in (1.25 cm) slices. Arrange on a serving platter and cover with a sprinkling of pomegranate seeds .
- Mix together olive oil and vinegar and drizzle over salad. Garnish with mint leaves and sprinkle with salt.
Drink Pairings
CHILLED ZUCCHINI NOODLE COCONUT LIME BOWLS
Ingredients
Serves 4
2 tsp (10 ml) peanut or coconut oil, plus extra if needed
2 garlic cloves, minced
½-in (1.25 cm) piece fresh ginger root, peeled and minced
2 Thai red chilies, halved and seeded, plus extra for garnish
1 cup (250 ml) chicken broth
2 x 14 oz (398 ml) cans coconut milk
2 tbsp (30 ml) lime juice, plus extra if desired
1 tbsp (15 ml) brown or palm sugar
1 tbsp (15 ml) tamari sauce
2 tsp (10 ml) light-coloured miso paste
½ lb (250 g) fresh green or red (or a combination of ) asparagus spears, preferably thick stalks
1 green zucchini, about 8-in (20 cm) long
1 small lotus root, peeled
4 large radishes, trimmed
¼ cup (60 ml) micro arugula leaves
¼ cup (60 ml) salted cashews
¼ cup (60 ml) salted cashews
Instructions
- Heat oil in a large, heavy saucepan. Add garlic, ginger and chili peppers and sauté for 30 seconds over medium-high heat or until aromatic. Do not let it brown. Add chicken broth to deglaze pan.
- Stir in coconut milk, lime juice, sugar, tamari sauce and miso paste. Whisk to blend. Gently simmer for 5 minutes to blend flavours. Remove from the heat and bring to room temperature. Refrigerate until chilled.
- When broth is chilled, trim root ends of asparagus. Using a hand-held vegetable peeler, shave spears into long thin strips. If tips break, simply add to strips. Place in a bowl. Repeat with zucchini using a hand-held peeler or spiralizer and add to asparagus. Thinly shave peeled lotus root crosswise into thin rounds using a mandolin. Thinly slice radishes on mandolin.
- To serve, place asparagus and zucchini into serving bowls. Tuck a couple slices lotus root alongside. Pour chilled broth over top. Arrange radishes in centre and sprinkle with arugula and cashews. Garnish with cilantro and serve chilled.
Drink Pairings
CHIPOTLE MAPLE-SEARED SALMON WITH AVOCADO-APPLE CHUTNEY
Ingredients
Serves 4
AVOCADO-APPLE CHUTNEY:
1 medium-sized jewel yam, cooked but still firm, peeled and diced
1 ripe, but firm Haas avocado, peeled, pitted and diced
1 small Gala apple, unpeeled, cored and diced
¼ cup (60 ml) minced cilantro
2 tbsp (30 ml) minced red onion
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) extra-virgin olive oil
2 tsp (10 ml) adobo sauce from canned chipotle peppers
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) toasted pumpkin seeds, optional
CHIPOTLE MAPLE-SEARED SALMON:
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) pure maple syrup
1 canned chipotle chili in adobo sauce
1 lime, zest and juice
1 garlic clove, smashed and minced
½ tsp (2 ml) ground cumin
generous pinches salt and pepper, to taste
4 x 4 oz (125 g) salmon fillets, skin on
2 green onions, chopped
Instructions
- To make AVOCADO-APPLE CHUTNEY: In a large bowl, combine cooked yam, avocado, apple, cilantro and onion. Gently toss.
- In a small bowl, combine juice, oil and adobo sauce. Stir to blend. Drizzle over yam mixture. Gently toss to coat. Add seasonings to taste. Sprinkle with pumpkin seeds. Cover and refrigerate while preparing salmon.
- To make CHIPOTLE MAPLE-SEARED SALMON: Preheat oven to 275 F (140 C). Line a baking sheet with parchment paper and set aside.
- Combine olive oil, maple syrup, chipotle, lime juice and zest, garlic, cumin, salt and pepper in a small blender and whirl until smooth.
- Place salmon fillets 1-in (2.5 cm) apart on prepared baking sheet and dollop with chipotle mixture. Gently spread to coat. Bake in oven for 15 minutes or until fish flakes easily with a fork and is almost opaque in the centre.
- Remove and let rest for a couple of minutes. Serve with Avocado-Apple Chutney spread over top. Excellent with potatoes, rice or quinoa.